Coconut Clusters
1 cup sugar
1 cup water
One 7-ounce package sweetened shredded coconut Salt
1/2 teaspoon pure vanilla extract
Freshly grated nutmeg, for sprinkling
Lightly oil a large baking sheet. In a medium saucepan, combine the sugar and water and boil over high heat, stirring occasionally, until the sugar dissolves. Add the coconut and a pinch of salt and cook over moderate heat, stirring, until the syrup has evaporated and the coconut has a light, somewhat crystallized coating, about 20 minutes. Stir in the vanilla.
Working quickly, scrape the coconut candy onto the prepared baking sheet and spread it into a 10-by-9-inch rectangle; let cool to room temperature. Sprinkle a little nutmeg over the top. Using a large knife, cut the rectangle into 24 pieces and serve.
Yield: 24 clusters.
Monday, November 15, 2010
Butter Rum Fudge
Butter Rum Fudge
4 cups sugar
1 large can evaporated milk
1 cup butter or margarine
2-6 oz packages of semisweet chocolate pieces
1 pint marshmallow cream
1 tsp rum flavoring
3/4 cup broken walnuts
3/4 cup broken pecans
Mix the sugar, milk and butter in a saucepan and cook to soft ball stage or to 236 degrees, stirring frequently. Remove from heat and add chocolate pieces, marshmallow cream, rum flavoring, walnuts and pecans. Beat until chocolate is melted and well blended and pour into buttered 9x9x2 inch pan. Cool and cut into squares.
4 cups sugar
1 large can evaporated milk
1 cup butter or margarine
2-6 oz packages of semisweet chocolate pieces
1 pint marshmallow cream
1 tsp rum flavoring
3/4 cup broken walnuts
3/4 cup broken pecans
Mix the sugar, milk and butter in a saucepan and cook to soft ball stage or to 236 degrees, stirring frequently. Remove from heat and add chocolate pieces, marshmallow cream, rum flavoring, walnuts and pecans. Beat until chocolate is melted and well blended and pour into buttered 9x9x2 inch pan. Cool and cut into squares.
Holiday Cookie Pizza
Holiday Cookie Pizza
Ingredients
1 20 ounce roll refrigerated sugar cookie doug; cut into 1/4-inch-thick s
1 cup semisweet chocolate pieces (6 ounce
1/2 cup creamy peanut butter
1 1/2 cups jelly beans; small gumdrops, or choppe
2 tablespoons flaked coconut
1. Easter Cookie Pizza Press cookie dough slices into a greased 13-inch pizza pan. Bake in a 350
degree F oven 15 to 20 minutes or until golden. Immediately sprinkle with chocolate pieces; drop peanut butter by spoonfuls atop chocolate pieces. Let stand 5 minutes. Gently spread chocolate and peanut butter over crust. Sprinkle with candy and coconut. Makes 12 servings.
2. Halloween Cookie Pizza:Prepare as directed except omit jelly beans and coconut. Sprinkle 1 cup candy corn or candy-coated peanut butter-flavored pieces and 1/2 cup raisins over chocolate mixture.
3. Christmas Cookie Pizza: Prepare as directed except omit jelly beans and coconut. Sprinkle 1-1/2 cups red and green candy-coated milk chocolate pieces over chocolate mixture.
4. Valentine Cookie Pizza: Prepare as directed except omit jelly beans and coconut. Sprinkle 1-1/2 cups red and white candy-coated milk chocolate pieces over chocolate mixture.
Ingredients
1 20 ounce roll refrigerated sugar cookie doug; cut into 1/4-inch-thick s
1 cup semisweet chocolate pieces (6 ounce
1/2 cup creamy peanut butter
1 1/2 cups jelly beans; small gumdrops, or choppe
2 tablespoons flaked coconut
1. Easter Cookie Pizza Press cookie dough slices into a greased 13-inch pizza pan. Bake in a 350
degree F oven 15 to 20 minutes or until golden. Immediately sprinkle with chocolate pieces; drop peanut butter by spoonfuls atop chocolate pieces. Let stand 5 minutes. Gently spread chocolate and peanut butter over crust. Sprinkle with candy and coconut. Makes 12 servings.
2. Halloween Cookie Pizza:Prepare as directed except omit jelly beans and coconut. Sprinkle 1 cup candy corn or candy-coated peanut butter-flavored pieces and 1/2 cup raisins over chocolate mixture.
3. Christmas Cookie Pizza: Prepare as directed except omit jelly beans and coconut. Sprinkle 1-1/2 cups red and green candy-coated milk chocolate pieces over chocolate mixture.
4. Valentine Cookie Pizza: Prepare as directed except omit jelly beans and coconut. Sprinkle 1-1/2 cups red and white candy-coated milk chocolate pieces over chocolate mixture.
Hermit Cookies
Hermit Cookies
1 cup sugar
3 cups flour
1/2 cup butter
1 teaspoon cloves
1/2 cup molasses
1 teaspoon cinnamon
1 teaspoon soda
1/2 teaspoon salt
1/2 cup lukewarm coffee
1 cup raisins
1 egg, beaten
Preheat oven to 350. Cream sugar and shortening. Add molasses then soda which has been dissolved in the coffee. Add the sifted dry ingredients. Add raisin then the beaten egg. Make in long strips on a greased cookie sheet. Bake for 10 minutes. This recipe is really easy and tastes great.
1 cup sugar
3 cups flour
1/2 cup butter
1 teaspoon cloves
1/2 cup molasses
1 teaspoon cinnamon
1 teaspoon soda
1/2 teaspoon salt
1/2 cup lukewarm coffee
1 cup raisins
1 egg, beaten
Preheat oven to 350. Cream sugar and shortening. Add molasses then soda which has been dissolved in the coffee. Add the sifted dry ingredients. Add raisin then the beaten egg. Make in long strips on a greased cookie sheet. Bake for 10 minutes. This recipe is really easy and tastes great.
Yummy Rum Balls
Yummy Rum Balls - Christmas Cookie Recipe
Ingredients:
3 cups finely crushed vanilla wafers (about 75)
2 cups powdered sugar
1 cup finely chopped pecans or walnuts (about 4 ounces)
1/4 cup cocoa
1/2 cup rum
1/4 cup light corn syrup
Powdered or granulated sugar
Directions:
Mix crushed wafers, powdered sugar, pecans and cocoa.
Stir in rum and corn syrup.
Shape mixture into 1-inch balls. Roll in powdered sugar.
Refrigerate in tightly covered container several days before serving
Variation: Bourbon can be substituted for rum.
Yield: About 60 cookies.
Ingredients:
3 cups finely crushed vanilla wafers (about 75)
2 cups powdered sugar
1 cup finely chopped pecans or walnuts (about 4 ounces)
1/4 cup cocoa
1/2 cup rum
1/4 cup light corn syrup
Powdered or granulated sugar
Directions:
Mix crushed wafers, powdered sugar, pecans and cocoa.
Stir in rum and corn syrup.
Shape mixture into 1-inch balls. Roll in powdered sugar.
Refrigerate in tightly covered container several days before serving
Variation: Bourbon can be substituted for rum.
Yield: About 60 cookies.
100 Good Cookies
100 Good Cookies
1 cup butter or margarine, softened
1 cup white sugar
1 cup brown sugar
1 egg
1 cup oil
1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
3-1/2 cups flour
1 cup quick-cooking oats
1 tsp. vanilla
1/2 cup milk chocolate chips + some extra for cookie tops before baking
1/2 cup semi-sweet chocolate chips + some extra for cookie tops before baking
1 cup sunflower seeds
1 cup crisped rice cereal (like Rice Krispies)
Cream butter with sugars. Stir in egg and oil. Sift together salt, baking soda, cream of tartar and flour. Add to creamed mixture. Mix well. Stir in oats, vanilla, chocolate chips, sunflower seeds and Rice Krispies. Mix well. Drop by tablespoonfuls onto greased (or parchment paper lined) baking sheets. Flatten out a little and add a few chocolate chips to the top of the cookies...you could also add some pecans if you want. This just makes them look pretty!! The toppings are optional. Bake at 350 for 8 to 10 minutes. Let stand several minutes before removing to wire racks to cool completely.
YIELD: about 100 cookies
1 cup butter or margarine, softened
1 cup white sugar
1 cup brown sugar
1 egg
1 cup oil
1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
3-1/2 cups flour
1 cup quick-cooking oats
1 tsp. vanilla
1/2 cup milk chocolate chips + some extra for cookie tops before baking
1/2 cup semi-sweet chocolate chips + some extra for cookie tops before baking
1 cup sunflower seeds
1 cup crisped rice cereal (like Rice Krispies)
Cream butter with sugars. Stir in egg and oil. Sift together salt, baking soda, cream of tartar and flour. Add to creamed mixture. Mix well. Stir in oats, vanilla, chocolate chips, sunflower seeds and Rice Krispies. Mix well. Drop by tablespoonfuls onto greased (or parchment paper lined) baking sheets. Flatten out a little and add a few chocolate chips to the top of the cookies...you could also add some pecans if you want. This just makes them look pretty!! The toppings are optional. Bake at 350 for 8 to 10 minutes. Let stand several minutes before removing to wire racks to cool completely.
YIELD: about 100 cookies
Friday, November 12, 2010
Mashed Butternut Squash and Pears
Mashed Butternut Squash and Pears
Danny Boome
1 large butternut squash, about 1 pound
2 Bosc or Anjou pears
4 tablespoons unsalted butter
1 vanilla bean
1 tablespoon brown sugar
2 teaspoons ground ginger
Course salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Cut the butternut squash in half lengthwise and remove the seeds. Peel
the pears, cut in half and remove the core. Place the pears and
squash, cut side up, on a foil-lined baking sheet.
In a small saucepan, over low heat, melt the butter. Cut the vanilla
bean in half lengthwise and scrape the seeds off of each side with a
paring knife. Add the seeds to the butter. Reserve the pod for another
use. Whisk the brown sugar and ginger into the melted butter and
remove from the heat.
Brush the butter mixture onto the cut sides of the squash and pears.
Season with salt and pepper. Set the remaining butter mixture aside
and keep it warm. Roast the squash and pears until soft, about 45
minutes to 1 hour depending on the size of the squash. The squash is
cooked when a knife can be inserted easily into the flesh.
Scoop flesh out of the squash and discard the skin. Place the squash
and pears in a large bowl and mash with a fork or a potato masher.
Stir in the remaining melted butter mixture. Season with salt and
pepper, to taste, and serve warm.
Danny Boome
1 large butternut squash, about 1 pound
2 Bosc or Anjou pears
4 tablespoons unsalted butter
1 vanilla bean
1 tablespoon brown sugar
2 teaspoons ground ginger
Course salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Cut the butternut squash in half lengthwise and remove the seeds. Peel
the pears, cut in half and remove the core. Place the pears and
squash, cut side up, on a foil-lined baking sheet.
In a small saucepan, over low heat, melt the butter. Cut the vanilla
bean in half lengthwise and scrape the seeds off of each side with a
paring knife. Add the seeds to the butter. Reserve the pod for another
use. Whisk the brown sugar and ginger into the melted butter and
remove from the heat.
Brush the butter mixture onto the cut sides of the squash and pears.
Season with salt and pepper. Set the remaining butter mixture aside
and keep it warm. Roast the squash and pears until soft, about 45
minutes to 1 hour depending on the size of the squash. The squash is
cooked when a knife can be inserted easily into the flesh.
Scoop flesh out of the squash and discard the skin. Place the squash
and pears in a large bowl and mash with a fork or a potato masher.
Stir in the remaining melted butter mixture. Season with salt and
pepper, to taste, and serve warm.
Mini Chocolate Chip Snowball Cookies
Mini Chocolate Chip Snowball Cookies
1 1/2 cups (3 sticks) butter or regular margarine, softened
3/4 cup powdered sugar
1 tbsp vanilla
1/2 tsp salt
3 cups flour
2 cups (12 ounce pkg) mini chocolate chips
1/2 cup finely chopped nuts
powdered sugar
Preheat oven to 375 F. Beat the butter, sugar, vanilla, and salt in a large
mixer bowl until creamy. Gradually beat in the flour. Stir in the morsels and
nuts. Shape level tablespoons of dough into 1 1/4 inch balls. Place on
ungreased baking sheets. Bake for 10 to 12 minutes or until cookies are set and
lightly browned. Remove from oven. Sift the powdered sugar over the hot
cookies on the baking sheets. Cool on the baking sheets for 10 minutes. Remove
to cool completely on wire racks.
Recipe Source: 1Recipes_galore2007 yahoo group, submitted by Jeannie the cook.
1 1/2 cups (3 sticks) butter or regular margarine, softened
3/4 cup powdered sugar
1 tbsp vanilla
1/2 tsp salt
3 cups flour
2 cups (12 ounce pkg) mini chocolate chips
1/2 cup finely chopped nuts
powdered sugar
Preheat oven to 375 F. Beat the butter, sugar, vanilla, and salt in a large
mixer bowl until creamy. Gradually beat in the flour. Stir in the morsels and
nuts. Shape level tablespoons of dough into 1 1/4 inch balls. Place on
ungreased baking sheets. Bake for 10 to 12 minutes or until cookies are set and
lightly browned. Remove from oven. Sift the powdered sugar over the hot
cookies on the baking sheets. Cool on the baking sheets for 10 minutes. Remove
to cool completely on wire racks.
Recipe Source: 1Recipes_galore2007 yahoo group, submitted by Jeannie the cook.
Thursday, November 11, 2010
PUMPKIN CHOWDER WITH LIME AND CILANTRO
PUMPKIN CHOWDER WITH LIME AND CILANTRO
This soup is loaded with antioxidants and nutrients - and tastes fabulous. Calabaza squash is often called pumpkin in South Florida and sold in large wedges in the produce department. Try culantro in place of cilantro for a milder flavor. You can garnish the chowder with pumpkin seeds.
2 teaspoons canola oil
1 red onion, chopped
4 cups peeled and diced calabaza squash
1 large all-purpose potato, peeled and diced
1 tablespoon minced lemon grass
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 jalapeño pepper, seeded and mince
2 teaspoons ground turmeric
3 quarts vegetable broth or water
1 red bell pepper, cored, seeded and chopped
1 (16-ounce) can white or yellow hominy, drained and rinsed well
1/2 cup dried orzo pasta
1/2 cup minced cilantro
Juice of 2 limes
Salt, to taste
Heat oil in a 10-quart stockpot over medium-high heat. Add onions, calabaza and potatoes, and sauté 2 minutes. Add lemon grass, garlic, ginger root, jalapeños and turmeric, and continue to sauté 1 minute longer. Add broth or water and bring to a rolling boil over high heat. Reduce heat and simmer 20 minutes.
Add red peppers, hominy and orzo; continue to simmer 10 minutes until vegetables are tender and orzo is cooked through. Remove from the heat and add cilantro, lime juice and salt. Makes 1-1/2 gallons.
This soup is loaded with antioxidants and nutrients - and tastes fabulous. Calabaza squash is often called pumpkin in South Florida and sold in large wedges in the produce department. Try culantro in place of cilantro for a milder flavor. You can garnish the chowder with pumpkin seeds.
2 teaspoons canola oil
1 red onion, chopped
4 cups peeled and diced calabaza squash
1 large all-purpose potato, peeled and diced
1 tablespoon minced lemon grass
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 jalapeño pepper, seeded and mince
2 teaspoons ground turmeric
3 quarts vegetable broth or water
1 red bell pepper, cored, seeded and chopped
1 (16-ounce) can white or yellow hominy, drained and rinsed well
1/2 cup dried orzo pasta
1/2 cup minced cilantro
Juice of 2 limes
Salt, to taste
Heat oil in a 10-quart stockpot over medium-high heat. Add onions, calabaza and potatoes, and sauté 2 minutes. Add lemon grass, garlic, ginger root, jalapeños and turmeric, and continue to sauté 1 minute longer. Add broth or water and bring to a rolling boil over high heat. Reduce heat and simmer 20 minutes.
Add red peppers, hominy and orzo; continue to simmer 10 minutes until vegetables are tender and orzo is cooked through. Remove from the heat and add cilantro, lime juice and salt. Makes 1-1/2 gallons.
French Canadian Sugar Pie
French Canadian Sugar Pie
* 1 Tbsp. Margarine
* 1 cup brown sugar
* 1 egg
* 1 1/2 Tbsp. All-purpose flour
* 1 cup milk
* pinch of salt
* 2 unbaked 8 inch pie crusts
Directions:
Mix margarine and brown sugar. Add egg. Sift flour with salt and to the
Sugar mixture; stirring to incorporate thoroughly. Add milk. Mix until
Smooth.
Pour in bottom crust and set top crust in place, crimping edges and cutting
A 1/2 inch hole in middle of top crust.
Bake in preheated oven 325 degrees F for 45 minutes, or until set. Remove
And allow to completely cool on wire rack.
* 1 Tbsp. Margarine
* 1 cup brown sugar
* 1 egg
* 1 1/2 Tbsp. All-purpose flour
* 1 cup milk
* pinch of salt
* 2 unbaked 8 inch pie crusts
Directions:
Mix margarine and brown sugar. Add egg. Sift flour with salt and to the
Sugar mixture; stirring to incorporate thoroughly. Add milk. Mix until
Smooth.
Pour in bottom crust and set top crust in place, crimping edges and cutting
A 1/2 inch hole in middle of top crust.
Bake in preheated oven 325 degrees F for 45 minutes, or until set. Remove
And allow to completely cool on wire rack.
Tuesday, October 5, 2010
Low Cal Turkey Chili
This is my recipe, and it is very good. You would not know this chili was even close to healthy.
3 C onion roughly cut, saute in 0 cal spray butter
1 lb ground turkey, brown with onions
10 tsp garlic
1 envelope Fajita seasoning
1 sm can stewed tomatoes
1 sm can rotel tomatoes
1 sm can tomato paste
1 can water
2 med cans pinto or kidney beans
Mix together in a large pot. Simmer for at least 30 minutes.
267 calories per cup, makes about 14 cups.
3 C onion roughly cut, saute in 0 cal spray butter
1 lb ground turkey, brown with onions
10 tsp garlic
1 envelope Fajita seasoning
1 sm can stewed tomatoes
1 sm can rotel tomatoes
1 sm can tomato paste
1 can water
2 med cans pinto or kidney beans
Mix together in a large pot. Simmer for at least 30 minutes.
267 calories per cup, makes about 14 cups.
Tuesday, September 28, 2010
Pumpkin Walnut Bran Muffins
Pumpkin Walnut Bran Muffins
Servings: 12
2 1/2 c. raisin bran cereal
15 oz. canned pumpkin puree
1/4 c. milk
2 large eggs
2 Tbsp. canola oil
1 c. flour
1/2 c. packed brown sugar
2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/8 tsp. ground nutmeg
1/2 c. walnuts, chopped
What to do:
1. Preheat oven to 400°F. Line a 12-cup muffin pan.
2. In a large bowl, stir together cereal, pumpkin, milk, eggs and oil.
3. In a medium bowl, stir flour, brown sugar, baking powder and spices until well combined. Stir flour mixture and walnuts into pumpkin mixture.
4. Scoop batter into muffin cups. Bake 25 min. or until toothpick inserted through side of muffin top comes out clean.
* VARIATIONS:
1. Pumpkin Cream Cheese Filling
1/4 c. cream cheese
1/4 c. powdered sugar
1/4 tsp. vanilla extract
Repeat steps 1, 2, and 3 as above. Scoop batter into muffin cups and place a heaping teaspoon of cream cheese filling on top of muffin batter before baking.
Walnut Crunch Topping:
* 1/4 c. packed brown sugar
* 1/4 c. chopped walnuts
* 1 1/2 tsp. butter
Prepare muffins as above. Combine all ingredients and sprinkle on top of muffin batter before baking.
Servings: 12
2 1/2 c. raisin bran cereal
15 oz. canned pumpkin puree
1/4 c. milk
2 large eggs
2 Tbsp. canola oil
1 c. flour
1/2 c. packed brown sugar
2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/8 tsp. ground nutmeg
1/2 c. walnuts, chopped
What to do:
1. Preheat oven to 400°F. Line a 12-cup muffin pan.
2. In a large bowl, stir together cereal, pumpkin, milk, eggs and oil.
3. In a medium bowl, stir flour, brown sugar, baking powder and spices until well combined. Stir flour mixture and walnuts into pumpkin mixture.
4. Scoop batter into muffin cups. Bake 25 min. or until toothpick inserted through side of muffin top comes out clean.
* VARIATIONS:
1. Pumpkin Cream Cheese Filling
1/4 c. cream cheese
1/4 c. powdered sugar
1/4 tsp. vanilla extract
Repeat steps 1, 2, and 3 as above. Scoop batter into muffin cups and place a heaping teaspoon of cream cheese filling on top of muffin batter before baking.
Walnut Crunch Topping:
* 1/4 c. packed brown sugar
* 1/4 c. chopped walnuts
* 1 1/2 tsp. butter
Prepare muffins as above. Combine all ingredients and sprinkle on top of muffin batter before baking.
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