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Holiday Cookbook
Holiday Cookbook
Holiday Cookbook
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Memory People Holiday Cookbook 2011 Welcome to Memory People Holiday Cookbook
What are recipe cards, recipes on scraps of paper in a kitchen drawer or old cookbooks with notes in the margin?
These are more than just recipes. These recipes - our links with our past and our connections to special people and special events are tied to those scraps of paper. As we move through our fast paced, fast food world, we are at risk of losing touch with the special moments when we shared a special recipe -- a special meal -- with a special person. One of my earliest memories is arriving at my Nannys, very early on a winter morning and being greeted with a hug from her and the smell of her cooking. Youll find many recipes from around the world in this cookbook. These recipes have been submitted by member of Memory People in the hope it brightens up your holiday season.
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Holiday Breads............................................................................................................................................................67
Banana Bread ............................................................................................................................................................... 68 Banana Chocolate Chip Bread ..................................................................................................................................... 69 Biscuit Mix.................................................................................................................................................................... 70 Black Bun...................................................................................................................................................................... 71 Bran Muffins ................................................................................................................................................................ 73 Cheese Garlic Rolls, Red Lobster Style ......................................................................................................................... 74 Chocolate Zucchini Bread ............................................................................................................................................ 75 Christmas Morning Cinnamon Rolls ............................................................................................................................ 76 Coconut Oil Bread Recipe for bread machine ............................................................................................................. 77 Coffee Can Batter Bread .............................................................................................................................................. 78 Cousin Rosie's Pineapple Bread ................................................................................................................................... 79 Double Receipe For Pumpkin Bread ............................................................................................................................ 80 Page 4
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Holiday Appetizers
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1 small (2 1/2-pound) golden sweet pineapple, crown and rind removed, eyes cut out 6 seedless clementine oranges, peeled, separated into segments 1 pint(s) strawberries, hulled, halved 2 kiwifruit, peeled, halved lengthwise, cut into slices 3/4 cup(s) dried unsweetened coconut chips or shavings Vanilla yogurt or sweetened sour cream Fresh mint leaves, for garnish (optional)
Directions 1. Quarter pineapple lengthwise; remove core. Cut crosswise into small chunks. Place in large serving bowl. Add clementine segments, strawberries, kiwifruit, and coconut; gently toss. 2. Spoon into dessert glasses. Top with a dollop of vanilla yogurt or sweetened sour cream. Garnish with mint sprigs if desired.
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Lime-Honey Dressing Salad Salad greens 3 unpeeled red or green apples, sliced 2 grapefruits, peeled, sectioned 1/2 cup pomegranate seeds 3 tablespoons frozen (thawed) limeade or lemonade concentrate 3 tablespoons honey 3 tablespoons vegetable oil or sour cream 1/4 teaspoon poppy seed
1. In tightly covered container, shake all dressing ingredients until well blended. Refrigerate until serving time. 2. Arrange salad greens on individual salad plates; top with apple slices, grapefruit sections and pomegranate seeds. Serve with dressing. Makes 6 servings
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Ingredients Directions 1. Whisk lime juice, oil, shallot, vinegar, honey, salt, and cayenne in a medium bowl. Add kiwis, bananas, bell pepper, and mint; toss to coat. Serve sprinkled with cashews. 2 tablespoon(s) lime juice 1 tablespoon(s) canola oil 1 tablespoon(s) minced shallot 2 teaspoon(s) rice vinegar 1 teaspoon(s) honey 1/4 teaspoon(s) salt 1 pinch(s) cayenne pepper, or to taste 4 kiwis, peeled and diced 2 firm ripe bananas, cut diagonally into 1/2-inch-thick slices 1/2 cup(s) diced red bell pepper 2 tablespoon(s) thinly sliced fresh mint 2 tablespoon(s) chopped cashews, toasted
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2 cups oven-toasted cereal squares 2 cups small pretzel twists 1 cup dry roasted peanuts 1 cup (about 20) coarsely chopped caramels 2 cups (12-ounce package) NESTL TOLL HOUSE Premier White Morsels 1. Spray 13 x 9-inch baking pan with nonstick cooking spray. 2. Combine cereal, pretzels, peanuts and caramels in large bowl. 3. Microwave morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Pour over cereal mixture; stir to coat evenly. 4. Spread mixture into prepared baking pan; let stand for 20 to 30 minutes or until firm. Break into bite-size pieces. Makes 8 servings.
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A new twist on party mixes, combining sweet butterscotch and chewy caramel with nuts, pretzels and cereal. 2 cups oven-toasted cereal squares 2 cups small pretzel twists 1 cup dry roasted peanuts 1 cup caramels, unwrapped, coarsely chopped 1 (11-ounce) package NESTL TOLL HOUSE Butterscotch Flavored Morsels 1. Coat 13 x 9-inch baking pan with nonstick cooking spray. 2. Combine cereal, pretzels, peanuts and caramels in large bowl. Place morsels in medium, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Pour over cereal mixture; stir to coat evenly. 3. Spread mixture into prepared baking pan; let stand for 20 to 30 minutes or until firm. Break into small pieces. Makes 8 servings.
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Capture the authentic flavors of California rolls in your own kitchen with these impressive sushi appetizers! Rice Sauce 3 tablespoons mayonnaise 2 teaspoons finely chopped gingerroot 1 teaspoon roasted red chili paste 1 cup water 3/4 cup uncooked sushi rice 2 tablespoons seasoned rice vinegar
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1. In 1-quart saucepan, heat 1 cup water and the rice to boiling. Reduce heat to low. Cover; simmer 15 to 20 minutes or until tender. Transfer to large bowl, tossing rice with chopsticks or 2 forks to cool slightly. Gradually add vinegar, tossing constantly. Cover bowl with damp towel; cool rice about 45 minutes or until room temperature. 2. Meanwhile, in small bowl, stir together sauce ingredients. Cover; refrigerate until ready to assemble canaps. 3. Cut cucumber into 32 slices, each about 1/4 inch thick. Arrange on serving platter. For each canap, place 1 piece of nori on each cucumber slice. Top each with about 1/4 teaspoon sauce. Scoop rice using 1 measuring teaspoon, pressing rice against side of bowl to pack into spoon and hold shape of spoon. Carefully remove rice from spoon; dip flat side into sesame seed and place, flat side down, on sauce. If necessary, carefully reshape rice with fingers. Top with bell pepper or other toppings (or a combination). Serve immediately, or cover and refrigerate up to 2 hours. Makes 16 servings (2 appetizers each)
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2 8 ounce packages cream cheese 1 16 ounce package of sharp cheddar cheese 2 heaping teaspoons horseradish 2 packages dried beef- cut up 1 medium to large onion chopped finely Mix ingredients together and shape into ball.
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A Mexican-style appetizer recipe with bean dip, cheese, jalapeno peppers, chili sauce, guacamole, and tortilla chips. Feel free to use a little sour cream to garnish this appetizer.
Ingredients:
4 dozen tortilla chip rounds (larger chips, not bite-size) 2 cans(about 8 ounces each) bean dip 1 jar (12 ounces) sliced nacho-style jalapeno rings (more if you want 2 rings on each appetizer) 3/4 cup chili sauce or salsa 12 slices cheese, cut in quarters guacamole, about 2 cups Preparation:
Preheat oven to 350. Arrange tortilla chips in one layer on baking sheets. On each tortilla chip round, spread bean dip. Place a jalapeno ring or two on the bean dip. Drizzle a little salsa or chili sauce over the top and place a cheese slice on each. Bake until cheese melts, about 10 to 15 minutes. Top each with a small dollop of guacamole. Makes about 4 dozen appetizers.
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1 cup water 1 cup sugar 12 oz fresh cranberries 1/2 cup apricot preserves-cut in pieces 2 tbs lemon juice 2 pkg cream cheese slivered almonds (optional) Boil sugar and water together for 5 minutes. Add cranberries and cook until they all pop. Add preserves and lemon juice-stir. Add slivered almonds. Let cool. Pour over the 2 blocks of cream cheese and serve with crackers.
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A quick, 3-ingredient treat for your dog! 3 small(2-1/2 ounce) jars Second Stage baby food meat 9 tablespoons powdered milk 13 tablespoons wheat germ Form into small balls. Bake at 350F degrees for 12 minutes. Store in refrigerator.
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1 container (6 ounces) Yoplait Original plain yogurt (about 2/3 cup) 1 tablespoon honey 1 tablespoon lemon juice 1 can (11 ounces) mandarin orange segments, chilled and drained 1 can (8 ounces) pineapple chunks in syrup, chilled and drained 1 red apple, sliced 1 cup seedless grapes 1 cup bite-size pieces salad greens
1. Mix yogurt, honey and lemon juice in medium bowl. Stir in remaining ingredients. Makes 4 servings
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Yes, this is the original Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar. We'll never know why they changed the recipe on us, but we've preserved the recipe for you right here. Makes about 117 3 cups sugar 3/4 cup margarine 2/3 cup evaporated milk 1 12-oz. (340 g) package semi-sweet chocolate chips 1 7-oz. (198 g) jar Kraft Marshmallow creme 1 cup chopped nuts 1 teaspoon vanilla extract Traditional method: Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares. Microwave method: Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds. Note: Can be made in a smaller pan for thicker squares (yield will be reduced).
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Fruit salad: 1 large ripe honeydew melon, seeded and cut into 1 1/2-inch chunks 1 pinch(s) strawberries, hulled and halved 1/4 cup(s) fresh lime juice 2 tablespoon(s) sugar Lime yogurt: 2 cup(s) nonfat plain yogurt 1/4 cup(s) sugar 1 tablespoon(s) freshly grated lime zest 1 tablespoon(s) fresh lime juice
Directions 1. In a large bowl, toss melon, strawberries, lime juice and sugar. Let stand for 15 minutes, stirring occasionally. 2. Meanwhile, in a small bowl, combine yogurt, sugar, lime zest and juice, stirring until sugar is dissolved. Cover and refrigerate until chilled. 3. Serve fruit salad with lime yogurt.
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Ingredients: 1 pkg. (8 oz.) cream cheese c. chopped black olives 2 T. mayo 2 T. chopped green onion 1 t. dry mustard t. paprika t. salt t. pepper Ham Tortillas Beat cream cheese. Stir in all but ham and tortillas. Spread some mixture on a tortilla. Lay ham on top. Roll up. Freeze for 30 minutes. Insert a toothpick approx. every inch. Slice.
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Ingredients: 1 12 oz. jar Artichokes 8 oz. cream cheese c. fresh grated parmesan cheese 1 c. mayonnaise 1 4oz. can diced green chilis Grated cheddar cheese Drain the artichokes and chop. Mix all ingredients together except for cheddar cheese, turn into an 8 x 8 pan. Top with cheddar cheese and bake at 350 for 45 minutes. Serve warm with crackers, cubed French bread, or chips.
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1 can (7 1/2 oz.) Crab meat 1 package (8 oz.) Cream Cheese 2 tsp. Worcestershire Sauce 1 Tbsp. Milk Combine cream cheese, milk, worcestershire sauce. Drain and flake crab meat. Add to cream cheese mixture. Place in pie pan. Bake at 350 degrees for 15 minutes and top with 2 Tbsp. toasted slivered almonds. Serve with crackers.
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There was a time when crab was one of our regular indulgences. Dungeness crab, of course. We liked it cold served with mayonnaise. Our fingers would drip with crab juice as we cracked open the legs and worked out the delicious morsels inside. We weren't very imaginative in our accompanying dishes, almost always serving potato salad and garlic bread with the crab. Later on I found a recipe for a Hot Crab Spread that I often made especially to take or serve for holiday gatherings. I haven't made it recently what with the price of crab today, but will have to splurge again soon for my crab fix. Hot Crab Spread 8 ounces cream cheese 1/2 teaspoon cream style horseradish 6 1/2 ounce can flaked crab meat 2 tablespoons finely chopped onion 1 tablespoon milk 1/4 teaspoon salt dash pepper Combine and blend well. Spoon into oven proof dish. Sprinkle with 1/3rd cup toasted slivered almonds. Bake in a 375 degree oven for 15 minutes. Serve hot with crackers.
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Ingredients: 1 pkg. Jimmy Dean Sausage 2 bricks Cream Cheese 1 c. salsa 1 large loaf Sour Dough Bread Brown and crumble sausage in frying pan. Drain. Add cream cheese and stir until melted. Transfer to crock pot and add salsa. Stir well and heat through. Cut bread into bite-sized cubes for dipping.
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Ingredients
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1 (16 ounce) packages jumbo pasta shells 4 cups chopped romaine lettuce 1/2 cup chopped fresh basil 1 cup coarsely chopped cooked chicken 1 cup coarsely chopped tomatoes 3/4 cup coarsely chopped cucumbers 3 ounces italian hard salami, chopped 1/3 cup roasted garlic vinaigrette dressing
Directions
1. 2. 3. 4. 5. 6. Cook pasta shells as directed on the package. Drain and cool. Place remaining ingredients except vinaigrette in a medium bowl. Pour vinaigrette over the salad, toss to coat. Stuff the shells with the salad. Cover and refrigerate 2 hours before serving.
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1 6 oz. pkg of cherry jello 1 C. hot water 1 qt. frozen strawberries (halved) 1 13 1/2 oz. can pineapple chunks 1 pt. sour cream Dissolve Jello in hot water. Add pineapple pieces and strawberries to juice. Stir thoroughly. Pour half of mixture into a 12x9 1/2 in pan and refridgerate until firm. Remove from refrigerator and spread sour cream evenly over top. Add remaining half of gelatin mixture and return to refrigerator. Chill until firm.
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Ingredients Directions 1. Set a medium bowl in a large bowl filled with ice. In a medium saucepan, combine the lemongrass, chiles, lime zest, and sugar with 1 cup of water and bring to boil, stirring until the sugar is dissolved. Simmer until slightly thickened, about 8 minutes. Transfer to the ice water bath and let chill for 15 minutes. 2. In a large bowl, toss the strawberries with the melon and mint. Strain the cooled lemongrass syrup over the fruit and toss gently. Refrigerate just until slightly chilled. 3. In a bowl, stir the ginger into the crme frache. Spoon the fruit salad into bowls, top with a dollop of the ginger cream, and serve. 2 plump lemongrass stalks, bruised and coarsely chopped 2 fresh hot red chiles, quartered lengthwise Finely grated zest of 1 lime 1 cup(s) sugar 1 pound(s) strawberries, halved or quartered if large 1 pound(s) yellow- or white-fleshed melon such as Canary or Crenshaw, peeled and cut into 3/4-inch cubes 2 tablespoon(s) slivered mint leaves 2 teaspoon(s) minced crystallized ginger 1/2 cup(s) crme frache
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Ingredients
3 lb. (1.3 kg) puff pastry 1 large yellow bell pepper, seeded and cut into thin strips 3 oz. (75 g) Parmesan cheese, grated 4 tomatoes, sliced 6 oz. (175 g) goats cheese, crumbled 6 thin slices prosciutto, cut in half 2 mozzarella cheeses, (10 oz./280 g), each cut into 6 slices Chopped fresh herbs, e.g. parsley, chives, basil, to garnish
How to make it
1 Cut the pastry into six equal pieces and roll each to a rectangle measuring 9 in. x 6 in. (23 cm x 15 cm). Cut each rectangle into six 3-in. (7.5-cm) squares, to make 36 squares. 2 Preheat the oven to 425F (220C/Gas Mark 7).Dampen enough baking sheets to lay out the pastry squares. 3 Place the pastry squares on the baking sheets, leaving a space between them, and divide the pepper slices and Parmesan between 12 of them. Top another 12 with the tomato slices and goats cheese, and the final 12 with the prosciutto and mozzarella. 4 Bake in the oven until the pastry is puffed and golden brown, about 1015 minutes. 5 Serve the mini tartlets warm, sprinkled with chopped fresh herbs of your choice.
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"Whoever receives this crunchy concoction is guaranteed merry munching. The snapped-up-in-seconds party mix features a combination of sweet and savory flavors. --Zita Wilensky, North Miami Beach, Florida" Ingredients: 3 quarts popped popcorn 1 cup unsalted dry roasted peanuts 1 (3.5 ounce) jar macadamia nuts, halved 1/2 cup slivered almonds 1/4 cup flaked coconut 3/4 cup butter (no substitutes) Directions: 1. In a large bowl, combine popcorn, nuts and coconut. In a saucepan, combine the butter, sugars, corn syrup, coffee and cinnamon. Bring to a boil over medium heat; boil and stir for 5 minutes. Remove from the heat; stir in vanilla. Pour over popcorn mixture and stir until coated. 2. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 250 degrees F for 45-55 minutes or until golden brown, stirring every 15 minutes. Spread onto waxed paper; cool completely. Store in airtight containers. 1 cup sugar 1/2 cup packed brown sugar 1/4 cup light corn syrup 1/4 cup strong brewed coffee 1/8 teaspoon ground cinnamon 2 teaspoons vanilla extract
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1/2 cup milk 1 1 lb. box confectioners sugar 1 18 oz. jar peanut butter 1 7 oz. jar marshmallow creme Bring milk and sugar to a boil for 4 minutes. Add peanut butter and marshmallow creme. Mx thoroughly. Pour into a buttered
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1 cup flour 1 egg 3/4 cup milk 1/2 cup shredded cheddar cheese 1/2 cup pepperoni (chopped) pinch of salt and pepper Mix all ingredients together. Drop by teaspoon in miniature greased muffin tins. Bake at 425 for 20-25 minutes.
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Ingredients
2 sheet(s) frozen pastry dough, thawed 12 all-beef hot dogs 1 large egg 1/4 teaspoon(s) salt Poppy seeds, for garnish
Directions 1. Preheat oven to 425F. On a lightly floured surface, roll 1 puff pastry dough sheet into a 12- by 14-inch rectangle. Cut rectangle in half lengthwise, then cut each half into 3 equal pieces for a total of 6 pastry pieces. Repeat with second pastry. 2. Pat hot dogs dry with paper towels and pierce each several times with a fork. In a small bowl, whisk together egg and salt for egg wash. Roll each hot dog in 1 puff pastry piece, then seal with some egg wash. 3. Place pastry-wrapped hot dogs on parchment-lined baking sheets and lightly brush with remaining egg wash; sprinkle with poppy seeds. Bake until puffed and golden, about 20 minutes. Slice each pastrywrapped hot dog into 5 sections and serve warm with spicy mustard, if desired.
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Ingredients
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1/4 cup fresh breadcrumbs 2 tablespoons milk 1/2 lb Italian sausages, casings removed 1/2 onions, finely chopped 1 eggs 1 -2 teaspoon fresh minced garlic 1 teaspoon dried oregano 1 sheet frozen puff pastry, thawed 1 eggs, lightly beaten ( to brush on pastry) marinara sauce, heated
Directions
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. Grease a large baking sheet. In a small bowl combine breadcrumbs and milk; let stand until the milk is absorbed (about 5 minutes). Transfer to a processor, and add in sausage meat, onion 1 egg, garlic and oregano; using on/off turns, process until blended. Season with salt and pepper. Unfold the pastry sheet onto a floured surface. Roll out into a 20x10-inch rectangle. Cut pastry crosswise into 10x4-inch strips (I use a pizza cutter for this!). Brush each strip with beaten egg. Spoon 1/3 of the sausage mixture in narrow strip lengthwise down the center of each pastry strip. Fold the long sides in covering the filling and overlapping slightly. Transfer and arrange the rolls seam-side down on the prepared baking sheet. Cover and chill until rolls are set (at least 1 hour). Set oven to 425F. Cut each roll crosswise into 8 pieces. Separate pieces on the baking sheet. Brush with remaining beaten egg. Bake until rolls are puffed and golden (about 20-22 minutes). Serve warm with heated marinara sauce. Delicious!
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Ingredients: Fresh pumpkin seeds from a smaller sized pumpkin (Roasting seeds from a large carving pumpkin doesnt work well) Oil Salt Worcestershire sauce Garlic powder Clean and rinse pumpkin seeds and spread on paper towel to dry. In a medium bowl, toss pumpkin seeds with 1 2 T. oil, 1 T. Worcestershire sauce, t. garlic powder. Oil cookie sheet and spread out seeds in a single layer. Sprinkle with salt. Bake on 300 for about 30 minutes, checking and stirring seeds every 10 minutes. Bake til seeds are browning nicely.
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1 (12 ounce) package NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels 1 (14 ounce) can NESTLE CARNATION Sweetened Condensed Milk 1 teaspoon vanilla extract 3 cups miniature marshmallows 1 1/2 cups coarsely chopped walnuts
Directions 1. LINE 13 x 9-inch baking pan with foil; grease lightly. 2. MICROWAVE morsels and sweetened condensed milk in large, microwave-safe bowl on HIGH (100 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in vanilla extract. Fold in marshmallows and nuts. 3. PRESS mixture into prepared baking pan. Refrigerate until ready to serve. Lift from pan; remove foil. Cut into pieces.
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Preparation:
Place graham crackers on a work surface. In a small bowl, mix frosting and miniature marshmallows together gently. Spread half of graham crackers with this frosting mixture. Stir marshmallow creme, then spread other half of graham crackers with marshmallow creme. Make sandwiches with the two varieties of coated graham crackers and the chocolate ice cream, using about 1/2 cup of ice cream for each sandwich. Press together gently, then wrap individually in plastic wrap and freeze until firm. 16 sandwiches
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Drain shrimp and break up in tiny pieces. Add cheese and onion. Mix well. Add salts, worcestershire sauce and parsley flakes. Mix all with mayonnaise - refrigerate. Best if made a day ahead.
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What a winner! This no-cook salad is a breeze to put together and looks fancy enough for the most distinguished of guests.
Creamy Honey Dressing Salad 1 lb smoked turkey or chicken, cut into 1/4-inch strips (4 cups) 8 oz provolone or Swiss cheese, cut into cubes 4 medium celery stalks, sliced (2 cups) 1 cup honey-roasted cashews 1 quart strawberries, cut in half (4 cups) Salad greens, if desired Cashews, if desired Strawberries, if desired 1 cup sour cream or Yoplait Fat Free plain yogurt (from 2-lb container) 1/4 cup honey 2 tablespoons chopped fresh parsley 2 teaspoons ground mustard 3 teaspoons lemon juice
1. In large bowl, mix all dressing ingredients until well blended. 2. Add turkey, cheese, celery and honey-roasted cashews; toss gently to coat. Add strawberries; carefully toss until evenly coated. If desired, serve on salad greens; garnish with additional cashews and strawberries. Makes 8 servings Page 59
Ingredients: 1 c. Sour Cream 1 c. Mayonnaise 1 pkg. Knorr Swiss Leek Soup 1 small can water chestnuts, chopped 1 pkg. Frozen Spinach, thawed well Mix everything well and chill to blend flavors. Serve with French bread cubes.
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Prep Time: 5 mins Total Time: 1 hrs 5 mins Serves: 15, Yield: 5 Cups
About This Recipe "Taken from a Philly Cream Cheese recipe book...A pumpkin spread that tastes good on everything! I prefer it on a thick sweet (beer) bread. A crowd pleaser!!" Ingredients
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2 (8 ounce) packages cream cheese, softened 1 (15 ounce) cans Libby's canned pumpkin 2 cups powdered sugar, sifted 1 teaspoon ground cinnamon 1 teaspoon ground ginger
Directions 1. Beat cream cheese and pumpkin in large mixer bowl until smooth. 2. Add sugar, cinnamon and ginger; mix thoroughly. 3. Cover; refrigerate for 1 hour. Serve with fresh fruit, bite-size cinnamon graham crackers, gingersnap cookies, toasted mini-bagels, toast slices, muffins and/or English muffins.
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Arrive bearing this creamy cheese spread, full of deliciously salty capers, and youll receive an extra-warm welcome. Its perfect on toasted baguette. 1 package (6 ounces) chvre (goat) cheese with peppercorns, softened 1 cup shredded fresh Parmesan cheese (4 ounces) 1/4 cup mayonnaise or salad dressing 1/4 cup diced red bell pepper 2 tablespoons small capers, drained Toasted baguette slices
1. Mix all ingredients except baguette slices in shallow 6-inch microwavable quiche or au gratin dish. Microwave uncovered on High 2 minutes, stirring every 30 seconds. 2. Serve cheese spread with baguette slices. Makes 24 servings (1 tablespoon spread and 1 baguette slice each)
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From JorJan I was raised in the military lifestyle and we traveled all over the nation. Mom collected all kinds of recipes from our different stations and she came upon this recipe while in Texas. Since our family is from Texas, this recipe fits beautifully into our favorite food category. Texas Style Guacamole Ingredients: 2 Hass Avocadoes, nice and ripe 8 oz Cream Cheese, softened (no substitutes) 1 T. Lemon juice 1 pkg Great Guacamole Seasoning mix 1/4 C Salsa, your own favorite heat index Steps: 1. In a food processor, blend the meat of the avocadoes with cream cheese and lemon juice. 2. When blended, add seasoning and salsa -- Enjoy!
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Ingredients Directions 1. Combine water, honey, cloves, cinnamon stick and cardamom in a small saucepan. Bring to a boil; reduce heat to low and simmer until slightly reduced and syrupy, about 10 minutes. 2. Remove from heat and let cool for 5 minutes. Pour the syrup through a fine sieve into a bowl. Discard the spices. Add mango, kiwi, pear, lime segments, dried cherries and orange zest. Stir gently to combine. Just before serving, add mint, if desired. Serve the fruit warm, at room temperature or chilled. 3/4 cup(s) water 1/4 cup(s) honey 5 whole(s) cloves 1 stick(s) cinnamon 1 whole(s) cardamom pod 1 mango, peeled and cut into 1/2-inch dice 1 kiwi, peeled and cut into 1/2-inch dice 1 medium Asian pear, peeled and cut into 1/2-inch dice (see Note) 1 lime, peeled and cut into segments (see Tip) 1/4 cup(s) dried cherries 2 strip(s) (1/2-by-2-inch) orange zest, cut into thin slivers (see Tip) 1 tablespoon(s) minced fresh mint leaves (optional)
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2 medium unpeeled red apples, diced 2 medium unpeeled pears, diced 1/2 cup thinly sliced celery 1/2 cup golden raisins 1/2 cup chopped dates 1/4 cup mayonnaise or salad dressing 1/4 cup Yoplait Original 99% Fat Free orange crme yogurt (from 6-oz container) 2 tablespoons frozen orange juice concentrate 8 cups shredded lettuce Walnut halves, if desired
1. In large bowl, mix apples, pears, celery, raisins and dates. 2. In small bowl, mix mayonnaise, yogurt and juice concentrate until well blended. Add to fruit; toss to coat. (Salad can be refrigerated up to 1 hour.) 3. Serve salad on lettuce. Garnish with walnut halves. Makes 16 servings
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Holiday Breads
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Recipe using all-purpose flour: 9 cups all-purpose flour 1 1/2 tablespoons salt 1/4 cup baking powder 1 cup nonfat dry milk powder 2 cups solid vegetable shortening
Recipe using self-rising flour: 10 cups self-rising flour (this already has salt and baking powder added to it) 1 cup nonfat dry milk powder 2 cups solid vegetable shortening Recipe for Whole Wheat Baking Mix 4 cups all-purpose flour 4 cups whole wheat flour 1/4 cup baking powder 2 teaspoons salt 1 1/2 cups nonfat dry milk powder 1 3/4 cups shortening
For any of the three variations: Stir dry ingredients together until well mixed. With pastry blender, cut in the shortening until well blended. Mixture should resemble corn meal in texture. Put in large airtight container. Store in a cool dry place.
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Dough 1 Tbs dried yeast or piece of fresh the size of a walnut 2 cups warm skimmed milk 2 lbs strong plain white flour (breadmaking flour) 1/2 tsp salt 3/4 lb unsalted butter Filling 1 lb currants 1 lb seedless raisins 8 0zs stoned prunes, chopped 8 ozs chopped figs or (at a pinch) dates 6 Tbs Oxford marmalade 4 ozs flaked (slivered) almonds 2 tsp ground cinnamon 2 tsp ground cloves 2 tsp ground ginger 1 tsp ground cardamom 1/4 cup whisky Glaze 1 egg yolk 1 Tbs skimmed milk Method Dough Mix yeast and milk; allow to work for 10-15 mins. Sift flour and salt into a bowl; rub in butter. Mix in yeast mixture; knead until smooth on floured worktop. Prove in covered oiled bowl until double in bulk. Filling Mix all ingredients together. Construction Divide dough into two pieces, size ratio 2:1. Flatten larger piece, and lay filling onto it. Knead filling and dough together until thoroughly incorporated. Page 71
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2 cups boiling water 2 cups Kellogg's All Bran cereal 1 heaping cup of shortening 3 cups sugar 4 eggs 1 qt buttermilk 5 cups all purpose flour 5 tbsps baking soda 1 tsp salt 4 cups Kellogg's All Bran raisins (optional) Pour boiling water over 2 cups of All Bran. Set aside. Cream shortening and sugar in a large bowl. Add eggs and beat in well. Add buttermilk and scalded Bran. Sift flour, baking soda together and add with the 4 cups of All Bran to the liquid mixture. Beat until just blended. Add raisins if desired. Bake in greased muffin tins at 400 for 15 to 20 minutes
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Directions: Steps: Preheat oven to 350 . Spray loaf pan with non-stick spray. Cream together butter and sugar. Add in eggs, pineapple and bread. Pour into baking dish and bake for 1/2 This quick and easy recipe makes a great sweet bread, and its great warm with ice cream on top too!
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1 1/3 CUPS SOFT MARGARINE 4 TSPS BAKING SODA 5 1/3 CUPS SUGAR 3 TSPS SALT 8 EGGS 1 TSPS BAKING POWDER 2 (L LB.) CAN PUMPKIN 2 TSPS CINNAMON 1 1/3 CUPS WATER 2 TSPS CLOVES 6 2/3 CUPS FLOUR 1 1/3 CUPS NUTS, (CHOPPED) 1 1/3 CUP RAISINS Preheat oven to 350 degrees (moderate). Spray loaf pans with Pam. Mix margarine and sugar thoroughly. Add eggs, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon, cloves. Stir in nuts, ( chopped very fine......) and raisins. Pour into loaf pans (6 - 7 DISPOSABLE LOAF PANS....) . Bake 65 - 70 minutes. This has never failed me.... I make almost 3 dozen and give them away for Thanksgiving... for the Table...... One person starts her day with her husband and son.... eating pumpkin bread for breakfast..... ENJOY...
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Sprinkle yeast in warm water to dissolve. Heat cottage cheese until lukewarm. Combine cottage cheese and yeast/water. Add next 6 ingredients. Add flour. Stir well. Let rise 1 hr. Punch down and put in a well greased loaf pan. Bake 350* 30-40 minutes. A family favorite and easy bread because there's no kneading!
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This German soft pretzel recipe comes from my husbands mother, Lois Wonn Krapf. Many years ago in Tamaqua, Schuylkill Co., PA [not sure of the time frame but about the late 30s-early 40s], the family had a pretzel factory and this is the recipe that they used to make the pretzels. This is an old German recipe, I believe, that was handed down in the family. My husband asked his father for it but he said that it was a secret recipe with secret ingredients. My husbands mother said that there was nothing secret about it and wrote the recipe down for us. The pretzels sold very well here in town but my father-in-law was forced out of the business. He thought that he would get the pretzel recipe along with the business but he did not and the factory soon went out of business. So this recipe was the star of the operation. Here in PA soft pretzels are a big business and you can find small business selling them in malls and watch them being made. This area of PA had many early German immigrants who came to work in the coal mines. At one time more people spoke German here than English. They loved their Pretzels, so if they sold well here then this is a very good recipe. German Soft Pretzels Heat Oven to 475 degrees Ingredients: 1/8 cup hot water 1 package active dry yeast 1 1/3 cup warm water 1/3 cup brown sugar 5 cups flour plus some extra flour Coarse Kosher salt In a large bowl mix the hot water and yeast until the yeast dissolves. Stir in the warm water and the brown sugar . Slowly add 5 cups of flour to the mixture, stirring constantly. Continue stirring until the mixture is smooth and does not stick to the side of the bowl. Put the dough on a lightly floured board. Dip your hands in the extra flour. Knead the dough until it is stretchy and smooth. Push it down and away from you with the palms of your hands. Turn the dough as you work. Grease two cookie sheets very well. Sprinkle each with coarse kosher salt. Set the sheets aside. Pinch off a piece of pretzel dough about the size of a golf ball. Roll the dough into a rope 14 inches long and as thick as your thumb. Bend the rope into a u shape, cross one end of the rope over the other end. The ropes should cross about 3 inches from the tips. Twist the cross ends making a full turn. Fold the Page 83
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Preparation 25 min.
Baking 20 min. Ingredients: 1/2 cup firmly packed brown sugar 1/4 cup coconut oil, softened 1 cup sour cream 2 eggs (room temperature) 1/2 cup re-hydrated, desiccated coconut (re-hydrate cup coconut with 2 T maple syrup and 2 T water; mix and let stand for approx. 30 minutes until liquid is absorbed) 1/2 cup raisins, dried cranberries, dried blueberries or currants 2 medium (1 cup) carrots, very finely grated ( I use a Microplane zester for very fine shreds) 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract Instructions: Heat oven to 375F. Combine sugar and coconut oil in large mixing bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add sour cream and eggs. Continue beating until well mixed (1 to 2 minutes). Stir in coconut, raisins and carrots by hand. Stir together flour, baking soda and cinnamon in medium bowl. Add flour mixture to sour cream mixture; stir just until moistened. Spoon batter into greased (with coconut oil) 12-cup muffin pan. Bake for 20 to 25 minutes or until lightly browned. Note: When the carrots are very finely shredded they tend to almost disappear during baking while giving the muffins a nice orange color and making the muffins uniformly moist. The Microplane Zester can be purchased economically at Lee Valley Tools . (They have a lot of nice products and are a great company to deal with.)
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Mix all ingredients, except egg whites, in food processor. Remove, put into bowl. 2. Add whipped egg whites. 3. Bake in bread pan at 350oF (180oC) until light brown on top and a toothpick comes out clean when you test it by inserting it in the centre of the loaf. Notes: You can add a little black pepper, garlic powder and mixed herbs. Alternatively add 2 cloves garlic, a half courgette and chop all together in a food processor and then add whipped eggs and mix by hand. Because it is a wetter mixture it is suggested that it is baked in a pie plate so that it cooks a little better inside. If you plan to use for stuffing a chicken or turkey, you can take out the courgette and add fresh sage, rosemary and thyme (or any other flavours you would like).
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From Sonja Variations of this heritage cornbread recipe were used by both my paternal and maternal grandmothers, my mothers, and most of my aunts. I was taught to cook by my grandmothers. Grandma Barton, my paternal grandmother, always said that cornbread never had any sugar added. If sugar was added (a Yankee heresy), it was no longer cornbread but Johnnie Cake. I usually cook the way my grandmothers taught me, seldom measuring, except by hand and eye. The ingredients listed below are close estimates for the recipe handed down from grandmothers to granddaughter. The flavor and texture of this cornbread is much improved if one uses stone ground cornmeal rather than the commercial variety. Old-Fashioned Southern Baked Cornbread .1 1/2 cups stone ground cornmeal (white, yellow, or blue) 1 tablespoon baking powder 1/2 cup all-purpose flour 1 tsp. salt 4 tablespoons olive oil or melted bacon fat, divided 1 cup (or more) buttermilk Preheat oven to 450 degrees. In large bowl, mix cornmeal, baking powder, flour, salt, 2 tablespoons of the oil or fat, and 1 cup of buttermilk. If cornbread batter is too thick (should be the pour-able consistency of pancake batter), add more buttermilk. Have a large cast-iron skillet with the remaining 2 tablespoons oil or fat heating on a burner. Heat until skillet and oil are very hot, but do not allow the fat to get hot enough to smoke. Leaving heat on under skillet, pour batter into sizzling hot skillet. This insures a nice, crispy crust and a tender middle. Allow batter to cook for about 30 seconds to 1 minute or until bubbles around edges of batter begin to look a bit dry. Instantly remove skillet from burner and turn immediately into preheated oven to bake until top is a deep golden brown (about 20 to 25 minutes). Remove skillet from oven, loosen edges and bottom of cornbread (if skillet has been properly seasoned, this step should be an easy one) and turn bread onto serving plate so that the crisp bottom side is uppermost. It is now ready to cut and serve immediately.
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4 1/2 cups sugar 1 1/2 cups oil 6 eggs 2 1/4 tsp. salt 1 1/2 tsp. nutmeg 1 cup water 1 large can pumpkin or 3 heaping cups 4 1/2 cups flour 3 tsp. baking soda Chopped nuts (optional) Beat sugars & oil - add eggs, water and pumpkin. Mix in flour, soda, salt & spices. Fold in nuts. Pour int greased loaf pans 2/3 full. Bake at 350 degrees for 1 hour
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Pumpkin and spice flavored roll cake with a cream cheese filling. Makes about 2 For the cake: 3 large eggs 1 cup granulated sugar 2/3 cup canned pumpkin 1 teaspoon lemon juice 3/4 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon nutmeg 1 1/2 teaspoon cinnamon 1/2 cup chopped pecans For the filling: 1 cup powdered sugar 1 8-ounce package of cream cheese, softened 4 tablespoons margarine 1/2 teaspon vanilla extract Preheat oven to 375 F. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice. In a separate bowl, mix flour, baking powder, salt, nutmeg, and cinnamon. Add the flour mixture to the egg mixture and stir until well blended. Line a 10 1/2" by 15" cookie sheet with parchment paper, trimming excess. Pour the batter onto the cookie sheet, spread evenly. Sprinke with pecans. Bake 12-15 minutes or until a toothpick inserted into the center comes out clean. Prepare a linen towel heavily sprinkled with powdered sugar. After baking, turn the cookie sheet onto the towel, parchment paper side up. The cake should slide out onto the towel. Remove paper and roll up the cake into the towel. Cool 30-40 minutes. For the filling, stir together the powdered sugar, cream cheese, margarine and vanilla. Mix well. After the roll has cooled, unroll it and spread the filling evenly. Re-roll and slice for serving.
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Kathy Bostwick About This Recipe "This is a great fried bread. We love to eat this with strawberry jam but they are great eaten savory too. We beg for these and Sarah rarely makes them" Ingredients
o o o o o
1 1/2 cups flour 2 teaspoons baking powder 3/4 teaspoon salt 2 tablespoons cold shortening 1/2 cup luke warm water
Directions 1. Combine dry ingredients; cut in shortening add water to form a ball and knead on a floured board for 5 minutes. Cover and allow to rest 20 minutes. 2. Roll out into a 1/8 inch thick slab. Cut into triangles. and deep fry till golden brown and puffed up.
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Ready in: 1-2 hrs Serves/Makes: 2 loaves Ingredients: 2 cups flour 1 cup regular oatmeal 3 large eggs, beaten 2 cups sugar 1 cup oil 1 teaspoon vanilla 3 cups grated zucchini with juice if any 1 cup chopped nuts optional 1 1/2 cup chocolate or cinnamon morsels 1 teaspoon cinnamon 1 teaspoon salt 1 teaspoon soda 1/4 teaspoon baking powder 1/2 cup sour cream Directions: Grease and flour two 9"x 5"x 3" loaf pans. Mix eggs, sugar, oil and flour and oatmeal. Add the rest of dry ingredients and mix well. Batter will be thick at this point. Stir in zucchini, vanilla and sour cream. Batter will be thinner. Add nuts and morsels. Pour into prepared pans. Bake at 350 degrees F for 60 to 65 minutes. Cool in pan 10 minutes then remove from pan, cool thoroughly.
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3 cups Bisquick Mix 1 cup sugar 2 eggs 1 tsp. cinnamon 1/2 tsp. nutmeg 1/4 cup margarine - melted 1 cup milk 1 cup mashed sweet potatoes 1/4 cup chopped nuts Mix all ingredients together. Put into lined muffin tins. Bake at 350 degrees for 15 minutes. Can also be made as a loaf - Bake for 50 minutes
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2 cups sugar 1 cup cooking oil 3 eggs Cream the above ingredients Sift the below together 3 cups flour 1 tsp salt 1 tsp baking powder 1 tsp soda 2 tbsps cinnamon Add dry ingredients to the first mixture. Mix well, next add the following ingredients: 2 tsp vanilla, 2 cups grated, peeled zucchini squash, 1 small can drained and crushed pineapple, 1/2 pecans and large chopped nuts.Pour into 2 well greased flour loaf pans. Bake at 325 for 50 minutes or until well done. Freezes well
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Holiday Beverages
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Give hot cocoa a touch of holiday flair by melting crushed candy canes in the cocoa and serving it with a candy cane 'stirrer' stick and fluffy dollop of whipped cream. 4 cups milk 1/3 cup semi-sweet chocolate chips 4 mini candy canes, crushed 1 cup whipping cream, whipped 4 mini candy canes 1. Heat milk until hot, but not boiling. Whisk in chocolate and crushed candy canes until melted. 2. Pour into four mugs; top with whipped cream and garnish with a candy cane. Makes 4 servings.
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This cherry smoothie is a refreshing pick-me-up any time of day. 2 cups frozen sweet or tart cherries 1 ripe banana, peeled 1 cup cherry juice blend, or other juice 4 maraschino cherries, for garnish 1. Put frozen cherries, banana and cherry juice blend in container of electric blender or food processor. Cover and process until smooth. 2. Pour into individual serving glasses. Garnish with maraschino cherries. Serve immediately. Makes 4 servings.
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A tasty, non-alcoholic warm punch for holiday entertaining. 4 cups Apple Flavor LIBBY'S JUICY JUICE 100% Juice 3 cups pineapple juice 2 cups cranberry juice 1 medium lemon, peeled* 1 cinnamon stick 1/4 teaspoon ground nutmeg 1. In a large pot, combine apple juice, pineapple juice, cranberry juice, lemon peel, cinnamon stick and nutmeg. Bring to a boil, reduce heat and simmer for 10 minutes. Strain and serve warm. Makes 12 servings. *Peel lemon with a vegetable peeler, making sure not to get any of the pith (white part). Save fruit for another use. Cut peel into 1/2-inch slices.
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Honey is the secret ingredient to enhancing the sweet flavor of fruits. 2 cups milk 1/2 cup orange juice 1/3 cup honey 1/4 cup low-fat dry milk 1/4 cup wheat germ 1 large banana, peeled and sliced 4 to 5 ice cubes 1. Combine all ingredients in blender or food processor and mix well. Makes 4 servings.
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1 part Amaretto 1 part cinammon schnapps 2 parts butterscotch schnapps 2 parts coffee liquor
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Put raisins in cup and cover with rum; soak 2 hours. Pour cider and apple brandy in large saucepan and add soaked golden raisins, cinnamon sticks and cloves. Heat very slowly; do not allow to boil. Pour into large heat-proof bowl or pitcher and stir in the apple slices. To serve, ladle the punch into heat-proof glasses, making sure each glass has a few raisins, cinnamon stick, cloves and apple slices. Makes 4 to 6 servings.
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This creamy treat is sure to please every pumpkin lover. 1 (15-ounce) can LIBBY'S 100% Pure Pumpkin, chilled 1 (12-ounce) can NESTL CARNATION Evaporated Milk, chilled 1 cup (8-ounces) vanilla flavored yogurt 1/4 cup granulated sugar 1/4 teaspoon pumpkin pie spice 1 pint whipping cream, whipped to soft peaks 1. Combine pumpkin, evaporated milk, yogurt, sugar and pumpkin pie spice in blender; cover. Blend until mixture is smooth. 2. Top with whipped cream; sprinkle with additional pumpkin pie spice. Makes 4 servings.
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Holiday Breakfast
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This first time I ever had fried apples was on a cold November morning in the early 50s. We were visiting my GreatAunt Florence at her farm in northern Kansas and she fried up some apples and served them with ham and eggs. Since then old fashioned fried apples have been a favorite and they always remind me of Aunt Florence and her kitchen. She always used what apples were handy -- probably apples from the tree behind the spring house. 6 large apples (about 6 cups, sliced) 1/4 cups butter 1/4 cups water 1/3 cups light brown sugar 2 Tbs lemon juice 1 tsp cinnamon 1. Core, peel and slice apples into thick slices. Place into a medium size skillet with butter and water. 2. Cook over medium heat, stirring to prevent sticking. Continue cooking until barely tender. 3. Mix the brown sugar and cinnamon together. Sprinkle the apples with brown sugar and lemon juice. Toss and cover the skillet. Let stand for ten minutes.
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1/2 cup melted butter 1 cup brown sugar 2 eggs 3 cups quick oats 2 tsp. baking powder 1 tsp. salt 1 cup milk Cinnamon to taste Mix all ingredients and pour into casserole dish coated with Pam. Sprinkle with cinnamon. Bake 35-40 minutes. Serve with milk and fruit or pie filling.
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Ingredients
2 egg whites 1 whole egg Salt and ground black pepper (to taste) 2 tablespoons canned refried black beans, warmed 1 whole wheat flour tortilla (10 inch), warmed 2 ounces Jimmy Dean Reduced Fat Regular Flavor Pork Sausage Roll, cooked, crumbled, drained (1/4 cup) 2 tablespoons shredded reduced-fat cheddar or mozzarella cheese 3 tablespoons salsa Suggested Toppings Shredded lettuce Chopped avocado Reduced-fat sour cream
Directions
1. Beat eggs in small bowl with wire whisk until well blended; pour into nonstick skillet sprayed with cooking spray. Cook on medium heat 2-3 minutes or until set, stirring occasionally. Season with salt and black pepper. 2. Spread beans down center of tortilla; top with eggs, sausage, cheese and salsa. Fold in opposite sides of tortilla; roll up. 3. Add toppings. Cooks Tip: Substitute cup Jimmy Dean Regular Sausage Crumbles for the cooked and crumbled Jimmy Dean Reduced Fat Pork Sausage Roll. Makes: 1 serving (1 burrito)
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Directions Remove the crust from the bread and cut into 1-in. cubes. Place in a greased 8-in. square baking dish. In a skillet, brown the sausage over medium heat until no longer pink; drain. Sprinkle the sausage and cheese over bread cubes. In a bowl, whisk the eggs, milk, mustard, salt and pepper. Pour over the sausage and cheese. Bake at 350 for 30 minutes or until puffed and golden. Yield: 2-4 servings.
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1 pound bulk pork sausage 1 pound ground beef 1 small onion, chopped 3/4 cup sliced fresh mushrooms 1/2 cup chopped green pepper 1 to 1-1/2 tsp salt 1/4 - 1/2 tsp pepper 2 tablespoons butter, melted 2 cups shredded cheddar cheese, divided 12 eggs 2/3 cup heavy whipping cream in a large skillet, cook the sausage, beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink; drain. stir in salt and pepper, set aside. pour butter into an ungreased 13 x 9 baking dish, sprinkle with 1 cup cheese. beat eggs, pour over cheese. top with sausage mixture. pour the cream over sausage mixture. sprinkle with remaining cheese cover and refrigerate for 8 hours or overnight. remove from refrigerator 30 minutes before baking. bake, uncovered at 325 for 35-40 minutes or until a knife inserted near the center come out clean. let stand for 10 minutes before cutting. yield: 12 servings.
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Lisa Hubbard Yields: 4 main-dish servings Total Time: 18 min Oven Temp: 200 Ingredients
8 large eggs 1/2 cup(s) water 1/2 teaspoon(s) salt 1/2 teaspoon(s) coarsely ground black pepper 2 tablespoon(s) margarine or butter 4 ounce(s) shredded Cheddar, Gruyre, or Fontina cheese Chopped green onions, for garnish Toasted country-style bread (optional)
Directions 1. Preheat oven to 200 degrees F. Place 4 dinner plates in oven to warm. In medium bowl, place eggs, water, salt, and black pepper. With fork, beat 25 to 30 quick strokes to blend mixture without making it fluffy. (Overbeating toughens the proteins in the whites.) Page 142
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Here's a 2-egg omelet recipe with green onions, diced tomatoes, and shredded cheese, along with seasonings. Easy and delicious! Ingredients:
2 eggs 1 tablespoon half-and-half or milk 1/8 teaspoon salt few drops Worcestershire sauce dash Cajun or Creole seasoning, optional dash pepper 2 teaspoons butter 2 to 3 tablespoons finely shredded Cheddar cheese 1 tablespoon chopped green onion 1 tablespoon diced tomato
Preparation: Beat eggs until frothy; whisk in the cream or milk, salt, Worcestershire sauce, and pepper. Heat butter in a nonstick 8-inch skillet over low heat; pour in egg mixture. Cook slowly, lifting gently at edges to let uncooked egg to run underneath. When omelet is almost cooked but still shiny on top, cover and continue cooking until surface dries, about 1 to 2 minutes. Top with the shredded cheese, tomato, and green onion; fold in half. Serves 1.
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Prepare this sausage-and-egg dish on Christmas Eve while the kids are setting out milk and cookies for Santa. Refrigerate it overnight, then pop it into the oven on Christmas morning for a quick and easy holiday breakfast. Ingredients
12 ounces low-fat, bulk breakfast, sausage 3 slices white bread, torn into bite-size pieces 1/2 cup shredded Monterey Jack cheese 6 eggs 1 cup low-fat milk 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 cup shredded Cheddar cheese
Instructions 1. Brown the sausage in a skillet over medium heat, stirring to crumble. Remove it from the heat, drain off any fat, and let it cool. 2. Place the bread in the bottom of a 2-quart baking dish lightly coated with cooking spray. Layer the sausage over the bread, then top it with the Monterey Jack cheese. 3. In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture over the contents of the dish, then top with the Cheddar cheese. Cover the dish with plastic wrap and refrigerate overnight. 4. In the morning, heat the oven to 325. Remove the plastic wrap from the dish and bake the casserole for 40 to 45 minutes or until cooked through. Makes about 6 servings.
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Ingredients
1 pkg. Jimmy Dean Regular Flavor Pork Sausage Roll 1 cup fresh chopped mushrooms 1/2 cup chopped green bell pepper 10 eggs 1/4 cup milk 1/4 teaspoon ground black pepper 1 cup (4 ounces) Cheddar Cheese 1/2 cup sliced green onions Prep Time: 15 minutes Bake Time: 22 minutes
Directions 1. Preheat oven to 350F. Cook sausage, mushrooms and bell pepper in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. 2. Beat eggs, milk and black pepper in large bowl with wire whisk until well blended. Stir in sausage mixture, cheese, and green onion. 3. Line 2 cupcake pans with 16 foil baking cups or spray muffin cups with cooking spray. Spoon mixture evenly into baking cups. 4. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes before serving. 8 servings (2 mini quiches each)
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From JoAn I picked this breakfast oatmeal cookie recipe out of an old "I hate to cook" recipe book. I has been my breakfast on my way to work for so many years I can't remember. It's very easy and takes not time to prepare early in the morning on the run. Oh and it's got to be good for you all that oatmeal JoAn's Breakfast Cookies 4 cups oatmeal 1 1/4 cups brown sugar 1 cup oil 3 eggs 2/3 cup powdered milk 1 teaspoon vanilla 1 cup walnuts 1 cup raisins 3/4 cup chocolate chips 3/4 cup coconut Mix oatmeal thru oil and set overnight. Next day mix that with the remainder of the ingredients. Spoon on greased pan Bake at 350F for ten minutes.
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This recipe was given to me by my husband's Grandmother when we first married. It quickly became a favorite of my son's for breakfast and has always been a favorite of my husband's. We have dated this recipe back for at least 100 years as Grandmother Maebelle diedat the age of 97 and the recipe was handed down to her by her Mother, Grandma Dobbins. Grandmother Maebelle had a large family to feed and this was an inexpensive way to do so during the depression. This is the one thing when my son came home from Iraq that he wanted as soon as he could get it. Maebelle's Chocolate Gravy 3 T. cocoa 3 T. flour 1/2 c. hot tap water 2/3 c. sugar 2 c. milk pinch salt In a large saucepan, combine cocoa, flour, and sugar. Add hot water; cook over low heat until dissolved; stirring constantly. Stir in milk and continue stirring until thickened. Serve over hot homemade biscuits or pancakes. Makes a great sauce for ice cream as well.
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Ingredients
1 container (13.8 ounces) refrigerated pizza dough 1 pkg. Jimmy Dean Hearty Original Sausage Crumbles cup pitted kalamata olives, chopped 1 cup (4 ounces) shredded Mozzarella cheese 1 small tomato, seeded, chopped cup feta cheese crumbles 1 egg
Directions 1. Preheat oven to 400F. 2. Spray baking sheet with cooking spray. Unroll pizza dough onto baking sheet into large rectangle (about 10x12-inches). Sprinkle the sausage down center of dough. Sprinkle with olives, mozzarella cheese, tomato and feta cheese. 3. Use a sharp knife to make 7 diagonal cuts in exposed pastry on each side of filling, stopping 1/2 inch from filling. Fold strips over filling, alternating sides until filling is enclosed. 4. Beat egg with 2 teaspoons water. Brush dough with egg. 5. Bake 20-25 minutes or until braid are is golden brown. Cut into 6 slices to serve. 6 servings (1 slice each)
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Whip up this simple, tasty omelet on those nights when it seems the refrigerator is bare. Frozen hash browns are perfect for such occasions--just look for a brand with little or no fat. And while the cheese adds some fat, it also provides almost a third of your daily calcium needs. Time: 25 minutes (15 minutes prep) Ingredients
2 teaspoons extra-virgin olive oil, divided 1 cup frozen hash-brown potatoes, or diced cooked potatoes 1 4-1/2-ounce can chopped mild green chiles 4 large eggs 1/2 teaspoon , Tabasco hot sauce, such as 1/4 teaspoon salt, or to taste Freshly ground pepper, to taste 1/2 cup grated pepper Jack, or Cheddar cheese 1/4 cup chopped scallions 1/4 cup coarsely chopped fresh cilantro, or parsley
Directions 1. Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat. Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3 to 5 minutes. Stir in chiles and transfer to a plate. Wipe out the pan. 2. Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl. Stir in cheese, scallions, cilantro (or parsley) and the potato mixture. Page 153
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My kindergarten teacher, Mrs. Elder, loved children and teaching. Everyday in her class was an adventure but I think the highlight for all of us were trips to her farm. She and her husband had a large wheat farm and lots of farm animals. Each fall she took her class to the farm and her students would visit all the animals, churn butter and have a wonderful time. Now 50 years later, my other kindergarten schoolmates still talk about the trip to the farm. She taught for many years in a small one room building adjacent to the larger school building. My husband's favorite memory of her is seeing her drive into the local McDonald's (she was in her late 80s by then) in a huge pickup truck, complete with dual wheels, and her head visible just above the dashboard.
Ingredients: 2 cups flour 2 T baking powder 1/4 tsp salt 2/3 cup butter 3/4 cup milk 1/4 cup sugar 2 1/2 cups raw grated apples 2 T soft butter Sauce 1 cup sugar 1 cup apple juice 1/2 cup cinnamon red hots 2 T butter Directions: Mix flour, baking powder and salt. Cut in butter to flour mixture. Add milk and stir until moist. On a lightly floured surface, roll dough until 1/4 inch think and about and 18" by 12" rectangle. Spread with 2 T. soft butter. Mix sugar and apples and spread on top of the buttered dough. Roll up as a you would a jelly roll and cut into 9 pieces (use a sharp wet knife). Place in a baking dish and freeze. Mix the syrup ingredients and bring to boil. Boil 1 minute. Bake rolls at 350 degrees for 35-45 minutes. When rolls start to brown, remove from oven and pour syrup over the rolls, return to over to finish baking.
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Ingredients
1 pkg. Jimmy Dean Regular Flavor Pork Sausage Roll cup chopped onion 6 tostada shells, warmed in oven 6 cooked eggs, such as fried, over easy or scrambled 1 cups (6 ounces) shredded Mexican blend cheese cup salsa 3 tablespoons chopped fresh cilantro
Directions 1. Cook sausage and onion in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. 2. Place tostada shells on serving plates. Top with sausage mixture, eggs, cheese, salsa and cilantro. Cooks Tip: Prepare using 1 pkg. Jimmy Dean Hot Pork Sausage Roll. Makes: 6 servings (1 tostada each)
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Ingredients
12 eggs 1/2 cup milk 2 tablespoons all-purpose flour 2 green onions, sliced 1 teaspoon salt 1/4 teaspoon ground black pepper 1 1/2 cups Jimmy Dean Hearty Original Sausage Crumbles 1 cup chopped mushrooms 4 cups packed spinach leaves 1 cup (4 ounces) shredded cheddar cheese, divided
Directions 1. Preheat oven to 325 F. Spray a 15x10-inch baking pan with cooking spray. Line with a piece of parchment or wax paper. Spray paper with additional cooking spray. 2. Beat eggs, milk, flour, green onion, salt and pepper into large bowl with a wire whisk until well blended. 3. Carefully pour into pan. Bake for 20 minutes or until eggs are set. 4. Cook sausage and mushrooms in a large skillet over medium heat for 4-5 minutes or until mushrooms are tender. Stir in spinach: cook and stir until spinach is wilted. 5. Loosen eggs from sides of pan and carefully invert onto another piece of parchment or waxed paper. Top with sausage mixture and 3/4 cup cheese. Roll-up. 6. Place on back on baking pan. Top with remaining 1/4 cup cheese. Bake for 5 minutes or until cheese is melted. Cut into slices. 6 servings (1 slice each)
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Ingredients
1 pkg. (26 ounces) frozen shredding hash brown potatoes 1 pkg. Jimmy Dean Hearty Original Sausage Crumbles 1 cup (4 ounces) shredding mozzarella cheese 1/2 cup (2 ounces) shredding parmesan cheese 1/2 cup julienne cut sun dried tomatoes packed in oil, drained 6 green onions, sliced 12 eggs 1/2 cups milk 1 teaspoon salt 1/4 ground black pepper
Directions 1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoe on the bottom of slow cooker. 2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering. 3. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. 4. Pour evenly over potato-sausage mixture. 5. Cook on low setting for 6-8 hours or on high setting for 3-4 hours or until eggs are set. 12 servings (about 1 cup each)
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1 pound loose ground sausage 6 or 8 eggs 6 potatoes small amount butter or margarine onions if desired cheese if desired Peel and dice potatoes, cook till about half done in small amount of margarine or butter. Now, add sausage and cook completely, mixing well with the potatoes. This will look a little greasy by now, but don't drain. Stir together eggs, adding a little water if wanted. Pour egg mixture over potato and sausage mixture, stirring gently till eggs are cooked through. The eggs manage to absorb all the oil/grease and cook up fluffy. Top with your favorite cheese if wanted, cover till just melted. Very hot and tasty - enjoy! This can be made for more people, just increase eggs and/or potatoes. We find it cooks well in a cast iron skillet, but any pan will do (of course).
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Holiday Cakes/Pies
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Directions: Mix sugar, eggs, oil, buttermilk and vanilla, beating well (see note above). Mix flour, soda and baking powder and then add to liquid mixture and mix well. Pour into 9x13 greased and floured pan. Bake at 350F for 30 minutes. Make sauce while cake is baking. When cake comes out of oven, cut into squares immediately (do not cool) and spoon sauce over entire cake, letting it soak in. Sauce: 1 C sugar, 1 stick butter, 1/2 C buttermilk, 1 t vanilla extract. Combine ingredients in a saucepan over low heat until sugar is dissolved and mixture forms a uniform sauce.
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2 cups milk 1/2 cup biscuit mix (Bisquik) 3/4 cup sugar 4 eggs 1/4 cup butter 1.5 teaspoon vanilla 1 cup coconut 1. Put everything but coconut in blender on low for 3 minutes. 2. Pour into greased 9 in. pie pan and let stand for 5 minutes. 3. Sprinkle with coconut. Bake at 350 for 40 minutes. Yummy!
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Prep time: 10 minutes Cook time: 25 minutes Ingredients 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup of sugar 1 teaspoon ground cinnamon 5 1/2 Tbsp unsalted butter, room temperature 1 egg, beaten 1/2 cup whole milk 1 medium Cortland or other baking apple, peeled and sliced Method 1 Preheat the oven to 375F. Grease a 9-inch square baking dish with or pie pan with a 4-cup capacity. 2 In a medium bowl, whisk vigorously together the flour, baking powder, and salt. 3 In a separate small bowl, mix 1/4 a cup of the sugar with the cinnamon, set aside. 4 Using an electric mixer, beat the butter with the remaining 1/4 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined. 5 Pour half of the batter in the bottom of the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with the cinnamon-sugar mixture, reserving a teaspoon or two to sprinkle on top. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamonsugar on top. 6 Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges. Yield: Serves 6.
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Cream sugar, butter and egg yolks. Mix flour with fruits until fruit is well covered and flour is nearly absorbed (will have to do with both hands) add this to the creamed sugar, butter and egg yolk mixture and mix well with hands. Beat egg whites and add to mixture. Mix well (with hands) mixture will be thick. Put into greased (pam) loaf pans. Fill pans a little over full. Bake at 1 hours at 300 or when toothpick comes out clear at the deepest part of cake. Now, after the fruitcake cools, you can pour whisky over cake or you can soat a cloth in red wine and crap cake in cloth, or do nothing to the cake. Whatever you do, wrap tightly in seran wrap and then in foil. cake must stay well sealed. I usually put the cakes in fridge after a week or so. Will last a long time in fridge or you can freeze. Fruitcake tastes best if you dont cut them for 3-5 days and as they get older. ENJOY! mom is so happy knowing that she has pleased someone with her cake. HUGS COUSIN
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Not only does cooking with liquor make the whole process a hell of a lot more fun (Step 1: Pour yourself a cocktail!), but it also enhances the flavors. Start with the basic cupcake and frosting recipes below, following the instructions for the alcoholic variation of your choice (see all 9 ways underneath the recipe why not try them all?). Think of it as a party in your mouth! Simple Vanilla Cupcakes Makes 24 cupcakes 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 12 tablespoons (1 1/2 sticks) unsalted butter, softened 1 1/2 cups granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 1/4 cups milk (preferably whole) Preheat the oven to 375. Line two cupcake pans with paper liners and set aside. In a medium bowl, sift together the flour, baking powder, and salt.
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This pie was always a family favorite at holidays. Everyone thought I'd worked all day to make it, but it's actually so easy to assemble. It's handy to have in the freezer when unexpected company stops in for coffee and dessert. Arletta Slocum, Venice, Florida 8 ServingsPrep: 20 min. + freezing Ingredients
1 quart butter pecan ice cream, softened 1 pastry shell (9 inches), baked 1 cup canned pumpkin 1/2 cup sugar 1/4 teaspoon each ground cinnamon, ginger and nutmeg 1 cup heavy whipping cream, whipped 1/2 cup caramel ice cream topping 1/2 cup chocolate ice cream topping, optional
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Yield: 8 servings.
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1 box yellow or white cake mix (do not use pudding in mix) 1 can cherry pie filling 3 eggs Mix above ingredients with spoon. Do not use mixer! Grease and flour 9" x 13" pan; spoon mixture into pan. Topping 1/2 cup flour 1/4 cup brown sugar 1/4 cup sugar 1/2 stick margarine Mix topping ingredients together and crumble on top of cake. Bake at 350 degrees for 30 - 45 minutes. Serve with Cool Whip or Whipped Cream
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1 lg & 1/2 of a small Cool Whip 2 cans cherries 1 (18 oz) Philadelpia cream cheese 1 stick butter 1 box graham crackers 1 can Eagle Brand milk By hand, whip cream cheese and add milk before putting in Cool Whip (do by hand). Put in a little vanilla (1 tsp). Make crust according to directions on box of graham crackers crumbs. Fill in mixture. Spread cherries on top and chill in the refrigerator
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In large bowl, mix together: 1 pkg. yellow cake mix 1 small pkg. vanilla instant pudding 4 eggs 1/4 c. oil 1/4 C hot water 1 tsp. vanilla 1 C. sour cream In separate bowl, mix 1/2 C sugar 2 tsp. cinnamon Butter bundt or tube pan very heavily with about 1/2 to 3/4 stick softened butter. Sprinkle with 1 cups chopped pecans. Alternately add batter and cinnamon mixture into buttered pan, starting and ending with the batter mixture. Bake at 350 degrees about 50 minutes. Remove from oven and cool upright for 30 minutes. Remove from pan.
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Pour the oil into a large bowl. Add remaining ingredients except for the egg whites, one at a time, mixing well after each addition. Carefully fold in egg whites. Butter and flour 2 round 8" cake pans. Cover the bottom with wax paper or parchment and pour half of the batter into each pan. (I use cake pans with removable bottoms so that the cakes are easy to remove after baking.) Bake in a preheated 350F oven for 45 minutes or until a toothpick inserted in the middle comes out clean. Let cool until warm and remove from the pans. Cover with frosting. Frosting preparation: Cream together the cream cheese, butter, sugar and vanilla until fluffy. Add coconut and mix thoroughly. Garnish with pecans if desired and sprinkle additional coconut on finished cake as desired. It is important that all of the ingredients be a room temperature so that the coconut oil does not solidify when the other ingredients are added.
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1 ready-made graham cracker pie crusts ( or make your own crust for a pie about 25cm across) 1 (400 ml) cans sweetened condensed milk 3 bananas 300 ml cream hot chocolate powder or cocoa, for dusting Directions 1. Place the UNopened can of condensed milk (don't open the can!) in a saucepan and cover with water. 2. Bring the water to the boil then reduce slightly and let the can boil covered for 2 1/2 or 3 hours (if you're patient enough to wait for 3 hours it is better). 3. IMPORTANT- Don't ever let the saucepan boil dry. 4. Keep checking up on it and adding water if necessary. 5. Remove the can and wait a few minutes before opening it very carefully in the sink. 6. The condensed milk will look like creamy brown caramel. 7. Stir the caramel in the can with a fork to remove any lumps, then pour into your pie crust and let it cool, then refrigerate till cold. 8. Slice bananas thinly and lay them on top of the toffee filling. 9. Whip the cream and spread it over the bananas. 10. I usually just cover the bananas, but if you like more cream, spread it as thickly as you want. 11. Dust the cocoa or powdered drinking chocolate on top for effect, using a sieve. 12. Serve in thin slices with coffee. 13. Enjoy!
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1/4 cup butter or margarine 1 cup packed brown sugar 1 can (20 oz) pineapple slices in juice, drained, juice reserved 1 jar (6 oz) maraschino cherries without stems, drained 1 box Betty Crocker SuperMoist yellow cake mix Vegetable oil and eggs called for on cake mix box 1. Heat oven to 350F (325F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar. 2. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries. 3. Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator. Makes 12 servings
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Ingredients Serves: 6
2 tablespoons olive oil 2 medium onions, chopped 2 cloves garlic, crushed 500g lean mince 2 medium carrots, sliced or diced 125g frozen garden peas 4 tablespoons tomato puree 2 tablespoons chopped fresh parsley 250ml beef stock salt and pepper to taste For the topping: 4 large potatoes, peeled and diced small 50g butter 125g grated Cheddar cheese Page 187
Preparation method
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Ingredients: 2 1/3 c. flour 1/3 c. granulated sugar 1 c. molasses c. hot water c. butter, room temperature 1 large egg t. salt 1 t. baking soda 1 t. ground ginger 1 t. ground cinnamon Grease and flour a 9 inch baking pan. Heat oven to 325. Combine all ingredients in a mixing bowl. Beat on low speed with electric mixer til ingredients are combined. Scrape the sides of the bowl and increase mixer speed to medium. Beat for about 3 minutes longer. Pour the batter into the prepared baking pan. Bake for 45 55 minutes, or until toothpick inserted into the center comes out clean. Serve with whipped cream on top. :)
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1 1/4 cups graham cracker crumbs 2 Tbsp. butter or margarine 2 heaping Tbsp. peanut butter 1 pint vanilla ice cream, softened Fudge Topping (I use Hershey's) Melt butter and peanut butter together. Add to graham cracker crumbs. Press into pie plate, reserving a small amount for topping. Place crust in refrigerator for approximately 15 minutes. Soften ice cream. Press ice cream into pie crust. Freeze for 2 hours, top with fudge topping. Sprinkle with reserved crumbs. Use fudge topping right from jar, do not melt. You can also use store bought pie crust.
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Recipe adapted from Food Librarian & Kraft Foods Makes about 24 cupcakes INGREDIENTS For jello shot cupcakes 1 pkg. white cake mix 1 cup boiling water 1 pkg. (3 oz.) Jello Gelatin, any red flavor (I used strawberry) 1 cup Malibu coconut rum For whipped cream 3 cups whipping cream 2 tsp vanilla extract 4 tbsp granulated sugar For broken glass jello garnish 4 small boxes (3 oz. each) of Jell-O (I used strawberry, blackberry, lime, lemon) 1 (14 oz.) can sweetened condensed milk 2 envelopes unflavored gelatin INSTRUCTIONS To make cupcakes Prepare cake batter and bake as directed per box for cupcakes. Fill cupcake liners about 1/2-2-3 full and bake for about 18-20 minutes. Remove from oven and poke holes in the cupcakes with a fork or toothpick. In a separate bowl, stir boiling water into jello powder until completely dissolved, about 2 minutes. Add rum. Spoon over cupcakes. (Dont be shy with the jello. Be generous! 2-3 spoonfuls!) Let cool before frosting with whipped cream. To make whipped cream Page 192
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Batter Ingredients 1 cup butter or margarine, softened 2 cups sugar 3 eggs 2 teaspoons grated lemon peel 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cups sour cream Frosting 3 tablespoons butter or margarine, softened 2 1/4 cups confectioners' sugar 2 tablespoons lemon juice 3/4 teaspoon vanilla extract 1/4 teaspoon grated lemon peel 1 tablespoon milk Directions In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well.Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes. Page 194
Ingredients 1 (18 1/4 ounce) box white cake mix 1 (10 ounce) can frozen margarita mix, thawed (undiluted) 3 egg whites 2 tablespoons vegetable oil 1 tablespoon grated lime zest Icing 8 tablespoons unsalted butter, softened 1 (8 ounce) package cream cheese, softened 2 tablespoons key lime juice 1 teaspoon key lime zest or lemon zest 4-5 cups confectioners' sugar Directions In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer. Stir in lime zest; mix completely. Fill prepared pans 2/3 full. Bake according to box dirctions (usually 325 degrees - be sure to check box!) 22-24 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in pan on cooling rack 5-8 minutes. Remove cupcakes from pan; cool completely. Icing In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy. Add 4 cups confectioners' sugar, one cup at a time; continue beating until light and fluffy. If icing is too thin add additional confectioners' sugar 1 tablespoon at a time. Page 195
Makes about 48 1/2 cup powdered sugar 1 cup butter, softened 2 teaspoons vanilla 2 cups all-pupose flour 1 cup finely chopped almonds or pecans 1/4 teaspoon salt powdered sugar Pre-heat oven to 325 F. In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Blend well. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place inch apart on ungreased cookie sheets. Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets. Cool slightly and roll in powdered sugar. Cool completely and reroll in powdered sugar.
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Blogger Bree Hester of bakedbree.com shares a pumpkin cheesecake recipe. A bite-size dessert for your Thanksgiving dessert table, these mini pumpkin cheesecakes will be a hit. 20 gingersnap cookies 2 tablespoons butter, melted 1 package (8 oz) cream cheese, softened 1/2 cup packed brown sugar 1/2 cup canned pumpkin (not pumpkin pie mix) 1 tablespoon sour cream 1/4 teaspoon salt 1 egg 1 teaspoon vanilla 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Whipped cream, if desired Caramel sauce, if desired
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Ingredients 1 1/2 cups all-purpose flour 1 1/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/2 cup mint leaves, loosely packed 3/4 cup whole milk, hot 1/4 pound (1 stick) unsalted butter, at room temp. 1 cup granulated sugar 2 eggs grated zest of 2 limes 1/2 tsp vanilla extract 1 tsp rum (optional) Directions Preheat to 350F. Add mint leaves to hot milk. Let steep for 10-15 minutes. Pour milk through a fine-mesh sieve into a small bowl. Press liquid from mint leaves. Discard leaves and allow milk to cool slightly. Sift flour, baking powder, baking soda and salt. Set aside. Page 199
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1 small cool whip 1 8 oz cream cheese 1 tsp vanilla Mix well, pour into bottom of graham cracker crust 1 can fruit (pineapple is my fav) Do not drain. Cook over medium heat. Add 2 heaping Tbsp cornstarch and 1/3 cup water mixed Stir until thickened Chill in frig When cool and gelled, pour over top. Keep Refrigerated. And Enjoy
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Beat all the above ingredients together and place in a baking tin greased with virgin coconut oil.Cook in preheated oven at 180oC / 350oF for 45 - 60minutes. (Check with a metal skewer - the cake is ready when it doesn't stick!)
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Directions: 1. In a microwave or heavy saucepan, melt chocolate, butter and shortening; stir until smooth. Place foil or paper miniature baking cups in a miniature muffin tin. Place 1 tablespoon of chocolate mixture in each cup. In a microwave or saucepan, heat peanut butter until melted. Spoon into cups. Top with remaining chocolate mixture. Refrigerate for 30 minutes or until firm.
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4 eggs 2 cups sugar 1 cup milk 1 tsp. vanilla 1 pinch salt 2 cups flour 2 tsp. baking powder 2 tsp. melted butter 1 cup peanut butter 1 or 2 (8 ozs.) chocolate bars Beat eggs, until light and fluffy, gradually adding sugar. Slowly add milk and vanilla. Stir in salt, flour and baking powder and mix well. Pour into a greased jelly roll pan and bake at 350 degrees for 15-20 minutes. Remove cake from oven and spread peanut butter over hot cake. Refrigerate. Melt chocolate bars and pour over peanut butter. Chill and enjoy!
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2 8oz. packages cream cheese t tsp. vanilla 2 eggs 1/2 cup sugar vanilla wafers Cherry pie filling Beat eggs, add cream cheese, vanilla & sugar. Beat until smooth. Place wafer in two inch foil cupcake papers. Pour filling on top (2/3 full). Bake at 375 degrees 10 - 12 minutes. Let cool. Top with cherry pie filling. Refrigerate. Makes 36 cakes.
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I use a food processor to combine the dry ingredients with the butter and coconut oil. Put the flour, sugar and salt in the food processor and add the chilled coconut oil (broken into pieces). Pulse until the coconut oil is worked into the flour and no large pieces remain. Add the chilled butter and pulse until the largest pieces of butter are no larger than small peas. At this point I dump this mixture into a bowl since I prefer to incorporate the water by hand using a fork. Add the apple cider vinegar to 1/4 C ice water and then add this mixture to the flour mixture, a couple of tablespoons at a time, tossing the mixture with a fork. As you continue to add the liquid the mixture will begin to come together in a ball. At this point you can squeeze the mixture together by hand. You don't want to knead the dough; work it just enough to bring it all together in a cohesive mass. Divide the dough into two equal pieces, wrap each piece in plastic wrap and smash it down somewhat to make a thick disk. Chill the dough for at least an hour before using. This crust is absolutely delicious either for double crust pies or for single crust pies where the crust is not pre-baked. I have found from experience that this crust is simply too rich to bake empty and then fill. When I have attempted to bake the pie crust by itself it tends to melt down and slide to the bottom of the pie pan.
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Ingredients 1 box yellow cake mix 1/3 cup vegetable oil 1/4 cup water 1 teaspoon rum extract 1 can (8 oz) crushed pineapple in juice, undrained 3 eggs 1 teaspoon coconut extract 1 teaspoon rum extract 1 Whipped vanilla frosting 3/4 cup shredded coconut Directions Heat oven to 375F (350F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups. Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut.
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Preheat oven to 400 8 oz cream cheese 1/4 cup sugar 1/2 tsp vanilla 1 egg Mix and pour in 9 in deep shell 1 1/4 cup pumpkin 1/2 cup sugar 1 tsp cinnamon 1/4 tsp ginger or nutmeg dash of salt 2 eggs (beat whites separately) 1 cup evaporated milk Mix and pour slowly over cream cheese mixture Place on a baking sheet in case of cook over Bake 10 minutes at 400, then turn oven down to 350 and bake 55-60 more minutes (until knife comes out clean)
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This creamy pie is perfect for any autumn celebration. A store-bought graham cracker crust makes it such a cinch to whip up. Maria Regakis, Somerville, Massachusetts 8 ServingsPrep: 20 min. + chilling Ingredients Directions In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the chocolate chips, pumpkin and pie spice. Fold in 2 cups whipped topping. Spoon into crust. Refrigerate for 4 hours or until set. Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired. 3/4 cup cold 2% milk 1 package (3.4 ounces) instant vanilla pudding mix 2/3 cup miniature semisweet chocolate chips 1/2 cup canned pumpkin 3/4 teaspoon pumpkin pie spice 1 carton (8 ounces) frozen whipped topping, thawed, divided 1 graham cracker crust (9 inches) Slivered almonds and chocolate curls, optional
Yield: 8 servings.
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Vegetable oil spray, as needed 2 tablespoons wheat bran 2 1/2 cups almond flour 1 1/2 cups sugar substitute (recommended: Splenda) 1 1/2 teaspoons baking powder 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoon salt 7 eggs 1 1/2 cups canned pure pumpkin (not pumpkin pie filling) 1 1/2 teaspoons vanilla extract (no sugar added, imitation is usually best) Equipment: 9 by 5-inch loaf pan Serving Suggestion: SF/FF whipped topping
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3 cups flour 3 1/2 tsp. cinnamon 2 tsp. baking soda 2 tsp. baking powder 1 tsp. salt 1 1/2 cups sugar 1 1/4 cups vegetable oil 4 eggs 2 cups canned pumpkin Mix all ingredients together. Drop on lightly greased cookie sheet. Bake at 375 degrees for 15 minutes. Cream Cheese Filling 2 tsp. vanilla 4 cups confectioners sugar 8 oz. cream cheese 1/2 cup (1 stick) butter Mix all ingredients together. Spread filling generously on cookies
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Preparation:
Place 1 cup of the chocolate ice cream in the graham cracker crust (or use Cookie Pie Crust, baked and cooled). Top with half of the marshmallow creme, then the fudge ripple ice cream. Add remaining marshmallow creme. Sprinkle with half the marshmallows and the peanuts. Top with 1 cup of the chocolate ice cream. Sprinkle with rest of marshmallows and peanuts. Top with rest of chocolate ice cream. Freeze pie, uncovered, for 4-6 hours, until firm. Let stand at room temperature 10 minutes before serving. Top each piece with a dollop of whipped topping, hot fudge topping and candies. Serves 8
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Batter Ingredients 1 c. butter 2 c. sugar 4 eggs About 4 c. sifted all-purpose flour 1 tsp. vanilla 1/2 tsp. baking soda 1 c. lemon lime soda (left out so it will get flat) 1/4 c. grenadine 30 maraschino cherries Cream butter and sugar until well blended. Add eggs one at a time and beat well. Sift flour and baking soda. Add to mixture alternately with lemon lime soda and grenadine. Add vanilla. Pour into cupcake liners. Place one maraschino cherry in the middle of each cupcake on top of the batter. and bake at 350 degrees for 22-25 minutes. Cherry will sink down during baking and be a nice little surprise at the bottom of each cupcake. Maraschino Cherry Buttercream Frosting Recipe 1 cup butter 4 cups powdered sugar 1/4 cup pureed maraschino cherries 2 TBS maraschino cherry juice Page 218
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Cake 1 box Betty Crocker SuperMoist cake mix (any flavor) Water, vegetable oil and eggs called for on cake mix box Large tray or cardboard covered with wrapping paper and plastic food wrap or foil
Frosting and Decorations 1 container Betty Crocker Whipped fluffy white frosting 1 large black gumdrop 1 large green gumdrop 3 pieces red shoestring licorice 4 semisweet chocolate chips 2 chocolate wafer cookies
1. Heat oven to 350F (325F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8inch or 9-inch rounds, or use one 8-inch round pan and one 9-inch round pan. 2. On tray, arrange cake rounds as pictured. Frost with frosting. Sprinkle with coconut, pressing gently so it sticks. 3. Carefully cut black gumdrop for nose and eyebrows, cut green gumdrop for eyes, use licorice for mouth and muffler and chocolate chips for buttons. Place cookie on each side of head for earmuffs; attach across top of head with licorice. Store loosely covered. Makes 16 servings
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Beat 3 eggs thoroughly with 2/3 cups sugar, dash salt, 1 cup dark corn syrup, and 1/3 cup butter or margarine, melted. Add 1 to 1 1/2 cups pecans and 1 tsp vanilla. Pour into 9-inch unbaked pastry shell. Bake at 350 degrees for 50 minutes or till knife inserted halfway between center and edge comes out clean. Cool.
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1 c. chopped nuts 1/2 c. firmly packed brown sugar 1/3 c. butter, melted 2 prepared piecrusts 6 c. thinly sliced peeled apples 3/4 c. sugar 2 T. flour 1/2 tsp cinnamon 1/8 tsp nutmeg In 9 inch pie pan, combine pecans, brown sugar and melted butter; spread evenly over bottom of pan. Place one of the prepared pie crusts over pecan mixture in pan. Heat oven to 375 degrees F. In large bowl, combine apples, sugar, flour, cinnamon and nutmeg; mix lightly. Spoon into crust-lined pan. Top with remaining crust; fold edge of top crust under bottom crust. Press together to seal; flute edge. Cut slits in top crust. Bake at 375 degrees for 40 to 50 minutes, ot until apples are tender and crust is deep golden brown. (I cover the edge of my crust with a guard for half of the baking time and remove it for the last half). Cool pie upright in pan for 5 minutes. Place serving plate over pie; invert. Carefully remove pan. Some nuts may remain in pan; replace on pie with knife. Cool at least 1 hour before serving. Garnish as desired. 8 servings.
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Ingredients Cupcakes 18 1/4 ounces yellow cake mix 3 1/2 ounces vanilla instant pudding mix 1 cup vegetable oil 3/4 cup whole milk 4 large eggs 1/4 cup vodka 1/4 cup Kahlua, plus 2 teaspoons Kahlua, divided 1 teaspoon pure vanilla extract
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These strawberry cupcakes are filled with a strawberry cream cheese filling and topped with a flavored cream cheese frosting. They are topped with a strawberries and cream bark topping. Make a batch of cupcakes with a boxed white cake mix. After the batter is mixed, add 3/4 cup raspberry tidbits and 1 teaspoon raspberry flavor. Bake the cupcakes and let them cool on a rack. Snip a quarter-inch corner off a bag of cream cheese pastry filling. Insert the snipped corner into the top of a cupcake. Squeeze to fill the center of the cupcake. Repeat with the remainder of the cupcakes. Make the frostingthe recipe followsand frost the cupcakes. Decorate with lemon bark topping or other decorations. Creamy Strawberry Frosting This is a creamy frosting made with cream cheese and strawberry flavor. You may add red food coloring or pink food coloring to tint it pink if you desire. It works well with pastry bag. No cooking is required. 6 ounces cream cheese, softened 1/2 cup (one stick) butter, softened 1 teaspoon strawberry flavor 3 to 4 cups powdered sugar red or pink food coloring (optional) Beat cream cheese, butter, and flavor together with an electric mixer. Add three cups powdered sugar and beat until well mixed and fluffy. Add more as necessary to reach the desired consistency. Add the color.
These are wonderful cherry cupcakes with a bright, cherry flavor. The cake is white, the filling is cherry, the frosty is a light, fluffy, seven-minute frosting made with cherry flavor and just enough color to tint it cherry blossom pink. Its topped with cherry bark.
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TOPPING:
3/4 c. sugar 1/2 c. oatmeal 1/2 c. flour 1/4 c. softened butter 1/2 tsp. cinnamon
Heat oven to 350 degrees. Grease and flour 9 x 13 inch pan. Combine all coffeecake ingredients at low speed. Put in pan. Mix topping ingredients until crumbly. Sprinkle over batter. Bake at 350 degrees for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cut into squares. Serve warm or cool with whipped cream.
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Holiday Cookies
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Shortbread Cookies:
2 cups (260 grams) all-purpose flour
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with 1/4 teaspoon salt parchment paper. On a lightly floured surface roll out the dough until it is about 1/4 inch (.6 cm) thick. Using a lightly floured 2 inch (5 cm) round cookie cutter, cut out rounds. Place on the baking sheets and place in the fridge for about 15 minutes. (This will firm the cookies so they maintain their shape when baked.) Bake for about 7 - 10 minutes, or until cookies are brown around the edges. Cool on a wire rack. Shortbread cookies with keep in an airtight container for about a week. Alfajores: Take two shortbread cookies and sandwich them together with a heaping teaspoon of Dulce de Leche. Sprinkle the tops of the cookies with confectioners sugar. Can be covered and stored for a few days in the refrigerator. Makes about 24 Alfajores cookies. 1 cup (2 sticks) (226 grams) unsalted butter, room temperature 1/2 cup (60 grams) confectioners (powdered or icing) sugar 1 teaspoon pure vanilla extract
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Almond Biscotti
Leeanne Chames
This is exactly what the Almond Biscotti should look like.. and then I dip the bottom of it in melted chocolate, and then in almonds.. :)
Ingredients: cup butter or margarine, softened 1 cups sugar, divided 2 eggs 1 t. anise or vanilla extract 2 cups all-purpose flour 2 t. baking powder Dash salt cup chopped almonds 2 t. milk In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in anise or vanilla. Combine dry ingredients and add to creamed mixture. Stir in almonds. Line a baking sheet with parchment paper. Divide dough in half; spread into two 12 in. by 3 in. rectangles on the paper. Brush with milk and sprinkle with remaining sugar. Bake at 375 for 15 20 minutes or until golden brown and firm to the touch. Remove from oven and reduce heat to 300 degrees. Carefully lift the paper with the rectangles on it onto a wire rack to cool for 15 minutes. Place on a cutting board and slice diagonally in. thick. Place slices, cut side down on an ungreased baking sheet and bake for 10 to 15 minutes or til firm on that side. Turn over and bake another 10 15 minutes. Let cookies cool on the baking sheet. If desired, you can dip the cookie in melted chocolate chips and then in chopped almonds after cooling. Place on parchment paper and place in fridge to set up for about 20 minutes. Page 238
Traditional cookies from Amish Country. Makes about 48 3/4 cup butter, softened 1 cup granulated sugar 1 egg 1/4 cup unsulfured molasses 2-1/2 cups all-purpose flour 1 teaspoon ground ginger 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1-1/2 teaspoon baking soda white or colored sanding sugar, for decorating (can use regular granulated sugar) Preheat oven to 350 F. In a mixing bowl, beat together butter and 1 cup sugar until creamy. Add egg and molasses; beat until combined. Add the remaining ingredients and mix until well combined. Roll dough into 1-inch balls and roll in the extra granulated sugar. Place balls on ungreased baking sheet. Bake for 7 - 9 minutes until barely turning brown. Allow to cool for 5 minutes on baking sheet and then remove to wire racks to cool completely. Note: Recipe from Frankenmouth Community Cookbook.
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Makes about 24 3 ounces cream cheese, softened 1/2 cup + 1 tablespoon butter, softened 1 cup sifted flour 1 egg 3/4 cup brown sugar, firmly packed 1 teaspoon vanilla dash salt 2/3 cup chopped pecans Preheat oven to 325F. Combine cheese, 1/2 cup butter & flour. Mix thoroughly and chill, covered, 1 hour. Divide into 24 small balls and press into sides and bottom of 2 ungreased minature muffin pans. Combine egg, brown sugar, vanilla, salt & remaining 1 tablespoon butter; beat until smooth. Sprinkle 1/3 cup pecans equally into 24 tart shells. Divide egg mixture equally among 24 tarts, pouring on top of pecans. Sprinkle remaining 1/3 cup pecans on top of tarts. Bake 20-25 minutes until pastry is golden brown. Note: Kindly donated by my Aunt Jackie
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1. Pre-heat oven to 350F. Using an electric mixer beat butter and coconut oil until creamy. Add sugars and beat until fluffy; about 3 minutes. Add vanilla and then beat in eggs one at a time. 2. Mix flour, salt and baking powder together and then stir them into the butter-coconut oil-sugar mixture with a wooden spoon or large rubber spatula. Stir in oats, coconut and chocolate chips or raisins. 3. Form dough into approximately 2" balls and bake on parchment paper covered cookie sheet. Bake until cookie edges turn golden brown, approximately 20 minutes depending on your oven. It is best to watch these closely the first time to determine the appropriate baking time for your oven. Do not overbake the cookies. They should still be pale in the center. After removing them from the oven. slide the parchment paper onto a cooling rack and allow the cookies to cool. I use a large portioning scoop to form and measure the dough. *For this recipe I re-hydrate 1 cup of Dried Coconut Supreme using a mixture of 1/4 cup water and 1/4 cup pure maple syrup. Combine the water and syrup and then add to the coconut, tossing the coconut with a fork or spoon until it is all moistened. Cover the bowl with plastic wrap and let stand for about 30 minutes to allow the coconut to absorb all of the liquid.
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6 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 2 cups lard 1 1/2 cups white sugar 2 teaspoons anise seed 2 eggs 1/4 cup brandy 1/4 cup white sugar 1 tablespoon ground cinnamon
Directions 1. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside. 2. In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended. 3. On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies. 4. Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.
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Take a walnut sized piece of red dough and a walnut sized 1/4 teaspoon salt piece of white dough. Separately roll each color, on a lightly floured surface, into a 4-5 inch (10-12.5 cm) long rope. 1 cup (227 grams) unsalted butter, room Place the two ropes side by side, gently press together, and temperature twist the two ropes to form a spiral. Place the cookies on a parchment lined baking sheet, spacing the cookies about 2 1 cup (120 grams) confectioners sugar inches (5 cm) apart. Shape each cookie into a cane shape (powdered or icing) by bending one end into a hook shape. Preheat oven to 375 degrees F (190 degrees C) and place rack in center of oven. 2 large egg yolks 1 teaspoon pure vanilla extract
Bake cookies for about 8-10 minutes or until set and the 1/2 teaspoon pure almond extract edges of the cookies are just starting to brown. Remove from oven and let cookies cool completely on baking sheet. Cover and store in an airtight container for about one week. 1/2 teaspoon red liquid food coloring Makes about 30 cookies.
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1 cup butter, softened 3/4 cup packed brown sugar 1 tsp. vanilla 1 3/4 cups flour 1/2 tsp. baking powder 30 caramels, halved and flattened 2 cups (12 ounces) semisweet chocolate chips 1 Tbsp. shortening 1/2 cup finely chopped pecans In a large bowl, cream butter and brown sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Roll into 1" balls. Place 2" apart on greased baking sheet; flatten slightly. Bake at 325 degrees for 12-15 minutes or until golden brown. Remove to wire racks to cool. Place a half caramel on each cookie. melt the chocolate chips and shortening. Drizzle over cookies. Sprinkle with pecans. Let stand until firm. Makes 5 dozen.
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1 cup shortening 1 cup sugar 1cup packed brown sugar 2 eggs 3/4 tsp. almond extract 2 1/2 cups flour 1 tsp. baking soda 1 tsp. salt 2 1/2 cups flaked coconut 3/4 cup chopped almonds or pecans 1 jar (16 0unce) marachino cherries, draied and halved Cream shortening and sugars. Add eggs, one at a time, beating well after each. Beat in extract. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in the coconut and nuts. Drop by rounded teaspoonfuls 2" apart onto lightly greased baking sheets. Place a cherry half in the center of each cookie. Bake at 350 degrees for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Makes about 7 dozen.
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Ingredients: 4 egg whites, room temperature 1/4 teaspoon salt 1/4 teaspoon cream of tartar 1/4 teaspoon pure vanilla extract 1 cup granulated sugar 1/3 cup dried cherries or dried cranberries, coarsely chopped 1/3 cup chopped pecans
Preparation: Preheat oven to 225 degrees F. Line non-stick baking sheets with parchment paper or use the Silpat sheets to prevent the cookies from sticking. In a large bowl using your electric mixer, beat egg whites until foamy. While beating, add salt, cream of tartar, and vanilla extract until soft peaks form. Page 250
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1 1/4 cup sliced almonds 3/4 cup granulated sugar 1/4 cup flour grated zest of 2 oranges (4Tbsp.) 1 tsp. anise seeds, crushed 3 large egg whites, room temp. 1/4 tsp. salt 2 Tbsp. confectioners' sugar Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper & set aside. In food processor, blend 1 cup almonds with 1/2 cup granulated sugar until almonds are finely ground. Transfer to medium bowl. Stir in flour, orange zes, & cushed anise seeds. Using electric mixer with whisk attachment, beat egg whites, salt & remaining 1/4 cup granulated sugar on medium-low speed to soft glossy peaks. Fold the egg-white mixture into dry ingredients until just blended. Spoon lvel Tbsps. of batter 2 inches apart on prepared baking sheets. Using remaining 1/4 cup almonds arrange 3 almond slices on each cookie. Sift confectioners' sugar over cookies. Bake until cookies are lightly browned along the edges, about 12 minutes. Let cool slightly, then transfer to cooling rack to cool completely. Makes 2 dozen.
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2/3 cup shortening 1 1/2 cups packed brown sugar 1 Tbsp. water 1 tsp. vanilla extract 2 eggs 1 1/2 cups flour 1/3 cup baking cocoa 1/2 tsp. salt 1/4 tsp. baking soda 2 cups (12 oz.) semisweet chocolate bits 1/2 cup chopped walnuts or pecans, optional In a large mixing bowl, cream shortening, sugar, water and vanilla. Beat in the eggs. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocoalte chips and nuts if desired. Drop by rounded teaspoonfuls 2" apart onto ungreased baking sheets. Bake at 375 degrees for 7-9 minutes; do not overbake. Cool 2 minutes before removing to wire racks. Makes 3 dozen
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Using pastry blender, combine till crumbly...press on bottom & slightly up sides of 8 x 8 pan...bake @ 350 degrees for 20-25 minutes... meanwhile, beat 2 eggs, 1 cup sugar, 1/2 t. baking powder, 3T lemon--or key lime juice...although i like it REALLY lemony, so i add 4-5 T, depending on your taste, & a dash of salt--til well-blended....pour over baked crust...bake for 15-20 minutes--til lightly browned & not "jiggly"...loosen edges, then cool, & sprinkle w/ powdered sugar...& enjoy!!! these sound VERY similar to leeanne's---only hers is a larger recipe...think the baking powder helps them rise---IF it's not expired!!! lol i've made these since sr. home economics & LOVE them!!! a friend from card club threatened me to NEVER make them again---b/c they're addictive---she probably could eat 1/2 the pan!!!
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1 6 oz. bag chocolate chips 1 12 oz bag butterscotch chips 1 small bag chow mein noodles Melt chips and stir in noodles. Drop from teaspoon onto wax paper. Store in container. Refrigerate if desired.
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1 package (14 ounces) caramels 3 Tbsp. water 1 1/2 cups chopped pecans 1 cup rice crispies 3 cups milk chocolate chips 1 1/2 tsp. shortening Line two baking sheets with waxed paper; grease the paper and set aside. In a large saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until firm. Meanwhile, melt chocolate chips and shortening; stir until smooth. Dip candy into chocolate coating all sides; place on prepared pans. Refrigerate until set. Store in air tight container. Makes 2 pounds of candy.
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Ingredients: 1 (8-ounce) package caramels 2 tablespoons heavy cream 1 cup pecan halves 16 (1-ounce) squares semi-sweet chocolate Preparation: In the top of a double boiler over hot water, melt caramels in heavy cream. Arrange pecan halves in groups of five (head and four legs) on greased wax paper. Spoon caramel into a small mound in the middle of the nuts to make the body. (The caramel should partially cover the nuts to keep them in place.) Let stand until hard. In the top of a double boiler over hot water, melt chocolate; gently stir with spatula until melted. Learn different techniques for How To Melt Chocolate. Using a spoon, coat body, head, and legs with the melted chocolate, leaving ends of pecans uncovered. Refrigerate 30 minutes or until chocolate is firm. Makes approximately 30 cookies (depending on how big you make them).
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1 1/2 cups flour 1/2 cup light brown sugar (packed) 1/ cup cold butter or margarine 1 12 oz. pkg. semi-sweet chocolate chips, divided 1 14 oz. can sweetened condensed milk 1 egg, slightly beaten 1 tsp. vanilla 1 cup chopped nuts Stir together flour and brown sugar in medium bowl; cut in cold butter until crumbly. Stir in 1/2 cut chocolate chips. Press mixture on bottom of ungreased 9"x13" baking pan. Bake at 350 degrees for 15 minutes. Combine condensed milk, egg and vanilla in a large bowl. Stir in remaining 1 1/2 cups chocolate chips and nuts. Spread evenly over hot baked crust. Makes 36 bars.
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These tempting bars are like a cookie bar and a popcorn ball all rolled into one. Prep Time: 20 Min Total Time: 2 Hr 10 Min Makes: 36 bars INGREDIENTS: Crust 1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies 4 Nature Valley oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed* Topping 3 1/2 cups miniature marshmallows 1 bag (3.5 oz) butter-flavor microwave popcorn, popped 2/3 cup light corn syrup cup butter or margarine 1 bag (10 oz) peanut butter chips 1 cup semisweet chocolate chips DIRECTIONS:
Heat oven to 350F. In large bowl, break up cookie dough. Stir in crushed granola bars. Press evenly in bottom of ungreased 13x9-inch pan to form crust. Bake 10 to 15 minutes or until puffed and edges are golden brown. Sprinkle with marshmallows. Bake 1 to 2 minutes longer or until marshmallows begin to puff. Remove and discard unpopped kernels from popped popcorn. In 3-quart saucepan, heat corn syrup, butter and peanut butter chips over medium heat 3 to 4 minutes, stirring frequently, until chips are melted and mixture is smooth. Stir in popcorn (mixture will be thick). Spoon over marshmallows; spread evenly to just barely cover marshmallows. Cool 30 minutes. In small microwavable bowl, microwave chocolate chips on High 1 minute to 1 minute 30 seconds, stirring once halfway through microwaving, until melted. Pour melted chocolate into 1-quart resealable food-storage plastic bag. Cut off tiny bottom corner of bag; drizzle chocolate over bars. Refrigerate at least 1 hour before serving. For bars, cut into 6 rows by 6 rows.
Calories 190 o (Calories from Fat 80), Total Fat 9g o (Saturated Fat 3g, o Trans Fat 1g), Cholesterol 5mg; Sodium 110mg; Total Carbohydrate 27g
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o o
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2;
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Ingredients: 4 cups cornflakes* 16 ounces bittersweet chocolate, tempered ** * Crispness is important here, so use a fresh box of cornflakes. ** To temper the chocolate - Place the chocolate in the microwave for 30 seconds at a time on high power until the chocolate is melted. Be very careful not to overheat it. The chocolate may not look as if it has completely melted, because it retains its shape. The chocolate should be only slightly warmer than your bottom lips. You may still see lumps in it once you've stirred it, but don't worry; the residual heat of the chocolate will melt them.
Preparation: Pour the flakes into a large mixing bowl, then pour about 1/2 of the tempered chocolate over them. Use a rubber spatula and mix until they are coated evenly. The tempered chocolate will immediately being to set up. Once the chocolate has set, repeat with the remaining chocolate to give a second coat. Quickly scoop the chocolate cornflakes into small mounds onto cookie sheets lined with parchment paper or the Silicone Baking Mats to prevent the cookies from sticking. I personally recommend that you use the Silicone Baking Mats as nothing sticks to them. Use one spoon to scoop and one spoon to scrape the mixture onto the cookie sheet. It is important to work quickly because the mixture is easier to scoop before the chocolate hardens. If your kitchen is very hot, you can place the cookie sheet in the refrigerator for about 5 minutes to allow the chocolate to harden. Do not leave the cornflakes in the refrigerator for more than 10 minutes; if they get too cold, condensation will form on them when they are removed from the refrigerator because of the difference in temperature between the cold chocolate and the warm air. This will cause the chocolate to turn white. While this Page 261
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10 Tbsp. butter (no exceptions), softened 3/4 cup packed brown sugar 1 tsp. vanilla extract 1 egg, lightly beaten 1 cup flour 3/4 tsp. baking powder 1/8 tsp. baking soda 1/8 tsp salt 1 1/2 cups (9 ounces) semisweet chocolate chips 3/4 cup coarsely chopped macadamia nuts 3/4 up coarsely chopped pecans Carmel Glaze 12 caramel candies 2 Tbsp. whipping cream In a mixing bowl, cream butter, sugar and vanilla. Add egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and nuts. Drop by teaspoonfuls 2" apart onto greased baking sheets. Bake at 350 degrees for 10-12 minutes or until golden. Cool on wire racks. For glaze, melt the caramels and cream in a saucepan over low heat, stirring until smooth. Drizzle over cooled cookies. Yield: 2 dozen
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Yields: 2 dozen sandwich cookies Prep time: 30 min Cook time: 6 min
Ingredients: 2 cups all-purpose flour, plus additional for work surface 3/4 cup Dutch-process cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2/3 cup unsalted butter, room temperature 1/2 cup granulated sugar 1/2 cup firmly packed light brown sugar 1 large egg 1/4 cup milk Peppermint Filling (see recipe below)
Preparation: In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
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48 to 50 pretzel rings 1 package milk chocolate kisses 1 bag M & M's Place the pretzels on lightly greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275 degrees for 2 -3 minutes or until kiss is softened, not melted. Remove from oven and place an M & M on each, pressing down slightly so chocolate fills the pretzel ring. Refrigerate until the chocolate is firm. Store at room temperature or in refrigerator. Makes 4 dozen.
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1 1/4 cups butter or margarine, softened 2 1/4 cups confectioners' sugar 1/3 cup baking cocoa 1/4 cup sour cream 1 Tbsp. vanilla extract 2 1/4 cups flour 2 cups (12 ounces) semi-sweet chocolate chips 1/4 cup chocolate sprinkles Cream butter, sugar and cocoa until light and fluffy. Beat in sour cream and vanilla. Add flour; mix well. Stir in chocolate chips. Refrigerate for 1 hour. shape into one inch balls; dip tops in chocolate spinkles. Place, sprinkled side up, 2" apart on ungreased baking sheets. Bake at 325 degrees for 10 minutes or until set. Cool for 5 minutes before removing to wire racks to cool completely. Makes about 5 1/2 dozen.
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Shape dough into an oval. Press rolling pin into middle of dough once
Mix currants, raisins, orange, lemon and rum and let soak overnight. Mix flour, yeast, sugar, vanilla, salt and zest of lemon. Melt butter. Mix butter, eggs, almonds and add to flour. Slowly add lukewarm milk and knead the dough. If the dough is to soft, add some additional flour, if the dough is to hard add some additional milk. Let stand un-refrigerated for at least 2 hours until the dough has risen visibly. Add the rum and fruit mixture to the dough. Let the dough rise for another 2 hours. Shape the dough into an oval. Press a rolling pin into the middle of the dough once (see picture) and fold dough in half.
Put dough onto a parchment lined baking sheet. Bake at 350 F for approximately 1 hour. Brush stollen immediately with melted butter and powdered sugar. Repeat until butter and sugar are used up. Stollen should have a thick, white layer. (approximately 270 calories per slice). Tip: The bigger the stollen the more moist and tasteful it will be. You can double the recipe, just bake the stollen for another 1/2 hour. If the stollen is getting a little too dark, cover it with parchment paper for the rest of the baking time.
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Family and friends will agree its beginning to look a lot like Christmas when they see the glistening treetops of this fanciful forest. Iced with creamy frosting and dusted with sparkly colored sugars, each of the 3-D cookie trees is as delicious as it is beautiful!
Ingredients
1 cup butter, softened 1 1/4 cups sugar 2 eggs 2 teaspoons vanilla extract 3 1/2 cups all-purpose flour 2 teaspoons baking powder Green gel or paste food coloring
Frosting
4 1/2 cups confectioners sugar 1/2 cup warm water 3 tablespoons meringue powder 1 teaspoon vanilla extract 1/2 teaspoon cream of tartar Green gel or paste food coloring Assorted decorating sprinkles and white edible glitter
How to Make It
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture. Divide dough in half. Tint half of the dough green; knead well to distribute color evenly. Leave remaining dough white. Cover and refrigerate for 1 hour or until easy to handle.
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Yield: 6 dozen cookies (or 18-36 cookie trees, depending on fullness of trees).
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Ingredients: 2 ounces almonds (to yield 1/2 cup ground almonds) 5 tablespoons unsalted butter 1/4 cup firmly-packed light brown sugar 2 tablespoons granulated sugar 2 tablespoons light corn syrup 1/3 cup all-purpose flour Pinch salt 1 teaspoon pure vanilla extract Preparation: Preheat oven to 350 degrees F. Position two oven racks in the middle and upper third of your oven. Line two (2) cookie sheets with parchment paper or use the Silicone Baking Mats to prevent the cookies from sticking. I personally recommend that you use the Silicone Baking Mats as nothing sticks to them. In a food processor, grind almonds finely; measure out 1/2 cup and set aside. In a medium saucepan over low heat, heat the butter, brown sugar, granulated sugar, and corn syrup until the butter melts and the sugar dissolves, stirring often. Increase the heat to medium high and, stirring constantly, bring the mixture JUST to a boil. Immediately remove the pan from the heat and stir in the flour and salt until incorporated. Stir in the ground almonds and vanilla extract. Drop the batter by the teaspoon, 3-inches apart, on the prepared cookie sheets (about 1/2 dozen cookies per cookie sheet). Prepare all your pans of cookies at this time even though you are only going to bake 1 or 2 sheets at a time.
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Mold warm lace cookies into different shapes: Because these cookies are so thin and still pliable while warm, lace cookies can be shaped in all kinds of ways. Little tubes, made from rolling the warm cookie around a dowel or wooden spoon handle are a great and interesting way to serve these cookies. To do this, carefully remove the warm cookies from the baking sheet and drape over a small dowel or wooden spoon handle. As soon as the cookies cool enough to become rigid, remove them from the mold. They will now hold their shape. Variations: Add 1/2 teaspoon almond extract for an almond flavor. Add 1 teaspoon grated lemon zest or orange zest. Replace the ground almonds with ground hazelnuts. Dissolve 1 teaspoon instant coffee with the sugar. Mix in 3 tablespoons very finely diced crystallized ginger. Melt semi-sweet chocolate and spread thinly over the flat side of the baked and cooled cookies.
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1/4 cup butter, softened 1/4 cup shortening 1 cup sugar 1/2 cup packed brown sugar 2 eggs 1 tsp. each - coconut extract and vanilla extract 1 cup (8 ounces) sour cream 2 3/4 cups flour 1 tsp. salt 1/2 tsp. baking soda 1 cup flaked coconut, toasted Frosting 1/3 cup butter, cubed 3 cups confectioners' sugar 3 Tbsp. evaporated milk 1 tsp. coconut extract 1 tsp. vanilla extract 2 cups flaked coconut, toasted In a small bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs and extracts. Stir in sour cream. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Fold in coconut. Drop by tablespoonfuls 2" apart onto lightly greased cookie sheet. Bake at 375 degrees for 8-10 minutes or until set. Remove to wire racks to cool. In a small saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into small bowl; beat in confectioners' sugar, milk and extracts. Frost cookies; dip in coconut. Let stand until completely dry. Store in airtight container. Makes about 5 dozen.
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The layers in the jar give a pretty "sand art" appearance that makes the jar pretty enough to give as a gift along with the instructions for making the recipe. Makes about 30 5/8 cup all-purpose flour 1/2 cup rolled oats 1/2 cup all-purpose flour (note: flour is divided to make separate layers in the jar. If you are not making a Gift-in-ajar, just combine the two flour measuremetns) 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup brown sugar 1/3 cup white sugar 1/2 cup dried cranberries 1/2 cup white chocolate chips 1/2 cup chopped pecans Layer the ingredients in a 1 quart or 1 liter jar, in the order listed. Attach a tag with the following instructions: Cranberry Hootycreeks Preheat oven to 350 F. Grease a cookie sheet or line it with parchment paper. In a medium mixing bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheet, about 2 inches apart. Bake for 8 to 10 minutes, or until edges are lightly browned. Cool for 2 minutes on baking sheets, then remove to wire racks to cool completely.
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Cheryl Parker
1 box cake mix, any flavor 8 oz cream cheese, room temperature 1/4 cup butter, room temperature 1 large egg 1 tsp vanilla (optional, depending on flavor) 12 oz any add-ins (I used white vanilla chips and a few choc chips) Preheat oven to 375 degrees. Cream together butter and cream cheese. Add egg & vanilla & mix til well blended. Stir in cake mix a little at a time til it is all blended; then add chips, candy, nuts, etc, as you like.. Drop by spoonfuls onto greased cookie sheet; bake for 10 minutes until edges are brown. Enjoy!
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Makes about 60 2 cup all-purpose flour 1 cup margarine or butter 1/3 cup heavy cream granulated sugar Creamy filling: below Mix flour, margarine and cream into a dough and chill for an hour. Roll out half at a time to 1/8" thick and cut in 11/2" rounds. Carefully dip both sides of cookie in sugar and place on ungreased baking sheets lined with parchment paper. Poke with a fork 4 times and bake 7-9 min. at 375 F. When cool fill with filling and sandwich together. Creamy filling: 3/4 cup powdered sugar 1 teaspoon vanilla (or other flavoring such as almond or peppermint) 1/4 cup margarine or butter food color if desired Mix all filling ingredients until smooth, add a few drops of water if needed.
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This unusual coffeecake recipe is very delicious, yet easy to make. Be sure to take a look at my step by step instructions for this treat. It's made with a crisp and flaky butter dough topped with a cream puff type filling, then frosted with a rich cream cheese frosting. Prep Time: 25 minutes Cook Time: 55 minutes Total Time: 80 minutes Ingredients:
1 cup flour 1/2 cup butter 2 Tbsp. water 1/2 cup butter 1 cup water 1 cup flour 3 eggs 1 tsp. vanilla 3 oz. pkg. cream cheese, softened 2 Tbsp. heavy cream 2 Tbsp. butter, softened 2-1/2 cups powdered sugar 1/2 tsp. vanilla 1/2 cup sliced almonds or chopped pecans, if desired Page 287
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1/2 cup butter, softened 1 1/2 cups packed brown sugar 1 egg 1 tsp. vanilla 1 1/2 cups flour 1 1/2 tsp. baking powder 1/4 tsp. salt 1 1/4 cups chopped pecans, toasted Caramel Drizzle 1/2 cup packed brown sugar 1/4 cup heavy whipping cream 1/2 cup confectioners' sugar Chocolate Drizzle 1 square (1 ounce) semisweet chocolate 1 Tbsp. butter In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Shape dough into 1 in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 350 degrees for 8-10 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. In a small saucepan, bring brown sugar and cream to a boil. Remove from heat; whisk in confectioners' sugar. Immediately drizzle over cookies. In a small microwave-safe bowl, melt chocolate and butter; stir until smooth. Drizzle over cookies. Let stand until set. Store in airtight container. Makes about 3- 1/2 dozen
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Blond Layer 6 Tbsp. butter, softened 1/2 cup sugar 1/2 cup packed brown sugar 2 eggs 1 1/2 cups flour 1 1/4 tsps. baking powder Chocolate Layer 10 Tbsp. butter, cubed 1 1/3 cups sugar 1 1/2 tsps. vanilla 3 eggs 2/3 cup flour 1/2 cup baking cocoa 1/2 tsp. each, baking powder and salt 2 tubes white decorating gel 1 cup M&M miniature baking bits Blond Layer In a large bowl, cream butter and sugars until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture just until moistened. Press into greased 13" x 9'" baking pan. Bake at 350 degrees for 8-10 minutes or lightly browned. Chocolate Layer Meanwhile, melt butter in a large saucepan over medium heat. Remove from heat; stir in sugar and vanilla. Add egs, one at a time, stirring well after each addition. Combine the flour, cocoa, baking powder and salt; stir into butter mixture just until combined. Spread over warm blond layer. Bake for 20-25 minutes or until a toothpick comes out clean (do not overbake) Cool on wire rack. Cut into 36 rectangles. With decoating gel, draw a line dividing each rectangle in half widthwise, attach M&M's baking bits with dabs of gel.
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Makes about 117 1 pound milk chocolate chips 1 pound semi-sweet chocolate chips 2-1/2 tablespoons butter 1 pint marshmallow cream 2 cups chopped walnuts 1 12-ounce can evaporated milk 4 cups granulated sugar Lightly butter one 9 x 13-inch pan. In a large bowl, combine the milk chocolate, semi-sweet chocolate, butter, marshmallow cream, and nuts. Combine the evaporated milk and sugar in a large saucepan over medium heat. Stir constantly and bring to a boil for 4 minutes. Pour hot sugar mixture over chocolate mixture and stir with large spoon until well blended (do this quickly before fudge begins to harden). Once this is well blended, pour fudge into prepared baking pan. Spread out and smooth into pan. Set aside to cool and harden, about 6 hours. Cut into 1-inch squares when ready to serve.
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Prep Talk: Because meringue quickly attracts moisture, package these cookies in airtight containers as soon as theyve cooled. Store at room temperature up to 1 week. Even if properly stored, the cookies may still get sticky due to their high fruit content. In this case, re-dry in a 225 degree F oven, if desired.
Date-Nut Filling 1 cup dried pitted dates (stems removed), finely chopped 1-1/2 teaspoons finely grated orange zest 3 tablespoons freshly squeezed orange juice 2 tablespoons candied orange peel, finely chopped Page 294
1. Position a rack in the center of the oven and preheat the oven to 225 degrees F. Line two cookie sheets with parchment paper. (If you have two ovens, preheat both. The meringue needs to be baked immediately or it softens and deflates. The cookies will also dry more evenly with one cookie sheet per oven. If you dont have two ovens, youll need to make a second batch of meringue to coat the cookies on the second cookie sheet. But do so only after the first sheet is out of the oven.) 2. Mix the Date-Nut Filling. Combine the dates, orange zest, juice, peel, and liqueur in a medium (3-quart) nonreactive (stainless steel or coated) saucepan. Cook over medium heat, stirring regularly, until the dates have softened and all of the liquid has been absorbed, about 10 minutes. Cook the mixture another 3 to 5 minutes to dry it further. Stir regularly to prevent scorching. Remove from the heat and stir in the chopped pecans and spices. Cool the mixture completely before shaping. 3. Portion the filling into small mounds using a level 1- to 1-1/8-inch (#100) scoop or 1 level teaspoon per mound. Roll the mounds between your palms to form uniform 3/4-inch balls and arrange them evenly around the perimeter of each cookie sheet. (It will be easier to add the chocolate chip "eyes" to the cookies in Step 6 if the cookies are arranged this way.) 4. Mix the Meringue Cloak. Place the egg whites and cream of tartar in the clean bowl of an electric mixer fitted with a whip attachment. (Note: Be sure the whites are at room temperature, as cold meringue is more likely to crack in the heat of the oven. The bowl, whip attachment, and all mixing utensils should also be completely free of fat, or the egg whites will not stiffen.) Beat on low speed until the whites are frothy. Turn the mixer to medium speed and gradually add the superfine sugar, no more than 1 tablespoon at a time. Quickly scrape down the sides of the bowl and then turn the mixer to high speed. Continue beating until the whites are very stiff and glossy and the sugar has completely dissolved, about 10 minutes. Sprinkle the cornstarch evenly over the top and beat until incorporated, about 30 seconds longer. 5. Fit a pastry bag with a large (3/4-inch) 8- to 10-pronged star tip and fill with meringue. Work on one cookie at a time, but work quickly before the meringue deflates. Hold the bag perpendicular to the date ball with the pastry tip directly touching the top, and press so the meringue covers as much of the ball as possible. Slowly lift the pastry bag straight up, still applying pressure, to make the "ghost" stand 2-1/4 to 2-1/2 inches tall; then pull up quickly, without Page 295
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In a cast iron or heavy skillet 2/3 C. sugar 2 well beaten eggs and 1C. dates cut up. Cook over low heat until dates cook down and mix is carmel color. Let stand 3 minutes. Then add 1tsp. vanilla dash of salt 1C. nuts 2C. rice krispies. Mix together. Then roll into bite size balls with buttered hands. Roll in nuts or coconut. Put in fridge. These freeze very well also. I know this because my Mom used to lock them in the freezer to keep us out of them. LOL
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Preheat oven to 400F. Combine egg, brown sugar and molasses and beat on medium speed until smooth. Add coconut oil and continue mixing until all of the oil is incorporated into the first mixture. Sift together flour, baking soda, spices and salt and then add to liquid mixture. Mix on low-medium speed until all of the dry ingredients are incorporated and it forms a smooth oily dough. Make walnut-sized balls of dough and drop them into a bowl of raw sugar and roll around until coated on all sides. I use a #40 disher to make uniform balls of dough and to speed up this process. Using this disher a single batch produces 24 cookies. Bake about 2 inches apart on parchment paper for about 10 minutes or until cookies puff up and split apart on top. After removing from oven, slide parchment paper from cookie sheet onto a cooling rack and allow cookies to cool before removing them.
For spices I don't think you can beat the quality and selection offered by Penzey's at http://www.penzeys.com/ and high quality spices (as well as Coconut Oil Supreme) will really make these cookies special. The highest quality stainless steel dishers I have found are made by Vollrath and are available at http://www.surfasonline.com/ . As a collector of kitchen tools I found their website to be a real goldmine.
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Makes approximately 25 Ingredients: 2/3 c. unsalted butter c. light brown sugar 2 t. ground ginger 1 t. cinnamon t. ground cloves 1 t. salt 1 large egg c. dark molasses 3 c. all-purpose flour 1 t. baking soda t. baking powder Cream butter and sugar together. Add spices, salt, egg, and molasses and beat well. Sift flour, baking soda, baking powder together and add to butter mixture and beat well. Wrap dough in saran wrap and chill for several hours or overnight. Heat oven to 350. Roll dough inch thickness on a well floured surface. Cut into shapes. Place on ungreased baking sheet. Bake 8 10 minutes.
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Corn flakes coated with green-tinted marshmallow make a festive and convincing bouquet of holiday holly. Makes about 12 1/2 cup butter 3 cups miniature marshmallows 1/2 tsp almond extract 1/2 tsp vanilla extract 1 tsp green food color 4 cups corn flakes red hot candies Melt butter, add marshmallows, stirring until all marshmallows are melted. Add extracts and food coloring; stir until it is a uniform green color. When mixture is smooth, add corn flakes; mix well but gently so as not to crush the cornflakes. Form into 3" mounds on sheets of waxed paper, decorate with red cinnamon candies and silver drages. Let cool.
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Blend together all dry ingredients in a bowl. With a pastry blender, food processor or your finger tips, work in the butter and coconut oil until small even particles are formed. If you use a food processor (the method I prefer) the coconut oil can also be chilled and the blade will break it up into small pieces. Otherwise the coconut oil should be room temperature so that it is softer and can be worked by hand or with a pastry blender. Mix together the honey, molasses, water and vanilla extract and sprinkle this mixture gradually into the dry ingredients, tossing with a fork until the liquid is evenly incorporated. Press the dough together into a ball. It may be crumbly, but do not add water. Wrap in plastic wrap and chill for several hours or overnight. Halve the dough. Let it soften for about 15 minutes. Roll the dough out to pie crust thickness. Prick the dough all over with a sharp tined fork and then cut into approximately 2.5" squares or cut with a biscuit cutter. Transfer to a parchment covered baking sheet with a spatula, placing them very close together, almost touching. Repeat the process with the remaining pieces of dough. Re-roll and cut the scraps. Bake the crackers on the middle shelf of a preheated 350F oven for about 15 minutes or until browned (graham cracker color). If underbaked the crackers will not develop either flavor or texture. Transfer from the parchment to a wire rack and let cool completely, then store in an airtight container. If the container is airtight these will keep for weeks.
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Ingredients: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 3 eggs, beaten 3/4 cup granulated sugar 3/4 cup butter, melted 2 teaspoons pure vanilla extract 1 teaspoon anise seeds Powdered (confectioners) sugar
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Preparation: In a bowl, sift together the flour and baking powder. In the bowl of your electric mixer, beat together the eggs and sugar, Add the melted butter, vanilla extract, and anise seeds. Add the flour mixture and beat until smooth. Preheat your pizzelle baker according to the manufacturer's directions. Lightly spray the pizzelle grids with non-stick spray or lightly brush with vegetable oil.
Outside of Pizzelle Baker (the bakers come in many sizes and shapes) Inside of Pizzelle Baker Drop batter by rounded tablespoonful onto center or each preheated grid pattern. This amount can vary according to the size of your Pizzelle Maker. Usually my first batch of pizzelles are my test batch to determine the amount of dough to be used and also the baking time. Close lid and bake approximately 40 to 50 second depending on your preference for browning and/or the consistency of your batter. NOTE: You may open the lid briefly to examine the color and bake longer as desired to create the darkness you want.
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Lift the lid and remove the cooked pizzelles with the edge of a fork or a thin spatula. Place them on paper towel lined cooling racks in single layers. Be sure to lay the hot pizzelles in a single layer on the cookie sheet. When they are completely cool, you can stack them. Cool completely and sprinkle each pizzelle with powdered sugar. Continue making pizzelles until all the dough is used. When completely cool, wrap them in groups of 6 in plastic wrap and place them in airtight continers. Pizzelles can be made ahead and frozen for up to 3 months. Makes approximately 30 Pizzelles. Pizzelle Variations: Lemon Pizzelles - Omit vanilla extract and anise seed. Add 2 teaspoons lemon extract and 1 tablespoon grated lemon zest. Chocolate Pizzelles - Mix 3 tablespoons unsweetened cocoa powder and 3 tablespoons sugar. Add to basic recipe. Nut Pizzelles - Add 1 1/2 cups very finely chopped or ground nuts to basic recipe. Maple Pizzelles - Omit vanilla extract and anise seed. Add 3 teaspoon pure maple syrup. Rolled Pizzelles - When just removed from the pizzelle maker and they are still hot, they can be rolled around cannoli forms or pressed between two small custard cups to form shapes that can be filled with cream, custard, or fruit. Liqueur Pizzelles - Omit vanilla extract and anise seed. Add 2 teaspoons of your favorite liqueur.
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Ingredients: 1 1/2 cups unsalted butter 3/4 cup confectioners' sugar 3/4 teaspoon salt 1 1/2 cups finely ground almonds 4 1/2 teaspoons vanilla extract 3 cups sifted all-purpose flour 1/3 cup confectioners' sugar for rolling Preheat oven to 325. Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well. Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.
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Jam Roly Poly - Serves 4 - 6 Deliciously simple winter pudding. Ideal served with classic English custard. Create your own variations with strawberry jam or even lemon curd. Method Pre-heat the oven to Gas 6, 200 centigrade. Start by sifting the flour into a bowl with the salt. Add the suet and enough water to create a soft but not too sticky dough. On a floured surface, roll out the dough to a 20 x 30 centimetre rectangle. Brush the rolled out dough with the warmed raspberry jam leaving a 1 centimetre border around the edge. Brush the border with with milk and fold over all around. Roll the rectangle towards you from the short side but not too tightly. Place on a greased baking sheet with the seal side downwards. Brush with beaten egg and sprinkle lightly with caster sugar. Bake in the oven for 35 - 40 minutes until golden. Before serving, sprinkle with a little more caster sugar and serve cut into generous slices with custard.
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Chocolate chip brownies with a gooey caramel layer in the center. Makes about 24 1 package German chocolate cake mix (18.5 oz) 1 cup chopped nuts 1/3 cup + 1/2 cup evaporated milk-divided 1/2 cup melted butter 60 vanilla caramels unwrapped (one 14 oz package) 1 cup semisweet chocolate chips In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13x9x2 inch glass baking dish. Bake in a preheated 350 degree oven for eight minutes. In the microwave or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate chips. Chill for about an hour or until the caramel is hard. Press the remaining batter on top of morsels. Return to oven and bake 28 minutes (or less for gooier brownies). Let cool before cutting. Note: This recipe supposedly originated at the Salt Creek Restaraunt in Breckenridge, Colorado.
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Chewy, monster-sized oatmeal cookies stuffed with nuts and chocolate chips, enhanced with a hint of cinnamon. Makes about 36 3 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon baking soda 1 tablespoon ground cinnamon 1 teaspoon salt 1-1/2 cups butter (at room temperature) 1-1/2 cups granulated sugar 1-1/2 cups packed light-brown sugar 3 large eggs 1 tablespoon vanilla extract 3 cups semisweet chocolate chips 3 cups old-fashioned rolled oats 2 cups sweetened flake coconut 2 cups chopped pecans Preheat oven to 350 F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla extract. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool. Makes about 3 dozen cookies. NOTE: For 6 dozen (72) smaller cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes. Note: As seen on "Good Morning America."
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1 stick (1/2 cup) unsalted butter, softened 3/4 cup sugar 1 large egg 1 1/2 Tbsp. each, grated lemon zest and lemon juice 1/2 tsp. vanilla extract 1/2 tsp. baking powder 1/4 tsp. each, baking soda and salt 1 1/4 cups all purpose flour Lemon Drizzle 1 cup confectioners' sugar 4 to 6 tsp. lemon juice Yellow nonpreils (optional) Preheat oven to 350 degrees. Beat butter and sugar 2 minutes or until fluffy. Beat in egg, lemon zest and juice, vanilla, baking powder, baking soda and salt until well mixed. On low speed, beat in flour just until blended. Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased baking sheets. Bake 10 - 12 minutes until edges are lightly golden. Cool on baking sheet 1 minute before removing to wire rack to cool completely. Drizzle Stir ingredients in small bowl until blended. Drizze over cookies; sprinkle with onpareils, if using. Makes 42 cookies
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GRANDMOTHER'S RECIPE FOR HOLIDAY COOKIES... HUNGARIAN..... these make wonderful gifts for teachers. Use an empty coffee can.... size depends on how good the teacher is... 13oz or larger.... wrap the can in holiday paper and put a bow on the plastic top..... lb. butter (or margarine) tsp. salt 2 cups flour lb. cream cheese 1 tsp. baking powder lb. prune butter (Simon Fischer is best) Sift flour, baking powder, salt. By hand, mix in butter and cream cheese. Roll out of lightly floured board. Cut in squares. Place into each square 1 tsp of prune butter,. Form into crescent shape. Bake on ungreased cookie sheet in 375 degree oven until golden brown(16 - 18 minutes). Sprinkle with powered sugar while warm. Serve when cooled. ALSO: more filling NUT FILLING: 1 lb. walnuts 3 egg whites cut sugar lemon rind (optional) Grind nuts, beat egg whites until stiff, but moist, fold in sugar and nuts carefully, Add grated lemon rind.. Fill cookie and bake. You can also use canned apricot filling, using tsp. each cookie. to be sure it does not run
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Small, bite-sized oatmeal chocolate chip cookies. Makes about 120 1 cup granulated sugar 1 cup packed brown sugar 1 cup solid vegetable shortening 2 large eggs 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon baking powder 2 cups rolled oats 1 teaspoon vanilla extract 2 cups semisweet chocolate chips Pre-heat oven to 350F. Blend shortening and sugars together. Add eggs and vanilla and beat until fluffy. Whisk together flour, baking soda, salt and baking powder. Mix into egg mixture. Stir in oats and chocolate chips. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake for 15 minutes. Cool on wire racks.
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1 15 ounce plain or peanut M & M's 1 cup margarine 3/4 cup sugar 3/4 cup brown sugar 2 eggs 1 tsp vanilla 2 1/2 cups flour 1/2 tsp. baking soda 1/2 tsp. salt 1 cup chopped nuts, optional Coarsely chop 1 1/2 cups candies. Reserve remaining for decoration. Cream margarine and sugar. Add eggs and vanilla. Add combined flour, soda and salt; mix well. Stir in chopped candy and nuts. Drop on greased cookie sheet. Bake at 350 degrees for 9 to 11 minutes. Remove from oven and immediately press 3 candies on each cookie. Yields 5 dozen.
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Ingredients: 2 1/2 cups vegetable shortening* 2 cups granulated sugar, divided 1 teaspoon ground anise seeds 2 eggs 1/4 cup freshly-squeezed orange juice 6 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon cream of tartar 1/2 teaspoon salt 3 teaspoons ground cinnamon * Butter may be substituted for the vegetable shortening.
Preparation: In a large bowl using an electric mixer on medium speed, beat vegetable shortening, 1 cup sugar, and anise seeds until creamy. Add eggs one at a time beating after each addition. Add orange juice and continue beating until light and fluffy.
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A college party staple...Chex cereal mixed with chocolate and peanut butter. Also affectionately known as Puppy Chow. Serves about 12 people 9 cups Chex cereal (any variety) 1 cup semi-sweet chocolate chips 1/2 cup creamy peanut butter 1/4 cup (1/2 stick) butter or margarine 1 teaspoon vanilla extract 1 1/2 cups powdered sugar Place cereal in large bowl. Place chocolate chips, peanut butter and butter in medium microwave-safe bowl. Microwave in high for 1 1/2 minutes or until mixture is smooth when stirred. Stir in vanilla. Pour chocolage mixture over cereal, stirring until all pieces are evenly coated. Pour mixture into large plastic bag with powdered sugar; shake until all pieces are coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. Makes about 9 cups.
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Added by Lindsey Cook [lindseyallyn] Lindsey from Dallas, TX (pop. 1,342,816) says: My Nana made these cookies for all her grandchildren every time we went for a visit. They remind me so much of my childhood and all the wonderful memories I have from my Nana and Papa's home. They are delicious, and as Nana would call them "grandchildren's favorite." For more of the story and pictures, visit my blog here: http://lindscooks.blogspot.com/2011/09/nanas-jam-jams.html Cook time: Prep time: Ingredients - 3/4 c butter, softened - 1/2 tsp baking powder - 1 1/2 c brown sugar, lightly packed - 1 pinch salt - 2 eggs - 1 tsp vanilla - 2 c unbleached white flour - 1 jar(s) raspberry jam - 1/2 tsp baking soda Directions 1. Preheat oven to 350 degrees 2. In you stand mixer, cream butter and sugar. 3. Once creamed, add eggs. Continue to beat until smooth and very creamy. 4. In a separate bowl, sift together flour, baking soda, baking powder, and salt. 5. Once combined, gradually add into the cream mixture. Mix well, then add in vanilla. 6. Roll dough into small balls, place on prepared cookie sheet (parchment paper or non-stick mat) then flatten with the bottom of a cup coated in powdered sugar?. Page 320 10 Min 10 Min Difficulty: Serves: 14
Makes about 36 3/4 cup packed brown sugar 1/2 cup white sugar 3/4 cup raisins 2 cups rolled oats 1 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon baking soda 1/2 teaspoon salt Mix together flour, ground cinnamon, ground nutmeg, baking soda and salt. Set aside. Layer ingredients in order given in a 1 quart "wide mouth" canning jar. It will be a tight fit, make sure you firmly pack down each layer in place before adding the flour mixture. Instructions to attach to jar: Oatmeal Raisin Spice Cookies 1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add: 3/4 cup butter or margarine softened at room temp. Stir in one egg, slightly beaten. Add in 1 teaspoon of vanilla. 3. Mix until completely blended. You may need to finish mixing with your hands. 4. Shape into balls the size of walnuts. Place on a parchment-lined cookie sheet 2 inches apart. DO NOT USE WAXED PAPER. Page 321
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1 cup butter, softened 1/2 cup sugar 1/2 cup packed brown sugar 1 egg 1 Tbsp. grated orange peel 2 1/4 cups flour 3/4 tsp. baking soda 1/2 tsp. slat 1 1/2 cups vanilla or white chips In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and orange peel. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in vanilla chips. Drop by rounded tablespoonfuls 2" apart onto ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until golden brown. Remove to wire racks to cool. Makes 4 1/2 dozen. Hint: save your orange peels in plastic bags in freezer for future use. They grate easily and don't stick to grater.
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1 6 oz. can frozen orange juice concentrate 1 cup milk 1 cup water 1/4 cup sugar 1 tsp. vanilla 10-12 ice cubes Place all ingredients in blender. Cover and blend until smooth. Pour into glasses and serve immediately.
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1. Add oreos to food processor and blend until fine. 2. Add cream cheese to oreo crumbs and blend until dough-like. 3. Chill mixture for 15 minutes then roll into bite-size balls. Chill balls for 15 minutes. 4. Melt almond bark in microwave according to package directions. Dip chilled oreo balls in melted chocolate using fork so chocolate can "drip off". Set covered cookie balls onto waxed paper and let set aprox. 30 minutes. If using sprinkles or decorative sugars do so before chocolate sets. I usually do a dozen at a time sprinkling after each dozen.
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1 8oz softened cream cheese 1 16.6 oz package oreo cookies (any flavor center) finely crushed (41/2 cups) 2 pkg. (8 squares each) semi-sweet baking chocolate, melted Mix softened cream cheese with 3 cups of the cookie crumbs and shape into 48 1" balls. Refrigerate at least 1 hour. Dip each truffle into melted chocolate and place on waxed paper. Sprinkle remaining cookie crumbs onto tops of each truffle.
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Kathleen from Sterling, VA This is a little bit chocolate, a little bit salt, a little bit peanut butter and then there's the fluff - everything you need to combat PMS!! Cook time: Prep time: Ingredients - 1 bx ritz crackers - 1 jar(s) peanut butter Directions 1. Spread peanut butter, then marshmallow cream onto Ritz crackers. 2. Sandwich together. 3. Melt chocolate bark (I like Ghirardelli the best) in microwave or double boiler 4. Dip sandwiched cookies into chocolate, covering both sides. 5. Place cookies on waxed paper and allow to harden. (I find that if you put the paper or silpat on a cookie sheet and place it in the freezer for 5 minutes, the cookies harden up faster!) 6. Store in airtight container - Enjoy!! - 1 jar(s) marshmallow cream - 1 bx chocolate bark 40 Min Difficulty: Serves: EASY 68 cookies
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Ingredients: 1 cup granulated sugar, divided Extra granulated sugar for dusting 3 to 4 teaspoons ground cinnamon 1 (17-1/4 ounce) package frozen butter puff pastry sheets, thawed* * Pepperidge Farm Puff Pastry Sheets is easy to use and can be found at most local grocery stores. For the best quality, both Trader Joe's and Whole Foods carry an all-butter puff pastry that is great. In each box of puff pastry, there are two sheets. You can use one or both, depending on how many palmier cookies you want to make. Thaw dough at room temperature for about 1 hour, or overnight in the refrigerator.
Preparation: Line baking sheets with parchment Paper or a Silpat baking mat In a small bowl, mix together 3/4 cup sugar and the cinnamon; set aside. Sprinkle 1/4 cup sugar on a clean work surface. Gently unfold one of the pastry sheets. Place the pastry sheet on top of the sugared work surface, and sprinkle evenly with 1/2 of the sugar/cinnamon mixture to within 1/2-inch of the edges. Gently press the sugar/cinnamon into the pastry. Page 328
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Peanut butter cookies topped with a Hershey's Kiss. Pure bliss! Makes about 48 1 bag (8oz) Hershey's Kisses 1 egg 1/2 cup shortening 2 tablespoons milk 3/4 cup peanut butter 1 teaspoon vanilla 1/3 cup granulated sugar 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/3 cup packed light brown sugar 1/2 teaspoon salt additional granulated sugar (red and green is pretty) Heat oven to 375F. Remove candy wrappers. In large bowl, beat shortening and peanut butter until well blended. Add the 1/3 cup of granulated sugar and all of the brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to peanut butter mixture. Shape dough into 1-inch balls. Roll in the additional granulated sugar; place on ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Immediately place kiss on top of each cookie, pressing down so cookie cracks around edges. Remove from cookie sheet to wire rack. Cool completely.
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1 package brownie mix 1 8 ounce cream cheese, softened 1/3 cup sugar 1 egg 1/4 cup peanut butter 1/2 teaspoon vanilla 1 1/2 cup cool whip 20 maraschino cherries Heat oven to 350 degrees. Prepare brownie mix according to package directions. Spoon into 20 paper lined muffin cups. Beat cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded tablespoon into center of batter in each cup, pressing lightly into batter. Bake 30 minutes or until centers are set. Cool. Serve topped with cool whip & a cherry.
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Peanutty cookies with peanut butter in the dough, interspersed with peanut butter chips and salty peanuts. 1/2 cup butter or margarine, softened 1/2 cup peanut butter 1-1/2 cups firmly packed brown sugar 3/4 cup granulated sugar 2 large eggs 2-1/2 cups all-purpose flour 1 teaspoon baking soda 1 cup peanut butter-flavored chips 1/2 cup salted Spanish peanuts Pre-heat oven to 350 F. Beat together butter and peanut butter in a large mixing bowl; gradually add sugars, beating well at medium speed with an electric mixer until the mixture is creamy. Add eggs, beating well. Combine flour and soda in a medium bowl; add flour mixture to creamed mixture, mixing well. Stir in peanut butter chips and peanuts. Shape dough into 1" balls; place 3" apart on ungreased cookie sheet. Bake for 12 to 15 minutes or until lightly browned. Remove to wire racks to cool.
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3 oz. cream cheese 1/4 lb. butter 1 cup flour Mix together; roll into 24 balls the size of a small walnut. Press to form shell in small muffin pans (approx. 1 3/4 inches) 2 eggs, beaten slightly 2 Tbsp. melted butter 1 1/2 cups light brown sugar 1 cup chopped pecans Place 1/2 tsp. pecans in bottom of each shell. Mix remaining ingredients including pecans. Fill each shell about 3/4 full. Bake at 350 degrees for 25 minutes.
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Ingredients: 1 pound (16 ounces) chopped semi-sweet or dark chocolate teaspoon (or more to taste) peppermint extract 1 pound (16 ounces) chopped white chocolate cup chopped candy canes Line an 11 x 17-inch baking sheet with foil and set aside. Melt bittersweet chocolate in the top of a double boiler over lightly boiling water, stirring constantly. Stir in teaspoon of peppermint extract (or more to taste). Spread chocolate evenly onto the prepared sheet, using an off-set spatula. Chill until set, about 1 hour. Melt white chocolate in the top of a double boiler over lightly boiling water, stirring constantly. Stir in remaining teaspoon of peppermint extract, (or more to taste) then add candy canes and stir to combine. Spread white chocolate mixture over chilled dark chocolate, spreading to the edge of the pan with an off-set spatula. Chill until set, about four hours or overnight. Refrigerate until just before serving, then break into pieces and serve or package as gifts. Will keep in fridge for 5 - 6 weeks (or more...if it even lasts that long).
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Pink and white pinwheel refrigerator cookies, flavored with peppermint. 2 cups sifted all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup unsalted butter, at room temperature 3/4 cup granulated sugar 1 egg yolk 1 teaspoon vanilla extract 1/2 teaspoon mint extract Red food coloring 15 peppermint candies, crushed In a large mixing bowl, beat butter with sugar until creamy. Beat in egg yolk and vanilla. In a smaller bowl stir together flour, baking powder and salt. Blend flour mixture into butter mixture to make a smooth dough. Divide dough into two equal portions. Set aside one half. To the other half add the peppermint extract and enough red food coloring to tint the dough a dark pink. Roll out each color dough to a 16x10 inch rectangle, between sheets of wax paper. Remove top sheet of wax paper from the pink dough; place dough on top side down on top of plain dough; peel off paper. Roll up dough tightly, jelly-roll fashion. Wrap in wax paper and chill several hours until very firm. Preheat oven to 350 F. Unwrap dough and cut into 1/4-inch thick slices with a sharp knife; place on ungreased baking sheets. Sprinkle each cookie with a bit of crushed peppermint candy. Bake 10 minutes or until cookies are firm, but not browned. Remove from cookie sheets to wire racks; cool completely.
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A festive bar with a shortbread crust, red jam filling and a crumble topping scattered with chopped pistachios. Makes about 36 1/2 pound unsalted butter or margarine, softened 1 cup granulated sugar 1 large egg 2 cups all-purpose flour 1/8 teaspoon salt (omit this if your pistachios are salted) 1/2-2/3 cup raspberry or strawberry jam 2/3 cup pistachios, chopped Preheat oven to 325 F. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9 inch square pan. Bake 10 minutes; remove from oven. Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares. Note: Recipe and photo courtesy of the California Pistachio Commission
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Ingredients: 1 cup granulated sugar 1/2 cup white corn syrup 1/3 cup water 1/4 cup butter 3/4 teaspoon salt 3/4 teaspoon pure vanilla extract 3 quarts unsalted popped corn* Food dye (your favorite color), 5 to 6 drops (optional) * Remember to remove any un-popped popcorn kernels.
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3 cups flour 3 1/2 tsp. cinnamon 2 tsp. baking soda 2 tsp. baking powder 1 tsp. salt Page 343
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Light and flaky, these delicate fruit-filled cookies have the look of petite and elegant pastries. We like them with a spot of raspberry or apricot filling and a cup of Christmas tea.
Ingredients
1/2 cup butter, softened 1 package (3 ounces) cream cheese, softened 1 teaspoon vanilla extract 1 cup all-purpose flour 1/8 teaspoon salt 1/2 cup raspberry filling 1 egg 1 teaspoon water
How to make it
In a large mixing bowl, cream butter and cream cheese. Beat in vanilla. Combine flour and salt; add to creamed mixture. Divide dough in half; wrap each portion in plastic wrap. Refrigerate for 1 hour or until easy to handle. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-in. round cookie cutter. Place 1 teaspoon raspberry filling in the center of each. Bring three edges together over filling, overlapping slightly (a small amount of filling will show); pinch edges gently. In a small bowl, beat egg and water; brush over dough. Place 1 in. apart on ungreased baking sheets. Bake at 375 for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks. Yield: 2 dozen.
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2 sticks of margarine (1 cup), softened 2 cups sugar 3 eggs 1 15 oz. container Ricotta cheese 1/2 tsp. salt 1 tsp. baking soda 4 cups sugar Beat margarine and sugar together. Add eggs, one at a time to creamed mixture. Sift together dry ingredients. Add dry ingredients alternating with Ricotta cheese, starting and ending with dry ingredients. Drop by tsp. full on greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Cookies will look light in color when done. Icing for Cookies 1 box confectioners sugar 1 tsp. vanilla 1/3 cup Maraschino Cherry juice Milk to soften Combine sugar, vanilla and 1/3 cup of juice in bowl. Mix, adding milk a little at a little at a time. Mixture needs to be thick, but thinner than icing. When spreading on cookies, place wax paper under cookies due to icing being slightly runny. Refrigerate in tins or tupperware until serving.
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1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan 1 bag (12 ounces) semisweet chocolate chips 1/2 cup granulated sugar 1/2 cup packed light-brown sugar 1/2 teaspoon salt 2 large eggs 3/4 cup all-purpose flour (spooned and leveled) 1 cup miniature marshmallows 1/2 cup chopped nuts, such as cashews, pecans, or walnuts
Directions 1. Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper. 2. In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes. 3. Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes. 4. Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.
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Makes about 42
2 eggs 1 tablespoon sugar 1/4 teaspoon salt 1 cup all-purpose flour, sifted 1 cup milk 1 teaspoon vanilla Combine eggs, sugar, and salt; beat well. Add remaining ingredients; beat until smooth. Heat rosette iron in deep, hot oil (350 to 375 F) for two minutes. Drain excess oil from iron; dip in batter to 1/4 inch from top of iron, then immediately into hot oil. Fry rosette until golden, 10 to 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto rack placed over paper towels. Reheat iron 1 minute; make next rosette. If you have two rosette irons, reheat one while using the other. Stir batter from time to time as you will get some oil in it. Sprinkle rosettes with confectioner's sugar.
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Using a water bath, melt pieces of chocolate in whipping cream. Add butter. After chocolate and butter are melted, let mixture cool down. Once mixture has somewhat hardened, whip it up, slowly adding rum. Using a pastry bag pipe walnut-sized mounds onto a baking sheet lined with aluminum paper. Freeze for at least 30 minutes or until firm. Using your hand, form the truffle into little balls and roll them in the cocoa powder. (approximately 55 calories per piece).
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A ball-shaped cookie with chopped walnuts, rolled in powdered sugar. Makes about 48 1 cup softened butter or margarine 1/2 cup powdered sugar 1 teaspoon vanilla 1/4 teaspoon salt 2 1/4 cups all purpose flour 3/4 cup finely chopped walnuts additional powdered sugar In a large bowl combine first 6 ingredients on low speed of mixer about 1 minute. Blend well. Gradually add flour at low speed until just combined; stir in nuts. Roll dough into 1 inch balls; place about 1 inch apart on ungreased cookie sheet. Bake at 350 F for 8-10 minutes until firm to the touch but not brown. Do not overbake. While warm, roll in additional powdered sugar. Cool; re-roll in powdered sugar before serving.
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2 cups sugar 4 cups flour 1 pound butter (no substitutions) 3 eggs Cream all ingredients together. Refrigerate until chilled. Roll into balls the size of small walnuts and place on cookie sheets. Press with glass coated with flour. Brush with egg white & sprinkle with colored sprinkles or cinnamon sugar. Bake at 35 degrees for 7-8 minutes. Watch Them! Remove when edges brown.
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Ingredients: 6 T. Butter 1 c. Graham cracker crumbs 1 c. coconut 6 oz. chocolate chips 6 oz. butterscotch chips 1 can condensed milk c. chopped nuts Melt butter in an 8 x 8 pan. Pat graham cracker crumbs over butter. Spread remaining ingredients in layers: chocolate chips, butterscotch chips, coconut, nuts. Drizzle condensed milk over all and bake at 350 for 20 minutes. Cool. Cut into squares.
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This is a traditional scotch shortbread cookie recipe. It is loaded with butter, and flavor. These are addicting so beware of the calories! Ingredients: 1 cup (2 sticks) butter, softened 1/2 cup sugar 1 3/4 cups all-purpose flour 1/4 cup cornstarch Directions: 1. Preheat oven to 350 degrees F (190 degrees C). 2. Cream butter and sugar. Slowly add flour and cornstarch. Mix well. 3. Press dough into a 10x15 inch jellyroll pan, score into bars and prick with a fork. 4. Bake 15 to 18 minutes in the preheated oven, until golden brown.
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Shortbreads:
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with 2 cups (260 grams) all-purpose flour parchment paper. On a lightly floured surface roll out the dough until it is about 1/4 inch (1 cm) thick. Using a 2-3 inch (5-7.5 cm) cookie cutter (heart, etc.) cut out the dough. Place the cookies about 1 inch (2.5 cm) apart on the prepared baking sheets. Use a smaller cookie cutter (3/4 - 1 inch (2.5 cm)) to cut out the centers of half of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small 'window or cut out' in the top cookie so you can see the jam underneath.) Place the unbaked cookies, on the baking sheet, in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for about 10 minutes, or until cookies are lightly browned. Cool on a wire rack. 1/4 teaspoon salt 1 cup (226 grams) unsalted butter, room temperature 1/2 cup (60 grams) powdered (confectioners or icing) sugar 1 teaspoon pure vanilla extract
Filling:
1/4 - 1/2 cup of raspberry jam or homemade raspberry preserves 2 ounces (60 grams) white chocolate, grated
6
2 cups (225 grams) (8 ounces) frozen raspberries, unsweetened 1/4 cup (50 grams) granulated white sugar a few drops of fresh lemon juice
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Bake for approximately 20 minutes or until lightly golden brown. About halfway through the baking time, if the 1 teaspoon pure vanilla extract shortbread has puffed up, lightly prick the bottom of each shortbread with the tines of a fork. Once they are fully baked, remove from oven and place on a wire rack to cool. 1 1/2 cups (200 grams) all purpose flour When completely cooled, remove the tarts from the pan. (They can be frozen.) 3 tablespoons (30 grams) cornstarch (corn flour) or rice flour To serve: Using two small spoons, fill the tart shells with a dollop of the cream cheese filling. (Can also place the filling 1/4 teaspoon salt in a piping bag, fitted with a small plain tip.) The filled tart shells can be made several hours in advance and refrigerated. Just before serving top with fresh berries or cut Garnish with berries (blueberries, strawberries, blackberries, raspberries) or up fruit. other fruit such as slices of kiwi. Makes about 36 - 2 inch (5 cm) shortbread tarts.
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Buttery cookie topped with cinnamon sugar. Makes about 48 1 cup butter or shortening 1-1/2 cups granulated sugar 2 large eggs 2-3/4 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoons baking soda cinnamon and sugar mixed to taste (about 1/4 cup sugar to 1/2 tablespoon cinnamon is a good mixture) Preheat oven to 400F. Mix together butter and sugar until smooth, then add eggs, cream of tartar, and baking soda. Stir in flour until well mixed. Roll into balls about 1" in diameter and roll in cinnamon and sugar to coat. Place on ungreased cookie sheets and bake 8-10 minutes. Cookies are done when they are just barely browning.
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Directions: 1. Preheat oven to 350 F. Cream margarine, peanut butter, sugar and brown sugar. Add eggs and vanilla. Combine dry Ingredients: and add to peanut butter mixture. 2. Take 1 tablespoon of dough and flatten into round shape in palm of your hand. Place Snickers bar in center and fold dough around it. Roll in palms of your hand to form a smooth ball with the Snickers bar totally covered with the dough. 3. Place on an ungreased cookie sheet. Bake for 10-12 minutes. Remove from cookie sheet and place on a wire rack to cool. 4. Drizzle top of cookies with chocolate glaze.
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1/4 cup shortening 3/4 cup sugar 1 egg 1/2 cup sour cream 1 tsp. vanilla extract 1 1/3 cups flour 1/4 tsp. baking soda 1/4 tsp. baking powder 1/4 tsp. salt Burnt Sugar Frosting 2 Tbsp. butter (no substitutes) 1/2 cup confectioners' sugar 1/4 tsp. vanilla extract 3 to 4 tsp. hot water In a mixing bowl, cream shortening, sugar and egg. Add sour cream and vanilla. Combine dry ingredients; add to the creamed mixture. Refrigerate for at least 1 hour. Drop by tablespoonfuls 2" apart onto greased baking sheets. Bake at 425 degrees for 7-8 minutes or until lightly browned. Remove to wire racks to cool. For frosting, melt butter in a small pan until golden brown; stir in the sugar, vanilla and enough water to achieve a spreading consistency. Frost cooled cookies. Makes about 2 1/2 dozen.
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2 cups sugar 1 3/4 cups flour 1/2 cup baking cocoa 1 tsp. salt 5 eggs 1 cup vegetable oil 1 tsp. vanilla 1 cup chocolate chips or peanut butter chips 1 cup walnuts Mix first seven ingredients and beat until smooth. Add walnuts and mix until blended. Pour into 13" x 9" greased pan. Sprinkle chocolate chips on top. Bake at 350 degrees or until toothpick comes out clean. Cool on wire rack. I sometimes use peanut butter chips in the place of chocolate.
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1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1 teaspoons ground nutmeg 1/2 cup butter, softened 2/3 cup white sugar 1 egg 1 teaspoon vanilla extract [real] 1 cup quick cooking oats 1 cup shredded zucchini 1/2 cup raisins 1 cup orange juice or water or soda 1/2 cup chocolate chips Directions Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets. Soak your raisins in orange juice or soda or water until u need them [ almost ]double in size. pour off the liquid. Stir together the flour, baking soda, cinnamon, and cloves in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until creamy. Add the egg and the vanilla extract. Mix in the flour mixture and oats until just incorporated. Stir the zucchini and raisins,chips into the dough; mixing just enough to evenly combine. Drop batter by rounded teaspoonfuls 2-inches apart onto the prepared baking sheets. Bake for 14 to 16 minutes or until the bottom edges turn golden brown.
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1 cup butter, softened 1/2 cup sugar 1/3 cup light corn syrup 2 egg yolks 1/2 tsp. vanilla extract 2 1/2 cups flour Additional Sugar 1 jar 10 oz. maraschino cherries, drained and halved In a large bowl, cream butter and sugar until light and fluffy. Beat in the corn syrup, egg yolks and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1" balls then into additional sugar. Place 2" apart on ungreased baking sheets. Using the end of wooden spoon handle, make an indentation in the center of each. Press a cherry half in the center. Bake at 325 for 14-16 minutes or until lightly browned. Remove to wire racks to cool. Makes 5 dozen
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Nanaimo Bars are a traditional Canadian bar cookie whose origins are in Nanaimo, British Columbia. BOTTOM LAYER 1/2 cup unsalted butter (Euro-style cultured) 1/4 cup sugar 5 tablespoons cocoa 1 egg, beaten 1 3/4 cup graham wafer crumbs 1/2 cup finely chopped almonds 1 cup coconut Melt first 3 ingredients in top of a double boiler. Add egg and stir to cook and thicken Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into an ungreased 8 X 8 pan. SECOND LAYER 1/2 cup unsalted butter 2 tablespoons and 2 tsp. cream 2 tablespoons vanilla custard powder (such as Birds -- see Note below) 2 cups icing sugar Cream butter, cream, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.
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Filled with jam and rolled in chopped nuts, these thumbprints are easy, delicious and very pretty. Makes about 20 2/3 cup unsalted butter, at room temperature 1/3 cup granulated sugar 2 large egg yolks 1 teaspoon vanilla extract 1/2 teaspoon salt 1-1/2 cups all-purpose flour 2 large egg whites 3/4 cup finely chopped nuts of choice 1/3 cup jam (any flavor) Preheat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. In a large bowl, beat together butter and sugar until light and fluffy. Beat in egg yolks, vanilla extract and salt. Gradually stir in flour. Form dough into 1-inch diameter balls. Dip in lightly beaten egg whites, then roll in nuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb. Bake for 16 to 18 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with jam. Or, fill centers with 1/2 teaspoon of jam before baking.
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1 1/2 cups butter, softened 1 1/2 cups sugar 2 eggs 1 tablespoon vanilla extract 4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1 teaspoon salt
How to make it
1 In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar, and salt; gradually add to the creamed mixture. Cover and refrigerate until easy to handle, about 30 minutes. 2 On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with floured 2 1/2-inch cookie cutters. Place 2 inches apart on ungreased baking sheets. Bake at 350F until edges are lightly browned, about 8-10 minutes. Cool for 1 minute before removing to wire racks to cool completely. Decorate as desired. Makes: about 7 dozen cookies.
7 tips for tender cutout cookies that bake perfectly every time: For easier handling, refrigerate the dough before rolling out. Lightly flour the rolling pin and work surface. Too much flour added to the dough can cause cookies to be tough. Work with one portion of dough at a time. Keep the remaining dough in the refrigerator to prevent it from getting too warm. Roll out from the center to the edge. Keep a ruler handy so you can check the thickness. If there are cutouts of varying thickness on the baking sheet, some will brown too quickly, while others will be underbaked. Dip the cookie cutter in flour so it doesnt stick to the dough. Avoid having too many scraps by placing the cookie cutters close together on the rolled-out dough. Save any scraps and reroll them only once. Transfer cutouts to and from the baking sheet with a large metal spatula. Page 373
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Added by Marsha Baker Marsha from Pioneer, OH (pop. 1,405) says: Have you ever tried this unique idea? I use to make these when my kids were young, and was tickled when I came across the recipe recently. Cook time: Difficulty: Prep time: 5 Min Serves: 15 or more Ingredients - 1/2 c margarine - 1 c all purpose flour - 4 Tbsp baking cocoa, heaped - 1 tsp vanilla extract - 2 eggs - 1/2 tsp salt - 3/4 c white sugar Directions 1. In medium bowl, melt margarine and cocoa. Stir in eggs, sugar, flour, vanilla and salt. Drop by teaspoonsful onto hot waffle iron, baking several at a time. 2. Bake about 45 seconds. (Each waffle iron temp may vary?) Frost when cool. If you really want to splurge, top a warm cookie with ice cream and fudge topping! Your kids will love it.
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Holiday Desserts
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1 cup regular rice 1 quart water 2 tsp. butter 1 tsp. vanilla 1 cup sugar 2 eggs 2 large cans evaporated milk Rinse rice to remove starch. Add water & pinch of salt. Simmer rice until tender and water is absorbed. Remove from stove and add butter and vanilla. In another pan, beat sugar and eggs well. Add one can of milk and beat, repeating with second can. Add rice slowly and stir well. Return to stove and bring mixture to full boil, stirring constantly. Sprinkle with cinnamon and refrigerate to set. This recipe belongs to Harry's Aunt Toot. She was the best....Aunt, friend & cook!
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1 1/3 cups carrots - grated or put through meat grinder 1 1/3 cups potato - grated or put through meat grinder 1 1/3 cups suet 1 1/3 cups sugar - dark brown 1 1/3 cups raisins 1 1/3 cups currants 1/4 cup peel - glazed 1 1/3 cup flour - all-purpose 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/4 tsp cloves 1 tsp vanilla 2/3 cup milk ( sour ) or water Add the baking powder, cinnamon and cloves to the flour. Stir in the first 7 ingredients. Put soda and Vanilla into the water/milk mix thoroughly combine with the flour mixture. Mix thoroughly. Put in a greased oven-proof glass bowl, put in steamer. Steam for 4 hours and Keep water boiling. Top with Pudding sauce. Pudding Sauce 1 1/3 Cups Sugar - white 3 Heaping tablespoons Cornstarch Water - cold (1 - 2 Tablespoons) 1/2 teaspoon Butter 1 Teaspoon Vanilla 4 - 5 Cups Water - Boiling Optional: Dash Cinnamon Combine sugar and cornstarch. Moisten with cold water just enough to blend. Put on heat and add boiling slowly until desired consistency. Add butter, Vanilla and cinnamon Page 380
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Servings:Serves 12 Ingredients Graham Cracker Crust About 11 double graham crackers, broken into pieces (or 1-1/2 cups graham cracker crumbs ) 2 tablespoons granulated sugar 5 tablespoons unsalted butter, melted Filling 1 pound cream cheese, softened to room temperature 1 cup granulated sugar 6 large egg yolks 3 tablespoons fresh lemon juice 1-1/2 teaspoons pure vanilla extract 1/4 teaspoon table salt 3 cups sour cream Directions Heat the oven to 350 degrees F. Grease the bottom and sides of an 8 x 2-1/2-inch or higher springform pan. Make the crust: In a food processor, process the graham crackers and sugar until the cookies are fine crumbs, about 20 seconds. Add the melted butter and pulse about 10 times just until incorporated. (Alternatively, seal the cookies Page 382
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Prep Time: 25 mins Total Time:1 hr 5 mins Servings:Makes 12 cream puffs Ingredients 1 cup water 1/2 cup butter 1/8 teaspoon salt 1 cup all-purpose flour 4 eggs 3 cups whipped cream, pudding, or ice cream Powdered sugar (optional) Directions Preheat oven to 400 degrees F. Grease a baking sheet. In a medium saucepan combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition. Drop 12 heaping tablespoons of dough onto prepared baking sheet. Bake for 30 to 35 minutes or until golden and firm. Transfer cream puffs to a wire rack and let cool. Page 384
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Method Prepare the gelatin or carageen in the water according to the instructions on the packet and stir well to make sure it dissolves. Blend the coconut milk (both the more solid cream and the milk from the tin), virgin coconut oil and egg yolks together thoroughly, add the lime juice and zest and blend again then add the water/gelatin mix and blend again. At this point I add my sweetener. I use either a herb called stevia or a sweetener called splenda. The freezing of the ice cream will make the taste less sweet than it tastes at this stage, so I add enough sweetener to make the mix taste a bit too sweet. This needs a little experimentation and the results depend on the sweetener you use and how sweet you like it. Then I pour it into my ice cream maker and 20 minutes later I have a wonderfully healthy coconut and lime ice cream. You could pour it into a container and freeze it in the freezer if you don't have an ice cream maker. Notes I also use a few drops of lime oil, which adds a wonderful kick but it's very hard to find here in the UK. I got mine from the American Spice Company. You could do the same with lemon oil, which is easier to find here, or if you want more lime flavour add the zest of another lime. The gelatin or carageen jelly mix is to stop the ice cream freezing solid in the ice cream maker. Without sugar it would start to go solid very quickly and ruin your machine. The jelly replaces the action of the sugar so that you can churn the ice cream without a disaster. Be warned, after it has been frozen in your freezer it will need some time to thaw out before eating as it will freeze very hard. Commercial ice creams have sugar as well as other additives that stop ice cream from freezing solid, but homemade ice cream sets rock hard. As I use a machine to churn my ice cream I don't know if the coconut oil would come out of suspension if you simply made up the mix and put it into the freezer to set. I haven't tried this yet. I hope you enjoy it as much as I do.
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Ingredients Nonstick cooking spray 1/2 cup water 2 tablespoons butter or margarine 1/2 cup all-purpose flour 2 eggs 1 4-serving-size package instant chocolate pudding mix or reduced-calorie regular chocolate pudding mix 2 cups fat-free milk 1/8 teaspoon peppermint extract Sifted powdered sugar Fresh strawberries (optional)
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Servings:Serves 12
Ingredients Strawberry Sauce 2 pounds fresh strawberries, chopped, 3 or 4 reserved for garnish 2/3 cup fresh orange juice 1/3 cup sugar 1 teaspoon balsamic vinegar, optional 1 tablespoon cornstarch Cake 1 quart ice cream or frozen yogurt 2 7-ounce packages crunchy ladyfingers 3/4 cup crumbled amaretti and/or chocolate wafer cookies 1/2 cup toasted slivered almonds
Directions To make Strawberry Sauce: Combine strawberries, orange juice, sugar, vinegar, if using, and 1/2 cup water in medium saucepan. Bring to a simmer, and cook over medium-low heat 7 minutes, or until strawberries are soft. Dissolve cornstarch in 1/4 cup water, and stir into strawberries. Simmer 2 to 3 minutes, or until mixture thickens, stirring often. Transfer to blender, and puree until smooth. Cool. Page 390
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12 servings Ingredients
6 dried pear halves, chopped 1/3 cup crystallized ginger 1/2 cup water 1 cup low-fat granola, (without dried fruit) 16 ounces nonfat or low-fat cottage cheese, (1 3/4 cups) 16 ounces nonfat cream cheese 1/2 cup granulated sugar 1/4 cup packed light brown sugar 3 large eggs 1/3 cup all-purpose flour 2 teaspoons vanilla extract
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Growing up in an Italian family in New York it wouldn't be Christmas without Struffoli. They are small honey balls that are fried and so yummy. Perfect for the holidays. Servings: 6-8 Ingredients: 1 up All Purpose Flour tsp Salt 2 Large Eggs
tsp Grated Lemon or Orange Zest Vegetable Oil, for frying 1cup Honey Multicolored Candy Sprinkles, diced candied orange peel, candied cherries or toasted sliced almonds Directions: In a large bowl, combine the flour and salt. Add the eggs and zest and stir until well blended. Turn the dough out onto a lightly floured board and knead until smooth. Add a little more flour if the dough seems sticky. Shape the dough into a ball, cover with an overturned bowl, and let rest for 30 minutes. Cut the dough into 1/2-inch slices. Roll each slice between your palms into a 1/2-inch thick rope and cut the rope into 1/2-inch nuggets. If the dough feels sticky, use a tiny bit of flour to dust the board or your hands. Pour about 1-inch oil into a wide heavy saucepan or a deep fryer. Heat the oil to 370 degrees or until a small bit of the dough dropped into the oil sizzles, swims rapidly round the pan, and turns golden brown. Slip just enough struffoli into the pan to fit without crowding. Cook, stirring once or twice with a slotted spoon, until crisp and evenly Page 397
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Need ways to use up leftover turkey? This is what I like to do. The cubed poultry, tender vegetables and herbs encased in a flaky crust is a favorite at our house. 6 ServingsPrep: 30 min. Bake: 55 min. Ingredients
1 cup sliced carrots 1 cup finely chopped onion 1/2 cup chopped celery 1/2 teaspoon dried thyme 1/8 teaspoon pepper 3 tablespoons butter 2 cups cubed cooked turkey 1 tablespoon all-purpose flour 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted 1 cup frozen cut green beans, cooked and drained Pastry for double-crust pie (9 inches) 1 tablespoon milk
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In a skillet, saute carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender. In a large resealable plastic bag, combine turkey and flour; shake to coat. Add turkey, soup and green beans to the vegetable mixture; mix well. Line a 9-in. pie plate with bottom crust. Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake at 350 for 55-65 minutes or until golden brown. Serve warm. Yield: 6 servings.
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Crispy chicken with a sweet-tart sauce is served alongside wilted spinach for this special meal. Virginia Anthony of Jacksonville, Florida says, I created the recipe many years ago for a contest, and it won the Grand Prize! Its easy to make and comes off as very elegant. 4 ServingsPrep: 20 min. Cook: 20 min.
Ingredients
1/2 cup panko (Japanese) bread crumbs 1/3 cup unblanched almonds, coarsely ground 1/2 teaspoon salt 1/4 teaspoon pepper 4 boneless skinless chicken breast halves (4 ounces each) Butter-flavored cooking spray 3 teaspoons canola oil, divided 1/4 cup chopped shallots 1/3 cup reduced-sodium chicken broth 1/3 cup strawberry preserves 3 tablespoons balsamic vinegar Page 402
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed 1 package (9 ounces) fresh baby spinach
Directions In a large resealable plastic bag, combine the bread crumbs, almonds,salt and pepper. Add chicken, one piece at a time, and shake to coat. In a large nonstick skillet coated with butter-flavored spray, cookchicken in 2 teaspoons oil over medium heat for 4-5 minutes on eachside or until juices run clear. Remove and keep warm. In the same pan, cook shallots in remaining oil until tender. Stir in the broth, preserves, vinegar and rosemary. Bring to a boil. Reduce heat; simmer for 5-6 minutes or until thickened. Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain; serve with chicken and sauce. Yield: 4 servings. Nutrition Facts: 1 chicken breast half with 1/4 cup spinach and 2 tablespoons sauce equals 349 calories, 13 g fat (2 g saturated fat), 63 mg cholesterol, 476 mg sodium, 31 g carbohydrate, 3 g fiber, 29 g protein.
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This pork loin topped with an almond crust turns into a flavor explosion when paired with homemade fresh salsa. Almond Board of California 4 ServingsPrep: 35 min. Bake: 1 hour + standing Ingredients
Vegetable oil spray 6 ounces slivered California almonds (1-1/4 cups chopped) 2 medium garlic cloves, crushed Salt and freshly ground pepper to taste 2 egg whites 1 1/2-pounds boneless pork loin
SALSA:
2 medium tomatoes, diced (about 2 cups) 1/2 cup diced red onion 1 jalapeno pepper, seeded and chopped 1 teaspoon ground cumin 2 tablespoons lime juice Page 404
1/4 cup chopped fresh cilantro Salt and freshly ground pepper to taste (optional)
Directions Preheat oven to 375F. Line a roasting pan with foil and place a meat rack on the foil. Spray with vegetable oil spray. Coarselygrind almonds in a food processor. Mix almonds, garlic and salt and pepper to taste in a bowl. Set aside. Whip egg whites to form soft peaks. Remove visible fat from the pork. Roll the pork in the egg whites and then in the almond mixture. Roll once more in the egg whites and in the almond mixture again. Place pork on the rack and press any remaining almonds onto the pork. Roast 1 hour, or until a meat thermometer reads 160F. Remove from oven and let rest for 15 minutes. Mix the salsa ingredients together. Taste for seasoning. Add salt and pepper if needed. Serve with pork. Yield: 4 servings (2 cups salsa). Nutrition Facts: 499 calories, 30 g fat (5.9 g saturated fat), 85 mg cholesterol, 140 mg sodium, 14 g carbohydrate, 6 g fiber, 46 g protein.
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For years I prepared my Thanksgiving turkey only to have it turn out dry. That's when I decided to give this recipe a try. Baking the bird in an oven bag keeps it moist and tender...and there's no basting involved.Shirley Bedzis, San Diego, California
Ingredients
1/4 cup butter, softened 6 garlic cloves, minced 1 turkey (22 to 24 pounds) 2 teaspoons salt 2 teaspoons pepper 1 tablespoon all-purpose flour 1 turkey-size oven roasting bag 4 celery ribs, coarsely chopped 2 medium onions, sliced
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Mix the ingredients together and store in an air-tight container. Note if you don't like to use dry milk: Omit dry milk from mix recipe. Reduce water in following dinner recipes by 2/3 cup. Add 2/3 cup regular milk. Use mix as a base for the following dinners.
Chili Mac: 1 lb ground beef, browned and drained 1 cup water 1/2 cup macaroni noodles (uncooked) 2 cans chopped tomatoes 1 T chili powder 1/2 cup mix
Stroganoff: 1 lb. ground beef, browned and drained 2 cup water 1/2 cup mix 2 cup uncooked egg noodles 1/2 cup sour cream
Combine all except sour cream. Simmer 20 minutes or until noodles are tender. Stir in sour cream and serve. Page 409
Combine all and simmer, covered, until potatoes are tender, about 30 minutes, stirring occasionally. Remove cover and cook until excess water is evaporated.
Quick Lasagna: 1 lb ground beef, browned and drained 1/2 c mix 1 onion, chopped 2 c water 16 oz tomato sauce 3 cup lasagna noodles, uncooked, broken in bits 1/4 cup parmesan cheese 2 cup mozzarella cheese, shredded
Combine all except mozzarella in large skillet. Bring to a boil, let simmer for 15 minutes or until noodles are cooked. Top with mozzarella. Turn off heat and let cheese Edited to substitute for regular milk for dry milk for those who object to using it
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Cook onions in oil til tender. Stir in the rest of the ingredients. Cook slowly for 15 minutes. My dad owned a barbecue shop for a number of years and this is the recipe he used....he was famous around here for it. It's the only sauce my family will eat.
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2 lbs. ground beef 1 medium onion, chopped 3/4 cup brown sugar 1 1/2 tsp. salt 1 1/2 - 2 cups ketchup 1 Tbsp. Worcestershire sauce pepper to taste 1 Tbsp. mustard Brown ground beef and onion together in large skillet; drain excess grease. Add remaining ingredients. Heat through and simmer on low until flavors are blended. Adjust seasonings to taste. Serve on rolls.
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this is how a southern girl cook her turkey at night when it is hot out side START cooking about 1 HOUR around 8 pm 20 TO 23 LB turkey defosted salt pepper onion powder garlic powder fill the cavity with veggies 2 to 3 onion cut into fourth 2to 3 cerely stalks each stack cut into thirds 2 to 3 carrots peeled cut into fouth giblets,heart liver 7 cups warm water put the turkey in a big deep roasting pan beast side up season your turkey with salt, pepper, onion n garlic. place the turkey in to your cold oven add the giblets. n etc beside the turkey add the 7 cups warm water into the roast pan . side the oven rack into oven. turn on oven to 450 degee F. when the oven is up to 450 f then time it cook uncover for 60 minutes at 450 f. TURN OFF oven. DO NOT OPEN OVEN UNTIL next MORNING cooking n resting time is 8 to 9 hours. when you open the door the meat should be almost falling off the bone. take out the turkey to make 7 cups of gravy puree the giblets ect and carrots n celery, onion put it back into the turkey flavor water . make a rue out flour and tap water and to thicken to make gravy. for 12 lb turkey cook for 1 hour at 450 f and resting[ in hot oven without heat on] in a hot oven 8 hours
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Looking for a hearty dinner? Then check out this beef pot pie made using Pillsbury Grands! Frozen Buttermilk Biscuits that is ready in 45 minutes. INGREDIENTS: lb lean (at least 80%) ground beef or Italian sausage cup chopped onion 1 can (8 oz) pizza sauce cup sliced fresh mushrooms cup shredded mozzarella cheese 2 Pillsbury Grands! Frozen Buttermilk Biscuits 2 teaspoons shredded or grated Parmesan cheese DIRECTIONS:
Heat oven to 400F. Grease two 10-oz custard cups or 12-oz (1 1/2-cup) casseroles. In 8-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pizza sauce and mushrooms; heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 5 minutes, stirring occasionally. Spoon mixture into casseroles. Sprinkle 1/4 cup mozzarella cheese on each. Top each with frozen biscuit; sprinkle with Parmesan cheese. Place custard cups on cookie sheet with sides. Bake 18 to 22 minutes or until biscuits are deep golden brown.
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Chop 4 cups fresh broccoli into spoon size pieces. Sprinkle with lemon pepper. Cover with milk. When it starts to boil add 2 Tbsp butter and 2 cups grated cheddar cheese. When cheese and butter are melted add cornstarch and water mixture to thicken more. Pepper to taste. When serving if youre a really big cheese fan, sprinkle grated cheese on top. You have to stir this a lot while cooking.
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The name of this dish is due to the sounds that are emitted during cooking, the cabbage bubbles as it is boiled and then squeaks in the frying pan. NOTE: This classic British dish originally contained beef along with the leftover cooked potatoes and cabbage, though today people don't generally bother with the meat. 1 ounce butter, margarine or 1 ounce bacon fat 1 onion, finely chopped 1 lb potato, cooked and mashed 8 ounces cabbage, boiled ground beef (optional) or lamb (optional) Directions: 1. Melt the butter in a large frying pan, add the onion and fry for a few minutes until softened, stirring frequently. 2. Add the potatoes and cabbage. 3. If you are including the beef, add this as well. 4. Fry over a medium heat for about 15 minutes until brown then serve. 5. Omit the beef and lamb and bacon fat for Vegetarian.
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1 (10 oz) pkg fresh broccoli 1/2 cup chopped onion 1/2 cup margarine 1 1/3 cups cooked rice 1 (8 oz) jar of Cheez Whiz 1 (10 3/4 oz) can cream of mushroom soup Combine broccoli with onion and cooked as directed on broccoli box. Combine vegatables with remaining ingredients. Pour into a greased casserole dish. Bake at 350 for 20 minutes
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1/2 cup chopped onion 1 clove garlic (mined) 1 cup scliced celery 3/4 cup sliced carrots 1 cup cubed potatoes 3 1/2 cups chicken broth (G. Washington Gold Boullion & 4 cups water is good) 1 17 ounce can whole kernal corn (drained) 1/4 cup butter or margarine 1/4 cup flour 2 cups milk 2 cups (8 0z.) shredded cheddar (Cooper Sharp) Combine first six (6) ingredients. Bring to a boil and simmer 15-20 minutes. Stir in corn and remove from heat. In another pan, melt butter, add flour and whisk until smooth. Add milk and cook until thick. Stir so mixture doesn't stick. Add cheese and cook until cheese melts. Stir cheese mixture into vegetables and heat until hot. Serve with salad and italian bread.
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"An all-beef hot dog on a poppy seed bun piled high with mustard, sweet pickle relish, onion, tomato, a dill pickle spear, sport peppers, and a dash of celery salt. Don't even think about ketchup!" Ingredients: 1 all-beef hot dog 1 poppyseed hot dog bun 1 tablespoon yellow mustard 1 tablespoon sweet green pickle relish 1 tablespoon chopped onion Directions: 1. Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm. 2. Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup! 4 tomato wedges 1 dill pickle spear 2 sport peppers 1 dash celery salt
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Cut up leftover poultry 2-3 cups One can Cream of Mushroom soup can milk 2 chopped hard boiled eggs Salt and Pepper Cook over medium heat. Pour into baked and hollowed Pepperidge Farm pastry shells. Serve with leftover stuffing and veggies.
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Chicken bites and broccoli in a creamy cheese sauce are topped with flaky crescents in a casserole just for two. INGREDIENTS 1 tablespoon olive oil 1 cup sliced fresh mushrooms 1 small onion, sliced (1/2 cup) 1 box (10 oz) Green Giant frozen broccoli & zesty cheese sauce 2/3 cup ricotta cheese 1 cup chopped cooked chicken 1 can (4 oz) Pillsbury refrigerated crescent dinner rolls (4 rolls) DIRECTIONS 1 Heat oven to 375F. In 10-inch skillet, heat oil over medium-high heat. Add mushrooms and onion; cook 5 to 7 minutes, stirring frequently, until tender. Meanwhile, microwave broccoli with cheese sauce as directed on box. 2 Spread 1/3 cup ricotta cheese in bottom of each of 2 ungreased 2-cup au gratin dishes or individual casseroles.* Top each evenly with chicken, mushroom mixture and broccoli with cheese sauce. 3 Unroll dough; separate into 2 rectangles. Place 1 rectangle over top of each dish, tucking corners into dish as needed. 4 Place dishes on cookie sheet; bake 20 to 25 minutes or until tops are golden brown and edges are bubbly. *Recipe can be made in ungreased 8-inch square (2-quart) glass baking dish. Spread ricotta cheese in dish; top with chicken, mushroom mixture and broccoli with cheese sauce. Arrange dough rectangles over top. Bake as directed.
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4 oz. cream cheese 1 Tbsp. butter 2 Tbsp. milk 1/2 tsp. salt 1/4 tsp. pepper 1 cup cooked chicken, diced 2 tubes crescent rolls Melt cream cheese and butter together in microwave. Stir in milk, salt and pepper until well blended. Add chicken and stir together. Separate crescent rolls. Roll out 1 triangle into circle. Put one Tbsp. lump of chicken mixture in circle and fold up sides to seal. Place on baking sheet or stone. Repeat with remainder of rolls. Bake at 350 degrees for 15 minutes.
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Boil chicken breasts, set aside to cool. Cut into large bite size chunks Cut Peppers into stips, after cleaning them Cut onion into quaters, chop to consistency Place in large skillet, sprayed with Pam, (or Janet) Pam works better. Add in can of sliced peaches, sliced peppers, onion, and 1/2 bottle of Catllina Russian Dressing. Bring to boil. Simmer for 30 minutes. Pour hearty portion over cooked white rice. Enjoy....
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1 lb. boneless chicken breast, cut into strips 1 medium onion, sliced and spearated into rings 1 1/2 cups frozen baby carrots, thawed 1/2 cup butter or margarine 1 can (15 oz) small whole potatoes, drained 1 cup whipping cream 1 Tbsp. parsley 1/2 tsp. salt 1/4 tsp. pepper In a large skillet or Dutch oven, cook chicken, onion and carrots in butter until chicken is lightly browned. Add potatoes. Cover and cook over medium heat for 10 minutes or until carrots are tender. Add cream, parsley, salt & pepper. Reduce heat. Simmer, uncovered, for 10 minutes or until slightly thickened. 4 servings
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Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened. Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving. or 9x13" dish for 1 hr 45 mins
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"A quick, easy way to recreate a fun, family favorite from the state fair." Ingredients: 2 (8.5 ounce) packages cornbread mix 2 tablespoons brown sugar 2 eggs Directions: 1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins. 2. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin. 3. Bake in a preheated oven 14 to 18 minutes, or until golden brown 1 1/2 cups milk 1 cup grated Cheddar cheese 9 hot dogs, cut in half
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"Hot dogs are skewered on sticks, dipped in corn batter, and then fried to a golden brown." Ingredients: 1 cup yellow cornmeal 1 cup all-purpose flour 1/4 teaspoon salt 1/8 teaspoon black pepper 1/4 cup white sugar 4 teaspoons baking powder Directions: 1. In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk. 2. Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated. 3. Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels 1 egg 1 cup milk 1 quart vegetable oil for frying 2 (16 ounce) packages beef frankfurters 16 wooden skewers
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Ingredients
1 pound ground beef 1 jar (24 ounces) roasted garlic Parmesan spaghetti sauce 1 egg 1 cup (8 ounces) 4% cottage cheese 1 carton (8 ounces) French onion dip 1 jar (23-1/2 ounces) Italian sausage and garlic spaghetti sauce 12 no-cook lasagna noodles 3 cups (12 ounces) shredded part-skim mozzarella cheese
Directions
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the roasted garlic Parmesan spaghetti sauce. Combine the egg, cottage cheese and onion dip.
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Spread 1 cup Italian sausage and garlic spaghetti sauce into a greased 13-in. x 9-in. baking dish. Top with four noodles. Layer with half of the cottage cheese mixture, half of the beef mixture and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese. Cover and bake at 375 for 50 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.
Nutrition Facts: 1 piece equals 342 calories, 16 g fat (8 g saturated fat), 70 mg cholesterol, 660 mg sodium, 26 g carbohydrate, 2 g fiber, 22 g protein.
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Serves: 6 Convenient products like puff pastry shells, frozen vegetables and cream of mushroom soup allow you to whip-up mouthwatering, individual pot pies in less than an hour. They make a great weeknight dinner. ingredients 1 tbsp. vegetable oil 1 medium onion, chopped (about 1/2 cup) 1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request) 1/2 cup milk 1 pkg. (10 ounces) frozen peas and carrots 2 cups shredded or cubed cooked turkey or chicken 1 pkg. (10 ounces) Pepperidge Farm Puff Pastry Shells, prepared according to package directions directions Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally. Stir the soup, milk and peas and carrots in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Stir in the turkey and cook until the mixture is hot and bubbling. Spoon the turkey mixture into the pastry shells. Top with the pastry "tops", if desired.
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"Crescent rolls update the popular 'pig-in-blanket' concept, along with a yummy surprise: melted cheese in each frank." Ingredients: 8 hot dogs 4 slices American cheese, each cut into 6 strips Directions: 1. 2. Heat oven to 375 degrees F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit. Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up. Bake 12-15 min or until golden brown 1 (8 ounce) can Pillsbury refrigerated crescent dinner rolls
3.
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"Fire up the grill and put together baseball-style hot dogs inspired by the classic Detroit Coney. Topped by onions, warmed chile sauce, and mustard, every meaty bite will take you out to the ballgame." Ingredients: 4 hot dogs with natural casings 1 hot dog rolls, sliced 1 small onion, diced 1 (10 ounce) can chile sauce without beans 4 tablespoons prepared yellow mustard, or to taste Directions: 1. Preheat an outdoor grill for medium-high heat. 2. Place hot dogs on the grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog rolls. 3. Meanwhile, place the chile sauce in a small microwave-safe bowl; cook 1 minute. Stir, and cook 1 minute more. 4. Place hot dogs on buns. Top each with chile sauce, onion, and 1 tablespoon mustard, or to taste. .
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1 lb. lean ground beef 1 pkg. taco seasoning mix 1/2 cup water 4 taco tortillas, cut into quarters 1 cup salsa 1 cup cheddar jack cheese 2 cups shredded lettuce 1/4 cup sliced green onions 1/4 cup sour cream Brown meat, drain. Stir in seasoning mix and water, simmer. Place 1/2 meat mixture in 9" microwaveable dish. Place eight tortilla quarters on top of meat mixture. Top with remaining meat mixture and eight remaining tortillas. Top with salsa and cheese. Microwave 4 minutes. Top with lettuce, onions and sour cream before serving.
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9 deep dish pie shell 1 1 cups diced ham 1 can spinach drained 5 eggs 1/3-1/2 cup milk garlic powder onion powder pepper Beat eggs, milk, and seasonings Add ham and drained spinach - mix Pour into pie shell. Sprinkle - 1 cup shredded cheese on top. Bake at 400 for 10 minutes, then 350 for 35 45 minutes. (When knife comes out clean). Serve with sour cream (or not) YUM!
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6 Servings Prep: 15 min. Bake: 45 min. Ingredients 1/2 cup honey 1/4 cup prepared mustard 1 envelope ranch salad dressing mix 1 tablespoon dried parsley flakes 1-1/2 teaspoons Italian seasoning 1/2 teaspoon dried basil 1/2 teaspoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon pepper 6 chicken drumsticks 6 bone-in chicken thighs Directions For sauce, in a small bowl, combine the first nine ingredients. Set aside 1/2 cup for serving. Place chicken in a greased 15-in. x 10-in. x 1-in. baking pan; brush with remaining sauce. Bake, uncovered, at 350 for 45-50 minutes or until a meat thermometer reads 180 and chicken juices run clear, basting occasionally with pan juices. Warm reserved sauce; serve with chicken. Yield: 6 servings.
5{acts: 1 chicken thigh and drumstick with 4 teaspoons sauce equals 322 calories, 12 g fat (3 g saturated fat), 93 mg cholesterol, 576 mg sodium, 27 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 2 starch.
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"Give your family's next grilled hot dog roast a little zip by making bacon-cheese dogs. Simply layer hot dog buns with Swiss cheese and bacon slices, top each with a dog, barbeque sauce, and diced red onion, and have a feast!" Ingredients: 8 slices bacon 8 slices Swiss cheese 8 all-beef hot dogs 1/2 cup barbeque sauce, or amount to 8 hot dog buns taste 1 small red onion, diced Directions: 1. Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat. 2. Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels. 3. Place hot dogs on grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog buns. 4. To assemble sandwiches, place a slice of cheese and bacon on each roll. Add a hot dog, top each with 1 tablespoon barbeque sauce, or desired amount, and red onion.
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makes about 9serving put in a5-6qt crock pot 2 white pototoes peel n slice bite size 1 sweet pototo 2 to 3 carrots bite size 7 oz lima beans frozen 2 cups greens beans bite size it was frozen 1 15oz can stew tomatoes 32oz chicken broth soup stock or 32oz box of broth 12 meatballs cooked [laura njohn meatballs] 2 bay leaf about 2tsp basil dry 1 box vegetables dry soup mix slow cook on high for 8 hours
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"Chili, hot dogs, and all the fixings come together in this quick and easy meal." Ingredients: 2 hot dogs 3/4 cup chili with beans 1 slice bread 1/4 cup shredded Cheddar cheese, Directions: 1. Place the hot dogs onto a microwave safe plate and cook in the microwave 1 to 2 minutes until hot. Place the chili into a microwave safe bowl and microwave 1 to 2 minutes until hot. Slice the hot dogs in half lengthwise, and place onto the bread slice cut-side down; sprinkle with half of the cheese, the chili, the remaining cheese, onion, and mustard divided 1 tablespoon chopped onion 2 tablespoons prepared yellow mustard
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Ingredients
1 cup plus 2 tablespoons all-purpose flour, divided 1/4 teaspoon baking powder 1/4 teaspoon salt 3 tablespoons cold butter, divided 2 tablespoons buttermilk 1 tablespoon canola oil 1 to 2 tablespoons cold water 4 medium carrots, sliced 3 celery ribs, sliced 1 large onion, chopped 2-1/2 cups reduced-sodium chicken broth Page 445
2/3 cup fat-free milk 2 cups cubed cooked chicken breast 1 cup frozen peas 1/8 teaspoon pepper 1 egg white, lightly beaten
Directions
In a small bowl, combine 3/4 cup flour, baking powder and salt. Cut in 2 tablespoons butter until crumbly. Add buttermilk and oil; toss with a fork. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour. For filling, in a large skillet, melt remaining butter. Add the carrots, celery and onion; saute until crisp-tender. In a small bowl, combine remaining flour with the broth and milk until smooth. Gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and pepper. Transfer to four 16-oz. ramekins; set aside. Divide dough into four portions. On a lightly floured surface, roll out dough to fit ramekins. Place dough over chicken mixture; trim and seal edges. Cut out a decorative center or cut slits in pastry. Brush with egg white. Place ramekins on a baking sheet. Bake at 425 for 20-25 minutes or until crusts are golden brown. Yield: 4 servings.
Nutrition Facts: 1 potpie equals 443 calories, 15 g fat (6 g saturated fat), 78 mg cholesterol, 781 mg sodium, 45 g carbohydrate, 5 g fiber, 31 g protein.
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Heat oven to 350F. Heat the coconut oil in a frying pan Coat the chicken pieces with flour, shaking off excess. Add to frying pan and cook until lightly browned, about 5 minutes. Remove and place on a plate. Add lentils, spring onions, apricots, raisins, parsley, ginger, salt and spices to frying pan. Cook, stirring, for 1 minute. Transfer to an oven proof dish. Put the chicken on top. Add water, cover and place in oven. Bake 30 minutes, uncover and bake 20 minutes longer or until chicken and lentils are tender. Serves 4
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Ingredients 1 pounds lean ground beef 2 teaspoons salt-free garlic-and-herb seasoning 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon olive oil ROOT BEER BBQ SAUCE One 15-ounce can tomato sauce One 12-ounce can or bottle root beer 2 tablespoons cider vinegar 2 tablespoons reduced-sodium soy sauce 1 tablespoon Worcestershire sauce 2 teaspoons chili powder 1 teaspoons ground cumin 1 teaspoon dry mustard Dash of hot sauce
Directions 1. In a large bowl, combine the beef, garlic-and-herb seasoning, salt, and pepper. Mix well and shape into 16 to 20 meatballs, each 2 to 3 inches in diameter. 2. Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 5 minutes. 3. In a medium bowl, whisk together the sauce ingredients, then add to the meatballs and bring to a simmer. Reduce the heat to medium-low and continue to simmer until the meatballs are cooked through, about 5 minutes.
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Directions Cook pasta according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain pasta; toss with sauce mixture. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 375 for 30-35 minutes or until heated through. Yield: 3 servings.
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Brown turkey burger, onion and garlic until cooked. Drain fat and put in soup pot. Add remaining ingredience. Bring to boil, reduce to simmer and cook 1/2 hour to 45 minutes, depending on barley/rice choice. P.S.: I add any other veggie I may have in my freezer that I feel like having; but then I am a veggie girl! Recipe is easy, flexable & tastie. Enjoy!!!
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Soak one bag of Great Northern Beans overnight in baking soda water Drain and rinse Cover beans with water and add ham juice. Add garlic and onion powder (about 10 shakes each) Boil 20-30 minutes. Add 2-3 cups diced ham 4 potatoes cut into spoon size pieces 2-3 carrots chopped Salt to taste Cook on medium low heat until beans and potatoes are done
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For Christmas dinner or other special occasions, this beef rib roast makes an elegant entree. I just coat the beef with a dry rub to spark the flavor, then stick it in the oven. It comes out perfect every time!
Ingredients
1-1/2 teaspoons seasoned salt 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon cayenne pepper 1 bone-in beef rib roast (4 to 6 pounds) 1/2 cup butter
Directions
Combine the first four ingredients; rub over roast. Place roast, fat side up, in a roasting pan. Dot with butter. Bake, uncovered, at 350 for 1-3/4 to 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145; medium, 160; well-done, 170). Let stand for 10-15 minutes before carving. Thicken pan drippings for gravy if desired. Yield: 6-8 servings.
Editor's Note: One envelope of meat marinade seasoning mix may be substituted for the seasoned salt,
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1 (5 to 7 lb) boneless pork shoulder (butt) 4 big garlic cloves or at least 8 smaller ones 1/4 cup kosher salt 1/4 cup olive oil 2 heaping T. freshly chopped sage leaves (or you substitute with rosemary, if you like) 2 big T. Dijon-style mustard Preheat oven to 325 degrees If your roast is not trimmed, cut away the skin leaving about 1/4 inch layer of fat. Mix the garlic and salt together to make a paste. Stir in the olive oil, sage, and mustard. Coat this mixture onto the roast. You can either wrap meat with plastic wrap and put it in the fridge, or just let the roast come to room temperature while it's bathing in it's mustard, sage and garlic bath. Put the pork in a roasting pan with rack, skin side up. Roast in oven, uncovered for about 3 to 4 hours. (I use a meat thermometer and roast till the roast reaches internal temp of 170 degrees). If the crust starts getting brown at any point, lightly lay a piece of foil over the roast to slow that process. Remove from oven when done and let rest for 10 to 20 minutes before slicing. Enjoy!
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1 lb. stewing meat - cut into cubes 6 large carrots - sliced 6 potatoes - diced 2 large onions - quartered 1 package frozen peas 1/2 cup red wine 1 can cream of celery soup 1 can tomato soup Mix together in roasting pan. Bake at 275 degrees for 5 hours. Do not remove cover until finished!
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Boil chicken with 1 cup of water, salt & pepper. Save the broth. Cut up chicken into bite size peices and palce in a 9x13" casserole dish. Add veggies ( we take out some of the carrots, way to many carrots) Add can of corn. Add can of lima beans. Toppings: 1 - Cup of Bisquick. 1 - Cup of milk. 1 - Stick of butter, melted. (Do not use oleo) Mix together and pour over the top of the casserole, It will seem thin, but it will thicken up as it bakes. Do not mix the toppings with the chicken and viggies Bake at 350 degrees for 1 hour. Do not Cover. Enjoy.
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Directions Heat a Dutch oven over medium-high heat and add the onion, garlic and bacon. Cook until the bacon is crisp, about 12 to 15 minutes. Stir in the stock and 1 cup of the heavy cream. Reduce the heat to medium-low and add the plantains. Simmer the mixture until the plantains are tender, about 5 to 8 minutes. Add the remaining 1/4 cup of heavy cream and the salt and pepper. Mash together until well combined. Transfer to a serving bowl and serve. *Cook's Note: Add a little more stock if the mash is too dry.
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Soak one bag of kidney beans overnight with 2 Tbsp baking soda Rinse, then cover beans with 2x amount of water. Add onion and garlic powder (about 10 shakes of each) And about 5 shakes of salt. Boil for 20-30 mintues Slice Polksa Kielbasa and Beef Kielbasa into bite size pieces and add to beans. Cook on Med Low at least an hour. Pour over sticky rice (just add a little extra water to rice when cooking to make sticky) Sprinkle chopped onions on top.
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In large bowl, mix beef, egg, 1/4 cup of the Bisquick mix and the pepper. With wet hands, shape beef mixture into 6 oval patties, about 1/2 inch thick. Lightly coat patties with remaining 1/4 cup Bisquick mix. In 12-inch nonstick skillet, heat oil over medium heat. Arrange patties in single layer in skillet. Add onion slices around and on top of patties. Cook 12 to 16 minutes, turning patties once and stirring onions occasionally, until meat thermometer inserted in center of patties reads 160F. If necessary, spoon fat from skillet and discard. Add mushrooms and gravy to skillet. Turn patties to coat with gravy. Heat to boiling. Makes 6 servings
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1 lb sausage (or ham) 1/2 box noodles 2 tbsp. chopped pimento 1 cup sharp cheese 1 can cream of chicken soup 2 tbsp green pepper 1/2 cup buttered bread crumbs 1/4 cup milk Brown sausage. Drain. Cook noodles and cool in unsalted water. Combine sausage, noodles, pimento and green pepper. Add milk to soup and heat. Remove and add grated cheese. Combine with other ingredients. Top with bread crumbs and heat for 45 minutes
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(potatoes, onions and left-over meat) Serves 4 In the past when money and food were in short supply Scots know how to make the most of their meagre resources, stovies are a good example of a peasant dish that combined any left-over meat with plenty of potatoes, the mainstay of the crofters diet in the last century. Being mainly potato it provided energy in the form of starch and bulk to fill empty stomachs. Despite the dishes "poor" origins it is very tasty, filling and often served with oatcakes at ceilidhs (country dances) and evening wedding receptions. Ingredients 2 oz beef dripping (sunflower oil may be substituted for the dripping) 4 tablespoons of good gravy (water may be substituted) 2 medium onion, finely chopped 2 lb. peeled and roughly sliced potatoes Left-over roast beef, chopped Parsley, chopped Salt & pepper Directions Cook the onions in the dripping until they are soft but do not brown them. Add the potatoes to the onions and mix well. Cover the pot and cook for about 10 minutes, stirring occasionally so as to prevent sticking. The gravy, meat, salt and pepper should now be added and mixed well. Again cover the pot and cook slowly until the thin potatoes are mushy and the thicker cut ones soft - an hour should be sufficient (this part of the cooking can be done in a large Pyrex dish in the oven, which will give a delightfully browned and crunchy topping). The dish should be garnished with the parsley and served with oatcakes and a glass of milk
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"On the streets of Seattle, after the bars close, and during sporting events, these are a local favorite--warm cream cheese spread on your favorite hotdog!" Ingredients: 1/4 cup butter 1 Walla Walla or other sweet onion, thinly sliced 1 (4 ounce) package cream cheese Directions: 1. Preheat grill or grill pan for medium-high heat. 2. Melt butter in a skillet over medium heat. Add onions, and cook slowly until the onions have softened and turned deep brown, about 15 minutes. Warm the cream cheese over low heat in a small skillet until very soft. 3. Grill hot dogs until well browned. Lightly grill hot dog buns on both sides. To assemble cheese dogs, spread warm cream cheese on toasted hot dog bun, add hot dog or sausage, top with onions, mustard and sauerkraut, if desired. 4 hot dogs, or your favorite sausages 4 hot dog buns brown mustard sauerkraut (optional)
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10 Servings Prep: 25 min. Cook: 20 min. 25 20 45 Ingredients 1 package (16 ounces) penne pasta 2 pork tenderloins (1 pound each), cut into 1-inch cubes 2 tablespoons olive oil 8 green onions, chopped 4 garlic cloves, minced 3 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained 2 cans (15 ounces each) black beans, rinsed and drained 1 package (16 ounces) frozen corn, thawed 1 jar (16 ounces) salsa
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Nutrition Facts: 1-1/2 cups equals 465 calories, 7 g fat (2 g saturated fat), 51 mg cholesterol, 1,098 mg sodium, 69 g carbohydrate, 9 g fiber, 31 g protein.
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Dice 2-3 cups ham, 3-4 potatoes, and add 1 big can of green beans with juice. Add ham juice. Pepper to taste. Cook on medium low heat until potatoes are done.
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3/4 stick margarine 2 cups miniature marshmellows 2 eggs 1 cup sugar 1 cup evaporated milk 1 large can sweet potatoes (yams) melt margarine and marshmallows together in microwave. cream remaining ingredients, then add melted marshmallows. pour into greased (i use butter) casserole dish. bake at 400 until it doesn't shake in the middle, in my oven about 50 to 55 minutes. remove from oven and add topping. Topping: 1/2 cup brown sugar 1/2 cup nuts 1 cup crushed corn flakes 3/4 stick butter put back in oven for 10 minutes to brown topping. so very very good!!
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Serves: 8 A simple to make cranberry chutney makes an ordinary turkey and cheese sandwich extraordinary...especially when it's served on cinnamon swirl bread. ingredients 1 loaf (16 ounces) Pepperidge Farm Cinnamon Swirl Bread (16 slices) 1/4 cup olive oil or Mayonnaise 2 lb. thinly sliced deli smoked turkey breast or roasted turkey breast 16 slices deli Cheddar cheese Cranberry Chutney directions Brush the tops of the bread slices with the oil. Turn the bread slices oil-side down. Divide the turkey and cheese among 8 bread slices. Top each with 1 tablespoon Cranberry Chutney and the remaining bread slices, oil-side up. Heat the panini maker. Add the sandwiches in batches and cook for 5 minutes or until they're lightly browned and the cheese is melted. Cranberry Chutney: Heat the zest and juice from 1 orange, 1 Granny Smith apple, chopped, 1 bag (12 ounces) fresh cranberries, 1 cup packed brown sugar, 1/2 cup cider vinegar and 1 cinnamon stick in a 3-quart saucepan over high heat to a boil. Reduce the heat to low. Cook and stir for 10 minutes or until the cranberries are tender. Remove the saucepan from the heat. Let the mixture cool to room temperature. Remove and discard the cinnamon stick. Cover and refrigerate for 2 hours. Makes 2 1/2 cups. Tip: If you don't have a panini maker you can use a grill pan or a 10-inch skillet. Assemble the
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Spray crock-pot with non-fat cooking spray Mix undrained tomatoes, gravy, thyme, carrots and onions together until well mixed Place meat into mixture, making sure it is completely covered with sauce Place potatoes on top Cover Cook on high for 4 hours or on low for 8 hours. Yield 4 servings
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2 free-range eggs 125g/4oz plain flour 150ml/5fl oz milk mixed with 150ml cold water 1 level tbsp grain mustard salt and freshly ground black pepper 6 fat, herby pork sausages 100g/3oz thinly sliced prosciutto, pancetta, Serrano ham or thin streaky bacon 3 tbsp dripping or lard To serve brown onion and madeira gravy Preparation method Whisk together the eggs, flour, milk, mustard and seasoning, beating out any little lumps of flour. The consistency should be about that of ordinary double cream, but no thinner. Rest for 15 minutes. Preheat the oven to 220C/425F/Gas 7. Carefully remove the skin from each of the sausages. Wrap each piece of skinned sausage meat in a piece of cured ham. Put the dripping or lard in a roasting tin and leave it in the oven until it is smoking. Pour in the batter - it will sizzle softly in the hot fat - then arrange the sausages in the batter. Transfer the tin back into the oven and bake for 25-30 minutes until puffed and golden. Serve with brown onion and madeira gravy
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Tender chunks of pork slowly cook in a nicely seasoned, wine-infused sauce. Add some crushed red pepper flakes for a little added kick.Penny Hawkins, Mebane, North Carolina
Ingredients
1 boneless whole pork loin roast (1-1/2 pounds), cut into 1-inch cubes 2 tablespoons olive oil 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained 2 cups reduced-sodium chicken broth 2 cups frozen pepper stir-fry vegetable blend, thawed 1/2 cup dry red wine or additional reduced-sodium chicken broth 1/4 cup orange marmalade 2 garlic cloves, minced 1 teaspoon dried oregano 1/2 teaspoon fennel seed 1/2 teaspoon pepper Page 476
1/8 teaspoon crushed red pepper flakes, optional 2 tablespoons cornstarch 2 tablespoons cold water Hot cooked fettuccine, optional
Directions
In a large skillet, brown pork in oil until no longer pink; drain. Transfer to a 5-qt. slow cooker. In a large bowl, combine the tomatoes, broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and pepper flakes if desired; pour over pork. Cover and cook on low for 8-10 hours or until meat is tender. Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with fettuccine if desired. Yield: 8 servings.
Nutrition Facts: 1 cup (calculated without fettuccine) equals 232 calories, 7 g fat (2 g saturated fat), 42 mg cholesterol, 614 mg sodium, 19 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat. Tuscan Pork Stew published in Taste of Home Christmas Annual Annual 2009, p88
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Ingredients
1 package (6 ounces) sliced baby portobello mushrooms 2 tablespoons olive oil, divided 1 package (6 ounces) fresh baby spinach 2 tablespoons butter, softened 8 slices marble rye bread 1/4 cup prepared Thousand Island salad dressing 8 slices process Swiss cheese 1 cup sauerkraut, rinsed and well drained
Directions
In a large skillet, saute mushrooms in 1 tablespoon oil until lightly browned; remove with a slotted spoon and set aside. In the same skillet, saute spinach in remaining oil until wilted. Remove from the heat. Spread butter over one side of each slice of bread. Place four slices, buttered side down, on a griddle. Spread with half of the salad dressing. Top each with one slice of cheese and a fourth of the mushrooms, spinach and sauerkraut. Add a cheese slice to each. Spread remaining salad dressing over the unbuttered side of remaining bread; place buttered side up over cheese. In a small skillet over medium heat, toast sandwiches on each side or until cheese is melted. Yield: 4 servings.
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2 large Granny Smith apples, peeled and cored 2 (10 ounce) cans refrigerated crescent roll dough 1 cup butter 1 1/2 cups white sugar 1 teaspoon ground cinnamon 1 (12 fluid ounce) can or bottle Mountain Dew
Directions 1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. 2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish. 3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew over the dumplings. 4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown. Serving Size = 1 dumpling.
Nutritional Information Amount Per Serving Calories: 333 | Total Fat: 19g | Cholesterol: 31mg
I would seriously cut the butter in half and maybe reduce the sugar, too. WAY too many calories but sounds delish!
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12 pork sausage breakfast links 1 lb. cooked kielbasa sausage, cut into 12 slices 1 onion, chopped 1/3 cup apple juice 1/4 cup apple jelly 1/4 cup maple syrup 6-oz. pkg. sliced Canadian bacon 2 apples, sliced
Preparation: In large skillet, combine sausage links, kielbasa slices, onion, and apple juice. Bring to a boil over medium heat, then cover and cook for 5 minutes. Remove cover and reduce heat to low. Cook for 12-15 minutes, turning sausages frequently, until links are almost cooked. Remove kielbasa slices from skillet. Continue cooking sausage links until browned, about 2 minutes longer. Remove links from skillet and drain off fat, but do not wipe skillet. In skillet, stir apple jelly and syrup. Add Canadian bacon and apples and cook over medium heat until thoroughly heated. Return kielbasa slices and sausage links to skillet, turning to coat with jelly mixture; cook for 1-2 minutes until hot. Serves 8-10
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Directions Chop the bacon and cook it in a frying pan over medium heat until most of the fat has been rendered. Pour the baked beans into large a pot, over medium-low heat. Add the bacon and bring to a simmer. Stir in the peppers and the onions. Add the remaining ingredients and let simmer for 30 minutes. Serve right away or refrigerate overnight, if possible. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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2 cups frozen (thawed) or canned corn 3 Tbsp. margarine 2 Tbsp. flour 1 cup milk 1 Tbsp. sugar 1 tsp. salt 1/8 tsp. pepper 2 eggs, beaten Melt margarine, add flour and gradually add milk. Bring to a boil, stirring constantly. Add corn, sugar, salt & pepper. Heat thoroughly. Remove from heat and slowly add beaten eggs. Pour into greased baking dish. Bake at 350 degrees for 25 minutes or until golden brown and firm.
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2 cups uncooked elbow macaroni 5 green onions, finely chopped 1 large tomato, diced 1-1/4 cups diced celery 1-1/4 cups mayonnaise 5 teaspoons white vinegar 1/4 teaspoon salt 1/4 teaspoon pepper 1 pound bacon, cooked & crumbled cook macaroni, drain & rinse in cold water. combine macaroni, green onions, tomato, celery. in small bowl combine mayo, vinegar, salf & pepper. pour over macaroni mixture, toss to coat. cover & chill for at least 2 hours. just before serving, add bacon and toss. mmmm....mmmm.....good!
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1/2 cup butter or margarine 1 small onion, chopped (1/4 cup) 1/2 cup Gold Medal all-purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 4 cups milk (1 quart) 6 eggs, slightly beaten 2 cups shredded Cheddar cheese (8 oz) 2 bags (12 oz) Green Giant Valley Fresh Steamers Niblets frozen corn, thawed, drained 1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes 3/4 cup Progresso plain bread crumbs 3 tablespoons butter or margarine, melted
1. Heat oven to 350F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray. 2. In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish. 3. In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture. 4. Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving. Makes 16 servings (1/2 cup each) Page 488
About This Recipe "This makes a large amount but not to worry this will be eaten up in a flash it is *THAT* good! Make certain that the corn is completely thawed but not cooked. I like to mix in some Parmesan cheese at the end of cooking ;-)" Ingredients
o o o o o o o o
2 (20 ounce) packages frozen corn kernels, thawed 1 cup whipping cream, unwhipped 1 cup evaporated milk ( or use milk) 1/2 teaspoon salt ( or to taste) 1 tablespoon sugar 2 tablespoons flour 2 tablespoons melted butter black pepper ( or cayenne pepper)
Directions 1. In a large saucepan combine thawed corn niblets, whipping cream, evaporated milk, salt and sugar; bring to boil over medium heat, stirring occasionally. 2. Reduce heat to low and simmer for 5-6 minutes. 3. Melt butter in the microwave or in a small saucepan over low heat; whisk in flour until smooth, then stir into the corn mixture until well blended and thickened. 4. Season with black pepper or cayenne to taste.
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Use baking potatoes, or Russets, for best texture. Scroll down the page for more mashed potato recipes.
2 1/2 pounds Russet, or baking potatoes, cut into 1-inch chunks, about 8 cups of cut up potatoes 1/4 cup milk or half-and-half, or more to taste 1/4 cup butter 3/4 teaspoon salt, or to taste 1/4 teaspoon freshly ground black pepper Place potatoes in a 4-quart saucepan or Dutch oven; bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender. Drain potatoes thoroughly. For the smoothest potatoes, you can put the potatoes through a ricer at this point. Transfer to a large bowl. Add remaining ingredients to the bowl. With an electric hand-held mixer, beat potato mixture until light and creamy. Mashed potato recipe serves 4 to 6.
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From food writer Michele Scicolone: My dad didn't cook all the time, but when company was coming, he liked to pitch in. One year he decided to try to duplicate a dish that his mother used to make -- a casserole of potatoes mashed with mozzarella, prosciutto, and salami and baked until the cheese melted and the top was crusty and browned. From the first bite, we loved this dish. We ate it as a side with chicken or a roast, and on its own with a green salad. Ingredients
2 1/2 pounds potatoes, scrubbed 2 tablespoons plain bread crumbs 1/4 cup (1/2 stick) unsalted butter, softened 2/3 cup warm milk 1 cup plus 2 tablespoons freshly grated pecorino Romano or Parmigiano-Reggiano 1 large egg, beaten 1/4 teaspoon grated nutmeg Salt and pepper to taste 8 ounces fresh mozzarella, cut into 1/2-inch dice 4 ounces sliced Genoa or other Italian-style salami and/or prosciutto, chopped
Instructions 1. Place the potatoes in a large saucepan with cold water covering them completely. Cover the pan and bring the water to a simmer over medium-high heat. Cook the potatoes until they are tender when pierced with a knife, about 20 to 30 minutes. Drain them and let them cool slightly. 2. Generously butter a 2-quart baking dish. Sprinkle the dish with the bread crumbs, turning it to spread the crumbs evenly. 3. When the potatoes are cool enough to handle, remove the skins. Place the potatoes in a bowl and mash them until smooth. Stir in 3 tablespoons of the butter, the milk, 1 cup of the grated cheese, the egg, the nutmeg, and salt and pepper to taste. Fold in the mozzarella and meat. Page 491
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Serves: 8 Gooey marshmallows top a cinnamon-seasoned sweet potato pure for a delicious side dish that pairs perfectly with ham or turkey. ingredients Vegetable cooking spray 1 can (40 ounces) cut sweet potato in heavy syrup, drained 1/4 tsp. ground cinnamon 1/8 tsp. ground ginger 3/4 cup Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic) 2 cups miniature marshmallows directions Heat the oven to 350F. Spray a 1 1/2-quart casserole with cooking spray. Put the potatoes, cinnamon and ginger in an electric mixer bowl. Beat at medium speed until almost smooth. Add the broth and beat until potatoes are fluffy. Spoon the potato mixture in the prepared dish. Top with the marshmallows. Bake for 20 minutes or until heated through and marshmallows are golden brown.
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What You Need Make It HEAT oven to 350F. PLACE spinach in colander in sink. Pour boiling water over spinach; cool. MEANWHILE, beat eggs and milk with whisk in large bowl until well blended. Add cream cheese; mix well. Stir in 1/2 cup feta. Squeeze excess moisture from spinach; stir into cream cheese mixture. Spread into 9-inch square baking dish; top with remaining feta. Cover. BAKE 50 min. or until center is set, uncovering after 30 min. 1 lb. fresh baby spinach leaves 6 cups boiling water 4 eggs 3/4 cup milk 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1 cup ATHENOS Crumbled Feta Cheese with Basil & Tomato, divided
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PREP TIME 20 Min COOK TIME 4 Hrs READY IN 4 Hrs 20 Min 2 (4.5 ounce) jars sliced mushrooms, drained 4 celery ribs, chopped 2 medium onions, chopped finely 1/4 cup minced fresh parsley 3/4 cup butter, cubed 1 1/2 pounds day old bread, and cubed 1 1/2 teaspoons salt 1 1/2 teaspoons rubbed sage 1 teaspoon poultry seasoning 1 teaspoon dried thyme 1/2 teaspoon pepper 2 eggs 1 (14.5 ounce) can chicken broth or [(2 cube chicken bolluton n 2 cup water) or 2 cup homemade chicken stock DIRECTIONS In a large skillet, saute the mushrooms, celery, onions and parsley in butter until the vegetables are tender. In a large bowl, toss with hands the bread cubes with salt, sage, poultry seasoning, thyme and pepper. Add the mushroom mixture room temperature. Combine eggs and broth; add to the bread mixture and hand toss. Transfer to 5-qt. greased slow cooker. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160 degrees F.
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Popovers, Americas version of Yorkshire pudding, are pastries that impressively rise up and over the pans theyre baked in. They have a crisp exterior but a soft, pillowy inside, perfect for serving with a juicy slice of prime rib. All you need is a blender and a muffin pan to whip them upno popover pan needed. These easy and versatile pastries can also be slathered with jam and served with your morning tea. Game plan: If you dont have a 12-well muffin pan, you can use two 6-well muffin pans; just be sure to bake them side by side in the oven. This recipe was featured as part of our story on hand-held meals you can make in a muffin pan. INGREDIENTS
3 tablespoons unsalted butter, melted and cooled slightly 2 large eggs, at room temperature 1 cup whole milk, at room temperature 1 teaspoon granulated sugar 3/4 teaspoon fine salt 1 cup all-purpose flour
INSTRUCTIONS 1. Heat the oven to 425F and arrange a rack in the lower third. Place a baking sheet in the oven while it heats. 2. Place 1/2 teaspoon of the butter into each well of a 12-well muffin pan; set aside. 3. Place the remaining 1 tablespoon butter, eggs, milk, sugar, and salt in a blender and blend until smooth, about 30 seconds. Turn off the blender, add the flour, replace the lid, and blend until just smooth, about 30 seconds. Set the mixture aside in the blender.
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1 lb ground beef 1 lb italian sausage (take off casing) 1 or 2 bags of cornbread stuffing 2 cans mushroom pieces 1 can corn 1-2 beaten eggs 1 can turkey broth 1 can turkey gravy Minced celery, garlic and onion Brown the beef and sausage. Drain thoroughly and let cool. Mix together will all other ingredients. Put in a casserole dish in a 350 oven for about 30 minutes.
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Dress up frozen peas with golden slivered almondsready to serve with almost any meal in a mere 10 minutes.
2 tablespoons butter or margarine 1/4 cup slivered almonds 3 1/2 cups Green Giant Valley Fresh Steamers frozen sweet peas (from two 12-oz bags), thawed, drained 1/4 teaspoon salt
1. In 10-inch skillet, melt butter over medium heat. Cook almonds in butter 2 to 3 minutes, stirring occasionally, until light brown. 2. Stir in peas and salt. Cook 3 to 5 minutes, stirring frequently, until peas are tender. Makes 6 servings
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Convenient Green Giant frozen veggies are spruced up with crisp bacon in this 20-minute side dish.
3 slices bacon, cut into 1/2-inch pieces 2 cups Green Giant Valley Fresh Steamers frozen baby sweet peas (from 12-oz bag) 2 cups Green Giant Valley Fresh Steamers frozen extra sweet Niblets corn (from 12-oz bag) 2 tablespoons water 1/4 to 1/2 teaspoon dried thyme leaves 2 tablespoons butter or margarine
1. In 12-inch nonstick skillet, cook bacon over medium heat, stirring frequently, until crisp. Remove bacon with slotted spoon; drain on paper towels. Reserve 1 tablespoon drippings in skillet. 2. Add peas, corn and water to bacon drippings in skillet. Cover; cook over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are tender and water has evaporated. 3. Stir in thyme and butter until vegetables are coated. Spoon into serving bowl. Sprinkle with bacon. Makes 6 servings
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Preheat oven to 200oC.Melt the coconut oil in the oven in a large baking dish. Peel and thickly slice the potatoes and the garlic and place them in the dish, making sure they are well covered with the melted coconut oil.Sprinkle to taste with organic sea salt.Check them after 20 minutes and turn.Cook for a further 20 minutes, or until crunchy (and very yummy!)
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Ingredients Directions 1. Separate head of garlic into individual cloves. 2. Toss in olive oil and wrap tightly in small piece of aluminum foil. 3. Bake in 350F (180C) oven for 45 minutes. 4. When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves. 5. Mash the roasted garlic with a fork, or force through a fine strainer. 6. If you use a ricer as recommended below, simply rice the garlic along with the potatoes. 7. Peel and boil potatoes in salted water until tender. 8. Force the cooked potatoes through a ricer (recommended) or mash by your usual method. 9. Put the riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth. 10. Add cream or milk to adjust consistency. 2 lbs potatoes 1 head garlic 1 tablespoon olive oil 1/4 cup sour cream 4 tablespoons butter milk or cream, if needed salt white pepper
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Ingredients: 1 pkg. bread stuffing 1 medium onion 1 stalk celery 1 lb. sausage (keep c. of the pan drippings, or have butter on hand) t. thyme t. marjoram 1 t. salt t. pepper c. chicken broth Cook sausage. Remove sausage from pan and saut onion and celery in drippings. Moisten bread with chicken broth. Mix all together and bake in greased 9 x 13 at 350 degrees til top is brown.
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This is a delicious recipe that I start saving leftover bread for in the fall. It is so easy especially if you pre-make by mixing the bread and herbs together and keeping it on hand.April Greenwood, Lakewood, Colorado 9 ServingsPrep: 30 min. Bake: 25 min. Ingredients
10 cups torn assorted breads, such as French, whole wheat, rye, pumpernickel, and plain bagels 1/4 cup minced fresh parsley 1/4 cup minced fresh sage 2 tablespoons minced fresh rosemary 2 tablespoons minced fresh thyme 1/2 teaspoon salt 1/4 teaspoon pepper 2 eggs, beaten 1 can (14-1/2 ounces) reduced-sodium chicken broth 1/2 cup butter, melted
Directions
In a large bowl, combine the breads, herbs, salt and pepper. Combine the eggs, broth and butter; add to bread mixture and stir until moistened. Page 504
Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350 for 25-30 minutes or until a thermometer reads 160. Yield: 9 servings.
Editor's Note: This recipe may also be doubled to stuff a 14-pound turkey (use 1/2 cup egg substitute in place of the 2 eggs). Bake until a meat thermometer reads 180 for the turkey and 165 for the stuffing.
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Laura Churchill cook time 7 hours. n 2 hours more All in all, I think it was a very good way to cook potatoes. 10 lbs potatoes whole with or without skins 1 tsp salt water to fill over the potoaes 1 block of cream cheese, room temperature (8 oz. I used light) 2 cup sour cream (I used light) 1 stick butter or margarine 1/2 cup 1 cup milk 2 tsp garlic powder 2 T dried parsley salt /pepper to taste I actually had 10 lbs of potatoes, so my large crockpot [5to6 quart] was nearly fully to the rim [yes, I know I am not supposed to fill it that much :)]. I added water until it was almost to the top of the potatoes, but not completely covering them. I cooked them overnight (about 7 hours on low or 4 hour on high ). They were cooked very well. A couple were actually a little overdone and they were the ones on the top. you can mix in your crock pot Pour off the water . break the potatoes with your hand electric mixer add the butter n cream cheese bend them it smooth and them add milk slowly n herbs. reheat again on low for 1 hr or 2 hr on low All in all, I think it was a very good way to cook potatoes. left over can be freeze or eat up i usually make this around the holiday i used to make this up for my late mom and freeze it into potion and put gravy on it for her
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Hazel Urban
8 large potatoes 1 - 3 oz. package of cream cheese 1 cup sour cream 2 tsp. onion salt 1 tsp. salt 1/4 tsp. pepper 2 Tbsp. butter Peel potatoes. Cook in boiling water, drain. Mash until smooth, add remaining ingredients. Beat until fluffy. May have to add some milk depending on desired consistency. Can be made ahead and refrigerated. Cool before refrigerating. Dot with butter and bake in greased casserole at 350 degrees for 30 minutes.
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A few Thanksgivings ago, Renee Z. replaced a richer dish traditionally served at her family's get-togethers with this lighter and healthier bean dish, and it was gobbled up. Her recipe was inspired by a Southern cookbook (sent to her by a dear friend) called "Food for Thought," published by the Junior League of Birmingham, Alabama. Ingredients
2 pounds fresh green beans 1 cup sliced fresh mushrooms 1/2 cup onions, diced 3 cloves garlic, minced 1/3 cup olive oil 18-ounce can water chestnuts, drained 1/2 teaspoon basil 1/2 teaspoon Italian seasoning Salt and pepper to taste
Instructions 1. Wash and trim the beans, then cut them in half. Place the beans in a saucepan with enough water to cover them. Bring the water to a boil, then reduce the heat and simmer the beans for 8 minutes or until just barely tender. Drain the beans and immediately rinse them in cold water (to stop the cooking process), then set them aside. Saut the mushrooms, onions, and garlic in the olive oil until tender (about 5 minutes). Add the water chestnuts, basil, seasoning, and salt and pepper. Stir in the green beans and cook until heated through. Serves 8.
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Looking for a flavorful side dish using Progresso chicken broth? Then try this tasty cornbread and sausage dressing. Perfect if you love Southwestern cuisine. INGREDIENTS: Cornbread 2 pouches (6.5 oz each) cornbread and muffin mix 2/3 cup milk cup butter or margarine, melted 2 eggs
Dressing 1 lb bulk spicy pork sausage 3 tablespoons butter 2 large onions, chopped (about 2 cups) 1 large red bell pepper, chopped (about 1 cup) 1 jalapeo chile, seeded, finely chopped 1 cups Progresso chicken broth 1 cup half-and-half 2 eggs 1 tablespoon ground cumin 2 teaspoons ground coriander 1 teaspoon salt cup chopped fresh cilantro
DIRECTIONS:
Heat oven to 400F. Spray 15x10x1-inch pan with cooking spray. In large bowl, stir all cornbread ingredients just until moistened (batter will be lumpy). Spread batter in pan. Bake 10 to 12 minutes or until golden brown. Cool 10 minutes. While still in pan, cut warm cornbread into 1/2-inch cubes; fluff cubes. Bake 10 minutes; stir. Bake 10 to 15 minutes longer or until golden brown. Reduce oven temperature to 350F. Page 509
Meanwhile, in 10-inch skillet, cook sausage over medium heat until no longer pink; remove from skillet. In same skillet, melt butter over medium heat. Cook onions, bell pepper and chile in butter 5 to 6 minutes, stirring occasionally, until onions are softened. In large bowl, mix broth, half-and-half, eggs, cumin, coriander and salt. Stir in cornbread cubes. Add sausage, onion mixture and cilantro; mix well. Spoon into ungreased 13x9-inch (3-quart) baking dish. Cover; bake 45 minutes. Uncover; bake 10 to 15 minutes longer.
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Skip the deep-fried French fries in favor of these tasty oven-baked wedges. You'll need just four ingredients and 10 minutes prep time. 4 medium unpeeled sweet potatoes (1 1/2 lb) 2 tablespoons vegetable oil 1/2 teaspoon salt 1/4 teaspoon pepper
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6 yams, boiled and peeled 3 apples, Pippin or Granny Smith Layer in 3 quart casserole dish. 4 T. cornstarch 8 oz. butter (one cube) t. salt 1 c. water 2 c. sugar (can do c. white and c. brown) t. cinnamon Heat all til clear. Pour over layered yams and apples. Sprinkle cinnamon on top and bake for 2 hours on 325. Yams should be soft when done.
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Prepare yellow rice, (follow directions) brown 1 pound sausage, drain, mix with yellow rice and serve. (I got tired of chicken)
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Miscellaneous Stuff
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When rolling out crust, roll from the center out, very lightly, then cover with a large piece of plastic wrap continue to roll carefully and turn crust over so that the crust is now on top of the plastic wrap. Place another piece of plastic wrap on top and finish rolling to desired thickness, refrigerate if necessary. With butter based crusts, the plastic helps hold the shape of the crust, eases annoying splitting of the crust, and helps keep you from adding too much flour. When emergencies strike, such as a forgotten bake sale or unexpected guests, its nice to be able to whip up a pie for dessert quickly. First, put pride aside, and keep some piecrust mix like Krust-ez or Pillsbury for a quick crust. Replace a bit of the water with a few tablespoons of sour cream. No one will ever know you used a packaged mix and the sour cream will add flavor as well as help to make the crust flakier. Brush some beaten egg white over your pie crust before baking to yield a beautiful glossy finish. Leftover pie dough? Cover it with some Parmesan or Gruyere cheese and bake it for a delicious appetizer. When a recipe calls for flouring the baking pan, use a bit of the dry cake mix instead and there won't be any white 'mess' on the side of the cake. Sticking cake layers? Try putting them back in a warm oven for a short time. The layers will come out without a problem, or try lining the bottom of your pans with wax paper. Run your hands under cold water before pressing Rice Krispies treats in the pan and the marshmallow won't stick to your fingers. Dropping Cookie Dough - To get cookie dough to drop without sticking, dip the spoon in milk first. Be sure there are no drafts where dough is rising. Drafts cause the dough to rise slowly and unevenly. Placing a damp towel under the board on which you are kneading the dough to help keep the board in place. If you use an electric mixer with a dough hook, spray it with vegetable cooking spray to prevent the dough from sticking. Pastry Tip: the perfect temperature for optimal volume using the creaming method for cakes is right around 68 F. Pastry Tip: Add a pinch of salt, some fresh mint and a squirt of lime juice to sugared berries for shortcake. The flavor will pop!
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Is your baking powder fresh? Put one tsp in 1/3 cup of water. If it does not fizz toss the baking powder-it's too old.
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U.S. to Metric
Capacity 1/5 teaspoon = 1 milliliter 1 teaspoon = 5 ml 1 tablespoon = 15 ml 1/5 cup = 50 ml 1 cup = 240 ml 2 cups (1 pint) = 470 ml 4 cups (1 quart) = .95 liter 4 quarts (1 gal.) = 3.8 liters Weight 1 fluid oz. = 30 milliters 1 fluid oz. = 28 grams 1 pound = 454 grams
Metric to U.S.
Capacity 1 militers = 1/5 teaspoon 5 ml = 1 teaspoon 15 ml = 1 tablespoon 34 ml = 1 fluid oz. 100 ml = 3.4 fluid oz. 240 ml = 1 cup 1 liter = 34 fluid oz. 1 liter = 4.2 cups 1 liter = 2.1 pints 1 liter = 1.06 quarts 1 liter = .26 gallon Weight 1 gram = .035 ounce 100 grams = 3.5 ounces 500 grams = 1.10 pounds 1 kilogram = 2.205 pounds 1 kilogram = 35 oz.
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Oven Temperature
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1 dash 3 teaspoons 1 pony 1 jigger 1 large jigger 1 standard whiskey glass 1 pint 1 fifth 1 quart
6 drops 1/2 ounce 1 ounce 1 1/2 ounce 2 ounces 2 ounces 16 fluid ounces 25.6 fluid ounces 32 fluid ounces
Liquid And Dry Measure
Volume 1 teaspoon (US) 1 tablespoon (US) 1 fluid ounce (US) 1 gill (US) 1 cup (US) 1 pint (US) 1 quart (US) 1 gallon (US) 1 cubic inch 1 teaspoon (UK) 1 dessert spoon (UK) 1 tablespoon (UK)
U.S. Units 1/6 ounce 0.5 ounce 1 ounce 4 ounces 8 ounces 16 ounces 32 ounces 128 ounces 0.5541 ounces 1.2 teaspoons 2.4 teaspoons 1.2 tablespoons
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Metric Units 4.929 milliliters 14.79 milliliters 29.57 milliliters 118 milliliters 236.6 milliliters 473.2 milliliters 946.3 milliliters 3.785 liters 16.387 milliliters 6.16 milliliters 12.32 milliliters 18.48 milliliters
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Make sure your cookie sheets aren't too thin. The heavier your cookie sheet, the less likely your cookies are to burn. If you can't afford heavy-duty cookie sheets, you can cover your thin ones with layers of aluminum foil. Experiment with the temperature of your oven. My oven is always hotter than what I set it for. I set my oven 25 degrees cooler than what a recipe calls for. Always place your cookie dough on cold cookie sheets. If you don't let the cookie sheets cool, your cookie dough will spread too much from the heat of the cookie sheets. Don't bake the cookies for too long. They should be light brown around the edges. Keep in mind that the cookies will continue to cook from the heat of the cookie sheet after you remove them from the oven. I always let my cookies bake too long because I didn't think they were done yet. Your cookies should look a little underdone when they come out of the oven.
2.
3.
4.
Cool the cookies on the cookie sheet until you can lift them with a spatula without breaking them. Cool them completely on wire racks, if you have some, otherwise you can cool them on paper towels or waxed paper.
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Pecans can be tough to shell. To make it easier, soak them in boiling water for 10 minutes, or you can soak them (or Brazil Nuts) in 1 cup of water for 5 to 6 minutes on High in the microwave. When boiling corn on the cob, add a tablespoon of sugar to help bring out the corn's natural sweetness. To prevent egg shells from cracking, add a pinch of salt to the water when hard-boiling. Potatoes will take food stains off of your fingers. Just slice and rub the raw potato on your skin and rinse with water. Just the same, if you're peeling shrimp or cleaning fresh fish and you don't want the smell to remain on your hands all day, squish a few fresh strawberries between your fingers for a minute or two, then rinse with soap and water. When marinating food keep these guidelines in mind: Certain foods like vegetables or chicken soak up marinades quicker than pork or red meat. For chicken, shrimp, fish or vegetables, 3-4 hours is usually good in the refrigerator. With pork or red meat, 6 hours works nicely, overnight works the best. When chopping or cutting up onions, breathe through your mouth instead of your nose to keep from tearing heavily. The smell and the chemicals inside of the onions is what makes your eyes burn. Use a meat baster to squeeze your batter onto a hot griddle for perfectly shaped pancakes every time. Frozen spinach - after thawing spinach squeeze the water out of it to prevent the water coming out during the cooking process. This may adversely affect your recipes with the amount of liquid that is released. You can squeeze it by hand, or you can press it against the side of a colander. Lay the spinach onto paper towels afterwards, to soak up any excess moisture. Fresh mushrooms naturally contain water, so stir them constantly while sauteing to cook off excess moisture. Excess liquid results in weaker flavor. When grating cheese, spray the surface of the grater with cooking spray to prevent the cheese from sticking. Or you can use vegetable oil lightly.
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When it comes to measuring ingredients, Australian and New Zealand cooks love our cups. With the internet opening up access to recipes from all over the world, you need to be sure you are using the right cup. Here is a basic guide to weights and measures used in Australian and New Zealand cooking to help you measure it all up. The Right Cup The standard cup used in Australian and NZ Cooking is 250ml, the standard metric cup. Australian and NZ cooking cup measurements are rounded out in the following way. ADVERTISE WITH US Metric Cups and Spoons Cups 1 cup 3/4 cup 2/3 cup 1/2 cup 1/3 cup 1/4 cup 1 teaspoon Millilitres 250ml 190 ml 170 ml 125ml 80ml 60ml 5ml
1 tablespoon 20ml Dessertspoon 1 dessertspoon = 2 teaspoons When measuring other ingredients, the weight amount will be affected by the density of the ingredients for example 1 cup of flour will weigh a lot more than 1 cup of Rice Bubbles. Common Ingredient 1 Cup Conversions Ingredient Plain or SR Flour White Sugar, Caster Sugar Brown Sugar, lightly packed Icing Sugar Honey Golden Syrup Desiccated Coconut Rolled Oats Sultanas Weight 125gm 220g 155g 155g 350g 350g 90g 90g 160g
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Cups around the world The U.S. cup is 240 ml, close enough to do a cup to cup conversion except in critical baking recipes. The U.K cup is 225ml, enough of a difference to do conversion calculations in any baking recipe. Online cooking conversion sites can help you with any critical conversions you need to make. We do just about everything in cups except butter! Found a recipe that has butter or margarine in cups? Here's the weigh out. Butter and Margarine Conversions Cup 1 cup butter or margarine 3/4 cup butter or margarine 1/2 cup butter or margarine 1/3 cup butter or margarine 1/4 cup butter or margarine I tablespoon butter or margarine 1 teaspoon butter or margarine Weight 250g 185g 125g 80g 60g 20g 5g
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Here are some useful substitutions for common food ingredients in case you're ever stuck in a jam (we've all been there before right?). Most of these are pretty standard and we'll be adding more to the list as often as possible. As always, suggestions are welcome!
Ingredient Baking powder Buttermilk Cake Flour Chocolate Cornstarch Corn syrup Cream, light
Amount Substitution 1 tsp 1 cup 1 cup tsp baking soda plus tsp cream of tartar 1 cup plain yogurt or 1 tbsp vinegar plus milk to equal 1 cup, or 1 tbsp lemon juice plus milk to equal 1 cup 1 cup minus 2 tbsp sifted all purpose flour
1 ounce 3 tbsp unsweetened cocoa plus 1 tbsp butter or margarine 1 tbsp 2 tbsp all purpose flour 2 cups 1 cup granulated sugar 1 cup 1 tbsp butter plus whole milk to equal 1 cup cup butter plus whole milk to equal 1 cup
2 yolks 1 whole egg (can be used for baking but not for piecrust or a sauce) 1 egg 2 egg yolks (for baking, 2 egg yolks plus 1 tbsp water) OR if just one egg short for a recipe substitute 1 tsp of cornstarch 1 tsp chopped garlic, tsp minced garlic, 1/8 tsp garlic powder, tsp garlic flakes = tsp granulated garlic, tsp garlic juice
Garlic Herbs, fresh Honey Lemon juice Milk, skim Milk, whole
1 clove
1 tbsp 1 tsp dried herbs 1 cup 1 cups granulated sugar plus cup liquid
1 tbsp 1 tbsp distilled white vinegar 1 cup 1 cup 1/3 cup nonfat dry milk plus cup water cup evaporated milk plus cup water
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Here are some useful substitutions for common food ingredients in case you're ever stuck in a jam (we've all been there before right?).
Ingredient Baking powder Buttermilk Cake Flour Chocolate Cornstarch Corn syrup Cream, light
Amount Substitution 1 tsp 1 cup 1 cup tsp baking soda plus tsp cream of tartar 1 cup plain yogurt or 1 tbsp vinegar plus milk to equal 1 cup, or 1 tbsp lemon juice plus milk to equal 1 cup 1 cup minus 2 tbsp sifted all purpose flour
1 ounce 3 tbsp unsweetened cocoa plus 1 tbsp butter or margarine 1 tbsp 2 tbsp all purpose flour 2 cups 1 cup granulated sugar 1 cup 1 tbsp butter plus whole milk to equal 1 cup cup butter plus whole milk to equal 1 cup
2 yolks 1 whole egg (can be used for baking but not for piecrust or a sauce) Page 536
Garlic Herbs, fresh Honey Lemon juice Milk, skim Milk, whole Molasses Molasses Mushrooms, fresh Mustard, dry Sour cream Sugar, brown Sugar, granulated Tomato juice Tomato sauce Yogurt
1 clove
1 tbsp 1 tsp dried herbs 1 cup 1 cups granulated sugar plus cup liquid
1 tbsp 1 tbsp distilled white vinegar 1 cup 1 cup 1 cup 1 cup 1 lb. 1 tsp 1 cup 1 cup 1 cup 3 cups 1 cup 1 cup 1/3 cup nonfat dry milk plus cup water cup evaporated milk plus cup water cup granulated sugar 1 cup light corn syrup (makes light coloring) 12 ounces canned mushrooms, drained 1 tbsp prepared mustard 3 tbsp butter plus buttermilk or yogurt to equal 1 cup 1 cup granulated sugar 1 cup confectioners' sugar (do not substitute for baking) 1 cups tomato sauce plus 1 cups water or 1 can (6 oz. size) tomato paste plus 3 cans water, dash salt and dash sugar 1 can (3 oz. size) tomato paste plus cup water 1 cup buttermilk
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A shallow roasting pan should be used so oven air can flow completely around the turkey. Pans with sides higher than 1 inch will shield the thickest part of the turkey thighs from the heat, and the thighs will not cook evenly. For easier clean-up, add 1/2 cup of water to the bottom of the pan. If you stuff the bird, stuff it immediately before you place it in the oven. The center of the stuffing must register 165 degrees F. If the turkey is done before the stuffing, remove the turkey from the oven and finishing cooking it outside the turkey until it reaches the required temperature. If you do not stuff the turkey, the addition of 2 cups of coarsely chopped celery, onion and carrots to the cavity will enhance the fragrance and add to the flavor of the pan juices. The roasting times shown on the chart below reflect the shorter cooking times of the turkeys produced by today's turkey industry. Turkeys today take less time to cook than in the past because new turkey breeds produce a higher proportion of white meat. Since white meat cooks faster than dark meat, care should be taken to follow these guidelines to ensure a moist turkey. Use roasting times as a planning guide only; use a thermometer to determine actual doneness. There are many factors that affect the roasting time. These factors result in longer cooking times.
A partially frozen bird requires longer cooking. The depth and size of roasting pans can alter heat circulation around the bird. A turkey or the roasting pan may be too large for the oven and could block heat circulation. Be sure to allow at least 2-inches of space around the oven walls so heat can circulate around the turkey. The use of an aluminum foil tent for the entire roasting time will slow down cooking. A stuffed turkey takes longer to cook.
Dark roasting pans result in faster cook times than shiny metal roasting pans. If the turkey is covered with the roasting pan lid, the cook time will be shorter.
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Some ovens may heat unevenly and many ovens have "hot spots". The roasting pan should be turned to prevent one area of the turkey from cooking too quickly. The rack position can have an affect on even cooking and heat circulation. Place the turkey on a lower rack so the top of the turkey is in the middle of the oven.
"Open Pan Method" NTF Roasting Guidelines for a Fresh or Thawed Turkey Roast in a 325 degrees F Conventional Oven on the Lowest Oven Rack Weight 8 to 12 pounds 12 to 14 pounds 14 to 18 pounds 18 to 20 pounds 20 to 24 pounds 24 to 30 pounds Unstuffed Turkey 2 3/4 to 3 hours 3 to 3 3/4 hours 3 3/4 to 4 1/4 hours 4 1/4 to 4 1/2 hours 4 1/2 to 5 hours 5 to 5 1/4 hours Stuffed Turkey 3 to 3 1/2 hours 3 1/2 to 4 hours 4 to 4 1/4 hours 4 1/4 to 4 3/4 hours 4 3/4 to 5 1/4 hours 5 1/4 to 6 1/4 hours
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If you need to thaw the turkey more quickly, you may thaw the bird in COLD water, in the original wrapping. The cold water must be changed every 30 minutes. Allow approximately 30 minutes per pound using this method. COLD Water Turkey Thawing Time Turkey Weight 8 to 12 pounds Hours to Allow for Thawing Turkey 4 to 6 hours
12 to 16 pounds 6 to 8 hours 16 to 20 pounds 8 to 10 hours 20 to 24 pounds 10 to 12 hours The third safe method for thawing a turkey is in the microwave. Follow the manufacturer's directions and roast the turkey immediately after thawing.
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1/8 C 1/4 C 1/3 C 3/8 C 1/2 C 5/8 C 2/3 C 3/4 C 7/8 C 1C 1 1/8 C 1 1/4 C 1 1/3 C 1 3/8 C 1 1/2 C 1 5/8 C 1 2/3 C 1 3/4 C 1 7/8 C 2C 2 1/8 C 2 1/4 C 2 1/3 C 2 3/8 C 2 1/2 C 2 5/8 C 2 2/3 C 2 3/4 C 2 7/8 C 3C
17g 33g 44g 49g 66g 83g 88g 99g 115g 132g 148g 165g 176g 182g 198g 215g 220g 231g 248g 264g 281g 297g 308g 314g 330g 347g 352g 363g 380g 396g
24g 48g 64g 72g 96g 120g 128g 144g 168g 192g 216g 240g 256g 264g 288g 312g 320g 336g 360g 384g 408g 432g 448g 456g 480g 504g 512g 528g 552g 576g
28g 56g 76g 84g 114g 140g 151g 170g 196g 227g 256g 284g 302g 311g 341g 367g 378g 397g 423g 454g 482g 510g 529g 539g 568g 596g 605g 624g 653g 681g
26g 52g 70g 78g 105g 131g 139g 157g 183g 209g 235g 261g 279g 287g 314g 340g 348g 366g 392g 418g 444g 470g 488g 496g 523g 549g 557g 575g 601g 627g
10g 20g 27g 30g 40g 50g 54g 60g 70g 80g 90g 100g 107g 110g 120g 130g 134g 140g 150g 160g
46g 92g 123g 138g 184g 230g 246g 276g 322g 368g 414g 460g 491g 506g 552g 598g 613g 644g 690g 736g 782g 828g 859g 874g 920g 966g 981g 1012g 1058g 1104g
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