Frango Chocolate Mints

 Frango Chocolate Mints 


2 cups semi-sweet chocolate chips 
1/2 cup butter 
1 and 1/8 cup powdered sugar 
2 eggs 
1 tsp. vanilla 
2 tsp. peppermint extract 

Melt chips in a double boiler to melt and while cooling beat butter and sugar together. Beat in the eggs and vanilla. Beat in the cooled chocolate and peppermint. The longer you beat the fluffier the mints will be. Drop by half teaspoons on to wax paper or use a pastry bag for fancy mints. Keep refrigerated. 

White Pecan Fudge Candy

  White Pecan Fudge Candy

1 stick pure butter
1 cup chopped pecans
6 ounces of cream cheese (room temperature)
1 pound powdered confectioners sugar

Melt the butter in a heavy pan. Add pecans; saute for 2 minutes. Add cream cheese; stir until melted. Add powdered sugar 1 cup at a time; mix until stiff. Add more powdered sugar; knead with hands. Keep adding sugar until candy will not absorb any more. Place in a buttered pan and press firmly and cut into 1 inch squares. 9X9 inch pan 

Strawberry Divinity Candy

 Strawberry Divinity Candy 

3 c. white sugar
3/4 c. light corn syrup
3/4 c. water
1 (3 oz.) pkg. strawberry gelatin or Jello
2 egg whites, stiffly beaten
1/2 c. flaked coconut
1 c. chopped pecans

Combine sugar, corn syrup and water. Bring to a boil stirring constantly. Reduce heat and cook until hard ball stage stirring occasionally. Combine beaten egg whites and gelatin. Beat until mixture forms peaks. Pour hot syrup in a thin stream into the egg white mixture. Beat until the candy loses it's gloss and holds shape. Fold in coconut and nuts. Pour into 9 inch square pan. Makes 5 dozen. 

Chocolate Billionaires Candy

Chocolate Billionaires Candy  


1 package caramels (14 ounces)-about 68 
3 tablespoons water 
1-1/2 cups coarsely chopped pecans 
1 cup coarsely crushed crisp rice cereal 
2 cups MILK chocolate chips 
1/3 bar paraffin wax 

In top of double boiler over low heat or in microwave, melt caramels with water. Remove from heat and stir in pecans and cereal. Drop by heaping teaspoonfuls onto lightly greased waxed paper. Chill until firm. In top of double boiler over low heat, melt chocolate chips and paraffin. Use a double boiler rather than a microwave for this step, as you will need to work over the pot in order to keep the chocolate melted; place on waxed paper and chill until set. Store in airtight container. 

Tropical Drop Candy

 Tropical Drop Candy 

12 oz pkg (2 cups) semi-sweet chocolate chips 
3/4 cup shredded coconut 
1/2 cup chopped macadamia nuts 
1/2 cup chopped banana chips or dried pineapple 

Line cookie sheet with waxed paper. Melt chocolate chips in medium saucepan over low heat, stirring constantly. Stir in remaining ingredients; blend well. Drop by teaspoonfuls onto waxed paper-lined cookie sheet. Refrigerate until set, about 30 minutes. Store in airtight container. Makes 24 candies 

German Chocolate Cupcakes

German Chocolate Cupcakes Recipe

These cupcakes disappear in a dash when I take them to the school where I teach. Pecans, coconut and brown sugar dress up the topping nicely. —Lettice Charmasson, San Diego, California

This recipe is:


    * 24 Servings
    * Prep/Total Time: 30 min.
Ingredients
    * 1 package (18-1/4 ounces) German chocolate cake mix
    * 1 cup water
    * 3 eggs
    * 1/2 cup canola oil
    * 3 tablespoons chopped pecans
    * 3 tablespoons flaked coconut
    * 3 tablespoons brown sugar

Directions
    * In a large bowl, combine the cake mix, water, eggs and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes.
    * Fill paper-lined muffin cups three-fourths full. Combine the pecans, coconut and brown sugar; sprinkle over batter. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: about 2 dozen.
Nutrition Facts: 1 serving (1 each) equals 156 calories, 8 g fat (2 g saturated fat), 27 mg cholesterol, 146 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein.

German Chocolate Cupcakes published in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p212

Cinnamon Mocha Cupcakes

Cinnamon Mocha Cupcakes

Like to end a meal with a little something sweet? Edna Hoffman's chocolaty cupcakes do the trick for family and friends in Hebron, Indiana. “This dessert is fast and fuss-free,” she promises.


    * 8 Servings
    * Prep: 15 min.
    * Bake: 20 min. + cooling

Ingredients
    * 1/4 cup butter, softened
    * 2/3 cup sugar
    * 1 egg
    * 1/2 teaspoon vanilla extract
    * 3/4 cup plus 2 tablespoons all-purpose flour
    * 1/4 cup baking cocoa
    * 1/2 teaspoon baking soda
    * 1/2 teaspoon salt
    * 1/4 teaspoon baking powder
    * 1/4 teaspoon ground cinnamon
    * 1/4 cup strong brewed coffee, room temperature
    * 3 tablespoons buttermilk
    * 1 cup chocolate frosting
    * 3/4 teaspoon instant coffee granules
    * 1 teaspoon hot water

Directions
    * In a small bowl, cream the butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk, beating well after each addition.
    * Fill paper-lined muffin cups half full with batter. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
    * Place the frosting in a bowl. Dissolve coffee granules in hot water; stir into frosting until smooth. Frost cupcakes. Yield: 8 cupcakes.

Nutritional Analysis: 1 cupcake equals 325 calories, 13 g fat (5 g saturated fat), 42 mg cholesterol, 391 mg sodium, 50 g carbohydrate, 1 g fiber, 3 g protein.

Cinnamon Mocha Cupcakes published in Cooking for 2 Fall 2005, p35

Boston Cream Cupcakes

Boston Cream Cupcakes

Boston cream bismarcks have been my favorite bakery treat since I was a child, so I put together this easy-to-make cupcake version. —Jeanne Holt, Mendota Heights, Minnesota


    * 6 Servings
    * Prep: 25 min.
    * Bake: 15 min. + cooling

Ingredients
    * 3 tablespoons shortening
    * 1/3 cup sugar
    * 1 egg
    * 1/2 teaspoon vanilla extract
    * 1/2 cup all-purpose flour
    * 1/2 teaspoon baking powder
    * 1/4 teaspoon salt
    * 3 tablespoons 2% milk
    * 2/3 cup prepared vanilla pudding
    * 1/2 cup semisweet chocolate chips
    * 1/4 cup heavy whipping cream

Directions
    * In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
    * Filled paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
    * Cut a small hole in the corner of a pastry or plastic bag; insert a small tip. Fill with pudding. Push the tip through the top to fill each cupcake.
    * Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes. Spoon over cupcakes. Let stand until set. Store in an airtight container in the refrigerator. Yield: 1/2 dozen.

Nutrition Facts: 1 cupcake equals 288 calories, 16 g fat (7 g saturated fat), 53 mg cholesterol, 198 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.

Boston Cream Cupcakes published in Reminisce June/July 2009, p49

Pink Velvet Cupcakes

Pink Velvet Cupcakes

“My daughter loves all things 'girly' and pink, so this recipe was perfect for her birthday,” says Paulette Smith from Winston-Salem, North Carolina. “Oddly enough, my teenager son (who's not a fan of pink) devours these cupcakes, too!”


    * 24 Servings
    * Prep: 30 min. + chilling
    * Bake: 25 min. + cooling

Ingredients
    * 1 cup butter, softened
    * 1-1/4 cups sugar
    * 1/8 teaspoon pink paste food coloring
    * 3 eggs
    * 1 teaspoon vanilla extract
    * 2-1/2 cups all-purpose flour
    * 1-1/2 teaspoons baking powder
    * 1/4 teaspoon baking soda
    * 1/4 teaspoon salt
    * 1 cup buttermilk
    *
      WHITE CHOCOLATE GANACHE:
    * 2 cups white baking chips
    * 1 tablespoon butter
    * 1/2 cup heavy whipping cream
    * Pink coarse sugar and edible glitter

Directions
    * In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk beating well after each addition.
    * Fill paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
    * Meanwhile, in a heavy saucepan, melt chips and butter with cream over low heat; stir until smooth. Transfer to a large bowl. Chill for 30 minutes, stirring once.
    * Beat on high for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Cut a small hole in the corner of a pastry or plastic bag; insert #30 star tip. Fill bag with frosting; frost cupcakes. Sprinkle with coarse sugar and edible glitter. Store in the refrigerator. Yield: 2 dozen.

Pink Velvet Cupcakes published in Taste of Home April/May 2007

Raspberry Swirl Cupcakes

Raspberry Swirl Cupcakes

I'm a teenage farm girl who likes cooking and baking. These cupcakes are a favorite of mine.—Christine Sohm, Newton, Ontario


    * 18 Servings
    * Prep: 20 min.
    * Bake: 20 min.
Ingredients
    * 1 package (18-1/4 ounces) white cake mix
    * 1/4 cup raspberry pie filling
    * 1/2 cup shortening
    * 1/3 cup 2% milk
    * 1 teaspoon vanilla extract
    * 1/4 teaspoon salt
    * 3 cups confectioners' sugar
    * Fresh raspberries and mint, optional

Directions
    * Prepare and bake cake mix according to package directions. Fill paper-lined muffin cups two-thirds full. Drop 1/2 teaspoon of pie filling in the center of each; Cut through batter with a knife to swirl.
    * Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
    * In a large bowl, beat shortening until fluffy. Add the milk, vanilla, salt and confectioners' sugar; beat until smooth. Frost cupcakes. Garnish with raspberries and mint if desired. Yield: about 1-1/2 dozen.

Raspberry Swirl Cupcakes published in Country Woman January/February 2003, p35

Rice and Hamburger Wraps

Rice and Hamburger Wraps 

Wrap up dinner for two in no time with an  easy hamburger sandwich. 

Prep Time: 20 Minutes 
Makes 2 wraps  

1/2 lb. Lean ground beef 
1 (10-oz.) pkg. Green Giant® Frozen Rice  Medley with Peas and Mushrooms 
1/8 teaspoon pepper 
2 (10-inch) flour  tortillas, heated 
2 oz. (1/2 cup) shredded Cheddar cheese 

Brown  ground beef in medium nonstick skillet over medium-high heat until
thoroughly  cooked, stirring frequently. Drain. 

Add frozen rice mixture and pepper.  Reduce heat to medium-low; cover and
cook 8 to 10 minutes or until rice and  vegetables are tender, stirring
occasionally to break apart rice and  vegetables. 

Spoon about 1 cup mixture down center of each warm tortilla.  Top with 
cheese
Fold up bottom of each tortilla; fold in sides. If desired,  enclose bottoms
of wraps in foil.

Hamburger Stroganoff Casserole

Hamburger Stroganoff Casserole

1-1/2 lbs. ground beef
1 onion, diced
4 oz. can mushroom stems and pieces, drained
1 can cream of mushroom soup
1 cup sour cream
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
8 oz. pkg. pasta, macaroni, or noodles

Cook ground beef and onions in skillet until done. Drain. In large
saucepan, cook pasta according to package directions. Drain. Return to
saucepan. Stir meat, mushrooms, soup, and spices into the pasta
mixture. Heat through. Fold in sour cream. Blend well. Heat for just a
couple of minutes (do not boil sour cream). Serve with salad and
garlic bread
　
Recipe source: All Betty Crocker-Pillsbury’s Yesterdays Recipes yahoo group, submitted by Tracy Rhodes.
　
PEG’S NOTES: 
I used ground turkey instead of ground beef and I used macaroni instead of noodles.

Sauerkraut Meatballs

Sauerkraut Meatballs

2 pounds ground beef
2 eggs
1/2 cup long grain rice
1 can (14 oz) sauerkraut
1 medium onion ,chopped
1 tsp pepper
1 can (19 oz) tomatoes, chopped
1 can (10 oz) tomato soup

1 cup water In a large bowl, mix beef ,eggs, rice, sauerkraut,
onion and pepper .Shape into medium size balls,
place in greased casserole dish.
In small bowl, combine tomatoes, soup, and 1 cup water.
Pour tomato mixture over meatballs and cover with,
lid or foil. Bake at 350 for 1-2 hours or until,
rice and meat are cooked, more water may be
added if meatballs look to dry.

Dutch Meat loaf

Dutch Meat loaf 

2-1/2 lb.. hamburger
2-1/2 C. bread crumbs
1 C. cheese, cubed small
1/2 green pepper, chopped
1 small onion, chopped
2 eggs
salt and pepper
1 C. catsup

Mix all ingredients, form into two loaves; place into bread pans. Pour 1/2 cup catsup over each loaf. Bake at 350* until done
(about 30 minutes or so).

Almost-Famous Swedish Meatballs

Almost-Famous Swedish Meatballs

Recipe courtesy Food Network Magazine

45 meatballs

For the meatballs:
1 cup breadcrumbs
2 tablespoons unsalted butter
1/3 cup minced white onion
2 cloves garlic, minced
1/4 teaspoon ground allspice
Kosher salt and freshly ground white pepper
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 pound lean ground beef
1/2 pound lean ground pork
1 large egg plus 1 egg white, beaten
Vegetable oil, for brushing

For the gravy:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups low-sodium beef broth
1 teaspoon Worcestershire sauce
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley (optional)
Lingonberry jam, for serving (optional)

Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in
a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons
salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5
minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour
the milk mixture over the breadcrumbs and stir to make a thick paste; let
cool. Add the beef, pork, egg and egg white to the bowl and mix until
combined.

Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls
and arrange on the prepared baking sheet. Cover with plastic wrap and
refrigerate at least 1 hour.

Preheat the oven to 400 degrees F. Bake the meatballs until cooked through,
about 20 minutes.

Make the gravy: Melt the butter in a large skillet over medium heat. Add
the flour and cook, whisking, until smooth. Whisk in the beef broth and
Worcestershire sauce and bring to a simmer. Add the cream and meatballs.
Reduce the heat to medium low and simmer until the gravy thickens, about 10
minutes. Season with salt and black pepper. Transfer to a serving dish;
sprinkle with the parsley and serve with lingonberry jam, if desired.

Southern Pride Sweet Cornbread

Southern Pride Sweet Cornbread

Recipe #79857 | 50 min | 20 min prep 

Long before Boston Market cornered the market on cornbread, the women in my family were making up a darn good corn bread themselves. Every BBQ or potluck this cornbread was in demand. I finally handed one of my aunties a measuring cup (you know they never measure anything) and learned how to make it. It really does resemble the taste of Boston Market, almost could be a dessert with that sweet taste of honey and some butter on top...

SERVES 12 


Ingredients
  a.. 1 1/4 cups sugar 
  b.. 1/4 cup honey 
  c.. 2 eggs 
  d.. 1/2 cup butter (softened) 
  e.. 1 cup milk 
  f.. 1 cup water 
  g.. 2 cups white cornmeal (for less gritty) or yellow cornmeal (I use white) 
  h.. 2 cups flour 
  i.. 1 tablespoon baking powder 
  j.. 1 teaspoon salt 
Directions
  1.. Grease a 9x13 inch baking pan with shortening. 
  2.. Preheat oven to 375°F. 
  3.. Mix sugar, butter, eggs, milk, honey and water together in a large bowl. 
  4.. Mix dry ingredients together in a separate bowl: cornmeal, flour,baking powder, and salt. 
  5.. While stirring, add dry ingredients to sugar, egg, and milk mixture and mix thoroughly. 
  6.. Mixture will be slightly lumpy. 
  7.. Pour into greased rectangular pan. 
  8.. Bake for 25-30 minutes or until golden brown on top. 
  9.. Serve with butter. 

-- 
Virginia Butterfield
Cranberry Twp., Pa

Cuban Bread ABM

Cuban Bread  ABM

This is a very nice bread.  I enjoyed it toasted with cheese on it
and used for garlic bread.

Recipe By     : BMRC (John Ross)
Serving Size  : 16    Preparation Time:
Categories    : ABM Bread


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        potato, peeled, quartered
   1 1/2  cups          water
   1 1/2  cups          whole wheat flour
   1 1/2  cups          bread flour
   1 1/2  teaspoons     sea salt
   1 1/2  teaspoons     date sugar
   2      tablespoons   canola, safflower, or sunflower oil
   4      teaspoons     active dry yeast
   1 1/2  tablespoons   yellow cornmeal

In small pot, combine the potato quarters and the water, and bring to a
boil.  Reduce the heat and simmer until the potato quarters are tender,
about 10 minutes. Remove the potato quarters and either discard or save for
another use.  Set the liquid aside to cool. Add ingredients to pan along
with the 1 1/4 cups of the reserved potato water. Do not add the cornmeal.
Select Whole Wheat Dough cycle. When the dough has finished rising, turn it
out onto a lightly floured surface. Form it into a long loaf. Lightly coat a
baking sheet with oil and sprinkle with the cornmeal. Place the loaf in the
center of the sheet. With a sharp knife, slash the top in 6 places. Cover
with a clean towel and let rise for 20 minutes. Bake the loaf in a preheated
400 degree oven for 10 minutes. Lightly brush the top with cold water and
bake 10 minutes more. Brush the bread again and bake until golden, about 15
minutes more. Serve hot.

Recipe Source: BMRC (John Ross)

Banana Oatmeal Bread- Bread Machine

 Banana Oatmeal Bread

1/4 c. Water 
1/3 c. Steel cut oats (used Quaker Old Fashioned) soaked in 1/3 c. boiling water. cold to room temp. 
1 1/2 tsp Salt 
1 x Egg, extra large. 
2 Tbsp. Veg. oil 
3 Tbsp. Brown Sugar-used Domino pourable 
1 c. Bananas-mashed  very ripe about 3 medium 
4 Tbsp. Dry buttermilk 
2 1/2 c. Bread flour 
1 c. Quick Cook Oats 
1 Tbsp. Yeast

Directions
  1.. Program for normal or possibly dark.
  

Naan Bread Pizza

Naan Bread Pizza

Ingredients for a Basic Tomato and Cheese Pizza
1 Naan Bread per person (6 or 7 inch)
Olive Oil
Oregano
Salt & Pepper
Onion Powder
Garlic Powder
Pre Cooked Tomato Sauce of Choice (Jar or home made)
Grated Parmesan Cheese
Shredded Mozzarella Cheese

Step1
To prepare the bread for any style pizza, first you must lightly oil
both sides of the bread to it's edges.
Step2
Sprinkle enough of the dry spices on the entire top of the bread to your
own taste, then sprinkle a generous 
amount of the grated cheese on top of the bread.
Step3
Smear your favorite tomato sauce on the top of the bread leaving 3/4 of
an inch from the edge for a crust. Use as 
much or as little sauce to your liking. For best results the sauce
should be at room temperature.
Step4
Place the pizza on a parchment lined baking sheet in a pre heated 375
degree oven until the sauce just starts to 
bubble.
Step5
When sauce is ready, add the shredded mozzarella cheese over the sauce
and return the pizza back to the oven. 
When cheese is melted, remove the pizza from the oven and serve.
Toppings
If you decide to make your pizza with additional toppings, put them on
when you add the mozzarella cheese. If you 
are using a meat topping like sausage, make sure it is pre cooked
because it will not be cooked by the time the 
pizza and cheese are done. If you are using pepperoni, use thin slices
before putting it on top of the cheese and it 
will cook by the time the cheese is melted.
For a great white pizza, put the pizza in the oven without any sauce,
cook it until the pizza is hot and then add the 
mozzarella cheese or any other topping you desire. Since the bread is
already cooked, it should only take a few 
minutes to be done without any sauce.
The possibilities for a pizza are endless, so get the kids involved by
having them create their own pizza.

Syrup Bread

Syrup Bread

1 cup (2 sticks) butter, room temperature
2 cups dark cane syrup
3 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 cup reduced-fat or plain buttermilk

Preheat oven to 350 degrees. Lightly grease an 11-inch
cast-iron skillet.

With an electric mixer, cream butter and syrup. Add eggs one
at a time and blend well after each addition. 

In a bowl, combine flour and baking soda. Add to butter mixture
alternately with buttermilk. Transfer to skillet and bake
until done, 30 to 45 minutes.



Source: Beth Respess of Fayetteville - Adapted from an out-of-
print book titled "Down Home in High Style."