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Dec 20, 2009

Canned Goods (Metal Cans and Glass Jars)

Liquid Milk



Preserved liquid milk comes in a number of forms, none of which are very similar to each other. The most common forms of these packaged milk are as follows:





Canned Milks

These are commonly called UHT milks (Ultra High Temperature) for the packaging technique used to put them up. They come in the same varieties as fresh liquid milks: whole, 2%, 1% and skim. Just recently I've even found whipping cream in UHT packaging (Grand Chef - Parmalat), though this may be offered only in the commercial/restaurant market. In the U.S. they have vitamin D added. The lesser fat content milks do not keep as long as whole milk and their "use by" dates are correspondingly shorter term. This milk is packaged in aseptic containers, either cans or laminated paper cartons. It has the same composition as fresh milk of the same type, and can be stored at room temperature because of the special pasteurizing process used. The milk has a boiled flavor, but much less than evaporated milk. I buy the whole milk and the dates are usually for as much six months. The milk is still usable past their dates, but the flavor soon begins to go stale and the cream separates. I am told by a friend who lived in Germany not long after this kind of canned milk began to come on the market there that they were dated for a year.

With only a six month shelf life this type of canned milk naturally requires a much faster rotation cycle than other types. The only brand name for this milk I've seen is Parmalat. It's a lot of bother, but to me it's worth it to have whole, fluid milk. Recently, I have discovered that it makes excellent yogurt, with the boiled tasted disappearing. We have begun using this method for using up our Parmalat as its dates come up and it is rotated out of storage.





Evaporated

This is made from fresh, unpasteurized whole milk. The process removes 60% of the water; the concentrate is heated, homogenized, and in the States vitamin D is added. It is then canned and heated again to sterilize the contents. It may also have other nutrients and chemical stabilizers added. A mixture of one part water and one part evaporated milk will have about the same nutritional value of an equal amount of fresh milk. There is generally no date or "use by" code on evaporated milk.

Health and nutrition food stores often carry canned, evaporated goat's milk, in a similar concentration.





Sweetened Condensed

This milk goes through much less processing than evaporated milk. It starts with pasteurized milk combined with a sugar solution. The water is then extracted until the mixture is less than half its original weight. It is not heated because the high sugar content prevents spoilage. It's very high in calories, too: 8 oz has 980 calories.

Although it is often hard to find, the label has a stamped date code which indicates the date by which it should be consumed. Sweetened, condensed milk may thicken and darken as it ages, but it is still edible.





Shelf Life of Canned Milks

Unopened cans of evaporated milk can be stored on a cool, dry shelf for up to six months. Canned milk (UHT) should be stored till the stamped date code on the package (3 - 6 months). Check the date on sweetened, condensed milk for maximum storage.



Corrosion Prevention of Canned Goods



Some areas have difficulty storing metal canned goods for long periods of time. This is usually caused by very high humidity or exposure to salt in a marine environment. If this is a problem, it is possible to extend the life of metal cans by coating their outsides. I've seen this used on boats here in Florida, especially when loading for a long trip. There are at least four methods that can be used to do this:





Paraffin Method

PARAFFIN METHOD: Using a double boiler, paraffin is melted and brushed on the clean, unrusted cans. Be certain to get a good coat on all seams, particularly the joints. If the can is small enough, it can be dipped directly into the wax. Care must be taken to not cause the labels to separate from the cans. Do not leave in long enough for the can to get warm.



Paste Wax Method

Combine 2-3 ozs of paste or jelly wax with a quart of mineral spirits. Warm the mixture CAREFULLY in its container by immersing it in a larger container of hot water. DO NOT HEAT OVER AN OPEN FLAME! Stir the wax/spirits thoroughly until it is well mixed and dissolved. Paint the cans with a brush in the same manner as above. Place the cans on a wire rack until dry.



Spray Silicone

A light coating of ordinary spray silicone may be used to deter rust. Spray lightly, allow to dry, wipe gently with a clean cloth to remove excess silicone.



Clear Coating

A clear type of spray or brush on coating such as Rustoleum (tm) may be applied. This is best suited for larger reseable cans, but will keep them protected from corrosion for years.




Olive Oil Making


Brief history of olive oil


Types of olive oil

How to buy olive oil How to store olive oil

How to make olive oil

Olive Oil

The origin of olive oil remains a mystery, but evidence of cultivated olives dates back over 6,000 years. The ancient Greeks and Romans both told tales of olives and their creation by the gods (and subsequent cultivation by humans); Roman mythology ascribes the birth of olives to Hercules, who struck the ground and caused an olive tree to sprout.



In Greece, olives were said to have been created by the goddess Athena, and were considered so esteemed that only "virgins and chaste men" could tend the groves. Olives were a rare and precious commodity to lovers of fine foods.



Olive oil is the result of grinding and pressing the fresh flesh of the olives. Olives are generally harvested from November until March. Olives are picked just as the olive changes color. The color changing indicates that most of the oil has formed and is at peak flavor. For pure olive oil, the olives need to be pressed quickly from when they are picked since they begin to oxidize the moment they are removed from the tree.



Types of Olive Oils

There are three basic types of olive oils: extra virgin, virgin and pure olive oil. The extra virgin olive oil is the top grade of the olive oils. The oil has less than 1% acidity, the olives have been picked and pressed the same day, and the oil has a strong, green color with a perfect aroma. Essentially, extra virgin Olive oil should smell and taste just like the olive from which it came from.



Virgin olive oil is the next grade. It has less than 2% acidity with good color and aroma. This may be the result of the next day olive pressing.



The final grade is pure olive oil. This is much lighter in color with little or no aroma. Pure olive oil is the result of a blend of virgin olive oil and refined oil, which is generally extracted from olive pulp, skin and/or pits.



How to buy Olive Oil

When you want to buy olive oil, buy it in small quantities (or small containers) because olive oil does get old and continues to oxidize. If you do buy large containers of olive oil, separate the olive oil into smaller containers and keep them tightly sealed. Examine the bottled olive oil and determine where the olive oil was bottled. Look for the DOP or DOC label, both of which are standard organizations that define the various grades of olive oils. Also look at the color and make sure that it is green or a dark green. Look at the percentage of acidity. And always taste it if at all possible before you buy. In general, good olive oil is sweet with a peppery taste to it. It is full of body and aroma, very fruity and lively. For the most part there is no single best olive oil; it's more of a matter of personal taste. In general, buy only what you can use. Olive oil does not improve with time.



How to store olive oil

One basic thing to remember about olive oil is that it is constantly oxidizing as a result of age, heat, air and light exposure. Always store olive oil in a dark glass bottle or stainless steel container. Do not store in plastic bottles because olive oil is very reactive and if in contact with plastic will take on the properties of the plastic container. Place the container in dark places and in areas that are slightly cooler than room temperature. Tightly close the container when you are not using it. Always check the date on the bottle and don't buy oil, which has been bottled for more than 9 months. Do not refrigerate olive oil, the condensation can mix with the oil and make the final result less flavorable.



If financially permitted always cook with extra virgin Olive oil, it is the sweetest and the purest oil possible. Use Olive oil when baking, frying, on salads, pasta and rice dishes and to preserve vegetables. Recommendation on some extra virgin olive oils are Catello di Ama – it is from the Tuscany area of Italy. The olive oil is rich, smooth and not too peppery. Or you can also try Davero from California – very fruity and with a slight flavor of artichoke and fennel aroma.


How To Make Olive Oil

HARVESTING



The olive harvest occurs every year when the olives achieve their maximum weight, gently ripened and plump with oil. Olives are harvested by many means, from hand-picking to automated processes; the most appropriate harvest technique is used for each individual grove. Olives are collected in nets spread beneath the olive trees, and are taken to the mill the same day they are picked.







CRUSHING

Within 24 hours of harvest, the olives are taken to a mill for pressing. At the mill, an olive paste is created by crushing the whole fruit; the paste is then pressed again to release the oil. (This process requires no heat, and is thus called "cold-pressing.") After undergoing a natural filtration process to remove sediment and water, the oil is ready for the next step: selecting.







SELECTING

takes place after Filippo Berio Olive Oil Masters receive samples from the finest olive producing areas in Italy and throughout the Mediterranean. Only the best oils are selected — the "cream of the crop." After the final selections are made, the oils are ready to be tasted.







TASTING

is performed by Filippo Berio's panel of Olive Oil Masters, each of whom has decades of experience. The Masters taste and classify each oil according to its nuances and subtleties.







ANALYZING

is conducted throughout the olive oil production process to ensure authenticity, quality, and purity of all Filippo Berio olive oils. This stringent analysis is conducted according to standards set by the European Economic Community and the International Olive Oil Council.







REFINING

is the step that perfects both Olive Oil and Extra Light Olive Oil. Both oils are carefully refined, and then blended with Filippo Berio Extra Virgin Olive Oil (a small amount for Olive Oil; a very small amount for Extra Light Olive Oil) to achieve the appropriate color, taste, aroma and other characteristics associated with each variety.







BLENDING

Ensures that each Filippo Berio olive oil exhibits its own unique set of tastes and characteristics. This step of the production process, wherein oils with distinctive flavor notes (fruity, sweet, bitter, peppery) are blended to achieve perfect harmony, is truly an art form — an art that makes Filippo Berio blenders famous around the world.







PACKING

Is our final step. Before the olive oil is exported it is packaged in glass, tin or plastic through a completely automated and strictly controlled process to ensure the purity of all oils.




Bucatini all'Amatriciana


Serves 6



Ingredients



500 grams bucatini

2 onions, sliced

100 grams guanciale, sliced

15 grams lard

1 kilo tomatoes

salt and pepper

100 grams pecorino, grated

10 basil leaves ‚ optional



Method



Fry the onions and guanciale in a pan till the onions are slightly coloured and add the lard.



Peel and seed the tomatoes and cut into pieces, season well with salt and pepper but be careful not to over-salt as the guanciale is already salty.



Cook over a fierce heat for a few minutes until the tomatoes are cooked but not broken up



Cook the spaghetti in plenty of salted water till just cooked. Season with the sauce and the grated pecorino


Spaghetti Carbonara



Makes 4 to 6 healthy servings






4 tablespoons butter


4 tablespoons olive oil


1 pound chopped ham


1 pound cooked and drained spaghetti


1/2 pound bacon - cooked and crumbled


1/2 cup chopped fresh parsley


4 eggs, beaten


1 (4 ounce) jar diced pimento peppers, drained


2/3 cup grated Parmesan cheese


2 cloves garlic


1 teaspoon salt


1/2 teaspoon ground black pepper


1 (6 ounce) can black olives, chopped



Directions

1 Melt butter or margarine in a large skillet.

2 Add the oil and ham and saute lightly.

3 Add the cooked spaghetti, bacon, cheese, garlic, parsley, salt and pepper. Stir well.

4 Turn off the heat and pour beaten eggs over all. Toss to coat evenly, then add the olives and pimentos and toss again. Serve at once.


THE ORIGINS OF PASTA



Acomo Pepe

Italian for "peppercorns", they look like tiny bead-shaped pasta.



Cannelloni

Meat-filled tubes of pasta cooked in oven.



Capelli d'angelo

Angel Hair pasta - very thin pasta



Capellini

From the Latin "capelli" for "hair", capellini is very thin round pasta strands. It is only slightly thicker than angel hair, our thinnest long shape.



Conchiglie

Shells, called "conchiglie" in Italian, there are many sizes of these seashell-shaped pastas.



Cavatappi

Tubular corkscrew or spiral shaped pasta about 1-inch long, native to southern Italy.



Farfalle

"Butterflies" in Italian; medium-sized pasta with a crimped center and pinked edges to form the shape of a bow tie. Bow Ties made in the Italian style are egg-free, while some versions contain egg.



Fettucine

"Little ribbons" in Italian, this shape originated in Rome. These flat wide pasta strands are made in egg and egg-free versions. Fettuccine is classically paired with Alfredo Sauce, a rich cream sauce with Parmesan cheese.



Fusilli

Hollow corkscrew or spiral shaped pasta about 8-inches long.



Gemelli

"Twins" in Italian, this medium-sized shape resembles two short pieces of tubular spaghetti twisted together.



Gnocchi

Small dumplings made from potato and flour or from semolina.



Gomiti

Short curved tubular pasta in a semi-circle shape.



Lasagne

America's favorite baking shape, some culinary authorities think the name comes from Vulgur Latin "lasania", meaning "cooking pot". Lasagne are ripple-edged strips about 2-1/4-inches wide and 10-inches long. The dish, lasagne is layers of pasta, meat sauce and b├ęchamel sauce.



Linguine

"Little tongues" in Italian, this narrow, flat pasta is a specialty of southern Italy. It is frequently paired with white or red clam sauce.



Mostaccioli

Italians describe mostaccioli as "little mustaches". They are diagonally cut tubular shapes similar to penne, but larger. Mostaccioli has a smooth surface; Mostaccioli Rigati has a ridged surface.



Penne Rigate

From the Latin for "feathers" (reminiscent of old-fashioned quill pens) they are diagonally cut tubular shapes with ridged surfaces.



Perciato

From southern Italian dialect "perciato" meaning "pierced through", perciatelli are fat hollow strands.



Radiatore

"Radiators" in Italian, these are short chunky ruffled shapes that add great eye appeal to any dish.



Rotelle

Corkscrew or spiral shaped pasta, about 1-1/2-inches long.



Ravioli

Pasta cushions filled with meat or spinach - spinaci



Rigatoni

Large ribbed tubes about 1-1/2-inches long.



Rotini

Corkscrew or spiral shaped pasta, about 1-1/2-inches long.



Spaghetti

From the Italian word for "strings"; these round thin strands are our most beloved pasta shape.



Tagliatelle

Thin strips of ribbon pasta.



Tortellini

Little pasta 'hats' with meat filling.



Trenette

long narrow strips of pasta



Vermicelli

From the Latin "verme" for "worms", vermicelli is round thin pasta strands that are thinner than spaghetti.



Ziti Riigati

Medium-sized tubular pasta about 2-inches long and slightly curved. This classic Southern Italian pasta means "bridegrooms"; it is often served at Sicilian weddings. Ziti Rigati has a ridged surface, while regular ziti is smooth.




Grandma's Christmas Eggnog Muffins


Makes 12 muffins

2 cups flour

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup eggnog

1/4 cup water

1/3 cup (2/3 stick) butter, melted

1 egg, beaten

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

1/2 cup chopped pecans or walnuts



Preheat oven to 400 degrees.



In large mixing bowl, combine flour, sugar, baking powder and salt.



In another bowl combine remaining ingredients. Add wet mixture to dry

Ingredients and mix until moistened (don't overmix). Pour batter into either

Greased muffin cups or paper-lined cups.



Bake in preheated oven about 20 minutes or until toothpick inserted into

Center comes out clean.



Note: If desired, muffins can be topped with a glaze: Mix 1 cup sifted

Powdered sugar and 2 to 3 tablespoons of milk to a glaze consistency.

Potato Soup from a Leftover Baked Potato


Turn a leftover baked potato into a delicious and filling potato soup for two.

Prep Time: 3 minutes

Cook Time: 10 minutes

Ingredients:

1 Tbsp. Butter

1 Tbsp. Flour

1-1/2 cups milk

1 Leftover baked potato, chopped into small pieces

Salt

Pepper



Preparation:

1. Make a roux with the butter and flour.

2. Add in the milk, potato pieces and salt and pepper to taste.

3. Bring to a brief boil on medium heat and serve.



Optional: If you have cheddar cheese, grate some up and add it after you have removed the soup from the heat. You can also add in green onions, bacon bits, leftover carrots � use your imagination.

Serves 2

Meat Loaf In An Onion


4 large onions, peeled


1 pound lean ground beef


1 egg


1/4 cup cracker crumbs


1/4 cup tomato sauce


1/2 teaspoon salt


1/8 teaspoon pepper


1/2 teaspoon dry mustard



Cut off root at the bottom end of the onion so that removal of the center is easy. Cut onions in half horizontally and remove center part of onion, leaving a 3/4 inch thick shell. The removed center of the onion can be diced and combined with ingredients or used later. In a 1 gallon plastic zipper bag, combine ground beef, egg, cracker crumbs, tomato sauce, salt, pepper and dry mustard. Mix by squeezing.

Divide meat mixture into serving portions and roll into balls. Place in the center of the onion halves. Put onions back together. Wrap each onion in foil.

Cook over a bed of hot coals for 15 to 20 minutes per side or in a 350 degrees F oven for 45 to 50 minutes or until ground beef and onions are cooked.
Serves 4.


Good Old Country Stuffing

Good Old Country Stuffing 2 loaves oven-dried white bread 2 cups cooked white rice 1 sleeve crushed saltines 1 pound bulk breakfast sausage 2 cups chopped celery 1 large onion, chopped 7 cups chicken stock Salt and freshly ground black pepper 1 teaspoon dried sage leaves 1 tablespoon poultry seasoning 3 eggs, beaten 1/4 stick butter, melted Mushroom Giblet Gravy, recipe follows Preheat oven to 350 degrees F. Crumble oven-dried bread into a large bowl. Add rice and saltines. Cook sausage in a large skillet until it starts to brown. Add celery and onion and saut� until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy. Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes. *Mushroom Giblet Gravy: 4 cups turkey or chicken stock Giblets from 1 turkey 2 chicken bouillon cubes 2 tablespoons reserved stuffing mixture 3 tablespoons cornstarch 1/3 cup cold water 2 pints button mushrooms, sliced 3 tablespoons butter 1 hard boiled egg, sliced Salt and freshly ground black pepper Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saut� mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste.

Salsa Cornbread

Lizano Salsa 4.5oz 1 cup all-purpose flour 1/2 cup whole-wheat flour 1/2 cup cornmeal 2 teaspoons baking powder 1/2 teaspoon salt Freshly ground pepper, to taste 3 large eggs, lightly beaten 1/2 cup buttermilk, or equivalent buttermilk powder 1 tablespoon butter, melted 1 tablespoon honey 1/2 cup drained canned corn kernels 1 small onion, diced 1/2 cup chopped tomato 1 clove garlic, minced 1 jalapeno pepper, seeded and minced 1/2 cup grated Cheddar cheese Preheat oven to 425� F. Place a 9-inch cast-iron skillet (or similar ovenproof skillet, see Tip) in the oven to heat. Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl. Whisk eggs, buttermilk, butter and honey in a medium bowl. Add the egg mixture to the dry ingredients; mix with a rubber spatula. Stir in corn, onion, tomato, garlic and jalapeno. Remove the skillet from the oven and coat it with cooking spray. Pour in the batter, spreading evenly. Sprinkle cheese over the top. Bake the cornbread until golden brown and a knife inserted into the center comes out clean, 20 to 25 minutes. Serve warm.

CHOCOLATE SPOON BREAD

CHOCOLATE SPOON BREAD

4 ounces bittersweet chocolate
1/2 cup unsalted butter
1/2 cup all-purpose flour
1/2 cup good-quality cocoa powder
1/2 teaspoon baking powder
Pinch salt
4 whole eggs, room temperature
1 teaspoon good-quality vanilla extract
1 cup granulated sugar

Preheat oven to 325 degrees.

Heat chocolate and butter together in microwave or double boiler until
Melted. Stir to combine and set aside to cool to room temperature.

Sift together flour, cocoa, baking powder and salt and set aside. In bowl of
Mixer or using a hand mixer, beat eggs and vanilla on high until thick and
Pale, about 6 minutes. Reduce mixer speed to medium and add sugar. Continue
Mixing until mixture is light and fluffy.

With mixer on the lowest setting, stir in chocolate and butter mixture. Fold
In dry ingredients by hand until just combined.

Spoon batter into a buttered 8-inch cast-iron skillet. Bake about 22 to 24
Minutes, until center is set and a pick inserted comes out clean.

Serve warm with your favorite ice cream or fresh whipped cream and berries.

Makes 10 6-ounce servings.

Star-topped mince pies

Star-topped mince pies
Serves: 36

1-2/3 cups all-purpose flour
5 tablespoons vegetable shortening, such as Crisco
1/2 stick (4 tablespoons) cold butter
Juice of 1 orange
Pinch of salt
Approximately 2/3 cup mincemeat
Confectioners' sugar for dusting

1. Get out your 12-hole mini-muffin pans along with a 2�-inch fluted, round
Cookie cutter and a 1�-inch star cutter.

2. Measure the flour into a shallow bowl or dish and, with a teaspoon,
Dollop little mounds of vegetable shortening into the bowl. Add the butter,
Diced small, shake to cover it, then put in the freezer for 20 minutes. This
Is what will make the pastry so tender and flaky later.

3. Mix together the orange juice and salt in a separate small bowl, cover
And leave in the refrigerator to chill.

4. After the 20-minute pause, empty the flour and fat into the bowl of your
Food processor and blitz until you've got a pale pile of cakelike crumbs.
Pour the salted juice down the funnel, pulsing until it looks as if the
Dough is about to cohere; you want to stop just before it does (even if some
Orange juice is left). If all your juice is used up and you need more
Liquid, add some iced water.

5. If you prefer to use a freestanding mixer to make the pastry, cut the
Fats into the flour with the paddle, leaving the bowl in the refrigerator to
Chill down for the 20-minute flour-and-fat-freezer session. Add liquid as
Above. I often find the pastry uses more liquid in the mixer than the
Processor.

6. Turn the mixture out of the processor or mixing bowl onto a pastry board
Or work surface and, using your hands, combine to a dough. Then form into 3
Disks (you'll need to make these in 3 batches, unless you've got enough
Mini-muffin pans to make all 36 pies at once).

7. Wrap each disk in plastic wrap and put in the refrigerator to rest for 20
Minutes. Preheat the oven to 425 degrees.

8. Roll out the disks, one at a time, as thinly as you can without
Exaggerating. In other words, you want a light pastry case, but one sturdy
Enough to support the dense mincemeat. This is an easy-going dough, so you
Don't have to pander to it; just get rolling and patch up as you need.

9. Out of each rolled-out disk, cut out circles a little wider than the
Indentations in the tart tins. I use a fluted cookie cutter for this. Press
These circles gently into the molds and dollop in a scant teaspoon of
Mincemeat.

10. Next, cut out your stars with your little star cutter - re-rolling the
Pastry as necessary - and place the tops lightly on the mincemeat.

11. Put in the oven and bake for 10-15 minutes. Keep an eye on them, as they
Really don't take long and ovens do vary.

12. Remove from the oven, prying out the little pies right away and letting
The empty tin cool down before you start putting in the pastry for the next
Batch. Carry on until they're all done.

13. Dust over some confectioners' sugar by pushing it through a tea
Strainer, and serve the pies with one of the butters.

MAKE-AHEAD TIP: Make the mince pies up to 1 week ahead and leave to cool.
Store in an airtight container layered between sheets of parchment paper.
Pop into a warm oven for 3-4 minutes before serving, dusted with
Confectioners''s sugar.

FREEZE-AHEAD TIP: Make and pack the pies as above and freeze for up to 3
Months. Thaw overnight on a cooling rack and reheat as above.

Candied Sweet Potatoes

Candied Sweet Potatoes

6 sweet potatoes, medium size
1/4 cup butter or margarine
1/2 cup KARO Syrup, Blue Label [dark]
2 tablespoons water
1/4 cup brown sugar

Wash potatoes and partially cook in boiling water 15 minutes. Drain and peel. Place all ingredients except potatoes in heavy skillet. Put potatoes on top. Cook slowly, basting occasionally, until potatoes are tender and well glazed.

"Light-As-A-Snowflake Gingerbread"

"Light-As-A-Snowflake Gingerbread"

1/2 cup butter, plus 1 tablespoon for greasing the baking pan
2 cups sifted all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup, packed, light brown sugar
2 eggs, beaten until almost as stiff as whipped cream
3/4 cup light molasses
1 cup boiling water

1. Preheat oven to 350 degrees F. Grease a 13x9x2" baking pan with the 1 tablespoon butter. In a medium bowl, sift together the flour, baking soda, cinnamon, ginger, cloves and salt; set aside.
2. In a large bowl, cream the 1/2 cup butter until light and lemon-colored. Gradually add the sugar, beating until light and fluffy. Gradually add the eggs, stirring thoroughly. Add one-fourth of the flour-spice mixture to the butter-egg mixture and blend well, then add the molasses, beat until smooth.
3. Next beat in the remaining flour-spice mixture, then the boiling water and stir until well blended.
4. Pour into the prepared baking pan. Bake until firm to the touch, or until a toothpick inserted in middle of cake comes out clean, 40 to 45 minutes.
5. Remove from oven and place on wire rack to cool for at least 10 minutes. Serve while still warm with whipped cream. Makes one large sheet cake.

"Cran-Apple" Pie

"Cran-Apple" Pie

3/4 cup sugar
3 tablespoons corn starch
1/4 teaspoon salt
3/4 cup KARO Syrup, Red Label [clear]
1/4 cup water
1-1/2 cups cranberries
1-1/2 teaspoons grated orange peel
2 tablespoons butter or margarine
1-1/2 cups chopped apples
1 recipe pastry dough

Mix sugar, corn starch and salt in saucepan. Gradually add KARO Syrup and water; mix well. Cook over medium heat, stirring constantly until mixture thickens slightly and comes to a boil. Add cranberries and cook until skins are broken. Remove from heat; add orange peel and butter or margarine. Cool. Add apples. Roll 1/2 of pastry 1/8" thick. Line a 9" pie pan. Pour in filling. Arrange lattice of pastry strips across top. Seal edges well. Bake in hot oven (450 degrees F.) 10 minutes; reduce heat to moderate (350 degrees F.) and bake 40 minutes longer, or until crust is brown and apples are tender.

Eagle Brand Cranberry Salad

Eagle Brand Cranberry Salad

1 (14 ounce) can Eagle Brand milk
1/4 cup lemon juice
1 (16 ounce) can whole cranberry sauce
1 (20 ounce) can crushed pineapple, drained
1/2 cup chopped pecans
1 (8 ounce) Cool Whip

Blend Eagle Brand and lemon juice. Stir in cranberry sauce, crushed
Pineapple, pecans and Cool Whip. Freeze mixture. Remove 10 minutes
Before serving.

Cherry Almond Chewies

Cherry Almond Chewies

1 cup butter
3/4 cup sugar
3/4 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups dried cherries, chopped
1 cup chopped almonds
1 cup white chocolate chips

With an electric mixer, cream together the butter and the sugars. Beat in eggs,
vanilla, and almond extract. Stir together the flour, salt, soda and baking
powder, then stir into the butter mixture. With a wooden spoon, stir in
cherries, almonds and white chocolate chips. Place bowl in freezer about 15
minutes. Drop dough by spoonfuls onto cookie sheets (line with parchment paper,
if you wish.) Place on center rack of preheated 350F oven, and bake 10 to 12
minutes, or until light golden brown. Cool slightly before removing from cookie
sheet.

36-48 cookies

If cherries are sticky when chopping, dust them with a little powdered sugar.

Buttercrunch Cookie Squares

Buttercrunch Cookie Squares

3/4 cup butter, softened
1/2 cup granulated sugar
1 cup all-purpose flour
2/3 cup butter
1/2 cup packed brown sugar
1 cup chocolate-covered toffee pieces
1/2 cup chopped chocolate pieces

In a large mixing bowl combine the 3/4 cup softened butter, granulated sugar,
and flour with a pastry blender until crumbly. Press mixture evenly into the
bottom of an ungreased 8 x 12-inch baking pan. Set aside. To make caramel
mixture, place 1/3 cup of the remaining butter and the brown sugar in a small
saucepan over medium heat. As the butter begins to melt, stir vigorously until
the butter and brown sugar are combined. Add the remaining 1/3 cup butter to
saucepan. Continue cooking over medium heat, stirring constantly until mixture
comes to a full rolling boil (6 to 7 minutes). Drizzle the hot caramel mixture
evenly over cookie layer in baking pan. Bake in a 350 degree oven about 30
minutes or until soft and bubbly. Remove from oven; let cool 2 minutes. Combine
toffee pieces and chocolate pieces; sprinkle evenly over caramel layer. Gently
press into the caramel mixture with the back of a spoon. Cool until chocolate is
set.

Number of Servings: 16 squares

Cranberry Pumpkin Bread

Cranberry Pumpkin Bread

2 eggs, beaten slightly
2 cups sugar
1/2 cup vegetable oil
1 cup canned pumpkin
2 1/4 cups flour
1 cup chopped cranberries
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees. Combine eggs, sugar, vegetable oil, and pumpkin,
mixing well. Combine flour, pumpkin pie spice, baking soda, and salt in a large
bowl. Make a well in the center of the batter and add the pumpkin. Stir in
cranberries. Spoon batter into 2 greased and floured loaf pans. Bake for 1 hour.

Quick breads can be made ahead and frozen from 1 to 2 months.

Marshmallow Applesauce Cake

Marshmallow Applesauce Cake

2 3/4 cups flour
2 cups sugar
1 1/2 teaspoon baking soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon baking powder
1/2 teaspoon allspice
1/2 cup shortening
2 eggs
2 cups unsweetened applesauce
20 large marshmallows

Pre-heat oven to 350 degrees.
Sift dry ingredients together. Set aside. In a large bowl, mix together
shortening, eggs and applesauce. Add dry ingredients to wet ingredients. Beat
until smooth and well blended.

Pour batter into a greased and floured 13" X 9" cake pan. Press whole
marshmallows into the batter and to the bottom of the pan. The 20 marshmallows
are placed four rows of five each.

During baking, the marshmallows will melt and rise to the top, making a
frosting. Bake for about 50 minutes.

Mmmmunchable Holiday Surprise Cookies

Mmmmunchable Holiday Surprise Cookies

Panko bread crumbs add a bit of crunch to these delicate cookies filled with
chocolate chips, toffee and macadamia nuts.

1 cup butter flavored shortening
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups flour
1/2 cup panko bread crumbs
1 12 oz bag chocolate chips
1 cup English toffee bits
1 1/2 cups diced macadamia nuts

In a mixing bowl, cream shortening with sugars and eggs. Beat in vanilla, soda,
salt and flour, stirring well. Stir in bread crumbs, chocolate chips, toffee
bits and nuts. Drop by tablespoonfuls 2 inches apart onto lightly greased baking
sheets. Bake at 350 degrees for 12-15 minutes or until golden brown. Remove to
wire racks to cool.

Number of Servings: 5 dozen