2 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1 cup butter
1 cup water
1/2 cup sour cream
2 large eggs -- lightly beaten
1 teaspoon almonds extract
Butter Frosting
1 cup chopped pecan
Preheat oven to 350. Grease and flour a 15 x 10-inch jellyroll pan.
In a large bowl. combine flour, sugar, salt, and baking powder; set
aside.
In a small saucepan, combine butter and water; bring to a boil, stirring
occasionally.
Add to flour mixture, stirring to combine. Stir in sour cream, eggs, and
almond extract. Pour into prepared pan, and bake 22 to 25 minutes, or
until a wooden pick inserted in center comes out clean. Spread warm cake
with Butter Frosting. Sprinkle with chopped pecans. Cut into square to
serve.
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Dec 2, 2009
Batter-Dipped French Fries
2 pounds russet potatoes
Peanut oil, for frying
Salt and freshly ground black pepper
2 cups all-purpose flour
1 small can evaporated milk
Heat a deep-fryer or a deep pot no more than half filled with oil to 325 degrees F.
Peel and slice potatoes to size of your desire and fry them for 2 minutes - this isn't to make them crispy, it is just to blanch them. Drain and cool fries.
Raise temperature of fryer or oil to 360 degrees F.
Add salt and pepper to the flour and combine. Take fries and dip first into the evaporated milk, shaking off excess, and then into the flour mixture, shaking off excess. Fry for about 5 minutes, until browned.
Peanut oil, for frying
Salt and freshly ground black pepper
2 cups all-purpose flour
1 small can evaporated milk
Heat a deep-fryer or a deep pot no more than half filled with oil to 325 degrees F.
Peel and slice potatoes to size of your desire and fry them for 2 minutes - this isn't to make them crispy, it is just to blanch them. Drain and cool fries.
Raise temperature of fryer or oil to 360 degrees F.
Add salt and pepper to the flour and combine. Take fries and dip first into the evaporated milk, shaking off excess, and then into the flour mixture, shaking off excess. Fry for about 5 minutes, until browned.
Fruit Salad with Honey Dressing
1/3 cup honey
1/4 cup orange juice
1/4 cup canola oil
1/2 teaspoon fresh lemon juice, plus the juice 1 lemon
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
1/4 teaspoon prepared mustard
1 apple, cored and diced
1 banana, sliced
1 avocado, peeled and sliced
1 (11-ounce) can mandarin oranges, drained
1/4 cup raisins
1/4 cup chopped walnuts or pecans
For the dressing, combine the honey, orange juice, oil, 1/2 teaspoon
lemon juice, poppy seeds, salt, and mustard in a jar with a tight
lid; cover and shake well. Toss the apple, banana, and avocado with
juice from 1 lemon to prevent the fruit from turning brown. Combine
the fruit, raisins, and nuts in a glass bowl. Add the dressing and
stir gently. Serve on red leaf lettuce.
1/4 cup orange juice
1/4 cup canola oil
1/2 teaspoon fresh lemon juice, plus the juice 1 lemon
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
1/4 teaspoon prepared mustard
1 apple, cored and diced
1 banana, sliced
1 avocado, peeled and sliced
1 (11-ounce) can mandarin oranges, drained
1/4 cup raisins
1/4 cup chopped walnuts or pecans
For the dressing, combine the honey, orange juice, oil, 1/2 teaspoon
lemon juice, poppy seeds, salt, and mustard in a jar with a tight
lid; cover and shake well. Toss the apple, banana, and avocado with
juice from 1 lemon to prevent the fruit from turning brown. Combine
the fruit, raisins, and nuts in a glass bowl. Add the dressing and
stir gently. Serve on red leaf lettuce.
Spicy Cinnamon Cake
Difficulty: Easy
Prep Time: 7 minutes
Cook Time: 1 hour
Yield: 15 servings
1 (18-ounce) package spice cake mix
1 (4 serving) package instant vanilla pudding mix
1 cup sour cream
4 eggs, beaten
1/2 cup corn oil
5 tablespoons sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans
Preheat oven to 350 degrees F.
Grease a 10-inch tube pan. Combine cake mix, instant pudding, sour cream, eggs, and corn oil and beat together well. In a separate bowl, combine sugar, cinnamon, and pecans. Pour half of batter into prepared pan and sprinkle with sugar mixture, reserving a little to sprinkle on top. Pour the rest of batter into pan and sprinkle with the rest of sugar mixture. Bake 1 hour. Let cool and remove from pan.
Prep Time: 7 minutes
Cook Time: 1 hour
Yield: 15 servings
1 (18-ounce) package spice cake mix
1 (4 serving) package instant vanilla pudding mix
1 cup sour cream
4 eggs, beaten
1/2 cup corn oil
5 tablespoons sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans
Preheat oven to 350 degrees F.
Grease a 10-inch tube pan. Combine cake mix, instant pudding, sour cream, eggs, and corn oil and beat together well. In a separate bowl, combine sugar, cinnamon, and pecans. Pour half of batter into prepared pan and sprinkle with sugar mixture, reserving a little to sprinkle on top. Pour the rest of batter into pan and sprinkle with the rest of sugar mixture. Bake 1 hour. Let cool and remove from pan.
Pineapple Casserole
Ingredients:
1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar cheese
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons
pineapple juice reserved
1 cup cracker crumbs (recommended: Ritz)
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan
Steps:
Preheat the oven to 350 degrees F. Grease a two-quart casserole dish
with butter.
In a large bowl, stir together the sugar and flour. Gradually stir
in the cheese. Add the drained pineapple chunks, and stir until
ingredients are well combined. Pour the mixture into the prepared
casserole dish.
In another medium bowl, combine the cracker crumbs, melted butter,
and reserved pineapple juice, stirring with a rubber spatula until
evenly blended or combine in food processor. Spread crumb mixture on
top of pineapple mixture. Bake for 25 to 30 minutes, or until golden
brown
1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar cheese
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons
pineapple juice reserved
1 cup cracker crumbs (recommended: Ritz)
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan
Steps:
Preheat the oven to 350 degrees F. Grease a two-quart casserole dish
with butter.
In a large bowl, stir together the sugar and flour. Gradually stir
in the cheese. Add the drained pineapple chunks, and stir until
ingredients are well combined. Pour the mixture into the prepared
casserole dish.
In another medium bowl, combine the cracker crumbs, melted butter,
and reserved pineapple juice, stirring with a rubber spatula until
evenly blended or combine in food processor. Spread crumb mixture on
top of pineapple mixture. Bake for 25 to 30 minutes, or until golden
brown
Baked Potato Omelette Casserole
1 package frozen savory seasoned shredded hash
browns (20-ounces) -- thawed
1 package sausage (16 ounces) -- cooked, crumbled and
drained
10 slices bacon -- cooked and crumbled
1 package shredded mozzarella and cheddar chesse
blend (8 ounces)
10 large eggs
2 cups half and half
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
Preheat oven to 350. Lightly grease a 13x9x2 inch baking.
Place hash browns in prepared dish, pressing gently. Layer sausage,
bacon
and cheese on top.
In a medium bowl, whisk together eggs and remaining ingredients.
Pour
evenly over casserole.
Bake for 35-45 minutes or until lightly browned and set. Serve
immediately.
browns (20-ounces) -- thawed
1 package sausage (16 ounces) -- cooked, crumbled and
drained
10 slices bacon -- cooked and crumbled
1 package shredded mozzarella and cheddar chesse
blend (8 ounces)
10 large eggs
2 cups half and half
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
Preheat oven to 350. Lightly grease a 13x9x2 inch baking.
Place hash browns in prepared dish, pressing gently. Layer sausage,
bacon
and cheese on top.
In a medium bowl, whisk together eggs and remaining ingredients.
Pour
evenly over casserole.
Bake for 35-45 minutes or until lightly browned and set. Serve
immediately.
Pecan Pie Muffins
1/2 c. butter, softened
3/4 c. packed light brown sugar
2 eggs, beaten
1/2 c. all purpose flour
3/4 c. chopped pecans
Preheat oven to 350 degrees, grease and flour 8 muffin tin cups or use
paper liners. In a medium bowl, cream the butter and the sugar. Add the
eggs and mix well. Add the flour and stir until just combined. Stir in
the pecans. Spoon the batter into the prepared muffin cups, filling 2/3
full. Bake for 25 minutes. Serve warm with more butter
3/4 c. packed light brown sugar
2 eggs, beaten
1/2 c. all purpose flour
3/4 c. chopped pecans
Preheat oven to 350 degrees, grease and flour 8 muffin tin cups or use
paper liners. In a medium bowl, cream the butter and the sugar. Add the
eggs and mix well. Add the flour and stir until just combined. Stir in
the pecans. Spoon the batter into the prepared muffin cups, filling 2/3
full. Bake for 25 minutes. Serve warm with more butter
Oven Fried Chicken
Oven Fried Chicken
2 cups Panko bread crumbs
1 cup grated Parmesan
4 tablespoons olive oil, divided
2 tablespoons freshly minced thyme leaves
Kosher salt and freshly ground black pepper
1/4 cup Dijon mustard
2 tablespoons water
2 1/2 pounds boneless skinless chicken breasts, pounded to 1/4 -inch thickness
Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty aluminum
foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.
In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme,
salt and pepper, to taste. In a separate shallow dish, combine mustard, water,
salt and pepper, to taste, and remaining olive oil. Coat each chicken breast
with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack
in pan. Bake for 25 to 30 minutes, or until chicken is golden brown. Serve
immediately.
Servings: 4 servings
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy
2 cups Panko bread crumbs
1 cup grated Parmesan
4 tablespoons olive oil, divided
2 tablespoons freshly minced thyme leaves
Kosher salt and freshly ground black pepper
1/4 cup Dijon mustard
2 tablespoons water
2 1/2 pounds boneless skinless chicken breasts, pounded to 1/4 -inch thickness
Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty aluminum
foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.
In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme,
salt and pepper, to taste. In a separate shallow dish, combine mustard, water,
salt and pepper, to taste, and remaining olive oil. Coat each chicken breast
with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack
in pan. Bake for 25 to 30 minutes, or until chicken is golden brown. Serve
immediately.
Servings: 4 servings
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy
Potted Elk Roast
Potted Elk Roast
1 3- to 4-pound elk rump roast
3 tb Butter
1/4 lb Potatoes, peeled and cut into chunks
1/4 lb Carrots, peeled and cut into chunks
1/4 lb Onions, peeled and sliced
1/4 Green pepper, seeded and cut into cubes
1 pk Onion soup mix
Salt and pepper to taste
1/4 c Red wine
1/4 c Water
2 tb Flour
Trim off fat and silver skin from meat. Melt butter in heavy skillet over medium heat. Brown meat on four sides. Remove meat from skillet and place in a large slow cooker. Add remaining ingredients, except flour. Cook on low for 8 hours or until meat falls apart with a fork.
Remove meat and vegetables to serving platter. Keep warm. Blend flour into 1 cup broth. Place in saucepan with remaining broth and bring to boil. Cook, stirring constantly, for 2-3 minutes, or until thick. Serve with sliced meat and vegetables. Serves 4-6.
1 3- to 4-pound elk rump roast
3 tb Butter
1/4 lb Potatoes, peeled and cut into chunks
1/4 lb Carrots, peeled and cut into chunks
1/4 lb Onions, peeled and sliced
1/4 Green pepper, seeded and cut into cubes
1 pk Onion soup mix
Salt and pepper to taste
1/4 c Red wine
1/4 c Water
2 tb Flour
Trim off fat and silver skin from meat. Melt butter in heavy skillet over medium heat. Brown meat on four sides. Remove meat from skillet and place in a large slow cooker. Add remaining ingredients, except flour. Cook on low for 8 hours or until meat falls apart with a fork.
Remove meat and vegetables to serving platter. Keep warm. Blend flour into 1 cup broth. Place in saucepan with remaining broth and bring to boil. Cook, stirring constantly, for 2-3 minutes, or until thick. Serve with sliced meat and vegetables. Serves 4-6.
Grilled Elk Tenderloins
Grilled Elk Tenderloins
Elk tenderloin
White pepper
Garlic
Salt
Barbeque sauce
Honey
Lemon pepper
Wash and trim the tenderloins well. Rub with white pepper, garlic, and salt. Make a sauce of commercial barbeque sauce, honey and lemon pepper seasoning and marinate the tenderloins. Roll the tenderloin up in foil and place it on the back of the grill. Cook slowly at low flame.
Elk tenderloin
White pepper
Garlic
Salt
Barbeque sauce
Honey
Lemon pepper
Wash and trim the tenderloins well. Rub with white pepper, garlic, and salt. Make a sauce of commercial barbeque sauce, honey and lemon pepper seasoning and marinate the tenderloins. Roll the tenderloin up in foil and place it on the back of the grill. Cook slowly at low flame.
Barbecued Elk Steak
Barbecued Elk Steak
1 1/2 kg Steak of Elk
150 ml Oyster Sauce (Oriental)
20 ml Sambal Olek (Indonesian)
200 ml Spruce Honey (or other honey)
75 ml Noedinge Dynamite (or other HOT mango chutney)
100 ml Soy Sauce (Japanese)
Mix all ingredients for the marinade. Cut an elk-steak (1.5 kg) in 15 mm slices and marinate for 24 hours.
1 1/2 kg Steak of Elk
150 ml Oyster Sauce (Oriental)
20 ml Sambal Olek (Indonesian)
200 ml Spruce Honey (or other honey)
75 ml Noedinge Dynamite (or other HOT mango chutney)
100 ml Soy Sauce (Japanese)
Mix all ingredients for the marinade. Cut an elk-steak (1.5 kg) in 15 mm slices and marinate for 24 hours.
Corned Bear Meat
Corned Bear Meat
100 lbs bear meat
2 ounces baking soda
8 lbs salt
2 ounces saltpeter
4 lbs sugar
Salt the meat down in layers in a keg, alternating
the salt.
Let it stand overnight.
At the same time the meat is put down make a
solution of the
suger, soda and saltpeter in 1 gallon of warm
water, and let
it stand overnight.
Next day pour the solution over the meat. After a
few days,
drain off the solution, bring it to a boil,
straining off the
blood.
Replace the fluid on the meat, keeping it covered
by inverting
a large plate on top of the meat. This is ready to
use as corned
meat within four to six weeks but may be used
satisfactorily at intermediate stages.
If too salty, it must be soaked or parboiled.
Save the salty water for soup, stews, cooking
potatoes or other vegetables, gravy, etc.
100 lbs bear meat
2 ounces baking soda
8 lbs salt
2 ounces saltpeter
4 lbs sugar
Salt the meat down in layers in a keg, alternating
the salt.
Let it stand overnight.
At the same time the meat is put down make a
solution of the
suger, soda and saltpeter in 1 gallon of warm
water, and let
it stand overnight.
Next day pour the solution over the meat. After a
few days,
drain off the solution, bring it to a boil,
straining off the
blood.
Replace the fluid on the meat, keeping it covered
by inverting
a large plate on top of the meat. This is ready to
use as corned
meat within four to six weeks but may be used
satisfactorily at intermediate stages.
If too salty, it must be soaked or parboiled.
Save the salty water for soup, stews, cooking
potatoes or other vegetables, gravy, etc.
Bear Sausage
Bear Sausage
5 Feet medium hog casings
4 lb Bear meat, trimmed of all fat, cubed
1 lb Pork fat, cubed
2 1/2 ts Salt
2 ts Black pepper
1 ts Celery seed
1/2 ts Dried thyme leaves
1/2 ts Dried svory
1/2 c Dry red wine
Prepare casings. Combine ingredients and grind through the coarse disk. Grind through the fine disk, stuff casings, and tie off into 3" links. Age in the refrigerator for two days. Cook as for fesh pork sausage.
5 Feet medium hog casings
4 lb Bear meat, trimmed of all fat, cubed
1 lb Pork fat, cubed
2 1/2 ts Salt
2 ts Black pepper
1 ts Celery seed
1/2 ts Dried thyme leaves
1/2 ts Dried svory
1/2 c Dry red wine
Prepare casings. Combine ingredients and grind through the coarse disk. Grind through the fine disk, stuff casings, and tie off into 3" links. Age in the refrigerator for two days. Cook as for fesh pork sausage.
Bear Sausage
Bear Sausage
5 Feet medium hog casings
4 lb Bear meat, trimmed of all fat, cubed
1 lb Pork fat, cubed
2 1/2 ts Salt
2 ts Black pepper
1 ts Celery seed
1/2 ts Dried thyme leaves
1/2 ts Dried svory
1/2 c Dry red wine
Prepare casings. Combine ingredients and grind through the coarse disk. Grind through the fine disk, stuff casings, and tie off into 3" links. Age in the refrigerator for two days. Cook as for fesh pork sausage.
5 Feet medium hog casings
4 lb Bear meat, trimmed of all fat, cubed
1 lb Pork fat, cubed
2 1/2 ts Salt
2 ts Black pepper
1 ts Celery seed
1/2 ts Dried thyme leaves
1/2 ts Dried svory
1/2 c Dry red wine
Prepare casings. Combine ingredients and grind through the coarse disk. Grind through the fine disk, stuff casings, and tie off into 3" links. Age in the refrigerator for two days. Cook as for fesh pork sausage.
Bear Roast
Bear Roast
4 lb Bear meat
Pepper to taste
Celery salt to taste
2 Garlic cloves
8 oz (piece) Salt pork
1 c Coffee [black]
Par boil the bear meat in 2 qts of water and 1 tb soda to eliminate the wild taste. Season the bear meat with the celery salt and pepper and place in a stock pot, adding the garlic, salt pork, and enough water to cover; Cook `til meat is tender, then drain reserving the pan juices. Place the meat in a roasting pan and top with the onions, roast at 350 degrees F. until brown, basting with the reserved juices. Thicken the remaining juices for gravy and serve over potatoes served with the bear roast.
4 lb Bear meat
Pepper to taste
Celery salt to taste
2 Garlic cloves
8 oz (piece) Salt pork
1 c Coffee [black]
Par boil the bear meat in 2 qts of water and 1 tb soda to eliminate the wild taste. Season the bear meat with the celery salt and pepper and place in a stock pot, adding the garlic, salt pork, and enough water to cover; Cook `til meat is tender, then drain reserving the pan juices. Place the meat in a roasting pan and top with the onions, roast at 350 degrees F. until brown, basting with the reserved juices. Thicken the remaining juices for gravy and serve over potatoes served with the bear roast.
Venison Sausage Braised In Beer
Venison Sausage Braised In Beer
4 tablespoons butter
1 tablespoon extra-virgin olive oil
12 venison sausages
4 medium carrots -- peeled and cut into large pieces
2 leeks, white parts only -- cleaned and cut into 1" pieces
2 Granny Smith apples -- peeled, cored, and cut into wedges
salt and freshly ground black pepper
1 bottle (12-ounce size) lager-style beer
1/4 cup demi glace -- optional
1 small savoy cabbage -- trimmed, cored, and cut into large pieces
Melt 2 tablespoons butter with olive oil in a large heavy skillet over medium heat. Working in batches, add sausages, and brown on all sides, about 10 minutes total. Transfer sausages to a plate, cover with aluminum foil to keep warm, and set aside.
Melt remaining 2 tablespoons butter in the same skillet, then add carrots, leeks, and apples, stirring to coat vegetables and apples with butter. Season to taste with salt and pepper, and cook until everything in the pan is glazed and slightly browned, about 10 minutes.
Pick apple wedges out of skillet and set aside. Add beer and demi-glace (if using), and, with a wooden spoon, loosen any brown bits stuck to the bottom of the skillet. Reduce heat to medium-low, then cover and cook for 20 minutes.
Return sausages and apples to the skillet, then add cabbage. Cover and cook until vegetables are tender, about 20 minutes.
4 tablespoons butter
1 tablespoon extra-virgin olive oil
12 venison sausages
4 medium carrots -- peeled and cut into large pieces
2 leeks, white parts only -- cleaned and cut into 1" pieces
2 Granny Smith apples -- peeled, cored, and cut into wedges
salt and freshly ground black pepper
1 bottle (12-ounce size) lager-style beer
1/4 cup demi glace -- optional
1 small savoy cabbage -- trimmed, cored, and cut into large pieces
Melt 2 tablespoons butter with olive oil in a large heavy skillet over medium heat. Working in batches, add sausages, and brown on all sides, about 10 minutes total. Transfer sausages to a plate, cover with aluminum foil to keep warm, and set aside.
Melt remaining 2 tablespoons butter in the same skillet, then add carrots, leeks, and apples, stirring to coat vegetables and apples with butter. Season to taste with salt and pepper, and cook until everything in the pan is glazed and slightly browned, about 10 minutes.
Pick apple wedges out of skillet and set aside. Add beer and demi-glace (if using), and, with a wooden spoon, loosen any brown bits stuck to the bottom of the skillet. Reduce heat to medium-low, then cover and cook for 20 minutes.
Return sausages and apples to the skillet, then add cabbage. Cover and cook until vegetables are tender, about 20 minutes.
Venison Roll-Ups
Venison Roll-Ups
1 back strap of venison
1 block Monterey Jack cheese with jalapeno peppers
Regular or turkey bacon
Sliced jalapenos
Salt, red pepper and garlic powder, to taste
Pre heat, oven to 350F. Trim off all white fascia on back strap. Rinse back strap and pat dry. Slice back strap into 1/4-inch thick medallions. Using a meat mallet, lightly pound each medallion of the meat to tenderize and flatten. Season each one to taste with salt, red pepper and garlic powder.
Slice Monterey Jack cheese into 1/4 inch by 1-1/2-inch sticks. Cut strips of bacon in half crosswise. Place stick of Monterey Jack cheese and one small slice of jalapeno pepper onto center of back strap medallion and roll up. Wrap bacon around rolled tip medallion and secure with one or two toothpicks. Cook roll-ups on barbecue pit or in oven with rack until bacon is cooked, about 8 to 10 minutes.
1 back strap of venison
1 block Monterey Jack cheese with jalapeno peppers
Regular or turkey bacon
Sliced jalapenos
Salt, red pepper and garlic powder, to taste
Pre heat, oven to 350F. Trim off all white fascia on back strap. Rinse back strap and pat dry. Slice back strap into 1/4-inch thick medallions. Using a meat mallet, lightly pound each medallion of the meat to tenderize and flatten. Season each one to taste with salt, red pepper and garlic powder.
Slice Monterey Jack cheese into 1/4 inch by 1-1/2-inch sticks. Cut strips of bacon in half crosswise. Place stick of Monterey Jack cheese and one small slice of jalapeno pepper onto center of back strap medallion and roll up. Wrap bacon around rolled tip medallion and secure with one or two toothpicks. Cook roll-ups on barbecue pit or in oven with rack until bacon is cooked, about 8 to 10 minutes.
Venison Meatballs
Venison Meatballs
INGREDIENTS:
3 pounds ground venison
1 egg, lightly beaten
3 (6 ounce) cans tomato paste, divided
2 cups finely chopped onion
2 large green bell peppers, divided
1 1/2 teaspoons oregano, dried, divided
1 teaspoon salt
1 cup uncooked oatmeal or fine dry breadcrumbs
1/2 teaspoon dried basil
3 (15 ounces each) cans tomato sauce
4 garlic cloves, minced
3 tablespoons vegetable oil
1 bay leaf
PREPARATION:
Meatballs: Mix venison with the egg, 2 tablespoons tomato paste, half of the chopped onion, half of the chopped green pepper, 1 teaspoon oregano, 1 teaspoon salt, and the uncooked oatmeal. Moisten with a little of the tomato sauce if the mixture is dry.
Mix well, form into meat balls. In a large non-stick skillet over medium low heat, add the 3 tablespoons of vegetable oil. Cook meatballs in batches until browned on all sides; transfer to a baking dish and cover with foil. Bake for about 40 minutes at 350°. Cool then refrigerate until an hour before serving. The meatballs can be made the night before.
Sauce: In a 5- to 6-quart slow cooker, combine remaining tomato sauce and paste, 1/2 teaspoon oregano, 1/2 teaspoon basil, remaining chopped onion, remaining chopped green peppers, and minced garlic. Cook for 5 to 6 hours on LOW. Check and add a little water if necessary. Add bay leaf and meatballs one hour before serving time. Remove the bay leaf, taste and adjust seasonings, and serve hot over pasta.
Makes about 3 dozen meatballs, or enough for 8 to 10 servings with spaghetti or other pasta.
INGREDIENTS:
3 pounds ground venison
1 egg, lightly beaten
3 (6 ounce) cans tomato paste, divided
2 cups finely chopped onion
2 large green bell peppers, divided
1 1/2 teaspoons oregano, dried, divided
1 teaspoon salt
1 cup uncooked oatmeal or fine dry breadcrumbs
1/2 teaspoon dried basil
3 (15 ounces each) cans tomato sauce
4 garlic cloves, minced
3 tablespoons vegetable oil
1 bay leaf
PREPARATION:
Meatballs: Mix venison with the egg, 2 tablespoons tomato paste, half of the chopped onion, half of the chopped green pepper, 1 teaspoon oregano, 1 teaspoon salt, and the uncooked oatmeal. Moisten with a little of the tomato sauce if the mixture is dry.
Mix well, form into meat balls. In a large non-stick skillet over medium low heat, add the 3 tablespoons of vegetable oil. Cook meatballs in batches until browned on all sides; transfer to a baking dish and cover with foil. Bake for about 40 minutes at 350°. Cool then refrigerate until an hour before serving. The meatballs can be made the night before.
Sauce: In a 5- to 6-quart slow cooker, combine remaining tomato sauce and paste, 1/2 teaspoon oregano, 1/2 teaspoon basil, remaining chopped onion, remaining chopped green peppers, and minced garlic. Cook for 5 to 6 hours on LOW. Check and add a little water if necessary. Add bay leaf and meatballs one hour before serving time. Remove the bay leaf, taste and adjust seasonings, and serve hot over pasta.
Makes about 3 dozen meatballs, or enough for 8 to 10 servings with spaghetti or other pasta.
Venison Heart
Venison Heart
3 venison or 1 buffalo heart
1 cup bread cubes
1 cup cooked loose sausage
1 stick celery, diced
1/4 cup mushroom
1/4 cup stock
salt
pepper
flour
paprika
bacon grease
Clean heart by removing membrane, cutting back veins, and removing
fat. Mix sausage, celery, mushrooms and bread cubes to get and add
stock so it sticks together. Stuff into chambers of heart. Mix flour
with spices to taste and roll hearts in flour mixture. Brown in bacon
grease until well brown. Add 1 cup boiling water and simmer until tender.
3 venison or 1 buffalo heart
1 cup bread cubes
1 cup cooked loose sausage
1 stick celery, diced
1/4 cup mushroom
1/4 cup stock
salt
pepper
flour
paprika
bacon grease
Clean heart by removing membrane, cutting back veins, and removing
fat. Mix sausage, celery, mushrooms and bread cubes to get and add
stock so it sticks together. Stuff into chambers of heart. Mix flour
with spices to taste and roll hearts in flour mixture. Brown in bacon
grease until well brown. Add 1 cup boiling water and simmer until tender.
Venison Hash
Venison Hash
2 Tablespoons Bacon drippings
1 Large Onion, chopped
3 Cup Cooked, chopped beef or Venison roast.
2 Med. potatoes cut in 16 pieces
2 Tablespoon Flour
1 Clove garlic, minced
3 Cups Beef broth
1/4 Teaspoon Black pepper
1/4 Teaspoon Seasoned salt
1/2 Tablespoon Chili powder
Brown onion and potatoes in bacon fat. Add meat and brown. Add broth and
other ingredients. Let simmer until tender.
2 Tablespoons Bacon drippings
1 Large Onion, chopped
3 Cup Cooked, chopped beef or Venison roast.
2 Med. potatoes cut in 16 pieces
2 Tablespoon Flour
1 Clove garlic, minced
3 Cups Beef broth
1/4 Teaspoon Black pepper
1/4 Teaspoon Seasoned salt
1/2 Tablespoon Chili powder
Brown onion and potatoes in bacon fat. Add meat and brown. Add broth and
other ingredients. Let simmer until tender.
Venison Barbecue Paste
Venison Barbecue Paste
1 teaspoon dry mustard
2 tablespoons Adams Steak seasoning
1 teaspoon garlic powder
2 pinches hot chile flakes
1 tablespoon course black pepper
4 tablespoons butter, softened
Mix all the dry seasonings and butter together to create a paste. Rub paste on venison or other game,
using a hearty coating. It is best if the meat can marinate for a few hours before cooking.
Fire up grill and smoke off-set using Pecan or other hardwood chunks.
1 teaspoon dry mustard
2 tablespoons Adams Steak seasoning
1 teaspoon garlic powder
2 pinches hot chile flakes
1 tablespoon course black pepper
4 tablespoons butter, softened
Mix all the dry seasonings and butter together to create a paste. Rub paste on venison or other game,
using a hearty coating. It is best if the meat can marinate for a few hours before cooking.
Fire up grill and smoke off-set using Pecan or other hardwood chunks.
Smoked Venison Roast
Smoked Venison Roast
1 small to medium venison roast (ham, shoulder,
etc.)
1 large bottle Italian Sald Dressing
Tony's Creole Seasoning
Season meat liberally with Tony's. Place meat in extra large zip-lock type bag & cover with salad dressing.
Place in refrigerator at least over night, preferably for 24 hours, turning occasionally to recoat.
Place 5-7 pounds charcoal in grill/smoker and light.
When coals are ready, place meat on grill about 12-15 inches from fire and cover.
Cook for about 4-6 hours, depending on size of roast.
Add more charcoal as necessary. Baste with remaining salad dressing every 10-15 minutes until done
1 small to medium venison roast (ham, shoulder,
etc.)
1 large bottle Italian Sald Dressing
Tony's Creole Seasoning
Season meat liberally with Tony's. Place meat in extra large zip-lock type bag & cover with salad dressing.
Place in refrigerator at least over night, preferably for 24 hours, turning occasionally to recoat.
Place 5-7 pounds charcoal in grill/smoker and light.
When coals are ready, place meat on grill about 12-15 inches from fire and cover.
Cook for about 4-6 hours, depending on size of roast.
Add more charcoal as necessary. Baste with remaining salad dressing every 10-15 minutes until done
Oven-Dried Venison Jerky
Oven-Dried Venison Jerky
2 pounds fresh venison
Liquid smoke
Salt Mixture:
2 to 3 tablespoons salt
1 teaspoon sugar
1/2 teaspoon garlic salt
1 teaspoon alpine touch
fresh coarsely ground pepper
Jerky can be made from scraps of meat left after butchering -
use the pieces you would originally grind up for hamburger. Any
tough cuts also make good jerky - just partially freeze the meat
and then slice it into thin strips or chunks across the grain.
Put salt mixture on one side of meat, brush other side with very
little liquid smoke. Stack the meat in layers in a flat pan, a
salty side against a smoky side. Place another pan on top and
weight it down to press out meat juice. Let stand overnight.
The next day drain off juice. Grind fresh pepper over meat.
Place on oven rack at 250°, making sure you line the bottom of
the oven with foil to catch all the drips. Leave meat for about
5 hours or until dry. It may be dried up to 8 hours but it
becomes drier and more brittle. Store in closed containers. Keep
in a cool place.
2 pounds fresh venison
Liquid smoke
Salt Mixture:
2 to 3 tablespoons salt
1 teaspoon sugar
1/2 teaspoon garlic salt
1 teaspoon alpine touch
fresh coarsely ground pepper
Jerky can be made from scraps of meat left after butchering -
use the pieces you would originally grind up for hamburger. Any
tough cuts also make good jerky - just partially freeze the meat
and then slice it into thin strips or chunks across the grain.
Put salt mixture on one side of meat, brush other side with very
little liquid smoke. Stack the meat in layers in a flat pan, a
salty side against a smoky side. Place another pan on top and
weight it down to press out meat juice. Let stand overnight.
The next day drain off juice. Grind fresh pepper over meat.
Place on oven rack at 250°, making sure you line the bottom of
the oven with foil to catch all the drips. Leave meat for about
5 hours or until dry. It may be dried up to 8 hours but it
becomes drier and more brittle. Store in closed containers. Keep
in a cool place.
Killer 4-Star Venison Chili
Killer 4-Star Venison Chili
Yield: 6 servings
3 lb Finely chopped venison *
1 ea Medium onion
4 ea Cloves garlic
1 x Salt to taste
1/4 c (or more) Chili powder
2 tb Olive oil
1 tb Cumin
1 cn Texas beer
1/2 c Water or beef broth
1 tb Mexican oregano
2 tb Masa or corn meal **
1 ts Ground coriander
* Venison should be cut from the neck or shoulder
** Dissolve masa in about 1/4 c water
Saute the meat in the oil until about 1/2 browned. Add onions and garlic and saute until onions are tender, but not brown. Add chili powder, coriander, and cumin, and cook, stirring, for 4 - 5 minutes.
Do not allow to burn. Add beer and water/broth and simmer, stirring frequently until meat is tender. (About 45 minutes - 1 hour) When meat is tender, stir in masa, dissolved in water or broth. Simmer, stirring frequently an additional 30 minutes or so. If possible, allow chili to cool and sit for at least 6 hours before re-heating and serving
Yield: 6 servings
3 lb Finely chopped venison *
1 ea Medium onion
4 ea Cloves garlic
1 x Salt to taste
1/4 c (or more) Chili powder
2 tb Olive oil
1 tb Cumin
1 cn Texas beer
1/2 c Water or beef broth
1 tb Mexican oregano
2 tb Masa or corn meal **
1 ts Ground coriander
* Venison should be cut from the neck or shoulder
** Dissolve masa in about 1/4 c water
Saute the meat in the oil until about 1/2 browned. Add onions and garlic and saute until onions are tender, but not brown. Add chili powder, coriander, and cumin, and cook, stirring, for 4 - 5 minutes.
Do not allow to burn. Add beer and water/broth and simmer, stirring frequently until meat is tender. (About 45 minutes - 1 hour) When meat is tender, stir in masa, dissolved in water or broth. Simmer, stirring frequently an additional 30 minutes or so. If possible, allow chili to cool and sit for at least 6 hours before re-heating and serving
Grilled Venison Backstrap
Grilled Venison Backstrap
Ingredients
2 lb. venison backstrap (tenderloin), cut into 2" chunks
1 qt. apple cider
1-1/2 lb. thickly sliced bacon
2 bottles (12 oz.) barbecue sauce, your favorite brand
Directions
Place chunks of venison into a shallow baking dish. Pour
enough apple cider to cover. Cover, and refrigerate for 2 hours.
Remove and pat dry. Discard apple cider, and return venison to
dish. Pour barbeque sauce over chunks, cover, and refrigerate for 2 -
3 more hours. Preheat outdoor grill for high heat. Remove meat
from refrigerator, and let stand for 30 minutes, or until no longer
chilled. Wrap each chunk of venison in a slice of bacon, and secure
with toothpicks. Brush grate of grill with olive oil when hot, and
place venison on grill so the pieces do not touch. Bacon will kick
up some flames, so be ready. Grill, turning occasionally, until
bacon becomes slightly burnt, 15 - 20 minutes. The slower, the
better.
Makes 4 servings.
Ingredients
2 lb. venison backstrap (tenderloin), cut into 2" chunks
1 qt. apple cider
1-1/2 lb. thickly sliced bacon
2 bottles (12 oz.) barbecue sauce, your favorite brand
Directions
Place chunks of venison into a shallow baking dish. Pour
enough apple cider to cover. Cover, and refrigerate for 2 hours.
Remove and pat dry. Discard apple cider, and return venison to
dish. Pour barbeque sauce over chunks, cover, and refrigerate for 2 -
3 more hours. Preheat outdoor grill for high heat. Remove meat
from refrigerator, and let stand for 30 minutes, or until no longer
chilled. Wrap each chunk of venison in a slice of bacon, and secure
with toothpicks. Brush grate of grill with olive oil when hot, and
place venison on grill so the pieces do not touch. Bacon will kick
up some flames, so be ready. Grill, turning occasionally, until
bacon becomes slightly burnt, 15 - 20 minutes. The slower, the
better.
Makes 4 servings.
Deer Backstrap
Deer Backstrap
1 Whole venison backstrap
1/2 lb Bacon slices
1 tb Salt
1 tb Black pepper
1 ts Garlic powder
An easy recipe for venison backstrap is to cut it lengthwise into 3 equal strips. Season to taste (we use salt, pepper and garlic powder) then roll each strip up, circle with a slice of bacon and secure with a toothpick. What you should have will look like a filet mignon and after you grill it rare over coals will taste twice as good.
1 Whole venison backstrap
1/2 lb Bacon slices
1 tb Salt
1 tb Black pepper
1 ts Garlic powder
An easy recipe for venison backstrap is to cut it lengthwise into 3 equal strips. Season to taste (we use salt, pepper and garlic powder) then roll each strip up, circle with a slice of bacon and secure with a toothpick. What you should have will look like a filet mignon and after you grill it rare over coals will taste twice as good.
Chuckwagon Venison
Chuckwagon Venison
1 pound ground venison
1 can whole tomatoes - (16 oz)
1 green pepper -- seeded, chopped fine
1 onion -- finely chopped
1/2 cup raw long-grain converted rice
1 teaspoon salt
1/2 teaspoon leaf basil
1 dash freshly-ground black pepper
4 slices American cheese -- cut into triangles
Place all ingredients except cheese in slow cooker. Stir thoroughly to mix ground venison with other ingredients. Place 4 cheese triangles on top. Cover and cook on LOW for 7 to 10 hours.
Before serving, top with remaining 4 cheese triangles.
This recipe yields 4 servings (about 2 quarts).
1 pound ground venison
1 can whole tomatoes - (16 oz)
1 green pepper -- seeded, chopped fine
1 onion -- finely chopped
1/2 cup raw long-grain converted rice
1 teaspoon salt
1/2 teaspoon leaf basil
1 dash freshly-ground black pepper
4 slices American cheese -- cut into triangles
Place all ingredients except cheese in slow cooker. Stir thoroughly to mix ground venison with other ingredients. Place 4 cheese triangles on top. Cover and cook on LOW for 7 to 10 hours.
Before serving, top with remaining 4 cheese triangles.
This recipe yields 4 servings (about 2 quarts).
Cajun Venison Meat Loaf
Cajun Venison Meat Loaf
Servings: 6
Ingredients:
4 tb Butter
3/4 c Onions, chopped
1/2 c Celery, chopped
1/2 c Green bell peppers, chopped
1/4 c Shallots, chopped
2 ts Garlic, minced
1 tb Tabasco sauce
1 tb Worcestershire sauce
1 tb Cajun seasoning
1/2 ts Ground cumin
1/2 ts Ground nutmeg
1/2 ts Ground bay leaves
1/2 c Evaporated milk
1/2 c Catsup
1-1/2 lb Ground venison
1/2 lb Ground pork
2 ea Eggs, beaten
1 c Bread crumbs
Instructions:
Mix onions, celery, bell peppers, shallots, garlic, Tabasco sauce, Worcestershire sauce and all the seasonings. Add milk and catsup. Simmer 10 minutes. Combine eggs, venison, pork and bread crumbs. Add seasoned mixture and form into a loaf. Bake at 350 degrees for 1 hour.
Servings: 6
Ingredients:
4 tb Butter
3/4 c Onions, chopped
1/2 c Celery, chopped
1/2 c Green bell peppers, chopped
1/4 c Shallots, chopped
2 ts Garlic, minced
1 tb Tabasco sauce
1 tb Worcestershire sauce
1 tb Cajun seasoning
1/2 ts Ground cumin
1/2 ts Ground nutmeg
1/2 ts Ground bay leaves
1/2 c Evaporated milk
1/2 c Catsup
1-1/2 lb Ground venison
1/2 lb Ground pork
2 ea Eggs, beaten
1 c Bread crumbs
Instructions:
Mix onions, celery, bell peppers, shallots, garlic, Tabasco sauce, Worcestershire sauce and all the seasonings. Add milk and catsup. Simmer 10 minutes. Combine eggs, venison, pork and bread crumbs. Add seasoned mixture and form into a loaf. Bake at 350 degrees for 1 hour.
Buckskin Chili
Buckskin Chili
5 lb Venison, boneless
1/2 lb Bacon
2 c Beaujolis red wine
1 ts Angostura Bitters
4 tb Cumin (fresh ground)
3 tb Tabasco sauce
3 Garlic cloves (minced)
2 1/2 c Tomato sauce
1/2 c Tomato paste
2 1/2 c Stewed tomatos chopped
3 Jalapeno peppers minced
2 Med. onions chopped
1/2 c Mushrooms chopped
3 tb Dried red pepper flakes
1/2 ts Allspice
1 ts Mexican oregano(optional)
2 tb Dried crushed anchos
1 1/2 ts Salt
Fry bacon in a large, heavy pot. Remove bacon when done and set aside. Add the venison which has been rough ground, the chopped onions, the minced garlic, and salt to bacon grease. Fry the venison until done and remove from the pot. Drain off the grease, add the wine, tomato sauce, and the bacon which has been crumbled. Bring wine to a boil, add the Jalapenos, venison mixture, Tabasco sauce, 3 Tablespoons of the cumin, the Allspice, bitters, salt, anchos, red pepper flakes, and mushrooms. Reduce heat after cooking for 3 minutes, add tomato paste, and cook for 1 1/2 hours. Stir often or as needed. Add the remaining cumin, cook for 15 minutes more and serve.
5 lb Venison, boneless
1/2 lb Bacon
2 c Beaujolis red wine
1 ts Angostura Bitters
4 tb Cumin (fresh ground)
3 tb Tabasco sauce
3 Garlic cloves (minced)
2 1/2 c Tomato sauce
1/2 c Tomato paste
2 1/2 c Stewed tomatos chopped
3 Jalapeno peppers minced
2 Med. onions chopped
1/2 c Mushrooms chopped
3 tb Dried red pepper flakes
1/2 ts Allspice
1 ts Mexican oregano(optional)
2 tb Dried crushed anchos
1 1/2 ts Salt
Fry bacon in a large, heavy pot. Remove bacon when done and set aside. Add the venison which has been rough ground, the chopped onions, the minced garlic, and salt to bacon grease. Fry the venison until done and remove from the pot. Drain off the grease, add the wine, tomato sauce, and the bacon which has been crumbled. Bring wine to a boil, add the Jalapenos, venison mixture, Tabasco sauce, 3 Tablespoons of the cumin, the Allspice, bitters, salt, anchos, red pepper flakes, and mushrooms. Reduce heat after cooking for 3 minutes, add tomato paste, and cook for 1 1/2 hours. Stir often or as needed. Add the remaining cumin, cook for 15 minutes more and serve.
Barbecued Venison Kabobs
Barbecued Venison Kabobs
3 lb Venison steak,1 1/2 inch thick; cut in cubes
1 lb Fresh mushroom caps
1 c Dry red wine
2 Green bell peppers, cut in 1 inch piece; parboiled
18 Whole potatoes (egg sized), parboiled
18 Cherry tomatoes
Combine meat, mushrooms & wine in shallow dish. Cover & marinate for 2-3 hours in the refrigerator. Remove meat & mushrooms from marinade. Alternate vegetables & meat on skewers. Grill for 10-15 minutes over medium heat or until degree of doneness is reached
3 lb Venison steak,1 1/2 inch thick; cut in cubes
1 lb Fresh mushroom caps
1 c Dry red wine
2 Green bell peppers, cut in 1 inch piece; parboiled
18 Whole potatoes (egg sized), parboiled
18 Cherry tomatoes
Combine meat, mushrooms & wine in shallow dish. Cover & marinate for 2-3 hours in the refrigerator. Remove meat & mushrooms from marinade. Alternate vegetables & meat on skewers. Grill for 10-15 minutes over medium heat or until degree of doneness is reached
Barbecue Venison
Barbecue Venison
2 pounds venison round - (to 3 lbs) -- leg or rump roast
1 can beer - (12 oz)
3 garlic cloves
Salt -- to taste
Freshly-ground black pepper -- to taste
2 onions -- sliced
3 bay leaves
2 cups prepared barbecue sauce
Trim excess fat from venison. In large bowl mix beer, garlic, salt, pepper, onions and bay leaves; add venison. (Marinade should cover meat. ) Marinate in refrigerator for 12 to 24 hours, turning occasionally.
Remove venison and onions from marinade and place in slow cooker. Pour 1 cup barbecue sauce over top. Cover and cook on LOW for 10 to 12 hours. Serve with remaining barbecue sauce.
This recipe yields 6 servings
2 pounds venison round - (to 3 lbs) -- leg or rump roast
1 can beer - (12 oz)
3 garlic cloves
Salt -- to taste
Freshly-ground black pepper -- to taste
2 onions -- sliced
3 bay leaves
2 cups prepared barbecue sauce
Trim excess fat from venison. In large bowl mix beer, garlic, salt, pepper, onions and bay leaves; add venison. (Marinade should cover meat. ) Marinate in refrigerator for 12 to 24 hours, turning occasionally.
Remove venison and onions from marinade and place in slow cooker. Pour 1 cup barbecue sauce over top. Cover and cook on LOW for 10 to 12 hours. Serve with remaining barbecue sauce.
This recipe yields 6 servings
Baked Deer Meat
Baked Deer Meat
Cube deer meat; about 2-3 steaks worth
1 Beef bouillon cube; dissolved in:
3/4 c Water
2 ts Worcestershire sauce
1 tb Soya sauce
1 pn Salt and pepper
Chopped onion; (if desired)
Combine all the above in a casserole dish and bake at 325F for about 2 hours, stirring occasionally. Or combine in a slow cooker and let cook on low for 6-8 hours. Use the broth to make gravy if you like. The meat is tender and not at all gamey this way.
Cube deer meat; about 2-3 steaks worth
1 Beef bouillon cube; dissolved in:
3/4 c Water
2 ts Worcestershire sauce
1 tb Soya sauce
1 pn Salt and pepper
Chopped onion; (if desired)
Combine all the above in a casserole dish and bake at 325F for about 2 hours, stirring occasionally. Or combine in a slow cooker and let cook on low for 6-8 hours. Use the broth to make gravy if you like. The meat is tender and not at all gamey this way.
Candy Cane Cake
Candy Cane Cake
Cake
1 box white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/2 teaspoon red food color
1/2 teaspoon peppermint extract
White Icing
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired
Decoration
Crushed candy canes or crushed hard peppermint candies, if desired
Heat oven to 325 degrees. Generously grease and flour 12-cup fluted tube cake
pan.
Make cake batter as directed on box. Pour about 2 cups batter into pan.
Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint
extract. Carefully pour pink batter over white batter in pan. Carefully pour
remaining white batter over pink batter.
Bake as directed on box or until toothpick inserted in center comes out clean.
Cool 10 minutes.
Turn pan upside down onto cooling rack or heatproof serving plate; remove pan.
Cool cake completely, about 1 hour.
In small bowl, mix icing ingredients. If necessary, stir in additional milk, 1
teaspoon at a time, until smooth and spreadable. Spread icing over cake.
Sprinkle top with crushed candy. Store loosely covered.
Makes 12 servings
Cake
1 box white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/2 teaspoon red food color
1/2 teaspoon peppermint extract
White Icing
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired
Decoration
Crushed candy canes or crushed hard peppermint candies, if desired
Heat oven to 325 degrees. Generously grease and flour 12-cup fluted tube cake
pan.
Make cake batter as directed on box. Pour about 2 cups batter into pan.
Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint
extract. Carefully pour pink batter over white batter in pan. Carefully pour
remaining white batter over pink batter.
Bake as directed on box or until toothpick inserted in center comes out clean.
Cool 10 minutes.
Turn pan upside down onto cooling rack or heatproof serving plate; remove pan.
Cool cake completely, about 1 hour.
In small bowl, mix icing ingredients. If necessary, stir in additional milk, 1
teaspoon at a time, until smooth and spreadable. Spread icing over cake.
Sprinkle top with crushed candy. Store loosely covered.
Makes 12 servings
Vanilla Chip Cherry Cookies
Vanilla Chip Cherry Cookies
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1/4 tsp almond extract
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 pkg (10-12 oz.) vanilla or white chips
1 jar (10 oz.) maraschino cherries, drained
and chopped
In a large bowl, cream the butter and the sugars until light and fluffy. Add the eggs, one ata time. Beat well after each addition. Beat in the extract. Combine the flour, baking soda, and salt. Gradually add to the creamed mixture. Mix well. Stir in the chips and the cherries. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 F for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Makes 4 1/2 dozen
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1/4 tsp almond extract
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 pkg (10-12 oz.) vanilla or white chips
1 jar (10 oz.) maraschino cherries, drained
and chopped
In a large bowl, cream the butter and the sugars until light and fluffy. Add the eggs, one ata time. Beat well after each addition. Beat in the extract. Combine the flour, baking soda, and salt. Gradually add to the creamed mixture. Mix well. Stir in the chips and the cherries. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 F for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Makes 4 1/2 dozen
Santa Cupcakes
Santa Cupcakes
1 package (18-1/4 ounces) white cake mix
1 can (16 ounces) or 2 cups vanilla frosting, divided
Red gel or paste food coloring
Miniature marshmallows, chocolate chips, red-hot candies and flaked coconut
Prepare cake batter according to package directions for cupcakes; fill
paper-lined muffin cups two-thirds full. Bake according to package directions.
Cool for 10 minutes; remove from pans to wire racks.
Place 2/3 cup frosting in a bowl; tint with red food coloring.
Set aside 3 tablespoons white frosting for decorating.
Cover two-thirds of the top of each cupcake with remaining white frosting. Frost
the rest of cupcake top with red frosting for hat.
Place reserved white frosting in a small heavy-duty resealable plastic bag; cut
a 1/4-in. hole in one corner.
On each cupcake, pipe a line of frosting to create fur band of hat.
Press a marshmallow on one side of hat for pom-pom. Under hat, place two
chocolate chips for eyes and one red-hot for nose.
Gently press coconut onto face for beard.
Makes about 1-1/2 dozen.
1 package (18-1/4 ounces) white cake mix
1 can (16 ounces) or 2 cups vanilla frosting, divided
Red gel or paste food coloring
Miniature marshmallows, chocolate chips, red-hot candies and flaked coconut
Prepare cake batter according to package directions for cupcakes; fill
paper-lined muffin cups two-thirds full. Bake according to package directions.
Cool for 10 minutes; remove from pans to wire racks.
Place 2/3 cup frosting in a bowl; tint with red food coloring.
Set aside 3 tablespoons white frosting for decorating.
Cover two-thirds of the top of each cupcake with remaining white frosting. Frost
the rest of cupcake top with red frosting for hat.
Place reserved white frosting in a small heavy-duty resealable plastic bag; cut
a 1/4-in. hole in one corner.
On each cupcake, pipe a line of frosting to create fur band of hat.
Press a marshmallow on one side of hat for pom-pom. Under hat, place two
chocolate chips for eyes and one red-hot for nose.
Gently press coconut onto face for beard.
Makes about 1-1/2 dozen.
Hot Chicken Subs
Hot Chicken Subs
6 frozen breaded chicken breast patties
1 loaves (1 pound each) French bread, cut horizontally in half
1 cup creamy Italian dressing
Lettuce
2 Large tomatoes, thinly sliced
Prepare chicken as directed on package. Spread cut sides of bread with dressing.
Layer half of the lettuce, hot chicken patties and tomatoes on each bottom half
of bread. Top with top half of bread. Cut into slices.
6 frozen breaded chicken breast patties
1 loaves (1 pound each) French bread, cut horizontally in half
1 cup creamy Italian dressing
Lettuce
2 Large tomatoes, thinly sliced
Prepare chicken as directed on package. Spread cut sides of bread with dressing.
Layer half of the lettuce, hot chicken patties and tomatoes on each bottom half
of bread. Top with top half of bread. Cut into slices.
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