BAKED BUTTERNUT SQUASH
2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
1/3 cup grated Parmesan cheese
In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
Transfer to an ungreased shallow 2-qt. baking dish.
Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.
Wednesday, December 28, 2011
Spaghetti with garlic-roasted squash
Spaghetti with garlic-roasted squash
Ingredients
16oz spaghetti
1 lb butternut squash, peeled, cut into 1cm/½in cubes
4 tbsp olive oil, plus extra for drizzling
4 garlic clove, crushed
12 sprigs fresh thyme
salt and freshly ground black pepper
Method
1. Preheat the oven to 400F.
2. Cook the pasta according to packet instructions. Drain and set aside to keep warm.
3. Meanwhile, place the squash pieces into a bowl with the olive oil, crushed garlic and six of the thyme sprigs and season with salt and freshly ground black pepper. Mix well to coat the squash, then place the mixture onto a non-stick baking sheet.
4. Transfer the baking sheet to the oven and roast for 8-10 minutes, or until the squash is tender. Remove the sprigs of thyme and discard.
5. To serve, stir the roasted squash into the pasta. Place the pasta into a serving bowl, drizzle over a little olive oil and garnish with a sprig of thyme.
Ingredients
16oz spaghetti
1 lb butternut squash, peeled, cut into 1cm/½in cubes
4 tbsp olive oil, plus extra for drizzling
4 garlic clove, crushed
12 sprigs fresh thyme
salt and freshly ground black pepper
Method
1. Preheat the oven to 400F.
2. Cook the pasta according to packet instructions. Drain and set aside to keep warm.
3. Meanwhile, place the squash pieces into a bowl with the olive oil, crushed garlic and six of the thyme sprigs and season with salt and freshly ground black pepper. Mix well to coat the squash, then place the mixture onto a non-stick baking sheet.
4. Transfer the baking sheet to the oven and roast for 8-10 minutes, or until the squash is tender. Remove the sprigs of thyme and discard.
5. To serve, stir the roasted squash into the pasta. Place the pasta into a serving bowl, drizzle over a little olive oil and garnish with a sprig of thyme.
Tuesday, December 27, 2011
Throwdown's Chocolate-Coconut Bread Pudding with Passion Fruit Sauce
Throwdown's Chocolate-Coconut Bread Pudding with Passion Fruit Sauce
Recipe courtesy Bobby Flay
9 servings
Ganache:
6 ounces bittersweet chocolate, finely chopped
1 1/4 cups heavy cream
Bread Pudding:
17 ounces brioche (crust removed), cut into 1 1/2-inch dice
3 tablespoons unsalted butter, melted
3 cup heavy cream
2 cups unsweetened coconut milk
1 1/4 cups pure cane sugar
1/2 vanilla bean, split and seeds scraped
6 ounces bittersweet chocolate (Valhrona Manjari 64 percent), finely chopped
4 whole large eggs
2 large egg yolks
Chocolate Ganache
1 cup desiccated coconut
Passion Fruit Sauce:
3/4 cup passion fruit juice
1/4 cup granulated sugar
1/4 cup freshly squeezed orange juice
2 tablespoons white rum
For the Anglaise:
1/2 vanilla bean
3/4 cup whole milk
1/2 cup coconut milk
4 large egg yolks
1/4 cup sugar
For the Ganache:
In a small bowl place the chocolate. In a small saucepan over medium-high heat bring the cream to a simmer and then pour over the chocolate. Let the chocolate mixture sit for 30 seconds and then whisk until smooth, keep warm.
For the Bread Pudding:
Preheat oven to 325 degrees F.
Line a large baking sheet with parchment and add the diced brioche. Drizzle with the melted butter and toss to coat. Bake in the oven and lightly golden brown. Removing and tossing several times. This should be repeated for about 12 minutes. Once the bread has evenly browned, remove and let cool slightly.
Meanwhile in a medium saucepan over high heat, combine the cream, coconut milk, sugar and vanilla bean and seeds in a medium saucepan and bring to a simmer and whisk until the sugar has dissolved. Add the chopped bittersweet chocolate and whisk until melted. Strain the mixture into a medium size bowl.
In a separate medium bowl whisk together the eggs and yolks and slowly add the warm chocolate mixture, whisking as you add.
Place half of the brioche cubes in a single layer in the bottom of a 9 by 13-inch baking dish. Pour 1/2 of the custard mixture over the bread and half of the ganache. Sprinkle with half of the coconut.
Press down on the bread, allowing the liquid to soak in. Place the remaining bread cubes over the top, add the remaining custard and ganache and again, press down to completely submerge the bread.
Top with the remaining coconut, cover and let sit for at least 30 minutes before baking. While the bread is sitting continue to check and press down on the bread so that it is completely submerged with the custard mixture.
Preheat the oven to 325 degrees F.
Uncover the bread pudding, and place the baking dish in a larger roasting pan. Fill the outer roasting pan with warm water until it comes halfway up the sides of the baking dish. Place the roasting pan in the oven and bake until the sides are slightly puffy and the center is slightly set (but still jiggles a bit).
For the Passion Fruit Sauce:
Into a small saucepan cut the passion fruit in half and scoop out centers (including the seeds). Add the sugar, orange juice and rum and let cook over high heat until sugar has dissolved and sauce has thickened, about 5 to 7 minutes. Transfer to a small bowl and chill in the refrigerator.
For the anglaise:
Split vanilla bean. In a small heavy saucepan bring milks and vanilla bean half just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into milk and reserve pod for another use. In a bowl whisk together yolks and sugar.
Add milk in a stream, whisking, and transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened slightly and an instant-read thermometer registers 170 degrees F. Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, until cold. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.
Remove the pan to a baking rack and let sit for 15 minutes. Spoon some of the coconut anglaise into a bowl and drizzle with the passion fruit sauce. Top with a large scoop of the bread pudding and serve.
Recipe courtesy Bobby Flay
9 servings
Ganache:
6 ounces bittersweet chocolate, finely chopped
1 1/4 cups heavy cream
Bread Pudding:
17 ounces brioche (crust removed), cut into 1 1/2-inch dice
3 tablespoons unsalted butter, melted
3 cup heavy cream
2 cups unsweetened coconut milk
1 1/4 cups pure cane sugar
1/2 vanilla bean, split and seeds scraped
6 ounces bittersweet chocolate (Valhrona Manjari 64 percent), finely chopped
4 whole large eggs
2 large egg yolks
Chocolate Ganache
1 cup desiccated coconut
Passion Fruit Sauce:
3/4 cup passion fruit juice
1/4 cup granulated sugar
1/4 cup freshly squeezed orange juice
2 tablespoons white rum
For the Anglaise:
1/2 vanilla bean
3/4 cup whole milk
1/2 cup coconut milk
4 large egg yolks
1/4 cup sugar
For the Ganache:
In a small bowl place the chocolate. In a small saucepan over medium-high heat bring the cream to a simmer and then pour over the chocolate. Let the chocolate mixture sit for 30 seconds and then whisk until smooth, keep warm.
For the Bread Pudding:
Preheat oven to 325 degrees F.
Line a large baking sheet with parchment and add the diced brioche. Drizzle with the melted butter and toss to coat. Bake in the oven and lightly golden brown. Removing and tossing several times. This should be repeated for about 12 minutes. Once the bread has evenly browned, remove and let cool slightly.
Meanwhile in a medium saucepan over high heat, combine the cream, coconut milk, sugar and vanilla bean and seeds in a medium saucepan and bring to a simmer and whisk until the sugar has dissolved. Add the chopped bittersweet chocolate and whisk until melted. Strain the mixture into a medium size bowl.
In a separate medium bowl whisk together the eggs and yolks and slowly add the warm chocolate mixture, whisking as you add.
Place half of the brioche cubes in a single layer in the bottom of a 9 by 13-inch baking dish. Pour 1/2 of the custard mixture over the bread and half of the ganache. Sprinkle with half of the coconut.
Press down on the bread, allowing the liquid to soak in. Place the remaining bread cubes over the top, add the remaining custard and ganache and again, press down to completely submerge the bread.
Top with the remaining coconut, cover and let sit for at least 30 minutes before baking. While the bread is sitting continue to check and press down on the bread so that it is completely submerged with the custard mixture.
Preheat the oven to 325 degrees F.
Uncover the bread pudding, and place the baking dish in a larger roasting pan. Fill the outer roasting pan with warm water until it comes halfway up the sides of the baking dish. Place the roasting pan in the oven and bake until the sides are slightly puffy and the center is slightly set (but still jiggles a bit).
For the Passion Fruit Sauce:
Into a small saucepan cut the passion fruit in half and scoop out centers (including the seeds). Add the sugar, orange juice and rum and let cook over high heat until sugar has dissolved and sauce has thickened, about 5 to 7 minutes. Transfer to a small bowl and chill in the refrigerator.
For the anglaise:
Split vanilla bean. In a small heavy saucepan bring milks and vanilla bean half just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into milk and reserve pod for another use. In a bowl whisk together yolks and sugar.
Add milk in a stream, whisking, and transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened slightly and an instant-read thermometer registers 170 degrees F. Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, until cold. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.
Remove the pan to a baking rack and let sit for 15 minutes. Spoon some of the coconut anglaise into a bowl and drizzle with the passion fruit sauce. Top with a large scoop of the bread pudding and serve.
Monday, December 26, 2011
Cheddar Cheese Soup
Cheddar Cheese Soup
from Le Cellier Steakhouse, Epcot
1/2 lb bacon cut into 1/2 in. pieces
3 celery ribs cut into 1/4 in pieces
3 cups milk
1 medium red onion cut into 1/4 in. pieces
2 tbsp butter
3 cups water or chicken broth
3 dashes tabasco
1 cup flour
1/2 cup beer
3/4 lb grated white cheddar cheese
salt and pepper
In a soup pot start to brown the onion over medium heat. When the bacon is starting to get crisp, add the onions, celery and butter. Cook until the onion is translucent.
Add the flour and incorporate with the butter. Cook for 4 minutes-constantly stirring.
Add the water/broth and whisk. Make sure there are no lumps. Bring to a boil then reduce to a simmer and cook for 15 minutes, stir every couple of minutes.
Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk. After the last 15 minutes, turn off the heat and stir in the cheese then the beer.
Add the tabasco and season with salt and pepper. If the soup is too thick you can thin it out with some milk.
Serve with your favorite bread and top with some chopped scallions or chives.
from Le Cellier Steakhouse, Epcot
1/2 lb bacon cut into 1/2 in. pieces
3 celery ribs cut into 1/4 in pieces
3 cups milk
1 medium red onion cut into 1/4 in. pieces
2 tbsp butter
3 cups water or chicken broth
3 dashes tabasco
1 cup flour
1/2 cup beer
3/4 lb grated white cheddar cheese
salt and pepper
In a soup pot start to brown the onion over medium heat. When the bacon is starting to get crisp, add the onions, celery and butter. Cook until the onion is translucent.
Add the flour and incorporate with the butter. Cook for 4 minutes-constantly stirring.
Add the water/broth and whisk. Make sure there are no lumps. Bring to a boil then reduce to a simmer and cook for 15 minutes, stir every couple of minutes.
Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk. After the last 15 minutes, turn off the heat and stir in the cheese then the beer.
Add the tabasco and season with salt and pepper. If the soup is too thick you can thin it out with some milk.
Serve with your favorite bread and top with some chopped scallions or chives.
Friday, December 23, 2011
WINTER SQUASH, ONION AND GARLIC SOUP
4 cups leftover roasted winter squash with red onions and garlic (see previous recipe)
4 cups milk
1 teaspoon pumpkin pie spice
Pinch of cumin
Salt to taste
Mash leftover squash mixture with potato masher. Mix with milk and spices. Simmer 20 minutes. Taste, add salt as necessary. Serve immediately.
Makes 6 1-cup servings.
4 cups leftover roasted winter squash with red onions and garlic (see previous recipe)
4 cups milk
1 teaspoon pumpkin pie spice
Pinch of cumin
Salt to taste
Mash leftover squash mixture with potato masher. Mix with milk and spices. Simmer 20 minutes. Taste, add salt as necessary. Serve immediately.
Makes 6 1-cup servings.
Tuesday, December 20, 2011
Hershey's Rich Cocoa Box Fudge
Hershey's Rich Cocoa Box Fudge
3 c. granulated sugar
2/3 c Hershey's cocoa
1/8 tsp. salt
1-1/2 c. milk
1/4 c. (half stick), butter or margarine
1 tsp. vanilla
1 c. chopped nuts, optional
Butter an 8 or 9 inch square pan and set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in milk. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil. Boil without stirring until mixture reaches 234 degrees on a candy thermometer, or until it reaches the "soft ball stage". Remove from heat. Add butter and vanilla, but do not stir.
Cool at room temperature until mixture is luke warm, (about 110. Beat with a wooden spoon until mixture begins to thicken and begins to lose some of its gloss. Quickly spread into prepared pan and cool completely before cutting.
3 c. granulated sugar
2/3 c Hershey's cocoa
1/8 tsp. salt
1-1/2 c. milk
1/4 c. (half stick), butter or margarine
1 tsp. vanilla
1 c. chopped nuts, optional
Butter an 8 or 9 inch square pan and set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in milk. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil. Boil without stirring until mixture reaches 234 degrees on a candy thermometer, or until it reaches the "soft ball stage". Remove from heat. Add butter and vanilla, but do not stir.
Cool at room temperature until mixture is luke warm, (about 110. Beat with a wooden spoon until mixture begins to thicken and begins to lose some of its gloss. Quickly spread into prepared pan and cool completely before cutting.
Monday, December 19, 2011
Scottish Shortbread
Scottish Shortbread
1/2 pound unsalted butter (2 sticks or 1 cup)
1/2 cup brown sugar
2 cups flour
1/4 to 1/2 teaspoon vanilla
pinch salt
Preparation:
Mix well, roll out to about 1/4-inch thick and cut into shapes. Or, roll into small balls then roll in finely chopped nuts or sugar; place on cookie lightly greased cookie sheets and flatten with the bottom of a glass. Bake at 300° F. for approximately 20 to 25 minutes.
Icing: Blend 2 cups sifted powdered sugar with 1/2 teaspoon vanilla and about 1 1/2 to 2 tablespoons milk or half and half. Stir until smooth and add more milk or half-and-half if necessary. If color is desired, spoon portions of icing into small bowls and stir drops of food coloring in until desired colors are achieved.
1/2 pound unsalted butter (2 sticks or 1 cup)
1/2 cup brown sugar
2 cups flour
1/4 to 1/2 teaspoon vanilla
pinch salt
Preparation:
Mix well, roll out to about 1/4-inch thick and cut into shapes. Or, roll into small balls then roll in finely chopped nuts or sugar; place on cookie lightly greased cookie sheets and flatten with the bottom of a glass. Bake at 300° F. for approximately 20 to 25 minutes.
Icing: Blend 2 cups sifted powdered sugar with 1/2 teaspoon vanilla and about 1 1/2 to 2 tablespoons milk or half and half. Stir until smooth and add more milk or half-and-half if necessary. If color is desired, spoon portions of icing into small bowls and stir drops of food coloring in until desired colors are achieved.
Saturday, December 17, 2011
Christmas Eggnog Jell-O Salad
Christmas Eggnog Jell-O Salad
20 oz. unsweetened crushed pineapple
6 oz. raspberry Jell-O
3 c. boiling water
14 oz. orange-cranberry relish
1 1/2 c. dairy eggnog
3 T. lime juice
2 env. unflavored gelatin
3/4 c. diced celery
Drain pineapple and reserve juice. Dissolve raspberry Jell-O in boiling water; stir in relish. Pour into 8" mold. Chill until partially set. Soften gelatin in reserved pineapple juice. Heat until gelatin is dissolved. Add eggnog and lime juice. Chill until mixture reaches consistency of unbeaten egg whites. Fold in pineapple and celery. Pour over raspberry layer. Chill until set. Serves 14.
20 oz. unsweetened crushed pineapple
6 oz. raspberry Jell-O
3 c. boiling water
14 oz. orange-cranberry relish
1 1/2 c. dairy eggnog
3 T. lime juice
2 env. unflavored gelatin
3/4 c. diced celery
Drain pineapple and reserve juice. Dissolve raspberry Jell-O in boiling water; stir in relish. Pour into 8" mold. Chill until partially set. Soften gelatin in reserved pineapple juice. Heat until gelatin is dissolved. Add eggnog and lime juice. Chill until mixture reaches consistency of unbeaten egg whites. Fold in pineapple and celery. Pour over raspberry layer. Chill until set. Serves 14.
Savory Bread Pudding
Savory Bread Pudding
Yield At least 6 servings
2 tablespoons butter or olive oil, plus more for greasing the pan
6 cups dense white bread, cut or torn into 1-inch chunks
2 cups milk
Salt and fresh black pepper
2 ounces grated Parmesan
4 ounces freshly grated semisoft cheese, like Emmenthal
1 cup sliced shiitake mushroom caps
Butter or oil an 8-inch souffle or baking dish, and put bread in it. Combine everything but shiitakes, and pour over bread. Submerge bread with a weighted plate, and turn oven to 350 degrees. Heat 2 tablespoons butter or oil in a saute pan, add shiitakes and saute until tender, about 10 minutes.
Remove plate, and stir in mushrooms. Bake until pudding is just set, 35 to 45 minutes.
Source: The New York Times
Yield At least 6 servings
2 tablespoons butter or olive oil, plus more for greasing the pan
6 cups dense white bread, cut or torn into 1-inch chunks
2 cups milk
Salt and fresh black pepper
2 ounces grated Parmesan
4 ounces freshly grated semisoft cheese, like Emmenthal
1 cup sliced shiitake mushroom caps
Butter or oil an 8-inch souffle or baking dish, and put bread in it. Combine everything but shiitakes, and pour over bread. Submerge bread with a weighted plate, and turn oven to 350 degrees. Heat 2 tablespoons butter or oil in a saute pan, add shiitakes and saute until tender, about 10 minutes.
Remove plate, and stir in mushrooms. Bake until pudding is just set, 35 to 45 minutes.
Source: The New York Times
Eggnog Cinnamon Swirl Bread
Eggnog Cinnamon Swirl Bread
Cinnamon Swirl:
1/4 cup granulated sugar
1/4 cup toffee bits (not chocolate covered)
1/4 cup chopped pecans
3 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Bread:
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup eggnog
1/4 cup vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
Heat oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan. In a small bowl, combine cinnamon swirl ingredients; mix well. Set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.
In a medium bowl, combine eggnog, oil, eggs and vanilla extract; beat with a fork to combine. Stir eggnog mixture into dry ingredients, stirring just until smooth. Pour half the batter into prepared loaf pan. Spoon half of cinnamon swirl mixture over batter; cut through with a knife to swirl. Top with remaining batter. Spoon on remaining cinnamon swirl mixture; swirl with a knife.
Bake for 60 to 65 minutes or until a wooden pick inserted in center tests clean. Cool for 10 minutes in pan before removing to a wire rack.
Makes 1 loaf. Enjoy.
Cinnamon Swirl:
1/4 cup granulated sugar
1/4 cup toffee bits (not chocolate covered)
1/4 cup chopped pecans
3 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Bread:
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup eggnog
1/4 cup vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
Heat oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan. In a small bowl, combine cinnamon swirl ingredients; mix well. Set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.
In a medium bowl, combine eggnog, oil, eggs and vanilla extract; beat with a fork to combine. Stir eggnog mixture into dry ingredients, stirring just until smooth. Pour half the batter into prepared loaf pan. Spoon half of cinnamon swirl mixture over batter; cut through with a knife to swirl. Top with remaining batter. Spoon on remaining cinnamon swirl mixture; swirl with a knife.
Bake for 60 to 65 minutes or until a wooden pick inserted in center tests clean. Cool for 10 minutes in pan before removing to a wire rack.
Makes 1 loaf. Enjoy.
Christmas Tree Bread
Christmas Tree Bread
2/3 cup milk
1/2 cup granulated sugar
1 large egg, yolk and white separated
3/4 cup (4 ounces) diced dried fruit mix
2 1/2 cups all-purpose flour
1 tablespoon
baking powder
1 1/2 teaspoons pumpkin pie spice (or 3/4 teaspoon
ground cinnamon and 3/4 teaspoon ground cloves)
1/2 teaspoon salt
1/2 cup (1 stick) cold, unsalted butter, cut to small pieces
Granulated sugar
Check to see that one rack is in bottom third of oven and heat oven to 425 degrees F.
Measure milk in a 2-cup measure. Add sugar and egg yolk, stirring to mix well. Stir in dried fruit. Let stand until ready to use.
Put flour, baking powder, spice and salt into a large bowl; stir to mix well. Add butter and cut in with pastry blender or rub in with fingers, until mixture looks like fine granules. Stir milk mixture and pour over flour mixture.
Stir with a fork until a soft dough forms. Turn out dough onto a lightly floured surface and knead 10 times. (If very sticky, let stand 3 or 4 minutes or add a little more flour.) Cut off about one-fourth of the dough. Put remaining dough on an ungreased cookie sheet at least 16 inches long.
Using both rolling pin and fingers, pat and roll dough into a flat triangle about 12 inches long and 9 inches wide across the bottom. With scissors, make about ten diagonal cuts down each long side of the triangle, cutting to within about 1 inch of the center.
Shape a small piece of reserved dough into a trunk at bottom of tree and remaining dough into a "pot." Dough may now be covered with plastic wrap and refrigerated for a couple of hours or frozen for up to 2 weeks.
Bake tree 10 minutes.
Beat egg white with a fork until broken up. Brush over hot bread, then sprinkle with sugar.
Bake 5 to 8 minutes longer, until light brown. With two spatulas, carefully transfer tree to a wire rack. If possible, cool at least 2 hours before serving.
Let guests break off small pieces.
Yield, 10 to 12 servings. Enjoy.
2/3 cup milk
1/2 cup granulated sugar
1 large egg, yolk and white separated
3/4 cup (4 ounces) diced dried fruit mix
2 1/2 cups all-purpose flour
1 tablespoon
baking powder
1 1/2 teaspoons pumpkin pie spice (or 3/4 teaspoon
ground cinnamon and 3/4 teaspoon ground cloves)
1/2 teaspoon salt
1/2 cup (1 stick) cold, unsalted butter, cut to small pieces
Granulated sugar
Check to see that one rack is in bottom third of oven and heat oven to 425 degrees F.
Measure milk in a 2-cup measure. Add sugar and egg yolk, stirring to mix well. Stir in dried fruit. Let stand until ready to use.
Put flour, baking powder, spice and salt into a large bowl; stir to mix well. Add butter and cut in with pastry blender or rub in with fingers, until mixture looks like fine granules. Stir milk mixture and pour over flour mixture.
Stir with a fork until a soft dough forms. Turn out dough onto a lightly floured surface and knead 10 times. (If very sticky, let stand 3 or 4 minutes or add a little more flour.) Cut off about one-fourth of the dough. Put remaining dough on an ungreased cookie sheet at least 16 inches long.
Using both rolling pin and fingers, pat and roll dough into a flat triangle about 12 inches long and 9 inches wide across the bottom. With scissors, make about ten diagonal cuts down each long side of the triangle, cutting to within about 1 inch of the center.
Shape a small piece of reserved dough into a trunk at bottom of tree and remaining dough into a "pot." Dough may now be covered with plastic wrap and refrigerated for a couple of hours or frozen for up to 2 weeks.
Bake tree 10 minutes.
Beat egg white with a fork until broken up. Brush over hot bread, then sprinkle with sugar.
Bake 5 to 8 minutes longer, until light brown. With two spatulas, carefully transfer tree to a wire rack. If possible, cool at least 2 hours before serving.
Let guests break off small pieces.
Yield, 10 to 12 servings. Enjoy.
Christmas Morning Almond Pound Cake
Christmas Morning Almond Pound Cake
2/3 cup butter, softened
8 oz. almond paste
1 tsp. almond extract
1 tsp. vanilla extract
1 1/4 cup sugar
4 eggs
1 tsp. baking powder
1/4 cup sour cream
2 1/2 cup all-purpose flour
3/4 cup milk
Garnish: powdered sugar, whipped cream and maraschino cherries with stems
In a bowl, blend together butter, almond paste and extracts until smooth. Slowly add sugar and beat again. Add eggs, one at a time, beating after each addition. Add baking powder to sour cream; beat together and add to above mixture. Slowly add flour alternately with milk until you have a nice smooth batter.
Pour into a greased and floured 12-cup Bundt pan. Bake at 325 degrees for 50 to 55 minuted or until the top is golden brown and it springs back when touched.
Turn off oven and open oven door. Let sit about 30 minutes and then remove to counter on rack or cutting board.
When cool, remove to a serving dish. Garnish wih powdered sugar, dollop of whipped cream and maraschino cherries.
Serve while the presents are being opened on Christmas Morning and Enjoy!
Submitted by Jennifer
2/3 cup butter, softened
8 oz. almond paste
1 tsp. almond extract
1 tsp. vanilla extract
1 1/4 cup sugar
4 eggs
1 tsp. baking powder
1/4 cup sour cream
2 1/2 cup all-purpose flour
3/4 cup milk
Garnish: powdered sugar, whipped cream and maraschino cherries with stems
In a bowl, blend together butter, almond paste and extracts until smooth. Slowly add sugar and beat again. Add eggs, one at a time, beating after each addition. Add baking powder to sour cream; beat together and add to above mixture. Slowly add flour alternately with milk until you have a nice smooth batter.
Pour into a greased and floured 12-cup Bundt pan. Bake at 325 degrees for 50 to 55 minuted or until the top is golden brown and it springs back when touched.
Turn off oven and open oven door. Let sit about 30 minutes and then remove to counter on rack or cutting board.
When cool, remove to a serving dish. Garnish wih powdered sugar, dollop of whipped cream and maraschino cherries.
Serve while the presents are being opened on Christmas Morning and Enjoy!
Submitted by Jennifer
Friday, December 16, 2011
Gift of Magic Bread
Gift of Magic Bread
1/2 cup margarine, softened
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
pinch of salt
1 cup mashed bananas
1 cup mandarin orange sections
6 oz. pkg. chocolate chips
1 cup shredded coconut
2/3 cup sliced almonds or walnuts
Heat oven to 350. Cream butter with sugar, add eggs and vanilla. Beat until fluffy. Sift flour with baking soda and salt. Add alternately with mashed bananas. Stir in oranges, chocolate chips, coconut and 1/2 cup nuts. Pour into 2 greased small loaf pans ( I used two 8x3-3/4x2-3/ 8-inch disposable aluminum loaf pans). Sprinkle remaining nuts on top. Bake 1 to 1-1/4 hours. When cool sprinkle with powdered sugar.
You can also make 5 mini loaves and bake for 40 minutes.
Recipe Source: Creative Cooking Corner (LadyC)
1/2 cup margarine, softened
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
pinch of salt
1 cup mashed bananas
1 cup mandarin orange sections
6 oz. pkg. chocolate chips
1 cup shredded coconut
2/3 cup sliced almonds or walnuts
Heat oven to 350. Cream butter with sugar, add eggs and vanilla. Beat until fluffy. Sift flour with baking soda and salt. Add alternately with mashed bananas. Stir in oranges, chocolate chips, coconut and 1/2 cup nuts. Pour into 2 greased small loaf pans ( I used two 8x3-3/4x2-3/ 8-inch disposable aluminum loaf pans). Sprinkle remaining nuts on top. Bake 1 to 1-1/4 hours. When cool sprinkle with powdered sugar.
You can also make 5 mini loaves and bake for 40 minutes.
Recipe Source: Creative Cooking Corner (LadyC)
Chocolate Cherry Cordial Muffins
Chocolate Cherry Cordial Muffins
2 cups flour
1 11 1/2 ounce package nestle toll house milk chocolate morsels -- divided
1/4 cup brown sugar -- firmly packed
1/4 cup granulated sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup candied cherries -- chopped maraschino cherries or raisins
3/4 cup milk
1/3 cup vegetable oil
1 egg
Preheat oven to 375º. Grease 12 muffin pan cups or line with paper liners.
In large bowl, combine flour, 1 3/4 cups chocolate morsels, brown sugar, granulated sugar, baking powder, baking soda and salt. Stir in cherries.
In small bowl, combine milk, oil and egg until well blended. Add liquid ingredients to dry ingredients; stir just until moistened. Spoon batter into prepared muffing cups until full. Sprinkle with remaining 1/4 cup
chocolate morsels. Bake 18 -20 minutes or until muffins are golden. Cool in pan 10 minutes. Remove from pan; serve warm or cool completely on wire rack.
2 cups flour
1 11 1/2 ounce package nestle toll house milk chocolate morsels -- divided
1/4 cup brown sugar -- firmly packed
1/4 cup granulated sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup candied cherries -- chopped maraschino cherries or raisins
3/4 cup milk
1/3 cup vegetable oil
1 egg
Preheat oven to 375º. Grease 12 muffin pan cups or line with paper liners.
In large bowl, combine flour, 1 3/4 cups chocolate morsels, brown sugar, granulated sugar, baking powder, baking soda and salt. Stir in cherries.
In small bowl, combine milk, oil and egg until well blended. Add liquid ingredients to dry ingredients; stir just until moistened. Spoon batter into prepared muffing cups until full. Sprinkle with remaining 1/4 cup
chocolate morsels. Bake 18 -20 minutes or until muffins are golden. Cool in pan 10 minutes. Remove from pan; serve warm or cool completely on wire rack.
Wednesday, December 14, 2011
Greek Christmas Bread Recipe
Greek Christmas Bread Recipe
1 package (or 1 tablespoon) active dry yeast
1/4 cup warm water (110 to 115° F.)
1/3 cup sugar
1 teaspoon ground cardamon
1/4 teaspoon salt
1 egg
1/4 cup milk
1/4 cup vegetable oil
1 1/2 cups whole wheat flour
1 cup flour
1/4 cup golden raisins
1/4 cup walnuts, chopped
Extra flour, as needed
Dissolve the yeast in the warm water. Combine the sugar, cardamon, salt, egg, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf.
Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.
Bake in a 350° F. oven 35 to 40 minutes, or until brown.
1 package (or 1 tablespoon) active dry yeast
1/4 cup warm water (110 to 115° F.)
1/3 cup sugar
1 teaspoon ground cardamon
1/4 teaspoon salt
1 egg
1/4 cup milk
1/4 cup vegetable oil
1 1/2 cups whole wheat flour
1 cup flour
1/4 cup golden raisins
1/4 cup walnuts, chopped
Extra flour, as needed
Dissolve the yeast in the warm water. Combine the sugar, cardamon, salt, egg, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf.
Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.
Bake in a 350° F. oven 35 to 40 minutes, or until brown.
Friday, December 9, 2011
Christmas Banana-Nog Bread
Christmas Banana-Nog Bread
2 1/2 cups of granulated sugar
1 stick of butter(warm but not melted)
4 large eggs
8 large ripe bananas
1 cup or your favorite eggnog
2 teaspoons of vanilla
5 cups of all-purpose flour
2 teaspoons of baking soda
2 teaspoons of salt
2 cups of chopped pecans
In large mixing bowl,using an electric mixer, blend, sugar, butter and eggs.
Add in mashed bananas, eggnog, and vanilla. Sift in flour, baking soda, and salt.
Finally, add chopped pecans. Do not overblend. Preheat oven to 350 degrees.
Cover the bottom of 4 medium loaf pans with a light coat of non-stick cooking spray.
Cover only the bottom to allow the loaves to rise.
(Clean sides helps bread rise and hinders a lip around the edge of the loaf.)
Spoon batter evenly into each of the 4 pans. Place all four loaves on the center of your preheated oven. (Do not stack.) If you have a small oven you may need to cut the recipe in half or bake 2 at a time.
Bake for 45 minutes to 1 hour, until bread center is done. To test doness, inserted tooth pick will come out generally clean. Bread will not be wobbly and a center split might be noticed on the top of the bread.
Remove from oven and let cool a few minutes. Gently remove bread from pans and place them on their sides too finish cooling. Wrap and store in a cool place
2 1/2 cups of granulated sugar
1 stick of butter(warm but not melted)
4 large eggs
8 large ripe bananas
1 cup or your favorite eggnog
2 teaspoons of vanilla
5 cups of all-purpose flour
2 teaspoons of baking soda
2 teaspoons of salt
2 cups of chopped pecans
In large mixing bowl,using an electric mixer, blend, sugar, butter and eggs.
Add in mashed bananas, eggnog, and vanilla. Sift in flour, baking soda, and salt.
Finally, add chopped pecans. Do not overblend. Preheat oven to 350 degrees.
Cover the bottom of 4 medium loaf pans with a light coat of non-stick cooking spray.
Cover only the bottom to allow the loaves to rise.
(Clean sides helps bread rise and hinders a lip around the edge of the loaf.)
Spoon batter evenly into each of the 4 pans. Place all four loaves on the center of your preheated oven. (Do not stack.) If you have a small oven you may need to cut the recipe in half or bake 2 at a time.
Bake for 45 minutes to 1 hour, until bread center is done. To test doness, inserted tooth pick will come out generally clean. Bread will not be wobbly and a center split might be noticed on the top of the bread.
Remove from oven and let cool a few minutes. Gently remove bread from pans and place them on their sides too finish cooling. Wrap and store in a cool place
HERSHEY'S CHOCOLATE COCOA FUDGE
HERSHEY'S CHOCOLATE COCOA FUDGE
2/3 cup Hershey'sCocoa
3 cup Sugar
1/2 tsp Salt
1-1/2 cup Milk
1/4 cup Butter
1 tsp Vanilla extract
Butter an 9-inch round or square pan or dish.
Thoroughly combine dry ingredients in a large, heavy saucepan. Stir in the milk. Bring to a full rolling boil on medium heat, stirring constantly. Then boil, without stirring, until mixture reaches soft ball stage (240°F on a
candy thermometer) . Bulb of candy thermometer should not rest on bottom of pan. Do not stir. Remove from heat.
Add butter and vanilla to mixture, but do not stir. Allow mixture to cool, at room temperature, to 110°F degrees (pan is barely warm to the touch).
Beat until fudge thickens and begins losing its gloss. Quickly spread in pan; let harden; cut into squares.
2/3 cup Hershey'sCocoa
3 cup Sugar
1/2 tsp Salt
1-1/2 cup Milk
1/4 cup Butter
1 tsp Vanilla extract
Butter an 9-inch round or square pan or dish.
Thoroughly combine dry ingredients in a large, heavy saucepan. Stir in the milk. Bring to a full rolling boil on medium heat, stirring constantly. Then boil, without stirring, until mixture reaches soft ball stage (240°F on a
candy thermometer) . Bulb of candy thermometer should not rest on bottom of pan. Do not stir. Remove from heat.
Add butter and vanilla to mixture, but do not stir. Allow mixture to cool, at room temperature, to 110°F degrees (pan is barely warm to the touch).
Beat until fudge thickens and begins losing its gloss. Quickly spread in pan; let harden; cut into squares.
Thursday, December 8, 2011
Christmas Peppermint Cookies
Christmas Peppermint Cookies
1 cup margarine
1 cup brown sugar
1 egg
2 cups sifted flour
1 tsp. baking soda
1/2 tsp. salt
2 cups quick cooking oatmeal
1/2 cup crushed peppermint candy
Beat in bowl the margarine and brown sugar until light and fluffy.
Blend in egg. Sift together flour, baking soda and salt and add to creamed mixture. Stir in oatmeal and peppermint candy and mix well.
Roll in 1" balls and bake on greased cookie sheet at 350 for 8 to 10 minutes. Cool completely and glaze.
GLAZE
1-1/2 cups sifted powdered sugar
3 Tbs. milk
1 drop food color (opt.)
3 Tbs. crushed peppermint candy
Combine powdered sugar, milk and food color and mix well. Drizzle on cookies and sprinkle on candy.
1 cup margarine
1 cup brown sugar
1 egg
2 cups sifted flour
1 tsp. baking soda
1/2 tsp. salt
2 cups quick cooking oatmeal
1/2 cup crushed peppermint candy
Beat in bowl the margarine and brown sugar until light and fluffy.
Blend in egg. Sift together flour, baking soda and salt and add to creamed mixture. Stir in oatmeal and peppermint candy and mix well.
Roll in 1" balls and bake on greased cookie sheet at 350 for 8 to 10 minutes. Cool completely and glaze.
GLAZE
1-1/2 cups sifted powdered sugar
3 Tbs. milk
1 drop food color (opt.)
3 Tbs. crushed peppermint candy
Combine powdered sugar, milk and food color and mix well. Drizzle on cookies and sprinkle on candy.
Pumpkin/Winter Squash Muffins
Pumpkin/Winter Squash Muffins
Sift together:
3 cups flour (whole wheat or white)
4 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 cup-3/4 cup sugar (depends on your taste)
1 tsp salt
Mix in a separate bowl:
2 cups finely grated RAW Pumpkin or Winter Squash (this is great with acorn, buttercup, or any other sweet winter squash)
2 eggs
1 cup crushed canned pineapple, with juice
1 stick soft butter
Optional add-ins:
*golden or reg raisins, nuts, grated coconut, sunflower seeds, sesame seeds (add whichever of these to the wet ingredients before mixing w the dry - I love to put golden raisins and sunflower or sesame seeds in particularly)
Preheat oven to 400 degrees, sift together dry ingredients, then add the add the wet ingredients and cut with a pastry blender or fork until JUST blended, do not beat. Fill greased muffin tins 3/4 full, top with a smidge of sesame seeds, and bake for 20 minutes, or until just golden on top. Makes about 18-24 muffins. They store well for a week if kept covered and are GREAT served warm!
Sift together:
3 cups flour (whole wheat or white)
4 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 cup-3/4 cup sugar (depends on your taste)
1 tsp salt
Mix in a separate bowl:
2 cups finely grated RAW Pumpkin or Winter Squash (this is great with acorn, buttercup, or any other sweet winter squash)
2 eggs
1 cup crushed canned pineapple, with juice
1 stick soft butter
Optional add-ins:
*golden or reg raisins, nuts, grated coconut, sunflower seeds, sesame seeds (add whichever of these to the wet ingredients before mixing w the dry - I love to put golden raisins and sunflower or sesame seeds in particularly)
Preheat oven to 400 degrees, sift together dry ingredients, then add the add the wet ingredients and cut with a pastry blender or fork until JUST blended, do not beat. Fill greased muffin tins 3/4 full, top with a smidge of sesame seeds, and bake for 20 minutes, or until just golden on top. Makes about 18-24 muffins. They store well for a week if kept covered and are GREAT served warm!
Gingerbread House Directions
Gingerbread House Directions
http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/karen/GingerbreadHouse.html
http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/karen/GingerbreadHouse.html
Wednesday, December 7, 2011
Pistachio Christmas Ribbon Bars
Pistachio Christmas Ribbon Bars
Makes about 36
1/2 pound unsalted butter or margarine, softened
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
1/8 teaspoon salt (omit this if your pistachios are salted)
1/2-2/3 cup raspberry or strawberry jam
2/3 cup pistachios, chopped
Preheat oven to 325 F. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9 inch square pan. Bake 10 minutes; remove from oven. Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares.
Makes about 36
1/2 pound unsalted butter or margarine, softened
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
1/8 teaspoon salt (omit this if your pistachios are salted)
1/2-2/3 cup raspberry or strawberry jam
2/3 cup pistachios, chopped
Preheat oven to 325 F. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9 inch square pan. Bake 10 minutes; remove from oven. Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares.
DARK CHRISTMAS FRUIT CAKE
DARK CHRISTMAS FRUIT CAKE
1 pound dates cut up (2-cup measure, packed)
12 ounces red glace cherries (2-cup measure)
12 ounces green glace cherries (2-cup measure)
12 ounces mixed peels (2-cup measure)
4 ounces pecans (heaping 1-cup measure)
8 ounces whole almonds (1-1/3 cups)
8 ounces chopped walnuts (2 cups)
1-1/2 pounds sultana raisins (5 cups, packed)
1 cup (mixed colors) candied pineapple (cut up)
3/4 cup cooking sherry or wine or brandy
1/2 cup corn syrup
1/2 cup butter (OR 1/4 cup each butter and margarine)
1-1/2 cups sugar
1 tsp lemon extract
6 large eggs (yolks and whites divided)
3 cups sifted cake and pastry flour
1/2 tsp baking soda
1 tsp cream of tartar
3/4 tsp salt
1/2 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
Combine all fruits and nuts in clean large dishpan. Add sherry or brandy and corn syrup; mix well and let stand while you go on to the next two steps: Cream together butter, sugar and lemon extract till very light. Add egg yolks and beat for 5 minutes.
Sift and measure flour and sift again with soda, cream of tartar, salt and spices.
Stir butter-sugar mixture into fruits along with sifted dry ingredients.
Beat reserved egg whites till stiff and stir in till mixture is thoroughly blended.
Have ready 4 triple wax-paper-lined and buttered loaf pans (or set of 3 graduated round or square pans) and turn batter into them, pushing into corners and smoothing tops. In bottom of oven have water pan (broiler pan will do) filled with boiling water and at centre of oven place cakes.
Bake 275 for 2-1/2 to 2-3/4 hours fro loaf pans, and longer for largest of the graduated pans. After 1 hour of baking, position of pans should be turned and switched in oven.
Cool cakes in pans and then turn out on racks to thoroughly cool. Wrap in triple plastic bags and store in refrigerator.
NOTE: Cake freezes well and slices better when it is cold.
1 pound dates cut up (2-cup measure, packed)
12 ounces red glace cherries (2-cup measure)
12 ounces green glace cherries (2-cup measure)
12 ounces mixed peels (2-cup measure)
4 ounces pecans (heaping 1-cup measure)
8 ounces whole almonds (1-1/3 cups)
8 ounces chopped walnuts (2 cups)
1-1/2 pounds sultana raisins (5 cups, packed)
1 cup (mixed colors) candied pineapple (cut up)
3/4 cup cooking sherry or wine or brandy
1/2 cup corn syrup
1/2 cup butter (OR 1/4 cup each butter and margarine)
1-1/2 cups sugar
1 tsp lemon extract
6 large eggs (yolks and whites divided)
3 cups sifted cake and pastry flour
1/2 tsp baking soda
1 tsp cream of tartar
3/4 tsp salt
1/2 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
Combine all fruits and nuts in clean large dishpan. Add sherry or brandy and corn syrup; mix well and let stand while you go on to the next two steps: Cream together butter, sugar and lemon extract till very light. Add egg yolks and beat for 5 minutes.
Sift and measure flour and sift again with soda, cream of tartar, salt and spices.
Stir butter-sugar mixture into fruits along with sifted dry ingredients.
Beat reserved egg whites till stiff and stir in till mixture is thoroughly blended.
Have ready 4 triple wax-paper-lined and buttered loaf pans (or set of 3 graduated round or square pans) and turn batter into them, pushing into corners and smoothing tops. In bottom of oven have water pan (broiler pan will do) filled with boiling water and at centre of oven place cakes.
Bake 275 for 2-1/2 to 2-3/4 hours fro loaf pans, and longer for largest of the graduated pans. After 1 hour of baking, position of pans should be turned and switched in oven.
Cool cakes in pans and then turn out on racks to thoroughly cool. Wrap in triple plastic bags and store in refrigerator.
NOTE: Cake freezes well and slices better when it is cold.
Christmas Morning Rolls
Christmas Morning Rolls
1 bag frozen dinner rolls
One 3/4 ounce package of butterscotch pudding (not instant)
1/2 cup of butter
3/4 cup of brown sugar
3/4 teaspoon of cinnamon
1/2 cup of chopped nuts
Arrange rolls in a greased tube pan, sprinkle dry pudding mix over the rolls, cook the butter and cinnamon and brown sugar until sugar melts and mixture bubbles (over low heat).
Pour over the rolls, cover tightly with foil, let stand on counter top overnight.
Next morning bake at 350ºF. for 30 minutes. Let stand 5 minutes and invert carefully onto a plate.
1 bag frozen dinner rolls
One 3/4 ounce package of butterscotch pudding (not instant)
1/2 cup of butter
3/4 cup of brown sugar
3/4 teaspoon of cinnamon
1/2 cup of chopped nuts
Arrange rolls in a greased tube pan, sprinkle dry pudding mix over the rolls, cook the butter and cinnamon and brown sugar until sugar melts and mixture bubbles (over low heat).
Pour over the rolls, cover tightly with foil, let stand on counter top overnight.
Next morning bake at 350ºF. for 30 minutes. Let stand 5 minutes and invert carefully onto a plate.
Ribbon Candy
Ribbon Candy
3 cups sugar
1 cup light corn syrup
1/4 cup water
6-8 drops peppermint oil or cinnamon oil
1/4 teaspoon red paste food coloring
1/4 teaspoon green paste food coloring
2 pairs white cotton work gloves
Butter 3 shallow baking pans; set aside. Butter sides of 3-qt saucepan.
In saucepan, combine sugar, corn syrup, & water. Cook over med.-high heat to boiling, stirring constantly with wooden spoon to dissolve sugar, about 5 min. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan. Cook over med. heat, stirring occasionally, until thermometer registers 280°, soft-crack stage, about 20 min. Remove from heat; stir in peppermint or cinnamon oil.
3 cups sugar
1 cup light corn syrup
1/4 cup water
6-8 drops peppermint oil or cinnamon oil
1/4 teaspoon red paste food coloring
1/4 teaspoon green paste food coloring
2 pairs white cotton work gloves
Butter 3 shallow baking pans; set aside. Butter sides of 3-qt saucepan.
In saucepan, combine sugar, corn syrup, & water. Cook over med.-high heat to boiling, stirring constantly with wooden spoon to dissolve sugar, about 5 min. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan. Cook over med. heat, stirring occasionally, until thermometer registers 280°, soft-crack stage, about 20 min. Remove from heat; stir in peppermint or cinnamon oil.
Tuesday, December 6, 2011
Dutch Christmas Wreath
Dutch Christmas Wreath
Pastry
1 1/3 cups all-purpose flour
1/4 teaspoon salt
1 stick butter chilled and cut up
3 tablespoons ice water
2 tablespoons unsalted butter softened
Filling
1 cup finely pulverized blanched almonds
1/2 cup sugar
1 large egg white
1 tablespoon lemon juice
Glaze
1 tablespoon whipping cream
1/2 cup powdered sugar
1 teaspoon lemon juice
Pastry- Combine flour and salt. Cut the 1 stick butter in to the flour until the mixture resembles coarse crumbs. Add the water and toss with a fork until the pastry holds together in a ball. Knead lightly once or
twice. Shape in to a ball.
On a floured board roll the dough out to 1/8 inch thickness. Spread evenly with the soft butter and roll up tightly. With a rolling pin pound then roll the pastry in to a rectangle with a thickness of
about 3/4 inch.
Measuring about 15 by 3 inches. Fold in to thirds: folding 5 inches of the dough from each short end 5 inches over the center to make three layers. Wrap the dough in plastic and chill 1 hour. Preheat oven to 400 degrees.
To make the filling: in a bowl mix the almonds with the sugar, egg white and lemon juice until the mixture resembles a paste. Shape the mixture in to a roll about 1 inch thick. Dust the roll lightly with flour. Cover and set aside.
On a lightly floured surface roll the pastry to make a rectangle about 20 inches by 5 inches. Lay the almond roll down the center of the rectangle and bring the pastry up over the roll to enclose the filling: overlapping the pastry slightly. Brush the pastry with water and arrange seam side down on an ungreased baking sheet in the shape of a wreath.
Bake for 40 minutes or until golden brown. Remove from the pan and cool on a rack. To make the glaze: in a small bowl stir the cream in to the powdered sugar. Then blend in the lemon juice. Spread the glaze over the baked wreath. Cut in slices to serve.
Makes 12 slices.
Pastry
1 1/3 cups all-purpose flour
1/4 teaspoon salt
1 stick butter chilled and cut up
3 tablespoons ice water
2 tablespoons unsalted butter softened
Filling
1 cup finely pulverized blanched almonds
1/2 cup sugar
1 large egg white
1 tablespoon lemon juice
Glaze
1 tablespoon whipping cream
1/2 cup powdered sugar
1 teaspoon lemon juice
Pastry- Combine flour and salt. Cut the 1 stick butter in to the flour until the mixture resembles coarse crumbs. Add the water and toss with a fork until the pastry holds together in a ball. Knead lightly once or
twice. Shape in to a ball.
On a floured board roll the dough out to 1/8 inch thickness. Spread evenly with the soft butter and roll up tightly. With a rolling pin pound then roll the pastry in to a rectangle with a thickness of
about 3/4 inch.
Measuring about 15 by 3 inches. Fold in to thirds: folding 5 inches of the dough from each short end 5 inches over the center to make three layers. Wrap the dough in plastic and chill 1 hour. Preheat oven to 400 degrees.
To make the filling: in a bowl mix the almonds with the sugar, egg white and lemon juice until the mixture resembles a paste. Shape the mixture in to a roll about 1 inch thick. Dust the roll lightly with flour. Cover and set aside.
On a lightly floured surface roll the pastry to make a rectangle about 20 inches by 5 inches. Lay the almond roll down the center of the rectangle and bring the pastry up over the roll to enclose the filling: overlapping the pastry slightly. Brush the pastry with water and arrange seam side down on an ungreased baking sheet in the shape of a wreath.
Bake for 40 minutes or until golden brown. Remove from the pan and cool on a rack. To make the glaze: in a small bowl stir the cream in to the powdered sugar. Then blend in the lemon juice. Spread the glaze over the baked wreath. Cut in slices to serve.
Makes 12 slices.
Hot Water Ginger Bread
Hot Water Ginger Bread
From The Baptist Cook Book 1940
1/3 cup butter
1 cup molasses
2/3 cup boiling water
2-1/4 cups flour
1/2 tsp salt
1/2 tsp cinnamon
1 cup sugar
1-1/2 tsp soda
2 tsp ginger
1/8 tsp cloves
Melt butter in hot water, add molasses, dry ingredients mixed and sifted.
Bake in buttered shallow pan 35 to 40 minutes or in greased muffin tins 30 to 35 minutes at 350'.
From The Baptist Cook Book 1940
1/3 cup butter
1 cup molasses
2/3 cup boiling water
2-1/4 cups flour
1/2 tsp salt
1/2 tsp cinnamon
1 cup sugar
1-1/2 tsp soda
2 tsp ginger
1/8 tsp cloves
Melt butter in hot water, add molasses, dry ingredients mixed and sifted.
Bake in buttered shallow pan 35 to 40 minutes or in greased muffin tins 30 to 35 minutes at 350'.
Saturday, December 3, 2011
Cherry Christmas Coffee Bread
Cherry Christmas Coffee Bread
1 cup milk
1/3 cup water
1 egg
1/3 cup margarine or butter, cut up
4-2/3 cups bread flour
1/3 cup sugar
1 teaspoon salt
1-1/4 teaspoons active dry yeast or bread machine yeast
1-1/3 cups dried tart cherries
2/3 cup sugar
2 tablespoons bread flour
1-1/2 teaspoons ground cinnamon
1/4 cup margarine or butter
1 cup sifted powdered sugar
1/2 teaspoon vanilla
Milk
Halved candied red and green cherries
Add the first 9 ingredients to the bread machine pan according to the manufacturer' s directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.
Meanwhile, for filling, in a bowl combine the 2/3 cup sugar, 2 tablespoons bread flour, and 1-1/2 teaspoons cinnamon. With a pastry blender, cut in 1/4 cup margarine or butter until crumbly. Set aside.
Divide the dough into thirds. On a lightly floured surface, roll each portion into a 12x6-inch rectangle. Sprinkle the rectangle with one-third of the filling, then fold in half to make a 12x3-inch rectangle. Cut into twelve 3x1-inch strips. Twist the strips. Arrange twisted strips on a greased large baking sheet to form a tree shape.
Use 10 strips for the lower branches, placing cut ends toward the center, and one strip for the base. Cut remaining strip in half; use for top branches.
Repeat with remaining dough, forming two more tree shapes on baking sheets. Cover; let rise in a warm place about 30 minutes or until nearly double.
Bake in a 375 degree F oven for 12 to 15 minutes or until golden brown. Remove from baking sheets; cool on wire racks.
In a small bowl stir together powdered sugar and vanilla. Stir in enough milk (3 to 4 teaspoons) to make a glaze of drizzling consistency. Drizzle over breads. Garnish with cherries.
Makes 3 loaves (24 servings).
1 cup milk
1/3 cup water
1 egg
1/3 cup margarine or butter, cut up
4-2/3 cups bread flour
1/3 cup sugar
1 teaspoon salt
1-1/4 teaspoons active dry yeast or bread machine yeast
1-1/3 cups dried tart cherries
2/3 cup sugar
2 tablespoons bread flour
1-1/2 teaspoons ground cinnamon
1/4 cup margarine or butter
1 cup sifted powdered sugar
1/2 teaspoon vanilla
Milk
Halved candied red and green cherries
Add the first 9 ingredients to the bread machine pan according to the manufacturer' s directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.
Meanwhile, for filling, in a bowl combine the 2/3 cup sugar, 2 tablespoons bread flour, and 1-1/2 teaspoons cinnamon. With a pastry blender, cut in 1/4 cup margarine or butter until crumbly. Set aside.
Divide the dough into thirds. On a lightly floured surface, roll each portion into a 12x6-inch rectangle. Sprinkle the rectangle with one-third of the filling, then fold in half to make a 12x3-inch rectangle. Cut into twelve 3x1-inch strips. Twist the strips. Arrange twisted strips on a greased large baking sheet to form a tree shape.
Use 10 strips for the lower branches, placing cut ends toward the center, and one strip for the base. Cut remaining strip in half; use for top branches.
Repeat with remaining dough, forming two more tree shapes on baking sheets. Cover; let rise in a warm place about 30 minutes or until nearly double.
Bake in a 375 degree F oven for 12 to 15 minutes or until golden brown. Remove from baking sheets; cool on wire racks.
In a small bowl stir together powdered sugar and vanilla. Stir in enough milk (3 to 4 teaspoons) to make a glaze of drizzling consistency. Drizzle over breads. Garnish with cherries.
Makes 3 loaves (24 servings).
Lighter Christmas Milk Punch
Lighter Christmas Milk Punch
1 gallon of 1- or 2-percent milk
1 qt. fat free half-and-half
1 qt. Silk Nog (or reduced fat eggnog)
1 cup Kahlua
1/2 to 1 cup brandy
Sugar or sweetener to taste
Dash pumpkin pie spice
Mix milk, half-and-half, Silk Nog and Kahlua. Taste and add brandy and sugar or sweetener to suit your taste. Chill half of the mixture in the refrigerator and put the remaining half in the freezer until soft-frozen. To serve, mix halves and sprinkle pumpkin pie spice over the top.
Note: Want to make a naughty version to go with this nice one? Replace the skim milk with whole milk, use a half-gallon of store-bought eggnog or boiled custard in place of the fat-free half-and-half and the Silk nog, and up the brandy amount to 1 to 2 cups.
1 gallon of 1- or 2-percent milk
1 qt. fat free half-and-half
1 qt. Silk Nog (or reduced fat eggnog)
1 cup Kahlua
1/2 to 1 cup brandy
Sugar or sweetener to taste
Dash pumpkin pie spice
Mix milk, half-and-half, Silk Nog and Kahlua. Taste and add brandy and sugar or sweetener to suit your taste. Chill half of the mixture in the refrigerator and put the remaining half in the freezer until soft-frozen. To serve, mix halves and sprinkle pumpkin pie spice over the top.
Note: Want to make a naughty version to go with this nice one? Replace the skim milk with whole milk, use a half-gallon of store-bought eggnog or boiled custard in place of the fat-free half-and-half and the Silk nog, and up the brandy amount to 1 to 2 cups.
Friday, December 2, 2011
FANCY CHRISTMAS COOKIES
FANCY CHRISTMAS COOKIES
1 c. butter
1 c. sugar
2 eggs
1 1/4 tsp. vanilla
3 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
Cream butter and sugar. Add eggs, one at a time, beating thoroughly. Add vanilla. Sift together flour, baking powder and salt, add and mix well. Wrap in waxed paper and chill. Roll out small amount of dough at a time on lightly floured board. Cut into shapes with fancy cutters. Place on a greased baking sheet and bake 15 minutes at 350 degrees. Glaze before putting in oven with egg whites and sprinkles.
@@@
Almond Christmas Cutups:
Same as Fancy Christmas Cookies except use brown sugar and cake flour and 1 cup of crushed almonds.
1 c. butter
1 c. sugar
2 eggs
1 1/4 tsp. vanilla
3 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
Cream butter and sugar. Add eggs, one at a time, beating thoroughly. Add vanilla. Sift together flour, baking powder and salt, add and mix well. Wrap in waxed paper and chill. Roll out small amount of dough at a time on lightly floured board. Cut into shapes with fancy cutters. Place on a greased baking sheet and bake 15 minutes at 350 degrees. Glaze before putting in oven with egg whites and sprinkles.
@@@
Almond Christmas Cutups:
Same as Fancy Christmas Cookies except use brown sugar and cake flour and 1 cup of crushed almonds.
Gingerbread Cakes
Gingerbread Cakes
Makes 9 small layer cakes
2 Cups Flour
2 tsp Ginger
2 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Baking Soda
1 Cup Molasses
2/3 Cup Hot Water
1/2 Cup Butter
1/2 Cup Sugar
1 Egg
Lemon Cream Cheese Frosting
8 oz Cream Cheese
1/4 Butter
1 lb Confectioner’s Sugar
2 tsp Vanilla Extract
Zest from 1 Lemon
Preheat oven to 350º F.
Mix the flour, ginger, cinnamon, salt, and baking soda in a large bowl until well combined.
Prepare two 8×8 baking pans as follows: grease the pans with butter. Lay a square of parchment paper down in the inside of the pans, cut to fit the bottoms. Grease the paper as well. Use some of the mixture you just made to flour the pans, shaking/tapping out any extra.
Whisk molasses and hot water together.
Cream the butter and sugar. Whip the mixture with the egg until light and fluffy.
Add part of the molasses mixture and part of the margarine and sugar mixture to the dry ingredients.
Begin to combine. As the ingredients come together, add more of the butter mixture and more of the molasses mixture until everything has been incorporated. Whisk to remove lumps, but do not over-mix.
Pour the batter evenly into the two prepared pans. Bake at 350º F for 30-40 minutes until a cake tester comes out clean, or the top of the cake, when touched, springs back. Let cakes cool completely, then remove from the pan. You may need to use a knife to loosen the edges, but the parchment paper should keep the bottoms from sticking.
Once the cakes have cooled and have been removed from the pans, use a small biscuit cutter to cut 9 rounds from each cake.
Prepare frosting by beating all of the frosting ingredients in a stand mixee until well combined and fluffy.
Place a small amount of frosting on 9 rounds.
Stack the rounds.
Place the rest of the frosting in a piping bag and frost the top of each cake.
You can garnished them with green and red nonpareils, or maraschino cherries would be nice. Keep in an airtight container until ready to serve.
Makes 9 small layer cakes
2 Cups Flour
2 tsp Ginger
2 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Baking Soda
1 Cup Molasses
2/3 Cup Hot Water
1/2 Cup Butter
1/2 Cup Sugar
1 Egg
Lemon Cream Cheese Frosting
8 oz Cream Cheese
1/4 Butter
1 lb Confectioner’s Sugar
2 tsp Vanilla Extract
Zest from 1 Lemon
Preheat oven to 350º F.
Mix the flour, ginger, cinnamon, salt, and baking soda in a large bowl until well combined.
Prepare two 8×8 baking pans as follows: grease the pans with butter. Lay a square of parchment paper down in the inside of the pans, cut to fit the bottoms. Grease the paper as well. Use some of the mixture you just made to flour the pans, shaking/tapping out any extra.
Whisk molasses and hot water together.
Cream the butter and sugar. Whip the mixture with the egg until light and fluffy.
Add part of the molasses mixture and part of the margarine and sugar mixture to the dry ingredients.
Begin to combine. As the ingredients come together, add more of the butter mixture and more of the molasses mixture until everything has been incorporated. Whisk to remove lumps, but do not over-mix.
Pour the batter evenly into the two prepared pans. Bake at 350º F for 30-40 minutes until a cake tester comes out clean, or the top of the cake, when touched, springs back. Let cakes cool completely, then remove from the pan. You may need to use a knife to loosen the edges, but the parchment paper should keep the bottoms from sticking.
Once the cakes have cooled and have been removed from the pans, use a small biscuit cutter to cut 9 rounds from each cake.
Prepare frosting by beating all of the frosting ingredients in a stand mixee until well combined and fluffy.
Place a small amount of frosting on 9 rounds.
Stack the rounds.
Place the rest of the frosting in a piping bag and frost the top of each cake.
You can garnished them with green and red nonpareils, or maraschino cherries would be nice. Keep in an airtight container until ready to serve.
Christollen Bread
Christollen Bread
Contributed to Recipe Goldmine from the kitchen of Judy/AZ. I make this bread every Christmas - we love it! I got it out of a Good Housekeeping magazine a few years ago.
4 3/4 to 5 1/4 cups all-purpose flour
2 packages active dry yeast
1 teaspoon ground cardamom
1 1/4 cups milk
1/2 cup granulated sugar
1/2 cup margarine or butter
3/4 teaspoon salt
1 egg
1 cup diced mixed candied fruits and peels
1 cup raisins
3/4 cup chopped walnuts
1 tablespoon finely shredded lemon peel
Milk
In a large mixing bowl stir together 2 cups of the flour, the yeast and cardamom.
In a medium saucepan heat and stir the milk, sugar, margarine or butter, and salt until warm (120 to 130 degrees F) and margarine or butter is almost melted.
Add to flour mixture along with the egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes.
Using a spoon, stir in candied fruits and peels, raisins, walnuts and lemon peel; then stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes)
Shape into a ball. Place in a greased bowl; turn once. Cover and let rise in a warm place until double (about 1 to 1 1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Divide dough in half; divide each half into thirds. Cover and let rest for 10 minutes.
With hands, roll each piece into a 1-inch-thick rope about 15 inches long. Line up 3 of the ropes, 1 inch apart, on a greased baking sheet.
Starting in the middle, braid the dough bringing the left rope underneath lay down. Repeat to end of loaf. On the other end, braid by bringing outside ropes alternately over center rope to center. (Braid the ropes loosely so the bread has room to expand). Repeat braiding with the remaining 3 ropes on another greased baking sheet. Cover and let rise until nearly double ( about 1 hour)
Brush loaves with milk.
Bake in a 350 degrees F oven for 20 to 25 minutes or until golden and loaves sound hollow when tapped. If necessary, cover with foil the last few minutes to prevent over browning. Remove from baking sheets. Cool on a wire rack.
Makes 2 loaves (32 servings).
Contributed to Recipe Goldmine from the kitchen of Judy/AZ. I make this bread every Christmas - we love it! I got it out of a Good Housekeeping magazine a few years ago.
4 3/4 to 5 1/4 cups all-purpose flour
2 packages active dry yeast
1 teaspoon ground cardamom
1 1/4 cups milk
1/2 cup granulated sugar
1/2 cup margarine or butter
3/4 teaspoon salt
1 egg
1 cup diced mixed candied fruits and peels
1 cup raisins
3/4 cup chopped walnuts
1 tablespoon finely shredded lemon peel
Milk
In a large mixing bowl stir together 2 cups of the flour, the yeast and cardamom.
In a medium saucepan heat and stir the milk, sugar, margarine or butter, and salt until warm (120 to 130 degrees F) and margarine or butter is almost melted.
Add to flour mixture along with the egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes.
Using a spoon, stir in candied fruits and peels, raisins, walnuts and lemon peel; then stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes)
Shape into a ball. Place in a greased bowl; turn once. Cover and let rise in a warm place until double (about 1 to 1 1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Divide dough in half; divide each half into thirds. Cover and let rest for 10 minutes.
With hands, roll each piece into a 1-inch-thick rope about 15 inches long. Line up 3 of the ropes, 1 inch apart, on a greased baking sheet.
Starting in the middle, braid the dough bringing the left rope underneath lay down. Repeat to end of loaf. On the other end, braid by bringing outside ropes alternately over center rope to center. (Braid the ropes loosely so the bread has room to expand). Repeat braiding with the remaining 3 ropes on another greased baking sheet. Cover and let rise until nearly double ( about 1 hour)
Brush loaves with milk.
Bake in a 350 degrees F oven for 20 to 25 minutes or until golden and loaves sound hollow when tapped. If necessary, cover with foil the last few minutes to prevent over browning. Remove from baking sheets. Cool on a wire rack.
Makes 2 loaves (32 servings).
Thursday, December 1, 2011
Chocolate Fudge
Chocolate Fudge--and other variations
Recipe By : The Pillsbury Family Christmas Cookbook
2 1/2 cups sugar
1/2 cup margarine or butter
2/3 cup evaporated milk
1 jar (7 oz.) marshmallow creme
2 cups semi sweet chocolate chips
3/4 cup chopped walnuts
1 teaspoon vanilla
Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly.
Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla.
Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm.
Remove fudge from pan by lifting foil; remove foil from sides of fudge.
Using large knife, cut through scored lines. Store in refrigerator.
Makes about 3 pounds--36-48 squares.
VARIATIONS:
BUTTERSCOTCH FUDGE:
Prepare fudge as directed for chocolate fudge, substituting 1 12 oz package butterscotch chips for chocolate chips and pecans for walnuts.
CONFETTI FUDGE:
Prepare fudge as directed above, substituting 2 cups candy-coated chocolate pieces for walnuts. Stir 1 1/2 cups of the chocolate pieces into fudge with vanilla. Pour into buttered, foil lined pan. Sprinkle remaining 1/2 cup chocolate pieces over top; press lightly into warm fudge. Cool to room temperature. Do not refrigerate before cutting. Store in refrigerator; let stand at room temperature before serving.
TURTLE FUDGE:
Prepare fudge as directed above, substituting cashews for walnuts and adding 24 quartered caramels with cashews and vanilla. Cool to room temperature.
Do not refrigerate before cutting. Store in refrigerator; let stand at room temperature before serving.
From http://www.recipesource/. com
Recipe By : The Pillsbury Family Christmas Cookbook
2 1/2 cups sugar
1/2 cup margarine or butter
2/3 cup evaporated milk
1 jar (7 oz.) marshmallow creme
2 cups semi sweet chocolate chips
3/4 cup chopped walnuts
1 teaspoon vanilla
Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly.
Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla.
Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm.
Remove fudge from pan by lifting foil; remove foil from sides of fudge.
Using large knife, cut through scored lines. Store in refrigerator.
Makes about 3 pounds--36-48 squares.
VARIATIONS:
BUTTERSCOTCH FUDGE:
Prepare fudge as directed for chocolate fudge, substituting 1 12 oz package butterscotch chips for chocolate chips and pecans for walnuts.
CONFETTI FUDGE:
Prepare fudge as directed above, substituting 2 cups candy-coated chocolate pieces for walnuts. Stir 1 1/2 cups of the chocolate pieces into fudge with vanilla. Pour into buttered, foil lined pan. Sprinkle remaining 1/2 cup chocolate pieces over top; press lightly into warm fudge. Cool to room temperature. Do not refrigerate before cutting. Store in refrigerator; let stand at room temperature before serving.
TURTLE FUDGE:
Prepare fudge as directed above, substituting cashews for walnuts and adding 24 quartered caramels with cashews and vanilla. Cool to room temperature.
Do not refrigerate before cutting. Store in refrigerator; let stand at room temperature before serving.
From http://www.recipesource/. com
Christmas Coffee
Christmas Coffee
1/2 c. powdered non dairy creamer
1 c. mini chocolate chips
2 T. vanilla powder
1/4 c. sifted powdered sugar
2 c. nonfat dry milk powder
2/3 c. instant coffee crystals
Chocolate Stir Spoons
Combine nondairy creamer, powdered sugar, powdered vanilla, and milk powder. Layer with coffee and chips into two cup jars. Tap between layers to settle before adding next layer.
GIFT TAG DIRECTIONS:
For each mug, place 1/4 cup of mix in a mug, and add 2/3 cup boiling water. Stir until dissolved.
1/2 c. powdered non dairy creamer
1 c. mini chocolate chips
2 T. vanilla powder
1/4 c. sifted powdered sugar
2 c. nonfat dry milk powder
2/3 c. instant coffee crystals
Chocolate Stir Spoons
Combine nondairy creamer, powdered sugar, powdered vanilla, and milk powder. Layer with coffee and chips into two cup jars. Tap between layers to settle before adding next layer.
GIFT TAG DIRECTIONS:
For each mug, place 1/4 cup of mix in a mug, and add 2/3 cup boiling water. Stir until dissolved.
Danish Christmas Cookies
Danish Christmas Cookies
1 cup plain flour
just under 1/2 cup butter
1/2 cup superfine sugar
1 large egg, separated
1-3/4 teaspoons cinnamon or ground cardamom
pinch of salt
blanched almonds to decorate
Pre-heat oven to 300 F (150 C). Put aside the egg white, 1 ounce of the sugar and 1 teaspoon of cinnamon or cardamom for glazing. Rub the butter into the flour until the mixture resembles fine breadcrumbs.
Add the yolk of the egg, the sugar, salt and spice. Mix the dough with a wooden spoon and then knead until smooth. Roll the dough out on a floured surface until 1/4 inch thick. Cut out cookie shapes with your favorite cookie cutter. Mix the egg white with 1 level tablespoon of sugar and 1 teaspoon of spice and brush over the cookies. Put one blanched almond in the centre of each cookie. Bake until light brown.
1 cup plain flour
just under 1/2 cup butter
1/2 cup superfine sugar
1 large egg, separated
1-3/4 teaspoons cinnamon or ground cardamom
pinch of salt
blanched almonds to decorate
Pre-heat oven to 300 F (150 C). Put aside the egg white, 1 ounce of the sugar and 1 teaspoon of cinnamon or cardamom for glazing. Rub the butter into the flour until the mixture resembles fine breadcrumbs.
Add the yolk of the egg, the sugar, salt and spice. Mix the dough with a wooden spoon and then knead until smooth. Roll the dough out on a floured surface until 1/4 inch thick. Cut out cookie shapes with your favorite cookie cutter. Mix the egg white with 1 level tablespoon of sugar and 1 teaspoon of spice and brush over the cookies. Put one blanched almond in the centre of each cookie. Bake until light brown.
FRUIT FILLED BRAID FOR CHRISTMAS
FRUIT FILLED BRAID FOR CHRISTMAS (Newspaper clipping)
(Bohemian)
DOUGH
2 pkg granular yeast
1 tsp sugar
1/2 c lukewarm water
1 c scalded milk
1/2 c sugar
1 tsp salt
1/2 c shortening
2 eggs
4 c sifted all purpose flour (divided)
1 c light sultana raisins or chopped dates
1/2 tsp mace OR nutmeg
1 tsp grated lemon rind
TOPPING
1 c unsifted icing sugar
5 tsp warm water
2 tsp lemon juice
8 red maraschino cherries, halved
8 green maraschino cherries, halved
About 24 whole medium pecans or equivalent in sliced almonds
To make dough, into large mixing dough put yeast, sugar (first amount) and lukewarm water and let soak 10 minutes. To scalded milk add sugar (second amount), salt and shortening, and cool to lukewarm. Add to risen yeast liquid along with eggs and 3-1/2 cups of the flour and beat 100 times.
Scrape down sides of bowl, cover and let rise in warm place till doubled (about 1-3/4 hours). Punch down dough and let rise a second time until doubled.
Sprinkle kneading board with remaining flour, turn risen dough out on it, cover with raisins or date, mace and lemon rind and knead until all are evenly distributed through dough. If you nee more flour to prevent sticking, sprinkle it on the board.
To shape braid cut dough into two pieces: one piece should be two-thirds of the dough, the other one-third. Cut the larger piece evenly into three and shape each into 18" long strips rolling them under your palms. Place about 1" apart on cookie sheet and braid loosely, broadening braid at centre and pinching ends together. Repeat making a shorter braid to place on top of first braid. Glaze by brushing with mixture of 2 tbsp each of water and sugar. Let rise in warm place until doubled and puffy. Bake at 350' about 50 minutes - until it has a deep golden crust.
While warm drizzle with icing made of mixture of icing sugar, water and lemon juice, then decorate artistically with halved cherries and whole pecans or sliced almonds. This should be served warm and reheats satisfactorily at 275' wrapped in foil in about 20 to 25 minutes.
(Bohemian)
DOUGH
2 pkg granular yeast
1 tsp sugar
1/2 c lukewarm water
1 c scalded milk
1/2 c sugar
1 tsp salt
1/2 c shortening
2 eggs
4 c sifted all purpose flour (divided)
1 c light sultana raisins or chopped dates
1/2 tsp mace OR nutmeg
1 tsp grated lemon rind
TOPPING
1 c unsifted icing sugar
5 tsp warm water
2 tsp lemon juice
8 red maraschino cherries, halved
8 green maraschino cherries, halved
About 24 whole medium pecans or equivalent in sliced almonds
To make dough, into large mixing dough put yeast, sugar (first amount) and lukewarm water and let soak 10 minutes. To scalded milk add sugar (second amount), salt and shortening, and cool to lukewarm. Add to risen yeast liquid along with eggs and 3-1/2 cups of the flour and beat 100 times.
Scrape down sides of bowl, cover and let rise in warm place till doubled (about 1-3/4 hours). Punch down dough and let rise a second time until doubled.
Sprinkle kneading board with remaining flour, turn risen dough out on it, cover with raisins or date, mace and lemon rind and knead until all are evenly distributed through dough. If you nee more flour to prevent sticking, sprinkle it on the board.
To shape braid cut dough into two pieces: one piece should be two-thirds of the dough, the other one-third. Cut the larger piece evenly into three and shape each into 18" long strips rolling them under your palms. Place about 1" apart on cookie sheet and braid loosely, broadening braid at centre and pinching ends together. Repeat making a shorter braid to place on top of first braid. Glaze by brushing with mixture of 2 tbsp each of water and sugar. Let rise in warm place until doubled and puffy. Bake at 350' about 50 minutes - until it has a deep golden crust.
While warm drizzle with icing made of mixture of icing sugar, water and lemon juice, then decorate artistically with halved cherries and whole pecans or sliced almonds. This should be served warm and reheats satisfactorily at 275' wrapped in foil in about 20 to 25 minutes.
Christmas Buttered Rum
Christmas Buttered Rum
1 cup butter or margarine, softened
1/2 cup brown sugar
1/2 cup sifted powdered sugar
1 tsp. ground nutmeg
1 tsp. cinnamon
1 pint vanilla ice cream, softened
Rum or brandy
Boiling water
Cream together butter or margarine, brown sugar, powdered sugar, nutmeg and cinnamon with electric mixer. Blend in softened ice cream.
Turn into a 4 cup freezer container. Seal and freeze, mixture will not freeze solid. To serve, spoon 2-4 Tbs. ice cream mixture into each mug. Add 3 Tbs. rum and 1/2 cup boiling water to each mug. Stir well. Garnish with a cinnamon stick, if desired.
-Women's Circle Home Cooking's Christmas Snacks, 1986
1 cup butter or margarine, softened
1/2 cup brown sugar
1/2 cup sifted powdered sugar
1 tsp. ground nutmeg
1 tsp. cinnamon
1 pint vanilla ice cream, softened
Rum or brandy
Boiling water
Cream together butter or margarine, brown sugar, powdered sugar, nutmeg and cinnamon with electric mixer. Blend in softened ice cream.
Turn into a 4 cup freezer container. Seal and freeze, mixture will not freeze solid. To serve, spoon 2-4 Tbs. ice cream mixture into each mug. Add 3 Tbs. rum and 1/2 cup boiling water to each mug. Stir well. Garnish with a cinnamon stick, if desired.
-Women's Circle Home Cooking's Christmas Snacks, 1986
Mincemeat Bars
Mincemeat Bars
3/4 cup sugar
1/3 cup molasses
1 1/2 cups flour
2 cups old-fashioned oats
1/2 tsp salt
3/4 cup (1 1/2 sticks) butter
1 (27 ounce) jar mincemeat
Preheat the oven to 350 F. Grease a 9-inch square baking pan. Combine the sugar, molasses, flour, oats, and salt in a large bowl. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Press half of the oat mixture into the prepared pan. Spoon the minemeat over the top. Crumble the remaining oat mixture evenly over the mincemeat. Bake for 25 minutes, or until lightly browned. Cool completely on a wire rack before cutting. Makes 16 bars
3/4 cup sugar
1/3 cup molasses
1 1/2 cups flour
2 cups old-fashioned oats
1/2 tsp salt
3/4 cup (1 1/2 sticks) butter
1 (27 ounce) jar mincemeat
Preheat the oven to 350 F. Grease a 9-inch square baking pan. Combine the sugar, molasses, flour, oats, and salt in a large bowl. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Press half of the oat mixture into the prepared pan. Spoon the minemeat over the top. Crumble the remaining oat mixture evenly over the mincemeat. Bake for 25 minutes, or until lightly browned. Cool completely on a wire rack before cutting. Makes 16 bars
Christmas Party Pie
Christmas Party Pie
Shell:
1 cup flour
1 stick butter
1 cup chopped pecans
--Bottom Layer:
1 cup whipped topping
8 oz cream cheese
1 cup powdered sugar
--Middle Layer:
1 small pkg vanilla instant pudding
1 small pkg chocolate instant pudding
3 cups milk
--Top Layer:
Whipped topping
chopped pecans
shredded chocolate bar
Melt butter, mix with flour and pecans. Pat into 9x13 pan. Bake 20 minutes at 350 degrees. Remove and let cool.
Mix whipped topping, cream cheese and powedered suger with mixer and layer over above.
Mix puddings and milk and layer over above. Cover last layer with whipped topping. Sprinkle with chopped pecans or shredded chocolate bar.
Keep cool in refrigerator.
Found on recipesource
Shell:
1 cup flour
1 stick butter
1 cup chopped pecans
--Bottom Layer:
1 cup whipped topping
8 oz cream cheese
1 cup powdered sugar
--Middle Layer:
1 small pkg vanilla instant pudding
1 small pkg chocolate instant pudding
3 cups milk
--Top Layer:
Whipped topping
chopped pecans
shredded chocolate bar
Melt butter, mix with flour and pecans. Pat into 9x13 pan. Bake 20 minutes at 350 degrees. Remove and let cool.
Mix whipped topping, cream cheese and powedered suger with mixer and layer over above.
Mix puddings and milk and layer over above. Cover last layer with whipped topping. Sprinkle with chopped pecans or shredded chocolate bar.
Keep cool in refrigerator.
Found on recipesource
Cranberry Oatmeal Cookies
Cranberry Oatmeal Cookies
1 1/2 cups unsalted butter
1 3/4 cups firmly packed light brown sugar
2 large eggs
1 1/2 tablespoons honey
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
1 (18-ounce) container uncooked regular oats
1 (12-ounce) bag fresh cranberries, coarsely chopped
1/2 cup golden raisins
1 tablespoon grated orange rind
1 1/4 cups coarsely chopped walnuts
Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs and next 3 ingredients, beating until blended.
Gradually add flour and oats, beating at low speed until blended. Stir in cranberries, raisins, orange rind, and walnuts. Shape dough by 1/3 cupfuls into 1/2-inch-thick rounds on parchment paper-lined baking sheets.
Bake at 350F for 20 minutes or until lightly browned. Cool on wire racks.
Yield: 2 dozen.
1 1/2 cups unsalted butter
1 3/4 cups firmly packed light brown sugar
2 large eggs
1 1/2 tablespoons honey
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
1 (18-ounce) container uncooked regular oats
1 (12-ounce) bag fresh cranberries, coarsely chopped
1/2 cup golden raisins
1 tablespoon grated orange rind
1 1/4 cups coarsely chopped walnuts
Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs and next 3 ingredients, beating until blended.
Gradually add flour and oats, beating at low speed until blended. Stir in cranberries, raisins, orange rind, and walnuts. Shape dough by 1/3 cupfuls into 1/2-inch-thick rounds on parchment paper-lined baking sheets.
Bake at 350F for 20 minutes or until lightly browned. Cool on wire racks.
Yield: 2 dozen.
Johna Blinn's Harbour Island Bahamas Fruitcake
Johna Blinn's Harbour Island Bahamas Fruitcake
"wests"
1 pkg. pitted dates -- (8 oz) cut into quarters
1 pkg. dried apricots -- (8 oz) cut into quarters
3 jars whole maraschino cherries -- (16 oz)
1 can flaked coconut -- (3-1/2 oz)
4 lbs. shelled whole pecans
1 1/2 cups unsifted all-purpose flour
1 1/2 cups sugar
1 tsp baking powder
1 tsp salt
1/4 cup dark rum
6 eggs
Combine all ingredients in large bowl. Mix until well blended, dense and sticky. Grease and line two 9/5/3-inch pans with waxed paper. Grease again. Pack fruitcake mixture tightly into pans. Bake in preheated 325 degree over for 1 hour 20 to 30 minutes, or until firm to the touch in the center. Cool cakes in pans; unmold.
"wests"
1 pkg. pitted dates -- (8 oz) cut into quarters
1 pkg. dried apricots -- (8 oz) cut into quarters
3 jars whole maraschino cherries -- (16 oz)
1 can flaked coconut -- (3-1/2 oz)
4 lbs. shelled whole pecans
1 1/2 cups unsifted all-purpose flour
1 1/2 cups sugar
1 tsp baking powder
1 tsp salt
1/4 cup dark rum
6 eggs
Combine all ingredients in large bowl. Mix until well blended, dense and sticky. Grease and line two 9/5/3-inch pans with waxed paper. Grease again. Pack fruitcake mixture tightly into pans. Bake in preheated 325 degree over for 1 hour 20 to 30 minutes, or until firm to the touch in the center. Cool cakes in pans; unmold.
Christmas Morning Cranberry Muffins
Christmas Morning Cranberry Muffins
From the kitchen of C Cook
1 cup chopped cranberries (chopped in food processor)
1/2 cup sugar
2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1 egg beaten
3/4 cup buttermilk
1/4 cup shortening (melted)
1/2 cup chopped pecans (optional)
Preheat oven to 400 degrees. Mix 1/2 cup sugar and cranberries and soak together overnight. Mix together flour, baking soda, salt and sugar. Add 1 beaten egg, buttermilk and shortening. Mix in cranberries. Grease muffin tins or use non stick muffin tins and spray with a non stick spray. Cook at 400 degrees for 20 minutes. For a short cut mix the dry ingredients the night before.
From the kitchen of C Cook
1 cup chopped cranberries (chopped in food processor)
1/2 cup sugar
2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1 egg beaten
3/4 cup buttermilk
1/4 cup shortening (melted)
1/2 cup chopped pecans (optional)
Preheat oven to 400 degrees. Mix 1/2 cup sugar and cranberries and soak together overnight. Mix together flour, baking soda, salt and sugar. Add 1 beaten egg, buttermilk and shortening. Mix in cranberries. Grease muffin tins or use non stick muffin tins and spray with a non stick spray. Cook at 400 degrees for 20 minutes. For a short cut mix the dry ingredients the night before.
Wednesday, November 30, 2011
STUFFED ACORN SQUASH
STUFFED ACORN SQUASH
3 medium acorn squash
1/2 lb lean ground pork
1/2 lb breakfast sausage meat
1 teaspoon fresh sage leaves, finely minced
1 cup pepperidge farm herb seasoned stuffing cubes
1 cup chicken (or pork) broth
melted butter
If you can't get breakfast sausage meat, use sausages and remove casings. Combine with ground pork and minced sage. Stir in broth and stuffing cubes.
Wash and cut squash into halves; remove seeds. In a large pot, boil the squash partially, with the cut portion facing down in an inch of boiling water. Boil for 5 minutes, then remove and brush liberally with melted butter.
Fill the centers of the partially cooked squash with the stuffing mixture, dividing equally. Bake in a preheated 350F oven for about an hour or until squash is tender. Brush occasionally during the baking with a little melted butter to keep squash moist.
3 medium acorn squash
1/2 lb lean ground pork
1/2 lb breakfast sausage meat
1 teaspoon fresh sage leaves, finely minced
1 cup pepperidge farm herb seasoned stuffing cubes
1 cup chicken (or pork) broth
melted butter
If you can't get breakfast sausage meat, use sausages and remove casings. Combine with ground pork and minced sage. Stir in broth and stuffing cubes.
Wash and cut squash into halves; remove seeds. In a large pot, boil the squash partially, with the cut portion facing down in an inch of boiling water. Boil for 5 minutes, then remove and brush liberally with melted butter.
Fill the centers of the partially cooked squash with the stuffing mixture, dividing equally. Bake in a preheated 350F oven for about an hour or until squash is tender. Brush occasionally during the baking with a little melted butter to keep squash moist.
Sweet Dumpling Squash Stuffed with Lemon-Herb Rice
Sweet Dumpling Squash Stuffed with Lemon-Herb Rice
If you want to make the rice look more lemony, add a little turmeric with the lemon juice.
3 Sweet Dumpling or other small winter squash
1 onion, chopped
3 cloves garlic, minced
3 cups cooked brown rice
1/4 cup water
juice of 1/2 large lemon (such as Meyer)
1/2 teaspoon lemon zest
1 tablespoon soy sauce
1/8 cup minced fresh parsley
1/8 cup minced fresh sage
1 teaspoon minced fresh rosemary
1/2 teaspoon dried thyme (or 1 tablespoon fresh, minced)
2 tablespoons pine nuts, lightly toasted
salt and pepper
Preheat oven to 400F. Cut the squash in half and remove seeds and strings. Sprinkle with salt and pepper and place face-down on an oiled baking sheet (I used a silicone sheet liner). Bake for 30 minutes, or until tender. (Different types of squash will take different lengths of time. Test by piercing with a fork in thickest areas.) Remove from oven but keep oven turned on.
While the squash are cooking, prepare the lemon-herbed rice. Spray a non-stick pan with olive oil, heat, and sauté the onion until it begins to brown, about 5 minutes. Add the garlic and cook for another minute. Add the rice, 1/4 cup water, lemon juice and zest, soy sauce, and herbs. Stir well, cover, and cook on low heat just until warm. Add the toasted pine nuts and salt and freshly ground black pepper to taste.
Stuff the rice into the cavities of the squash. Place them upright in a baking dish and drizzle about a teaspoon of water over each. Cover tightly with aluminum foil and bake for about 20 minutes, until hot throughout. Serve warm, garnished with additional fresh herbs, if desired.
If you want to make the rice look more lemony, add a little turmeric with the lemon juice.
3 Sweet Dumpling or other small winter squash
1 onion, chopped
3 cloves garlic, minced
3 cups cooked brown rice
1/4 cup water
juice of 1/2 large lemon (such as Meyer)
1/2 teaspoon lemon zest
1 tablespoon soy sauce
1/8 cup minced fresh parsley
1/8 cup minced fresh sage
1 teaspoon minced fresh rosemary
1/2 teaspoon dried thyme (or 1 tablespoon fresh, minced)
2 tablespoons pine nuts, lightly toasted
salt and pepper
Preheat oven to 400F. Cut the squash in half and remove seeds and strings. Sprinkle with salt and pepper and place face-down on an oiled baking sheet (I used a silicone sheet liner). Bake for 30 minutes, or until tender. (Different types of squash will take different lengths of time. Test by piercing with a fork in thickest areas.) Remove from oven but keep oven turned on.
While the squash are cooking, prepare the lemon-herbed rice. Spray a non-stick pan with olive oil, heat, and sauté the onion until it begins to brown, about 5 minutes. Add the garlic and cook for another minute. Add the rice, 1/4 cup water, lemon juice and zest, soy sauce, and herbs. Stir well, cover, and cook on low heat just until warm. Add the toasted pine nuts and salt and freshly ground black pepper to taste.
Stuff the rice into the cavities of the squash. Place them upright in a baking dish and drizzle about a teaspoon of water over each. Cover tightly with aluminum foil and bake for about 20 minutes, until hot throughout. Serve warm, garnished with additional fresh herbs, if desired.
Egg Nog Cherry Nut Bread
Egg Nog Cherry Nut Bread
This is a great one for the holidays! Replace the traditional fruit cake with this seasonal special.
2 1/2 cups flour
3/4 cups sugar
1 Tbsp. baking powder
1 tsp. salt
1 beaten egg
1 1/4 cups Egg Nog
1/3 cup cooking oil
1/2 cup chopped nuts
1/2 cup Maraschino cherries
Combine flour, sugar, baking powder and salt. Set aside. In another bowl, mix egg, Egg Nog and oil. Stir into dry ingredients. Fold in nuts and cherries.
Pour into 2 greased 8x4x2-inch loaf pans. Bake at 350 degrees for 45-50 minutes. Makes 2 loaves.
…..or 4 small loaves and bake for 30-35 minutes.
Recipe source: Recipe Favorites yahoo group, submitted by Raymond Callis
This is a great one for the holidays! Replace the traditional fruit cake with this seasonal special.
2 1/2 cups flour
3/4 cups sugar
1 Tbsp. baking powder
1 tsp. salt
1 beaten egg
1 1/4 cups Egg Nog
1/3 cup cooking oil
1/2 cup chopped nuts
1/2 cup Maraschino cherries
Combine flour, sugar, baking powder and salt. Set aside. In another bowl, mix egg, Egg Nog and oil. Stir into dry ingredients. Fold in nuts and cherries.
Pour into 2 greased 8x4x2-inch loaf pans. Bake at 350 degrees for 45-50 minutes. Makes 2 loaves.
…..or 4 small loaves and bake for 30-35 minutes.
Recipe source: Recipe Favorites yahoo group, submitted by Raymond Callis
Tuesday, November 29, 2011
Magical Christmas Fairy Cakes
Magical Christmas Fairy Cakes
Some recipe classics never go out of fashion and fairy cakes top the list They are the stuff of childhood memories: just one nibble can transport you back in time and even today, no self-respecting children's birthday party would be without them. That said, why should the kids have all the fun? With just a little tweaking, fairy cakes can be turned into grown-up fare as well, perfect for a mid-morning coffee break, tea in the afternoon, packed lunch treats, OR for the Christmas tea table. The basic recipe is oh-so-simple so you can keep it plain or indulge yourself with extravagant toppings; for Christmas, I have used fondant icing snowflakes and edible sparkles/cake glitter. Some die-hard purists may omit the vanilla extract but I think fairy cakes are better with it added. Prep time includes the time it takes to decorate the fairy cakes. The edible cake sparkles and glitter is available from most good cake decorating or sugar craft shops.
SERVES 12 , 12 -24 Christmas Fairy Cakes
CAKES
1/2C softened butter
1C caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1C self-raising flour
2 tablespoons milk
ICING
1C icing sugar
water
vanilla extract (optional)
DECORATIONS
icing sugar
fondant
edible glitter (sparkles)
Makes 24 mini cakes or 12 larger ones.
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice, unless you have two. For larger cakes use a 12-hole bun or muffin tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have - I have suggested silver. If not, butter the base and sides of the holes before filling with the mixture.
Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.
Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.
Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.
Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes before removing from the tin. Cool the cakes on a cooling tray/rack.
Mix a little water to the icing sugar until you have a soft glace icing - add a little vanilla extract if you wish, or other flavorings.
Spoon the icing over the top of the cooled fairy cakes, allowing the icing to drip down into the cases or over the sides of the cakes.
Roll out the fondant icing on a board with icing sugar sprinkled over to stop it sticking; press or cut your festive shapes and place one on top of each iced fairy cake. Sprinkle over the edible glitter or sparkles and arrange the fairy cakes on an attractive serving plate.
Some recipe classics never go out of fashion and fairy cakes top the list They are the stuff of childhood memories: just one nibble can transport you back in time and even today, no self-respecting children's birthday party would be without them. That said, why should the kids have all the fun? With just a little tweaking, fairy cakes can be turned into grown-up fare as well, perfect for a mid-morning coffee break, tea in the afternoon, packed lunch treats, OR for the Christmas tea table. The basic recipe is oh-so-simple so you can keep it plain or indulge yourself with extravagant toppings; for Christmas, I have used fondant icing snowflakes and edible sparkles/cake glitter. Some die-hard purists may omit the vanilla extract but I think fairy cakes are better with it added. Prep time includes the time it takes to decorate the fairy cakes. The edible cake sparkles and glitter is available from most good cake decorating or sugar craft shops.
SERVES 12 , 12 -24 Christmas Fairy Cakes
CAKES
1/2C softened butter
1C caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1C self-raising flour
2 tablespoons milk
ICING
1C icing sugar
water
vanilla extract (optional)
DECORATIONS
icing sugar
fondant
edible glitter (sparkles)
Makes 24 mini cakes or 12 larger ones.
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice, unless you have two. For larger cakes use a 12-hole bun or muffin tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have - I have suggested silver. If not, butter the base and sides of the holes before filling with the mixture.
Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.
Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.
Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.
Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes before removing from the tin. Cool the cakes on a cooling tray/rack.
Mix a little water to the icing sugar until you have a soft glace icing - add a little vanilla extract if you wish, or other flavorings.
Spoon the icing over the top of the cooled fairy cakes, allowing the icing to drip down into the cases or over the sides of the cakes.
Roll out the fondant icing on a board with icing sugar sprinkled over to stop it sticking; press or cut your festive shapes and place one on top of each iced fairy cake. Sprinkle over the edible glitter or sparkles and arrange the fairy cakes on an attractive serving plate.
STEAMED SQUASH DUMPLINGS
STEAMED SQUASH DUMPLINGS
This makes a nice starter course, but it can become a full meal if you decide to make a large batch of the dumplings.epending on the size of your steamer, you may need to make the dumplings in two batches, but that is OK, because you can cover and set the cooked ones aside without harming the texture. Just reheat in a microwave for about 1 minute. And don't forget to have the duck stock ready. It should be boiling while you are making the dumplings; or microwave it if you made it ahead and want to reheat it right before serving.
Yield: 16 to 18 dumplings (serves 4 to 6)
1 pound pared, seeded squash
1 tablespoon reduced-sodium soy sauce
1 tablespoon grated ginger root
1 teaspoon dark sesame oil
6 tablespoons plain bread crumbs
1 whole egg, well-beaten
4 tablespoons rice flour (or use cornstarch)
1 tablespoon sesame seeds
3 quarts duck stock
chopped spring onions
Steam the squash in a vegetable steamer for 20 minutes, or until soft. Remove and purée. Add the soy sauce, ginger, sesame oil, bread crumbs and beaten egg. Thicken the batter with the rice flour and add the sesame seeds. Set aside to recover for about 25 minutes so that the batter stiffens slightly.
This makes a nice starter course, but it can become a full meal if you decide to make a large batch of the dumplings.epending on the size of your steamer, you may need to make the dumplings in two batches, but that is OK, because you can cover and set the cooked ones aside without harming the texture. Just reheat in a microwave for about 1 minute. And don't forget to have the duck stock ready. It should be boiling while you are making the dumplings; or microwave it if you made it ahead and want to reheat it right before serving.
Yield: 16 to 18 dumplings (serves 4 to 6)
1 pound pared, seeded squash
1 tablespoon reduced-sodium soy sauce
1 tablespoon grated ginger root
1 teaspoon dark sesame oil
6 tablespoons plain bread crumbs
1 whole egg, well-beaten
4 tablespoons rice flour (or use cornstarch)
1 tablespoon sesame seeds
3 quarts duck stock
chopped spring onions
Steam the squash in a vegetable steamer for 20 minutes, or until soft. Remove and purée. Add the soy sauce, ginger, sesame oil, bread crumbs and beaten egg. Thicken the batter with the rice flour and add the sesame seeds. Set aside to recover for about 25 minutes so that the batter stiffens slightly.
Monday, November 28, 2011
Apple Stuffed Acorn Squash
Apple Stuffed Acorn Squash
Yield: 6 servings
3 medium acorn squash
3 cups chopped and peeled tart apples (Rome, Ida Red, etc.)
1 cup chopped onion
2 tablespoons butter
1 1/2 cups shredded cheddar cheese
1/2 cup raisins
2 tablespoons brown sugar
1 teaspoon cinnamon
Directions:
Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a large shallow baking dish. Fill pan with hot water to depth of 1/2-inch. Bake, uncovered, at 350 degrees for 40 minutes; drain.
In a large skillet, saute apple and onion in butter until tender, about 10 minutes.
In a large bowl, combine apple mixture, cheese, raisins, brown sugar and cinnamon. Arrange cooked squash, cut side up in same baking dish. Fill squash with apple mixture. Bake 15 minutes longer or until squash is tender and cheese is melted.
Yield: 6 servings
3 medium acorn squash
3 cups chopped and peeled tart apples (Rome, Ida Red, etc.)
1 cup chopped onion
2 tablespoons butter
1 1/2 cups shredded cheddar cheese
1/2 cup raisins
2 tablespoons brown sugar
1 teaspoon cinnamon
Directions:
Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a large shallow baking dish. Fill pan with hot water to depth of 1/2-inch. Bake, uncovered, at 350 degrees for 40 minutes; drain.
In a large skillet, saute apple and onion in butter until tender, about 10 minutes.
In a large bowl, combine apple mixture, cheese, raisins, brown sugar and cinnamon. Arrange cooked squash, cut side up in same baking dish. Fill squash with apple mixture. Bake 15 minutes longer or until squash is tender and cheese is melted.
Amaretto Petit Fours
Amaretto Petit Fours
Cook'n with Pillsbury
Makes 24 servings
CAKE
2 cups all-purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup shortening
1/2 teaspoon almond extract or 1 teaspoon vanilla
5 egg whites
2 tablespoons amaretto
GLAZE AND GARNISH
3 cups powdered sugar
1/4 cup water
3 tablespoons light corn syrup
2 tablespoons margarine or butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 recipe Buttercream Frosting (recipe below)
Food coloring
1. Heat oven to 350F. Grease and flour 15x10x1-inch baking pan. In large bowl, combine flour, sugar, baking powder, salt, milk and shortening; beat at low speed until moistened. Beat 2 minutes at medium speed. Add almond extract and egg whites; continue beating an additional 2 minutes. Pour into greased and floured pan.
2. Bake at 350F. for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes or until completely cooled.
3. Brush top of cake with amaretto. To avoid cake crumbs, freeze cake 1 hour before cutting.
4. Cut cake into squares, diamonds or desired shapes using 1 1/2 to 2-inch cookie cutters. Set cake pieces on wire rack over waxed paper.
5. In small bowl, combine powdered sugar, water, corn syrup, margarine, vanilla and almond extract; beat at low speed until powdered sugar is moistened. Beat at high speed until smooth. If necessary, add 2 to 3
teaspoons water until glaze is of desired consistency. Spoon glaze evenly over top and sides of cake pieces. (Glaze that drips off can be reused.)
6. Tint Buttercream Frosting using desired food colors. With decorating bag fitted with desired tips, decorate petits fours.
High Altitude (above 3500 feet): Decrease sugar to 1 1/4 cups. Bake as directed above.
Buttercream Frosting
Yield: frosts 2-layer or 13 x 9-inch cake
2/3 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 to 4 tablespoons half and half, or milk
1. In large bowl, beat butter until light and fluffy. Gradually add powdered sugar, beating well.
2. Beat in vanilla and enough half-and-half for desired spreading consistency.
Variations
*Browned Butter Frosting: In large saucepan, cook butter over medium heat until light golden brown, stirring constantly. Gradually add powdered sugar, beating well. Continue as directed above.
*Chocolate Buttercream Frosting: Add 1/3 cup unsweetened cocoa, 2 envelopes premelted unsweetened chocolate or 2 oz. unsweetened chocolate, melted, to butter; blend well. Continue as directed above.
*Chocolate-Cherry Buttercream Frosting: Add 3 tablespoons drained chopped maraschino cherries to Chocolate Buttercream Frosting; mix well.
*Coffee Buttercream Frosting: Dissolve 1 1/2 teaspoons instant coffee granules or crystals in 2 tablespoons of the half-and-half.
*Lemon Buttercream Frosting: Substitute 2 to 4 tablespoons lemon juice for the half-and-half and 1 teaspoon grated lemon peel for the vanilla.
*Nut Buttercream Frosting: Stir in 1/4 cup chopped nuts.
*Orange Buttercream Frosting: Substitute 2 to 4 tablespoons orange juice for the half-and-half and 1 teaspoon grated orange peel for the vanilla.
Peanut Butter Frosting: Add 3 tablespoons peanut butter to the butter;blend well. Continue as directed above.
Cook'n with Pillsbury
Makes 24 servings
CAKE
2 cups all-purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup shortening
1/2 teaspoon almond extract or 1 teaspoon vanilla
5 egg whites
2 tablespoons amaretto
GLAZE AND GARNISH
3 cups powdered sugar
1/4 cup water
3 tablespoons light corn syrup
2 tablespoons margarine or butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 recipe Buttercream Frosting (recipe below)
Food coloring
1. Heat oven to 350F. Grease and flour 15x10x1-inch baking pan. In large bowl, combine flour, sugar, baking powder, salt, milk and shortening; beat at low speed until moistened. Beat 2 minutes at medium speed. Add almond extract and egg whites; continue beating an additional 2 minutes. Pour into greased and floured pan.
2. Bake at 350F. for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes or until completely cooled.
3. Brush top of cake with amaretto. To avoid cake crumbs, freeze cake 1 hour before cutting.
4. Cut cake into squares, diamonds or desired shapes using 1 1/2 to 2-inch cookie cutters. Set cake pieces on wire rack over waxed paper.
5. In small bowl, combine powdered sugar, water, corn syrup, margarine, vanilla and almond extract; beat at low speed until powdered sugar is moistened. Beat at high speed until smooth. If necessary, add 2 to 3
teaspoons water until glaze is of desired consistency. Spoon glaze evenly over top and sides of cake pieces. (Glaze that drips off can be reused.)
6. Tint Buttercream Frosting using desired food colors. With decorating bag fitted with desired tips, decorate petits fours.
High Altitude (above 3500 feet): Decrease sugar to 1 1/4 cups. Bake as directed above.
Buttercream Frosting
Yield: frosts 2-layer or 13 x 9-inch cake
2/3 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 to 4 tablespoons half and half, or milk
1. In large bowl, beat butter until light and fluffy. Gradually add powdered sugar, beating well.
2. Beat in vanilla and enough half-and-half for desired spreading consistency.
Variations
*Browned Butter Frosting: In large saucepan, cook butter over medium heat until light golden brown, stirring constantly. Gradually add powdered sugar, beating well. Continue as directed above.
*Chocolate Buttercream Frosting: Add 1/3 cup unsweetened cocoa, 2 envelopes premelted unsweetened chocolate or 2 oz. unsweetened chocolate, melted, to butter; blend well. Continue as directed above.
*Chocolate-Cherry Buttercream Frosting: Add 3 tablespoons drained chopped maraschino cherries to Chocolate Buttercream Frosting; mix well.
*Coffee Buttercream Frosting: Dissolve 1 1/2 teaspoons instant coffee granules or crystals in 2 tablespoons of the half-and-half.
*Lemon Buttercream Frosting: Substitute 2 to 4 tablespoons lemon juice for the half-and-half and 1 teaspoon grated lemon peel for the vanilla.
*Nut Buttercream Frosting: Stir in 1/4 cup chopped nuts.
*Orange Buttercream Frosting: Substitute 2 to 4 tablespoons orange juice for the half-and-half and 1 teaspoon grated orange peel for the vanilla.
Peanut Butter Frosting: Add 3 tablespoons peanut butter to the butter;blend well. Continue as directed above.
Sunday, November 27, 2011
White Christmas Cake
White Christmas Cake
1 1/4 cups granulated sugar
1 cup butter or margarine
5 eggs
1/2 cup unstrained orange or grapefruit juice
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 pound cherries (red and green maraschino, OR glace/candied cherries are good too)
1 lb bleached raisins (only for looks - any raisins will work)
1/4 pound peel (candied fruit is excellent)
1/4 pound blanched almonds (slivered, chunks or whole)
1/4 lb coconut (coloured is nice)
Cream butter and sugar.
Add eggs and mix/beat well.
Sift / stir flour, baking powder and salt; add to batter with juice.
Add fruit, nuts and coconut last and mix.
Bake at 275' to 300', about 1 hour (depending on size of pans) - till a toothpick came out clean.
1 1/4 cups granulated sugar
1 cup butter or margarine
5 eggs
1/2 cup unstrained orange or grapefruit juice
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 pound cherries (red and green maraschino, OR glace/candied cherries are good too)
1 lb bleached raisins (only for looks - any raisins will work)
1/4 pound peel (candied fruit is excellent)
1/4 pound blanched almonds (slivered, chunks or whole)
1/4 lb coconut (coloured is nice)
Cream butter and sugar.
Add eggs and mix/beat well.
Sift / stir flour, baking powder and salt; add to batter with juice.
Add fruit, nuts and coconut last and mix.
Bake at 275' to 300', about 1 hour (depending on size of pans) - till a toothpick came out clean.
PURITY CHRISTMAS CAKE
PURITY CHRISTMAS CAKE
3 eggs
1-1/2 cup raisins
1-1/2 cup currants (or more raisins)
1 cup brown sugar
1/2 cup butter
1/2 wine glass brandy (or fruit juice)
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp salt
1/4 pound almonds or nuts
1/4 cup mixed candied fruit or peel
1/4 cup candied cherries
1/4 cup molasses
1/4 tsp baking soda
1-1/4 cups all purpose flour
Cut nuts and fruit fine and dredge in part of the flour.
Mix eggs and juice. Put soda in molasses and add. Add remaining flour.
Mix all together till all is moist. Pour into greased and floured graduated pans. Bake in slow oven 275' to 300'; small 1-1/4 hr.; med. 1-3/4 hr.; large 2-1/4 hr
3 eggs
1-1/2 cup raisins
1-1/2 cup currants (or more raisins)
1 cup brown sugar
1/2 cup butter
1/2 wine glass brandy (or fruit juice)
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp salt
1/4 pound almonds or nuts
1/4 cup mixed candied fruit or peel
1/4 cup candied cherries
1/4 cup molasses
1/4 tsp baking soda
1-1/4 cups all purpose flour
Cut nuts and fruit fine and dredge in part of the flour.
Mix eggs and juice. Put soda in molasses and add. Add remaining flour.
Mix all together till all is moist. Pour into greased and floured graduated pans. Bake in slow oven 275' to 300'; small 1-1/4 hr.; med. 1-3/4 hr.; large 2-1/4 hr
Christmas Pizza Recipe
Christmas Pizza Recipe
1 (12 ounce) package real milk chocolate chips (or dark, if you prefer)
1 lb white almond bark, cut into small (1-inch)
2 cups miniature marshmallows
1 cup crisp rice cereal
1 cup salted peanuts or unsalted peanuts
1 (6 ounce) jar red maraschino cherries, drained, and cut in half
3 tablespoons green glazed cherries, drained and quartered
1/3 cup angel flake coconut
1 tablespoon oil
Microwave chips and 14 oz almond bark in a 2 qt microwave-safe bowl on HIGH for 2 minutes. Stir. Continue microwaving 1 to 2 minute or until smooth when stirred, stirring every 30 seconds.
Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries; sprinkle with coconut.
Microwave remaining 2 oz. almond bark and oil in a 1 cup measure for 1 minute and stir. Continue microwaving 30 seconds to 1 minute or until smooth when stirred, stirring every 15 seconds. Drizzle over coconut.
Refrigerate until firm (usually 3+ hours). Store at room temperature. Cut into wedges. Makes about 12 large slices.
1 (12 ounce) package real milk chocolate chips (or dark, if you prefer)
1 lb white almond bark, cut into small (1-inch)
2 cups miniature marshmallows
1 cup crisp rice cereal
1 cup salted peanuts or unsalted peanuts
1 (6 ounce) jar red maraschino cherries, drained, and cut in half
3 tablespoons green glazed cherries, drained and quartered
1/3 cup angel flake coconut
1 tablespoon oil
Microwave chips and 14 oz almond bark in a 2 qt microwave-safe bowl on HIGH for 2 minutes. Stir. Continue microwaving 1 to 2 minute or until smooth when stirred, stirring every 30 seconds.
Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries; sprinkle with coconut.
Microwave remaining 2 oz. almond bark and oil in a 1 cup measure for 1 minute and stir. Continue microwaving 30 seconds to 1 minute or until smooth when stirred, stirring every 15 seconds. Drizzle over coconut.
Refrigerate until firm (usually 3+ hours). Store at room temperature. Cut into wedges. Makes about 12 large slices.
Cream Cheese Christmas Wreath
Cream Cheese Christmas Wreath
6 slices bacon, fried and crumbled
16 oz. cream cheese, softened
1/2 cup Miracle Whip
1/2 cup green onion, finely chopped
1 cup Cheddar cheese, grated
Green olives
Pimentos
1/2 tsp. Mrs. Dash
1/2 tsp. salt
Mix all ingredients EXCEPT olives and pimentos. Shape mixture into a wreath on a plate. (Start out with a ball, and shape the middle with a spoon or glass.) Add olives around the side. Make a bow, using pimentos. Chill and serve with crackers.
6 slices bacon, fried and crumbled
16 oz. cream cheese, softened
1/2 cup Miracle Whip
1/2 cup green onion, finely chopped
1 cup Cheddar cheese, grated
Green olives
Pimentos
1/2 tsp. Mrs. Dash
1/2 tsp. salt
Mix all ingredients EXCEPT olives and pimentos. Shape mixture into a wreath on a plate. (Start out with a ball, and shape the middle with a spoon or glass.) Add olives around the side. Make a bow, using pimentos. Chill and serve with crackers.
Annie's Turkey Salad
Annie's Turkey Salad
Servings: 10
This chunky turkey salad is served chilled. It's a great way to use up leftovers. The ingredients may be adjusted to taste.
Ingredients:
6 eggs
6 cups cooked turkey meat
1 (16 ounce) jar sweet pickles, chopped
1 1/2 (10 ounce) jars mustard-mayonnaise blend
3/4 cup mayonnaise
Directions:
1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving.
Servings: 10
This chunky turkey salad is served chilled. It's a great way to use up leftovers. The ingredients may be adjusted to taste.
Ingredients:
6 eggs
6 cups cooked turkey meat
1 (16 ounce) jar sweet pickles, chopped
1 1/2 (10 ounce) jars mustard-mayonnaise blend
3/4 cup mayonnaise
Directions:
1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving.
Au Gratin Turkey Skillet
Au Gratin Turkey Skillet
Servings: 4
2 1/2 cups water
1 (4.9 ounce) package au gratin potatoes
1/2 cup chopped onion
1/2 cup milk
2 tablespoons butter 1/2 teaspoon poultry seasoning
1/4 teaspoon dried rosemary, crushed
2 cups cubed cooked turkey
2 cups frozen peas, thawed
Directions:
In a large skillet, combine the water, potatoes with contents of sauce mix, onion, milk, butter, poultry seasoning and rosemary. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Gently stir in turkey and peas; heat through.
Servings: 4
2 1/2 cups water
1 (4.9 ounce) package au gratin potatoes
1/2 cup chopped onion
1/2 cup milk
2 tablespoons butter 1/2 teaspoon poultry seasoning
1/4 teaspoon dried rosemary, crushed
2 cups cubed cooked turkey
2 cups frozen peas, thawed
Directions:
In a large skillet, combine the water, potatoes with contents of sauce mix, onion, milk, butter, poultry seasoning and rosemary. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Gently stir in turkey and peas; heat through.
Spice 'n' Nut Thumbprints
Spice 'n' Nut Thumbprints
3/4 cup butter, 1 1/2 sticks softened
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 cup finely ground pecans or almonds
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 cup jam, such as strawberry raspberry or peach
Preheat oven to 350 degrees.
Cream butter and sugar in lg mixer bowl until light and fluffy. Beat in egg and vanilla. Add 1/2 of flour; mix well. Add remaining flour, nuts and cinnamon, cardamom; mix well.
Shape dough into 1" balls. Place 1" apart on unbuttered cookie sheets. Lightly press center of each ball with thumb, or the handle of a wooden spoon, leaving cup-like indention.
Fill each indention w/ about 1/4 ts jam. Bake 18 minutes. or until lightly browned around edges. Transfer to wire racks; cool completely.
3/4 cup butter, 1 1/2 sticks softened
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 cup finely ground pecans or almonds
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 cup jam, such as strawberry raspberry or peach
Preheat oven to 350 degrees.
Cream butter and sugar in lg mixer bowl until light and fluffy. Beat in egg and vanilla. Add 1/2 of flour; mix well. Add remaining flour, nuts and cinnamon, cardamom; mix well.
Shape dough into 1" balls. Place 1" apart on unbuttered cookie sheets. Lightly press center of each ball with thumb, or the handle of a wooden spoon, leaving cup-like indention.
Fill each indention w/ about 1/4 ts jam. Bake 18 minutes. or until lightly browned around edges. Transfer to wire racks; cool completely.
Rigatoni with Pumpkin and Bacon
Rigatoni with Pumpkin and Bacon
Serves 4
Coarse salt
8 slices bacon, coarsely chopped
1 medium onion, halved and thinly sliced
1 sugar pumpkin (about 3 pounds), peeled and halved, seeds removed, and flesh cut into 3/4-inch cubes
1 tablespoon finely chopped fresh sage
1/4 teaspoon allspice
1 1/2 cups homemade or low-sodium store-bought chicken stock
3 tablespoons heavy cream
Freshly ground pepper
1 pound rigatoni
1/2 cup finely grated Parmesan cheese, plus more for serving
2 tablespoons hulled raw pepitas (pumpkin seeds), toasted, for garnish
Directions-
1. Bring a large pot of water to a boil; add salt. Put bacon into a large skillet over medium heat. Cook, stirring, until bacon is almost crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels; let drain.
2. Add onion to skillet with bacon grease. Cook, stirring, until soft, 12 to 15 minutes. Add pumpkin, sage, 1/2 teaspoons salt, and the allspice. Cook, stirring occasionally, 5 minutes. Add stock and cream; bring to a boil. Reduce heat to medium low, and simmer until pumpkin is soft and sauce has thickened slightly, about 25 minutes. Season with pepper.
3. Meanwhile, add pasta to boiling water, and cook until al dente. Drain pasta, and add to skillet. Add the bacon and Parmesan, and toss to combine. Divide among bowls. Serve with Parmesan on the side, and garnish with pepitas.
Serves 4
Coarse salt
8 slices bacon, coarsely chopped
1 medium onion, halved and thinly sliced
1 sugar pumpkin (about 3 pounds), peeled and halved, seeds removed, and flesh cut into 3/4-inch cubes
1 tablespoon finely chopped fresh sage
1/4 teaspoon allspice
1 1/2 cups homemade or low-sodium store-bought chicken stock
3 tablespoons heavy cream
Freshly ground pepper
1 pound rigatoni
1/2 cup finely grated Parmesan cheese, plus more for serving
2 tablespoons hulled raw pepitas (pumpkin seeds), toasted, for garnish
Directions-
1. Bring a large pot of water to a boil; add salt. Put bacon into a large skillet over medium heat. Cook, stirring, until bacon is almost crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels; let drain.
2. Add onion to skillet with bacon grease. Cook, stirring, until soft, 12 to 15 minutes. Add pumpkin, sage, 1/2 teaspoons salt, and the allspice. Cook, stirring occasionally, 5 minutes. Add stock and cream; bring to a boil. Reduce heat to medium low, and simmer until pumpkin is soft and sauce has thickened slightly, about 25 minutes. Season with pepper.
3. Meanwhile, add pasta to boiling water, and cook until al dente. Drain pasta, and add to skillet. Add the bacon and Parmesan, and toss to combine. Divide among bowls. Serve with Parmesan on the side, and garnish with pepitas.
Aunt Ruth's Creamy Butternut Squash Soup
Aunt Ruth's Creamy Butternut Squash Soup
Ingredients:
2 lb. butternut squash, halved, seeded, peeled, & cut into 1 inch pieces
1 1/2 cups diced onion (Vidalia preferred)
2 carrots, peeled, and diced
3 (13 3/4 ounce) cans chicken broth
1/2 teaspoon salt (sea salt preferred)
2 tablespoons butter
1/2 cup light cream or heavy cream
sour cream for garnish
Instructions:
In a medium saucepan, combine squash, onion, carrots, broth, and salt. Simmer, uncovered, until squash is very tender (about 40 minutes). Puree soup in a blender or food processor with the butter. Whisk cream
into soup. Serve in wide shallow bowls with a dollop of sour cream.
Note: The butter and cream can be replaced with silken tofu and/or plain yogurt for a much healthier, but just as tasty, version of this soup. Dill weed can also be added for a delicate flavor variation. The soup can also be made in a crock pot/slow cooker, but don't add the cream or yogurt until after it's finished cooking. Often, if slow cooked long enough (on low), the squash and onion completely break down and don't require pureeing.
The resulting soup is not as perfectly smooth as if it's pureed, but it's much smoother than you'd expect... and some people prefer the extra texture. It's up to the chef to decide.
Ingredients:
2 lb. butternut squash, halved, seeded, peeled, & cut into 1 inch pieces
1 1/2 cups diced onion (Vidalia preferred)
2 carrots, peeled, and diced
3 (13 3/4 ounce) cans chicken broth
1/2 teaspoon salt (sea salt preferred)
2 tablespoons butter
1/2 cup light cream or heavy cream
sour cream for garnish
Instructions:
In a medium saucepan, combine squash, onion, carrots, broth, and salt. Simmer, uncovered, until squash is very tender (about 40 minutes). Puree soup in a blender or food processor with the butter. Whisk cream
into soup. Serve in wide shallow bowls with a dollop of sour cream.
Note: The butter and cream can be replaced with silken tofu and/or plain yogurt for a much healthier, but just as tasty, version of this soup. Dill weed can also be added for a delicate flavor variation. The soup can also be made in a crock pot/slow cooker, but don't add the cream or yogurt until after it's finished cooking. Often, if slow cooked long enough (on low), the squash and onion completely break down and don't require pureeing.
The resulting soup is not as perfectly smooth as if it's pureed, but it's much smoother than you'd expect... and some people prefer the extra texture. It's up to the chef to decide.
Saturday, November 26, 2011
PEANUTTY SQUASH
PEANUTTY SQUASH
Yield: 1 Casserole
8 To 9 Summer squash, thinly sliced
2 c Medium white sauce -- (recipe on cornstarch box)
4 tb Grated cheese
1 c Crushed, unsalted peanuts
Boil squash in a small amount of salted water for 5 minutes; drain.
Put a layer of squash in a buttered casserole dish. Spread with white sauce and sprinkle with cheese and peanuts. Repeat layers, ending with peanuts. Bake at 350 F. for 1 hour.
Yield: 1 Casserole
8 To 9 Summer squash, thinly sliced
2 c Medium white sauce -- (recipe on cornstarch box)
4 tb Grated cheese
1 c Crushed, unsalted peanuts
Boil squash in a small amount of salted water for 5 minutes; drain.
Put a layer of squash in a buttered casserole dish. Spread with white sauce and sprinkle with cheese and peanuts. Repeat layers, ending with peanuts. Bake at 350 F. for 1 hour.
Cheesecake Factory Pumpkin Cheesecake
Cheesecake Factory Pumpkin Cheesecake
crust:
1 1/2 cups graham cracker crumbs
5 tbsp. butter or margarine, melted
1 tbsp. sugar
filling:
3 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
garnish with whipped cream
Heat oven to 350º. Mix crust ingredients, just until coated and crumbly. Press onto bottom and 2/3 up sides of an 8" springform pan. Bake for 5 minutes. Set aside.
Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs and spices; beat until smooth and creamy. Pour into crust.
Bake 60-70 minutes or until top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled remove pan sides and cut.
Serve with whipped cream.
crust:
1 1/2 cups graham cracker crumbs
5 tbsp. butter or margarine, melted
1 tbsp. sugar
filling:
3 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
garnish with whipped cream
Heat oven to 350º. Mix crust ingredients, just until coated and crumbly. Press onto bottom and 2/3 up sides of an 8" springform pan. Bake for 5 minutes. Set aside.
Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs and spices; beat until smooth and creamy. Pour into crust.
Bake 60-70 minutes or until top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled remove pan sides and cut.
Serve with whipped cream.
Roasted Butternut Squash With Sage
Roasted Butternut Squash With Sage
1 medium butternut squash (about 2 pounds)
2 tablespoons chopped fresh sage
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon garlic powder
Preheat oven to 350 F. Peel squash, cut off stem and 1/2 inch of bottom end. Cut squash in half lengthwise. Remove the seeds and pulp. Place flat side down on a cutting board and slice into 1/2 inch pieces.
Mix sage, olive oil, garlic powder, pepper and salt in a bowl and toss squash pieces in the mixture until they are evenly coated.
Place squash pieces in a single layer on a large baking pan or dish. Roast squash for 35-40 minutes or until tender and caramelized, flipping pieces half way through cooking.
Serve hot, garnished with a sprig of fresh or fried sage.
1 medium butternut squash (about 2 pounds)
2 tablespoons chopped fresh sage
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon garlic powder
Preheat oven to 350 F. Peel squash, cut off stem and 1/2 inch of bottom end. Cut squash in half lengthwise. Remove the seeds and pulp. Place flat side down on a cutting board and slice into 1/2 inch pieces.
Mix sage, olive oil, garlic powder, pepper and salt in a bowl and toss squash pieces in the mixture until they are evenly coated.
Place squash pieces in a single layer on a large baking pan or dish. Roast squash for 35-40 minutes or until tender and caramelized, flipping pieces half way through cooking.
Serve hot, garnished with a sprig of fresh or fried sage.
Christmas Stars
Christmas Stars
3/4 cup butter
1/2 cup sugar
1 egg
1 tsp. vanilla
3 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
Cream together butter and sugar. Beat in egg and vanilla. Sift together dry ingredients and beat into butter/egg mixture. Chill.
Heat oven to 350. Roll out onto floured board and cut with star-shaped cookie cutter. Bake 10 minutes or until edges are barely brown. Makes 4 to 5 dozen.
-Women's Circle Home Cooking's Christmas Snacks, 1986
3/4 cup butter
1/2 cup sugar
1 egg
1 tsp. vanilla
3 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
Cream together butter and sugar. Beat in egg and vanilla. Sift together dry ingredients and beat into butter/egg mixture. Chill.
Heat oven to 350. Roll out onto floured board and cut with star-shaped cookie cutter. Bake 10 minutes or until edges are barely brown. Makes 4 to 5 dozen.
-Women's Circle Home Cooking's Christmas Snacks, 1986
Clam Chowder
Clam Chowder
from Liberty Tree Tavern, Magic Kingdom
1 lb Margarine
3/4 lb All-purpose flour
1 can (23 oz) Clam juice
1 can (25 oz) Clams, chopped
1 1/2 cups diced Celery
1 1/2 cups diced Onions
1 1/2 cups diced Green pepper
1 2/3 qts hot Milk
1 2/3 ozs Salt
1/4 tsp ground White pepper
1/4 tsp ground Thyme
11/2 cups diced Potatoes (1/2 inch cubes)
With melted margarine, combine celery and onions, cook for 5 minutes or until transparent. Add flour to make roux and mix until smooth.
Let it cook for a few minutes, then add hot clams and juice and half of the hot milk. Mix until all the flour lumps are smooth.
Continue cooking for about 10 minutes. Add green peppers, potatoes and seasonings. Combine, cook until potatoes and peppers are done, then add the remainder of the milk.
from Liberty Tree Tavern, Magic Kingdom
1 lb Margarine
3/4 lb All-purpose flour
1 can (23 oz) Clam juice
1 can (25 oz) Clams, chopped
1 1/2 cups diced Celery
1 1/2 cups diced Onions
1 1/2 cups diced Green pepper
1 2/3 qts hot Milk
1 2/3 ozs Salt
1/4 tsp ground White pepper
1/4 tsp ground Thyme
11/2 cups diced Potatoes (1/2 inch cubes)
With melted margarine, combine celery and onions, cook for 5 minutes or until transparent. Add flour to make roux and mix until smooth.
Let it cook for a few minutes, then add hot clams and juice and half of the hot milk. Mix until all the flour lumps are smooth.
Continue cooking for about 10 minutes. Add green peppers, potatoes and seasonings. Combine, cook until potatoes and peppers are done, then add the remainder of the milk.
Stained Glass Hanging Hard Candy:
Stained Glass Hanging Hard Candy:
2 cups sugar
1/3 cup light corn syrup
1/3 cup water
2 tsp. vinegar
1 tsp. flavoring (peppermint, raspberry, etc.)
Food coloring
Combine and cook to hard crack stage (300 degrees F) or until a few drops of syrup dropped into cold water separate into threads that are hard but not brittle. Stir in flavoring and possible food coloring at this point.
Now you will have to work quickly, so it is best if you have a plan in mind as to what you want to create.
On a greased baking sheet, pour large spoonfuls of the candy so as to form circles or free forms or designs. Molds can also be made beforehand from aluminum foil and greased. If you have not added food coloring previously, a drop or two can be swirled into the candy with a toothpick on the cookie sheet. Also small pieces of hard candies can be added before the candy hardens. While the candy is soft, place one end of a string into the top of the candy for hanging purposes. Make sure you've cut your lengths of string ahead of time. (Of course, these could also be made into lollys by using a stick instead of a string.)
When the candy has cooled completely and is firm, slide off cookie sheets. Small ones can hang from the tree. Large ones make lovely window hanging decorations. They also look well attached to hanging light fixtures. And, of course, they're edible!
From Feed Me I'm Yours by Vicki Lansky, Meadowbrook Press
2 cups sugar
1/3 cup light corn syrup
1/3 cup water
2 tsp. vinegar
1 tsp. flavoring (peppermint, raspberry, etc.)
Food coloring
Combine and cook to hard crack stage (300 degrees F) or until a few drops of syrup dropped into cold water separate into threads that are hard but not brittle. Stir in flavoring and possible food coloring at this point.
Now you will have to work quickly, so it is best if you have a plan in mind as to what you want to create.
On a greased baking sheet, pour large spoonfuls of the candy so as to form circles or free forms or designs. Molds can also be made beforehand from aluminum foil and greased. If you have not added food coloring previously, a drop or two can be swirled into the candy with a toothpick on the cookie sheet. Also small pieces of hard candies can be added before the candy hardens. While the candy is soft, place one end of a string into the top of the candy for hanging purposes. Make sure you've cut your lengths of string ahead of time. (Of course, these could also be made into lollys by using a stick instead of a string.)
When the candy has cooled completely and is firm, slide off cookie sheets. Small ones can hang from the tree. Large ones make lovely window hanging decorations. They also look well attached to hanging light fixtures. And, of course, they're edible!
From Feed Me I'm Yours by Vicki Lansky, Meadowbrook Press
Linzer Cookies Recipe courtesy Gale Gand
Linzer Cookies Recipe courtesy Gale Gand
Show: Sweet Dreams
Episode: Orient Express
3/4 cups butter
1/2 cup sugar
1 egg
1/2 teaspoon lemon rind
1/4 teaspoon vanilla
1 1/2 cups finely ground hazelnuts or almonds
2 1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
6 ounces raspberry jam
Powdered sugar
Cream butter with paddle attachment. Add sugar and continue creaming.
Add the egg, lemon, and vanilla and mix. Add nuts and mix. Stir together dry ingredients in a bowl and add to mixer and blend. Form into disks, wrap and chill. Roll out dough with floured rolling pin to 1/8-inch thickness on a well floured surface. Cut out disks, fluted if desired, approximately 2 inches in diameter. Cut out the centers of half the disks with a cutter in the shape of your choice.
Re-roll scraps and repeat. Chill cut out dough. Bake in an oven preheated to 350 degrees F for 12 minutes or until edges turn golden then cool on a wire rack. Heat the jam and spread the solid disks with a layer of the hot jam. Glue on the lids pressing down lightly.
Sprinkle with powdered sugar, then fill the holes with more jam. Let set slightly before serving.
Show: Sweet Dreams
Episode: Orient Express
3/4 cups butter
1/2 cup sugar
1 egg
1/2 teaspoon lemon rind
1/4 teaspoon vanilla
1 1/2 cups finely ground hazelnuts or almonds
2 1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
6 ounces raspberry jam
Powdered sugar
Cream butter with paddle attachment. Add sugar and continue creaming.
Add the egg, lemon, and vanilla and mix. Add nuts and mix. Stir together dry ingredients in a bowl and add to mixer and blend. Form into disks, wrap and chill. Roll out dough with floured rolling pin to 1/8-inch thickness on a well floured surface. Cut out disks, fluted if desired, approximately 2 inches in diameter. Cut out the centers of half the disks with a cutter in the shape of your choice.
Re-roll scraps and repeat. Chill cut out dough. Bake in an oven preheated to 350 degrees F for 12 minutes or until edges turn golden then cool on a wire rack. Heat the jam and spread the solid disks with a layer of the hot jam. Glue on the lids pressing down lightly.
Sprinkle with powdered sugar, then fill the holes with more jam. Let set slightly before serving.
Williamsburg Inn Turkey Soup Recipe
Williamsburg Inn Turkey Soup Recipe
This recipe is simple to prepare, and it makes a lot of delicious soup! Our children are on their own now, so I was happy to find that this soup freezes well, too. I put it in individual containers and thaw just as much as I need for quick and easy meals. That's handy when I'm busy braiding wool rugs, oil painting or sewing...or just busy period.
18 Servings
1 turkey carcass (from a 12- to 14-pound turkey)
4 quarts water
3 large onions, finely chopped
3 celery ribs, finely chopped
2 large carrots, finely chopped
1/4 cup uncooked long grain rice
1 cup butter, cubed
1-1/2 cups all-purpose flour
1 pint half-and-half cream
3 cups diced cooked turkey
1/2 teaspoon poultry seasoning, optional
Salt and pepper to taste
Directions
In large kettle, cook turkey carcass with water to make 3-qt. stock.
Remove bones; reserve meat for soup. Strain stock; set aside. In a large saucepan, combine the onions, celery, carrots, rice and 1 qt. of stock. Cook for 20 minutes; set aside.
In a large soup kettle, melt butter. Stir in flour until smooth. Add cream and remaining 2-qts. stock. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the reserved turkey and vegetable mixture. Season with salt and pepper. Heat through. Yield: 4 to 4-1/2 quarts.
Williamsburg Inn Turkey Soup published in Country Woman January/February 1989, p29
This recipe is simple to prepare, and it makes a lot of delicious soup! Our children are on their own now, so I was happy to find that this soup freezes well, too. I put it in individual containers and thaw just as much as I need for quick and easy meals. That's handy when I'm busy braiding wool rugs, oil painting or sewing...or just busy period.
18 Servings
1 turkey carcass (from a 12- to 14-pound turkey)
4 quarts water
3 large onions, finely chopped
3 celery ribs, finely chopped
2 large carrots, finely chopped
1/4 cup uncooked long grain rice
1 cup butter, cubed
1-1/2 cups all-purpose flour
1 pint half-and-half cream
3 cups diced cooked turkey
1/2 teaspoon poultry seasoning, optional
Salt and pepper to taste
Directions
In large kettle, cook turkey carcass with water to make 3-qt. stock.
Remove bones; reserve meat for soup. Strain stock; set aside. In a large saucepan, combine the onions, celery, carrots, rice and 1 qt. of stock. Cook for 20 minutes; set aside.
In a large soup kettle, melt butter. Stir in flour until smooth. Add cream and remaining 2-qts. stock. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the reserved turkey and vegetable mixture. Season with salt and pepper. Heat through. Yield: 4 to 4-1/2 quarts.
Williamsburg Inn Turkey Soup published in Country Woman January/February 1989, p29
Friday, November 25, 2011
Pumpkin Turkey Chili
Pumpkin Turkey Chili
- serves 6 -
Ingredients
1 tablespoon vegetable oil
1 cup chopped onion
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 (4 ounce) can chopped green chiles
1 large clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can red kidney beans
2 cups (1 14.5 ounce can) pumpkin puree
1 1/2 tablespoons chili powder
1/2 tablespoon cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cayenne pepper to taste (at least 3 good shakes)
1/4 cup fresh cilantro, chopped
1/2 cup shredded Cheddar cheese (optional)
1/2 cup sour cream (optional)
Procedure
1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Saute the onion, green bell pepper, yellow bell pepper, green chiles, and garlic until tender, about 10 minutes. Make room in the center of the skillet, add turkey, and brown, about 10 minutes. Stir in tomatoes, beans, and pumpkin. Season with chili powder, cumin, pepper, salt, and cayenne.
3. Reduce heat and simmer at least 20 minutes. Stir in fresh cilantro. If preferred, serve topped with Cheddar cheese and sour cream.
- serves 6 -
Ingredients
1 tablespoon vegetable oil
1 cup chopped onion
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 (4 ounce) can chopped green chiles
1 large clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can red kidney beans
2 cups (1 14.5 ounce can) pumpkin puree
1 1/2 tablespoons chili powder
1/2 tablespoon cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cayenne pepper to taste (at least 3 good shakes)
1/4 cup fresh cilantro, chopped
1/2 cup shredded Cheddar cheese (optional)
1/2 cup sour cream (optional)
Procedure
1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Saute the onion, green bell pepper, yellow bell pepper, green chiles, and garlic until tender, about 10 minutes. Make room in the center of the skillet, add turkey, and brown, about 10 minutes. Stir in tomatoes, beans, and pumpkin. Season with chili powder, cumin, pepper, salt, and cayenne.
3. Reduce heat and simmer at least 20 minutes. Stir in fresh cilantro. If preferred, serve topped with Cheddar cheese and sour cream.
Amazing Fudge
Amazing Fudge
2 cups granulated white sugar
2 cups brown sugar
3/4 cup margarine
1 cup evaporated milk (canned)
1 tsp vanilla
3/4 cup all purpose flour
1 cup dark or milk chocolate chips &/or
1/2 cup peanut butter &/or
1/2 cup chopped nuts of choice
Mix first 4 ingredients together in large Microwave Safe bowl. Microwave on high for 15 minutes. Remove from Microwave Oven and quickly, while hot, beat in vanilla and flour. Add remaining ingredients. Mix well and quickly before the mixture cools. Pour into well greased Bunny Molds - or pan of any shap. Refrigerate. This fudge sets up beautifully.
2 cups granulated white sugar
2 cups brown sugar
3/4 cup margarine
1 cup evaporated milk (canned)
1 tsp vanilla
3/4 cup all purpose flour
1 cup dark or milk chocolate chips &/or
1/2 cup peanut butter &/or
1/2 cup chopped nuts of choice
Mix first 4 ingredients together in large Microwave Safe bowl. Microwave on high for 15 minutes. Remove from Microwave Oven and quickly, while hot, beat in vanilla and flour. Add remaining ingredients. Mix well and quickly before the mixture cools. Pour into well greased Bunny Molds - or pan of any shap. Refrigerate. This fudge sets up beautifully.
Turkey Wild Rice Soup
Turkey Wild Rice Soup
Ingredients
3 10-oz. cans chicken broth
2 C. water
1/2 C. uncooked wild rice
1/2 C. chopped green onions
1/2 C. margarine or butter
3/4 C. flour
1/2 tsp. salt
1/4 tsp. poultry seasoning
1/8 tsp. pepper
2 C. half and half milk
1-1/2 C. cubed, cooked turkey or chicken
8 slices bacon, cooked and crumbled
1 Tbs. chopped pimento
2-3 Tbs. dry sherry (optional)
Directions
In a large saucepan, combine chicken broth and water. Add wild rice and onions, bring to a boil. Reduce heat, cover and simmer 35 to 40 minutes. In a medium saucepan, melt margarine; stir in flour, salt, poultry seasoning and pepper. Cook 1 minute, stirring until smooth and bubbly. Gradually stir in half and half, cook until slightly thickened. Slowly add flour mixture into rice mixture, stirring constantly. Add remaining ingredients. Heat gently, stirring frequently; do not boil.
Ingredients
3 10-oz. cans chicken broth
2 C. water
1/2 C. uncooked wild rice
1/2 C. chopped green onions
1/2 C. margarine or butter
3/4 C. flour
1/2 tsp. salt
1/4 tsp. poultry seasoning
1/8 tsp. pepper
2 C. half and half milk
1-1/2 C. cubed, cooked turkey or chicken
8 slices bacon, cooked and crumbled
1 Tbs. chopped pimento
2-3 Tbs. dry sherry (optional)
Directions
In a large saucepan, combine chicken broth and water. Add wild rice and onions, bring to a boil. Reduce heat, cover and simmer 35 to 40 minutes. In a medium saucepan, melt margarine; stir in flour, salt, poultry seasoning and pepper. Cook 1 minute, stirring until smooth and bubbly. Gradually stir in half and half, cook until slightly thickened. Slowly add flour mixture into rice mixture, stirring constantly. Add remaining ingredients. Heat gently, stirring frequently; do not boil.
Turkey Pasta Primavera
Turkey Pasta Primavera
Servings: 6
Ingredients:
8 ounces fettuccine or spaghetti
1 cup broccoli florets
1 cup julienned carrots
1/2 cup chopped sweet red pepper
2 tablespoons all-purpose flour
1 3/4 cups milk
1 (8 ounce) package cream cheese, cubed 1/2 cup chopped green onions
3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/2 teaspoon salt
2 cups julienned cooked turkey
1/2 cup grated Parmesan cheese
Directions:
1. Cook pasta according to package directions; add broccoli, carrots and red pepper during the last 5 minutes.
2. Meanwhile, in a medium saucepan, stir flour and milk until smooth. Add the cream cheese, onions and seasonings; bring to a boil over medium-low heat. Cook and stir 1-2 minutes. Add turkey and Parmesan cheese; heat through. Drain pasta; toss with cheese sauce.
Servings: 6
Ingredients:
8 ounces fettuccine or spaghetti
1 cup broccoli florets
1 cup julienned carrots
1/2 cup chopped sweet red pepper
2 tablespoons all-purpose flour
1 3/4 cups milk
1 (8 ounce) package cream cheese, cubed 1/2 cup chopped green onions
3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/2 teaspoon salt
2 cups julienned cooked turkey
1/2 cup grated Parmesan cheese
Directions:
1. Cook pasta according to package directions; add broccoli, carrots and red pepper during the last 5 minutes.
2. Meanwhile, in a medium saucepan, stir flour and milk until smooth. Add the cream cheese, onions and seasonings; bring to a boil over medium-low heat. Cook and stir 1-2 minutes. Add turkey and Parmesan cheese; heat through. Drain pasta; toss with cheese sauce.
Banana Bread
I have been baking breads for my Christmas baskets so I thought I would send on the recipes to you all. These are all TNT ("tried 'n true") recipes....so if you are getting into the baking mode, you can have some new recipes to try! These are all yummy! I will try to post them all today instead of one day at a time....just because "Christmas is coming soon"!! hugs, peg
Banana Bread
½ cup softened butter
1 cup granulated sugar
2 eggs
1 cup mashed bananas (about 2 very ripe bananas)
2 cups flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup chopped walnuts
Preheat oven to 350.
Cream butter and sugar together. Add one egg at a time and beat until smooth. Blend in the mashed bananas.
In a separate bowl combine the flour, baking soda, baking powder, salt and nuts.
Add the flour mixture to the banana mixture until well blended.
Grease (or use baking spray) one regular size loaf pan or 4 mini loaf pans. Add batter and bake for 1 hour for the larger loaf or 35 minutes for the smaller loaves. Do not overbake. Remove from oven and let stand for 10 minutes then remove from pans and let cool on wire rack.
Recipe source: A thru Z crafts and recipes yahoo group, submitted by Shawn
Banana Bread
½ cup softened butter
1 cup granulated sugar
2 eggs
1 cup mashed bananas (about 2 very ripe bananas)
2 cups flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup chopped walnuts
Preheat oven to 350.
Cream butter and sugar together. Add one egg at a time and beat until smooth. Blend in the mashed bananas.
In a separate bowl combine the flour, baking soda, baking powder, salt and nuts.
Add the flour mixture to the banana mixture until well blended.
Grease (or use baking spray) one regular size loaf pan or 4 mini loaf pans. Add batter and bake for 1 hour for the larger loaf or 35 minutes for the smaller loaves. Do not overbake. Remove from oven and let stand for 10 minutes then remove from pans and let cool on wire rack.
Recipe source: A thru Z crafts and recipes yahoo group, submitted by Shawn
Turkey Alphabet Soup
Turkey Alphabet Soup
1 can(s) tomatoes
4 cups broth turkey
2 teaspoon Italian seasoning, dried
1/2 teaspoon salt
1/4 teaspoon pepper, black
1 cup onion,diced
1 cup carrot, diced
4 cup cabbage,chopped
2 cup turkey, cooked
1/2 cup alphabet pasta
Preparation
In 5-quart saucepan, over medium high heat, combine tomatoes, turkey broth, Italian seasoning, salt, pepper, onion and carrot; bring to boil. Reduce to low and simmer 10 to 15 minutes or until carrots are tender. Add cabbage, turkey and pasta; return to boil. Immediately reduce heat and simmer 5 to 10 minutes or until cabbage and pasta are tender.
1 can(s) tomatoes
4 cups broth turkey
2 teaspoon Italian seasoning, dried
1/2 teaspoon salt
1/4 teaspoon pepper, black
1 cup onion,diced
1 cup carrot, diced
4 cup cabbage,chopped
2 cup turkey, cooked
1/2 cup alphabet pasta
Preparation
In 5-quart saucepan, over medium high heat, combine tomatoes, turkey broth, Italian seasoning, salt, pepper, onion and carrot; bring to boil. Reduce to low and simmer 10 to 15 minutes or until carrots are tender. Add cabbage, turkey and pasta; return to boil. Immediately reduce heat and simmer 5 to 10 minutes or until cabbage and pasta are tender.
Thursday, November 24, 2011
Roasted Butternut Squash, Rosemary and Garlic Lasagna
Roasted Butternut Squash, Rosemary and Garlic Lasagna
3 lbs. butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice, about 9 1/2 cups
3 tbsps. vegetable oil
4 cups milk
2 tbsps. dried rosemary, crumbled
2 tbsps. minced garlic
1/4 cup butter
4 tbsps. all-purpose flour
9 7 x 3 1/2 inch sheets dry no-boil lasagna pasta
1 1/3 cups freshly grated Parmesan (about 5 oz.)
1 cup heavy cream
1/2 tsp. salt
Garnish: fresh rosemary sprigs
Preheat oven to 450 degrees and oil 2 large shallow baking pans.
In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.
While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.
In a large heavy saucepan cook garlic in butter over moderately low heat, stirring until softened. Stir in flour and cook roux, stirring, 3 minutes.
Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
Reduce temperature to 375 degrees and butter a baking dish, 13 x 9 x 2 inches.
Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagna sheets, making sure they do not touch each other.
Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make one more layer in same manner, beginning and ending with pasta. In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered.
Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden. Let lasagna stand 5 minutes. Garnish each serving with rosemary.
Yields 6 servings as a main course or 12 as a side dish
(From Garlic Loving Recipes (Myrtle Killian))
3 lbs. butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice, about 9 1/2 cups
3 tbsps. vegetable oil
4 cups milk
2 tbsps. dried rosemary, crumbled
2 tbsps. minced garlic
1/4 cup butter
4 tbsps. all-purpose flour
9 7 x 3 1/2 inch sheets dry no-boil lasagna pasta
1 1/3 cups freshly grated Parmesan (about 5 oz.)
1 cup heavy cream
1/2 tsp. salt
Garnish: fresh rosemary sprigs
Preheat oven to 450 degrees and oil 2 large shallow baking pans.
In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.
While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.
In a large heavy saucepan cook garlic in butter over moderately low heat, stirring until softened. Stir in flour and cook roux, stirring, 3 minutes.
Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
Reduce temperature to 375 degrees and butter a baking dish, 13 x 9 x 2 inches.
Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagna sheets, making sure they do not touch each other.
Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make one more layer in same manner, beginning and ending with pasta. In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered.
Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden. Let lasagna stand 5 minutes. Garnish each serving with rosemary.
Yields 6 servings as a main course or 12 as a side dish
(From Garlic Loving Recipes (Myrtle Killian))
Chocolate & Peanut Butter Chip Fudge
Chocolate & Peanut Butter Chip Fudge
2 cups (1 12-oz. pkg.) semi-sweet chocolate chips
1 can (14 oz.) Eagle Brand® sweetened condensed milk (NOT evaporated)
1 tsp. vanilla extract
dash salt
1 cup Reese's® peanut butter chips
Line an 8x8" pan with foil. In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, vanilla and salt; blend well. Remove from heat. Add peanut butter chips; stir just to distribute chips throughout mixture. Spread evenly into prepared pan. Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in refrigerator.
2 cups (1 12-oz. pkg.) semi-sweet chocolate chips
1 can (14 oz.) Eagle Brand® sweetened condensed milk (NOT evaporated)
1 tsp. vanilla extract
dash salt
1 cup Reese's® peanut butter chips
Line an 8x8" pan with foil. In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, vanilla and salt; blend well. Remove from heat. Add peanut butter chips; stir just to distribute chips throughout mixture. Spread evenly into prepared pan. Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in refrigerator.
Wednesday, November 23, 2011
Brandy Alexander Pie
Brandy Alexander Pie
Yield 1 - 9 in pie
1 (9 inch) prepared graham cracker crust
1 (.25 ounce) package unflavored gelatin
1/2 cup cold water
2/3 cup white sugar
1/8 teaspoon salt
1/4 cup cognac
3 egg yolks
1/4 cup creme de cacao
3 egg whites
2 cups whipping cream
Directions
1.. Preheat oven to 350 degrees F (175 degrees C). Bake crust in oven for 10 minutes; set aside.
2.. In a saucepan allow gelatin to soften in cold water. Add 1/3 cup sugar, salt, and beaten egg yolks; blend together. Heat over low heat stirring until gelatin dissolves and mixture coats spoon. Do not bring to a boil.
3.. Remove from heat, stir in cognac and creme de cacao. Chill until mixture thickens.
4.. In a mixing bowl, beat egg whites until stiff; while beating, slowly add rest of sugar. Fold egg white and sugar mixture into the thickened mixture.
5.. Whip whipping cream and fold one cup of it into the cognac mixture. Pour into graham cracker crust; cover and refrigerate for an hour. Garnish with remaining whipped cream and chocolate curls.
Yield 1 - 9 in pie
1 (9 inch) prepared graham cracker crust
1 (.25 ounce) package unflavored gelatin
1/2 cup cold water
2/3 cup white sugar
1/8 teaspoon salt
1/4 cup cognac
3 egg yolks
1/4 cup creme de cacao
3 egg whites
2 cups whipping cream
Directions
1.. Preheat oven to 350 degrees F (175 degrees C). Bake crust in oven for 10 minutes; set aside.
2.. In a saucepan allow gelatin to soften in cold water. Add 1/3 cup sugar, salt, and beaten egg yolks; blend together. Heat over low heat stirring until gelatin dissolves and mixture coats spoon. Do not bring to a boil.
3.. Remove from heat, stir in cognac and creme de cacao. Chill until mixture thickens.
4.. In a mixing bowl, beat egg whites until stiff; while beating, slowly add rest of sugar. Fold egg white and sugar mixture into the thickened mixture.
5.. Whip whipping cream and fold one cup of it into the cognac mixture. Pour into graham cracker crust; cover and refrigerate for an hour. Garnish with remaining whipped cream and chocolate curls.
Roasted Pumpkin and Garlic Soup
Roasted Pumpkin and Garlic Soup
This recipe takes longer to cook on the front end than the back end. Allow about an hour and a half for the pumpkin to roast and more time for it to cool enough to handle. I roasted the pumpkin and garlic in the morning and made the soup later in the day, but you could do the roasting one day and the soup making the next.
1 3-4 pound pumpkin
1 head garlic, top 1/2-inch trimmed
canola oil spray
3-4 cups vegetable broth
2 cups coconut water (or water plus a little sugar)
1 1/2 - 2 teaspoons good, mild curry powder (I used Maharajah)
1/2 teaspoon cumin
1 - 2 teaspoons salt (or to taste)
1 can chickpeas, rinsed and drained (optional, but makes this a main dish soup rather than a starter)
1/2 cup orange juice
toasted pumpkin seeds, for garnish (optional)
Preheat the oven to 400F. Cut the pumpkin in half and scoop out the seeds and strings. (Set them aside if you plan to make toasted pumpkin seeds.) Cut each half in half and place skin-side up in an oiled roasting pan. Place the head of garlic in the pan and spray the pumpkin and garlic lightly with canola oil. Cover the pan tightly with aluminum foil and put in oven.
After an hour, remove the garlic and check the pumpkin. It should be approaching tender but will probably need more time. Check again after 15 minutes. When the pumpkin is completely soft and the flesh is beginning to come away from the skin, remove from the oven and allow it to cool.
Once the pumpkin is cool enough to handle, scrape it from the skin into a food processor (discard any bits that look charred). Squeeze the roasted garlic from its paper and add to the processor. Add about 1 cup of vegetable broth and puree until completely smooth.
Pour the pureed pumpkin into a large pot and add 2 cups of vegetable broth and all remaining ingredients, except the orange juice and pumpkin seeds. Cook over low heat for at least 1/2 hour, in order to give flavors time to develop. If the soup looks too thick, add more vegetable broth. Just before serving, add the orange juice and continue to simmer for 5 minutes. Serve in bowls garnished with toasted pumpkin seeds.
This recipe takes longer to cook on the front end than the back end. Allow about an hour and a half for the pumpkin to roast and more time for it to cool enough to handle. I roasted the pumpkin and garlic in the morning and made the soup later in the day, but you could do the roasting one day and the soup making the next.
1 3-4 pound pumpkin
1 head garlic, top 1/2-inch trimmed
canola oil spray
3-4 cups vegetable broth
2 cups coconut water (or water plus a little sugar)
1 1/2 - 2 teaspoons good, mild curry powder (I used Maharajah)
1/2 teaspoon cumin
1 - 2 teaspoons salt (or to taste)
1 can chickpeas, rinsed and drained (optional, but makes this a main dish soup rather than a starter)
1/2 cup orange juice
toasted pumpkin seeds, for garnish (optional)
Preheat the oven to 400F. Cut the pumpkin in half and scoop out the seeds and strings. (Set them aside if you plan to make toasted pumpkin seeds.) Cut each half in half and place skin-side up in an oiled roasting pan. Place the head of garlic in the pan and spray the pumpkin and garlic lightly with canola oil. Cover the pan tightly with aluminum foil and put in oven.
After an hour, remove the garlic and check the pumpkin. It should be approaching tender but will probably need more time. Check again after 15 minutes. When the pumpkin is completely soft and the flesh is beginning to come away from the skin, remove from the oven and allow it to cool.
Once the pumpkin is cool enough to handle, scrape it from the skin into a food processor (discard any bits that look charred). Squeeze the roasted garlic from its paper and add to the processor. Add about 1 cup of vegetable broth and puree until completely smooth.
Pour the pureed pumpkin into a large pot and add 2 cups of vegetable broth and all remaining ingredients, except the orange juice and pumpkin seeds. Cook over low heat for at least 1/2 hour, in order to give flavors time to develop. If the soup looks too thick, add more vegetable broth. Just before serving, add the orange juice and continue to simmer for 5 minutes. Serve in bowls garnished with toasted pumpkin seeds.
Smoky Pumpkin Bisque with Soy Glazed Scallops
Smoky Pumpkin Bisque with Soy Glazed Scallops
Soy Glazed Scallops
2 tsp. toasted sesame or roasted pumpkinseed oil
1 Tbs. reduced sodium soy sauce
1/2 tsp. sugar
1 Pinch cayenne
1 1/3 pounds bay scallops
1 medium onion -- chopped
2 tsp. peanut oil
1 tsp. jerk seasoning blend
Smoked Pumpkin
6 c. rich vegetable broth -- preferably low sodium
1 c. unsweetened coconut milk
Salt to taste (optional)
Soy Glazed Scallops
2 Tbs. unsalted toasted pumpkinseeds
1 bunch chopped cilantro -- flat leaf parsley or marjoram
leaves, as needed
Sea scallops can be substituted. Halve or quarter if very large. Mix
sesame or pumpkinseed oil with soy sauce, sugar and cayenne. Mix with
scallops and marinate for 20 minutes. Load smoker with apple wood and
smoke/cook scallops at 190 degrees for 30 minutes.
Smoked Pumpkin
6 c. small cubed pumpkin or butternut squash
Smoke pumpkin cubes, placed on mesh rack, 60 minutes at 190 or 45 minutes
at 200.
Sauté onion in peanut oil until soft. Add jerk seasoning: stir to coat. Add
Smoked Pumpkin and vegetable broth. Bring to a boil. Simmer partially
covered for 15 minutes. Puree in food processor or blender. Add coconut
milk, return to low-simmer. Taste for salt. Float scallops in soup and
serve immediately in heated bowls. Garnish each portion with pumpkinseed
and 2 teaspoons herbs.
Note: Pumpkin and scallops can be smoked up to a day ahead of time, tightly
covered and refrigerated. When ready to finish cooking, proceed as above.
Soy Glazed Scallops
2 tsp. toasted sesame or roasted pumpkinseed oil
1 Tbs. reduced sodium soy sauce
1/2 tsp. sugar
1 Pinch cayenne
1 1/3 pounds bay scallops
1 medium onion -- chopped
2 tsp. peanut oil
1 tsp. jerk seasoning blend
Smoked Pumpkin
6 c. rich vegetable broth -- preferably low sodium
1 c. unsweetened coconut milk
Salt to taste (optional)
Soy Glazed Scallops
2 Tbs. unsalted toasted pumpkinseeds
1 bunch chopped cilantro -- flat leaf parsley or marjoram
leaves, as needed
Sea scallops can be substituted. Halve or quarter if very large. Mix
sesame or pumpkinseed oil with soy sauce, sugar and cayenne. Mix with
scallops and marinate for 20 minutes. Load smoker with apple wood and
smoke/cook scallops at 190 degrees for 30 minutes.
Smoked Pumpkin
6 c. small cubed pumpkin or butternut squash
Smoke pumpkin cubes, placed on mesh rack, 60 minutes at 190 or 45 minutes
at 200.
Sauté onion in peanut oil until soft. Add jerk seasoning: stir to coat. Add
Smoked Pumpkin and vegetable broth. Bring to a boil. Simmer partially
covered for 15 minutes. Puree in food processor or blender. Add coconut
milk, return to low-simmer. Taste for salt. Float scallops in soup and
serve immediately in heated bowls. Garnish each portion with pumpkinseed
and 2 teaspoons herbs.
Note: Pumpkin and scallops can be smoked up to a day ahead of time, tightly
covered and refrigerated. When ready to finish cooking, proceed as above.
Phyllo Wrapped Asparagus
Phyllo Wrapped Asparagus
8 or 9 asparagus spears, depending on size
1/2 (16-ounce) package frozen phyllo dough sheets, thawed
1/4 cup butter, melted
1/4 cup finely grated Parmesan
Preheat oven to 375F. Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out.
Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet.
Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up.
Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.
8 or 9 asparagus spears, depending on size
1/2 (16-ounce) package frozen phyllo dough sheets, thawed
1/4 cup butter, melted
1/4 cup finely grated Parmesan
Preheat oven to 375F. Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out.
Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet.
Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up.
Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.
Original Durkee Green Bean Casserole
Original Durkee Green Bean Casserole
2 cans (16 oz.) cut green beans drained
3/4 cup milk
1 can condensed cream of mushroom soup
1/8 teaspoon black pepper
1 can (2.8 oz.) Durkee French fried onions
Preheat oven to 350 degrees. In medium bowl, combine beans, milk, soup, pepper and 1/2 can onions.
Pour into 1 1/2 quart casserole. Bake, uncovered, at 350 degrees for 30 minutes or until heated through. Top with remaining onions; bake uncovered 5 minutes or until onions are golden brown.
2 cans (16 oz.) cut green beans drained
3/4 cup milk
1 can condensed cream of mushroom soup
1/8 teaspoon black pepper
1 can (2.8 oz.) Durkee French fried onions
Preheat oven to 350 degrees. In medium bowl, combine beans, milk, soup, pepper and 1/2 can onions.
Pour into 1 1/2 quart casserole. Bake, uncovered, at 350 degrees for 30 minutes or until heated through. Top with remaining onions; bake uncovered 5 minutes or until onions are golden brown.
Sweetened Condensed Milk
Sweetened Condensed Milk
Recipe By : Real Food for Real People
Serving Size : 34
1 cup Water
2 cups Sugar
1/4 cup Margarine
4 cups Powdered Milk -- instant
1 tablespoon Vanilla
In a large saucepan, bring water to a boil and remove from heat. Add sugar and margarine, then stir until dissolved. Pour hot mixture into blender. Add milk and vanilla, then blend until smooth. Makes 1 quart. Stores well in refrigerator for up to 2 months. (This can replace Eagle Brand Milk in recipes)
Recipe By : Real Food for Real People
Serving Size : 34
1 cup Water
2 cups Sugar
1/4 cup Margarine
4 cups Powdered Milk -- instant
1 tablespoon Vanilla
In a large saucepan, bring water to a boil and remove from heat. Add sugar and margarine, then stir until dissolved. Pour hot mixture into blender. Add milk and vanilla, then blend until smooth. Makes 1 quart. Stores well in refrigerator for up to 2 months. (This can replace Eagle Brand Milk in recipes)
Tuesday, November 22, 2011
Christmas-Comes- But-Once- A-Year-Chocolate Cake
Christmas-Comes- But-Once- A-Year-Chocolate Cake
Rum Butter Cream Frosting:
1/2 cup Rum
3/4 cup sugar
1 1/2 teaspoons corn syrup
6 egg yolks
1 teaspoon vanilla extract
1 1/2 cups butter
Cake:
3/4 cup flour
1/4 cup cocoa powder
1/4 teaspoon salt
6 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sugar- superfine
6 Tablespoons butter-clarified
1/2 cup almonds, toasted and chopped
4 vanilla wafers
30 almonds, chocolate covered
Almond Chocolate Mousse:
1/2 cup heavy cream
7 teaspoons sugar
8 ounces semi-sweet chocolate, chopped
1 1/4 cups heavy cream
3/4 teaspoon almond extract
Rum Butter Cream Frosting:
heat rum, sugar, and corn syrup in saucepan over low heat, stirring gently, until sugar dissolves.
Wash down sides of pan with pastry brush dipped in ice water.
Clip candy thermometer to side of pan, raise heat to medium, and boil without stirring until syrup registers 240 degrees (softball stage).
Remove syrup from heat and let cool slightly. In a large bowl, beat egg yolks and vanilla until mixture is pale and thick and falls in ribbon when you lift beaters.
Add hot syrup to yolks by pouring down side of bowl a little at a time, beating in after each addition.
Let yolk mixture cool.
Add softened butter 1 Tablespoon at a time, beating well after each addition.
Frosting should be thick and perfectly smooth.
Use butter cream as soon as possible, or refrigerate up to three days.
When ready to use, bring to room temperature and beat until smooth.
Cake:
preheat oven to 350 degrees.
Prepare two 9 inch cake pans by greasing them, lining bottoms with wax paper circle, greasing wax paper, and dusting bottoms and sides with flour. Mix together flour, cocoa, and salt; set aside.
Bring eggs to room temperature.
Eggs achieve greater volume if they are warm when you beat them, so combine eggs, vanilla, and almond extract in large deep bowl placed in shallow bowl of hot tap water.
Beat with electric mixer until light and thick and quadrupled in volume. Add sugar 1 Tablespoon at a time, beating continuously.
Keep beating until mixture is thick and airy, like soft whipped cream, and thick rope of batter falls and sits on top of mixture for a few seconds when you lift beaters.
Gently fold in 1/4 flour mixture; repeat with remainder, 1/4 at a time.
Remove 1 cups batter to separate bowl and whisk in clarified butter.
Stir in chopped almonds.
Return mixture to remaining batter, 1/4 cup at a time, folding in gently but thoroughly.
Divide batter equally between prepared pans. Bake 25-30 minutes; when cake is done, center will spring back if lightly pressed, and cake will be pulling away from pans sides.
Let layers cool in pan on wire racks for 10 minutes, then run a knife around each layer. Turn out, peel off waxed paper, and turn right side up on racks to finish cooling.
When cool, wrap individually in plastic and freeze for 1 hour.
Almond Chocolate Mouse:
finely chop chocolate.
Scald 1/2 cup heavy cream with sugar, stirring to dissolve.
Pour hot cream over chopped chocolate and stir until chocolate is melted and mixture is smooth. Set aside to cool completely.
When cool, whip 1 1/4 cups heavy cream with almond extract just until stiff; do not over beat.
Fold whipped cream into chocolate mixture. Use as soon as possible.
To assemble cake: split each cake layer in half horizontally to make a total of four thin layers. Put one layer cut side up on cake plate and tuck strips of waxed paper under cake to keep plate neat while you assemble and decorate cake.
Spread first layer with 3/4 cup frosting and then with 3/4 cup mousse. Repeat with remaining layers, cut sides down, making a stack that ends with frosting.
Use remaining mousse to cover top and sides of cake.
Process vanilla wafers to fine crumbs; sprinkle some over top and sides of cake.
Use generous amount, since first layer of crumbs will darken as crumbs absorb moisture from cake. Press chocolate almonds around top edge to complete decorations.
Serve immediately, or put cake in freezer uncovered for 1 hour, until very firm, then cover with plastic wrap and return to freezer until one hour before serving.
Rum Butter Cream Frosting:
1/2 cup Rum
3/4 cup sugar
1 1/2 teaspoons corn syrup
6 egg yolks
1 teaspoon vanilla extract
1 1/2 cups butter
Cake:
3/4 cup flour
1/4 cup cocoa powder
1/4 teaspoon salt
6 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sugar- superfine
6 Tablespoons butter-clarified
1/2 cup almonds, toasted and chopped
4 vanilla wafers
30 almonds, chocolate covered
Almond Chocolate Mousse:
1/2 cup heavy cream
7 teaspoons sugar
8 ounces semi-sweet chocolate, chopped
1 1/4 cups heavy cream
3/4 teaspoon almond extract
Rum Butter Cream Frosting:
heat rum, sugar, and corn syrup in saucepan over low heat, stirring gently, until sugar dissolves.
Wash down sides of pan with pastry brush dipped in ice water.
Clip candy thermometer to side of pan, raise heat to medium, and boil without stirring until syrup registers 240 degrees (softball stage).
Remove syrup from heat and let cool slightly. In a large bowl, beat egg yolks and vanilla until mixture is pale and thick and falls in ribbon when you lift beaters.
Add hot syrup to yolks by pouring down side of bowl a little at a time, beating in after each addition.
Let yolk mixture cool.
Add softened butter 1 Tablespoon at a time, beating well after each addition.
Frosting should be thick and perfectly smooth.
Use butter cream as soon as possible, or refrigerate up to three days.
When ready to use, bring to room temperature and beat until smooth.
Cake:
preheat oven to 350 degrees.
Prepare two 9 inch cake pans by greasing them, lining bottoms with wax paper circle, greasing wax paper, and dusting bottoms and sides with flour. Mix together flour, cocoa, and salt; set aside.
Bring eggs to room temperature.
Eggs achieve greater volume if they are warm when you beat them, so combine eggs, vanilla, and almond extract in large deep bowl placed in shallow bowl of hot tap water.
Beat with electric mixer until light and thick and quadrupled in volume. Add sugar 1 Tablespoon at a time, beating continuously.
Keep beating until mixture is thick and airy, like soft whipped cream, and thick rope of batter falls and sits on top of mixture for a few seconds when you lift beaters.
Gently fold in 1/4 flour mixture; repeat with remainder, 1/4 at a time.
Remove 1 cups batter to separate bowl and whisk in clarified butter.
Stir in chopped almonds.
Return mixture to remaining batter, 1/4 cup at a time, folding in gently but thoroughly.
Divide batter equally between prepared pans. Bake 25-30 minutes; when cake is done, center will spring back if lightly pressed, and cake will be pulling away from pans sides.
Let layers cool in pan on wire racks for 10 minutes, then run a knife around each layer. Turn out, peel off waxed paper, and turn right side up on racks to finish cooling.
When cool, wrap individually in plastic and freeze for 1 hour.
Almond Chocolate Mouse:
finely chop chocolate.
Scald 1/2 cup heavy cream with sugar, stirring to dissolve.
Pour hot cream over chopped chocolate and stir until chocolate is melted and mixture is smooth. Set aside to cool completely.
When cool, whip 1 1/4 cups heavy cream with almond extract just until stiff; do not over beat.
Fold whipped cream into chocolate mixture. Use as soon as possible.
To assemble cake: split each cake layer in half horizontally to make a total of four thin layers. Put one layer cut side up on cake plate and tuck strips of waxed paper under cake to keep plate neat while you assemble and decorate cake.
Spread first layer with 3/4 cup frosting and then with 3/4 cup mousse. Repeat with remaining layers, cut sides down, making a stack that ends with frosting.
Use remaining mousse to cover top and sides of cake.
Process vanilla wafers to fine crumbs; sprinkle some over top and sides of cake.
Use generous amount, since first layer of crumbs will darken as crumbs absorb moisture from cake. Press chocolate almonds around top edge to complete decorations.
Serve immediately, or put cake in freezer uncovered for 1 hour, until very firm, then cover with plastic wrap and return to freezer until one hour before serving.
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