Spaghetti Squash Supreme
1 large spaghetti squash (about 3-1/2 lbs.)
4 bacon strips, diced
3 TSP butter or margarine
1 TBSP brown sugar
1/2 tsp salt
1/4 tsp. pepper
1/2 cup shredded Swiss cheese
Cut squash in half lengthwise; discard seeds. Place one squash half cut side down on a microwave-safe plate. Cover and microwave on high for 8 minutes or until easily pierced with a fork, turning once. Repeat with the second squash half. When cool enough to handle, scoop out squash, separating strands with a fork; set aside.
In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving drippings. Add the butter, brown sugar, salt and pepper to the drippings. Stir in squash and bacon; heat through. Remove from the heat; stir in cheese just until blended. Serve immediately.
YIELD: 4 servings
Saturday, October 22, 2011
SYRIAN PUMPKIN PATTIES
SYRIAN PUMPKIN PATTIES
Kibbet Yatkeen
These flavorful patties, which contain no eggs, are denser and more healthful than typical Western pancakes. In Syria, bulgur supplies the body in these patties, but in America some cooks discovered that oats make a suitable substitute. Of course, traditionalists insist on bulgur. Syrians tend to prefer their pumpkin pancakes savory and somewhat spicy, while Sephardim from Turkey and Greece generally like them slightly sweet. These might be served at a Syrian Hanukkah meal alongside bazargan (Syrian bulgur relish), yerba (stuffed grape leaves), spinach salad, and rice with pine nuts.
1 cup fine bulgur
2 cups warm water
2 cups mashed cooked pumpkin (about 2 1/2 pounds raw) or 16 ounces
pure-pack canned pumpkin
1 cup whole-wheat or unbleached all-purpose flour
1/2 cup cold water
1 onion, chopped
3 to 4 cloves garlic, minced
About 1/2 teaspoon table salt or 1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cumin
Pinch of Aleppo or cayenne pepper
Vegetable oil for frying
1. Put the bulgur in a medium bowl, add the warm water, and let soak for 30 minutes. Drain.
2. Transfer the bulgur to a food processor. Add all of the remaining ingredients except the oil and process until smooth. If the mixture is too thin, add a little more flour. Using floured hands, shape into oval patties about 2 inches long, 1 inch wide, and 1/2 inch thick, tapering the ends.
3. Heat 1/4 inch oil in a large skillet over medium heat. In batches, fry the patties, turning once, until golden brown, about 2 minutes per side. Serve warm or at room temperature.
VARIATIONS
Sephardic Pumpkin Patties (Fritadas de Calabaza): This batter is looser than the bulgur version and is dropped from a spoon. Omit the bulgur, the 1/2 cup cold water, the onion, garlic, coriander, pepper, allspice, cumin, and Aleppo pepper. Add 3 large eggs, 2 to 8 tablespoons granulated or packed brown sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon freshly ground nutmeg, and a pinch of ground
ginger.
Syrian Baked Pumpkin Casserole (Kibbet Yatkeen bi Seniyeh): Spread the pumpkin mixture in an oiled 9-inch square baking pan. Cut into diamonds or 1 1/2-inch squares, drizzle with 1/4 cup vegetable oil, and bake in a preheated 375°F oven until golden brown, about 45 minutes.
Makes about 12 patties.
Kibbet Yatkeen
These flavorful patties, which contain no eggs, are denser and more healthful than typical Western pancakes. In Syria, bulgur supplies the body in these patties, but in America some cooks discovered that oats make a suitable substitute. Of course, traditionalists insist on bulgur. Syrians tend to prefer their pumpkin pancakes savory and somewhat spicy, while Sephardim from Turkey and Greece generally like them slightly sweet. These might be served at a Syrian Hanukkah meal alongside bazargan (Syrian bulgur relish), yerba (stuffed grape leaves), spinach salad, and rice with pine nuts.
1 cup fine bulgur
2 cups warm water
2 cups mashed cooked pumpkin (about 2 1/2 pounds raw) or 16 ounces
pure-pack canned pumpkin
1 cup whole-wheat or unbleached all-purpose flour
1/2 cup cold water
1 onion, chopped
3 to 4 cloves garlic, minced
About 1/2 teaspoon table salt or 1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cumin
Pinch of Aleppo or cayenne pepper
Vegetable oil for frying
1. Put the bulgur in a medium bowl, add the warm water, and let soak for 30 minutes. Drain.
2. Transfer the bulgur to a food processor. Add all of the remaining ingredients except the oil and process until smooth. If the mixture is too thin, add a little more flour. Using floured hands, shape into oval patties about 2 inches long, 1 inch wide, and 1/2 inch thick, tapering the ends.
3. Heat 1/4 inch oil in a large skillet over medium heat. In batches, fry the patties, turning once, until golden brown, about 2 minutes per side. Serve warm or at room temperature.
VARIATIONS
Sephardic Pumpkin Patties (Fritadas de Calabaza): This batter is looser than the bulgur version and is dropped from a spoon. Omit the bulgur, the 1/2 cup cold water, the onion, garlic, coriander, pepper, allspice, cumin, and Aleppo pepper. Add 3 large eggs, 2 to 8 tablespoons granulated or packed brown sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon freshly ground nutmeg, and a pinch of ground
ginger.
Syrian Baked Pumpkin Casserole (Kibbet Yatkeen bi Seniyeh): Spread the pumpkin mixture in an oiled 9-inch square baking pan. Cut into diamonds or 1 1/2-inch squares, drizzle with 1/4 cup vegetable oil, and bake in a preheated 375°F oven until golden brown, about 45 minutes.
Makes about 12 patties.
Boneyard Cookies Recipe
Boneyard Cookies Recipe
"With a pinch of 'spook,' these yummy cookies are an eye-catcher at any ghoul-rrific party," says Celena Cantrell-Richardson of Eau Claire, Michigan.
34 Servings
Ingredients
1 cup confectioners' sugar
1/2 cup cornstarch
1/2 cup cold butter
2 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1/8 teaspoon salt
2 to 3 tablespoons seedless raspberry jam
16 to 18 ounces white baking chocolate, chopped
Directions
In a small bowl, combine confectioners' sugar and cornstarch. Cut in butter until mixture resembles coarse crumbs. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to sugar mixture and mix well.
Shape dough into a ball; flatten into a disk. Wrap in plastic wrap; refrigerate for 30 minutes or until easy to handle.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. bone-shaped cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
On the bottoms of half the cookies, spread 1/8 to 1/4 teaspoon jam down the center; top with remaining cookies.
In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip each cookie in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Yield: 34 sandwich cookies.
Boneyard Cookies published in Taste of Home October/November 2007, p18
Beth Layman :)
"With a pinch of 'spook,' these yummy cookies are an eye-catcher at any ghoul-rrific party," says Celena Cantrell-Richardson of Eau Claire, Michigan.
34 Servings
Ingredients
1 cup confectioners' sugar
1/2 cup cornstarch
1/2 cup cold butter
2 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1/8 teaspoon salt
2 to 3 tablespoons seedless raspberry jam
16 to 18 ounces white baking chocolate, chopped
Directions
In a small bowl, combine confectioners' sugar and cornstarch. Cut in butter until mixture resembles coarse crumbs. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to sugar mixture and mix well.
Shape dough into a ball; flatten into a disk. Wrap in plastic wrap; refrigerate for 30 minutes or until easy to handle.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. bone-shaped cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
On the bottoms of half the cookies, spread 1/8 to 1/4 teaspoon jam down the center; top with remaining cookies.
In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip each cookie in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Yield: 34 sandwich cookies.
Boneyard Cookies published in Taste of Home October/November 2007, p18
Beth Layman :)
Friday, October 21, 2011
Frankenstein Brownies
Bring on the fun with funky faces and Halloween treats made easily with Betty Crocker brownie mix.
Frankenstein Brownies
1 box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
1 container (1 lb) Betty Crocker Rich & Creamy vanilla frosting
3 drops neon green food color
3 drops neon purple food color
36 candy corn
36 miniature candy-coated chocolate baking bits
Betty Crocker black decorating gel (from 0.68-oz tube)
Heat oven to 350F. Make and bake brownies in 13x9-inch pan as directed on box, using water, oil and eggs. Cool completely, about 2 hours. Cut into 6 rows by 3 rows to make 18 brownies.
Divide frosting between 2 small bowls. Add green food color 1 bowl and purple food color to second bowl; mix both until blended. Frost 12 brownies with about 1 tablespoon green frosting; frost remaining brownies with purple frosting.
Decorate each brownie with 2 candy corns for neck "bolts" and 2 candy-coated baking bits for eyes. Use decorating gel to add pupils to eyes and draw mouth and hair.
Source: Betty Crocker
Frankenstein Brownies
1 box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
1 container (1 lb) Betty Crocker Rich & Creamy vanilla frosting
3 drops neon green food color
3 drops neon purple food color
36 candy corn
36 miniature candy-coated chocolate baking bits
Betty Crocker black decorating gel (from 0.68-oz tube)
Heat oven to 350F. Make and bake brownies in 13x9-inch pan as directed on box, using water, oil and eggs. Cool completely, about 2 hours. Cut into 6 rows by 3 rows to make 18 brownies.
Divide frosting between 2 small bowls. Add green food color 1 bowl and purple food color to second bowl; mix both until blended. Frost 12 brownies with about 1 tablespoon green frosting; frost remaining brownies with purple frosting.
Decorate each brownie with 2 candy corns for neck "bolts" and 2 candy-coated baking bits for eyes. Use decorating gel to add pupils to eyes and draw mouth and hair.
Source: Betty Crocker
Pumpkin Cookies with Penuche Frosting
Pumpkin Cookies with Penuche Frosting
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup margarine or butter -- softened
1 cup canned pumpkin
1 teaspoon vanilla
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup nuts -- chopped
Frosting:
3 tablespoons margarine or butter
1/2 cup firmly packed brown sugar
1/4 cup milk
1 1/2 cups powdered sugar -- (1 1/2 to 2)
Heat oven to 350 degrees.
In large bowl, combine sugars and margarine; beat until light and fluffy. Add pumpkin, vanilla and egg; blend well. Add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown around edges. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.
Frosting: In a medium saucepan, combine margarine and brown sugar. Bring to boil over medium heat for 1 minute or until slightly thickened, stirring constantly. Cool 10 minutes. Add milk; beat until smooth. Beat in enough powdered sugar for desired spreading consistency. Frost cooled cookies.
Yield: 5 dozen.
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup margarine or butter -- softened
1 cup canned pumpkin
1 teaspoon vanilla
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup nuts -- chopped
Frosting:
3 tablespoons margarine or butter
1/2 cup firmly packed brown sugar
1/4 cup milk
1 1/2 cups powdered sugar -- (1 1/2 to 2)
Heat oven to 350 degrees.
In large bowl, combine sugars and margarine; beat until light and fluffy. Add pumpkin, vanilla and egg; blend well. Add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown around edges. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.
Frosting: In a medium saucepan, combine margarine and brown sugar. Bring to boil over medium heat for 1 minute or until slightly thickened, stirring constantly. Cool 10 minutes. Add milk; beat until smooth. Beat in enough powdered sugar for desired spreading consistency. Frost cooled cookies.
Yield: 5 dozen.
Honey and Walnut Pumpkin Bread
Honey and Walnut Pumpkin Bread
Canola oil cooking spray
1 1/2 cups whole wheat pastry flour
1/4 cup oat bran or wheat germ
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons cane sugar
1/3 cup canola or sunflower oil
1/3 cup honey
1/3 cup milk
1 1/4 cups fresh or canned pumpkin puree
1 egg
1 teaspoon vanilla extract
1 cup chopped walnuts
Preheat oven to 350°F. Grease an 8-inch loaf pan with canola oil cooking spray and set aside.
In a large bowl, combine flour, oat bran, baking powder, pumpkin pie spice, salt and baking soda. In a second large bowl, combine sugar, oil, honey, milk, pumpkin, egg and vanilla then add to flour mixture and stir until just combined. Fold in walnuts.
Transfer batter to prepared loaf pan and bake until cooked through and a toothpick inserted in the middle comes out clean, about 1 hour. Cool for 15 minutes on a wire rack then remove from pan and set aside to let cool completely.
Canola oil cooking spray
1 1/2 cups whole wheat pastry flour
1/4 cup oat bran or wheat germ
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons cane sugar
1/3 cup canola or sunflower oil
1/3 cup honey
1/3 cup milk
1 1/4 cups fresh or canned pumpkin puree
1 egg
1 teaspoon vanilla extract
1 cup chopped walnuts
Preheat oven to 350°F. Grease an 8-inch loaf pan with canola oil cooking spray and set aside.
In a large bowl, combine flour, oat bran, baking powder, pumpkin pie spice, salt and baking soda. In a second large bowl, combine sugar, oil, honey, milk, pumpkin, egg and vanilla then add to flour mixture and stir until just combined. Fold in walnuts.
Transfer batter to prepared loaf pan and bake until cooked through and a toothpick inserted in the middle comes out clean, about 1 hour. Cool for 15 minutes on a wire rack then remove from pan and set aside to let cool completely.
PUMPKIN CHOCOLATE TIRAMISU
PUMPKIN CHOCOLATE TIRAMISU
For pumpkin filling:
1 1/2 cups whipping cream
1 Tbsp. pure vanilla
8 oz. cream cheese at room temperature
3/4 cup sugar
2 tbsp. brandy
2 cups pumpkin puree
1 tsp ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
For assembly:
1 cup sugar
1 cup water
2 tsp. vanilla
2 packages Oreos/chocolate wafer cookies
1/2 cup whipping cream
2 tsp. sugar
cocoa powder for dusting
Whip cream to medium peaks, stir in vanilla and chill. Beat cream cheese with sugar until smooth. Stir in brandy then add pumpkin puree and spices and beat until smooth. Fold in whipped cream and chill until ready to assemble.
To assemble, heat sugar and water until sugar dissolves, stir in vanilla and remove from heat. Dip wafer cookies in syrup briefly and line the bottom of an 8-cup trifle dish or serving dish. Spoon one-quarter of the pumpkin filling over cookies and place another layer of soaked cookies over mousse.
Continue layering, finishing with the mousse. Chill for at least four hours before serving.
To serve, whip cream with sugar and vanilla and dollop on top of tiramisu.
Dust lightly with cocoa powder.
Serves 20.
For pumpkin filling:
1 1/2 cups whipping cream
1 Tbsp. pure vanilla
8 oz. cream cheese at room temperature
3/4 cup sugar
2 tbsp. brandy
2 cups pumpkin puree
1 tsp ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
For assembly:
1 cup sugar
1 cup water
2 tsp. vanilla
2 packages Oreos/chocolate wafer cookies
1/2 cup whipping cream
2 tsp. sugar
cocoa powder for dusting
Whip cream to medium peaks, stir in vanilla and chill. Beat cream cheese with sugar until smooth. Stir in brandy then add pumpkin puree and spices and beat until smooth. Fold in whipped cream and chill until ready to assemble.
To assemble, heat sugar and water until sugar dissolves, stir in vanilla and remove from heat. Dip wafer cookies in syrup briefly and line the bottom of an 8-cup trifle dish or serving dish. Spoon one-quarter of the pumpkin filling over cookies and place another layer of soaked cookies over mousse.
Continue layering, finishing with the mousse. Chill for at least four hours before serving.
To serve, whip cream with sugar and vanilla and dollop on top of tiramisu.
Dust lightly with cocoa powder.
Serves 20.
Candy Corn Cookies
Candy Corn Cookies
Makes about 2 dozen cookies
1 (18-oz) package refrigerated sugar cookie dough
1/2 cup all-purpose flour
1 tsp grated lemon zest
1/8 tsp yellow food coloring paste
1 1/2 tsp grated orange zest
1/4 tsp orange food coloring paste
1/2 cup white chocolate chips
Orange and yellow decorator sugars
All you need is some refrigerated cookie dough and food coloring to make these adorable treats—perfect for trick-or-treaters’ bags.
1. Preheat the oven to 350F. Using an electric mixer on low, beat the cookie dough and flour until combined. Divide the dough into 3 equal portions.
2. Add the lemon zest and yellow food coloring to 1 portion of dough. With the mixer on low, beat until blended; set aside. Add orange zest and orange food coloring to another portion of the dough; beat until blended. Leave remaining portion plain. Divide each dough section in half; wrap one portion of each color in plastic and refrigerate.
3. Roll the remaining portions of dough into 12-inch-long ropes. Arrange the dough ropes side by side on a lightly floured work surface with the orange rope in the middle. Place parchment paper over the dough; gently roll into a 15x4-inch rectangle. Remove the parchment paper. Using a knife and cutting at an angle, cut the rectangle into 12 equal triangles. Transfer the triangles, 1 inch apart, to an ungreased baking sheet. Push a ruler against the sides of the triangles to straighten edges. Repeat with the remaining dough.
4. Bake the cookies until lightly browned, 9 to 11 minutes; let cool for 1 minute. Transfer cookies to a wire rack and cool completely.
5. In a small microwave-safe bowl, microwave the white chocolate on High until melted, about 1 minute. Dip wide ends of cookies into chocolate then into colored sugars. Let stand until set.
Tip: Keep It Chilled
It’s very important to keep half of the dough chilled while working with the first half. This dough tends to become very sticky when left at room temperature.
Tip: Coloring Paste
Food coloring paste is more intense than liquid food coloring. You can find it the baking section of larger supermarkets and at baking supply stores.
snagged from imponline
Makes about 2 dozen cookies
1 (18-oz) package refrigerated sugar cookie dough
1/2 cup all-purpose flour
1 tsp grated lemon zest
1/8 tsp yellow food coloring paste
1 1/2 tsp grated orange zest
1/4 tsp orange food coloring paste
1/2 cup white chocolate chips
Orange and yellow decorator sugars
All you need is some refrigerated cookie dough and food coloring to make these adorable treats—perfect for trick-or-treaters’ bags.
1. Preheat the oven to 350F. Using an electric mixer on low, beat the cookie dough and flour until combined. Divide the dough into 3 equal portions.
2. Add the lemon zest and yellow food coloring to 1 portion of dough. With the mixer on low, beat until blended; set aside. Add orange zest and orange food coloring to another portion of the dough; beat until blended. Leave remaining portion plain. Divide each dough section in half; wrap one portion of each color in plastic and refrigerate.
3. Roll the remaining portions of dough into 12-inch-long ropes. Arrange the dough ropes side by side on a lightly floured work surface with the orange rope in the middle. Place parchment paper over the dough; gently roll into a 15x4-inch rectangle. Remove the parchment paper. Using a knife and cutting at an angle, cut the rectangle into 12 equal triangles. Transfer the triangles, 1 inch apart, to an ungreased baking sheet. Push a ruler against the sides of the triangles to straighten edges. Repeat with the remaining dough.
4. Bake the cookies until lightly browned, 9 to 11 minutes; let cool for 1 minute. Transfer cookies to a wire rack and cool completely.
5. In a small microwave-safe bowl, microwave the white chocolate on High until melted, about 1 minute. Dip wide ends of cookies into chocolate then into colored sugars. Let stand until set.
Tip: Keep It Chilled
It’s very important to keep half of the dough chilled while working with the first half. This dough tends to become very sticky when left at room temperature.
Tip: Coloring Paste
Food coloring paste is more intense than liquid food coloring. You can find it the baking section of larger supermarkets and at baking supply stores.
snagged from imponline
Thursday, October 20, 2011
Roasted Butternut Squash Soup with Apples and Bacon
Roasted Butternut Squash Soup with Apples and Bacon
1 (3 pound) butternut squash - peeled, seeded, and cubed
1 tablespoon olive oil
salt and ground black pepper to taste
8 strips bacon, chopped
1 large onion, chopped
6 stalks celery, chopped
6 carrots, chopped
1 bay leaf
2 teaspoons curry powder
1 teaspoon dried thyme
salt and ground black pepper to taste
1 Granny Smith apple - peeled, cored, and cubed
4 cloves garlic, minced
1 cup apple cider
1-1/2 quarts chicken stock
1/2 teaspoon ground nutmeg (optional)
1 1/2 cups sour cream
1. Preheat an oven to 375 degrees F (190 degrees C). Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast
the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
2. Place the bacon in a Dutch oven, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings
in the pan.
3. Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples, and cook
another 5 minutes. Stir the garlic into the mixture, and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low, and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
4. Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending. Stir the nutmeg into the soup. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.
1 (3 pound) butternut squash - peeled, seeded, and cubed
1 tablespoon olive oil
salt and ground black pepper to taste
8 strips bacon, chopped
1 large onion, chopped
6 stalks celery, chopped
6 carrots, chopped
1 bay leaf
2 teaspoons curry powder
1 teaspoon dried thyme
salt and ground black pepper to taste
1 Granny Smith apple - peeled, cored, and cubed
4 cloves garlic, minced
1 cup apple cider
1-1/2 quarts chicken stock
1/2 teaspoon ground nutmeg (optional)
1 1/2 cups sour cream
1. Preheat an oven to 375 degrees F (190 degrees C). Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast
the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
2. Place the bacon in a Dutch oven, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings
in the pan.
3. Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples, and cook
another 5 minutes. Stir the garlic into the mixture, and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low, and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
4. Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending. Stir the nutmeg into the soup. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.
French Onion Soup
French Onion Soup
Courtesy of: Chef at Home Host: Michael Smith
Yield: 4
Caramelized Onions
3 tbsp butter
3 tbsp oil
5 x large onions, peeled and sliced thinly
Splash of water
Salt
The Soup
1/2 cup brandy
3 sprigs fresh thyme
6 cups Homemade Chicken Broth (recipe from this episode)
Salt and pepper
4 slices slices multi-grain bread, cut into rounds to fit bowls, toasted
2 cups Swiss, Gruyere or emmenthal cheese, grated
Directions:
Caramelized Onions
Toss the butter, oil, onions and water into a large soup pot with a few pinches of salt. Cover with a tight fitting lid and let the onions soften over a medium high heat, about 10 minutes.
When the water has evaporated, remove the lid, turn heat to low and begin to slowly caramelize onions, stirring frequently. This will take about one hour.
The Soup
When the onions are a deep golden colour and have shrunk dramatically, add the brandy, thyme and broth.
Season with salt and pepper and let simmer for 15 minutes.
Preheat your oven's broiler. Ladle the soup into 4 onion soup or ovenproof bowls and fit a slice of toast over each bowl.
Sprinkle each evenly with the cheese and place bowls onto a baking sheet.
Place under the broiler and broil until the soup is bubbling and the tops are golden brown.
Courtesy of: Chef at Home Host: Michael Smith
Yield: 4
Caramelized Onions
3 tbsp butter
3 tbsp oil
5 x large onions, peeled and sliced thinly
Splash of water
Salt
The Soup
1/2 cup brandy
3 sprigs fresh thyme
6 cups Homemade Chicken Broth (recipe from this episode)
Salt and pepper
4 slices slices multi-grain bread, cut into rounds to fit bowls, toasted
2 cups Swiss, Gruyere or emmenthal cheese, grated
Directions:
Caramelized Onions
Toss the butter, oil, onions and water into a large soup pot with a few pinches of salt. Cover with a tight fitting lid and let the onions soften over a medium high heat, about 10 minutes.
When the water has evaporated, remove the lid, turn heat to low and begin to slowly caramelize onions, stirring frequently. This will take about one hour.
The Soup
When the onions are a deep golden colour and have shrunk dramatically, add the brandy, thyme and broth.
Season with salt and pepper and let simmer for 15 minutes.
Preheat your oven's broiler. Ladle the soup into 4 onion soup or ovenproof bowls and fit a slice of toast over each bowl.
Sprinkle each evenly with the cheese and place bowls onto a baking sheet.
Place under the broiler and broil until the soup is bubbling and the tops are golden brown.
Black Cat Cupcakes
Black Cat Cupcakes Recipe
If a black cat crosses your path, we hope it's one of these cute chocolaty creations. This time-saving recipe relies on a boxed cake mix and a can of prepared frosting jazzed up with simple cookie and candy decorations
24 Servings
1 package (18-1/4 ounces) chocolate cake mix
1 can (16 ounces) dark chocolate frosting
12 chocolate cream-filled sandwich cookies, quartered
48 yellow jelly beans
24 black jelly beans
24 pieces black rope licorice
Directions
Prepare and bake cake mix according to package directions for cupcakes, filling paper-lined muffin cups two-thirds full. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Frost tops of cupcakes. Insert two cookie pieces into each for ears. Add yellow jelly beans for eyes and a black jelly bean for nose. Cut each piece of licorice into thirds, then in half; place three halves on each side of nose for whiskers. Yield: 2 dozen.
Black Cat Cupcakes published in Quick Cooking September/October 1998, p39
If a black cat crosses your path, we hope it's one of these cute chocolaty creations. This time-saving recipe relies on a boxed cake mix and a can of prepared frosting jazzed up with simple cookie and candy decorations
24 Servings
1 package (18-1/4 ounces) chocolate cake mix
1 can (16 ounces) dark chocolate frosting
12 chocolate cream-filled sandwich cookies, quartered
48 yellow jelly beans
24 black jelly beans
24 pieces black rope licorice
Directions
Prepare and bake cake mix according to package directions for cupcakes, filling paper-lined muffin cups two-thirds full. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Frost tops of cupcakes. Insert two cookie pieces into each for ears. Add yellow jelly beans for eyes and a black jelly bean for nose. Cut each piece of licorice into thirds, then in half; place three halves on each side of nose for whiskers. Yield: 2 dozen.
Black Cat Cupcakes published in Quick Cooking September/October 1998, p39
Bat Cupcakes
Bat Cupcakes
“Even my adult children love these Halloween cupcakes!" writes Joyce Moynihan from Lakeville, Minnesota. "We serve them every year at our pumpkin-carving party. You can also make them with the fudge stripes on their wings facing up for variety.”
24 Servings
1 package (18-1/4 ounces) chocolate cake mix
1 can (16 ounces) chocolate frosting
24 fudge-striped cookies
24 milk chocolate kisses
Red decorating icing
Directions
Prepare and bake cake batter according to package directions for cupcakes; cool completely.
Set aside 2 tablespoons chocolate frosting. Frost cupcakes with remaining frosting. For bat wings, cut cookies in half and add scalloped edges if desired. Insert two cookie halves into each cupcake. Gently press chocolate kisses into frosting for heads. Pipe ears with reserved frosting; add eyes with decorating icing.
Yield: 2 dozen.
Bat Cupcakes published in Simple & Delicious September/October 2008, p35
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane- Drake Clan
“Even my adult children love these Halloween cupcakes!" writes Joyce Moynihan from Lakeville, Minnesota. "We serve them every year at our pumpkin-carving party. You can also make them with the fudge stripes on their wings facing up for variety.”
24 Servings
1 package (18-1/4 ounces) chocolate cake mix
1 can (16 ounces) chocolate frosting
24 fudge-striped cookies
24 milk chocolate kisses
Red decorating icing
Directions
Prepare and bake cake batter according to package directions for cupcakes; cool completely.
Set aside 2 tablespoons chocolate frosting. Frost cupcakes with remaining frosting. For bat wings, cut cookies in half and add scalloped edges if desired. Insert two cookie halves into each cupcake. Gently press chocolate kisses into frosting for heads. Pipe ears with reserved frosting; add eyes with decorating icing.
Yield: 2 dozen.
Bat Cupcakes published in Simple & Delicious September/October 2008, p35
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane- Drake Clan
Wednesday, October 19, 2011
Pumpkin fluff dip
Pumpkin Fluff Dip
1 (15 ounce) can solid pack pumpkin
1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) box instant vanilla pudding mix
1 teaspoon pumpkin pie spice
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping.
Chill in the refrigerator until serving. Serve with regular or cinnamon graham crackers.
1 (15 ounce) can solid pack pumpkin
1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) box instant vanilla pudding mix
1 teaspoon pumpkin pie spice
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping.
Chill in the refrigerator until serving. Serve with regular or cinnamon graham crackers.
Al's Popcorn Balls
Al's Popcorn Balls
Recipe By :Alverna Sprague; Contra Costa Times, Oct. 2000
1 stick butter
1 package large marshmallows (16 oz.)
1 teaspoon vanilla
3 packages microwaveable popcorn -- popped --she prefers Jolly Time
1. In a large (about 14-inch) nonstick pan, melt butter over low heat. Add marshmallows and melt them, stirring constantly. When melted, add vanilla. Remove pan from heat and let cool 5 minutes.
2. Pour marshmallow mixture over popped corn. Stir to combine, using a large buttered meat fork. Let cool 5 minutes.
3. Butter hands and shape mixture into balls, about 4 inches in diameter.
4. Let balls set up, about 20 minutes. They can then be wrapped in wax paper or in resealable plastic bags.
Shared for the 2000 Holiday Swap by Jamie Rahm
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/
NOTES : Sprague makes these throughout the year but says they are particularly good for Halloween. Orange food coloring may be added. Caramels may also be added -- just melt about 16 squares of caramel in with the marshmallow mixture. If you add caramel, however, you will need to add another package of popped corn. This is also a fun cooking project to do with kids.
Recipe By :Alverna Sprague; Contra Costa Times, Oct. 2000
1 stick butter
1 package large marshmallows (16 oz.)
1 teaspoon vanilla
3 packages microwaveable popcorn -- popped --she prefers Jolly Time
1. In a large (about 14-inch) nonstick pan, melt butter over low heat. Add marshmallows and melt them, stirring constantly. When melted, add vanilla. Remove pan from heat and let cool 5 minutes.
2. Pour marshmallow mixture over popped corn. Stir to combine, using a large buttered meat fork. Let cool 5 minutes.
3. Butter hands and shape mixture into balls, about 4 inches in diameter.
4. Let balls set up, about 20 minutes. They can then be wrapped in wax paper or in resealable plastic bags.
Shared for the 2000 Holiday Swap by Jamie Rahm
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/
NOTES : Sprague makes these throughout the year but says they are particularly good for Halloween. Orange food coloring may be added. Caramels may also be added -- just melt about 16 squares of caramel in with the marshmallow mixture. If you add caramel, however, you will need to add another package of popped corn. This is also a fun cooking project to do with kids.
Tuesday, October 18, 2011
Harvest Crunch Popcorn
Harvest Crunch Popcorn
3 qts. popped popcorn
1 C. dried apples cut in 1/2 inch pieces
1/2 C. each raisins and peanuts
3/4 C. packed brown sugar
1/4 C. butter
3 1/2 T. corn syrup
1/4 t. salt
1 1/2 t. pumpkin pie spice
1/2 t. ginger
1/4 t. each allspice and baking soda
Preheat oven to 350° F. Coat bottom and sides of a large roasting pan with oil. Place popcorn in the roasting pan. Stir in raisins, nuts and apples. In a heavy pan combine brown sugar, butter, corn syrup and salt. Heat to boiling over medium heat until sugar is dissolved. Continue to boil to the firm ball stage (248° F). Remove from heat, stir in spices and baking soda.
Pour the hot caramel mixture over the popcorn mixture, mix well. Bake for 45 minutes, stirring every 15 minutes. Remove from oven and cool completely.
Break apart and store in an airtight container.
3 qts. popped popcorn
1 C. dried apples cut in 1/2 inch pieces
1/2 C. each raisins and peanuts
3/4 C. packed brown sugar
1/4 C. butter
3 1/2 T. corn syrup
1/4 t. salt
1 1/2 t. pumpkin pie spice
1/2 t. ginger
1/4 t. each allspice and baking soda
Preheat oven to 350° F. Coat bottom and sides of a large roasting pan with oil. Place popcorn in the roasting pan. Stir in raisins, nuts and apples. In a heavy pan combine brown sugar, butter, corn syrup and salt. Heat to boiling over medium heat until sugar is dissolved. Continue to boil to the firm ball stage (248° F). Remove from heat, stir in spices and baking soda.
Pour the hot caramel mixture over the popcorn mixture, mix well. Bake for 45 minutes, stirring every 15 minutes. Remove from oven and cool completely.
Break apart and store in an airtight container.
Wicked Cupcakes
Wicked Cupcakes
From Food Network Kitchens
Yield: 12 cupcakes, 2 cups frosting
Cupcakes:
1 1/2 ounces fine-quality semisweet chocolate, chopped
1/4 cups prune juice
3/4 cup all-purpose flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoons salt
1 large egg
1 large egg yolk
1/3 cup buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
Frosting:
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup peanut butter (smooth or chunky)
4-ounces cream cheese, at room temperature
4 cups confectioners' sugar
2 tablespoons milk
1 drop food coloring (green), optional
Chocolate wafer cookies
Licorice strips
Toasted coconut
Small candies
Special equipment: 12 (1/2-cup) muffin cups with paper liners
For the cupcakes: Position a rack in the middle of the oven and preheat to 300 degrees F. Set liners in muffin cups. Put the chocolate and prune juice in a microwave safe bowl. Heat in the microwave on low power, stirring occasionally until completely melted.
Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In another bowl, beat the egg and yolk with an electric hand mixer at high speed until slightly thick and lemon colored, about 3 minutes.
Slowly add buttermilk, oil, vanilla, and melted chocolate mixture to eggs, beating until thoroughly combined. Add the flour mixture and beat until just combined. Divide the batter among muffin tins, filling them 1/2 of the way. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 25 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.
For the frosting: Beat the butter, peanut butter, and cream cheese in a large bowl with an electric mixer until light and fluffy. Gradually add the confectioners' sugar and milk mixing until the frosting is smooth. Add food coloring as desired. Refrigerate the frosting until firm.
To decorate the cakes: For the witches hat, score a circle in the middle of a cupcake. Cut a deep cone-like shape with a knife held at an angle. Rotate the cupcake to complete the circle and remove the center. Repeat with all the cupcakes.
Generously scoop or pipe enough frosting into the center of each cupcake to fill the whole and to come over the cake to make a face. Top with a chocolate wafer cookie. Put a dot of frosting in the middle of the wafer cookie and invert the cone shaped piece of cake on top to make a witches hat. Use skinny licorice, toasted coconut or cereal flakes for hair and candies for eyes and/or nose. Refrigerate for up to 30 minutes before serving.
snagged from recipescraftsfreebi esnfrugals group
From Food Network Kitchens
Yield: 12 cupcakes, 2 cups frosting
Cupcakes:
1 1/2 ounces fine-quality semisweet chocolate, chopped
1/4 cups prune juice
3/4 cup all-purpose flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoons salt
1 large egg
1 large egg yolk
1/3 cup buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
Frosting:
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup peanut butter (smooth or chunky)
4-ounces cream cheese, at room temperature
4 cups confectioners' sugar
2 tablespoons milk
1 drop food coloring (green), optional
Chocolate wafer cookies
Licorice strips
Toasted coconut
Small candies
Special equipment: 12 (1/2-cup) muffin cups with paper liners
For the cupcakes: Position a rack in the middle of the oven and preheat to 300 degrees F. Set liners in muffin cups. Put the chocolate and prune juice in a microwave safe bowl. Heat in the microwave on low power, stirring occasionally until completely melted.
Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In another bowl, beat the egg and yolk with an electric hand mixer at high speed until slightly thick and lemon colored, about 3 minutes.
Slowly add buttermilk, oil, vanilla, and melted chocolate mixture to eggs, beating until thoroughly combined. Add the flour mixture and beat until just combined. Divide the batter among muffin tins, filling them 1/2 of the way. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 25 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.
For the frosting: Beat the butter, peanut butter, and cream cheese in a large bowl with an electric mixer until light and fluffy. Gradually add the confectioners' sugar and milk mixing until the frosting is smooth. Add food coloring as desired. Refrigerate the frosting until firm.
To decorate the cakes: For the witches hat, score a circle in the middle of a cupcake. Cut a deep cone-like shape with a knife held at an angle. Rotate the cupcake to complete the circle and remove the center. Repeat with all the cupcakes.
Generously scoop or pipe enough frosting into the center of each cupcake to fill the whole and to come over the cake to make a face. Top with a chocolate wafer cookie. Put a dot of frosting in the middle of the wafer cookie and invert the cone shaped piece of cake on top to make a witches hat. Use skinny licorice, toasted coconut or cereal flakes for hair and candies for eyes and/or nose. Refrigerate for up to 30 minutes before serving.
snagged from recipescraftsfreebi esnfrugals group
Cinnamon Hot Chocolate Mix
Cinnamon Hot Chocolate Mix
"When our children left for college, they each insisted on taking a large container of this cinnomny cocoa mix with them to the dorm," reports Linda Nilsen of Anoka, Minnesota. "For rich results, all they need to do is add hot milk, stir and enjoy!"
18 Servings
Prep/Total Time: 10 min.
1-3/4 cups nonfat dry milk powder
1 cup confectioners' sugar
1/2 cup powdered nondairy creamer
1/2 cup baking cocoa
1/2 teaspoon ground cinnamon
1 cup miniature marshmallows
ADDITIONAL INGREDIENTS:
3/4 cup hot milk
Directions
In a large bowl, combine the milk powder, sugar, creamer, cocoa and cinnamon. Add the marshmallows; mix well. Store in an airtight container in a cool dry place for up to 3 months. Yield: 18-19 batches (about 3-1/2 cups total).
To prepare hot chocolate: Dissolve about 3 tablespoons hot chocolate mix in hot milk. Yield: 1 serving per batch.
Nutritional Analysis: One 3/4-cup serving (prepared with skim milk) equals 141 calories, 133 mg sodium, 5 mg cholesterol, 24 gm carbohydrate, 9 gm protein, 1 gm fat. Diabetic Exchanges: 1 skim milk, 1 fruit.
Cinnamon Hot Chocolate Mix published in Quick Cooking November/December 1998, p59
Beth Layman :)
"When our children left for college, they each insisted on taking a large container of this cinnomny cocoa mix with them to the dorm," reports Linda Nilsen of Anoka, Minnesota. "For rich results, all they need to do is add hot milk, stir and enjoy!"
18 Servings
Prep/Total Time: 10 min.
1-3/4 cups nonfat dry milk powder
1 cup confectioners' sugar
1/2 cup powdered nondairy creamer
1/2 cup baking cocoa
1/2 teaspoon ground cinnamon
1 cup miniature marshmallows
ADDITIONAL INGREDIENTS:
3/4 cup hot milk
Directions
In a large bowl, combine the milk powder, sugar, creamer, cocoa and cinnamon. Add the marshmallows; mix well. Store in an airtight container in a cool dry place for up to 3 months. Yield: 18-19 batches (about 3-1/2 cups total).
To prepare hot chocolate: Dissolve about 3 tablespoons hot chocolate mix in hot milk. Yield: 1 serving per batch.
Nutritional Analysis: One 3/4-cup serving (prepared with skim milk) equals 141 calories, 133 mg sodium, 5 mg cholesterol, 24 gm carbohydrate, 9 gm protein, 1 gm fat. Diabetic Exchanges: 1 skim milk, 1 fruit.
Cinnamon Hot Chocolate Mix published in Quick Cooking November/December 1998, p59
Beth Layman :)
Chocolate Pretzel Rings Recipe
Chocolate Pretzel Rings Recipe
"If you like chocolate-covered pretzels, you'll love these simple snacks," promises Kim Scurio of Carol Stream, Illinois. "They're fun to make any time of year because you can color-coordinate the M&M's to each holiday."
24 Servings
48 to 50 pretzel rings or miniature pretzels
48 to 50 milk chocolate or striped chocolate kisses
1/4 cup milk chocolate M&M's
Directions
Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275° for 2-3 minutes or until chocolate is softened. Remove from the oven.
Place an M&M's candy on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store in an airtight container at room temperature. Yield: about 4 dozen.
Chocolate Pretzel Rings published in Quick Cooking November/December 1998, p44
Beth Layman :)
"If you like chocolate-covered pretzels, you'll love these simple snacks," promises Kim Scurio of Carol Stream, Illinois. "They're fun to make any time of year because you can color-coordinate the M&M's to each holiday."
24 Servings
48 to 50 pretzel rings or miniature pretzels
48 to 50 milk chocolate or striped chocolate kisses
1/4 cup milk chocolate M&M's
Directions
Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275° for 2-3 minutes or until chocolate is softened. Remove from the oven.
Place an M&M's candy on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store in an airtight container at room temperature. Yield: about 4 dozen.
Chocolate Pretzel Rings published in Quick Cooking November/December 1998, p44
Beth Layman :)
White Chocolate–Raspberry Slices
White Chocolate–Raspberry Slices
1/2 cup (1/4 lb.) unsalted butter, at room temperature
1/4 cup sugar
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/4 cup raspberry jam
2 ounces white chocolate, chopped
1. In a large bowl, with a mixer on medium speed, beat 1/2 cup butter, sugar, and vanilla until smooth. Stir in 1 1/4 cups flour, then beat until dough comes together.
2. Divide dough into thirds. On a floured surface, with the palms of your hands, roll each portion into a 9-inch-long rope about 1 inch thick. Place ropes 3 inches apart on a buttered 12- by 15-inch baking sheet. Press your finger into dough to make 1/2-inch-wide indentations at 1-inch intervals along each rope. Spoon 1/4 teaspoon jam into each indentation.
3. Bake ropes in a 350° regular or convection oven until edges are lightly browned, 12 to 15 minutes. Let cool on baking sheet.
4. Place white chocolate in a plastic sandwich bag, pushing to one corner; secure bag just above chocolate with a twist-tie or knot. Immerse corner of bag in a cup of hot water until chocolate is melted. Dry bag, then, with scissors, cut off the tip of the corner. Squeeze bag to drizzle white chocolate decoratively across ropes. Chill until chocolate is firm to touch, about 1 hour, then cut each rope diagonally into 12 slices.
YIELD: 4 Dozen
1/2 cup (1/4 lb.) unsalted butter, at room temperature
1/4 cup sugar
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/4 cup raspberry jam
2 ounces white chocolate, chopped
1. In a large bowl, with a mixer on medium speed, beat 1/2 cup butter, sugar, and vanilla until smooth. Stir in 1 1/4 cups flour, then beat until dough comes together.
2. Divide dough into thirds. On a floured surface, with the palms of your hands, roll each portion into a 9-inch-long rope about 1 inch thick. Place ropes 3 inches apart on a buttered 12- by 15-inch baking sheet. Press your finger into dough to make 1/2-inch-wide indentations at 1-inch intervals along each rope. Spoon 1/4 teaspoon jam into each indentation.
3. Bake ropes in a 350° regular or convection oven until edges are lightly browned, 12 to 15 minutes. Let cool on baking sheet.
4. Place white chocolate in a plastic sandwich bag, pushing to one corner; secure bag just above chocolate with a twist-tie or knot. Immerse corner of bag in a cup of hot water until chocolate is melted. Dry bag, then, with scissors, cut off the tip of the corner. Squeeze bag to drizzle white chocolate decoratively across ropes. Chill until chocolate is firm to touch, about 1 hour, then cut each rope diagonally into 12 slices.
YIELD: 4 Dozen
Gumdrop Cake
Gumdrop Cake
1/2 cup solid shortening
1 cup sugar
2 eggs
2 1/2 cups unsifted all-purpose flour
1/4 teaspoon salt, or to taste
2 teaspoons baking powder
1/2 pound black and orange-flavored gumdrops, 1/2-inch size
1/2 cup golden or dark raisins or currants
1/2 teaspoon vanilla extract
3/4 cup milk
Heat oven to 300F. Grease a 10-inch tube pan; set aside.
In large bowl, using mixer, beat together shortening and sugar until fluffy. Beat in eggs.
Sift together flour, salt and baking powder. Mix 2 tablespoons flour mixture with gumdrops and raisins. Add vanilla to milk.
Alternately add milk and flour mixture to sugar-egg combination, beginning and ending with flour. Stir in floured gumdrops and raisins.
Pour batter into prepared pan; bake 1 1/2 hours, or until cake tests done. Cool in pan for 30 minutes, then remove to cool completely.
Yields 12 servings.
1/2 cup solid shortening
1 cup sugar
2 eggs
2 1/2 cups unsifted all-purpose flour
1/4 teaspoon salt, or to taste
2 teaspoons baking powder
1/2 pound black and orange-flavored gumdrops, 1/2-inch size
1/2 cup golden or dark raisins or currants
1/2 teaspoon vanilla extract
3/4 cup milk
Heat oven to 300F. Grease a 10-inch tube pan; set aside.
In large bowl, using mixer, beat together shortening and sugar until fluffy. Beat in eggs.
Sift together flour, salt and baking powder. Mix 2 tablespoons flour mixture with gumdrops and raisins. Add vanilla to milk.
Alternately add milk and flour mixture to sugar-egg combination, beginning and ending with flour. Stir in floured gumdrops and raisins.
Pour batter into prepared pan; bake 1 1/2 hours, or until cake tests done. Cool in pan for 30 minutes, then remove to cool completely.
Yields 12 servings.
Smoky Cheddar Coins
Smoky Cheddar Coins
8 tablespoons (1 stick or 1/2 cup) unsalted butter, softened
8 ounces (about 2 cups) shredded smoked cheddar cheese
1/3 cup finely chopped toasted pecans
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 large egg yolks
1 3/4 cups all-purpose flour
1/4 cup chopped pecans, for rolling with divided use
Preheat oven to 300 degrees.
In a large mixing bowl, beat together butter and cheese until blended. Mix in 1/3 cup toasted and chopped pecans, salt and cayenne. Mix in yolks, one at a time, mixing until combined after each. Add flour and mix just until combined.
Scoop dough out onto a lightly floured surface and form into a ball. Evenly divide dough into two pieces. Form each piece into a 9" long log. Scatter 2 tablespoons chopped pecans on work surface and roll one log in pecans to coat. Repeat with remaining pecans and log of dough. Wrap dough tightly with saran wrap, gently pressing nuts into dough. Place into the refrigerator and chill until very firm, at least 2 hours.
Remove logs and unwrap -cut into 1/4" thick slices. Place onto parchment-lined baking sheets and bake, rotating and switching pans halfway through, until slightly darker underneath, about 30 minutes. Remove and carefully transfer coins to a wire rack to cool completely.
Makes about 60 to 70 cookies.
8 tablespoons (1 stick or 1/2 cup) unsalted butter, softened
8 ounces (about 2 cups) shredded smoked cheddar cheese
1/3 cup finely chopped toasted pecans
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 large egg yolks
1 3/4 cups all-purpose flour
1/4 cup chopped pecans, for rolling with divided use
Preheat oven to 300 degrees.
In a large mixing bowl, beat together butter and cheese until blended. Mix in 1/3 cup toasted and chopped pecans, salt and cayenne. Mix in yolks, one at a time, mixing until combined after each. Add flour and mix just until combined.
Scoop dough out onto a lightly floured surface and form into a ball. Evenly divide dough into two pieces. Form each piece into a 9" long log. Scatter 2 tablespoons chopped pecans on work surface and roll one log in pecans to coat. Repeat with remaining pecans and log of dough. Wrap dough tightly with saran wrap, gently pressing nuts into dough. Place into the refrigerator and chill until very firm, at least 2 hours.
Remove logs and unwrap -cut into 1/4" thick slices. Place onto parchment-lined baking sheets and bake, rotating and switching pans halfway through, until slightly darker underneath, about 30 minutes. Remove and carefully transfer coins to a wire rack to cool completely.
Makes about 60 to 70 cookies.
Homemade Marshmallows
Can you imagine your friend’s reactions when you tell them in your best snooty voice that you MADE the marshmallows.
Homemade Marshmallows
Yields: About 96 one-inch squares-try to cut them like ghosts!
Ingredients
Vegetable oil, for coating pan
1/4 cup(s) confectioners' sugar
2 tablespoon(s) powdered gelatin
3/4 teaspoon(s) powdered gelatin
1 3/4 cup(s) sugar
3/4 cup(s) light corn syrup
1/4 teaspoon(s) salt
1 tablespoon(s) pure vanilla extract
Food coloring (optional)
Directions
1. Make the marshmallow batter: Lightly coat a 9- by 13-inch pan with vegetable oil, dust it with 2 tablespoons of confectioners' sugar, and set aside. Combine the gelatin with 1/2 cup water in a large mixing bowl and set aside. Combine sugar, corn syrup, 1/2 cup water, and salt in a medium saucepan and cook over medium-low heat, stirring occasionally, until sugar melts. Increase heat to high and continue to cook until a candy thermometer reads 250 degrees F. While constantly mixing with an electric mixer set on low speed, slowly add the hot syrup to the gelatin mixture. Increase the mixer speed to high and continue to process until the mixture triples in volume and becomes fluffy and white -- about 15 minutes. Add the vanilla and food coloring, if desired, and process until combined -- about 1 more minute. Transfer the mixture to the prepared pan and, with wet hands, press it into place. Cover the top with the remaining confectioners' sugar and allow to rest, uncovered, overnight.
2. Cut out marshmallows: Release the marshmallow mixture from the pan onto a cutting board. Cut into 1- by 1-inch squares. Toss each piece in confectioners' or superfine sugar. Store in an airtight container for up to 1 week.
Homemade Marshmallows
Yields: About 96 one-inch squares-try to cut them like ghosts!
Ingredients
Vegetable oil, for coating pan
1/4 cup(s) confectioners' sugar
2 tablespoon(s) powdered gelatin
3/4 teaspoon(s) powdered gelatin
1 3/4 cup(s) sugar
3/4 cup(s) light corn syrup
1/4 teaspoon(s) salt
1 tablespoon(s) pure vanilla extract
Food coloring (optional)
Directions
1. Make the marshmallow batter: Lightly coat a 9- by 13-inch pan with vegetable oil, dust it with 2 tablespoons of confectioners' sugar, and set aside. Combine the gelatin with 1/2 cup water in a large mixing bowl and set aside. Combine sugar, corn syrup, 1/2 cup water, and salt in a medium saucepan and cook over medium-low heat, stirring occasionally, until sugar melts. Increase heat to high and continue to cook until a candy thermometer reads 250 degrees F. While constantly mixing with an electric mixer set on low speed, slowly add the hot syrup to the gelatin mixture. Increase the mixer speed to high and continue to process until the mixture triples in volume and becomes fluffy and white -- about 15 minutes. Add the vanilla and food coloring, if desired, and process until combined -- about 1 more minute. Transfer the mixture to the prepared pan and, with wet hands, press it into place. Cover the top with the remaining confectioners' sugar and allow to rest, uncovered, overnight.
2. Cut out marshmallows: Release the marshmallow mixture from the pan onto a cutting board. Cut into 1- by 1-inch squares. Toss each piece in confectioners' or superfine sugar. Store in an airtight container for up to 1 week.
Double Date Delight Oatmeal Cookie
Double Date Delight Oatmeal Cookie
2 sticks (1 cup) butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
3 cups quick-cooking oats
2 (8 oz.) packs chopped dates
Cream butter and both sugars together. Add eggs and vanilla and combine well. Next add flour, baking soda and cinnamon, and combine. Add quick oats and dates, and mix together. Use a teaspoon to drop mix onto ungreased cookie sheet. Bake at 350 degrees for 11 to 12 minutes or until golden brown. Recipe makes 4 dozen.
Note: Marsha Crader uses Amport brand chopped dates. She says the recipe may be cut in half.
2 sticks (1 cup) butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
3 cups quick-cooking oats
2 (8 oz.) packs chopped dates
Cream butter and both sugars together. Add eggs and vanilla and combine well. Next add flour, baking soda and cinnamon, and combine. Add quick oats and dates, and mix together. Use a teaspoon to drop mix onto ungreased cookie sheet. Bake at 350 degrees for 11 to 12 minutes or until golden brown. Recipe makes 4 dozen.
Note: Marsha Crader uses Amport brand chopped dates. She says the recipe may be cut in half.
Monday, October 17, 2011
Pumpkin Muffins
Pumpkin Muffins
These are moist pumpkin muffins, with spices and pecans or raisins. Fill muffin cups 3/4 full or nearly full for high tops.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 scant teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 to 16 ounces) pumpkin puree
1/3 cup melted butter
1/2 cup evaporated milk or half-and-half
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla
1/2 to 3/4 cup chopped pecans or raisins
cinnamon-sugar, optional
In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended.
Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans or raisins. Do not over mix.
Line 12-cup muffin tin with paper liners or grease well and dust with flour. I use a baking spray. Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375° for 20 to 25 minutes.
Serve warm or at room temperature. Makes 12 to 16 pumpkin muffins.
These are moist pumpkin muffins, with spices and pecans or raisins. Fill muffin cups 3/4 full or nearly full for high tops.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 scant teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 to 16 ounces) pumpkin puree
1/3 cup melted butter
1/2 cup evaporated milk or half-and-half
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla
1/2 to 3/4 cup chopped pecans or raisins
cinnamon-sugar, optional
In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended.
Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans or raisins. Do not over mix.
Line 12-cup muffin tin with paper liners or grease well and dust with flour. I use a baking spray. Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375° for 20 to 25 minutes.
Serve warm or at room temperature. Makes 12 to 16 pumpkin muffins.
Halloween Mud Pie
Halloween Mud Pie
Nothing is more tantalizing than a mud pie -- except maybe one with worms.
Ingredients
16 Oreo cookies or chocolate graham crackers
4 tbsp. butter, melted
1 pint ice cream
5 to 10 gummy worms
1 cup fudge sauce
Whipped cream, optional
Instructions Step 1
Put cookies in a plastic bag and crush with a rolling pin. Empty into a bowl and stir in the melted butter. Press the mixture into a 9 inch pie plate to form a shell and freeze for 20 minutes.
Step 2
Meanwhile, soften the ice cream slightly. Drop in a few gummy worms (that's the Halloween part) and spoon into the pie shell. Top with a thick layer of fudge sauce and freeze for at least 1 hour before serving with optional whipped cream.
Makes 8 servings.
Nothing is more tantalizing than a mud pie -- except maybe one with worms.
Ingredients
16 Oreo cookies or chocolate graham crackers
4 tbsp. butter, melted
1 pint ice cream
5 to 10 gummy worms
1 cup fudge sauce
Whipped cream, optional
Instructions Step 1
Put cookies in a plastic bag and crush with a rolling pin. Empty into a bowl and stir in the melted butter. Press the mixture into a 9 inch pie plate to form a shell and freeze for 20 minutes.
Step 2
Meanwhile, soften the ice cream slightly. Drop in a few gummy worms (that's the Halloween part) and spoon into the pie shell. Top with a thick layer of fudge sauce and freeze for at least 1 hour before serving with optional whipped cream.
Makes 8 servings.
Sagaponack Corn Pudding
Sagaponack Corn Pudding
1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top
Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
Melt the butter in a very large sauté pan and sauté the corn and onion over medium-high heat for 4 minutes. Cool slightly.
Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top
Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
Melt the butter in a very large sauté pan and sauté the corn and onion over medium-high heat for 4 minutes. Cool slightly.
Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
Sunday, October 16, 2011
Cream of Pumpkin Soup
Cream of Pumpkin Soup
Fall is the perfect time to bring out the stockpot and make warming soups.This low fat cream of pumpkin soup is perfect on a cold fall day, or as an appetizer for a Thanksgiving dinner. A spoonful of plain low fat yogurt can be swirled in just before serving.
1 tbsp olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 tbsp curry powder
1 tsp cumin
3 cups fat-free, low sodium chicken or vegetable broth
15-ounce can pumpkin
12-ounce can evaporated fat-free milk
Freshly ground Black pepper to taste
Heat oil in a large saucepan over a medium heat. Add onion and garlic and cook until softened. Stir in curry powder and cumin and cook for 1 minute.
Add chicken broth and pumpkin. Reduce heat to low and simmer for 20 minutes.
Add evaporated fat-free milk and cook for 2 minutes.
Transfer soup to a blender and blend until smooth.
Serves 6.
Fall is the perfect time to bring out the stockpot and make warming soups.This low fat cream of pumpkin soup is perfect on a cold fall day, or as an appetizer for a Thanksgiving dinner. A spoonful of plain low fat yogurt can be swirled in just before serving.
1 tbsp olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 tbsp curry powder
1 tsp cumin
3 cups fat-free, low sodium chicken or vegetable broth
15-ounce can pumpkin
12-ounce can evaporated fat-free milk
Freshly ground Black pepper to taste
Heat oil in a large saucepan over a medium heat. Add onion and garlic and cook until softened. Stir in curry powder and cumin and cook for 1 minute.
Add chicken broth and pumpkin. Reduce heat to low and simmer for 20 minutes.
Add evaporated fat-free milk and cook for 2 minutes.
Transfer soup to a blender and blend until smooth.
Serves 6.
Old-Fashioned Pumpkin Nut Loaf Bread
Old-Fashioned Pumpkin Nut Loaf Bread
Wrap up a loaf and give it as a gift! Pumpkin, evaporated milk and (of course) nuts make each slice moist and flavorful.
2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
1 large egg
1 large egg white
1 tablespoon vegetable oil
1/4 cup chopped nuts
Directions
PREHEAT oven to 350° F. Grease 9 x 5-inch loaf pan.
COMBINE flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.
BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
Yields 12 servings
Rhonda G in Missouri
Wrap up a loaf and give it as a gift! Pumpkin, evaporated milk and (of course) nuts make each slice moist and flavorful.
2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
1 large egg
1 large egg white
1 tablespoon vegetable oil
1/4 cup chopped nuts
Directions
PREHEAT oven to 350° F. Grease 9 x 5-inch loaf pan.
COMBINE flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.
BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
Yields 12 servings
Rhonda G in Missouri
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