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Nov 6, 2009

Peppermint Hot Chocolate

Peppermint Hot Chocolate
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1 1/2 cups heavy cream
1 1/2 cups milk
1/4 cup sugar
1/8 teaspoon salt
6 ounces bittersweet chocolate, chopped
3 drops peppermint oil
Sweetened whipped cream, for garnish
Chocolate shavings, for garnish

In a saucepan, combine the cream, milk, sugar, and salt and heat
over medium-low heat. When the cream mixture just begins to steam,
add the chopped chocolate, and stir, until melted. Stir in the
peppermint oil. Divide the hot chocolate among mugs and top with
whipped cream and chocolate shavings.

Eggnog Cookies

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup butter
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg

Preheat oven to 300F. In a medium bowl combine flour, baking
powder, cinnamon and nutmeg. mix well with a wire whisk and
set aside.

In a large bowl, cream sugar and butter with an electric mixer
to form a grainy paste. Add eggnog, vanilla and egg yolks and beat
at medium speed until smooth. Add the dry ingredients and beat
at low speed just until combined. Do not overmix.

Drop by rounded teaspoons onto ungreased baking sheets, 1" apart.
Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until
bottoms turn light brown. Transfer to cool, flat surface
immediately with spatula

Caramel Date Cream Pie

1 ( 14-ounce ) can Eagle® Brand Sweetened Condensed Milk( NOT evaporated milk )
2/3 cup chopped dates
2/3 cup chopped pecans
2 tablespoons milk
1 cup ( 1/2 pint ) whipping cream, whipped
1 (6-ounce ) package graham cracker crumb crust

Caramelize Eagle® Brand by preferred method. Stir in dates, pecans and milk; cool. Chill thoroughly. Fold in whipped cream. Pour into crust. Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers.

To caramelize Eagle® Brand Microwave: Pour Eagle® Brand into 2-quart glass measure. Microwave on 1/2 power Medium 4 minutes, stirring after 2 minutes. Reduce to 1/3 power (LOW); microwave 12 to 16 minutes or until thick and light caramel-colored, stirring briskly every 2 minutes until smooth. Cool. Chill thoroughly.

Stovetop: Pour Eagle® Brand into top of double broiler; cover. Place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and light caramel-colored. Beat until smooth. Cool. Chill thoroughly.

Oven: Preheat oven to 425°. Pour Eagle® Brand into 8 or 9-inch pie plate. Cover with aluminum foil; place in shallow pan. Fill pan with hot water. Bake 1 to 1/2 hours or until thick and light caramel-colored. Remove foil; cool. Chill thoroughly.
**********Caution: Never heat unopened can.

Christmas Cake

Christmas Cake

1 lb (450 g) butter
2 cups (500 ml) white sugar
1 dozen eggs
3 tbsp (45 ml) almond extract
3/4 cup (175 ml) brandy
3 lbs (1.4 kg) sultana raisins
1 lb (450 g) almonds (cut in half)
1 lb (450 g) glazed red cherries
1/2 lb (225 g) glazed green cherries
1/2 lb (225 g) glazed pineapple
5 cups (1.25 l) pastry flour, divided
2 tsp (10 ml) baking powder
2 tsp (10 ml) salt
2 tsp (10 ml) vanilla extract

3 square cake tins (4, 6 and 8 inch) with bottoms that can be pushed out.
(10, 15 and 20 cen square tins)

Parchment paper or clean paper bags

Bread loaf pan half full of water

1. First prepare the cake tins by lining them on all sides and the bottom
with the paper.
2. Prepare the fruit by rolling it by hand gently in 2 cups (500 ml) of the
flour and placing it in a large bowl.
3. In a separate bowl, beat the eggs.
4. In yet another bowl, cream together the butter and sugar.
5. Add the beaten eggs and mix well.
6. Mix in the brandy, vanilla and almond extract.
7. In a separate bowl, mix together the remaining 3 cups (750 ml) of flour,
baking powder and salt.
8. Slowly add the flour mixture to the cake batter mixing it very well. This
takes a substantial amount of elbow grease!
9. Pour the completed cake batter into the lined cake pans.
10. Pre-heat the oven to 250 F (120 C).
11. Place the pan of water in the oven.
12. Carefully set the nearly filled cake tins in the oven.
13. Bake the cakes until a toothpick comes clean.

About 2 hours for the small cake, 2 1/2 hours for the middle sized cake and
3 hours for the large.

14. Put the cakes on a rack to cool.
15. Remove the cakes from the tins and wrap them in plastic wrap, then in
foil and freeze until ready to use.

Sweet Potato Pound Cake

Sweet Potato Pound Cake

1 cup butter, softened
2 cups sugar
2 1/2 cups cooked and mashed sweetpotatoes
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup chopped nuts, such as walnuts or pecans
1/2 cup shredded or flaked coconut

1. Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan.

2. Cream butter and sugar. Add sweet potatoes and beat until light and
fluffy. Add eggs one at a time, beating well after each addition.

3. In separate bowl, stir together flour, baking powder, baking soda, nutmeg
and cinnamon. Stir flour mixture into sweet-potato mixture. Add vanilla.
Stir in nuts and coconut.

4. Spoon batter into prepared pan. Bake 1 hour and 15 minutes, or just until
cake's center springs back when lightly touched. Cool in pan about 10
minutes, then remove from pan and cool completely on a wire rack.

Sweet Potato Cake

Sweet Potato Cake
This spice cake is similar to fresh apple cake.

1 1/2 cups vegetable oil
2 cups sugar
4 eggs, separated
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup hot water
1 1/2 cups grated raw sweet potatoes
1 cup chopped pecans
1 teaspoon vanilla extract
Frosting (recipe below)

1. Preheat oven to 350 degrees. Grease and flour three 9-inch round cake
pans.

2. Combine oil and sugar; beat well. Add egg yolks and beat well.

3. In separate bowl, stir together flour, baking powder, salt, cinnamon and
nutmeg. Add hot water and flour mixture to sugar mixture. Stir in grated
sweet potatoes, nuts and vanilla.

4. In clean, dry bowl, beat egg whites until stiff, then fold into batter.
Divide batter evenly among the 3 prepared pans. Bake 25 to 30 minutes, or
just until cake center springs back when lightly touched.

5. Cool cake layers in pans about 10 minutes, then remove from pans and cool
completely on a wire rack.

6. Spread frosting on top of one layer, top with second cake layer and more
frosting, then top with third cake layer. Frost top and sides.

Frosting:

1 cup sugar
1 13-ounce can evaporated milk
1 stick (1/2 cup) butter
3 egg yolks
1 teaspoon vanilla extract
1 1/2 cups flaked coconut

Combine all ingredients except coconut in a medium saucepan. Beat together
and cook over medium heat, stirring often, for 12 minutes or until thick.
Remove from heat and add coconut. Blend thoroughly.

Bagels with Crab Spread

12 miniature bagels, split
1 8-ounce tub cream cheese w/chive & onion OR garden vegetable
1 tbsp chili sauce
1 tsp prepared horseradish
1 6-1/2-ounce can crabmeat, drained, flaked & cartilage removed
Snipped chives or parsley

Toast bagels lightly under the broiler for 1-2 minutes or until
golden brown. Meanwhile, for spread, stir together the cream cheese,
chili sauce, and horseradish in a mixing bowl until combined. Stir
in crab. Transfer mixture to a serving bowl. Garnish with snipped
chives or parsley. Serve crab mixture with toasted bagel halves.

Deep-fried Oreos

Deep-fried Oreos
Makes about 45 Oreos, or 45 servings

4 teaspoons oil, plus oil for deep frying
2 cups pancake mix
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
2 eggs, lightly beaten
1 1/2 cups milk
45 Oreo cookies (one 18-ounce package)
Powdered sugar, for garnish

Preheat oil in deep fryer to 375 degrees. Meanwhile, combine pancake mix,
granulated sugar, cinnamon, eggs, milk and four teaspoons oil; mix until no
lumps remain in batter. Working in small batches, dip Oreos into batter,
making sure both sides are totally covered, and slip Oreos into the hot oil.
(Cook one or more test cookies first, because it takes doing a few to get
them to turn out right; and, of course, don't eat the test cookies, Gleckler
says.) Cook until golden brown on both sides, about 15 to 30 seconds per
side; watch carefully so they don't burn. Drain cookies on absorbent paper,
sprinkle with powdered sugar, and serve hot.

Black-Eyed Dip

3 (15.5-oz.) cans black-eyed peas, drained
1 (10-oz.) can Ro-Tel tomatoes
1 tsp. garlic powder
1 bunch green onions, chopped
1/4 cup grated Parmesan cheese
Tortilla chips or crackers

Put peas, tomatoes, garlic powder, green onions and cheese in slow
cooker and cook on Low for 3 hours.

Stir and remove from slow cooker and spoon into dish. Serve with
tortilla chips or crackers.

Serves 6-8.

Shrimp Ball

2 (8-ounce) packages cream cheese
1 jar Old English Cheese
1/3 cup finely shredded cheddar cheese
1 small onion, chopped
1 can small shrimp, drained and washed
1 tablespoon Worcestershire sauce
2 tablespoons horseradish
2 teaspoons garlic powder
1 teaspoon seasoning salt
Crushed pecans

Mix ingredients together and form into a ball. Roll in pecans. Chill
until firm and serve with crackers.

RANCH DRESSING CHEESE BALL

1/2 c. prepared, double strength Original Ranch Salad
Dressing Milk Recipe (1 pkg.)
1/2 c. mayonnaise
1/2 c. milk8 oz. shredded Cheddar cheese
(room temperature for 1 hour)8 oz. cream cheese (room temperature for 1 hour)
5 oz. sliced almonds, toasted
If desired add a 1/4 - 1/3 c. fresh jalapenos, diced)

Mix the double strength salad dressing and cream cheese. Beat well with electric mixer. Add Cheddar cheese and blend. Cover and freeze for 30 minutes. Shape cheese mixture into a ball. Roll cheese ball in toasted almonds.