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Recipes
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Artichoke Dip Serve with large corn chips (Fritos “Scoops”)
1 lg. can/jar artichoke hearts, chopped by hand or very briefly in food processor 1 8 oz. pkg. cream cheese, softened ½ cup mayonnaise ½ cup sour cream ½ cup fresh parmesan cheese, grated Dillweed, to taste Minced garlic, to taste
Mix all ingredients; bake at 350 degrees to heat.
Karen's Bread Bowl & Scrumptious Dip
2 Round 2 lb. loaves of Pumpernickel Bread (Carve one like a pumpkin, removing top, scooping out soft bread, to achieve a bread bowl) (Cut all remaining bread into dipping/bite size pieces)
Triple the following (or more, as needed) and mix:
1 cup mayonnaise 1 cup sour Cream ½ cup fresh parsley, chopped by hand or processor ¼ cup fresh scallions, chopped by hand or processor 1 clove garlic, minced 2 Tbs. chopped capers (most important) 2 dashes Tabasco hot sauce
Put Dip into bread bowl; serve on large tray surrounded by bread chunks; enjoy! Once the bread chunks are gone, eat the bowl.
Creamy Tarragon Dip
Combine all ingredients in a blender or food processor until smooth. Serve with crackers or toasted bread pieces. Tarragon adds a nice flavor to the traditional cream cheese and sour cream base.
Dilled Cheese Squares
Mix all ingredients in a medium bowl. Pour into ungreased 8 inch square baking pan. Bake at 350° until puffed and lightly browned 25-30 minutes. Cool several minutes. Cut into squares. Makes 16 squares
Warm Crab and Spinach Dip
Serve this dip with
French bread slices.
-Heat the oil in the top half of a double boiler. Add the
Salmon Dill Mousse Serve with crackers or small sliced bread
15½ oz. canned red salmon 2 envelopes unflavored gelatin ¼ cup lemon juice ½ cup cucumber, peeled, seeded and chopped ½ cup onion, chopped ½ cup celery, chopped ½ tsp. Dillweed 1 cup Mayonnaise 1 cup whipping cream lettuce leaves cucumber slices (optional) lemon slices (optional)
Drain salmon, reserving liquid. Add water to salmon liquid to measure 1 cup. Combine salmon liquid and gelatin; cook over medium heat until gelatin is dissolved; stirring constantly. Remove from heat and set aside. Remove skin and bones from salmon. Place half of liquid, half of salmon and half of next 8 ingredients in blender or food processor; process until smooth. Pour mixture into a lightly oiled 6‑½ cup mold (fish shape). Repeat process with remaining half of ingredients; add to mold. Chill until firm. Unmold on lettuce leaves. Garnish with cucumber slices and lemon slices, if desired.
Ham Log Serve with crackers or small sliced bread
3 cups ham, ground or finely chopped 8 oz. cream cheese, softened ½ cup chutney (chopped, if necessary) 1 tsp. + Tabasco hot sauce 1 cup pecans, chopped (½ in log; ½ pressed on top)
With hands, mix ingredients together; shaped into logs approximately an inch to an inch and a half in diameter, six inches long. It can also be shaped like a football, or any other creative shape. Roll logs in nuts to coat, or press half of the nuts into the top.
Sweet and Sour Cocktail or Buffet Meatballs
1 lb. ground beef 1 egg ¼ cup bread crumbs Salt and pepper to taste
Mix all ingredients and shape into small meatballs.
Sauce: 1 lg. jar chili sauce 1 lg. jar grape jelly
Mix together in pan. Simmer meatballs in sauce for 1 hour. Serve in chafing dish with toothpicks or bamboo skewers.
Award Winning: Steak ‘N’ Bacon Cheddar Meatballs
2 Tbsp. olive oil 1 medium onion, minced 8 oz. raw bacon, diced 2 lbs. ground beef 6 oz. cheddar cheese ½ cup bread crumbs 2 eggs, lightly beaten 2 tsp. salt
Preheat oven to 450o. Brush baking dish with olive oil. Heat remaining olive oil in large skillet, medium heat. Add onion and bacon; sauté until golden brown. Remove mixture to small plate to cool. Mix this with rest of ingredients, by hand. Roll mixture into golf-ball-sized meatballs, making sure to pack firmly. Place in backing dish and roast until cooked through, 18-20 minutes. Allow meatballs to cool 5 minutes before serving.
Gjore's Stuffed Mushroom Caps
Wash mushrooms (easy by placing in plastic ziplock bag, adding water and lots of salt; shake thoroughly while salt "scrubs" mushrooms, drain), remove stems, leaving only caps.
Soak mushrooms in soy sauce for a half hour or more; drain.
Place on baking sheet. Fill with mixture of:
Deviled ham spread Mayonnaise Bread Crumbs
Sprinkle Parmesan Cheese on top. Broil for a few minutes until golden brown on top.
Dorset Inn’s Vermont Cheddar Cheese Fondue
¾ Cup Butter 2 lb. Vermont Cheddar Cheese ¾ Cup Milk, warmed 2 Eggs ¼ tsp. Salt
In pan over stove, stir cheese and butter until melted. Slowly add the warmed milk and whisk smooth. Remove from heat and beat in eggs, one at a time. Add the salt and put into fondue pot.
Humus
1 – 20 oz. Can of Chick Peas 1-2 cloves Garlic 1-2 tsp. Salt 1/3 cup Fresh Lemon Juice 4 Tbs. Tahini Juice from chickpeas 1 Tbs. Olive Oil
Drain chick peas and mash or puree in food processor. Crush garlic; add it and salt and lemon juice. Beat in tahini. Add juice to think to dipping consistency. Serve on plate and mound it up; create well in center for olive oil. Serve with fresh warm pita bread.
Hummus With Pita Chips
4 cups canned garbanzo beans (chick-peas), drained ¼ cup tahini (sesame paste) 1/3 cup warm water 1/3 cup extra virgin olive oil juice of 2 to 3 lemons 3 garlic cloves 1 teaspoons salt 1 teaspoon ground cumin seed freshly ground pepper to taste
1 package of 8" white pita bread (about 12 pieces) 8 tablespoons butter (1 stick) ½ teaspoon salt 2 cloves garlic, chopped
Put the chickpeas in a food processor fitted with a steel blade. Process for a few seconds, then add the olive oil, juice of 1 lemon, and warm water. When smooth, add the tahini and process until incorporated.
Use a garlic press to mash the garlic, and add it, the cumin seed, salt and pepper. Process and taste. Add more lemon juice and adjust seasoning to taste. Scrape into a storage container, cover, and refrigerate until ready to use.
Preheat oven to 350.
Melt butter in a small sauce pan over low heat. Add garlic and salt, cover, and let it sit over low heat until the garlic is soft.
Each pita will yield 12 chips. Because it is hollow, you treat it as if it were two. I cut it into pie-shaped wedges that become two chips. This is how:
Lay a piece of pita flat, cut in half, and open the pocket being careful not to tear the bread or split it in two. Lay the halves flat, and cut into thirds, open them up, and cut at the fold. Baste both sides with the garlic butter, and put them crust side down on cookie sheets. Bake until the tops are golden and the chips are crisp. Let them cool, and put them in an airtight container until you're ready to serve.
Shrimp Mold Serve with crackers or small slices of bread
1 can tomato soup (undiluted) 9 oz. cream cheese 2 Tbs. powdered gelatin, unflavored ½ cup cold water ½ cup green pepper, chopped ½ cup onions, chopped 1 lb. shrimp, cooked, chopped 1 cup mayonnaise
Heat soup and cream cheese until cheese is melted. Mix well. Soften gelatin in cold water. Add to soup mixture. Stir until gelatin is melted. Cool. Add remaining ingredients. Pour into 1‑½ quart mold. Chill. Unmold onto serving plate.
Cheese Pennies
1 cup Butter (2 sticks) 2 cups Shredded sharp cheddar cheese 2 cups Flour ½ tsp. Salt Cayenne Pepper or hot sauce (optional)
Cream together butter and cheese; add remainder. Mix well, form 1” balls. Place on cookie sheet and press flat (with fork?). Bake 15 minutes at 375 degrees.
Curry and Chutney Pate Serve with crackers
2 pkgs. Cream Cheese (8 oz. size) 2/3 cup Colonial “Chut-Nut” Chutney (Rafetto is one brand, among others) ½ cup Slivered Almonds, toasted in oven to golden color 2 tsp. Curry Powder (mild) 1 tsp. Dry Mustard
Soften the cream cheese. Mix all ingredients together and place into mold lined in plastic wrap. Refrigerate. This spread is best if prepared three or four days in advance to allow the flavors to blend. Unmold carefully, pulling off plastic wrap, and serve with crackers.
Mexican Bean Dip
1 lg. Can Refried Beans 1 envelope Taco Seasoning
Mix, place in casserole dish, and top with:
1 Lg. Sour Cream 2 cups Sharp Cheddar Cheese
Bake at 350 degrees for 15 – 20 minutes; serve with Taco Chips.
1 lb. Unripe brie, rind removed 6 slices good quality fresh white bread, crusts removed 8 Tbs. Sweet butter (1 stick), at room temperature 1 tsp salt a dash of Tabasco sauce 4 eggs 1 ½ cups whole milk
Butter a 1½ or 2 quart soufflé or baking dish. Butter one side of the bread and cut each slice in thirds. Whisk together the eggs, milk, Tabasco, and salt. Break, or cut up brie into small pieces. (I found a similar version of this recipe in the Silver Palate Cookbook, and they suggested grating the cheese. I say good luck trying to grate brie. However, the smaller the pieces of cheese the better). Arrange half the bread on the bottom of the baking dish. Cover with half the brie. Repeat. Pour egg mixture over cheese and bread. Let it sit 30 minutes. Bake at 350 degrees for about 30 minutes, until it's golden and bubbly. Speaking of golden and bubbly, we had a great bottle of champagne with this dish…mercy!
Caramelized Onion And Garlic Tart
CRUST 4½ ounces unbleached all-purpose flour 4½ ounces cake flour 4 ounces frozen unsalted butter, cut into cubes 2 ounces chilled solid vegetable shortening 3 ounces ice water
FILLING 2 tablespoons olive oil 2½ pounds onions, chopped 10 large garlic cloves, chopped 1 large fresh thyme sprig, or ¼ teaspoon dried 1 bay leaf ½ cup dry white wine 1 cup packed shredded Gruyre cheese ( about 4 ounces )
For crust: Combine flour, butter and shortening in a food processor fitted with a steel blade and pulse the on/off switch until the mixture resembles coarse meal. Blend in the water one tablespoon at a time until the dough forms moist clumps. Gather the dough in a ball, flatten it into a disk, and wrap it in plastic. Refrigerate for 30 minutes. (Dough can be prepared 4 days ahead. Let it soften slightly before continuing.)
Preheat the oven to 400. Roll out dough on a floured surface (I use a pastry cloth) to a 12-inch round. Roll up dough on rolling pin, and transfer it to a 9-inch tart pan with a removable bottom. Press dough into pan and trim the edges. Poke some holes in the dough with a fork. Freeze for 15 minutes.
Line crust with foil and fill with beans or pie weights. Bake until set. Remove foil and weights. Continue baking until crust is golden brown, piercing with a fork if crust bubbles, about 15 minutes longer. Transfer to a rack, and cool completely.
For filling: Heat oil in a large heavy skillet over medium heat. Add onion, garlic, thyme and bay leaf and cook until onions brown and mixture is jam-like, stirring occasionally, about 50 minutes. Add wine; stir until all liquid evaporates, about 5 minutes. Season with salt and pepper. Cool. (Crust and filling can be made 6 hours ahead. Cover separately; let stand at room temperature.)
Preheat oven to 400. Remove thyme sprig and bay leaf from filling. Stir in the cheese. Transfer filling to crust. Bake until filling is brown, about 20 minutes. Remove pan sides from tart. Serve warm or at room temperature.
Crab Cocktail
Container of Jumbo Lump Crab Meat ½ cup Nance’s Sharp and Creamy Mustard ¾ cup Hellmann's Mayonaise ½ cup honey Pile shredded lettuce
Arrange lettuce in a martini glass. Put lump crab pieces on top. Garnish or serve with sauce made from remaining ingredients.
The Cheesecake Factory Sweet Corn Tamale Cakes
See also Soups
Satay Marinade for Meat Shish‑Ka‑Bob Serves 6
3 lb. Beef, Chicken or Lamb, cut into cubes ½ cup peanut butter (prefer chunky) ½ cup chopped roasted peanuts (if using smooth peanut butter) ½ cup soy sauce 1 Tbs. dark molasses 1 tsp. red pepper (powder) 1 clove garlic, minced juice of 1 lemon
Mix and simmer marinade in pan. Set aside ½ of marinade for dipping sauce (below). Skewer meat; thoroughly cover meat with marinade; let sit for at least 1 hour (the longer the better) before grilling. To remaining marinade, add:
½ tsp. Tabasco hot sauce 8 oz. can Tomato sauce
Simmer and serve hot as a dipping sauce for grilled shish‑ka‑bobs.
Bourbon Marinade
Try this full-flavored
marinade with beef, pork or chicken.
Boeuf a la Crème (Serves 6-8 generously or 12 at buffet)
1 lg. Pkg. Cream cheese 1 pint Sour Cream 2½ lbs. Ground Beef 1 Onion, diced 1 tsp. Salt ½ tsp. Pepper ½ tsp. Garlic Salt 20 oz. Tomato Sauce (15 oz. & 8 oz. cans) 8 oz. pkg. Noodles 2 cups+ Sharp Cheddar Cheese (grated)
Blend cream cheese and sour cream. Brown meat. Add onion, salt, pepper, garlic salt, and tomato sauce. Simmer 20 min. Cook noodles; drain. Line 9” x 13” dish with noodles. Add cheese mixture to meat; pour over noodles. Sprinkle cheese on top. (Can refrigerate or freeze.) Bake at 325 degrees for 40 min.
Cottage Pie
2 Tbsp. vegetable oil 1 larger onion, chopped 1 ½ lbs. ground beef 1/3 cup flour 1 ½ tsp. dried thyme 2 cups water 1 Tbsp. Browning and seasoning sauce, such as Kitchen Bouquet 2 beef bouillon cubes 1 Tbsp. Worcestershire 2 ¼ lbs. red potatoes (7-8 peeled) 1/8 tsp. nutmeg ¼ cup heavy cream 1 egg yolk ½ stick butter 1 ½ tsp. salt 1/8 tsp. white pepper 1 cup grated cheddar cheese Saute onion 5-6 minutes. Add ground beef, cook. Stir in flour, thyme, water, seasoning sauce, bouillon cubes and Worcester sauce. Simmer until thickens, 30+ minutes. Put in dish, reserving liquid. Cook and mash potatoes. Combine nutmeg, cream, egg yolk, butter, salt and pepper; mix into potatoes. Pipe potatoes over meat, using pastery bag or gun. Sprinkle with cheese. Bake at 350o until potatoes are golden brown, about 30 minutes. Serve with warmed sauce made from reserved liquid. Serves 4. Karen’s Pot Roast
2 Tbsp. olive oil Garlic Salt 3 lbs. Pot Roast Beef Roasts 1 or 2 pkgs. Lipton Onion Soup Mix 3 – 4 cans Beef Broth Carrots, peeled and cut into pieces Celery, chopped into large pieces 1 lb (8-10) potatoes, peeled and cut into medium sized pieces 1 cup Sour Cream
Generously salt the beef. Sauté both sides of beef in olive oil until golden. Quickly add cans of broth and soup mix. Then add carrots and celery. Bring to boil, then reduce heat so that it simmers gently. Cook for many hours, at least 4. In the last 30 minutes, add some water, if necessary and the pieces of potato. Once the potatoes are done, remove from pot and serve. Take off a cup or two of the broth, add in the sour cream to use as a sauce for the meat and potatoes.
Karen’s Hawaiian Chicken
8-10 pieces Chicken, thighs and/or breasts OR 16-20 Chicken tenderloin pieces Salt, to taste 16-18 oz jar Apricot preserves (or can use Pineapple preserves) 16-18 oz jar 1000 Island Salad Dressing 1 pkg. Lipton Onion Soup Mix
Mix all ingredients together and arrange chicken pieces in a 9” x 13” (or equal) baking container. Pour all sauce over the chicken. Bake for 50-60 minutes at 350o until bubbling and golden Serve with or over rice.
Dennis’s Beer Batter Fish
1 Egg, beaten 1 cup Flour 1 tsp. Baking Soda 1 Tbs. Salt ¾ tsp. Sugar 1 cup Beer
Beat together; dip pieces of fish (good with Orange Roughy) and cook in frying pan with hot oil.
Veal – Hunter Style
1 Tbs. + Chopped Onions ½ cup White Wine ¼ cup Tomato Sauce 1 tsp. Beef Extract 1 Tbs. Chopped Parsley Sprinkle Chopped Tarragon ½ lbs. Sliced fresh Mushrooms (optional) *
Season veal with salt and pepper; rub in flour, sauté in butter until golden brown and remove. * Sauté mushrooms. Add onions and wine; cook until reduced by half. Add tomato sauce and beef extract and cook a few minutes. Add parsley and tarragon. Pour sauce over meat and serve.
Meat Loaf (Ann Landers Recipe)
2 lbs. Meat – ground beef, sautéed 1 tsp. Accent (meat tenderizer) ¾ cup Catsup 1 pkg. Onion Soup ½ cup Warm Water ½ cup Bread Crumbs 2 Eggs
Mix ingredients together, place into Loaf Pan, top with:
1 can Tomato Sauce
Bake at 350 degrees for 1 hour.
Beef Tenderloin
Marinate Tenderloin in:
1 cup Soy Sauce 1 cup Olive Oil 1 cup Sherry 6 cloves Garlic (or Garlic Powder)
Marinate at least ½ hour, or overnight; Cook at 450 – 500 degree oven for ½ hour. Cool and slice.
Curried Peanut Chicken
2 Whole Chicken Breasts, skinned and boned cup (or 10 chicken tenders) 2 cups Half and Half 1½ cups Hellmann’s Mayonnaise 3 Tbsp. Mango Chutney 2 Tbsp. Dry Sherry 1 Tbsp. Sherry Vinegar 2½ Tbsp. Curry Powder 1 tsp. Turmeric 2 cups Salted Roasted Peanuts, finely chopped Chopped fresh coriander (garnish)
Bake chicken in Half-and-Half in shallow baking dish for 30 mins. Let cool and cut into 1-inch cubes. Process the mayonnaise, chutney, sherry, vinegar, curry powder, and turmeric in a blender or processor, until blended. Either (a) dip in mayo mixture, roll in peanuts, and then skewer as kabobs, or (b) toss chicken in mayonnaise mixture, pile on platter, and sprinkle peanuts on top, garnish with coriander (cilantro).
Crab Norfolk Serves 2
Serve this rich dish as an appetizer or build a main course around it.
4 Tablespoons Butter, melted ½ pound Lump crab meat 1 teaspoon White wine vinegar ¼ teaspoon Worcestershire sauce ¼ teaspoon Tabasco
Pre-heat the oven to 475. Divide the butter into two small shallow oven-ready dishes. Add half of the crab to each dish. Mix together the vinegar, Worcestershire, and Tabasco. Pour evenly over the crab portions. Place into the hot oven until well heated (about four to six minutes). Serve immediately.
The Cheesecake Factory Chicken Madeira
The Cheesecake Factory® Bang-Bang Chicken & Shrimp®
1 ½ Tbsp. Olive oil 6 lamb-shoulder steaks (about 3½ pounds) 2 carrots, peeled and chopped 2 onions, chopped 1 celery stalk, chopped 1 cup dry white wine 3 large cloves of garlic, chopped 1 Tbsp. tomato paste 4 cups rich chicken stock* 1 cup water 2 large fresh sprigs rosemary or 1 teaspoon dry 2 sprigs fresh thyme 1 10 ounce bag frozen peas
Preheat oven to 300 degrees. Wrap herbs in cheesecloth and tie with a piece of string or place them in a small muslin bag. Heat oil in a large Dutch oven over medium-high heat. Brown lamb and transfer to a plate. Add carrots, onions and celery to Dutch oven and sauté until soft and starting to brown. Add wine and boil until all liquid evaporates. Add tomato paste and garlic. Cook for a minute (be careful not to burn the tomato paste). Add lamb, stock, water, and herbs. Cover and bake for about 1½ hours or until the meat is tender. Remove lamb. Boil cooking liquid for 35 minutes until thickened to a sauce consistency. Season with salt and pepper. In the meantime, remove all fat, bone and connective tissue from the lamb. Break or cut it into bite size pieces. Discard herbs. Return lamb to sauce and add peas. (At this point, you can let this cool to room temperature, refrigerate overnight, then remove the hardened fat that settles on top, before reheating.) When the lamb and the peas are warm, serve. Another option, is to strain the sauce, and press the solids through a fine sieve before adding the lamb, peas and blanched carrots: 6 carrots, peeled and cut into ¼ slices. Drop carrots into boiling salted water, cook for 4 minutes. Drain, and plunge them into ice water to stop cooking. Drain and set aside.
16 loin lamb chops cut 1¼" thick 3 tablespoons chopped fresh rosemary, firmly packed 2 tablespoons chopped thyme leaves, firmly packed 4 garlic cloves, minced 1 tablespoon fresh ground pepper 1 teaspoon salt extra virgin olive oil
Put the first 6 items in a mortar and pestle and slowly add olive oil as you mash the ingredients into a thick, grainy paste. Spread ¼ to ½ teaspoon of the herb mix onto both sides of the chops. Lay them flat in a single layer on a non-metallic tray or dish, and cover them with plastic wrap. Leave them overnight in the refrigerator or at room temperature for a few hours.
Arrange coals in your grill so that you have a hot spot and a medium-hot spot. Sear the chops over the hot coals and then transfer them to the medium-hot area and cook them 3 minutes on each side for medium rare.
Rich chicken stock comes from using the bony parts of chickens that have been browned. I save the bones and drippings from roasted chickens in my freezer until I have enough to make stock. You can also get wings and backs from the butcher and roast them at 400 degrees with carrots, onions and celery for about 1 to 1½ hours until every thing has a nice brown color to it. Place bones and drippings, or wings, backs and vegetables in a stock pot and cover with water. Bring to a boil then reduce heat, partially cover the pot, and simmer (a few bubbles rising to the top) on very low heat for several hours or overnight. Strain stock, and refrigerate. Remove fat that hardens on top, then bring to a boil and simmer until it reduces to half. I make this in large batches and freeze it. It makes the best gravy and sauces you'll ever taste.
Enchilada SWG Triennial Supreme
This will serve 12 or more. 1½ lbs ground beef 1 28 oz can crushed tomatoes 1 8 oz can enchilada sauce 1 small can green chilies 12 corn tortillas 1 16 oz pkg shredded cheddar cheese minced onion cilantro, (optional: minced red and green pepper, taco seasoning)
Cook the ground beef and onion. Heat the crushed tomatoes and add the enchilada sauce, cilantro, and any leftover taco sauce, salsa, tasting for desired level of spiciness. If you want it to be very hot (spicy) add some taco or SW powdered seasoning. Using a large casserole dish, make three layers of: tortillas, meat, sauce, and cheese, ending with a layer of cheese. After the first layer add the green chilies Bake at 350 degrees for 45 minutes or until bubbly. Serve with a side dish of sour cream.
Joani’s Chicken Recipe
1 can Cream of Mushroom soup 1 can Cream of Chicken soup 1 can Cream of Celery soup 1 box family size chicken flavor Rice A Roni 1 stick Butter/margarine 8-10 boneless chicken breasts 2 cups finely shredded cheddar cheese ¾ can white wine or water
Melt margarine in pan; mix Rice A Roni in with margarine to coat rice/vermicelli (I usually put the seasoning mix in first in the melted margarine, then coat the rice with that mixture). Lay chicken breasts on rice mixture, then spread soups over chicken. Pour water or white wine over mixture, then cover with foil. Bake in 350 oven for 1 hour; remove foil and sprinkle with cheddar cheese. Bake for an additional 20 -25 minutes.
Roasted Chicken & Spicy Peanut Soba Noodles
SPICY PEANUT SAUCE: ½ cup toasted sesame oil 4 garlic cloves minced 1 tablespoon minced fresh ginger 2 tablespoons sriracha hot sauce 3 tablespoons honey ½ cup creamy peanut butter 2 tablespoons lemon juice ¼ cup low-sodium soy sauce ¼ cup hot water
CHICKEN AND NOODLES: 4 cups shredded chicken from a whole roasted deli-chicken ½ pound dried buckwheat soba noodles
GREEN SALAD: ½ hothouse cucumber, thinly sliced 3 ribs of celery, thinly sliced on the bias 1 cup cilantro leaves 2-3 scallions, finely sliced on the bias
Directions:
SPICY PEANUT SAUCE:
CHICKEN AND NOODLES:
GREEN SALAD: Divide noodle mix evenly amongst bowls and top with a handful of green salad.
Chicken in Mango Sauce
Ingredients:
Directions: In a blender, mix all ingredients except ¾ cup of mango (reserved in a cup in the fridge) and the chicken to make a purée. Poke holes in the chicken. Place the chicken in a glass baking dish and pour over the purée. Bake at 350° for 40 minutes, then check for doneness. Serve warm pouring the reserved mangoes on top.
Chicken with Mango Salsa
Ingredients :
Directions: Marinate chicken in Worcestershire and Tabasco sauce for 5 minutes. Sauté chicken in olive oil and set aside. Combine sugar, green onion, vinegar and lime juice in a saucepan. Bring to a boil, stirring constantly until the sugar dissolves. Add mango, garlic and parsley, stirring gently. Mix in orange juice. Pour hot mixture over chicken.
To Add:
Chicken Bordeaux Ginger Chicken Chicken Divan Chipped Beef Chicken Chicken Tetrazini Joannes’ German Noodles and Sauerkraut Quiche Lorraine Peanut Butter Chocolate Layered Dessert Egg Casserole
Ken’s Garlic Potato Casserole
8 med. Potatoes, peeled, cut, cooked 1 pkg. Cream Cheese 8 oz. Sour Cream Butter 1 Tbs. Garlic Salt 1 Tbs. Garlic Powder
Mash all the above ingredients together in bowl, put in greased casserole dish, and top with:
2 cups Cheddar Cheese
Bake at 350o for an hour.
Cheesy Potato CasserolePrep Time: 10 min Cook Time: 45 min Total Time: 55 min Makes 8 Servings Ingredients1 Bag Ore Ida Country Style Hash Browns 1 Can(s) cream of chicken soup 2 Cup(s) sour cream ½ Teaspoon(s) salt 2 Cup(s) shredded cheddar cheese 1/3 Cup(s) green onions, sliced ¼ Teaspoon(s) ground black pepper 2 Cup(s) corn flakes, crushed ¼ Cup(s) melted butter Instructions1. Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick
cooking spray. 3. In a medium bowl, mix together cereal and butter. Sprinkle evenly on
top of Hash Brown mixture. TIP: If desired, substitute condensed cream of chicken soup with condensed cream of turkey
Green Onion and Bacon Mashed Potatoes From Judy 6/2002
Combine potato and water to cover in a large Dutch oven' bring to a boil, and cook 25 minutes or until tender. Drain
Mash potato ; stir in cheese and remaining ingredients.
Brandy-Orange-Pecan Sweet Potatoes
2/3 cup Brown Sugar ½ cup Chopped Pecans ½ cup Melted Butter 1 Tbsp. Cinnamon 1 tsp. Salt 1 tsp. All Spice 1 tsp. Ginger 1 tsp. Nutmeg ½ tsp. Cloves 2 Eggs, beaten well 1/3 cup Orange Juice ¼ cup Bourbon, Brandy, or Grand Marnier 4 cups Cooked Sweet Potatoes (5 large potatoes+)
Mix everything, adding nuts the last. Bake in casserole, topped with marshmallows, as an option.
Dennis's Corn Pudding
3 Eggs 2 cups Milk (use a bit less) ½ cup Light cream 3 Tbs. Sugar 1 tsp. Salt 2 cups Fresh white corn (8 ears, approx.) cut from cob just before using. ¼ cup "Bond" or Arnold all purpose bread crumbs 2 Tbs. Melted butter Dash Nutmeg
Preheat oven to 350. Grease 1 ½ quart casserole. Beach eggs until light and fluffy. Add milk, cream, sugar, and salt. Stir in corn, bread crumbs, and butter and place in dush in pan of boiling water. Bake in water bath at 350 for 50 - 60 minutes or until custard is set.
Can be made a day ahead and reheated. When cutting corn off of cob, do not cut deeply, as you get too much husk. Cut shallow and then scrape corn milk off cob with the knife.
Stouffer's Corn Soufflé
Directions: With electric mixer beat eggs until foamy. Beat in remaining ingredients as listed. Pour into Pam-sprayed 8" square baking dish. Bake on center rack of preheated 400~ oven 35 minutes or until knife inserted comes out clean. Corn Bread Pudding
Double the recipe, mix and put in 9x13 casserole; bake at 350 for 45 minutes. Corn Soufflé
Add all ingredients and pour into casserole. Bake at 350 degrees for 30 to 40 minutes until lightly brown. To test doneness, use a table knife and insert in middle. If knife comes out clean, the soufflé is done. Makes 6.
Fettuccine Alfredo
Sauce: 1 cup Heavy Cream ¼ cup Butter Salt and Pepper to taste ½ cup Freshly ground Parmesan Cheese Chopped parsley Garlic Salt
Melt cream, butter, and cheese in pan slowly, stirring until cheese has melted. Cook good quality egg noodles, drain and mix with sauce. Reheat the combo for a few minutes. Serve.
Hollandaise Sauce
2 Egg Yolks 2 tsp. Tarragon Vinegar Dash Cayenne Pepper ¼ lb. Butter (1 stick)
With yolks, vinegar, and pepper, flick blender on to mix. Melt butter and bring to boil. Pour butter into blender with blender running at medium to high speed, slowly until butter is blended and sauce thickens.
Oven Roasted Asparagus With Green Sauce From Judy 6/2002
2 cups loosely packed fresh Italian parsley leaves 2 cups loosely packed fresh basil leaves 3 tablespoons fresh lemon juice 5 oil-packed anchovy fillets 2 tablespoons drained capers 1 garlic clove 1 teaspoon Dijon mustard ¼ teaspoon pepper Pinch of salt 2/3 cup olive oil
2 pounds asparagus, trimmed 2 tablespoons olive oil 2 tablespoons water
Combine first nine ingredients in processor. Blend until smooth. With machine running, gradually add 2/3 cup olive oil through feed tube. Taste and adjust seasoning. (Sauce can be prepared 2 days ahead.) Cover and refrigerate. Bring to room temperature before serving. Position rack in top third of oven and preheat to 450. Place asparagus on heavy large cookie sheet. Drizzle 2 tablespoons oil and water over. Toss gently to coat. Bake asparagus until just tender and light brown, about 10 minutes. (Start checking them with a fork at about 7 minutes.) Divide asparagus among plates, spoon sauce over and serve.
Green Beans with Garlic-Herb Butter
Bring salted water to a boil in a large saucepan; add beans , cover, and cook 10 - 15 minutes. Plunge in ice water to stop the cooking; Drain.
Melt butter in saucepan over medium high heat; add onion and celery and saute 5 minutes. Add garlic, and saute 2 minutes. Stire in beans, rosemary, salt, and parlsey; saute 4 minutes or until thoroughly heated.
Ultimate Macaroni and Cheese Choose a medium-sized pasta with grooves, twists and/or curves that will hold a maximum of the cheese sauce. Varieties such as macaroni, gemelli, radiatore, rotini, shells or fusilli are ideal. You can skip the onion/bay leaf/peppercorn infusion for the béchamel sauce to save time; it adds a subtle layer of savory flavor to the dish.
· 2 ½ c (9 ounces) dry pasta · 2 ½ c whole milk · 1 slice onion · 1 bay leaf · 10 whole black peppercorns · 4 T unsalted butter · ¼ c all-purpose flour · Salt and freshly ground black pepper · 8 oz sharp cheddar cheese, grated (about 2 ½ cups) · 3 oz fontina cheese, grated (about 1 cup) · 3 oz Emmenthal, Gruyère or similar Swiss-type cheese, grated (about 1 cup) · ½ c fresh bread crumbs
1. Preheat the oven to 350°F. Generously butter a 2-quart baking dish.
2. Bring a large pot of salted water to a boil. Stir in the pasta and boil until it is about half-cooked, tender on the surface with a distinct bite still in the center, about 5 minutes. Drain well, rinse with cold water and set aside, tossing from time to time as it cools to avoid sticking.
3. Put the milk in a small saucepan with the onion slice, bay leaf and peppercorns. Bring just to a low boil over medium heat, then take the pan from the heat and let sit to infuse for 10 to 15 minutes. (If skipping the aromatics, simply warm the milk.)
4. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until it foams up and has a very slight toasty smell (it should not brown), 1 to 2 minutes. Strain the warm milk into the pan and whisk to blend. Continue to cook the sauce, whisking often, until it thickens, about 5 minutes. Turn off the heat and gradually whisk in the cheeses until fully melted. Season the sauce to taste with salt and pepper, then add the pasta and stir to fully coat all the pasta with the cheese sauce.
5. Pour the mixture into the prepared dish and sprinkle the bread crumbs evenly over. Set the dish on the oven rack and lay a piece of foil on the rack below to catch any drips. Bake until the macaroni and cheese is bubbling hot and the top is nicely browned, about 40 minutes. Let sit for about 15 minutes before serving.
German Red Cabbage
Sauté the bacon in the bottom of a Dutch oven or stewpot. Add onion and cook til limp. Add cabbage and turn in the fat. Core and thinly slice apples and add them. Dust with the flour and turn and stir until incorporated and flour has cooked a little.
Add the vinegar, sugar, 1 ½ cup wine, orange zest and whatever spices you're in the mood for. To help you out, inhale the aroma of the cooking cabbage, and then take a sniff of your spice. Add whatever seems to go together. But not too much.
Cover and cook slowly till tender and flavors are well combined. I usually either do this in a 300º oven for a couple hours or, if I'm going to be out of the house all day, a crock pot. Before serving, taste for salt & pepper, and if flavor is too strong, add a little hot water.
Pineapple Casserole
Mix well and put in casserole dish. Top with: Pats of butter around the top Cinnamon – sprinkled liberally over the top
Bake in 350 degree oven for 1 hour.
Broccoli Casserole Serves 18-24
3 pkgs. Broccoli Cuts or Florets (20 oz. each), almost fully cooked 1 lg. Onion, chopped and sautéed in butter/margarine 1 can Cream of Celery Soup 1 cup Mayonnaise 2 cups Cheddar Cheese, grated
Sauté onion in butter or margarine until soft. Cook broccoli florets until tender, but not overcooked. Gently mix all the above ingredients together. Put into greased casserole dish.
Topping:
1 stack Ritz Crackers, crumbled 1 stick Butter/Margarine
Melt butter/margarine in frying pan; add crumbled bits of Ritz crackers, tossing until evenly moistened and coated with the butter/margarine. Spread evenly over broccoli mix in casserole dish. This may be prepared a day or two before serving. Bake at 350o for 45-60 minutes until mixture bubbles and cracker topping is golden brown and crispy.
Harriet's Shrimp and Chicken Salad
Cook macaroni to package directions. Drain. In large bowl, combine macaroni, chicken, shrimp, peaches, pineapple, celery and onion.
In bowl, stir together the sweetened condensed milk, lemon juice, salad oil, and mustard. Blend into the other mixture. Cover and chill for several hours or overnight. Makes 6-8 generous servings.
Rose’s Sesame Almond Cole Slaw
1 pkg. Shredded cabbage or ½ head 3 oz. pkg. Raman Noodle (Soup) – Chicken Flavor, crunched up ½ cup Slivered Almonds – toasted in 350-deg. oven 5-10 min. 3 Tbs. Sesame Seeds - toasted in 350-deg. oven 5-10 min.
Dressing: ½ cup Vegetable Oil 3 Tbs. White Vinegar 3 Tbs. Sugar 1 pkg. Raman Noodles Seasoning Mix
Add dressing right before serving and toss.
Strawberry Jell-O Salad
1 lg. Pkg. Strawberry Jell-O 10 oz. can Crushed Pineapple, with juice 1½ cups Orange Juice 1 sm. can Evaporated milk 1 – 8 oz. Cream Cheese
Combine Jell-O, pineapple juice, and orange juice; heat until Jell-O is dissolved. Add softened cream cheese. In separate bowl, beat milk until peaks form, fold into Jell-O mixture. Pour into mold and refrigerate overnight. Unmold and serve.
Tart Red Jell-O Salad
1 pkg. Raspberry Jell-O 1 cup Boiling Orange Juice 1 cup Apple Sauce
Pineapple Lemon/Lime Jell-O Salad
1 lg. Pkg. Lime or Lemon Jell-O 2 cups Hot Water 8 oz. Cream Cheese 1 sm. Can Crushed Pineapple 1 cup Cold Water 1 can Evaporated Milk
Mandarin Orange Salad (from Mimi Betz)
6 cups Red Leaf and/or Green Leaf lettuce – loosely packed 1 can Mandarin Oranges in light syrup (drained) 3 or 4 Thin sliced scallions 1 tbsp. Chopped parsley ½ cup Sliced almonds - toasted
Dressing (mix and refrigerate for 30 minutes) ½ cup Oil ¼ cup White Tarragon Vinegar 1 ½ tsp. Sugar ½ tsp. Dried tarragon ¼ teaspoon salt 1/8 teaspoon pepper Dash of hot sauce
Vegetable Salad
2 parts Vinegar 1 part Salad oil Sugar, Salt and Pepper
Boil and pour over:
1 can Tender Tiny Peas 1 can Green String Beans, French cut 1 can Chinese Vegetable
Refrigerate after tossing in:
Toasted slice almonds Crumbled Bacon Minced Onion
Onion Dill Bread
1 pkg. Yeast 3½ cup Flour ¼ tsp. Baking Soda 1 ½ tsp. Salt 1 Egg
Mix together. Warm and Add:
¼ c. Water ¾ cup Cottage Cheese ¾ cup Sour Cream 3 Tbsp. Sugar 3 Tbsp. Minced Dried Onion 2 Tbsp. Dill weed, chopped 1 ½ Tbsp. Butter, softened or melted
In order listed, place dry ingredients and egg into inner pan of bread maker. Warm next set of ingredients and add. Select “Whitebread” and push “Start”. Lightly brush the top with melted butter. Absent a bread maker, knead ingredients, let it rise, and bake in 2 pans.
Popovers (makes 12 small, 6 large)
1¼ cup Flour ¼ tsp. Salt 3 lg. Eggs 1¼ cups Milk 2 Tbsp. Butter, cut into 12 even pieces Tbsp. Butter, melted
Oil or spray popover pan. Preheat oven to 400 degrees and set rack in middle of oven. Preheat popover pan in oven for about 2 minutes. Blend flour, salt, eggs, milk, and melted butter until mixture is the consistency of heavy cream, about 1 - 2 minutes. This can be mixed in a food processor, blender, electric mixer, or with hand mixer. The batter can be made ahead of time and stored in the refrigerator. Batter should be used at room temperature. Place 1 small piece of butter in each cup and place pan back in preheated oven until butter is bubbly, about 1 minute. Fill each cup half full with batter and bake 20 minutes. Reduce temperature to 300 degrees and continue baking 20 minutes.
Our Famous Popovers Normandy Farms Makes Approximately 12-16 Popovers Ingredients: · 8 whole eggs · 2 cups of milk · Vegetable Oil · 1 teaspoon of salt · 1 teaspoon of sugar · 2 cups of all-purpose flour Mix the eggs. Add the milk, salt sugar and flour and hand mix for one minute. Do not over-mix!
Pre-heat popover pan with ½ teaspoon vegetable oil in each cup for 10 minutes. When hot, fill each cup with popover mix ¾ full. Bake for 10 minutes at 400 degrees. Reduce heat to 350 degrees and cook for an additional 35 minutes. Be sure popovers are cooked inside to prevent collapsing. Recipe yields 6-8 popovers using standard popover pans.
Always use a cookie sheet as a drip pan for excess grease when the popover pops!
Banana Bread Ingredients 2 cups all-purpose flour 1 teaspoon baking soda ¼ teaspoon salt ½ cup butter ¾ cup brown sugar 2 eggs, beaten 2 1/3 cups mashed overripe bananas Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Banana Nut Chocolate Chip Bread Ingredients 1½ cups mashed ripe banana 1¼ cups sugar 3 eggs 1/3 cup vegetable oil 1 tablespoon vanilla extract 2¼ cups all-purpose flour ¾ cup quick-cooking oats 2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt ¼ teaspoon ground nutmeg 1 cup semisweet chocolate chips ¾ cup chopped walnuts or pecans Directions In a mixing bowl, beat bananas, sugar, eggs, oil and vanilla. Combine the dry ingredients; stir into banana mixture. Fold in chocolate chips and nuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Banana Nut Bread with Buttermilk Ingredients 2½ cups white sugar 1 cup shortening 3 eggs 1½ cups mashed bananas 3 cups all-purpose flour 1¼ cups buttermilk 1½ teaspoons baking soda 1½ teaspoons baking powder 1 teaspoon vanilla extract ½ cup chopped walnuts or pecans
Directions Preheat oven to 350 degrees F (175 degrees C). Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, baking powder, and soda. Stir in nuts if desired. Pour batter into two greased 9x5 inch pans. Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.
Beer Cheese Soup Serves 4
Serve this rich soup with a hearty loaf of bread.
1 stick Butter 1 medium Onion, diced 2 stalks Celery, diced ½ cup Flour 4 cups Chicken broth 12 ounces Beer (one can) 1½ cups Sharp cheddar cheese, grated ½ tsp. Dry mustard Salt and white pepper to taste
Melt the butter in a heavy soup pot. Add the onion and celery. Cook until just soft. Sprinkle on the flour and cook for three minutes, stirring frequently. Slowly whisk in first the broth, then the beer. Bring to a boil. Reduce the heat. Slowly whisk in the cheese. Add the mustard. Remove from the heat and serve immediately. To reheat, place in a double boiler to prevent scorching.
Cream of Peanut Soup
Sauté: 1/3 cup Grated Onion 1/3 cup Celery 2 Tbsp. Minced Carrots ¼ cup Butter (½ stick)
Stir in: 1 cup Peanut Butter (crunchy) 4 cups Chicken Broth
Simmer 15 minutes, remove from heat and stir in:
½ cup Sour Cream or Heavy Cream
Garnish with chopped peanuts.
Mom’s Pea Soup
Ham Bone or 2 Ham Hocks, with some meat 10 cups Water 1 pkg. Dried Split Peas Chopped onion Chopped Celery Sliced carrots
Cook 2+ hours, until peas are totally broken down and mushy – integrated into the water; remove meat and veggies from the soup mixture. Remove pieces of meat from bones and put back in soup. Option to blend veggies before putting ham pieces back in.
Tomato Soup
½ cup Chopped celery ½ sm. Onion chopped 2 Tbsp. Butter 2 Tbsp. Flour 6 cups Chicken broth 1 can – lg. Tomatoes - chopped 1 cup Half and Half or Light Cream Chives (opt.)
Sauté onions and celery in the butter; stir in flour and add broth. Bring to a boil. Add peanut butter and stir until smooth, then add half-and-half. Heat, but do not boil. Serve.
Brown Derby’s Oyster Brie Champagne Soup Brown Derby, Disney MGM Studios
Put half-and-half in a thick bottom pot. Heat nearly to boil. Add roux to thicken, simmer 10 to 15 minutes. Add brie, stirring constantly to melt. Add fish base, strain and return to pot.
In a separate pot, cook oysters in their own juice. Strain mixture into first pot, then add cooked oysters, juice and champagne to mixture. Add salt and white pepper to taste. Serves 6
Killer Pumpkin Pancakes
Ingredients 1 cup all-purpose flour 1 cup whole wheat flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground allspice ½ teaspoon ground ginger ½ teaspoon salt 2½ cups milk 1 cup canned pumpkin puree ¼ cup honey 1 egg 2 tablespoons unsalted butter, melted, plus extra for cooking Maple syrup, for serving
Preparation Combine the flours, baking powder, baking soda, cinnamon, allspice, ginger, and salt in a large bowl.
In another bowl, whisk the milk, pumpkin puree, honey, and egg together until the mixture is smooth. Stir in the melted butter. Pour the pumpkin mixture into the flour mixture and stir just until all the ingredients are combined.
Melt about ½ tablespoon butter in a large skillet over medium heat. Pour ¼-cupfuls of batter into the skillet and cook until the pancakes are bubbly and the edges are dry, about 2 minutes. Flip them over and cook until they are golden brown on the bottom and springy to the touch, about 2 minutes.
Transfer the pancakes to a plate and keep them warm while you repeat, adding more butter when it’s needed, until you’ve used all your batter. Serve immediately with maple syrup.
Quiche
Egg Casserole
Mango Omelets Ingredients: 4 eggs 2 tablespoons milk pepper 2 tablespoons butter 2 large mangoes, sliced Directions: In a medium size bowl, mix all ingredients except the mango and butter. In a frying pan, melt the butter then pour in the egg mixture swirling it around to coat the pan. Using a spatula, lift the edges of the cooked omelet to allow uncooked eggs to cook. When omelet is set, place mangoes over ½ of the omelet. Let cook for 30 seconds. Flip the ½ of the omelet without the mangoes over the mango side. Slide onto a serving platter.
French Toast with Mangoes Ingredients: 2 eggs, separated 1 teaspoon vanilla extract 1½ cups bread crumbs 8 thick slices of bread 2 tablespoons butter 2 cups mango, chopped 1 cup sour cream ½ cup brown sugar 1/8 teaspoon cinnamon 1 cup cream Directions: Beat cream, egg yolks and vanilla until blended. Beat egg whites and a dash of salt until frothy. Spread bread crumbs on a baking sheet. Dip bread slices in yolk mixture about 10 seconds on each side, then dip in egg whites and coat with bread crumbs. Sauté in butter until golden. Keep warm. Combine mango, sour cream, sugar and cinnamon. Serve over french toast. See also Banana Breads under Breads
Icings
Almond Marzipan Layer (between cake and frosting) 2 cups ground almonds (I use canned almond paste) 1¼ cups fine granulated sugar 1¼ cups powdered confectioner’s sugar 1 egg (I use egg white) 1‑2 Tbs. lemon juice ¼ tsp. almond extract
Mix dry ingredients together, then add wet ingredients. Mix well.
Roll out (with rolling pin) between two pieces of wax paper, using powdered sugar to prevent it from sticking. Remove top wax paper sheet, flip the other one over onto cake, carefully working the remaining piece of wax paper from the marzipan layer, making sure it adheres to the cake. Trim excess away from cake plate.
Fondant Icing: 3½ cups powdered sugar 1 lg. egg white 2 tsp. liquid glucose Cornstarch (to thicken, as needed)
This may be rolled and transferred to cake, as Marzipan, above, or used in a decorating bag with tips.
Chocolate Frosting: 3 Tbs. shortening (butter) 3 sq. (1 oz. ea.) unsweetened chocolate 2 cups powdered sugar ¼ tsp. salt 1/3 cup milk 1 tsp. vanilla
Heat butter and chocolate in double boiler sauce pan over low heat until melted. Blend in remaining ingredients; beat until smooth. Place saucepan of frosting in bowl of ice and water; continue beating until frosting is smooth and of spreading consistency.
Vanilla Frosting: 1 box powdered sugar 1 stick softened butter 1 tsp. vanilla 1/8 tsp. salt 3 Tbs. milk (+ or -, as needed)
Spice Icing for Spice Cake To Vanilla frosting, add: 1 tsp. Cinnamon ½ tsp. Nutmeg ½ tsp. Allspice ½ tsp. Cloves
Peanut Butter Filling for Cupcakes (or middle layer frosting on cake) ½ cup peanut butter, smooth or crunchy 6 Tbsp. Butter 1 cup powdered sugar Optional: Cream Cheese
Sidwell Hot Fudge Sauce
Melt chocolate in double boiler, stir in sugar, salt, and milk; stir in remaining ingredients until combined and smooth. Can freezer in small containers for use as necessary.
Kransekake Almond “Crown Cake”
It is best to have the 18 ring pans and a cookie gun or decorating bag.
4 cans Almond Paste 4 Egg Whites 2 cups Powdered Confectioners Sugar
Mix ingredients, place in cookie gun with large round opening, and squirt around rings of pans. Bake at 325o for 20 minutes, until a little golden brown. Do not over bake. Remove rings, stacking them starting with the largest, cementing them with zigzag drizzles of icing from a decorating tip:
1 Egg White 1 cup Powdered Confectioners Sugar 1 tsp. Cream of Tartar
Poppy Seed Cake
1 Butter Cake Mix 4 Eggs ½ cup Sherry ½ cup Buttery Flavored Oil 1/3 cup Poppy Seeds 1 lg. Pkg. Cream Cheese
Blend, add: 1 pkg. Vanilla Instant Pudding Chopped Pecans/Walnuts
Bake in Bundt Pan at 350 degrees for 1 hour.
3 tablespoons milk 3 large eggs 1½ teaspoons vanilla 5¼ ounces sifted cake flour (measured by weight) 5¼ ounces sugar (measured by weight) ¾ teaspoon baking powder ¼ teaspoon salt 1 tablespoon loosely packed grated lemon zest 3 tablespoons poppy seeds 13 tablespoons unsalted butter (softened) ¼ cup plus 2 tablespoons sugar ¼ cup freshly squeezed lemon juice
Preheat oven to 350. Grease an 8"x 4"x 2 ½" loaf pan, line the bottom with parchment or wax paper, and then grease again and flour it. In a medium bowl lightly combine the milk, eggs and vanilla.
In a large mixing bowl combine dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate and develop the cake's structure. Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Scrape the batter into the prepared pan and smooth the surface with a spatula. Bake 30 minutes, then cover loosely with buttered foil to prevent over-browning. Bake 25 to 35 minutes longer or until a wooden toothpick inserted into the center comes out clean. (The cake should start to shrink from the sides of the pan only after removal from the oven.)
Shortly before the cake is done, prepare the lemony syrup: In a small pan over medium heat, stir the sugar and lemon juice until dissolved. As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester, and brush it with half the syrup. Cool in the pan for 10 minutes. Loosen the sides with a spatula and invert it onto a greased wire rack. Poke the bottom of the cake with the wire tester, brush it with some syrup, and reinvert onto a greased wire rack. Brush the sides with the remaining syrup and allow to cool before wrapping airtight. Store 24 hours before eating to give the syrup a chance to distribute evenly. The syrup will keep the cake fresh a few days longer than a cake without syrup.
Very Chocolate Cake
This is so easy and if you are a chocaholic, you will love it.
l lg. Pkg. cooked chocolate pudding (8 serving size) NOT INSTANT 1 box chocolate layer cake without pudding in the mix 1 tsp. oil 1 12 oz. package chocolate chips (mini chips if you can find them)
Prepare pudding with milk according to directions. Cook. Remove from heat. Beat in oil and cake mix (just the dry cake mix) Spread in greased and floured 13x9 inch pan Sprinkle chips on top Bake at 350 degrees for about a half hour, give or take depending on your oven. Serve with whipped cream or ice cream. Delicioso!!
Coffee Kahlua Cupcakes Ingredients 2¼ c all purpose flour 2 c sugar ¾ c cocoa, unsweetened (plus 2 tb for frosting) 1½ tsp baking soda 1 tsp baking powder ½ tsp salt 1 c vegetable oil 1 c stong brewed coffee (cooled) 3 lg eggs 1 8 oz sour cream 2 tsp pure vanilla extract (reserve 1 for frosting) 2 3 oz pkgs cream cheese ( 1 for cream filling 1 for frosting) ¼ c coffee liqueur (for cream filling) 1 8 oz chocolate cool whip (cream filling) ½ c butter (softened) for frosting 2 c confectioners sugar for frosting ¼ c strong brewed coffee (cooled for frosting) Chocolate covered coffee beans for garnish (optional)
Directions
Preheat the oven to 350 degrees F. Line muffin pans with paper liners and
set aside.
While cupcakes are baking, Make the cream filling...recipe follows. Spoon
Coffee Cream Filling into a squeeze bottle with a long narrow tip. Insert
the tip into the top of cupcake and squeeze about 1 tablespoon of filling
into center of each cupcake.
In a small bowl, whip the cream cheese at medium speed with an electric mixer until smooth. Slowly add the liqueur and fold in the whipped topping. Cover and chill.
Coffee Buttercream Frosting:
½
cup butter, softened In a medium bowl, beat the butter at medium speed with an electric mixer until creamy. Gradually add the confectioners' sugar, beating until smooth, add cream cheese, Vanilla and Cocoa then beat in the coffee till frosting has a sheen to it.
Quick Chocolate Mousse
Whirl in blender:
1 cup Chocolate Chips 2 Eggs 2 Tbs. Rum 3 Tbs. Hot, strong Coffee
Add: ¾ cup Milk, scalded
Pour into parfait glasses; chill at least four hours. Serve with whipped cream.
Mary’s Chocolate Mousse
4 Eggs 6 oz. Chocolate Chips (semi-sweet) 2 Tbs. Crème de Cocoa 1/3 cup Strong Hot Coffee
Beat egg whites; whirl chocolate chips in blender until smooth; add egg yolks and crème de cocoa and blend again; fold into egg whites. Refrigerate and top with cool whip and pistachios.
Cold Pumpkin Soufflé
1 envelope Gelatin (unflavored) ¼ cup Rum 4 Eggs 2/3 cup Sugar 1 cup Cooked pumpkin, seasoned with: (I use more) ½ tsp. cinnamon ½ tsp. ginger ¼ tsp. mace ¼ tsp. ground cloves 1 cup Heavy Cream, whipped to hold definite shape
Sprinkle gelatin over rum in cup. Stand cup in container of boiling water and heat it, shaking it occasionally until gelatin is dissolved. In a bowl, beat eggs thoroughly. Gradually add sugar until it is smooth and very thick. Stir in pumpkin. Mix in gelatin, then whipped cream. Fill 1 quart soufflé dish that has a wax paper standing collar. Chill until set. Remove paper. Serve with sweetened whipped cream.
Chocolate Soufflés
Prep: 20 mins Cook: 20 mins Ready in: 40 mins Serves: 6 Ingredients 3 tablespoons (about) unsalted butter melted cooled 1/3 cup sugar plus more for coating dishes 6 large egg whites 4 ounces high-quality dark chocolate (62 to 70% cacao) ½ cup cold water (coffee added?) 1/3 cup unsweetened cocoa powder
Cooking Instructions Preheat the oven to 350°F.
Coat the interiors of six 7.75-ounce soufflé dishes completely with some of the butter. Refrigerate until the butter is cold and set about 2 minutes. Brush a second coating of butter over the interiors of the dishes. Coat the interiors completely with sugar. Place the dishes on a baking sheet.
Using an electric mixer beat the egg whites in a large bowl until they are foamy. Gradually beat in 1/3 cup of sugar. Continue beating until the egg whites are shiny and form medium-soft peaks when the beaters are lifted.
Meanwhile stir the chopped chocolate in a large bowl set over a saucepan of simmering water until melted and smooth. Remove from the heat. Add the water and cocoa powder and mix until smooth. Fold a fourth of the egg white mixture into the chocolate mixture. Fold in the remaining egg white mixture (the mixture will resemble chocolate mousse). Divide the soufflé batter equally among the prepared soufflé dishes. Using a large knife level the filling flush to the top of the dishes. Using a clean cloth wipe the very top edges of the dishes.
Bake the soufflés on the baking sheet until they puff but are still moist in the center about 12 minutes. Serve immediately.
Baked Chocolate Custard with Butterscotch Whipped Cream
Servings: 6 servings
Custard:
Butterscotch Whipped Cream:
Directions Preheat the oven to 300 degrees F. Put the chocolate chips in a medium heatproof bowl. Bring the cream and milk to a light boil in a medium saucepan over low heat. Pour the hot cream mixture over the chocolate and whisk until smooth.
In a large bowl, whisk together the egg yolks, sugar, and salt. Whisking constantly, temper the chocolate mixture into the egg mixture. Stain the custard through a fine mesh sieve and divide it among the ramekins.
Put the ramekins in a large roasting pan. Carefully pour enough hot water into the pan to come halfway up the sides of the ramekins. Cover the pan tightly with foil; poke a few small holes in the foil for steam to escape. Bake on the center rack of the oven until the edges of the custard are slightly set but the center still jiggles (the center will set as the pudding cools), about 30 to 35 minutes. Remove the ramekins from the water bath and allow them to cool completely. Cover them with plastic wrap and refrigerate for at least 3 hours before serving.
Butterscotch Whipped Cream: Whisk the cream and sundae syrup together in a bowl until combined. Using an electric mixer beat on medium-high speed until thickened. Top each custard cup with a generous dollop of whipped cream before serving.
Austin Grill’s Chocolate Kahlua Flan
Ingredients: · 2 cups sugar · 3 cups water · 3 cups milk · 3 cups heavy cream · 1 cup sugar · 1 cinnamon stick · 2 oz. Ibarra chocolate · 2 oz. Kahlua · 8 eggs
Preparation: 1. Preheat oven to 350 degrees 2. Combine sugar and water and bring to simmer. Simmer on low until golden brown and caramelized. Approximately 30 – 40 minutes. When you start seeing bubbles stay close because it’s almost ready. Line flan molds with caramelized sugar. 3. Bring milk and heavy cream to a boil in medium saucepan. Add sugar and cinnamon stick. 4. Reduce heat to simmer. Break chocolate into small pieces and add to milk mixture with Kahlua and vanilla extract. 5. In a large stainless bowl, slowly add milk mixture, a little at a time, with eggs – be careful not to cook the eggs! Combine all milk –chocolate mixture into eggs and whisk until well blended. 6. Fill sugared flan molds almost to rim. Bake in a hot water bath until flans are set. Approximately 30 min. Flans are done when you can insert a knife and it will come out clean. 7. Cover flans with aluminum foil and continue to bake 5 minutes more. This will prevent them from over browning. When flans are done, remove from water bath immediately to stop them from cooking.
Dark Chocolate Ganache Mousse This recipe comes to us from chef Tom Guay of Vermont's Woodstock Inn.
2
pounds plus 8 oz.
dark chocolate
Serves 12 In a heavy bottomed pot, bring cream and butter to a boil. Take off heat immediately. Add chocolate and stir until melted. Pour into a pan and refrigerate for 24 hours. Remove from refrigerator and whip with a beater at moderate speed until mixture forms peaks. Spoon or pipe with a pastry bag into red wine glasses. Top with whipped cream and fresh strawberries or raspberries. Berries can also be put into the bottom of the glass before filling
Peanut Butter Bombe Larry Weatherholt, Elkridge Furnace Inn
Prepare chocolate mousse and peanut butter mousse and refrigerate. Line small cups (like demitasse cups) with plastic wrap and spoon or pipe in chocolate mousse to fill half way and then peanut butter mousse the rest of the way. Cover exposed top with plastic wrap and freeze. When frozen solid, remove plastic wrap and turn out onto a baking rack on a sheet pan. Pour ganache over the bombes and refrigerate.
CHOCOLATE MOUSSE 1 lb. semisweet chocolate, melted and slightly cooled 5 egg yolks, beaten 3 T strong coffee 2 C whipping cream, whipped
Slowly add chocolate to egg yolks while stirring. Add coffee. Fold in whipped cream.
PEANUT BUTTER MOUSSE 12 oz. creamy peanut butter 10 oz. cream cheese 1/3 C heavy cream 4 egg whites 7 oz. powdered sugar
Cream peanut butter and cream cheese together. Slowly add cream. Whip egg whites until stiff; then add sugar and whip together. Fold egg whites into PB mixture and chill.
GANACHE Use equal amounts: heavy cream chocolate
Heat the heavy cream and when it just begins to bubble, remove from heat. Add semi-sweet chocolate chips and stir until melted. From Marjorie Seidman
Auntie’s Butter Cookies
1 cup Butter 1 cup Sugar 3¼ c. Flour 1 Egg 1 tsp. Vanilla ½ tsp. Salt For Chocolate: Add 2½ squares of baker’s chocolate
Using a Swedish cookie gun, press out rows or circles of cookie dough.
Pillsbury Award Winning: Double-Delight Peanut Butter Cookies (Carolyn Gurtz) Ingredients ¼ cup Fisher Dry Roasted Peanuts, finely chopped ¼ cup Domino or C&H Granulated Sugar ½ teaspoon ground cinnamon ½ cup Jif Creamy Peanut Butter ½ cup Domino or C&H Confectioners Powdered Sugar 1 package (16.5 ounces) Pillsbury Create 'n Bake refrigerated peanut butter cookies, well chilled
Directions Heat oven to 375 degrees. In a small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape the mixture into 24 one-inch balls.
Cut a roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape one cookie dough piece around one peanut butter ball, covering completely. Repeat with the remaining dough and the balls.
Roll each covered ball in peanut mixture; gently pat the mixture completely onto the balls. On ungreased large cookie sheets, place balls two inches apart. Spray the bottom of a drinking glass with Crisco Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to ¼ -inch thickness with the bottom of the glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into the dough.
Bake seven to 12 minutes or until edges are golden brown. Cool one minute; remove from cookie sheets to cooling rack. Store tightly covered.
Fattigmann
12 Egg Yolks 6 oz. Sugar ¼ cup Cognac ½ tsp. Cardamom (crushed seeds or powdered) ½ pint Whipping cream, whipped 1 lb. (?) Flour
Beat egg yolks, mix in sugar, cognac, cardamom, and whipped cream. Soft flour, little by little, into mixture until dough is stiff enough to roll out. (Best to make and refrigerate.) Roll out as thin as possible, with as little flour as possible. Cut into diamond shapes with a pie roller to make edges crinkle, make small slit lengthwise in center and turn corner through. Deep fry in oil to a light golden color. Dry and cool. Serve with whipped cream.
Krumkake
2 Eggs 3 Eggs 1 cup Sugar ½ cup Sugar ½ cup Butter 6 Tbs. Butter ½ cup Flour 2/3 cup Flour 1 cup Milk ½ tsp. Lemon extract ½ tsp. Cardamom ½ tsp. Cardamom
Heat special waffle iron on both sides on stove top burner (med. – high). Brush insides with melted butter. Spoon 1 Tablespoon of batter into center. Bake, turning every 20 seconds. Roll immediately. Serve with whipped cream or alone.
Neiman-Marcus Chocolate Chip Cookie” (Recipe may be halved)
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inchesapart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.
Hello Dollies
½ cup Butter 1½ cups Graham cracker crumbs 1 – 14 oz. Can of Sweetened condensed mild 6 oz. pkg. Chocolate chips (semi-sweet) 3½ oz. can Flaked coconut 1 cup Chopped pecans
Melt butter, mix in crumbs. Spread on bottom of 9” x 13” baking pan. Mix coconut, chips, and nuts together and spread on top of crumbs. Pour sweetened condensed milk over top. Bake 25 to 30 minutes at 325 degrees until lightly browned. Cool before cutting.
Pumpkin Crisp Evelyn Deane
Spray bottom of pan with Pam or line with waxed paper · 1 cup evaporated milk · 2 cups pumpkin · 1 cup sugar · 3 eggs · 1 box golden cake mix · 1 cup nuts · 2 sticks margarine or butter · 1 tsp. cinnamon Icing: · 8 ounces cream cheese, room temperature · 1 small container Cool Whip · 1½ cups confectioner’s sugar Makes a 9 x 13 cake. Make ahead and freeze Combine milk, pumpkin, sugar, eggs and cinnamon. Pour into lined baking dish; sprinkle cake milk over first layer; melt butter and sprinkle over cake mix; sprinkle nuts on top; bake at 325 degree oven for 60 minutes. Cool cake and ice. Three Ginger Gingerbread
The original recipe called for this to be made in a spring-form pan. Divide the batter into two loaf pans. 1 for now, one for later.
3 cups all-purpose flour 1 Tbsp. ground cinnamon 2 tsp. Baking soda 1½ tsp. Ground cloves 1 tsp. Ground ginger ¾ tsp. Salt 1½ cups sugar 1 cup vegetable oil 1 cup unsulphered light molasses ½ cup water 2 large eggs 1 Tbsp. Minced, peeled fresh ginger ½ cup chopped crystallized ginger
Preheat oven to 350 degrees. Line two 4"x 8"x 2" baking pans with parchment paper. Sift first 6 ingredients into a medium bowl. Combine sugar, oil, molasses water, eggs and fresh ginger in a large bowl, whisk together. Mix in crystallized ginger. Stir in dry ingredients. Pour batter into prepared pans. Bake until tester inserted in center comes out clean; about 60 minutes. (This cake will fall, so don't be alarmed or disappointed. It's not how it looks, it's what's on the inside that counts). Cool on a rack for 1 hour. Remove paper and cool to room temperature. (Can be prepared 1 day ahead. Wrap in foil and refrigerate. Bring to room temperature before serving)
Lemon Pie
1 med. Container of Cool Whip 8-10 oz. can Sweetened Condensed Milk 1 sm. can Frozen Lemonade, thawed
Add yellow food coloring. Pour into graham cracker crust and refrigerate.
Chocolate Silk Pie
Be sure to thoroughly chill this no-bake pie before attempting to slice it. Serves 6-8
1 cup Sugar 6 ounces Butter 6 ounces Chocolate, bittersweet (unsweetened) 4 Eggs 2 tsp. Vanilla 1 Tbs. Kahlua (optional) (note: This is coffee-flavored liquor.) 1 Pie shell (9-inch), pre-baked Whipped cream
Melt the chocolate in a bowl over simmering water. Set aside and allow to cool slightly. Using an electric mixer, cream together the butter and sugar until smooth. Add the chocolate, vanilla and Kahlua (if used) and blend. With the mixer running, add 1 egg and beat for 5 minutes. Repeat with the remaining 3 eggs (mixing each for 5 minutes). Pre-bake the pie shell and allow to cool. Pour the mixture into the shell. Cover and chill in the refrigerator for at least 2 hours (overnight is best). Serve cold, topped with whipped cream.
French Silk Chocolate Pie (may require double the recipe to fill large pie shell)
Cream butter in mixing bowl. Gradually beat in the sugar until light colored and well blended. Stir in the thoroughly cooled chocolate and vanilla. Add eggs, one at a time, beating 5 minutes on medium speed after each egg. Spoon chocolate filling into pie shell. Refrigerate at least 2 hours before serving.
Peanut Butter Cream Cheese Pie (No-Bake Pie)
Pumpkin Pie Miami Today Show, Adrienne Calvo
3 eggs, beaten
2 cups pumpkin pie mix
In a bowl, mix everything together, but leave the cream cheese a bit lumpy. Pour into pie crust and bake at 400o until firm and golden. Serve with whipped cream.
Libby's Pumpkin Pie Ingredients
Directions
Chocolate Amaretto Cheesecake
1 cup Chocolate wafer crumbs ¼ cup Butter, melted 12 oz. pkg. Chocolate chips (semi-sweet) 3 – 8 oz. pkg. Cream Cheese ¾ cup Sugar 3 Eggs ½ cup Amaretto 8 oz. Sour Cream 2 Tbs. Whipping Cream
Combine crumbs and butter; press into 9” springform pan (or two regular pie plates). Melt chocolate. Beat cream cheese until fluffy; add sugar gradually. Add eggs, one at a time. Add chocolate, then sugar, Amaretto, sour and whipping creams (may still be a little lumpy). Pour in pan. Bake at 350 degrees for 45 minutes. Center may still be a bit soft; will firm up in refrigerator. Cool to room temperature; refrigerate overnight. Remove sides of springform pan.
Cheese Cake
1 Graham cracker crust on bottom of greased springform pan 3 lg. Pkgs. Cream Cheese 3 Eggs 2 tsp. Vanilla 1 cup Sugar
Mix until smooth; bake at 375 degrees for 25 minutes.
Topping: 4 Tbs. Sugar 1½ pints Sour cream 1 tsp. Vanilla
Spread over cake; bake for 10 minutes at 475 degrees. Cool and cover overnight.
Pumpkin Cheesecake
INGREDIENTS:
Crumb Crust:
DIRECTIONS: 1. Preheat oven to 350 degrees F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs, melted margarine or butter, and sugar until moistened. With hand, press mixture onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil to prevent leakage when baking in water bath later. Bake crust 10 minutes. Cool completely in pan on wire rack.
2. In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time, beating just until blended after each addition.
3. Pour pumpkin mixture into crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of springform pan. Bake cheesecake 1 hour 10 minutes or until center barely jiggles.
4. Meanwhile, prepare Sour-Cream Topping: In small bowl, with wire whisk, beat sour cream, sugar, and vanilla until blended. Remove cheesecake from water bath, leaving water bath in oven, and spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer.
5. Remove cheesecake from water bath to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve. Garnish with crystallized ginger.
Pumpkin Cheesecake Printed from COOKS.COM
¾
c. crushed graham cracker crumbs
In a bowl, mix graham cracker crumbs with cinnamon and brown sugar, then stir in melted butter. Press mixture in bottom of a 9 inch springform pan. (Note: A 10 inch springform pan might work better. I always had too much of the cheesecake batter to fit.) Set aside.
In a large bowl, preferably with electric mixer, beat cream cheese until fluffy. Stir in 1 ½ cups sugar. Beat in eggs one at a time, sprinkle flour over mixture and beat. Thoroughly mix in pumpkin, then spice and rum. Pour into the springform pan. Bake in preheated 325 degree oven 1 hour and 30 minutes. Turn off heat and let cake stand in oven another 30 minutes. Remove cake from oven.
Elegant Pumpkin Cheesecake
This rich dessert is so special it would make an elegant finale for Thanksgiving dinner. It also helps take the stress out of last minute preparations, as it's necessary to prepare in advance to allow plenty of time for the cake to cool and set.
Crust
Filling
1.
Preheat oven to 325°.
2.
Mix 1 ½ tsp. cinnamon and crushed graham crackers or cookies together.
Add melted butter and mix until well blended.
6.
Beat the eggs into the cream cheese mixture one at a time.
7.
Beat in the pumpkin and vanilla.
8.
Pour filling into the pre-baked crust and bake for about 1 ½ hours or
until a
cake tester
comes out clean. 9. Cool completely, then cover and refrigerate for at least two hours (or overnight) before serving. Cake can even be made two days in advance.
Double Layer Pumpkin Cheesecake 2- 8 oz. pkg. cream cheese, softened ½ tsp. vanilla ½ cup canned pumpkin Dash of cloves 1 graham pie crust ½ cup sugar 1 eggs ½ tsp. cinnamon Dash nutmeg
Mix cream cheese, sugar and vanilla with mixer on medium until well blended. Add eggs; mix until blended. Remove 1 cup batter; stir in pumpkin and spices into this batter. Pour non-pumpkin batter into crust. Top with reserved pumpkin batter. Bake at 350o for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with Cool Whip or whipped cream. For a marbleized effect, run a knife through the batter before cooking, creating swirls.
The Cheesecake Factory Pumpkin Cheesecake
Preheat the oven to 350°F. The Cheesecake Factory Key Lime Cheesecake
Preheat the oven to 350°F.
Cheesecake Factory Recipes - German Chocolate Cheesecake This is also known as Godiva Chocolate Cheesecake
Ingredients:
Mango Cheesecake 2 cups crushed graham crackers ½ cup sugar 6 Tbsp. melted butter (¾ stick) 24 oz. of whipped cream cheese 3 large mangos, diced 1¼ cup sugar 4 eggs
Mix cream cheese, sugar and vanilla with mixer on medium until well blended. Add eggs; mix until blended. Remove 1 cup batter; stir in pumpkin and spices into this batter. Pour non-pumpkin batter into crust. Top with reserved pumpkin batter. Bake at 350o for 40 Directions: Preheat oven to 325°F. Lightly butter a foil lined 9 x 13 inch pan. Stir cracker crumbs and ½ cup of sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom of pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature. Purée mangoes in a blender processor until smooth. Set aside 2 cups of mango puree. Leave 1 cup for the top. In the blender, mix cream cheese, sugar, vanilla and eggs until smooth. Add back 2 cups of mango puree mixing well. Pour filling over crust in pan. Bake cake about 1 hour 25 minutes. Cool cake 1 hour then pour over remaining mango purée. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Cut into squares and place on a serving platter.
Smith Island Ten-Layer CakeThe Washington Post, April 23, 2008 Summary:Some folks believe it was the late Frances Kitching, an innkeeper on the island, who called for the cake to be 10 layers, as it is in this recipe. This cake was named the official State Dessert of Maryland on April 24, 2008. 16 servings Ingredients: For the cake
For the icing
Directions: For the cake: Position an oven rack in the middle of the oven; preheat to 350 degrees. Use butter to lightly grease ten 9-inch cake pans, or use 2 or 3 cake pans at a time and re-grease them as needed. Sift together the flour, salt and baking powder. Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until light and creamy. Add the eggs one at a time; beat until smooth. Reduce the speed to low and add the sifted dry ingredients 1 cup at a time; beat until incorporated. Still on low speed, add the evaporated milk, then the vanilla and water, beating until well combined. Place 3 serving spoonfuls of batter in each of the cake pans; use the back of the spoon to spread it evenly. Bake 2 or 3 layers at a time on the middle oven rack for 8 to 9 minutes. (A layer is done when you hold it near your ear and do not hear it sizzle.) While the cakes are baking, make the icing: Combine the sugar and evaporated milk in a medium saucepan over medium-low heat. Add the chocolate and butter; warm through, stirring, until both have melted. Increase the heat to medium and cook, stirring occasionally, for 10 to 15 minutes. Remove from the heat and add the vanilla extract, stirring to combine. The icing will be thin but will thicken as it cools. As the cake layers are done, run a spatula around the edge of the pan and ease out the layers. Let them cool. Place the bottom layer on a cake plate; spread 2 or 3 spoonfuls of icing on each layer. (Don't worry if a layer tears; no one will notice when the cake is finished.) Cover the top and sides of the cake with the remaining icing; push any icing that runs onto the plate back onto the cake. Recipe Source: Adapted from "Mrs. Kitching's Smith Island Cookbook," by Kitching and Susan Stiles Dowell (Tidewater Publishers, 1981). Used by permission of Cornell Maritime Press/Tidewater Publishers, Centreville, Md.
Kendall Barrett's Smith Island CupcakesThe Washington Post, April 23, 2008 Summary:With six to eight layers in a single cupcake, ganache in between them and a glossy chocolate glaze to coat them, these modern versions of Smith Island cakes are sure to please. For best results, make the cupcakes and ganache 1 day in advance; the cupcakes will be easier to cut into thin layers. The ganache can remain covered at room temperature or can be covered and refrigerated. Allow to come to room temperature before using. The Lewes Dairy brand of heavy cream that baker Kendall Barrett prefers is available at some Whole Foods Markets. Makes 18 regular-size cupcakes or 9 large cupcakes Ingredients: For the cupcakes
For the simple syrup
For the chocolate ganache
For the chocolate glaze
Directions: For the cupcakes: Preheat the oven to 350 degees. Line regular-size cupcake pans with paper liners. Sift together the flour, baking powder and salt. Combine the butter and sugar in the bowl of a stand mixer or use an electric hand-held mixer; beat on medium speed for several minutes until light and fluffy. Add the eggs one at a time, then the vanilla extract; after they have been well incorporated, beat on medium speed for 2 to 3 minutes until well incorporated. Reduce the speed to low and add about 1/3 of the sifted dry ingredients; beat until combined and then add 1/3 of the milk. Alternate additions of the remaining wet and dry ingredients, stopping often to scrape down the sides of the bowl. Do not overmix, which can toughen the cupcakes. Divide the batter among the cupcake liners and bake for 20 to 25 minutes or until the tops of the cupcakes spring back when touched. Transfer to a wire rack to cool completely. Cover loosely until ready to assemble. For the simple syrup: Combine the water and sugar in a small saucepan over high heat, stirring to dissolve the sugar. Bring to a boil, then remove from the heat and let cool. Add flavoring, if desired. For the ganache: Have ready a large roasting pan or hotel pan. When ready to assemble, make the chocolate glaze: Heat about 1 inch of water in a medium saucepan over medium heat. Place a medium stainless-steel mixing bowl on top, fitting it snugly over the opening of the saucepan. Combine the chocolate, butter, light corn syrup and water in the bowl, stirring gently to combine. Remove from the heat. To assemble: Remove the cupcakes from their paper liners. Working with 1 cupcake at a time, turn it on its side and use a serrated knife to cut 8 very thin, equal layers, keeping them in proper order. (if you have trouble with this, freeze the cupcakes for up to 1 hour to firm them up a bit.) Use a pastry brush to lightly coat the bottom layer with simple syrup. (This is called "punching"; see TIP.) Spread a thin layer of ganache on the bottom layer. (The ganache should be like soft fudge but very spreadable.) Repeat with the remaining cupcake layers, rebuilding the cupcake right side up and ending with a coating of ganache on the top. Refrigerate for about 10 minutes, until the cupcakes are set. Place a large wire cooling rack over a rimmed baking sheet. Place the filled cupcakes on the rack. Spread a little ganache on the sides of the cupcakes to cover any crumbs (and provide a surface for the glaze to cling to). Ladle the chocolate glaze over the cupcakes, allowing the excess glaze to drip onto the baking sheet. When the glaze has set, seat the cupcakes in clean paper cupcake liners. Tip: About Punching: Cake expert Kendall Barrett brushes cake layers with simple syrup to keep them moist. Even in her Smith Island Cupcakes, she says, "added moisture and possible flavor, if you choose to flavor your punch [hence the term], is a benefit for any cake or cupcake. You expose so much surface when you cut the layers, there will undoubtedly be a little drying out."
Quicker’s Slush
9 cups Boiling Water 3 Green Tea bags
Let stand 10 minutes and cool. Add:
2 cups Sugar 1-12 oz. can Frozen Orange Juice 1-12 oz. can Frozen Lemonade 2 cups Brandy (or Gin)
Mix and freeze, stirring occasionally while freezing. Serve with 7 Up.
Lemon Drop Martini
3 parts Citron Vodka 1 part Triple Sac 1 part sugar syrup 1 part frozen lemonade (from can)
Dip the rim of the glass in lemonade (or sugar syrup) and then pat it into sugar to have it stick around the rim
Grape Glacier Martini
3 parts 3 Olives Grape Vodka 1 part Triple Sec 1 part Sweet and sour mix (Optional: add 1 part Grape Schnapps) Splash of Sprite
Dip the rim of the glass in lemonade (or sugar syrup) and then pat it into sugar to have it stick around the rim
Antarctic Glacier Margarita
Tequila Lime Sugar Blue Curacao
Bahama Sunrise
Rum Orange Juice Pineapple Grenadine Float
Cherry Blossom Martini Vodka Cherry Schnapps Lemon Sugar Rim Cherry Garnish
Frosty Lemon Martini
2. Place ice in a cocktail
shaker. Add vodka, liqueur, and lemon juice. Shake until mixture is very
cold, about 10 seconds. Strain into glasses. Garnish each with a twist of
lemon peel.
2 to 2 ½ cups vodka,
chilled
Stir together vodka, liqueurs, and, if desired, half-and-half in a large pitcher; chill at least 1 hour. Fill martini glasses with ice. Let stand 5 minutes; discard ice. Dip rims of chilled glasses in chocolate liqueur; dip in cocoa, coating rims. Pour vodka mixture into glasses. Serve immediately. Prep: 15 min.; Stand: 5 min., Chill: 1 hr. Note: For testing purposes only, we used Godiva Liqueur for chocolate liqueur, Chambord for raspberry liqueur, and Ghirardelli Sweet Ground Chocolate and Cocoa for sweetened cocoa. Individual Chocolate Martini: Combine ¼ cup vodka, 2 tablespoons chocolate liqueur, 1 ½ teaspoons raspberry liqueur, 6 ice cubes, and, if desired, a dash of half-and-half in a martini shaker. Cover with lid, and shake until thoroughly chilled. Remove lid, and strain into a chilled martini glass. Serve immediately. Makes 1 serving.
Emerald Mint Martini
Pour ingredients over ice into mixing glass and shake gently. Strain into
martini glass.
Mint Julep Martini
Combine first 5 ingredients in a martini shaker. Cover with lid, and shake until thoroughly chilled. Remove lid, and strain into a chilled martini glass. Serve immediately. Garnish, if desired. *½ teaspoon vanilla extract may be substituted. Note: This recipe can be easily doubled. Make desired amount of servings, and store in a pitcher. Serve chilled. For testing purposes only, we used Smirnoff Vanilla Twist for vanilla vodka and Grand Marnier for orange liqueur.
Mango Strawberry Mock Daiquiris
Ingredients:
Directions: In a blender, combine all ingredients except the reserved ones. Mix until smooth and frothy. Pour into chilled glasses. Serve with sliced strawberries and mango chunks.
Mango Fizz
Ingredients:
Directions: In a blender combine all ingredients. Mix well and pour into chilled glasses.
O/F Logo Cake Serves 300, give or take (Note: Takes lots of time, an understanding family, patience, and a good sense of humor!)
Cake: 15 boxes Duncan Hines Pudding in the Cake Mix (or equal) Devils Food/Chocolate Flavor 45 eggs 20 cups water 5 cups oil 10 pkgs. mini‑morsel real chocolate chips
Preparing one mix at a time, make in batches of 3 cake mixes at a time, following the directions given on the box, and adding the extra ingredient of mini chocolate chips just prior to pouring into cake pans. Pour 3 batches into greased and floured 12" x 18" sheet cake pan. Bake in 350 degree oven for 55 to 60 minutes. Check for doneness with a toothpick.
While this is baking, have spouse, children, or friends lick beaters and bowls (so you won't get too sick)! Repeat process 4 times. (It is especially important about getting help licking the bowls if you do this all in one night!)
Clear off dining room table (or equal) and cover with wax paper, as this will be where you store finished, covered cakes until frosting, several nights later. Cool cake for 1 hour; turn cake onto wax paper to finish cooling. Cover cakes with plastic wrap.
The next day/night, if you still have the energy, make the chocolate frosting recipe nine times. (Will need five more recipes of this to "decorate" finished cake.)
Chocolate Frosting:
3 Tbs. shortening (butter) 3 sq. (1 oz. ea.) unsweetened chocolate 2 cups powdered sugar ¼ tsp. salt 1/3 cup milk 1 tsp. vanilla
Heat butter and chocolate in double boiler sauce pan over low heat until melted. Blend in remaining ingredients; beat until smooth. Place saucepan of frosting in bowl of ice and water; continue beating until frosting is smooth and of spreading consistency. For this cake, the consistency should be more like cement, as it will serve that purpose when layering the cakes.
To construct, cut each sheet cake into two pieces: one 12" x 12", the other 12" x 6". The structural foundation for the cake should be three pieces of foam core board, 15" x 15", glued together. It may be topped with a professional decorative cake base board. Carefully, start to layer the cakes, using frosting as "cement". Alternate full 12" x 12" pieces with two 12" x 6" ones. Pile into a cube, 6 ‑ 7 layers high. (Note: due to the weight, it is likely to compact, so pile higher than 13".) Cover with wrap for another night.
If your family and friends haven't committed you yet, continue, making 9 times the vanilla frosting.
Vanilla Frosting:
1 box powdered sugar 1 stick softened butter 1 tsp. vanilla 1/8 tsp. salt 3 Tbs. milk (more or less, as needed)
Beat all ingredients together. Coat entire outside of cake with vanilla frosting. Make as flat and smooth as possible. Dipping the spatula into milk helps achieve a smooth finish.
With a small knife, gently sketch the O/F Logo Design on the top and sides of the cake. The full square logo with the words "Office of Facilities" should go on top. The simpler triangular logo should go on all four sides.
Using more vanilla and chocolate frosting recipes (lost count by now, perhaps 3‑5 more each flavor, but the entire cake takes 24 frosting mixes!), start "piping" the O/F design on the top of the cake. To do this, use a cake decorating "gun" or pastry bag and a No. 3 Star tip. With the two frostings, fill in the entire area of the O/F logo triangles with little piped stars. The area for the O/F lettering and the blank triangle areas on the sides will remain with the white undercoat frosting. Using a small round lettering tip on the gun/bag, write the words Office of Facilities in chocolate frosting at a diagonal across the top. To give the cake a finished look, garnish each edge and along the bottom with more decorative piping. Use your imagination!
(Recommendation: Now that you're done, hire professional help to clean your kitchen! Better yet, don't bother trying to make this cake at all! If you can con a baker into making this cake for $150., consider it a bargain. ‑ KAREN)
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