Ingredients:
1 cup butter, softened
1 cup confectioners' sugar
1 egg
2 teaspoons almond extract
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1/2 teaspoon red food coloring
24 pieces round peppermint candy
1/4 cup sugar
Melted chocolate, for drizzling, optional
Directions:
Preheat oven to 375 degrees F.
In a mixer bowl or by hand, cream butter and confectioners' sugar until light and fluffy, about 2 to 3 minutes. Beat in egg, almond extract, vanilla, and salt. Blend flour into mixture in several additions, beat until just combined.
Remove half the dough from the bowl. Blend red food coloring into the half remaining in the bowl until the coloring is even. Cover dough a kitchen towel to keep it from drying out as you work. Use a floured teaspoon to measure 1 teaspoon each of white and red dough for each
cookie. Roll into 4-inch ropes on a lightly floured surface. Place a red and white rope side-by-side, press together lightly and twist to form a spiral.
Place on ungreased cookie sheet. Curve top down to form handle of a candy cane. Bake until set, about 9 minutes.
While the cookies are baking, put peppermint candies in a resealable plastic bag and crush
into small pieces with a rolling pin. Mix the candy with the sugar.
Place cooling rack over shallow pan. Immediately remove cookies from cookie sheet and gently place onto cooling rack.
Sprinkle with candy/sugar mixture.
Optional: Cool cookies, drizzle with melted chocolate, and add more candy mixture on top of chocolate.
Thanks to Tina!
Sunday, December 28, 2008
Ginger Cookies
Ingredients:
6 oz flour
2 oz butter
4 oz brown sugar
1 level tbsp. ground ginger
1 level tsp. mixed spice
1 level tsp. ground cinnamon
pinch of salt
1 tbsp. of water
Directions:
Sift the flour and spices together. Cream the butter and sugar and gradually add the dry ingredients to the mixture, alternating with the water {which can be warmed very slightly in order to make the mixing easier}. This creates a fairly stiff paste. Roll into balls the size of a walnut, place on a greased baking tray and flatten slightly. Bake in the oven on center rack at 375° F until browned and crisp - about 20 minutes. Cool on a wired rack.
Thanks to Marion Webb Desisto!
6 oz flour
2 oz butter
4 oz brown sugar
1 level tbsp. ground ginger
1 level tsp. mixed spice
1 level tsp. ground cinnamon
pinch of salt
1 tbsp. of water
Directions:
Sift the flour and spices together. Cream the butter and sugar and gradually add the dry ingredients to the mixture, alternating with the water {which can be warmed very slightly in order to make the mixing easier}. This creates a fairly stiff paste. Roll into balls the size of a walnut, place on a greased baking tray and flatten slightly. Bake in the oven on center rack at 375° F until browned and crisp - about 20 minutes. Cool on a wired rack.
Thanks to Marion Webb Desisto!
Scottish Shortbread
Ingredients:
175g of self raising flour (replacing 2 teaspoons with 2 teaspoons of
ground rice)
50g of sugar
100g of butter
Ground rice for sprinkling
Method:
1. Cream the butter and sugar until almost white and gradually add the flour.
2. Squeeze the whole mixture into a large ball.
3. Remove from the bowl and dust in ground rice.
4. Press into an 8inch square tin and smooth and make pinpricks all over.
5. Bake in the oven at 160c, 325f or gas mark 3 for 25 minutes.
5. Remove, dust with caster sugar and cut into 12 fingers
6. Cool for 15 minutes in the tin.
7. Place on a rack until cold and store in an airtight tin.
Good luck with it!
Thanks to Marie Treanor!
175g of self raising flour (replacing 2 teaspoons with 2 teaspoons of
ground rice)
50g of sugar
100g of butter
Ground rice for sprinkling
Method:
1. Cream the butter and sugar until almost white and gradually add the flour.
2. Squeeze the whole mixture into a large ball.
3. Remove from the bowl and dust in ground rice.
4. Press into an 8inch square tin and smooth and make pinpricks all over.
5. Bake in the oven at 160c, 325f or gas mark 3 for 25 minutes.
5. Remove, dust with caster sugar and cut into 12 fingers
6. Cool for 15 minutes in the tin.
7. Place on a rack until cold and store in an airtight tin.
Good luck with it!
Thanks to Marie Treanor!
Two Bite Brownies
Makes 24 Mini Muffin Cup Servings
(I used mini muffin cups because it makes serving easy and looks fancy).
Ingredients:
1/2 cup melted butter
1 cup white sugar
2 eggs
1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt (or simply use salted butter)
1 teaspoon vanilla extract
Directions:
1. Preheat your oven to 350 degrees F (175 degrees C for our Cdn friends). Grease and flour your pans if you're not using non-stick.
2. In a medium bowl, beat together the butter and sugar. Add eggs and mix well. Combine the flour, cocoa, and salt (if you're not using salted butter). Stir that into the sugar and egg mixture. Mix in the vanilla. Spread in the unlined mini muffin cups.
3. Bake for about 15 minutes or until the edges are firm and there are no moist spots in the middle (check your oven, mine bakes in about 7 minutes). Cool, pop out of the cups, and eat, I mean serve.
Variations - add nuts if you're going high end.If you want to get all Martha Stewart, place a doily over top and sprinkle with icing sugar to make a design.
Thanks to Kimber Chin!
(I used mini muffin cups because it makes serving easy and looks fancy).
Ingredients:
1/2 cup melted butter
1 cup white sugar
2 eggs
1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt (or simply use salted butter)
1 teaspoon vanilla extract
Directions:
1. Preheat your oven to 350 degrees F (175 degrees C for our Cdn friends). Grease and flour your pans if you're not using non-stick.
2. In a medium bowl, beat together the butter and sugar. Add eggs and mix well. Combine the flour, cocoa, and salt (if you're not using salted butter). Stir that into the sugar and egg mixture. Mix in the vanilla. Spread in the unlined mini muffin cups.
3. Bake for about 15 minutes or until the edges are firm and there are no moist spots in the middle (check your oven, mine bakes in about 7 minutes). Cool, pop out of the cups, and eat, I mean serve.
Variations - add nuts if you're going high end.If you want to get all Martha Stewart, place a doily over top and sprinkle with icing sugar to make a design.
Thanks to Kimber Chin!
3 MINUTE CHOCOLATE MUG CAKE
Ingredients:
1 Coffee Mug (LARGE)
4 tablespoons regular flour
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional ... yeah, right!)
Small splash of vanilla
Directions:
Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add chocolate chips and vanilla, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
(We cooked it 3 minutes total - 2 minutes, then 30 seconds, then 30 more seconds, to be careful) at 1200 watts, and the cake was still really soft/wet in the center. Yummy that way ... with melted chocolate chips at the bottom.
Allow to cool a little and tip it out onto a plate, if desired.
We ate straight out of the mugs. The cake contracts as it cools, and it's moist enough that it doesn't stick to the mug lining.
YUMMMMMMMMMMY! And almost too much for one person. Although, if you really FORCE yourself, you can finish it.
We also thought of ways to adapt/alter the recipe - like substitute a tablespoon of instant coffee for 1 tablespoon of cocoa, or add other flavorings/ingredients. Mint chocolate chips. Raspberry flavoring, etc.
Thanks to Michelle Levigne!
1 Coffee Mug (LARGE)
4 tablespoons regular flour
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional ... yeah, right!)
Small splash of vanilla
Directions:
Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add chocolate chips and vanilla, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
(We cooked it 3 minutes total - 2 minutes, then 30 seconds, then 30 more seconds, to be careful) at 1200 watts, and the cake was still really soft/wet in the center. Yummy that way ... with melted chocolate chips at the bottom.
Allow to cool a little and tip it out onto a plate, if desired.
We ate straight out of the mugs. The cake contracts as it cools, and it's moist enough that it doesn't stick to the mug lining.
YUMMMMMMMMMMY! And almost too much for one person. Although, if you really FORCE yourself, you can finish it.
We also thought of ways to adapt/alter the recipe - like substitute a tablespoon of instant coffee for 1 tablespoon of cocoa, or add other flavorings/ingredients. Mint chocolate chips. Raspberry flavoring, etc.
Thanks to Michelle Levigne!
Chocolate Peanut Butter Squares (taste like Reese's PB Cups)
Ingredients:
3/4c melted butter
2c icing sugar
1c smooth peanut butter
1&1/2c graham cracker crumbs
1&1/2c-2c chocolate chips
Directions:
Mix first four ingredients together and press into 9X13 pan.
Melt chocolate chips and spread evenly on top.
Refrigerate until chocolate is hard.
Thanks to Lisa W!
3/4c melted butter
2c icing sugar
1c smooth peanut butter
1&1/2c graham cracker crumbs
1&1/2c-2c chocolate chips
Directions:
Mix first four ingredients together and press into 9X13 pan.
Melt chocolate chips and spread evenly on top.
Refrigerate until chocolate is hard.
Thanks to Lisa W!
Shortbread Cookies
Ingredients:
1/2c corn starch
1/2c icing sugar
1c flour
3/4c softened butter
Directions:
Preheat oven to 300f.
Sift dry goods together and blend in butter with spoon.
Cover and chill for 1hr if dough is too soft.
Shape into 1in balls and flatten with back of spoon on ungreased cookie sheet.
Bake for 15-20 minutes until edges are slighty brown.
You can also add sprinkles or hershey kiss before baking.
Thanks to Lisa W!
1/2c corn starch
1/2c icing sugar
1c flour
3/4c softened butter
Directions:
Preheat oven to 300f.
Sift dry goods together and blend in butter with spoon.
Cover and chill for 1hr if dough is too soft.
Shape into 1in balls and flatten with back of spoon on ungreased cookie sheet.
Bake for 15-20 minutes until edges are slighty brown.
You can also add sprinkles or hershey kiss before baking.
Thanks to Lisa W!
Tuesday, July 1, 2008
Cheesy Muffins
Ingredients:
10 green onions, roots and ends trimmed
Olive oil for coating onions
Salt to taste
1 C. whole milk
1/2 C. buttermilk
1 large egg
1 3/4 C. all-purpose flour
1 C. yellow cornmeal
1/4 C. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt (optional)
1/2 C. unsalted butter
1 1/2 C. shredded good-quality Cheddar cheese
Directions:
Preheat oven to 400 degrees. Rub a baking sheet with oil. Lightly coat the onions with olive oil, place them on the baking sheet, and season with salt. Roast for 5 to 8 minutes, until lightly browned.
Chop into small dice. Decrease oven temperature to 375 degrees.
Grease the cups of the muffin tins with butter; you can use either regular size or mini muffin tins. In a small bowl, whisk together the milk, buttermilk, and egg. In a separate bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on high speed until smooth. Continuing to beat on low speed, add the flour mixture alternating with the milk mixture until smooth. Add the cheese and green onions. Mix just to blend. Use a small ice-cream scoop, or measure 2 Tbs. of batter into each C. of the regular muffin tins or about 1 Tbs. of batter into the mini. Bake on the center rack of the oven for about 20 minutes for the regular size, 15 minutes for the mini, until the tops are golden and a toothpick inserted into the center comes out clean. Let cool on a rack for 5 minutes before serving warm.
Left over muffins can be refrigerated for up to 2 days or frozen for up to 2 weeks.
Makes about 18 regular muffins.
Thanks to Michelle!
10 green onions, roots and ends trimmed
Olive oil for coating onions
Salt to taste
1 C. whole milk
1/2 C. buttermilk
1 large egg
1 3/4 C. all-purpose flour
1 C. yellow cornmeal
1/4 C. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt (optional)
1/2 C. unsalted butter
1 1/2 C. shredded good-quality Cheddar cheese
Directions:
Preheat oven to 400 degrees. Rub a baking sheet with oil. Lightly coat the onions with olive oil, place them on the baking sheet, and season with salt. Roast for 5 to 8 minutes, until lightly browned.
Chop into small dice. Decrease oven temperature to 375 degrees.
Grease the cups of the muffin tins with butter; you can use either regular size or mini muffin tins. In a small bowl, whisk together the milk, buttermilk, and egg. In a separate bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on high speed until smooth. Continuing to beat on low speed, add the flour mixture alternating with the milk mixture until smooth. Add the cheese and green onions. Mix just to blend. Use a small ice-cream scoop, or measure 2 Tbs. of batter into each C. of the regular muffin tins or about 1 Tbs. of batter into the mini. Bake on the center rack of the oven for about 20 minutes for the regular size, 15 minutes for the mini, until the tops are golden and a toothpick inserted into the center comes out clean. Let cool on a rack for 5 minutes before serving warm.
Left over muffins can be refrigerated for up to 2 days or frozen for up to 2 weeks.
Makes about 18 regular muffins.
Thanks to Michelle!
My Mother's Easter Cakes(Scicilian)
Ingredients:
12 - Eggs
4 - Cups Sugar
12 - Tablespoons Crisco
2 - Cups of Milk
12 - Teaspoons baking powder
16 - Cups (about 3 lbs.) Flour
Directions:
Beat eggs, then put in sugar and continue to beat. Melt Crisco, while this is cooling heat the milk to lukewarm and put in the above mixture along with the baking powder, then put in the cooled Crisco. Mix each time an indgredient is added to the mixture.
Add enough flour for a soft but not sticky dough to form.
Roll out the dough and shape it into a horseshoe or round cakes. Put row of washed eggs on top (this is opptional). Bake at 350 degrees until the cake top is nicely browned (about 20 minutes or less). Use colored frosting to decorate. You can also use tinted coconut (green to look like straw) and put next to eggs.
This large recipe makes 16 cakes and can be halved or quatered to make 8 or 4 cakes.
NOTE: Anise may be added to this mixture.
Thanks to Michelle!
12 - Eggs
4 - Cups Sugar
12 - Tablespoons Crisco
2 - Cups of Milk
12 - Teaspoons baking powder
16 - Cups (about 3 lbs.) Flour
Directions:
Beat eggs, then put in sugar and continue to beat. Melt Crisco, while this is cooling heat the milk to lukewarm and put in the above mixture along with the baking powder, then put in the cooled Crisco. Mix each time an indgredient is added to the mixture.
Add enough flour for a soft but not sticky dough to form.
Roll out the dough and shape it into a horseshoe or round cakes. Put row of washed eggs on top (this is opptional). Bake at 350 degrees until the cake top is nicely browned (about 20 minutes or less). Use colored frosting to decorate. You can also use tinted coconut (green to look like straw) and put next to eggs.
This large recipe makes 16 cakes and can be halved or quatered to make 8 or 4 cakes.
NOTE: Anise may be added to this mixture.
Thanks to Michelle!
Red Sangria
Ingredients:
1/3c sugar
1/3c lemon juice
1/3c orange juice
1 bottle red wine (e.g. merlot or burgandy)
1 orange, thinly sliced
1 lemon, thinly sliced
Directions:
Combine first 3 ingredients into a large pitcher
Stir until sugar dissolves
Add wine, orange and lemon slices--stir gently
Serve over crushed ice
Yield: 5 cups
Thanks to Zetta Brown!
1/3c sugar
1/3c lemon juice
1/3c orange juice
1 bottle red wine (e.g. merlot or burgandy)
1 orange, thinly sliced
1 lemon, thinly sliced
Directions:
Combine first 3 ingredients into a large pitcher
Stir until sugar dissolves
Add wine, orange and lemon slices--stir gently
Serve over crushed ice
Yield: 5 cups
Thanks to Zetta Brown!
Everything Cheesecake
Ingredients:
CRUST
One 12 ounce package of refrigerated Chocolate Chip Cookie Dough (or frozen, thawed)
FILLING
5 packages (8 oz. each) cream cheese - softened
1-1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla
3 eggs
1 cup peanut butter chips
1 cup milk chocolate chips
1 cup toffee chips (chocolate covered toffee chips if available)
1 cup crushed Oreo® Cookies (cheesecake)
1/2 cup crush Oreo® Cookies (topping)
Preheat oven to 350 degrees Fahrenheit.
Directions:
CRUST
Cut cookie dough into slices, press evenly in the bottom of a greased 10" spring form pan. Set aside.
FILLING
Beat together the cream cheese and sugar until smooth and creamy.
Mix in the peanut butter and vanilla. Add eggs. Beat just until blended.
Stir in chocolate, peanut butter, and toffee chips and 1 cup of crushed Oreo® cookies. Pour the mixture over the crust. Sprinkle top with 1/2 cup crushed Oreo® cookies.
Bake at 350° for 50 minutes or until the center is set.
NOTE: Place a dish filled with water in the oven while baking the cheesecake. This helps keep the oven hydrated and the cheesecake from cracking.
Cool on a wire rack for at least 10 minutes, then carefully run a knife between side of pan and the cake to loosen from sides of pan.
Cool completely before removing the sides of the springform pan, and then refrigerate the cheesecake for several hours (preferably over night) before serving.
Thanks to Kim!
CRUST
One 12 ounce package of refrigerated Chocolate Chip Cookie Dough (or frozen, thawed)
FILLING
5 packages (8 oz. each) cream cheese - softened
1-1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla
3 eggs
1 cup peanut butter chips
1 cup milk chocolate chips
1 cup toffee chips (chocolate covered toffee chips if available)
1 cup crushed Oreo® Cookies (cheesecake)
1/2 cup crush Oreo® Cookies (topping)
Preheat oven to 350 degrees Fahrenheit.
Directions:
CRUST
Cut cookie dough into slices, press evenly in the bottom of a greased 10" spring form pan. Set aside.
FILLING
Beat together the cream cheese and sugar until smooth and creamy.
Mix in the peanut butter and vanilla. Add eggs. Beat just until blended.
Stir in chocolate, peanut butter, and toffee chips and 1 cup of crushed Oreo® cookies. Pour the mixture over the crust. Sprinkle top with 1/2 cup crushed Oreo® cookies.
Bake at 350° for 50 minutes or until the center is set.
NOTE: Place a dish filled with water in the oven while baking the cheesecake. This helps keep the oven hydrated and the cheesecake from cracking.
Cool on a wire rack for at least 10 minutes, then carefully run a knife between side of pan and the cake to loosen from sides of pan.
Cool completely before removing the sides of the springform pan, and then refrigerate the cheesecake for several hours (preferably over night) before serving.
Thanks to Kim!
Spicy Lamb Burgers with Marquis Philips Sarah's Blend 2006
Ingredients:
• 1 pound ground lamb
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh oregano
• 1 tablespoon garlic, chopped
• 1 teaspoon sherry
• 1 teaspoon white wine vinegar
• 1 teaspoon molasses
• 1 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 pita bread rounds
• 4 ounces feta cheese, crumbled
Directions:
1. Preheat grill for medium heat.
2. Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix
well. Shape into 4 patties.
3. Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill.
Serve burgers wrapped in pitas with feta cheese.
Thanks to Michele Scott!
• 1 pound ground lamb
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh oregano
• 1 tablespoon garlic, chopped
• 1 teaspoon sherry
• 1 teaspoon white wine vinegar
• 1 teaspoon molasses
• 1 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 pita bread rounds
• 4 ounces feta cheese, crumbled
Directions:
1. Preheat grill for medium heat.
2. Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix
well. Shape into 4 patties.
3. Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill.
Serve burgers wrapped in pitas with feta cheese.
Thanks to Michele Scott!
Banana Pudding
You take vanilla instant pudding, make like normal
On a separate bowl I use see through cause its pretty looking
Line it with vanilla cookies ( nillas)
Then add the pudding and put fresh sliced bananas in layers in it.
Looks pretty when its done.
Thanks to Tina!
On a separate bowl I use see through cause its pretty looking
Line it with vanilla cookies ( nillas)
Then add the pudding and put fresh sliced bananas in layers in it.
Looks pretty when its done.
Thanks to Tina!
Banana Cake
(Shelley's favorite recipe - from the Edmonds Cookery Book)
Ingredients:
125g (4 oz) butter
175g (6 oz) sugar
2 eggs
2 mashed bananas
1 teaspoons baking soda
2 Tablespoons boiling milk
1 teaspoon baking powder
225g (8oz) flour
Directions:
Cream butter and sugar, add eggs, mashed bananas, then baking soda dissolved in boiling milk. Lastly add flour and baking powder previously mixed. Bake in two greased sandwich tins for 20 mins at 180 degrees C (350F).
Note - I tend to improvise when I cook anything. I like to add either walnuts or chocolate raisins or plain chocolate chips to my cake. I cook mine in one loaf tin. I also like to add some wholemeal flour so substitute some of the white for wholemeal. My oven is a fan bake one and it tends to cook more quickly so I set my timer for ten minutes and check my cake. Normally it takes around 15 minutes before the top springs back when I touch it and/or cracks appear in the top. Once cool I ice with either chocolate icing or lemon icing, depending on my mood. I make a glace icing with icing sugar, a bit of butter, cocoa and a dash of boiling water to bring it to the right
consistency.
Thanks to Shelley Munro!
Ingredients:
125g (4 oz) butter
175g (6 oz) sugar
2 eggs
2 mashed bananas
1 teaspoons baking soda
2 Tablespoons boiling milk
1 teaspoon baking powder
225g (8oz) flour
Directions:
Cream butter and sugar, add eggs, mashed bananas, then baking soda dissolved in boiling milk. Lastly add flour and baking powder previously mixed. Bake in two greased sandwich tins for 20 mins at 180 degrees C (350F).
Note - I tend to improvise when I cook anything. I like to add either walnuts or chocolate raisins or plain chocolate chips to my cake. I cook mine in one loaf tin. I also like to add some wholemeal flour so substitute some of the white for wholemeal. My oven is a fan bake one and it tends to cook more quickly so I set my timer for ten minutes and check my cake. Normally it takes around 15 minutes before the top springs back when I touch it and/or cracks appear in the top. Once cool I ice with either chocolate icing or lemon icing, depending on my mood. I make a glace icing with icing sugar, a bit of butter, cocoa and a dash of boiling water to bring it to the right
consistency.
Thanks to Shelley Munro!
LINDA'S COMPLICATED BUT WORTH IT 3 POUND CHEESECAKE
ALL INGREDIENTS SHOULD BE AT ROOM TEMPERATURE
Note: If you don't have a stand mixer or a REALLY GOOD hand mixer, don't bother with this one.
Ingredients:
A double batch of your favorite crumb crust, pressed onto the bottom and slightly up the sides of a 9 inch spring-form pan, and baked at 300 degrees for 15 minutes. Cool thoroughly (I usually do this the night before and let it sit). Crust will be thick.
1 pound of cream cheese
1 pint of sour cream
1 pint of small curd cottage cheese
4 eggs
one and a half sticks of butter, melted (not margarine!! c'mon--if you're gonna go to this much trouble, use the real thing)
2 tablespoons lemon juice
1 1/2 teaspoons vanilla
3 tablespoons corn starch
3 tablespoons all-purpose flour
Directions:
Put cottage cheese, eggs and flavorings into food processor or blender and puree until smooth. Pour into large mixing bowl.
Add cream cheese and beat until smooth
Add sour cream, flour and corn starch, beat until smooth
Bake in a 300 degree oven for an hour and five minutes. Turn off oven and leave cheesecake inside for an additional 2 hours.
Remove cheesecake and allow to cool for 7 hours (overnight)
Refrigerate until chilled.
Serve any way you want it.
This is a New York deli-style cheesecake. It's as good as they get.
Thanks to Linda!
Note: If you don't have a stand mixer or a REALLY GOOD hand mixer, don't bother with this one.
Ingredients:
A double batch of your favorite crumb crust, pressed onto the bottom and slightly up the sides of a 9 inch spring-form pan, and baked at 300 degrees for 15 minutes. Cool thoroughly (I usually do this the night before and let it sit). Crust will be thick.
1 pound of cream cheese
1 pint of sour cream
1 pint of small curd cottage cheese
4 eggs
one and a half sticks of butter, melted (not margarine!! c'mon--if you're gonna go to this much trouble, use the real thing)
2 tablespoons lemon juice
1 1/2 teaspoons vanilla
3 tablespoons corn starch
3 tablespoons all-purpose flour
Directions:
Put cottage cheese, eggs and flavorings into food processor or blender and puree until smooth. Pour into large mixing bowl.
Add cream cheese and beat until smooth
Add sour cream, flour and corn starch, beat until smooth
Bake in a 300 degree oven for an hour and five minutes. Turn off oven and leave cheesecake inside for an additional 2 hours.
Remove cheesecake and allow to cool for 7 hours (overnight)
Refrigerate until chilled.
Serve any way you want it.
This is a New York deli-style cheesecake. It's as good as they get.
Thanks to Linda!
Easy Dump Cake
Ingredients:
1 box cake mix, any flavor (I use chocolate)
1 large can crushed pineapple
1 large can cherry pie filling
2 sticks butter or margerine (Each cut into 12 slices)
1/4 C chopped nuts (optional)
Directions:
Preheat oven to 350 degrees. Use a 9x13 baking pan.
Dump pineapple into pan and smooth. Spoon cherry pie filling on top of pineapple, but do NOT mix, leave in layers. Sprinkle the cake mix evenly over the fruit
layers. Place butter slices evenly all over cake mix.
Add nuts on top if desired. Bake for 1 hour. To serve,cake out with a large spoon like a cobbler. Great served warm or cold. Can also be served with ice cream.
Thanks to Pat Cochran!
1 box cake mix, any flavor (I use chocolate)
1 large can crushed pineapple
1 large can cherry pie filling
2 sticks butter or margerine (Each cut into 12 slices)
1/4 C chopped nuts (optional)
Directions:
Preheat oven to 350 degrees. Use a 9x13 baking pan.
Dump pineapple into pan and smooth. Spoon cherry pie filling on top of pineapple, but do NOT mix, leave in layers. Sprinkle the cake mix evenly over the fruit
layers. Place butter slices evenly all over cake mix.
Add nuts on top if desired. Bake for 1 hour. To serve,cake out with a large spoon like a cobbler. Great served warm or cold. Can also be served with ice cream.
Thanks to Pat Cochran!
Strawberry-Rhubard Pie
Ingredients:
1 1/2 cup sugar
1/4 cup flour
1/4 teaspoon salt
3 cups fresh rhubarb -- peel with a vegetable peeler and chop
3 cups fresh strawberries -- clean and slice in half
1 plain (homemade or store-bought) pie crust -- enough for bottom and
top crust
Directions:
Preheat oven to 425 degrees F.
Sift together all dry ingredients. Sprinkle bottom of crust with 1/3 of dry mixture. Gently add rhubarb and strawberries and heap onto pie shell. Create a slight mound in center. Sprinkle remaining mixture over rhubarb and strawberries. Dot with butter; cover with top crust,
arranging the pastry in a lattice pattern, or leave whole with decorative cuts to vent.
Bake 10 minutes at 425 degrees F; reduce to 350 degrees F, and bake 40 to 50 minutes. Allow to cool on a wire rack before cutting.
Thanks to Pamela K. Kinney!
1 1/2 cup sugar
1/4 cup flour
1/4 teaspoon salt
3 cups fresh rhubarb -- peel with a vegetable peeler and chop
3 cups fresh strawberries -- clean and slice in half
1 plain (homemade or store-bought) pie crust -- enough for bottom and
top crust
Directions:
Preheat oven to 425 degrees F.
Sift together all dry ingredients. Sprinkle bottom of crust with 1/3 of dry mixture. Gently add rhubarb and strawberries and heap onto pie shell. Create a slight mound in center. Sprinkle remaining mixture over rhubarb and strawberries. Dot with butter; cover with top crust,
arranging the pastry in a lattice pattern, or leave whole with decorative cuts to vent.
Bake 10 minutes at 425 degrees F; reduce to 350 degrees F, and bake 40 to 50 minutes. Allow to cool on a wire rack before cutting.
Thanks to Pamela K. Kinney!
Triple-Citrus Mojitos
Ingredients:
1/2 cup sugar
1/2 cup water
1 pkg (.75 oz) fresh mint leaves (about 1 1/4 cups leaves), divided
1 orange
2 lemons, divided
2 limes, divided
1/2 cup white rum (optional)
5 cups chilled lemon-lime soda
Directions:
1. Combine sugar and water in Small Bowl. Tear six mint leaves in half and place into Pitcher; set aside. Finely chop remaining leaves with Chef's Knife and place into batter bowl. Zest orange, one of the lemons and one of the limes using Zester/Scorer; add zest to mint mixture. Microwave on HIGH 2-3 minutes or until sugar is dissolved.
2. Slice orange, both of the lemons and both of the limes in half crosswise. Reserve half of one lemon and half of one lime for garnish. Juice remaining lemon and lime halves using a citrus press; add juices to pitcher. Juice the orange; add juice to pitcher.
3. Pour mint mixture through strainer into pitcher; discard chopped mint. Add rum, if desired. Carefully add soda to avoid overflow. Slice reserved lemon and lime halves; place into pitcher. Place lid onto pitcher and plunge gently. Serve over ice. Serves 8.
Thanks to Pamela K. Kinney!
1/2 cup sugar
1/2 cup water
1 pkg (.75 oz) fresh mint leaves (about 1 1/4 cups leaves), divided
1 orange
2 lemons, divided
2 limes, divided
1/2 cup white rum (optional)
5 cups chilled lemon-lime soda
Directions:
1. Combine sugar and water in Small Bowl. Tear six mint leaves in half and place into Pitcher; set aside. Finely chop remaining leaves with Chef's Knife and place into batter bowl. Zest orange, one of the lemons and one of the limes using Zester/Scorer; add zest to mint mixture. Microwave on HIGH 2-3 minutes or until sugar is dissolved.
2. Slice orange, both of the lemons and both of the limes in half crosswise. Reserve half of one lemon and half of one lime for garnish. Juice remaining lemon and lime halves using a citrus press; add juices to pitcher. Juice the orange; add juice to pitcher.
3. Pour mint mixture through strainer into pitcher; discard chopped mint. Add rum, if desired. Carefully add soda to avoid overflow. Slice reserved lemon and lime halves; place into pitcher. Place lid onto pitcher and plunge gently. Serve over ice. Serves 8.
Thanks to Pamela K. Kinney!
Strawberry Chiffon
Total time: 3 hours 15 minutes
Hands-on time: 10 minutes
Ingredients:
2 envelopes (1/4 ounce each) unflavored gelatin
1/4 cup cold water
2 pints (2 pounds) strawberries, hulled
3/4 cup seedless raspberry jam
2 tablespoons sugar
1 tablespoon lemon juice
1 cup sour cream
Directions:
1. In a small bowl, sprinkle the gelatin over the cold water. Let stand for 5 minutes to soften.
2. Set aside 6 whole strawberries for garnish. In a food processor, puree the remaining strawberries, the jam, sugar and lemon juice until smooth.
3. Measure out 1 cup of the strawberry puree, place in a small saucepan and bring to a boil over medium heat. Stir in the softened
gelatin and cook, stirring, until dissolved, about 3 minutes.
*4. Transfer the strawberry-gelatin mixture to a large bowl and stir in the remaining strawberry puree. Let cool to room temperature, then refrigerate until thick enough to mound slightly on a spoon, about 3 hours.
5. In a small bowl, whisk the sour cream to loosen it, then gently fold into the strawberry mixture. Spoon into 6 serving glasses or bowls and garnish with reserved whole berries.
Makes 6 servings
Note:
*To short-circuit the time it takes to get the gelatin to set (see step 4), you can quick-chill it in an ice water bath. Fill a large bowl with ice and water and set the bowl with the strawberry-gelatin
mixture in it into the ice bath. Stir occasionally until the mixture s thick enough to mound on a spoon, 20 to 30 minutes.
Thanks to Pamela K. Kinney!
Hands-on time: 10 minutes
Ingredients:
2 envelopes (1/4 ounce each) unflavored gelatin
1/4 cup cold water
2 pints (2 pounds) strawberries, hulled
3/4 cup seedless raspberry jam
2 tablespoons sugar
1 tablespoon lemon juice
1 cup sour cream
Directions:
1. In a small bowl, sprinkle the gelatin over the cold water. Let stand for 5 minutes to soften.
2. Set aside 6 whole strawberries for garnish. In a food processor, puree the remaining strawberries, the jam, sugar and lemon juice until smooth.
3. Measure out 1 cup of the strawberry puree, place in a small saucepan and bring to a boil over medium heat. Stir in the softened
gelatin and cook, stirring, until dissolved, about 3 minutes.
*4. Transfer the strawberry-gelatin mixture to a large bowl and stir in the remaining strawberry puree. Let cool to room temperature, then refrigerate until thick enough to mound slightly on a spoon, about 3 hours.
5. In a small bowl, whisk the sour cream to loosen it, then gently fold into the strawberry mixture. Spoon into 6 serving glasses or bowls and garnish with reserved whole berries.
Makes 6 servings
Note:
*To short-circuit the time it takes to get the gelatin to set (see step 4), you can quick-chill it in an ice water bath. Fill a large bowl with ice and water and set the bowl with the strawberry-gelatin
mixture in it into the ice bath. Stir occasionally until the mixture s thick enough to mound on a spoon, 20 to 30 minutes.
Thanks to Pamela K. Kinney!
BACKYARD BEER BURGERS
Ingredients:
1 1/2 lb lean (at least 80%) ground beef
1 small onion, finely chopped (1/4 cup)
1/4 cup regular or nonalcoholic beer
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
6 rye or whole wheat hamburger buns, split
Ketchup, if desired
Pickle planks, if desired
Directions:
1. Heat gas or charcoal grill. In medium bowl, mix all ingredients except buns, ketchup and
pickles. Shape mixture into 6 patties, about 3/4 inch thick.
2. Place patties on grill rack over medium heat.
Cover grill; cook 10 to 15 minutes, turning once, until meat thermometer inserted in center of
patties reads 160ºF. Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
3. Top burgers with ketchup and pickle planks; serve on buns.
Thanks to Pamela K. Kinney!
1 1/2 lb lean (at least 80%) ground beef
1 small onion, finely chopped (1/4 cup)
1/4 cup regular or nonalcoholic beer
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
6 rye or whole wheat hamburger buns, split
Ketchup, if desired
Pickle planks, if desired
Directions:
1. Heat gas or charcoal grill. In medium bowl, mix all ingredients except buns, ketchup and
pickles. Shape mixture into 6 patties, about 3/4 inch thick.
2. Place patties on grill rack over medium heat.
Cover grill; cook 10 to 15 minutes, turning once, until meat thermometer inserted in center of
patties reads 160ºF. Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
3. Top burgers with ketchup and pickle planks; serve on buns.
Thanks to Pamela K. Kinney!
Bisquick, Spruced Up
I first did this with Bisquick, but any baking mix will do. We now use a low-carb baking mix, and it still works fine.
Ingredients:
Use about 2 cups baking mix
Add 8 tsp sugar (We also use a diabetic sugar substitute)
Add 8 1/4 tsp cinnamon (Use the same number of 1/4 teaspoons as the teaspoons sugar. If you use less baking mix, adjust the amounts of sugar and cinnamon.)
Directions:
Mix
Add enough milk to make a soft dough. (It will take a little over 1/3 cup. It's perfect when the dough doesn't stick to your hands.)
Dump out onto a lightly baking mix-dusted surface. Spread out into a circle with your hands until it's about 1.2 inch thick. Cut out circles with a biscuit cutter (or glass) or cut into squares. Place
on a non-greased cookie sheet and bake at 350 degrees for about 12-15 minutes.
The dough will be darker than normal biscuit dough, so DON'T check color for doneness. They are done when you twist a biscuit and it easily comes off the cookie sheet.
We love these with pork or chicken. Hubby likes them because they are good enough not to need butter.
Thanks to Anne Krist!
Ingredients:
Use about 2 cups baking mix
Add 8 tsp sugar (We also use a diabetic sugar substitute)
Add 8 1/4 tsp cinnamon (Use the same number of 1/4 teaspoons as the teaspoons sugar. If you use less baking mix, adjust the amounts of sugar and cinnamon.)
Directions:
Mix
Add enough milk to make a soft dough. (It will take a little over 1/3 cup. It's perfect when the dough doesn't stick to your hands.)
Dump out onto a lightly baking mix-dusted surface. Spread out into a circle with your hands until it's about 1.2 inch thick. Cut out circles with a biscuit cutter (or glass) or cut into squares. Place
on a non-greased cookie sheet and bake at 350 degrees for about 12-15 minutes.
The dough will be darker than normal biscuit dough, so DON'T check color for doneness. They are done when you twist a biscuit and it easily comes off the cookie sheet.
We love these with pork or chicken. Hubby likes them because they are good enough not to need butter.
Thanks to Anne Krist!
Amanda Young's Quick and Easy Cheesecake
Ingredients:
3 blocks of cream cheese
1 box cinnamon graham crackers
1 cup butter
1 cup sugar
1/2 tub of vanilla whipped cream
2 cans cherry topping
Directions:
Crust:
1. Smash graham crackers into itty bitty pieces
2. Mix with sugar and butter
3. pat down inside deep 13x9 pan to form your crust
4. Cool in freezer while you work on the cream cheese
Filling:
1. Chop cream cheese into blocks and then put it in the microwave until it's soft
2. Stir in 1/2 tub of whip cream until the consistency is smooth
3. Spoon over graham crackers and smooth out level
4. Pour cherries over top
Cover and refrigerate until cold.
Thanks to Amanda Young!
3 blocks of cream cheese
1 box cinnamon graham crackers
1 cup butter
1 cup sugar
1/2 tub of vanilla whipped cream
2 cans cherry topping
Directions:
Crust:
1. Smash graham crackers into itty bitty pieces
2. Mix with sugar and butter
3. pat down inside deep 13x9 pan to form your crust
4. Cool in freezer while you work on the cream cheese
Filling:
1. Chop cream cheese into blocks and then put it in the microwave until it's soft
2. Stir in 1/2 tub of whip cream until the consistency is smooth
3. Spoon over graham crackers and smooth out level
4. Pour cherries over top
Cover and refrigerate until cold.
Thanks to Amanda Young!
Marissa's Orgasmic Butter Cream Icing
Ingredients:
1/2 cup softened butter
1 teaspoon clear vanilla
1 pound confectioners' sugar
3 tablespoons cream/milk
Directions:
In a large bowl, using an electric mixer, beat together the softened butter and vanilla. Gradually add the sugar alternately with the
milk. If icing isn't thin enough for your purpose (surprisingly,there are actual cases where thickness can be undesirable and this
could be one of them) add more cream/milk a teaspoon at a time until you reach your desired consistency.
Remember heat can be butter cream's bane or buddy. Slather this on a layer cake and head to a picnic and you might generate a baking
debacle of gigantic proportions your family and friends will be talking about for years to come. Or take a lead from Jason in "The
Cake Babe" and find new and creative uses for the sweet delight. Hey folks, it wasn't called 'orgasmic' until he got his hands on
it. . .and a whole lot more!
Frosts 2 layers, 2 dozen cupcakes or one 13 x 9 cake
Thanks to M.A. Ellis!
Elizabeth II’s Coronation Cake
Ingredients:
½ C butter
1 ½ C sugar
2 eggs
2 oz. red food coloring
2 T cocoa
1 t salt
2 ½ C cake flour
1 C buttermilk
1 t vanilla
1 t soda
1 T vinegar
Directions:
Cream butter, sugar and vanilla until light and fluffy. Add eggs one at a time beating well. Make paste of cocoa and red foodcoloring. Add to creamed mixture. Sift cake flour and add salt and soda. Alternating flour and buttermilk, add tocreamed mixture. GENTLY fold in vinegar
until mixed well.
Grease and flour 2-9 inch round cake pans. Fill pans equally and bake at 350 degrees for
30-35 minutes. Allow to completely
cool.
With a thread, cut cake into two equally thick round pieces
until you have four layers. Spread icing between each layer and stack. It will look like a torte. Ice top and sides.
Mock Whipped Cream Icing
5 T flour
½ C milk
1 C butter
1 C sugar
1 t vanilla
Directions:
Blend flour and milk and cook over medium flame until boiling, then turn low, stirring constantly.
When mixture thickens like gravy, remove from heat and allow to thoroughly cool.
Cream together butter, sugar and vanilla and beat until fluffy like whipped cream. Stir in flour
mixture but do not beat.
Cake Flour
To make the cake flour, place ¼ cup + 1 T cornstarch in the bottom of a measuring cup and add all-purpose flour to the 2 ½ C mark.
Thanks to Joanna Waugh!
½ C butter
1 ½ C sugar
2 eggs
2 oz. red food coloring
2 T cocoa
1 t salt
2 ½ C cake flour
1 C buttermilk
1 t vanilla
1 t soda
1 T vinegar
Directions:
Cream butter, sugar and vanilla until light and fluffy. Add eggs one at a time beating well. Make paste of cocoa and red foodcoloring. Add to creamed mixture. Sift cake flour and add salt and soda. Alternating flour and buttermilk, add tocreamed mixture. GENTLY fold in vinegar
until mixed well.
Grease and flour 2-9 inch round cake pans. Fill pans equally and bake at 350 degrees for
30-35 minutes. Allow to completely
cool.
With a thread, cut cake into two equally thick round pieces
until you have four layers. Spread icing between each layer and stack. It will look like a torte. Ice top and sides.
Mock Whipped Cream Icing
5 T flour
½ C milk
1 C butter
1 C sugar
1 t vanilla
Directions:
Blend flour and milk and cook over medium flame until boiling, then turn low, stirring constantly.
When mixture thickens like gravy, remove from heat and allow to thoroughly cool.
Cream together butter, sugar and vanilla and beat until fluffy like whipped cream. Stir in flour
mixture but do not beat.
Cake Flour
To make the cake flour, place ¼ cup + 1 T cornstarch in the bottom of a measuring cup and add all-purpose flour to the 2 ½ C mark.
Thanks to Joanna Waugh!
Gluten Free Chocolate Duo Brownies
Ingredients:
2 ounces unsweetened chocolate
1 ounce semisweet chocolate, chopped
4 ounces butter (1 stick)
1 cup sugar
2 eggs
1/2 teaspoon vanilla
3 Tablespoons rice flour
1 Tablespoon potato starch
1/4 teaspoon salt
Directions:
Preheat oven to 325 degrees Fahrenheit. Grease an 8x8 inch square (or 8-inch round) coffee cake pan, set aside. In a heavy saucepan over low heat, melt the unsweetened chocolate,
the sugar, and the butter together, mixing until smooth. Remove from heat, but stir to keep smooth. In a large bowl, mix the eggs just to a froth, then add the chocolate mixture, stirring smooth so as not to "cook" the eggs. Add the vanilla, stir.
Add the dry ingredients, stirring smooth.
Last, add the chopped chocolate, stir, and pour the batter into the prepared 8x8 inch pan.
Bake at 325 degrees Fahrenheit for 35-40 minutes. Brownies should pull away from pan slightly, but not be over cooked.
Thanks to Pamela K. Kinney!
2 ounces unsweetened chocolate
1 ounce semisweet chocolate, chopped
4 ounces butter (1 stick)
1 cup sugar
2 eggs
1/2 teaspoon vanilla
3 Tablespoons rice flour
1 Tablespoon potato starch
1/4 teaspoon salt
Directions:
Preheat oven to 325 degrees Fahrenheit. Grease an 8x8 inch square (or 8-inch round) coffee cake pan, set aside. In a heavy saucepan over low heat, melt the unsweetened chocolate,
the sugar, and the butter together, mixing until smooth. Remove from heat, but stir to keep smooth. In a large bowl, mix the eggs just to a froth, then add the chocolate mixture, stirring smooth so as not to "cook" the eggs. Add the vanilla, stir.
Add the dry ingredients, stirring smooth.
Last, add the chopped chocolate, stir, and pour the batter into the prepared 8x8 inch pan.
Bake at 325 degrees Fahrenheit for 35-40 minutes. Brownies should pull away from pan slightly, but not be over cooked.
Thanks to Pamela K. Kinney!
Everything Cheesecake
CRUST:
One 12 ounce package of refrigerated Chocolate Chip Cookie Dough (or frozen, thawed)
FILLING:
5 packages (8 oz. each) cream cheese - softened
1-1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla
3 eggs
1 cup peanut butter chips
1 cup milk chocolate chips
1 cup toffee chips (chocolate covered toffee chips if available)
1 cup crushed Oreo® Cookies (cheesecake)
1/2 cup crush Oreo® Cookies (topping)
Directions:
Preheat oven to 350 degrees Fahrenheit.
Crust:
Cut cookie dough into slices, press evenly in the bottom of a greased 10" spring form pan. Set aside.
FILLING:
Beat together the cream cheese and sugar until smooth and creamy.
Mix in the peanut butter and vanilla. Add eggs. Beat just until blended.
Stir in chocolate, peanut butter, and toffee chips and 1 cup of crushed Oreo® cookies. Pour the mixture over the crust. Sprinkle top with 1/2 cup crushed Oreo® cookies.
Bake at 350° for 50 minutes or until the center is set.
NOTE: Place a dish filled with water in the oven while baking the cheesecake. This helps keep the oven hydrated and the cheesecake from cracking.
Cool on a wire rack for at least 10 minutes, then carefully run a knife between side of pan and the cake to loosen from sides of pan.
Cool completely before removing the sides of the springform pan, and then refrigerate the cheesecake for several hours (preferably over night) before serving.
Thanks to Pamela K. Kinney!
One 12 ounce package of refrigerated Chocolate Chip Cookie Dough (or frozen, thawed)
FILLING:
5 packages (8 oz. each) cream cheese - softened
1-1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla
3 eggs
1 cup peanut butter chips
1 cup milk chocolate chips
1 cup toffee chips (chocolate covered toffee chips if available)
1 cup crushed Oreo® Cookies (cheesecake)
1/2 cup crush Oreo® Cookies (topping)
Directions:
Preheat oven to 350 degrees Fahrenheit.
Crust:
Cut cookie dough into slices, press evenly in the bottom of a greased 10" spring form pan. Set aside.
FILLING:
Beat together the cream cheese and sugar until smooth and creamy.
Mix in the peanut butter and vanilla. Add eggs. Beat just until blended.
Stir in chocolate, peanut butter, and toffee chips and 1 cup of crushed Oreo® cookies. Pour the mixture over the crust. Sprinkle top with 1/2 cup crushed Oreo® cookies.
Bake at 350° for 50 minutes or until the center is set.
NOTE: Place a dish filled with water in the oven while baking the cheesecake. This helps keep the oven hydrated and the cheesecake from cracking.
Cool on a wire rack for at least 10 minutes, then carefully run a knife between side of pan and the cake to loosen from sides of pan.
Cool completely before removing the sides of the springform pan, and then refrigerate the cheesecake for several hours (preferably over night) before serving.
Thanks to Pamela K. Kinney!
Chocolate Orange Rum Cake
Ingredients:
5 tablespoons butter, softened
1 cup plus 1 Tablespoon sugar
3 eggs
Juice and grated zest of one orange (or 1/3 cup juice and 1 1/4 teaspoon dried rind)
Pinch of salt
1 1/3 cup flour
1 teaspoon baking powder
1/3 cup grated dark chocolate
1/4 cup heavy cream or half and half (not milk)
3 Tablespoons additional sugar
1/2 cup light rum
Directions:
Prepare a 9x5 loaf pan (glass is best) either with flour spray or grease and flour.
Cream the butter and sugar together until smooth.
Mix in sugar and eggs, beating to a light froth.
Stir in the orange juice, grated zest, and salt.
Add the cream, mix.
Add the flour and the baking powder, beating well, but do not over mix. If mixture is too thick, add a touch or cream or orange juice to thin a bit.
Stir in the grated chocolate, just to give a tweed-like appearance to the batter.
Pour into the greased and floured 9x5 loaf pan (glass is best).
Bake at 350 degrees Fahrenheit oven for 45-50 minutes. Check for doneness it should not be too wet; toothpick should come out clean but not dry. Add time if needed.
Cool for 5 minutes but do not remove from pan.
Pierce top of cake with fork or toothpick, to allow rum/sugar mixture to seep in. Set aside.
Warm the rum with the remaining sugar carefully and slowly over low heat. The rum should be warm, not hot, and the sugar just dissolved.
Do not overheat.
Pour warm rum mixture gently over warm cake in pan, allowing the rum mixture to seep in. Cool completely in the pan.
Serve in slices with fresh fruit or with a dollop of whipped cream.
Or decorate with marzipan fruits--oranges, of course.
Thanks to Pamela K. Kinney!
5 tablespoons butter, softened
1 cup plus 1 Tablespoon sugar
3 eggs
Juice and grated zest of one orange (or 1/3 cup juice and 1 1/4 teaspoon dried rind)
Pinch of salt
1 1/3 cup flour
1 teaspoon baking powder
1/3 cup grated dark chocolate
1/4 cup heavy cream or half and half (not milk)
3 Tablespoons additional sugar
1/2 cup light rum
Directions:
Prepare a 9x5 loaf pan (glass is best) either with flour spray or grease and flour.
Cream the butter and sugar together until smooth.
Mix in sugar and eggs, beating to a light froth.
Stir in the orange juice, grated zest, and salt.
Add the cream, mix.
Add the flour and the baking powder, beating well, but do not over mix. If mixture is too thick, add a touch or cream or orange juice to thin a bit.
Stir in the grated chocolate, just to give a tweed-like appearance to the batter.
Pour into the greased and floured 9x5 loaf pan (glass is best).
Bake at 350 degrees Fahrenheit oven for 45-50 minutes. Check for doneness it should not be too wet; toothpick should come out clean but not dry. Add time if needed.
Cool for 5 minutes but do not remove from pan.
Pierce top of cake with fork or toothpick, to allow rum/sugar mixture to seep in. Set aside.
Warm the rum with the remaining sugar carefully and slowly over low heat. The rum should be warm, not hot, and the sugar just dissolved.
Do not overheat.
Pour warm rum mixture gently over warm cake in pan, allowing the rum mixture to seep in. Cool completely in the pan.
Serve in slices with fresh fruit or with a dollop of whipped cream.
Or decorate with marzipan fruits--oranges, of course.
Thanks to Pamela K. Kinney!
Mostly Whole Wheat Chocolate Chip Cookies
Ingredients:
3/4 cup sugar
1 1/4 cup dark brown sugar, packed
8 ounces (2 sticks, or one cup) butter, softened
2 eggs
1 1/2 teaspoons vanilla
1 cup flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
12 ounces good quality chocolate chips
Directions:
Preheat oven to 350 degrees Fahrenheit.
Mix the softened butter with both the sugars and the vanilla, mix until smooth.
Add eggs, mix well.
Add the dry ingredients (but not the chocolate) and mix well.
Fold in the chocolate, being sure to distribute well.
Drop by teaspoonful onto ungreased cookie sheet (or use liners),
spacing about 2 inches apart (cookies will spread).
Bake at 350 degrees Fahrenheit for 10 minutes (check first batch earlier to see how they do, and adjust time if needed).
Thanks to Pamela K Kinney!
3/4 cup sugar
1 1/4 cup dark brown sugar, packed
8 ounces (2 sticks, or one cup) butter, softened
2 eggs
1 1/2 teaspoons vanilla
1 cup flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
12 ounces good quality chocolate chips
Directions:
Preheat oven to 350 degrees Fahrenheit.
Mix the softened butter with both the sugars and the vanilla, mix until smooth.
Add eggs, mix well.
Add the dry ingredients (but not the chocolate) and mix well.
Fold in the chocolate, being sure to distribute well.
Drop by teaspoonful onto ungreased cookie sheet (or use liners),
spacing about 2 inches apart (cookies will spread).
Bake at 350 degrees Fahrenheit for 10 minutes (check first batch earlier to see how they do, and adjust time if needed).
Thanks to Pamela K Kinney!
Nada's Cake
Ingredients:
4 large eggs
9½ ozs sugar
6½ ozs unsalted butter, melted
4 fl ozs extra virgin olive oil
5½ fl ozs milk
1 tsp vanilla extract
14 ozs all-purpose flour
1½ tsp baking powder
pinch of salt
zest of 2 lemons, grated
zest of 2 oranges, grated
1 lb 6 ozs fresh blueberries
greaseproof paper or butter and flour for cake pan
Directions:
Preheat oven to 175°C/350°F/gas 4. Line the bottom and sides of a 9½ cake pan with greaseproof paper, or generously spread butter on bottom and sides, and then lightly flour. Either by hand or with an electric mixer beat and whisk the eggs and sugar for about 3 mins
until thick and pale yellow.
Next add butter, olive oil, milk and vanilla extract. Mix well, then sift in the flour, baking powder and salt. Add lemon and orange zest and stir with wooden spoon until
thoroughly blended. Set aside for 10 mins to allow the flour to absorb the liquid.
Gently stir the blueberries into the batter, spoon it into the prepared cake pan and smooth out the top with a spatula. Place cake pan in center of preheated oven and bake for 45 mins. Check cake and bake for a further 10 - 15 mins if not firm to touch with a deep golden brown top. Leave cake in pan and place on rack to cool. After 10 mins run a knife along the sides of the pan and turn out the cake.
Thanks to Maz (Marion De Sisto)!
4 large eggs
9½ ozs sugar
6½ ozs unsalted butter, melted
4 fl ozs extra virgin olive oil
5½ fl ozs milk
1 tsp vanilla extract
14 ozs all-purpose flour
1½ tsp baking powder
pinch of salt
zest of 2 lemons, grated
zest of 2 oranges, grated
1 lb 6 ozs fresh blueberries
greaseproof paper or butter and flour for cake pan
Directions:
Preheat oven to 175°C/350°F/gas 4. Line the bottom and sides of a 9½ cake pan with greaseproof paper, or generously spread butter on bottom and sides, and then lightly flour. Either by hand or with an electric mixer beat and whisk the eggs and sugar for about 3 mins
until thick and pale yellow.
Next add butter, olive oil, milk and vanilla extract. Mix well, then sift in the flour, baking powder and salt. Add lemon and orange zest and stir with wooden spoon until
thoroughly blended. Set aside for 10 mins to allow the flour to absorb the liquid.
Gently stir the blueberries into the batter, spoon it into the prepared cake pan and smooth out the top with a spatula. Place cake pan in center of preheated oven and bake for 45 mins. Check cake and bake for a further 10 - 15 mins if not firm to touch with a deep golden brown top. Leave cake in pan and place on rack to cool. After 10 mins run a knife along the sides of the pan and turn out the cake.
Thanks to Maz (Marion De Sisto)!
Saturday, May 3, 2008
Carrot Cake
Ingredients:
2 c. flour 1/2 tsp. salt
2 c. sugar 1 3/4 c. veg. oil
2 tsp. baking soda 4 eggs
2 tsp. cinnamon 3 c. gratted carrots (about 1 pound)
Directions:
Mix all ingredients together bake as 325 degrees for 1 hour. Best to bake in 3 8 inch round pans, but can be done in a 10 x 13 cake pan too. Cool completely before frosting...
Frosting---
1 8 ounce pkg cream cheese
1 stick butter
1 1 pound box powdered sugar
1 c. walnuts
Mix softened creamcheese and butter, beat well. Gradually add sugar, continuing to beat. Frost cake and garnish with walnuts.
Thanks to Laurie Sorensen!
2 c. flour 1/2 tsp. salt
2 c. sugar 1 3/4 c. veg. oil
2 tsp. baking soda 4 eggs
2 tsp. cinnamon 3 c. gratted carrots (about 1 pound)
Directions:
Mix all ingredients together bake as 325 degrees for 1 hour. Best to bake in 3 8 inch round pans, but can be done in a 10 x 13 cake pan too. Cool completely before frosting...
Frosting---
1 8 ounce pkg cream cheese
1 stick butter
1 1 pound box powdered sugar
1 c. walnuts
Mix softened creamcheese and butter, beat well. Gradually add sugar, continuing to beat. Frost cake and garnish with walnuts.
Thanks to Laurie Sorensen!
Veggie dish---Brussel Sprouts
Ingredients:
1 bag of frozen brussel sprouts
3 Tbl. of bacon bits
4 Tbl. of butter
Pearl onions to taste
Directions:
Boil the brussel sprouts about 5 minutes, then add the butter, bacon bits and pearl onions. continue cooking until tender. drain the water from the veggie, place in a side dish bowl, add a pat of butter or two on top, and eat.
Thanks to Laurie Sorensen!
1 bag of frozen brussel sprouts
3 Tbl. of bacon bits
4 Tbl. of butter
Pearl onions to taste
Directions:
Boil the brussel sprouts about 5 minutes, then add the butter, bacon bits and pearl onions. continue cooking until tender. drain the water from the veggie, place in a side dish bowl, add a pat of butter or two on top, and eat.
Thanks to Laurie Sorensen!
Potatoe side dish---Potato Casserole
Ingredients:
1 bag or 1 box shredded hashbrowns (if you use the box, soak the hasbrowns
in hot water to reconstitute the potatoes)
1 can cream of chicken soup
1 16 ounce shredded Cheddar Cheese
1 8 ounce tub of sour cream
1 1/2 sticks of butter
Crushed corn flakes
Directions:
Mix all ingrediants except the butter and corn flakes. spray a cake pan with non-stick spray, spread it evenly in the cake pan. put the crushed corn flakes on top of that, completely covering the potatoe mixture in about 1/2 inch of crushed corn flakes. Melt the butter, and slowly and evenly pour over the crushed cornflakes. Bake one hour at 350 degrees. (this will be hot, so let
it stand about 10-15 minutes after it is done)
Thanks to Laurie Sorensen!
1 bag or 1 box shredded hashbrowns (if you use the box, soak the hasbrowns
in hot water to reconstitute the potatoes)
1 can cream of chicken soup
1 16 ounce shredded Cheddar Cheese
1 8 ounce tub of sour cream
1 1/2 sticks of butter
Crushed corn flakes
Directions:
Mix all ingrediants except the butter and corn flakes. spray a cake pan with non-stick spray, spread it evenly in the cake pan. put the crushed corn flakes on top of that, completely covering the potatoe mixture in about 1/2 inch of crushed corn flakes. Melt the butter, and slowly and evenly pour over the crushed cornflakes. Bake one hour at 350 degrees. (this will be hot, so let
it stand about 10-15 minutes after it is done)
Thanks to Laurie Sorensen!
Meat Dish...Friccadillie s (a flemish name)
Ingredients:
1 1/2 pounds of ground beef
2 eggs beaten
2 or 3 slices of bread
1 cup milk
1 tsp. salt
1 can cream of mushroom soup
1/2 can water
flour
Directions:
Mix milk and eggs together add ground beef and bread, mix well.
Make patties about as big as an egg, flatten and brown in a skillet. Place them into a casserole.
add water to soup, stir, then pour over the patties. Bake at 350 degrees about 25 minutes (in the summer, to reduce the possibility of a hot kitchen, I use a crockpot)
Thanks to Laurie Sorensen!
1 1/2 pounds of ground beef
2 eggs beaten
2 or 3 slices of bread
1 cup milk
1 tsp. salt
1 can cream of mushroom soup
1/2 can water
flour
Directions:
Mix milk and eggs together add ground beef and bread, mix well.
Make patties about as big as an egg, flatten and brown in a skillet. Place them into a casserole.
add water to soup, stir, then pour over the patties. Bake at 350 degrees about 25 minutes (in the summer, to reduce the possibility of a hot kitchen, I use a crockpot)
Thanks to Laurie Sorensen!
Pat's Sweet Potato Salad
Ingredients:
1 5 oz. bag baby Spinach
1 lb. sweet potatoes, halved lengthwise, cut crosswise 1/4
inch slices
8 oz. green beans, trimmed, cut in half
2 tsp vegetable oil
8 oz. thick sliced Canadian bacon, cut into strips
1 red onion, cut into thin wedges
1/3 C Honey-Dijon Dressing
Directions:
1. Line serving platter w/ spinach.
2. Bring 1 C lightly salted water to a boil in a large skillet.
Add potatoes and beans, cover and cook for 5 - 7 minutes until potatoes are fork-tender. Drain potatoes and beans.
3. In the same skillet, heat oil over medium heat. Add bacon and onion, saute for 5 minutes. Spoon over spinach along with the drained potatoes and beans.
4. Remove skillet from heat, reduce heat to low. Pour dressing into skillet, return to heat, stir until hot. Pour over salad.
Thanks to Pat Cochran!
1 5 oz. bag baby Spinach
1 lb. sweet potatoes, halved lengthwise, cut crosswise 1/4
inch slices
8 oz. green beans, trimmed, cut in half
2 tsp vegetable oil
8 oz. thick sliced Canadian bacon, cut into strips
1 red onion, cut into thin wedges
1/3 C Honey-Dijon Dressing
Directions:
1. Line serving platter w/ spinach.
2. Bring 1 C lightly salted water to a boil in a large skillet.
Add potatoes and beans, cover and cook for 5 - 7 minutes until potatoes are fork-tender. Drain potatoes and beans.
3. In the same skillet, heat oil over medium heat. Add bacon and onion, saute for 5 minutes. Spoon over spinach along with the drained potatoes and beans.
4. Remove skillet from heat, reduce heat to low. Pour dressing into skillet, return to heat, stir until hot. Pour over salad.
Thanks to Pat Cochran!
Blackberry Cobbler
Ingredients:
4 c. Blackberries, washed
1 c. sugar
1Tbl. Cornstarch
1/2 lemon juice
1 c. flour
2 tsp. baking soda
1/2 tsp. salt
1/2 c. milk
1/4 c. butter, melted
1 egg
Directions:
Heat oven to 375 degrees. Spread berried in ungreased 2 quart casserole dish. Reserve 1 tsp. of sugar. Mix remaining sugar, the cornstarch andlemon juice. Drizzle this over the berries and stir gently. Mix flour, baking soda and salt in a medium bowl, stir in milk, butter and egg. Spread batter evenly over the berries, sealing the edge. Sprinkle with sugar. Bake 30-35 minutes, til
topping is golden brown.
Thanks to Laurie Sorensen!
4 c. Blackberries, washed
1 c. sugar
1Tbl. Cornstarch
1/2 lemon juice
1 c. flour
2 tsp. baking soda
1/2 tsp. salt
1/2 c. milk
1/4 c. butter, melted
1 egg
Directions:
Heat oven to 375 degrees. Spread berried in ungreased 2 quart casserole dish. Reserve 1 tsp. of sugar. Mix remaining sugar, the cornstarch andlemon juice. Drizzle this over the berries and stir gently. Mix flour, baking soda and salt in a medium bowl, stir in milk, butter and egg. Spread batter evenly over the berries, sealing the edge. Sprinkle with sugar. Bake 30-35 minutes, til
topping is golden brown.
Thanks to Laurie Sorensen!
Slush (has Vodka in it)
Ingredients:
1 small can frozen orange juice
1 large can frozen lemonade
2 cups tea made with 4 tea bags
2 cups sugar
7 cups water
1 1/2 cups Vodka
Directions:
Mix together, freeze for about 24 hours. Remove from freezer about an hour before serving time. Add 1 can 7-up just before serving.
Thanks to Laurie Sorenson!
1 small can frozen orange juice
1 large can frozen lemonade
2 cups tea made with 4 tea bags
2 cups sugar
7 cups water
1 1/2 cups Vodka
Directions:
Mix together, freeze for about 24 hours. Remove from freezer about an hour before serving time. Add 1 can 7-up just before serving.
Thanks to Laurie Sorenson!
Chocolate Chip Cookies
Ingredients:
1/2 c Shortening
1/2 c. brown sugar
1/4 c. white sugar
1/2 tsp vanilla
1 egg
1 c. flour
1/2 tsp baking soda
1/2 tsp salt
1 c. chocolate chips
Directions:
Cream shortening and the sugars. Add vanilla and egg. Neat until creamy.
Combine four, Baking soda and salt together, and add to the creamed mixture.
Stir together until flour mixture is completely mixed in, add chips.
Drop on baking sheet by the teaspoonful and bake in a 350 degree oven for 8-10 minutes until golden brown.
Thanks to Laurie Sorensen!
1/2 c Shortening
1/2 c. brown sugar
1/4 c. white sugar
1/2 tsp vanilla
1 egg
1 c. flour
1/2 tsp baking soda
1/2 tsp salt
1 c. chocolate chips
Directions:
Cream shortening and the sugars. Add vanilla and egg. Neat until creamy.
Combine four, Baking soda and salt together, and add to the creamed mixture.
Stir together until flour mixture is completely mixed in, add chips.
Drop on baking sheet by the teaspoonful and bake in a 350 degree oven for 8-10 minutes until golden brown.
Thanks to Laurie Sorensen!
Sugar Cookies
Ingredients:
2 C. Sugar 2 tsp. baking soda
1 c. Shortening 1 tsp. Vanilla
2 eggs 1 tsp baking powder
1 tsp salt 3 1/2 c. flour
Directions:
Combine sugar and shortening, cream together, add vanilla and eggs, mix well.
Combine flour salt, soda and baking powder together, then add a little at a time to the creamed mixture.
Chill for a short time.
Roll out the dough a portion at a time, on a lightly floured surface (use powderedsugar for this so it doesn't take away from the light sweetness of the cookies), cut to any shape you like, and bak at 400 degree oven for 10-12 minutes. The cookies shouldn't be browned, except for lightly browned on the edges. Cool on a wire rack, frost and decorate to your heart content.
Thanks to Laurie Sorensen!
2 C. Sugar 2 tsp. baking soda
1 c. Shortening 1 tsp. Vanilla
2 eggs 1 tsp baking powder
1 tsp salt 3 1/2 c. flour
Directions:
Combine sugar and shortening, cream together, add vanilla and eggs, mix well.
Combine flour salt, soda and baking powder together, then add a little at a time to the creamed mixture.
Chill for a short time.
Roll out the dough a portion at a time, on a lightly floured surface (use powderedsugar for this so it doesn't take away from the light sweetness of the cookies), cut to any shape you like, and bak at 400 degree oven for 10-12 minutes. The cookies shouldn't be browned, except for lightly browned on the edges. Cool on a wire rack, frost and decorate to your heart content.
Thanks to Laurie Sorensen!
Easy Mac & Cheese
Ingredients:
1 box macaroni noodles
1 cup milk
1 egg
1 bag shredded cheddar
1 medium size block of Colby cheese
Salt & Pepper to taste
Directions:
Preheat your oven to 350 degrees
Cut your colby cheese up into thin slices
Boil your noodles and drain them
Mix milk, egg, shredded cheese, and salt and pepper in a bowl
Add noodles and stir
Poor a little of your noodles into a casserole dish at a time and layer
colby cheese throughout dish, making sure you have plenty left over to cover the top
Cover with foil and bake for about 40 minutes, depending on your oven.
You'll know it's done when the cheese is golden brown and melty on top. :)
This will serve about 6 people, unless you have a husband who eats his weight in food like mine does. :)
Thanks to Amanda Young!
1 box macaroni noodles
1 cup milk
1 egg
1 bag shredded cheddar
1 medium size block of Colby cheese
Salt & Pepper to taste
Directions:
Preheat your oven to 350 degrees
Cut your colby cheese up into thin slices
Boil your noodles and drain them
Mix milk, egg, shredded cheese, and salt and pepper in a bowl
Add noodles and stir
Poor a little of your noodles into a casserole dish at a time and layer
colby cheese throughout dish, making sure you have plenty left over to cover the top
Cover with foil and bake for about 40 minutes, depending on your oven.
You'll know it's done when the cheese is golden brown and melty on top. :)
This will serve about 6 people, unless you have a husband who eats his weight in food like mine does. :)
Thanks to Amanda Young!
Lemony Marinade for Grilled Chicken
Ingredients:
This only takes about 15 minutes to mix up (if that), but you want to time it so the chicken doesn't "soak" for more than 4 hours before you grill it.
2/3 cup olive oil
almost 2/3 cup reduced-sodium soy sauce
1/4 cup lemon juice
2 tablespoons spicy brown mustard (or a little more)
2 tablespoons liquid smoke flavoring
2 teaspoons ground black pepper
2 teaspoons garlic powder (or a little more)
8 to 10 chicken tenders
Directions:
1. Mix all the ingredients in a large bowl and place the chicken in so that all the pieces are covered. Cover the bowl and let the chicken marinate no more than 4 hours in the refrigerator.
2. Preheat the grill for high heat.
3. Oil the grill grate because the tenders are likely to stick. Discard the marinade and place the chicken pieces on the preheated grate. Cook 6 to 8 minutes on each side, until juices run clear.
I tend to get migraines if I'm not careful, so I usually leave the liquid smoke flavoring out, and the marinade is still yummy. I still use the soy sauce (I'm on a great preventive medication), but I don't use the full amount called for.
Thanks to Sandy Lender!
This only takes about 15 minutes to mix up (if that), but you want to time it so the chicken doesn't "soak" for more than 4 hours before you grill it.
2/3 cup olive oil
almost 2/3 cup reduced-sodium soy sauce
1/4 cup lemon juice
2 tablespoons spicy brown mustard (or a little more)
2 tablespoons liquid smoke flavoring
2 teaspoons ground black pepper
2 teaspoons garlic powder (or a little more)
8 to 10 chicken tenders
Directions:
1. Mix all the ingredients in a large bowl and place the chicken in so that all the pieces are covered. Cover the bowl and let the chicken marinate no more than 4 hours in the refrigerator.
2. Preheat the grill for high heat.
3. Oil the grill grate because the tenders are likely to stick. Discard the marinade and place the chicken pieces on the preheated grate. Cook 6 to 8 minutes on each side, until juices run clear.
I tend to get migraines if I'm not careful, so I usually leave the liquid smoke flavoring out, and the marinade is still yummy. I still use the soy sauce (I'm on a great preventive medication), but I don't use the full amount called for.
Thanks to Sandy Lender!
Potato Salad
Ingredients:
4 cups cubed boiled potatoes
1/2 cup chopped green pepper
2 chopped hard boiled eggs
1/4 cup Dijon mustard
3/4 cup of mayonnaise
2 tsp. onion salt
1 tsp. celery seed
1/4 tsp. paprika
Directions:
Combine the potatoes, green pepper and eggs. Lightly mix in the mustard and mayonnaise, and then add onion salt and celery seed. Garnish with the paprika and chill before serving.
Thanks to Maz!
4 cups cubed boiled potatoes
1/2 cup chopped green pepper
2 chopped hard boiled eggs
1/4 cup Dijon mustard
3/4 cup of mayonnaise
2 tsp. onion salt
1 tsp. celery seed
1/4 tsp. paprika
Directions:
Combine the potatoes, green pepper and eggs. Lightly mix in the mustard and mayonnaise, and then add onion salt and celery seed. Garnish with the paprika and chill before serving.
Thanks to Maz!
Green Bean Casserole
Ingredients:
2 Bags frozen green beans - defrosted (easy to do in the bag - just
pop in the microwave for three minutes after poking holes in the bag
or cutting the top open - string or cut beans work equally fine, but
petite whole beans lend a little elegance to the dish)
1 Family size can low-fat cream of mushroom soup (or chicken if you
don't like mushrooms)
1 Package onion soup mix
1 Can Durkee Onion Strings
1/2 to 1 cup slivered or sliced almonds
Directions:
Mix everything but the onion strings together and put in a casserole dish. Arrange onion strings around the top on the edge. Sprinkle a few in the center as well. Bake for 30 minutes on 350.
Thanks to Lucy Monroe!
2 Bags frozen green beans - defrosted (easy to do in the bag - just
pop in the microwave for three minutes after poking holes in the bag
or cutting the top open - string or cut beans work equally fine, but
petite whole beans lend a little elegance to the dish)
1 Family size can low-fat cream of mushroom soup (or chicken if you
don't like mushrooms)
1 Package onion soup mix
1 Can Durkee Onion Strings
1/2 to 1 cup slivered or sliced almonds
Directions:
Mix everything but the onion strings together and put in a casserole dish. Arrange onion strings around the top on the edge. Sprinkle a few in the center as well. Bake for 30 minutes on 350.
Thanks to Lucy Monroe!
Irish Soda Bread
Ingredients:
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110 to 115)
3 tablespoons sugar, divided
1 cup warm buttermilk (110 to 115)
2 tablespoon butter or margarine, softened
1/2 teaspoon salt
1.2 teaspoon baking soda
3-1/2 to 4 cups all-purpose flour
3.4 cup golden raisins
Directions:
In a mixing bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minute. Beat in the buttermilk, butter, salt, baking soda, 1 cup flour and remaining sugar until smooth. Stir in raisins and enough flour to form a sof dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to
grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
Pouch dough down. Turn onto a lightly floured surface; knead 2 minutes. Shape into a rouond loaf. Place on a greased baking sheet. With a sharp knife, cut a 1/4-in. deep cross on top of loaf. Cover and let rise until doubled, about 30 minutes. Bake at 350 for 30 - 35 minutes or until golden brown. Remove from pan to cool on a wire rack. yield: l loaf.
The warm buttermilk will appear curdled.
Thanks to Loretta!
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110 to 115)
3 tablespoons sugar, divided
1 cup warm buttermilk (110 to 115)
2 tablespoon butter or margarine, softened
1/2 teaspoon salt
1.2 teaspoon baking soda
3-1/2 to 4 cups all-purpose flour
3.4 cup golden raisins
Directions:
In a mixing bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minute. Beat in the buttermilk, butter, salt, baking soda, 1 cup flour and remaining sugar until smooth. Stir in raisins and enough flour to form a sof dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to
grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
Pouch dough down. Turn onto a lightly floured surface; knead 2 minutes. Shape into a rouond loaf. Place on a greased baking sheet. With a sharp knife, cut a 1/4-in. deep cross on top of loaf. Cover and let rise until doubled, about 30 minutes. Bake at 350 for 30 - 35 minutes or until golden brown. Remove from pan to cool on a wire rack. yield: l loaf.
The warm buttermilk will appear curdled.
Thanks to Loretta!
Cream Delight
Ingredients:
2/3 cup uncooked oatmeal
1/3 cup slivered almonds
1 1/4 cups heavy or whipping cream
5 tablespoons honey (or to taste)
4 tablespoons Irish whiskey
1 teaspoon lemon juice
Directions:
On a baking sheet, toast the oatmeal and almonds at 300 degrees for 5 to 10 minutes, stirring frequently. Whip the cream, but not too stiff. Stir honey and whiskey into whipped cream. Fold in almonds and oatmeal. Stir in lemon juice. Divide into individual long-stemmed glasses. Serve at room temperature or chilled.
Thanks to Deb!
2/3 cup uncooked oatmeal
1/3 cup slivered almonds
1 1/4 cups heavy or whipping cream
5 tablespoons honey (or to taste)
4 tablespoons Irish whiskey
1 teaspoon lemon juice
Directions:
On a baking sheet, toast the oatmeal and almonds at 300 degrees for 5 to 10 minutes, stirring frequently. Whip the cream, but not too stiff. Stir honey and whiskey into whipped cream. Fold in almonds and oatmeal. Stir in lemon juice. Divide into individual long-stemmed glasses. Serve at room temperature or chilled.
Thanks to Deb!
Blarney Stones
Ingredients:
4 eggs
1-3/4 cups sugar
1 teaspoon vanilla extract
1-3/4 all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter or margarine, melted
Frosting:
2 pounds confectioners' sugar (about 7-1/2 cups)
2/3 cup milk
2 teaspoons vanilla extract
1/8 teaspoon salt
6 cups finely chopped nuts.
Directions:
In a mixing bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking poder and salt: add to egg mixture. Beat on low speed just until combined.
Add the milk and butter; mix well. Pour into a greased 13-in.x9-in. x2-in. baking pan. Bake at 350 for 30-35 minutes or until a toothpick
inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight.
For frosting, in a mixing bowl, combine confectioners' sugar, milk, vanilla and salt; beat until smooth. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to dru.
Yield: 2 doz.
Thanks to Loretta!
4 eggs
1-3/4 cups sugar
1 teaspoon vanilla extract
1-3/4 all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter or margarine, melted
Frosting:
2 pounds confectioners' sugar (about 7-1/2 cups)
2/3 cup milk
2 teaspoons vanilla extract
1/8 teaspoon salt
6 cups finely chopped nuts.
Directions:
In a mixing bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking poder and salt: add to egg mixture. Beat on low speed just until combined.
Add the milk and butter; mix well. Pour into a greased 13-in.x9-in. x2-in. baking pan. Bake at 350 for 30-35 minutes or until a toothpick
inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight.
For frosting, in a mixing bowl, combine confectioners' sugar, milk, vanilla and salt; beat until smooth. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to dru.
Yield: 2 doz.
Thanks to Loretta!
PistachioMallow Salad
Ingredients:
1 Carton(16 ounces) frozen whipped topping, thawned
1 package (3.4 ounces) instant pistachio pudding mix
6 to 7 drops green food coloring, optional
3 cups miniature marshmallows
1 can (20 ounces) crushed pineapple, undrained
1/2 cup chopped pistachios or walnuts
Directions:
In a large bowl, combine whipped toping, pudding mix and food coloring if desired. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with nuts. yield: 12 servings.
Thanks to Loretta!
1 Carton(16 ounces) frozen whipped topping, thawned
1 package (3.4 ounces) instant pistachio pudding mix
6 to 7 drops green food coloring, optional
3 cups miniature marshmallows
1 can (20 ounces) crushed pineapple, undrained
1/2 cup chopped pistachios or walnuts
Directions:
In a large bowl, combine whipped toping, pudding mix and food coloring if desired. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with nuts. yield: 12 servings.
Thanks to Loretta!
Boiled Dinner
Ingredients:
5 pounds of Corned beef brisket
1 large onion with 6 cloves embedded
6 peeled and sliced carrots
8 new potatoes, peeled and cubed
Some dried thyme
A bunch of Parsley
2 Heads of Cabbage, quartered
Sauce: half pint of whipping cream
3 tablespoons of prepared horseradish
Directions:
Boil the beef, onion, carrots, potatoes, thyme and parsleyin a pot of water. Simmer anc cook for 3 hours. Remove sediment and the thyme, parsley and onion. Add the cabbage and simmer for a further 20 minutes or until the cabbage is cooked. Remove the meat and divide into pieces.
Remove and season the cabbage heavily with black pepper.
Thanks to Deb!
5 pounds of Corned beef brisket
1 large onion with 6 cloves embedded
6 peeled and sliced carrots
8 new potatoes, peeled and cubed
Some dried thyme
A bunch of Parsley
2 Heads of Cabbage, quartered
Sauce: half pint of whipping cream
3 tablespoons of prepared horseradish
Directions:
Boil the beef, onion, carrots, potatoes, thyme and parsleyin a pot of water. Simmer anc cook for 3 hours. Remove sediment and the thyme, parsley and onion. Add the cabbage and simmer for a further 20 minutes or until the cabbage is cooked. Remove the meat and divide into pieces.
Remove and season the cabbage heavily with black pepper.
Thanks to Deb!
Poor Man's Chicken and Bacon Pasta
Ingredients:
1 pkg bacon
1 pkg Boneless skinless chicken breast
1 Jar of your favorite spaghetti sauce
Salt and Pepper
A bit of sugar
Pasta Noodles any of your favorite kind, we use spag because our
children will eat those.
Directions:
Start the bacon frying and the water boiling for the noodles.
Once the bacon is all cooked, leave the grease in the pan and add your chicken breast sprinkled with salt and pepper into the hot grease and cook thoroughly. (you can add a pat of butter- I usually do)
Once the chicken is cooked, remove from pan and drain the grease.
Wipe down the skillet with a paper towel and then pour in your spaghetti sauce and your dash of sugar and stir well.
Cube your chicken and add that to the sauce and then crumble the bacon
and stir it in.
Serve over your noodles.
It's a family favorite here, one we all will eat. I usually add some extras to the sauce if I have them around - chopped onion, red and yellow bell-type peppers, garlic... You can be
as creative as you wish.
It's delicious and even though bacon and chicken and spagheti don't sound like they go together, they do!
This one is thanks to me! I am so proud of myself, but I do accept gifts of appreciation *G*
1 pkg bacon
1 pkg Boneless skinless chicken breast
1 Jar of your favorite spaghetti sauce
Salt and Pepper
A bit of sugar
Pasta Noodles any of your favorite kind, we use spag because our
children will eat those.
Directions:
Start the bacon frying and the water boiling for the noodles.
Once the bacon is all cooked, leave the grease in the pan and add your chicken breast sprinkled with salt and pepper into the hot grease and cook thoroughly. (you can add a pat of butter- I usually do)
Once the chicken is cooked, remove from pan and drain the grease.
Wipe down the skillet with a paper towel and then pour in your spaghetti sauce and your dash of sugar and stir well.
Cube your chicken and add that to the sauce and then crumble the bacon
and stir it in.
Serve over your noodles.
It's a family favorite here, one we all will eat. I usually add some extras to the sauce if I have them around - chopped onion, red and yellow bell-type peppers, garlic... You can be
as creative as you wish.
It's delicious and even though bacon and chicken and spagheti don't sound like they go together, they do!
This one is thanks to me! I am so proud of myself, but I do accept gifts of appreciation *G*
Potatoe Pancakes
Ingredients:
1oz/25g cream flour
1lb/450g potatoes
1 small onion
1 small egg
1 teaspoon of salt
2oz/50g Irish butter
pinch of saxa pepper
4oz/128g of colmans apple sauce
Directions:
Peel potatoes and onion, Sift the cream flour into a large bowl.
Great the onion and potato into the flour using a fine greater.
Quickly stir in the egg, salt and saxa pepper.
Lightly grease a large frying pan with a little butter.
Drop large spoonfuls of the mixture into the pan.
keeping them well apart,
Fry until golden and crisp on both sides.
Drain on kitchen paper
and serve with colmans apple sauce.
Thanks to Queen DeNita! Aka D L Edwards!
1oz/25g cream flour
1lb/450g potatoes
1 small onion
1 small egg
1 teaspoon of salt
2oz/50g Irish butter
pinch of saxa pepper
4oz/128g of colmans apple sauce
Directions:
Peel potatoes and onion, Sift the cream flour into a large bowl.
Great the onion and potato into the flour using a fine greater.
Quickly stir in the egg, salt and saxa pepper.
Lightly grease a large frying pan with a little butter.
Drop large spoonfuls of the mixture into the pan.
keeping them well apart,
Fry until golden and crisp on both sides.
Drain on kitchen paper
and serve with colmans apple sauce.
Thanks to Queen DeNita! Aka D L Edwards!
Steak & Guinness Pie
Ingredients:
1 kg of steak
1 tablespoon cream flour
1 teaspoon brown sugar
1 tablespoon raisins
5x onions
300ml Guinness
8 slices Donnelly's bacon
3 oz lard
Pie crust
Directions:
Cut steak into bite sized cubes, Put the steak into the flour and make sure it is all covered.
In a pan gently melt the lard, Add the steak, bacon and cook until it starts to brown.
Peel and chop the onion and add to the pan. Place steak, bacon and onion in a casserole dish.
Add the raisins and brown sugar,
Pour in the Guinness.
Cover tightly and simmer over a low heat or in a very moderate oven (325-350F) for 2 1/2 hours.
Stir occasionally.
Add more Guinness or water if the rich brown gravy gets too thick.
Line a deep pie dish with half the pie crust (bake it blind).
Then add the Guinness and steak mixture.
Cover with a layer of pie crust
bake until finished about another 10 minutes.
Thanks to the FABULOUS DeNita! Aka D L Edwards!
1 kg of steak
1 tablespoon cream flour
1 teaspoon brown sugar
1 tablespoon raisins
5x onions
300ml Guinness
8 slices Donnelly's bacon
3 oz lard
Pie crust
Directions:
Cut steak into bite sized cubes, Put the steak into the flour and make sure it is all covered.
In a pan gently melt the lard, Add the steak, bacon and cook until it starts to brown.
Peel and chop the onion and add to the pan. Place steak, bacon and onion in a casserole dish.
Add the raisins and brown sugar,
Pour in the Guinness.
Cover tightly and simmer over a low heat or in a very moderate oven (325-350F) for 2 1/2 hours.
Stir occasionally.
Add more Guinness or water if the rich brown gravy gets too thick.
Line a deep pie dish with half the pie crust (bake it blind).
Then add the Guinness and steak mixture.
Cover with a layer of pie crust
bake until finished about another 10 minutes.
Thanks to the FABULOUS DeNita! Aka D L Edwards!
Mimosa Fruit Salad
Ingredients:
3 cups boiling water 2-8 oz Sugar Free Orange Gelatin
4 cups cold club soda 11 oz. mandarin orange segments,
2 cups sliced strawberries drained
Directions:
Stir boiling water into dry gelatin in large bowl until dissolved.
Stir in club soda. Refrigerate 1 - 1 1/2 hours or until thickened.
Stir in oranges and strawberries. Pour into 9x5 inch loaf pan,
sprayed with cooking spray. Refrigerate for 4 hours or until firm.
Thanks to Pat Cochran!
3 cups boiling water 2-8 oz Sugar Free Orange Gelatin
4 cups cold club soda 11 oz. mandarin orange segments,
2 cups sliced strawberries drained
Directions:
Stir boiling water into dry gelatin in large bowl until dissolved.
Stir in club soda. Refrigerate 1 - 1 1/2 hours or until thickened.
Stir in oranges and strawberries. Pour into 9x5 inch loaf pan,
sprayed with cooking spray. Refrigerate for 4 hours or until firm.
Thanks to Pat Cochran!
Baileys chocolate chip cheesecake
Ingredients:
Crust:
non stick vegetable oil spray
2 cups crushed mc vities digestives
1/4 cup sugar
6 tablespoons Irish butter melted
Filling:
2 1/4 pounds cream cheese, room temperature
1 2/3 cups sugar
5 eggs, room temperature
1 cup baileys Irish cream
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
coffee cream
1 cup chilled whipping cream
2 tablespoons sugar
1 teaspoon instant coffee powder
chocolate curls
Directions:
FOR CRUST:
Pre heat oven to 325 degrees.
Coat 9-inch diameter spring form pan with nonstick vegetable oil spray.
Combine digestives and sugar in pan stir in the butter.
Press the mixture into the bottom and 1 inch up sides of pan.
Bake until light brown about 5 minutes, keep the oven at 325 degrees.
FOR FILLING:
Using an electric mixer, beat cream cheese until smooth.
Gradually mix in sugar, beat in eggs 1 at a time.
Add Baileys and vanilla . Sprinkle half of chocolate chips over crust.
Spoon in filling sprinkle with remaining chocolate chips.
Bake until puffed, springy in the center and golden brown.
About 1hour 20 minutes cool completely.
FOR CREAM:
Beat cream, sugar and coffee powder until peaks form spread mixture over cooled cake.
Garnish cheesecake with chocolate curls.
Store in Fridge.
Thanks to the wonderful DeNita! Aka D L Edwards!
Crust:
non stick vegetable oil spray
2 cups crushed mc vities digestives
1/4 cup sugar
6 tablespoons Irish butter melted
Filling:
2 1/4 pounds cream cheese, room temperature
1 2/3 cups sugar
5 eggs, room temperature
1 cup baileys Irish cream
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
coffee cream
1 cup chilled whipping cream
2 tablespoons sugar
1 teaspoon instant coffee powder
chocolate curls
Directions:
FOR CRUST:
Pre heat oven to 325 degrees.
Coat 9-inch diameter spring form pan with nonstick vegetable oil spray.
Combine digestives and sugar in pan stir in the butter.
Press the mixture into the bottom and 1 inch up sides of pan.
Bake until light brown about 5 minutes, keep the oven at 325 degrees.
FOR FILLING:
Using an electric mixer, beat cream cheese until smooth.
Gradually mix in sugar, beat in eggs 1 at a time.
Add Baileys and vanilla . Sprinkle half of chocolate chips over crust.
Spoon in filling sprinkle with remaining chocolate chips.
Bake until puffed, springy in the center and golden brown.
About 1hour 20 minutes cool completely.
FOR CREAM:
Beat cream, sugar and coffee powder until peaks form spread mixture over cooled cake.
Garnish cheesecake with chocolate curls.
Store in Fridge.
Thanks to the wonderful DeNita! Aka D L Edwards!
Coltoge Potato Soup
Ingredients:
1 large onion, peeled and diced
2 T butter
3 1/2 C potatoes, peeled and diced
5 C clear fat-free chicken stock
1/2 tsp salt
1/8 tsp pepper
1 tsp caraway seed
2 C light cream
Directions:
In a soup kettle, cook onions in butter until soft. Add potatoes, stock, salt, pepper and caraway seeds. Bring to a boil, then lower heat and simmer for 1 hour. Stir in cream and let cook without boiling for a final 8 minutes. Serve very hot.
Thanks to ctgmom86!
1 large onion, peeled and diced
2 T butter
3 1/2 C potatoes, peeled and diced
5 C clear fat-free chicken stock
1/2 tsp salt
1/8 tsp pepper
1 tsp caraway seed
2 C light cream
Directions:
In a soup kettle, cook onions in butter until soft. Add potatoes, stock, salt, pepper and caraway seeds. Bring to a boil, then lower heat and simmer for 1 hour. Stir in cream and let cook without boiling for a final 8 minutes. Serve very hot.
Thanks to ctgmom86!
Green Popcorn Treat
This is something easy to do with kids. It is a sweet snack that can be made in any color/flavor - Cherry for valentines day, orange for Halloween, etc.
Ingredients:
12 cups unseasoned or very lightly salted popped popcorn (1 cup
unpopped kernels equals 8 cups air-popped corn)
1 (14 oz) can Sweetened Condensed Milk
1 (3 oz) package lime-flavored gelatin or other flavored gelatin
Directions:
1. Preheat oven to 300 degrees. Line large shallow roasting pan with foil, extending over pan edges. Butter foil. Remove any unpopped kernels from popcorn. Pour popcorn into prepared pan. Keep warm in oven.
2. In medium saucepan, combine Sweetened Condensed Milk and gelatin. Heat and stir over medium heat until mixture is slightly thickened and bubbly, 4 to 5 minutes.
3. Pour mixture over popcorn, stir gently to coat. Bake 20 minutes, stirring every 5 minutes. Carefully turn out onto large piece of lightly buttered foil. Cool. Break into pieces.
Thanks to Larenda!
Ingredients:
12 cups unseasoned or very lightly salted popped popcorn (1 cup
unpopped kernels equals 8 cups air-popped corn)
1 (14 oz) can Sweetened Condensed Milk
1 (3 oz) package lime-flavored gelatin or other flavored gelatin
Directions:
1. Preheat oven to 300 degrees. Line large shallow roasting pan with foil, extending over pan edges. Butter foil. Remove any unpopped kernels from popcorn. Pour popcorn into prepared pan. Keep warm in oven.
2. In medium saucepan, combine Sweetened Condensed Milk and gelatin. Heat and stir over medium heat until mixture is slightly thickened and bubbly, 4 to 5 minutes.
3. Pour mixture over popcorn, stir gently to coat. Bake 20 minutes, stirring every 5 minutes. Carefully turn out onto large piece of lightly buttered foil. Cool. Break into pieces.
Thanks to Larenda!
Spring Ravioli with Pesto Cream
Ingredients:
2 teaspoons Olive Oil
8 oz fresh snap peas (can also use grean beans or asparagus, cut into
1-inch pieces)
1/2 medium yellow bell pepper, cut into 1/2 inch pieces (1/2 cup)
3 roma tomatoes, cut into 1/2 inch pieces
1/2 teaspoon salt
16 oz cheese-filled ravioli
1/2 cup sour cream
3 Tablespoons Basil Pesto
2 teaspoons grated lemon peel
Fresh basil leaves, optional
Directions:
1. Heat oil in skillet over medium-high heat. Cook snap peas and bell pepper in oil about 5 minutes, stirring freguently, until crisp-tender. Stir in tomatoes and salt. Cook 3 minutes.
2. While vegetables are cooking, prepare ravioli as directed on package. Mix sour cream, pesto and grated lemon peel in small bowl.
3. Toss hot cooked ravioli with vegetable mixture and sour cream mixture. Garnish with Basil and lemon peal if desired.
Thanks to Larenda!
2 teaspoons Olive Oil
8 oz fresh snap peas (can also use grean beans or asparagus, cut into
1-inch pieces)
1/2 medium yellow bell pepper, cut into 1/2 inch pieces (1/2 cup)
3 roma tomatoes, cut into 1/2 inch pieces
1/2 teaspoon salt
16 oz cheese-filled ravioli
1/2 cup sour cream
3 Tablespoons Basil Pesto
2 teaspoons grated lemon peel
Fresh basil leaves, optional
Directions:
1. Heat oil in skillet over medium-high heat. Cook snap peas and bell pepper in oil about 5 minutes, stirring freguently, until crisp-tender. Stir in tomatoes and salt. Cook 3 minutes.
2. While vegetables are cooking, prepare ravioli as directed on package. Mix sour cream, pesto and grated lemon peel in small bowl.
3. Toss hot cooked ravioli with vegetable mixture and sour cream mixture. Garnish with Basil and lemon peal if desired.
Thanks to Larenda!
Deborah's Lime Jello Salad
Ingredients:
3 small pkg lime Jello 1 small can crushed pineapple
1 pt sour cream miniature marshmallows
½ C chopped walnuts 4 C boiling water
Directions:
Put Jello in bowl. Add boiling water and stir until Jello dissolves. Stir in sour cream. Add
chopped nuts and pineapple, including the juice. Stir well. Pour into oblong Pyrex glass
pan. Chill until well set. Put marshmallows on top before you put it in refrigerator. Serves
6-8
Thanks to Barbara Aka April Reid!
3 small pkg lime Jello 1 small can crushed pineapple
1 pt sour cream miniature marshmallows
½ C chopped walnuts 4 C boiling water
Directions:
Put Jello in bowl. Add boiling water and stir until Jello dissolves. Stir in sour cream. Add
chopped nuts and pineapple, including the juice. Stir well. Pour into oblong Pyrex glass
pan. Chill until well set. Put marshmallows on top before you put it in refrigerator. Serves
6-8
Thanks to Barbara Aka April Reid!
Loetha's Beef Stew
Ingredients:
3 cups hot mushroom soup (or cheat using 2 cans of condensed mushroom soup to make life easier)
3 cups hot tomato soup (or cheat using 2 cans of condensed tomato soup)
1 cup dry Bellan wine (that would be red wine)
4 cups chopped cooked roast beef
4 heaping handfuls of chopped, steamed vegetables (or cheat and use two 16-ounce bags of frozen cut broccoli, carrots, etc.)
1 teaspoon crushed, dried thyme
If using Sandy's cheating version, add 4 cups of water (Sandy actually prefers her stew a little less "brothy" and only adds about 1 cup of water)
You put everything in a huge Dutch oven and cook on medium heat until boiling, stirring frequently. Then lower the heat a bit (not a lot), uncover it and stir it once in a while for another four or five minutes until the vegetables feel the way you like 'em!
Now, this recipe is for 10 people. Loetha would double it when cooking for the crew at Arcana. Ya'll might want to cut it in half. So you'd only use 1 can each of the condensed soups, 1 bag of frozen veggies, etc., thus feeding a family of five on a cold winter's eve, which we still have a few of this season...
Thanks to Sandy Lender!
3 cups hot mushroom soup (or cheat using 2 cans of condensed mushroom soup to make life easier)
3 cups hot tomato soup (or cheat using 2 cans of condensed tomato soup)
1 cup dry Bellan wine (that would be red wine)
4 cups chopped cooked roast beef
4 heaping handfuls of chopped, steamed vegetables (or cheat and use two 16-ounce bags of frozen cut broccoli, carrots, etc.)
1 teaspoon crushed, dried thyme
If using Sandy's cheating version, add 4 cups of water (Sandy actually prefers her stew a little less "brothy" and only adds about 1 cup of water)
You put everything in a huge Dutch oven and cook on medium heat until boiling, stirring frequently. Then lower the heat a bit (not a lot), uncover it and stir it once in a while for another four or five minutes until the vegetables feel the way you like 'em!
Now, this recipe is for 10 people. Loetha would double it when cooking for the crew at Arcana. Ya'll might want to cut it in half. So you'd only use 1 can each of the condensed soups, 1 bag of frozen veggies, etc., thus feeding a family of five on a cold winter's eve, which we still have a few of this season...
Thanks to Sandy Lender!
Easy Fudge (Microwave Version)
Ingredients:
1 can sweet an condensed milk
3 cups nestles chocolate morsels
1/4 stick butter
1 cup chopped walnuts (optional)
Directions:
Put everything but the nuts in a bowl and microwave on high 3-5 minutes, stirring occasionally. Take it out when its all melted, blend it good and add the nuts. Pour it immediately into a buttered square 8x8 baking dish. Put it into the fridge until it sets. You
can't go wrong!
You can substitute chocolate morsels for peanut butter.
Thanks to Debbie!
1 can sweet an condensed milk
3 cups nestles chocolate morsels
1/4 stick butter
1 cup chopped walnuts (optional)
Directions:
Put everything but the nuts in a bowl and microwave on high 3-5 minutes, stirring occasionally. Take it out when its all melted, blend it good and add the nuts. Pour it immediately into a buttered square 8x8 baking dish. Put it into the fridge until it sets. You
can't go wrong!
You can substitute chocolate morsels for peanut butter.
Thanks to Debbie!
Salsa Verde {Green Sauce}
This is ideal for garnishing Mediterranean- style salads of lettuce, boiled potatoes, peppers, tomatoes, red onions, cucumber, black olives and tuna fish.
Ingredients:
1 large {about 2 ozs} bunch of fresh parsley, very finely chopped
1 large hard-boiled egg, very finely chopped
4 cloves of garlic, peeled and crushed
5 tinned anchovy fillets, drained and finely chopped {can be
substituted with half green pepper or half small red onion, either
finely chopped}
1/4 pint olive oil
1/4 pint vegetable oil
3 tablespoons lemon juice
freshly ground black pepper
The sauce can be made up to 24 hours in advance and stored in a covered container in the refrigerator, but needs to be whisked vigorously just before serving because it separates.
Thanks to Maz. !
Ingredients:
1 large {about 2 ozs} bunch of fresh parsley, very finely chopped
1 large hard-boiled egg, very finely chopped
4 cloves of garlic, peeled and crushed
5 tinned anchovy fillets, drained and finely chopped {can be
substituted with half green pepper or half small red onion, either
finely chopped}
1/4 pint olive oil
1/4 pint vegetable oil
3 tablespoons lemon juice
freshly ground black pepper
The sauce can be made up to 24 hours in advance and stored in a covered container in the refrigerator, but needs to be whisked vigorously just before serving because it separates.
Thanks to Maz. !
Monday, March 17, 2008
Slow-Cooker Lasagna
(No-Cook noodles speed up prep time)
Ingredients:
12 lasagna noodles, uncooked, divided
1 teaspoon Italian seasoning
1 pound ground beef, browned and drained
1 (28-ounce) jar spaghetti sauce
1/4 cup water
1 (16-ounce) container cottage cheese (or Ricotta), divided
2 cups grated mozzarella cheese, divided
Directions:
Grease bottom of a 4-quart slow cooker. Break noodle in half. Place half the noodles in bottom of prepared slow cooker.
Stir Italian seasoning into browned ground beef and spread half over the noodles in the slow cooker.
Combine spaghetti sauce and water. Layer half over the meat. Then layer half the cottage cheese and half the mozzarella cheese. Repeat layers. Cover and cook on low for 4 to 5 hours. Do not cook over 5 hours!(I cook at least 6 'cause my cooker seems to be slow!!)
Serves 4-6.
Thanks to Kim!
Ingredients:
12 lasagna noodles, uncooked, divided
1 teaspoon Italian seasoning
1 pound ground beef, browned and drained
1 (28-ounce) jar spaghetti sauce
1/4 cup water
1 (16-ounce) container cottage cheese (or Ricotta), divided
2 cups grated mozzarella cheese, divided
Directions:
Grease bottom of a 4-quart slow cooker. Break noodle in half. Place half the noodles in bottom of prepared slow cooker.
Stir Italian seasoning into browned ground beef and spread half over the noodles in the slow cooker.
Combine spaghetti sauce and water. Layer half over the meat. Then layer half the cottage cheese and half the mozzarella cheese. Repeat layers. Cover and cook on low for 4 to 5 hours. Do not cook over 5 hours!(I cook at least 6 'cause my cooker seems to be slow!!)
Serves 4-6.
Thanks to Kim!
CrockPot Breakfast
Ingredients:
1 bag (32 oz.) frozen hash brown potatoes
1 lb. of bacon, diced, cooked and drained (or 1 lb. cooked ham, cubed)
1 medium diced onion
1 green bell pepper, diced
1 1/2 C. shredded cheddar or Monterrey Jack cheese
1 dozen eggs
1 C. milk
1 tsp. salt
1 tsp. pepper
Directions:
Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon, then onions, green pepper, and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.
Beat the eggs, milk, salt, and pepper together. Pour over the Crockpot mixture, cover, and turn on low. Cook for 10-12 hours.
Thanks to Kim!
1 bag (32 oz.) frozen hash brown potatoes
1 lb. of bacon, diced, cooked and drained (or 1 lb. cooked ham, cubed)
1 medium diced onion
1 green bell pepper, diced
1 1/2 C. shredded cheddar or Monterrey Jack cheese
1 dozen eggs
1 C. milk
1 tsp. salt
1 tsp. pepper
Directions:
Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon, then onions, green pepper, and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.
Beat the eggs, milk, salt, and pepper together. Pour over the Crockpot mixture, cover, and turn on low. Cook for 10-12 hours.
Thanks to Kim!
Shrimp Dip
Ingredients:
1 Large package of cream cheese
1/4 cup milk
6-8 Tbs. chili sauce
1 Tbs.(or more to taste) horseradish
Shrimp, small cocktail(at least a full cup)
Squeeze of lemon juice
Directions:
Blend together in a mixer the cream cheese and the milk, beating until fluffy. Then add the rest of the ingredients. Serve with chips, crackers or any other dipping preference.
Thanks to Kim!
1 Large package of cream cheese
1/4 cup milk
6-8 Tbs. chili sauce
1 Tbs.(or more to taste) horseradish
Shrimp, small cocktail(at least a full cup)
Squeeze of lemon juice
Directions:
Blend together in a mixer the cream cheese and the milk, beating until fluffy. Then add the rest of the ingredients. Serve with chips, crackers or any other dipping preference.
Thanks to Kim!
Tangy Flank Steak
Ingredients:
1 Beef Flank Steak(1-1 1/2 lbs.)
2 Tbs. vegetable oil(or Pam)
1 large onion, quartered & sliced
1 4 oz. can green chilies
1/2 cup water
2 Tbs. vinegar
1 1/2 Tsp. chili powder
1 Tsp. garlic powder
1/2 Tsp. sugar
1/2 Tsp. salt
1/8 Tsp. pepper
Directions:
1. Cut the flank steak in half if needed to fit in the slow cooker. In a large skillet over medium heat; brown flank steak in oil.(or Pam) Place in slow cooker.
2. In the skillet place the liquid ingredients, then the dry ingredients and lastly the onion. Bring to a boil over medium heat, stirring to loosen brown bits from the bottom of the skillet. Pour
over meat in slow cooker.
3. Cover and cook for 3-3 1/2 hours on High, or 6-7 hours on Low. Or until very tender.
4. Transfer meat to warm platter. Slice meat diagonally. Remove onion from slow cooker with a slotted spoon and arrange around meat. If desired, baste with juices.
Thanks to Kim!
1 Beef Flank Steak(1-1 1/2 lbs.)
2 Tbs. vegetable oil(or Pam)
1 large onion, quartered & sliced
1 4 oz. can green chilies
1/2 cup water
2 Tbs. vinegar
1 1/2 Tsp. chili powder
1 Tsp. garlic powder
1/2 Tsp. sugar
1/2 Tsp. salt
1/8 Tsp. pepper
Directions:
1. Cut the flank steak in half if needed to fit in the slow cooker. In a large skillet over medium heat; brown flank steak in oil.(or Pam) Place in slow cooker.
2. In the skillet place the liquid ingredients, then the dry ingredients and lastly the onion. Bring to a boil over medium heat, stirring to loosen brown bits from the bottom of the skillet. Pour
over meat in slow cooker.
3. Cover and cook for 3-3 1/2 hours on High, or 6-7 hours on Low. Or until very tender.
4. Transfer meat to warm platter. Slice meat diagonally. Remove onion from slow cooker with a slotted spoon and arrange around meat. If desired, baste with juices.
Thanks to Kim!
Wheat-Free Chocolate Decadence
This is La Maxine (sorry, I think I said La Maxim before). Anyway:
You can really go all out decorating this one but it's still yummy with just the cake and the frosting. Also, if milk is also an issue, Baker's baking chocolates do not have milk fat added to them (surprisingly, many dark chocolate products have milk fat added to
them); you can substitute chopped semi-sweet baking chocolate for the chips), and you can substitute margarine for the butter (*not* a low-fat margarine, though --- most are half water and you'll end up with mush)
CAKE/TORTE
Heat oven and prepare pans as in Killer Cake (350 degrees, grease and
paper 9" pans)
Heat until warm over low heat, stirring constantly
1-1/2 C sugar
1/3 C water
1-1/2 t. instant espresso powder (plain instant coffee will do)
Stir in
1-1/2 C chocolate chips
1-1/2 t. vanilla extract
Warm and stir till chocolate melts, then cool 5 minutes
In a large mixer bowl, cream
9 T unsalted butter
Add one at a time, beating well after each addition 12 egg yolks (whites go in later)
Gradually beat in
Chocolate mixture (above)
1-1/2 C finely ground walnuts
3 T fine dry bread crumbs (can make with a wheat-free bread if gluten
a problem)
In yet another bowl, beat till still peaks form
12 egg whites
1/4 t salt
Fold a third of the egg whites into the chocolate mixture, then fold in the remainder
Bake 50-60 minutes, till cake tester comes out dry.
Cool in pans on wire rack 15 minutes. Remove from pans. (Will settle as it cools)
COFFEE-CHOCOLATE ICING
Heat over low heat till chocolate melts
1-1/3 C chocolate chips
1/3 C water
4 t. instant espresso powder
Refrigerate till cold (about 20 minutes)
In a large mixer bowl, cream 1 C PLUS 2 T. unsalted butter
Beat in
3 egg yolks (sorry, you don't use the whites this time --- go make a low-cholesterol omelet, because you're going to need it!)
Gradually beat in
1 C powdered sugar
Cool chocolate mixture
Assemble the cake as per usual (If you want to decorate, use about 2 C to frost and reserve the rest to decorate). Then, if you want to really glitz it up, make
CHOCOLATE TRIANGLES
Melt together
1 C. chocolate chips
1 t. vegetable shortening
1 t. instant espresso powder
When smooth, pour onto baking sheet lined with foil so you have a 6"x5"x1/8" rectangle.
Repeat the above using 1 C milk chocolate chips (plus the shortening and coffee powder)
When hardened, cut rectangles in half crosswise, then in quarters lengthwise (so you have 8 rectangles). Cut each along the diagonal so you have 16 triangles.
Take 1-1/2 C chopped walnuts and press them into the sides of the cake.
Pipe a pretty little border around the top edge of the cake.
Alternating the colors, press 10-12 triangles into the top of the cake (so you have a little windmill effect) and press the rest around theedges of the cake. People will oooo and aaaaah.
Thanks to Karen Webb!
You can really go all out decorating this one but it's still yummy with just the cake and the frosting. Also, if milk is also an issue, Baker's baking chocolates do not have milk fat added to them (surprisingly, many dark chocolate products have milk fat added to
them); you can substitute chopped semi-sweet baking chocolate for the chips), and you can substitute margarine for the butter (*not* a low-fat margarine, though --- most are half water and you'll end up with mush)
CAKE/TORTE
Heat oven and prepare pans as in Killer Cake (350 degrees, grease and
paper 9" pans)
Heat until warm over low heat, stirring constantly
1-1/2 C sugar
1/3 C water
1-1/2 t. instant espresso powder (plain instant coffee will do)
Stir in
1-1/2 C chocolate chips
1-1/2 t. vanilla extract
Warm and stir till chocolate melts, then cool 5 minutes
In a large mixer bowl, cream
9 T unsalted butter
Add one at a time, beating well after each addition 12 egg yolks (whites go in later)
Gradually beat in
Chocolate mixture (above)
1-1/2 C finely ground walnuts
3 T fine dry bread crumbs (can make with a wheat-free bread if gluten
a problem)
In yet another bowl, beat till still peaks form
12 egg whites
1/4 t salt
Fold a third of the egg whites into the chocolate mixture, then fold in the remainder
Bake 50-60 minutes, till cake tester comes out dry.
Cool in pans on wire rack 15 minutes. Remove from pans. (Will settle as it cools)
COFFEE-CHOCOLATE ICING
Heat over low heat till chocolate melts
1-1/3 C chocolate chips
1/3 C water
4 t. instant espresso powder
Refrigerate till cold (about 20 minutes)
In a large mixer bowl, cream 1 C PLUS 2 T. unsalted butter
Beat in
3 egg yolks (sorry, you don't use the whites this time --- go make a low-cholesterol omelet, because you're going to need it!)
Gradually beat in
1 C powdered sugar
Cool chocolate mixture
Assemble the cake as per usual (If you want to decorate, use about 2 C to frost and reserve the rest to decorate). Then, if you want to really glitz it up, make
CHOCOLATE TRIANGLES
Melt together
1 C. chocolate chips
1 t. vegetable shortening
1 t. instant espresso powder
When smooth, pour onto baking sheet lined with foil so you have a 6"x5"x1/8" rectangle.
Repeat the above using 1 C milk chocolate chips (plus the shortening and coffee powder)
When hardened, cut rectangles in half crosswise, then in quarters lengthwise (so you have 8 rectangles). Cut each along the diagonal so you have 16 triangles.
Take 1-1/2 C chopped walnuts and press them into the sides of the cake.
Pipe a pretty little border around the top edge of the cake.
Alternating the colors, press 10-12 triangles into the top of the cake (so you have a little windmill effect) and press the rest around theedges of the cake. People will oooo and aaaaah.
Thanks to Karen Webb!
Killer Cake
(from The Frog cookbook)
Preheat over to 350 degrees.
Grease two 9" cake tins and cover bottom with parchment or waxed paper (really --- it's a little heavy and breaks easily)
Melt together (in your favorite way) and cool to lukewarm
6 oz. *unsalted* butter
6 oz. unsweetened chocolate
In a large bowl, whisk together (for about a minute)
6 eggs
3 C. sugar
1/2 tsp. sale
1 T vanilla extract
Whisk or stir in
Butter-chocolate mixture (above)
1-1/2 C. flour
1-1/2 C chocolate chips
Pour batter into prepared pans.
Bake 30-35 minutes (time it; cake tester will *not* come out clean)
Cool on racks. Remove when cool. Can be wrapped and refrigerated or frozen for later use at this point.
FROSTING
(This is a fairly basic cooked fudge frosting but incorporates coffee for body)
Combine in deep, heavy pan and bring to a boil
1-1/4 C sugar
2 T instant coffee of choice
1 C heavy cream
Simmer 6 minutes *without* stirring (yes, a little like making fudge!)
Remove from heat and add
5 oz. unsweetened chocolate, finely chopped
4 oz. unsalted butter
1-1/2 t. vanilla extract
Cool (you can chill to hasten the "set-up", just try to bring back to room temperature so it's spreadable).
Assemble in the usual way.
Await praise and adulation.
Have people to whom you will serve the cake sign up for a chocolate-based 12-step program (it will save time after they've trampled you to get second helpings).
Voila!
Thanks to Karen Webb!
Preheat over to 350 degrees.
Grease two 9" cake tins and cover bottom with parchment or waxed paper (really --- it's a little heavy and breaks easily)
Melt together (in your favorite way) and cool to lukewarm
6 oz. *unsalted* butter
6 oz. unsweetened chocolate
In a large bowl, whisk together (for about a minute)
6 eggs
3 C. sugar
1/2 tsp. sale
1 T vanilla extract
Whisk or stir in
Butter-chocolate mixture (above)
1-1/2 C. flour
1-1/2 C chocolate chips
Pour batter into prepared pans.
Bake 30-35 minutes (time it; cake tester will *not* come out clean)
Cool on racks. Remove when cool. Can be wrapped and refrigerated or frozen for later use at this point.
FROSTING
(This is a fairly basic cooked fudge frosting but incorporates coffee for body)
Combine in deep, heavy pan and bring to a boil
1-1/4 C sugar
2 T instant coffee of choice
1 C heavy cream
Simmer 6 minutes *without* stirring (yes, a little like making fudge!)
Remove from heat and add
5 oz. unsweetened chocolate, finely chopped
4 oz. unsalted butter
1-1/2 t. vanilla extract
Cool (you can chill to hasten the "set-up", just try to bring back to room temperature so it's spreadable).
Assemble in the usual way.
Await praise and adulation.
Have people to whom you will serve the cake sign up for a chocolate-based 12-step program (it will save time after they've trampled you to get second helpings).
Voila!
Thanks to Karen Webb!
Transparent Pie
Ingredients:
1/2 cup butter
2 cups sugar
3 TB flour
1 cup milk
3 eggs, separated
1 tsp vanilla
Directions:
Cream butter and sugar. Add a little milk and the flour. Add egg yolks and beat in with the rest of the milk. Add vanilla (approx. 1 teaspoon) and stiffly beaten egg whites. Pour into two 8 inch pie shells. Bake at 350 degrees until done (slightly golden on top)
Note: They aren't really transparent, the filling is just very light, almost clear, but still opaque. I like them baked in small tartlet dishes (heart shaped for V-day, if you have them!) Delicious!
Thanks to Vicki!
1/2 cup butter
2 cups sugar
3 TB flour
1 cup milk
3 eggs, separated
1 tsp vanilla
Directions:
Cream butter and sugar. Add a little milk and the flour. Add egg yolks and beat in with the rest of the milk. Add vanilla (approx. 1 teaspoon) and stiffly beaten egg whites. Pour into two 8 inch pie shells. Bake at 350 degrees until done (slightly golden on top)
Note: They aren't really transparent, the filling is just very light, almost clear, but still opaque. I like them baked in small tartlet dishes (heart shaped for V-day, if you have them!) Delicious!
Thanks to Vicki!
Grandma Emma's Famous Baked Beans
Ingredients:
1 small onion
1 lb ground beef
15 oz can of butter beans
15 oz can of kidney beans
30 oz can of baked beans
1/2 cup ketchup
1/2 cup barbecue sauce
1/4 cup brown sugar
bacon bits
Directions:
I cook this in a Crockpot for about 4 hours on low
Brown the hamburger and onions
Drain and clean the butter beans and kidney beans and then pour into the crock pot
Add the remaining ingredients
Drain the grease from the hamburger and onions.
Add to the Crockpot
Cook on low for about 4 hours
Thanks to Judith Rochelle!
1 small onion
1 lb ground beef
15 oz can of butter beans
15 oz can of kidney beans
30 oz can of baked beans
1/2 cup ketchup
1/2 cup barbecue sauce
1/4 cup brown sugar
bacon bits
Directions:
I cook this in a Crockpot for about 4 hours on low
Brown the hamburger and onions
Drain and clean the butter beans and kidney beans and then pour into the crock pot
Add the remaining ingredients
Drain the grease from the hamburger and onions.
Add to the Crockpot
Cook on low for about 4 hours
Thanks to Judith Rochelle!
Miracle Pie
Ingredients:
1 cup sugar
1/4 cup butter
4 eggs
1/2 cup flour
2 cups milk
1 cup coconut
1/4 tsp salt
1/2 tsp baking powder
1 tsp vanilla
Directions:
Place ingredients in blender. Blend well. Pour into buttered 10 inch pie plate. Bake at 350 degrees for 60 min.
A crust will form on the bottom, pie filling in the centre and a coconut topping.
Thanks to Judith Rochelle/ Desiree Holt!
1 cup sugar
1/4 cup butter
4 eggs
1/2 cup flour
2 cups milk
1 cup coconut
1/4 tsp salt
1/2 tsp baking powder
1 tsp vanilla
Directions:
Place ingredients in blender. Blend well. Pour into buttered 10 inch pie plate. Bake at 350 degrees for 60 min.
A crust will form on the bottom, pie filling in the centre and a coconut topping.
Thanks to Judith Rochelle/ Desiree Holt!
Valentine's Cookies--Love With Cherries On Top!
1. Buy refrigerated sugar cookie dough that comes in a roll.
2. Throw away wrapper and wrap dough in your own saran so no one will
know you didn't make it yourself.
3. Make Cherry Topping:
1 1/2 cups cherry pie filling
1/2 cup chopped nuts
1/2 cup flaked coconut
3 tablespoons granulated sugar
4. Slice the chilled dough about 1/4-inch thick and place the slices on ungreased baking sheets about 1-1/2 inches apart. (Remember to remove plastic wrap.)
5. Using the back of a teaspoon, make a small depression in the center of each cookie and fill with about 1 teaspoon of the cherry topping.
6. Bake until golden. (Oops, dig wrapper with instructions out of waste basket. Consult about cooking time and oven temperature. ) Cool on the baking sheets, then remove the cookies, using a spatula.
7. Serve with champagne. And it'll certainly be a PRIME TIME for you!
Thanks to Hank Phillippi Ryan!
2. Throw away wrapper and wrap dough in your own saran so no one will
know you didn't make it yourself.
3. Make Cherry Topping:
1 1/2 cups cherry pie filling
1/2 cup chopped nuts
1/2 cup flaked coconut
3 tablespoons granulated sugar
4. Slice the chilled dough about 1/4-inch thick and place the slices on ungreased baking sheets about 1-1/2 inches apart. (Remember to remove plastic wrap.)
5. Using the back of a teaspoon, make a small depression in the center of each cookie and fill with about 1 teaspoon of the cherry topping.
6. Bake until golden. (Oops, dig wrapper with instructions out of waste basket. Consult about cooking time and oven temperature. ) Cool on the baking sheets, then remove the cookies, using a spatula.
7. Serve with champagne. And it'll certainly be a PRIME TIME for you!
Thanks to Hank Phillippi Ryan!
Peppermint Chocolate Cake
Ingredients:
1 cup water
5 peppermint tea bags (or use orange, raspberry, etc. if you prefer
those flavors)
3 oz unsweetened chocolate (either chips, or break squares into
pieces)
1/2 cup soft butter
2 cups sugar
2 eggs, separated
1 1/2 tsp baking soda
1 1/4 cup sour cream
2 cups flour
1 tsp baking powder
icing sugar to dust the top
Note: If you want to use a 8" square or round cake pan instead of a
bundt pan, cut the ingredients to 2/3 of the above.
Directions:
Preheat oven to 350 degrees.
Bring water to boil in a heavy saucepan, add tea bags, remove from heat and steep 5 minutes.
Remove tea bags, squeezing out the excess, and discard.
Return the tea to a boil.
Combine chocolate and butter in a large bowl and pour tea over the top. Whisk until melted.
Stir in sugar and egg yolks.
In a separate bowl mix baking soda and sour cream.
Alternately add flour and soda/sour cream mixtures to the chocolate mixture, mixing well.
In a separate bowl whip egg whites until stiff.
Fold egg whites into batter.
Grease and flour a bundt pan and pour in the batter.
Bake 40 minutes approx.
Sprinkle with icing sugar. (Or make an icing, or drizzle with liqueur.)
Serve with whipped cream or ice cream.
Thanks to Susan Lyons!
1 cup water
5 peppermint tea bags (or use orange, raspberry, etc. if you prefer
those flavors)
3 oz unsweetened chocolate (either chips, or break squares into
pieces)
1/2 cup soft butter
2 cups sugar
2 eggs, separated
1 1/2 tsp baking soda
1 1/4 cup sour cream
2 cups flour
1 tsp baking powder
icing sugar to dust the top
Note: If you want to use a 8" square or round cake pan instead of a
bundt pan, cut the ingredients to 2/3 of the above.
Directions:
Preheat oven to 350 degrees.
Bring water to boil in a heavy saucepan, add tea bags, remove from heat and steep 5 minutes.
Remove tea bags, squeezing out the excess, and discard.
Return the tea to a boil.
Combine chocolate and butter in a large bowl and pour tea over the top. Whisk until melted.
Stir in sugar and egg yolks.
In a separate bowl mix baking soda and sour cream.
Alternately add flour and soda/sour cream mixtures to the chocolate mixture, mixing well.
In a separate bowl whip egg whites until stiff.
Fold egg whites into batter.
Grease and flour a bundt pan and pour in the batter.
Bake 40 minutes approx.
Sprinkle with icing sugar. (Or make an icing, or drizzle with liqueur.)
Serve with whipped cream or ice cream.
Thanks to Susan Lyons!
Dummy Salad
(as my mom says it's called this because any dummy can make it).
Ingredients:
1 Can crushed pineapples (do not drain)
1 can strawberry pie filling (cherry is okay too)
1 can Eagle Brand Condensed Mile
1 container Cool Whip (8 oz)
1 pkg crushed nuts
Directions:
Combine and mix first four ingredients and put in dish to serve in.
Cover and refridgerate overnight. Before serving- cover top with the crushed nuts.
This is a favorite that we always served at holidays.
Thanks to Laura J!
Ingredients:
1 Can crushed pineapples (do not drain)
1 can strawberry pie filling (cherry is okay too)
1 can Eagle Brand Condensed Mile
1 container Cool Whip (8 oz)
1 pkg crushed nuts
Directions:
Combine and mix first four ingredients and put in dish to serve in.
Cover and refridgerate overnight. Before serving- cover top with the crushed nuts.
This is a favorite that we always served at holidays.
Thanks to Laura J!
Saturday, March 8, 2008
Cheesecake Without Cheating
Ingredients:
2 pkg light cream cheese
1 cup fat-free sour cream
1 cut fat-free milk
1 large box (1.5 oz) Jello sugar-free instant vanilla pudding
Directions:
Get out the electric mixer and toss everything into the bowl EXCEPT the pudding. I like to blend it well for a couple of minutes. Then while it's still mixing, gradually sprinkle in the pudding mix.
Put it into the container of your choice and refrigerate. This sets up in five minutes, but it tastes better if chilled for at least an hour or more. I like to serve this with a can of light or sugar-free cherry pie filling poured over it, but it's also good with dark semi-sweet chocolate chips sprinkled on top. Or just plain!
Thanks to Dani Harper!
2 pkg light cream cheese
1 cup fat-free sour cream
1 cut fat-free milk
1 large box (1.5 oz) Jello sugar-free instant vanilla pudding
Directions:
Get out the electric mixer and toss everything into the bowl EXCEPT the pudding. I like to blend it well for a couple of minutes. Then while it's still mixing, gradually sprinkle in the pudding mix.
Put it into the container of your choice and refrigerate. This sets up in five minutes, but it tastes better if chilled for at least an hour or more. I like to serve this with a can of light or sugar-free cherry pie filling poured over it, but it's also good with dark semi-sweet chocolate chips sprinkled on top. Or just plain!
Thanks to Dani Harper!
Chocolate and Strawberry Stuffed French Toast
Ingredients:
4 slices French or Italian loaf (not a baguette) -- 1-inch (2 cm) thick
1/4 cup (50 mL) cream cheese
1/4 cup (50 mL) semisweet chocolate chips
1/4 cup (50 mL) strawberry jam
2 eggs
1/4 cup (50 mL) milk
2 tbsp. (30 mL) granulated sugar
1 tsp. (5 mL) vanilla extract
2 tbsp. (15 mL) butter
powdered sugar for dusting
maple syrup and fresh strawberries as accompaniment
Instructions:
With a sharp knife, cut a pocket into the side of each slice of bread -- cutting almost, but not quite all the way, to the edges. Spread the inside of each pocket with 1 tbsp. (15 mL) of the cream cheese, stuff with 1 tbsp. (15 mL) of the chocolate chips and spoon in 1 tbsp. (15 mL) of the strawberry jam. Depending on the size of the pocket and the slice of bread, you may not be able to use the full amount of stuffing ingredients -- just play it by ear and use as much as will fit inside. Squash the bread closed to enclose the filling.
In a bowl, beat together the eggs, milk, sugar and vanilla. Dip the stuffed bread slices into the egg mixture, turning to soak both sides evenly. Arrange on a plate.
In a large skillet, melt the butter over medium heat. Add the stuffed bread to the pan and cook, turning each slice over several times to let it brown evenly and allow the heat to penetrate and melt the chocolate -- about 5 or 6 minutes total. Dust lightly with icing sugar and serve with powdered sliced fresh strawberries and maple syrup.
Thanks to Kimberly Lane!
4 slices French or Italian loaf (not a baguette) -- 1-inch (2 cm) thick
1/4 cup (50 mL) cream cheese
1/4 cup (50 mL) semisweet chocolate chips
1/4 cup (50 mL) strawberry jam
2 eggs
1/4 cup (50 mL) milk
2 tbsp. (30 mL) granulated sugar
1 tsp. (5 mL) vanilla extract
2 tbsp. (15 mL) butter
powdered sugar for dusting
maple syrup and fresh strawberries as accompaniment
Instructions:
With a sharp knife, cut a pocket into the side of each slice of bread -- cutting almost, but not quite all the way, to the edges. Spread the inside of each pocket with 1 tbsp. (15 mL) of the cream cheese, stuff with 1 tbsp. (15 mL) of the chocolate chips and spoon in 1 tbsp. (15 mL) of the strawberry jam. Depending on the size of the pocket and the slice of bread, you may not be able to use the full amount of stuffing ingredients -- just play it by ear and use as much as will fit inside. Squash the bread closed to enclose the filling.
In a bowl, beat together the eggs, milk, sugar and vanilla. Dip the stuffed bread slices into the egg mixture, turning to soak both sides evenly. Arrange on a plate.
In a large skillet, melt the butter over medium heat. Add the stuffed bread to the pan and cook, turning each slice over several times to let it brown evenly and allow the heat to penetrate and melt the chocolate -- about 5 or 6 minutes total. Dust lightly with icing sugar and serve with powdered sliced fresh strawberries and maple syrup.
Thanks to Kimberly Lane!
Pikelets
In my book, PEEPING TOM, I mention my heroine making pikelets. These
are a bit like hotcakes but are much smaller—probably about the
circumference of a teacup or coffee mug. They are very popular in
both New Zealand and Australia and are usually served with strawberry
or raspberry jam and whipped cream for afternoon tea.
Here's my favourite recipe for pikelets. It's the one my mother used
to make when I was little and one I still use when I'm in the mood
for a sweet treat for afternoon tea.
Gloria's Pikelets
============
Warm ½ cup of milk. Beat 1 egg well and add 2 tablespoons of sugar and beat again until creamy and frothy. Add 1 cup of flour and 2 teaspoons of baking powder, alternatively with the ½ cup of warm milk. Lastly heat 1 dessert spoon of golden syrup and 1 tablespoon of butter and add to the mixture. Grease a hotplate or fry pan and cook in spoon lots. Wait until bubbles form around edge and turn over to cook the other side.
Serve warm or cold with jam and whipped cream or your favourite toppings.
Thanks to Shelley Munro!
are a bit like hotcakes but are much smaller—probably about the
circumference of a teacup or coffee mug. They are very popular in
both New Zealand and Australia and are usually served with strawberry
or raspberry jam and whipped cream for afternoon tea.
Here's my favourite recipe for pikelets. It's the one my mother used
to make when I was little and one I still use when I'm in the mood
for a sweet treat for afternoon tea.
Gloria's Pikelets
============
Warm ½ cup of milk. Beat 1 egg well and add 2 tablespoons of sugar and beat again until creamy and frothy. Add 1 cup of flour and 2 teaspoons of baking powder, alternatively with the ½ cup of warm milk. Lastly heat 1 dessert spoon of golden syrup and 1 tablespoon of butter and add to the mixture. Grease a hotplate or fry pan and cook in spoon lots. Wait until bubbles form around edge and turn over to cook the other side.
Serve warm or cold with jam and whipped cream or your favourite toppings.
Thanks to Shelley Munro!
Pavlova
Ingredients:
4 egg whites
1 dessert spoon cornflour
1 dessert spoon vinegar (malt)
1 teaspoon vanilla essence
2 cups sugar (caster is best)
4 tablespoon boiling water.
Directions:
Place all in a bowl and beat for 10 minutes or until folding in peaks. Line the oven tray with non-stick baking paper. Pile mixture onto baking paper shaping mixture into a round shape. Make the centre slightly hollow. Heat oven to 220c and when pav goes into the oven turn down to 120c. Cook for 1 hour. Allow pavlova to cool. Fill dip in centre with whipped cream. Cover with grated chocolate or fresh fruit (strawberries, raspberries or kiwifruit are yummy) and serve.
Comments: This recipe came from my sister-in-law, Sheryl, who is the family expert when it comes to pavlovas. She whips them up for most family gatherings, and there's not usually any left over by the time we're finished.
Note from my sister-in-law - This is Karen's Mum's recipe for Pavlova. I have been making this one for quite a while now. It is a bit easier than the one I used to use. - Just put everything in together!!
Note from Shelley - The Pavlova is said to be named after the ballerina, Anna Pavlova. There's much debate between Australian and New Zealanders as to which country invented the Pavlova. Latest New Zealand research says it's New Zealand so I'm sticking with that
theory!
Thanks to Shelley Munroe!
4 egg whites
1 dessert spoon cornflour
1 dessert spoon vinegar (malt)
1 teaspoon vanilla essence
2 cups sugar (caster is best)
4 tablespoon boiling water.
Directions:
Place all in a bowl and beat for 10 minutes or until folding in peaks. Line the oven tray with non-stick baking paper. Pile mixture onto baking paper shaping mixture into a round shape. Make the centre slightly hollow. Heat oven to 220c and when pav goes into the oven turn down to 120c. Cook for 1 hour. Allow pavlova to cool. Fill dip in centre with whipped cream. Cover with grated chocolate or fresh fruit (strawberries, raspberries or kiwifruit are yummy) and serve.
Comments: This recipe came from my sister-in-law, Sheryl, who is the family expert when it comes to pavlovas. She whips them up for most family gatherings, and there's not usually any left over by the time we're finished.
Note from my sister-in-law - This is Karen's Mum's recipe for Pavlova. I have been making this one for quite a while now. It is a bit easier than the one I used to use. - Just put everything in together!!
Note from Shelley - The Pavlova is said to be named after the ballerina, Anna Pavlova. There's much debate between Australian and New Zealanders as to which country invented the Pavlova. Latest New Zealand research says it's New Zealand so I'm sticking with that
theory!
Thanks to Shelley Munroe!
Mud Pie
This one is quick and easy and always popular. I buy a pre-made
chocolate cookie crust, a jar of hot fudge sauce, a quart of coffee
flavored ice cream, and some whipped cream for the top.
Put the jar of hot fudge in the micro and nuke it for about a minute
so it gets loose enough to pour. Pour a layer onto the cookie crust
and put it into the freezer to harden.
Soften the ice cream and spread it over the crust with the fudge. pour
fudge over the top and spread it as evenly as you can, then spread
whipped cream over the top of that and you're done.
You can add nuts if you want but in our house we don't care for
crunchies in our creamy. #:0)
Thanks to Sam Cheever!
chocolate cookie crust, a jar of hot fudge sauce, a quart of coffee
flavored ice cream, and some whipped cream for the top.
Put the jar of hot fudge in the micro and nuke it for about a minute
so it gets loose enough to pour. Pour a layer onto the cookie crust
and put it into the freezer to harden.
Soften the ice cream and spread it over the crust with the fudge. pour
fudge over the top and spread it as evenly as you can, then spread
whipped cream over the top of that and you're done.
You can add nuts if you want but in our house we don't care for
crunchies in our creamy. #:0)
Thanks to Sam Cheever!
Friday, March 7, 2008
Quick and Easy Chocolate Cake
Ingredients:
1 Box devils-food cake mix
1 small box cook-and-serve chocolate pudding mix
Milk for pudding (amount listed on pudding box)
1 (12 oz.) bag chocolate chips
1 (8 oz.) bag chopped walnuts (optional--I don't add walnuts)
Directions:
1. Preheat oven to 350 degrees. Grease and flour a 13-by-9 inch glass pan.
2. Pour cake mix into large mixing bowl. Prepare pudding as directed on box.
Add pudding to cake mix and stir with wooden spoon until blended.
3. Pour into prepared pan. Evenly sprinkle chocolate chips and walnuts over top of cake and pat in gently.
4. Bake 30-40 minutes, until toothpick inserted in middle of cake comes out clean.
Cool and serve. Good with ice cream or whipped cream on the side.
Thanks to Barrie Abalard!
1 Box devils-food cake mix
1 small box cook-and-serve chocolate pudding mix
Milk for pudding (amount listed on pudding box)
1 (12 oz.) bag chocolate chips
1 (8 oz.) bag chopped walnuts (optional--I don't add walnuts)
Directions:
1. Preheat oven to 350 degrees. Grease and flour a 13-by-9 inch glass pan.
2. Pour cake mix into large mixing bowl. Prepare pudding as directed on box.
Add pudding to cake mix and stir with wooden spoon until blended.
3. Pour into prepared pan. Evenly sprinkle chocolate chips and walnuts over top of cake and pat in gently.
4. Bake 30-40 minutes, until toothpick inserted in middle of cake comes out clean.
Cool and serve. Good with ice cream or whipped cream on the side.
Thanks to Barrie Abalard!
Mint Chocolate Chip Ice-Cream Pie
Cookies and ice cream come together in this dreamy frozen dessert.
Ingredients:
1 quart mint chocolate chip ice cream, slightly softened
1 package (6 ounces) ready-to-use chocolate-flavored pie crust
1 1/4 cups crushed chocolate-covered mint cookies
1 cup chocolate fudge topping
Directions:
1. Spread 1 pint of the ice cream in pie crust. Sprinkle 1 cup of the crushed cookies over ice cream. Cover and freeze 1 hour.
2. Spread remaining pint of ice cream over cookies. Cover and freeze about 3 hours or until firm.
3. Let stand at room temperature about 10 minutes before cutting. Serve with fudge topping; sprinkle with remaining cookies. Cover and freeze any remaining pie.
Thanks to Barrie Abalard!
Ingredients:
1 quart mint chocolate chip ice cream, slightly softened
1 package (6 ounces) ready-to-use chocolate-flavored pie crust
1 1/4 cups crushed chocolate-covered mint cookies
1 cup chocolate fudge topping
Directions:
1. Spread 1 pint of the ice cream in pie crust. Sprinkle 1 cup of the crushed cookies over ice cream. Cover and freeze 1 hour.
2. Spread remaining pint of ice cream over cookies. Cover and freeze about 3 hours or until firm.
3. Let stand at room temperature about 10 minutes before cutting. Serve with fudge topping; sprinkle with remaining cookies. Cover and freeze any remaining pie.
Thanks to Barrie Abalard!
Apple Crumble
Ingredients:
6-8 apples
1 large jar unsweetened apple sauce
1/2 cup sugar or Splenda (or, you can use sweetened applesauce and leave
out the sugar--I often do)
1 8-12 oz. bag dried cherries (or dried berries or dried cranberries)
1 1/2 cups oatmeal
1 half-stick of butter (4 Tbsp.)--more is better if you don't mind the
fat and calories
cinnamon, allspice, and nutmeg to taste
Directions:
1. Spray an oblong baking dish with Pam or other spray-on oil.
2. Cut up the apples in chunks (I leave the skins on), discarding the cores.
3. Fill the baking dish with the apples, leaving room for the crumble on top.
4. Sprinkle the apples with dried cherries.
5. Pour entire jar of applesauce over the apples and dried cherries and stir till mixed.
6. Melt the butter in the microwave.
7. Add butter to the oatmeal and spices. (I use at least a half-tablespoon of cinnamon, less of allspice and nutmeg, and even add ground cloves sometimes.) Mix till blended.
8. Distribute the oatmeal-butter- spices mixture as best you can over the apples, cherries, and applesauce.
9. Bake in the oven at 350 until bubbly delicious--- apples soft and top brown. It usually takes 40-50 minutes in my oven.
You'd be surprised how sweet this when you don't add any sugar! Of course, a dollop of vanilla ice cream or whipped cream improves the experience. :-)
Thanks to Sharona Nelson!
6-8 apples
1 large jar unsweetened apple sauce
1/2 cup sugar or Splenda (or, you can use sweetened applesauce and leave
out the sugar--I often do)
1 8-12 oz. bag dried cherries (or dried berries or dried cranberries)
1 1/2 cups oatmeal
1 half-stick of butter (4 Tbsp.)--more is better if you don't mind the
fat and calories
cinnamon, allspice, and nutmeg to taste
Directions:
1. Spray an oblong baking dish with Pam or other spray-on oil.
2. Cut up the apples in chunks (I leave the skins on), discarding the cores.
3. Fill the baking dish with the apples, leaving room for the crumble on top.
4. Sprinkle the apples with dried cherries.
5. Pour entire jar of applesauce over the apples and dried cherries and stir till mixed.
6. Melt the butter in the microwave.
7. Add butter to the oatmeal and spices. (I use at least a half-tablespoon of cinnamon, less of allspice and nutmeg, and even add ground cloves sometimes.) Mix till blended.
8. Distribute the oatmeal-butter- spices mixture as best you can over the apples, cherries, and applesauce.
9. Bake in the oven at 350 until bubbly delicious--- apples soft and top brown. It usually takes 40-50 minutes in my oven.
You'd be surprised how sweet this when you don't add any sugar! Of course, a dollop of vanilla ice cream or whipped cream improves the experience. :-)
Thanks to Sharona Nelson!
Crock Pot Sloppy Joes
Ingredients:
3 pounds lean ground beef
1 to 2 onions, finely chopped
1 green pepper, chopped
2 (8-ounce) cans tomato sauce
1 cup water 2 packages Sloppy Joe seasoning mix
2 tablespoons brown sugar
Directions:
In a large skillet brown the hamburger. Remove from heat and drain.
Place the meat into crock pot. Add the onions, green pepper, tomato sauce, water, seasoning mix and sugar.
Stir thoroughly to mix well.
Cover. Cook on Low for 8-10 hours, or on High for 3-4 hours.
Thanks to Pamela K. Kinney!
3 pounds lean ground beef
1 to 2 onions, finely chopped
1 green pepper, chopped
2 (8-ounce) cans tomato sauce
1 cup water 2 packages Sloppy Joe seasoning mix
2 tablespoons brown sugar
Directions:
In a large skillet brown the hamburger. Remove from heat and drain.
Place the meat into crock pot. Add the onions, green pepper, tomato sauce, water, seasoning mix and sugar.
Stir thoroughly to mix well.
Cover. Cook on Low for 8-10 hours, or on High for 3-4 hours.
Thanks to Pamela K. Kinney!
Tuesday, March 4, 2008
Baklava
Ingredients:
1 box Greek phyllo sheets (in your grocer's freezer section)
2 sticks real, unsalted butter (melted)
4 cups chopped walnuts
1/2 cup sugar
2 tsps cinnamon
Directions:
In a regular 13" x 9" Pyrex baking pan, layer 8-10 sheets of phyllo (cut to fit the pan, about half the phyllo sheet), brushing melted butter on each sheet before adding the next sheet. Sprinkle 1/2 the walnuts, 1/2 the sugar and 1/2 the cinnamon on the prepared phyllo (use more or less of each depending on taste). Layer five more sheets of phyllo, again buttering each as you go. Sprinkle the remaining walnuts, sugar and cinnamon on top of this. Then layer about 15-18 more sheets of phyllo on top of this, buttering each sheet as you go. Then you want to cut the pieces before baking in the pan, going diagonally to get that diamond shape. This takes some finesse. You'll wanna make sure your knife is sharp and you get all the way down to the bottom of the pan. Then bake in a 350 degree oven for approx. half an hour or until top and bottom of phyllo is golden brown. Let it cool, then make the syrup.
Syrup:
4 cups sugar
2 cups water
honey (from 1/4 cup to 1/2 depending on taste)
a pinch of vanilla (1/2 tsp if liquid extract)
a one inch piece of lemon rind
Combine ingredients in a medium saucepan, bring to a boil then turn down the heat and simmer for five minutes.
Pour hot syrup over the baklava, then let cool until the syrup is absorbed.
Thanks to Pamela K. Kinney!
1 box Greek phyllo sheets (in your grocer's freezer section)
2 sticks real, unsalted butter (melted)
4 cups chopped walnuts
1/2 cup sugar
2 tsps cinnamon
Directions:
In a regular 13" x 9" Pyrex baking pan, layer 8-10 sheets of phyllo (cut to fit the pan, about half the phyllo sheet), brushing melted butter on each sheet before adding the next sheet. Sprinkle 1/2 the walnuts, 1/2 the sugar and 1/2 the cinnamon on the prepared phyllo (use more or less of each depending on taste). Layer five more sheets of phyllo, again buttering each as you go. Sprinkle the remaining walnuts, sugar and cinnamon on top of this. Then layer about 15-18 more sheets of phyllo on top of this, buttering each sheet as you go. Then you want to cut the pieces before baking in the pan, going diagonally to get that diamond shape. This takes some finesse. You'll wanna make sure your knife is sharp and you get all the way down to the bottom of the pan. Then bake in a 350 degree oven for approx. half an hour or until top and bottom of phyllo is golden brown. Let it cool, then make the syrup.
Syrup:
4 cups sugar
2 cups water
honey (from 1/4 cup to 1/2 depending on taste)
a pinch of vanilla (1/2 tsp if liquid extract)
a one inch piece of lemon rind
Combine ingredients in a medium saucepan, bring to a boil then turn down the heat and simmer for five minutes.
Pour hot syrup over the baklava, then let cool until the syrup is absorbed.
Thanks to Pamela K. Kinney!
Home Made Marshmallows
Ingredients:
3 tablespoons (3 packets) powdered gelatin
2 cups cold water
2 cups sugar
2 egg whites
2 cups confectioners' sugar, sifted, plus more for dusting pan and
marshmallows
Butter, for greasing pan*
Tsp Vanilla*
Directions:
*I found using waxed paper and non-stick spray works better, but that's just me. I also added vanilla to the sugar and gelatin at the absolute last second.
In a medium sized saucepan soak the gelatin in the cold water. After the gelatin has softened, approximately 10 minutes, add the regular sugar and then gently dissolve over low heat, approximately 8 minutes. Remove from the heat and allow to cool to room temperature.
In a mixer, beat the egg whites until stiff peaks and then fold in the sifted confectioners' sugar. While the mixer is on low, slowly pour in the cooled gelatin mixture. Increase the speed and beat until white and thick. The volume should double in size and should form between soft and firm peaks.
Line an 8 by 8-inch baking dish with high sides with foil, grease slightly with butter, and coat with confectioners' sugar. Alternatively, you can use a baking sheet, but the marshmallows will
not be as tall. Pour marshmallow mixture in and top with more sifted confectioners' sugar. Leave out overnight or for at least 3 hours to set. The marshmallow should be light and spongy when set.
Loosen marshmallow from edges of tray and invert onto a large cutting board. Peel off foil and use a large knife to cut the marshmallows into cubes. Dredge each piece in confectioners' sugar.
Thanks to Pamela K. Kinney!
3 tablespoons (3 packets) powdered gelatin
2 cups cold water
2 cups sugar
2 egg whites
2 cups confectioners' sugar, sifted, plus more for dusting pan and
marshmallows
Butter, for greasing pan*
Tsp Vanilla*
Directions:
*I found using waxed paper and non-stick spray works better, but that's just me. I also added vanilla to the sugar and gelatin at the absolute last second.
In a medium sized saucepan soak the gelatin in the cold water. After the gelatin has softened, approximately 10 minutes, add the regular sugar and then gently dissolve over low heat, approximately 8 minutes. Remove from the heat and allow to cool to room temperature.
In a mixer, beat the egg whites until stiff peaks and then fold in the sifted confectioners' sugar. While the mixer is on low, slowly pour in the cooled gelatin mixture. Increase the speed and beat until white and thick. The volume should double in size and should form between soft and firm peaks.
Line an 8 by 8-inch baking dish with high sides with foil, grease slightly with butter, and coat with confectioners' sugar. Alternatively, you can use a baking sheet, but the marshmallows will
not be as tall. Pour marshmallow mixture in and top with more sifted confectioners' sugar. Leave out overnight or for at least 3 hours to set. The marshmallow should be light and spongy when set.
Loosen marshmallow from edges of tray and invert onto a large cutting board. Peel off foil and use a large knife to cut the marshmallows into cubes. Dredge each piece in confectioners' sugar.
Thanks to Pamela K. Kinney!
Stuffed French Toast with Strawberries
Ingredients:
8 slices white or wheat bread, cut 1 inch thick
8 ounces cream cheese
6 tablespoons strawberry preserves
1 1/3 cups milk
4 eggs
2 tsp. granulated sugar
2 tsp. vanilla
1 tsp. cinnamon
4 tablespoons powdered sugar
4 cups sliced strawberries
Directions:
Cut each bread slice in half crosswise.
With a sharp knife cut a horizontal slit in each half slice to make a pocket.
In a medium bowl, combine cream cheese and preserves.
Spread1/16 (approximately) of the mixture inside each bread pocket.
Pinch edges of bread together to hold filling. In a shallow bowl whisk together milk, egg, sugar,
vanilla and cinnamon.
Dip filled bread slices in egg mixture to coat.
Cook about 6 minutes or until golden brown, turning once.
Top with strawberries and sprinkle with powdered sugar.
Brunch Ideas: Serve these with scrambled eggs (add some chopped chives for a nice touch), and your choice of breakfast meat.
Thanks to Pamela K. Kinney!
8 slices white or wheat bread, cut 1 inch thick
8 ounces cream cheese
6 tablespoons strawberry preserves
1 1/3 cups milk
4 eggs
2 tsp. granulated sugar
2 tsp. vanilla
1 tsp. cinnamon
4 tablespoons powdered sugar
4 cups sliced strawberries
Directions:
Cut each bread slice in half crosswise.
With a sharp knife cut a horizontal slit in each half slice to make a pocket.
In a medium bowl, combine cream cheese and preserves.
Spread1/16 (approximately) of the mixture inside each bread pocket.
Pinch edges of bread together to hold filling. In a shallow bowl whisk together milk, egg, sugar,
vanilla and cinnamon.
Dip filled bread slices in egg mixture to coat.
Cook about 6 minutes or until golden brown, turning once.
Top with strawberries and sprinkle with powdered sugar.
Brunch Ideas: Serve these with scrambled eggs (add some chopped chives for a nice touch), and your choice of breakfast meat.
Thanks to Pamela K. Kinney!
Chicken Crostina
Ingredients:
6 boneless, skinless chicken breasts
2 cups & 1 Tbsp flour
1 Tbsp salt
1 Tbsp pepper
1 Tbsp Italian seasoning
1 Tbsp roasted garlic, minced
1 cup white wine
1 ½ cups heavy cream
5 Tbsp olive oil
1 lb linguine
1 cup parmesan cheese, grated
1 cup roma tomatoes, cored & diced
2 Tbsp parsley, chopped
Potato Crust
1 ½ cup seasoned breadcrumbs
¼ cup parmesan cheese, grated
¼ cup melted butter
½ tsp garlic powder
¼ cup parsley, chopped
1 small potato, peeled & grated
Salt & pepper to taste
Directions:
MIX all ingredients for Potato Crust in a bowl and set aside.
MIX 1 ½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, or until internal temperature reaches 165° F. Add more oil for each batch as necessary.
PLACE cooked chicken breasts on a baking sheet or dish and top with
potato crust mixture. Transfer baking sheet to a pre-heated broiler until golden brown (1-2 minutes).
COOK pasta according to package directions. Drain and set aside.
HEAT 2 Tbsp oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 Tbsp of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 Tbsp parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.
COAT pasta with sauce, then top with chicken and remaining sauce.
Garnish with chopped parsley. Serves 6.
Thanks to Pamela K. Kinney!
6 boneless, skinless chicken breasts
2 cups & 1 Tbsp flour
1 Tbsp salt
1 Tbsp pepper
1 Tbsp Italian seasoning
1 Tbsp roasted garlic, minced
1 cup white wine
1 ½ cups heavy cream
5 Tbsp olive oil
1 lb linguine
1 cup parmesan cheese, grated
1 cup roma tomatoes, cored & diced
2 Tbsp parsley, chopped
Potato Crust
1 ½ cup seasoned breadcrumbs
¼ cup parmesan cheese, grated
¼ cup melted butter
½ tsp garlic powder
¼ cup parsley, chopped
1 small potato, peeled & grated
Salt & pepper to taste
Directions:
MIX all ingredients for Potato Crust in a bowl and set aside.
MIX 1 ½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, or until internal temperature reaches 165° F. Add more oil for each batch as necessary.
PLACE cooked chicken breasts on a baking sheet or dish and top with
potato crust mixture. Transfer baking sheet to a pre-heated broiler until golden brown (1-2 minutes).
COOK pasta according to package directions. Drain and set aside.
HEAT 2 Tbsp oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 Tbsp of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 Tbsp parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.
COAT pasta with sauce, then top with chicken and remaining sauce.
Garnish with chopped parsley. Serves 6.
Thanks to Pamela K. Kinney!
Burrito Casserole
Preheat over to 350
Sautee onions and green bell peppers in a touch of butter.
When the onions and peppers are tender, add two pounds of ground beef and brown. Drain the meat.
Salt as desired. Add 1 taco seasoning package.
While meat is cooking, layer a large cake pan with flour tortilla shells. Spread refried beans over the shells.Add 1/2 can of Rotel (green chilis and tomatoes), spread over beans.
Cover with shredded cheese (I use 1 package). Spread meat, onion, pepper mixture over the cheese. Add the other 1/2 can of Rotel over the meat mixture. Cover with shredded cheese (that makes 2 packages for me, lol, but you can use less or more as desired). OPTIONAL: Add
black olives to the top of the casserole before cooking the final layer of cheese.
Place in oven for about five-ten minutes, or until cheese melts to desired consistency.
Serve with sour cream if desired.
Thanks to Pamela K. Kinney!
Sautee onions and green bell peppers in a touch of butter.
When the onions and peppers are tender, add two pounds of ground beef and brown. Drain the meat.
Salt as desired. Add 1 taco seasoning package.
While meat is cooking, layer a large cake pan with flour tortilla shells. Spread refried beans over the shells.Add 1/2 can of Rotel (green chilis and tomatoes), spread over beans.
Cover with shredded cheese (I use 1 package). Spread meat, onion, pepper mixture over the cheese. Add the other 1/2 can of Rotel over the meat mixture. Cover with shredded cheese (that makes 2 packages for me, lol, but you can use less or more as desired). OPTIONAL: Add
black olives to the top of the casserole before cooking the final layer of cheese.
Place in oven for about five-ten minutes, or until cheese melts to desired consistency.
Serve with sour cream if desired.
Thanks to Pamela K. Kinney!
Mushroom Pork Chops
from the Kitchen of Laurie Sorensen
Ingredients:
8 Pork Chops (bone in or boneless which ever you prefer)
2 cans Campbell's cream of mushroom soup
Italian flavored bread crumbs
6 eggs
Directions:
Preheat oven to 350 degrees
Whip your eggs in a good sized bowl, wash your pork chops (some people like to use pork steaks, I use sirloin boneless chops), dip each pork chop in the egg, completely coating it...then you cover the egg dipped chop in the italian flavored bread crumbs...you then fry each pork chop 2 minutes on each side, using whatever oil you prefer...You once both sides have been fried for two minutes each, place chops in a deep baking dish, its ok to over lap the chops...You then open the cans of Cream of mushroom soup, pour them into a bowl, add two cans of water....whisk it until blended, then pour the soup mixture over the cops. You do not need to cover the baking dish, in
fact it is better if you don't...back the soup covered chops in the oven for 45 minutes to an hour...depending on thickness of chops...once it is done, remove chops from soup mixture, which will be fairly thickened... use the soup mixture if you like as gravy for your mashed potatoes side dish. Serve hot.
Feeds 8 people (one chop each)
Thanks to Laura!
Ingredients:
8 Pork Chops (bone in or boneless which ever you prefer)
2 cans Campbell's cream of mushroom soup
Italian flavored bread crumbs
6 eggs
Directions:
Preheat oven to 350 degrees
Whip your eggs in a good sized bowl, wash your pork chops (some people like to use pork steaks, I use sirloin boneless chops), dip each pork chop in the egg, completely coating it...then you cover the egg dipped chop in the italian flavored bread crumbs...you then fry each pork chop 2 minutes on each side, using whatever oil you prefer...You once both sides have been fried for two minutes each, place chops in a deep baking dish, its ok to over lap the chops...You then open the cans of Cream of mushroom soup, pour them into a bowl, add two cans of water....whisk it until blended, then pour the soup mixture over the cops. You do not need to cover the baking dish, in
fact it is better if you don't...back the soup covered chops in the oven for 45 minutes to an hour...depending on thickness of chops...once it is done, remove chops from soup mixture, which will be fairly thickened... use the soup mixture if you like as gravy for your mashed potatoes side dish. Serve hot.
Feeds 8 people (one chop each)
Thanks to Laura!
Subscribe to:
Posts (Atom)
