AWESOME GREEN BEANS
1 tablespoon olive oil
1 onion, finely chopped
6 garlic cloves, finely chopped
6 links spicy pork sausage, sliced
1 cup water
2 pounds frozen green beans
Seasoning to taste
Heat oil in large saucepan over high heat. Saute onion and garlic until
tender. Stir in sausage and cook until evenly browned.
Pour in water and bring to boil. Stir in beans, reduce heat to medium-low,
cover and simmer until tender, about 30 minutes. Check water level often
and add more if necessary to keep from scorching. Season to taste.
Start Saving Today!
Nov 17, 2009
Snowflake Cookies
Snowflake Cookies
2 pounds vanilla-flavored candy coating (see note)
2 cups thin pretzel sticks, broken (5 ounces)
2 cups salted peanuts
2 cups Cheerios cereal
2 cups Wheat Chex cereal
2 cups Rice Chex cereal
2 cups Corn Chex cereal
Melt candy coating in the microwave according to package directions.
Meanwhile, break pretzels in half, making sure you have 2 cups. Mix dry
ingredients in an extra-large mixing bowl or pan (at least 4 quarts).
Drizzle the melted candy coating over the cereal mixture and stir.
Working quickly, drop by tablespoonfuls onto waxed paper. Let the
mixture dry for about 30 minutes. Store in an airtight container, at
room temperature for up to 1 week.
Note: Vanilla-Flavored Candy Coating is sold in bulk or in 1-pound
packages. It is sometimes called white chocolate candy coating.
Start to finish: 20 minutes active time, 30 minutes unattended drying
time.
Makes about 8 dozen cookies
2 pounds vanilla-flavored candy coating (see note)
2 cups thin pretzel sticks, broken (5 ounces)
2 cups salted peanuts
2 cups Cheerios cereal
2 cups Wheat Chex cereal
2 cups Rice Chex cereal
2 cups Corn Chex cereal
Melt candy coating in the microwave according to package directions.
Meanwhile, break pretzels in half, making sure you have 2 cups. Mix dry
ingredients in an extra-large mixing bowl or pan (at least 4 quarts).
Drizzle the melted candy coating over the cereal mixture and stir.
Working quickly, drop by tablespoonfuls onto waxed paper. Let the
mixture dry for about 30 minutes. Store in an airtight container, at
room temperature for up to 1 week.
Note: Vanilla-Flavored Candy Coating is sold in bulk or in 1-pound
packages. It is sometimes called white chocolate candy coating.
Start to finish: 20 minutes active time, 30 minutes unattended drying
time.
Makes about 8 dozen cookies
Holiday turkey lasagna
Holiday turkey lasagna
1 1/2 cups fat-free chicken stock
1 can (12 ounces) evaporated skim milk
2 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt (omit if using salted stock)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried sage, crushed
1 1/2 teaspoons dried thyme, crushed
3 cups cooked chopped or ground turkey
1/2 cup finely chopped fresh parsley
1 can (16 ounces) whole-berry cranberry sauce
1/2 pound lasagna noodles, cooked al dente
1 carton (15 ounces) fat-free ricotta cheese
8 ounces shredded, part-skim mozzarella cheese
1/2 cup fresh whole-wheat bread crumbs (1 slice ground)
Preheat the oven to 350 F. Spray a 9- by 13-inch baking dish with nonstick
cooking spray and set aside. Combine the stock and milk, and bring to the
boiling point, either in a microwave oven or on top of the stove. Melt the
butter in a large saucepan over medium-low heat. Add the flour and cook,
stirring constantly, for 2 minutes. Add the hot stock and milk mixture all
at once, stirring constantly with a wire whisk. Bring to a boil, reduce heat
to low and simmer, stirring frequently, until the mixture starts to thicken,
about 5 minutes. Remove from the heat and add the salt, pepper, sage and
thyme, and mix well. Stir in the turkey and parsley, and set aside.
Spread half of the cranberry sauce evenly over the bottom of the prepared
baking dish. Cover the sauce with a layer of the cooked lasagna noodles. Top
the noodles with the ricotta cheese and 1/3 of the turkey mixture. Add a
second layer of noodles. Spread the remaining cranberry sauce over the
noodles. Cover the cranberries with half of the remaining turkey mixture.
Sprinkle half of the shredded mozzarella cheese evenly over the top. Top
with the remaining noodles, turkey mixture and shredded cheese. Sprinkle the
bread crumbs evenly over the top. Bake, uncovered, in the preheated oven for
30 minutes, or until bubbling and lightly browned. Allow to stand for 5
minutes before cutting into eight approximately 3-by-4-inch servings. Makes
8 servings.
1 1/2 cups fat-free chicken stock
1 can (12 ounces) evaporated skim milk
2 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt (omit if using salted stock)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried sage, crushed
1 1/2 teaspoons dried thyme, crushed
3 cups cooked chopped or ground turkey
1/2 cup finely chopped fresh parsley
1 can (16 ounces) whole-berry cranberry sauce
1/2 pound lasagna noodles, cooked al dente
1 carton (15 ounces) fat-free ricotta cheese
8 ounces shredded, part-skim mozzarella cheese
1/2 cup fresh whole-wheat bread crumbs (1 slice ground)
Preheat the oven to 350 F. Spray a 9- by 13-inch baking dish with nonstick
cooking spray and set aside. Combine the stock and milk, and bring to the
boiling point, either in a microwave oven or on top of the stove. Melt the
butter in a large saucepan over medium-low heat. Add the flour and cook,
stirring constantly, for 2 minutes. Add the hot stock and milk mixture all
at once, stirring constantly with a wire whisk. Bring to a boil, reduce heat
to low and simmer, stirring frequently, until the mixture starts to thicken,
about 5 minutes. Remove from the heat and add the salt, pepper, sage and
thyme, and mix well. Stir in the turkey and parsley, and set aside.
Spread half of the cranberry sauce evenly over the bottom of the prepared
baking dish. Cover the sauce with a layer of the cooked lasagna noodles. Top
the noodles with the ricotta cheese and 1/3 of the turkey mixture. Add a
second layer of noodles. Spread the remaining cranberry sauce over the
noodles. Cover the cranberries with half of the remaining turkey mixture.
Sprinkle half of the shredded mozzarella cheese evenly over the top. Top
with the remaining noodles, turkey mixture and shredded cheese. Sprinkle the
bread crumbs evenly over the top. Bake, uncovered, in the preheated oven for
30 minutes, or until bubbling and lightly browned. Allow to stand for 5
minutes before cutting into eight approximately 3-by-4-inch servings. Makes
8 servings.
Running Back Candied Yams
Running Back Candied Yams
7 medium-sized sweet potatoes (enough to fill a 2-quart casserole dish)
1 scant tablespoon soft margarine, to grease casserole dish
1/2 cup (1 stick) salted butter
1 cup granulated sugar
1 1/2 tablespoon cinnamon
2 tablespoons vanilla extract
PREHEAT oven to 400 degrees. Wash and peel potatoes. Cut diagonally in
1/4-inch-thick slices (I place the peeled ones in cold water to avoid
discoloration).
GREASE the casserole dish with the soft margarine. Drain potatoes. Put half
the potatoes in the dish, dot with half the butter and sprinkle with half
the remaining ingredients. Repeat layers. Sprinkle lightly with water (to
avoid heavy syrup).
PLACE on bottom rack of oven. When they start to cook, use a large spoon to
baste periodically, being careful not to mash the potatoes.
NOTE: These cook rather fast, in about 30 minutes. They turn out perfect in
color and texture if watched. If not, replace them with a sweet apology.
7 medium-sized sweet potatoes (enough to fill a 2-quart casserole dish)
1 scant tablespoon soft margarine, to grease casserole dish
1/2 cup (1 stick) salted butter
1 cup granulated sugar
1 1/2 tablespoon cinnamon
2 tablespoons vanilla extract
PREHEAT oven to 400 degrees. Wash and peel potatoes. Cut diagonally in
1/4-inch-thick slices (I place the peeled ones in cold water to avoid
discoloration).
GREASE the casserole dish with the soft margarine. Drain potatoes. Put half
the potatoes in the dish, dot with half the butter and sprinkle with half
the remaining ingredients. Repeat layers. Sprinkle lightly with water (to
avoid heavy syrup).
PLACE on bottom rack of oven. When they start to cook, use a large spoon to
baste periodically, being careful not to mash the potatoes.
NOTE: These cook rather fast, in about 30 minutes. They turn out perfect in
color and texture if watched. If not, replace them with a sweet apology.
Eggnog cake 2
Eggnog cake 2
2 tablespoons butter, softened
1/2 cup whole blanched almonds
1/2 cup candied cherries
Flour
1 box butter-recipe yellow or chocolate cake mix
1/4 teaspoon grated nutmeg
2 eggs
1 1/2 cups eggnog
1/4 cup melted butter
3 tablespoons rum
Confectioners' sugar, optional
Preheat oven to 350 degrees. Grease a Bundt pan with butter and arrange the
almonds and cherries in a decorative pattern. Dust with flour and set aside.
Beat the cake mix with the nutmeg, eggs, eggnog, melted butter and rum until
batter is light and smooth, about four minutes. Pour batter into pan. Bake
for 45 minutes, or until top springs back when touched lightly with a
finger.
Cool the cake in the pan before turning it out onto a rack to cool
completely. If using the glaze, prick the cake all over with a skewer or
toothpick and spoon on the glaze that follows. If not using the glaze, serve
the cooled cake as is, or topped with a dusting of confectioners' sugar.
Rum glaze
1 cup granulated sugar
1/2 cup water
1 tablespoon butter
3 tablespoons rum
1/2 teaspoon vanilla
Boil the sugar and water for five minutes. Add the butter, rum and vanilla;
continue cooking until syrupy. Spoon over the warm eggnog cake.
2 tablespoons butter, softened
1/2 cup whole blanched almonds
1/2 cup candied cherries
Flour
1 box butter-recipe yellow or chocolate cake mix
1/4 teaspoon grated nutmeg
2 eggs
1 1/2 cups eggnog
1/4 cup melted butter
3 tablespoons rum
Confectioners' sugar, optional
Preheat oven to 350 degrees. Grease a Bundt pan with butter and arrange the
almonds and cherries in a decorative pattern. Dust with flour and set aside.
Beat the cake mix with the nutmeg, eggs, eggnog, melted butter and rum until
batter is light and smooth, about four minutes. Pour batter into pan. Bake
for 45 minutes, or until top springs back when touched lightly with a
finger.
Cool the cake in the pan before turning it out onto a rack to cool
completely. If using the glaze, prick the cake all over with a skewer or
toothpick and spoon on the glaze that follows. If not using the glaze, serve
the cooled cake as is, or topped with a dusting of confectioners' sugar.
Rum glaze
1 cup granulated sugar
1/2 cup water
1 tablespoon butter
3 tablespoons rum
1/2 teaspoon vanilla
Boil the sugar and water for five minutes. Add the butter, rum and vanilla;
continue cooking until syrupy. Spoon over the warm eggnog cake.
Night before Christmas mice
Night before Christmas mice
Makes 40 mice
COOKIES
3 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 teaspoon almond or vanilla extract
1 large egg
Whisk flour and salt together in a small bowl.
In a large bowl with an electric mixer on medium-high speed, beat butter
until creamy, about two minutes. Add sugar gradually, beating until light
and fluffy, about three minutes; beat in extract. Beat in egg. Add about
one-third of flour mixture and mix on low speed. Gradually add remaining
flour, mixing just until blended. Scrape dough onto large piece of plastic
wrap and cover completely with wrap. Refrigerate until firm enough to roll
into balls, at least two hours or overnight.
DECORATION
Sliced natural almonds
10 feet red or black licorice laces (thin, spaghetti-like strands), cut into
3-inch lengths
6 ounces semisweet chocolate, melted and kept slightly warm
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
Roll pieces of dough between your palms into 1 1/4-inch ovals. Slightly
elongate one side to form nose. Gently pinch bridge of nose to form eye
sockets. Place two sliced almonds behind eyes to make ears. Place mice two
inches apart on cookie sheets.
Bake until light golden brown on bottom and around edges, about 15 minutes.
Place pans on racks and immediately insert skewer into mouse's rounded
posterior, going in about one-half inch. Remove skewer and insert length of
licorice for tail as far as it will go. It will wedge in and adhere to the
still-warm cookie. Place melted chocolate in parchment cone and snip tiny
opening. Pipe small chocolate eyes and nose in appropriate places. Place
sheet in refrigerator until chocolate has firmed up.
Put a "night before Christmas mouse" on Santa's cookie plate.
Makes 40 mice
COOKIES
3 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 teaspoon almond or vanilla extract
1 large egg
Whisk flour and salt together in a small bowl.
In a large bowl with an electric mixer on medium-high speed, beat butter
until creamy, about two minutes. Add sugar gradually, beating until light
and fluffy, about three minutes; beat in extract. Beat in egg. Add about
one-third of flour mixture and mix on low speed. Gradually add remaining
flour, mixing just until blended. Scrape dough onto large piece of plastic
wrap and cover completely with wrap. Refrigerate until firm enough to roll
into balls, at least two hours or overnight.
DECORATION
Sliced natural almonds
10 feet red or black licorice laces (thin, spaghetti-like strands), cut into
3-inch lengths
6 ounces semisweet chocolate, melted and kept slightly warm
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
Roll pieces of dough between your palms into 1 1/4-inch ovals. Slightly
elongate one side to form nose. Gently pinch bridge of nose to form eye
sockets. Place two sliced almonds behind eyes to make ears. Place mice two
inches apart on cookie sheets.
Bake until light golden brown on bottom and around edges, about 15 minutes.
Place pans on racks and immediately insert skewer into mouse's rounded
posterior, going in about one-half inch. Remove skewer and insert length of
licorice for tail as far as it will go. It will wedge in and adhere to the
still-warm cookie. Place melted chocolate in parchment cone and snip tiny
opening. Pipe small chocolate eyes and nose in appropriate places. Place
sheet in refrigerator until chocolate has firmed up.
Put a "night before Christmas mouse" on Santa's cookie plate.
White Christmas white chocolate cranberry oatmeal cookies
White Christmas white chocolate cranberry oatmeal cookies
Makes 75 cookies
2 2/3 cups rolled oats (old-fashioned, not quick or instant)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dried cranberries
6 ounces white chocolate, broken into pieces
1/2 cup walnut halves, finely chopped
1 cup (2 sticks) unsalted butter
1 1/3 cups firmly packed light brown sugar
1 teaspoon ground cinnamon
2 large eggs
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
Whisk oats, flour, baking soda and salt together in a medium bowl; stir in
dried cranberries, white chocolate and nuts.
In a medium saucepan, melt butter over medium heat. Continue to simmer over
medium-low heat until the milk solids turn golden brown, about four minutes;
take care not to burn.
Pour browned butter into a large bowl and whisk in brown sugar until
combined. Whisk in cinnamon, then whisk in eggs and vanilla, beating well
after each. Add dry mixture to wet ingredients and stir just until combined.
Mixture will be thick. Drop by generously rounded tablespoons two inches
apart onto cookie sheets.
Bake until light golden brown and just dry to the touch, but still a little
soft inside, about 10 minutes. Slide parchment onto racks to cool cookies
completely.
Good cookie tip: For chewier oatmeal cookies, bake for 30 seconds to one
minute less. For very crispy cookies, bake for 30 seconds to one minute
more.
Makes 75 cookies
2 2/3 cups rolled oats (old-fashioned, not quick or instant)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dried cranberries
6 ounces white chocolate, broken into pieces
1/2 cup walnut halves, finely chopped
1 cup (2 sticks) unsalted butter
1 1/3 cups firmly packed light brown sugar
1 teaspoon ground cinnamon
2 large eggs
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
Whisk oats, flour, baking soda and salt together in a medium bowl; stir in
dried cranberries, white chocolate and nuts.
In a medium saucepan, melt butter over medium heat. Continue to simmer over
medium-low heat until the milk solids turn golden brown, about four minutes;
take care not to burn.
Pour browned butter into a large bowl and whisk in brown sugar until
combined. Whisk in cinnamon, then whisk in eggs and vanilla, beating well
after each. Add dry mixture to wet ingredients and stir just until combined.
Mixture will be thick. Drop by generously rounded tablespoons two inches
apart onto cookie sheets.
Bake until light golden brown and just dry to the touch, but still a little
soft inside, about 10 minutes. Slide parchment onto racks to cool cookies
completely.
Good cookie tip: For chewier oatmeal cookies, bake for 30 seconds to one
minute less. For very crispy cookies, bake for 30 seconds to one minute
more.
Nutmeg logs
Nutmeg logs
Makes 40 logs
COOKIES
3 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar, plus more for sprinkling
1 tablespoon light or dark rum
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon vanilla extract
1 large egg
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
Whisk flour and salt together in a small bowl.
In a large bowl with an electric mixer on medium-high speed, beat butter
until creamy, about two minutes. Add granulated sugar gradually, beating
until light and fluffy, about three minutes; beat in rum, nutmeg and
vanilla. Beat in egg. Add about one-third of flour mixture and mix on low
speed. Gradually add remaining flour, mixing just until blended. Take a
handful of dough at a time and shape into a log by rolling it under your
palms on a sugared surface into one-half-inch diameter ropes. Cut ropes into
three-inch lengths. Place logs two inches apart on cookie sheets. Bake until
light golden brown on bottom and round edges, about 13 minutes.
FROSTING
6 tablespoons (3/4 stick) unsalted butter, softened
2 cups confectioners' sugar, sifted
2 tablespoons heavy cream
2 teaspoons light or dark rum
1 teaspoon vanilla extract
2 teaspoons freshly grated nutmeg
While cookies are baking, make frosting. In a medium bowl with mixer on
medium-high speed, beat the butter until creamy, about three minutes. Add
confectioners' sugar, heavy cream, rum and vanilla and beat until creamy,
about two minutes.
Place cookie sheets on racks to begin cooling. Immediately, while cookies
are still warm, spread them with icing, using a small spatula. The icing,
which is thick and fluffy, will melt and adhere to cookie. (It will harden
upon cooling, allowing you to layer these cookies in a tin or mail them, if
desired.) Sprinkle with nutmeg while icing is still wet. Allow cookies to
cool and icing to harden before serving.
Makes 40 logs
COOKIES
3 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar, plus more for sprinkling
1 tablespoon light or dark rum
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon vanilla extract
1 large egg
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
Whisk flour and salt together in a small bowl.
In a large bowl with an electric mixer on medium-high speed, beat butter
until creamy, about two minutes. Add granulated sugar gradually, beating
until light and fluffy, about three minutes; beat in rum, nutmeg and
vanilla. Beat in egg. Add about one-third of flour mixture and mix on low
speed. Gradually add remaining flour, mixing just until blended. Take a
handful of dough at a time and shape into a log by rolling it under your
palms on a sugared surface into one-half-inch diameter ropes. Cut ropes into
three-inch lengths. Place logs two inches apart on cookie sheets. Bake until
light golden brown on bottom and round edges, about 13 minutes.
FROSTING
6 tablespoons (3/4 stick) unsalted butter, softened
2 cups confectioners' sugar, sifted
2 tablespoons heavy cream
2 teaspoons light or dark rum
1 teaspoon vanilla extract
2 teaspoons freshly grated nutmeg
While cookies are baking, make frosting. In a medium bowl with mixer on
medium-high speed, beat the butter until creamy, about three minutes. Add
confectioners' sugar, heavy cream, rum and vanilla and beat until creamy,
about two minutes.
Place cookie sheets on racks to begin cooling. Immediately, while cookies
are still warm, spread them with icing, using a small spatula. The icing,
which is thick and fluffy, will melt and adhere to cookie. (It will harden
upon cooling, allowing you to layer these cookies in a tin or mail them, if
desired.) Sprinkle with nutmeg while icing is still wet. Allow cookies to
cool and icing to harden before serving.
Rum or brandy balls
Rum or brandy balls
Makes about 3 dozen
1 (10 to 12 ounce) box vanilla wafers, crushed
2 tablespoons cocoa powder
1 cup confectioners' sugar
1 cup very finely chopped walnuts or pecans
2 tablespoons light corn syrup
1/2 cup rum or brandy
Extra confectioners' sugar for rolling
Combine all of the ingredients in a large mixing bowl and mix well. Form
into one-inch balls and roll in the confectioners' sugar. Store in an
airtight container in the refrigerator for up to two weeks.
Makes about 3 dozen
1 (10 to 12 ounce) box vanilla wafers, crushed
2 tablespoons cocoa powder
1 cup confectioners' sugar
1 cup very finely chopped walnuts or pecans
2 tablespoons light corn syrup
1/2 cup rum or brandy
Extra confectioners' sugar for rolling
Combine all of the ingredients in a large mixing bowl and mix well. Form
into one-inch balls and roll in the confectioners' sugar. Store in an
airtight container in the refrigerator for up to two weeks.
Dew Drop Peach Dumplings
2 cans crescent rolls
16 slices peaches
2 sticks melted butter
2 cups sugar
12 oz mountain dew
Preheat oven to 350 degrees.
Unroll crescent rolls and place peach slices on the wide end and roll up. Place each dumpling in a 13 x 9 inch baking dish forming two rows of dumplings. Combine melted butter with sugar and mix well. Spread butter mixture over the peach dumplings. Pour Mountain Dew over entire dish. Bake at 350 degress for about 15 to 20 minutes or until golden brown. Enjoy with some vanilla ice cream.
16 slices peaches
2 sticks melted butter
2 cups sugar
12 oz mountain dew
Preheat oven to 350 degrees.
Unroll crescent rolls and place peach slices on the wide end and roll up. Place each dumpling in a 13 x 9 inch baking dish forming two rows of dumplings. Combine melted butter with sugar and mix well. Spread butter mixture over the peach dumplings. Pour Mountain Dew over entire dish. Bake at 350 degress for about 15 to 20 minutes or until golden brown. Enjoy with some vanilla ice cream.
Gorilla Bread
Gorilla Bread
1/2 Cup granulated sugar
3 Tsp cinnamon
1 Stick butter
1 Cup packed brown sugar
2 (12 oz) cans refrigerated biscuits, 10 Ct (I've used frozen bread rolls too! GOOD!)
1 1/2 Cup coarsely chopped walnuts Or Pecans
a little tiny bit of cream cheese on each one, if desired. (I do not desire!)
Preheat the oven to 350 degrees F. Spray a Bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Sprinkle 1/2 cup of the nuts into the bottom of the Bundt pan. (I put some of the brown sugar/butter mixture in the bottom of the pan and then put nuts and the first layer of biscuits). Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on Top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on Top and invert. Serve and enjoy!
** you can put a very little bit of cream cheese in each biscuit along with the cinnamon and sugar mixture if you want.
1/2 Cup granulated sugar
3 Tsp cinnamon
1 Stick butter
1 Cup packed brown sugar
2 (12 oz) cans refrigerated biscuits, 10 Ct (I've used frozen bread rolls too! GOOD!)
1 1/2 Cup coarsely chopped walnuts Or Pecans
a little tiny bit of cream cheese on each one, if desired. (I do not desire!)
Preheat the oven to 350 degrees F. Spray a Bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Sprinkle 1/2 cup of the nuts into the bottom of the Bundt pan. (I put some of the brown sugar/butter mixture in the bottom of the pan and then put nuts and the first layer of biscuits). Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on Top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on Top and invert. Serve and enjoy!
** you can put a very little bit of cream cheese in each biscuit along with the cinnamon and sugar mixture if you want.
Baked Ham Steak in Apple Cider
Baked Ham Steak in Apple Cider
2-3 lb ham steak
1/4 tsp dry mustard
1/4 tsp ground nutmeg
sprinkle of ground cloves
1/2 cup apple cider
1/4 cup maple syrup - I use pancake syrup if you don't have the pure maple syrup
Put ham steak in a baking dish.
Rub all dry ingredients over both sides of ham.
Pour the apple cider and the syrup on top.
Bake at 325 for about 1 hour basting during cooking 3-4 times.
2-3 lb ham steak
1/4 tsp dry mustard
1/4 tsp ground nutmeg
sprinkle of ground cloves
1/2 cup apple cider
1/4 cup maple syrup - I use pancake syrup if you don't have the pure maple syrup
Put ham steak in a baking dish.
Rub all dry ingredients over both sides of ham.
Pour the apple cider and the syrup on top.
Bake at 325 for about 1 hour basting during cooking 3-4 times.
Sweet Potato Spice Cookies
Sweet Potato Spice Cookies
3/4 cup butter, softened
1 cup sugar
1/4 cup packed brown sugar
1 egg
1 cup finely shredded uncooked sweet potato
3 tablespoons orange juice concentrate
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1-1/4 cups quick-cooking oats
1 cup butterscotch chips
1 cup flaked coconut
1 cup chopped pecans
In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, sweet potato and orange juice concentrate. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until firm. Remove to wire racks to cool. Yield: 7 dozen
3/4 cup butter, softened
1 cup sugar
1/4 cup packed brown sugar
1 egg
1 cup finely shredded uncooked sweet potato
3 tablespoons orange juice concentrate
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1-1/4 cups quick-cooking oats
1 cup butterscotch chips
1 cup flaked coconut
1 cup chopped pecans
In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, sweet potato and orange juice concentrate. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until firm. Remove to wire racks to cool. Yield: 7 dozen
Spicy Pork Wraps With Creamy Coleslaw
Spicy Pork Wraps With Creamy Coleslaw
2 tablespoons light brown sugar
1 tablespoon chili powder
2 teaspoons dry mustard
2 teaspoons salt, divided use
3/4 teaspoon dried oregano
3/4 teaspoon cayenne pepper, divided use
2 pork tenderloins (about 1 pound each), tail ends tucked under and tied
2 tablespoons olive oil
6 (10-inch) flour tortillas
1 (14-ounce) bag coleslaw mix, or 14 ounces shredded mixed cabbage and
carrots
1/3 cup buttermilk
1/4 cup mayonnaise
1/4 cup minced green onions, white and green parts
Preheat oven to 400 degrees.
Combine the brown sugar, chili powder, dry mustard, 1 1/2 teaspoons of the
salt, oregano and 1/2 teaspoon of the cayenne in a small bowl. Generously
rub the mixture all over the pork tenderloins.
Heat the olive oil in a 12-inch saute pan over medium-high heat. Add the
tenderloins and sear, turning frequently, until evenly crusted on all sides
(they will be dark in color because of the sugar), 2 to 4 minutes. Transfer
the pork to a baking sheet and roast in the oven for 12 minutes, or until
the internal temperature registers 145 degrees on an instant-read
thermometer inserted into the center.
Remove the tenderloins from the oven, transfer them to a cutting board and
tent with foil. Let rest for at least 10 minutes before slicing. While the
pork is resting, wrap the tortillas in aluminum foil and place them in the
oven until warmed through, 6 to 8 minutes. Make the coleslaw by combining
the coleslaw mix with the buttermilk, mayonnaise, green onions, remaining
1/2 teaspoon salt and remaining 1/4 teaspoon cayenne pepper. Toss well to
combine, and set aside until ready to serve.
To assemble the pork wraps, slice the pork tenderloin in thin slices at an
angle. Place 1/4 cup coleslaw on the lower half of each tortilla, leaving
about 2 inches on either side, then divide the pork slices evenly among the
tortillas. Fold in both sides of the tortillas and then roll the tortillas
burrito-style. Slice in half and serve immediately.
Serves 4 to 6.
2 tablespoons light brown sugar
1 tablespoon chili powder
2 teaspoons dry mustard
2 teaspoons salt, divided use
3/4 teaspoon dried oregano
3/4 teaspoon cayenne pepper, divided use
2 pork tenderloins (about 1 pound each), tail ends tucked under and tied
2 tablespoons olive oil
6 (10-inch) flour tortillas
1 (14-ounce) bag coleslaw mix, or 14 ounces shredded mixed cabbage and
carrots
1/3 cup buttermilk
1/4 cup mayonnaise
1/4 cup minced green onions, white and green parts
Preheat oven to 400 degrees.
Combine the brown sugar, chili powder, dry mustard, 1 1/2 teaspoons of the
salt, oregano and 1/2 teaspoon of the cayenne in a small bowl. Generously
rub the mixture all over the pork tenderloins.
Heat the olive oil in a 12-inch saute pan over medium-high heat. Add the
tenderloins and sear, turning frequently, until evenly crusted on all sides
(they will be dark in color because of the sugar), 2 to 4 minutes. Transfer
the pork to a baking sheet and roast in the oven for 12 minutes, or until
the internal temperature registers 145 degrees on an instant-read
thermometer inserted into the center.
Remove the tenderloins from the oven, transfer them to a cutting board and
tent with foil. Let rest for at least 10 minutes before slicing. While the
pork is resting, wrap the tortillas in aluminum foil and place them in the
oven until warmed through, 6 to 8 minutes. Make the coleslaw by combining
the coleslaw mix with the buttermilk, mayonnaise, green onions, remaining
1/2 teaspoon salt and remaining 1/4 teaspoon cayenne pepper. Toss well to
combine, and set aside until ready to serve.
To assemble the pork wraps, slice the pork tenderloin in thin slices at an
angle. Place 1/4 cup coleslaw on the lower half of each tortilla, leaving
about 2 inches on either side, then divide the pork slices evenly among the
tortillas. Fold in both sides of the tortillas and then roll the tortillas
burrito-style. Slice in half and serve immediately.
Serves 4 to 6.
SWISS AND HAM SPREAD
Swiss & Ham Spread
1/2 cup mayonnaise
2 tsp Dijon-style mustard
1/4 cup thinly sliced green onions
1/4 lb (1/2-inch thick) Swiss Cheese, shredded
1/4 lb (1/2-inch thick) slice deli cooked ham OR
honey ham, finely chopped
24 whole wheat wafer crackers or small-sliced party rye bread
Combine all ingredients except crackers in medium bowl; mix well. To serve, spread 1 tablespoon mixture onto each cracker/bread.
1/2 cup mayonnaise
2 tsp Dijon-style mustard
1/4 cup thinly sliced green onions
1/4 lb (1/2-inch thick) Swiss Cheese, shredded
1/4 lb (1/2-inch thick) slice deli cooked ham OR
honey ham, finely chopped
24 whole wheat wafer crackers or small-sliced party rye bread
Combine all ingredients except crackers in medium bowl; mix well. To serve, spread 1 tablespoon mixture onto each cracker/bread.
Cooking Food Nutritiously on a Tight Schedule
Preparing food for a family on a busy weeknight makes it difficult, to find time, for a decent meal after a chaotic day. Families have good intentions of eating nutritious food, however finding food that is balanced, and convenient to prepare, can become overwhelming. A few practical tips can make cooking food, on a tight schedule, an achievable goal.
If time allows set aside a few hours over the weekend for food prep and consider making several freezer meal recipes. Soups and stews are hearty meals that include the majority of all fresh food groups. Cook soups and stews in advance and place them in the freezer for quick thawing in the microwave. Most any casserole can be frozen and thawed out for an easy and filling meal.
Chicken breasts with marinade can be used for quick stir-fries and wraps. Use professional freezer cookbooks that detail preparation for making several meals out of a large quantity of the same core ingredients. The majority of foods can be refrozen once and defrosted for future meals, with the exception of seafood and a few other foods.
If the task of actually preparing meals for the freezer is too overwhelming, or there is not sufficient time to accomplish this task, consider making food prep less time consuming. Create healthy foods that are readily available for quick prep and consumption. Wash and clean all vegetables and fruit, like carrots, celery, lettuce, or any number of produce items, placing them into containers or sealed bags in the refrigerator. Not only will this prepare produce for use during a meal but provide a quick and nutritious snack. Rinse bunches of grapes and wash apples, placing them in the refrigerator immediately. The objective is to get vegetables as close to prepared as possible.
In addition to freezing foods and prepping, use your slow cooker or invest in a new slow cooker that allows the user to cook food on low heat for many hours. A pot roast or any variety of meat, potatoes and carrots are a quick and healthy meal. The only prep required after a long day of work is to simply put the food on the table with necessary condiments and a stick of butter for the potatoes.
Other ideas include sharing the responsibility of cooking a healthful meal. Find other families in your neighborhood and share meal responsibilities. Form a meal coop. Rotate the meal responsibility around the neighborhood, so everyone is cooking, in bigger quantities, fewer times per week. In other words, each family signs up to make a meal for the other families one time per week. When it is your turn, deliver meals to participating families and vice versa. This is a bit more labor intensive, on your night to cook, however with several other nights free, time allowed for food prep and cleanup is kept to a minimum. This allows time to eat a filling and nutritious meal after soccer practice or a late night at the office. Preparing a meal for others can be as simple as adding a few extra pieces of meat, or fresh fish to the grill, and making sides of salad and garlic bread. Sharing a meal does not mean cooking food for a ten-course meal with dessert.
If time allows set aside a few hours over the weekend for food prep and consider making several freezer meal recipes. Soups and stews are hearty meals that include the majority of all fresh food groups. Cook soups and stews in advance and place them in the freezer for quick thawing in the microwave. Most any casserole can be frozen and thawed out for an easy and filling meal.
Chicken breasts with marinade can be used for quick stir-fries and wraps. Use professional freezer cookbooks that detail preparation for making several meals out of a large quantity of the same core ingredients. The majority of foods can be refrozen once and defrosted for future meals, with the exception of seafood and a few other foods.
If the task of actually preparing meals for the freezer is too overwhelming, or there is not sufficient time to accomplish this task, consider making food prep less time consuming. Create healthy foods that are readily available for quick prep and consumption. Wash and clean all vegetables and fruit, like carrots, celery, lettuce, or any number of produce items, placing them into containers or sealed bags in the refrigerator. Not only will this prepare produce for use during a meal but provide a quick and nutritious snack. Rinse bunches of grapes and wash apples, placing them in the refrigerator immediately. The objective is to get vegetables as close to prepared as possible.
In addition to freezing foods and prepping, use your slow cooker or invest in a new slow cooker that allows the user to cook food on low heat for many hours. A pot roast or any variety of meat, potatoes and carrots are a quick and healthy meal. The only prep required after a long day of work is to simply put the food on the table with necessary condiments and a stick of butter for the potatoes.
Other ideas include sharing the responsibility of cooking a healthful meal. Find other families in your neighborhood and share meal responsibilities. Form a meal coop. Rotate the meal responsibility around the neighborhood, so everyone is cooking, in bigger quantities, fewer times per week. In other words, each family signs up to make a meal for the other families one time per week. When it is your turn, deliver meals to participating families and vice versa. This is a bit more labor intensive, on your night to cook, however with several other nights free, time allowed for food prep and cleanup is kept to a minimum. This allows time to eat a filling and nutritious meal after soccer practice or a late night at the office. Preparing a meal for others can be as simple as adding a few extra pieces of meat, or fresh fish to the grill, and making sides of salad and garlic bread. Sharing a meal does not mean cooking food for a ten-course meal with dessert.
Lemon Chicken
Ingredients
2 breasts of chicken
2 teaspoons ginger-garlic paste
One teaspoon Tomato puree
One teaspoon lemon juice
One tablespoon olive oil
Salt and black pepper to taste
Marinate chicken breasts in all the above ingredients. Take a baking dish and bake chicken for 10-15 minutes. Garnish with coriander leaves.
2 breasts of chicken
2 teaspoons ginger-garlic paste
One teaspoon Tomato puree
One teaspoon lemon juice
One tablespoon olive oil
Salt and black pepper to taste
Marinate chicken breasts in all the above ingredients. Take a baking dish and bake chicken for 10-15 minutes. Garnish with coriander leaves.
Mexican Oven-baked Pasta
Ingredients
200 g pasta
2 green peppers
2 tins chopped peeled tomatoes
1 tbsp. red wine vinegar
1 tsp. sugar
½ tsp. crushed chili
2 tins sweet corn, whole kernel
150 g grated cheddar
Optional (if you don’t need to watch fat or this is a once in a while dish): 250 g sour cream (alternately you can use low-fat smooth cottage cheese)
Steps
Preheat the oven on 160°.
Cook the pasta. Whilst it's cooking, chop the peppers and drain the sweet corn. Heat a little bit of oil in a pan and stir-fry the pepper for 5 minutes. In the meantime, grate the cheese.
Add tomatoes, vinegar, sugar and chili to the peppers. Allow cooking for about 6 minutes until the liquid has evaporated. Then add the sweet corn and heat it up.
Mix the sauce with the pasta in fill into an ovenproof dish. Spread sour cream or cottage cheese over it and top with grated cheese. Grill in the oven for about 5 minutes until the cheese is melted and golden.
Serves 4.
200 g pasta
2 green peppers
2 tins chopped peeled tomatoes
1 tbsp. red wine vinegar
1 tsp. sugar
½ tsp. crushed chili
2 tins sweet corn, whole kernel
150 g grated cheddar
Optional (if you don’t need to watch fat or this is a once in a while dish): 250 g sour cream (alternately you can use low-fat smooth cottage cheese)
Steps
Preheat the oven on 160°.
Cook the pasta. Whilst it's cooking, chop the peppers and drain the sweet corn. Heat a little bit of oil in a pan and stir-fry the pepper for 5 minutes. In the meantime, grate the cheese.
Add tomatoes, vinegar, sugar and chili to the peppers. Allow cooking for about 6 minutes until the liquid has evaporated. Then add the sweet corn and heat it up.
Mix the sauce with the pasta in fill into an ovenproof dish. Spread sour cream or cottage cheese over it and top with grated cheese. Grill in the oven for about 5 minutes until the cheese is melted and golden.
Serves 4.
Hershey Bar Cake
1 cup buttermilk
2-1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 sticks butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla
2/3 cup Hershey's chocolate syrup
7 Hershey (milk chocolate) bars (about 11 ounces), melted and cooled
Preheat oven to 350 degrees F. Grease either 2- 9x5 loaf pans, 2- 12x8 pans or 1 tube pan.
Measure buttermilk and set aside. In medium bowl, combine flour, salt and baking soda with wire whisk. Set aside.
Cream butter, sugar, eggs and vanilla with an electric hand mixer. Add syrup and melted chocolate and mix completely. Blend in buttermilk. Gradually add flour mixture until well combined. Pour into prepared pans.
Bake loaf pans for 55 minutes or until tested done.
Bake rectangular pans for 25 minutes or until tested done.
Bake tube pan for 45 minutes to an hour or until done.
Cover it with foil immediately. This has a steaming effect and keeps the cake moister. Keep covered until cake is completely cool.
2-1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 sticks butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla
2/3 cup Hershey's chocolate syrup
7 Hershey (milk chocolate) bars (about 11 ounces), melted and cooled
Preheat oven to 350 degrees F. Grease either 2- 9x5 loaf pans, 2- 12x8 pans or 1 tube pan.
Measure buttermilk and set aside. In medium bowl, combine flour, salt and baking soda with wire whisk. Set aside.
Cream butter, sugar, eggs and vanilla with an electric hand mixer. Add syrup and melted chocolate and mix completely. Blend in buttermilk. Gradually add flour mixture until well combined. Pour into prepared pans.
Bake loaf pans for 55 minutes or until tested done.
Bake rectangular pans for 25 minutes or until tested done.
Bake tube pan for 45 minutes to an hour or until done.
Cover it with foil immediately. This has a steaming effect and keeps the cake moister. Keep covered until cake is completely cool.
Creamy New York Cheesecake
2 (32 oz) cartons Non-Fat plain yogurt
1/2 cup of honey
2 teaspoons vanilla
4 tablespoons of arrowroot
5 egg whites
Basic Graham Cracker Crust (below)
Day before drain yogurt to make Yogurt Cheese.
( Use cheesecloth pulled tightly over a large bowl and secure the cheesecloth with a big rubber band just under the rim and then dumped the yogurt on top of the cheesecloth and let the liquid drain into the bowl, voila, yogurt cheese!!)
Preheat oven to 300° F.
Prepare Basic Graham Cracker Crust below in a spring form pan and chill while preparing the cheesecake. With a rotary beater or hand mixer, beat yogurt cheese, honey, vanilla, arrowroot and egg whites until thoroughly blended. Pour filling into chilled graham cracker crust. Bake at 300 degrees for 60-75 minutes, until center is set and surface is lightly browned. Remove from oven, cool to room temperature, refrigerate several hours until thoroughly chilled.
Basic Graham Cracker Crust:
1 1/2 cups crushed SnackWell's Cinnamon Graham Snacks- Fat Free (approx. 1 box)
2 tablespoons sugar
1/1/2 tablespoons of Liquid Butter Buds
Crush the SnackWell's graham crackers by placing pieces on wax paper and rolling over them with a rolling pin, mix till moistened an press into a nonstick spray prepared pan.
1/2 cup of honey
2 teaspoons vanilla
4 tablespoons of arrowroot
5 egg whites
Basic Graham Cracker Crust (below)
Day before drain yogurt to make Yogurt Cheese.
( Use cheesecloth pulled tightly over a large bowl and secure the cheesecloth with a big rubber band just under the rim and then dumped the yogurt on top of the cheesecloth and let the liquid drain into the bowl, voila, yogurt cheese!!)
Preheat oven to 300° F.
Prepare Basic Graham Cracker Crust below in a spring form pan and chill while preparing the cheesecake. With a rotary beater or hand mixer, beat yogurt cheese, honey, vanilla, arrowroot and egg whites until thoroughly blended. Pour filling into chilled graham cracker crust. Bake at 300 degrees for 60-75 minutes, until center is set and surface is lightly browned. Remove from oven, cool to room temperature, refrigerate several hours until thoroughly chilled.
Basic Graham Cracker Crust:
1 1/2 cups crushed SnackWell's Cinnamon Graham Snacks- Fat Free (approx. 1 box)
2 tablespoons sugar
1/1/2 tablespoons of Liquid Butter Buds
Crush the SnackWell's graham crackers by placing pieces on wax paper and rolling over them with a rolling pin, mix till moistened an press into a nonstick spray prepared pan.
Cocoa Mayonnaise Cake
1-3/4 cups all-purpose flour
1 cup sugar
1/3 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup mayonnaise
1 cup water
2 teaspoons vanilla extract
Heat oven to 350° F. Grease and flour 13x9x2-inch baking pan or 10-inch tube pan.
Stir together flour, sugar, cocoa, baking powder, baking soda and salt in large bowl. Add mayonnaise, water and vanilla; beat on medium speed of electric mixer 3 minutes. Pour batter into prepared pan. Bake 40 minutes for rectangular pan or 45 to 50 minutes for tube pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely; frost as desired.
Yield: 12 to 15 servings.
1 cup sugar
1/3 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup mayonnaise
1 cup water
2 teaspoons vanilla extract
Heat oven to 350° F. Grease and flour 13x9x2-inch baking pan or 10-inch tube pan.
Stir together flour, sugar, cocoa, baking powder, baking soda and salt in large bowl. Add mayonnaise, water and vanilla; beat on medium speed of electric mixer 3 minutes. Pour batter into prepared pan. Bake 40 minutes for rectangular pan or 45 to 50 minutes for tube pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely; frost as desired.
Yield: 12 to 15 servings.
Rum Nut Cake Diamonds
1 cup sugar
2 tsp. grated orange peel
1/3 cup water
1/4 cup rum
6 eggs, separated
1/8 tsp. salt
1/8 tsp. cream of tartar
1 cup sugar
1/2 tsp. almond extract
1/2 cup fine bread crumbs
1 tsp. baking powder
1 tsp. grated orange peel
2-1/2 cups ground almonds
Preheat the oven to 350° F.
First prepare the rum syrup: Combine sugar, grated orange peel, and water in a saucepan. Bring to a boil and boil until clear. Remove from heat and stir in 1/4 cup rum. Let cool.
Beat the egg whites until foamy; add the salt and cream of tartar and beat until soft peaks form. Gradually add 1/2 cup of the sugar, eating until the meringue stands in peaks; set aside.
With the same beater, beat the egg yolks until pale yellow and gradually beat in the remaining 1/2 cup sugar, beating until thick and lemon colored. Beat in the extract. Mix the crumbs with the baking powder and grated peel and beat into the yolks. Mix in half the nuts. Fold in the egg white meringue and remaining nuts.
Turn into a buttered, floured 9 by 13-inch baking pan. Bake in the oven for 30 minutes, or until the top springs back when touched. Let cool 5 minutes. While hot, pour over the cool syrup. Let cool and cut into diamonds.
Makes 3 dozen
2 tsp. grated orange peel
1/3 cup water
1/4 cup rum
6 eggs, separated
1/8 tsp. salt
1/8 tsp. cream of tartar
1 cup sugar
1/2 tsp. almond extract
1/2 cup fine bread crumbs
1 tsp. baking powder
1 tsp. grated orange peel
2-1/2 cups ground almonds
Preheat the oven to 350° F.
First prepare the rum syrup: Combine sugar, grated orange peel, and water in a saucepan. Bring to a boil and boil until clear. Remove from heat and stir in 1/4 cup rum. Let cool.
Beat the egg whites until foamy; add the salt and cream of tartar and beat until soft peaks form. Gradually add 1/2 cup of the sugar, eating until the meringue stands in peaks; set aside.
With the same beater, beat the egg yolks until pale yellow and gradually beat in the remaining 1/2 cup sugar, beating until thick and lemon colored. Beat in the extract. Mix the crumbs with the baking powder and grated peel and beat into the yolks. Mix in half the nuts. Fold in the egg white meringue and remaining nuts.
Turn into a buttered, floured 9 by 13-inch baking pan. Bake in the oven for 30 minutes, or until the top springs back when touched. Let cool 5 minutes. While hot, pour over the cool syrup. Let cool and cut into diamonds.
Makes 3 dozen
Pineapple Meringue Cake
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 Tbsp. milk
3/4 cup finely chopped pecans
Pineapple Cream Filling (recipe below)
Preheat oven to 350° F. 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.
Serves 12.
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 Tbsp. milk
3/4 cup finely chopped pecans
Pineapple Cream Filling (recipe below)
Preheat oven to 350° F. 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.
Serves 12.
Whipped Shortbread
Whipped Shortbread
1 lb. of real butter, softened
1/2 cup cornstarch
3 cups flour
1 cup icing sugar
Glace cherries, mini M&M's, or mini chocolate chips
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° F. for 8-10 minutes or until bottom edges begin to brown. Watch them carefully; they can burn quickly.
1 lb. of real butter, softened
1/2 cup cornstarch
3 cups flour
1 cup icing sugar
Glace cherries, mini M&M's, or mini chocolate chips
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° F. for 8-10 minutes or until bottom edges begin to brown. Watch them carefully; they can burn quickly.
Whole Wheat Carrot-Pineapple Cake
Whole Wheat Carrot-Pineapple Cake
1 1/2 cup whole wheat flour
3/4 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt (optional)
2/3 cup applesauce
2 egg whites
1 cup finely shredded carrot
1/2 cup juice packed pineapple (with juice)
1 tsp. vanilla
In a large mixing bowl, combine dry ingredients. Make a well in the center and add in remaining ingredients. Mix well (use an electric mixer if you want your cake especially light). Bake in a Pam sprayed 8 or 9 inch square pan at 350° F. (180° C) for 30-35 minutes or until toothpick test done.
1 1/2 cup whole wheat flour
3/4 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt (optional)
2/3 cup applesauce
2 egg whites
1 cup finely shredded carrot
1/2 cup juice packed pineapple (with juice)
1 tsp. vanilla
In a large mixing bowl, combine dry ingredients. Make a well in the center and add in remaining ingredients. Mix well (use an electric mixer if you want your cake especially light). Bake in a Pam sprayed 8 or 9 inch square pan at 350° F. (180° C) for 30-35 minutes or until toothpick test done.
Carrot Cake
Carrot Cake*
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. grated nutmeg
1/2 tsp. salt
1/2 cup sugar
1/3 cup brown sugar
2 eggs
1/2 cup vegetable oil (can use applesauce instead)
1-1/2 cups grated carrots
1 tsp. grated lemon or orange rind
1/4 cup coarsely chopped walnuts
1/3 cup raisins
Cream Cheese Frosting ( Below)
Pre-heat oven to 325° F.
Sift or toss the flour, baking powder, baking soda, spices, and salt together.
Beat the two sugars, oil and eggs together, then stir them into the dry ingredients. Fold in the grated carrots, lemon or orange rind, nuts and raisins. Butter and flour an 8-in. square cake pan and pour the batter in.
Bake at 325° F. for 30 minutes (If doubling the recipe, bake 50 minutes). Let cool in the pan and frost with cream cheese frosting using half the amount called for in the recipe. Let cool in the pan or on a rack.
Makes one 8-inch square cake.
*NOTE: Can be doubled use a 9x13x2 inch pan or a bundt pan.
Cream Cheese Frosting:
4 Tbsp. unsalted butter (1/2 stick), at room temperature
1/2 pound cream cheese, at room temperature
2 cups powdered sugar
1 tsp. vanilla extract
Beat the butter and cream cheese together until fluffy. Gradually add the powdered sugar through a sifter or strainer and the vanilla, beating well. The frosting may be mixed in a food processor. Enough to fill and frost a 8-inch layer cake.
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. grated nutmeg
1/2 tsp. salt
1/2 cup sugar
1/3 cup brown sugar
2 eggs
1/2 cup vegetable oil (can use applesauce instead)
1-1/2 cups grated carrots
1 tsp. grated lemon or orange rind
1/4 cup coarsely chopped walnuts
1/3 cup raisins
Cream Cheese Frosting ( Below)
Pre-heat oven to 325° F.
Sift or toss the flour, baking powder, baking soda, spices, and salt together.
Beat the two sugars, oil and eggs together, then stir them into the dry ingredients. Fold in the grated carrots, lemon or orange rind, nuts and raisins. Butter and flour an 8-in. square cake pan and pour the batter in.
Bake at 325° F. for 30 minutes (If doubling the recipe, bake 50 minutes). Let cool in the pan and frost with cream cheese frosting using half the amount called for in the recipe. Let cool in the pan or on a rack.
Makes one 8-inch square cake.
*NOTE: Can be doubled use a 9x13x2 inch pan or a bundt pan.
Cream Cheese Frosting:
4 Tbsp. unsalted butter (1/2 stick), at room temperature
1/2 pound cream cheese, at room temperature
2 cups powdered sugar
1 tsp. vanilla extract
Beat the butter and cream cheese together until fluffy. Gradually add the powdered sugar through a sifter or strainer and the vanilla, beating well. The frosting may be mixed in a food processor. Enough to fill and frost a 8-inch layer cake.
Peanut Chocolate Cake
Peanut Chocolate Cake
CAKE:
1/2 cup butter or margarine, softened
2-1/4 cups packed brown sugar
3 eggs
3 squares (1 oz. each) unsweetened chocolate, melted and cooled
2 tsp. vanilla extract
2-1/4 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 cup (8 oz.) sour cream
1 cup water
FROSTING:
1 cup butter or margarine
1 cup peanut butter*
4 cups confectioner's sugar
1/4 cup milk
2 tsp. vanilla extract
1 cup finely chopped peanuts
For Cake:
In a large mixing bowl, combine butter and brown sugar; beat in eggs, chocolate and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Gradually beat in water. Pour into two greased and floured 9 in. round baking pans.
Bake at 350° F. for 35-40 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to cool completely.
For Frosting:
Cream butter, peanut butter, confectioner's sugar, milk and vanilla in a mixing bowl until smooth; set aside.
Split each cake into two layers. Place a bottom layer on a serving plate; spread with about 1/2 cup frosting. Repeat layers twice. Top with remaining cake. Frost top and sides of cake. Gently press peanuts into sides of cake.
Yield: 12 servings
* Reduced fat or generic brands of peanut butter are not recommended for this recipe
CAKE:
1/2 cup butter or margarine, softened
2-1/4 cups packed brown sugar
3 eggs
3 squares (1 oz. each) unsweetened chocolate, melted and cooled
2 tsp. vanilla extract
2-1/4 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 cup (8 oz.) sour cream
1 cup water
FROSTING:
1 cup butter or margarine
1 cup peanut butter*
4 cups confectioner's sugar
1/4 cup milk
2 tsp. vanilla extract
1 cup finely chopped peanuts
For Cake:
In a large mixing bowl, combine butter and brown sugar; beat in eggs, chocolate and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Gradually beat in water. Pour into two greased and floured 9 in. round baking pans.
Bake at 350° F. for 35-40 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to cool completely.
For Frosting:
Cream butter, peanut butter, confectioner's sugar, milk and vanilla in a mixing bowl until smooth; set aside.
Split each cake into two layers. Place a bottom layer on a serving plate; spread with about 1/2 cup frosting. Repeat layers twice. Top with remaining cake. Frost top and sides of cake. Gently press peanuts into sides of cake.
Yield: 12 servings
* Reduced fat or generic brands of peanut butter are not recommended for this recipe
Dr. Pepper Cake
Dr. Pepper Cake
2 cups Flour; unsifted
2 cups Sugar
1 cup Dr. Pepper
3 Tbsp. Cocoa
2 Eggs; beaten
1 tsp. Baking soda
1 tsp. Vanilla; or lemon extract
1 cup Butter
1/2 cup Buttermilk
1 1/2 C Marshmallow, miniature
Frosting:
6 Tbsp. Butter
1 cup Brown sugar; dark, packed
2/3 cup Peanut butter
1/4 C Milk
2/3 cup Peanuts; chopped
Mix the sugar and flour. Mix the Dr. Pepper, cocoa, and butter in a pan, and bring to a boil. Pour over the flour and sugar; mix well. Add the rest of the ingredients and mix well. Bake at 350 F. in a greased (but not floured) 9"x12" pan for 30 to 35 minutes.
Cream Butter, sugar, and peanut butter. Add milk and stir well. Add nuts. Spread over warm cake. Place frosted cake under broiler about 4-inches from heat source. Broil just a few seconds, or until topping starts to bubble. DO NOT scorch! Let cool at least 30 minutes before serving.
2 cups Flour; unsifted
2 cups Sugar
1 cup Dr. Pepper
3 Tbsp. Cocoa
2 Eggs; beaten
1 tsp. Baking soda
1 tsp. Vanilla; or lemon extract
1 cup Butter
1/2 cup Buttermilk
1 1/2 C Marshmallow, miniature
Frosting:
6 Tbsp. Butter
1 cup Brown sugar; dark, packed
2/3 cup Peanut butter
1/4 C Milk
2/3 cup Peanuts; chopped
Mix the sugar and flour. Mix the Dr. Pepper, cocoa, and butter in a pan, and bring to a boil. Pour over the flour and sugar; mix well. Add the rest of the ingredients and mix well. Bake at 350 F. in a greased (but not floured) 9"x12" pan for 30 to 35 minutes.
Cream Butter, sugar, and peanut butter. Add milk and stir well. Add nuts. Spread over warm cake. Place frosted cake under broiler about 4-inches from heat source. Broil just a few seconds, or until topping starts to bubble. DO NOT scorch! Let cool at least 30 minutes before serving.
Angel Food Cake
Angel Food Cake
1 3/4 cups egg whites (about 12 eggs)
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 cups granulated sugar
1 1/4 cups sifted cake flour
2 teaspoons vanilla extract
3/4 teaspoon almond extract
3/4 teaspoon fresh lemon juice
Combine egg whites, cream of tartar and salt. Beat to very soft peaks. Turn mixer to lowest speed and gradually add sugar 1 tsp. at a time. Then add flour, 1 tsp. at a time. Do no over mix. Fold in vanilla, almond extract and lemon juice. Transfer to a nonstick angel food cake pan. Bake on bottom rack of 350° F. oven 45-50 minutes or until cake is golden and cracks on top feel dry. Invert pan and let cool. Remove onto serving platter.
1 3/4 cups egg whites (about 12 eggs)
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 cups granulated sugar
1 1/4 cups sifted cake flour
2 teaspoons vanilla extract
3/4 teaspoon almond extract
3/4 teaspoon fresh lemon juice
Combine egg whites, cream of tartar and salt. Beat to very soft peaks. Turn mixer to lowest speed and gradually add sugar 1 tsp. at a time. Then add flour, 1 tsp. at a time. Do no over mix. Fold in vanilla, almond extract and lemon juice. Transfer to a nonstick angel food cake pan. Bake on bottom rack of 350° F. oven 45-50 minutes or until cake is golden and cracks on top feel dry. Invert pan and let cool. Remove onto serving platter.
BAKED OATMEAL COOKIE
BAKED OATMEAL COOKIE
1 1/2 cups quick oats
½ cup sugar
½ cup milk
1/4 cup butter, melted
1 egg
1 tsp Baking Powder
1/4 tsp salt
1 tsp vanilla
Warm Milk to serve
Fresh Fruit and or Brown Sugar
Combine first 8 ingredients. Mix well. Spread in a greased 9 X 13 pan. Bake
at 350*F for 25 to 30 minutes. Spoon into bowls. Add milk and top with fruit
and Brown Sugar. Serves 6
1 1/2 cups quick oats
½ cup sugar
½ cup milk
1/4 cup butter, melted
1 egg
1 tsp Baking Powder
1/4 tsp salt
1 tsp vanilla
Warm Milk to serve
Fresh Fruit and or Brown Sugar
Combine first 8 ingredients. Mix well. Spread in a greased 9 X 13 pan. Bake
at 350*F for 25 to 30 minutes. Spoon into bowls. Add milk and top with fruit
and Brown Sugar. Serves 6
Pot Roast
3-4 lb. beef roast (sirloin tip, rump, English cut)
1 tbsp. oil
1/4 c. soy sauce
1 c. coffee
2 bay leaves
1 garlic clove, minced
1/2 tsp. oregano
2 onions, sliced
Instructions
Sear roast in 1 tablespoon oil on all sides in heavy Dutch oven. Pour sauce over meat. Put half of onions on meat, the other half in sauce. Cover and roast 4-5 hours at 325 degrees
1 tbsp. oil
1/4 c. soy sauce
1 c. coffee
2 bay leaves
1 garlic clove, minced
1/2 tsp. oregano
2 onions, sliced
Instructions
Sear roast in 1 tablespoon oil on all sides in heavy Dutch oven. Pour sauce over meat. Put half of onions on meat, the other half in sauce. Cover and roast 4-5 hours at 325 degrees
Pork Chops
Pork Chops
8 pork chops
1 c. ketchup
1 can celery soup
1/2 c. chopped onion
1 or 2 tbsp. Worcestershire sauce
Mix the ketchup, celery soup, chopped onion and Worcestershire sauce together and pour over the pork chops in a buttered casserole dish. Bake at 275 degrees for 2 hours.
8 pork chops
1 c. ketchup
1 can celery soup
1/2 c. chopped onion
1 or 2 tbsp. Worcestershire sauce
Mix the ketchup, celery soup, chopped onion and Worcestershire sauce together and pour over the pork chops in a buttered casserole dish. Bake at 275 degrees for 2 hours.
Cashew Crunch Recipe
Cashew Crunch Recipe
1 cup butter
1 cup granulated sugar
1 tablespoon light corn syrup
2 cups cashews
Lightly butter a cookie sheet.
In a heavy pan cook and stir the butter, sugar and corn syrup over low heat
until the butter is melted and the mixture comes to a boil. Cook until it starts
to turn golden brown (290 degrees F on a candy thermometer) like peanut brittle.
Remove from heat. Quickly stir in cashews. Pour out onto prepared cookie sheet.
Cool completely. Break up into pieces. Store in airtight container.
1 cup butter
1 cup granulated sugar
1 tablespoon light corn syrup
2 cups cashews
Lightly butter a cookie sheet.
In a heavy pan cook and stir the butter, sugar and corn syrup over low heat
until the butter is melted and the mixture comes to a boil. Cook until it starts
to turn golden brown (290 degrees F on a candy thermometer) like peanut brittle.
Remove from heat. Quickly stir in cashews. Pour out onto prepared cookie sheet.
Cool completely. Break up into pieces. Store in airtight container.
Puff Cookies Recipe
1 cup shortening, rounded
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
2 3/4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 375 degrees F. Mix shortening, sugar and eggs thoroughly. Mix
dry ingredients and add to sugar mixture. Chill. Form into balls and roll into
mixture of 2 tablespoons sugar and 2 teaspoons cinnamon or add chocolate chips.
Press balls with hand. Bake on an ungreased cookie sheet for 8 to 10 minutes.
Cookies will puff, then settle down and look crinkly.
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
2 3/4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 375 degrees F. Mix shortening, sugar and eggs thoroughly. Mix
dry ingredients and add to sugar mixture. Chill. Form into balls and roll into
mixture of 2 tablespoons sugar and 2 teaspoons cinnamon or add chocolate chips.
Press balls with hand. Bake on an ungreased cookie sheet for 8 to 10 minutes.
Cookies will puff, then settle down and look crinkly.
Cream Cheese Bread
1/3 c milk
1 c cream cheese; (i cube mine)
1/4 c margarine; or butter
1 egg
3 tb sugar
1 ts salt
3 c bread flour
2 1/2 ts yeast
Here is the recipe for Cream Cheese bread from DG book I-
I cook this on the light crust setting and if you want to add choc
chips, raisins or other dried fruits, use the setting for adding
these at the beep.
1 c cream cheese; (i cube mine)
1/4 c margarine; or butter
1 egg
3 tb sugar
1 ts salt
3 c bread flour
2 1/2 ts yeast
Here is the recipe for Cream Cheese bread from DG book I-
I cook this on the light crust setting and if you want to add choc
chips, raisins or other dried fruits, use the setting for adding
these at the beep.
Pepperoni Batter Bread
Pepperoni Batter Bread
1 envelope Fleischmann's® Active Dry Yeast
1-1/4 cups warm water (100° to 110°F)
2 tablespoons sugar
1 teaspoon salt
1 teaspoon Durkee® Oregano
1 tablespoon butter OR margarine, melted
2-3/4 cups all-purpose flour
1/2 cup finely chopped pepperoni
1/2 cup shredded provolone cheese
DISSOLVE yeast in warm water in a large mixer bowl. Let stand 5 minutes. Add
sugar, salt, oregano, butter and 2 cups flour. Beat 2 minutes on medium speed
with electric mixer.
STIR in remaining 3/4 cup flour, pepperoni and cheese to make a stiff batter.
Spoon into greased 1-1/2 to 2-quart round casserole. Cover.
LET RISE in warm, draft-free area about 45 to 60 minutes or until doubled in
size.
BAKE in preheated 375°F oven for 35 to 40 minutes or until done. Remove from
casserole dish and cool on wire rack.
Serving Suggestion: Cut into cubes and serve with marinara sauce for dipping.
1 envelope Fleischmann's® Active Dry Yeast
1-1/4 cups warm water (100° to 110°F)
2 tablespoons sugar
1 teaspoon salt
1 teaspoon Durkee® Oregano
1 tablespoon butter OR margarine, melted
2-3/4 cups all-purpose flour
1/2 cup finely chopped pepperoni
1/2 cup shredded provolone cheese
DISSOLVE yeast in warm water in a large mixer bowl. Let stand 5 minutes. Add
sugar, salt, oregano, butter and 2 cups flour. Beat 2 minutes on medium speed
with electric mixer.
STIR in remaining 3/4 cup flour, pepperoni and cheese to make a stiff batter.
Spoon into greased 1-1/2 to 2-quart round casserole. Cover.
LET RISE in warm, draft-free area about 45 to 60 minutes or until doubled in
size.
BAKE in preheated 375°F oven for 35 to 40 minutes or until done. Remove from
casserole dish and cool on wire rack.
Serving Suggestion: Cut into cubes and serve with marinara sauce for dipping.
Mini Cinnamon Crescents
Mini Cinnamon Crescents
Bake up a batch of warm, tender cinnamon rolls! It's easy when you start with
refrigerated crescent rolls.
Prep Time:
20 Min
Total Time:
45 Min
Makes:
20 rolls
INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/4 cup butter or margarine, softened
4 teaspoons granulated sugar
2 teaspoons ground cinnamon
1/2 cup raisins
1/2 cup powdered sugar
1 tablespoon apple juice or milk
DIRECTIONS
Heat oven to 375°F. Separate dough into 4 rectangles; firmly press perforations
to seal.. Spread 1 tablespoon butter evenly over each dough rectangle. In small
bowl, combine granulated sugar and cinnamon; mix well. Sprinkle evenly over
rectangles. Sprinkle each with raisins.
Starting with short side of each rectangle, roll up; pinch edges to seal. With
serrated knife, cut each roll into 5 slices. Place slices, cut side down, in
ungreased 8- or 9-inch square pan.
Bake 17 to 23 minutes or until golden brown. Cool 5 minutes.
Meanwhile, in small bowl, mix powdered sugar and apple juice until smooth.
Drizzle icing over rolls. Serve warm.
Bake up a batch of warm, tender cinnamon rolls! It's easy when you start with
refrigerated crescent rolls.
Prep Time:
20 Min
Total Time:
45 Min
Makes:
20 rolls
INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/4 cup butter or margarine, softened
4 teaspoons granulated sugar
2 teaspoons ground cinnamon
1/2 cup raisins
1/2 cup powdered sugar
1 tablespoon apple juice or milk
DIRECTIONS
Heat oven to 375°F. Separate dough into 4 rectangles; firmly press perforations
to seal.. Spread 1 tablespoon butter evenly over each dough rectangle. In small
bowl, combine granulated sugar and cinnamon; mix well. Sprinkle evenly over
rectangles. Sprinkle each with raisins.
Starting with short side of each rectangle, roll up; pinch edges to seal. With
serrated knife, cut each roll into 5 slices. Place slices, cut side down, in
ungreased 8- or 9-inch square pan.
Bake 17 to 23 minutes or until golden brown. Cool 5 minutes.
Meanwhile, in small bowl, mix powdered sugar and apple juice until smooth.
Drizzle icing over rolls. Serve warm.
No-Knead Sausage Yeast Rolls
No-Knead Sausage Yeast Rolls
3/4 cup sausage meat
1/2 cup milk, scalded
1/4 cup shortening
2 teaspoons sugar
1 1/2 teaspoons salt
1/4 cup water
1 package active dry yeast
2 eggs
3 cups all-purpose flour
Brown sausage meat thoroughly and drain well. Set aside.
Combine scalded milk, shortening, sugar, salt, and water. Cool to lukewarm. Add
yeast to lukewarm mixture; blend in eggs. Stir in flour until dough is well
blended and soft. Blend in browned sausage. Drop dough evenly into 12 greased
3-inch muffin cups. Cover lightly with clean towel and let rise in a warm
(around 80°) place for about 45 minutes, until doubled in bulk.
Bake at 400° for 20 minutes.
3/4 cup sausage meat
1/2 cup milk, scalded
1/4 cup shortening
2 teaspoons sugar
1 1/2 teaspoons salt
1/4 cup water
1 package active dry yeast
2 eggs
3 cups all-purpose flour
Brown sausage meat thoroughly and drain well. Set aside.
Combine scalded milk, shortening, sugar, salt, and water. Cool to lukewarm. Add
yeast to lukewarm mixture; blend in eggs. Stir in flour until dough is well
blended and soft. Blend in browned sausage. Drop dough evenly into 12 greased
3-inch muffin cups. Cover lightly with clean towel and let rise in a warm
(around 80°) place for about 45 minutes, until doubled in bulk.
Bake at 400° for 20 minutes.
Chocolate Chip and Cherry-Banana Bread
3/4 cup sugar
1/2 cup butter or margarine, softened
1 cup mashed very ripe bananas (2 medium)
1/2 cup sour cream
2 eggs
2 1/4 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup miniature semisweet chocolate chips
1 cup halved red and green candied cherries
1/2 cup chopped nuts
1. Heat oven to 350°F. Grease bottom only of 1 loaf pan, 9x5x3 inches, or 2 loaf
pans, 8 1/2x4 1/2x2 1/2 inches, with shortening; lightly flour.
2. Beat sugar and butter in large bowl with electric mixer on medium speed, or
mix with spoon, until well mixed. Beat in bananas, sour cream and eggs. Stir in
flour, baking soda and salt. Stir in chocolate chips, cherries and nuts. Pour
into pan(s).
3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean
(if bread becomes too brown, cover loosely with aluminum foil about 10 minutes
before end of bake time). Cool 15 minutes. Loosen sides of loaf from pan(s);
remove from pan(s) to wire rack. Cool completely, about 1 hour.
High Altitude (3500-6500 ft) Use 1/2 cup sugar and 1/3 cup butter. Heat oven to
375°F. Bake 9-inch loaf 1 hour to 1 hour 10 minutes. Bake 8-inch loaves 45 to 55
minutes.
1/2 cup butter or margarine, softened
1 cup mashed very ripe bananas (2 medium)
1/2 cup sour cream
2 eggs
2 1/4 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup miniature semisweet chocolate chips
1 cup halved red and green candied cherries
1/2 cup chopped nuts
1. Heat oven to 350°F. Grease bottom only of 1 loaf pan, 9x5x3 inches, or 2 loaf
pans, 8 1/2x4 1/2x2 1/2 inches, with shortening; lightly flour.
2. Beat sugar and butter in large bowl with electric mixer on medium speed, or
mix with spoon, until well mixed. Beat in bananas, sour cream and eggs. Stir in
flour, baking soda and salt. Stir in chocolate chips, cherries and nuts. Pour
into pan(s).
3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean
(if bread becomes too brown, cover loosely with aluminum foil about 10 minutes
before end of bake time). Cool 15 minutes. Loosen sides of loaf from pan(s);
remove from pan(s) to wire rack. Cool completely, about 1 hour.
High Altitude (3500-6500 ft) Use 1/2 cup sugar and 1/3 cup butter. Heat oven to
375°F. Bake 9-inch loaf 1 hour to 1 hour 10 minutes. Bake 8-inch loaves 45 to 55
minutes.
Whole Wheat Bagels
Whole Wheat Bagels
1 1/4 cup boiling water
3 tablespoons honey
1 tablespoon salt
2 tablespoons yeast
1/4 cup lukewarm water
4 cups whole wheat flour, more if needed
Combine boiling water, honey, salt in large bowl. Cool to lukewarm.
Dissolve yeast in 1/4 cup warm water, add to honey mixture when it has cooled.
Stir in 2 cups flour and beat well to develop gluten. Add remaining flour,
kneading well till smooth and elastic. Shape dough into balls. Poke a hole in
the middle of each one. Cover with dry cloth, let sit 30 minutes.
In a large kettle of salted water, boil water, boil bagels, 4 or 5 at a time,
for 7 minutes, turning once with slotted spoon. Place on ungreased sheet, bake
at 375F for 30 to 35 minutes.
1 1/4 cup boiling water
3 tablespoons honey
1 tablespoon salt
2 tablespoons yeast
1/4 cup lukewarm water
4 cups whole wheat flour, more if needed
Combine boiling water, honey, salt in large bowl. Cool to lukewarm.
Dissolve yeast in 1/4 cup warm water, add to honey mixture when it has cooled.
Stir in 2 cups flour and beat well to develop gluten. Add remaining flour,
kneading well till smooth and elastic. Shape dough into balls. Poke a hole in
the middle of each one. Cover with dry cloth, let sit 30 minutes.
In a large kettle of salted water, boil water, boil bagels, 4 or 5 at a time,
for 7 minutes, turning once with slotted spoon. Place on ungreased sheet, bake
at 375F for 30 to 35 minutes.
Raisin Nut Bread
Raisin Nut Bread
3/4 cup Unsalted butter
1 cup Sugar
1 tsp. Vanilla
2 lg. Eggs
3 oz. Cream Cheese
1 3/4 cup Flour 1/4 tsp. each of cinnamon, nutmeg, cloves
1 1/4 tsp. Baking Powder
1/4 tsp. Salt
1/2 cup Yellow Raisins
1/2 cup Brown Raisins
2/3 cup Buttermilk
Glaze:
1/2 C Confectioner' s Sugar
2 1/2 Tsp. Lemon Juice
Set out butter and cream cheese to soften to room temperature.
Preheat oven to 325.
Grease and flour a 9-inch loaf pan.
Use a large bowl to blend with mixer set on low -- butter, sugar and vanilla.
Add the eggs and continue to mix until well blended. Add in softened cream
cheese and mix until fluffy.
In another bowl stir with spatula the flour, baking powder, spices, and salt.
Slowly stir 1/2 of the flour mixture to the butter batter. Then mix in the
buttermilk. Add remaining flour mixture. Last add the raisins.
It is best to use a wooden spoon at this point to finish mixing as the batter
will be very thick.
Pour into the loaf pan and tap lightly on counter to even the top smooth.
Bake in center of the oven for 1 hour, 10 minutes. The nut bread should be well
browned and often the top will be cracked down the middle.
Mix together the Confectioner' s Sugar and lemon juice to make glaze. Pour over
warm Raisin Nut Bread and let it soak in.
3/4 cup Unsalted butter
1 cup Sugar
1 tsp. Vanilla
2 lg. Eggs
3 oz. Cream Cheese
1 3/4 cup Flour 1/4 tsp. each of cinnamon, nutmeg, cloves
1 1/4 tsp. Baking Powder
1/4 tsp. Salt
1/2 cup Yellow Raisins
1/2 cup Brown Raisins
2/3 cup Buttermilk
Glaze:
1/2 C Confectioner' s Sugar
2 1/2 Tsp. Lemon Juice
Set out butter and cream cheese to soften to room temperature.
Preheat oven to 325.
Grease and flour a 9-inch loaf pan.
Use a large bowl to blend with mixer set on low -- butter, sugar and vanilla.
Add the eggs and continue to mix until well blended. Add in softened cream
cheese and mix until fluffy.
In another bowl stir with spatula the flour, baking powder, spices, and salt.
Slowly stir 1/2 of the flour mixture to the butter batter. Then mix in the
buttermilk. Add remaining flour mixture. Last add the raisins.
It is best to use a wooden spoon at this point to finish mixing as the batter
will be very thick.
Pour into the loaf pan and tap lightly on counter to even the top smooth.
Bake in center of the oven for 1 hour, 10 minutes. The nut bread should be well
browned and often the top will be cracked down the middle.
Mix together the Confectioner' s Sugar and lemon juice to make glaze. Pour over
warm Raisin Nut Bread and let it soak in.
Subscribe to:
Posts (Atom)