**Although you could probably add alcohol to any of these recipes, those which specifically include it are in blue.
Last updated: Saturday, June 16, 2012
New Delhi Style Cheesecake 1 large container ricotta cheese 1/2 cup sugar 1/2 tsp. cardamom 2-3 tbsp. rose water 1/4 cup milk 1 cup Half and Half Preheat oven to 350 degrees. Beat all ingredients except Half & Half into a smooth paste in a large bowl with hand-held mixer. Pour into baking dish. Bake at 350 degrees 35-40 minutes until center is firm. Cool 10 minutes, cut into squares, pour half and half over it until covered. Refrigerate overnight or at least a few hours. Use more Half and Half when serving to make it moister if you want.
White Velvet Chocolate 8 oz. imported white chocolate, chopped 1 3/4 cups whipping cream 4 tbsp. light corn syrup 3 oz. semisweet chocolate, chopped Mint leaves Stir white chocolate, 1/4 cup cream and 2 tbsp. syrup in saucepan over very low heat until chocolate is melted and smooth. Pour into a bowl and allow cooling to lukewarm. Beat 3/4 cup cream with electric mixer to firm peaks. Fold cream into the white chocolate mixture in 2 batches. Divide mousse among 4 custard cups. Cover and refrigerate until firm, about 4 hours. Can be prepared up to 2 days ahead. Bring remaining 6 tbsp. cream and remaining 2 tbsp. corn syrup to simmer in heavy saucepan over high heat. Reduce heat to low, add semi-sweet chocolate and stir until melted and smooth. Cool to room temperature. Spoon enough sauce over each mousse to cover completely. Garnish with mint leaves, and with a dollop of chocolate whipped cream.
Kataifi [pronounced kah-tah-EE-fee] 1 pound of kataifi dough, defrosted per package instructions 1/2 pound of butter, melted -------------- For the filling: 1 cup of walnuts, coarsely chopped 1 cup of almonds, coarsely ground 1/2 cup of fine granulated sugar 1 teaspoon of ground cinnamon 1/2 teaspoon of ground cloves 1 egg white, lightly beaten 1 tablespoon of brandy --------------- For the syrup: 2 cups of sugar 1 1/4 cups of water 1/2 teaspoon of lemon juice thin strip of lemon peel 4 whole cloves 1 tablespoon of thin honey Prepare the syrup: Heat the water in a saucepan over low heat. Add the sugar and stir to dissolve. Add the lemon juice, peel, and cloves, and bring to a boil. Reduce heat and simmer for 10 minutes. Stir in the honey. Remove from the heat, strain, and set aside to cool. In a mixing bowl, combine all the ingredients for the filling and blend well with a wooden spoon. A word about kataïfi dough: This dough comes commercially packaged in a long strip, about 3 inches wide. To prepare it for this recipe, lay the long strip out on a clean work surface and divide it into 18-24 pieces, gently spreading the strands out a bit if they clump together. Each piece will be used to create an individual kataïfi roll. Keep unused dough covered with a piece of waxed paper and a damp towel on top of that to keep it from drying out. Preheat oven to 350F (175C). Brush a strip with melted butter. Place a tablespoon of the filling at one end of the strip and roll up into a cylinder, tucking in any stray pieces of dough. Take care to roll the pastry tightly so that the filling is securely enclosed. Place the rolls seam side down in a lightly buttered baking dish, close together but not squashed, and brush well with remaining butter. Bake for 45-60 minutes, until golden brown and crispy looking. Remove from oven, pour cool syrup over the pastry and cover with a clean towel. Let cool about 3-4 hours as it absorbs the syrup.
Easy Kataifi 3 lbs. shredded wheat cereal 6 cups walnuts chopped fine 2 teaspoons cinnamon 1-1/2 lbs. sweet butter melted 6 cups sugar 3-1/2 cups water juice of 1 lemon Spread out half of the shredded wheat on a greased pan, and pour half melted butter over them. Mix nuts and cinnamon together and sprinkle over shredded wheat. Add the remainder of the ingredients, and pour remainder of butter over top. Bake for 45 minutes in oven 300 degrees. Make syrup by combining sugar, water and lemon juice in saucepan. Cook for 20 minutes making sure sugar is completely dissolved. Allow to cool before pouring over kataife. Cool before serving. Serves 10-12.
Tiramisu Cheesecake Crust: 2 cups crushed lady fingers 1 stick butter, melted 1 teaspoon vanilla 1 teaspoon Kahlua or other coffee flavored liqueur Filling: 2 (8 ounce) packages of cream cheese at room temperature 1 (8 ounce) container of mascarpone cheese at room temperature 1 cup sugar 3 large eggs 1 cup heavy cream 1 tablespoon lemon juice 1 tablespoon vanilla extract 1 tablespoon Kahlua or other coffee flavored liqueur 1. Preheat oven to 350 degrees F, begin to boil a large pot of water for the water bath. 2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or also up the sides of the pan. Set crust aside. 3. Combine cream cheese, mascarpone and sugar in the bowl of a stand-mixer and cream together until smooth. Add eggs, one at a time. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy. 4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Cover bottom securely with foil and place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. 5. Bake 45 to 55 minutes, until it is almost done. You don't want it to be completely firm at this stage. It should still have a lot of jiggle to it in the center. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. After one hour, let it finish cooling on the counter, and then cover and put in the refrigerator to chill before serving Top this cheesecake with some whipped cream and chopped dark chocolate sprinkled over the top. Serves 8-10
Candied Ginger Pumpkin Pie 1 15-oz. can unsweetened pumpkin puree 1 14-oz. can fat-free sweetened condensed milk 4 large eggs 1 9-inch graham cracker pie crust 1/2 tsp. pumpkin pie spice pinch of salt 1/3 cup chopped candied ginger Preheat oven to 350 degrees F. In large bowl, whisk together pumpkin puree and sweetened condensed milk. Whisk in eggs, salt, and pumpkin pie spice. Pour filling into graham cracker crust and bake 30 minutes. Sprinkle chopped ginger on top and bake 25 to 30 minutes more, or until knife inserted in side of filling (not center), comes out clean. Cool and refrigerate 3 hours, or overnight.
Tangy Hibiscus Sorbet 1 1/2 cups granulated sugar 4 oz. dried hibiscus flowers Zest and juice of 1 lemon Bring 5 cups water and sugar to a boil in a medium saucepan. Stir until sugar is dissolved. Remove from heat; stir in flowers and lemon zest. Cover and let steep for one hour. Fill a large bowl with ice and water; set aside. Strain syrup and discard solids. Chill in the ice bath. When it is cool, stir in lemon juice. Freeze in an ice-cream maker according to the manufacturer's instructions.
5 MINUTE CHOCOLATE MUG CAKE 4 tablespoons flour 4 tablespoons sugar 2 tablespoons cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips (optional) A small splash of vanilla extract 1 large coffee mug (Microwave) Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well.. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.
Indian Pudding 6 cups of milk 1/2 cup (1 stick) butter 1/2 cup yellow cornmeal 1/4 cup flour 1 teaspoon salt 1/2 cup molasses 3 eggs, beaten 1/3 cup of granulated sugar 1 teaspoon of cinnamon 1 teaspoon of nutmeg 1 cup golden raisins (optional) Whipped cream or vanilla ice cream Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat. Preheat oven to 250°F. In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened. Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F. Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream. Serves 8-10.
Cream Cheese Chocolate Chip Cookies 1 Cup Crisco 1 Cup oleo 2 Cups sugar 8 oz. Philadelphia Cream Cheese 4 tsp vanilla 4 Cups flour 2 tsp salt ½ Cup chopped pecans 1 large pkg. chocolate chips (12 oz) Cream together Crisco, oleo, sugar, and cream cheese. Fold in vanilla, flour and salt, and mix well. Add pecans, and chocolate chips. Bake at 350F for 10 12 minutes Yield: 6 dozen These freeze very well, and just remove the number needed.
Saragli (a Greek Christmas cookie similar to baklava but rolled) 2 cups walnuts, chopped 2 cups almonds, chopped 1 pound Phyllo dough (sheets) 1 cup sugar 1 tablespoon ground cinnamon 1 teaspoon ground cloves 2 cups melted butter, salted (better to have more on hand than this, maybe 3 cups) Big squeezable bottle of honey Directions: Mix nuts with sugar and spices. With a pastry brush, butter five (5) sheets of phyllo dough (one sheet at a time - lay each buttered sheet on top of the other). Butter the top sheet generously. Sprinkle two (2) handfuls of nut mixture over entire top sheet of phyllo. Roll the sheet lengthwise, like a cinnamon roll - be sure to butter the part of the roll that comes in contact with the end of the sheet - this will keep the roll "stuck together" - kinda like sealing an envelope. Cut the roll into 1-inch slices. Arrange slices onto a buttered (or PAM'ed) cookie sheet. Spoon 1 teaspoon melted butter on top of each cookie. Bake in a 350-degree oven for 20 minutes. As soon as you pull the cookies out, spoon another teaspoon of melted butter on top of each cookie (this is optional and I don't do this with my cookies), then follow with a teaspoon (or more to suit your tastes) of honey onto each (be sure they are still HOT when you do this - it will draw the honey and butter into the cookie). Let cool on a wax-paper-covered cooling rack.
Coffee Fruitcake 3 /12 cups plus 2 tablespoons all-purpose flour 2 teaspoons cinnamon 1 teaspoon salt 1 teaspoon ground cloves 1 teaspoon freshly grated nutmeg 1 lb dried currants (3 1/3 cups) 1 lb raisins (3 cups) 1 cup lukewarm strong coffee 1 teaspoon baking soda 2 sticks (1 cup) unsalted butter, softened 2 cups packed light brown sugar 4 large eggs 1 cup molasses (not robust or blackstrap) Special equipment: 2 (9- by 5- by 3-inch) loaf pans Put oven rack in middle position and preheat oven to 250°F. Brush loaf pans lightly with oil, then line bottom and sides with foil, pressing corners to help adhere. Sift together flour, cinnamon, salt, cloves, and nutmeg into a large bowl. Toss currants and raisins with 2 tablespoons flour mixture in a bowl. Stir together coffee and baking soda in a small bowl until dissolved. Beat together with butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 5 to 7 minutes. Add eggs, 2 at a time, beating well after each addition, and beat in molasses. Reduce speed to low, then add flour mixture and coffee mixture alternately in batches, beginning and ending with flour mixture and mixing until just smooth. Fold in dried fruit mixture. Divide batter between loaf pans and smooth tops by gently rapping bottom of each pan against counter. Bake until a wooden pick or skewer inserted in center of each cake comes out clean, 2 3/4 to 3 1/4 hours (cakes may sink slightly in center). Cool pans on racks 10 minutes, then loosen foil from sides of pans with knife and turn out cakes onto racks. Peel off foil and cool cakes completely, about 3 hours. Makes 2 loaves.
Scottish Shortbread Preheat oven to 350 degrees F. Cream 1-cup butter and ½ cup sugar until blended and stiff. Stir in 2-½ cup flour. Chill 1 hour. Divide in half. Roll out and either cut with shapes or shape by hand, placing cookies on ungreased cookie sheet. (You may also spread out in a square pan as one sheet and use a fork to perforate servings before baking. When finished, pieces will break apart along perforations. (Traditional method.)) Prick with fork. Bake 30 minutes per sheet. Cool completely before removing from pan. Yield: approximately 42 cookies
Old Fashioned Penuche (Brown sugar Candy) This is a creamy brown sugar fudge. The name penuche (peh-noo-chee) is Mexican for raw sugar, or brown sugar. Ingredients 4 tablespoons butter (margarine really doesn't work in this) 2 cups heavy cream 1 1/2 cups granulated sugar 1 1/2 cups packed firm, dark brown sugar 2 tablespoons light corn syrup 2 ounces white chocolate 1 1/2 cups walnuts toasted and coarsely chopped Grease 8x8 metal baking pan. Line bottom and sides with foil, and grease foil. In a heavy saucepan, melt butter over medium heat, add cream, granulated sugars, brown sugar and corn syrup. Heat to boiling over high heat stirring fequently, until sugar completely dissolves. Use a pastry brush dipped in water to wash down sugar crystals on sides of pan. These sugar crystals could make your fudge grainy instead of creamy. Alas I had to eat many of these grainy fudge mistakes. Set a candy themometer in place and continue cooking without stirring until the temperature reads 238 degrees F or soft ball stage. Remove the sauce pan from heat. Cool mixture to 210 degrees F about 8 minutes without stirring. Sprinkle white chocolate over mixture and let stand one minutes. Add walnuts and stir with wooden spoon until chocolate and nuts are incorporated, but do not over mix. Immediately pour mixture into pan. Do not scrape sides of saucepan. Cool candy in pan 30 minutes. Lift foil and candy out of pan and place on a cutting board. While warm, slice candy into 8 strips, and then cut each strip into 8 pieces. Cool completely. Store at room temperature in tightly covered container. Use wax paper between layers. Lasts up to 3 weeks and makes about 2 1/4 pounds of candy or 64 pieces.
Lemon Squares 1 Cup Flour 1/2 Cup Butter 1/4 Cup Powedered Sugar Sift flour and sugar into a bowl. Blend in butter with clean fingertips until well mixed. Pat evenly into the bottom of an 8 x 8 inch baking pan. Bake for 20 minutes at 350 degrees. Meanwhile, beat together: 2 Eggs 1 Cup Granulated Sugar 1/2 TSP. Baking Powder 2 1/2 TBS Fresh Lemon Juice Dash of Salt Pour over baked crust and return to oven for 20 - 25 minutes at same temperature. Cool on rack. Cut into squares. Sprinkles with sifted powdered sugar. Serves 16 - 2 x 2 inch squares.
CARDAMOM COFFEE CAKE 2 c. soft butter 2 c. light brown sugar 4 eggs 2 tbsp. vanilla 2 c. sour cream 4 c. flour 2 tsp. baking powder 2 1/2 tsp. baking soda 1 1/2 tsp. powdered cardamom 1/2 tsp. salt Cream butter and sugar until light and fluffy. Add eggs and vanilla, beat well. Sift together flour, baking powder, baking soda, cardamon, and salt. Add sour cream and flour mixture alternately, beginning and ending with flour. Fold in each addition just enough to blend. Don't beat or over mix! NUT MIXTURE: 1/4 c. light brown sugar 1 tbsp. cinnamon 1/2 c. chopped walnuts Mix together brown sugar, cinnamon, and walnuts. Spoon 1/3 of the batter into a well buttered tube or bundt pan, then 1/2 of the nut mixture, then 1/3 batter, then remaining nuts, then remaining batter. Bake at 350 degrees for 1 to 1 1/2 hours until brown on top and dry when you insert a probe all the way down. Turn onto a plate after 10 minutes of cooling.
Sweet Currant Rolls 1/2 cup currants 5 cups whole wheat or unbleached white flour 1 1/4 cup 98F apple juice 6 Tbs. honey 3 Tbs. safflower oil 1 Tbs. yeast Combine honey, warm (98F) apple juice and yeast in a large bowl. Set aside until it becomes foamy; approximately 10 minutes. Mix in 2 cups of flour and stir thoroughly. Use a clean cloth to cover the bowl. Allow the mixture to rise for 30 minutes. Mix in currants, safflower oil and adequate flour so the dough can be kneaded. Knead the dough on a floured surface until becomes not too sticky. Put the dough in another bowl and cover as above. Put bowl in a warm place and allow the dough to rise for one hour. Use parchment paper to line two large baking sheets. Return dough to floured surface and separate into 18 pieces. Shape each piece into a small ball. Put shaped balls on the baking sheets at a distance of 1 to 2 inches apart. Cut a couple of slashes on the top of each ball. Cover the baking sheets with the same cloth, put into a warm location and allow to rise for 10 minutes. Preheat the over to 375F. Bake 15 to 20 minutes or until the rolls turn brown just lightly.
GERMAN WALNUT RAISIN SPICE CAKE 1 1/2 cups seedless raisins 1 1/2 cups walnuts 1 1/2 teaspoons baking soda 1 1/2 cups boiling water 2 1/4 cups sifted all purpose flour (sift before measuring) 1 1/2 teaspoons cinnamon 1/4 teaspoon salt 3/4 cup butter or regular margarine 1 1/2 cups sugar 2 whole eggs 2 egg yolks 1 1/2 teaspoons lemon juice 1 1/2 teaspoons vanilla extract FROSTING: 1 pkg. (8 oz.) cream cheese, softened 2/3 cup butter or regular margarine, softened 3 teaspoons vanilla extract 1 1/2 lb. confectioners' sugar Preheat oven to 350 F. Grease and flour lightly THREE (8-by-1 1/2-inch) round layer cake pans. Chop raisins and 1 cup walnuts fine; place in a medium bowl. Add baking soda; then stir in boiling water. Let mixture cool 1/2 hour. Sift flour with cinnamon and salt. In large bowl, with electric mixer at medium speed, beat 3/4 cup butter until creamy. Add sugar, a little at a time, beating until light and fluffy. Stop beater once or twice; scrape down side of bowl with rubber spatula. Add eggs and egg yolks, one at a time. Beat after each addition; scrape side of bowl with rubber spatula. Beat until light and fluffy. Add lemon juice and 1 1/2 teaspoons vanilla. With wooden spoon, beat in flour mixture, in fourths, alternately with nut mixture, in thirds; begin and end with flour mixture. Pour batter into prepared pans. Place in oven, leaving space between pans. Bake 25 to 30 minutes, or until top springs back when lightly pressed with fingertip and cake pulls away from edge. Cool on wire rack 5 minutes. With small spatula, loosen edge. Turn out on wire rack; turn top up; let cool completelyabout 1 hour. MAKE FROSTING: In large bowl, with electric mixer at medium speed, beat cheese with butter and vanilla until creamy. Add the confectioners; sugar; beat until light and fluffy. Using 1 1/2 cups frosting, put layers together. Use rest of frosting to cover top and side of cake. With metal spatula, make decorative swirls in frosting; coarsely chop remaining walnuts; sprinkle around top. Refrigerate until serving. Makes 16 servings.
Risgrynsgröt (Swedish rice porridge) 2/3 cup long-grain white rice 1-¼ cups water ¼ to ½ teaspoon salt 3 1/3 cups milk 1 cinnamon stick 1 blanched almond Sugar Optional for serving: milk, cream, jam, ground cinnamon 1. Rinse the rice. Put into a pan with water and salt and let boil 5 minutes. Take off heat and set aside 15 minutes so rice absorbs more water. 2. Put pan back on stove. Add milk, cinnamon and almond, stirring now and then while porridge is cooking slowly until it has a "lagom" thickness (see note). Add sugar for sweeter taste. Serve with milk, cream, jam, ground cinnamon or whatever you like. Note: "Lagom" is a Swedish word that can have many translations, such as just right, sufficiently, moderately, precisely or appropriately, There is no good "one-word" translation. The exact measurements are not that strict. It is simply rice that is being cooked for a longer time in milk. The longer it cooks, the better it gets. The ingredients can be doubled. Serves 4
Swedish Kringles 1 cup all-purpose flour 1/2 cup butter 1 tablespoon water, or as needed 1 cup water 1/2 cup butter 1 cup all-purpose flour 3 eggs 1 teaspoon almond extract 1 cup confectioners' sugar 1 tablespoon heavy cream 1 tablespoon butter, softened 1 teaspoon almond extract Preheat oven to 350 degrees F (175 degrees C). To make the dough cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add water as needed and mix until crumbly, leaving pea sized chunks. On a floured surface roll the dough out to 3 or 4 inches in width. Place on a rectangular cookie sheet. In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from heat and stir in flour; mix until smooth. Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon almond extract. Spread over dough. Bake in preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools. Meanwhile, combine confectioners' sugar, cream, 1 tablespoon butter and 1 teaspoon almond extract. Spread over pastry as soon as it's removed from the oven.
Blueberry Cheesecake with a fresh or frozen blueberry glaze. 2 packages (16 ounces total) cream cheese, room temperature 2 cups cottage cheese 1 1/2 cups sugar 4 eggs, slightly beaten 6 tablespoons cornstarch 6 tablespoons all-purpose flour 1 1/2 tablespoons lemon juice 1 teaspoon vanilla extract 1/2 cup melted butter or margarine 2 cups sour cream graham cracker crust, below blueberry glaze, below Combine cream cheese and cottage cheese in a large mixing bowl; beat until smooth. Gradually add sugar, beating well. Add eggs and beat until well blended. Add cornstarch, flour, lemon juice, and vanilla; stir well. Add melted butter and sour cream, beating until smooth. Pour filling into 10-inch springform pan with graham cracker crust (below). (Place a shallow baking pan on the bottom rack of the oven with about an inch of hot water.) Bake cheesecake in center of oven at 325° for about 70 minutes, or until firm around edges. Turn off oven and let cheesecake cool with oven for 2 hours. Remove from oven and cool completely. Remove from pan; refrigerate. When completely chilled, top with blueberry glaze (below). Graham Cracker Crumb Crust 1 1/2 cups graham cracker crumbs 1/4 cup melted butter or margarine 2 teaspoons sugar Combine crumbs, melted butter, and sugar; press into the bottom of a 10-inch springform pan. Blueberry Glaze 1 cup sugar 2 tablespoons cornstarch 1 cup water 2 cups fresh or frozen blueberries, divided In a 1-quart saucepan combine sugar and cornstarch. Stir in water. Crush 1/2 cup blueberries; add to sugar and water mixture. Cook over medium heat, stirring constantly, until mixture is thickened and begins to bubble. Continue to boil gently for about 2 minutes, or until blueberry glaze mixture is clear. Cool completely. Arrange remaining blueberries over the top of the cheesecake. Pour cooled blueberry glaze over berries. Keep blueberry cheesecake tightly covered in refrigerator.
Alyssa's Lemon Cheesecake Bars 1 pouch complete crust 8 oz (one cup) cream cheese,softened 1/2 cup sugar 4 eggs 1/2 teaspoon vanilla 1 pouch lemon filling mix 1/3 cup water Preheat oven to 350 degrees farenheight. Lightly grease 8x8x2 inch pan. Press full pouch of complete crust firmly into bottom of pan. Bake 8 minutes (crust will be pale). Place cream cheese and sugar in medium bowl. Using an electric mixer, mix on low speed until smooth. Add 1 egg and vanilla. Continue to mix on low speed until smooth. Pour cream cheese mixture evenly over hot crust.In another bowl, stir full pouch lemon filling mix, water and 3 eggs together using a whisk until eggs are well incorporated. Pour lemon filling over cream cheese layer. Bake 35 - 40 minutes or until center does not jiggle when shaken. Cool completely and cut into squares. Store covered in the refrigerator. Makes 16 bars.
Hamentaschen 2/3 cup butter or margarine 1/2 cup sugar 1 egg 1/4 cup orange juice (the smooth kind, not the pulpy) 1 cup white flour 1 cup wheat flour (DO NOT substitute white flour! The wheat flour is necessary to achieve the right texture!) Various preserves, fruit butters and/or pie fillings. Blend butter and sugar thoroughly. Add the egg and blend thoroughly. Add OJ and blend thoroughly. Add flour, 1/2 cup at a time, alternating white and wheat, blending thoroughly between each. Refrigerate batter overnight or at least a few hours. Roll as thin as you can without getting holes in the batter (roll it between two sheets of wax paper lightly dusted with flour for best results). Cut out 3 or 4 inch circles. Put a tablespoon of filling in the middle of each circle. Fold up the sides to make a triangle, overlapping the sides as much as possible so only a little filling shows through the middle. Squeeze the corners firmly, so they don't come undone while baking. Bake at 375 degrees for about 10-15 minutes, until golden brown but before the filling boils over! Traditional fillings are poppy seed and prune, but apricot, apple butter, pineapple preserves, and cherry pie filling all work quite well.
Tiramisu Ingredients For The Tiramisu Mix: 1 lb. Mascarpone cheese 6 Oz. Yolk (must be pasteurized) 5 Oz. Sugar ½ lb. Whipped cream Ingredients For The Ladyfinger: 4 Egg Whites 4 Egg Yolks 5 Oz. Sugar 2 Oz. All Purpose Flour Method for the Tiramisu Mix: Mix the egg yolks and sugar together. Add the mascarpone cheese, and fold the whipped cream into the mix. Method for the Ladyfinger: Whip the egg whites with the sugar until you get a meringue. Then add the yolk by hand. With a spatula, fold in the flour. With the help of a piping bag, pipe some little finger cookies onto lightly sprayed parchment paper 3" long and 1" wide. Bake in the oven at 350° for 15 minutes until it becomes a nice blond color. Presentation: In a bowl put down a layer of ladyfinger, soak them with some strong coffee and then put a layer of tiramisu mix 2" high. Repeat this step until bowl is filled. Before serving you must dust the top of the tiramisu with cocoa powder. Keep refrigerated 2 hours before you serve it .
Simple Pecan Pie 1 stick unsalted butter 1 cup sugar 1 cup light corn syrup 3 eggs, beaten 1 cup chopped pecans 1 unbaked 9-inch pie shell Preheat oven to 350 degrees. In a saucepan, melt butter. Mix in sugar and corn syrup. Cook, stirring over medium heat, until sugar is dissolved. Stir in the eggs, whisking quickly to incorporate. Stir in pecans. Pour into pie shell and bake for 1 hour or until firm when shaken. Pecans will rise to the top.
Cappuccino Crinkles A double rolling in granulated sugar makes these crackled cookies extra sparkly. 1/3 cup butter (no substitutes), softened 1 cup packed brown sugar 2/3 cup unsweetened cocoa powder 1 Tbs instant coffee granules 1 tsp baking soda 1 tsp ground cinnamon 2 large egg whites 1/3 cup vanilla yogurt 1 1/2 cups all-purpose flour 1/4 cup granulated sugar 1. Heat oven to 350 degrees F. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of the bowl occasionally. Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. 2. Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to wire racks and cool. Makes about 32 cookies. Servings: 1 (Santa-Sized Serving) Preparation time: 15 minutes Cooking time: 8 minutes
Fudge Cakes 4 oz squares of baking chocolate (dark, bitter, unsweetened chocolate) 2 cups granulated sugar 4 largish raw eggs 1/2 teaspoon vanilla flavoring 2 cups all-purpose flour Melt the chocolate, being careful not to burn it. Using a wooden spoon or mixing fork, mix in the sugar. It will be pretty stiff. Thoroughly mix the eggs and vanilla in. Work the flour in thoroughly (get someone else to do it, if you have someone). You will have a very thick, sticky, heavy dough which you will NOT want to work by hand! Spread out on a greased baking sheet (you can use nonstick and a pan spray, if you like), about 3/4 inch or 2 cm thick. Bake in a 350 degree (Fahrenheit) preheated oven for 18 minutes only! You want it under cooked some. (Otherwise you won't be able to chew it.) Cut into squares (any size). Be sure to let it cool a little before you taste or you'll burn your mouth, like I always do!
Strawberries & Camembert nibbles 2 pints of strawberries 1 small round of camembert cheese toothpicks Wash strawberries, remove the leaves and cut them all in half (keep the matching halves together). Cut the cheese into small squares about 5mm thick (don't attempt this when the cheese is at room temperature because camembert goes very soft and is hard to cut so keep in fridge prior to cutting). Put a piece of cheese between 2 halves of a strawberry and hold together with a toothpick. These refrigerate quite well so can be made several hours in advance of serving. These look great with the contrasting red of the strawberries and the white cheese and if served on a green tray.
Swedish Rosettes 1 egg 1/2 cup all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 1/2 cup milk 1 tablespoons salad oil Confectioners' sugar 3 to 4 cups fat or oil. Heat fat or oil (3 to 4 inches) to 400 degrees. Beat egg slightly, add remaining ingredients and beat until smooth. Strain batter. Heat rosette iron in hot fat. Tap excess fat from iron and dip into batter until 2/3 covered. Fry until golden brown. Remove from fat, invert iron to drain. Gently push rosette from iron and invert on paper towels. Reheat iron. Stir batter each time before dipping in the hot iron. Sprinkle with confectioners' sugar.
Orange Blossom Cheesecake 1 lb cream cheese, at room temperature 1/2 cup orange blossom honey 1/4 cup orange juice 1 teaspoon vanilla 3 large eggs 1 1 /2 tsp. lemon rind, grated 2 Tbs. orange rind, grated 1 - 9" spring form pan with pre-baked graham cracker crust in bottom Beat cream cheese until smooth. Add, beating in, the honey, orange juice, flour and vanilla. Then beat in the eggs, 1 at a time, until well blended. Whisk or fold in the lemon rind and orange rind. Pour into prepared 9" spring form pan.. Bake at 225 degrees for 15 min then turn the heat down to 200 degrees and bake for 1 1/2 hours. Meanwhile prepare TOPPING: Mix : 1 1/2 C. sour cream 1 Tablespoon grated orange rind 3 Tablespoon honey Remove cheesecake from the oven and spread the topping over hot cheesecake. Return to oven, raise temp. to 400 degrees and bake 5 more minutes ONLY.
Ischl Tartlets 2 and 3/4 cups sifted flour 1/2 teaspoon baking powder 1 cup softened butter 1/2 cup ground almonds 3 ounce package softened cream cheese 1 cup granulated sugar 1 egg 1 tablespoon grated lemon rind 1 12 ounce jar raspberry preserves confectioners sugar Sift flour and baking powder onto wax paper. Beat butter, cream cheese, sugar, and egg in a large bowl until light and fluffy. Add flour mixture, blending thoroughly. Stir in ground almonds and lemon rind. Turn dough onto wax paper (mixture will be sticky). Shape into ball. Chill several hours or overnight. Cut dough in half, refrigerate other half. Roll out to 1/8 inch thickness on a lightly floured pastry board with a lightly floured rolling pin. Cut out with a cookie cutter (I use hearts) as many cookies from the dough as you can. Place them on ungreased cookie sheets. Refrigerate scraps of dough for second rolling. Repeat with the other half of the dough, cutting out an equal number of cookies as from the first batch. With a smaller cutter of the same shape (for instance, 3 inches vs. slightly larger than thimble size) cut out center of each circle. Use all scraps of dough for second rolling, cutting out equal number of solid and cut-out cookies. Bake in a moderate oven, 350 degrees, 8 minutes, or until edges of cookie are lightly browned. Remove from oven. Let stand one minute. Remove with a wide spatula to wire racks. Cool thoroughly. Heat raspberry preserves in a small saucepan. Spread each of the solid cookies completely to edge with a thin layer of hot preserves. Top with a cut-out cookie and press together gently. Place on wire rack, and using flour sifter, sprinkle tops with confectioners sugar. Spoon a dab of preserves into the opening of each tart. Let preserves cool and set slightly. Store between layers of wax paper in airtight tin.
Candy Cane Coffeecake (makes 3) Dough: 2 cups dairy sour cream 2 packages active dry yeast 1/2 cup warm water (105 - 115 degrees) 1/3 cup plus 1/2 teaspoon sugar, divided 1 tsp. salt 2 eggs, room temperature 1/3 cup butter or margarine (can use oil if prefer) 5-6 cups all purpose flour Filling: 1 1/2 - 2 cups finely chopped dried apricots 1 1/2 - 2 cups finely chopped, drained maraschino cherries soft butter or margarine Thin Icing: 2 cups confectioners' sugar 2-3 tablespoons warm milk 1 tsp vanilla Heat the sour cream in the microwave or over low heat just until lukewarm. Dissolve yeast in warm water with 1/2 tsp. sugar and let stand for 5 minutes. Combine 3 cups flour, 1/3 cup sugar and salt. At low speed, gradually beat in sour cream, softened butter, eggs and yeast mixture. Beat until well blended. Beat in additional flour, about 1 cup or so at a time, until the dough pulls away from the sides of the bowl. On a floured surface, knead dough until smooth and elastic, 8-10 minutes. (also great relaxation therapy) Place in a greased bowl, turning dough so greased side is on top. Cover and let rise in a warm place until double (about 1 hour). Heat oven to 375 degrees. Punch down dough; divide into 3 equal parts. Roll each part into a rectangle, 15x6 inches. Place on greased baking sheet. With scissors, make 2-inch cuts at 1/2-inch intervals on long sides of rectangles. Combine apricots and cherries (I usually put both in the food processor and chop them together. Spread 1/3 of the mixture down the center of the rectangle. Bring the cut strips criss-crossed over the filling. Stretch the log to about 22 inches, and curve to form a cane. Bake 15 to 20 minutes or until golden brown. While warm, brush with butter and drizzle canes with Thin Icing. I cut red and green maraschino cherries and put clusters of 3 red cherry halves and a couple of green cherry quarters in 3 or 4 groupings along the candy cane to look like holly berries and leaves.
Peanut Butter Melts 1 package of Ritz crackers, any kind you prefer 1 medium jar of peanut butter, any kind you like 1 package of chocolate bark 1 package of white bark (*If you can't find the last two items, use Toll House white and chocolate morsels) Using about a tablespoon of peanut spread on smooth side of the Ritz cracker and top with the smooth side of another cracker making a thick sandwich. After you have put all of the crackers together making about thirty sandwiches, just depends on how much peanut butter you put between layers. Melt the bark together in a double boiler, using a tong gripping lightly a single sandwich, dip in chocolate and then place on slightly greased wax paper.
Cranberry Apple Bread 1-1/2 cups all purpose flour 1-1/2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon baking soda 3/4 cup sugar, 1/4 cup egg substitute (Egg Beaters) 2 cups (about 2 large apple) apples, peeled and chopped 2 tablespoons butter or margarine, melted 1 cup fresh or frozen cranberries 1/2 cup chopped walnuts, optional 1. Mix flour, baking soda, cinnamon and baking powder in a bowl, set aside. 2. Mix apples, sugar and butter in a bowl. Stir in egg substitute. Add flour mixture, stirring till moist. Batter will be thick. 3. Stir in cranberries and walnuts. 4. Spread batter in greased loaf pan (bread pan). 5. Bake at 350 degrees F for 1 hour, or until tested done with toothpick. Let stand in the pan 10 minutes. Remove from pan and cool on wire rack. Can be easily doubled to make two loafs.
Pumpkin Cake Roll with Cream Cheese Filling 1 cup sugar 3/4 c. all purpose flour 1 tsp. baking powder 1 tsp. ground cinnamon 1/4 tsp. salt 3 lg. eggs, beaten 2/3 c. canned pumpkin Filling: 1 8-oz pkg cream cheese, room temperature 1 cup powdered sugar 2 Tbs. butter, soft 1 tsp. vanilla extract 1/2 cup finely chopped walnuts or pecans Powdered sugar Heat oven to 375 degrees. Grease a 13 x 9 jelly roll pan. Line with waxed paper, then butter again. Mix first 5 ingredients in large bow. Mix in eggs and pumpkin. Pour batter into pan, spread to even. Bake about 15 minutes or until cake springs back when touched in center. Sprinkle powdered sugar on a large kitchen towel. Loosen the came and turn onto towel with paper side up. Fold one side of towel over a long edge. Roll cake up jelly roll style. Cool. Mix filling. Unroll cake, leave it on the towel, remove paper. Spread filling evenly over cake. Sprinkle with nuts. Using the towel to support cake, roll cake up again and place seam side down on a serving plate. Trim ends. Sift powdered sugar over the top. Cover and refrigerate. Cut crosswise in approximately one inch slices.
Rosca de los Tres Reyes - Three Kings Cake This traditional Mexican cake is served for the children's festivity of All Kings' Day on January 6, to commemorate the three kings who welcomed the infant Jesus with gold, frankincense and myrrh. Traditionally a tiny infant clay doll was placed inside the cake to symbolize the coming of the baby Jesus. A doll of porcelain or plastic is used now. Each guest cuts a piece for himself. The person whose serving contains the doll is considered king of the fiesta and he selects a queen. Together they must host a party on February 2 , Candlemas Day, when the candles are lit for the purification of the Virgin Mary. In this recipe we use an almond to symbolize the infant, but you can certainly use a doll. This cake is traditionally in a ring shape and coated with candied fruit and powdered sugar. 1/2 cup warm 1% low fat milk (105 F - 115 F) 1 Tbs active dry yeast 1/2 cup granulated sugar 2 cups flour 1 stick (1/2 cup) butter or margarine softened 1 Tbs freshly grated orange peel 1 tsp freshly grated lemon peel 1/4 tsp. salt 2 large eggs plus yolks from 3 large eggs, at room temperature 1/3 cup each dried currants, golden raisins, chopped mixed candied fruits and chopped candied cherries 1 whole unblanched almond ICING 1 1/2 cups confectioners' sugar 2 1/2 Tbs 1% lowfat milk 1/4 tsp. vanilla extract Decoration: chopped mixed candied fruit Grease a 10 cup Bundt pan. Put milk in a small bowl or a 4-cup measuring bowl. Sprinkle yeast over milk and stir in 1 tsp of the sugar. Whisk to dissolve yeast, then whisk in 1/2 cup of the flour until smooth. Cover with plastic wrap and let rise in a warm, draft-free place 15 minutes or until doubled in volume. Meanwhile, in a large bowl with mixer on high speed, beat butter, remaining sugar, citrus peels, vanilla and egg yolks beating until fluffy. On low speed, beat in yeast mixture and remaining 1 1/2 cups flour until blended. Stir in fruits and the almond. You may add a little doll now if you wish.Scrape into prepared Bundt pan, cover with plastic wrap and let rise in a warm, draft-free place 11/4 hours, or until doubled. Heat oven to 375 F.Bake 25 to 30 minutes until lightly browned and pick inserted near center of cake comes out clean. Cool in pan on a wire rack 10 minutes. Invert cake on rack, shaking pan sharply to release cake. Let cool completely. Icing: Whisk sugar, milk, and vanilla in a medium bowl until smooth. Place wire rack with cake on waxed paper. Spoon icing over cake, letting some run down sides. Transfer cake to serving plate, top with candied fruit.
POTATO CHIP COOKIES Preheat oven to 350 degrees. 1 pound margarine or butter, at room temperature 1 cup granulated sugar Beat together until light and fluffy. Add: 3 cups all purpose flour 2 teaspoons vanilla plus 1 Tablespoon butter flavoring (if you use margarine) 1 (8 or 9 oz.) package plain potato chips, finely crushed. (I use a gallon zip-lock bag and a rolling pin for this) Add the above ingredients to the margarine-sugar mixture and mix well. Drop by rounded teaspoons onto an UNGREASED cookie sheet. Bake at 350 degrees for 15 minutes or until browned to taste. Remove. Cool for at least 2 minutes; remove to cake rack to finish cooling. Store in an air tight container. Makes about 5 dozen cookies.
Almond Rocha Bars. 2 sticks of butter 1 1/4 cups of sugar 2 cups crushed walnuts (peanuts work just as well) 2 cups chocolate chips (if you can't get chocolate chips, grate or pound a few chilled chocolate bars into small pieces) Grease a 9X13 pan with butter. Spread the crushed nuts evenly in the greased pan. Melt the butter in a saucepan. Stir in the sugar and cook until brown and smoking. Pour into the mixture into the pan over the nuts. While the mixture is still hot, sprinkle the chocolate chips on top and smear it around. Let cool and cut into bars.
Cinnamon Pecans 1/4 c. evaporated milk 1 c sugar 1/4 tsp. cinnamon 2 tbs. water 1/4 tsp vanilla 3 c. pecan halves Combine all ingredients except pecans, dissolve sugar over medium heat. Add pecans and continue to cook, stirring frequently. Cook until pecans are completely sugared with no syrup left in pot. Spread out on wax paper and let cool. If any stick together break them apart before they cool completely. Note 1: Be sure to break the nuts apart; the bonus is that you get to eat the crumbs! I have been to places where this sort of recipe was served in stuck-together lumps which are neither attractive nor fun to eat. Note 2: Suggest you double this recipe to begin with. . .it is addictive
BOILED CUSTARD 1 gallon sweet milk 9 eggs, separated 3 cups sugar peel of 1 sweet navel orange, cut into fine shreds with a sharp knife. Mix the milk, egg yolks, and sugar in a LARGE pot and bring to a rolling boil, stirring occasionally. WATCH THE POT CLOSELY so it does not boil over. As soon as it reaches a rolling boil, remove from heat and fold in the stiffly beaten egg whites and shreds of orange peel. Bring just to the boil once more. Remove from heat at once, and allow to cool to room temperature; then refrigerate in large jars or a crock (does anyone own a crock anymore?). Serve in small punch cups, from a pre-chilled punchbowl, with fruitcake or cookies. CAUTION: USE A DEEP POT and WATCH IT CAREFULLY, for once it comes to a boil IT WILL BOIL OVER IN AN INSTANT!
Pumpkin Log Log: 3 eggs 2/3 cup canned pumpkin 1 cup sugar 1 tsp soda 1/2 tsp cinnamon 3/4 cup flour Mix log ingredients together. Grease & flour jelly roll pan (cookie sheet with sides) Pour mixture into pan and bake at 375 degrees for 10-15 minutes. Remove from oven. Sprinkle tea towel with powdered sugar: roll baked pumpkin log in towel until cool. (approx. 20 minutes) Meanwhile, prepare filling: Filling: 1 (8 oz) pkg cream cheese 2 TB butter 1 tsp vanilla 1 cup powdered sugar 1 cup pecans, chopped Unroll pumpkin log from towel. Spread with filling mixture. Reroll log and wrap in foil or plastic wrap and refrigerate. Just before serving, you may want to sprinkle with more powdered sugar. This also freezes well, so I often make up several at a time and freeze till ready to serve. These make wonderful gifts to take to friends too. Number of servings depends on the sizes of the slices, but can usually serve 10-12.
Polish Cinnamon Cake 12 Tbs (180 ml) butter 1 cup (250 ml) sugar 1 egg 3 tsp (15 ml) cinnamon A grating of fresh nutmeg 1+1/2 cups (375 ml) all-purpose flour 1+1/2 cups (375 ml) whipping cream 1 tsp (5 ml) vanilla extract Beat the butter until it is soft and fluffy. Add 3/4 cup (180 ml) of the sugar and the egg and continue beating. Add 2 tsp (10 ml) of the cinnamon, nutmeg, and flour, and beat until well mixed. Spread about 1/3 of the batter on an ungreased baking sheet, forming a rectangle about 10 by 12 inches (25 x 30 cm) and bake in a preheated 400F (200C) oven for 8 minutes, until lightly browned. Remove from the oven and allow to cool. Repeat two more times with the remaining batter. Whip the cream until stiff, and fold in the remaining 1/4 cup (60 ml) sugar, the remaining 1 teaspoon (5 ml) cinnamon, and the vanilla. Spread a thin layer of whipped cream on one of the cakes, top with another cake, and repeat. Spread remaining whipped cream on the top and serve immediately. Serves 8 to 12.
Chocolate Covered Cherry Cookies 1/2 c. soft butter 3/4 c. confectioners sugar 1 T. vanilla 1 oz. unsweetened chocolate, melted 1 1/2 c. flour pinch salt 20-25 maraschino cherries, well-drained Icing 1 c. confectioners sugar 1/4 c. milk 1 t. vanilla 1 oz. chocolate, melted Heat oven to 350 degrees. Mix butter, sugar, vanilla and chocolate. Blend in flour and salt. If too dry to handle, add 1-2 T. milk. Wrap level tablespoon of dough around each cherry. Place 1 inch apart on ungreased baking sheet, and bake 12-15 minutes. Cool. Dip tops in icing. Add coconut, chopped nuts or pecan halves on top, if desired.
Praline Pumpkin Date Muffins Pumpkin, spices and a wonderful streusel topping make these Texas sized muffins extra special. If you don't have the jumbo sized muffin cups use the standard sized muffins, line 12 muffin cups with paper baking cups, bake at 400 degrees for 20 to 25 minutes this will make 12 muffins, if you do have the jumbo muffin cups it will only make 6. MUFFINS 1 package of date quick bread mix: If desired substitute with nut quick bread mix and omit the pecans and decrease baking time by 5 minutes 1/2 cup canned pumpkin 1/2 cup water 1/4 cup oil 1/2 cup chopped pecans 1/8 teaspoon cloves 1 egg 1 teaspoon cinnamon TOPPING 1/3 cup firmly packed brown sugar 1/3 cup chopped pecans 1 tablespoon margarine or butter softened Heat oven to 350 degrees. Grease 6 jumbo sized muffin cups or line with jumbo sized paper baking cups. IN a large bowl combine all muffin ingredients, stir by hand 50 to 75 strokes or until dry particles are moistened. Divide batter evenly among muffin cups. In a small bowl combine all topping ingredients sprinkle evenly over batter. Bake at 350 for 30 to 40 minutes or until a toothpick or knife inserted in center comes out clean. Cool 15 minutes, remove from pan cool completely on wire rack, wrap tightly with plastic wrap, store in refrigerator
Snowballs 4 cups All Bran cereal 1 cup dried pitted prunes 1-2/3 cups raisins 1-1/2 cups dried apricots 2 cups chopped pecans Confectioners sugar Place cereal and prunes in a food processor or blender; cover and process until cereal is crumbled. Add raisins, apricots and pecans; process until finely chopped. Shape into 1 inch balls; roll in confectioners sugar. Store in an airtight container in the refrigerator. Roll again in sugar before serving. YIELD: About 5-1/2 dozen
Date-Filled Cookies 1 1/2 C Sugar 1 C Butter 2 Eggs 1 1/2 t Vanilla 4 1/2 C Flour 7 1/2 T Milk 1 t Cream Of Tartar 2/3 t Baking Soda Pinch Of Salt FILLING 3/4 Pound pitted dates 3/4 Cup Coconut 3/4 Cup Sugar 3/4 Cup Milk Cookies: Cream shortening and sugar till fluffy, add eggs, milk and vanilla. Beat well. Sift together dry ingredients. Add to creamed mixture; mix well. chill one hour. roll half the dough at a time about 1/8 inch thick cut with 2 inch round cutter. Place date filling on each cookie. top with another cookie. Press edges to seal. Bake 375 deg. for 10 - 12 min. Filling: Mix all the ingredient together and bring to boil. Reduce heat and simmer 15 min. Stirring often. cool before using.
Peanut Butter Fudge 2 cups milk 1 cup sugar 1 cup peanut butter 1 7oz jar marshmallow creme 1 tsp vanilla Stir sugar into milk over medium heat until sugar is dissolved, leave on medium heat without stirring until mixture reaches soft ball stage (it will start to turn a pale gold color). Remove from heat, immediately stir in peanut butter, marshmallow creme and vanilla, in that order. Stir rapidly because mixture will thicken quickly. When it is completely mixed and thickened, pour out into a buttered 8" square pan. Refrigerate for 30 minutes, then cut into squares. This will melt in your mouth! NOTE: If you prefer, crunchy peanut butter may be used instead of smooth, or, heck, why not make a couple of batches of each? (For a double batch, double all ingredients, but you may use the large jar of marshmallow creme, which is 13 oz, but works fine for the double recipe.)
Heath Bars 40 soda crackers 1 cup butter (not margarine) 1 cup brown sugar 1 small pkg. chocolate chips 3/4 cup chopped nuts Line a jelly roll pan with foil. Butter the foil and lay out the soda crackers on the foil. Melt the butter and brown sugar in a saucepan and bring to a hard boil for 3 to 5 minutes. Pour the butter and sugar over the crackers and spread. Bake at 350 degrees for 3 to 5 minutes or until crackers float. Remove from the oven and sprinkle with the chocolate chips. Let set 1 minute, then spread smooth. Sprinkle on chopped nuts. Cool and cut into squares while warm.
Pineapple Meringue Cake 1 cup sifted flour 2 tsp. baking powder 1/8 tsp. salt 4 eggs, separated 1 1/2 . cups sugar 1 tsp. vanilla 1/2 cup vegetable shortening 5 Tbs. milk 3/4 cup finely chopped pecans Pineapple Cream Filling (recipe below) Preheat oven to 350 o. Grease and flour two 9" layer cake pans. Sift together flour, baking powder and salt. Beat egg whites until foamy; gradually beat in 1 cup of sugar until meringue forms stiff peaks. Add 1 tsp. vanilla. Set aside. Beat shortening and remaining sugar, add egg yolks and fold in flour alternately with the milk. Divide batter between pans and top each with half the meringue. Sprinkle with pecans. Bake 25 - 30 min. until the meringue is golden. Remove from pans and cool on a rack, meringue sides up. Place one layer, meringue side down , on a serving dish, spread with filling, and cover with second layer, meringue side up. Pineapple Cream Filling 16 oz. crushed pineapple 1 cup heavy cream 1 1/2 tsp. confectioners sugar 1 tsp. vanilla Drain juice from pineapple and press dry with paper toweling.Beat cream with confectioners sugar and vanilla until stiff. Gently fold in pineapple and fill cake layers. Serves 12.
Gelatin Salad with Cherries 1 - 3 oz (85 g) package raspberry-flavored gelatin 1 cup (250 ml) hot water 1 - 8 oz (225 g) can crushed pineapple, drained and juice reserved 1 - 15 oz (425 g) can Bing cherries, drained and juice reserved 1 banana, peeled and cut into 1/2 inch (1 cm) dice 1 cup (250 ml) sour cream Sour cream for garnish Combine the gelatin and the hot water in a bowl and stir until the gelatin is dissolved. Add the drained fruits and 1 cup (250 ml) of the reserved juices and stir. Chill until slightly firm. Fold in the bananas and sour cream. Pour into a gelatin mold or 8 inch (20 cm) square cake pan and chill until set. Top each serving with a dollop of sour cream. Serves 4 to 6.
Cranberry Pound Cake 2 c Granulated sugar 1/2 c light butter 8 oz light cream cheese 3 large eggs (or 6 egg whites or 3/4 c egg substitute) 1 large egg white 3 c all-purpose flour, sifted 2 c fresh or frozen cranberries 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 (8 oz) carton orange lo-fat yogurt (or lemon) 2 tsp vanilla extract cooking spray 1/2 c powdered sugar 4 tsp orange juice 1.Preheat oven to 350 degrees. 2. Beat first 3 ingredients at medium speed (mixer) about 5 min. Add eggs and egg white, one at time, beating well after each addition. Combine 2 Tsp flour and cranberries in small bowl, toss well. Combine remaining flour, baking powder, soda and salt; add to sugar mixture alternately with yogurt. Fold in cranberry mixture and vanilla; pour batter into 10-inch tube pan (I use a Bundt pan) coated with cooking spray. Bake at 350 deg. for 1 hour or until toothpick inserted in center comes out clean. 3. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and orange juice; drizzle over warm cake. Cut with a serrated knife. Yield: 32 servings. Calories 110 (18% from fat). Fat: 3 grams. Protein: 3 g. Carb: 27 g. (Note: I have used dried egg whites mixed with the proper amount of water; works very well)
Marzipan Squares Preheat oven to 350 degrees F * Line a 9 x 13 baking dish with pastry. (I use the refrigerated kind but my Mother always made her own) * Spread with raspberry jam not quite to the edges *Blend 1C butter (not oleo) 1 1/3 C white sugar *Add 4 beaten eggs and beat together until fluffy *Add 1 1/3 C RICE flour (If not in your grocery store, it is available in natural food stores) 1/2 tsp salt Beat all together well. Now comes the fun part...... Divide batter into 2 bowls evenly. Using food coloring, color one bowl with green and the other with red (not too much). By teaspoonfuls, put over the raspberry jam alternating the green and red. Leave about 1/2" between each as it fills out in the baking. Bake for 35 minutes. Remove from oven and cool
Almond Frosting (Perfect for almost any cake) 3 C Confectioner's sugar 4 Tbs Butter (not margarine or oleo) 4 Tbs Milk 2 tsp Almond Flavoring (important) Mix all together until creamy. Frost the cake, cut into squares and serve on a cake plate with a sprig of holly.....Beautiful!
Pumpkin Pie Cake 1 15 or 16 oz. can of pumpkin (not pumpkin pie filling) 1 12 oz. can of Carnation evaporated (not condensed) milk 1 cup brown sugar 3 large eggs 4 tsp. pumpkin pie spice 1 yellow cake mix (dry) 1 cup chopped nuts (walnuts or pecans, or mixture) 1 cup melted margarine or butter Mix pumpkin, Carnation milk, sugar, eggs, and spice together. Pour into a greased 9 x 13 cake pan. Sprinkle dry cake mix on top of the pumpkin mixture, then sprinkle nuts on top of cake mix, then pour melted butter evenly over the whole thing. Bake at 350o for 50 minutes. Refrigerate after it cools. Serve in squares with whipped cream - great!
Pumpkin Cheesecake 1 cup graham cracker crust 1 Tbs sugar 1/4 cup chopped pecans (walnuts work real good too) 2 Tbs butter 5 pkg. (8 oz) Cream cheese, softened 3 Tbs flour 1 cup sugar 1 Tbs vanilla 1 cup canned pumpkin 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp cloves 3 eggs 1/2 cup sour cream (additional walnuts for garnishing the top) Preparation Instructions: Mix crumbs, 3 Tbs sugar, pecans (walnuts) and butter; press onto bottom of 9 inch springform pan. Bake at 350 degrees for 10 minutes.Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in pumpkin and spices. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blended in sour cream; pour over crust. Bake at 350 degrees for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Athens Pecan Cake Found in the cookbook: Best of the Best from Illinois 1/2 lb. butter 1 cup sugar 6 eggs, well beaten Rind of 1 orange 1 cup chopped pecans 1/2 oz brandy 2 cups flour 4 tsp. baking powder Cream butter and sugar. Fold in beaten eggs and blend well. Add orange rind, nuts, and brandy and mix well. Add flour and baking powder, blending thoroughly. Pour into a greased 9 x 13-inch baking pan. Bake in a 350 degree oven for 40 minutes, or until done. Makes 24 servings.
PUMPKIN ROLL 3 eggs - beat 5 minutes on high Add: 2/3 cups canned pumpkin 1 cup sugar 1 teaspoon lemon juice Add to above: 3/4 cup flour 2 teaspoons cinnamon 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon ginger Pour mixture into a jelly roll pan. Sprinkle with 1 cup chopped pecans. Bake at 375 degrees for 15 minutes. Remove from pan and turn out on towel dusted with powdered sugar. Roll up and let sit (rolled up) until cool. Unroll and spread with mixture of 1 cup powdered sugar, 4 tablespoons margarine, 6 ounces cream cheese, and 1 teaspoon vanilla. Roll up again, cool and slice into 1 inch slices with a sharp knife. This dessert is great for either Thanksgiving or Christmas. Remember, it freezes extremely well, so you can make it in advance of when you want to serve it and it's just as good as freshly made! (SERVES 10-12)
Cherry Cheesecake 2 1/2 cups graham cracker crumbs 1/2 cup brown sugar 1/2 cup butter or margarine Melt brown sugar and butter together; mix with crumbs. Pack in bottom of pan. 8 oz. cream cheese 1 cup icing sugar Dream Whip 1 can cherry pie filling Beat cream cheese and icing sugar together. Whip Dream Whip and mix with cheese mixture. Pile on top of cracker crumb crust. Add cherry pie filling. Refrigerate.
Maple Orange Bread Pudding 6 Slices of any kind of bread (I used Rice bread in my recipes) 1 cup of grated orange rind 2 eggs 1 1/2 cups yogurt (plain or vanilla flavored) or you may use 1 1/2 cups of regular milk ( I used almond milk in this recipe as almond milk is already sweetened. You can get this in a health food store or some grocery stores carry it, it comes in a box carton and is on the shelves not in refrigeration area usually. 1/4 teas nutmeg and 1/4 teas cinnamon 2 to 3 tablespoons of maple syrup or maple sugar 8 ounces of walnuts or your favorite nuts Oil lightly a 9x11 glass pan (preferably a glass pan but may use metal pan) Preheat oven at 350 degrees. Butter lightly your 6 slices of bread and lay in your pan. Then sprinkle your grated orange over your bread. Then in a bowl mix your 2 eggs, 1 1/2 yogurt or milk, 1/4 teas nutmeg and cinnamon. When this is mixed then pour this over the bread in your pan make sure to cover all ingredients. Then sprinkle with whole nuts or broken nuts. Then drizzle Maple Syrup or sprinkle brown sugar over the top of that and bake at 350 degrees at 30 or more minutes or until it gets custard like. Then let it cool cut into squares serve with whipped cream or ice cream.
Baked Custard 3 cups (750 ml) milk 4 eggs 1/3 cup (80 ml) sugar 1 tsp (5 ml) vanilla extract 1/4 tsp (1 ml) cinnamon A dash of salt A grating of fresh nutmeg Combine all the ingredients except the nutmeg in a mixing bowl and stir with a whisk just until combined. Vigorous or prolonged mixing will cause air bubbles to form in the custard. Pour the mixture into a baking dish or individual custard cups and top each with a grating of fresh nutmeg. Bake in a preheated 300F (150C) for about one hour, until a knife inserted in the center comes our clean. Serve chilled or at room temperature. Serves 6.
Christmas Cookies 1 c. butter 3/4 c. sugar 2 egg yolks 1 c. ground walnut meats 1 3/4 c. cake flour Cream butter together with sugar. Add egg yolks and beat well. Add walnut meats and cake flour. Chill until easy to handle. Form into small balls and place on greased cookie sheet. Now make topping by beating: 2 egg whites 1 Tbs. Sugar Make a fluffy meringue. Put a dab on top of each cookie. Top with a piece of canned cherry. Bake in moderate oven (350 F.) for fifteen minutes.
Heath Bar Cheesecake 1 package (18 oz.) refrigerated oatmeal cookie dough with chocolate and butterscotch chips (To make the dough easier to slice, I recommend freezing it for 2 - 3 hours before starting this recipe) 2 packages (8 oz. each) cream cheese, softened 2 eggs 1/2 cup sugar 1 teaspoon vanilla extract 4 Heath candy bars (1.4 oz each), coarsely chopped Preheat oven to 350 degrees F. Coat 9 inch deep dish pie pan with nonstick cooking spray. Slice the cookie dough into 24 slices and arrange on the bottom and up the sides of the pie plate. Press the dough together, making a uniform crust; set aside. In a large bowl, with an electric beater on medium speed, beat the cream cheese, eggs, sugar and vanilla for 1 minute, until well mixed. Stir in the candy pieces and pour into the pie plate. Bake at 40 to 45 minutes until the center is firm. Remove from the oven and cool. Cover loosely, then chill for at least 4 hours or overnight before serving.
Peanut Butter Nanaimo Bars Base: 1/2 Cup Brown Sugar 1/2 Cup Corn Syrup 1 Cup Peanut Butter 1 Cup Rice Krispies Cereal 1 Cup Corn Flakes Combine sugar & corn syrup in sauce pan, heat until sugar dissolves. Add peanut butter, rice krispies, and corn flakes, mix well and press into 8 x 8 inch pan. Filling: 1/4 Cup soft butter 3 Tablespoons vanilla custard powder (I use Birds Custard Powder) 3 Tablespoons milk 2 Cups icing sugar Few drops of green food colouring (optional-for Christmas colour) Beat butter, vanilla custard, milk and icing sugar. Spread over peanut butter base. Refrigerate. Topping: 3 One ounce squares of semi-sweet chocolate 3 Tablespoons butter Melt chocolate and butter together over hot water, cool slightly and spread over custard. Refrigerate 2 hours before cutting but take out of the fridge 10 minutes before slicing. Serve cool.
Surprise Kisses 1 cup butter, softened 1/2 cup sugar 1 teaspoon vanilla 2 1/3 cup flour 3/4 cup finely chopped nuts, I use pecans or walnuts 36 to 48 candy Kisses, any flavor. (I like to mix plain and almond Kisses) confectioners (powdered) sugar Preheat oven to 375 degrees F. Cream together the butter, sugar and vanilla in a large bowl until light and fluffy. Add flour and nuts, blend well. Shape 1 tablespoon of dough around each candy kiss, covering it completely. Place on an ungreased cookie sheet and bake for 7 to 10 minutes, or until set but not brown. Cool. Roll in powdered sugar and serve. If made ahead of time, can be stored for up to two weeks in an airtight container. Roll in sugar before storing. Roll again in sugar before serving. Makes 3 to 4 dozen
Candy Cane Cookies 1/2 cup finely crushed peppermint candy 1/3 cup sugar 1/2 cup shortening (or oil) 1/2 cup softened margarine(or butter) 1 cup sifted powdered sugar 1 egg, slightly beaten 1 teaspoon vanilla extract 1 teaspoon almond extract 2 1/2 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon red food coloring Combine candy and 1/3 cup sugar in a small mixing bowl, mixing well and set aside! Cream shortening and butter in a large mixing bowl; gradually add 1 cup sugar, beating until light and fluffy. Add egg; beat well. Stir in flavorings. Add flour and salt: mix well. Divide dough in half: tint half of the dough with red food coloring. Shape tinted and plain dough by teaspoonfuls into 4 1/2 inch (or what ever size you prefer) rolls on a lightly floured surface. Place a tinted and a plain roll side by side; carefully twist together. Curve one end down to resemble a cane. Repeat procedure with remaining dough. Place cookies on ungreased cookie sheets: Bake at 375 Degrees for 9 minutes OR just until edges begin to brown. Remove cookies from cookie sheets while warm: immediately coat with reserved candy mixture. Cool completely on wire racks. Yields abut 4 dozen. These cookies are as much fun to make as they are to eat!
Cream Cheese Fudge 4 squares unsweetened chocolate 8 oz. cream cheese 4 cups powdered sugar 1 tsp vanilla pecans or walnuts, use as many as you like from 1/2 to 2 cups. I use 2 cups. Melt chocolate in microwave, cool to room temperature Have cream cheese at room temperature Mix cream cheese with chocolate, add sugar and vanilla Pat into an eight or nine inch pan Refrigerate a couple of hours before cutting. If you want a peanut butter flavor add 1/2 cup peanut butter and increase sugar to 5 cups.
Mince Meat (fruit type) 1/2 lb cooking apples (I use granny smith here) 1/2 lb currants 1/2 lb stoned raisins 1/2 lb sultanas 4 oz glace cherries 4 oz chopped mixed peel 4 oz shelled walnuts 8 oz shredded suet 1 lb Demerara sugar (brown sugar) 2 level teaspoons mixed spice (allspice or see below) 3-4 fluid oz brandy or rum Aim to have the fruits, nuts and suet chopped the same size. Peel, core and chop the apples. Clean fruit and chop the larger fruits. Mix in a large bowl with the nuts and apples. Chop the suet if necessary. Blend in the suet, sugar and spice. Add enough brandy or rum to give a moist mixture. Cover bowl with a cloth and leave for 48 hrs to allow the fruit to swell. Stir well and put the mincemeat into clean jars. Seal and cover as for jam.( I usually leave the mixture in a glass bowl, covered with plastic wrap, stirring it once in a while.) Yield 4 1/2 - 5 lbs This is a short time preserve. It is matured for about 1 month before use. To make your own mixed spice: Grind together 1 small cinnamon stick and 1 tablespoon each cloves, mace, ground nutmeg, coriander seeds, and allspice berries
Cranberry Oatmeal Cookies 2/3 cup butter or margarine, softened 2/3 cup brown sugar 2 eggs 1 1/2 cups rolled oats 1 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 6 oz sweetened dried cranberries 2/3 cup semi-sweet chocolate chips, walnuts or pecans (we prefer them without) Preheat oven to 375. Using an electric mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy. Add eggs; mix well. Combine oats, flour, baking soda and salt in a separate bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in cranberries and chips or nuts. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake for 10 minutes or until golden brown. Makes about 2 dozen.
Sweet Potato Pie with Marshmallows 2 deep dish pie crusts 4-6 medium size sweet potatoes 1 1/2 sticks of butter 2 pinches of salt 2 pinches of baking soda 2 1/2 - 3 cups of sugar (please note that the cups of sugar depends on how sweet you want your pies. You might even want to add a little more sugar or a little less.) 1 1/2 teaspoons of vanilla flavor 1 teaspoon of lemon juice 1 tablespoon of nutmeg 1 teaspoon of cinnamon 1 bag of miniature marshmallows Heat oven to 350 degrees. Peel potatoes and slice. Place potatoes in a pot of water. Water should cover potatoes. Boil potatoes until they are tender when you stick them with a fork they should fall apart (should put you in the mind of mashed potatoes). Drain potatoes and rinse well. Mash the potatoes and add butter, sugar, salt, baking soda, vanilla flavor, lemon juice, nutmeg, and cinnamon. Mix all the ingredients very well (mixture should be very, very creamy). Note: sometimes after I have mixed all my ingredients by hand, I like to put it in a blender to get the creamy consistency. Pour mixture into the pie shells. Bake the pies for about an hour or until the pie is firm. The pie will slightly brown. Take the pies out of the oven and cover the entire pies with marshmallows. Put back in the oven and bake for about another 10-15 minutes or until the marshmallows brown a little. Let cool.
Pumpkin Pie Squares 1 c. sifted flour 1/2 c. rolled oats (quick-cooking) 1/2 c. brown sugar, firmly packed 1/2 c. butter or margarine 1 (13 1/2 oz.) can evaporated milk 2 eggs 3/4 c. sugar 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. ginger 1/4 tsp. cloves Topping: 1/2 c. chopped nuts (walnuts or pecans) 1/2 c. brown sugar, firmly packed 2 Tbs. butter Combine first 4 ingredients in a bowl, using the electric mixer at low speed, until crumbly. Press into bottom of an ungreased 13x9x2 ungreased pan, and bake at 350o for 15 minutes. Combine pumpkin, evaporated milk, eggs, white sugar, salt, and spices and beat well. Pour into baked crust, and bake (at 350o) for another 20 minutes. Mix topping ingredients while pumpkin is baking, then sprinkle topping evenly over filling. Return to oven and bake another 15-20 minutes, until filling is set. Cool, and cut into 2" squares. Makes about 2 dozen. This is delicious and easy, and makes a lot.
OJ Refrigerator Cookies 1 - 12 oz box vanilla wafers, crushed 1 - 6 oz can frozen Orange Juice concentrate 1 Tbs softened margarine 1 - 16 oz box powdered sugar Optional Finishes - Flaked coconut, Chopped Pecans, Red or Green Sugar, or additional powdered sugar. Mix wafers, OJ, margarine and powdered sugar. Chill an hour or so. Shape into 36 cookies and roll in powdered sugar or your choice of finishes. Place each cookie in a tiny foil liner (like a miniature cupcake liner). Cover and freeze several hours. These make a nice non-chocolate addition to a holiday goodie plate.
Holiday Fruitcake 1 cup of corn oil 1-1/2 cups brown sugar, firmly packed 4 eggs 3 cups sifted all-purpose flour 1 cup pitted dates 1/2 cup thinly sliced citron 1-1/2 cups whole candied cherries 1 cup chopped candied pineapple 1 cup chopped figs 1/2 cup halved Brazil nuts 1 cup seedless raisins 2-1/2 cups coarsely chopped pecans or walnuts 1 teaspoon baking powder 2 teaspoons salt 2 teaspoons cinnamon 2 teaspoons allspice 1 teaspoon cloves 1 cup orange juice Have oven heated to 275 degrees. Line two 9 x 5 x 3 inch loaf pan lightly greased brown paper. Combine oil, sugar and eggs and beat for two minutes. Combine in bowl, 1 cup flour with the fruit and nuts. Sift remaining flour with baking powder, salt and spices. Stir into oil mixture alternately with orange juice. Blend batter into fruit mixture. Turn into pans. Place a pan of water on lower oven rack. Bake cakes 2-1/2 to 3 hours or until done. cool. Wrap cakes in cloth dampened in wine or brandy and then in aluminum foil. Before serving, glaze top and decorate. Cake is easier sliced if chilled. Glaze: Boil 2 tablespoons brown sugar, I tablespoon corn syrup and 2 tablespoons of water, simmer 2 minutes. Brush over cakes. Decorate with whole maraschino cherries, halves of walnuts, almonds and Brazil nuts and other glaze fruits.
Apricot Cookies 4 cups flour 1 medium carton cottage cheese 1 pound margarine Mix butter and margarine, add flour. Refrigerate 3 to 4 hours. Roll out dough on a floured board to about 1/8 inch thickness. Cut with pastry cutter into about 1 1/2 inch squares. Put filling in center of each and bring one side towards the middle. Then bring other side slightly over the top of that one. Pinch together to hold. Brush top of each with beaten egg yolk. Bake at 350 degrees for 15 minutes until golden brown. Filling: Fresh apricots boiled down to make a paste. If this is not available I have used apricot preserves. In Cleveland you are able to buy the apricot filling or prune filling (lekvar) in the market. You can also use a nut filling with ground nuts, mix with sugar to taste and a little orange juice. Also you can use dry cottage cheese with a little egg and sugar. Use any of the filling sparingly.
New Zealand-Style Ice Cream Christmas Pudding This pudding can be made in advance and stored up to 6 weeks in the freezer. 1 packet each of red and green cherries 1/2 cup sultanas 1/2 cup currants 1/2 cup chopped raisins 1/4 cup finely chopped dessert figs 1/2 cup brandy 10 plump, dried apricots, chopped 2 litres good-quality vanilla ice cream, softened 50g dark chocolate chopped (small chocolate bar) 1/2 cup flaked almonds, toasted Step 1: Combine dried fruits. Add brandy, cover and soak for 12-24 hours. Stir occasionally. Step 2: Mix soaked fruits, ice cream, chocolate, and almonds. Spoon the mixture into a large pudding bowl, basin or loaf pan lined with plastic wrap. Smooth surface and cover with overhanging sides of food wrap. Freeze until firm. To serve, turn on to chilled serving platter and surround with seasonal berries. Serves 6-8.
Chestnut Fingers 3/4 cup butter or margarine, softened 1/4 cup sugar 1 egg yolk 1/2 cup chestnut puree or canned chestnuts drained and pureed 1/4 teaspoon vanilla 1 cup all purpose flour 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1 slightly beaten egg white sugar 1/2 cup semi-sweet chocolate pieces, melted In mixer bowl cream butter and 1/4 cup sugar. Add egg yolk and beat until light and fluffy. Beat in chestnut puree and vanilla. Stir together flour, salt, and cinnamon; stir into creamed mixture Using a scant tablespoon dough for each cookie, roll into 2 1/2 inch fingers. Dip one side of each finger in egg white, then in sugar. Place sugar side up on greased cookie sheet. Bake in 350 degree oven for about 20 minutes. Remove from sheet; cool on rack. Dip one end of each cookie in melted chocolate (about 1 inch) Place on waxed paper until set. Makes 30 cookies
Whipped Shortbread 1 pound of butter, softened (REAL butter, no substitutions on this!!) 1/2 cup cornstarch 3 cups flour 1 cup icing sugar Glace cherries, mini M&M's, or mini chocolate chips (for tops of cookies) In a large bowl, cream the butter. Add dry ingredients. Whip for 10-12 minutes; batter will be shiny, and form peaks. Drop from teaspoon on to a cookie sheet. Decorate with pieces of cherries, or I use mini M&M's. Bake at 325 degrees for 8-10 minutes or until bottom edges begin to brown. Watch them carefully; they can burn quickly.
Sugar Cookies 1 c. shortening 4 c. white, unbleached flour or half whole wheat half white flour 1 t. baking powder 1/2 t. salt 1 c. white sugar 1 t. vanilla 2 beaten eggs 1/2 c. milk extra flour for rolling cookies, Various sized cookie cutters. In large bowl blend first 4 ingredients together with pastry blender or cut with two knives as for pie dough. In another bowl mix together sugar, vanilla, beaten eggs & milk. Combine this with first mixture & work together till firm. Put in Fridge for 1 hour. Dust counter and rolling pin with flour. Roll to less than1/4" thickness & cut with different sized flour-dusted, shaped cookie cutters. Be Creative! For example: Use a large heart & a small one. Make many of each size, cutting small heart inserts out of some of the big ones so you have a variety. The goal is to have a smaller cookie to sandwich on top of a larger one or to have pink icing peeking through a heart "hole" on your sandwich cookie. This is done by cutting the small heart out of the center of a large ones thus making a heart "outline". (I wish I could draw a picture.) Cut enough small shapes to have some tiny sandwich cookies, also. Bake @ 375 for 8-12 minutes. Cool to racks.
Confectioner's Sugar Icing 2 C. confectioner sugar 2T milk 1 T butter, soft 1 t. vanilla 4-8 drops red food coloring (Mom made our cookies pink, you may make them darker/lighter as you prefer) In medium bowl mix together till of smooth, spreadable consistency. Add more butter/milk if necessary. To Frost: Spread pink icing on large cooled cookie. Top with small heart. Sandwich cookies together so little one is on top or you can see pink icing from a small heart-shape taken out of a large one. These are pretty in a glass bowl & make nice gifts. We loved them for Valentines Day. Makes quite a few. You may use green food coloring & Shamrock shapes for St. Patrick's Day, orange w/ pumpkins for October, green Christmas trees, etc. It just takes 2 sizes of the same shaped cookie cutter.
Pane Peppate (also known as Peppatile) 3 c. flour 1 lb. honey 1 lb. whole almonds, toasted (Put in one layer in 350 oven about 15 min.) 1 tsp. black pepper (more if you like) 1 tsp. cloves 1 tsp. cinnamon rind of one orange, grated 1/2 tsp. baking powder Mix flour & nuts; then add pepper, cloves, cinnamon, orange rind & bkg. pwd. Put honey (bottle and all) into hot water to liquify. (Can put into microwave, without the cap.) Mix honey with other ingredients. Shape dough into 4 flat sausage-shaped loaves. Bake on cookie sheet at 350 for 30 minutes. Remove from oven and immediately slice very thin, about 1/4 to 1/8 inches thick. (Use thick pot holder, or wear gloves, if you have to) While slicing one, store the others in turned off oven to keep warm. Notes: (1) These keep well. Wrap in plastic wrap and place in air tight containers. (2) Dough can be shaped into more than four loaves if you want to make them for gift-giving or to make them easier to handle. (3) Cookies will be hard and chewy.
White Fruitcake 1 cup butter 2 cups sugar 1 cup coconut 1 1/2 cups walnuts, chopped small 1/2 cup mixed candied fruit, chopped small 1 cup milk 6 egg whites 3 cups flour 1/2 tsp. salt 2 tsp. baking powder 1 tsp. vanilla 1/2 tsp. lemon flavoring (I usually add 1 tsp.) Cream the butter and sugar. Add the coconut, nuts and chopped fruit. Add dry ingredients. Beat the egg whites to a stiff froth and fold into the other mixture as gently as possible. Divide into two loaf pans and bake for 45-60 minutes at 350 degrees. I spray the pans with a nonstick spray. This smells so good when baking with the two flavorings of vanilla and lemon!!
Brownie Cake 2 cups flour 2 cups sugar 4 tablespoons cocoa Mix and set aside melt 1 cup water 1/2 cup oil 1 cube (stick) butter Pour over sugar flour mix and stir then add: 2 eggs 1/2 cup buttermilk which has 1 teaspoon soda in it. 1 teaspoon vanilla or for Christmas peppermint extract Pour into 10x15 jelly roll pan and bake at 400 degrees for 15 to 20 minutes (till done in the middle) While still warm spread on icing Icing: 1 box powered sugar 4 Tablespoons cocoa Mix in 1 stick melted butter and 1/3 cup buttermilk (melted together) For Christmas sprinkle with crushed peppermint Can also put nuts, coconut etc on top.
Strawberry Bread 1 (10 oz.) pkg. frozen sweetened sliced strawberries 1/2 c. cooking oil 2 eggs 1-1/2 c. all-purpose flour 7/8 c. gran. sugar 1/2 tsp. baking soda 1/2 tsp. nutmeg 1/4 tsp. salt 1/4 tsp. cinnamon 1/2 c. chopped nuts red food coloring Defrost strawberries in unopened package in warm water. When defrosted, preheat oven to 350 degrees. Grease and flour one loaf pan. Beat eggs in a bowl until fluffy. Add cooking oil, granulated sugar, and defrosted berries. In another bowl, stir together flour, nutmeg, cinnamon, baking soda, and salt. Add strawberry mixture and mix just until blended. Add a little red food coloring if desired. Stir in nuts. Pour into prepared pan. Bake for one hour or until done.
Gumdrop cake 1 c. butter or margarine 2 c. brown sugar 1 1/2 c. applesauce 2 eggs, well-beaten 1 tsp. baking soda 4 c. flour, sifted before measuring 2 tsp. baking powder 1 tsp. nutmeg 1 tsp. cloves 1 tsp. vanilla 1/4 tsp. salt 1 c. chopped nuts 1 lb. raisins 2 lbs. bright colored gumdrops, cut fine Cream butter & brown sugar. Mix remaining ingredients in the order listed. Bake in buttered loaf pans 1 1/2 to 2 hrs at 350 degrees. Makes 2 loaves or more depending on size of pans used. HINT: Cut the gumdrops with kitchen shears, dipping them in a glass of hot water when they get too sticky. Toss cut gumdrops & raisins with a small amount of the flour from the recipe--this coats them with a small amount of flour so that they do not clump together.
Apple Puffed Pancake 6 eggs 1 1/2 cup milk 1 1/2 cup flour 3 tbs sugar 1 tsp vanilla 1/2 tsp salt 1/2 tsp cinnamon 1/4 lb butter 2 granny smith apples, peeled and sliced 2 to 4 tbs brown sugar raspberry sauce (optional) Preheat oven to 425 . In blender or large bowl mix eggs, milk, flour, sugar, vanilla, salt and cinnamon until well blended. Melt butter in 12" quiche or 9x13 baking pan. Add apples to dish and place in oven for several minutes until butter sizzles. Do not let brown. Take out of oven and pour batter over top. Sprinkle with brown sugar and additional cinnamon. Bake 20 minutes or until puffed and brown. Serve warm with butter and real maple syrup or fresh raspberry sauce. Raspberry Sauce: In a blender or food processor mix 1 bag frozen raspberries until smooth. Drain through a sifter to remove seeds. Add sugar to taste (if necessary).
Elegant White Fruit Cake 2 oz. Golden raisins 1/2 cup pineapple juice 1 cup toasted almonds 1 cup shortening, Crisco 2 cups sugar 1/2 tsp. almond extracts 3 cups sifted flour 2 tsp. backing powder 11/2 tsp. salt 1/2 tsp. ginger 8 egg whites 1/2 cup cognac 2 cups cut up candied pineapple 2 cups whole red and green candied cherries 1 cup soft dried apricots, cut into thin strips 2 cups Brazil nuts 1 cup toasted almonds 1 cup shortening, Crisco 2 cups sugar 1/2 tsp. almond extracts 3 cups sifted flour 2 tsp. backing powder 11/2 tsp. salt 1/2 tsp. ginger 8 egg whites Place raisins, cognac and pineapple juice over low heat and simmer 15 minutes. Remove from heat and add candied fruit, nuts and apricot Beat shortening, sugar and almond extract till light. Resift flour, salt, baking powder & ginger add sugar mixture and egg whites alternately until soft peaks form. Add fruit and nut mixture and mix well. Turn into a greased 10 inch tube pan lined with heavy brown paper, greased. Allow paper to extend 2 inches above pan. Lay foil over top. Bake in slow over, 275 with a shallow pan of water on lower rake for 41/2 hours. Let cake stand in pan 1 hour before turning out. Cake is done when you insert tooth pick and it comes out clean. Once done coat cake with one shot of cognac and sliced apples, seal tightly. Every week add another shot! It keeps for a long time!
Hot Raspberries over Vanilla Ice Cream (Simple and good) Raspberries fresh or frozen- I prefer frozen (amount used depends on number of servings. I use 1 frozen bag for 4 servings) Sugar - for 4 servings I use approx. 1/4 cup, also depends on how sweet the raspberries are, add according to taste Corn Starch - depends on amount of juice Vanilla Ice Cream Whipped Cream - fresh is best Place raspberries in a bowl and liberally sprinkle with sugar. Let berries rest for approx. 1/2 hours, stirring once half way through. Pour raspberries along with juice into a pot. Ratio of water too berries should be 2 to 1. If berries did not release enough juice, you can add additional water. Bring to a slow low boil. Once berries start to boil, add approx. 2 tsp. of corn starch (keeps juices clear). It is best to dissolve the corn starch in a cup of water before adding, this helps reduce the need to over-stir the berries, be sure to stir carefully or berries will fall apart. Simmer low until juice begins to thicken, this should only take a few moments, juice should resemble the consistency of syrup, remove from heat. In a shallow ice cream dish place as many scoops of Ice Cream as desired. Spoon hot raspberries over Ice Cream. Immediately place a dollop of whipped cream on top and serve immediately.
Old Fashioned Holiday Fudge 2 Cups sugar 2 Tablespoons cocoa Dash of salt 2/3 cup evaporated milk 2 or 3 chocolate bars (I use Hershey plain) 1 Cup chopped walnuts or pecans 1Tablespoon butter 1 teaspoon vanilla extract In medium saucepan, combine sugar, cocoa, salt and milk. Cook over low heat, stirring constantly until mixture reaches Soft Ball stage on thermometer, about 7 minutes. Remove from heat. Stir in chocolate bars, nuts, butter and vanilla. Beat with wooden spoon until creamy and mixture becomes shiny, (about 5 minutes). Pour into well buttered 8x8" pan and cool. Cut into 1 inch squares and store in covered container in refrigerator. Makes 64 pieces.
Pumpkin Swirl Cheesecake 3 Tablespoons butter, unsalted 1 Cup Gingersnap crumbs (about 20 cookies) 2 Pounds cream cheese at room temperature 1 Cup granulated sugar 2 Tablespoons cornstarch 1 Cup sour cream 1-1 1/2 Teaspoons vanilla extract 1/4 Teaspoon salt 3 eggs 1 Teaspoon lemon juice 3/4 Cup canned pumpkin 3 Tablespoons dark brown sugar 2 Tablespoons molasses 1 Teaspoon ground cinnamon 3/4 Teaspoon ground ginger 1/2 Teaspoon ground nutmeg 1/8 Teaspoon ground cloves 1 Tablespoon cornstarch Heat oven to 325 degrees. Butter a 9-inch springform pan and wrap the pan with a piece of heavy-duty aluminum foil. Make sure the entire outside of the pan is covered with the foil as the springform pan will be placed in a water bath to bake. Melt butter and add gingersnap crumbs. Mix well and then press into the bottom of the springform pan. Chill. With an electric mixer on medium-low speed, beat cream cheese with the granulated sugar and the 2 tablespoons of cornstarch. When this is well mixed, beat in sour cream, vanilla extract, and salt. Add eggs one at a time beating well after each addition. Remove 3 1/2 cups of this batter and stir in the lemon juice. With the remaining batter, combine the pumpkin brown sugar, molasses, spices and the remaining cornstarch. Set aside one cup of the pumpkin batter. Spread half of the remaining pumpkin batter in the prepared pan. Gently spoon half of the plain batter over the pumpkin batter. Spoon the remaining batter into the pan and then the last of the plain batter on top of that. Dot with spoonfuls of the reserved cup of pumpkin batter. With a chopstick or the handle of a wooden spoon GENTLY swirl the batter. Be sure not to go too deep as you don't want to swirl up the crumb bottom into the batter. Place the cheesecake into a large roasting pan and fill the roasting pan with water halfway up the side of the springform pan. Bake until the center of the cheesecake jiggles only slightly when he pan is tapped--about an hour and 20 minutes. Remove from the oven and run a knife around the edge of the cake. Let the cake cool 10 minutes in the water bath and then remove it and cool completely on a wire rack. Chill before serving
Gumdrop Cookies 1 cup shortening 1 cup white sugar 1 cup brown sugar 3 eggs 1 tsp. vanilla 2 cups flour 1/2 tsp. salt 1 tsp. baking powder 1 tsp. baking soda 1 cup coconut 1 cup gumdrops ( I cut small gumdrops into 8 pieces) 1 1/3 cups oatmeal Cream together sugars and shortening. Add eggs and vanilla. Sift dry ingredients and add with coconut, oatmeal and cut-up gumdrops. Mix well. Drop by small spoonfuls onto greased cookie sheet. Bake 350 degrees 8-10 min. Remove from pan right away and cool on rack.
Strufoli (Honey Balls) 3 c. flour 1/2 c. Crisco solid shortening 1 c. sugar 3 eggs pinch baking powder 16 oz. honey colored non-pareilles Veg or Canola Oil for frying In large bowl, mix flour, Crisco, sugar, eggs, baking powder. Mix by hand into a large ball. Let dough rest for 15 min. Cut a piece off ball. roll out between hands and cut into small pcs. about 3/4 ". Deep fry. Halfway through, replace oil and wipe pan out with paper towel. When all are done remove any tiny pieces that may have burnt. In a clean fry pan heat a drop of oil, add honey and melt. Add all strufoli and keep turning until all are covered with honey. Remove to bowl and add non-pareilles. Note: They fry quickly, cut them all first. Use med. heat and expect lots of foam. Use a slotted spoon to remove from oil. Must be deep fried or they will not cook properly and may burn.
Date Squares Base: 1 cup brown sugar 3/4 cup margarine 1 tsp. salt 1 and 3/4 cup flour 1/2 tsp. baking soda 1 and 1/2 cup quick oats Filling: 3 cups pitted dates 1 and 1/2 cup water 1/4 cup sugar Mix brown sugar and margarine until smooth, add dry ingredients and mix until crumbly like a crumb topping. Spread half of base in a lightly greased 9 x 12" pan and reserve the other half for topping. Cook filling ingredients over low to medium heat until a smooth paste forms and all the dates have gone soft. Spread filling over base and top with remaining base. Bake at 350 Fahrenheit until top is light brown approximately 30-35 minutes. Cool.
APPLE CAKE 4 cups apples, peeled 3 cups flour 2 cups sugar 2 tsp. baking soda 1 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. allspice 1 cup Crisco oil (or other vegetable oil) 2 eggs, beaten well 1/2 cup raisins (if desired) 1/2 cup nuts (if desired) Grate apples and sprinkle with flour, sugar, soda, baking powder, and spices. Mix well. Pour on oil and eggs and mix till well blended. Stir in nuts and raisins. Bake in a greased and floured tube, Bundt or loaf pan at 350 degrees for 45 to 50 minutes. Serves 15 to 30 depending on the width of the slices and which pan you use to bake it in.
Nut Brittle 3 cups raw shelled peanuts or other chopped nuts 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 cups granulated sugar 1 cup light corn syrup 1/2 cup water 1/4 cup unsalted butter (don't substitute) If using raw peanuts, preheat oven to 350 degrees. Spread peanuts in a 15 x 10 x 1-inch baking dish. (Jelly roll pan.) Bake for 15 minutes. Remove and pour into a bowl; keep warm. If using chopped nuts, put into pan and just heat through. If you use salted nuts, omit salt in the recipe. Generously butter two 15 x 10 x 1-inch pans; set aside. Combine baking soda and salt; set aside. Measure out butter and set aside. In a 3 quart heavy saucepan, stir together sugar, corn syrup and water. Heat to boiling. Boil rapidly until syrup begins to turn a golden color. (275 degrees on candy thermometer.) Add nuts and continue cooking, stirring often until syrup is a clear cold color. (295 degrees). Remove from heat; immediately stir in butter and soda mixture. Stir just until combined. Mixture will foam up. Pour into the buttered pans. Cool slightly, then, using two forks, stretch thin. Cool completely. Break into pieces. Makes 2 1/2 pounds.
Holiday Sugar Cookies 1/2 cup butter 1/2 tsp salt 1 tsp freshly grated lemon rind 1/2 tsp grated nutmeg 1 cup sugar 2 eggs 2 cups flour 1 tsp baking powder 1/2 tsp baking soda Combine first six ingredients and beat thoroughly. Add dry ingredients and mix well into a firm dough. Chill at least two hours. Roll chilled dough 1/4-inch thick on a lightly floured board. Cut into desired shapes. Brush with lightly beaten egg white and decorate as desired, or bake plain and decorate afterwards. Place on lightly greased cookie sheets, and bake in a preheated 375 F oven for 8-10 minutes or until just lightly browned on the edges. These are supposed to be thick and chewy rather than thin and crispy. VARIATION: Eliminate lemon rind and nutmeg. Form chilled dough into 1-inch diameter balls and roll each in a 50-50 cinnamon-sugar mixture to coat completely. Bake as above. NOTE: Thorough chilling of dough for rolled cookies helps prevent spreading during baking. Because of the baking powder in this recipe, it is not adaptable for use with cookie stamps.
CROQUEMBOUCHE For cream puffs: 1 recipe cream puff pastry (pate a chou), as follows For filling: about 1 cup pastry cream 1/2 cup heavy cream For caramel: 2 cups sugar 1/2 cup water For assembly: large pastry bag 1/2-inch plain tip 1/4-inch plain tip Note: a cake decorating turntable is helpful for assembling a croquembouche, but not necessary. Cream Puff Pastry 1 1/4 cups water 1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces 1/2 teaspoon salt 1 1/2 cups unbleached flour 4 to 6 large eggs Preheat oven to 425 F. and butter and flour 2 baking sheets. In a heavy saucepan bring water to a boil with butter and salt over high heat. Take off heat, and add flour all at once and beat with a wooden spoon until mixture pulls away from sides of pan. Transfer dough to bowl of a mixer and beat in 4 eggs, 1 at a time, on high speed, beating well after each addition. Batter should be stiff enough to just hold soft peaks and fall softly from a spoon. If batter is too stiff, in a small bowl beat remaining eggs lightly, one at a time, and add to batter a little at a time, beating on high speed, until batter is desired consistency. Drop mounds from a tablespoon (or pipe from pastry bag if you have one) about 1 inches each in diameter, on pans. With a finger dipped in water gently smooth pointed tip of each mound to round puffs. Bake in upper third of oven 7-8 minutes, switching position of sheets in oven halfway through baking if necessary. Reduce temperature to 400 F. and bake puffs 15 minutes more, or until puffed and golden. Let puffs stand in turned-off oven with door ajar, 30 minutes. Transfer puffs to racks to cool. With a skewer poke a 1/4-inch hole in bottom of each puff. Puffs may be made 2 days ahead and kept in an airtight container. Re crisp puffs in 400 F. oven 5 minutes and cool before filling. PASTRY CREAM 3 large egg yolks 6 tablespoons sugar 2 tablespoons cornstarch 1 cup milk 1/2 teaspoon vanilla 1/2 teaspoon flavoring of choice (lemon, orange, almond) In a large heatproof bowl whisk together yolks, sugar, and cornstarch (mixture will be very stiff). In a heavy saucepan bring milk just to a boil. Add 1/2 cup milk mixture to egg mixture in a stream, whisking until smooth. Whisk egg-milk mixture into remaining milk in pan and simmer, whisking constantly, until very thick, about 2 minutes. Stir in flavorings. Transfer hot pastry cream to a bowl and cool, surface covered with buttered wax paper. Chill pastry cream at least 2 hours and up to 2 days. When ready to fill puffs (3-4 hours before serving) beat pastry cream until just soft enough to fold in heavy cream (do not over beat). In a chilled bowl with cleaned beaters beat heavy cream until it holds soft peaks. Fold whipped cream mixture into pastry cream. Chill filling, covered, about 1 hour, or until cold. Fill cream puffs: Transfer filling to a large pastry bag fitted with a 1/4-inch plain top and barely fill each puff through hole in bottom (do not overfill), putting filled puffs in a shallow baking pan. Make caramel: In a heavy saucepan stir together sugar and water and bring to a boil over moderately low heat, washing down sides of pan with a brush dipped in cold water to dissolve any sugar crystals until sugar is dissolved. Boil syrup over moderately high heat, without stirring, until it begins to turn pale caramel. Still without stirring, gently swirl syrup in pan until it just begins to turn golden caramel and remove from heat. As caramel cools and begins to reach thickness of corn syrup, return pan to a burner at lowest possible heat, and keep warm (do not simmer). Assemble croquembouche: Line a tray with wax paper. Working quickly with 1 cream puff at a time, impale bottom of each puff on tip of a small serrated knife and carefully dip top in caramel, leaving bottom 1/3 inch uncoated and letting excess drip off. (Be careful when working with hot caramel!) Set puff, coated side up, on prepared tray. Now you're going to form a tower of puffs, glued together with the caramel. Start with 3, touching to form a triangle, on a cake-decorating turntable or cake plate lined with strips of waxed paper to catch drips. Form a ring of 9 puffs around triangle by carefully dipping the inside edge of each into caramel, letting excess drip off, and affix puffs to one another in a tight ring around first 3 puffs. Dip bottom of another puff in caramel and center it over middle of first 3 puffs. Carefully dip another row of puffs into caramel, letting excess drip off, and build a second, slightly smaller ring on top of the first using 8 puffs (if necessary adding an additional puff in center to stabilize ring). Make sure each puff is glued with caramel to the one before it. Build on top of first 2 rows 4 more rings of 5 puffs each in same manner, always building from inside out with an additional puff in center as support. For top of croquembouche build 1 layer of 3 puffs and top with 1 puff. Remove caramel from heat and cool to thickness of molasses, 2 to 3 minutes. Dip tip of a small fork in caramel (or a wire whisk with the ends cut off) and drizzle caramel decoratively over croquembouche, to form a sugar "cage". Let caramel harden and remove wax paper. Croquembouche is best served as soon as possible but may be made up to 8 hours ahead kept in a cool place. To serve croquembouche, lightly shatter caramel cage with back of a knife and dismantle, 1 puff at a time.
CHOCOLATE REVEL BARS 3 cups quick-cooking rolled oats 1 tsp baking soda 2 1/2 cups all-purpose flour 1/2 tsp salt 1 cup butter 2 cups brown sugar 2 eggs 2 tsp vanilla 1 1/2 cups semisweet chocolate pieces 1/2 cup chopped walnuts 1 14 oz can sweetened condensed milk 2 Tbs butter 2 tsp vanilla Stir together rolled oats, flour, baking soda, and salt, In a large mixing bowl beat the 1 cup butter on medium speed for 30 seconds. Add brown sugar and beat till fluffy. Add eggs and 2 tsp vanilla--beat well. Add dry ingredients to beaten mixture and beat till well combined. In a saucepan, combine chocolate pieces, sweetened condensed milk, and the 2 Tbs butter. cook and stir over low heat until melted. Remove from heat and stir in nuts and 2 tsp vanilla. To assemble bars, pat 2/3 oat mixture onto the bottom of an ungreased 15x10x1 inch baking pan. spread chocolate mixture atop oat mixture. Dot the remaining oat mixture. Bake in a 350 degree oven for 25 - 30 minutes or till oat mixture is lightly browned.
Christmas Cookies 1 lb 1 stick butter 6 cups flour 1 3/4 cups sugar 2 eggs squirt lemon juice jam for filling powdered sugar 1 Tbs lemon juice for glaze Mix flour, sugar, cut in butter. Make well in center add eggs and lemon juice. Work into a manageable dough. Roll and cut into desired shapes. Bake at 350 until golden on edges. Cool completely. Fill cookies by spreading strawberry or raspberry jam on one side of cookie and topping with another. Glaze with following: 1 cup powdered sugar, 1 Tbs lemon juice, stir into a smooth paintable glaze. Brush tops of cookies with glaze. Let dry. Store in airtight containers.
SANTA'S WHISKERS (cookies) Cream together. . .1 cup butter 1 cup sugar Blend in . . . . . . . . 2 tablespoons milk 1 teaspoon vanilla Add, mixing well. . 2 1/2 cups sifted flour 3/4 cup chopped red & green candied che 1/2 cup chopped pecans 3/4 cup flaked coconut Place on waxed paper or in a shallow bowl. . . . . 1 1/2 cups moist flaked coconut (approx.) Drop dough from teaspoon into coconut and roll to coat on all sides. Place on baking sheet sprayed with cooking spray. Bake in moderate oven (350 degrees F.) 15 minutes. Makes approximately 7 dozen. Note: If coconut is dry, it will not adhere to cookies evenly. Dough may be held in refrigerator up to a week. Let come to room temperature before dropping into coconut.
Christmas Applesauce Cake in a Can 1/2 Cup shortening 1 Cup sugar 1 1/2 Cups stiff applesauce, preferably homemade, but a good quality canned applesauce will work just fine. 2 Cups flour 1/2 tsp. salt 1 tsp. soda 1 tsp powdered cloves 1/2 tsp. ground nutmeg 1 tsp cinnamon 1/2 Cup raisins 1/2 Cup chopped nuts. 1/2 Cup chopped candied red and/or green cherries (optional) Grease and flour 4 empty Campbell soup cans. Shake out excess flour. Set aside. Cream shortening and sugar. Stir in applesauce. Sift the flour, salt, soda, cloves, nutmeg and cinnamon together. Fold into creamed shortening mixture and stir until smooth. Turn into cans, dividing evenly. Bake at 325 degrees for approximately 45 minutes, until a broom straw inserted in middle comes out clean. You can use a tooth pick instead of a broom straw. Remove from oven and let cool about 15 minutes. Puncture bottom of can to release cakes and cool thoroughly before wrapping in plastic wrap, then coloured cellophane wrap. Makes 4 cans.
SUGARED WALNUTS 2 1/2 cups walnut halves 1 cup sugar 2 cups water 1 tsp. cinnamon 1 tsp. salt 1 1/2 tsp. vanilla Cook sugar, water, cinnamon and salt to soft ball stage (without stirring). Remove from heat. Add vanilla and nut meats, stirring gently until mixture becomes creamy. Turn out onto greased plate. Separate nut meats as they cool.
Peanut Butter Sandwich Cookie. 1 box Ritz crackers 1 small jar peanut butter Coating chocolate Cover Ritz crackers with peanut butter and top with another Ritz crackers to make a "sandwich". Melt chocolate and dip sandwiches in chocolate until covered. Allow to dry. Very good.
Red Velvet Cake Cake: 2-1/2 cup flour 1-1/2 cup sugar 1 cup buttermilk (add 1 tsp. vinegar to regular milk to make buttermilk) 1-1/2 cup vegetable oil 2 eggs 2 teaspoon vanilla 1 teaspoon soda 1 teaspoon cocoa 1 oz. red food coloring Frosting: 1 pkg. (8 oz) cream cheese 1 stick butter 1 box powdered sugar 1 teaspoon vanilla Cake: Mix liquid ingredients for cake. Beat 2 minutes. Add dry ingredients. Beat 2 more minutes. Bake in 3 layers at 350 for 30 min. Cool then frost with cream cheese frosting. Frosting: Have cream cheese & margarine at room temperature. Combine ingredients, mixing until smooth & of spreading consistency.
Christmas Cake Cake: A sifter & 1/2 self rising flour (3 cup sifter) 1 cup sugar 2 eggs 1 cup milk 1 teaspoon vanilla shortening (size of a large egg) 1. sift flour into mixing bowl and make a well in center. 2. add sugar, eggs, milk, vanilla, and shortening in well. 3. (using your hand) start mixing ingredients into the flour until you get a nice dough. NOTE: (you will not use all the flour and dough will be a little sticky). 4. Roll out to 1/4 inch thick. cut with an 9 inch plate and bake each layer in a lightly greased skillet or round griddle at 350, only til lightly browned. You will have 5 - 6 layers. (I usually just divide the dough into 5-6 pieces and pat them into the skillet, its so much easier.) Cool. Filling: approximately 1 1/2 quarts dried apples. cover apples with water, bring to a boil, then cut heat down to a simmer, cover saucepan, and cook til apples have cooked very tender. using potato masher, mash apples and sweeten with sugar and add cinnamon and cloves to taste. Starting with cake layer,spread liberally with warm apples and continue to stack layers. When cool, wrap with saran or foil. leave at room temperature for at least one day, the keep in refrigerator. (Note: if you don't have dried apples to use, you can substitute 3 lbs. fresh apples cooked, or apple butter.)
Orange Cream Fruit Salad 1-(20 oz) can pineapple tidbits drained 1(16 oz) peach slices, drained 1(11oz) can mandarin oranges ,drained 2 medium bananas, sliced 1 medium apple, chopped 1 package(3.4oz) instant vanilla pudding mix 11/2 cups milk 1/3 cup frozen orange juice concentrate 3/4 cup sour cream In large bowl, combine well drained fruit; set aside. In a smaller bowl, beat pudding mix,milk and orange juice for 2 minutes. Then add sour cream and mix well.Pour over fruit and toss to coat. Cover and refrigerate for 2 hours. Very good and easy!!
Amandelspijs 100 gr almonds skins removed 100gr sugar lemon peel of 1/2 lemon juice of 1/4 lemon 1/2 egg. In the coffee grinder grind equal portions of almonds and sugar till it becomes moist remove and make the next portion the best is to take 1 tbs. of each and grind it when all has been ground thoroughly in a bowl mix it with peel/juice and egg. you can use this mixture in a host of other beautiful cookies and pastries.
Speculaas 75 gr self raising flour 75 gr plain flour 100 gr cold butter 50 gr light brown sugar 1 1/2 tsp. salt 2-3 tsp. speculaas kruiden ( 2 tsp cinnamon 1/2 tsp. ground ginger pinch each of white pepper, ground cloves, ground cardamom and ground nutmeg) some blanched almonds for decoration and 1/2 egg to glaze. put the self raising and plain flour, butter,sugar,salt and herbs in a bowl and with two knives cut the butter in small pieces insides the bowl quickly with cool hand kneed a supple dough. if to dry mix 1 tbs. of milk through. roll it out to a rectangle of 18 by 26 cm and cut in two . put one piece in a buttered tin or piece of aluminum foil. put the amandelspijs on the dough but leave it 1 cm away from the edges . put the second piece of dough on the top press the edges with a wet fork. decorate with the almonds an glaze with the egg. 170 degrees 340 degrees F till brown and done approximately. 40 minutes cool and cut in wedges.
Apfel Kuchen 3 cups flour 1/4 cup orange juice 2 cups sugar 3 tsp baking powder 4 eggs 2-1/2 tsp vanilla 1 cup veg. oil 5-6 apples,pared,sliced 1 tsp salt 2 tsp cinnamon 5 tsp sugar In large bowl combine all ingredients except apples, cinnamon, & sugar. Beat until smooth (about 2-3 min.) at medium speed. Pour 1/2 batter into a 10-inch tube cake or Bundt pan that is greased and floured. Combine apples, cinnamon, and sugar. Add 1/2 apple mixture spread over batter in pan. Spread rest of batter on top of apple mixture and top with remaining apple mix. If desired, sprinkle walnuts or pecans on top. Bake in 350 oven for 1-1/4 to 1-1/2 hours. Cool. Serve with whipped cream or ice cream.
Cherry Nut Topped Cookies 3/4 Cup butter, softened 2/3 cup sugar 1/2 teaspoon almond extract 2 teaspoons Vanilla 1 Egg 2 cups flour 1/2 teaspoon baking powder 1/3 cup chopped red candied cherries 1/4 cup chopped pecans 1/4 cup cherry preserves or strawberry jelly 1/2 teaspoon powdered sugar Heat Oven to 350 degrees. In a large bowl, beat butter and sugar until light and fluffy. Add vanilla, almond, and egg; blend well. Stir in flour and baking powder: mix well. Divide dough into 4 equal parts. On a lightly floured surface, shape each part into a 12x3/4inch roll; place on ungreased cookie sheets. Using handle of a wooden spoon or finger make an indentation about 1/2 inch wide and 1/4 inch deep, lengthwise down the center of each roll. In a small bowl, combine candied cherries, pecans and preserves. Fill each dough indentation with 2 Tablespoons of the cherry mixture. Bake at 350 for 15 to 20 minutes or until light golden brown. Cool 10 minutes; cut each log diagonally into 12 pieces. Dust lightly with powdered sugar. Makes 4 dozen cookies.
Latvian Gingerbread 1. Combine 1/3 cup molasses 1 cup brown sugar 3 tablespoons lard (it must be lard) 1/2 cup butter 1/3 cup honey in a pot, heat until everything is melted together, but DO NOT SCORCH -- if you do, the gingerbread won't hold together. 2. Add to the mixture 2.5 cups of flour 1 teaspoon each of cinnamon and ginger 1/2 teaspoon each of black pepper, cloves, nutmeg, cardamom and coriander. Let the mixture cool a bit. 3. Add 2 lightly beaten eggs Let the mixture cool completely. 4. Add 2.25 cups flour (or a bit more if the dough is sticky when kneading) 1/2 teaspoon of baking soda 1.5 teaspoons of baking powder. Knead until smooth and not sticky. Refrigerate overnight. 5. Heat the oven to 400 degrees. Roll the dough out quite thin and press gingerbread shapes. Bake until just golden and lightly brown underneath -- 3-5 minutes, depending on your oven. Let cool, remove from pan.
BRILLIANT CHERRY SLICES Cream 1 cup butter 1 cup confectioners' sugar Blend in 1 unbeaten egg 1 tsp. vanilla Add 2 1/4 cup sifted flour and mix well. Stir in 1 cup pecan halves (NOT chopped) 2 cups candied cherries, cut into halves Chill at least 1 hour. Divide into thirds. Shape into rolls 10 inches long. Wrap in plastic wrap. Chill at least 3 hrs. (or for days) Cut into 1/8-inch slices, place on ungreased cookie sheet and bake at 325 F for 12 to 15 minutes until browned on edges. Makes approx. 7 doz Freezes well for months.
SPICED NUTS 1 2/3 c. dry roasted peanuts 1/2 c. unblanched almonds 1/2 c. walnut halves (OR 1 c. pecans, hazelnuts, brazil nuts instead of the almond and walnuts) 1 slightly beaten egg white Place in large bowl and cover nuts with egg white SPICE MIX Mix together: 3/4 c. sugar 1/2 tsp. salt (more if using unsalted peanuts) 1/2 - 1 tsp. ginger, 1 - 11/4 tsp. cinnamon 1/4 - 1/2 tsp. nutmeg, 1/4 - 1/2 tsp. cloves Add to nuts. Place on cookie sheet and bake at 350 degrees for 15 minutes.
White chocolate Ice Cream (makes about 1 quart) 1 cup water 3/4 cup sugar 6 egg yolks 1 tablespoon vanilla 10 ounces white chocolate, melted 2 cups whipping cream Cook water and sugar over low heat until sugar dissolves, stirring occasionally. Raise heat to medium and bring to boil. Boil 5 minutes. Meanwhile, beat yolks and vanilla in large bowl on high speed until light and fluffy, about 7 minutes. Slowly add hot syrup to yolk mixture, beating constantly until thickened and cooled, about 10 minutes. Add white chocolate and continue beating until completely cool, about 7 minutes. Stir in cream. Cover bowl and freeze until set, at least 5 hours, or overnight.
Frozen Cranberry Salad 2 cups cranberries (fresh or canned whole berry cranberry sauce) 1 medium orange 1 cup sugar 1 - 9 ounce can crushed pineapple (well drained) 8 ounce cream cheese 1/2 cup chopped nuts (we prefer pecans) 1 cup whipped cream 1/4 teaspoon salt 1/2 cup mayonnaise Grind fresh cranberries and orange. Add sugar. Stir until sugar is dissolved. In a separate bowl, mix pineapple, cream cheese, mayonnaise, and salt. Beat until light and fluffy. Fold in whipped cream. Stir in the ground cranberries, orange, and sugar mixture and the nuts. Turn into a 8 inch x 8 inch square pan and freeze until firm. Note: I use a pretty oval glass dish to freeze the salad in. I then serve the salad in the same dish.
Chocolate Mint Creams 1 1/4 cups all purpose flour 1/2 teaspoon baking soda 2/3 cup packed brown sugar 6 Tablespoons butter or margarine 1 Tablespoon water 1 cup semi-sweet chocolate chips (6 oz. package) 1 egg 1/2 to 3/4 pound pastel cream mint kisses (Note: These are available at specialty candy shops and department store candy counters. One well known brand is Hickory Farms Meltaway Mints. One holiday season, I even found them in bright red and green.) Stir together flour and baking soda; set aside. In a medium saucepan, heat and stir brown sugar, butter or margarine and water over low heat until butter is melted. Add chocolate chips. Heat and stir till chocolate is melted. Pour into a large mixing bowl and let stand for 10 to 15 minutes, or till cool. Beat egg into chocolate mixture. Stir in the flour mixture till well combined. (Dough will be soft.) Cover and chill for 1 to 2 hours or till easy to handle. Shape into 1-inch balls and place 2 inches apart on an ungreased cookie sheet. Bake in a 350 oven for 8 minutes. Remove and immediately top each cookie with a mint. Return to the oven and bake about 2 minutes more, until cookies are done. Remove from the oven and swirl the softened mints over the cookies with a knife to frost the cookies. Remove and cool in a single layer until the mints are firm. Makes about 48 cookies
Coffee Can Pumpkin Bread 1 cup vegetable oil 4 eggs, beaten 2/3 cup water 2 cups canned pumpkin (or use cooked, pureed pumpkin - drain well) 3 1/3 cups sifted flour 1 1/2 teaspoons salt 1/2 teaspoon nutmeg 2 teaspoons baking soda 1 teaspoon cinnamon 2 1/2 cups sugar 1 cup raisins 1/2 cup diced walnuts or pecans, optional Preheat oven to 350 F. Grease and flour 2 bread pans. Combine oil, eggs, water and pumpkin. Sift together flour, salt, spices, sugar and soda. Make a well in center of dry ingredients and add pumpkin mix. Blend until dry ingredients are moist. Stir in raisins and nuts. Bake 1 hour and 20 minutes at 350 F. You can use 4 1-lb. coffee cans and fill them half full. I can't get canned pumpkin here so I put a bunch of fresh pumpkin in the pressure cooker then puree and drain it real well. If you do that, try using the water from cooking the pumpkin in place of the 2 cups of water.
Buckeyes 1 jar of JIF peanut butter (18 oz.) [Any kind of peanut butter may be used.] 1 1/2 lbs. powdered sugar (confectioner's sugar) 1 1/2 cups margarine, softened 1 package (12 oz.) milk chocolate morsels or semi-sweet if you like 1/4 paraffin wax, grated Cream margarine and peanut butter well. Mix in powdered sugar, using hands to mix well. Form into little balls approximately 1/2 inch across. Refrigerate for 1 hour. Melt chocolate with grated paraffin in top of double boiler. (You may melt in microwave, using glass bowl. Stir every 30 seconds, until melted) Using a toothpick, dip peanut butter balls into chocolate mixture, covering 2/3 of the ball. Place on COLD metal tray, pushing the toothpick hole closed with your fingers. I store in the refrigerator or freezer for the best taste!
VINEGAR PIE Vinegar Pie - I use This for Holiday fare Vinegar pie sounds terrible, and that's probably why we don't hear of it much anymore. Vinegar pie was what you made when you didn't have anything else to make a pie with. Vinegar pie was like a poor man's lemon or rhubarb pie. Serves 8 9-inch unbaked pie crust 1 1/4 cups sugar 1/4 cup flour 1 tablespoon grated lemon zest 1/2 cup cider vinegar 2 cups water 3 eggs, well-beaten 1 tablespoon butter Preheat oven to 425 degrees. Combine sugar, flour and lemon zest in a saucepan and stir them together until thoroughly blended. Add cider vinegar while stirring or whisking constantly, then add the water. Place over medium heat, bring the mixture to a boil and cook, stirring constantly, for 1 minute. Remove from heat and stir a little of the hot mixture into the eggs, then stir the warmed egg mixture into the remaining hot mixture. Stir in butter. Pour the mixture into the prepared pie shell and bake for 10 minutes at 425 degrees and then reduce heat to 350 and continue baking for 30 minutes more. Remove the pie from the oven and let it cool completely before serving. The filling will seem quite liquid, but will firm as the pie cools.
Cheesecake Butter a 9 in pie dish Beat until smooth: 2 - 8 oz. cream cheese 3 eggs 2/3 cup sugar 1/8 tsp. almond extract Bake this in a 325 degree oven for 50 minutes or until top is glossy. In the meantime mix: 1/2 pint sour cream 1 tsp. vanilla 3 Tablespoons sugar When the cheese cake is done - add this to the top and place back in oven and bake for 10 minutes more. You can then top with cherries, apples, etc. We eat it as is.
Pumpkin-Cranberry Nut Bread 2 2/3 cups sugar 2/3 cup shortening 4 eggs 1 can (16) oz pumpkin 2/3 cup water 3 1/3 cup all purpose flour 2 teaspoons soda 1 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1/2 teaspoon baking powder 2/3 cup sunflower nuts 2/3 cup dried cranberries Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans. Mix sugar and shortening in large bowl. Mix in eggs,pumpkin and water. Stir in flour, baking soda, salt, cinnamon, cloves, baking powder, until blended. Stir in nuts and cranberries. Pour into pans. Bake 1 hour and 10 minutes, or until toothpick inserted into the center comes out clean. cool 5 minutes and remove from pans. Cool completely before slicing. Wrap tightly with plastic wrap and refrigerate up to 2 weeks. Makes 2 loaves.
Pumpkin Cake 2 cups flour 2 cups sugar 1 tsp. salt 2 tsp. baking soda 3 tsp. cinnamon 1 1/2 cups oil 1 small can pumpkin 4 eggs, beaten Mix all together. Bake in well greased and floured Bundt or tube pan. Bake 1 hour in a 350 degree oven. Icing 1 cube soft butter 3 oz. cream cheese, softened 1/2 box powdered sugar 1 1/2 cups finely chopped pecans 1 tsp. vanilla Beat butter and cream cheese till well mixed; then blend in vanilla and powdered sugar , a little at a time until fluffy. Fold in nuts. Ice cake after it has completely cooled. Keep refrigerated.
Brigadier Pudding ("Brigadeirao") 4 eggs 395 g canned sweetened condensed milk 395 g canned cream 1 cup powdered chocolate 1 tbs. butter or margarine 1 1/2 tsp. vanilla extract Put eggs in a blender and beat for 1 minute. Add sweetened condensed milk and cream to eggs and beat again for 2 minutes. Sift chocolate, add to creamy mixture with vanilla extract and butter and beat again for more 2 minutes. Grease a Bundt pan with butter or margarine. Bake in microwave for 5-8 minutes, high potency (or in conventional oven, moderate, for about 50 minutes, but in this case Bundt pan must be in "bain-marie"). Cool, remove from pan and sprinkle granulated chocolate, but tastes fine without it. For some more calories, you can top it with whipped cream. Serves 6-8. Obs.: Powdered chocolate can be replaced by 400 g chocolate tablet (brown or white) melted, with wonderful results.
Cranberry-Orange Muffins 2 cups fresh cranberries 1/2 cup sugar 1 egg 1 cup milk 2 tbs. melted shortening or margarine 2 tbs. orange rind 2 cups flour 3 tsp. baking powder 1 tsp. salt Cut cranberries in half and wash thoroughly and the seeds will rinse out while rinsing. Let cranberries soak in 1/2 cup sugar while combining all the ingredients together. Start with dry ingredients then add the others. Grease muffin pan and fill muffin tops. Bake muffins at 400 degrees for 20 to 25 minutes or until brown. As with any baking it depends upon your oven. Serves 12.
Maple Charlotte A charlotte mold is, as the name implies, a mold specifically designed for making charlottes. It is usually made of metal, and is usually about 4 to 5 inches (10 - 12 cm) high and about 6 inches (15 cm) in diameter, although sizes vary. The traditional charlotte mold is pail-shaped, having a larger diameter at the top than at the bottom, with slanted, smooth sides in order to facilitate removing the charlotte after it has set. They often have heart-shaped handles on the sides which are placed below the edge of the mold, allowing one to get a better grip in the process of lifting the mold when it is inverted onto a serving platter. 1 Tbs (15 ml, 1 packet) gelatin 1/4 cup (60 ml) water 1 cup (250 ml) maple syrup 2 cups (500 ml) whipping cream 1/2 cup (125 ml) chopped almonds, walnuts, or hazelnuts Sponge cake or ladyfingers Additional whipped cream for topping Additional chopped nuts for topping Soak the gelatin in the water for 10 minutes. Heat the maple syrup until it is warm (not hot) and mix with the gelatin mixture. Chill until it has thickened slightly. Whip the cream until the soft peak stage and fold in the maple syrup mixture followed by the chopped nuts. Line a bowl or charlotte mold with pieces of sponge cake or ladyfingers and pour the filling in it. Chill for 2 hours, until firm. Unmold onto a serving platter and serve with whipped cream topped with chopped nuts. Serves 8 to 12.
Frost on the Pumpkin Pie Crust: 1 1/4 c. graham cracker crumbs 3 tablespoons sugar, 1/2 tsp cinnamon 1/4 tsp nutmeg 1/8 tsp cloves 1/3 c. butter, melted Filling: 1 can vanilla or sour cream vanilla frosting 1 c. sour cream 1 cup canned pumpkin 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp cloves 1 8-ounce container whipped topping, thawed. In a small bowl, combine the graham cracker crumbs, sugar, 1/2 tsp cinnamon, nutmeg, 1/8 tsp of cloves and butter; stir until blended. Reserve 2 tbs for topping; press the remaining crumbs over the bottom and sides of a 9- to 10- inch pie pan. Bake in a 350 degree oven for 6 minutes. In a large bowl combine the frosting, sour cream, pumpkin, 1 tsp of cinnamon, ginger, and 1/4 tsp of cloves. Beat with an electric mixer at medium speed for 2 minutes. Fold in 1 cup of whipped topping; pour into the cooled crust. Spread the remaining topping over the filling; sprinkle with the reserved crumbs. Refrigerate at least 4 hours until served. Store in the refrigerator. Regular whipped cream can be used, it just requires longer refrigeration before serving.
Wuerziger Honigkuchen (Spicy Honey Cake) 6 oz honey (175g) 3 eggs 1 cup sugar 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/8 teaspoon ground cloves zest from a half lemon (ground) 1 lb flour 1 1/2 teaspoon baking powder. Whole blanched almonds for decoration Bring honey to a boil, let cool. Add eggs, sugar, and spices to cooled honey, beat well. Add the flour mixed with baking powder, one spoon full at a time. Roll dough onto lightly greased baking sheet. If sticky dust with some flour. Mark with the back of a knife 2 inch squares. Place an almond in the middle of each square. Bake at 350F for 15-20 minutes. For glaze boil 2 Tbs. sugar and 2 Tbs. water for one minute. Brush onto still warm cake. Let cool. Cut cake into squares and store in airtight canister or tin.
Microwave Peanut Brittle 1 C sugar 1/2 C light corn syrup 1 C Spanish salted peanuts 1 t. butter 1 t. vanilla extract 1 t. baking soda In a 2 quart microwave-safe measuring cup or bowl (using one with a handle makes it easier, because the mixture gets quite hot), stir together sugar and corn syrup. Microwave on full power 4 minutes. Stir in peanuts. Microwave on full power 3 to 5 minutes, until light brown. Add butter and vanilla, blending well. Microwave on full power 1-2 minutes more. Peanuts will be lightly browned and syrup very hot. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet or unbuttered non-stick cookie sheet. Let cool 1/2 to 1 hour. When cool, break into pieces and package attractively for gift-giving (if you can get it away from your family!). Makes about 4 1/2 cups.
Christmas Ribbon Salad First Layer: 2 - 3oz pkgs lime Jell-O gelatin 2 1/2 cups hot water Mix well and pour into a 9X13" enamel or glass pan and let stand in refrigerator until firm. Second Layer: 1/2 c pineapple juice 20 large marshmallows (cut up) 1 - 3oz pkg lemon Jell-O gelatin 1/2 c hot water 1 - 8oz pkg cream cheese (softened) Heat the pineapple juice and marshmallows in a pot until the marshmallows melt. Dissolve Jell-O in hot water. Combine all ingredients and mix well. When cool, pour over the first layer and let stand in refrigerator until firm. Third Layer: 1 - 3oz pkg cherry Jell-O gelatin 1 - 3oz pkg raspberry Jell-O gelatin 2 1/2 c hot water Mix well and, when cool, pour over the second layer and let stand in refrigerator until firm. Cut in squares to serve.
Carolina Mint-Chocolate Pie Crust: 45 vanilla wafers, finely crushed (1 1/2c) 6 T. butter, melted 1/4 c. finely chopped pecans Mix together the above ingredients and place in 10" pie plate covering the bottom and sides evenly. 1 T. unflavored gelatin 1/2 c. sugar dash salt 1 c. milk 2- 1oz. squares unsweetened chocolate 3 eggs- separated 1/4 c. sugar 1/4 t. mint extract (may use peppermint extract) 2 c. frozen whipped topping, thawed Combine gelatin, 1/2 c.sugar and salt. Add milk and chocolate. Cook and stir over low heat until gelatin is dissolved and chocolate is melted. Stir small amount of hot mixture into beaten egg yolks. Return to hot mixture and cook and stir about 2 minutes. Remove from heat; add extract. Chill until partially set. Beat egg whites until soft peaks form; gradually add the remaining 1/4 c. sugar, beating to stiff peaks. Fold into chocolate mixture with whipped topping. Turn into crust. Chill until firm. Serves 8 to 10
Apple Cranberry Crisp 5 Granny Smith apples (medium sized), or any firm cooking apples 1 10 oz. can whole cranberry sauce 2 tablespoons flour 1/2 cup sugar 1 teaspoon cinnamon Topping: 1 cup uncooked oatmeal (such as Quaker Oats) 1/3 cup brown sugar 1/3 cup flour 1/4 cup melted butter or margarine chopped nuts, if desired (pecans or walnuts would work well) Preheat oven to 375 degrees. Spritz the bottom of a 9"x13" baking pan with oil. Peel, core and slice the apples and place in the bottom of the baking pan. Mix the cranberry sauce, 2 tablespoons flour, sugar and cinnamon in a bowl and spread over the apple slices. (You can vary the amount of sugar from 1/4 cup to 3/4 cup, depending on your sweet tooth. Our family seems to like it best with 1/2 cup sugar). In a large bowl, mix the oats, brown sugar, 1/3 cup flour, melted butter and nuts, and sprinkle on the top of the cranberry mixture. Bake for 20 - 25 minutes or until bubbly. Serve warm with vanilla ice cream or whipped cream. Serves 10.
Candied Cranberries 3 cups (750 ml) sugar 1+1/2 cups (375 ml) water 1 cinnamon stick, broken into 1 inch (2 cm) pieces 4 cups (1 L) cranberries The zest of 1 orange, cut in large pieces Combine the sugar, water, and cinnamon stick in a saucepan and bring to a boil. Place the cranberries and orange zest in a heat-resistant bowl and pour the boiling syrup over them. Place the bowl in a steamer and steam for 45 minutes. Remove the bowl from the steamer and cool without stirring. Leave the bowl at room temperature for 3 to 4 days, stirring once or twice per day. When the syrup has thickened to a jelly-like consistency, remove the cranberries and discard the syrup along with the cinnamon stick and orange zest. Place the cranberries on a baking sheet and allow to dry at room temperature for an additional 3 to 4 days, turning them occasionally to allow uniform drying. Makes 1 quart (1 L).
Walnut Biscotti 1 3/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/8 teaspoon salt 1/2 cup (1 stick) softened unsalted butter 1 cup sugar 2 large eggs, at room temperature 2 teaspoons grated orange peel 1 1/2 teaspoons vanilla extract 1/4 teaspoon almond extract 1 1/2 cups walnuts, lightly toasted and chopped In a bowl, sift the flour, baking soda, baking powder, and salt. Add the pepper. In another bowl with an electric mixer, cream the butter, add the sugar, a little at a time, then beat the mixture until light and fluffy. Beat in the eggs, one at a time, then the orange peel, vanilla extract, and almond extract. Beat in the flour mixture until just combined. Stir in the walnuts. Wrap dough in plastic and chill for several hours or overnight. Preheat oven to 350 degrees F. Butter and flour two baking sheets. Divide dough into 3 pieces. Using lightly floured hands, roll each piece into a log 1 1/2 inches wide. Transfer two logs to one baking sheet, spacing 5 inches apart. Arrange the third log on the second baking sheet. Bake for 20 minutes or until golden. Let cool slightly on the sheets, then cut logs crosswise into diagonal slices 3/4-inch thick. Turn slices cut side down on the baking sheets and bake until golden brown, about 15 minutes. Transfer to racks and let cool completely. Store in airtight containers. Yield: about 3 dozen I've added a teaspoon of pepper to give it a different flavor or you can dip them in chocolate.
English Mincemeat Pies eight 2-1/2 inch pie shells (small pies can be made in patty pans) 1-1/2 cups mincemeat Mincemeat Filling (yields 3 qt) 1/2 lb beef suet, chopped fine 4 cups seedless raisins 2 cups dried currants 1 cup coarsely chopped almonds 1/2 cup coarsely chopped candied citron 1/2 cup coarsely chopped dried figs 1/2 cup coarsely chopped candied orange peel 1/4 cup coarsely chopped candied lemon peel 4 cups coarsely chopped, peeled and cored cooking apples 1 & 1/4 cups sugar 1 tsp nutmeg 1 tsp allspice 1 tsp cinnamon 1/2 tsp cloves 2 & 1/2 cups brandy 1 cup dry sherry Combine the suet, raisins, currants, almonds, citron, figs, orange peel, lemon peel, apples, sugar, nutmeg, allspice, cinnamon, and cloves in a large mixing bowl and stir them together thoroughly. Pour in the brandy and the sherry and stir with a large spoon until all the ingredients are moist. Cover the bowl and set the ingredients aside in a cool place (do not refrigerate) for at least 3 weeks. Check the mixture each week and replenish the absorbed liquor with more brandy and sherry, using about 1/4 cup each time. *Any unused mixture will keep for a long time if stored in sterilized jars. Preheat the oven to 375 degrees F. Place about 3 tbs of mincemeat into each pastry shell and cover with sheet of pastry, crimping the edges with a fork. Place the stuffed pies on a baking sheet and bake in the oven for 10 minutes. Reduce the heat to 350 degrees F and bake for an additional 20 minutes or until the crust is golden brown. Sprinkle top with castor sugar while hot. Let pies cool then remove from tin and serve with whipped cream or Brandy Butter. Small pies can be eaten warm, on their own.
Sour Cream Coffee Cake 1/2 cup butter or margarine 1 cup sugar 2 eggs 1 cup sour cream 2 cups flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. vanilla pinch of salt Preheat oven to 350 F. Grease and flour a Bundt or loaf pan. In separate bowl, mix together flour, baking powder and baking soda. Cream butter and sugar until creamy. Add eggs (room temperature) and vanilla; mix well. Mix in sour cream. Add in flour mixture and mix until well combined. Bake for 40 - 50 minutes. Suggestion: Try layering batter with apples and brown sugar or a combination of cinnamon/sugar/nuts.
Gourmet Cookie Mix in a Jar 1 cup all purpose flour 1/2 tsp.baking powder 1/2 tsp. baking soda 1-1/4 cup rolled oats 1 (1.5oz.) milk chocolate bar 1/2 cup white sugar 1/2 cup brown sugar 1/2 cup chopped nuts, your choice (optional) 1/2 cup chocolate chips With wire whisk, mix flour, baking powder, and baking soda. Pour into jar, then pack down level with heavy object. Mix oatmeal in a blender. Grate chocolate bar and mix into the oatmeal. Pack on top of flour in jar. Add white sugar and pack down. Add brown sugar and pack down. Layer chopped nuts on top of brown sugar. Finish layering jar with chocolate chips until even with the top. Attach a card on a ribbon with the following directions: Gourmet Cookies Preheat oven to 375 degrees F. Ingredients needed (from your kitchen) 1/2 cup margarine or butter 1 Egg 1/2 tsp. vanilla Spoon chocolate chips and nuts into small bowl, set aside. Spoon brown and white sugar into mixing bowl, add 1/2 cup margarine or butter, cream well. Add one egg and 1/2 teaspoon vanilla, mix well. Pour oatmeal and flour mixture from jar into bowl, mix thoroughly. Add chocolate chips and nuts, and mix until evenly distributed. Roll into walnut size balls, place on slightly greased cookie sheet 2 inches apart. Bake for 8-10 minutes. Yield: 3 dozen
Chocolate Chestnut Roulade. 8 oz. plain chocolate 2 oz. white chocolate 4 eggs, separated 4oz. (1/2 cup) sugar For the chestnut filling: 2/3 cup double cream 8 oz. can chestnut puree. 4-5 tbs. icing sugar, plus extra for dusting 1-2 tbs. brandy. 1. Preheat oven to 350F. Line and grease a 9*13 in. Swiss roll tin. 2. For the chocolate curls melt 2 oz of the plain chocolate and all of the white chocolate in separate bowls set over saucepans of hot water. When melted, spread on a non-porous surface and leave to set. Hold a long sharp knife at a 45-degree angle to the chocolate a push it along the chocolate, turning the knife in a circular motion. Put the curls on grease proof paper. 3. Melt the remaining plain chocolate. Beat the eggs yolks and sugar until thick and pale. Stir in the chocolate. 4. Whisk the whites until they form stiff peaks, then fold into the mixture. Turn into the tin and bake for 15-20 min. Cool, covered with a just-dump dish towel, on a wire rack. 5. Sprinkle a sheet of grease proof paper with sugar. Turn the roulade out on to it. Peel off the lining paper and trim the edges of the roulade. Cover with the dish towel. 6. For the filling, whip the cream until softly peaking. Beat together the chestnut puree, icing sugar and brandy until smooth, then fold in the cream. Spread over the roulade and roll it up. Top with chocolate curls and dust with icing sugar.
Nut Roll 6 cups flour -- sifted 1 teaspoon salt 3 tablespoons sugar 2 small yeast cakes 1/2 cup warm milk -- (scalded) 1/2 pound butter 3 eggs -- beaten 1 cup sour cream NUT FILLING 3 egg whites 1 teaspoon vanilla 2 pounds walnuts -- ground 2 cups sugar 2 tablespoons butter -- melted Dissolve yeast in warm milk to which a tbs of sugar has been added. Set aside. Cut the butter into the flour and salt as for pie dough. Add the sugar and sour cream to the beaten eggs and stir into the flour mixture. Add the yeast mixture and turn onto a floured board and knead, adding a little more flour if needed. Divide into four parts. Roll out as for a jelly roll. Spread the nut mixture over the dough and roll up. Place on a greased pan and set aside to rise until double. Brush top with egg wash. (1 egg beaten with 1 tbs on water). Bake at 350 for 35 to 40 minutes. Nut filling: Beat egg whites until stiff. Add the sugar and ground walnuts then the melted butter and vanilla. The mixture should be soft enough for spreading.
Frosty Snow Balls 1 cup butter, softened 1/3 cup granulated sugar 1 Tbs. water 1 tsp. vanilla 2 1/4 cups all purpose flour 1 cup chopped pecans 1 cup sifted powdered sugar Green, pink and purple edible cake sparkles or colored sugar Preheat oven to 325. In mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar. Beat until combined. Add in water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour and pecans. Shape dough into 1 inch balls. Place 1 inch apart on ungreased baking sheets. Bake for 20 minutes or until bottoms are slightly browned. Cool on rack. In each of 3 small bowls combine 1/3 cup of sifted powdered sugar and green, pink or purple edible cake sparkles or colored sugar. Gently roll and shake cooled cookies in desired powdered sugar mixture. Makes 3 dozen cookies.
Hard Times Pudding 1 1/2 cups sugar--divided 2 cups water 1 TBS vanilla 1 TBS butter Place 1/2 cup sugar in a dripper pan (9X13) stir over medium heat until brown syrup, add water, sugar, vanilla and butter. Cook 5 minutes on medium heat Cake 1/2 cup sugar 1/3 cup shortening 1 TBS vanilla 1 egg 1 tsp baking powder 1 1/2 cup flour 1/2 cup milk Cream together sugar, shortening, vanilla and egg, then stir in baking powder, flour and milk. Drop by Large spoonfuls into pudding and bake at 375 degrees for 20 minutes Serve with chilled canned milk. Yields 4 to 6 servings
Candy Box Truffles (makes 28 truffles) 12 squares (12 ounces) semisweet chocolate, coarsely chopped 2/3 cup whipping cream 1/4 cup margarine 2 beaten egg yolks Confectioner's coating, melted according to package directions Pecans, whole or chopped (optional) Powdered sugar (optional) Chocolate sprinkles (optional) Unsweetened cocoa powder (optional) In heavy 2-quart saucepan combine chopped chocolate, half the whipping cream and margarine. Cook and stir over low heat 10 minutes or till chocolate melts. Remove from heat; gradually stir about half the hot mixture into beaten yolks. Return yolk mixture to pan. Cook and stir over medium heat 2 minutes more or till thickened; remove from heat. Stir in remaining cream. Chill about 1 hour or till mixture is completely cool and smooth, stirring occasionally; transfer to small mixing bowl (with seal). Beat with an electric mixer on medium speed 2 minutes or till slightly fluffy. Apply seal; chill 15 minutes or till mixture holds its shape. For each truffle, drop a heaping tablespoon of the mixture onto a waxed paper-lined baking sheet. Chill 15 minutes or till firm. Do not over chill. Roll each mound into a 1 1/2-inch ball. Chill 20 minutes more. Remove chilled truffles, one at a time, from refrigerator and dip into melted coating. If desired, top with pecans or chocolate sprinkles. (Or, roll chilled truffles in powdered sugar or cocoa. If desired, use decorator bag and writing tip to pipe melted coating over truffles.) Let stand on a waxed paper-lined baking sheet in refrigerator or a cool place till dry. Can be stored in air tight container in refrigerator for up to 1 month. Note: For sensational holiday gifts, place in candy cups and arrange on doilies in small gift containers.
Brownies in a Jar 1 2/3 cups white sugar 1/4 cup unsweetened cocoa powder 1/2 cup chopped pecans 1 cup all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon salt 1/4 cup chocolate chips Directions: 1 Mix together flour, baking powder and salt. 2 Place sugar in bottom of a 1 quart canning jar (the kind with the wide mouth). 3 Layer the remaining ingredients on top of sugar: cocoa, flour mixture, pecans and chocolate chips. Attach these baking instructions to the jar : 1 When ready to prepare brownies pour contents of jar into a large mixing bowl and blend well. 2 Add 1/2 cup margarine or butter and 3 eggs, slightly beaten. 3 Mix until well blended. 4 Spread batter in a well-greased 13x9x2 baking pan. 5 Bake at 350 * F for 30 minutes or until toothpick comes out clean. 6 Once cool, cut into 2 inch squares. Makes about 2 dozen delicious brownies To be more festive, the top of the jar can be decorated with a piece of fabric or colorful gift wrap tied with a ribbon or gift cord.
Christmas Marshmallow Squares 1 can Sweetened Condensed Milk (Eagle Brand) 1 Tsp Vanilla Few Grains of Salt 1/3 cup Maraschino Cherries (I use half red, half green) 30 Large Marshmallows cut into quarters 2 Cups Graham Wafer Crumbs (or Vanilla Wafer Crumbs if you prefer) 2 1/2 Cups Coconut Blend together milk, vanilla and salt. Add cherries, marshmallows and wafer crumbs. Line an 8 or 9 inch pan with half the coconut. Add marshmallow mixture and spreading evenly over the pan. Top with remaining coconut. Press firmly. Place in refrigerator for 24 hours to ripen. Unmold and cut into squares.
Greek Rice Pudding 1/2 cup (125 ml) rice, preferably short-grain 1 cinnamon stick 2 cups (500 ml) water 6 cups (1.5 L) milk 1+1/2 Tbs (7 ml) cornstarch (cornflour) mixed with 2 Tbs (30 ml) milk 1/2 cup (125 ml) sugar Zest of 1 lemon 1 tsp (5 ml) vanilla extract A grating of fresh nutmeg Ground cinnamon for garnish. Combine the rice, cinnamon stick, and water in a saucepan and bring to a boil. Lower the heat and simmer covered for 15 minutes. Add the milk, cornstarch mixture, and sugar to the pan. Increase the heat to moderate and stir constantly until the mixture thickens, about 15 minutes. Add the lemon zest, vanilla, and nutmeg and stir to combine. Spoon into individual serving bowls or glasses and refrigerate for at least 2 hours. Dust with a little cinnamon before serving. Serves 6 to 8.
Fruit Cake Cookies 4 c. pecans 1/2 lb. candied pineapple 1/2 lb. candied cherries 1 lb. dates 1 c. margarine 1-1/2 c. sugar 2eggs 1 tsp. soda 1 tsp salt 2-1/2 c. flour 1 Tbs. cinnamon Chop fruits and nuts. Sift dry ingredients together and save about 1/2 cup for coating fruit. Cream margarine, sugar, and eggs. Mix well. Add fruit and dry ingredients. Mix well. Drop by teaspoons onto ungreased cookie sheet, 2 inches apart. Bake 350 oven 10 minutes. Do not cook too long...10 to 12 minutes should do it!
Pistachio Ribbon Dessert 1 cup white flour 2 TBS. white sugar 1/3 cup butter or margarine, softened 1/4 TEAS. butter flavoring (extract) 1/3 cup pecan meal 1 8 oz. package cream cheese, softened 2/3 cup powdered sugar 1/2 of a 9 oz. container of Cool Whip made with real cream cream 2 packages (3.4 oz.) INSTANT Pistachio pudding mix 2-1/2 cups whole milk 1/8 TEAS. almond flavoring (extract) Preheat oven to 350 degrees. Grease a 9" x 13" x 2" glass baking pan. In bowl, mix flour, sugar and pecan meal. Add butter and extract and rub between palms of your hands until mixture is crumbly. Lightly press this evenly over bottom of baking pan. Bake for 15 minutes. Set aside to cool completely. With an electric mixer, mix the cream cheese and powdered sugar until creamy. Scrape off the beaters so you don't lose any of this mixture. Add the Cool Whip and mix with a large spoon until well blended; then spread evenly over top of COOLED crust With a clean mixer, mix the 3rd set of ingredients according to directions on the box. When thickened, spread this evenly over top of the cream cheese layer in the pan. Top this layer with the rest of the Cool Whip. Cover and refrigerate. This will make 12 generous servings. P.S. If you can't find pecan meal where you live, you can use 1/3 cup of FINELY chopped pecans.
Holiday Crunch 1 12 oz pkg. White chocolate chips 2 TBS. butter 3/4 cup candied cherriesX-mas) Orange or lemon Oct-Nov Holidays 2 TBS. finely chopped candied lemon or orange peel 1/3 Cup toasted almonds pecans or walnuts will works too 3 Cups Rice krispie type cereal 1 Tsp. almond extract or vanilla, depending on your "nut" selection Cooking spray Melt chocolate and butter stirring constantly, when melted add remaining ingredients and immediately spread on a well sprayed cookie sheet. Chill this can be cut or broken into pieces. Store in airtight container. This will keep in the refrigerator too.
Boiled Custard 1 quart milk 4 eggs 1 cup sugar Heat the milk in a heavy pan. In a separate bowl, beat the eggs and sugar until creamy. Add a small amount of hot milk to the egg mixture. Then add the milk/egg and sugar mixture to the remaining hot milk. Heat very slowly over very low heat until thick stirring constantly. Let cool and serve in small glasses. Stir in a bit of your favorite brandy or vanilla for extra flavoring. If the custard has curdled, process it in a blender to make it smooth and creamy. The recipe can be easily doubled. I have successfully substituted nonfat milk and egg substitute for whole milk and real eggs. Be sure to use a large pan for cooking the custard since its volume increases as it heats.
Creamy Peanut Patties 3 cups sugar 1 cup water 1 cup white corn syrup 3-1/2 cups raw peanuts 1 stick butter A few drops red food coloring Bring sugar, water and syrup to a boil. Add peanuts and coloring. Cook over medium heat until a hard ball stage. Remove from heat and add butter. Beat until mixture is thick and creamy. Pour into greased cookie sheet or drop from spoon onto greased waxed paper. I usually grease the throw-away pie pans. Usually the smallest ones. When they harden I usually wrap them in plastic wrap and freeze them in an air-tight container.
Pecan Sandies approx. 4 dozen cookies 2 sticks of butter (don't use margarine) 1/3 cup sugar 2 tsp water 2 tsp vanilla extract 2 cups all-purpose flour 1 cup finely chopped pecans Cream sugar and butter together. Add water and vanilla. Mix well. Add flour and nuts, a little at a time. Mix well. Dough should be stiff. Refrigerate dough for at least 4 hours, but preferably overnight. Roll teaspoonfuls of the dough into the shapes of crescents. Bake on ungreased cookie sheet at 375 degrees F for 15 to 20 minutes. Do not over-bake. The bottom edges should just barely be brown. Allow cookies to cool. Remove from baking sheet when cool and roll the cookies in powdered sugar until well-coated.
Chocolate-Filled Bon Bons 1 cup vegetable shortening 1/2 cup unsifted confectioners sugar 1 teaspoon vanilla extract 2 1/2 cups sifted all-purpose flour 1/2 teaspoon salt 1 box or bag (4 - 5 oz.) Milk Chocolate Stars Preheat oven to 375 degrees F. Cream shortening and sugar; blend in vanilla extract. Add flour and salt and mix until blended. Wrap about 2 teaspoons of dough around each chocolate star. Bake 10 - 12 minutes on an ungreased cookie sheet. (Cookies will brown on bottom only.) Cool briefly and then remove to wire racks to cool completely. Frost and decorated as desired.* Makes about 40 cookies. * I usually dip the tops in a thin powdered sugar frosting, and then add colorful sprinkles or colored sugar. ** Since I don't eat chocolate, I sometimes make a few with walnut halves or candied fruit in the middle for me, using food coloring to tint the non-chocolate ones a light yellow, so I can easily find them.
Apple Lattice Tart 1 - 15 oz. package refrigerated pie crusts (or make your favorite two crust pie crust recipe) Filling: 3-1/2 cups thinly sliced peeled apples (4 medium) 1/2 cup sugar 3 Tbs. golden raisins 3 Tbs. chopped walnuts (optional) 3 Tbs. dried cranberries (optional) 1/2 tsp. cinnamon 1/2 tsp. grated lemon peel 2 tsp. lemon juice 1 egg yolk, beaten 1 tsp. water GLAZE: 1/4 cup confectioner's sugar 1 to 2 tsp. lemon juice Press 1/2 of pie crust against bottom and sides of 10" tart pan with removable bottom or 9" pie pan. Trim edges of excess crust. Heat oven to 400F. Place cookie sheet in oven to preheat. In large bowl, combine apples, sugar, raisins, (walnuts, dried cranberries), cinnamon, lemon peel and 2 tsp. lemon juice, toss lightly to coat. Spoon into a crust-lined pan. To make lattice top, roll out remaining portion of dough into a circle at least 10" around. Cut into 1/2" wide strips. Arrange strips in a lattice design over the filling. Trim and seal edges. In a small bowl, combine egg yolk and water, gently brush mixture over lattice. Place tart on the preheated cookie sheet. Bake at 400F for 40-60 minutes or until apples are tender and crust is golden brown. (Cover edge of crust with strips of foil after 15-20 minutes of baking if it looks as though it will brown too much). Cool 1 hour. For glaze, in a small bowl, combine confectioner's sugar and lemon juice, adding enough juice for desired drizzling consistency. Drizzle over slightly warm tart. Cool; remove sides of pan. Serves 8.
CREPES one cup flour one cup water one cup eggs (I use large eggs) 1/2tsp. salt break eggs in a measuring cup until you reach one cup level-a little over doesn't matter but not under.mix these with the flour water and salt in a blender or with a hand mixer-batter must be smooth.let this batter rest while mixing the filling. THE FILLING: 16OZ of ricotta cheese 1 large egg 1/4 cup parmesan cheese 1/3 cup chopped parsley dash of garlic powder mix gently-fold in all ingredients set aside- you will also need about a quart of prepared spaghetti sauce- to cook crepes you will need a small non stick pan about six or eight inches in diameter.lightly oil pan with olive oil spray.this must be done for each crepe. to measure out the batter I use a coffee measure(the kind that comes in the coffee can) for one crepe.heat pan on med high and put batter that has been measured into pan and rotate pan to spread batter evenly over bottom-cook one side only-the crepe will become shiny and a little crimped on the edges .be careful not to have heat too high or bottom of crepe will burn.remove from pan and put aside-continue cooking crepes until all batter is used up- crepes will be really thin-almost transparent.now you are ready to fill -put about 2 tbs.of ricotta off center on the crepe-roll up crepe .fill all crepes.At this point if you want you may freeze crepes on a cookie sheet and then when frozen put in a zip lock bag until ready to bake-when ready to bake preheat oven to 400 degrees.using a large lasagna pan put one cup of prepared spaghetti sauce in bottom of pan and put crepes in one layer-cover with aluminum foil and bake at 400 degrees for about 30 minutes. check after 30 min to see crepes steaming. remove from oven and serve with additional sauce and grated parmesan cheese.
Uncooked Fruit Cake 1 cup sweet whipping cream 1 lb marshmallows (large) 1 lb graham crackers 1 cup pecans 1 small bottle cherries or more if desired Cut marshmallows in half and melt in large pan with cream on very low heat so that it does not scorch. Stir often. Break up the crackers in small pieces. Add to cream and marshmallows. Stir in raisins, nuts and cherries. Line medium bowl with foil, long enough to bring over top of cake. Do the same on top of foil with wax paper. Grease wax paper with soft margarine (not melted). Press cake firmly in bowl. Store in refrigerator. Chill thoroughly before cutting.
Love Bytes (Chocolate/Pecan/Caramel Candies) I've only made these in HUGE quantities, so I'm not sure how much chocolate you'll need. I'd start with a couple of pounds and see where it gets you. INGREDIENTS: 1. Melting chocolate (I use the discs, and you can usually buy them from any confectioner. A large grocery store like Sam's Club also has them) 2. Pecans or nuts of your choice 3. Wrapped caramels (like Brach's) - or if you can find it, a block of caramel (it looks like a brick of Velveeta) TIP: Make sure EVERYTHING involved in the cooking process (bowls, spoons etc) is bone dry or else your chocolate will go rock hard. PROCESS: a. Melt the chocolate in a double boiler, crock pot, or microwave. Do not add milk, shortening, or anything. Make sure the heat is on "low." Stir frequently to prevent scorching. b. While chocolate melts, break pecans in half widthwise, so they're kind of short and fat. Prepare caramels by pulling and stretching them to make circle shapes, about a quarter-inch thick. Depending on the size of the caramel pieces, you may need to cut them in half to accomplish this. c. Ladle about a half a cup of melted chocolate into a small bowl. On a large cookie sheet covered with waxed paper, spoon 2-inch circles of chocolate onto the pan, about an inch apart. d. Position 4 of the pecan halves on the edges of the circles, so they look like turtle feet. Leave part of the pecan sticking out of the edge of the circles. e. Carefully place a caramel piece on top of the circles. Press another pecan piece on top of the caramel and spoon more chocolate over the top so everything's covered up. f. Let them stand at room temperature. You can put them in the fridge to set, but you run the risk of the chocolate "sweating." The caramel can also get rock-hard too (ewww). The best idea is to put them in the coolest spot in the house to set, like a room where you might have the heat ducts closed off.
Great Canadian White Chocolate Cheesecake Crust: 2 cups Graham or chocolate cookie crumbs 1/4 cup sugar 1/3-1/2 c melted butter Mix together and press into a greased 10" spring form or cheesecake pan. Bake at 350 for 10 minutes. Meanwhile, prepare filling. 4 eggs 1/4 cup sugar 2.5 lbs cream cheese 1/2 cup melted butter 2 tablespoons vanilla 12 ounces melted white chocolate Place eggs and sugar into bowl of a large food processor. (If your food processor is small, you will have to do this in two batches. Do NOT use a blender, it's not the same! You're better off doing it by hand, starting with the cream cheese and sugar, then adding eggs.) Process until sugar is dissolved. Add cream cheese in 4 or 5 additions. Scrape sides of bowl often, and process until smooth. With the machine still running, add remaining ingredients. Process a few more seconds. Poor over prepared crust. Bake at 350 for 30-35 minutes and no longer! It will look loose and under baked, but that is how it is supposed to be. Resist the urge to cook it until it is set, otherwise it will be dry and grainy. The middle 3 inches should still be wobbly. Let cool, refrigerate overnight. It will set, I promise. Bring to room temperature to serve, and use a hot, wet knife to slice. You can serve 14-16 people with this cheesecake-it's very rich and creamy.
Winter Fudge 4 1/2 cups sugar 1 12oz. can evaporated milk 1 cup margarine 1 8oz. jar Kraft marshmallow cream 2 TBS vanilla extract 2 12oz bags Nestles chocolate chips 1 to 2 cups chopped walnuts Put sugar and milk in medium saucepan over the stove and stir until it comes to a boil. Once it comes to a boil, stir constantly for 8 minutes. Remove from heat and add margarine, marshmallow cream, vanilla, and chocolate chips. Stir well until glossy. Then add nuts if desired. Pour into large buttered baking dish and chill until firm. Once it is firm, cut into desired size squares. Just before serving, dust with powdered sugar for a wintery effect. This should serve a large group of people.
Pumpkin Chiffon Pie 1 envelope unflavored gelatin 1/2 cup sugar 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. allspice 1/4 tsp. ginger 1/2 tsp. nutmeg 3/4 cup milk 2 egg yolks - beaten 2 egg whites 1/4 cup sugar 1/2 cup whipping cream - whipped 1 9" graham cracker crust whipped cream for garnish Combine gelatin, sugar, salt, cinnamon, allspice, ginger, and nutmeg in a saucepan. Stir in the milk, egg yolks and pumpkin. Place over medium heat until mixture bubbles. Remove from heat and chill until partially set. Beat the egg whites until soft peaks form, gradually add the sugar and beat until stiff. Fold into the pumpkin mixture with the whipped cream. Pour into pie crust and chill for one hour. Decorate top with whipped cream rosettes.
Apple Streusel Muffins Makes 12 2 tablespoons all-purpose flour, plus 2 cups, scoop measured 1 tablespoon light brown sugar; plus 1/4 cup 3/4 teaspoon cinnamon 1 tablespoon butter or margarine, cut into small pieces 1/4 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1 large egg 3/4 teaspoon vanilla extract 1/4 cup vegetable oil 1 large apple, peeled, cored, and coarsely chopped Into a small bowl, sift together 2 tablespoons of the flour, 1 tablespoon of the brown sugar, and 1/4 teaspoon of the cinnamon. Whisk to blend and add the butter. Cut in with a knife until crumbly and set aside. Preheat the oven to 400 degrees F. Generously grease 12 muffin cups or line with papers. Into a large mixing bowl, sift the remaining 2 cups flour, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon, along with the granulated sugar, baking powder, baking soda, and salt. Whisk to blend thoroughly. In a separate bowl, whisk together the buttermilk, egg, vanilla extract, and vegetable oil. Make a well in the dry ingredients and pour in the egg mixture. Blend with a wooden spoon until a moist, lumpy batter is formed. Stir in the chopped apple. Spoon into the prepared muffin cups and sprinkle on the reserved streusel. Bake for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 5 minutes, then tilt the muffins on their sides or transfer them to the rack to complete cooling.
Cranberry Wobbler 1 1/2 Cups Ground fresh cranberries 1 1/2 Cups cold Water 1/2 Cup Sugar 1 teaspoon Lemon juice 2 Packages 3-oz each, Jello, lemon or orange 1/2 teaspoon Cinnamon 1/8 teaspoon Ground cloves 1/4 teaspoon salt 1 cup fresh Orange sectioned and diced 2 Cups Boiling Water 1/2 Cup chopped almonds or walnuts Combine cranberries and sugar and set aside. Dissolve Jello and salt in the boiling water and add cold water and lemon juice, cinnamon and cloves. Chill until thickened. Fold in Cranberries and orange and nuts. Put in a 6 cup mold and chill 4 hours. Unmold and Garnish
White Chocolate Cranberry Bark 1-1/2 cups white chocolate chips 1/2 cup blanched whole almonds, toasted 1/2 cup sweetened dried cranberries 1. line cookie sheet with foil. In small saucepan, melt chocolate chips over low heat, stirring constantly until smooth. 2. Stir in almonds and cranberries, Pour onto foil lined cookie sheets, spread to 1/4 inch thickness. Refrigerate 30 minutes or until firm 3. Break bark into pieces. Store in covered container in refrigerator.
Red Velvet Cake 1/2 cup Crisco (the white kind ONLY) 1 1/2 cups sugar 2 eggs 2 1/2 cups flour 1 tablespoon cocoa 1 cup buttermilk (although you can fake this, I suggest that you use the real stuff) 1 teaspoon vanilla 2oz red food coloring (you may want to use 4oz instead) 1 teaspoon of baking soda and 1 tablespoon of vinegar mixed together then added to the rest of the ingredients mix all ingredients and bake in greased and floured round baking pans at 350 for 25-30 minutes (do the toothpick test) Frosting: mix 1 cup sugar and 1 tablespoon of flour add: 1/2 cup of melted butter 1 teaspoon vanilla 1/2 cup hot milk (here is the secret...you want to do all of that so that you melt the sugar entirely, and then let it all cool down...if you have a mixer you may want to let it run on low speed so that it mixes the cold in with the ingredients) THEN and ONLY THEN add the last ingredient... 1/2 cup Crisco (now I usually double the frosting so that I have enough to cover the whole cake both layers and all the outside, but if you do a single batch then you will only have enough to cover the outside)
Christmas Danish 3 1/2 to 4 C flour 1/2 C sugar 1 1/2 tsp. salt 2 Tbs. cornstarch 1 1/2 tsp. Grated lemon peel 2 packages dry yeast 3/4 C milk; 1/2 water 1/4 C margarine 2 eggs, room temperature, separated 1 1/2 C margarine 1 Tbs. Water powdered sugar glaze 1. In large bowl thoroughly mix 1 1/4 C flour, sugar, salt, cornstarch, lemon peel and undissolved active dry yeast. 2. Combine milk, water and 1/4 C margarine in a saucepan and heat over low heat until liquids are warm (margarine may not necessarily all melt.) 3. Gradually add to dry ingredients and beat 2 minutes at med. Speed of electric mixer, scraping bowl occasionally. Add 2 egg yolks, 1 egg white (reserve other egg white) and 3/4 C flour or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Add enough additional flour to make a stiff batter; stir just until blended. Cover tightly with aluminum foil; chill for one hour. 4. On wax paper, spread 1 1/2 C margarine into a 10 X 12 inch (26 centimeters X 30 centimeters) rectangle. Chill 1 hour. 5. On a lightly floured board, roll chilled dough into a 12 X 16 in (30 cent. X 40 cent.) rectangle. Place margarine slab on 2/3 of dough. Fold uncovered third over middle section; cover with remaining third. Give dough a quarter turn; roll into a 12 x 16 inch rectangle again; fold as above. Turn, roll and fold once more; chill 1 hour. Repeat procedure of 2 rollings, foldings, turnings and chillings two more times that day. Then refrigerate until next day. 6. On a lightly floured board, divide dough in half. Roll of dough into a 15 x 6 inch (38 cent X 15 cent) rectangle. Cut 12 strips, full length of rectangle, 1/2 inch wide (2 cent). Twist each strip, swirling the strip around and form into a circle. Tuck end under and seal well. Place on a greased baking sheet. Repeat with remaining dough. Cover lightly with plastic wrap; refrigerate overnight. 7. Combine reserved egg white with 1 Tbs. Water. Brush rolls with egg white mixture. Bake in moderate oven (375 F/ 175C) about 10-20 minutes depending on size of rolls. Remove from baking sheets and cool on racks. Frost with glaze and if desired sprinkle with colored sprinkles to make festive!
Chocolate Mint Fluff Pie Base: Packet of chocolate mint biscuits about 50 grams butter. Crush biscuits, melt butter and blend the two. Press into buttered 8 in. pie plate and chill. Filling: 2 cups water lime jelly 1/2 cup cream 1/4 cup chocolate chips Dissolve jelly crystals in 1 cup of boiling water. Add the other cup of water, cold. Chill till mixture begins to set, about 1 1/2 hours. Pour 3/4 of the thickened jelly into the chilled crust and return with the remaining jelly to the refrigerator till both are firmly set. Whip cream until just thickened then put the reserved, set jelly into the cream. Whip about 30 seconds to disperse the jelly through the cream. Stir in more chocolate chips, and possibly a teaspoon of liqueur. Spoon into pie case. Serves 6 - 8.
Lemon Cheesecake 1 cup graham cracker crumbs 2 tablespoons light margarine, melted 3 packages (8 oz each) lowfat cream cheese, softened 2 tablespoons all-purpose flour 1/4 cup sugar 3 tablespoons fresh lemon juice 3/4 cup egg substitute 1 carton (8oz) sugar-free fat-free lemon yogurt assorted fresh berries, optional Combine cracker crumbs and margarine; press into bottom of an ungreased 9-in. springform pan. Set aside. Beat cream cheese, four and sugar until light and fluffy. Gradually add lemon juice and egg substitute. Beat well. Fold in yogurt. Pour into crust. Cover loosely with foil. Bake at 350 for 60 -70 minutes or until center is almost set. Cool to room temperature. Refrigerate. garnish with berries if desired. Yield: 16 servings exchanges: 1-1/2 fat, 1 starch,1/2 meat Serving size: 1 slice, cal 178, sodium 330 mg chol. 25mg, carbs 16 gm, protein 7 gm, fat 10 gm (calculated without berries)
Christmas Date Roll 1/2 pound (about 32) large marshmallows cut into pieces, you need to use the large ones for the stickiness 1 pound of dates cut up 2 1/2 cups of graham cracker crumbs, finely crushed, plus a little extra (see recipe) 1/2 cup chopped walnuts Heavy cream Combine the marshmallows, dates, crumbs and walnuts. Add enough heavy cream to make the ingredients bind together. I find it best to do this by hand, you can feel when it's "right". Shape into a roll about four inches in diameter and roll in the extra finely crushed graham cracker crumbs. Roll in plastic wrap and then foil. Refrigerate for several hours before serving. This can be made days ahead of time. Serve in slices.
Christmas Bars 1 lb. tiny marshmallows 1 lb. pitted, chopped dates 1 cup chopped walnuts 1 cup whipping cream 1-1/2 package graham crackers (the waxed paper wrapped sections) maraschino cherries and whipped cream for topping Roll the graham crackers (or use already ground) and reserve some for the outside. Mix chopped nuts, dates, marshmallows (quarter large ones if small aren't available) and whipping cream to make a good consistency. Form into two rolls and roll in remaining crumbs. Store in refrigerator until needed. Slice about 3/4" to 1" thick for each serving and top with whip cream and a maraschino cherry.
Apple Strudel 6 cups (1.5 L) sliced tart apples 1/2 cup (125 ml) raisins The zest of 1 lemon 1 cup (250 ml) sugar 2 tsp (30 ml) ground cinnamon 1 cup (250 ml) chopped almonds 10 leafs packaged phyllo dough 2 cups (500 ml) butter or margarine, melted 1 cup (250 ml) bread crumbs Mix together the apples, raisins, lemon zest, sugar, cinnamon, and almonds and set aside. Place a phyllo leaf on a large kitchen towel and brush with butter. Place a second leaf on top of the first and brush with butter. Repeat three more times, making a stack of 5 leafs. Combine the bread crumbs with 1/4 cup (60 ml) butter in a small saucepan and cook over moderate heat until lightly browned. Sprinkle a little less than half the bread crumbs on the buttered phyllo. Place half the apple mixture in a strip about 3 inches (8 cm) wide along the narrow edge of the phyllo. Lift the towel, using it to roll the phyllo around the filling. Use the towel to place the strudel on a greased baking sheet. Brush with butter and sprinkle with about 2 tablespoons of the crumbs. Repeat the entire procedure for the second strudel. Bake in a preheated 400F (180C) oven for 20 to 30 minutes, until golden brown. Makes 2 strudels to serve 10 to 12.
Krumkake - makes approx 40 cookies 4 eggs 1 cup sugar 1/2 teaspoon of ground cardamom 2 tablespoons water 1 teaspoon vanilla 1 and 1/4 cups flour 1/4 pound melted butter (can substitute margarine, but the flavor won't be the same) Heat the Krumkake iron on the stove over medium heat. Mix together the eggs, sugar and cardamom, add the water and vanilla. Mix in the flour until smooth, slowly add the melted butter. When the iron is hot (I test it with a drop of water, when it sizzles, it's ready) place about a teaspoon in the center of the iron and close it, bringing the two irons together. After about 3 minutes lift the top and check it, when it's lightly browned flip the irons over and cook another few minutes. When both sides are browned carefully lift it off the iron and either roll it around the cone that comes with the iron, drape it over the bottom of a glass or leave it flat. Repeat with the remaining batter. These are light, delicate cookies that are very crispy when cooled. If you choose to mold them, they can be filled with any number of things.
Christmas Cookies 2 cups butter, softened 2 cups granulated sugar 2 tsp. vanilla 5 cups all purpose flour 1 to 1 and one half pounds powdered sugar 6 to 9 Tbs. of warm water Assorted food colors Beat butter,sugar, and vanilla until creamy. Beat in flour until thoroughly combined. With a floured stockingnet-covered rolling pin, roll out enough dough on an ungreased, unrimmed baking sheet to cover sheet in a one quarter to three eights in. thick layer. Use cutter then lift away the excess dough. Leave about one inch between cookies. An alternative method would be to place portions of dough between layers of plastic wrap, rolling and cutting them and then placing them on the cookie sheet. Bake in a 300 degree oven until cookies are pale gold and the centers are firm to the touch. Cookies should cool on the baking sheets until just warm to the touch. Transfer cookies to a flat surface(a place where you can leave them for a least 8 hours). Place powdered sugar in a large bowl. Gradually add water(about 6 TBS. per pound) beating constantly until glaze is smooth and thick; mixture should flow smoothly but set quickly. Spread each cookie with enough glaze to make a very smooth surface. Do not cover or move cookies until glaze is dry. If you are making the cookies ahead, keep them fresh by stacking the unpainted cookies, (separated between pieces of foil), and wrapped airtight. Store at room temp. up to 4 days or freeze for longer storage. Unwrap and thaw at room temp. before painting. Be sure and have plenty of film in the camera. You will definitely want to take pictures of the masterpieces. Remember to have plenty of bags so that the "artists" can take their works of art home. We each contribute a share of our cookies to a decorated box which the children then take to a nursing home.
Sweet Potato Fluff 3 cups mashed sweet potatoes (about 3 medium sweet potatoes...peel, cut into chunks and boil until soft, drain) 1 1/2 cups sugar 2 eggs (beaten) 1 tsp. vanilla 1/2 cup milk Combine above ingredients. Mix using a mixer. Place in a 9x9 square pan. Topping: 1/3 cup margarine 2/3 cup light brown sugar 1/3 cup flour 1 cup chopped nuts Add first 3 ingredients together and mix. (using a mixer works best) Spread over above ingredients. then add the chopped nuts. Bake 350 degrees for 30 min. This can also be made up ahead and kept frozen for up to 2 months without baking until ready to use.
Cranberry Jello 1 large box black raspberry Jello (you can substitute black cherry or plain raspberry) 1 small can mandarin oranges (well drained) 1 large can crushed pineapple (well drained) 1 pound fresh cranberries, frozen 1 1/2 cups sugar chopped nuts (walnuts or pecans) Using a 9x13 glass baking dish, make Jello according to package directions EXCEPT cut the cold water by half. Put in refrigerator. Put frozen cranberries in a food processor and chop coarsely. Add oranges, pineapple, and sugar and process just until combined. Add cranberry mixture to Jello, stirring gently and return Jello to refrigerator. When Jello has set, sprinkle top with chopped nuts. Cut into squares and enjoy.
Peanut Butter Balls makes approx. 72 balls Combine in large bowl the following: 3 C rice krispies cereal 2 C powdered sugar 1 18 oz jar of chunky Peanut Butter 1 stick of melted margarine Mix well with hands and shape into 1/2 to 1 inch balls and chill 1 hour. While the balls are chilling Melt 3 C semi sweet chips and a 1 to 2 inch square of paraffin in a double boiler. Using fork and spoon dip balls in chocolate mixture place on wax paper and chill. This is a good do ahead recipe the can be made months ahead and frozen until needed.
Pumpkin Cranberry Bread Bread 2 1/4 cups all-purpose flour 1 T. pumpkin pie spice 1 t. baking powder 1/2 t. salt 2 eggs 2 cups granulated sugar 1/4 cup vegetable oil 1/4 stick butter 1 cup solid pack pumpkin 1 cup chopped fresh cranberries 1/2 cup brown sugar 2 T. cinnamon Topping 1/2 cup sugar 1/3 cup flour 1/2 stick butter 1 T. finely chopped fresh cranberries 1/2 t. cinnamon In a large bowl, combine flour, pumpkin pie spice, baking soda, salt and cinnamon. In a small mixer bowl, beat eggs; beat in both sugars, oil and pumpkin Pour pumpkin mixture into dry ingredients; stir until moistened. Stir in cranberries. Spoon batter into 2 greased and floured 8x4-inch loaf pans. (If you use a different size, only fill the pans full or you're likely to start a fire - trust me.) Divide topping between the pans, spreading evenly over loaves. Bake in pre-heated 350 degree oven for 60 minutes or until a wooden pick comes out clean. Cool for 5-10 minutes; remove from pans.
Oatmeal Scotch Chippers Makes 10 dozen 1 1/4 c. Butter Flavor Crisco 1 1/2 c. light brown sugar 1 c. sugar 3 eggs 1 1/2 c. crunchy peanut butter 5 - 5 1/2 c. old fashioned oatmeal 2 tsp. baking soda 1 pkg. chocolate chips 1 pkg. butterscotch chips 1 1/2 c. chopped nuts Combine Crisco and sugars. Blend well. Beat in eggs. Add peanut butter and beat until blended. Combine oats and baking soda. Stir into creamed mixture. Stir in chips and nuts. Drop by teaspoonfuls onto cookie sheet. Bake at 350 for 10 - 11 minutes. Cool for 1-2 minutes before removing to rack.
Heavenly Snow Custard ( serves 4 ) NOTE... This recipe has been changed only by adding sugar instead of honey to it contents and for a little touch of class ~ I use of long stemmed wide mouth champagne glasses to serve it in. This recipe is in two ( 2 ) steps:: 2 Tbs. cornstarch 2 Tbs. cold water 1 Cup boiling water 3 Egg, yolks and whites separated 2 Tbs. fresh lemon juice ( 2 Tbs. of concentrated lemon juice may also be used ) 3/4 Cup pasteurized whole milk OR the milk you prefer 4 Tbs. of granulated sugar 1/2 Cup of granulated sugar 1 tsp. vanilla extract Step one ( 1 ) : Directions for Custard : ( serves 4 ) Stiffly beat your 3 egg whites with an electric better till hard peaks are formed and then set them aside. In a heavy saucepan combine with a fork 2 Tbs. cornstarch, and 2 Tbs. cold water; stir till mixed well over medium heat. Next slowly add in the 1 Cup of boiling water and the 1/2 Cup of granulated sugar. Stir this mixture constantly until thickened, similar to that of a slightly thinned custard. At that point, take your mixture and pour slowly over your stiffened egg whites. Folding the mixture into the stiff egg whites thoroughly. Next add the 2 Tbs. lemon juice, and mix well. Take your custard and pour into four ( 4 ) tall wide mouth champagne glasses. Place the four ( 4 ) glasses on a flat surface, such as a tray or individual serving saucers, and chill for several hours until custard is fully set or over night. When ready to serve, remove and serve with the Custard Sauce. Step two ( 2 ) : Directions for Sauce : ( Yields : about one [ 1 ] Cup ) Placing your 3 egg yolks into a heavy saucepan, beating them well with a fork. Slowly beat into the egg yolks the 3/4 Cup of pasteurized milk, and the 4 Tbs. of granulated sugar. Cook, stirring constantly, until sauce is almost completely thickened. Remove sauce mixture from heat, and stir in the 1 tsp. of vanilla extract. Pour into a class bowl, cover with a tightly fitting lid or a tightly fitting plastic wrap. Chill thoroughly for several hours or over night. When ready to serve, remove your sauce and spoon over your Custard.
Chocolate Raspberry Truffles 1/3 Cup Whipping Cream 8 oz finely chopped Bittersweet or Semisweet Chocolate 6 Tablespoons Unsalted Butter 1/4 Cup Seedless Raspberry Jelly Sweetened Cocoa or Ground Almonds In large saucepan, heat cream to a simmer and turn off heat. Add chocolate and butter to hot cream and allow to melt. Whisk until smooth. Add jelly and mix until blended. Allow to cool to room temperature. Refrigerate until firm. Roll chocolate mixture into balls of any size you prefer. Roll each in cocoa or nuts. Transfer to paper candy cups and chill. May be stored in an airtight tin in refrigerator for 2 weeks or frozen up to 1 month. I make a dozen at a time and keep the rest in a covered bowl in the refrigerator until I need to make more. I usually double the recipe. One recipe makes approximately 24 1-inch truffles.
Delicious Dessert (This recipe is NOT baked, so you may want to substitute a liquid egg product.) 1 pound vanilla wafers 1 cup sugar 1 cup chopped dates 1/2 cup butter 1 cup walnuts (chopped) 4 eggs (or equiv. liquid egg substitute) 1/4 cup strong coffee (or orange juice) Roll wafers into crumbs. Cream butter and sugar until no grains remain. Add one egg at a time (or liquid equivalent), beating five minutes after each egg. Add coffee or juice. Line 9 x 13" pan with waxed paper. Pat in layers of ingredients. Layer as follows: Crumbs Chopped Nuts & dates Batter Repeat with all ingredients until all are used, with crumbs on top. Let stand 48 hours in refrigerator. (Actually, I've eaten this after it stood only a couple of hours, but that's what the recipe says.) Top with whipped cream and maraschino cherry.
Divinity 3 cups of sugar 1/2 cup water 1/2 cup white corn syrup 1/8 tsp salt 3 egg whites 1 cup chopped nuts (we use pecans) Combine sugar, water, syrup, and salt over low heat, stirring until dissolved. Boil without stirring to soft crack stage, 260 degrees (go to 260 no matter what stage your candy thermometer calls it). Beat egg whites until stiff; pour syrup over whites, stirring constantly with the mixer. Beat until creamy; add nuts when mixture loses gloss. Drop by teaspoons onto waxed paper (this is where you need help to get them formed). Let candy set and serve. Nuts may be omitted. Be sure to make when the weather is fair. The mixture will be very hot when you are dropping it onto the waxed paper. We always scoop some with a teaspoon and scrape the mixture off with another teaspoon so we don't burn our fingers. You will have to work fast!
Baked Pineapple 1/2 cup butter 1 #2 can crushed pineapple ( 20 oz.) 1 cup sugar 6 pieces white bread, torn into small, bite size pieces 4 eggs Cream butter and sugar. Add eggs. Beat well, Add pineapple, with juice, and stir in bread. Bake in greased, 1 & 1/2 quart casserole dish, uncovered. Bake at 350 degrees for one (1) hour or until lightly golden.
Pumpkin Pie Squares 1 can (13 oz) evaporated milk 3 beaten eggs 2 tsp. cinnamon 1 tsp. ginger 2 tsp. cloves OR substitute 2 tsp. pumpkin pie spice for previous 3 ingredients 1/2 tsp. salt 1 cup sugar 1 can (1 lb 13oz) pumpkin 1 box yellow cake mix 3/4 cup butter 1/2 to 1 cup chopped nuts Combine milk, eggs, spice, salt, sugar and pumpkin. Pour into 9 x 13 inch pan. Sprinkle dry cake mix over top. Slice butter over top of cake mix. Sprinkle with nuts. Bake at 350 degrees for 50 minutes. Serve with whipped cream or ice cream.
Vanilla Bean Caramels Vegetable oil 1/2 cup firmly packed golden brown sugar 1/2 cup granulated sugar 1/2 cup light corn syrup 1/4 cup plus 2 tablespoons whole milk 1/4 cup plus 2 tablespoons condensed milk 1/4 cup heavy cream 1/4 cup unsalted butter 1 vanilla bean, split lengthwise pinch of salt Line an 8 inch square baking pan, with foil, covering the bottom and sides. Brush generously with vegetable oil. In a heavy sauce pan over medium heat, combine the brown sugar and granulated sugar, corn syrup, whole milk, condensed milk, cream, butter, vanilla bean, and salt. Stir constantly until the sugar dissolves and the mixture comes to a boil. Using a pastry brush dipped in water, brush down the sides of the pan to prevent sugar crystals from forming. Raise the heat to medium-high and clip a candy thermometer onto the sides of the pan. Cook, stirring slowly but constantly, until the thermometer registers 240F (116C) about 10 minutes. Remove the pan from the heat. Remove the vanilla bean and discard. Immediately pour the caramel into the prepared pan all at once: do not scrape the residue from the pan bottom. Let the caramel cool completely about 2 hours. Coat a cutting board with vegetable oil. Turn out the cooled caramel onto the board and peel off the foil. Oil a large knife and cut into strips about 1 1/2 inches wide. Cut the strips crosswise into pieces 1 inch long, recoiling the knife occasionally to prevent sticking. Wrap each candy in a piece of clear cellophane, waxed paper, or colored waxed paper, twisting the ends. Store in an airtight container at room temperature for up to 2 weeks. Makes about 3 dozen.
Williamsburg Cookies 1 egg white 1 cup of brown sugar 1 cup of nuts (chopped fine) 1 T flour Beat the egg white until stiff slowly beat in the brown sugar dust the cup of nuts with the tablespoon of flour mix into the egg white & sugar Drop by teaspoon onto greased cookie sheet bake 18 to 20 min in preheated 275f oven move to rack to cool makes appx 3 dozen cookies
Punch Bowl Cake 1 box yellow cake mix 2 8 oz containers of cool whip 1 20 oz can crushed pineapple (drained) 2 large cans of cherry pie filling 1 cup chopped pecans 1 large and 1 small instant vanilla pie filling cook sheet cake (prepare according to directions on box) I usually add my own special ingredients. prepare pudding according to package directions. in punch bowl: put layer of cherry pie filling 1/2 of cake, cooled and crumbed 1/2 of pudding mixture 1/2 of pineapple 1/2 of cherry pie filling 1 8 oz cool whip 1/2 cup pecans repeat layer and refrigerate over night (the longer it stays refrigerated the better it gets). serves 10-15 people depending on the size of the portion.
Eggnog Bread 2 eggs 1 cup sugar 1 cup dairy eggnog 2 tsp rum extract 1 tsp vanilla 2 1/4 cup flour 2 tsp baking powder 1/2 tsp salt 1/4 tsp nutmeg Preheat oven to 350 degrees. Beat eggs. Add sugar and wet ingredients. Mix well. Add dry ingredients, stirring until moistened. Grease bottom only of a 9 x 5 loaf pan. Pour batter in pan Bake for 45- 50 minutes-until the bread tests done. Makes one loaf.
Pecan Tassies Pastry 1 stick of butter - 1/4 lb 1 Cup of Flour 1 3 oz pkg of cream cheese Filling 1 egg 3/4 Cup of brown sugar 1/2 Cup of coarsely chopped pecans Heat oven to 350degrees F. Mix butter, flour, and cream cheese into large ball. Divide into 24 balls. Mold each ball into midget muffin pans. Mix filling in a separate bowl and fill each muffin pan Bake 20 minutes.
Mincemeat Bread Dry Ingredients 2 1/2 cups unbleached flour 2 teaspoons baking soda pinch of salt (optional) Wet Ingredients 1 27 oz. jar mincemeat 1 14 oz. can sweetened condensed milk 2 eggs, beaten 2 tablespoons (1 oz.) dark rum (optional) Mix together the dry ingredients. Combine the wet ingredients. Stir both together and spoon into either one greased medium loaf pan or five mini-loaf pans. Bake at 300 degrees F. for 1 1/2 to 2 hours (1 loaf) or about 45 minutes for mini-loaves. Test with a toothpick for doneness. Let the bread cool for 10 minutes before removing from the pan.
Grape Jell-O Salad 2-3oz boxes of grape Jell-O 2 cups boiling water 1-15oz can crushed pineapple, drained 5 Tbs. marshmallow creme 1-6oz can frozen grape juice 1-2.5 oz jar pimiento cheese spread 1 cup cool whip 1/4 cup chopped nuts Mix Jell-O, boiling water, pineapple and frozen grape juice. Pour into a 13 x 9 pan and place in refrigerator to set. Mix pimiento cheese spread, marshmallow creme and cool whip. Spread on top of set gelatin mixture. Top with chopped nuts. Keep refrigerated until ready to serve. Serves 8 -10
Heavenly Popcorn 14-15 cups plain popped corn (remove any uncooked kernels) 2 cups dry roasted peanuts 1 lb. chocolate Confectionery coating** 3 tablespoons creamy peanut butter In a large deep roasting pan, combine popcorn and peanuts. In the top of a double boiler over simmering water, melt coating and peanut butter, stirring occasionally. Pour over popcorn mixture and stir to coat. (I find that if I stir gently w/ large spoon until it is not real hot, I then use my hands to toss and coat the popcorn evenly.) REMOVE RINGS as this type of chocolate is "waxy" and gets into the crevasses of rings and very hard to remove. Spread evenly on waxed paper. Allow to set about an hour. Break apart any extremely large chunks and store in an airtight container. Yield: 5-6 quarts. Hawaiian Fruit Salad 1 cup (250 ml) fresh pineapple, cut into bite-size pieces 1 papaya, peeled, seeded, and cut into bite-size pieces 1 cup (250 ml) fresh strawberries, sliced 2 kiwi fruits (Chinese gooseberries), peeled and sliced Juice of 1 lime Combine all ingredients in a serving bowl and serve chilled. Serves 4 to 6.
Gelato Spazzacamino 1 large scoop vanilla ice cream 1 Tbs (15 ml) Scotch whisky 1/2 tsp (2 ml) extremely finely ground espresso coffee beans* * We have substituted finely ground regular coffee beans, and even instant coffee in a pinch. Place the ice cream in a serving bowl, pour the Scotch whisky over it, and sprinkle with the coffee. Serves 1.
Custard Sauce 3 cups (750 ml) milk 4 tsp (20 ml) cornstarch (cornflour) 2 Tbs (30 ml) sugar 2 egg yolks 1 tsp (5 ml) vanilla extract In a heavy 2 quart (2 L) saucepan, combine 1/2 cup (125 ml) of the milk and the cornstarch, and stir with a whisk until the cornstarch is dissolved. Add the remaining milk and the sugar, and cook over moderate heat, stirring, until the sauce thickens and comes to a boil. In a small bowl break up the egg yolks with a fork and stir in 4 to 6 tablespoons (60 to 90 ml) of the sauce. Then whisk the mixture back into the remaining sauce. Bring to a boil again and boil for 1 minute, stirring constantly.
New York-Style Cheesecake For the crust: 1 cup (250 ml) all-purpose flour 1/4 cup (60 ml) sugar 1 tsp (5 ml) grated lemon zest 1 egg yolk 8 tbs (120 ml) butter, softened About 2 Tbs (30 ml) water Mix the flour, sugar, and lemon zest in a large bowl. Add the egg yolk and butter and blend with a fork. Work the mixture, adding a few drops of water at a time, until a dough is formed. Form into a ball, cover, and refrigerate for 1 hour. Roll one third of the dough on a floured surface into a 9 inch (23 cm) round and ease it into the bottom of a buttered 9 inch spring-form pan. This dough is fragile, so if it breaks just patch it back together. Roll the remaining dough in pieces and fit it against the sides of the pan, pressing the seams together as you go. For the filling: 40 oz (1100 g) cream cheese, softened 1+1/2 cups (375 ml) sugar 3 Tbs (45 ml) all-purpose flour 2 tsp (10 ml) grated lemon zest 5 eggs 2 egg yolks 1/2 tsp (2 ml) vanilla extract 1/4 cup (60 ml) heavy cream Beat the cheese, sugar, flour, and lemon zest in a large bowl until smooth. Beat in the eggs and yolks, followed by the vanilla and cream. Pour the cheese mixture into the crust and place on a heavy-duty baking sheet. Bake in a preheated 550F (290C) oven for 15 minutes. Reduce the oven temperature to 200F (90C) and bake 1 hour. Turn the oven off, open the oven door, and allow the cheesecake to cool for 30 minutes. Cake may be served chilled or at room temperature. Makes one 9-inch (23 cm) cake to serve 10 to 12.
Bourbon Balls** 2 cups (500 ml) fine vanilla wafer or Graham cracker crumbs 1 cup (250 ml) powdered (confectioner's) sugar 1 cup (250 ml) finely ground pecans or walnuts 3 Tbs (45 ml) cocoa powder 3 Tbs (45 ml) light or dark corn syrup 1/4 cup (60 ml) bourbon, rum, or any whisky 1/4 tsp (1 ml) cinnamon 1/4 tsp (1 ml) ground nutmeg Cocoa and/or powdered sugar for coating Combine the crumbs, sugar, nuts, cocoa, corn syrup, bourbon, cinnamon, and nutmeg in a mixing bowl and combine thoroughly. Roll into balls about 1 inch (2.5 cm) in diameter and roll in cocoa powder or powdered sugar to coat the outside. Store in an airtight container for at least one week, and up to three weeks. Makes about 30 balls.
Tiramisu Italiano** 7 egg yolks 1/2 cup sugar 1/3 cup sweet marsala, plus 2 tablespoons 8 ounces mascarpone, softened to room temperature 1 cup heavy cream 1 cup brewed espresso coffee 1 ounce dark chocolate 1/4 cup rum 1 teaspoon natural vanilla extract 48 ladyfingers 1/4 cup unsweetened cocoa powder Cream together egg yolks and sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the marsala and continue to whisk until mixture is thick and doubled in volume. Remove from heat. Stir in the mascarpone until completely blended. In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture, to lighten. In a small saucepan, combine espresso, chocolate, rum, vanilla, and remaining 2 tablespoons marsala. Heat gently, and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes. Quickly dip each ladyfinger in the chilled coffee mixture and arrange in a single layer on a 9 by 13-inch glass baking pan. Do not soak the cookies or they will become too moist. Spread 1/2 the mascarpone cream evenly with a spatula on top of the dipped ladyfingers. Repeat with a second layer of dipped ladyfingers and remaining mascarpone cream. Sprinkle top with cocoa powder. Refrigerate for 2 hours before serving. 8 servings
Syllabub** 2 C white wine (works with the non-alcoholic varieties too!) 3 C Milk 5 Tbs grated lemon rind (grate it fresh, it's better) 2 C light cream 1/3 C lemon juice 4 egg whites 1 1/2 C sugar Nutmeg (garnish) Combine wine, lemon rind and juice. Stir in 1 C of the sugar and let it stand until the sugar dissolves. Combine milk and cream in large bowl and add wine mixture. Beat with egg beaters until frothy. Beat egg whites till stiff and add remaining sugar a little bit at the time until you get peaks. Pour the wine mixture into a punch bowl or into dessert glasses, top with egg whites and sprinkle nutmeg for garnish. (hint: make this ahead of time and put it into the fridge before your big Christmas meal, then when dessert time comes, it's all ready to go).
Christmas Bananas Foster Rum Pudding** 3-1/2 Tbs. all-purpose flour 1-1/3 cups sugar Dash of salt 3 egg yolks 3 cups milk 1 tsp. vanilla extract 1/2 cup butter or margarine 1/2 cup firmly packed brown sugar 1 tsp. ground cinnamon 6 bananas, split and quartered 2 Tbs Creme de Banane liqueur or 2 Tbs. banana extract 1/2 cup light rum 1- 12 oz. package vanilla wafers 1 cup whipping cream 1/2 cup sifted confectioners' sugar 2 Tbs. rum Combine flour, sugar and salt in a heavy saucepan. Beat egg yolks; combine egg yolks and milk, mixing well. Stir in dry ingredients; cook over medium heat, stirring constantly until smooth and thickened. Remove from heat. Stir in vanilla. Melt butter in a large skillet; add brown sugar and cinnamon. Cook over medium heat until mixture is bubbly. Add bananas; heat for 2 to 3 minutes, basting constantly with syrup. Stir in banana extract or liqueur. Put rum in a small saucepan and heat. Remove from heat, ignite with a long match, and pour over bananas. Baste bananas with sauce until flames die down. Beat whipping cream until foamy; gradually add confectioners' sugar until soft peaks form. Beat in rum. Layer one third of wafers in a 3 qt. baking dish. Cover wafers with 1/3 of banana mixture. Pour 1/3 of custard over bananas. Repeat layers twice. Cover with whipped cream. Serves eight.
PUMPKIN CHEESE CAKE** 3/4 Cup Graham Crackers; crushed 3 Tbs Butter; melted 1 tsp Cinnamon 2 Tbs Brown Sugar 2 Pounds Cream Cheese; Softened 1 C +2 Tbs Sugar 5 Eggs 1/4 Cup Flour 1 Cup Lb Can Pumpkin Puree 2 tsp Pumpkin Pie Spice 2 Tbs Rum 1 Cup Whipping Cream 2 Tbs Sugar 1 Tbs Rum Grease spring-form pan. Mix together first 4 ingredients; press into bottom of pan; set aside. Cream cheese `til fluffy. Gradually add sugar & eggs one at a time, beating after each addition. Gradually add flour mixed with spices, pumpkin & rum. Pour into crust. Bake at 350 for 1 hour 45 minutes. When cooled cover top with whipped cream sweetened with 2 Tbs sugar & 1 Tbs rum. Serves 12
Souffle Grand Marnier** 8 egg yolks 3/4 cup (180 ml) sugar 1/2 cup Grand Marnier or liqueur of your choice 10 egg whites Butter and sugar to coat the baking dish Beat the egg yolks and sugar in a pan held over (not in) a pan of boiling water until they form a wide ribbon when a wooden spoon is inserted and lifted. Remove from the heat and stir in the liqueur. Beat the egg whites until stiff and gently fold into the egg yolk mixture. Coat the inside of an 8 inch (20 cm) souffle dish or straight-sided baking dish with butter and sugar. Transfer the egg mixture to the baking dish and bake in a preheated 400F (200C) oven for 12 to 15 minutes, until firm. Serve immediately. Serves 4 to 6.
Holiday Peaches** 3 eggs 21 tbs. granulated sugar (additional sugar needed later on) 3/4 cup melted Crisco or sweet butter extracts, (vanilla, lemon, butter, anise) a tsp. of each 1 cup milk 4 tsp. baking powder flour Marsala or Vermouth Baking Cocoa with a tsp. of sugar (Nutella, is another product to use for filling.) Beat sugar, eggs, and butter together until the eggs are doubled and foamy. Add milk, extracts and baking power. Again beat well. Now start to add flour to make batter thick........but not too thick. (It is better to have a softer type of batter) If you must, use oil in the palm of your hands to better shape . Form round balls, no bigger than a meatball. Place each one on a greased cookie sheet, and inch and a half apart. Bake at 325 degrees for about 15 to 20 minutes or until golden brown. When they have cooled down, carve a small piece in the middle of cookie,reserve the crumbs for filling, match the halves to form a peach. Filling Crumbs from the cookies 2-3 tbs. of milk 2 tbs. of baking cocoa, or Nutella Mix the crumbs with the milk and baking cocoa to make the pit in the middle of the peach. Fill each peach with the cocoa filling, and join two halves together. In a separate dish, pour your Marsala or Vermouth, and roll each peach in the liquor. Let it absorb some of the liquid, use your judgement as to how much, and than in another dish prepare additional granulated sugar to roll each peach in, to give it a fussy look. Place aside, and when the whole procedure is completed, take each of the peaches, and re-roll into dry sugar again. Shake excess sugar of giving the peach a real ripe look. Decorate with a green leaf, and present your guest with a great dessert. Makes about a dozen.
Rum Balls** makes 3 dozen (or more if you roll them smaller) 2 1/2 cups finely crushed vanilla wafer cookies 1 teaspoon rum flavoring 1 cup powdered (confectioners) sugar 2 tablespoons powdered cocoa 1/4 cup rum (don't use a cheap brand) 1 cup finely chopped nuts (walnuts or pecans are best) 3 tablespoons light corn syrup Mix together vanilla wafers, powdered sugar, nuts and cocoa. Add light corn syrup, rum and rum flavoring. Mix well with hands and roll into 1 inch balls. Roll in powdered (confectioner) sugar. NOTE: If mixture feels a little dry, add more rum, a little at a time.
Almond Liqueur** 1 cup (250 ml) unsalted almonds, chopped 4 cups (1 L) vodka A 2 inch (5 cm) piece of cinnamon stick 1/3 cup (80 ml) sugar Combine all ingredients in a large bottle or jar and shake thoroughly. Let steep for three to four weeks. Strain through a coffee filter or several layers of cheesecloth and add more sugar if necessary. Makes about 1 quart (1 L).
HOLIDAY CHOCOLATE CREME DE MENTHE CAKE** 1 (2-layer) white cake mix 7 Tbs. Green creme de menthe liqueur 1 (8 oz.) Carton Cool Whip whipped topping, thawed 1 can Hot Fudge topping Make cake according to package directions, except substitute 4 Tbs. Green creme de menthe for the water. Bake according to package directions and cool. Stir fudge topping before using. Frost cooled cake with fudge topping. Let sit for 10 minutes. Stir remaining 3 Tbs. Creme de menthe into Cool Whip and mix well. Use this mixture to frost cake a second time. Refrigerate cake. Yield: 10-12 servings. You may garnish the cake with chocolate leaves or chocolate curls if desired.
Stained Glass Cranberries** 4 cups fresh cranberries, rinsed, drained-not dry 2 cups sugar 4 TBS brandy Spread berries in single layer in 9x13 glass pan. Sprinkle evenly with sugar. Cover with heavy foil and crimp the edges to seal the pan. Bake at 350 degrees 20 minutes. Very carefully move the casserole back and forth to coat the berries. Return to oven and bake ten more minutes. Again gently move the casserole back and forth. Place on cooling rack and COOL COMPLETELY before uncovering. Stir in brandy then spoon into hot sterilized quart jars. Seal and refrigerate. Store up to one month. Serve in cut glass bowl. Very pretty.. berries have the look of stained glass beads!
Easy Christmas Chocolates** This recipe works best using a food processor. 1 stick (4oz; 1/2 cup) butter (not margarine) 2 lbs confectioner's (powdered) sugar flavoring and coloring of your choice (see below for suggestions) cream (about 2oz; 1/4 cup or more) 12 oz chocolate chips 1/4 bar paraffin decorations Place the butter and confectioner's sugar in the work bowl of a food processor. Pulse until the mixture resembles a soft meal. Add the desired flavoring and coloring. Turn on the food processor and slowly pour the cream through the feed tube of the machine. Mix together until the mixture comes together and a stiff dough is achieved. If it is too soft, it will stick to your hands when you try to roll it into balls. (Add more sugar.) If it is too dry, the dough will be too crumbly to roll. (Add more cream a few drops at a time.) The result will be a smooth and satiny dough. Remove the dough from the food processor and roll it into 1/2 inch balls. Place them on a cookie sheet lined with parchment or waxed paper and put into the freezer for about 10 minutes. At this point you can keep them in a bag or container in the freezer until you are ready to dip them. When you are ready to dip the candy, melt 2 cups of chocolate chips in a double-boiler with enough paraffin to make a thin glossy coating. Place the frozen balls of dough onto lined cookie sheets, then dip one at a time into the chocolate with a candy dipping fork (or regular fork if you cannot find a dipping fork). Try to shake off the excess chocolate and return each to the cookie sheet. Then quickly top with a decoration (unless you're using white chocolate - see below); since the fillings are frozen, the chocolate will set up fast. Repeat with each ball until all are dipped in chocolate. Store in the refrigerator up to 2 weeks, but bring to room temperature (about 1/2 hour) before serving. Makes about 4 dozen candies. Flavor/Colors Orange Creams: orange flavoring or orange oil (to taste) and orange coloring. To decorate, pipe on a 1/4" orange dot with green leaf. Coconut Creams: add flaked coconut and 1 tsp vanilla to the sugar and butter and process as usual. After dipping top with flaked coconut. Mints: peppermint oil to taste. Decorate with green-tinted white chocolate (see below). Maple Creams: maple flavoring and a tablespoon of dark molasses. Decorate tops with chopped nuts. Chocolate Creams: replace 1/3 cup of the sugar with cocoa powder. Process as usual. Decorate with chocolate stripes. You can also use flavored liqueurs and schnapps (Irish cream, blackberry, raspberry, etc) for unique flavorings. You can also dip the candy into white chocolate. Decorations: Pecan halves, chocolate sprinkles, rainbow sprinkles, white chocolate (use almond bark candy coating; melt carefully in a bowl in the microwave; transfer to a plastic baggie or parchment bag - snip off a small opening and pass back and forth over the candy to make thin stripes). These are suggestions only. Use your imagination and different flavorings to come up with your own family favorites.
Apple Cinnamon Cream Liqueur** 1 - 14 oz. Can of Sweetened Condensed Milk 1 cup Apple Schnapps 4 eggs 1 cup whipping cream (unwhipped) 1/2 teaspoon ground cinnamon Mix all ingredients together well. Place in an airtight container in refrigerator. Serve chilled. (As long as your use an airtight container and refrigerate, this beverage will keep for approximately 1 month).
Creme De Menthe Bars** 1 1/2 C. Butter 2 c. crushed graham crackers 4 T. cocoa 1 1/2 c. nuts or 1 c. coconut 2 1/2 c. powdered sugar 3 T. creme de menthe 1 beaten egg 2 tsp. dry instant vanilla pudding 1 tsp. vanilla 1 c. chocolate chips First layer: Mix 1/2 cup melted butter with cocoa and cool. Add 1/2 cup powdered sugar, 1 egg, vanilla and add 2 cups crushed graham crackers, the nuts or coconut. Press into a 9 x 13 pan and refrigerate 1 to 2 hours. Second layer: Beat 1/2 cup butter and add 3 tablespoons creme de menthe, vanilla pudding and 2 cups powdered sugar. Beat until smooth, spread over first layer. chill, until set. Third layer: Melt 1/2 cup butter and chocolate chips. Spread on chilled bars. Keep refrigerated. These bars freeze well.
Toasted Hazelnuts and Madeira** 1/4 cup (200 ml) Hazelnuts per person a good Madeira (not the wine labeled "Madeira" but made in California) Preheat oven to 350 F (176 C). Put hazelnuts on a shallow tray. (A cookie sheet, if you are using a full-sized oven.) Spread them out; you want 1/3 nuts and 2/3 open space. Toast until the paper "husk" split and the nuts turn light brown. (about 8 - 10 minutes in a toaster oven, 15 in a full-sized one. Try a batch before the big event; tastes vary) After you take the nuts out, rub them in a tea towel or other coarse cloth to remove the "paper" husk.
CHOCOLATE BOURBON BALLS** 2 Boxes Vanilla Wafers (12 oz. each) 12 oz. Nestle Semi-Sweet Chocolate Morsels 6 Tablespoons Karo Light Corn Syrup 1 Cup Jack Daniel's (or other quality bourbon whiskey) 1 Cup Sifted Confectioner s Sugar 2 Cups Finely Chopped Nuts (Walnuts, Pecans, or Hazelnuts) Granulated Sugar (enough to coat finished B-Balls) Precisely measure these ingredients to ensure correct cookie consistency. Crush vanilla wafers, move crumbs to large mixing bowl. Sift confectioner s sugar, add to crumbs in large mixing bowl. Chop nuts finely and add to mixture in large mixing bowl. Mix dry ingredients well. Measure Jack Daniel's into large measuring cup. Add Karo Light Corn Syrup to Jack Daniel's. Melt chocolate in double boiler over hot, not boiling water (improvise with small pan with handle floating in larger pan of water if you don t have a double boiler insert). Remove chocolate from heat, and add Jack Daniel's mixture to chocolate, stirring well. Immediately add chocolate mixture to dry ingredients. Mix well with wooden spoon. Let mixture sit for about 30 minutes. Form balls from mixture, about 1/4 to 1/2 inch diameter, rolling in palms to smooth surface. Roll balls lightly in tray of granulated sugar. Place finished B-Balls in cookie container, separating layers with waxed paper, and let them "season" in sealed container for several days before serving. Makes about 4 dozen Chocolate Bourbon Balls. NOTE - Since the alcohol is not cooked in this recipe, you are serving something with alcohol in it. Keep this in mind for office parties and when serving to crowds with children and others who do not want or should not have alcohol-based products.
Philadelphia Truffles** 4 cups powdered sugar 1 8 oz package cream cheese, softened - the original called for Philadelphia brand 5 1 oz squares unsweetened chocolate, melted - buy the best chocolate you can afford 1 teaspoon vanilla or rum or Cointreau or kirschwasser or Kahlua - you get the idea for rolling powdered sugar chopped toasted nuts cocoa toasted coconut chocolate or colored sprinkles Gradually add 4 cups of powdered sugar to cream cheese, mixing well after each addition. Add chocolate and vanilla; mix well. Chill for several hours. Shape into 1 inch balls; roll in almonds, cocoa or your choice of decorations. Chill. Store in refrigerator in a sealed container so they don't absorb other flavors. I used to put them in tiny cupcake papers and then into whatever boxes I could find which I had covered in paper. makes 4 dozen.
Creme De Menthe Squares** Bottom Layer 1/2 C Butter 1/2 C Cocoa 1/2 C Powdered Sugar 1 Egg (slightly beaten) 1 tsp Vanilla 2 C Graham Cracker Crumbs In small saucepan melt butter and cocoa, stir until well blended. Remove from heat, add powdered sugar, egg, vanilla, and graham cracker crumbs. Pat into 14x10in-jelly roll pan. (Place into refrigerator between layers) Middle Layer 1/2 C Butter 1/3 C Creme De Menthe Liquor 3 C Powdered Sugar In small saucepan melt butter - add Creme de Menthe. Remove from heat and add sugar. Whip until all lumps are gone. Pour evenly over bottom layer. Top Layer 1/4 C Butter 1 3/4 C Chocolate Chips 1/8 Bar Paraffin (food grade wax enough to make it shiny) In double boiler melt butter, chocolate chips and paraffin until smooth and shiny. Pour over the top and cut when set.
Bailey's Irish Cream & Macadamia Nut Pie** 1 1/2 cups white sugar 6 oz butter 1/2 teaspoon salt 5 eggs 1 cup light corn syrup 6 oz Bailey's Irish Cream liqueur 8 oz chocolate chips 10 oz macadamia nuts 2 unbaked 9 inch pie shells With an electric mixer cream together the sugar, butter and salt. Add the eggs and mix well. Add the corn syrup and Bailey's and mix well again. Stir in the chocolate chips and nuts by hand. Pour into unbaked pie shells and bake at 300 degrees for 90 minutes or until a knife inserted in the center comes out clean.
Microwave Christmas Pudding** 2 1/2 oz (75 gr.) plain flour 1/2 oz (15 gr.) cocoa powder 3 oz (90 gr.) fresh white bread crumbs 4 oz (125 gr.) dark, soft brown sugar 1/2 tsp. mixed spice 4 oz (125 gr.) shredded suet 12 oz (375 gr.) mixed dried fruit 2 oz (60 gr.) chopped almonds 1 1/2 tbs. black treacle 2 size 3 eggs 1/8 pint (75 ml.) Guinness or brown ale 1 tbs. milk finely grated rind and juice of 1 orange 1. Grease 2 x 1 pint pudding basins. 2. Put all dry ingredients and orange rind in a large bowl. Mix with fingers. 3. Mix lightly beaten eggs with beer, treacle, orange juice and milk until slack. Do not beat. 4. Add dry ingredients and mix. Divide between two basins. 5. Cover with cling film. Make small slit in each. 6. Cook each one separately on full power for 5 1/2 minutes. Leave to stand for 5 1/2 minutes. 7. Serve with rum sauce, custard, brandy butter or pouring cream. Serves 8.
White Fruit cake** 2 oz. Golden raisins 1/2 cup pineapple juice 1 cup toasted almonds 1 cup shortening, Crisco 2 cups sugar 1/2 tsp. almond extracts 3 cups sifted flour 2 tsp. backing powder 11/2 tsp. salt 1/2 tsp. ginger 8 egg whites 1/2 cup cognac 2 cups cut up candied pineapple 2 cups whole red and green candied cherries 1 cup soft dried apricots, cut into thin strips 2 cups Brazil nuts 1 cup toasted almonds 1 cup shortening, Crisco 2 cups sugar 1/2 tsp. almond extracts 3 cups sifted flour 2 tsp. backing powder 11/2 tsp. salt 1/2 tsp. ginger 8 egg whites Place raisins, Cognac and pineapple juice over low heat and simmer 15 minutes. Remove from heat and add candied fruit, nuts and apricot Beat shortening, sugar and almond extract till light. Resift flour, salt, baking powder & ginger add sugar mixture and egg whites alternately until soft peaks form. Add fruit and nut mixture and mix well. Turn into a greased 10 inch tube pan lined with heavy brown paper, greased. Allow paper to extend 2 inches above pan. Lay foil over top. Bake in slow over, 275 with a shallow pan of water on lower rake for 41/2 hours. Let cake stand in pan 1 hour before turning out. Cake is done when you insert tooth pick and it comes out clean. Once done coat cake with one shot of Cognac and sliced apples, seal tightly. Every week add another shot! It keeps for a long time!
Peach Trifle** A piece of homemade poundcake about 5 inches (12 cm) long, 4 inches (10 cm) wide and 3 inches (7 cm) high, or substitute a 12-ounce (330 g) packaged poundcake 4 Tbs (60 ml) peach preserves 1 cup (250 ml) blanched almonds, separated into halves 1 cup (250 ml) medium-dry sherry 1/4 (60 ml) cup brandy 2 cups (500 ml) heavy cream 2 Tbs (30 ml) superfine sugar Custard sauce (see below), chilled until firm 2 cups (500 ml) fresh peaches, cut into slices, or 2 ten-ounce (280 g) packages frozen peaches, defrosted and thoroughly drained Cut the poundcake into 1 inch (2.5 cm) slices and coat them with the peach preserves. Place 2 or 3 of the cake slices, jam side up, in the bottom of a glass serving bowl about 3 inches (7 cm) across and 3 inches (7 cm) deep. Cut the remaining slices of cake into 1 inch (2.5 cm) cubes, scatter them over the slices, and sprinkle 1/2 cup (125 ml) of the almonds on top. Then pour in the sherry and brandy and let the mixture steep at room temperature for at least 30 minutes. In a large chilled bowl, whip the cream with a whisk or a rotary or electric beater until it thickens slightly. Add the sugar and continue to beat until the cream is stiff enough to form unwavering peaks on the beater when it is lifted out of the bowl. To assemble the trifle, set 5 of the best peach slices aside and scatter the rest over the cake. With a spatula spread the custard across the top. Then gently smooth half of the whipped cream over the surface of the custard. Using a pastry bag fitted with a large rose tip, pipe the remaining whipped cream decoratively around the edge. Garnish the cream with the 5 reserved peach slices and the remaining 1/2 cup of almonds. The trifle will be at its best served at once, but it may be refrigerated for an hour or two. Serves 6 to 8.
Brandied Fruit** 2 cups (500 ml) brandy 1 15-oz (425 g) can each of peaches, pineapple, apricots, pears, and plums, drained 1 7-oz (200 g) jar Maraschino cherries, drained 4 cups (1L) sugar Combine the ingredients in a large, sterile glass jar or earthenware crock with a loosely fitting lid. Stir with a wooden spoon every few days, and add a can of drained fruit and a cup of sugar every week. You may also add fresh fruit such as strawberries, cherries, raspberries, gooseberries, peaches, nectarines, apricots, or pineapple, in a ratio of 2 cups (500 ml) fruit to 1 cup (250 ml) sugar. Avoid apples as being too hard, bananas and fresh pears as being too mushy, blackberries as too seedy, and grapes unless they are skinned.
Chocolate Truffles** These chocolates are so spectacular, your friends will think you purchased them at the candy shop. 1 cup semisweet chocolate pieces (6 ounces) 1/3 cup butter (no substitutes) 1/4 cup milk 1 large beaten egg yolk 2 Tbs rum, brandy, kirsch, amaretto, hazelnut liqueur, coffee liqueur, praline liqueur, orange liqueur, or orange juice 1- 2 oz melted chocolate (optional) 48 purchased foil candy cups (optional) 1/2 cup finely chopped nuts, candy sprinkles or coconut (optional) 1-2 oz melted white baking pieces (optional) 1. In a microwave-safe 4-cup measure combine chocolate pieces, butter, and milk. Microwave, uncovered, on 100 percent power (high) for 1 to 2-1/2 minutes or until soft enough to stir smooth, stirring once during cooking. 2. Gradually stir about half of the hot mixture into beaten egg yolk. Return to the 4-cup measure. Microwave, uncovered, about 1 minute or until bubbly, stirring after every 30 seconds. 3. Stir in liquor, liqueur, or orange juice. Cover and chill about 1 hour or until mixture is cool, evenly thick, and smooth, stirring occasionally. 4. Beat chocolate mixture with an electric mixer on medium speed about 2 minutes or until slightly fluffy and lighter in color. Cover and chill about 15 minutes or until mixture holds its shape. 5. Drop from a slightly rounded teaspoon measure onto a baking sheet lined with waxed paper. Cover and chill about 30 minutes or until firm. If desired, dip in melted chocolate; place in foil candy cups. Sprinkle with nuts, candy sprinkles, or coconut, or drizzle with melted white baking pieces. Or, instead of dipping, roll balls in nuts, candy sprinkles, or coconut. Makes 48 pieces (about 3/4 pound). Servings: 1 (Santa-sized Serving) Preparation time: 2 hours and 30 minutes
Bailey's Bullets** 1 bag of butter cookies or Pecan Sandies ½ cup Bailey's Irish cream (or good cognac) ½ cup Cream 1 cup confections sugar Toppings: 1 cup cocoa powder 1 lb melted semi-sweet chocolate ½ lb white chocolate, grated Crush cookies until a fine powder, mix in the Bailey's and the cream and moisten completely. Form into balls and roll in confectioner's sugar. Refrigerate 30 minutes Top with cocoa powder, semi-sweet chocolate, or grated white chocolate.
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