I would love to give credit for this one, it looks delicious.
Baked Cheddar Toast
1 c Heavy Or Whipping Cream
1 c Cheddar Cheese -- Md, Shredded
1/2 t Nutmeg
1/4 t White Pepper
4 ea Eggs -- Lg, Well Beaten
12 ea Bread Slices -- White
In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot
water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm.
Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot.
Friday, August 6, 2010
Aloha Quick Bread
I do not know where this came from as always if you know please tell me and I will be happy to give credit.
Aloha Quick Bread
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1/4 cup milk
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup chopped nuts
1/2 cup crushed pineapple
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in banana, milk, orange peel and extracts.
Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in the coconut, nuts and pineapple. Transfer to a greased 9x5x3-inch loaf pan. Bake at 350 degrees for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Makes 1 loaf.
Aloha Quick Bread
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1/4 cup milk
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup chopped nuts
1/2 cup crushed pineapple
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in banana, milk, orange peel and extracts.
Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in the coconut, nuts and pineapple. Transfer to a greased 9x5x3-inch loaf pan. Bake at 350 degrees for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Makes 1 loaf.
CHEDDAR CORN MUFFINS
CHEDDAR CORN MUFFINS
14 3/4 oz. can cream style corn
2 boxes jiffy corn muffin mixture
2 eggs
1/2 cup milk
1/2 cup chopped onions
1 1/2 cups shredded cheddar cheese (mild)
Stir together all ingredients until just moistened. Fill greased muffin pan 2/3 full. Bake at 400 for 20-25 minutes or until golden brown. Remove from pan immediately. Serve warm. These can be frozen, warmed as needed.
14 3/4 oz. can cream style corn
2 boxes jiffy corn muffin mixture
2 eggs
1/2 cup milk
1/2 cup chopped onions
1 1/2 cups shredded cheddar cheese (mild)
Stir together all ingredients until just moistened. Fill greased muffin pan 2/3 full. Bake at 400 for 20-25 minutes or until golden brown. Remove from pan immediately. Serve warm. These can be frozen, warmed as needed.
Cranberry Pistachio Biscotti
This is from Peg in the all simple recipes group on yahoo, again great group, join if you can.
Cranberry Pistachio Biscotti
The red and green make a festive holiday cookie. If desired, dip one end or one side of the biscotti in melted chocolate (white or dark) and place on waxed paper to harden the chocolate. Package some of the cookies in colorful gift bags for a homemade gift.
Ingredients:
1/4 cup light olive oil
2/3 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
1 large egg
1/4 cup egg substitute
1 3/4 cups all purpose flour
1/4 teaspoon salt (if pistachios are unsalted)
1 teaspoon baking powder
1 cup dried cranberries
1 cup pistachio nuts
Preparation:
1. Preheat oven to 300°F. Line cookie sheets with parchment paper.
2. In a large bowl, mix oil and sugar together until well blended. Mix in the vanilla and almond extracts, then beat in the egg and egg substitute. Combine flour, salt, and baking powder; gradually stir dry ingredients into egg mixture. Stir in cranberries and pistachios by hand.
3. Divide dough in half. Form two logs (12 x3 inches) with a slightly curved top on the prepared cookie sheet. If dough is sticky, wet hands with cool water to handle dough more easily.
4. Bake for 35 minutes in oven or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275°F.
5. Cut logs on diagonal into 3/4-inches thick slices. Lay on sides on parchment covered cookie sheet. Bake about 8-10 minutes, or until dry; cool.
Yield: Makes at least 3 dozen
Cranberry Pistachio Biscotti
The red and green make a festive holiday cookie. If desired, dip one end or one side of the biscotti in melted chocolate (white or dark) and place on waxed paper to harden the chocolate. Package some of the cookies in colorful gift bags for a homemade gift.
Ingredients:
1/4 cup light olive oil
2/3 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
1 large egg
1/4 cup egg substitute
1 3/4 cups all purpose flour
1/4 teaspoon salt (if pistachios are unsalted)
1 teaspoon baking powder
1 cup dried cranberries
1 cup pistachio nuts
Preparation:
1. Preheat oven to 300°F. Line cookie sheets with parchment paper.
2. In a large bowl, mix oil and sugar together until well blended. Mix in the vanilla and almond extracts, then beat in the egg and egg substitute. Combine flour, salt, and baking powder; gradually stir dry ingredients into egg mixture. Stir in cranberries and pistachios by hand.
3. Divide dough in half. Form two logs (12 x3 inches) with a slightly curved top on the prepared cookie sheet. If dough is sticky, wet hands with cool water to handle dough more easily.
4. Bake for 35 minutes in oven or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275°F.
5. Cut logs on diagonal into 3/4-inches thick slices. Lay on sides on parchment covered cookie sheet. Bake about 8-10 minutes, or until dry; cool.
Yield: Makes at least 3 dozen
Holiday french toast
I make this for almost every holiday, and it taste very good. Just pull it out of the fridge and let it cook while the kids open gifts or hunt eggs, no fuss.
Holiday French Toast
1 cup brown sugar
2 TBSP dark corn syrup
1 stick butter
1 loaf bread
5 eggs
1 1/2 cup milk
2 tsp vanilla
1 TBSP cinnamon
1/2 tsp nutmeg
Melt butter in a small saucepan over med heat, add brown sugar and corn syrup, stir until dissolved. Pour sugar mixture into the bottom of a greased 9x13 pan. Fold each slice of bread into thirds, and place into the pan. Squeeze them in but not to tight. Mix the the remaining ingredients beating the eggs well. Pour on top of the bread making sure to wet each slice.Cover with foil and place i the fridge overnight. In the morning place in a cold oven and bake 350 degrees for about 45 minutes.
Holiday French Toast
1 cup brown sugar
2 TBSP dark corn syrup
1 stick butter
1 loaf bread
5 eggs
1 1/2 cup milk
2 tsp vanilla
1 TBSP cinnamon
1/2 tsp nutmeg
Melt butter in a small saucepan over med heat, add brown sugar and corn syrup, stir until dissolved. Pour sugar mixture into the bottom of a greased 9x13 pan. Fold each slice of bread into thirds, and place into the pan. Squeeze them in but not to tight. Mix the the remaining ingredients beating the eggs well. Pour on top of the bread making sure to wet each slice.Cover with foil and place i the fridge overnight. In the morning place in a cold oven and bake 350 degrees for about 45 minutes.
Monday, August 2, 2010
Nutella Lava Cookies
This came from a yahoo group called Cookie_Recipes, but I m not sure who sent it. Looks good though.
Nutella Lava Cookies
2 ounces chopped hazelnuts, plus about 1 tablespoon unsalted butter
3 tablespoons unsalted butter, divided use
1 cup semi-sweet chocolate chips (Guittard)
1 large egg
1/3 cup granulated sugar
1/2 teaspoon a little less than 2 ml salt
1 teaspoon vanilla extract
1/2 cup lightly spooned and leveled flour
1/4 teaspoon baking powder
8 teaspoons nutella
Melt butter in a large skillet set over medium heat. Add chopped hazelnuts and sauté, stirring often, for 4-5 minutes or until aromatic. Remove nuts from skillet and lay on a piece of foil to cool and crisp.
Melt 3 tablespoons of butter in a small saucepan set over medium heat. Reduce heat to low and stir in chocolate chips. Stir until melted; remove from heat and let cool slightly.
Beat the egg, sugar, salt and vanilla in a medium bowl for about 2 minutes using high speed of an electric hand-held mixer. Beat in the melted chocolate mixture.
Thoroughly stir together the flour and baking powder, then stir flour mixture into chocolate mixture and nuts. Cover bowl with plastic wrap and chill for an hour or more.
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper. Working one at a time, scoop up generous heaping tablespoons of dough and shape into a mounds a little larger than a golf ball. Press a hole into the mound and stuff it with a teaspoon of chilled Nutella. Seal the whole with some more dough.
Place dough balls about 3 inches apart on lined baking sheet. Bake cookies one sheet at a time for exactly 12 minutes. Cool 3 to 5 minutes.
Nutella Lava Cookies
2 ounces chopped hazelnuts, plus about 1 tablespoon unsalted butter
3 tablespoons unsalted butter, divided use
1 cup semi-sweet chocolate chips (Guittard)
1 large egg
1/3 cup granulated sugar
1/2 teaspoon a little less than 2 ml salt
1 teaspoon vanilla extract
1/2 cup lightly spooned and leveled flour
1/4 teaspoon baking powder
8 teaspoons nutella
Melt butter in a large skillet set over medium heat. Add chopped hazelnuts and sauté, stirring often, for 4-5 minutes or until aromatic. Remove nuts from skillet and lay on a piece of foil to cool and crisp.
Melt 3 tablespoons of butter in a small saucepan set over medium heat. Reduce heat to low and stir in chocolate chips. Stir until melted; remove from heat and let cool slightly.
Beat the egg, sugar, salt and vanilla in a medium bowl for about 2 minutes using high speed of an electric hand-held mixer. Beat in the melted chocolate mixture.
Thoroughly stir together the flour and baking powder, then stir flour mixture into chocolate mixture and nuts. Cover bowl with plastic wrap and chill for an hour or more.
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper. Working one at a time, scoop up generous heaping tablespoons of dough and shape into a mounds a little larger than a golf ball. Press a hole into the mound and stuff it with a teaspoon of chilled Nutella. Seal the whole with some more dough.
Place dough balls about 3 inches apart on lined baking sheet. Bake cookies one sheet at a time for exactly 12 minutes. Cool 3 to 5 minutes.
Cindy's Turkey Salad
Wish I knew where this came from, it looks great. The comments were the senders-
Cindy's Turkey Salad
Servings: 12
"Great for leftover Thanksgiving turkey! I threw it together and decided to write down the measurements. Everyone loved it! For a kick add more jalapeno pepper!"
Ingredients:
5 cups cooked turkey meat, chopped
1 cup finely chopped celery
1 fresh jalapeno pepper, diced
3 tablespoons sweet pickle relish 1 cup mayonnaise
1 tablespoon dried cilantro
2 teaspoons salt
2 teaspoons pepper
Directions:
In a bowl, mix the turkey meat, celery, jalapeno, relish, and mayonnaise. Season with cilantro, salt, and pepper. Chill in the refrigerator until serving.
Cindy's Turkey Salad
Servings: 12
"Great for leftover Thanksgiving turkey! I threw it together and decided to write down the measurements. Everyone loved it! For a kick add more jalapeno pepper!"
Ingredients:
5 cups cooked turkey meat, chopped
1 cup finely chopped celery
1 fresh jalapeno pepper, diced
3 tablespoons sweet pickle relish 1 cup mayonnaise
1 tablespoon dried cilantro
2 teaspoons salt
2 teaspoons pepper
Directions:
In a bowl, mix the turkey meat, celery, jalapeno, relish, and mayonnaise. Season with cilantro, salt, and pepper. Chill in the refrigerator until serving.
Edible Spiders
Edible Spiders
1 cup semisweet chocolate chips
1 teaspoon butter
24 large marshmallows
1 (6 ounce) package chow mein noodles
1 (12 ounce) package mini candy-coated chocolate pieces
In a microwave-safe bowl, combine chocolate chips and butter. Microwave until melted. Stir occasionally until chocolate is smooth. Pour chocolate into a sealing plastic bag and set aside. Line a cookie sheet with wax paper. Stick 4 chow mien noodles into each side of marshmallow for legs, and arrange on wax paper. Using scissors, cut one corner off the bag of melted chocolate. Drizzle over the marshmallow spiders. Attach 2 candies to each marshmallow for eyes. Chill until chocolate hardens.
Thanks to
Darla Landau
who sent this recipe to the yahoo group
{Holiday_Express}
1 cup semisweet chocolate chips
1 teaspoon butter
24 large marshmallows
1 (6 ounce) package chow mein noodles
1 (12 ounce) package mini candy-coated chocolate pieces
In a microwave-safe bowl, combine chocolate chips and butter. Microwave until melted. Stir occasionally until chocolate is smooth. Pour chocolate into a sealing plastic bag and set aside. Line a cookie sheet with wax paper. Stick 4 chow mien noodles into each side of marshmallow for legs, and arrange on wax paper. Using scissors, cut one corner off the bag of melted chocolate. Drizzle over the marshmallow spiders. Attach 2 candies to each marshmallow for eyes. Chill until chocolate hardens.
Thanks to
Darla Landau
who sent this recipe to the yahoo group
{Holiday_Express}
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