4 cups very hot tap water
2 Tbsp. yeast
3/4 cup oil
4 eggs
3/4 cup sugar
1 1/2 Tbsp. salt
12 cups flour
Mix all of the above together until smooth dough pulls away from the sides of machine. Place in a large bowl that has been sprayed with Pam. Cover and let rise for 2 hours. Punch down and let rise for another hour. Place dough on lightly floured surface and shape into rolls (cinnamon, orange, etc). Put in greased pans and let rise 1 hour. Bake at 350 degrees for 25 minutes.
Friday, June 19, 2009
OLIVE CHEESE BREAD
1/2 cup butter or margarine, melted
1/2 cup mayonnaise (don't use light or fat-free)
1/2 can (2 1/4 oz) chopped black olives, drained
2 green onions, chopped
1 1/2 cups (6 oz) shredded Monterey Jack OR mozzarella cheese
2 loaves unsliced French bread
In a bowl, combine the first five ingredients. Slice bread in half lengthwise; place on baking sheet. Spread cheese mixture over cut side of bread. Bake at 350 degrees for 15-20 minutes or until cheese melts. Slice to serve.
This is VERY RICH!
1/2 cup mayonnaise (don't use light or fat-free)
1/2 can (2 1/4 oz) chopped black olives, drained
2 green onions, chopped
1 1/2 cups (6 oz) shredded Monterey Jack OR mozzarella cheese
2 loaves unsliced French bread
In a bowl, combine the first five ingredients. Slice bread in half lengthwise; place on baking sheet. Spread cheese mixture over cut side of bread. Bake at 350 degrees for 15-20 minutes or until cheese melts. Slice to serve.
This is VERY RICH!
STRAWBERRY ICE CREAM
2 cups sugar
4 eggs, beaten
5 cups milk
4 cups cream or canned milk
3 cups mashed strawberries, fresh or frozen
1 tsp. strawberry flavoring
3-4 tsp. vanilla extract
1/2 tsp. salt
1/4 tsp. red food coloring
Gradually add sugar to beaten eggs. Pour into freezer can and add milk, cream, berries, flavorings, salt and food coloring, Mix thoroughly.
Put on the lid and freeze. Make 1 gallon.
4 eggs, beaten
5 cups milk
4 cups cream or canned milk
3 cups mashed strawberries, fresh or frozen
1 tsp. strawberry flavoring
3-4 tsp. vanilla extract
1/2 tsp. salt
1/4 tsp. red food coloring
Gradually add sugar to beaten eggs. Pour into freezer can and add milk, cream, berries, flavorings, salt and food coloring, Mix thoroughly.
Put on the lid and freeze. Make 1 gallon.
FRESH FRUIT DIP
1 (8 oz.) package cream cheese, softened
1 jar marshmallow creme
Juice from one fresh orange
Mix cream cheese and marshmallow creme until smooth. Add orange juice and mix. Serve with sliced fruit.
1 jar marshmallow creme
Juice from one fresh orange
Mix cream cheese and marshmallow creme until smooth. Add orange juice and mix. Serve with sliced fruit.
CHOCOLATE CARAMEL DIP
1 (8 oz) package of carmels - about 28 pieces
2 ounces semisweet chocolate, chopped
1/2 cup milk.
Heat caramels, chocolate and milk in a small heavy-duty saucepan over low heat until smooth. Cool and refrigerate.
2 ounces semisweet chocolate, chopped
1/2 cup milk.
Heat caramels, chocolate and milk in a small heavy-duty saucepan over low heat until smooth. Cool and refrigerate.
CHOCOLATE CARAMEL SAUCE
2 cups sugar
1/2 cup milk
1/2 cup butter
1/2 cup Karo syrup
1/4 cup cocoa powder
Place all of the above in a small pan and bring to a boil. Boil for one minute.
1/2 cup milk
1/2 cup butter
1/2 cup Karo syrup
1/4 cup cocoa powder
Place all of the above in a small pan and bring to a boil. Boil for one minute.
CHOCOLATE MINT BROWNIES
BROWNIE BASE:
1 cup sugar
1/2 cup butter
4 eggs - beaten
1 cup flour
1/2 tsp. salt
1 (16 oz) can Hershey's Syrup
1/2 cup chopped walnuts (optional)
Bake at 350 degree for 30 minutes in a grease and floured 9x13 pan.
MINT FILLING:
2 cups powdered sugar
1/2 cup butter
2 Tbsp. milk
1/2 tsp. peppermint extract
Green food coloring
Beat together until smooth and spread on COOLED brownies. Let set - you can speed up the process by placing brownies in refrigerator.
GLAZE:
1 cup chocolate chips
6 Tbsp. butter
Melt and spread quickly over mint filling, working fast so the two don't mix.
Cut after just set - wait too long and the glaze with crack.
1 cup sugar
1/2 cup butter
4 eggs - beaten
1 cup flour
1/2 tsp. salt
1 (16 oz) can Hershey's Syrup
1/2 cup chopped walnuts (optional)
Bake at 350 degree for 30 minutes in a grease and floured 9x13 pan.
MINT FILLING:
2 cups powdered sugar
1/2 cup butter
2 Tbsp. milk
1/2 tsp. peppermint extract
Green food coloring
Beat together until smooth and spread on COOLED brownies. Let set - you can speed up the process by placing brownies in refrigerator.
GLAZE:
1 cup chocolate chips
6 Tbsp. butter
Melt and spread quickly over mint filling, working fast so the two don't mix.
Cut after just set - wait too long and the glaze with crack.
BONELESS BEEF ROLLED ROAST
1 boneless beef rolled roast (about 3 lbs.)
2 tsp. olive oil
1 tsp. salt
1 tsp. chopped garlic
1 tsp. black pepper
1 tsp. dried thyme
Preheat oven to 500 degrees. Rub roast with olive oil, then with mixture of salt, pepper, garlic and thyme. Place roast on a rack in a shallow pan in oven for about 15 minutes (5 minutes per pound). Reduce oven temperature to 350 degrees and roast for another 45 minutes (15 minutes per pound), until meat thermometer shows temperature of 145-155 for medium doneness. Remove from oven and let roast stand for 15 minutes. Slice on a 45 degree angle creating 1/8 inch thin slices.
Temperatures for doneness - RARE (135 degrees); MEDIUM-RARE (140-145 degrees); MEDIUM (150 degrees); MEDIUM WELL (155-160 degrees); WELL DONE (165 degrees).
2 tsp. olive oil
1 tsp. salt
1 tsp. chopped garlic
1 tsp. black pepper
1 tsp. dried thyme
Preheat oven to 500 degrees. Rub roast with olive oil, then with mixture of salt, pepper, garlic and thyme. Place roast on a rack in a shallow pan in oven for about 15 minutes (5 minutes per pound). Reduce oven temperature to 350 degrees and roast for another 45 minutes (15 minutes per pound), until meat thermometer shows temperature of 145-155 for medium doneness. Remove from oven and let roast stand for 15 minutes. Slice on a 45 degree angle creating 1/8 inch thin slices.
Temperatures for doneness - RARE (135 degrees); MEDIUM-RARE (140-145 degrees); MEDIUM (150 degrees); MEDIUM WELL (155-160 degrees); WELL DONE (165 degrees).
LONA'S TRIPLE BERRY PIE
1 bag frozen raspberries
1 bag frozen blueberries
1 bag frozen blackberries
OR use any berries
Sugar - 1 cup per 4 cups of berries
Tapioca pudding - quick cooking - 1/4 cup per 4 cups of berries (look on the back of the box for the ratio of berries to thickener and sugar. It should be the same as above, but follow the box just in case).
Measure out the cups of frozen fruit and put in a large bowl. Use tapioca pudding for your thickener. Stir the berries, sugar, and tapioca and let sit for 15-20 minutes.
Pour berries into a 10 inch deep dish pie shell and mound. (You can make a sauce from any leftover berries by cooking on the stove with a little sugar) Put a top crust on berries and slit shell to let steam out. Brush top of pie shell with an egg wash (mix one egg with 1 tsp. water) Sprinkle a small amount of sugar on top.
Bake in preheated 400 degree oven for 45-50 minutes. Cook until bubbly and brown.
Serve hot with ice cream and sauce poured over top.
1 bag frozen blueberries
1 bag frozen blackberries
OR use any berries
Sugar - 1 cup per 4 cups of berries
Tapioca pudding - quick cooking - 1/4 cup per 4 cups of berries (look on the back of the box for the ratio of berries to thickener and sugar. It should be the same as above, but follow the box just in case).
Measure out the cups of frozen fruit and put in a large bowl. Use tapioca pudding for your thickener. Stir the berries, sugar, and tapioca and let sit for 15-20 minutes.
Pour berries into a 10 inch deep dish pie shell and mound. (You can make a sauce from any leftover berries by cooking on the stove with a little sugar) Put a top crust on berries and slit shell to let steam out. Brush top of pie shell with an egg wash (mix one egg with 1 tsp. water) Sprinkle a small amount of sugar on top.
Bake in preheated 400 degree oven for 45-50 minutes. Cook until bubbly and brown.
Serve hot with ice cream and sauce poured over top.
KERRI'S CHINESE CHICKEN SALAD
4 cups shredded Napa cabbage
4 green onions, chopped
1 package Ramen noodles, chicken flavored
2 Tbsp. sesame seeds
1/2 cup slivered almonds
1/2 cup sunflower seeds
Cooked chicken, cut into cubes
DRESSING: Ramen packet seasoning; 3 Tbsp. vinegar; 4 Tbsp. sugar; 4 Tbsp. oil; 1/4 tsp. salt. Mix and pour over salad
4 green onions, chopped
1 package Ramen noodles, chicken flavored
2 Tbsp. sesame seeds
1/2 cup slivered almonds
1/2 cup sunflower seeds
Cooked chicken, cut into cubes
DRESSING: Ramen packet seasoning; 3 Tbsp. vinegar; 4 Tbsp. sugar; 4 Tbsp. oil; 1/4 tsp. salt. Mix and pour over salad
POPPYSEED DRESSING
1/2 cup sugar
1 tsp. grated onion
1/2 tsp. salt
1 cup vegetable oil
1/3 cup apple cider vinegar
1 tsp. dry mustard
3/4 tsp. Poppy seeds
Mix all together and chill.
1 tsp. grated onion
1/2 tsp. salt
1 cup vegetable oil
1/3 cup apple cider vinegar
1 tsp. dry mustard
3/4 tsp. Poppy seeds
Mix all together and chill.
CITRUS DRESSING
1/2 tsp. orange peel
1/3 cup orange juice
2 Tbsp. red wine vinegar
1/2 cup vegetable oil
2 Tbsp. sugar
1 Tbsp. Good Seasons Dry Italian Dressing mix
Mix all together and let chill a couple of hours. Serve over a green salad with almonds.
1/3 cup orange juice
2 Tbsp. red wine vinegar
1/2 cup vegetable oil
2 Tbsp. sugar
1 Tbsp. Good Seasons Dry Italian Dressing mix
Mix all together and let chill a couple of hours. Serve over a green salad with almonds.
LINDA'S COLD SHRIMP MACARONI SALAD
2 cans (6 oz) de-veined shrimp, drained
1 pkg. small macaroni shells - cooked, drained and cooled
6 hard-boiled eggs, chopped
1/2 cup green onion, diced small
1/2 green pepper, diced small
1 1/2 cup celery, diced small
1 1/2 cup Miracle Whip or Mayo (may not need all)
Salt and Garlic salt
Mix all of the above together and chill.
1 pkg. small macaroni shells - cooked, drained and cooled
6 hard-boiled eggs, chopped
1/2 cup green onion, diced small
1/2 green pepper, diced small
1 1/2 cup celery, diced small
1 1/2 cup Miracle Whip or Mayo (may not need all)
Salt and Garlic salt
Mix all of the above together and chill.
BLACK BEANS WITH RICE
1 lb. spicy roll sausage
1-2 can black beans - drain one can
Crushed red pepper flakes
1 medium onion, diced
1 can diced tomatoes, with or without green chili's
Chopped mushrooms (optional)
Garlic powder
Salt and Pepper
Cook sausage with onions and mushrooms until done. Drain off excess grease. Add beans, tomatoes and spices. Simmer about 10 minutes. Serve as a soup or over rice.
1-2 can black beans - drain one can
Crushed red pepper flakes
1 medium onion, diced
1 can diced tomatoes, with or without green chili's
Chopped mushrooms (optional)
Garlic powder
Salt and Pepper
Cook sausage with onions and mushrooms until done. Drain off excess grease. Add beans, tomatoes and spices. Simmer about 10 minutes. Serve as a soup or over rice.
FONDUE SAUCES
HORSERADISH SAUCE:
1/2 cup plain yogurt; 3 Tbsp. prepared horseradish; juice of 1/2 lime; 2 green onions, chopped; 1/2 tsp. salt; freshly ground pepper-to taste
CHILI CREAM SAUCE:
1/2 cup sour cream; 1 Tbsp. hot chili paste
HOT MUSTARD SAUCE:
1/2 cup plain yogurt; 3 tsp. dry mustard; 1 tsp. chopped fresh dill
1/2 cup plain yogurt; 3 Tbsp. prepared horseradish; juice of 1/2 lime; 2 green onions, chopped; 1/2 tsp. salt; freshly ground pepper-to taste
CHILI CREAM SAUCE:
1/2 cup sour cream; 1 Tbsp. hot chili paste
HOT MUSTARD SAUCE:
1/2 cup plain yogurt; 3 tsp. dry mustard; 1 tsp. chopped fresh dill
Thursday, June 18, 2009
TEXAS SHEETCAKE
Combine in a bowl: 2 cups flour, 2 cups sugar, 1/2 tsp. salt
In a saucepan bring to a boil: 2 sticks butter or margarine; 4 Tbsp. cocoa
Combine in a 2nd bowl: 2 eggs, 1/2 cup sour cream, 1 tsp. vanilla, 1 tsp. baking soda
Combine flour mixture and egg mixture; add butter mixture.
Pour into a greased cookie sheet or jelly roll pan. Bake at 375 degrees for 20 minutes. While it bakes, make the frosting.
Frosting-bring to a boil: 1 stick butter or margarine, 3 Tbsp. cocoa, 5-6 Tbsp. milk. Remove from heat and add one box of powdered sugar - mixture should be the consistency of fudge (you may need to add a little more milk).
Spread on HOT cake. Sprinkle with chopped nuts, if desired.
In a saucepan bring to a boil: 2 sticks butter or margarine; 4 Tbsp. cocoa
Combine in a 2nd bowl: 2 eggs, 1/2 cup sour cream, 1 tsp. vanilla, 1 tsp. baking soda
Combine flour mixture and egg mixture; add butter mixture.
Pour into a greased cookie sheet or jelly roll pan. Bake at 375 degrees for 20 minutes. While it bakes, make the frosting.
Frosting-bring to a boil: 1 stick butter or margarine, 3 Tbsp. cocoa, 5-6 Tbsp. milk. Remove from heat and add one box of powdered sugar - mixture should be the consistency of fudge (you may need to add a little more milk).
Spread on HOT cake. Sprinkle with chopped nuts, if desired.
FUNNEL CAKE
Mix 2 cups plain flour, 1 tsp. baking powder, 1/2 tsp. salt, 2 eggs and 1 1/2 cups milk.
Heat cooking oil in a deep fryer or skillet until very hot. Put batter into a funnel (be sure to cover the spout with one finger), then, holding the funnel over the hot oil (use extreme caution when cooking with hot oil), release some of the batter in a circular motion, then criss-crossing motion to form one funnel cake. The funnel cake will rise quickly and expand, so be careful about how much batter you use for the first one until you get the 'feel' for cooking it.
Cook to a light golden brown on both sides, then remove from the oil and place on paper towels to drain. Sprinkle with powdered sugar and serve while still warm.
Heat cooking oil in a deep fryer or skillet until very hot. Put batter into a funnel (be sure to cover the spout with one finger), then, holding the funnel over the hot oil (use extreme caution when cooking with hot oil), release some of the batter in a circular motion, then criss-crossing motion to form one funnel cake. The funnel cake will rise quickly and expand, so be careful about how much batter you use for the first one until you get the 'feel' for cooking it.
Cook to a light golden brown on both sides, then remove from the oil and place on paper towels to drain. Sprinkle with powdered sugar and serve while still warm.
ROAST TURKEY
Use an 11-14 pound turkey or 2 turkeys if serving a large crowd (just cook the first one early in the day, carve it and arrange on an ovenproof platter; cover. Cook the second bird and serve whole with the warmed meat from the first turkey around it)
To brine: Start by soaking the turkey in a large bucket or stockpot in brine. Mix 1 cup kosher salt and 2/3 cup sugar per gallon of water to make the brine. Increase amounts accordingly to cover the turkey. Refrigerate 12-15 hours (if cold enough the turkey can be placed in the garage) - (Or use an ice chest by dissolving the salt in a small amount of lukewarm water and adding ice water to cover the turkey).
Two types of turkeys should not be brined - kosher and self-basting.
Remove turkey from brine, rinse thoroughly under cool running water and pat dry. DO NOT stuff the turkey.
Adjust oven rack to lowest position and preheat oven to 400 degrees. Place 1 chopped onion, carrot and celery stalk in the turkey cavity. Tie the legs together and secure the wings. Scatter another chopped onion, celery and carrot around the roasting pan. Pour 1 cup of water over the vegetables. Set V-rack in pan. Place turkey, breast side down, on V-rack. Brush back and sides with melted butter. Roast for 45 minutes.
Remove pan from oven. Close oven door. Baste the turkey's back with drippings from the caramelized roasted vegetables, adding a little water to the pan if drippings need loosening. With a wad of paper towels in each hand, turn the turkey on its side so one leg and wing are up. Brush exposed area of turkey with loosened pan drippings. Add 1/2 cup water to the pan. Return to oven and roast for 20 minutes.
Remove turkey from oven; close oven door. Use the wads of paper towels to turn the turkey so the other leg/wing faces up. Baste exposed areas with drippings. Add more water to the pan, if necessary, to keep vegetables from burning. Roast 20 minutes more.
For the third time, remove turkey from the oven; close door. Turn turkey breast side up and baste with drippings; roast 35-55 minutes longer, until a meat thermometer inserted in the breast registers 160-165 degrees and the leg/thigh registers about 170 degrees. Keep checking the pan, making sure the vegetables maintain a rich caramel color; add water if they start to burn.
Transfer turkey to a platter and let rest, uncovered, 30 minutes before carving. Meanwhile, pour excess fat from pan; discard fat and reserve drippings for gravy.
An 11-14 pound turkey should serve 10-12 people, with some leftovers.
To brine: Start by soaking the turkey in a large bucket or stockpot in brine. Mix 1 cup kosher salt and 2/3 cup sugar per gallon of water to make the brine. Increase amounts accordingly to cover the turkey. Refrigerate 12-15 hours (if cold enough the turkey can be placed in the garage) - (Or use an ice chest by dissolving the salt in a small amount of lukewarm water and adding ice water to cover the turkey).
Two types of turkeys should not be brined - kosher and self-basting.
Remove turkey from brine, rinse thoroughly under cool running water and pat dry. DO NOT stuff the turkey.
Adjust oven rack to lowest position and preheat oven to 400 degrees. Place 1 chopped onion, carrot and celery stalk in the turkey cavity. Tie the legs together and secure the wings. Scatter another chopped onion, celery and carrot around the roasting pan. Pour 1 cup of water over the vegetables. Set V-rack in pan. Place turkey, breast side down, on V-rack. Brush back and sides with melted butter. Roast for 45 minutes.
Remove pan from oven. Close oven door. Baste the turkey's back with drippings from the caramelized roasted vegetables, adding a little water to the pan if drippings need loosening. With a wad of paper towels in each hand, turn the turkey on its side so one leg and wing are up. Brush exposed area of turkey with loosened pan drippings. Add 1/2 cup water to the pan. Return to oven and roast for 20 minutes.
Remove turkey from oven; close oven door. Use the wads of paper towels to turn the turkey so the other leg/wing faces up. Baste exposed areas with drippings. Add more water to the pan, if necessary, to keep vegetables from burning. Roast 20 minutes more.
For the third time, remove turkey from the oven; close door. Turn turkey breast side up and baste with drippings; roast 35-55 minutes longer, until a meat thermometer inserted in the breast registers 160-165 degrees and the leg/thigh registers about 170 degrees. Keep checking the pan, making sure the vegetables maintain a rich caramel color; add water if they start to burn.
Transfer turkey to a platter and let rest, uncovered, 30 minutes before carving. Meanwhile, pour excess fat from pan; discard fat and reserve drippings for gravy.
An 11-14 pound turkey should serve 10-12 people, with some leftovers.
Sunday, June 7, 2009
ROCHELLE'S HOMEMADE SNICKERS
1 cup (6 oz) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Combine the above ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 9x13 pan. Refrigerate until set.
FILLING:
1/4 cup butter or margarine
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 tsp. vanilla
1 1/2 cups salted peanuts
Melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanutes. Spread over first layer. Refrigerate until set.
CARAMEL:
1 package (14 oz) caramels
1/4 cup whipping cream
Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.
ICING:
1 cup (6 oz) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour.
Cut into 1-inch squares. Store in the refrigerator. YIELD: about 8 dozen.
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Combine the above ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 9x13 pan. Refrigerate until set.
FILLING:
1/4 cup butter or margarine
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 tsp. vanilla
1 1/2 cups salted peanuts
Melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanutes. Spread over first layer. Refrigerate until set.
CARAMEL:
1 package (14 oz) caramels
1/4 cup whipping cream
Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.
ICING:
1 cup (6 oz) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour.
Cut into 1-inch squares. Store in the refrigerator. YIELD: about 8 dozen.
NECIA'S BROCCOLI SOUP
In a large saucepan, saute 1 Tbsp. butter and 1/4 cup chopped onion about 3 minutes.
Add 1 1/2 cups water, 2 cubes chicken bouillon, 1 cup vermicelli noodles, and 1/4 tsp. salt. Cook until noodles are done.
Add 1/2 package frozen, chopped broccoli OR fresh, steamed broccoli, 1/8 tsp. garlic powder,
1 1/2 cups milk, dash pepper, and 1/4 lb. Velveeta cheese (cut into cubes).
Cook over low heat until cheese is melted. Serve.
Add 1 1/2 cups water, 2 cubes chicken bouillon, 1 cup vermicelli noodles, and 1/4 tsp. salt. Cook until noodles are done.
Add 1/2 package frozen, chopped broccoli OR fresh, steamed broccoli, 1/8 tsp. garlic powder,
1 1/2 cups milk, dash pepper, and 1/4 lb. Velveeta cheese (cut into cubes).
Cook over low heat until cheese is melted. Serve.
ALMOND BUTTER CAKE
THIS IS A REALLY QUICK, EASY, HEAVY CAKE FOR STRAWBERRY SHORTCAKE OR TO EAT ALONE.
Sugar
3/4 cup butter, melted
2 eggs
1 tsp. almond extract OR more to taste
1 1/2 tsp. vanilla extract
1/2 tsp. salt
1 1/2 cups flour
3 Tbsp. slivered almonds - you can toast these for added flavor
Blend 1 1/2 cups sugar and melted butter in large mixing bowl. Beat in eggs, one at a time and stir well. Add almond and vanilla extracts and mix thoroughly into batter. Taste and add more almond, if desired. Add salt and flour and mix until batter is smooth.
Spread batter in greased 9-inch round or 8-inch square cake pan. Sprinkle 2 tsp. sugar over batter, then sprinkle with almonds. Press the almonds just a little into the cake batter so they don't fall off after baking.
Bake at 350 degrees for 35-40 minutes or until a wooden toothpick inserted in center comes out clean,(begin checking on doneness after 25 minutes). Remove and let cool 10 minutes. Turn cake out onto rack to cool completely.
Sugar
3/4 cup butter, melted
2 eggs
1 tsp. almond extract OR more to taste
1 1/2 tsp. vanilla extract
1/2 tsp. salt
1 1/2 cups flour
3 Tbsp. slivered almonds - you can toast these for added flavor
Blend 1 1/2 cups sugar and melted butter in large mixing bowl. Beat in eggs, one at a time and stir well. Add almond and vanilla extracts and mix thoroughly into batter. Taste and add more almond, if desired. Add salt and flour and mix until batter is smooth.
Spread batter in greased 9-inch round or 8-inch square cake pan. Sprinkle 2 tsp. sugar over batter, then sprinkle with almonds. Press the almonds just a little into the cake batter so they don't fall off after baking.
Bake at 350 degrees for 35-40 minutes or until a wooden toothpick inserted in center comes out clean,(begin checking on doneness after 25 minutes). Remove and let cool 10 minutes. Turn cake out onto rack to cool completely.
CITRUS PUNCH
5 quarts water
2 cups sugar
1 Tbsp. citric acid
1 Tbsp. lemon extract
Stir together until sugar is dissolved. Pour into punch bowl. Add ice and sliced lemons, limes and/or oranges.
2 cups sugar
1 Tbsp. citric acid
1 Tbsp. lemon extract
Stir together until sugar is dissolved. Pour into punch bowl. Add ice and sliced lemons, limes and/or oranges.
BUTTERSCOTCH BROWNIES
1/4 cup butter, melted
1 cup brown sugar
1 egg
3/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
1/2 cup pecans, chopped
Preheat oven to 350 degrees. Mix butter, sugar and egg together in a medium-sized bowl. Mix together flour, baking powder and salt. Add to the butter mixture. Stir in the vanilla and pecans; spoon into a well-greased 8x8 inch baking pan. Bake for 20-25 minutes. Do not over bake.
For a variation, you can add 1/2 cup chocolate chips to mixture before baking.
1 cup brown sugar
1 egg
3/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
1/2 cup pecans, chopped
Preheat oven to 350 degrees. Mix butter, sugar and egg together in a medium-sized bowl. Mix together flour, baking powder and salt. Add to the butter mixture. Stir in the vanilla and pecans; spoon into a well-greased 8x8 inch baking pan. Bake for 20-25 minutes. Do not over bake.
For a variation, you can add 1/2 cup chocolate chips to mixture before baking.
SARAH'S CURRY CHICKEN
3 chicken breasts
2 Tbsp. butter or margarine
1/4 cup brown sugar
1/2 cup yellow mustard
1 tsp. curry powder
Preheat oven to 425 degrees. In a saucepan over medium heat, melt butter. Turn off heat and add in brown sugar, mustard and curry powder. Mix together and taste to make sure it's spicy enough. Place chicken pieces in glass baking pan. Pour sauce over the chicken so some of it surrounds the chicken and some is still on top. Bake in oven for 30-40 minutes. Cut the chicken to make sure it is fully cooked. Serve with rice or vegetables.
You can use frozen chicken breasts, you just have to cook them longer. You can also change the ratio of sauce to chicken and make more so there is still some in the pan for gravy.
2 Tbsp. butter or margarine
1/4 cup brown sugar
1/2 cup yellow mustard
1 tsp. curry powder
Preheat oven to 425 degrees. In a saucepan over medium heat, melt butter. Turn off heat and add in brown sugar, mustard and curry powder. Mix together and taste to make sure it's spicy enough. Place chicken pieces in glass baking pan. Pour sauce over the chicken so some of it surrounds the chicken and some is still on top. Bake in oven for 30-40 minutes. Cut the chicken to make sure it is fully cooked. Serve with rice or vegetables.
You can use frozen chicken breasts, you just have to cook them longer. You can also change the ratio of sauce to chicken and make more so there is still some in the pan for gravy.
CHOCOLATE BASKETS
Melt dipping chocolate over low heat or in micrawave.
"Paint" melted chocolate on a paper cupcake liner with a pastry brush or the back of a spoon.
Chill in refrigerator. Once set, peel off paper.
Fill with a small amount of strawberry or raspberry jam.
Cover jam with whipped cream or Cool Whip.
Top with fresh fruit and garnish with mint.
"Paint" melted chocolate on a paper cupcake liner with a pastry brush or the back of a spoon.
Chill in refrigerator. Once set, peel off paper.
Fill with a small amount of strawberry or raspberry jam.
Cover jam with whipped cream or Cool Whip.
Top with fresh fruit and garnish with mint.
DELRAY'S SUMMER FRUIT SALAD
3 medium bananas
1 cup green/red grapes, halved
4 medium oranges, pared and sectioned (3 cups)
1 cup strawberries, washed and sliced.
Peel bananas; slice into bowl. Cover completely with other fruit. Cover bowl and chill. Just before serving, pour dressing over fruit; toss until fruit is well-coated. (Serves 10)
SOUR CREAM-HONEY DRESSING
Blend 1/2 cup sour cream, 1 Tbsp. honey and 1 Tbsp. orange juice together.
1 cup green/red grapes, halved
4 medium oranges, pared and sectioned (3 cups)
1 cup strawberries, washed and sliced.
Peel bananas; slice into bowl. Cover completely with other fruit. Cover bowl and chill. Just before serving, pour dressing over fruit; toss until fruit is well-coated. (Serves 10)
SOUR CREAM-HONEY DRESSING
Blend 1/2 cup sour cream, 1 Tbsp. honey and 1 Tbsp. orange juice together.
LONA'S APPLE CRISP
In a blender or using a fork, mix together 3/4 cup flour, 1 cup sugar, 1/4 tsp. salt and 1/2 cup softened butter until mixture resembles crumbs.
Peel and slice 4-5 lbs. apples and place in a baking dish. Sprinkle with cinnamon. Top with flour/crumb mixture.
Bake at 350 degrees for 30-45 minutes or until light brown.
CARAMEL TOPPING: 1 stick butter or margarine, 2 cups sugar, 1 pint half and half, 1 cup DARK Karo syrup.
In a heavy saucepan, combine all but 1 cup of the half and half. Heat over medium heat, stirring occasionally. Bring to a soft-ball stage or 234 degrees on a candy thermometer. Add rest of half and half and continue cooking to soft ball stage again.
Peel and slice 4-5 lbs. apples and place in a baking dish. Sprinkle with cinnamon. Top with flour/crumb mixture.
Bake at 350 degrees for 30-45 minutes or until light brown.
CARAMEL TOPPING: 1 stick butter or margarine, 2 cups sugar, 1 pint half and half, 1 cup DARK Karo syrup.
In a heavy saucepan, combine all but 1 cup of the half and half. Heat over medium heat, stirring occasionally. Bring to a soft-ball stage or 234 degrees on a candy thermometer. Add rest of half and half and continue cooking to soft ball stage again.
'FAKE' STRAWBERRIES
1 can sweetened condensed milk
1 large package strawberry jello
1 small package strawberry jello
3 tsp. lemon juice
1 (16 oz) package coconut
Mix milk, large jello, lemon juice and coconut together. Store in refrigerator for 2 or more hours. Shape into strawberries; roll in small package of jello. Decorate with green icing for caps/leaves. Refrigerate. Mixture can be frozen before shaping. Approximately 50 count.
1 large package strawberry jello
1 small package strawberry jello
3 tsp. lemon juice
1 (16 oz) package coconut
Mix milk, large jello, lemon juice and coconut together. Store in refrigerator for 2 or more hours. Shape into strawberries; roll in small package of jello. Decorate with green icing for caps/leaves. Refrigerate. Mixture can be frozen before shaping. Approximately 50 count.
CELESTIAL CHICKEN STRIPS/NUGGETS
Chicken breasts - 2 1/2 to 3 lbs, cut into 6-8 strips per breast or cut into nuggets.
Dip chicken into a mixture of 1 can evaporated milk, 1/2 cup soy sauce, salt and pepper.
Roll in 3 parts corn flake crumbs, 1 part flour, lots of sesame seeds and garlic powder.
Place on a wax paper lined cookie sheet and freeze.
Do not let chicken thaw out. Keep frozen until time of cooking.
Fry in deep oil until light golden brown.
Serve with a sweet and sour sauce.
Dip chicken into a mixture of 1 can evaporated milk, 1/2 cup soy sauce, salt and pepper.
Roll in 3 parts corn flake crumbs, 1 part flour, lots of sesame seeds and garlic powder.
Place on a wax paper lined cookie sheet and freeze.
Do not let chicken thaw out. Keep frozen until time of cooking.
Fry in deep oil until light golden brown.
Serve with a sweet and sour sauce.
CHICKEN WINGS
1/2 tsp. salt
1/2 cup milk
1 Tbsp. cornstarch
Dash of garlic salt
2 eggs
24 chicken wings
Mix the first five ingredients together. Dip the chicken wings in mixture and deep fry. Drain on paper towels, then place in baking pan. Mix the following together and pour over chicken.
3/4 cup sugar
1/4 cup water
1/2 cup rice vinegar
1 Tbsp. soy sauce
1 Tbsp. ketchup.
Bake at 325 degrees until glaze is not too tacky.
1/2 cup milk
1 Tbsp. cornstarch
Dash of garlic salt
2 eggs
24 chicken wings
Mix the first five ingredients together. Dip the chicken wings in mixture and deep fry. Drain on paper towels, then place in baking pan. Mix the following together and pour over chicken.
3/4 cup sugar
1/4 cup water
1/2 cup rice vinegar
1 Tbsp. soy sauce
1 Tbsp. ketchup.
Bake at 325 degrees until glaze is not too tacky.
Friday, June 5, 2009
LINDA'S LEMON CHICKEN SAUCE
1 Tbsp. cornstarch
3/4 cup water
1 Tbsp. white vinegar
3 Tbsp. sugar
1/4 tsp. lemon extract
Lemon slices
Yellow food coloring
Cook in small saucepan until thick, stirring continually. Serve over breaded, cooked chicken strips or nuggets.
3/4 cup water
1 Tbsp. white vinegar
3 Tbsp. sugar
1/4 tsp. lemon extract
Lemon slices
Yellow food coloring
Cook in small saucepan until thick, stirring continually. Serve over breaded, cooked chicken strips or nuggets.
PORK TENDERLOIN
1 1/2 lb. pork tenderloin
4 Tbsp. butter
2 Tbsp. honey.
Preheat oven to 375 degrees. Tie up ends of tenderloin so it's all about the same diameter. Roll in salt and pepper. Melt the butter and honey in a frying pan and brown the tenderloin about 5 minutes on all sides. Place in oven and cook about 15 minutes. De-glaze pan with 1/4 cup water and pour over tenderloin.
4 Tbsp. butter
2 Tbsp. honey.
Preheat oven to 375 degrees. Tie up ends of tenderloin so it's all about the same diameter. Roll in salt and pepper. Melt the butter and honey in a frying pan and brown the tenderloin about 5 minutes on all sides. Place in oven and cook about 15 minutes. De-glaze pan with 1/4 cup water and pour over tenderloin.
CRANBERRY/ORANGE JELLO
1 large package (6 oz) raspberry Jello
1 can whole berry cranberry sauce
1/2 tsp. ground cinnamon
1 large (or 2 small) cans Mandarin oranges, drained
Dissolve Jello in 2 cups boiling water. Add cinnamon and cranberry sauce; stir to dissolve. Chill until slightly thickened. Add drained oranges and fold in. Put in serving dish and chill until firm.
1 can whole berry cranberry sauce
1/2 tsp. ground cinnamon
1 large (or 2 small) cans Mandarin oranges, drained
Dissolve Jello in 2 cups boiling water. Add cinnamon and cranberry sauce; stir to dissolve. Chill until slightly thickened. Add drained oranges and fold in. Put in serving dish and chill until firm.
AUNT BILLIE'S 'CHOCOLATE BAVARIAN TORTE'
1 package Devil's food cake mix (without pudding)
1 package (8 oz) cream cheese, softened
2/3 cup packed brown sugar
1 tsp. vanilla extract
1/8 tsp. salt
2 cups whipping cream, whipped
2 Tbsp. grated semi-sweet chocolate
Mix and bake cake according to package directions, using two 9-inch round pans. Cool for 15 minutes; remove from pans and cool completely on wire racks. In a mixing bowl, beat cream cheese, brown sugar, vanilla and salt until fluffy. Fold in cream. Split each cake into two horizontal layers; place one on a serving plate. spread with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat layers. Cover and refrigerate for 8 hours or overnight.
1 package (8 oz) cream cheese, softened
2/3 cup packed brown sugar
1 tsp. vanilla extract
1/8 tsp. salt
2 cups whipping cream, whipped
2 Tbsp. grated semi-sweet chocolate
Mix and bake cake according to package directions, using two 9-inch round pans. Cool for 15 minutes; remove from pans and cool completely on wire racks. In a mixing bowl, beat cream cheese, brown sugar, vanilla and salt until fluffy. Fold in cream. Split each cake into two horizontal layers; place one on a serving plate. spread with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat layers. Cover and refrigerate for 8 hours or overnight.
BEEF/BROCCOLI STIR FRY
1 lb. fresh broccoli, cut into florets
1 lb. boneless sirloin steak, sliced diagonally across grain into 2"x1/4" strips
3 Tbsp. vegetable or olive oil
2 Tbsp. soy sauce
2/3 cup chicken broth
1/2 tsp. sugar
Cooked hot rice
Pour 1 Tbsp. oil around the top of a wok. Add meat and stir fry 2 minutes. Remove from wok. Pour 2 Tbsp. oil around top of wok. Add broccoli and stir fry 2-3 minutes. Remove from wok.
Combine soy sauce and cornstarch; add chicken broth and sugar. Add to wok and cook over medium heat until thickened and bubbly. Add meat and broccoli and stir fry 2 minutes. Serve with rice.
1 lb. boneless sirloin steak, sliced diagonally across grain into 2"x1/4" strips
3 Tbsp. vegetable or olive oil
2 Tbsp. soy sauce
2/3 cup chicken broth
1/2 tsp. sugar
Cooked hot rice
Pour 1 Tbsp. oil around the top of a wok. Add meat and stir fry 2 minutes. Remove from wok. Pour 2 Tbsp. oil around top of wok. Add broccoli and stir fry 2-3 minutes. Remove from wok.
Combine soy sauce and cornstarch; add chicken broth and sugar. Add to wok and cook over medium heat until thickened and bubbly. Add meat and broccoli and stir fry 2 minutes. Serve with rice.
GAK
In a jar mix equal parts liquid starch and Elmer's Glue-All. Add some food coloring to the liquid starch, if desired before mixing. Shake until the mixture is rubbery.
ALMOND CAKE
1 can almond filling
1 cup butter or margarine
1 1/2 cups granulated sugar
4 eggs, separated
1 tsp. vanilla
1 small container (8 oz) sour cream
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
Powdered sugar
Cream butter and sugar. Add almond filling. Add egg yolks and blend in vanilla and sour cream.
Sift flour, baking soda and salt. Add to mixture. Fold in 'beaten' egg white. Pour into well greased 9" tube pan. Bake 1 hour at 350 degrees. Cool 20 minutes and turn out on plate. Sprinkle with powdered sugar.
1 cup butter or margarine
1 1/2 cups granulated sugar
4 eggs, separated
1 tsp. vanilla
1 small container (8 oz) sour cream
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
Powdered sugar
Cream butter and sugar. Add almond filling. Add egg yolks and blend in vanilla and sour cream.
Sift flour, baking soda and salt. Add to mixture. Fold in 'beaten' egg white. Pour into well greased 9" tube pan. Bake 1 hour at 350 degrees. Cool 20 minutes and turn out on plate. Sprinkle with powdered sugar.
NIKKI'S 'CHOCOLATE CAKE TO DIE FOR'
1 box German chocolate cake mix
1 carton Cool Whip
1 Heath bar
1 can sweetened condensed milk
1 jar hot fudge topping, heated
Bake cake as directed in a 9x13 pan. Remove from oven and poke holes in top of cake. Pour milk over cake. Cover with hot fudge topping. Refrigerate till cold then top with Cool Whip and decorate with Heath bar broken into pieces.
1 carton Cool Whip
1 Heath bar
1 can sweetened condensed milk
1 jar hot fudge topping, heated
Bake cake as directed in a 9x13 pan. Remove from oven and poke holes in top of cake. Pour milk over cake. Cover with hot fudge topping. Refrigerate till cold then top with Cool Whip and decorate with Heath bar broken into pieces.
KERRI'S BREADSTICKS
1 Tbsp. yeast
1 1/2 cups HOT (from your faucet) water
2 Tbsp. sugar
1/2 tsp. salt
3 cups flour
Mix and knead the above ingredients for 3 minutes. Let set for 10 minutes.
Melt 1/3 cup butter or margarine on a cookie sheet
Roll out dough in a rectangle. Cut (I use a pizza cutter) into strips, twist and put on buttered cookie sheet. Sprinkle with seasoning (Vegetable supreme, etc) and Parmesan cheese. Let raise 10 minutes. Bake at 375 degrees for 20 minutes.
1 1/2 cups HOT (from your faucet) water
2 Tbsp. sugar
1/2 tsp. salt
3 cups flour
Mix and knead the above ingredients for 3 minutes. Let set for 10 minutes.
Melt 1/3 cup butter or margarine on a cookie sheet
Roll out dough in a rectangle. Cut (I use a pizza cutter) into strips, twist and put on buttered cookie sheet. Sprinkle with seasoning (Vegetable supreme, etc) and Parmesan cheese. Let raise 10 minutes. Bake at 375 degrees for 20 minutes.
Tuesday, June 2, 2009
ITALIAN HERO LOAF
3 1/4 cups flour, divided
1 Tbsp. sugar
1 tsp. salt
1 package yeast
1 cup hot water (125-130 degrees)
1 Tbsp. margarine, softened
8 oz. sliced cooked ham
4 oz. sliced provolone cheese
4 oz. sliced salami
1 egg white
Set aside 1 cup flour. In large bowl of stand mixer, mix remaining flour, sugar, salt and yeast. Stir in hot water and margarine. Mix in only enough reserved flour to make a soft dough. Allow mixer to knead dough an additional 4 minutes. On greased cookie sheet, roll dough into a 14x10-inch rectangle. Layer ham, provolone and salami over center third of dough lengthwise; top with pimentos and olives, if desired. Make cuts from filling to dough edges at 1-inch intervals along sides of filling (I find scissors work great for this). Alternating sides, fold strips at an angle across filling; cover. Place a large shallow pan on counter; half fill with boiling water. Place baking sheet with sandwich over pan; let dough rise 15 minutes or until double in size. Brush loaf with egg white; sprinkle with sesame seeds. Bake at 400 degrees for 25 minutes or till done. Cool slightly; serve warm.
1 Tbsp. sugar
1 tsp. salt
1 package yeast
1 cup hot water (125-130 degrees)
1 Tbsp. margarine, softened
8 oz. sliced cooked ham
4 oz. sliced provolone cheese
4 oz. sliced salami
1 egg white
Set aside 1 cup flour. In large bowl of stand mixer, mix remaining flour, sugar, salt and yeast. Stir in hot water and margarine. Mix in only enough reserved flour to make a soft dough. Allow mixer to knead dough an additional 4 minutes. On greased cookie sheet, roll dough into a 14x10-inch rectangle. Layer ham, provolone and salami over center third of dough lengthwise; top with pimentos and olives, if desired. Make cuts from filling to dough edges at 1-inch intervals along sides of filling (I find scissors work great for this). Alternating sides, fold strips at an angle across filling; cover. Place a large shallow pan on counter; half fill with boiling water. Place baking sheet with sandwich over pan; let dough rise 15 minutes or until double in size. Brush loaf with egg white; sprinkle with sesame seeds. Bake at 400 degrees for 25 minutes or till done. Cool slightly; serve warm.
BROCCOLI/CAULIFLOWER SALAD
1 bunch broccoli, cut into small florets
1 head cauliflower, cut into small pieces
1 small red cabbage, shredded small
1-2 celery stalks, diced
4-5 carrots, diced
1 small sweet onion, diced
1 lb. bacon, cooked and crumbled
2 cups mayonnaise
1/4 cup sugar
1/3 cup Parmesan cheese
Mix mayonnaise, sugar and Parmesan cheese together and pour over vegetables and bacon. Mix well. NOTE: the dressing makes a lot so you might not want to use all of it.
1 head cauliflower, cut into small pieces
1 small red cabbage, shredded small
1-2 celery stalks, diced
4-5 carrots, diced
1 small sweet onion, diced
1 lb. bacon, cooked and crumbled
2 cups mayonnaise
1/4 cup sugar
1/3 cup Parmesan cheese
Mix mayonnaise, sugar and Parmesan cheese together and pour over vegetables and bacon. Mix well. NOTE: the dressing makes a lot so you might not want to use all of it.
CHOCOLATE SURPRISE BUNDT CAKE
12 oz. cream cheese, softened
1/4 cup sugar
1 egg
1/2 tsp. vanilla extract
1 pkg. chocolate cake mix
1/2 cup semisweet chocolate mini-chips
Heat oven to 350 degrees. Butter and flour a 12-cup bundt pan. Ina small mixing bowl, using an electric mixer, beat cream cheese and sugar until smooth. Add egg and vanilla; beat until blended and set aside. Prepare cake as label directs; fold in chocolate chips. Pour chocolate batter into prepared pan; evenly cover with cream cheese mixture. Bake until a wooden pick inserted int he center of the cake comes out clean, 45-55 minutes. Cool on a wire rack for 25 minutes. Remove from pan; cool completely. Dust with confectioner's sugar. Serve with whipped cream and raspberries, if desired. Serves 12
1/4 cup sugar
1 egg
1/2 tsp. vanilla extract
1 pkg. chocolate cake mix
1/2 cup semisweet chocolate mini-chips
Heat oven to 350 degrees. Butter and flour a 12-cup bundt pan. Ina small mixing bowl, using an electric mixer, beat cream cheese and sugar until smooth. Add egg and vanilla; beat until blended and set aside. Prepare cake as label directs; fold in chocolate chips. Pour chocolate batter into prepared pan; evenly cover with cream cheese mixture. Bake until a wooden pick inserted int he center of the cake comes out clean, 45-55 minutes. Cool on a wire rack for 25 minutes. Remove from pan; cool completely. Dust with confectioner's sugar. Serve with whipped cream and raspberries, if desired. Serves 12
KERRI'S YUM YUM LEMON CAKE
Mix lemon cake mix according to directions on box. Bake in a greased jelly roll pan.
TOPPING: 1 small package instant vanilla pudding; 1 small can crushed pineapple (drained)
Make pudding as directed on box. Stir until thickened, then let stand to thicken more. Fold in pineapple. Put on cake. Frost with Cool Whip.
ANOTHER VERSION OF THIS -
1 white or yellow cake mix (prepare as directed on package). Divide equally in two 9x13 greased cake pans and bake approximately 15 minutes.
Prepare one small box INSTANT vanilla pudding as directed and add 4 oz. softened cream cheese. Spread over one of the cooled cakes. After it has set, cover with drained, crushed pineapple or your favorite pie filling.
Top layer is cool whip. Garnish with nuts or coconut.
(Repeat this recipe for other cake)
TOPPING: 1 small package instant vanilla pudding; 1 small can crushed pineapple (drained)
Make pudding as directed on box. Stir until thickened, then let stand to thicken more. Fold in pineapple. Put on cake. Frost with Cool Whip.
ANOTHER VERSION OF THIS -
1 white or yellow cake mix (prepare as directed on package). Divide equally in two 9x13 greased cake pans and bake approximately 15 minutes.
Prepare one small box INSTANT vanilla pudding as directed and add 4 oz. softened cream cheese. Spread over one of the cooled cakes. After it has set, cover with drained, crushed pineapple or your favorite pie filling.
Top layer is cool whip. Garnish with nuts or coconut.
(Repeat this recipe for other cake)
RANCH DRESSING MIX
This makes a lot of dry mix so it would be good to give as a gift.
15 Saltine crackers
1 cup dried parsley
1/2 cup dried minced onions
2 Tbsp. dried thyme
1/2 Tbsp. pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
Blend crackers in a blender to fine crumbs; Mix in remaining ingredients. Place in an airtight container; attach instructions. Makes about 2 cups of mix.
RANCH DRESSING
Whisk 1 cup mayonnaise, 1 cup buttermilk and 1 Tbsp. Ranch Dressing Mix together; refrigerate until chilled. Makes 2 cups of dressing.
15 Saltine crackers
1 cup dried parsley
1/2 cup dried minced onions
2 Tbsp. dried thyme
1/2 Tbsp. pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
Blend crackers in a blender to fine crumbs; Mix in remaining ingredients. Place in an airtight container; attach instructions. Makes about 2 cups of mix.
RANCH DRESSING
Whisk 1 cup mayonnaise, 1 cup buttermilk and 1 Tbsp. Ranch Dressing Mix together; refrigerate until chilled. Makes 2 cups of dressing.
BACON DIP MIX
This makes a nice dip and the dry ingredients can be packaged and given as a gift.
2 Tbsp. bacon bits
1/8 tsp. dried minced garlic
1 Tbsp. dried minced onion
1/8 tsp. dried chives
1 tsp. beef bouillon granules
Combine ingredients; mix well. Place in an airtight container. Makes about 1/4 cup of mix.
INSTRUCTIONS -
Whisk one cup sour cream and dip mix together; cover and refrigerate for at least one hour before serving. Makes 1 cup of dip.
2 Tbsp. bacon bits
1/8 tsp. dried minced garlic
1 Tbsp. dried minced onion
1/8 tsp. dried chives
1 tsp. beef bouillon granules
Combine ingredients; mix well. Place in an airtight container. Makes about 1/4 cup of mix.
INSTRUCTIONS -
Whisk one cup sour cream and dip mix together; cover and refrigerate for at least one hour before serving. Makes 1 cup of dip.
CHOCOLATE CAKE WITH GANACHE
1 box Devil's Food Cake mix (Pillsbury Plus recommended)
1/4 cup heavy cream
1 lb. chocolate chips
3 cups toffee pieces
1 ounce cocoa powder
Follow directions on the box for baking the cake. To make ganache: Heat heavy cream just to a boil and then remove from head. Add in chocolate chips and whisk until well blended and all chips have melted. Once cake is cool, cut in half lengthwise. Place 6 ounces of ganache on each cake layer and spread evenly. Sprinkle each with 1 cup toffee pieces. Flip top layer onto bottom layer and press gently. Spread remaining ganache over and around cake. Dust top of cake with cocoa powder.
1/4 cup heavy cream
1 lb. chocolate chips
3 cups toffee pieces
1 ounce cocoa powder
Follow directions on the box for baking the cake. To make ganache: Heat heavy cream just to a boil and then remove from head. Add in chocolate chips and whisk until well blended and all chips have melted. Once cake is cool, cut in half lengthwise. Place 6 ounces of ganache on each cake layer and spread evenly. Sprinkle each with 1 cup toffee pieces. Flip top layer onto bottom layer and press gently. Spread remaining ganache over and around cake. Dust top of cake with cocoa powder.
FARFALLE PASTA PRIMAVERA
8 oz. Farfalle pasta
2 chicken breasts, cut into cubes
2 oz. snow peas
2 oz. asparagus (sliced)
4 oz. mushrooms
5 oz. heavy cream
2 oz. Parmigiana-Reggiano cheese
1 oz. butter or olive oil
1 oz. tomatoes, diced
Freshly grated Parmesan cheese
Salt and Pepper
Cook the pasta in a large pot of boiling salted water about 8-10 minutes or until al dente. Drain well. In a medium saucepan, heat the oil and cook the chicken until done, then remove from pan. Place butter in pan and add snow peas, asparagus and mushrooms and cook for one minute. Add cream, cheese, pasta and chicken and simmer until sauce thickens and mixture is combined well. Finish with a sprinkle of salt and pepper and Parmesan cheese to taste. Serve garnished with tomatoes.
2 chicken breasts, cut into cubes
2 oz. snow peas
2 oz. asparagus (sliced)
4 oz. mushrooms
5 oz. heavy cream
2 oz. Parmigiana-Reggiano cheese
1 oz. butter or olive oil
1 oz. tomatoes, diced
Freshly grated Parmesan cheese
Salt and Pepper
Cook the pasta in a large pot of boiling salted water about 8-10 minutes or until al dente. Drain well. In a medium saucepan, heat the oil and cook the chicken until done, then remove from pan. Place butter in pan and add snow peas, asparagus and mushrooms and cook for one minute. Add cream, cheese, pasta and chicken and simmer until sauce thickens and mixture is combined well. Finish with a sprinkle of salt and pepper and Parmesan cheese to taste. Serve garnished with tomatoes.
CREME BRULEE
5 large egg yolks
1/2 cup sugar
2 cups whipping cream
3 oz. (1/2 cup) finely chopped white chocolate
1/4 tsp. vanilla extract
Position rack in center of oven and preheat to 300 degrees. Whisk egg yolks and 1/4 cup sugar in medium bowl. Bring cream and remaining 1/4 cup sugar to simmer in heavy medium saucepan. Reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until smooth. Gradually whisk hot chocolate mixture into yolk mixture. Mix in vanilla.
Ladle custard into custard cups (or creme brulee cups). Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set in center, about 1 hour for 10 oz. cups or less for smaller cups. Remove custards from water and cool. Cover and refrigerate overnight.
Preheat broiler. Sprinkle 1/2 tbsp. sugar over each custard. Broil until sugar caramelizes, watching carefully, about 2 minutes. Serve hot, or refrigerate up to 1 hour and serve cold.
1/2 cup sugar
2 cups whipping cream
3 oz. (1/2 cup) finely chopped white chocolate
1/4 tsp. vanilla extract
Position rack in center of oven and preheat to 300 degrees. Whisk egg yolks and 1/4 cup sugar in medium bowl. Bring cream and remaining 1/4 cup sugar to simmer in heavy medium saucepan. Reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until smooth. Gradually whisk hot chocolate mixture into yolk mixture. Mix in vanilla.
Ladle custard into custard cups (or creme brulee cups). Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set in center, about 1 hour for 10 oz. cups or less for smaller cups. Remove custards from water and cool. Cover and refrigerate overnight.
Preheat broiler. Sprinkle 1/2 tbsp. sugar over each custard. Broil until sugar caramelizes, watching carefully, about 2 minutes. Serve hot, or refrigerate up to 1 hour and serve cold.
Subscribe to:
Posts (Atom)