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Appetizers & Hors d'Oeuvre
Chili Brie Cheese Dip in Sourdough Round
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Prep Time:
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Yield:
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1 round loaf (1 lb.) sourdough bread
1 wheel Brie cheese (8 oz.)
1 TBSP butter, softened
1 teaspoon chili powder
1/2 teaspoon dry ground mustard
1/2 teaspoon garlic powder
1/2 teaspoon sugar
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Preheat oven to 350� F. Combine spices and sugar; set aside. Cut circle in top of bread and remove bread center to make room for Brie. Spread butter in bread; sprinkle with 2 teaspoons spice mixture. With knife, make 2-inch cuts around edge of bread at 1-inch intervals. Remove rind from Brie and place in bread. Sprinkle Brie with remaining spice. Replace top of bread. Bake on baking sheet 20-30 min. To serve, remove bread top and break into bite-size pieces. Dip bread pieces in hot Brie & enjoy!
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Creamy Artichoke and Spinach Dip (Low-fat)
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Prep Time: 5 minutes
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Yield: makes about 2 cups
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1 box (9 oz.) frozen artichoke hearts
Half a 10-ounce package frozen chopped spinach (cut the frozen block in half--use only 5 ounces)
1/2 cup chopped onion
1/2 cup defatted chicken broth
1 tablespoon minced garlic
1/2 cup Low-Fat mayonnaise
1 tablespoon lemon juice
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
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1. In a medium-size heavy skillet, bring artichoke hearts, spinach, onion, broth and garlic to a boil over high heat. Reduce heat, cover and simmer 12 minutes, stirring several times, until artichokes are tender. Drain in a strainer.
2. Process in a food processor or blender until almost smooth. Scrape into a small bowl, partially cover and refrigerate at least 1 hour or until cold.
3. Stir in remaining ingredients; mix until well blended. Chill and keep refrigerated until use. Serve with low-fat crackers or crisp bread and vegetable sticks, if desired.
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Creamy Crab Dip
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Prep Time: 5 minutes
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Yield: about 2 cups
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1 8-ounce package cream cheese, softened
1 6-ounce can crabmeat, picked over
2 tablespoons grated onion
1 tablespoon milk
1/2 teaspoon prepared white horseradish
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce
Paprika
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Preheat oven to 375�F. In a medium bowl, combine all ingredients, except Paprika; mix well. Place mixture in an ovenproof serving dish and sprinkle with paprika. Bake until heated through, about 15 minutes. Serve on Captain's Wafers, or toast wedges, if desired.
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Beans, Legumes
Fettuccine With Cilantro Pesto Sauce
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Prep Time: 10 minutes
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Yield: 6 servings
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1 pound fettuccine
1 can (about 16 ounces) black beans, rinsed
1 can (11 ounces) Mexican-style corn, drained
For Pesto:
2 cups fresh cilantro
2 cups fresh parsley
1 can (4 ounces) green chilies, drained
1/3 cup unsalted roasted peanuts
1/4 cup fresh lime juice
2 tablespoons olive oil
1 tablespoon bottled chopped garlic in oil
1/2 teaspoon ground cumin
1/2 teaspoon salt
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1. Cook pasta
2. Meanwhile, puree Pesto ingredients in food processor until smooth. With processor running, gradually add 1/3 cup pasta cooking water.
3. Drain pasta, return to pot and add pesto, black beans, and corn. Toss to mix and heat through.
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Lamb & Lentil Stew
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Prep Time:
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Yield: serves 6
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1 pound boneless lamb shoulder, cut in 1/2-inch cubes
2 tablespoons cooking oil
4 medium carrots, thinly sliced (2 cups)
1 1/2 cups chopped onion
1 cup chopped celery
1 cup dry lentils (8 ounces)
1 tablespoon instant chicken bouillon granules
3 cloves garlic, minced
2 bay leaves
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups hot water
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In large skillet, brown lamb cubes in hot oil; drain off fat. Stir in carrots, onion, celery, lentils, bouillon granules, garlic, bay leaves, oregano, salt, and pepper. Turn mixture into a 2- or 2 1/2-quart casserole; add hot water. Bake, covered, at 350�F till meat and vegetables are tender, about 1 3/4 hours, stirring once or twice. Add more water during cooking, if needed. Serve with rice or couscous, if desired.
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Lentil Loaf
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Prep Time:
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Yield:
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1 cup uncooked lentils
2 eggs
1 can evaporated milk
1 lg. onion chopped
1/2 tsp sage
1/2 tsp salt
1/8 teaspoon pepper
1-1/2 cup plain breadcrumbs
1/2 cup chopped nuts
1/2 tbs vegetable oil
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1. Rinse off lentils under cool water, do not soak! In a medium saucepan, bring 3 1/2 cups of water to boiling. Add lentils; cover and simmer till lentils are soft, stiring occasionally, and adding more water if necessary.
2. When lentils are done, remove from heat and drain. Combine eggs, evaporated milk, chopped onion, sage, salt, pepper, nuts, and oil; mix well. Stir in lentils, and bread crumbs; mix well.
3. Place in a lightly greased casserole dish. Bake uncovered 45 min at 350�F. Serve with mashed potatoes and brown gravy. This makes yummy main dish!
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Simple Chick Peas
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Prep Time:
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Yield:
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1 cup whole dried chick peas
6 - 8 cups water
1 1/2 tsp salt
2 Tsps ghee (clarified butter) or regular butter
1/4 cup finely chopped onion
1 clove finely chopped garlic
1/2 tsp chopped fresh ginger
1/4 tsp turmeric
1/4 tsp powdered cumin
1/4 tsp ground coriander seed
1/4 tsp *garam masala* (omit if you do not have this spice mixture)
1/4 tsp hot ground cayenne or red chilli pepper
1/2 fresh lemon
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Soak the chick peas in 3 cups of water for 10 to 12 hours or overnight. Rinse them in cold running water. Drain. Put 4 cups of water and some salt in a big pot over high heat and boil. Then add the chick peas. Bring to boil once again, lower the flame a bit and cook for 45 minutes.
Now drain the water into a bowl, and save it.
Put the butter or ghee in a large frying pan over low heat. Add the onion, garlic and ginger, and stir until the onions are lightly browned. Add the chick peas, turmeric, cumin, hot pepper, coriander, garam masala and 1/2 tsp salt. Saute for 6 or 7 minutes so that the spices are blended in well. Now add 1 1/2 cups of the water the chick peas boiled in. Don't cover the pan. Raise the heat to medium-high and let the liquid boil for a few minutes, then cover the pan and reduce the heat to low. Cook for about 40 minutes, or until the chick peas are very soft, but not mushy. Add a few Tbsps more liquid at a time if it boils away. When done, sprinkle with the juice of the lemon.
It can be eaten with rice and/or another vegetable. It goes very well with plain yogurt, and is delicious alone as a snack.
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Zesty Black-eyed Pea Salad
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Prep Time:
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Yield: serves 10
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2 cans (15.8 ounces) black-eyed peas, rinsed and drained
1 cup chopped celery
1 cup chopped green pepper
3 hard-cooked eggs, chopped
1/3 cup sliced green onions
1 jar sliced mushrooms(4.5-ounces), drained
1 jar diced pimento, (4 ounces) drained
3/4 cup Lite Italian salad dressing
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Combine ingredients in a large bowl, tossing gently. Cover and chill at least 8 hours, stirring occasionally. Serve in a lettuce-lined bowl if desired.
A recipe from the Georgia Egg Commission.
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Beef Entres
Dutch Spiced Beef
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Prep Time:
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Yield:
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2 lb beef round steak (about 3/4" thick)
1/2 teaspoon salt
1/8 teaspoon pepper
6 tablespoons butter
1 large Spanish onion (sliced thick)
1 tablespoon water
1 1/2 tablespoons vinegar
1 teaspoon prepared mustard
1 bay leaf
2 whole cloves
4 each canned spiced onions
12 strips of pimiento
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Cut steak into 4 pieces; rub with salt and pepper. Heat butter in large skillet until hot but not brown. Brown meat on both sides; remove to platter. Add sliced onions to skillet and saute lightly; remove from pan. Add water to skillet, scraping pan to loosen any bits of beef. Return meat to pan; cover with onion slices. Add vinegar, mustard, bay leaf and cloves. Cover and cook slowly 1 1/2 hours or until tender, turning every 1/2 hour. Place steaks on serving platter. Remove bay leaf and cloves and place onions on platter. Granish each steak with 1 spiced onion and 3 pimiento strips.
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Ten Minute Beef Stroganoff
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Prep Time:
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Yield: 4 servings
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1 pound beef tenderloin, sliced � inch thick
� cup chopped onions
2 cups mushrooms
1 can condensed beef broth
1 cup sour cream
2� tablespoons flour
salt to taste
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Fry beef in � cup butter quickly. Push to one side add onions & mushrooms. Add beef broth (do not boil). Then add quickly the sour cream, flour and salt which has been stirred together. Heat thoroughly & serve over buttered noodles. Serves four.
Recipe from Open Line by Mrs. Ivan Graham
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Beef--Ground Beef Dishes
Bacon-Covered Meatloaf with Horseradish and Dijon
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Prep Time:
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Yield: Serves 4-6
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Posted By: Betsy at Recipelink.com
2 cups breadcrumbs
3/4 cup minced onion
1/4 cup minced green pepper
2 eggs, beaten
2 pounds ground chuck
2 tablespoons grated horseradish or prepared horseradish
2 1/2 teaspoons salt
pepper, to taste
1 tsp Dijon mustard
1/4 cup milk
3/4 cup ketchup
2-3 slices bacon
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Preheat oven to 400 degrees. In a large bowl thoroughly combine all ingredients reserving 1/2 cup ketchup and bacon. Grease 9x5 baking loaf pan. Gently shape meat mixture into pan. Cover with slices of bacon and brush with remaining ketchup. Bake for 50 minutes. Cool for 15 minutes, remove from pan and slice.
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Belgian Meat Balls
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Prep Time:
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Yield:
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1 Pound Ground beef
1/4 Cups Corn meal
1 Teaspoon Chili powder
1 Teaspoon Dry Mustard
2 Tablespoons Onions, Chopped
1Teaspoon each Salt & Pepper
1 Egg
1/2 Cups Milk
2 Tablespoons Green Pepper, Chopped
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Preheat oven to 375 degrees F.
Combine all ingredients in a large mixing bowl; blend well. Roll into balls, then roll in flour and brown them in an oven-proof skillet or dutch oven. Drain off excess grease. Add 1/4 cup flour to 1 1/2 to 2 cups tomatoes or tomato juice and pour over meatballs. Cover and bake at 375 degrees F. for 45 minutes, or until done.
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Italian Meatballs
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Prep Time:
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Yield:
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1 pound ground beef
1 small onion, chopped fine and sauteed in butter
1/2 cup dry bred crumbs
1/4 teaspoon pepper
1/2 teaspoon oregano
2 tablespoons Parmesan cheese
1 teaspoon salt
1 egg
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Combine ingredients and mix thoroughly. Shape in large marble size balls. Saute slowly in a small amount of olive oil or butter, or a combination of each, until brown. Serve on toothpicks or in a chaffing dish with a small amount of tomato sauce. Or in your favorite spaghetti sauce over spaghetti.
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Pepper Patties
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Prep Time:
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Yield: 4 servings
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2 tablespoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 pound ground beef
1 teaspoon cooking oil
1 small onion, sliced
1 small green pepper, julienned
1 small sweet red pepper, julienned
Hot cooked noodles, optional
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In a medium bowl, combine soy sauce, garlic powder, and pepper; place 1 tablespoon in a large skillet and set aside. Add beef to remaining soy sauce mixture; mix well. Shape into four patties 1/2-inch thick. Add oil to skillet; heat on medium. Add onion and peppers; cook and stir for 3-4 minutes or until crisp-tender. Remove and set aside. Add patties to skillet; cook for 5-6 minutes or until beef is no longer pink, turning once. Top patties with peppers and onion; heat through. Serve over noodles is desired.
Recipe from Taste of Home, 1997 Meals in Minutes Calendar.
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Spaghetti and Meatballs
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Prep Time:
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Yield: Serves 4 to 6
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meatballs
2 slices white sandwich bread (crusts discarded), torn into small pieces
1/2 cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons whole milk
1 pound ground meat (preferably 3/4 pound ground chuck and 1/4 pound ground pork)
1/4 cup freshly grated Parmesan cheese
2 tablespoons finely minced fresh parsley leaves
1 large egg yolk
1 teaspoon finely minced garlic
3/4 teaspoon salt
Ground black pepper
About 1 1/4 cups vegetable oil for pan-frying
smooth tomato sauce
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1 (28-ounce) can crushed tomatoes
1 tablespoon minced fresh basil leaves
Salt and ground black pepper
1 pound spaghetti
Freshly grated Parmesan cheese
VARIATIONS:
SPAGHETTI AND CHICKEN MEATBALLS
If you want to trim some fat from this recipe, ground chicken is a decent alternative to ground beef and pork. We found that meatballs made from chicken are a tad soft, so they must be refrigerated for an hour before being fried to keep them from sticking to the pan or falling apart.
Follow recipe for Spaghetti and Meatballs, replacing ground meat with 1 pound ground chicken. After shaping meatballs in step 2, place on platter, cover with plastic wrap, and refrigerate until firm, about 1 hour. Proceed as directed.
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The shaped meatballs can be covered with plastic wrap and refrigerated for several hours ahead of serving time, if you like. Fry the meatballs and make the sauce at the last minute.
1. For the meatballs: Combine bread and buttermilk in small bowl and let stand, mashing occasionally with fork, until smooth paste forms, about 10 minutes.
2. Place ground meat, cheese, parsley, egg yolk, garlic, salt, and pepper to taste in medium bowl. Add bread-milk mixture and combine until evenly mixed. Shape 3 tablespoons of mixture into 1 1/2-inch-round meatball. (When forming meatballs use a light touch. If you compact the meatballs too much, they can become dense and hard.) You should be able to form about 14 meatballs.
3. Pour vegetable oil into 10- or 11-inch saut� pan to depth of 1/4 inch. Turn flame to medium-high. After several minutes, test oil with edge of meatball. When oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes (see illustration below). Regulate heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to plate lined with paper towels and set aside.
4. Bring 4 quarts water to a boil in large pot for pasta.
5. For the sauce: Meanwhile, discard oil in pan but leave behind any browned bits. Add olive oil for tomato sauce along with garlic and saut� over medium heat, scraping up browned bits, just until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in basil and salt and pepper to taste. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over low flame.
6. Meanwhile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente, drain, and return to pot. Ladle several large spoonfuls of sauce (without meatballs) over spaghetti and toss until noodles are well coated. Divide pasta among individual bowls and top each with a little more tomato sauce and 2 or 3 meatballs. Serve immediately with grated cheese passed separately.
Recipe from "America's Test Kitchen"
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Texas-Style Beef & Rice
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Prep Time:
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Yield: 4-6 servings
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1 lb. ground beef
1 lg. onion, chopped
2-1/2 c. water
1 c. rice
3 beef bouillon cubes, crushed 1/2 tsp. dry mustard
1 (10-oz.) can Ro-Tel diced tomatoes &
green chilies
1 c. cheddar or Monterey Jack cheese,
shredded
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Brown beef with onion in skillet; drain fat. Stir in water, rice, crushed bouillon cubes and dry mustard; bring to a boil. Reduce heat, cover and simmer until liquid is absorbed, about 25 minutes. Stir in green pepper and Ro-Tel tomatoes. Sprinkle cheese over top. Cover and remove from heat. Let stand 2-3 minutes to melt cheese.
Recipe by Rob Renslow
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Beverages, Shakes, Smoothies
Banana Drink
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Prep Time:
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Yield: 2 servings
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1 cup milk
1 over-ripe banana
1 egg
4 or more ice cubes
1 teaspoon vanilla
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In blender combine all ingredients. Cover and blend until foamy. Serve immediately.
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Belgian Coffee
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Prep Time:
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Yield: 1 serving
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Small piece of dark or milk chocolate
fresh, hot coffee
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Place small piece of chocolate in a cup or mug and pour in hot coffee. Allow the chocolate to melt. Add milk, cream, or sugar if desired and serve.
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Cafe Au Lait
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Prep Time:
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Yield: 3 servings
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This is a traditional drink of French families. Every morning they dunk fresh buttered baguettes into steaming fragrant bowlfuls. Don't be shy about dipping toast or cookies.
3 cups fat-free or 1% lowfat milk
2 cups regular-strength fresh brewed, hot coffee
cocoa powder or ground cinnamon (optional)
sugar, optional
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Heat milk in a microwave oven or in a small saucepan over the stove just until it starts to steam and a few bubbles appear. Don't let it boil!
Divide the coffee and milk equally among three mugs or for a special treat use bowls. (Try cereal bowls. Leave at least a half-inch of room at the top; so you won't burn your hands when you pick up the bowl, hold it around the rim.) Sweeten to taste and sprinkle top with optional coca powder or cinnamon.
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Cran-Apple Punch
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Prep Time:
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Yield: about 15 servings
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46 ounces apple juice (canned or bottled)
1 quart cranberry juice cocktail
1/2 cup sugar
1 (2-liter) bottle ginger ale
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Mix the juices with the sugar and chill several hours or overnight. Before serving, add cold ginger ale.
Recipe by Linda Allan.
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Cupid's Exotic Love Tea
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Prep Time:
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Yield: 6 to 8 servings
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1 cups water
1/4 cup honey
1 cup apple juice
1/4 teaspoon cinnamon
6 Celestial Seasonings Cranberry Cove Tea Bags
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Bring water and juice to a boil. Stir in honey and cinnamon. Add the tea bags. Remove from heat. Let stand for one hour. Add 6 cups cold water Pour into glasses with ice. Sit back, sip and fall in love. Can be stored in the refrigerator for three days .
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Lime Jell-O Fruit Punch
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Prep Time:
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Yield: Makes 50 servings
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3 (6-ounce) boxes lime Jell-O
12 cups cold water
3 (12-ounce) cans frozen orange juice
2 (46-ounce) cans pineapple juice
1 quart apple juice
2 cups bottled lemon juice
2 1/2 cups sugar
1 1/2 ounce almond extract
3 quarts ginger ale
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Dissolve Jell-O in the cold water. Add juices, sugar and almond extract. Chill. Add ginger ale just before serving.
Recipe by Esther Gardner.
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Low-Fat, No Sugar Added Chocolate Shake
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Prep Time:
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Yield: 1 shake
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4-5 scoops Low-Fat Vanilla Ice cream
1/2 cup (4 ounces) skim milk
Smuckers Sugar Free Chocolate Flavored Syrup (amount used according to personal taste)
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Mix ingredients in a blender; blend throughly. Serve immediately.
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Mocha Float
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Prep Time:
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Yield: 1 float
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Per individual float:
1 teaspoon cocoa mix
3/4 teaspoon instant-coffee granules or powder
1/2 teaspoon sugar
Club soda, chilled
2 small scoops chocolate ice cream
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1. Into 8-ounce glass, measure first three ingredients. Gradually add enough club soda to fill glass 3/4 full; stir until sugar is dissolved.
2. Add chocolate ice cream; stir. Serve with spoon and straw.
This is a Good Housekeeping recipe.
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Morning Fruit Shake
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Prep Time:
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Yield: 4 servings
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1 cup cranberry juice, well-chilled
2 medium ripe bananas, sliced
2 cartons (8 ounces each) raspberry yogurt or flavor of choice
1 tablespoon confectioner's sugar, optional
Few drops red food coloring, optional
1 cup ice cubes, optional
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In a blender, combine all ingredients; blend at medium speed until smooth. Serve immediately.
Makes 4 servings.
Diabetic Exchanges: One 3/4-cup serving (prepared with sugar-free raspberry yogurt and without confectioners' sugar) equals 1 fruit, 1 skim milk; also, 138 calories, 64 mg sodium, 0 cholesterol, 30 gm carbohydrate, 6 gm protein, trace fat.
Recipe from Taste of Home, 1997 Meals In Minutes Calendar.
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Strawberry-Banana or Peach-Banana Fruit Smoothie
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Prep Time:
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Yield: 3 servings
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1 cup plain low-fat yogurt
1 cup ice cubes
1 or 2 over-ripe bananas
1 cup strawberries or peaches
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In blender combine all ingredients. Cover and blend until smooth. Serve immediately.
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Yummy Yogurt Smoothie
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Prep Time:
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Yield: 1 serving
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Choose your favorite flavor of berry yogurt for this creamy, refreshing smoothie. Great as a breakfast treat!
1 cup nonfat (skim) milk
6-ounces berry-flavored nonfat yogurt
1 packet French Vanilla Nestle CARNATION Instant Breakfast
1 cup ice cubes
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Place all ingredients in blender; cover. Blend until smooth. Serve immediately.
Recipe by CARNATION Instant Breakfast
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Biscuits, Scones, Hushpuppies
2-Minute Sweet Cream Biscuits
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Prep Time:
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Yield: makes 1 dozen
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2 cups Bisquick Baking Mix
2/3 whipping cream
2 tablespoons sugar
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Preheat oven to 450�F. Mix all ingredients until dough forms. Drop by 12 spoonfulls onto greased cookie sheet. Bake until golden brown, 10 to 12 minutes.
This recipe is from my Mother's recipe box.
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Cheddar Bay Biscuits
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Prep Time:
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Yield:
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2 cup's of Pioneer Biscuit Mix (or Bisquick)
1 cup Milk
1/2 cup Sharp Cheddar Cheese
1 stick Butter
1/4 teaspoon Garlic Powder
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Preheat oven to 400�. Mix biscuit mix and cheese then add milk. Do Not over work .Spoon onto greased cookie sheet. Bake for 8 to 10 minutes or until golden brown. While biscuits are still warm, melt butter and garlic powder and brush over biscuits.
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Cinnamon Drop Biscuits
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Prep Time:
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Yield: about 1 dozen
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2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup butter (margarine or shortening can be used )
1 cup milk
Melted butter or margarine
Small amount of Cinnamon-sugar
(See my recipe for cinnamon-sugar mix under "Icings, Filling, Toppings" category.)
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Preheat oven to 450�F.
In a medium bowl, combine dry ingredients; cut in butter until crumbly.
Stir in milk just until moistened.
Drop by 1/4 cupfuls onto a greased baking sheet. Brush with melted butter and sprinkle with cinnamon-sugar.
Bake at 450�F. for 10-12 minutes or until lightly browned. Serve warm.
Recipe from Taste of Home Meals in Minutes Calendar, 1997.
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Cranberry Walnut Scones
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Prep Time:
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Yield: Makes 24
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1 cup dried cranberries
1 cup boiling water
4 cups all-purpose flour
1/2 cup sugar
3 tablespoons baking powder
3/4 cup of butter or margarine
1 cup choped walnuts
1 cup plain lowfat yogurt
1 cup heavy cream
1 egg beaten
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Mix cranberries and water, let stand 10 to 15 minutes to plump; drain. Mix flour,sugar,and baking powder; cut in margarine or butter untill mixture is like coarse crumbs. Add walnuts and cranberies. Stir in yogurt and heavy cream untill mixture is moistened. Divide the dough into three pieces; pat each piece into a six inch round. Cut each round into eight wedges. Place on ungreased baking sheet two inches apart. Brush with beaten egg, and bake at 350 for 15 to 20 minutes or till lightly golden. Serve warm.
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Breads, Rolls, Crackers
Butter Crescent Rolls
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Prep Time:
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Yield:
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1 pkg dry yeast
1/3 cup warm water
1/2 cup milk, scalded
1 egg
1 tsp salt
1/4 cup sugar
2 1/2 cup flour
1/2 cup butter, melted
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Dissolve yeast in warm water. Cool milk and mix in the egg, salt, sugar, flour and yeast mixture. On lightly floured surface, knead a few times, place in a greased bowl, turn dough, cover and place in warm place. Let rise until double in size (about 1 hour). Roll out into circles and brush with melted butter. Cut into pie shaped wedges; roll up into crescent shapes. Brush with melted butter, cover and let rise again in warm place for about 30 minutes. Bake for 15 minutes or until golden brown, in a 350 degree F oven.
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Cheese Sticks
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Prep Time:
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Yield: Makes 32 sticks
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2 1/4 cups flour
1 Tblsp sugar
3 1/2 tsp baking powder
1 1/2 tsp salt
1/2 cup Cheddar cheese, shredded
1 cup milk
1/3 cup butter, melted
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Combine flour, sugar, baking powder and salt in a large bowl. Add cheese and milk and stir slowly until dough begins to form. Turn out onto a lightly floured surface; coating both sides with flour. Knead light about 10 times. Roll into a 12"x8" rectangle about 1/2" thick. Cut dough in half lengthwise, then crosswise into 16 strips. Brush bottom of the pan with some of the melted butter and lay the strips in it, close together. Brush the tops of the strips with the remaining butter. Bake at 450 degrees F for 15 to 20 minutes.
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Country Italian Bread
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Prep Time:
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Yield: 2 loaves
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This is absolutely delightful still warm from the oven!
2 cups warm water (110 -115 degrees F.)
1/4 teaspoon granulated sugar
1 1/2 teaspoons active dry yeast
5 cups unbleached flour
I tablespoon salt
2 teaspoons butter
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In a bowl, combine water and sugar; sprinkle yeast over top. Let stand 10 minutes. In a mixing bowl, combine flour, salt and olive oil. Add dissolved yeast and mix with a wooden spoon to form a soft dough. Knead by hand or by machine until smooth and elastic. Put dough in a bowl greased with safflower margarine, turning once to coat top. Cover and let rise in a warm place until double in size, about 11/2 hours. Punch dough down. Cover and return to warm place. Let rise until double in size, about I hour. Punch down again. Divide dough in half. Roll each half into a loaf shape. Place in bread pans greased with safflower margarine. Return to warm place and let rise until nearly double in size, about I hour. Bake in a 450 degree F. oven 15-20 minutes. (Bake on a pizza stone if available.) Remove loaves from pans. Reduce heat to 350 degree F. and continue baking about 30 minutes or until loaves sound hollow when tapped.
Nutritional Information Per Serving: 59 Cal (5% from Fat, 12% from Protein, 83% from Carb); 2 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 12 g Carb; 0 g Fiber; 180 mg Sodium; 1 mg Cholesterol
Recipe from Kimberly's Slim Pickin's Low Fat Recipe Archive
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English Muffin Bread
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Prep Time:
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Yield: Makes 1 loaf
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2 1/2 to 3 cups all-purpose flour
1 pkg active dry yeast
1 1/4 cups water
1 Tblsp sugar
3/4 tsp salt
cornmeal
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In large mixer bowl combine 1 cup of the flour and the yeast. In a saucepan heat water, sugar, and salt till warm (115-120 �F), stirring to dissolve sugar. Add to dry mixture in bowl. Beat at low speed with electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a soft dough. Shape into a ball. Place in lightly greased bowl; turn once to grease surface. Cover; let rise until double (about 1 hour). Punch down. Cover: let rest 10 minutes. Grease a 1-quart casserole; sprinkle with cornmeal. Cover; let rise till double (30 to 45 minutes). Bake at 400 degrees F for 40 to 45 minutes. Cover loosely with foil if top browns too quickly. Remove from dish; cool.
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Frances Cook's Bread & Rolls
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Prep Time:
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Yield:
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3/4 cup Milk
1 Fresh cake yeast
1/4 cup Sugar
3 Tablespoons Shortening
1 teaspoon Salt
1 Egg
3 1/2 cups Flour
1/4 cup Lukewarm water
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Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm while softening yeast in a small bowl with the warm water. When soft, add the egg and beat together slightly. Pour the yeast/egg mixture into the milk mixture and stir them together. The flour may be sifted or poured into the liquid. With a large spoon, stir until flour/milk is well mixed. You should have a firm, but not stiff dough. Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen). Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day. Watch to make sure it doesn't spill out of the bowl. If it starts to spill before you're ready to use it, punch it back down. Refrigerated dough is easier to handle but takes longer to rise.
BREAD:
If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle. This dough does not require a lot of kneading; only enough to make it easy to handle. For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans. Allow about 2 hours for the dough to double again. Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too).
ROLLS:
To make rolls, work and knead dough until springy and easily handled. Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet (Parkerhouse rolls), or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan (Cloverleaf rolls).
SWEET ROLLS:
For Christmas bread or sweet rolls, roll out dough as for Parkerhouse rolls, except trying to make an oblong instead of a round. Spread it with raisins and sprinkle with cinnamon and sugar. Dot with butter and roll as for a jelly roll. Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals. Let rise and bake as for loaves. Top with an icing made of confectioners' sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over the bread or rolls while hot. Decorate with nuts or fruits.
For Whole Wheat Bread:
use half white and half whole wheat flour, and use brown sugar instead of white. The amounts above will yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls.
Recipe by: Mrs. Harold T. Cook
|
Garlic Bread--4 Variations
|
Prep Time:
|
Yield: Serves 6 to 8
|
American Garlic Bread
9/10 medium cloves garlic (about the size of a plump cashew nut), skins left on
6 tablespoons unsalted butter, softened
2 tablespoons grated Parmesan cheese
� teaspoon salt
1 whole loaf high-quality Italian bread (about
1 pound, football-shaped), halved lengthwise
Ground black pepper
VARIATIONS:
CHIPOTLE GARLIC BREAD
Canned chipotle chiles packed in adobo sauce add a smoky, spicy flavor that made this the hands-down favorite of everyone who tasted these variations.
Follow recipe for American Garlic Bread, mashing 1� chipotle chiles en adobo (about 1 tablespoon) and 1 teaspoon adobo sauce into garlic butter mixture. Increase baking time by a minute or two.
HERB GARLIC BREAD
Follow recipe for American Garlic Bread, mashing 1 tablespoon each minced fresh basil and chives and � tablespoon each minced fresh thyme and oregano into garlic butter mixture.
PARMESAN AND ASIAGO CHEESE GARLIC BREAD
Follow recipe for American Garlic Bread, decreasing salt to 1/4 teaspoon, increasing Parmesan cheese to 1/4 cup, and mashing 1/4 cup grated Asiago cheese and 2 teaspoons Dijon mustard into butter along with garlic.
|
Plan to pull the garlic bread from the oven when you are ready to serve the other dishes. Garlic bread is best served piping hot.
1. Adjust oven rack to middle position and heat oven to 500 degrees. Meanwhile, toast garlic cloves in small skillet over medium heat, shaking pan occasionally, until fragrant and color of cloves deepens slightly, about 8 minutes (see illustration at right). When cool enough to handle, skin and mince cloves (you should have about 3 tablespoons). Using dinner fork, mash garlic, butter, cheese, and salt in small bowl until thoroughly combined.
2. Spread cut sides of loaf evenly with butter mixture; season to taste with pepper. Transfer loaf halves, buttered side up, onto rimmed baking sheet; bake, reversing position of baking sheet in oven from front to back halfway through baking time, until surface of bread is golden brown and toasted, 5 to 10 minutes. Cut each half into 2-inch slices; serve immediately.
Recipe from "America's Test Kitchen"
|
Glazed Poppy Seed Bread
|
Prep Time:
|
Yield: Makes 3 loaves
|
For the bread:
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups milk
1 1/2 tablespoons poppy seeds
1 1/2 teaspoons almond flavoring
1 1/2 teaspoons vanilla flavoring
1 1/2 teaspoons salt
3 eggs
1 cup vegetable oil
2 1/4 cups sugar
For the glaze:
1/4 cup orange juice
1 cup powdered sugar
1/2 teaspoon almond flavoring
1/2 teaspoon vanilla flavoring
|
Preheat oven to350�F.
Mix all bread ingredients together with mixer for about 2 minutes. Pour into three greased 9x5-inch loaf pans. Bake all three loaves at the same time at 350�F. for 45 minutes.
To make glaze:
Mix glaze ingredients together with a whisk until smooth. Pour over hot bread.
Recipe by Linda Harrelson
|
Indian Fry Bread
|
Prep Time:
|
Yield: makes 20 to 25 patties
|
4 cups all purpose flour
1 Tblsp baking powder
1 Tblsp salt
water
oil, for frying
|
In a large bowl combine flour, baking powder and salt. Add just enough water to form a stiff dough. Knead dough for 5 minutes, or until it is elastic. Divide dough into 20 to 25 balls, and flatten into very thin patties. Heat 1/2" of oil in a heavy skillet, brown one each side, it takes about 2 1/2 minutes each side.
|
Irish Buttermilk Bannock
|
Prep Time:
|
Yield:
|
4 cups all-purpose/bread flour
1 cup raisins
3 teaspoons baking powder
2 eggs
1 teaspoon salt to taste
1 1/2 cup buttermilk
3/4 teaspoon baking soda
|
Stir flour, baking powder, salt, baking soda and raisins together. Separately, fork-blend eggs and buttermilk, then add to dry ingredients. Stir until sticky batter is formed. Scrape batter onto well floured surface and knead lightly. Shape batter into ball, then place in round non-stick casserole that has been sprayed with cooking spray. Mark a cross in the center, using a sharp knife. Bake uncovered in preheated 350 degree oven
for about 1 1/4 hours.
Wait 10-15 minutes before attempting to remove bread from casserole, then cool on wire rack. If desired, cut loaf into quarters and then slice
thinly.
|
Irish Sweet Bread
|
Prep Time:
|
Yield: 2 Loaves
|
1 Egg, unbeaten
3 cups Sifted flour
1 1/2 cup Sour milk or buttermilk
1 1/2 t Salt
1 1/2 cup Raisins, chopped
3/4 t Soda
1 1/2 cup Currants
1/2 cup Shortening
1/4 cup Chopped citron or chopped, candied lemon rind
1/4 cup Sugar
1/4 cup Molasses
|
Preheat oven to 325 F.
Sift together the flour, salt and soda. Cream together the shortening and sugar and the molasses. Beat in the egg. Alternately add the dry ingredients and sour milk; stir in the fruit. Pour the batter into 2 greased 8 x 4 x 2 1/2-inch loaf pans and bake approx. 75 minutes or till done.
SOURCE: New York Times Cookbook (1961) From the collection of Jim Vorheis
|
Mom's Irish Soda Bread
|
Prep Time:
|
Yield:
|
1 1/2 cups all-purpose flour
1 1/2 cups raisins
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon double-acting baking powder
5 tablespoons sugar
1/2 cup butter
1 cup buttermilk
|
Preheat oven to 400F.
If raisins are dry, pour boiling water over them & let stand for 5 minutes; drain.
In a large bowl, sift flour, baking soda, baking powder, salt & sugar. Cut in butter until mixture looks like coarse crumbs. Add buttermilk and mix well. Stir in raisins, mix well. Knead a few times on a floured board, shape into a ball. Place on a greased pie plate & cut a shallow cross in the top. Bake for 15 minutes at 400F, then reduce heat to 375F & bake for 40 more minutes. Remove from pie plate; cool. Slice after the bread is cooled. Cut into wedges or slices & serve with butter or jam.
|
Mother's Gingerbread
|
Prep Time:
|
Yield:
|
1/2 cup shortening
1/2 cup sugar
2 eggs, beaten
2-1/2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup molasses
1 cup boiling water
|
Preheat oven to 350�F. Sift together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves; set aside. Cream shortening and add sugar gradually while creaming. Add beaten eggs, then sifted dry ingredients, alternatly with the molasses and water. Beat enough to mix throughly and then pour into a well-greased 12 x 7 x 1-1/2-inch pan. Bake at 350�F. for 40 to 45 minutes, or until done. Best if served warm.
This recipe is from my Mother.
|
Onion Cheese Bread
|
Prep Time:
|
Yield: 1 loaf
|
1/2 cup chopped onion
1 Tblsp shortening
1 egg, beaten
1/2 cup milk
1 1/2 cup bisquick
1 cup sharp cheese, shredded, divided
poppy seeds, optional
2 Tblsp butter or margarine, melted
|
Cook onion in shortening. In bowl add cooked onion, egg, and milk and mix in bisquick and 1/2 cup of the cheese. Mix until you have a soft dough. Add a little more milk if needed. Spread dough in an 8 inch round baking dish. Sprinkle top with reserved cheese and poppy seed if desired. Melt butter and drizzle over top. Bake at 400 degrees for 20 minutes. Cut in wedges. Serve hot.
|
Parsley Onion Crescents
|
Prep Time:
|
Yield:
|
1 can (8oz) pillsbury crescent dinner rolls
1 tablespoon butter or margarine, melted
1/2 teaspoon instant minced or chopped onion
1/2 teaspoon dried parsley flakes
|
Prepare rolls and place on cookie sheet as directed on package label. Combine remaining ingredients and brush over each roll. Bake Crescents as directed on package label. Source: Pillsbury ad, Good Housekeeping magazine, November 1992.
|
Self Rising Flour Substitute
|
Prep Time:
|
Yield: makes about 4 1/4 cups
|
4 cups all purpose flour
1 Tblsp sugar
1/2 Tblsp salt
2 Tblsp plus 1 tsp. baking powder
|
Sift together all ingredients well, store in zipper storage bags. Can be used in any recipe calling for self-rising flour.
Makes about 4 1/4 cups.
|
Sesame Crackers (Moira Carlson)
|
Prep Time:
|
Yield:
|
5 tblsp toasted sesame seeds
2 cups all-purpose flour
1/2 tsp salt
1/4 cup vegetable oil
1/2 cup water
1 whole egg, lightly beaten with 2 tblsp milk for brushing on the tops.
|
Preheat oven to 325 Degrees F.
Mix together flour, sesame seeds and salt. Add oil and blend till mixture resembles coarse meal.
Blend in enough water so dough forms into a ball. Divide the dough in 2 equal portions for rolling.
Roll out the dough on floured board to 1/16 inch thick. Cut in two inch squares. Lay out on cookie tray. Prick each cracker with a fork; brush tops with egg mixture. Bake for 20-25 minutes. Cool on a rack. After crackers are cool, store them in an airtight container.
Note: This is really a very simple recipe. The only trick is to watch the timing the first time you make them because each oven is different and you don't want them to burn. I also admit that we have never had to find an "airtight container" because they all got gobbled down inside of two hours.
-Moira Carlson
|
Squash Bread
|
Prep Time:
|
Yield: 1 loaf
|
2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons apple pie spice
3/4 cup finely cut yellow squash
1/2 cup salad oil
1 egg
|
Preheat oven to 350�F.
Combine ingredients in order given, and blend well. Turn into greased 8x4-inch loaf pan and bake at 350�F. for 1 hour.
Recipe by Shirley Parmelee.
|
Brownies
Almond Macaroon Brownies
|
Prep Time:
|
Yield: 16 brownies
|
3 oz Cream cheese - softened
6 Tablespoons butter or margarine
3/4 c Sugar
3 Eggs
1/2 c all-purpose flour
1 Tablespoon all-purpose flour
1 2/3 cups Flaked coconut
1 cup Whole blanched almonds
6 oz Semisweet chocolate
1/2 teaspoon Vanilla
1/2 t Baking powder
1/4 t Salt
|
Preheat oven to 350�F.
Grease an 8x8" square pan.
Beat together cream cheese and 2 tablespoons butter until softened. Beat in 1/4 cup sugar. Stir in 1 egg, 1 tablespoon flour and coconut. Reserve 16 whole almonds, chop the rest. Stir in 1/3 cup chopped almonds; set aside. Melt 5 oz chocolate and remaining butter (4 T) over low heat, until melted. Remove from heat. Stir in 1/2 cup sugar and vanilla. Beat in 2 eggs. Stir in 1/2 cup flour, baking powder and salt.
Add remaining chopped almonds. Spread chocolate batter in a greased 8x8 square pan.Spread cheese batter on top. Garnish with whole almonds. Bake at 350�F. for 40 minutes, or until cake tester comes out clean, don't overbake. Melt remaining square of chocolate and drizzle over the brownies. Cool in pan. Cut into squares. Recipe can be doubled.
|
Black Forest Brownie Torte
|
Prep Time:
|
Yield:
|
1 package (19.8 ounces) brownie mix, plus ingredients to prepare cake-like version of mix
3 cups frozen whipped topping, thawed, divided
1 can (21 ounces) cherry pie filling, divided
1/4 cup sliced almonds, toasted*
|
1. Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Prepare brownie mix according to package directions for cake-like version.
2. Divide batter evenly between pans. Bake 18 to 20 minutes. Do not overbake. Cool 10 minutes. Remove from pans to wire racks to cool completely.
3. Place one brownie layer on serving plate. Top with 2 cups of the whipped topping, spreading to within 1/2 inch of the edge. Spread 1 cup cherry pie filling over whipped topping. Top with second brownie layer. Spread remaining cherry pie filling over top to within 1/2 inch of edge. Dollop or pipe remaining 1 cup whipped topping around edge of torte. Sprinkle toasted almonds over top. Yield: 12 servings.
*Useful Tip: To toast almonds, spread on baking sheet, and toast at 325� for 6 to 8 minutes, watching closely so not to burn them.
|
Cheesecake-Topped Brownies
|
Prep Time:
|
Yield: Makes 40 brownies
|
1 (21-1/2-ounce) package brownie mix
1 (8-ounce) package cream cheese, softened
2 tablespoons butter, softened
1 tablespoon cornstarch
1 (14-ounce) can sweetened condensed milk
1 egg
1 teaspoon vanilla extract
1 (16-ounce) container prepared chocolate frosting
|
Preheat oven 350� F (175� C). Grease a 9 x 13-inch baking pan. Set aside.
Prepare brownie mix according to the directions on the package. Spread into prepared baking pan.
In small mixing bowl, beat cream cheese, margarine, and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg, and vanilla until smooth. Pour cream cheese mixture evenly over brownie batter. Bake 45 minutes or until top is lightly browned.
Cool. Spread with frosting. Cut into bars. Store covered in refrigerator or freeze in a single layer, for up to 2 weeks.
|
Chewy Peanut Butter Brownies
|
Prep Time:
|
Yield:
|
4 oz Semi-sweet chocolate
1/2 cup creamy peanut butter
1 cup (2 sticks) butter or margarine
4 Eggs
2 1/2 cups Sugar
1/2 teaspoon Salt
2 teaspoon Vanilla
2 cups Flour; sifted
1 cup Walnuts; chopped
|
Melt chocolate, peanut butter and butter. In a large bowl beat eggs, sugar, salt and vanilla. Add melted chocolate mixture. Add flour gradually. Mix well. Add the nuts. Pour into a greased 13x9x2 inch greased pan. Bake at 350 F. for 45 minutes to 50 minutes. Let cool, cut into squares.
|
Double Dark Fudge Brownie Cake With Chocolate Glaze
|
Prep Time: 15 minutes
|
Yield: 8 servings
|
For Cake
1/2 cup Karo Light or Dark Corn Syrup
1/2 cup (1 stick) butter or margarine
5 squares (1 ounce each) Baker's Semi-Sweet Baking Chocolate
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
1 cup flour
1 cup chopped walnuts
Chocolate Glaze (optional- see below)
For Chocolate Glaze:
3 squares (1 ounce each) Baker's Semi-Sweet Baking Chocolate
1 tablespoon butter or margarine
2 tablespoons Karo Corn Syrup
1 teaspoon milk
|
For Cake:
1. Preheat oven to 350�F. Grease and flour one 9-inch layer cake pan.
2. In large saucepan over medium heat, bring corn syrup and butter or margarine to boil, stirring occasionally; remove from heat.
3. Add chocolate; stir until melted. Add sugar; stir in eggs, one at a time, then vanilla, flour, and nuts. Pour into prepared pan.
4. Bake at 350�F. for 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; Drizzle with chocolate glaze if desired (recipe below) and cool completely (at least one hour) before serving.
For Chocolate Glaze:
In small saucepan over low heat, melt 3 squares (1 ounce each) of Baker's Semi-Sweet Baking Chocolate and 1 tablespoon butter or margarine, stirring often. Remove from heat. Stir in 2 tablespoons Karo Corn Syrup and 1 teaspoon milk until smooth. Pour over top of brownie cake and spread over sides. Let stand 1 hour before serving.
A BAKER'S CHOCOLATE Recipe clipping.
|
Double Decadent Brownie Torte
|
Prep Time:
|
Yield:
|
1/2 c Butter
1/2 c Light corn syrup
1 c Semisweet chocolate chips
1/2 c Granulated sugar
3 Eggs
1 t Vanilla
1 c All-purpose flour
1 c Chopped walnuts or pecans
-----CHOCOLATE GLAZE-----
1/2 c Semisweet chocolate chips
2 tb Butter
1 tb Corn syrup
1 t Vanilla
Sliced strawberries for garnish
|
1. Butter and flour a 9-inch round cake pan.
2. In a saucepan heat butter and corn syrup until butter is melted. Stir in chocolate chips. Stir until melted.
3. Add sugar and eggs. Stir until well blended. Stir in vanilla, flour and nuts.
4. Pour batter into pan. Bake at 35o for 30 minutes, until center springs back when touched.
5. Cool in pan for 10 minutes. Turn out of pan onto a rack.
6. For glaze, combine chocolate chips, butter and corn syrup in saucepan. Stir over low heat until chocolate is melted. Remove from heat. Add
vanilla.
7. Frost top and sides of torte. Chill until set. Garnish with sliced strawberries. Cut into wedges. Serve.
|
Hazelnut Chunk Brownies
|
Prep Time:
|
Yield:
|
1/2 c Hazelnuts
1 c Unsalted butter
2 c Sugar
4 Eggs; beaten to blend
1/2 c Cocoa powder; unsweetened
1 tb Vanilla
1/3 c All purpose flour
1/2 ts Salt
7 oz Semisweet chocolate; coarsely chopped
|
Preheat oven to 350F.
Toast hazelnuts, husk and coarsely chop; set aside. Lightly butter a 13x9" baking pan. Melt 1 cup butter in heavy large saucepan over low heat. Remove from heat and whisk in sugar, eggs, cocoa and vanilla. Stir in flour and salt. Add chopped chocolate and nuts. Spread batter in prepared pan. Bake until tester inserted in center comes out barely moist but not wet, 25 to 30 minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Wrap tightly.) Cut into 1 1/2 inch squares.
|
Holiday Brownies from Smucker's
|
Prep Time:
|
Yield: 20 brownies
|
1 box traditional fudge brownie mix
1/2 C. water
1/4 C. vegetable oil
2 eggs
3/4 C. Smucker�s Dove Dark Chocolate Ice Cream Topping
1/2 C. Smucker�s Caramel Topping
1/2 C. Smucker's Natural Peanut Butter, Creamy
|
Heat oven to 350�F. Grease bottom of 13 x 9-inch pan. Mix brownie mix, water, oil, eggs and Smucker's Dove Dark Chocolate Ice Cream Topping in large bowl. Beat 50 strokes by hand or until all ingredients are incorporated.
In a small bowl, mix the caramel topping and natural peanut butter. Spread the brownie mixture in the greased pan. Take the mixture of peanut butter and caramel topping and drop spoonsful over brownie mixture.
( Note: you may want to soften the carmel topping and peanut butter mixture in microwave for a few seconds to make it easier to stir--Jennareanne)
With a knife, pull through the pan creating a marbled effect. Bake at 350�F for 31 to 35 minutes. Cool completely. Store covered. Makes 20 brownies.
A recipe clipping from Smucker's.
|
Manhattan Beach Munchies
|
Prep Time:
|
Yield: makes 16 brownies
|
1 lb bittersweet chocolate
4 eggs
1 cup butter, diced
1 1/2 cups sugar
1/3 cup strong coffee
1/2 cup flour
|
Preheat oven to 375�F.
Line a 13x9-inch baking pan with foil, allowing foil to stick about 2-inches beyond the sides of the pan. Butter the bottom and sides of the pan and foil.
In a double boiler over hot (not simmering) water, melt the chocolate with the butter and coffee, stirring frequently until smooth.
Cool the mixture, stirring it occasionally, for about ten minutes.
With an electric mixer, on high speed, beat the eggs for 30 seconds, until foamy.
Gradually add the sugar and continue to beat for 2 minutes or until the mixture is light and fluffy.
Set mixer to low speed, and gradually add the chocolate mixture until just blended.
Stir in the flour by hand. DO NOT OVERBEAT THE MIXTURE!!
Pour batter into prepared pan and bake at 375�F. on the center rack of the oven for 28-30 minutes; brownies should remain slightly moist in the center when done.
Cool on a rack for 30 minutes. Cover pan tightly and chill in refrigerator for at least 6 hours. Remove the cover and run a knife around the edge to loosen.
Lift brownies out of pan with overhanging foil, invert and peel off the foil. Invert again and cut into rectangles.
|
No-Bake Fudge Brownies
|
Prep Time:
|
Yield: makes 16
|
1 12-ounce package (2 cups) semi-sweet chocolate chips
1 14-ounce can sweetened condensed milk
1 package (8 1/2-ounce) chocolate wafers, finely crushed
1 cup chopped nuts, divided in half
|
Melt over hot (not boiling) water, chocolate chips; stir until smooth. Add sweetened condensed milk, chocolate wafer crumbs and 1/2 cup nuts; stir until well blended. Press into foil-lined 8-inch square pan. Press remaining 1/2 cup nuts into top of brownie. Let stand at room temperature until firm. Cut into 2-inch squares.
|
Philadelphia Cheesecake Brownies
|
Prep Time: 20 minutes
|
Yield: makes 24
|
1 package (approx. 19.8 ounces) fuge brownie mix
(Do Not Use brownie mixes that include a Syrup pouch/can)
1 package (8 ounces) Philadelphia Cream Cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
1 egg
|
1. Prepare brownie mix as directed on package. Pour into a greased 13 x 9-inch pan.
2. Beat cream cheese with electric mixer on medium speed until smooth. Add sugar, mixing until blended. Add egg and vanilla; mix just unti blended.
3. Pour cream cheese mixture over brownie mixture; cut through batter with knife several times for marble effect.
4. Bake at 350�F. for 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool, cut into squares.
|
Reese's Peanut Butter Brownies
|
Prep Time:
|
Yield: 36 brownies
|
3/4 cup (1-1/2 sticks) butter or margarine
3/4 cup REESE'S Creamy Peanut Butter
1-3/4 cups sugar
2 teaspoons vanilla extract
4 eggs
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup HERSHEY'S Cocoa
|
Heat oven to 350�F.
Grease 13x9x2-inch baking pan.
Melt butter. Add peanut butter; stir until peanut butter is melted. Stir in sugar and vanilla. Add eggs; beat well with spoon. Add flour, baking powder and salt; beat well. Remove 1-3/4 cups batter; stir cocoa into this part.
Spread chocolate batter into prepared pan. Spread remaining batter over top. Bake 30 minutes or until brownies just begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 36 brownies.
A recipe clipping from Hershey's.
|
Super Chocolate Brownies
|
Prep Time:
|
Yield: 48 squares
|
1/2 cup margarine or butter, softened
1 cup sugar
1 can (16 ounces) Hershey's Syrup (1 1/2 cups)
4 eggs
1 1/4 cups all-purpose flour
1 cup Hershey's Semi-Sweet Chocolate Chips, if desired
|
Preheat oven to 350 �F. Grease a 13x9x2-inch pan and set aside.
Beat margarine( or butter) and sugar in large mixing bowl; beat in syrup, eggs, and flour throughly. Stir in chocolate chips. Pour into greased pan. Bake at 350 �F. until wooden pick inserted in center comes out clean, 30 to 35 minutes; cool. Cut into squares, about 1 1/2 inches. 48 squares.
A recipe clipping from Hershey's.
|
Walnut Raspberry Brownies
|
Prep Time:
|
Yield: 12 servings
|
3 Squares chocolate; unsweetened
1/2 c Crisco
3 Eggs
1 1/2 c Sugar
1 1/2 ts Vanilla
1/2 ts Salt
1 c Flour
1 1/2 c Walnuts, chopped
1/3 c Raspberry jam
|
Preheat oven to 325�F.
Melt chocolate and Crisco over warm water; cool slightly. Blend together eggs, vanilla, sugar and salt; stir in chocolate mixture, then flour. Fold in walnuts. Turn into well greased 8 inch square pan. Bake at 325�F. for about 40 minutes. Spoon jam over hot brownies; spread carefully. Let cool.
|
York Sensational Brownies
|
Prep Time:
|
Yield:
|
1 1/2 cups (3 sticks) butter or margarine, melted
3 cups sugar
1 Tbsp. vanilla
5 eggs
2 cups flour
1 cup cocoa
1 tsp. baking powder
1 tsp. salt
24 small (1 1/2 inch) peppermint patties
|
Preheat oven to 350 F. Grease a 13x9 inch baking pan.
In a large bowl with a spoon or wire whisk, stir together butter, sugar and vanilla. Add eggs, stir until well blended. Stir in flour, cocoa, baking
powder and salt; blend well. Reserve 2 cups batter; set aside. Spread remaining batter in prepared pan.
Unwrap Peppermint Patties. Arrange patties in a single layer over the batter, about 1/2 inch apart. Spread reserved 2 cups of batter over patties.
Bake for 50-55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack; cut into squares. About 36
brownies.
|
Cakes & Tortes
$100 Chocolate Cake
|
Prep Time:
|
Yield:
|
This is another recipe from my Mother's recipe box.
1 cup sugar
2 cups cake flour
4 Tablespoons cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup water
1 cup mayonnaise
|
Preheat oven to 350�F. Sift together sugar, cake flour, cocoa, baking soda, baking powder, and salt. Add to sifted mixture vanilla, water, and mayonnaise; mix well. Pour into 2 (8-inch) round greased and floured cake pans, and bake at 350�F for 25 minutes, or until a toothpick inserted in center comes out clean.
|
All-American Chocolate Cake
|
Prep Time:
|
Yield: serves 10
|
4 ounces unsweetened chocolate
1 c. shortening or 1 c. butter (2 sticks)
2 teaspoons vanilla
2 c. cake flour
2 c. sugar
1 1/2 teaspoons baking powder
1 teaspoons baking soda
1 teaspoons salt
1 c. milk
4 eggs
|
Preheat oven to 350�F.
In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted.
Remove from heat and stir in vanilla. In large bowl, combine flour, sugar, baking powder, baking soda and salt.
Add chocolate mixture, milk and eggs, beating until smooth.
Spread mixture in two greased and floured 9-inch round cake pans.
Bake at 350�F. for 30-35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 5 minutes before turning out onto wire rack. Cool completely and frost as desired.
|
Apple Cinnamon Cake
|
Prep Time:
|
Yield: serves 10
|
For cake:
1/2 cup Crisco Vegetable Shortening
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup sour cream
2 cups flour
1 teasepoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups apples, chopped
For Topping:
1/2 cups chopped nuts
1/2 cup brown sugar
1 teaspoon cinnamon
2 Tablespoon melted butter
|
1. Cream shortening, sugar: add eggs and vanilla.
2. Sift dry ingregients together and add alternately with sour cream to creamed mixture.
3. Fold in apples. Spread in greased 9"x13" pan.
4. Combine chopped nuts, brown sugar, cinnamon and melted butter. Sprinkle over cake batter.
5. Bake at 350 degrees for 35 to 40 minutes or until toothpick inserted in center comes out clean.
Recipe from my Mother's recipe box.
|
Aunt Pearl's Orange-Pineapple Cake --My Most Favorite!!
|
Prep Time:
|
Yield:
|
This is my personal favorite cake. Many Thanks go to my dear Mother for making it when she did!! : )
This cake is Best chilled overnight before serving.
For cake:
1 box Butter Recipe Duncan Hines Cake Mix
1 can (11 ounces) Mandarin oranges
3 eggs
1/3 cup oil (Crisco)
For Icing:
1 (8 or 9-ounce) container of regular Cool Whip
1 large can crushed pineapple and juice
1 (3- ounce) box vanilla *instant* pudding mix
|
For Cake:
1. Preheat oven to 350�F.
2. Grease 2 (9-inch) cakepans. Cut waxed paper to fix bottom of pans, and place in pans; then grease bottoms again and lightly flour. (I'm not sure if the wax paper lining is necessary, but that's what the recipe says to do).
3. Combine cake mix, mandarin oranges, eggs, and oil; beat on medium speed with electric mixer until well mixed (about 2 minutes).
4. Pour batter into 2 greased, lined, and floured 9-inch round cake pans. Bake at 350�F for about 25 to 30 minutes, or when toothpick inserted in center comes out clean.
5. Cook cake in pans for 10 minutes, then remove from pans and cool on wire racks for about 30 minutes. Split layers. (Note--dental floss is handy for spliting cake layers. Tear off a piece about 15 inches long. Grab it at both ends, and holding it very tight, place it against the back of the layer. Using a back and forth motion, working toward you, "saw" the thickness of the layer to make it 2 layers.)
For Icing:
1. Combine Cool Whip, instant vanilla pudding mix, and crushed pineapple with juice; mix well.
2. Spread icing between all 4 layers and on top and sides. Refrigerate several hours, or best if chilled overnight. Keep cake stored in refrigerator.
|
Authentic Scottish Tea Cakes
|
Prep Time:
|
Yield: Makes 24
|
1 cup conrstarch
1/2 cup sugar
1 teaspoon baking powder
3/4 cup butter
2 eggs, beaten
1 teaspoon lemon rind (zest)
|
Mix cornstarch, sugar, and baking powder in bowl. With a fork, cut in butter until mixture resembles coarse meal. Mix in the eggs that have been beaten with lemon rind. Drop by tablespoonfuls in the bottem of greased muffin pans. (The dough will just cover the bottom of each muffin nest--but don't worry, it will grow!) Bake at 350 degrees F. for 10 - 12 minutes.
These tea cakes are especially good slightly warm with orange marmalade.
|
Black Forest Brownie Torte
|
Prep Time:
|
Yield:
|
1 package (19.8 ounces) brownie mix, plus ingredients to prepare cake-like version of mix
3 cups frozen whipped topping, thawed, divided
1 can (21 ounces) cherry pie filling, divided
1/4 cup sliced almonds, toasted*
|
1. Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Prepare brownie mix according to package directions for cake-like version.
2. Divide batter evenly between pans. Bake 18 to 20 minutes. Do not overbake. Cool 10 minutes. Remove from pans to wire racks to cool completely.
3. Place one brownie layer on serving plate. Top with 2 cups of the whipped topping, spreading to within 1/2 inch of the edge. Spread 1 cup cherry pie filling over whipped topping. Top with second brownie layer. Spread remaining cherry pie filling over top to within 1/2 inch of edge. Dollop or pipe remaining 1 cup whipped topping around edge of torte. Sprinkle toasted almonds over top. Yield: 12 servings.
*Useful Tip: To toast almonds, spread on baking sheet, and toast at 325� for 6 to 8 minutes, watching closely so not to burn them.
|
Blueberry Corn Cake
|
Prep Time:
|
Yield: 6 servings
|
If fresh blueberries are not in season, fold in dried blueberries or cranberries. Served with a dollop of lemon curd or lemon yogurt, or a scoop of lemon gelaton, this homespun dessert becomes worthy of a fancy dinner party.
Ingredients:
2/3 C. all-purpose flour
6 Tbsp. granulated sugar
1/4 C. yellow cornmeal
1 tsp. baking powder
6 Tbsp. heavy cream
3 Tbsp. unsalted butter, melted
1 large egg
1/2 C. Hurst's Blueberries
|
Preheat the oven to 400�F.
Butter an 8-inch square baking pan. In a mixing bowl, whisk together the flour, sugar, cornmeal, and baking powder. In a smaller bowl, whisk together the cream, melted butter, and egg. Stir the liquid ingredients into the dry ingredients just until blended, then stir in the blueberries. Scrape the batter into the prepared pan, smoothing the top.
Bake at 400�F. until the cake is firm and golden, 20 to 23 minutes. Let cool slightly, then cut into squares and serve warm or at room temperature.
Recipe from Hurst's Berry Farms.
|
Cappuccino Cake
|
Prep Time:
|
Yield:
|
For cake:
1 stick (1/2 cup)softened butter
1 stick (1/2 cup)softened margarine(regular not diet)
2 cups sugar
4 eggs
1 cup milk
1/3 cup strong coffee
1 tablespoon vanilla
2-1/2 cups all-purpose flour
1/2 teaspoon salt
2-1/2 teaspoons baking powder
1/4 teaspoon cinnamon
1/2 cup semi-sweet mini chocolate chips
For Frosting:
1 stick (1/2 cup) softened butter
1 stick (1/2 cup) softened margarine (regular-not diet)
1 cup sugar
1/3 cup milk
1/3 cup strong coffee
2 teaspoons vanilla
|
1. Preheat oven to 350�F. Grease and flour 2 9-inch spring-form cake pans.
2. Combine the flour, salt, baking powder, and cinnamon in a bowl; set aside.
3. Cream butter and margarine; add vanilla, sugar, and the four eggs and beat well.
4. Combine the coffee and milk. Add coffee mixture and flour mixture alternately to the egg and sugar mixture.
5. Stir in the chocolate chips.
6. Pour into 2 greased and floured 9" spring-form cake pans.
7. Bake at 350�F. for 30 minutes, or until done. Insert a knife or toothpick into center; it should come out clean when cake is done.
8. Cool for 15 minutes before removing from the pan, and chill.
For Frosting:
When cake is cooled, beat the frosting ingredients together for 5 minutes until the consistency is like whipped cream. Frost the cake and chill before serving.
|
Carmel Pound Cake (My Mother's Recipe)
|
Prep Time:
|
Yield:
|
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 lb. butter (2 sticks)
1/2 lb. margarine (2 sticks)
1 box light brown sugar (16 ounces)
1 cup granulated sugar
5 eggs
1 cup milk
1 teaspoon vanilla
|
Preheat oven to 325�F. Grease and flour a flu pan (tube pan) or bundt pan. Sift together flour, salt, and baking powder; set aside. Cream butter, and margarine; add sugars, and cream till fluffy. Add eggs--one at a time, then add the sifted dry ingredients alternately with the milk. Finally, add the vanilla, and beat till throughly combined. Pour batter into prepared tube or bundt pan, and bake at 325�F. for about 1-1/2 hours, or until cake tests done (toothpick inserted near center of cake comes out clean).
|
Carrot Cake - My Mother's Version
|
Prep Time:
|
Yield:
|
1-1/2 cups sugar
1 cup salad oil
3 egg yolks
2-1/2 Tablespoons hot water
1 cup grated carrots
1-1/2 cups flour
3 egg whites, beaten stiff
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts
1-1/2 teaspoons ground cinnamon
|
Mix sugar, oil, egg yolks, hot water, and carrots in a large bowl. Sift together flour, cinnamon, nutmeg, allspice, baking soda, and salt. Add to egg mixture and mix well. Fold in egg whites and nuts. Bake in a greased and floured tube pan at 350�F. for about 1 hour, or until done. Cool for about 10 minutes, then remove from pan. Cool on wire rack, then frost with Cream Cheese frosting, if desired.
|
Cranberry Upside-Down Cake
|
Prep Time: 15 min
|
Yield: 12 servings
|
Great with butter pecan ice cream.
For Topping:
1/2 stick (1/4 cup) butter or margarine
3/4 cup packed brown sugar
1-1/2 cup fresh or frozen cranberries
1/2 cup golden raisins
For Cake:
1 stick (1/2 cup) butter or margarine (not spread), softened
3/4 cup packed brown sugar
1 tablespoons vanilla extract
1-1/2 teaspoons baking powder
2 large eggs
2/3 cup 1% lowfat milk
1-1/4 cups flour
1/3 cup yellow cornmeal
|
Heat oven to 350�F. Have ready an 8 or 9 x 2-inch round cake pan.
For Topping:
Put butter in cake pan; melt in oven. Tilt to coat sides. Sprinkle evenly with brown sugar, then cranberries in 1 layer. Scatter raisins over the top.
For Cake:
On medium speed, beat butter, brown sugar, vanilla, and baking powder 3 minutes or until very pale. Beat in eggs 1at a time (mixture will look curdled). On low speed, beat in milk, flour, and cornmeal just until blended. Spread over topping. Bake 1 hour to 1 hour and 10 minutes, until top is browned and pick inserted near center comes out with moist crumbs. Cool in pan on wire rack only 5 minutes before inverting onto serving plate.
Note: The cooled cake can be kept covered at room temperature up to 2 days or wrapped airtight and frozen up to 3 weeks. Thaw, still wrapped, in refrigerator. Rewarm in oven or microwave.
Recipe from WD magazine.
|
Double Dark Fudge Brownie Cake With Chocolate Glaze
|
Prep Time: 15 minutes
|
Yield: 8 servings
|
For Cake
1/2 cup Karo Light or Dark Corn Syrup
1/2 cup (1 stick) butter or margarine
5 squares (1 ounce each) Baker's Semi-Sweet Baking Chocolate
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
1 cup flour
1 cup chopped walnuts
Chocolate Glaze (optional- see below)
For Chocolate Glaze:
3 squares (1 ounce each) Baker's Semi-Sweet Baking Chocolate
1 tablespoon butter or margarine
2 tablespoons Karo Corn Syrup
1 teaspoon milk
|
For Cake:
1. Preheat oven to 350�F. Grease and flour one 9-inch layer cake pan.
2. In large saucepan over medium heat, bring corn syrup and butter or margarine to boil, stirring occasionally; remove from heat.
3. Add chocolate; stir until melted. Add sugar; stir in eggs, one at a time, then vanilla, flour, and nuts. Pour into prepared pan.
4. Bake at 350�F. for 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; Drizzle with chocolate glaze if desired (recipe below) and cool completely (at least one hour) before serving.
For Chocolate Glaze:
In small saucepan over low heat, melt 3 squares (1 ounce each) of Baker's Semi-Sweet Baking Chocolate and 1 tablespoon butter or margarine, stirring often. Remove from heat. Stir in 2 tablespoons Karo Corn Syrup and 1 teaspoon milk until smooth. Pour over top of brownie cake and spread over sides. Let stand 1 hour before serving.
A BAKER'S CHOCOLATE Recipe clipping.
|
Double Decadent Brownie Torte
|
Prep Time:
|
Yield:
|
1/2 c Butter
1/2 c Light corn syrup
1 c Semisweet chocolate chips
1/2 c Granulated sugar
3 Eggs
1 t Vanilla
1 c All-purpose flour
1 c Chopped walnuts or pecans
-----CHOCOLATE GLAZE-----
1/2 c Semisweet chocolate chips
2 tb Butter
1 tb Corn syrup
1 t Vanilla
Sliced strawberries for garnish
|
1. Butter and flour a 9-inch round cake pan.
2. In a saucepan heat butter and corn syrup until butter is melted. Stir in chocolate chips. Stir until melted.
3. Add sugar and eggs. Stir until well blended. Stir in vanilla, flour and nuts.
4. Pour batter into pan. Bake at 35o for 30 minutes, until center springs back when touched.
5. Cool in pan for 10 minutes. Turn out of pan onto a rack.
6. For glaze, combine chocolate chips, butter and corn syrup in saucepan. Stir over low heat until chocolate is melted. Remove from heat. Add
vanilla.
7. Frost top and sides of torte. Chill until set. Garnish with sliced strawberries. Cut into wedges. Serve.
|
Double-Rich Pound Cake
|
Prep Time:
|
Yield:
|
3/4 cup butter (NOT margarine)
1 - 8-oz. package of cream cheese
6 eggs
2 cups flour
1 tsp baking powder
2 cups sugar
2 tsp real vanilla
|
Allow butter, cream cheese and eggs to stand at room temperature for 30 minutes.
Meanwhile,Preheat oven to 325�F.
Grease and lightly flour a 10- inch tube pan, bundt pan or 2 - 8x4x2 inch loaf pans; set aside.
Combine flour and baking powder; set aside. In a mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating about 6 minutes or until very light and fluffy. Beat in vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping bowl frequently. Add flour mixture, beating on low to medium speed just until combined. Pour batter into prepared pan, spreading with the back of a spoon or small spatula, if necessary, to form an even layer. Bake for 60 to 65 minutes for tube pans or 60 - 70 for loaf pans or until wooden toothpick inserted near center comes out clean.
Cool in pan on wire rack for 10 minutes. Remove from pan, cool thoroughly on rack. To serve, cut slices thinly, 1/2 inch to 1 inch thick.
Cindy's comments: "This is the best pound cake in the entire world. I am sure it is not in any diet book! I got it from "Better Homes & Gardens". I absolutely love it and everyone will want the recipe. By the way, the recipe must be followed faithfully."
Recipe from Debbie's Country Cookin'.
|
Dream Cake
|
Prep Time:
|
Yield:
|
1 prepared angel food cake
1 - 20 oz can crushed pineapple, drained
30 large marshmallows
1 cup milk
1 large carton (12 oz)whipped topping
1 small pkg coconut
|
Crumble cake and spread out evenly in bottom of a large oblong pan. Pour pineapple evenly over cake. Heat milk and marshmallows in saucepan over low heat until marshmallows are dissolved. Pour this evenly over layer of pineapple. Spread whipped topping over cake to create frosting effect. Sprinkle with coconut. Chill before serving.
From Debbie's Country Cookin'.
|
Gateau Au Chocolat --a very chocolately-rich cake
|
Prep Time:
|
Yield: serves 12 to 16
|
For cake: (Gateau Au Chocolat)
1 cup butter
6 ounces milk chocolate pieces (1 cup)
3 ounces unsweetened chocolate, cut up
4 eggs
1 1/4 cups sugar
1 tablespoon flour
1 teaspoon vanilla
1 cup coarsely-chopped walnuts
Chocolate Glaze:
1/4 cup butter
2 ounce semi-sweet chocolate, cut-up; or 1/3 cup semi-sweet chocolate pieces
2 ounce unsweetened chocolate, cut-up
2 teaspoons light corn syrup
12 to 16 walnut halves
|
Butter a 9-inch springform pan. Wrap a 12-inch piece of foil around bottom and up outside of pan to seal it; set aside. In heavy saucepan, combine butter, milk-chocolate pieces, and unsweetened chocolate. Cook over low heat, stiring constantly until chocolate is melted. In large bowl, beat eggs with wire whisk; whisk in sugar and flour, add vanilla. Slowly pour in chocolate mixture, stiring to combine. Stir in walnuts. Pour mixture into springform pan. Place pan in large baking pan. Pour boiling water to depth of 1/2 inch into baking pan. Bake at 325�F. about 1 hour, or until done; toothpick inserted in center should come out clean. Remove springform pan from water and cool on wire rack. When cooled, remove cake from pan.
For Glaze:
In heavy saucepan combine butter, all chocolate, and syrup; stiring constantly over low heat until melted. Remove from heat and cool; stir occasionaly. Beat with wire whisk until mixture slightly thickens. Pour glaze over cake and smooth carefully with a metal spatula. Quickly place walnut halves on top. Once glaze is set, refrigerate until served. Remove 15 minutes before serving.
|
German's Sweet Chocolate Cake (Baker's)
|
Prep Time:
|
Yield: 12 servings
|
This is one of my favorites...The best recipe that I know of for German Chocolate Cake!!! Thank you Baker's!!! : ) --jenna
For Cake:
1 package (4 ounces)Baker's German's Sweet Chocolate
1/2 cup water***
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter or margarine softened
2 cups sugar
4 egg yolks
1 teaspoon vanilla
1 cup buttermilk
4 egg whites
Coconut-Pecan Frosting (see below)
For Coconut-Pecan Frosting (Baker's):
1-1/2 cups (12 ounce can)evaporated milk
1-1/2 cups sugar
4 slightly beaten egg yolks
3/4 cup butter or margarine (1-1/2 sticks)
1-1/2 teaspoons vanilla
2 cups Baker's Angel Flake Coconut
1-1/2 cups chopped pecans
|
For Cake:
1. Preheat oven to 350�F. Line bottoms of 3 (9-inch) round layer pans with waxed paper.
2. Microwave chocolate and water in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted. STIR UNTIL CHOCOLATE IS COMPLETELY MELTED, set aside and cool.
***Instead of microwaving the chocolate, you can melt the chocolate on stovetop in 1/2 cup BOILING water, then remove from heat and cool.
3. Sift flour with soda and salt; set aside.
4. Cream together buter and sugar until fluffy. Add yolks, 1 at a time, beating well after each addition. Stir in melted chocolate/water mixture and vanilla.
5. Add flour mixture alternately with buttermilk to chocolate mixture, beating after each addition until smooth.
6. Beat egg whites until stiff peaks are formed. Gently fold into batter. Pour into prepared pans.
7. Bake at 350�F. for 30-35 minutes, or until cake springs back when lightly touched. Remove from oven , and immediately run spatula between cake and sides of pans. Cool in pans 15 minutes. Remove from pans; peel off waxed paper. Cool on wire racks.
8. Spread Coconut-Pecan Frosting between layers and over top of cake (recipe below).
For Coconut-Pecan Frosting:
In a medium saucepan, combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine, and vanilla.
Cook over medium heat, stirring constantly, until mixture thickens and is golden brown, about 12 minutes. Remove from heat. Stir in Baker's Angel Flake Coconut and chopped pecans. Beat until cool and of spreading consistency. Makes about 4-1/4 cups.
Recipe from Baker's German's Sweet Chocolate package.
|
Gooey Butter Cake
|
Prep Time:
|
Yield:
|
For Cake:
1- Box Pound Cake Mix (or any other flavor/type of cake mix)
2 Eggs
1 stick (1/2 cup) butter, melted
For Topping:
8 oz cream cheese (softened)
2 Eggs
1 lb. confectioner's sugar
|
Preheat oven to 350�F.
Combine cake mix, eggs, and butter; mix well and spread batter into ungreased 8 x 13 pan. (I have used 9 x 13, too!) Then spread with topping below.
For Topping:
Combine cream cheese, eggs, and confectioner's sugar; mix well and spread over batter in pan.
Bake at 350�F for 35 minutes, or until done.
You can also use different flavors of cake mix, such as lemon supreme instead of the pound cake mix it is absolutely delicious.
Recipe from Debbie's Country Cookin'.
|
Italian Cream Cake (Mom's Recipe)
|
Prep Time:
|
Yield:
|
1 stick butter or margarine (1/2 cup)
1/2 cup shortening
2 cups sugar
5 egg yolks
5 egg whites, beaten till soft peaks are formed
2 cups flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
1 cup shreded coconut
1 cup chopped pecans
|
Preheat oven to 350�F. Grease and flour 3 (8 or 9-inch) round cake pans. Sift together flour and baking soda; set aside. In large bowl, cream together butter (or margarine) and shortening; beat in sugar; add egg yolks-one at a time; beat well. Add flour mixture alternately with buttermilk to mixture; beat well. Next add vanilla, coconut, and pecans; mix well. Gently fold-in beaten egg whites. Pour batter into 3 prepared 8 or 9-inch round cake pans. Bake at 350�F. for 45 minutes, or until cake tests done.
|
JELL-O Pudding Cake
|
Prep Time:
|
Yield:
|
1 package (2-layer size) cake mix, any flavor
2 packages (4 serving size) JELL-O Brand Instant Pudding--any flavor
1 cup confectioners' sugar
4 cups cold milk
|
1. Prepare cake mix as directed on package, baking it in a 13 x 9-inch pan. When done, remove from oven. Poke holes quickly down through cake with round handle of wooden spoon at 1-inch intervals (or use a plastic straw, using a turning motion to make large holes).
2. "ONLY after poking holes", combine pudding mix with sugar in large bowl. Gradually stir in milk. Then beat at low speed of electric mixer for not more than 1 minute (do not overbeat). "Quickly", before pudding thickens, pour about One-half of the "Thin" pudding evenly over warm cake and into the holes to make the stripes.
3. Allow remaining pudding to thicken slightly; then spoon over the top, swirling it to "frost" the cake. Chill at least 1 hour. Store cake in refrigerator. Cover with plastic wrap, if desired.
|
Lowfat Pineapple Cake
|
Prep Time:
|
Yield:
|
1 box favorite yellow cake
1-stick margarine (room temperature)
1-3oz. package no-fat cream cheese
1-8oz. container no-fat plain yogurt
1-cup granulated sugar
1-8oz. container light cool whip
1-20oz. can crushed pineapple undrained***see note below
1-6oz.package frozen coconut thawed (optional)
1 package instant French Vanilla pudding
|
Bake cake by directions on the box for a two layer cake. Split each layer in half two make 4 layers in all and let cool. Blend together in separate bowl margarine, cream cheese, yogurt, and sugar until smooth.
Add the pineapple and coconut to the yogurt mixture and blend well. Sprinkle the dry pudding over the yogurt mixture and mix well. Fold in the whipped topping. Place 1 layer of the cake in the bottom of a large bowl(use a clear bowl so you can see the layers, if desired) and put one fourth of the yogurt mixture on this layer. Top with another layer of cake and put one fourth more yogurt mixture on this. Continue until you use up the other two layers ending with the yogurt mixture on top. Place in refrigerator for 3 to 4 hours or overnight.
***Note: You can also substitute fresh strawberries, or canned cherries or blueberries for the pineapple. I have also tinted my whipped topping different colors.
Recipe from Debbie's Country Cookin'.
|
Mississippi Mud Cake
|
Prep Time:
|
Yield:
|
1 (18 1/4 or 18 1/2 ounce) package chocolate cake mix
1 cup water
3 eggs
1/2 cup vegetable oil
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon ground cinnamon
3 cups miniature marshmallows
1/4 cup margarine or butter
1/4 cup cocoa
1 cup confectioners' sugar
1 cup chopped pecans
1 teaspoon vanilla extract
|
Preheat oven to 350F.
Well grease & flour a 13X9-inch baking pan, set aside.
In large mixer bowl, combine cake mix, water, eggs, oil and 1/3 cup sweetened condensed milk and cinnamon. Beat on low speed until moistened, then beat on high speed 2 minutes.
Pour into well greased & floured 13X9 inch baking pan. Bake at 350F. for 45 minutes or until wooden pick inserted near center comes out clean.
Top with marshmallows; bake 2 minutes longer or until marshmallows begin to puff. In saucepan, over medium heat, melt margarine; stir in remaining sweetened condensed milk and cocoa until smooth. Remove from heat. Stir in remaining ingredients. Spoon evenly over warm cake.
Goes well with vanilla ice cream!
|
Mom's Devil's Food Cake
|
Prep Time:
|
Yield:
|
1 cup sugar
1 cup milk
3/4 cup cocoa
1 beaten egg
2 cups cake flour
1 teaspoon baking soda
1/8 teaspoon salt
1 cup sugar
3/4 cup shortening
1/2 cup milk
1 teaspoon vanilla
2 beaten eggs
|
Cook on low heat stiring constantly: 1 cup sugar, 1 cup milk, cocoa, and the 1 beaten egg. Bring to a boil and cook until creamy. Remove from heat and cool.
Blend and then sift together: cake flour, baking soda, salt, and the remaining 1 cup sugar sugar; add shortening, vanilla, 1/2 cup milk; mix well. Add the 2 beaten eggs and then add cocoa mixture and mix until thoroughly combined. Bake in a flu-pan or bundt pan for approximately 1 hour, or when toothpick inserted near center comed out clean. Cool for about 10 minutes before removing from pan.
|
Mother's Gingerbread
|
Prep Time:
|
Yield:
|
1/2 cup shortening
1/2 cup sugar
2 eggs, beaten
2-1/2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup molasses
1 cup boiling water
|
Preheat oven to 350�F. Sift together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves; set aside. Cream shortening and add sugar gradually while creaming. Add beaten eggs, then sifted dry ingredients, alternatly with the molasses and water. Beat enough to mix throughly and then pour into a well-greased 12 x 7 x 1-1/2-inch pan. Bake at 350�F. for 40 to 45 minutes, or until done. Best if served warm.
This recipe is from my Mother.
|
Orange Kiss-Me Cake - A Pillsbury Bake-Off Recipe
|
Prep Time:
|
Yield: 12-16 servings
|
For Cake:
1 orange
1 cup raisins
1/3 cup walnuts
2 cups Pillsbury's BEST All Purpose Flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
1/2 cup margarine or butter, softened, or shortening
2 eggs
For Topping:
Reserved 1/3 cup orange juice
1/3 cup granulated sugar
1 teaspoon cinnamon
1/4 cup finely chopped walnuts
|
1. Heat oven to 350�F. Grease and flour a 13 x 9-inch pan.
2. Squeeze orange, reserving 1/3 cup juice for topping; remove seeds.
3. In blender container, food processor bowl with metal blade, or food mill, grind together orange peel and pulp, raisins, and 1/3 cup walnuts; set aside.
4. In large bowl, combine flour and remaining cake ingredients and beat at low speed with an electric mixerfor 1 minute, until moistened; beat 3 minutes longer at medium speed. Stir in orange-raisin mixture.
5. Pour batter into greased and floured pan. Bake at 350�F. for 35 to 45 minutes or until toothpick inserted in center comes out clean.
For Topping:
1. Drizzle reserved 1/3 cup orange juice over warm cake in pan.
2. In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Stir in 1/4 cup finely chopped walnuts; sprinkle over cake.
3. Cool completely before serving.
|
Peaches And Cream Cake
|
Prep Time:
|
Yield: serves about 9
|
3/4 cup all-purpose flour
1-3.4 oz pkg instant vanilla pudding mix
1 tsp baking powder
1 egg, beaten
1/2 cup milk
3 Tblsp butter or margarine, melted
1-16 oz can peach slices
1-8 oz pkg cream cheese, softened
1/2 cup sugar
1 Tblsp sugar
1/2 tsp ground cinnamon
|
Preheat oven to 350�F.
In a mixing bowl, stir together flour, pudding mix and baking powder. In separate bowl combine the egg, milk and melted butter; add to dry ingredients. Mix well; spread in a greased 8"x 8"x 2" baking pan. Drain peaches, reserving 1/3 cup juice. Chop peaches; sprinkle over the top of the batter. Beat together cream cheese, the 1/2 cup sugar and reserved peach juice; pour over the peaches in the pan. Combine the 1 tablespoon sugar and the cinnamon; sprinkle over all. Bake at 350�F. for 45 minutes. Cool and serve.
Recipe from Debbie's Country Cookin'.
|
Poke Cake
|
Prep Time:
|
Yield:
|
1 box white or yellow cake mix
1 large (6 serving) box strawberry (or any other flavor) Jell-O gelatine (dry)*
1 cup boiling water
1 large (16 oz) carton whipped topping
|
Bake cake according to package directions, baking in a 9"x13" pan. While cake is still hot, poke the cake full of holes with a fork. Mix Jell-O, and boiling water, pour over cake, allowing it to soak in. Let cake cool completely and top with whipped topping. Chill. If desired garnish with fruit.
*Any flavor of Jell-O can be used.
Recipe from Debbie's Country Cookin'
|
Potato Cake (An Oldfashioned Dessert Cake)
|
Prep Time:
|
Yield:
|
2 cups sugar
1 cup butter
4 eggs
1 cup warm mashed potatoes
3/4 cup milk
2 1/2 cups of flour
1/2 cup of cocoa
1 teasp. each cloves, nutmeg, and cinnamon
1 1/2 teasp. baking powder
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Preheat oven to 350�F.
Cream butter and sugar. Add eggs and potatoes. Add dry ingredients all together and add milk. Pour batter into well greased and floured 9 x 13 pan. Bake at 350�F. for 45 minutes to an hour.
Joanies comments : This recipe is from my great grandma's recipe box and has been used in my family for years as a "special" cake for special days. When my father was in the Army my grandma sent him this cake as part of his care package/goodie box from home. We use a homemade chocolate frosting to ice it with but it doesn't have to have frosting either...good either way :)
Recipe from Debbie's Country Cookin'.
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Pumpkin Pie Cake
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Prep Time:
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Yield:
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For Cake:
6 eggs, slightly beaten
1 large can pumpkin
1 cup sugar
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 can evaporated milk
For topping:
1 boxed yellow cake mix, dry
1 stick margarine (1/2 cup)
1 cup chopped nuts
1/2 cup shredded coconut
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Preheat oven to 350�F. Blend eggs, pumpkin, sugar, brown sugar, salt, cinnamon, nutmeg, allspice, and evaporated milk; mix well and pour batter into a greased 13 x 9-inch pan. Sprinkle dry yellow cake mix over batter in pan. Slice the stick of margarine into 1/4 pats, and place on top. Finally sprinkle on the nuts and coconut. Place aluminium foil over cake and bake at 350�F. for 1 hour, removing foil from cake the last 10 minutes.
Recipe from my Mother's recipe box.
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Quick & Easy Chocolate Cake
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Prep Time:
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Yield: 12 to 15 servings
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4 bars (4 ounces) Hershey's Unsweetened Baking Chocolate, broken into pieces
1/4 cup (1/2 stick) butter or margarine
1-2/3 cups boiling water
2-1/3 cups all-purpose flour
2 cups sugar
1/2 cup dairy sour cream
2 eggs
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
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Preheat oven to 350�F. Grease and flour 13 x 9 x 2-inch baking pan. In large bowl, place chocolate, butter and boiling water; with spoon, stir until chocolate is melted and mixture is smooth. Add flour, sugar, sour cream, eggs, baking soda, salt, and vanilla; beat on low speed of electric mixer until smooth. Pour batter into prepared pan.
Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost as desired.
Recipe off a package of Hershey's Baking Chocolate.
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Red Velvet Cake (One of My Favorites)
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Prep Time:
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Yield: serves 12
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I got this recipe from my wonderful Mother! : )
For the Cake:
2 ounces red food coloring(1 large bottle) or 2 (1-ounce) small bottles
2 tablespoons cocoa
1/2 cup shortening or butter (1 stick)
1 1/2 cups sugar
2 eggs
1 cup buttermilk
2 1/4 cups cake flour
1 teaspoon salt
1 teaspoon butter-flavoring
1 teaspoon vanilla
1 teaspoon soda
1 tablespoon vinegar
For Creamy Icing:
3 tablespoons flour
1 cup milk
1 cup butter (2 sticks)
1 cup sugar
1 teaspoon vanilla
about 1/4 finely chopped nuts (optional)
about 1/4 sweetened shredded coconut (optional)
Cook flour and milk on low heat until thick; cool. Cream sugar, butter and vanilla until fluffy; add to flour mixture. Beat until mixture is the consistency of whipped cream. Fold in chopped nuts and coconut if desired. Spread on layers of the cooled cake.
Note**You may substitute margarine for the butter in the icing, but butter makes it taste so much better!!!!
If you don't want to use the cooked Creamy Icing, here's a recipe for Cream Cheese Icing--you don't have to cook it--But the cooked Creamy Icing is well worth the time.
Cream Cheese Frosting:
1/2 cup butter (1 stick)
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
1 (1 pound) box confectioners sugar
Cream together butter, cream cheese and vanilla in bowl at medium speed of electric mixer. Gradually add confectioners sugar, beating well until smooth and creamy. If mixture is too thick to spread, add a little milk.
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Throughly cream shortening (or butter), sugar and eggs. Make a paste of red food coloring and cocoa; add to mixture. Add buttermilk alternately with the flour and salt. Beat well after each addition and then add butter-flavoring and vanilla. Alternately add soda and vinegar, and fold into the batter (do not beat hard, just blend). Pour batter into 2 greased 8-inch greased and floured cake pans. Bake in a 350 degree oven for 30 minutes, or until done. Cool. You can split layers to make 4 layers if you wish.
Frost layers with Creamy Icing below:
Creamy Icing:
3 tablespoons flour
1 cup milk
1 cup butter (2 sticks)
1 cup sugar
1 teaspoon vanilla
about 1/4 chopped nuts (optional)
about 1/4 sweetened shredded coconut coconut (optional)
Cook flour and milk on low heat until thick; cool. Cream sugar, butter and vanilla until fluffy; add to flour mixture. Beat until mixture is the consistency of whipped cream. Fold in chopped nuts and coconut if desired. Spread on layers of the cooled cake.
Note**You may substitute margarine for the butter in the icing, but butter makes it taste so much better!!!!
If you don't want to use the cooked Creamy Icing, here's a recipe for Cream Cheese Icing--you don't have to cook it--But the cooked Creamy Icing is well worth the time.
Cream Cheese Frosting:
1/2 cup butter (1 stick)
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
1 (1 pound) box confectioners sugar
Cream together butter, cream cheese and vanilla in bowl at medium speed of electric mixer. Gradually add confectioners sugar, beating well until smooth and creamy. If mixture is too thick to spread, add a little milk.
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Rhubarb Upside-Down Cake
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Prep Time:
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Yield:
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5-6 cups rhubarb, cut up
1 large box strawberry Jell-O
1 1/2 cups sugar
1 Tblsp flour
1 pkg yellow cake mix (and ingredients required to mix cake, as listed on package)
Whipped cream for topping, if desired
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Preheat oven to 350�F.
Combine first four ingredients and put into a greased 3"x13" baking pan.
Prepare cake mix and pour over top of the rhubarb mixture. Bake at 350�F. for 45-55 minutes, or until done.
Completely cool before serving, as the Jell-O needs to set.
Contributor's comment's: This is good served with whipped cream, I served it like an upside down cake. Recipe from Debbie's Country Cookin'.
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Sour-Cream Banana Bundt Cake with Rum Icing
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Prep Time:
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Yield:
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For Cake:
1/2 cup shortening
1-1/2 cups sugar
1-1/2 cups mashed banana (about 3 bananas)
2 eggs
1 teaspoon vanilla
2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (4 ounces) sour cream
For Icing:
2 cups sifted confectioners' sugar
1/4 cup butter or 3 tablespoons hot whipping cream
1/4 teaspoon salt
1 teaspoon vanilla
3 to 4 tablespoons rum (may substitute milk for the rum if desired)
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For Cake:
Preheat oven to 350�F. Grease and flour an 8-cup bundt pan. Cream the shortening; slowly add the sugar and beat until light. Add the banana, eggs, and vanilla; beat well. Mix flour, baking soda, and salt; add to the first mixture and blend. Slowly add the sour cream and beat until well-blended. Spread batter in pan and bake for about 45 minutes, or until done. Cool in the pan for 10 minutes, then invert onto a wire rack.
For Icing:
Cream together confectioners' sugar and butter (or whipping cream). Add salt, vanilla, and rum (or milk), and beat until smooth. If icing is too thin, add more sugar; if too thick, add a little cream. Spread icing on warm (not hot!) cake.
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Strawberry Heaven
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Prep Time: 10 minutes
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Yield: serves 12
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1 package (11 ounces) prepared angel food cake
1/2 cup strawberry fruit spread, divided
1 tub (8 ounces) COOL WHIP (Regular, Lite, or Fat Free)
Sliced Strawberries (optional)
Fresh mint leaves (optional)
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1. Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate.
2. Spread 1/4 cup of the fruit spread on cake layer. Top with 1/2 cup of the whipped topping. Repeat layers, ending with cake.
3. Frost top and sides of cake with remaining whipped topping. Refrigerate 1 hour or until ready to serve.
4. Decorate top and sides of cake with strawberry slices and mint leaves. Store leftover cake in refrigerator.
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Turtle Cake
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Prep Time:
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Yield:
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For Cake:
1 pkg. (any brand) German chocolate cake mix (plus any required ingredients to mix cake batter, as stated in package directions)
For Caramel Topping:
1-14oz pkg. of caramels
1/2 cup evaporated milk
3/4 cup butter
2 cups chocolate chips
1 cup chopped nuts
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Mix cake and bake as directed on package.
Melt butter, milk and caramels together. While cake is still hot, pour caramel mixture over cake and sprinkle with chocolate chips and nuts.
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Candy & Misc. Confections
Butterscotch Pralines
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Prep Time:
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Yield:
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2 cups white sugar
1 cup light brown sugar, firmly packed
� cup water
� cup corn syrup
1 teaspoon vinegar
� teaspoon salt
1 six ounce package butterscotch morsels
� to 1 cup coarsely chopped walnuts or pecans
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Combine sugars, water, corn syrup, vinegar and salt in a two quart saucepan. Boil over high heat three minutes, but do not stir. Remove from the heat, add butterscotch morsels and beat until smooth and morsels are melted, The mixture will be thin. Stir in nuts and drop by tablespoonfuls on ungreased foil or brown paper. Mixture may be thinned with warm water, a little at a time. Let pralines stand at room temperature to set or may be chilled.
Recipe by Miss Minnie Hults
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Candied Cranberries
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Prep Time:
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Yield:
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1 cup firm red cranberries
1 cup sugar
1 cup water
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After washing and drying cranberries, prick each berry in several places with a needle. Boil sugar and water to 230�. Add cranberries and cook gently until syrup will jell when dropped from the tip of a spoon. Remove berries. Place on wax paper to cool and dry. Roll cranberries in granulated sugar.
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Coconut Bars
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Prep Time:
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Yield:
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2 Cups Granulated Sugar
1/2 (one-half) teaspoon Cream of Tartar
1/2 (one-half) Cup Water
1/4 Pound Shredded Coconut
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Mix the Sugar, Cream of Tartar and the Water. Put this mixture over the fire and stir until it comes to a boil. Stop stirring and cook until it will form a ball when a small amount is dropped into water (soft ball stage on candy thermometer). Take from the fire and beat until it whitens. Then add the Shredded Coconut and continue beating until it becomes thick. Pour into a Buttered pan and cut into bars after it cools.
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Divinity Fudge
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Prep Time:
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Yield:
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2� cup white sugar
� cup white syrup
� cup hot water
2 stiffly beaten egg whites
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Boil sugar, syrup and water until it spins a thread. Pour 2/3's of the syrup over the two stiffly beaten egg whites. Cook remaining 1/3 to boiling point and add to other mixture. Drop from spoon onto waxed paper and let set.
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Double-Chocolate Dip
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Prep Time:
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Yield: about 1/2 cup
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3 squares (3 ounces) semisweet chocolate
1 square (1 ounce) unsweetened chocolate
2 tablespoons shortening
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In top of a double boiler, combine all ingredients. Place over, but not touching, hot water. Stir to melt. Remove from heat before dipping cookies, candies, fruits, etc. If necessary, rewarm chocolate over water.
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Eggnog Candy
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Prep Time:
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Yield: about 2 dozen pieces
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2 cups commercial eggnog
4 cups sugar
1/4 cup light corn syrup
1/4 teaspoon salt
1/4 cup butter
1 cup diced candied fruit
1 cup chopped pecans
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Combine eggnog, sugar, corn syrup,
and salt in a Dutch oven; cook
over low heat, stirring frequently,
until mixture reaches soft ball stage(230).
Cool to luckwarm; add butter, and
beat until mixture is no longer shiny
(about 5 minutes). Stir in fruit and
pecans. Spread in a buttered 8 inch
square pan. Cool and cut into squares.
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Fudge Nougats
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Prep Time:
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Yield: 40 pieces
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2 cups sugar
� cup butter or margarine
1 cup evaporated milk
1� cup chocolate chips
� cup all purpose flour
1 cup finely crushed graham-crackers
� cup chopped walnuts
1 teaspoon vanilla
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Combine sugar, butter or margarine, and evaporated milk in a sauce pan and bring to a full rolling boil, stirring constantly. Boil 10 minutes, stirring occasionally. Stir in remaining ingredients and mix well. Spread in a well buttered 12 by 8 or 9 by 9 inch pan. Cool. Cut in squares.
Recipe by Mrs. Rose Stone.
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Mocha Truffles
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Prep Time:
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Yield: about 4 dozen pieces
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1 twelve-ounce package semisweet-chocolate or milk-chocolate pieces
3/4 cup sweetened condensed milk
1 tablespoon instant-coffee powder or granules
2 tablespoons coffee-flavor liqueur
1/8 teaspoon salt
Cocoa for garnish
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1. In double boiler over hot, not boiling, water (or in heavy 2-quart saucepan over low heat), melt chocolate pieces, stirring occasionally. Stir in undiluted sweetened condensed milk, instant coffee, coffee-flavor liqueur, and salt until well mixed.
2. Refrigerate mixture about 30 minutes or until easy to shape.
3. With hands dusted with cocoa, shape a rounded teaspoonful chocolate mixture into a ball. Roll ball immediately in more cocoa. Repeat with remaining mixture. Store in tightly covered container.
Recipe from Good Housekeeping.
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Pecan Brittle
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Prep Time:
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Yield:
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1 cup white sugar
1/2 cup white corn syrup
1/4 cup butter (half a stick)
1-inch square paraffin wax
2 cups pecan pieces
2 teaspoons baking soda
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Microwave sugar, corn syrup and butter on high for 3 minutes in a 2-quart glass measuring bowl. Stir in paraffin wax to melt and add pecans. Mix well and microwave on high for 7-12 minutes, stirring several times during this cooking time. Add baking soda and stir quickly. Pour onto greased cookie sheet. Cool, then break into bite-size pieces. Store in an airtight container.
Notes: Make brittle on a day that is not humid. You might have to experiment with the first batch to get an accurate cooking time for your microwave, but after you have the time adjusted the brittle is perfect every time.
Recipe by Shirley Altman
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Pecan Pralines
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Prep Time:
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Yield:
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2 cups sugar
1 tsp baking soda
1 cup buttermilk
1/8 tsp salt
2 Tblsp butter
2 1/2 cups chopped pecans
1 tsp vanilla
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In a large heavy saucepan, combine sugar, soda, buttermilk and salt. Cook over high heat 5 minutes, stirring often and scraping bottom of pan. Add butter and pecans and continue cooking 5 minutes or until candy reaches soft-ball stage (238 degrees on a candy thermometer). Remove from heat, add vanilla, then cool slightly.Beat until creamy, then quickly drop from a tablespoon onto wax paper and let cool.
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Cereal, Party, and Snack Mixes
Snack Bag
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Prep Time:
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Yield:
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Contributed by: Beth Gallager, Casa Grande, who writes, "I make a 'Snack Bag' for every camping and road trip. It is easy to dig a handful out and both toddlers and adults enjoy."
2 cups of Cheerios
1cups of Corn Pops cereal
2 cups of pretzel sticks
3 cups of M&Ms and/or chocolate chips
2 cups of raisins
1 cup of sunflower seeds
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Mix together in an airtight container or Ziploc storage bag.
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Cheese Souffles, Casseroles
Cheese Souffle
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Prep Time:
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Yield: 4 servings
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1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
Dash cayenne
1 cup milk
8 ounces sharp Cheddar cheese, thinly sliced
(or 2 cups shredded sharp Cheddar)
4 egg whites
4 egg yolks
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Preheat oven to 300�F. In saucepan melt butter; blend in flour, salt, and cayenne. Add milk all at once; cook and stir till thickened and bubbly. Remove from heat; stir in cheese till melted.
Beat egg whites till stiff peaks form; set aside. In small bowl beat egg yolks till thick and lemon-colored (about 5 minutes on high speed of electric mixer). Slowly add cheese mixture, stirring constantly; cool slightly. Gradually pour yolk mixture over beaten egg whites; fold together well. Turn into an ungreased 1-1/2-quart souffle dish or casserole.
Bake at 300�F. till knife inserted off-center comes out clean, about 1 1/4 hours. Serve immediately.
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Oven Cheese Fondue
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Prep Time:
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Yield: 8 servings
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10 slices white bread
6 eggs
3 cups milk
2 tablespoons snipped parsley
1 teaspoon dry mustard
1 teaspoon salt
2 cups shredded process sharp American cheese (about 8 ounces)
3 tablespoons finely chopped onion
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Heat oven to 325�F. Remove crusts from bread; cut bread into cubes. Beat eggs, milk, and seasonings. Stir in bread cubes, cheese and onion. Pour into ungreased baking dish (11-3/4 x 7-1/2 x 1-3/5-inches). Bake uncovered until knife inserted in center comes out clean, about 1 hour.
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Cheesecakes
15 Minute Lemon Cheesecake
I hope you enjoy these recipes as much as I do! I'll be adding more of them when I can, so visit often to see what's new! Remember to bookmark my page while you are here. Thank you, and enjoy your stay!!
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