Monday, October 22, 2012
Frosted Flakes Chicken
2 cups flour
1 egg
1 cup milk
1 box Frosted Flakes
8-10 pieces chicken
Preheat oven to 375° F.
Remove Frosted Flakes from box. With a rolling pin, begin to
crush cereal (this works best if you do it while it is still in bag,
or you can transfer it to another type of bag.
Beat egg and milk together in a shallow pie dish to make
an "egg wash." Pour flour into another plastic grocery bag. After
chicken has been rinsed off and patted dry, begin breading process.
Put a few pieces of chicken in bag of flour and toss gently.
Remove from bag and dip them in egg wash, making sure to cover entire
piece of chicken. Remove from egg wash, and place chicken pieces in
the Frosted Flake bag. Shake around until entire piece is coated.
Put chicken pieces in a glass baking dish and bake for approximately 1 hour.
Hardees Biscuits
4 c. self rising flour
1 tbsp. baking powder
1 tbsp. sugar
2/3 c. Crisco
2 c. buttermilk
Recipe may be halved.
Mix all ingredients. Roll 3/4 inch thick. Brush
with melted butter. Bake at 400 degrees until golden brown.
Easy Caramel Candy
1 sm. can Eagle Brand condensed milk
2 c. brown sugar
1 c. white Karo syrup
1/2 lb. butter (use only butter)
1/2 tsp. vanilla
Put all ingredients, except vanilla, in heavy saucepan and cook over low
heat until the sugar melts (stirring constantly). Cook over low to
medium heat until a medium ball is formed when a little bit is dropped
into cold water (stirring constantly).
Add vanilla and pour into slightly buttered 9x13 inch pan. Cool and cut
into squares and wrap.
2 c. brown sugar
1 c. white Karo syrup
1/2 lb. butter (use only butter)
1/2 tsp. vanilla
Put all ingredients, except vanilla, in heavy saucepan and cook over low
heat until the sugar melts (stirring constantly). Cook over low to
medium heat until a medium ball is formed when a little bit is dropped
into cold water (stirring constantly).
Add vanilla and pour into slightly buttered 9x13 inch pan. Cool and cut
into squares and wrap.
Subway Sweet Onion Sauce
1/2 cup light corn syrup
1 tablespoon minced white onion
1 tablespoon red wine vinegar
2 teaspoons white distilled vinegar
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon buttermilk powder
1/4 teaspoon lemon juice
1/8 teaspoon poppy seeds
1/8 teaspoon salt
pinch cracked black pepper
pinch garlic powder
Combine all ingredients in a small microwave-safe bowl.
Heat mixture uncovered in the microwave for 1 to 1 1/2
minutes on high until mixture boils rapidly.
Whisk well, cover and cool.
Makes about 2/3 cup
Kings Hawaiin Bread
3 loaves
Ingredients
6 cups all-purpose flour, plus
1/2 cup flour
3 eggs
2 cups pineapple juice
3/4 cup sugar
1/2 teaspoon ginger
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/2 cup butter or margarine, melted (one stick)
Directions
1 Beat the eggs. Add the pineapple juice, sugar, ginger, vanilla, and butter.
2 Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix.
3 Add the remaining 3 cups of flour and mix inches Blending with a spoon will be hard, so you may have to use your hands. Make sure it is thoroughly combined. Cover the bowl with a cloth and set in a warm place to rise for 1 hour.
4 Remove from the bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into three equal parts.
5 Place in greased and floured loaf pans or shape into rolls. Cover and place in a warm place to rise for 1 hour.
6 Bake at 350 degrees for 25-30 minutes or golden brown.
Ingredients
6 cups all-purpose flour, plus
1/2 cup flour
3 eggs
2 cups pineapple juice
3/4 cup sugar
1/2 teaspoon ginger
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/2 cup butter or margarine, melted (one stick)
Directions
1 Beat the eggs. Add the pineapple juice, sugar, ginger, vanilla, and butter.
2 Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix.
3 Add the remaining 3 cups of flour and mix inches Blending with a spoon will be hard, so you may have to use your hands. Make sure it is thoroughly combined. Cover the bowl with a cloth and set in a warm place to rise for 1 hour.
4 Remove from the bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into three equal parts.
5 Place in greased and floured loaf pans or shape into rolls. Cover and place in a warm place to rise for 1 hour.
6 Bake at 350 degrees for 25-30 minutes or golden brown.
Mandarin Orange Pie
1 graham cracker crust
1 can Eagle brand condensed milk
1/2 c. lemon juice
1 large Cool Whip
1 c. chopped pecans
1 (11 oz.) can mandarin oranges, drained and chopped
Mix condensed milk, lemon juice, pecans, Cool Whip, and oranges.
Pour into shell. Chill until ready to serve.
1 can Eagle brand condensed milk
1/2 c. lemon juice
1 large Cool Whip
1 c. chopped pecans
1 (11 oz.) can mandarin oranges, drained and chopped
Mix condensed milk, lemon juice, pecans, Cool Whip, and oranges.
Pour into shell. Chill until ready to serve.
Orange Creamsicle Cookies
2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups white chocolate chips
Preheat oven to 375 degrees.
In a small bowl, combine flour, baking soda, and salt; set aside.
In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.
Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups white chocolate chips
Preheat oven to 375 degrees.
In a small bowl, combine flour, baking soda, and salt; set aside.
In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.
Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.
Orange Glazed Chicken
8 bone-in skin on chicken thighs
Coarse salt and ground pepper
1 cup thawed orange juice concentrate
1 cup ketchup
2 tablespoons light-brown sugar
4 teaspoons white-wine vinegar
4 teaspoons Worcestershire sauce
2 teaspoons hot sauce
Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet. Bake until deep golden brown and cooked through, 45 to 50 minutes, flipping halfway through.
Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.
Coarse salt and ground pepper
1 cup thawed orange juice concentrate
1 cup ketchup
2 tablespoons light-brown sugar
4 teaspoons white-wine vinegar
4 teaspoons Worcestershire sauce
2 teaspoons hot sauce
Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet. Bake until deep golden brown and cooked through, 45 to 50 minutes, flipping halfway through.
Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.
Grilled Honey Lime Chicken Sandwiches
1 lime, juiced
2 tablespoons honey
1 rounded teaspoon cumin
handful cilantro, finely chopped, about 1/2 tablespoon
2 tablespoons extra-virgin olive oil
4 (6 to 8-ounce) boneless skinless chicken breast
1 teaspoon grill seasoning blend or coarse salt and pepper
Toppings: lettuce, tomato, red onion, and sliced avocado
4 crusty rolls, split
Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.
Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.
Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado.
2 tablespoons honey
1 rounded teaspoon cumin
handful cilantro, finely chopped, about 1/2 tablespoon
2 tablespoons extra-virgin olive oil
4 (6 to 8-ounce) boneless skinless chicken breast
1 teaspoon grill seasoning blend or coarse salt and pepper
Toppings: lettuce, tomato, red onion, and sliced avocado
4 crusty rolls, split
Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.
Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.
Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado.
Heath Bar Blizzard
1 Heath candy bar
1/4 cup milk
2 1/2 cups vanilla ice cream
1 teaspoon fudge topping
Freeze the Heath bar, then break it into tiny pieces while still in the
wrapper.
Combine all ingredients in the blender and blend for 30 seconds on
medium speed. Stop blender and stir mixture with a spoon, repeat until
well mixed then pour into 16 ounce glass.
Makes 1 serving.
1/4 cup milk
2 1/2 cups vanilla ice cream
1 teaspoon fudge topping
Freeze the Heath bar, then break it into tiny pieces while still in the
wrapper.
Combine all ingredients in the blender and blend for 30 seconds on
medium speed. Stop blender and stir mixture with a spoon, repeat until
well mixed then pour into 16 ounce glass.
Makes 1 serving.
Saturday, April 21, 2012
Cinnamon Toasted Almonds
2 egg whites
6 teaspoons Spice Islands pure vanilla extract
4 cups unblanched almonds
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
In a large bowl, beat egg whites until frothy; beat in vanilla. Add
almonds; stir gently to coat. Combine the sugars, salt and cinnamon;
add to nut mixture and stir gently to coat.
Spread evenly into two greased 15-in. x 10-in. x 1-in. baking pans.
Bake at 300 degrees for 25-30 minutes or until almonds are crisp,
stirring once. Cool. Store in an airtight container.
6 teaspoons Spice Islands pure vanilla extract
4 cups unblanched almonds
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
In a large bowl, beat egg whites until frothy; beat in vanilla. Add
almonds; stir gently to coat. Combine the sugars, salt and cinnamon;
add to nut mixture and stir gently to coat.
Spread evenly into two greased 15-in. x 10-in. x 1-in. baking pans.
Bake at 300 degrees for 25-30 minutes or until almonds are crisp,
stirring once. Cool. Store in an airtight container.
Pina Colada Fruit Dip
12 oz. cream cheese, softened
3/4 cup pina colada mix
1/2 cup sour cream
1 1/4 cups crushed pineapple
1/2 cup maraschino cherries, sliced
Combine the cream cheese, pina colada mix, sour cream, pineapple and maraschino cherries in a bowl and mix well.
Chill, covered, for 1 hour. Serve with fresh fruit in season.
Yield: 8 servings
3/4 cup pina colada mix
1/2 cup sour cream
1 1/4 cups crushed pineapple
1/2 cup maraschino cherries, sliced
Combine the cream cheese, pina colada mix, sour cream, pineapple and maraschino cherries in a bowl and mix well.
Chill, covered, for 1 hour. Serve with fresh fruit in season.
Yield: 8 servings
Island Style Chicken
1 can (about 8 ounces) pineapple chunk in heavy syrup
2 pounds chicken parts
2 Tablespoons shortening
1 can campbell chicken broth
1/4 cup vinegar
2 Tablespoons brown sugar
2 teaspoon soy sauce
1 large clove garlic, minced
1 medium green pepper,cut in squares
3 Tablespoons cornstarch
1/4 cup water
-----------------------------------------------
Directions
Drain pineapple chunks, reserving syrup,in skillet, brown chicken in shortening; pour off fat.Add reserved syrup. broth,vinegar,sugar,soy sauce,and garlic;cover;cook over low heat 40 minutes.add greenpepper and pineapple chunks;cook 5 minutes more or until done.Stir occasionally combine cornstarch adn water;gradually stir into sauce;cook stirring until thickened,serve with rice Make 4 servings
Veggie Onion Dip
1 pkg. Lipton Golden Onion Dry Soup Mix
chopped red onion
chopped green peppers
16 ozs. sour cream
diced tomatoes
sliced black olives
chopped red peppers
Mix together and let sit in refrigerator for an hour.
chopped red onion
chopped green peppers
16 ozs. sour cream
diced tomatoes
sliced black olives
chopped red peppers
Mix together and let sit in refrigerator for an hour.
Cheeseburger Noodle Casserole
1 pkg (12 oz) Medium Egg Noodles
1 lb ground beef
1 can (14.5 oz) diced tomatoes with onions, not drained
2 1/2 cups water
1 Tbsp prepared yellow mustard or Dijon mustard
Salt and pepper, to taste
8 oz pasteurized cheese product, cut into 1/2-inch cubes
Cook ground been in a large, nonstick skillet over medium-high heat, stirring frequently, until meat is browned. Drain. Return meat to the skillet over medium-high heat.
Add tomatoes, water, mustard and salt and pepper to beef. Heat until mixture is simmering. Reduce heat to maintain a simmer and stir in uncooked noodles.
Cook, stirring frequently, 7 to 9 minutes or until noodles are done.
Stir in cheese cubes and cook, stirring frequently, until cheese is melted.
If desired, add one can (11 oz) corn, drained, along with the tomatoes.
1 lb ground beef
1 can (14.5 oz) diced tomatoes with onions, not drained
2 1/2 cups water
1 Tbsp prepared yellow mustard or Dijon mustard
Salt and pepper, to taste
8 oz pasteurized cheese product, cut into 1/2-inch cubes
Cook ground been in a large, nonstick skillet over medium-high heat, stirring frequently, until meat is browned. Drain. Return meat to the skillet over medium-high heat.
Add tomatoes, water, mustard and salt and pepper to beef. Heat until mixture is simmering. Reduce heat to maintain a simmer and stir in uncooked noodles.
Cook, stirring frequently, 7 to 9 minutes or until noodles are done.
Stir in cheese cubes and cook, stirring frequently, until cheese is melted.
If desired, add one can (11 oz) corn, drained, along with the tomatoes.
Butterscotch Cream Fudge
1 1/2 cups granulated sugar
1/2 cup (1 stick) butter or margarine
1 small can Pet milk
1 (7 ounce) jar Marshmallow Creme
1 (12 ounce) package butterscotch chips
1 teaspoon vanilla extract
1 cup chopped nuts
Combine sugar, butter, milk and Marshmallow Creme in a large saucepan.
Bring to a full boil; boil for 5 minutes. Remove from heat and add
butterscotch chips, nuts and vanilla extract. Pour into greased 8-inch
square pan. Chill in refrigerator until firm. Cut into squares.
1/2 cup (1 stick) butter or margarine
1 small can Pet milk
1 (7 ounce) jar Marshmallow Creme
1 (12 ounce) package butterscotch chips
1 teaspoon vanilla extract
1 cup chopped nuts
Combine sugar, butter, milk and Marshmallow Creme in a large saucepan.
Bring to a full boil; boil for 5 minutes. Remove from heat and add
butterscotch chips, nuts and vanilla extract. Pour into greased 8-inch
square pan. Chill in refrigerator until firm. Cut into squares.
Fresh Ricotta
INGREDIENTS
4 cups whole milk
One cup buttermilk
1/3 cup heavy cream
Coarse salt
DIRECTIONS
1. Line a fine mesh strainer with several folds of cheesecloth and set it in your sink.
2. Combine milk, buttermilk and cream in medium heavy saucepan over medium-high heat. Bring to a boil until cooking thermometer registers 185 degrees...if you don't have a thermometer, keep an eye on it to see when the curds (the solid white parts) are mostly separated from the whey (the cloudy liquid). This will take about 10 minutes...stir a couple of times during the boiling process.
3. Remove from heat and using a slotted spot, scoop spoonfuls of the curd into the cheesecloth-lined strainer, sprinkling with a little salt every few spoonfuls or so.
4. Let the ricotta drain for about 5 minutes and then taste to check the consistency. If you like it drier, then let it drain a little more. If you like it moister, stir in a tablespoon or two of milk. This ricotta is best used right away, but will keep for a day or two in the fridge.
4 cups whole milk
One cup buttermilk
1/3 cup heavy cream
Coarse salt
DIRECTIONS
1. Line a fine mesh strainer with several folds of cheesecloth and set it in your sink.
2. Combine milk, buttermilk and cream in medium heavy saucepan over medium-high heat. Bring to a boil until cooking thermometer registers 185 degrees...if you don't have a thermometer, keep an eye on it to see when the curds (the solid white parts) are mostly separated from the whey (the cloudy liquid). This will take about 10 minutes...stir a couple of times during the boiling process.
3. Remove from heat and using a slotted spot, scoop spoonfuls of the curd into the cheesecloth-lined strainer, sprinkling with a little salt every few spoonfuls or so.
4. Let the ricotta drain for about 5 minutes and then taste to check the consistency. If you like it drier, then let it drain a little more. If you like it moister, stir in a tablespoon or two of milk. This ricotta is best used right away, but will keep for a day or two in the fridge.
Shrimp Scampi Skewers
1 pound fresh or frozen medium shrimp in shells (26 to 30)
1 tablespoon margarine or butter
1 tablespoon olive oil or cooking oil
2 cloves garlic, minced
3 tablespoons dry white wine
2 tablespoons snipped fresh parsley
1/2 teaspoon finely shredded lemon peel
1/8 teaspoon ground black pepper
6 green onions, cut into 1-inch pieces
1 large red sweet pepper, cut into 1-inch pieces
Thaw shrimp, if frozen. Peel shrimp, leaving tails intact. Devein shrimp. Place margarine or butter and oil in a small saucepan; melt over medium-high heat. Add garlic and cook 2 minutes; remove from heat. Stir in wine, parsley, lemon peel, and ground pepper; set aside.
Thread shrimp, green onion pieces, and pepper pieces onto 6-inch long appetizer skewers. (If using wooden skewers, soak them in water for at least 30 minutes before planned grilling time to prevent scorching.) Brush with garlic mixture.
Grill the skewered shrimp and vegetables on a grill rack directly over medium heat for 6 to 8 minutes or until shrimp turn pink, turning once and brushing with garlic mixture halfway through grilling. Serve immediately.
Makes 15 to 20 appetizer servings
1 tablespoon margarine or butter
1 tablespoon olive oil or cooking oil
2 cloves garlic, minced
3 tablespoons dry white wine
2 tablespoons snipped fresh parsley
1/2 teaspoon finely shredded lemon peel
1/8 teaspoon ground black pepper
6 green onions, cut into 1-inch pieces
1 large red sweet pepper, cut into 1-inch pieces
Thaw shrimp, if frozen. Peel shrimp, leaving tails intact. Devein shrimp. Place margarine or butter and oil in a small saucepan; melt over medium-high heat. Add garlic and cook 2 minutes; remove from heat. Stir in wine, parsley, lemon peel, and ground pepper; set aside.
Thread shrimp, green onion pieces, and pepper pieces onto 6-inch long appetizer skewers. (If using wooden skewers, soak them in water for at least 30 minutes before planned grilling time to prevent scorching.) Brush with garlic mixture.
Grill the skewered shrimp and vegetables on a grill rack directly over medium heat for 6 to 8 minutes or until shrimp turn pink, turning once and brushing with garlic mixture halfway through grilling. Serve immediately.
Makes 15 to 20 appetizer servings
Mandarin Orange & Chicken Stir Fry
1 (11 oz.) can mandarin oranges
1/4 c. Kikkoman Stir Fry Sauce
3 tbsp. vegetable oil
2 whole chicken breasts, cut into strips
1/3 c. roasted cashews
2 dashes garlic salt
1 med. onion, sliced
1/2 lb. fresh snow peas
Reserving 2 tablespoons syrup, drain oranges. Blend syrup with stir-fry sauce. Heat 2 tablespoons of the oil in wok or electric fry pan over high heat. Add chicken, cashews, garlic salt and stir-fry 3 minutes, until chicken is done. Add remaining oil and onion and snow peas, stir-fry 3-5 minutes. Add stir-fry sauce and cook and stir to coat all ingredients with sauce. Stir in oranges just before serving. Serve with rice.
1/4 c. Kikkoman Stir Fry Sauce
3 tbsp. vegetable oil
2 whole chicken breasts, cut into strips
1/3 c. roasted cashews
2 dashes garlic salt
1 med. onion, sliced
1/2 lb. fresh snow peas
Reserving 2 tablespoons syrup, drain oranges. Blend syrup with stir-fry sauce. Heat 2 tablespoons of the oil in wok or electric fry pan over high heat. Add chicken, cashews, garlic salt and stir-fry 3 minutes, until chicken is done. Add remaining oil and onion and snow peas, stir-fry 3-5 minutes. Add stir-fry sauce and cook and stir to coat all ingredients with sauce. Stir in oranges just before serving. Serve with rice.
Chicken In Wine Sauce
4 large skinless boneless chicken breasts
4 tablespoons butter melted, plus more for casserole
Kosher salt and freshly ground black pepper
6 ounces (about 8 slices) Swiss cheese
1 (10 3/4-ounce) can condensed cream of chicken soup
1/4 cup white wine
1 cup herb-flavored stuffing mix crushed
Instructions:
Preheat the oven to 350 degrees F.
Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste. Layer the cheese slices on top.
In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter.* Bake for 45 minutes. Remove from the oven and serve.
4 tablespoons butter melted, plus more for casserole
Kosher salt and freshly ground black pepper
6 ounces (about 8 slices) Swiss cheese
1 (10 3/4-ounce) can condensed cream of chicken soup
1/4 cup white wine
1 cup herb-flavored stuffing mix crushed
Instructions:
Preheat the oven to 350 degrees F.
Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste. Layer the cheese slices on top.
In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter.* Bake for 45 minutes. Remove from the oven and serve.
Applebee's Blonde Brownies
1 cup sifted flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter OR margarine
1 cup packed brown sugar
1 egg - beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips
3/8 cup maple syrup
1/4 cup butter
3/8 cup brown sugar
8 ounces cream cheese - softened
1/2 teaspoon maple extract OR flavoring
Sift together sifted flour, baking powder, baking soda, and salt. Add
chopped nuts. Mix well and set aside.
Melt butter. Add brown sugar and mix well. Add egg and vanilla and
blend well. Add flour mixture, a little at a time, mixing well. Stir
in white chocolate chips. Spread into a 9" square pan. Bake at 350F.,
20-25 minutes, or until tester inserted in center comes out clean or
with slightly fudgy looking crumbs.
Combine syrup and butter, cook over low heat until butter is melted.
Stir in brown sugar until dissolved. Remove from heat and beat in
cream cheese and maple extract until smooth. Heat again either over
low heat or in the microwave at short intervals to reach desired sauce
consistency.
Serve sauce over warm blondies topped with vanilla ice cream.
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter OR margarine
1 cup packed brown sugar
1 egg - beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips
3/8 cup maple syrup
1/4 cup butter
3/8 cup brown sugar
8 ounces cream cheese - softened
1/2 teaspoon maple extract OR flavoring
Sift together sifted flour, baking powder, baking soda, and salt. Add
chopped nuts. Mix well and set aside.
Melt butter. Add brown sugar and mix well. Add egg and vanilla and
blend well. Add flour mixture, a little at a time, mixing well. Stir
in white chocolate chips. Spread into a 9" square pan. Bake at 350F.,
20-25 minutes, or until tester inserted in center comes out clean or
with slightly fudgy looking crumbs.
Combine syrup and butter, cook over low heat until butter is melted.
Stir in brown sugar until dissolved. Remove from heat and beat in
cream cheese and maple extract until smooth. Heat again either over
low heat or in the microwave at short intervals to reach desired sauce
consistency.
Serve sauce over warm blondies topped with vanilla ice cream.
Cabbage Roll Casserole
Ingredients:
1 1/2 lbs (682.5 g) ground beef
2 medium onions, chopped
1 clove garlic, minced
salt & pepper to taste
14 oz (398 ml) can tomato sauce
1 can water
1/2 cup (125 ml) uncooked long grain rice
4 cups (1 L) green cabbage, shredded
sour cream
Directions:
1. Combine the beef, onions, garlic, salt, pepper, tomato sauce & water. Bring the mixture to a boil. Then, stir in the rice. Cover & simmer for 20 minutes.
2. Place half of the cabbage in a greased 9 x 13 inch (22 x 33 cm) baking dish. Cover with half of the rice mixture. Repeat the layers. Cover & bake in a 350ºF(180ºC) oven for 1 hour.
3. Serve with sour cream.
Serves 6
1 1/2 lbs (682.5 g) ground beef
2 medium onions, chopped
1 clove garlic, minced
salt & pepper to taste
14 oz (398 ml) can tomato sauce
1 can water
1/2 cup (125 ml) uncooked long grain rice
4 cups (1 L) green cabbage, shredded
sour cream
Directions:
1. Combine the beef, onions, garlic, salt, pepper, tomato sauce & water. Bring the mixture to a boil. Then, stir in the rice. Cover & simmer for 20 minutes.
2. Place half of the cabbage in a greased 9 x 13 inch (22 x 33 cm) baking dish. Cover with half of the rice mixture. Repeat the layers. Cover & bake in a 350ºF(180ºC) oven for 1 hour.
3. Serve with sour cream.
Serves 6
Banana Cake Balls
1/2 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 small fully ripe banana, mashed
1 pkg. (10.75 oz.) frozen pound cake, thawed, crumbled into fine crumbs
3 pkg. (4.4 oz. each) milk chocolate bars, chopped
2 Tbsp. multi-colored sprinkles
Stir milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well.
Shape into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.
Melt chocolate in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles. Let stand until coating is firm.
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 small fully ripe banana, mashed
1 pkg. (10.75 oz.) frozen pound cake, thawed, crumbled into fine crumbs
3 pkg. (4.4 oz. each) milk chocolate bars, chopped
2 Tbsp. multi-colored sprinkles
Stir milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well.
Shape into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.
Melt chocolate in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles. Let stand until coating is firm.
Kim Chi
Napa cabbage - approximately one pound
4 cups of cold water
3 tablespoons of sea salt
1 tablespoon of fresh garlic, finely chopped
1 tablespoon of fresh ginger, finely chopped
1 tablespoon of fresh green onions (scallions), finely chopped
1 teaspoon of dried red chili pepper flakes (more if you like things spicy,
less if you don't)
1 1/2 to 2 teaspoons of sugar
Directions:
Separate and wash cabbage leaves. Sprinkle 2 tablespoons of sea or kosher
salt evenly on cabbage leaves. Place salted cabbage leaves in a large bowl,
add 4 cups of cold water, cover with plastic wrap, and place in refrigerator
overnight. Be sure that water covers all cabbage leaves - place a plate or
other heavy object on top of leaves to ensure that they stay covered with
water.
The next day, pour off water and thoroughly rinse cabbage leaves. You can
shake them gently in the sink to remove excess moisture.
Place cabbage leaves back into large bowl and add garlic, green onion or
scallions, ginger, dried red chili flakes, sugar, and 1 tablespoon of salt.
Use your hands to rub seasoning evenly into all cabbage leaves. Be sure to
use gloves to do this, otherwise, your hands will burn from the chili
flakes. If you are pressed for time, mix seasoning ingredients with about a
cup of warm water before adding them to cabbage to allow for easier
distribution on cabbage leaves.
Transfer seasoned cabbage leaves into a large glass bottle. Be sure to use
firm pressure with your hands to push down on cabbage leaves as they stack
up inside the bottle. Transfer any liquid that accumulated during the mixing
process into the bottle as well - it will become kim chi brine. Some liquid
will also come out of the cabbage leaves as you press down on them as they
are stacked in the bottle.
Leave about 2 inches of room at the top of the bottle before capping it
tightly with a lid. Allow bottle of kim chi to sit at room temperature for
2-3 days.
Your kim chi is now ready to eat. Use scissors or a knife and cutting board
to cut cabbage leaves into 2 inch pieces before serving as a side dish to a
bowl of rice, soup, and perhaps a piece of fish. Refrigerate remaining kim
chi and take out small portions right before meals. The refrigerated kim chi
will continue to ferment slowly in the refrigerator over time, becoming more
sour and flavorful with each passing day. So long as you use clean utensils
to take out small portions, it will keep for up to a month in your
refrigerator.
4 cups of cold water
3 tablespoons of sea salt
1 tablespoon of fresh garlic, finely chopped
1 tablespoon of fresh ginger, finely chopped
1 tablespoon of fresh green onions (scallions), finely chopped
1 teaspoon of dried red chili pepper flakes (more if you like things spicy,
less if you don't)
1 1/2 to 2 teaspoons of sugar
Directions:
Separate and wash cabbage leaves. Sprinkle 2 tablespoons of sea or kosher
salt evenly on cabbage leaves. Place salted cabbage leaves in a large bowl,
add 4 cups of cold water, cover with plastic wrap, and place in refrigerator
overnight. Be sure that water covers all cabbage leaves - place a plate or
other heavy object on top of leaves to ensure that they stay covered with
water.
The next day, pour off water and thoroughly rinse cabbage leaves. You can
shake them gently in the sink to remove excess moisture.
Place cabbage leaves back into large bowl and add garlic, green onion or
scallions, ginger, dried red chili flakes, sugar, and 1 tablespoon of salt.
Use your hands to rub seasoning evenly into all cabbage leaves. Be sure to
use gloves to do this, otherwise, your hands will burn from the chili
flakes. If you are pressed for time, mix seasoning ingredients with about a
cup of warm water before adding them to cabbage to allow for easier
distribution on cabbage leaves.
Transfer seasoned cabbage leaves into a large glass bottle. Be sure to use
firm pressure with your hands to push down on cabbage leaves as they stack
up inside the bottle. Transfer any liquid that accumulated during the mixing
process into the bottle as well - it will become kim chi brine. Some liquid
will also come out of the cabbage leaves as you press down on them as they
are stacked in the bottle.
Leave about 2 inches of room at the top of the bottle before capping it
tightly with a lid. Allow bottle of kim chi to sit at room temperature for
2-3 days.
Your kim chi is now ready to eat. Use scissors or a knife and cutting board
to cut cabbage leaves into 2 inch pieces before serving as a side dish to a
bowl of rice, soup, and perhaps a piece of fish. Refrigerate remaining kim
chi and take out small portions right before meals. The refrigerated kim chi
will continue to ferment slowly in the refrigerator over time, becoming more
sour and flavorful with each passing day. So long as you use clean utensils
to take out small portions, it will keep for up to a month in your
refrigerator.
Magic Chicken
3 lbs boneless chicken breasts -- cut into strips
2 tablespoons vegetable oil
2 cans cream of chicken soup
1 8 oz. pkg mushrooms
1 10 oz. package baby frozen peas -- thawed
1 onion -- chopped
1 bell pepper -- chopped
3 shallots -- chopped
1 clove garlic
1 tablespoon chopped fresh parsley
salt and freshly ground pepper -- to taste
1 stack Ritz crackers -- crushed
In a large frying pan, brown chicken breasts in the oil. When they are done, remove them, and saute the seasonings; onion, bell pepper, shallots, garlic, and parsley. When the onions are clear, put the entire mixture in a large casserole dish. Add the mushrooms and peas, and then fold in the cream of chicken soup. Top with the crushed crackers and bake at 350 for 1 hour.
2 tablespoons vegetable oil
2 cans cream of chicken soup
1 8 oz. pkg mushrooms
1 10 oz. package baby frozen peas -- thawed
1 onion -- chopped
1 bell pepper -- chopped
3 shallots -- chopped
1 clove garlic
1 tablespoon chopped fresh parsley
salt and freshly ground pepper -- to taste
1 stack Ritz crackers -- crushed
In a large frying pan, brown chicken breasts in the oil. When they are done, remove them, and saute the seasonings; onion, bell pepper, shallots, garlic, and parsley. When the onions are clear, put the entire mixture in a large casserole dish. Add the mushrooms and peas, and then fold in the cream of chicken soup. Top with the crushed crackers and bake at 350 for 1 hour.
Pecan Pralines
2 C sugar
1 teaspoon baking soda
1 C buttermilk
3/4 C butter
1 1/2 teaspoons vanilla
1 1/2 C chopped pecans
Makes 3 Dozen Small Pralines
In a large, heavy saucepan, cook sugar, baking soda, buttermilk, and
butter to soft ball stage (240° F on a candy thermometer). Stir
frequently while cooking. When mixture reaches soft ball stage, remove from heat and beat until mixture lightens in color and thickens, about 5 minutes. Stir in vanilla and pecans.
Drop by tablespoons onto a greased baking sheet. Allow to cool
completely and harden -- at least 12 hours.
1 teaspoon baking soda
1 C buttermilk
3/4 C butter
1 1/2 teaspoons vanilla
1 1/2 C chopped pecans
Makes 3 Dozen Small Pralines
In a large, heavy saucepan, cook sugar, baking soda, buttermilk, and
butter to soft ball stage (240° F on a candy thermometer). Stir
frequently while cooking. When mixture reaches soft ball stage, remove from heat and beat until mixture lightens in color and thickens, about 5 minutes. Stir in vanilla and pecans.
Drop by tablespoons onto a greased baking sheet. Allow to cool
completely and harden -- at least 12 hours.
Easy Crockpot Chicken Tortilla Soup
|
20 ozs rotel
tomatoes (chilies)
29 ozs canned
tomatoes (sauce)
31 ozs salsa
4 ozs green
chilis
|
30 ozs black
beans
4 chicken
breast
8 ozs sour
cream
|
| 1 | Put all ingredients in a crock pot. |
| 2 | Stir until combined. |
| 3 | Cover and Cook on High for 3 hours and then reduce heat to low for approximately 3-5 more hours. If the chicken has not seperated on it's own, just give it a few shreds with the fork. |
| 4 | Serve and Top with Sour Cream. |
Orange Jelly Candies
2 teaspoons butter
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon baking soda
3/4 cup water
1 cup sugar
1 cup light corn syrup
1/8 teaspoon orange oil
5 drops each red and yellow food coloring
Additional sugar
Butter a 9-in. Square pan with 2 teaspoons butter; set aside. In a
large saucepan, combine the pectin, baking soda and water (mixture
will be foamy). In another saucepan, combine sugar and corn syrup.
Bring both mixtures to a boil. Cook until foam on pectin mixture thins
slightly and sugar mixture comes to a full rolling boil, about 4
minutes. Gradually add pectin mixture to boiling sugar mixture,
stirring constantly. Boil for 1 minute, stirring constantly.
Remove from the heat. Stir in orange oil and food coloring.
Immediately pour into prepared pan. Let stand at room temperature for
3 hours or until set.
Sprinkle waxed paper with sugar; invert pan onto sugar. With a
knife dipped in warm water, cut candy into 1-in. Squares; roll in
additional sugar. Place on a wire rack. Let stand, uncovered, at room
temperature overnight. Store in an airtight container. Yield: 81
pieces
Caramel Cream Sandwich Cookies
1 cup butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 tsp. vanilla
1 egg yolk
2-1/4 cups flour
1/4 cup butter
2-1/2 cups sifted powdered sugar
1 tsp. vanilla
3-4 Tbsp. cream
In large bowl, cream 1 cup butter with 1/2 cup brown sugar and sugar
until light and fluffy. Add vanilla and egg yolk and mix well. Then
add flour until dough forms. Chill for 1-2 hours.
Preheat oven to 325 degrees F. Roll dough into 3/4" balls and place on
cookie sheet. Flatten to 1/8" thickness by pressing two times, in
crosswise pattern, with tines of a fork, or by pressing with the
bottom of a sugared drinking glass.
Bake at 325 degrees F for 8-10 minutes until cookies just begin to
turn very light brown around edges. Remove from cookie sheets and cool
on wire rack.
In saucepan, melt 1/4 cup butter (NOT margarine). Cook over low heat
until butter just begins to brown, watching carefully, about 6-8
minutes. Remove from heat and blend in powdered sugar, vanilla, and
cream until desired spreading consistency.
Sandwich two cookies together with frosting. Makes about 4 dozen cookies.
1/2 cup brown sugar
1/4 cup sugar
1 tsp. vanilla
1 egg yolk
2-1/4 cups flour
1/4 cup butter
2-1/2 cups sifted powdered sugar
1 tsp. vanilla
3-4 Tbsp. cream
In large bowl, cream 1 cup butter with 1/2 cup brown sugar and sugar
until light and fluffy. Add vanilla and egg yolk and mix well. Then
add flour until dough forms. Chill for 1-2 hours.
Preheat oven to 325 degrees F. Roll dough into 3/4" balls and place on
cookie sheet. Flatten to 1/8" thickness by pressing two times, in
crosswise pattern, with tines of a fork, or by pressing with the
bottom of a sugared drinking glass.
Bake at 325 degrees F for 8-10 minutes until cookies just begin to
turn very light brown around edges. Remove from cookie sheets and cool
on wire rack.
In saucepan, melt 1/4 cup butter (NOT margarine). Cook over low heat
until butter just begins to brown, watching carefully, about 6-8
minutes. Remove from heat and blend in powdered sugar, vanilla, and
cream until desired spreading consistency.
Sandwich two cookies together with frosting. Makes about 4 dozen cookies.
Oreo Stuffed Peanut Butter Cookies
1 cup (2 sticks) unsalted butter
1 cup peanut butter
1 cup white sugar
1 cup brown sugar, packed
2 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 package of regular Oreo cookies
In the large bowl, cream together the butter, peanut butter, and both sugars until smooth. Add eggs, one at a time, making sure each is fully mixed in.
In a medium bowl, stir together the flour, baking powder, salt, and baking soda. Slowly stir in flour mixture, 1/3 at a time until completely incorporated. Refrigerate dough for 1 hour (I never wait that long, if at all).
Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
Place 1 tablespoon of cooking dough on top of an Oreo cookie. Place a second tablespoon underneath. You want just enough dough to cover the Oreo so that your chocolate to peanut butter cookie ratio is equal. Gently press the dough down around the Oreo, sealing the cookie dough edges together so that no Oreo shows through. Transfer the cookie to a prepared baking sheet and repeat, leaving about 1 1/2 inches between each cookie.
Bake for 8-11 minutes, or until cookies have just started to brown around the edges. Do not overbake! I like mine a little on the gooey side so 8 minutes is all I cook them. Cool on baking sheet for a couple of minutes, then transfer to a cooling rack. Store in an airtight container.
1 cup peanut butter
1 cup white sugar
1 cup brown sugar, packed
2 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 package of regular Oreo cookies
In the large bowl, cream together the butter, peanut butter, and both sugars until smooth. Add eggs, one at a time, making sure each is fully mixed in.
In a medium bowl, stir together the flour, baking powder, salt, and baking soda. Slowly stir in flour mixture, 1/3 at a time until completely incorporated. Refrigerate dough for 1 hour (I never wait that long, if at all).
Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
Place 1 tablespoon of cooking dough on top of an Oreo cookie. Place a second tablespoon underneath. You want just enough dough to cover the Oreo so that your chocolate to peanut butter cookie ratio is equal. Gently press the dough down around the Oreo, sealing the cookie dough edges together so that no Oreo shows through. Transfer the cookie to a prepared baking sheet and repeat, leaving about 1 1/2 inches between each cookie.
Bake for 8-11 minutes, or until cookies have just started to brown around the edges. Do not overbake! I like mine a little on the gooey side so 8 minutes is all I cook them. Cool on baking sheet for a couple of minutes, then transfer to a cooling rack. Store in an airtight container.
Wednesday, March 28, 2012
Spinach Dip
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup sour cream
1 cup mayonnaise
3/4 cup chopped green onions
2 teaspoons dried parsley
1 teaspoon lemon juice
1/2 teaspoon seasoning salt
1 (1 pound) loaf round, crusty Italian bread
In a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice, and salt. Mix until well blended, then refrigerate.
Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping. Spoon the dip into the center of the bread bowl and serve accompanied by the pieces of bread for dipping.
1 cup sour cream
1 cup mayonnaise
3/4 cup chopped green onions
2 teaspoons dried parsley
1 teaspoon lemon juice
1/2 teaspoon seasoning salt
1 (1 pound) loaf round, crusty Italian bread
In a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice, and salt. Mix until well blended, then refrigerate.
Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping. Spoon the dip into the center of the bread bowl and serve accompanied by the pieces of bread for dipping.
Coconut Bars
5 oz. Sweetened condensed milk
1 t. Vanilla
2 C. Powdered sugar
14 oz. Flaked coconut
1 24 oz. bag semisweet chips
Blend the milk and the vanilla. Add the sugar a little at a time till smooth. Stir in the coconut. The mixture should be firm. Pat firmly into a 9x13 pan and chill till firm.
Cut into bars and dip into melted chocolate and let cool on waxed paper for several hours.
1 t. Vanilla
2 C. Powdered sugar
14 oz. Flaked coconut
1 24 oz. bag semisweet chips
Blend the milk and the vanilla. Add the sugar a little at a time till smooth. Stir in the coconut. The mixture should be firm. Pat firmly into a 9x13 pan and chill till firm.
Cut into bars and dip into melted chocolate and let cool on waxed paper for several hours.
Nachos Supreme
1 bag tortilla strips or chips
1 cup shredded Cheddar cheese
1/2 cup shredded Jack cheese
1 cup refried beans or canned pinto beans or refried beans
1 medium tomato, chopped
1/2 cup chopped green onion
1 can (2.25 oz) ripe olives, sliced
1/4 cup salsa Picante
1/4 cup canned diced green chilies, drained
1/2 cup sour cream
Pile tortilla strips on a large ovenproof platter and mix and toss the
remaining ingredients with the chips. Bake at 350 for 10-12 minutes or
microwave for 2 to 3 minutes until heated through and cheese is melted.
Serves 4 to 6 as an appetizer. Variation: Add a meat filling for a whole
tortilla meal.
1 cup shredded Cheddar cheese
1/2 cup shredded Jack cheese
1 cup refried beans or canned pinto beans or refried beans
1 medium tomato, chopped
1/2 cup chopped green onion
1 can (2.25 oz) ripe olives, sliced
1/4 cup salsa Picante
1/4 cup canned diced green chilies, drained
1/2 cup sour cream
Pile tortilla strips on a large ovenproof platter and mix and toss the
remaining ingredients with the chips. Bake at 350 for 10-12 minutes or
microwave for 2 to 3 minutes until heated through and cheese is melted.
Serves 4 to 6 as an appetizer. Variation: Add a meat filling for a whole
tortilla meal.
Chocolate Oreo Espresso Thins
Makes about 4 dozen
The secret to the super-crisp texture here is cutting the dough into
very thin rounds; coarse sanding sugar on top adds to their crunch.
Holiday Cookies 2005, Special Issue Holiday 2005
1 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons instant espresso powder
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon finely grated orange zest
1 teaspoon pure vanilla extract
Coarse sanding sugar, for sprinkling
Sift together flour, cocoa powder, espresso powder, and salt into
a medium bowl; set aside.
Put butter, confectioners' sugar, orange zest, and vanilla in the
bowl of an electric mixer fitted with the paddle attachment. Mix on
medium speed until pale and fluffy, about 3 minutes. Reduce speed to
medium-low, and gradually add flour mixture until just combined.
Transfer dough to a 12-by-16-inch piece of parchment; shape into a
log. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler
along edge of paper at each turn to narrow the log and force out air.
Transfer in parchment to a paper towel tube; chill at least 2 hours or
overnight.
Preheat oven to 350 degrees. Cut log into 1/4-inch-thick slices;
transfer to baking sheets lined with parchment paper. Brush tops with
water; sprinkle with sanding sugar. Bake until set, 15 to 17 minutes.
Cool on sheets on wire racks. Store in airtight containers at room
temperature up to 1 week.
The secret to the super-crisp texture here is cutting the dough into
very thin rounds; coarse sanding sugar on top adds to their crunch.
Holiday Cookies 2005, Special Issue Holiday 2005
1 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons instant espresso powder
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon finely grated orange zest
1 teaspoon pure vanilla extract
Coarse sanding sugar, for sprinkling
Sift together flour, cocoa powder, espresso powder, and salt into
a medium bowl; set aside.
Put butter, confectioners' sugar, orange zest, and vanilla in the
bowl of an electric mixer fitted with the paddle attachment. Mix on
medium speed until pale and fluffy, about 3 minutes. Reduce speed to
medium-low, and gradually add flour mixture until just combined.
Transfer dough to a 12-by-16-inch piece of parchment; shape into a
log. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler
along edge of paper at each turn to narrow the log and force out air.
Transfer in parchment to a paper towel tube; chill at least 2 hours or
overnight.
Preheat oven to 350 degrees. Cut log into 1/4-inch-thick slices;
transfer to baking sheets lined with parchment paper. Brush tops with
water; sprinkle with sanding sugar. Bake until set, 15 to 17 minutes.
Cool on sheets on wire racks. Store in airtight containers at room
temperature up to 1 week.
Oreo Ice Cream Cake
1 (16 oz.) pkg. Oreo cookies
1/3 c. butter
1/2 gal. ice cream
1 (8 oz.) Cool Whip
1 jar fudge topping
1 (9x13) cake pan
Crush cookies and set a few crumbs aside for top. Melt
butter and mix with crushed cookies. Press into bottom of
cake pan. Let ice cream soften while you do that. After ice
cream has softened spread on top of cookie crumbs. Then
spread fudge topping on top of ice cream. Then spread the
Cool Whip on top of that. Sprinkle remaining cookie crumbs
on top of Cool Whip. Freeze for 4 to 5 hours. Serves 10 to
15 people.
1/3 c. butter
1/2 gal. ice cream
1 (8 oz.) Cool Whip
1 jar fudge topping
1 (9x13) cake pan
Crush cookies and set a few crumbs aside for top. Melt
butter and mix with crushed cookies. Press into bottom of
cake pan. Let ice cream soften while you do that. After ice
cream has softened spread on top of cookie crumbs. Then
spread fudge topping on top of ice cream. Then spread the
Cool Whip on top of that. Sprinkle remaining cookie crumbs
on top of Cool Whip. Freeze for 4 to 5 hours. Serves 10 to
15 people.
Fudge Stuffed Easter Eggs
1/2 cup (1 stick) butter, melted
2 (3 5/8 ounce) boxes regular chocolate pudding mix
1/2 cup milk
1 pound confectioners' sugar
1 teaspoon vanilla extract
8 ounces dipping chocolate
Combine butter, pudding mix and milk. Bring to boiling and simmer 2 minutes, stirring constantly. Remove from heat. Add sugar and vanilla; stir until smooth. When cool enough to handle, shape into eggs and place on wax paper lined tray. Chill until firm.
Melt chocolate, and dip cooled eggs. Place on wax paper. Let stand until coating hardens.
Makes 2 1/2 pounds of filling.
2 (3 5/8 ounce) boxes regular chocolate pudding mix
1/2 cup milk
1 pound confectioners' sugar
1 teaspoon vanilla extract
8 ounces dipping chocolate
Combine butter, pudding mix and milk. Bring to boiling and simmer 2 minutes, stirring constantly. Remove from heat. Add sugar and vanilla; stir until smooth. When cool enough to handle, shape into eggs and place on wax paper lined tray. Chill until firm.
Melt chocolate, and dip cooled eggs. Place on wax paper. Let stand until coating hardens.
Makes 2 1/2 pounds of filling.
Stir & Roll Biscuits
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup oil
2/3 cup milk
Preheat oven to 450 degrees. Mix flour, baking powder and salt. Pour oil and
milk in to measuring cup. Add to flour mixture and mix until a ball is
formed. Knead dough until smooth: flatten with hands and cut. Place in
ungreased pan close to each other. Bake 10 to 12 minutes.
3 teaspoons baking powder
1 teaspoon salt
1/3 cup oil
2/3 cup milk
Preheat oven to 450 degrees. Mix flour, baking powder and salt. Pour oil and
milk in to measuring cup. Add to flour mixture and mix until a ball is
formed. Knead dough until smooth: flatten with hands and cut. Place in
ungreased pan close to each other. Bake 10 to 12 minutes.
Freezer Chicken Packets
Chicken Packets (adapted from Once a Month Cooking)
http://frozenassets.info/2011/04/04/debis-favorite-easter-recipe-chicken-packets/
1 3-ounce cream cheese
1 Tbsp chives (not green onions), minced
2 Tbsp milk or cream
2 cups cooked chicken, chopped into cubes
1/2 cup seasoned croutons, crushed
2 8-ounce refrigerated crescent roll packages
1/4 cup butter
To Prepare:
In a bowl, mix together cream cheese, chives, and milk. Gently stir in cooked chicken until fully blended. Freeze in a labeled freezer bag. Save all other ingredients until serving day.
To Serve:
Thaw chicken mixture. Preheat oven to 350 degrees. Open crescent roll packages and unroll. Gently press together the diagonal perforations so you're left with only rectangle shapes instead of triangles. Two(2) packages of crescent rolls will yield eight(8) rectangles. Scoop 1/4 cup chicken mixture into center of each rectangle. Gather four corners to the center to make a packet and press together. Melt butter. Place crushed croutons in a flat pan or pie plate. One by one, dip the chicken packets into the melted butter and then gently roll in crushed croutons. Place packets at least 1-inch apart on a non-stick baking sheet. Bake at 350 degrees for 20 minutes.
http://frozenassets.info/2011/04/04/debis-favorite-easter-recipe-chicken-packets/
1 3-ounce cream cheese
1 Tbsp chives (not green onions), minced
2 Tbsp milk or cream
2 cups cooked chicken, chopped into cubes
1/2 cup seasoned croutons, crushed
2 8-ounce refrigerated crescent roll packages
1/4 cup butter
To Prepare:
In a bowl, mix together cream cheese, chives, and milk. Gently stir in cooked chicken until fully blended. Freeze in a labeled freezer bag. Save all other ingredients until serving day.
To Serve:
Thaw chicken mixture. Preheat oven to 350 degrees. Open crescent roll packages and unroll. Gently press together the diagonal perforations so you're left with only rectangle shapes instead of triangles. Two(2) packages of crescent rolls will yield eight(8) rectangles. Scoop 1/4 cup chicken mixture into center of each rectangle. Gather four corners to the center to make a packet and press together. Melt butter. Place crushed croutons in a flat pan or pie plate. One by one, dip the chicken packets into the melted butter and then gently roll in crushed croutons. Place packets at least 1-inch apart on a non-stick baking sheet. Bake at 350 degrees for 20 minutes.
Raspberry Mocha Bites
1/4 pound butter
1 (12 ounce) can evaporated milk
3 1/2 cups granulated sugar
1 heaping tablespoon instant coffee
1 (10 ounce) package Hershey's raspberry chocolate chips
2 ounces bittersweet chocolate
1 (7 ounce) jar Marshmallow Creme
1 teaspoon vanilla extract
In a heavy saucepan melt the butter. Add evaporated milk, sugar and
coffee. Bring to a rolling boil, stirring constantly until the
temperature reaches 235 degrees F. Remove from heat and and raspberry
chocolate chips and bittersweet chocolate. Stir until all ingredients
are melted. Add the Marshmallow Creme and stir until blended. Stir in
the vanilla extract. Pour into a lightly greased 9 x 13-inch pan. Cut
into bite size squares when cooled.
1 (12 ounce) can evaporated milk
3 1/2 cups granulated sugar
1 heaping tablespoon instant coffee
1 (10 ounce) package Hershey's raspberry chocolate chips
2 ounces bittersweet chocolate
1 (7 ounce) jar Marshmallow Creme
1 teaspoon vanilla extract
In a heavy saucepan melt the butter. Add evaporated milk, sugar and
coffee. Bring to a rolling boil, stirring constantly until the
temperature reaches 235 degrees F. Remove from heat and and raspberry
chocolate chips and bittersweet chocolate. Stir until all ingredients
are melted. Add the Marshmallow Creme and stir until blended. Stir in
the vanilla extract. Pour into a lightly greased 9 x 13-inch pan. Cut
into bite size squares when cooled.
Blueberry Horseradish Salad Dressing
3 cups mayonnaise
1/4 cup prepared mustard
1/4 cup blueberry yogurt
1-1/2 teaspoons horseradish
1-1/2 teaspoons honey
Combine all ingredients and mix well. Chill until ready to serve
over your favorite salad.
1/4 cup prepared mustard
1/4 cup blueberry yogurt
1-1/2 teaspoons horseradish
1-1/2 teaspoons honey
Combine all ingredients and mix well. Chill until ready to serve
over your favorite salad.
Fruit & Nut Easter Eggs
2 1/2 cups sugar
1 cup light corn syrup
3/4 cup hot water
1/2 pound marshmallow cream
1/2 cup shortening -- melted
1/4 cup confectioner's sugar
2 cups candied fruit
(pineapple and cherries)
nuts
dipping chocolate
In a saucepan, cook sugar, syrup and water to 265 degrees on a candy
thermometer. Add marshmallow crème and beat until almost firm. Add
melted shortening, confectioner's sugar, candied fruit and nuts. Mix
well. Shape eggs by hand and dip in dipping chocolate. Makes 10 eggs
which will keep for 6-8 months.
1 cup light corn syrup
3/4 cup hot water
1/2 pound marshmallow cream
1/2 cup shortening -- melted
1/4 cup confectioner's sugar
2 cups candied fruit
(pineapple and cherries)
nuts
dipping chocolate
In a saucepan, cook sugar, syrup and water to 265 degrees on a candy
thermometer. Add marshmallow crème and beat until almost firm. Add
melted shortening, confectioner's sugar, candied fruit and nuts. Mix
well. Shape eggs by hand and dip in dipping chocolate. Makes 10 eggs
which will keep for 6-8 months.
Peanut Butter Easter Eggs
1/4 cup Margarine or butter
1/4 cup Brown Sugar
3/4 cup Powdered Sugar
1/2 cup Smooth Peanut Butter
1 teaspoon Vanilla
1 package Semi-sweet chocolate chips
2 tablespoons Shortening
In 1-quart microwave-safe bowl, microwave margarine and brown sugar on
100% power (high) 1 to 1 1/2 minutes, stirring every 30 seconds or
until brown sugar is melted. Stir in powdered sugar, peanut butter and
vanilla. Shape by teaspoonfuls into egg shapes.Chill. In double boiler
or heavy saucepan, over low heat, melt chocolate chips and shortening.
With wooden pick, dip each egg into chocolate mixture, coating
completely. Place on wax paper-lined baking sheets. Chill. Store in
refrigerator.
1/4 cup Brown Sugar
3/4 cup Powdered Sugar
1/2 cup Smooth Peanut Butter
1 teaspoon Vanilla
1 package Semi-sweet chocolate chips
2 tablespoons Shortening
In 1-quart microwave-safe bowl, microwave margarine and brown sugar on
100% power (high) 1 to 1 1/2 minutes, stirring every 30 seconds or
until brown sugar is melted. Stir in powdered sugar, peanut butter and
vanilla. Shape by teaspoonfuls into egg shapes.Chill. In double boiler
or heavy saucepan, over low heat, melt chocolate chips and shortening.
With wooden pick, dip each egg into chocolate mixture, coating
completely. Place on wax paper-lined baking sheets. Chill. Store in
refrigerator.
Cherry Nut Easter Eggs
1/2 c. milk
1/2 stick butter or margarine
2 (3-oz.)pkgs. vanilla pudding and
filling (not instant)
1 (9-oz.)jar maraschino cherries
1 c. finely chopped pecans or walnuts
1 lb. To 2 lbs. confectioners' sugar
1 lb. chocolate -- melted
Preparation : Cut cherries in half, and drain well on paper
towels. Cook milk, butter and pudding in a medium saucepan on low heat
until well blended and thick. Remove from stove and add cherries,
nuts and enough sugar to make a thick consistency. Form the mixture
into 8 to 10 egg shapes with hands coated in butter. Place on wax
paper covered cookie sheet. Chill several hours until firm. Melt
chocolate being careful not to scorch it. Frost egg with melted
chocolate. Decorate with butter cream icing.
1/2 stick butter or margarine
2 (3-oz.)pkgs. vanilla pudding and
filling (not instant)
1 (9-oz.)jar maraschino cherries
1 c. finely chopped pecans or walnuts
1 lb. To 2 lbs. confectioners' sugar
1 lb. chocolate -- melted
Preparation : Cut cherries in half, and drain well on paper
towels. Cook milk, butter and pudding in a medium saucepan on low heat
until well blended and thick. Remove from stove and add cherries,
nuts and enough sugar to make a thick consistency. Form the mixture
into 8 to 10 egg shapes with hands coated in butter. Place on wax
paper covered cookie sheet. Chill several hours until firm. Melt
chocolate being careful not to scorch it. Frost egg with melted
chocolate. Decorate with butter cream icing.
Monday, February 27, 2012
Hickory Smoked Burgers W/Glazed Apples
4 Servings
BURGER PATTIES
* 1/2 cup Smucker's® Spiced Apple Butter
* 2 tbsps. Worcestershire sauce
* 2 tbsps. hickory smoke flavoring*
* 1 tsp. salt
* 1/8 tsp. ground pepper
* 1 1/4 lbs. ground beef chuck
GLAZED APPLES
* 1 cup Smucker's® Spiced Apple Butter
* 1 large Granny Smith apple, washed, cored and sliced 3/8-inch thick crosswise
* 1 large sweet onion, peeled and sliced 1/4-inch thick crosswise, keeping rings intact
* Smoked Cheddar cheese, sliced
* 4 onion rolls, sliced
* Crisco® Butter No-Stick Cooking Spray
* Combine 1/2 cup apple butter, Worcestershire sauce, hickory smoke flavoring, salt and pepper in medium bowl. Crumble ground chuck into bowl; gently combine the ingredients well. Shape meat into four 5-inch wide patties; refrigerate.
* Coat unheated grill grate with no-stick cooking spray. Heat grill to medium-high (350°F to 400°F). Coat apples and onions (keeping slices intact) with 1 cup apple butter.
* Grill burgers, apples and onions 4 to 6 minutes per side or until juices run clear on the burgers and the apples and onions are tender. Toast rolls, if desired.
* Top each burger with cheese during the last 2 minutes of grilling. Place a burger on each roll bottom, top with grilled apples and onions and the roll top; serve.
TIP To toast the rolls: spray the inside of each roll with butter flavored no-stick cooking spray. Place the rolls (cut side down) around the outer edges of the cooking grate; grill until golden brown.
TIP *Hickory smoked flavoring can be found in your grocer's condiment aisle.
BURGER PATTIES
* 1/2 cup Smucker's® Spiced Apple Butter
* 2 tbsps. Worcestershire sauce
* 2 tbsps. hickory smoke flavoring*
* 1 tsp. salt
* 1/8 tsp. ground pepper
* 1 1/4 lbs. ground beef chuck
GLAZED APPLES
* 1 cup Smucker's® Spiced Apple Butter
* 1 large Granny Smith apple, washed, cored and sliced 3/8-inch thick crosswise
* 1 large sweet onion, peeled and sliced 1/4-inch thick crosswise, keeping rings intact
* Smoked Cheddar cheese, sliced
* 4 onion rolls, sliced
* Crisco® Butter No-Stick Cooking Spray
* Combine 1/2 cup apple butter, Worcestershire sauce, hickory smoke flavoring, salt and pepper in medium bowl. Crumble ground chuck into bowl; gently combine the ingredients well. Shape meat into four 5-inch wide patties; refrigerate.
* Coat unheated grill grate with no-stick cooking spray. Heat grill to medium-high (350°F to 400°F). Coat apples and onions (keeping slices intact) with 1 cup apple butter.
* Grill burgers, apples and onions 4 to 6 minutes per side or until juices run clear on the burgers and the apples and onions are tender. Toast rolls, if desired.
* Top each burger with cheese during the last 2 minutes of grilling. Place a burger on each roll bottom, top with grilled apples and onions and the roll top; serve.
TIP To toast the rolls: spray the inside of each roll with butter flavored no-stick cooking spray. Place the rolls (cut side down) around the outer edges of the cooking grate; grill until golden brown.
TIP *Hickory smoked flavoring can be found in your grocer's condiment aisle.
Touchdown Cheese Scones
Serving Size : 8
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons cold butter or margarine -- cut in pieces
1 cup mild Cheddar cheese -- shredded
2/3 cup buttermilk
2 large eggs -- divided
1/2 teaspoon Tabasco brand Pepper Sauce
Preheat oven to 350°F. Sift together flour, baking powder, baking soda
and salt in large bowl. Cut in butter until mixture resembles cornmeal. Stir
in cheese. Blend buttermilk, 1 egg and TABASCO Sauce together in small
bowl. Make a well in center of dry ingredients; add buttermilk mixture. Stir
quickly and lightly with fork to form sticky dough. Turn dough out on
lightly floured board. Knead gently 10 times. Divide dough in half; pat each
half into circle about 1/2-inch thick. Cut each circle into 4 wedges.
Combine remaining egg and 1 tablespoon water. Brush each wedge with egg
mixture. Arrange on greased baking sheet. Bake 13 to 15 minutes or until
golden.
Makes 8 scones
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons cold butter or margarine -- cut in pieces
1 cup mild Cheddar cheese -- shredded
2/3 cup buttermilk
2 large eggs -- divided
1/2 teaspoon Tabasco brand Pepper Sauce
Preheat oven to 350°F. Sift together flour, baking powder, baking soda
and salt in large bowl. Cut in butter until mixture resembles cornmeal. Stir
in cheese. Blend buttermilk, 1 egg and TABASCO Sauce together in small
bowl. Make a well in center of dry ingredients; add buttermilk mixture. Stir
quickly and lightly with fork to form sticky dough. Turn dough out on
lightly floured board. Knead gently 10 times. Divide dough in half; pat each
half into circle about 1/2-inch thick. Cut each circle into 4 wedges.
Combine remaining egg and 1 tablespoon water. Brush each wedge with egg
mixture. Arrange on greased baking sheet. Bake 13 to 15 minutes or until
golden.
Makes 8 scones
Pizza Blanks For Freezer
FOR 2 MEDIUM SIZE OR 4 SMALL PIZZA BLANKS:
Pinch of sugar
1 1/4 cups warm milk
2 packages active dry yeast (I use five teaspoons, because I buy yeast in big bags)
3 1/3 cups flour
1/2 teaspoon salt
1 egg
Stir sugar into warm milk and sprinkle with yeast. Let stand for five minutes or until frothy. Stir gently to moisten any dry particles.
Sift flour and salt into large bowl.
Lightly beat egg into yeast mixture, pour into flour mixture, combining to make a dough. On a floured surface knead dough until smooth and springy, 5 to 10 minutes. Cover and let rise in a warm place for 25 minutes.
Divide the dough according to your needs and freezer space. Shape each piece into a ball and, on a floured surface, roll to about 1/2-inch thickness. Place on baking sheets and freeze for one hour.
Remove from baking sheets, wrap well in plastic wrap or freezer bags, and place back in freezer. Pizza blanks will keep in the freezer for about a month.
TO SERVE:
Simply thaw, top, and bake at 425 degrees F for about 20 minutes or until the cheese is melted and just browning.
Makes 6 servings
Pinch of sugar
1 1/4 cups warm milk
2 packages active dry yeast (I use five teaspoons, because I buy yeast in big bags)
3 1/3 cups flour
1/2 teaspoon salt
1 egg
Stir sugar into warm milk and sprinkle with yeast. Let stand for five minutes or until frothy. Stir gently to moisten any dry particles.
Sift flour and salt into large bowl.
Lightly beat egg into yeast mixture, pour into flour mixture, combining to make a dough. On a floured surface knead dough until smooth and springy, 5 to 10 minutes. Cover and let rise in a warm place for 25 minutes.
Divide the dough according to your needs and freezer space. Shape each piece into a ball and, on a floured surface, roll to about 1/2-inch thickness. Place on baking sheets and freeze for one hour.
Remove from baking sheets, wrap well in plastic wrap or freezer bags, and place back in freezer. Pizza blanks will keep in the freezer for about a month.
TO SERVE:
Simply thaw, top, and bake at 425 degrees F for about 20 minutes or until the cheese is melted and just browning.
Makes 6 servings
Russian Red Cabbage Soup
1 ea Red cabbage head cored & shredded
1 c Onion chopped
2 ea Potatoes peeled & cubed 1/2"
4 tb Red wine or vinegar
2 ea Bay leaves
Salt & pepper to taste
4 qt water
4 tb Dill fresh & chopped
Bring water to a boil.
Add cabbage, onion & bay leaves. reduce heat to med-high.
Cover & cook for 10 mins.
Add spices & wine or vinegar.
Cover once more & cook for 30-45 mins. at a simmer.
Serve hot garnished with the dill & dollops of sour cream.
1 c Onion chopped
2 ea Potatoes peeled & cubed 1/2"
4 tb Red wine or vinegar
2 ea Bay leaves
Salt & pepper to taste
4 qt water
4 tb Dill fresh & chopped
Bring water to a boil.
Add cabbage, onion & bay leaves. reduce heat to med-high.
Cover & cook for 10 mins.
Add spices & wine or vinegar.
Cover once more & cook for 30-45 mins. at a simmer.
Serve hot garnished with the dill & dollops of sour cream.
Cranberry Orange Fudge
1 (12 ounce) package vanilla baking chips
1/2 teaspoon orange extract
7 ounces Marshmallow Creme
1/3 cup evaporated milk
1/3 cup frozen cranberry juice concentrate
2 1/2 cups granulated sugar
1/4 cup butter
Butter or spray a 9-inch square pan.
in a 3-4 quart bowl put the vanilla baking chips, orange extract and
Marshmallow Creme; set aside.
In a medium size saucepan put the milk, sugar and cranberry concentrate
and stir. Bring this to a boil and cook to 235 degrees F on candy
thermometer (about 9 minutes). When mixture reaches 235 degrees F,
remove from heat and add butter. Stir and mix well, then pour over the
vanilla baking chips, orange extract and Marshmallow Creme. Stir well
until all the chips are melted. Put into prepared pan. Let cool, then
refrigerate until firm. Cut into squares.
1/2 teaspoon orange extract
7 ounces Marshmallow Creme
1/3 cup evaporated milk
1/3 cup frozen cranberry juice concentrate
2 1/2 cups granulated sugar
1/4 cup butter
Butter or spray a 9-inch square pan.
in a 3-4 quart bowl put the vanilla baking chips, orange extract and
Marshmallow Creme; set aside.
In a medium size saucepan put the milk, sugar and cranberry concentrate
and stir. Bring this to a boil and cook to 235 degrees F on candy
thermometer (about 9 minutes). When mixture reaches 235 degrees F,
remove from heat and add butter. Stir and mix well, then pour over the
vanilla baking chips, orange extract and Marshmallow Creme. Stir well
until all the chips are melted. Put into prepared pan. Let cool, then
refrigerate until firm. Cut into squares.
Butterscotch Apple Dip
1 can (14 ounce size) sweetened condensed milk
1 cup butterscotch flavored chips
1/4 teaspoon salt
2 teaspoons white vinegar
1/2 teaspoon ground cinnamon
apple wedges
In heavy saucepan, over low heat, combine sweetened condensed milk, butterscotch chips and salt. Cook and stir until chips melt. Remove from heat; stir in vinegar and cinnamon.
Serve warm with apple wedges, or cookies or fresh fruit pieces.
Refrigerate leftovers.
To reheat, in small heavy saucepan, combine desired amount of sauce with small amount of water. Over low heat, stir constantly until heated through.
1 cup butterscotch flavored chips
1/4 teaspoon salt
2 teaspoons white vinegar
1/2 teaspoon ground cinnamon
apple wedges
In heavy saucepan, over low heat, combine sweetened condensed milk, butterscotch chips and salt. Cook and stir until chips melt. Remove from heat; stir in vinegar and cinnamon.
Serve warm with apple wedges, or cookies or fresh fruit pieces.
Refrigerate leftovers.
To reheat, in small heavy saucepan, combine desired amount of sauce with small amount of water. Over low heat, stir constantly until heated through.
Melting Pot Traditional Swiss Fondue
3 and 1/2 cups (14 oz.) shredded Swiss cheese
2 tbsp. all-purpose flour
1 cup white wine
2 tbsp. fresh lemon juice
2 tsp. finely chopped garlic
1 oz. cherry-flavored liqueur (Kirschwasser recommended)
1/2 tsp. freshly ground pepper
Dash of grated nutmeg
Toss the cheese with the flour in a bowl. Place a metal bowl over a
saucepan filled with two inches of water. You may also use a
conventional double boiler. Bring the water to a boil over high
heat. Reduce the heat to medium and pour the wine into the bowl.
Stir in the lemon juice and garlic using a fork. Cook for 30
seconds stirring constantly.
Add half of the cheese, and stir constantly until the cheese is
melted. Add the remaining cheese a small amount at a time stirring
constantly. Pour the liqueur slowly around the edge of the bowl.
Pull the cheese mixture away from the edge of the bowl and cook for
about one minute or until the alcohol cooks off. Stir the liqueur
into the cheese. Stir the pepper in gently. Pour into a warm fondue
pot and keep warm over low heat. Garnish with a dash of nutmeg.
Source: The Melting Pot
2 tbsp. all-purpose flour
1 cup white wine
2 tbsp. fresh lemon juice
2 tsp. finely chopped garlic
1 oz. cherry-flavored liqueur (Kirschwasser recommended)
1/2 tsp. freshly ground pepper
Dash of grated nutmeg
Toss the cheese with the flour in a bowl. Place a metal bowl over a
saucepan filled with two inches of water. You may also use a
conventional double boiler. Bring the water to a boil over high
heat. Reduce the heat to medium and pour the wine into the bowl.
Stir in the lemon juice and garlic using a fork. Cook for 30
seconds stirring constantly.
Add half of the cheese, and stir constantly until the cheese is
melted. Add the remaining cheese a small amount at a time stirring
constantly. Pour the liqueur slowly around the edge of the bowl.
Pull the cheese mixture away from the edge of the bowl and cook for
about one minute or until the alcohol cooks off. Stir the liqueur
into the cheese. Stir the pepper in gently. Pour into a warm fondue
pot and keep warm over low heat. Garnish with a dash of nutmeg.
Source: The Melting Pot
Carrabba's Chicken Bryan
1 boneless, skinless chicken breast
Salt, ground pepper and olive oil to taste
2 ounces goat cheese
2 ounces lemon butter sauce (recipe below)
10 to 12 pieces sun-dried tomatoes
1 to 2 tablespoons freshly chopped basil
Season chicken on both sides with salt and pepper. Dab with oil.
Grill chicken until cooked to a minimum internal temperature of
165F. Place cheese slice on each side of the breast and continue to
cook until warm.
To sauté pan add lemon butter sauce, tomatoes and basil. Place on
medium flame until hot. Do not overheat or sauce will break. When
done, place chicken on a hot plate with grill spatula and spoon
sauce over.
Lemon Butter Sauce:
Sauté 2 teaspoons chopped onions and 2 teaspoons chopped garlic in
1 tablespoon butter, until onions are soft. Add 3 tablespoons white
wine and 4 tablespoons lemon juice; simmer 10 minutes on medium-low
to reduce. Add 3 tablespoons butter, a little at a time, until
butter melts and mixture emulsifies.
Salt, ground pepper and olive oil to taste
2 ounces goat cheese
2 ounces lemon butter sauce (recipe below)
10 to 12 pieces sun-dried tomatoes
1 to 2 tablespoons freshly chopped basil
Season chicken on both sides with salt and pepper. Dab with oil.
Grill chicken until cooked to a minimum internal temperature of
165F. Place cheese slice on each side of the breast and continue to
cook until warm.
To sauté pan add lemon butter sauce, tomatoes and basil. Place on
medium flame until hot. Do not overheat or sauce will break. When
done, place chicken on a hot plate with grill spatula and spoon
sauce over.
Lemon Butter Sauce:
Sauté 2 teaspoons chopped onions and 2 teaspoons chopped garlic in
1 tablespoon butter, until onions are soft. Add 3 tablespoons white
wine and 4 tablespoons lemon juice; simmer 10 minutes on medium-low
to reduce. Add 3 tablespoons butter, a little at a time, until
butter melts and mixture emulsifies.
Candy Bar Crescent Puffs
1 (8 ounce) can Pillsbury crescent dinner rolls
2 tablespoons butter or margarine, melted
4 (snack size) Milky Way or Snickers candy bars
Glaze
1/2 cup confectioners' sugar
2 teaspoons cocoa
2 or 3 teaspoons milk
Colored sprinkles
Preheat oven to 375 degrees F.
Separate dough into 8 triangles. Cut each candy bar in half crosswise. Place one candy piece on shortest side of each triangle. Roll up. Start at shortest side and roll to opposite side. Pinch edges of dough to seal. Dip one side in melted butter. Place rolls point side down in ungreased muffin cups. Bake for 12 to 15 minutes or until golden brown. Remove from pan. Cool slightly.
In small bowl, combine all glaze ingredients until smooth. Drizzle over warm rolls. Garnish with sprinkles.
2 tablespoons butter or margarine, melted
4 (snack size) Milky Way or Snickers candy bars
Glaze
1/2 cup confectioners' sugar
2 teaspoons cocoa
2 or 3 teaspoons milk
Colored sprinkles
Preheat oven to 375 degrees F.
Separate dough into 8 triangles. Cut each candy bar in half crosswise. Place one candy piece on shortest side of each triangle. Roll up. Start at shortest side and roll to opposite side. Pinch edges of dough to seal. Dip one side in melted butter. Place rolls point side down in ungreased muffin cups. Bake for 12 to 15 minutes or until golden brown. Remove from pan. Cool slightly.
In small bowl, combine all glaze ingredients until smooth. Drizzle over warm rolls. Garnish with sprinkles.
Double Chocolate & Orange Truffles
12 oz best quality milk chocolate, chopped
1/2 cup frozen orange juice concentrate, thawed
2 Tbsp unsalted butter at room temperature
Unsweetened cocoa powder
12 oz bittersweet or semisweet chocolate, finely chopped
In a heavy saucepan over low heat combine the milk chocolate and orange juice concentrate. Stir constantly until smooth. Add the butter and stir. Pour into a bowl; this mixture is the truffle filling. Cover and freeze until firm enough to mound in a spoon, about 40 minutes.
Line a baking sheet with foil. Using a tablespoon, scoop out rounded spoonfuls of the filling and drop onto the sheet, spacing evenly. Cover and freeze until almost firm but still pliable, about 30 minutes. Roll each chocolate mound between your palms into a smooth ball, then roll in cocoa. Return to the sheet. Freeze while preparing the coating.
Melt the bittersweet or semi-sweet chocolate in a double boiler until melted and smooth. Remove from heat.
Line another baking sheet with foil. Drop 1 truffle ball into the chocolate and coat completely. Slip a fork under the truffle, lift it from the chocolate and tap the fork gently against the side of the pan to allow any excess chocolate to drip off. Using a knife, gently slide the truffle off the fork and onto the prepared baking sheet. Repeat with the remaining truffles
1/2 cup frozen orange juice concentrate, thawed
2 Tbsp unsalted butter at room temperature
Unsweetened cocoa powder
12 oz bittersweet or semisweet chocolate, finely chopped
In a heavy saucepan over low heat combine the milk chocolate and orange juice concentrate. Stir constantly until smooth. Add the butter and stir. Pour into a bowl; this mixture is the truffle filling. Cover and freeze until firm enough to mound in a spoon, about 40 minutes.
Line a baking sheet with foil. Using a tablespoon, scoop out rounded spoonfuls of the filling and drop onto the sheet, spacing evenly. Cover and freeze until almost firm but still pliable, about 30 minutes. Roll each chocolate mound between your palms into a smooth ball, then roll in cocoa. Return to the sheet. Freeze while preparing the coating.
Melt the bittersweet or semi-sweet chocolate in a double boiler until melted and smooth. Remove from heat.
Line another baking sheet with foil. Drop 1 truffle ball into the chocolate and coat completely. Slip a fork under the truffle, lift it from the chocolate and tap the fork gently against the side of the pan to allow any excess chocolate to drip off. Using a knife, gently slide the truffle off the fork and onto the prepared baking sheet. Repeat with the remaining truffles
Coconut Clusters
1 cup sugar
1 cup water
One 7-ounce package sweetened shredded coconut
Salt
1/2 teaspoon pure vanilla extract
Freshly grated nutmeg, for sprinkling
Lightly oil a large baking sheet. In a medium saucepan, combine the
sugar and water and boil over high heat, stirring occasionally, until
the sugar dissolves. Add the coconut and a pinch of salt and cook over moderate heat, stirring, until the syrup has evaporated and the coconut has a light, somewhat crystallized coating, about 20 minutes. Stir in the vanilla.
Working quickly, scrape the coconut candy onto the prepared baking sheet and spread it into a 10-by-9-inch rectangle; let cool to room
temperature. Sprinkle a little nutmeg over the top. Using a large knife, cut the rectangle into 24 pieces and serve. Yield: makes 2 dozen.
1 cup water
One 7-ounce package sweetened shredded coconut
Salt
1/2 teaspoon pure vanilla extract
Freshly grated nutmeg, for sprinkling
Lightly oil a large baking sheet. In a medium saucepan, combine the
sugar and water and boil over high heat, stirring occasionally, until
the sugar dissolves. Add the coconut and a pinch of salt and cook over moderate heat, stirring, until the syrup has evaporated and the coconut has a light, somewhat crystallized coating, about 20 minutes. Stir in the vanilla.
Working quickly, scrape the coconut candy onto the prepared baking sheet and spread it into a 10-by-9-inch rectangle; let cool to room
temperature. Sprinkle a little nutmeg over the top. Using a large knife, cut the rectangle into 24 pieces and serve. Yield: makes 2 dozen.
Easy Creamy Pralines
1 c Brown Sugar
1 c Sugar
1/2 c Evaporated milk
1/4 ts Salt
1/4 ts Maple flavoring
1 1/2 c Pecans
Combine sugars, milk, and salt in a 3-quart saucepan. Slowly bring to a boil and cook to 236 degrees (soft-ball stage), stirring almost constantly.
Remove from heat and cool slightly. Add flavoring and nuts, then stir until mixture begins to thicken.
Drop quickly by tablespoonful onto waxed paper or buttered pan, making 2-1/2" to 3" patties.
To prevent hardening of candy in pan, set over hot water while spooning out.
Makes 15 to 20 pralines.
1 c Sugar
1/2 c Evaporated milk
1/4 ts Salt
1/4 ts Maple flavoring
1 1/2 c Pecans
Combine sugars, milk, and salt in a 3-quart saucepan. Slowly bring to a boil and cook to 236 degrees (soft-ball stage), stirring almost constantly.
Remove from heat and cool slightly. Add flavoring and nuts, then stir until mixture begins to thicken.
Drop quickly by tablespoonful onto waxed paper or buttered pan, making 2-1/2" to 3" patties.
To prevent hardening of candy in pan, set over hot water while spooning out.
Makes 15 to 20 pralines.
Roasted Pork With Apple Gravy
2 1/2 - 3 lb. boneless pork loin roast
1 tsp. lemon pepper seasoning
1 tbsp. vegetable oil
1/2 cup chopped peeled McIntosh apple OR Roman Beauty apple
1/4 cup chopped onion
1 can (10 1/2 oz.) Campbell's™ Golden Pork Gravy
Season roast with lemon pepper. Place roast in 13x9" roasting pan.
Roast at 325°F. for 1 hr. 45 min. or until thermometer registers 150°
F. Let stand 10 min. before slicing.
ADD oil to roasting pan and heat. Add apple and onion and cook until
tender. Stir in gravy and heat through, stirring up browned bits.
Serve with pork. Serves 8.
1 tsp. lemon pepper seasoning
1 tbsp. vegetable oil
1/2 cup chopped peeled McIntosh apple OR Roman Beauty apple
1/4 cup chopped onion
1 can (10 1/2 oz.) Campbell's™ Golden Pork Gravy
Season roast with lemon pepper. Place roast in 13x9" roasting pan.
Roast at 325°F. for 1 hr. 45 min. or until thermometer registers 150°
F. Let stand 10 min. before slicing.
ADD oil to roasting pan and heat. Add apple and onion and cook until
tender. Stir in gravy and heat through, stirring up browned bits.
Serve with pork. Serves 8.
Lemon Dressing
* 1/4 C fresh lemon juice
* 1 TBSP grated lemon zest
* 2 TBSP chopped fresh dill weed
* 1/4 tsp salt
* 3/4 C olive oil
* 1/2 tsp dill weed
Directions 1. Combine all ingredients in a blender and mix well.
2. Pour dressing into cruet and chill for at least 1 hour prior to
serving.
* 1 TBSP grated lemon zest
* 2 TBSP chopped fresh dill weed
* 1/4 tsp salt
* 3/4 C olive oil
* 1/2 tsp dill weed
Directions 1. Combine all ingredients in a blender and mix well.
2. Pour dressing into cruet and chill for at least 1 hour prior to
serving.
Friday, February 24, 2012
Krispy Cream Doughnuts
doughnuts:
2 cups scalded milk
1/2 cup butter
2/3 cup sugar divided
1 teaspoon salt
2tbsp yeast
4 eggs beaten
1/4 tsp nutmeg
7cups sifted flour divided
glaze:
3 cups powdered sugar
1/2 tsp salt
1/2tsp vanilla
1/2 cup cold water
Cooking Instructions
1) mix glaze
2) melt butter in hot milk, add 1tsp sugar and salt. allow to cool
3) beat in yeast, nutmeg, eggs, remaining sugar, & 3 cups flour.
4) add rest of flour(dough will be sticky)
5) knead for five minutes then allow to rise for 1-1 1/2 hours
6)roll out dough cut into shapes(roll thin will rise alot when frying)
7) do not reroll dough, then allow to rise 30-45 min.
8) heat oil to 365 & fry 1-2 min. on each side or untill brown. do doughnut holes 1st, let those cook, then proceed to doughnuts
9) cool on paper towel to help glaze stick
10) dip in glaze
2 cups scalded milk
1/2 cup butter
2/3 cup sugar divided
1 teaspoon salt
2tbsp yeast
4 eggs beaten
1/4 tsp nutmeg
7cups sifted flour divided
glaze:
3 cups powdered sugar
1/2 tsp salt
1/2tsp vanilla
1/2 cup cold water
Cooking Instructions
1) mix glaze
2) melt butter in hot milk, add 1tsp sugar and salt. allow to cool
3) beat in yeast, nutmeg, eggs, remaining sugar, & 3 cups flour.
4) add rest of flour(dough will be sticky)
5) knead for five minutes then allow to rise for 1-1 1/2 hours
6)roll out dough cut into shapes(roll thin will rise alot when frying)
7) do not reroll dough, then allow to rise 30-45 min.
8) heat oil to 365 & fry 1-2 min. on each side or untill brown. do doughnut holes 1st, let those cook, then proceed to doughnuts
9) cool on paper towel to help glaze stick
10) dip in glaze
Farmhouse Chili Dogs
1 pound ground beef
1 medium onion chopped
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup water
3 tablespoons ketchup
1 tablespoon sugar
1 -1/2 teaspoons chili powder
8 hot dogs
8 hot dog buns split
Shredded cheddar cheese
Instructions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, water, ketchup, sugar and chili powder; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened.
Cook hot dogs according to package directions. Place in buns; top with meat sauce. Sprinkle with cheese if desired.
Yield: 8 servings.
1 medium onion chopped
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup water
3 tablespoons ketchup
1 tablespoon sugar
1 -1/2 teaspoons chili powder
8 hot dogs
8 hot dog buns split
Shredded cheddar cheese
Instructions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, water, ketchup, sugar and chili powder; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened.
Cook hot dogs according to package directions. Place in buns; top with meat sauce. Sprinkle with cheese if desired.
Yield: 8 servings.
Shortbread Cookies With Raspberry Jam
Makes about 12 sandwich cookies
2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1/2 cup confectioners sugar
1 teaspoon pure vanilla extract
Filling:
1/4 to 1/2 cup raspberry jam or preserves
2 ounces white chocolate, grated
Whisk the flour with the salt. Set aside.
With an electric mixer, beat the butter until smooth, about 1 minute. Add sugar and beat until smooth, about 2 minutes. Beat in vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to about 1/4 inch thick. Using a 2- to 3-inch cookie cutter (round, square, heart, etc.) cut out the dough. Place the cookies about 1 inch apart on the prepared baking sheets. Use a smaller cookie cutter (3/4- to 1-inch) to cut out the centers of half of the cookies on the baking sheet. (When two cookies are sandwiched together, this will be the cut-out in the top cookie that lets you see the jam underneath.) Place the unbaked cookies, on the baking sheet, in the refrigerator about 15 minutes. This will firm the dough so the cookies will maintain their shapes when baked. Bake about 10 minutes, or until cookies are lightly browned. Cool on a wire rack.
To assemble: Place the cookies with the cut-outs on a wire rack and dust the tops with the confectioners sugar.
On the bottom surface of the full cookies spread about 1/4 to 1/2 teaspoon jam. Sprinkle with a little grated white chocolate. Place the cut-out cookie on top and gently sandwich them together, making sure not to smudge the confectioners' sugar. With a small spoon, fill the cut-out with a little more jam.
2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1/2 cup confectioners sugar
1 teaspoon pure vanilla extract
Filling:
1/4 to 1/2 cup raspberry jam or preserves
2 ounces white chocolate, grated
Whisk the flour with the salt. Set aside.
With an electric mixer, beat the butter until smooth, about 1 minute. Add sugar and beat until smooth, about 2 minutes. Beat in vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to about 1/4 inch thick. Using a 2- to 3-inch cookie cutter (round, square, heart, etc.) cut out the dough. Place the cookies about 1 inch apart on the prepared baking sheets. Use a smaller cookie cutter (3/4- to 1-inch) to cut out the centers of half of the cookies on the baking sheet. (When two cookies are sandwiched together, this will be the cut-out in the top cookie that lets you see the jam underneath.) Place the unbaked cookies, on the baking sheet, in the refrigerator about 15 minutes. This will firm the dough so the cookies will maintain their shapes when baked. Bake about 10 minutes, or until cookies are lightly browned. Cool on a wire rack.
To assemble: Place the cookies with the cut-outs on a wire rack and dust the tops with the confectioners sugar.
On the bottom surface of the full cookies spread about 1/4 to 1/2 teaspoon jam. Sprinkle with a little grated white chocolate. Place the cut-out cookie on top and gently sandwich them together, making sure not to smudge the confectioners' sugar. With a small spoon, fill the cut-out with a little more jam.
Scones
Makes 8 servings
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into 1/2-inch cubes
1 cup whipping cream, divided
Preheat oven to 450 degrees. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 tablespoons cream, stirring just until dry ingredients are moistened.
Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 tablespoons cream just until moistened.
Bake at 450 degrees for 13 to 15 minutes or until golden.
SWEET VARIATION
Chocolate-Cherry Scones: Stir in 1/4 cup dried cherries, coarsely chopped, and 2 oz. coarsely chopped semisweet chocolate with the cream.
Apricot-Ginger Scones: Stir in 1/2 cup finely chopped dried apricots and 2 tablespoons finely chopped crystallized ginger with the cream. Drizzle with Vanilla Glaze after baking.
Brown Sugar-Pecan Scones: Substitute brown sugar for granulated sugar. Stir in 1/2 cup chopped toasted pecans with the cream.
SAVORY VARIATION
Bacon, Cheddar, and Chive Scones: Omit sugar. Stir in 3/4 cup shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 tablespoons chopped fresh chives, and 1/2 teaspoon freshly ground pepper with the cream.
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into 1/2-inch cubes
1 cup whipping cream, divided
Preheat oven to 450 degrees. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 tablespoons cream, stirring just until dry ingredients are moistened.
Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 tablespoons cream just until moistened.
Bake at 450 degrees for 13 to 15 minutes or until golden.
SWEET VARIATION
Chocolate-Cherry Scones: Stir in 1/4 cup dried cherries, coarsely chopped, and 2 oz. coarsely chopped semisweet chocolate with the cream.
Apricot-Ginger Scones: Stir in 1/2 cup finely chopped dried apricots and 2 tablespoons finely chopped crystallized ginger with the cream. Drizzle with Vanilla Glaze after baking.
Brown Sugar-Pecan Scones: Substitute brown sugar for granulated sugar. Stir in 1/2 cup chopped toasted pecans with the cream.
SAVORY VARIATION
Bacon, Cheddar, and Chive Scones: Omit sugar. Stir in 3/4 cup shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 tablespoons chopped fresh chives, and 1/2 teaspoon freshly ground pepper with the cream.
Microwave Lemon Curd
Do not skip stirring at one-minute intervals, and you must use fresh juice and real butter. In the unlikely possibility that you don't use it all immediately, it will keep for weeks in the refrigerator.
Makes about 2 cups
1/2 cup unsalted butter, cut in pieces
3 large eggs
3 tablespoons fresh lemon zest
1/2 cup fresh-squeezed lemon juice
1 cup granulated sugar
In a microwave-safe bowl, melt butter in the microwave on 50 percent power.
In a separate bowl, lightly beat the eggs. Whisk in the lemon zest, lemon juice and sugar. Slowly whisk into the hot melted butter until well combined.
Cook in the microwave on high for 1-minute intervals only, stirring well after each minute, until the mixture is thick enough to coat the back of a metal spoon, about 3 or 4 minutes. The curd will thicken further as it cools. Pour into small clean glass jars or one larger bowl. Refrigerate.
A classic on scones with thickened Devonshire cream or whipped cream.
Makes about 2 cups
1/2 cup unsalted butter, cut in pieces
3 large eggs
3 tablespoons fresh lemon zest
1/2 cup fresh-squeezed lemon juice
1 cup granulated sugar
In a microwave-safe bowl, melt butter in the microwave on 50 percent power.
In a separate bowl, lightly beat the eggs. Whisk in the lemon zest, lemon juice and sugar. Slowly whisk into the hot melted butter until well combined.
Cook in the microwave on high for 1-minute intervals only, stirring well after each minute, until the mixture is thick enough to coat the back of a metal spoon, about 3 or 4 minutes. The curd will thicken further as it cools. Pour into small clean glass jars or one larger bowl. Refrigerate.
A classic on scones with thickened Devonshire cream or whipped cream.
Cherry Almond Chocolate Clusters
Makes: 12 servings
1 cup whole almonds, toasted and coarsely chopped
1/2 cup dried cherries, coarsely chopped
6 ounces dark or bittersweet chocolate (60 percent to 70 percent
cocoa), finely chopped
In medium bowl toss together almonds and cherries. Line baking sheet
with waxed paper.
2. Melt half of the chocolate in top of double boiler over slightly
simmering water, on lowest possible heat setting. Stir chocolate
frequently, making sure water in bottom pan does not touch top pan.
Remove double boiler from heat. Stir in remaining chocolate until
melted. Remove top pan and wipe water from bottom of pan; set aside To
keep chocolate at the right temperature while making clusters, replace
the simmering water in the bottom pan with warm tap water and place
the pan of melted chocolate on top of the warm water.
3. Stir fruit-nut mixture into chocolate. Spoon heaping
tablespoon-size clusters of the chocolate mixture onto waxed
paper-lined baking sheet about 1 inch apart. Refrigerate to cool and
set, about 20 minutes. Store and serve at room temperature.
1 cup whole almonds, toasted and coarsely chopped
1/2 cup dried cherries, coarsely chopped
6 ounces dark or bittersweet chocolate (60 percent to 70 percent
cocoa), finely chopped
In medium bowl toss together almonds and cherries. Line baking sheet
with waxed paper.
2. Melt half of the chocolate in top of double boiler over slightly
simmering water, on lowest possible heat setting. Stir chocolate
frequently, making sure water in bottom pan does not touch top pan.
Remove double boiler from heat. Stir in remaining chocolate until
melted. Remove top pan and wipe water from bottom of pan; set aside To
keep chocolate at the right temperature while making clusters, replace
the simmering water in the bottom pan with warm tap water and place
the pan of melted chocolate on top of the warm water.
3. Stir fruit-nut mixture into chocolate. Spoon heaping
tablespoon-size clusters of the chocolate mixture onto waxed
paper-lined baking sheet about 1 inch apart. Refrigerate to cool and
set, about 20 minutes. Store and serve at room temperature.
CP Apple Glazed Pork Roast
Yield: 8 Servings
4 pounds pork loin roast, trimmed
1/4 cup apple juice
Salt to taste
3 tablespoon brown sugar
Pepper to taste
1 teaspoon ground ginger
6 Apples, quartered
Rub roast with salt and pepper. Brown port roast under broiler to
remove excess fat; drain well. Place apple quarters in bottom of
crockpot. Place roast on top of Apples. Combine apple juice, brown
sugar, and ginger. Spoon over top surface of roast, moistening well.
Cover and cook on Low setting for 10 to 12 hours or until done.
4 pounds pork loin roast, trimmed
1/4 cup apple juice
Salt to taste
3 tablespoon brown sugar
Pepper to taste
1 teaspoon ground ginger
6 Apples, quartered
Rub roast with salt and pepper. Brown port roast under broiler to
remove excess fat; drain well. Place apple quarters in bottom of
crockpot. Place roast on top of Apples. Combine apple juice, brown
sugar, and ginger. Spoon over top surface of roast, moistening well.
Cover and cook on Low setting for 10 to 12 hours or until done.
Chocolate Cherry Fudge
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) package semisweet chocolate chips
1/2 cup chopped almonds
1/2 cup chopped candied cherries
1 teaspoon almond extract
1/4 cup pecan halves
1/4 cup candied cherries, halved
Line an 8 x 8 inch square pan with aluminum foil.
In a microwave-safe bowl combine sweetened condensed milk and chocolate chips; microwave on high for 1-1/2 minutes, or until the chocolate is melted. Stir until smooth. Stir in chopped almonds, chopped cherries and almond extract. Pour into prepared pan and spread evenly. Place pecan halves and cherry halves on top.
Cover and refrigerate for 2 hours, or until firm. Cut into 1 inch squares. Store, covered, in refrigerator.
1 (12 ounce) package semisweet chocolate chips
1/2 cup chopped almonds
1/2 cup chopped candied cherries
1 teaspoon almond extract
1/4 cup pecan halves
1/4 cup candied cherries, halved
Line an 8 x 8 inch square pan with aluminum foil.
In a microwave-safe bowl combine sweetened condensed milk and chocolate chips; microwave on high for 1-1/2 minutes, or until the chocolate is melted. Stir until smooth. Stir in chopped almonds, chopped cherries and almond extract. Pour into prepared pan and spread evenly. Place pecan halves and cherry halves on top.
Cover and refrigerate for 2 hours, or until firm. Cut into 1 inch squares. Store, covered, in refrigerator.
Chocolate Caramel Fudge
3 cups semisweet chocolate pieces
1 14 oz can Eagle brand condensed milk
1 dash salt
1 cup chopped walnuts
1/2 cup caramel ice cream topping
1-1/2 teaspoons vanilla extract
In a saucepan over low heat, melt chocolate pieces with sweetened condensed milk and salt. Remove from heat;stir in walnuts, caramel topping and vanilla.
Spread evenly into a foil-lined 8 or 9 inch square pan. Chill 2 hours until firm
Cut into small pieces. Makes 2 lbs of fudge
1 14 oz can Eagle brand condensed milk
1 dash salt
1 cup chopped walnuts
1/2 cup caramel ice cream topping
1-1/2 teaspoons vanilla extract
In a saucepan over low heat, melt chocolate pieces with sweetened condensed milk and salt. Remove from heat;stir in walnuts, caramel topping and vanilla.
Spread evenly into a foil-lined 8 or 9 inch square pan. Chill 2 hours until firm
Cut into small pieces. Makes 2 lbs of fudge
Chicken & Mushroom Marsala
- 12 oz. medium egg noodles, uncooked
- 1 egg white
- 1-1/2 pounds boneless, skinless chicken breast,
cut crosswise into 1/2-inch pieces
- 1/3 cup Italian seasoned dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp. olive oil, divided
- 2 (4-oz.) packages mixed exotic mushrooms
OR 1 8-oz. package sliced mushrooms
- 4 cloves garlic, minced or 2 teaspoons bottled minced garlic
- 1/4 tsp. salt (optional)
- 1/4 teaspoon freshly ground black pepper
- 1 cup canned low-sodium chicken broth
- 4 tsp. cornstarch
- 1 cup dry MARSALA wine
- 3 tbsp. chopped basil or parsley
DIRECTIONS
Cook pasta according to package directions. Meanwhile, beat egg
white in a large bowl; add chicken pieces; toss to coat. Sprinkle
with bread crumbs and cheese; toss well.
Heat 1 tbsp. oil in a large non-stick skillet over medium-high
heat until hot. Add half of chicken; stir fry 3 to 4 minutes or
until chicken is cooked through. Transfer to plate; keep warm.
Repeat with remaining 1 tbsp. oil and remaining half of chicken.
Cook mushrooms and garlic in same skillet 3 minutes over medium
heat. Sprinkle with salt and pepper. Combine broth and cornstarch;
mix well. Add broth mixture and wine to skillet; increase heat to
medium-high and bring to a simmer. Simmer uncovered 2 to 3 minutes
or until sauce thickens, stirring occasionally.
Drain noodles; toss with chicken and transfer to 6 serving plates.
Spoon mushroom sauce over chicken pasta; sprinkle with basil. Serve
with additional basil if desired.
- 1 egg white
- 1-1/2 pounds boneless, skinless chicken breast,
cut crosswise into 1/2-inch pieces
- 1/3 cup Italian seasoned dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp. olive oil, divided
- 2 (4-oz.) packages mixed exotic mushrooms
OR 1 8-oz. package sliced mushrooms
- 4 cloves garlic, minced or 2 teaspoons bottled minced garlic
- 1/4 tsp. salt (optional)
- 1/4 teaspoon freshly ground black pepper
- 1 cup canned low-sodium chicken broth
- 4 tsp. cornstarch
- 1 cup dry MARSALA wine
- 3 tbsp. chopped basil or parsley
DIRECTIONS
Cook pasta according to package directions. Meanwhile, beat egg
white in a large bowl; add chicken pieces; toss to coat. Sprinkle
with bread crumbs and cheese; toss well.
Heat 1 tbsp. oil in a large non-stick skillet over medium-high
heat until hot. Add half of chicken; stir fry 3 to 4 minutes or
until chicken is cooked through. Transfer to plate; keep warm.
Repeat with remaining 1 tbsp. oil and remaining half of chicken.
Cook mushrooms and garlic in same skillet 3 minutes over medium
heat. Sprinkle with salt and pepper. Combine broth and cornstarch;
mix well. Add broth mixture and wine to skillet; increase heat to
medium-high and bring to a simmer. Simmer uncovered 2 to 3 minutes
or until sauce thickens, stirring occasionally.
Drain noodles; toss with chicken and transfer to 6 serving plates.
Spoon mushroom sauce over chicken pasta; sprinkle with basil. Serve
with additional basil if desired.
Garlic Dip
1 tablespoon extra-virgin olive oil
15 cloves garlic, thinly sliced
Kosher salt
4 ounces cream cheese
½ cup sour cream
1 tablespoon hot sauce
1 bunch scallions, green and white parts both, thinly sliced
In a medium pan over low heat, warm the olive oil and stir in the
garlic. Season with salt and cook until the “raw” garlic taste
disappears and the slices are tender, 3-5 minutes.
In the bowl of an electric mixer fitted with the paddle, blend the
cream cheese and sour cream until smooth. Season with salt and add the
garlic, hot sauce and the scallions. Blend until smooth.
15 cloves garlic, thinly sliced
Kosher salt
4 ounces cream cheese
½ cup sour cream
1 tablespoon hot sauce
1 bunch scallions, green and white parts both, thinly sliced
In a medium pan over low heat, warm the olive oil and stir in the
garlic. Season with salt and cook until the “raw” garlic taste
disappears and the slices are tender, 3-5 minutes.
In the bowl of an electric mixer fitted with the paddle, blend the
cream cheese and sour cream until smooth. Season with salt and add the
garlic, hot sauce and the scallions. Blend until smooth.
Cheesy Bacon Stuffed Mini Potatoes
2 dozen appetizer servings
2 pounds Yukon gold potatoes (1 1/2 to 2 inches in diameter)
1 (8-ounce) package cream cheese, softened
1 cup sour cream
1/2 cup cooked, crumbled applewood smoked bacon, divided
2 teaspoons roasted mashed garlic
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, plus more for garnish
1/4 cup finely grated sharp Cheddar cheese
1/4 cup finely grated Monterey Jack cheese
3 tablespoons chopped green onion, plus more for garnish
Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
In a large Dutch oven, place the potatoes and enough water to cover
and bring to a boil. Boil until just tender, about 8 minutes. Drain
and let cool. Cut the potatoes in half crosswise. Cut a thin slice off
the round end of each potato half to stand upright. Using a melon
baler, scoop out the centers of the potatoes, leaving a 1/4-inch thick
shell. Reserve the potato pulp.
In a medium bowl, combine the potato pulp, cream cheese, sour cream,
1/4 cup bacon, garlic, 1 teaspoon salt and pepper. Mash with a potato
masher until well combined. Stir in the Cheddar cheese, Monterey Jack
cheese and green onions.
Sprinkle the insides of the potato shells with the remaining 1/2
teaspoon salt. Spoon the potato mixture evenly into the potato shells
and top with the remaining 1/4 cup bacon. Place the stuffed potatoes
on the prepared baking sheet and bake until lightly browned, about 20
minutes. Garnish with green onions and freshly ground pepper, if
desired.
2 pounds Yukon gold potatoes (1 1/2 to 2 inches in diameter)
1 (8-ounce) package cream cheese, softened
1 cup sour cream
1/2 cup cooked, crumbled applewood smoked bacon, divided
2 teaspoons roasted mashed garlic
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, plus more for garnish
1/4 cup finely grated sharp Cheddar cheese
1/4 cup finely grated Monterey Jack cheese
3 tablespoons chopped green onion, plus more for garnish
Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
In a large Dutch oven, place the potatoes and enough water to cover
and bring to a boil. Boil until just tender, about 8 minutes. Drain
and let cool. Cut the potatoes in half crosswise. Cut a thin slice off
the round end of each potato half to stand upright. Using a melon
baler, scoop out the centers of the potatoes, leaving a 1/4-inch thick
shell. Reserve the potato pulp.
In a medium bowl, combine the potato pulp, cream cheese, sour cream,
1/4 cup bacon, garlic, 1 teaspoon salt and pepper. Mash with a potato
masher until well combined. Stir in the Cheddar cheese, Monterey Jack
cheese and green onions.
Sprinkle the insides of the potato shells with the remaining 1/2
teaspoon salt. Spoon the potato mixture evenly into the potato shells
and top with the remaining 1/4 cup bacon. Place the stuffed potatoes
on the prepared baking sheet and bake until lightly browned, about 20
minutes. Garnish with green onions and freshly ground pepper, if
desired.
Banana Pudding
1 pint whipping creme
1 cup ice water
1 small package vanilla instant pudding
1 small package banana creme pudding
1 can Eagle Brand milk
5-6 bananas
Beat whipping cream in a bowl. Set aside.
In separate bowl, mix water, pudding and Eagle brand milk
together. Stir in whipping creme.
Layer mixture, wafers, and bananas.
Chill and serve
1 cup ice water
1 small package vanilla instant pudding
1 small package banana creme pudding
1 can Eagle Brand milk
5-6 bananas
Beat whipping cream in a bowl. Set aside.
In separate bowl, mix water, pudding and Eagle brand milk
together. Stir in whipping creme.
Layer mixture, wafers, and bananas.
Chill and serve
Brazilian Bananas
6 medium bananas, halved lengthwise
1/2 cup fresh orange juice
1 tablespoon fresh lemon juice
1/2 cup white sugar
1/8 teaspoon salt
2 tablespoons butter
1 cup flaked coconut
Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13 inch
baking dish.
Place the bananas into the baking dish. Combine the orange juice, lemon
juice, sugar and salt in a pitcher or bowl; pour over the bananas. Dot with
butter.
Bake for 15 minutes in the preheated oven. Sprinkle with coconut before
serving
1/2 cup fresh orange juice
1 tablespoon fresh lemon juice
1/2 cup white sugar
1/8 teaspoon salt
2 tablespoons butter
1 cup flaked coconut
Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13 inch
baking dish.
Place the bananas into the baking dish. Combine the orange juice, lemon
juice, sugar and salt in a pitcher or bowl; pour over the bananas. Dot with
butter.
Bake for 15 minutes in the preheated oven. Sprinkle with coconut before
serving
Boston Cream Candy
6 c. sugar
3 c. whipping cream
2 c. Karo syrup (white)
2 c. chopped walnuts
Combine sugar, cream and syrup; cook until medium hard ball forms in cold
water. Beat until thick. Add nuts. Pour in buttered pan to cool.
3 c. whipping cream
2 c. Karo syrup (white)
2 c. chopped walnuts
Combine sugar, cream and syrup; cook until medium hard ball forms in cold
water. Beat until thick. Add nuts. Pour in buttered pan to cool.
Brazilian Brigadeiro
1 (14 Ounce) Can Sweetened Condensed Milk
1 T Margarine
3 T Cocoa Powder
Cook over medium-low heat, stir vigorously the sweetened condensed milk,
margarine and cocoa powder.
Cook the mixture until it thickens enough to show the pan bottom during
stirring.
Pour the mixture in a greased dish and let it cool to room temperature.
Take small amounts of the mixture with a teaspoon and make 1 ½ inch balls.
Roll the balls over chocolate jimmies to decorate.
Hint: Grease your hands with margarine to make the balls easily.
If the balls don't hold the shape and flat down like coins, it means that
you did not cook enough. Cook additional five minutes, take a small sample
and dip it in a glass with cold water. If you cooked enough, this sample
should hold the shape after cooling down in the water.
The cheapest , low grade sweetened condensed milk is the best to make the
brigadeiro because they have more starch on them, which helps the candy to
hold the shape.
1 T Margarine
3 T Cocoa Powder
Cook over medium-low heat, stir vigorously the sweetened condensed milk,
margarine and cocoa powder.
Cook the mixture until it thickens enough to show the pan bottom during
stirring.
Pour the mixture in a greased dish and let it cool to room temperature.
Take small amounts of the mixture with a teaspoon and make 1 ½ inch balls.
Roll the balls over chocolate jimmies to decorate.
Hint: Grease your hands with margarine to make the balls easily.
If the balls don't hold the shape and flat down like coins, it means that
you did not cook enough. Cook additional five minutes, take a small sample
and dip it in a glass with cold water. If you cooked enough, this sample
should hold the shape after cooling down in the water.
The cheapest , low grade sweetened condensed milk is the best to make the
brigadeiro because they have more starch on them, which helps the candy to
hold the shape.
Bacon Corn Soup
4 bacon strips
1 cup chopped onion
2 cups water
1 -1/2 cups diced peeled potatoes
1 teaspoon chicken bouillon granules
1/4 cup all-purpose flour
2 cups milk divided
1 cup half-and-half cream
1 package (16 ounces) frozen corn
8 ounces process American cheese (Velveeta), cubed
Salt and pepper to taste
Instructions:
In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. In the drippings, saute onion until tender. Add water, potatoes and bouillon; cover and simmer until potatoes are tender.
In a small bowl, combine flour and 1/4 cup milk until smooth. Add the flour mixture, cream, corn and remaining milk to soup; bring to a boil. Cook and stir for 2-3 minutes or until thickened. Reduce heat; add cheese and bacon. Cook and stir until cheese is melted. Season with salt and pepper.
Yield: 6-8 servings (about 2 quarts).
1 cup chopped onion
2 cups water
1 -1/2 cups diced peeled potatoes
1 teaspoon chicken bouillon granules
1/4 cup all-purpose flour
2 cups milk divided
1 cup half-and-half cream
1 package (16 ounces) frozen corn
8 ounces process American cheese (Velveeta), cubed
Salt and pepper to taste
Instructions:
In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. In the drippings, saute onion until tender. Add water, potatoes and bouillon; cover and simmer until potatoes are tender.
In a small bowl, combine flour and 1/4 cup milk until smooth. Add the flour mixture, cream, corn and remaining milk to soup; bring to a boil. Cook and stir for 2-3 minutes or until thickened. Reduce heat; add cheese and bacon. Cook and stir until cheese is melted. Season with salt and pepper.
Yield: 6-8 servings (about 2 quarts).
Bruschetta
3 cups peeled seeded and chopped tomatoes
(any variety but Romas work well)
1/4 cup fresh basil leaves sliced very thinly (see notes at bottom)
2-3 cloves fresh garlic, smashed and very finely chopped or to taste!
1 whole clove fresh garlic (reserve for bread)
2 tablespoon fresh oregano minced
1 tablespoon fresh thyme
Pinch kosher salt, to taste
Fresh ground pepper to taste
2-3 tablespoons extra virgin olive oil (I usually just give it a liberal "glug")
1 tablespoon balsamic vinegar
1 baguette, (any French bread
would work, but the skinny crusty baguette works the best)
Combine tomatoes, chopped garlic, herbs, salt, pepper, olive oil and vinegar in a glass or plastic bowl. Refrigerate for about 30 minutes.
For basil, a chiffonade works best for this recipe. To do this, stack fresh basil leaves one on top of the other until you get several leaves. Then roll
up the leaves. Slice very thin slices off of the little roll of leaves. You will get a very thin shredded look to the basil without bruising the leaves.
Slice baguette on the diagonal in thin slices. Rub slices of bread with remaining cut garlic clove. Lightly brush slices with olive oil and grill bread
on your outdoor grill until toasted, and have grill marks. Serve bread topped with tomato mixture and a nice chilled bottle of Italian white wine or Chianti!
(any variety but Romas work well)
1/4 cup fresh basil leaves sliced very thinly (see notes at bottom)
2-3 cloves fresh garlic, smashed and very finely chopped or to taste!
1 whole clove fresh garlic (reserve for bread)
2 tablespoon fresh oregano minced
1 tablespoon fresh thyme
Pinch kosher salt, to taste
Fresh ground pepper to taste
2-3 tablespoons extra virgin olive oil (I usually just give it a liberal "glug")
1 tablespoon balsamic vinegar
1 baguette, (any French bread
would work, but the skinny crusty baguette works the best)
Combine tomatoes, chopped garlic, herbs, salt, pepper, olive oil and vinegar in a glass or plastic bowl. Refrigerate for about 30 minutes.
For basil, a chiffonade works best for this recipe. To do this, stack fresh basil leaves one on top of the other until you get several leaves. Then roll
up the leaves. Slice very thin slices off of the little roll of leaves. You will get a very thin shredded look to the basil without bruising the leaves.
Slice baguette on the diagonal in thin slices. Rub slices of bread with remaining cut garlic clove. Lightly brush slices with olive oil and grill bread
on your outdoor grill until toasted, and have grill marks. Serve bread topped with tomato mixture and a nice chilled bottle of Italian white wine or Chianti!
Dried Cherry Snack Mix
1 c. dried cherries
1/2 c. banana chips
1/2 c. chopped dates
1/2 c. dried apples
1/2 c. chocolate chips
1/2 c. cashews
1/2 c. peanuts
1/2 c. sunflower seeds
1/2 c. coconut
2 c. crispy wheat cereal
Combine all of the ingredients above in a large bowl; mix well. Store in an airtight container. Makes 7 cups. Enjoy.
__._,_.___
1/2 c. banana chips
1/2 c. chopped dates
1/2 c. dried apples
1/2 c. chocolate chips
1/2 c. cashews
1/2 c. peanuts
1/2 c. sunflower seeds
1/2 c. coconut
2 c. crispy wheat cereal
Combine all of the ingredients above in a large bowl; mix well. Store in an airtight container. Makes 7 cups. Enjoy.
__._,_.___
Cherry Mash Candy Bars
2 boxes cream cherry frosting mix, dry
1 stick butter, softened
1 can Eagle Brand milk
2 lbs. powdered sugar
1 (16 oz.) jar maraschino cherries, drain & chop
2 tsp. vanilla
CHOCOLATE COATING:
2 lbs. chocolate
1/2 - 1 lb. chopped peanuts (finely)
Mix butter, Eagle Brand milk, and vanilla together; stir in frosting and powdered sugar, then cherries. After all ingredients are well blended, roll into
balls and refrigerate until well chilled. Enjoy.
1 stick butter, softened
1 can Eagle Brand milk
2 lbs. powdered sugar
1 (16 oz.) jar maraschino cherries, drain & chop
2 tsp. vanilla
CHOCOLATE COATING:
2 lbs. chocolate
1/2 - 1 lb. chopped peanuts (finely)
Mix butter, Eagle Brand milk, and vanilla together; stir in frosting and powdered sugar, then cherries. After all ingredients are well blended, roll into
balls and refrigerate until well chilled. Enjoy.
Creme Brulee
1/2 cup semi-sweet chocolate chips
2 cups heavy cream
1/4 cup white sugar
1 pinch salt
2 teaspoons vanilla extract
5 egg yolks
4 tablespoons white sugar
Preheat the oven to 300 degrees F (150 degrees C).
Place about 2 tablespoons of the chocolate chips into each of four 6 ounce
ramekins. Place them in the microwave, and heat on full power for 30 second
intervals. Stir, and continue heating until chocolate has melted. Spread to
cover the sides and bottom of each ramekin.
Bring a large pot of water to a boil.
Meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and
salt. Set over medium heat, and warm until steam rises from the surface.
Then in a separate bowl, whisk together the egg yolks and vanilla. When the
cream is hot, ladle a little bit into the egg yolks while whisking quickly.
Ladle in a bit more to bring the yolks up to a high temperature without
scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle
into the chocolate lined ramekins.
Place a towel in the bottom of a baking dish, and place the filled ramekins
on top of the towel. Place in the oven, and pour boiling water carefully
into the baking dish until it comes half way up the sides of the ramekins.
Cover the dish loosely with aluminum foil.
Bake for 35 to 40 minutes in the preheated oven, just until the custard is
set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours.
Before serving, sprinkle 1 tablespoon of sugar over the top of each creme
brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar.
It may take 2 to 3 minutes in the broiler. Serve immediately.
2 cups heavy cream
1/4 cup white sugar
1 pinch salt
2 teaspoons vanilla extract
5 egg yolks
4 tablespoons white sugar
Preheat the oven to 300 degrees F (150 degrees C).
Place about 2 tablespoons of the chocolate chips into each of four 6 ounce
ramekins. Place them in the microwave, and heat on full power for 30 second
intervals. Stir, and continue heating until chocolate has melted. Spread to
cover the sides and bottom of each ramekin.
Bring a large pot of water to a boil.
Meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and
salt. Set over medium heat, and warm until steam rises from the surface.
Then in a separate bowl, whisk together the egg yolks and vanilla. When the
cream is hot, ladle a little bit into the egg yolks while whisking quickly.
Ladle in a bit more to bring the yolks up to a high temperature without
scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle
into the chocolate lined ramekins.
Place a towel in the bottom of a baking dish, and place the filled ramekins
on top of the towel. Place in the oven, and pour boiling water carefully
into the baking dish until it comes half way up the sides of the ramekins.
Cover the dish loosely with aluminum foil.
Bake for 35 to 40 minutes in the preheated oven, just until the custard is
set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours.
Before serving, sprinkle 1 tablespoon of sugar over the top of each creme
brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar.
It may take 2 to 3 minutes in the broiler. Serve immediately.
Bruschetta
2 large tomatoes, coarsely chopped
1/2 sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
1/4 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.
1/2 sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
1/4 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.
Candy Easter Eggs
3 c. sugar
3/4 c. white Karo
3/4 c. water
Bring to a 254 degree boil, cook 1/2 minute. Meantime, beat 2 egg whites
until stiff. Add boiled mixture, slow and beat until stiff and up in
beaters.
Add flavoring depending on desired eggs:
Cherry Eggs: 1/2 tablespoon cherry juice,
Fruit and Nut: 1 tablespoon vanilla,
Coconut,
Maple: 1/2 tablespoon maple.
Then beat by hand until gloss is gone and holds to spoon. Add: drained
cherries for cherry eggs; nuts for nut eggs; fruit and nuts for the same
eggs; coconut (flaked) for coconut eggs.
CHOCOLATE COATING:
1 can Eagle Brand milk
1 pkg. (12 oz.) chocolate chips
Melt in double boiler. Ice as a cake. Makes 13 small eggs or 2 (1 pound)
3 small). May I add this can also be a profit hobbie. We have taken
these to auctions and sold them to friends. They go so fast for they are
good.
3/4 c. white Karo
3/4 c. water
Bring to a 254 degree boil, cook 1/2 minute. Meantime, beat 2 egg whites
until stiff. Add boiled mixture, slow and beat until stiff and up in
beaters.
Add flavoring depending on desired eggs:
Cherry Eggs: 1/2 tablespoon cherry juice,
Fruit and Nut: 1 tablespoon vanilla,
Coconut,
Maple: 1/2 tablespoon maple.
Then beat by hand until gloss is gone and holds to spoon. Add: drained
cherries for cherry eggs; nuts for nut eggs; fruit and nuts for the same
eggs; coconut (flaked) for coconut eggs.
CHOCOLATE COATING:
1 can Eagle Brand milk
1 pkg. (12 oz.) chocolate chips
Melt in double boiler. Ice as a cake. Makes 13 small eggs or 2 (1 pound)
3 small). May I add this can also be a profit hobbie. We have taken
these to auctions and sold them to friends. They go so fast for they are
good.
Caramel Pecan Fudge
1 1/4 cups sugar
1 cup brown sugar
1 cup heavy whipping cream
2/3 cup sweetened condensed milk
1/4 cup butter, diced
1/3 cup water
2 tbsp. light corn syrup
3/4 cup chopped pecans, toasted
24 pecan halves, toasted
Line the inside of a 9x5 inch loaf pan with foil, leaving an overhang. Stir together both sugars, cream, milk, butter, water and corn syrup in a medium saucepan. Stir over medium low heat until the sugar dissolves. Increase the heat to medium high and bring to a boil. Cook to 232 degrees on a candy thermometer, stirring frequently. Pour the fudge onto a rimmed sheet pan and let stand 10 minutes. Scrape the fudge into a metal bowl and beat about 5 minutes on high speed until the fudge is thick and creamy. Stir about 2 minutes with a wooden spoon until the fudge thickens more and loses it's gloss. Stir in the chopped pecans. Spread the fudge in an even layer in the prepared pan. Arrange the pecan halves in 3 rows on top of the fudge, spacing evenly and pressing lightly to adhere. Refrigerate the fudge at least 2 hours until firm enough to cut.
Remove the fudge from the pan using the foil as an aid. Cut between the pecan halves to form 24 pieces. Store the fudge regrigerated in an airtight container.
Makes about 2 dozen pieces fudge.
1 cup brown sugar
1 cup heavy whipping cream
2/3 cup sweetened condensed milk
1/4 cup butter, diced
1/3 cup water
2 tbsp. light corn syrup
3/4 cup chopped pecans, toasted
24 pecan halves, toasted
Line the inside of a 9x5 inch loaf pan with foil, leaving an overhang. Stir together both sugars, cream, milk, butter, water and corn syrup in a medium saucepan. Stir over medium low heat until the sugar dissolves. Increase the heat to medium high and bring to a boil. Cook to 232 degrees on a candy thermometer, stirring frequently. Pour the fudge onto a rimmed sheet pan and let stand 10 minutes. Scrape the fudge into a metal bowl and beat about 5 minutes on high speed until the fudge is thick and creamy. Stir about 2 minutes with a wooden spoon until the fudge thickens more and loses it's gloss. Stir in the chopped pecans. Spread the fudge in an even layer in the prepared pan. Arrange the pecan halves in 3 rows on top of the fudge, spacing evenly and pressing lightly to adhere. Refrigerate the fudge at least 2 hours until firm enough to cut.
Remove the fudge from the pan using the foil as an aid. Cut between the pecan halves to form 24 pieces. Store the fudge regrigerated in an airtight container.
Makes about 2 dozen pieces fudge.
Easy Peach Cobbler
Yield: Serves 6
If there were a ratio of ease to popularity, this would be voted --the best peach dessert there is. If peaches are out of season, use the very best brand of frozen peaches and cut back on the amount of sugar. You may use self-rising cake flour if you omit the baking powder and salt.
RECIPE INGREDIENTS
1/2 cup (1 stick) butter
1 cup cake or all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup sugar
2 cups sliced peeled peaches, reserved in bowl
DIRECTIONS
Preheat the oven to 350 degrees F.
Place butter in 13 by 9-inch baking dish. Place dish in oven to melt butter. Mix flour, baking powder, and salt in large bowl. Stir in milk and sugar to form batter. Using oven mitts, remove hot baking dish from oven. Pour batter into baking dish. Spoon peaches and any peach juices evenly over batter. Bake until batter rises and browns on top, about 30 minutes.
If there were a ratio of ease to popularity, this would be voted --the best peach dessert there is. If peaches are out of season, use the very best brand of frozen peaches and cut back on the amount of sugar. You may use self-rising cake flour if you omit the baking powder and salt.
RECIPE INGREDIENTS
1/2 cup (1 stick) butter
1 cup cake or all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup sugar
2 cups sliced peeled peaches, reserved in bowl
DIRECTIONS
Preheat the oven to 350 degrees F.
Place butter in 13 by 9-inch baking dish. Place dish in oven to melt butter. Mix flour, baking powder, and salt in large bowl. Stir in milk and sugar to form batter. Using oven mitts, remove hot baking dish from oven. Pour batter into baking dish. Spoon peaches and any peach juices evenly over batter. Bake until batter rises and browns on top, about 30 minutes.
Burger King Big King
1/2 cup mayonnaise
2 tablespoons French dressing
1 tablespoon sweet pickle relish
1 teaspoon white vinegar
1 teaspoon granulated sugar
8 sesame seed hamburger buns
4 store-bought frozen burgers (4 ounces each)
16 slices American cheese
1 1/3 cups shredded lettuce
12 white onion rings
8 dill pickle slices
Salt and pepper, to taste
Mix the first five ingredients together in a small bowl. Refrigerate until ready to use.
Preheat barbecue or gas grill on high heat. Grill frozen burgers to desired doneness. Season to taste. Toast buns either on the grill or in a toaster oven.
Assemble the finished product in this order:
Spread 2 tablespoons sauce on top bun and then place 1/3 cup lettuce evenly over sauce. On bottom bun, place one burger, then one slice of cheese, then another burger, and another slice of cheese. Follow this with 3 onion slices and then 2 pickle slices. Finish with top bun
2 tablespoons French dressing
1 tablespoon sweet pickle relish
1 teaspoon white vinegar
1 teaspoon granulated sugar
8 sesame seed hamburger buns
4 store-bought frozen burgers (4 ounces each)
16 slices American cheese
1 1/3 cups shredded lettuce
12 white onion rings
8 dill pickle slices
Salt and pepper, to taste
Mix the first five ingredients together in a small bowl. Refrigerate until ready to use.
Preheat barbecue or gas grill on high heat. Grill frozen burgers to desired doneness. Season to taste. Toast buns either on the grill or in a toaster oven.
Assemble the finished product in this order:
Spread 2 tablespoons sauce on top bun and then place 1/3 cup lettuce evenly over sauce. On bottom bun, place one burger, then one slice of cheese, then another burger, and another slice of cheese. Follow this with 3 onion slices and then 2 pickle slices. Finish with top bun
Pecan Nougats
1 c. butter
1 tsp. vanilla
3/4 c. powdered sugar
2 1/4 c. sifted flour
1 c. pecans, chopped
Cream together the butter and the powdered sugar. Add vanilla. Blend in
flour. Stir in pecans. Chill mixed in the refrigerator at least 2 hours
or overnight. Take a teaspoon of dough and form into a small ball.
Bake on an ungreased cookie sheet at 350 degrees until light brown,
about 8 minutes. While still warm, place in a brown paper lunch bag
containing powdered sugar and heavily coat with powdered sugar. Store in
a tight container. Makes approximately 3 dozen cookies. This is a
favorite of my family at Christmas time!
1 tsp. vanilla
3/4 c. powdered sugar
2 1/4 c. sifted flour
1 c. pecans, chopped
Cream together the butter and the powdered sugar. Add vanilla. Blend in
flour. Stir in pecans. Chill mixed in the refrigerator at least 2 hours
or overnight. Take a teaspoon of dough and form into a small ball.
Bake on an ungreased cookie sheet at 350 degrees until light brown,
about 8 minutes. While still warm, place in a brown paper lunch bag
containing powdered sugar and heavily coat with powdered sugar. Store in
a tight container. Makes approximately 3 dozen cookies. This is a
favorite of my family at Christmas time!
CP Bittersweet Chocolate Creams
2 tablespoons sugar
3 large eggs
2 cups heavy cream
1/4 cup espresso coffee -- or strong coffee
8 ounces bittersweet chocolate -- not unsweetened, broken into small pieces
1 teaspoon vanilla extract
To serve: -- chocolate covered coffee beans, and whipped cream
In a heatproof bowl that will fit in the slow cooker, beat together the
sugar, eggs, cream, and espresso until blended and the sugar is dissolved.
Add the chocolate and stir well.
Place a rack in the insert of a large slow cooker. Place the bowl on the
rack. Pour hot water around the bowl to a depth of 1 inch. Cover and cook
on high for 1 1/2 hours, or until the chocolate is melted and the surface
appears foamy.
Carefully remove the bowl from the cooker. Whisk the mixture until
blended. Add the vanilla. Spoon the mixture into eight ramekins or
demitasse cups.
Cover and refrigerate until well chilled and serve plain or garnished with
the coffee beans and/or whipped cream.
Serves 8
AuthorNote: The gentle heat of the slow cooker is perfect for melting the
chocolate and softly cooking the eggs for these rich and intensely
chocolately creams. A small amount goes a long way, so I sometimes serve
these in demitasse cups with tiny coffee spoons, either plain or decorated
with a dollop of whipped cream and some chocolate shavings or a
chocolate-covered espresso bean. If you don't have an espresso maker,
espresso made from instant powder is fine, or substitute strong brewed
coffee.
I used Turkish coffee here, with confectioners' sugar. Use the
good vanilla extract, the real stuff. It makes a difference. If you're
feeling brave, add 1/8 teaspoon ground Aleppo red pepper and a pinch of
Saigon cinnamon.
3 large eggs
2 cups heavy cream
1/4 cup espresso coffee -- or strong coffee
8 ounces bittersweet chocolate -- not unsweetened, broken into small pieces
1 teaspoon vanilla extract
To serve: -- chocolate covered coffee beans, and whipped cream
In a heatproof bowl that will fit in the slow cooker, beat together the
sugar, eggs, cream, and espresso until blended and the sugar is dissolved.
Add the chocolate and stir well.
Place a rack in the insert of a large slow cooker. Place the bowl on the
rack. Pour hot water around the bowl to a depth of 1 inch. Cover and cook
on high for 1 1/2 hours, or until the chocolate is melted and the surface
appears foamy.
Carefully remove the bowl from the cooker. Whisk the mixture until
blended. Add the vanilla. Spoon the mixture into eight ramekins or
demitasse cups.
Cover and refrigerate until well chilled and serve plain or garnished with
the coffee beans and/or whipped cream.
Serves 8
AuthorNote: The gentle heat of the slow cooker is perfect for melting the
chocolate and softly cooking the eggs for these rich and intensely
chocolately creams. A small amount goes a long way, so I sometimes serve
these in demitasse cups with tiny coffee spoons, either plain or decorated
with a dollop of whipped cream and some chocolate shavings or a
chocolate-covered espresso bean. If you don't have an espresso maker,
espresso made from instant powder is fine, or substitute strong brewed
coffee.
I used Turkish coffee here, with confectioners' sugar. Use the
good vanilla extract, the real stuff. It makes a difference. If you're
feeling brave, add 1/8 teaspoon ground Aleppo red pepper and a pinch of
Saigon cinnamon.
CP Cream Caramel
1 cup sugar
1/4 cup water
12 ounces evaporated whole milk -- 1 can
14 ounces sweetened condensed milk -- 1 can
4 large eggs
1 teaspoon vanilla extract
Combine the sugar and water in a small saucepan. Cook over medium heat,
swirling the pan occasionally, until the sugar is dissolved. Simmer the
mixture without stirring until it begins to turn brown. Gently swirl the
pan until the syrup is evenly caramelized.
Protect your hand with an oven mitt and pour the hot syrup into a 6-cup
souffle dish, turning the dish to coat the bottom evenly. Let cool until
the caramel is just set.
Whisk together the evaporated and condensed milks in a large bowl. Beat in
the eggs and vanilla until blended. Pour the mixture into the souffle
dish.
Place a rack in the insert of a large slow cooker. Place the dish on the
rack. Pour hot water around the dish to a depth of 1 inch. Cover and cook
on high for 2 to 2 1/2 hours, or until a knife inserted near the center
comes out clean.
Carefully remove the dish from the slow cooker. Let cool slightly, then
cover and refrigerate until chilled, several hours or overnight.
To serve, run a knife around the inside of the dish. Invert a serving
plate on top of the dish and quickly turn the dish over. Carefully remove
the dish, allowing the caramel to drizzle over
the custard. Cut into wedges and serve.
Serves 8
AuthorNote: A French classic, creme caramel is one of the simplest
desserts. Made with evaporated milk and sweetened condensed milk, this
version is the best I have ever tried - and I have tried quite a few. I
keep the canned ingredients in the pantry so I can serve it any time.
To chill it quickly, and serve it sooner, place the dish in a shallow bowl
filled with ice and water.
1/4 cup water
12 ounces evaporated whole milk -- 1 can
14 ounces sweetened condensed milk -- 1 can
4 large eggs
1 teaspoon vanilla extract
Combine the sugar and water in a small saucepan. Cook over medium heat,
swirling the pan occasionally, until the sugar is dissolved. Simmer the
mixture without stirring until it begins to turn brown. Gently swirl the
pan until the syrup is evenly caramelized.
Protect your hand with an oven mitt and pour the hot syrup into a 6-cup
souffle dish, turning the dish to coat the bottom evenly. Let cool until
the caramel is just set.
Whisk together the evaporated and condensed milks in a large bowl. Beat in
the eggs and vanilla until blended. Pour the mixture into the souffle
dish.
Place a rack in the insert of a large slow cooker. Place the dish on the
rack. Pour hot water around the dish to a depth of 1 inch. Cover and cook
on high for 2 to 2 1/2 hours, or until a knife inserted near the center
comes out clean.
Carefully remove the dish from the slow cooker. Let cool slightly, then
cover and refrigerate until chilled, several hours or overnight.
To serve, run a knife around the inside of the dish. Invert a serving
plate on top of the dish and quickly turn the dish over. Carefully remove
the dish, allowing the caramel to drizzle over
the custard. Cut into wedges and serve.
Serves 8
AuthorNote: A French classic, creme caramel is one of the simplest
desserts. Made with evaporated milk and sweetened condensed milk, this
version is the best I have ever tried - and I have tried quite a few. I
keep the canned ingredients in the pantry so I can serve it any time.
To chill it quickly, and serve it sooner, place the dish in a shallow bowl
filled with ice and water.
Sunday, February 19, 2012
3 Musketteer Bars
3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12-ounce bags)
In a large saucepan over medium heat, combine the sugar, corn syrup,
water, and salt. Heat, stirring, to boiling, then continue to cook,
using a candy thermometer to monitor the temperature.
Beat the egg whites until they are stiff and form peaks. Don't use a
plastic bowl for this.
When the sugar solution comes to 270 degrees F, or the soft-crack stage,
remove from the heat and pour the mixture in thin streams into the egg
whites, blending completely with a mixer set on low speed. Continue to
mix until the candy begins to harden to the consistency of dough. This
may take as long as 20 minutes. At this point, add the semisweet
chocolate chips. Remember that the candy must already be at the
consistency of dough when you add the chocolate; the nougat will thicken
no more after the chocolate is added. When the chocolate is thoroughly
blended and the nougat has thickened, press it into a greased 9x9-inch
pan. Refrigerate until firm, about 30 minutes.
With a sharp knife, cut the candy in half down the middle of the pan.
Then cut across into 7 segments to create a total of 14 bars. Melt the
milk chocolate chips in the microwave for 2 minutes on half power,
stirring halfway through the heating time. Melt completely, but be
careful not to overheat. Resting a bar on a fork (and using your fingers
if needed), dip each bar into the chocolate to coat completely and place
on wax paper. Cool till firm at room temperature, 1 to 2 hours.
Makes 14 candy bars.
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12-ounce bags)
In a large saucepan over medium heat, combine the sugar, corn syrup,
water, and salt. Heat, stirring, to boiling, then continue to cook,
using a candy thermometer to monitor the temperature.
Beat the egg whites until they are stiff and form peaks. Don't use a
plastic bowl for this.
When the sugar solution comes to 270 degrees F, or the soft-crack stage,
remove from the heat and pour the mixture in thin streams into the egg
whites, blending completely with a mixer set on low speed. Continue to
mix until the candy begins to harden to the consistency of dough. This
may take as long as 20 minutes. At this point, add the semisweet
chocolate chips. Remember that the candy must already be at the
consistency of dough when you add the chocolate; the nougat will thicken
no more after the chocolate is added. When the chocolate is thoroughly
blended and the nougat has thickened, press it into a greased 9x9-inch
pan. Refrigerate until firm, about 30 minutes.
With a sharp knife, cut the candy in half down the middle of the pan.
Then cut across into 7 segments to create a total of 14 bars. Melt the
milk chocolate chips in the microwave for 2 minutes on half power,
stirring halfway through the heating time. Melt completely, but be
careful not to overheat. Resting a bar on a fork (and using your fingers
if needed), dip each bar into the chocolate to coat completely and place
on wax paper. Cool till firm at room temperature, 1 to 2 hours.
Makes 14 candy bars.
Microwave Hard Tack Candy
1 cup granulated sugar
1/2 cup white Karo syrup
Cinnamon oil
Red food coloring
1/2 cup powdered sugar
Combine sugar and Karo syrup and microwave on HIGH for 3 1/2 minutes.
Stir and microwave on HIGH another 3 1/2 minutes.
Add cinnamon oil and food coloring to taste and color desired.
Pour quickly onto buttered cookie sheet.
Once hardened, crack and put into a zip-type baggie with 1/2 cup
powdered sugar and shake.
1/2 cup white Karo syrup
Cinnamon oil
Red food coloring
1/2 cup powdered sugar
Combine sugar and Karo syrup and microwave on HIGH for 3 1/2 minutes.
Stir and microwave on HIGH another 3 1/2 minutes.
Add cinnamon oil and food coloring to taste and color desired.
Pour quickly onto buttered cookie sheet.
Once hardened, crack and put into a zip-type baggie with 1/2 cup
powdered sugar and shake.
Microwave Peanut Brittle
1 1/2 cups dry roasted peanuts
1 cup white sugar
1/2 cup light corn syrup
1 pinch salt (optional)
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda
Directions:
Grease a baking sheet, and set aside.
In a glass bowl, combine peanuts, sugar, corn syrup, and salt.
Cook in microwave for 6 to 7 minutes on High (700 W).
Mixture should be bubbly and peanuts browned.
Stir in butter and vanilla.
Microwave 2 to 3 minutes longer.
Quickly stir in baking soda, just until mixture is foamy.
Pour immediately onto greased baking sheet.
Let cool 15 minutes, or until set.
Break into pieces, and store in an airtight container.
1 cup white sugar
1/2 cup light corn syrup
1 pinch salt (optional)
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda
Directions:
Grease a baking sheet, and set aside.
In a glass bowl, combine peanuts, sugar, corn syrup, and salt.
Cook in microwave for 6 to 7 minutes on High (700 W).
Mixture should be bubbly and peanuts browned.
Stir in butter and vanilla.
Microwave 2 to 3 minutes longer.
Quickly stir in baking soda, just until mixture is foamy.
Pour immediately onto greased baking sheet.
Let cool 15 minutes, or until set.
Break into pieces, and store in an airtight container.
Microwave Pecan Pralines
1 C. brown sugar
1 C. Sugar
1/3 C. light corn syrup
1/4 C. water
1 1/2 C coarsely chopped pecans
1 Tbs. butter
1 tsp. vanilla extract
In a bowl, combine sugars, corn syrup, and water.
Heat 7-9 min. on high until mixture reads 238*F
(Soft ball stage) when tested with a candy thermometer.
Stir in pecans, butter and vanilla.
Let stand 2 min.
Drop by Tbs. onto well greased wax paper lined cookie sheet.
Chill until set.
1 C. Sugar
1/3 C. light corn syrup
1/4 C. water
1 1/2 C coarsely chopped pecans
1 Tbs. butter
1 tsp. vanilla extract
In a bowl, combine sugars, corn syrup, and water.
Heat 7-9 min. on high until mixture reads 238*F
(Soft ball stage) when tested with a candy thermometer.
Stir in pecans, butter and vanilla.
Let stand 2 min.
Drop by Tbs. onto well greased wax paper lined cookie sheet.
Chill until set.
Creole Pecan Pralines
2 lbs. cane sugar
1 lb. shelled pecans
3 tbsp. molasses
1 oz. pure vanilla
1 c. water
1 candy thermometer
Wax paper
Lg. spoon
Table knife
Put sugar, water, molasses in 6 quart saucepan, stir on high heat, bring
to boil and cook until 240 degrees (soft ball). Shut heat, put in pecans
and vanilla. IMPORTANT: Rub some of liquid on inside pan until creamy,
about 1 minutes. Do this 3 times and scrape back into liquid with knife.
You are ready to pour.
Put wax paper about 3 feet long (2) over newspaper on table. Dip out
silver dollar size pralines until empty. Makes about 4 dozen. Let cool
and peel from wax paper.
1 lb. shelled pecans
3 tbsp. molasses
1 oz. pure vanilla
1 c. water
1 candy thermometer
Wax paper
Lg. spoon
Table knife
Put sugar, water, molasses in 6 quart saucepan, stir on high heat, bring
to boil and cook until 240 degrees (soft ball). Shut heat, put in pecans
and vanilla. IMPORTANT: Rub some of liquid on inside pan until creamy,
about 1 minutes. Do this 3 times and scrape back into liquid with knife.
You are ready to pour.
Put wax paper about 3 feet long (2) over newspaper on table. Dip out
silver dollar size pralines until empty. Makes about 4 dozen. Let cool
and peel from wax paper.
CP Creamy Garlic Soup
1 garlic head -- cloves separated and peeled, about 20 cloves
8 cups water
3 strips orange zest -- 2-inch each
2 bay leaves
6 fresh sage leaves
4 fresh thyme leaves
2 teaspoons salt
3 large egg yolks
1/4 cup extra virgin olive oil
6 slices French bread slices -- toasted
1 cup grated Emmental cheese -- or Parmigiano-Reggiano cheese
In a large slow cooker, combine the garlic, water, orange zest, herbs, and
salt.
Cover and cook on low for 6 hours.
Stain the soup through a sieve, pressing down on the solids and pushing
the soft garlic through.
In a large bowl, whisk the egg yolks and olive oil until thick. Gradually
beat the hot soup into the egg mixture. Taste for seasoning.
Place a slice of toast in each bowl. Spoon in the soup, add a sprinkling
of the cheese, and serve immediately.
Serves 6
8 cups water
3 strips orange zest -- 2-inch each
2 bay leaves
6 fresh sage leaves
4 fresh thyme leaves
2 teaspoons salt
3 large egg yolks
1/4 cup extra virgin olive oil
6 slices French bread slices -- toasted
1 cup grated Emmental cheese -- or Parmigiano-Reggiano cheese
In a large slow cooker, combine the garlic, water, orange zest, herbs, and
salt.
Cover and cook on low for 6 hours.
Stain the soup through a sieve, pressing down on the solids and pushing
the soft garlic through.
In a large bowl, whisk the egg yolks and olive oil until thick. Gradually
beat the hot soup into the egg mixture. Taste for seasoning.
Place a slice of toast in each bowl. Spoon in the soup, add a sprinkling
of the cheese, and serve immediately.
Serves 6
Ham & Swiss Pockets
1 package refrigerated crescent rolls
2 tablespoons applesauce
1 tablespoon orange marmalade
1 cup Swiss cheese, shredded
1 cup chopped fully cooked ham
Instructions
Preheat 375 degrees F.
Unroll crescent rolls; separate into 4 portions. Pinch perforations to seal.
In a bowl, stir together the applesauce and marmalade. Stir in the cheese
and ham.
Spoon 1/4 of the mixture on each rectangle. Bring corners to centre atop of
the filling; seal all open edges. (Moisten corners if necessary).
Place on baking sheet. Bake for 12-15 min or till golden. Cool up to 1 hour
on a wire rack.
2 tablespoons applesauce
1 tablespoon orange marmalade
1 cup Swiss cheese, shredded
1 cup chopped fully cooked ham
Instructions
Preheat 375 degrees F.
Unroll crescent rolls; separate into 4 portions. Pinch perforations to seal.
In a bowl, stir together the applesauce and marmalade. Stir in the cheese
and ham.
Spoon 1/4 of the mixture on each rectangle. Bring corners to centre atop of
the filling; seal all open edges. (Moisten corners if necessary).
Place on baking sheet. Bake for 12-15 min or till golden. Cool up to 1 hour
on a wire rack.
Eagle Brand Rice Pudding
2 1/2 cups water
1/2 cup uncooked long grain rice
1 cinnamon stick or 1/4
teaspoon ground
cinnamon
2 (1/2-inch) pieces lemon rind (optional)
Dash of salt
1 (14 ounce) can
Eagle
Brand Sweetened
Condensed Milk (NOT evaporated milk)
Additional ground cinnamon
In medium saucepan, combine water, rice, cinnamon, lemon rind and salt; let mixture stand 30 minutes.
Bring mixture to a boil, stirring occasionally. Add sweetened condensed milk; mix well. Return to a boil; stir. Reduce heat to medium. Cook uncovered,
stirring frequently, 20 to 25 minutes or until liquid is absorbed to top of rice.
Cool (pudding thickens as it cools). Remove cinnamon stick and lemon rind. Sprinkle with additional cinnamon.
Serve warm or chilled. Enjoy.
1/2 cup uncooked long grain rice
1 cinnamon stick or 1/4
teaspoon ground
cinnamon
2 (1/2-inch) pieces lemon rind (optional)
Dash of salt
1 (14 ounce) can
Eagle
Brand Sweetened
Condensed Milk (NOT evaporated milk)
Additional ground cinnamon
In medium saucepan, combine water, rice, cinnamon, lemon rind and salt; let mixture stand 30 minutes.
Bring mixture to a boil, stirring occasionally. Add sweetened condensed milk; mix well. Return to a boil; stir. Reduce heat to medium. Cook uncovered,
stirring frequently, 20 to 25 minutes or until liquid is absorbed to top of rice.
Cool (pudding thickens as it cools). Remove cinnamon stick and lemon rind. Sprinkle with additional cinnamon.
Serve warm or chilled. Enjoy.
Pasta With Fresh Tomato Sauce
2 large tomatoes or 6 to 8 Roma tomatoes, chopped (2 cups)
1/4 cup chopped green onions
1 tablespoon snipped fresh basil and/or oregano
2 tablespoons balsamic vinegar or red wine vinegar
2 cloves garlic, minced
1/4 teaspoon pepper
6 ounces dried capellini (angel hair), linguine, or spaghetti
2 tablespoons grated Parmesan cheese (optional)
Fresh basil (optional)
1. In medium bowl toss together the tomatoes, green onions, basil and/or oregano, vinegar, garlic, and pepper. Cover and let stand at room temperature for 30 minutes to allow the flavors to blend.
2. Meanwhile, cook pasta according to package directions, except omit any salt or oil; drain.
3. Add the hot pasta to the tomato mixture; toss to mix. If desired, sprinkle with Parmesan cheese and garnish with fresh basil. Makes 3 side-dish servings.
1/4 cup chopped green onions
1 tablespoon snipped fresh basil and/or oregano
2 tablespoons balsamic vinegar or red wine vinegar
2 cloves garlic, minced
1/4 teaspoon pepper
6 ounces dried capellini (angel hair), linguine, or spaghetti
2 tablespoons grated Parmesan cheese (optional)
Fresh basil (optional)
1. In medium bowl toss together the tomatoes, green onions, basil and/or oregano, vinegar, garlic, and pepper. Cover and let stand at room temperature for 30 minutes to allow the flavors to blend.
2. Meanwhile, cook pasta according to package directions, except omit any salt or oil; drain.
3. Add the hot pasta to the tomato mixture; toss to mix. If desired, sprinkle with Parmesan cheese and garnish with fresh basil. Makes 3 side-dish servings.
Olive Garden Cappellini Pomodoro
3 cloves garlic, minced
2 cans (14.5 ounces each) good quality diced tomatoes, or about 2 pounds fresh peeled and diced tomatoes
1/4 teaspoon freshly ground black pepper
2 cups fresh chopped basil leaves
1/3 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
12 ounces dry angel hair pasta, cooked
Heat olive oil and add garlic; cook until garlic is tender. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, the fresh chopped basil, and half of the Parmesan cheese. Serve immediately and pass remaining Parmesan.
Serves 4.
2 cans (14.5 ounces each) good quality diced tomatoes, or about 2 pounds fresh peeled and diced tomatoes
1/4 teaspoon freshly ground black pepper
2 cups fresh chopped basil leaves
1/3 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
12 ounces dry angel hair pasta, cooked
Heat olive oil and add garlic; cook until garlic is tender. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, the fresh chopped basil, and half of the Parmesan cheese. Serve immediately and pass remaining Parmesan.
Serves 4.
Snicker Surprise Peanut Butter Cookies
3 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. butter, softened
1 c. creamy peanut butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 tsp. vanilla extract
24 Snickers® miniature candy bars
1/2 c. chocolate chips
1 tsp. Crisco®
Preheat oven to 300 degrees. In a medium bowl, sift together flour, baking soda and salt. Set aside. In a large bowl, mix together butter, peanut butter and sugars until light and fluffy. Add eggs and vanilla and combine thoroughly. Then mix in flour mixture. Cover and chill dough 2 to 3 hours.
To form cookie, scoop a tablespoon of chilled dough and flatten. Place a
miniature Snickers® in the center and form the dough into a ball around the
Snickers®. Place on a greased cookie sheet. Bake for 10 to 20 minutes. Melt 1/2 c. chocolate chip morsels and 1 tsp. Crisco®. Drizzle on top of cookies for a pretty presentation.
1 tsp. baking soda
1/2 tsp. salt
1 c. butter, softened
1 c. creamy peanut butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 tsp. vanilla extract
24 Snickers® miniature candy bars
1/2 c. chocolate chips
1 tsp. Crisco®
Preheat oven to 300 degrees. In a medium bowl, sift together flour, baking soda and salt. Set aside. In a large bowl, mix together butter, peanut butter and sugars until light and fluffy. Add eggs and vanilla and combine thoroughly. Then mix in flour mixture. Cover and chill dough 2 to 3 hours.
To form cookie, scoop a tablespoon of chilled dough and flatten. Place a
miniature Snickers® in the center and form the dough into a ball around the
Snickers®. Place on a greased cookie sheet. Bake for 10 to 20 minutes. Melt 1/2 c. chocolate chip morsels and 1 tsp. Crisco®. Drizzle on top of cookies for a pretty presentation.
Sweet & Salty Candied Nuts
2 cups Water
1 cup Walnut or Pecan Halves
1/8 teaspoon Cinnamon
1/8 teaspoon Cayenne Pepper
1/8 teaspoon Black Pepper
1/4 cup Powdered Sugar
1/4 teaspoon Morton® All-Purpose Natural Sea Salt
Preheat oven to 350°F. Line a sheet pan with parchment paper.
Bring 2 cups of water to a boil in a medium sauce pan.
Add nuts and boil for 3 minutes.
Combine cinnamon, black pepper, cayenne pepper and powdered sugar.
Drain nuts using a colander. Add nuts to sugar mixture, coating nuts
evenly so all the sugar is dissolved.
Transfer evenly onto parchment-lined baking sheet.
Bake for 15-20 minutes, stirring occasionally until sugar is
caramelized.
Top with 1/4 teaspoon Salt while nuts are still hot.
Yields 1 1/2 cups.
1 cup Walnut or Pecan Halves
1/8 teaspoon Cinnamon
1/8 teaspoon Cayenne Pepper
1/8 teaspoon Black Pepper
1/4 cup Powdered Sugar
1/4 teaspoon Morton® All-Purpose Natural Sea Salt
Preheat oven to 350°F. Line a sheet pan with parchment paper.
Bring 2 cups of water to a boil in a medium sauce pan.
Add nuts and boil for 3 minutes.
Combine cinnamon, black pepper, cayenne pepper and powdered sugar.
Drain nuts using a colander. Add nuts to sugar mixture, coating nuts
evenly so all the sugar is dissolved.
Transfer evenly onto parchment-lined baking sheet.
Bake for 15-20 minutes, stirring occasionally until sugar is
caramelized.
Top with 1/4 teaspoon Salt while nuts are still hot.
Yields 1 1/2 cups.
Boneless Buffalo Wings
* oil for deep frying
* 1 cup unbleached all-purpose flour
* 2 teaspoons salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon cayenne pepper
* 1/4 teaspoon garlic powder
* 1/2 teaspoon paprika
* 1 egg
* 1 cup milk
* 3 skinless, boneless chicken breasts, cut into 1/2 inch strips
* 1/4 cup hot pepper sauce
* 1 tablespoon butter
Directions
1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
3. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
4. Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.
* 1 cup unbleached all-purpose flour
* 2 teaspoons salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon cayenne pepper
* 1/4 teaspoon garlic powder
* 1/2 teaspoon paprika
* 1 egg
* 1 cup milk
* 3 skinless, boneless chicken breasts, cut into 1/2 inch strips
* 1/4 cup hot pepper sauce
* 1 tablespoon butter
Directions
1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
3. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
4. Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.
Apple Pancakes
1/4 c. butter, melted
1 c. milk
1 egg
1 c. shredded apple
1 1/4. c. flour
1 1/4 tsp. baking powder
1/4 tsp. cinnamon
1 Tbsp. white sugar
Mix the dry ingredients. In a separate bowl mix the wet ingredients. Combine both just until moistened. Fry on a hot greased griddle.
1 c. milk
1 egg
1 c. shredded apple
1 1/4. c. flour
1 1/4 tsp. baking powder
1/4 tsp. cinnamon
1 Tbsp. white sugar
Mix the dry ingredients. In a separate bowl mix the wet ingredients. Combine both just until moistened. Fry on a hot greased griddle.
Apple Cinnamon Walnut Bundt Cake
CINNAMON NUT FILLING
o 2 ½ cups walnuts
o 2 -3 teaspoons cinnamon
o ½ cup sugar
o ¼ cup melted butter
CAKE
o 2 cups flour
o 1 teaspoon baking soda
o 1 teaspoon baking powder
o ¾ teaspoon salt
o 1 ¼ cups sugar
o 1 cup butter, softened ( no subs!)
o 2 large eggs, room temperature ( take out of the fridge 30
minutes before using)
o 1 ¼ cups sour cream
o 2 teaspoons vanilla extract or 1 teaspoon pure maple extract
o 2 large chopped granny smith apples, coarsely chopped ( or use a
similar firm apple)
Directions
1. Set oven to 350°F.
2. Set oven rack to second-lowest position.
3. Generously butter a bundt pan and then flour (shaking out excess
flour).
4. In a bowl mix together flour, baking soda, baking powder and salt.
5. In a small food processor, PULSE the walnuts, 2-3 teaspoons cinnamon
and 1/2 cup sugar until the nuts are chopped.
Page 2 of 2Apple Sour Cream Cinnamon Walnut Bundt Cake (cont.)
Directions
6. Add in 1/4 cup melted butter and pulse once or twice to combine; set
aside.
7. To make the cake: In a large bowl beat the 1 cup softened butter
with 1-1/4 cups sugar at high speed with an electric mixer for about
5 minutes.
8. Add in eggs and beat well.
9. Beat in sour cream and vanilla until smooth and fluffy (about 3
minutes).
10. Reduce the speed to low and add in the flour mixture, mixing just
until blended (the batter will be thick).
11. Add in the chopped apples; mix to combine.
12. Sprinkle half of the nut mixture evenly into bottom of the bundt pan.
13. Spoon half of the batter on top of the nut mixture, spreading out
with a spatula, then sprinkle the remaining nut mixture on top of
the batter, then top/dollop with remaining cake batter, spreading
out with a spoon.
14. Bake for about 50 minutes, or until cake tests done.
15. Cool cake in the pan on a rack for about 1 hour, then run a thin
knife around the inner edges.
16. Place rack on top of the pan, then flip to invert onto rack.
17. Cool completely.
18. *NOTE* this cake can be baked in a tube pan, just layer the
cinnamon/nut mix twice between three layers of cake batter instead
of sprinkling on the bottom of the pan. Layer as follows.
19. A third of the cake batter in the bottom of the pan then sprinkle
with half of the nut mixture, then another third batter on top, the
the remaining nut mixture then the remaining third of cake batter.
20. This method works quite well, but will produce a higher cake that
might take a longer time to bake.
o 2 ½ cups walnuts
o 2 -3 teaspoons cinnamon
o ½ cup sugar
o ¼ cup melted butter
CAKE
o 2 cups flour
o 1 teaspoon baking soda
o 1 teaspoon baking powder
o ¾ teaspoon salt
o 1 ¼ cups sugar
o 1 cup butter, softened ( no subs!)
o 2 large eggs, room temperature ( take out of the fridge 30
minutes before using)
o 1 ¼ cups sour cream
o 2 teaspoons vanilla extract or 1 teaspoon pure maple extract
o 2 large chopped granny smith apples, coarsely chopped ( or use a
similar firm apple)
Directions
1. Set oven to 350°F.
2. Set oven rack to second-lowest position.
3. Generously butter a bundt pan and then flour (shaking out excess
flour).
4. In a bowl mix together flour, baking soda, baking powder and salt.
5. In a small food processor, PULSE the walnuts, 2-3 teaspoons cinnamon
and 1/2 cup sugar until the nuts are chopped.
Page 2 of 2Apple Sour Cream Cinnamon Walnut Bundt Cake (cont.)
Directions
6. Add in 1/4 cup melted butter and pulse once or twice to combine; set
aside.
7. To make the cake: In a large bowl beat the 1 cup softened butter
with 1-1/4 cups sugar at high speed with an electric mixer for about
5 minutes.
8. Add in eggs and beat well.
9. Beat in sour cream and vanilla until smooth and fluffy (about 3
minutes).
10. Reduce the speed to low and add in the flour mixture, mixing just
until blended (the batter will be thick).
11. Add in the chopped apples; mix to combine.
12. Sprinkle half of the nut mixture evenly into bottom of the bundt pan.
13. Spoon half of the batter on top of the nut mixture, spreading out
with a spatula, then sprinkle the remaining nut mixture on top of
the batter, then top/dollop with remaining cake batter, spreading
out with a spoon.
14. Bake for about 50 minutes, or until cake tests done.
15. Cool cake in the pan on a rack for about 1 hour, then run a thin
knife around the inner edges.
16. Place rack on top of the pan, then flip to invert onto rack.
17. Cool completely.
18. *NOTE* this cake can be baked in a tube pan, just layer the
cinnamon/nut mix twice between three layers of cake batter instead
of sprinkling on the bottom of the pan. Layer as follows.
19. A third of the cake batter in the bottom of the pan then sprinkle
with half of the nut mixture, then another third batter on top, the
the remaining nut mixture then the remaining third of cake batter.
20. This method works quite well, but will produce a higher cake that
might take a longer time to bake.
Caramel Candy Bars
1 (14 oz.) pkg. caramel candies
1/3 c. milk
2 c. self-rising flour
2 c. oats
1 1/2 c. brown sugar
1 egg
1 c. butter, softened
1 (6 oz.) pkg. chocolate chips
1 c. chopped walnuts
Heat oven to 350 degrees. Grease 9x13x2 inch pan. Heat candies and milk
in 2-quart saucepan over low heat, stirring frequently until smooth;
remove from heat.
Mix flour, oats, brown sugar and egg in a large bowl. Stir in butter
with fork until mixture is crumbly. Press half of mixture in pan. Bake
10 minutes. Remove from oven; sprinkle with chocolate chips and walnuts;
drizzle with caramel mixture. Sprinkle remaining crumbly mixture over
top. Bake until golden brown, 20-25 minutes. Cool 30 minutes. Loosen
edges and cut into bars.
1/3 c. milk
2 c. self-rising flour
2 c. oats
1 1/2 c. brown sugar
1 egg
1 c. butter, softened
1 (6 oz.) pkg. chocolate chips
1 c. chopped walnuts
Heat oven to 350 degrees. Grease 9x13x2 inch pan. Heat candies and milk
in 2-quart saucepan over low heat, stirring frequently until smooth;
remove from heat.
Mix flour, oats, brown sugar and egg in a large bowl. Stir in butter
with fork until mixture is crumbly. Press half of mixture in pan. Bake
10 minutes. Remove from oven; sprinkle with chocolate chips and walnuts;
drizzle with caramel mixture. Sprinkle remaining crumbly mixture over
top. Bake until golden brown, 20-25 minutes. Cool 30 minutes. Loosen
edges and cut into bars.
Hard Candy Jello Shots
1 or 2 packages favorite flavor Jello (watermelon is good)
3/4 cup boiling water
3/4 cup favorite schnapps (preferably to match the Jello)
Boil water, remove from stove.
In a bowl, mix Jello with water, stirring vigorously until all crystals
are dissolved.
Add 3/4 cup favorite schnapps. Mix again; pour into small plastic
condiment cups or Dixie cups for single servings.
Freeze for 2 hours or refrigerate for until firm.
These will taste like Jolly Rancher Candy Jello, an awesome party treat!
Here are a few combos to try:
Apple Jolly Rancher shot: use green apple jello and green apple pucker
Strawberry: use Strawberry Pucker or Banana Pucker
Mixed fruit Jello or Berry Blue: use Island Blue Tropical Punch Pucker
or Grape Pucker
Island Pineapple Jello: use Banana Pucker and Coconut Rum (very good
tropical flavor)
3/4 cup boiling water
3/4 cup favorite schnapps (preferably to match the Jello)
Boil water, remove from stove.
In a bowl, mix Jello with water, stirring vigorously until all crystals
are dissolved.
Add 3/4 cup favorite schnapps. Mix again; pour into small plastic
condiment cups or Dixie cups for single servings.
Freeze for 2 hours or refrigerate for until firm.
These will taste like Jolly Rancher Candy Jello, an awesome party treat!
Here are a few combos to try:
Apple Jolly Rancher shot: use green apple jello and green apple pucker
Strawberry: use Strawberry Pucker or Banana Pucker
Mixed fruit Jello or Berry Blue: use Island Blue Tropical Punch Pucker
or Grape Pucker
Island Pineapple Jello: use Banana Pucker and Coconut Rum (very good
tropical flavor)
Cherry Mash Candy Bars
2 boxes cream cherry frosting mix, dry
1 stick butter, softened
1 can Eagle Brand milk
2 lbs. powdered sugar
1 (16 oz.) jar maraschino cherries, drain & chop
2 tsp. vanilla
CHOCOLATE COATING:
2 lbs. chocolate
1/2 - 1 lb. chopped peanuts (finely)
Mix butter, Eagle Brand milk, and vanilla together; stir in frosting and
powdered sugar, then cherries. After all ingredients are well blended,
roll into balls and refrigerate until well chilled.
1 stick butter, softened
1 can Eagle Brand milk
2 lbs. powdered sugar
1 (16 oz.) jar maraschino cherries, drain & chop
2 tsp. vanilla
CHOCOLATE COATING:
2 lbs. chocolate
1/2 - 1 lb. chopped peanuts (finely)
Mix butter, Eagle Brand milk, and vanilla together; stir in frosting and
powdered sugar, then cherries. After all ingredients are well blended,
roll into balls and refrigerate until well chilled.
Mounds Bars
1 lb. butter
1 can Eagle Brand milk
1 lb. powdered sugar
1 lb. coconut
Cream ingredients and form into small balls. (Refrigerate ingredients
before shaping into balls.) Dip in milk chocolate. Makes large amount.
1 can Eagle Brand milk
1 lb. powdered sugar
1 lb. coconut
Cream ingredients and form into small balls. (Refrigerate ingredients
before shaping into balls.) Dip in milk chocolate. Makes large amount.
Apple Coffee Cake
* 1 (18.25 ounce) package yellow cake mix
* 1 (3.4 ounce) package instant vanilla pudding mix
* 4 eggs
* 1 cup sour cream
* 1/2 cup vegetable oil
* 6 apples - peeled, cored and sliced
* 1/2 cup white sugar
* 2 teaspoons ground cinnamon
* 1/2 cup chopped walnuts
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10
inch Bundt pan.
2. In a large bowl, stir together the cake mix and instant pudding mix.
Add the eggs, sour cream and oil, mix until well blended. In a small
bowl combine the sugar, cinnamon and walnuts.
3. Pour half of the batter into the prepared pan, then place a layer of
sliced apples over the batter and sprinkle with half of the cinnamon
walnut mixture. Pour the remaining batter over the top and repeat
with the remaining apples and cinnamon walnut mixture.
4. Bake for 60 to 70 minutes in the preheated oven. Cool for 1/2 hour
before removing from pan to cool completely.
* 1 (3.4 ounce) package instant vanilla pudding mix
* 4 eggs
* 1 cup sour cream
* 1/2 cup vegetable oil
* 6 apples - peeled, cored and sliced
* 1/2 cup white sugar
* 2 teaspoons ground cinnamon
* 1/2 cup chopped walnuts
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10
inch Bundt pan.
2. In a large bowl, stir together the cake mix and instant pudding mix.
Add the eggs, sour cream and oil, mix until well blended. In a small
bowl combine the sugar, cinnamon and walnuts.
3. Pour half of the batter into the prepared pan, then place a layer of
sliced apples over the batter and sprinkle with half of the cinnamon
walnut mixture. Pour the remaining batter over the top and repeat
with the remaining apples and cinnamon walnut mixture.
4. Bake for 60 to 70 minutes in the preheated oven. Cool for 1/2 hour
before removing from pan to cool completely.
Egg Rolls
Cabbage, chopped
Scallions, minced
Celery, chopped fine
Pork, cooked, chopped fine
Water chestnuts, chopped fine
Ginger, minced
Garlic, smashed
Bean sprouts
Bamboo shoots, chopped
Soy sauce
Pinch of sugar (used to 'harmonize' flavors)
Pinch of 5 spice powder
Rice wine or cooking sherry
Egg Roll Skins
Sweet and sour plum sauce
In a hot wok with a minimum amount of oil, combine chopped cabbage, scallions, celery, pork, water chestnuts, ginger, garlic, bean sprouts, and bamboo shoots. Cook, stirring constantly, until cabbage is cooked. Season mixture with soy sauce, sugar, 5 spice powder, and rice wine or cooking sherry. Drain and cool filling. Filling can be kept for 3 days in the refrigerator or for several months in the freezer.
Roll drained and cooled filling in egg roll skins; seal with flour and water paste. Fry in wok with hot oil at 400 degrees. Pull out with a strainer when golden brown. Serve with plum sauce.
To freeze egg rolls: Cook to just slightly brown; drain and freeze. Re-fry when you remove from the freezer; second frying increases crispness.
Scallions, minced
Celery, chopped fine
Pork, cooked, chopped fine
Water chestnuts, chopped fine
Ginger, minced
Garlic, smashed
Bean sprouts
Bamboo shoots, chopped
Soy sauce
Pinch of sugar (used to 'harmonize' flavors)
Pinch of 5 spice powder
Rice wine or cooking sherry
Egg Roll Skins
Sweet and sour plum sauce
In a hot wok with a minimum amount of oil, combine chopped cabbage, scallions, celery, pork, water chestnuts, ginger, garlic, bean sprouts, and bamboo shoots. Cook, stirring constantly, until cabbage is cooked. Season mixture with soy sauce, sugar, 5 spice powder, and rice wine or cooking sherry. Drain and cool filling. Filling can be kept for 3 days in the refrigerator or for several months in the freezer.
Roll drained and cooled filling in egg roll skins; seal with flour and water paste. Fry in wok with hot oil at 400 degrees. Pull out with a strainer when golden brown. Serve with plum sauce.
To freeze egg rolls: Cook to just slightly brown; drain and freeze. Re-fry when you remove from the freezer; second frying increases crispness.
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