1 cup (12 ounce jar) red currant or grape jelly
1/3 cup ReaLemon Lemon Juice from Concentrate
1/3 cup barbecue sauce
1 tablespoon soy sauce
1/4 teaspoon pepper
1 (16 ounce) package frozen cooked meatballs
1 (15 1/4 ounce) can pineapple chunks packed with juice, well drained
Combine red currant or grape jelly, ReaLemon, barbecue sauce, soy sauce and
pepepr in large saucepan. Cook and stir over medium heat until bubbly. Stir
in meatballs.
Boil gently 15 minutes or until meatballs are heated through and sauce is
slightly thickened, stirring occasionally. Stir in pineapple; heat through.
Makes 16 servings.
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Nov 5, 2009
Apple Walnut Dumplings
Apple Walnut Dumplings
2 cups sugar
2 cups flour
2 cups water
1 tsp salt
1/4 tsp Watkins cinnamon
2 tsp Watkins baking powder
1/4 tsp Watkins nutmeg
3/4 cup shortening
1/4 cup butter
1/2 cup chopped walnuts
3/4 cup milk
6 apples
Combine sugar, water, cinnamon and nutmeg in a medium saucepan.
Heat over medium heat until mixture becomes syrup; add butter.
Pare and core apples; cut into fourths.
Sift flour, salt, baking powder into bowl. Cut in shortening
with a pastry knife (or a regular table knife) until mixture becomes
crumbly. Add milk & Walnuts all at once and stir just until moistened.
Roll dough out to 1/4 inch thickness. Cut dough into 6 - 5 inch
squares. Arrange 4 pieces of apple on each square and sprinkle
with additional sugar, cinnamon. Fold corners to center of each
square and pinch edges together to seal dumplings (make sure they are sealed
tightly and no apple is sticking out.
Place dumplings in buttered baking dish. Pour syrup over dumplings.
Baste dumplings with the syrup once or twice while baking.
2 cups sugar
2 cups flour
2 cups water
1 tsp salt
1/4 tsp Watkins cinnamon
2 tsp Watkins baking powder
1/4 tsp Watkins nutmeg
3/4 cup shortening
1/4 cup butter
1/2 cup chopped walnuts
3/4 cup milk
6 apples
Combine sugar, water, cinnamon and nutmeg in a medium saucepan.
Heat over medium heat until mixture becomes syrup; add butter.
Pare and core apples; cut into fourths.
Sift flour, salt, baking powder into bowl. Cut in shortening
with a pastry knife (or a regular table knife) until mixture becomes
crumbly. Add milk & Walnuts all at once and stir just until moistened.
Roll dough out to 1/4 inch thickness. Cut dough into 6 - 5 inch
squares. Arrange 4 pieces of apple on each square and sprinkle
with additional sugar, cinnamon. Fold corners to center of each
square and pinch edges together to seal dumplings (make sure they are sealed
tightly and no apple is sticking out.
Place dumplings in buttered baking dish. Pour syrup over dumplings.
Baste dumplings with the syrup once or twice while baking.
CHOCOLATE PECAN TART
One 9-inch tart shell (pâte brisée), prebaked
4 ounces bittersweet chocolate, melted
4-1/2 ounces piloncillo, chopped (Mexican raw
sugar; 2/3 cup brown sugar and 1-1/2
tablespoons molasses may be substituted)
1/2 cup corn syrup
1 inch piece of cinnamon stick
2 cloves
8 black peppercorns, cracked
1/3 cup water
6 tablespoons butter, diced.
3 tablespoons sour cream
5-1/4 ounces (1-1/2 cups) pecans, halves or
pieces, toasted
1 egg
2 egg yolks
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon flour
Preheat oven to 325°F.
1. Allow the baked tart shell to cool. Paint inside
bottom of shell with melted chocolate. Set aside to
cool.
2. For filling: place piloncillo, corn syrup,
cinnamon stick, cloves and peppercorns into small
saucepan. Add water, cover and place over
medium-low heat. Bring to simmer, uncover and
stir until piloncillo has dissolved. simmer over
medium heat until reduced to 1 cup, about 10
minutes. Strain through a fine-mesh sieve; add
butter and cream. Stir until butter is melted. Let
cool.
3. Whisk together egg, egg yolks, salt, vanilla and
flour. Stir into cooled sugar-spice mixture.
4. Spread pecans decoratively over crust, pour on
filling mixture, coating all nuts. Bake about 35
minutes, until filling is slightly puffed and no longer
jiggles when tart is gently shaken. Cool
completely. Serve with Kahlua whipped cream.
Yield: 8-12 servings.
4 ounces bittersweet chocolate, melted
4-1/2 ounces piloncillo, chopped (Mexican raw
sugar; 2/3 cup brown sugar and 1-1/2
tablespoons molasses may be substituted)
1/2 cup corn syrup
1 inch piece of cinnamon stick
2 cloves
8 black peppercorns, cracked
1/3 cup water
6 tablespoons butter, diced.
3 tablespoons sour cream
5-1/4 ounces (1-1/2 cups) pecans, halves or
pieces, toasted
1 egg
2 egg yolks
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon flour
Preheat oven to 325°F.
1. Allow the baked tart shell to cool. Paint inside
bottom of shell with melted chocolate. Set aside to
cool.
2. For filling: place piloncillo, corn syrup,
cinnamon stick, cloves and peppercorns into small
saucepan. Add water, cover and place over
medium-low heat. Bring to simmer, uncover and
stir until piloncillo has dissolved. simmer over
medium heat until reduced to 1 cup, about 10
minutes. Strain through a fine-mesh sieve; add
butter and cream. Stir until butter is melted. Let
cool.
3. Whisk together egg, egg yolks, salt, vanilla and
flour. Stir into cooled sugar-spice mixture.
4. Spread pecans decoratively over crust, pour on
filling mixture, coating all nuts. Bake about 35
minutes, until filling is slightly puffed and no longer
jiggles when tart is gently shaken. Cool
completely. Serve with Kahlua whipped cream.
Yield: 8-12 servings.
Tangy Barbecued Chicken Sandwiches
4 medium skinless, boneless chicken breast halves (1 pound)
1 cup water
1/2 cup ReaLemon Lemon Juice from Concentrate
2 tablespoons molasses
4 hoagie buns, split
Green bell pepper slices or pickled jalapeno peppers, optional
Rinse chicken; pat dry. Combine water and 1/2 cup ReaLemon in large skillet.
Add chicken.
Bring to a boil. Reduce heat; cover and simmer 12 to 14 minutes or until
chicken is tender and no longer pink. Drain well. Shred chicken withe 2
forks.
Combine barbecue sauce, 1/3 to 1/2 cup ReaLemon and molasses in medium sized
saucepan. Bring to a boil. Reduce heat; stir in shredded chicken and heat
through.
Serve on buns with green pepper slices or jalapeno peppers, if desired.
Makes 4 servings.
1 cup water
1/2 cup ReaLemon Lemon Juice from Concentrate
2 tablespoons molasses
4 hoagie buns, split
Green bell pepper slices or pickled jalapeno peppers, optional
Rinse chicken; pat dry. Combine water and 1/2 cup ReaLemon in large skillet.
Add chicken.
Bring to a boil. Reduce heat; cover and simmer 12 to 14 minutes or until
chicken is tender and no longer pink. Drain well. Shred chicken withe 2
forks.
Combine barbecue sauce, 1/3 to 1/2 cup ReaLemon and molasses in medium sized
saucepan. Bring to a boil. Reduce heat; stir in shredded chicken and heat
through.
Serve on buns with green pepper slices or jalapeno peppers, if desired.
Makes 4 servings.
Refreshing Berry Ade
6 1/2 cups water
2 cups fresh or frozen unsweetened raspberries
1 cup sugar
1 cup ReaLemon Lemon Juice from Concentrate
ice cubes
Combine 3 cups of the water, 2 cups raspberries and sugar in large saucepan.
Bring just to a boil, stirring to dissolve sugar. Remove from heat. Cover
and let stand 20 minutes.
Press mixture through fine mesh sieve; discard seeds. Transfer to pitcher.
Stir in remaining 3 1/2 cups water and ReaLemon. Chill at least 3 hours.
Serve over ice cubes. Garnish with fresh raspberries if desired.
Makes 8 servings.
2 cups fresh or frozen unsweetened raspberries
1 cup sugar
1 cup ReaLemon Lemon Juice from Concentrate
ice cubes
Combine 3 cups of the water, 2 cups raspberries and sugar in large saucepan.
Bring just to a boil, stirring to dissolve sugar. Remove from heat. Cover
and let stand 20 minutes.
Press mixture through fine mesh sieve; discard seeds. Transfer to pitcher.
Stir in remaining 3 1/2 cups water and ReaLemon. Chill at least 3 hours.
Serve over ice cubes. Garnish with fresh raspberries if desired.
Makes 8 servings.
Fiesta Lasagna
3 cups cooked chicken breast -cubed or shredded
16 oz. salsa
1 cup water
1 Tablespoon chicken bouillon
24 oz. sour cream
16 oz. cream cheese
1-1/2 # Velveeta- shredded
1 can corn- drained
1 bag flour tortillas
Simmer chicken, salsa, water and bouillon for 1/2 hour. Mix sour cream,
cream cheese together. Spray a 10 x 14" pan with Pam. Place 1/2 tortillas on
bottom, spread with 1/2 of cream cheese mixture, 1/2 of chicken mixture, 1/2
of corn. and 1/2 of Velveeta. Repeat. Bake for 1 hour 15 minutes. Rest 15
minutes before cutting.
16 oz. salsa
1 cup water
1 Tablespoon chicken bouillon
24 oz. sour cream
16 oz. cream cheese
1-1/2 # Velveeta- shredded
1 can corn- drained
1 bag flour tortillas
Simmer chicken, salsa, water and bouillon for 1/2 hour. Mix sour cream,
cream cheese together. Spray a 10 x 14" pan with Pam. Place 1/2 tortillas on
bottom, spread with 1/2 of cream cheese mixture, 1/2 of chicken mixture, 1/2
of corn. and 1/2 of Velveeta. Repeat. Bake for 1 hour 15 minutes. Rest 15
minutes before cutting.
Broccoli Casserole
Broccoli Casserole
Broccoli Casserole
1 head broccoli, chopped
1/3 c. finely chopped onion
1/3 c. raisins
1/2 c. sunflower seeds
3 slices crisp bacon or real bacon bits
Mix.
DRESSING
1 c. mayonnaise
1/3 c. sugar
Mix and let stand at least 40 minutes.
Broccoli Casserole
1 head broccoli, chopped
1/3 c. finely chopped onion
1/3 c. raisins
1/2 c. sunflower seeds
3 slices crisp bacon or real bacon bits
Mix.
DRESSING
1 c. mayonnaise
1/3 c. sugar
Mix and let stand at least 40 minutes.
Rosy Lemonade
Rosy Lemonade
1 1/2 cups fresh lemon juice (from about 6 lemons)
1 1/3 cups sugar
2 tablespoons grenadine syrup (optional)
In a medium sauepan, stir together lemon juice and sugar until the sugar has
dissolved. Bring to a boil over medium heat and boil 1 minute. Remove from
heat and stir in grenadine. Refrigerate until weel chillded. (The lemonade
syrup can be kept in the refrigerator for up to 2 weeks.)
At serving time, pour 3/4 cup cold water and 1/4 cup lemon syrup into each
of 8 tall glasses. Add ice cubes to each and serve. Or pour the syrup, 6
cups of cold water and ice cubes into a large pitcher or punch bowl; stir and
serve.
Makes 8 servings.
1 1/2 cups fresh lemon juice (from about 6 lemons)
1 1/3 cups sugar
2 tablespoons grenadine syrup (optional)
In a medium sauepan, stir together lemon juice and sugar until the sugar has
dissolved. Bring to a boil over medium heat and boil 1 minute. Remove from
heat and stir in grenadine. Refrigerate until weel chillded. (The lemonade
syrup can be kept in the refrigerator for up to 2 weeks.)
At serving time, pour 3/4 cup cold water and 1/4 cup lemon syrup into each
of 8 tall glasses. Add ice cubes to each and serve. Or pour the syrup, 6
cups of cold water and ice cubes into a large pitcher or punch bowl; stir and
serve.
Makes 8 servings.
SUMMER SLUSH
SUMMER SLUSH
1 lg. can pineapple juice
2 cans frozen lemonade
1 can lemon juice
3 pkg. powdered raspberry punch
4 c. sugar
1 pkg. frozen raspberry
Add water to make 2 gallons. Mix all ingredients in a large bowl and
freeze.
1 lg. can pineapple juice
2 cans frozen lemonade
1 can lemon juice
3 pkg. powdered raspberry punch
4 c. sugar
1 pkg. frozen raspberry
Add water to make 2 gallons. Mix all ingredients in a large bowl and
freeze.
Spiced Hot Chocolate
1 quart milk
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Baking Chocolate, finely chopped
1/2 tsp. ground cinnamon
COOL WHIP Whipped Topping, thawed
STIRRING constantly, heat milk, chocolate and cinnamon in medium saucepan on
medium heat until chocolate is melted and mixture just comes to boil.
POUR into serving cups. Serve with a spoonful of whipped topping and a
Chocolate Dipped Cinnamon Stick, if desired.
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Baking Chocolate, finely chopped
1/2 tsp. ground cinnamon
COOL WHIP Whipped Topping, thawed
STIRRING constantly, heat milk, chocolate and cinnamon in medium saucepan on
medium heat until chocolate is melted and mixture just comes to boil.
POUR into serving cups. Serve with a spoonful of whipped topping and a
Chocolate Dipped Cinnamon Stick, if desired.
Pears in Caramel Cream
6 Preparation Time :0:00
Desserts
6 firm pears -- peeled, cored,
and quartered
3/4 cup sugar
2 tablespoons butter
1 cup whipping cream
Place pears in a buttered shallow baking pan; sprinkle with sugar, and
dot with butter. Bake at 475° for 15 minutes or until sugar turns brown;
baste several times. Pour cream over pears, stirring gently. Bake additional
2 minutes. Serve hot.
Desserts
6 firm pears -- peeled, cored,
and quartered
3/4 cup sugar
2 tablespoons butter
1 cup whipping cream
Place pears in a buttered shallow baking pan; sprinkle with sugar, and
dot with butter. Bake at 475° for 15 minutes or until sugar turns brown;
baste several times. Pour cream over pears, stirring gently. Bake additional
2 minutes. Serve hot.
WHITE CHIP FRUIT TART
Ingredients:
3/4 cup (1-1/2 sticks) butter or margarine,
softened
1/2 cup powdered sugar
1-1/2 cups all-purpose flour
WHITE FILLING (recipe follows)
FRUIT TOPPING (recipe follows)
Instructions:
1. Heat oven to 300°F.
2. In small mixer bowl, beat butter and powdered
sugar until smooth; blend
in flour. Press mixture onto bottom and up side
of 12-inch round pizza pan.
Flute edge, if necessary.
3. Bake 20 to 25 minutes or until lightly
browned; cool completely. Prepare
WHITE FILLING; spread on cooled crust. Cover;
refrigerate. Prepare FRUIT
TOPPING. Cover; refrigerate assembled tart until
just before serving. 10 to
12 servings.
3/4 cup (1-1/2 sticks) butter or margarine,
softened
1/2 cup powdered sugar
1-1/2 cups all-purpose flour
WHITE FILLING (recipe follows)
FRUIT TOPPING (recipe follows)
Instructions:
1. Heat oven to 300°F.
2. In small mixer bowl, beat butter and powdered
sugar until smooth; blend
in flour. Press mixture onto bottom and up side
of 12-inch round pizza pan.
Flute edge, if necessary.
3. Bake 20 to 25 minutes or until lightly
browned; cool completely. Prepare
WHITE FILLING; spread on cooled crust. Cover;
refrigerate. Prepare FRUIT
TOPPING. Cover; refrigerate assembled tart until
just before serving. 10 to
12 servings.
Lemon Drizzle Cake
You will need a 7 inch cake tin
175 g / 6 oz / caster (fine white) sugar
175 g / 6 oz / butter or margarine
175 g / 6 oz / self raising flour
3 large eggs, beaten
For the topping:
grated ring and juice of 2 large lemons
5-6 drops of pure lemon oil or extract
110 g / 4 oz sugar
Preheat the oven to gas 3 / 166 c / 375 f. Cream the butter or margarine and the
caster sugar together. Whisk in the beaten eggs one at a time and then gradually
fold in the flour.
Stir in the grated lemon zest and lemon oil or extract, mixing well. Pour
mixture into a greased and lined baking tin. Place on the middle shelf of the
oven and bake for about 1 hour.
When cooked take the cake out of the tin and stand top side uppermost, on
cooling rack with a large dinner plate underneath.
Stir the sugar and lemon juice together. Pierce the top of the cake with a thin
bladed knife and while the cake is still quite hot, gently spoon the sugar/lemon
juice mixture over the top and sides. Use all the liquid.
Finish by decorating with the remaining lemon zest.
175 g / 6 oz / caster (fine white) sugar
175 g / 6 oz / butter or margarine
175 g / 6 oz / self raising flour
3 large eggs, beaten
For the topping:
grated ring and juice of 2 large lemons
5-6 drops of pure lemon oil or extract
110 g / 4 oz sugar
Preheat the oven to gas 3 / 166 c / 375 f. Cream the butter or margarine and the
caster sugar together. Whisk in the beaten eggs one at a time and then gradually
fold in the flour.
Stir in the grated lemon zest and lemon oil or extract, mixing well. Pour
mixture into a greased and lined baking tin. Place on the middle shelf of the
oven and bake for about 1 hour.
When cooked take the cake out of the tin and stand top side uppermost, on
cooling rack with a large dinner plate underneath.
Stir the sugar and lemon juice together. Pierce the top of the cake with a thin
bladed knife and while the cake is still quite hot, gently spoon the sugar/lemon
juice mixture over the top and sides. Use all the liquid.
Finish by decorating with the remaining lemon zest.
Lemon Crumb Dessert:
Lemon Crumb Dessert:
2 packages (3 oz. each) Jell-O Lemon Gelatin
1 1/2 cups sugar
1/4 tsp salt
2 cups boiling water
1 1/2 tsp grated lemon rind
2/3 cup lemon juice
3 1/3 undiluted evaporated mild, chilled
2/3 cup melted butter or margarine
4 cups vanilla wafer or graham cracker crumbs
Method:
Dissolve Jell-O Gelatin, sugar, and salt in boiling
water. Add lemon rind
and
lemon juice. chill until thick. Add evaporated
milk, whipping until fluffy.
Mix
butter and vanilla wafer crumbs. Press firmly
into two 9-inch square pans,
keeping 1/3 cup aside. Spoon gelatin mixture
into pans. Sprinkle with
remaining
crumbs. Chill until firm.
Makes 24 servings.
2 packages (3 oz. each) Jell-O Lemon Gelatin
1 1/2 cups sugar
1/4 tsp salt
2 cups boiling water
1 1/2 tsp grated lemon rind
2/3 cup lemon juice
3 1/3 undiluted evaporated mild, chilled
2/3 cup melted butter or margarine
4 cups vanilla wafer or graham cracker crumbs
Method:
Dissolve Jell-O Gelatin, sugar, and salt in boiling
water. Add lemon rind
and
lemon juice. chill until thick. Add evaporated
milk, whipping until fluffy.
Mix
butter and vanilla wafer crumbs. Press firmly
into two 9-inch square pans,
keeping 1/3 cup aside. Spoon gelatin mixture
into pans. Sprinkle with
remaining
crumbs. Chill until firm.
Makes 24 servings.
Pavlova
Pavlova
3 Egg whites
3 Tbsp Cold water
1 cup castor sugar
1 tsp vinegar
1 tsp vanilla essence
3 tsp cornflour ( cornstarch )
Beat egg whites until stiff, add cold water and beat again.
Add caster sugar very gradually while still beating. Slow beater and add
vinegar, vanilla and cornflour.
Pour on to greased paper on greased oven tray and bake at 300F for 45
minutes, then leave to cool in the oven.
3 Egg whites
3 Tbsp Cold water
1 cup castor sugar
1 tsp vinegar
1 tsp vanilla essence
3 tsp cornflour ( cornstarch )
Beat egg whites until stiff, add cold water and beat again.
Add caster sugar very gradually while still beating. Slow beater and add
vinegar, vanilla and cornflour.
Pour on to greased paper on greased oven tray and bake at 300F for 45
minutes, then leave to cool in the oven.
Lemonade Fried Chicken
6 oz Frozen Lemonade Concentrate
1 c ;Water
2 1/2 lb Fryer; Cut up
1/4 c Flour; Unbleached
1 t Salt
1/4 t Black Pepper; Ground
1 c Vegetable Oil
2 T Butter; Melted
Preheat oven to 350 degrees F. Mix lemonade concentrate and water in
a small bowl. Pour over chicken in larger bowl. Refrigerate 2 hours
or longer. Drain chicken and reserve liquid. Mix together the
flour, salt, and pepper in a small paper bag. Add well drained
chicken, one piece at a time, and shake to coat evenly. Heat oil in
large skillet over moderate heat. Add floured chicken; cook until
evenly browned, turning pieces over carefully. Remove chicken and
arrange in a single layer in a shallow baking pan. Brush chicken
with melted butter. Add reserved lemonade. Bake uncovered about 1
hour, basting chicken with lemonade from pan every 15 minutes. About
15 minutes befre chicken is done, drain off excess juice from pan.
Serve hot.
1 c ;Water
2 1/2 lb Fryer; Cut up
1/4 c Flour; Unbleached
1 t Salt
1/4 t Black Pepper; Ground
1 c Vegetable Oil
2 T Butter; Melted
Preheat oven to 350 degrees F. Mix lemonade concentrate and water in
a small bowl. Pour over chicken in larger bowl. Refrigerate 2 hours
or longer. Drain chicken and reserve liquid. Mix together the
flour, salt, and pepper in a small paper bag. Add well drained
chicken, one piece at a time, and shake to coat evenly. Heat oil in
large skillet over moderate heat. Add floured chicken; cook until
evenly browned, turning pieces over carefully. Remove chicken and
arrange in a single layer in a shallow baking pan. Brush chicken
with melted butter. Add reserved lemonade. Bake uncovered about 1
hour, basting chicken with lemonade from pan every 15 minutes. About
15 minutes befre chicken is done, drain off excess juice from pan.
Serve hot.
Pizzade
These are molded, cut log, cut cookies
You will need: A cookie sheet
Cookie Mixture
1 pound roasted almonds
6 cups flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon vanilla
1 small can Hershey chocolate syrup
1 12 ounce package of chocolate chips
2 eggs
4 ounces of melted shortening (Crisco)
4 tablespoons of Hershey cocoa
1/4 cup water or 1/4 cup coffee
May also use cinnamon or nutmeg, if desired
*Preheat oven to 400 degrees.
*Cream together shortenings and sugar until light and fluffy. Beat
in eggs, shortenings, and Hershey syrup. Stir in dry ingredients.
Mix together, adding coffee (or water) until desired consistency.
*The solid mixture should be rolled into logs on lightly floured
wooden cutting/cookie board. Cut the log diagonally into one inch
pieces.
*Place cookies on ungreased cookie sheet.
*Bake for approximately 8-10 minutes.
*When cooled, lightly frost with chocolate frosting.
Chocolate Frosting
Confectioners sugar
Chocolate syrup or Hershey's cocoa
Milk
*Mix powdered sugar, milk and chocolate flavoring together in a
small bowl.
*The consistency should be loose enough so that you can dip the
top portion of the cookie into the icing.
*Dry trays of frosted cookies overnite.
*Store in pans in a cool, dry place.
You will need: A cookie sheet
Cookie Mixture
1 pound roasted almonds
6 cups flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon vanilla
1 small can Hershey chocolate syrup
1 12 ounce package of chocolate chips
2 eggs
4 ounces of melted shortening (Crisco)
4 tablespoons of Hershey cocoa
1/4 cup water or 1/4 cup coffee
May also use cinnamon or nutmeg, if desired
*Preheat oven to 400 degrees.
*Cream together shortenings and sugar until light and fluffy. Beat
in eggs, shortenings, and Hershey syrup. Stir in dry ingredients.
Mix together, adding coffee (or water) until desired consistency.
*The solid mixture should be rolled into logs on lightly floured
wooden cutting/cookie board. Cut the log diagonally into one inch
pieces.
*Place cookies on ungreased cookie sheet.
*Bake for approximately 8-10 minutes.
*When cooled, lightly frost with chocolate frosting.
Chocolate Frosting
Confectioners sugar
Chocolate syrup or Hershey's cocoa
Milk
*Mix powdered sugar, milk and chocolate flavoring together in a
small bowl.
*The consistency should be loose enough so that you can dip the
top portion of the cookie into the icing.
*Dry trays of frosted cookies overnite.
*Store in pans in a cool, dry place.
Friendly Ghost Puffs
Friendly Ghost Puffs
1 c water
1/2 c butter or margarine, cut into pieces
1 c all-purpose flour
1/4 tsp salt
4 eggs
1 qt orange sherbet
confectioners sugar
16 chocolate chips
Bring water and butter to a boil in med. saucepan over high heat, stirring
til butter is melted. Reduce heat to low. Stir in flour and salt til
mixture forms a ball. Remove from heat.
Add eggs, one at a time, beating after each addition til mixture is smooth.
Preheat oven to 400 degrees. Spoon about 1/3 c dough onto ungreased baking
sheet. With wet knife, form into ghost shape. Repeat with remaining dough
to form ghosts, spacing them about 2 inches apart. Ghosts should be about 4
inches high and 3 inches wide.
Bake 40 - 45 min, or til puffed and golden. Remove to wire racks and cool
completely.
Carefully cut each ghost in half horizontally. Remove soft interior,
leaving a hollow shell.
Just before serving, fill each shell bottom with about 1/2 c orange sherbet.
Cover with top of shell. Sprinkle with confectioners sugar. Position 2
chocolate chips on each ghost for eyes.
1 c water
1/2 c butter or margarine, cut into pieces
1 c all-purpose flour
1/4 tsp salt
4 eggs
1 qt orange sherbet
confectioners sugar
16 chocolate chips
Bring water and butter to a boil in med. saucepan over high heat, stirring
til butter is melted. Reduce heat to low. Stir in flour and salt til
mixture forms a ball. Remove from heat.
Add eggs, one at a time, beating after each addition til mixture is smooth.
Preheat oven to 400 degrees. Spoon about 1/3 c dough onto ungreased baking
sheet. With wet knife, form into ghost shape. Repeat with remaining dough
to form ghosts, spacing them about 2 inches apart. Ghosts should be about 4
inches high and 3 inches wide.
Bake 40 - 45 min, or til puffed and golden. Remove to wire racks and cool
completely.
Carefully cut each ghost in half horizontally. Remove soft interior,
leaving a hollow shell.
Just before serving, fill each shell bottom with about 1/2 c orange sherbet.
Cover with top of shell. Sprinkle with confectioners sugar. Position 2
chocolate chips on each ghost for eyes.
Autumn Pork Roast Dinner
1 (1 3/4 to 2 pound) boneless rolled pork loin roast
3/4 teaspoon salt
1/8 teaspoon pepper
3 large dark orange sweet potatoes, peeled, thinly sliced
1 medium onion, sliced, separated into rings
3/4 teaspoon dried thyme leaves
1 quart (4 cups) apple juice
Sprinkle pork roast with 1/4 teaspoon of the salt and the pepper; place in 3
1/2 to 4 quart crockpot slow cooker. Place sweet potatoes around and on top
of roast. Top with onion; sprinkle with thyme and remaining 1/2 teaspoon
salt. Pour apple juice over onion.
Cover; cook on low setting for 6 to 8 hours or until pork is tender.
With slotted spoon, remove vegetables and roast from slow cooker; place on
serving platter. If desired, drizzle some of cooking liquid over vegetables
and roast.
Makes 6 servings.
3/4 teaspoon salt
1/8 teaspoon pepper
3 large dark orange sweet potatoes, peeled, thinly sliced
1 medium onion, sliced, separated into rings
3/4 teaspoon dried thyme leaves
1 quart (4 cups) apple juice
Sprinkle pork roast with 1/4 teaspoon of the salt and the pepper; place in 3
1/2 to 4 quart crockpot slow cooker. Place sweet potatoes around and on top
of roast. Top with onion; sprinkle with thyme and remaining 1/2 teaspoon
salt. Pour apple juice over onion.
Cover; cook on low setting for 6 to 8 hours or until pork is tender.
With slotted spoon, remove vegetables and roast from slow cooker; place on
serving platter. If desired, drizzle some of cooking liquid over vegetables
and roast.
Makes 6 servings.
Caramel Apple Pie
with crunchy crumb topping
:
:TOPPING:
:1/4 cup all-purpose flour
:1/3 cup packed brown sugar
:2 tablespoons butter or margarine, softened
:1/2 teaspoon ground cinnamon
:PIE:
:6 cups sliced peeled baking apples
:1 tablespoon lemon juice
:1/2 cup sugar
:3 tablespoons all-purpose flour
:1/2 teaspoon ground cinnamon
:1 unbaked pastry shell (9 inches)
:28 caramels
:1 can (5 ounces) evaporated milk
:
:Combine flour, brown sugar, butter and cinnamon; spread into an
ungreased
:8-in. square baking pan. Bake at 400 F for 6-8 minutes or until
golden
:brown. Cool; crumble and set aside. Sprinkle apples with lemon juice.
:Combine sugar, flour and cinnamon; toss with apples. Place apples in
pie
:shell. Cut a circle of foil to cover apples but not the edge of
pastry;
:place over pie. Bake at 425 F for 10 minutes. Reduce heat to 375 F;
bake for
:35 minutes or until apples are tender. Meanwhile, in a saucepan over
low
:heat, melt caramels with milk, stirring frequently. Remove foil from
pie.
:Pour caramel mixture over apples. Sprinkle with topping; return to
the oven
:for 5 minutes. Serve warm. Yield: 6-8 servings.
:
:TOPPING:
:1/4 cup all-purpose flour
:1/3 cup packed brown sugar
:2 tablespoons butter or margarine, softened
:1/2 teaspoon ground cinnamon
:PIE:
:6 cups sliced peeled baking apples
:1 tablespoon lemon juice
:1/2 cup sugar
:3 tablespoons all-purpose flour
:1/2 teaspoon ground cinnamon
:1 unbaked pastry shell (9 inches)
:28 caramels
:1 can (5 ounces) evaporated milk
:
:Combine flour, brown sugar, butter and cinnamon; spread into an
ungreased
:8-in. square baking pan. Bake at 400 F for 6-8 minutes or until
golden
:brown. Cool; crumble and set aside. Sprinkle apples with lemon juice.
:Combine sugar, flour and cinnamon; toss with apples. Place apples in
pie
:shell. Cut a circle of foil to cover apples but not the edge of
pastry;
:place over pie. Bake at 425 F for 10 minutes. Reduce heat to 375 F;
bake for
:35 minutes or until apples are tender. Meanwhile, in a saucepan over
low
:heat, melt caramels with milk, stirring frequently. Remove foil from
pie.
:Pour caramel mixture over apples. Sprinkle with topping; return to
the oven
:for 5 minutes. Serve warm. Yield: 6-8 servings.
The classic Christmas cake
1 lb (450 g) currants
2 oz (50 g) almonds, chopped
6 oz (175 g) sultanas
6 oz ( 175 g) raisins
2 oz (50 g) glace cherries, rinsed, dried and finely chopped
2 oz (50 g) mixed candied peel, finely chopped
3 tablespoons brandy
8 oz (225 g) plain flour
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground mixed spice
8 oz (225 g) unsalted butter
8 oz (225 g) soft brown sugar
4 eggs, size 1
The grated zest of 1 lemon
The grated zest of 1 orange
4 oz (110 g) whole blanched almonds (only if you don't intend to ice the cake)
You will need an 8 inch (20 cm) round cake tin or a 7 inch ( 18 cm) square tin,
greased and lined with greaseproof paper. Tie a band of brown paper round the
outside of the tin for extra protection.
You need to begin this cake the night before you want to bake it. All you do is
weigh out the dried fruit and mixed peel, place it in a mixing bowl and mix in
the brandy as evenly and thoroughly as possible. Cover the bowl with a clean
tea-cloth and leave the fruit aside to absorb the brandy for 12 hours.
Next day pre-heat the oven to gas mark 1, 275 ° F ( 140 ° C). Then measure out
all the rest of the ingredients, ticking them off to make quite sure they're all
there.
The treacle will be easier to measure if you remove the lid and place the tin in
a small pan of barely simmering water.
Now begin the cake by sifting the flour, salt and spices into a large mixing
bowl, lifting the sieve up high to give the flour a good airing. Next, in a
separate large mixing bowl, whisk the butter and sugar together until it's
light, pale and fluffy. Now beat the eggs in a separate bowl and add them to the
creamed mixture a tablespoonful at a time; keep the whisk running until all the
egg is incorporated. If you add the eggs slowly by degrees like this the mixture
won't curdle. If it does, don't worry, it will still taste good!
When all the egg has been added fold in the flour and spices, using gentle,
folding movements and not beating at all (this is to keep all that precious air
in). Now fold in the fruit, peel, chopped nuts and treacle and finally the
grated lemon and orange zests.
Next, using a large kitchen spoon, transfer the cake mixture into the prepared
tin, spread it out evenly with the back of a spoon and, if you don't intend to
ice the cake, lightly drop 2 oz (50 g) blanched almonds in over the surface.
Finally cover the top of the cake with a double square of greaseproof paper with
a 50p-size hole (1") in the centre (this gives extra protection during the long
slow cooking). Bake the cake on the lowest shelf of the oven for 4 1/2 - 4 3/4
hours. Sometimes it can take up to 1/2-3/4 hour longer than this, but in any
case don't look till at least 4 hours have passed.
Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish
cooling. When it's cold `feed' it, wrap it in double greaseproof paper secured
with an elastic band and either wrap again in foil or store in an airtight tin.
You can now feed it at odd intervals until you need to ice or eat it.
2 oz (50 g) almonds, chopped
6 oz (175 g) sultanas
6 oz ( 175 g) raisins
2 oz (50 g) glace cherries, rinsed, dried and finely chopped
2 oz (50 g) mixed candied peel, finely chopped
3 tablespoons brandy
8 oz (225 g) plain flour
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground mixed spice
8 oz (225 g) unsalted butter
8 oz (225 g) soft brown sugar
4 eggs, size 1
The grated zest of 1 lemon
The grated zest of 1 orange
4 oz (110 g) whole blanched almonds (only if you don't intend to ice the cake)
You will need an 8 inch (20 cm) round cake tin or a 7 inch ( 18 cm) square tin,
greased and lined with greaseproof paper. Tie a band of brown paper round the
outside of the tin for extra protection.
You need to begin this cake the night before you want to bake it. All you do is
weigh out the dried fruit and mixed peel, place it in a mixing bowl and mix in
the brandy as evenly and thoroughly as possible. Cover the bowl with a clean
tea-cloth and leave the fruit aside to absorb the brandy for 12 hours.
Next day pre-heat the oven to gas mark 1, 275 ° F ( 140 ° C). Then measure out
all the rest of the ingredients, ticking them off to make quite sure they're all
there.
The treacle will be easier to measure if you remove the lid and place the tin in
a small pan of barely simmering water.
Now begin the cake by sifting the flour, salt and spices into a large mixing
bowl, lifting the sieve up high to give the flour a good airing. Next, in a
separate large mixing bowl, whisk the butter and sugar together until it's
light, pale and fluffy. Now beat the eggs in a separate bowl and add them to the
creamed mixture a tablespoonful at a time; keep the whisk running until all the
egg is incorporated. If you add the eggs slowly by degrees like this the mixture
won't curdle. If it does, don't worry, it will still taste good!
When all the egg has been added fold in the flour and spices, using gentle,
folding movements and not beating at all (this is to keep all that precious air
in). Now fold in the fruit, peel, chopped nuts and treacle and finally the
grated lemon and orange zests.
Next, using a large kitchen spoon, transfer the cake mixture into the prepared
tin, spread it out evenly with the back of a spoon and, if you don't intend to
ice the cake, lightly drop 2 oz (50 g) blanched almonds in over the surface.
Finally cover the top of the cake with a double square of greaseproof paper with
a 50p-size hole (1") in the centre (this gives extra protection during the long
slow cooking). Bake the cake on the lowest shelf of the oven for 4 1/2 - 4 3/4
hours. Sometimes it can take up to 1/2-3/4 hour longer than this, but in any
case don't look till at least 4 hours have passed.
Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish
cooling. When it's cold `feed' it, wrap it in double greaseproof paper secured
with an elastic band and either wrap again in foil or store in an airtight tin.
You can now feed it at odd intervals until you need to ice or eat it.
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