Ingredients
1 cup raisins, coarsely chopped
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 teaspoon baking soda
1 cup unsweetened applesauce
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a medium bowl, combine raisins and flour. Add cinnamon, cloves and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Dissolve baking soda into applesauce and mix into creamed butter. Add flour mixture. Mix until smooth.
Pour batter into a 9 inch square pan. Bake at 350 degrees F ( 175 degrees C) for 40 to 50 minutes or until a toothpick inserted into center of cake comes out clean.
Saturday, September 3, 2011
Recipe : Antipasto Skewers
Ingredients
10 ounces Havarti cheese, cubed
2 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon fresh parsley, chopped
salt and pepper to taste
1 (6 ounce) jar mushroom caps, drained
6 slices cocktail rye bread, quartered
Directions
Mix garlic, olive oil, parsley, salt, and pepper together in a medium bowl. Toss in mushrooms, and allow to marinate for 20 minutes.
Thread one piece each, bread, mushroom, and havarti onto cocktail toothpicks or small skewers. Arrange on a platter, drizzle with remaining marinade, and serve.
10 ounces Havarti cheese, cubed
2 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon fresh parsley, chopped
salt and pepper to taste
1 (6 ounce) jar mushroom caps, drained
6 slices cocktail rye bread, quartered
Directions
Mix garlic, olive oil, parsley, salt, and pepper together in a medium bowl. Toss in mushrooms, and allow to marinate for 20 minutes.
Thread one piece each, bread, mushroom, and havarti onto cocktail toothpicks or small skewers. Arrange on a platter, drizzle with remaining marinade, and serve.
Recipe : Amish Friendship Bread III
Ingredients
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup Amish Friendship Bread Starter
2/3 cup vegetable oil
1 tablespoon vanilla extract
1 cup chopped walnuts
2 apples - peeled, cored and finely chopped
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. Sift together flour, sugar, baking powder, cinnamon, baking soda and salt, set aside
In a large mixing bowl, stir together the Amish Friendship Starter, eggs, oil and vanilla. Gradually stir in the sifted ingredients until just blended. Finally stir in the chopped nuts and apples. Divide the batter evenly between the two prepared pans.
Bake at 350 degrees for 50 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup Amish Friendship Bread Starter
2/3 cup vegetable oil
1 tablespoon vanilla extract
1 cup chopped walnuts
2 apples - peeled, cored and finely chopped
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. Sift together flour, sugar, baking powder, cinnamon, baking soda and salt, set aside
In a large mixing bowl, stir together the Amish Friendship Starter, eggs, oil and vanilla. Gradually stir in the sifted ingredients until just blended. Finally stir in the chopped nuts and apples. Divide the batter evenly between the two prepared pans.
Bake at 350 degrees for 50 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
Recipe : Autumn Pot Roast II
Ingredients
1 teaspoon salt
2 tablespoons all-purpose flour
1 (4 pound) boneless beef chuck roast
2 cloves garlic, minced
4 tablespoons butter
1 large onion, sliced thin
12 whole peppercorns
12 whole allspice berries
1 tablespoon finely grated raw horseradish
1/2 cup bay leaf, crumbled
1/2 cup rum
1/2 cup water
Directions
Mix together salt and flour, and rub mixture into the meat. In a Dutch oven, cook garlic in butter over medium heat. Place meat into pan, and brown on all sides. Remove beef from pan.
Arrange sliced onions in the bottom of the Dutch oven, and then place the meat on top of the onions. Season with peppercorns, allspice, horseradish, and bay leaf. Pour in rum. Cover, and simmer over medium-low heat until tender, about 3 to 4 hours. A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.
Transfer roast to a platter. Stir gravy until smooth, and pour over roast.
1 teaspoon salt
2 tablespoons all-purpose flour
1 (4 pound) boneless beef chuck roast
2 cloves garlic, minced
4 tablespoons butter
1 large onion, sliced thin
12 whole peppercorns
12 whole allspice berries
1 tablespoon finely grated raw horseradish
1/2 cup bay leaf, crumbled
1/2 cup rum
1/2 cup water
Directions
Mix together salt and flour, and rub mixture into the meat. In a Dutch oven, cook garlic in butter over medium heat. Place meat into pan, and brown on all sides. Remove beef from pan.
Arrange sliced onions in the bottom of the Dutch oven, and then place the meat on top of the onions. Season with peppercorns, allspice, horseradish, and bay leaf. Pour in rum. Cover, and simmer over medium-low heat until tender, about 3 to 4 hours. A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.
Transfer roast to a platter. Stir gravy until smooth, and pour over roast.
Recipe : Apple Spice Cake
Ingredients
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon salt
1 cup butter, softened
2 cups white sugar
1 teaspoon baking soda
1 tablespoon warm water
1 teaspoon vanilla extract
3 apples - peeled, cored and chopped
1/2 cup raisins
1/4 cup confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.
Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended. Pour batter into prepared pan.
Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners' sugar.
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon salt
1 cup butter, softened
2 cups white sugar
1 teaspoon baking soda
1 tablespoon warm water
1 teaspoon vanilla extract
3 apples - peeled, cored and chopped
1/2 cup raisins
1/4 cup confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.
Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended. Pour batter into prepared pan.
Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners' sugar.
Recipe : Angel Hair Shrimp Bake
Ingredients
1 (9 ounce) package refrigerated angel hair pasta
1 1/2 pounds uncooked medium shrimp, peeled and deveined
3/4 cup crumbled feta cheese
1/2 cup shredded Swiss cheese
1 (16 ounce) jar chunky salsa
1/2 cup shredded Monterey Jack cheese
3/4 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup half-and-half cream
1 cup plain yogurt
Directions
In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with Monterey Jack cheese, parsley, basil and oregano.
In a small bowl, whisk eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350 degrees F for 25-30 minutes or until shrimp turn pink and pasta is tender. Let stand for 5 minutes before serving.
1 (9 ounce) package refrigerated angel hair pasta
1 1/2 pounds uncooked medium shrimp, peeled and deveined
3/4 cup crumbled feta cheese
1/2 cup shredded Swiss cheese
1 (16 ounce) jar chunky salsa
1/2 cup shredded Monterey Jack cheese
3/4 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup half-and-half cream
1 cup plain yogurt
Directions
In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with Monterey Jack cheese, parsley, basil and oregano.
In a small bowl, whisk eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350 degrees F for 25-30 minutes or until shrimp turn pink and pasta is tender. Let stand for 5 minutes before serving.
Recipe : Auntie's Buttermilk Cake
Ingredients
3/4 cup shortening
1 1/2 cups white sugar
2 3/4 cups cake flour
1/2 teaspoon salt
4 egg whites
1 teaspoon vanilla extract
1 tablespoon buttermilk
1 teaspoon baking powder
1 1/2 cups buttermilk
1/2 teaspoon baking soda
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 1- 13 x9 inch square cake pan.
Cream shortening and sugar together and add 1 tablespoon buttermilk.
Sift flour three times and add baking powder and salt.
Combine 1 1/2 cups buttermilk with 1/2 teaspoon baking soda. Alternate adding buttermilk to shortening mixture with flour.
Beat egg whites until stiff and fold into batter. Stir in the vanilla and almond extracts. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Once cool frost with frosting of your choice. If you want you can add orange extract to the frosting, about 1 teaspoon.
3/4 cup shortening
1 1/2 cups white sugar
2 3/4 cups cake flour
1/2 teaspoon salt
4 egg whites
1 teaspoon vanilla extract
1 tablespoon buttermilk
1 teaspoon baking powder
1 1/2 cups buttermilk
1/2 teaspoon baking soda
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 1- 13 x9 inch square cake pan.
Cream shortening and sugar together and add 1 tablespoon buttermilk.
Sift flour three times and add baking powder and salt.
Combine 1 1/2 cups buttermilk with 1/2 teaspoon baking soda. Alternate adding buttermilk to shortening mixture with flour.
Beat egg whites until stiff and fold into batter. Stir in the vanilla and almond extracts. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Once cool frost with frosting of your choice. If you want you can add orange extract to the frosting, about 1 teaspoon.
Recipe : Broccoli Ham Ring
Ingredients
1/4 pound cooked ham, coarsely chopped
1/4 pound fresh broccoli, chopped
1 bunch fresh green onions, chopped
1/2 cup chopped fresh parsley
1 cup shredded Swiss cheese
2 tablespoons Dijon-style prepared mustard
1 teaspoon lemon juice
2 (8 ounce) packages refrigerated crescent rolls
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, toss together ham, chopped broccoli, onion, parsley, and Swiss cheese. Stir in lemon juice and Dijon-style mustard.
On a 13-inch stone or baking sheet, arrange crescent triangles in a circle with bases overlapping in center and points to the outside. There should be a 3-inch diameter circle in center. Spoon the filling evenly over the crescent rolls. Fold points of triangle over filling and tuck under base at center. Filling will not be completely covered.
Bake for 25 to 30 minutes in the preheated oven, until golden brown. Serve warm.
1/4 pound cooked ham, coarsely chopped
1/4 pound fresh broccoli, chopped
1 bunch fresh green onions, chopped
1/2 cup chopped fresh parsley
1 cup shredded Swiss cheese
2 tablespoons Dijon-style prepared mustard
1 teaspoon lemon juice
2 (8 ounce) packages refrigerated crescent rolls
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, toss together ham, chopped broccoli, onion, parsley, and Swiss cheese. Stir in lemon juice and Dijon-style mustard.
On a 13-inch stone or baking sheet, arrange crescent triangles in a circle with bases overlapping in center and points to the outside. There should be a 3-inch diameter circle in center. Spoon the filling evenly over the crescent rolls. Fold points of triangle over filling and tuck under base at center. Filling will not be completely covered.
Bake for 25 to 30 minutes in the preheated oven, until golden brown. Serve warm.
Recipe : Almond Macaroons II
Ingredients
3 egg whites
1 1/2 teaspoons lemon zest
1 cup white sugar
1 1/2 cups ground almonds
2 drops red food coloring
Directions
Preheat oven to 275 degrees F (135 degrees C). Grease cookie sheets.
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add lemon zest and sugar, continuing to beat until whites form stiff peaks. Color light green or pink with the food coloring while mixing. Using a rubber spatula, fold in the ground almonds. Drop by heaping spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
Bake for 20 to 30 minutes in the preheated oven, until cookies are firm and slightly brown. Allow cookies to cool on the sheets for 5 minutes before removing to wire racks to cool completely.
3 egg whites
1 1/2 teaspoons lemon zest
1 cup white sugar
1 1/2 cups ground almonds
2 drops red food coloring
Directions
Preheat oven to 275 degrees F (135 degrees C). Grease cookie sheets.
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add lemon zest and sugar, continuing to beat until whites form stiff peaks. Color light green or pink with the food coloring while mixing. Using a rubber spatula, fold in the ground almonds. Drop by heaping spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
Bake for 20 to 30 minutes in the preheated oven, until cookies are firm and slightly brown. Allow cookies to cool on the sheets for 5 minutes before removing to wire racks to cool completely.
Recipe : Bacon Cheeseburgers
Ingredients
1 pound sliced bacon, diced
5 pounds ground beef chuck
1 large onion, chopped
1/4 cup steak sauce
salt and pepper to taste
1 pound American cheese slices
Directions
Preheat a grill for high heat.
Place bacon in a large skillet over medium heat. Fry, stirring occasionally. When the bacon is almost done, add the onion. Cook until the bacon is crisp, and the onion is tender. Remove onion and bacon from the pan with a slotted spoon, and transfer to a food processor. Pulse a couple of times to chop finely. Do not puree. Pour into a large bowl, and mix with steak sauce and ground chuck using your hands. Form into 16 patties.
Place patties on the grill, and cook for 5 minutes per side, or until well done. Place a slice of cheese on top of each one during the last minute.
1 pound sliced bacon, diced
5 pounds ground beef chuck
1 large onion, chopped
1/4 cup steak sauce
salt and pepper to taste
1 pound American cheese slices
Directions
Preheat a grill for high heat.
Place bacon in a large skillet over medium heat. Fry, stirring occasionally. When the bacon is almost done, add the onion. Cook until the bacon is crisp, and the onion is tender. Remove onion and bacon from the pan with a slotted spoon, and transfer to a food processor. Pulse a couple of times to chop finely. Do not puree. Pour into a large bowl, and mix with steak sauce and ground chuck using your hands. Form into 16 patties.
Place patties on the grill, and cook for 5 minutes per side, or until well done. Place a slice of cheese on top of each one during the last minute.
Recipe : Berry-Filled Lemon Cake
Ingredients
1 1/4 cups water
3/4 cup liquid egg substitute
1/4 cup plain nonfat yogurt
1 tablespoon grated lemon peel
1 (18.25 ounce) package light yellow cake mix
1/2 cup confectioners' sugar
3 teaspoons lemon juice
2 cups sliced strawberries
Directions
In a mixing bowl, combine water, egg substitute, yogurt and lemon peel; add cake mix. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Combine sugar and lemon juice; drizzle over cake. Fill center of cake with strawberries.
1 1/4 cups water
3/4 cup liquid egg substitute
1/4 cup plain nonfat yogurt
1 tablespoon grated lemon peel
1 (18.25 ounce) package light yellow cake mix
1/2 cup confectioners' sugar
3 teaspoons lemon juice
2 cups sliced strawberries
Directions
In a mixing bowl, combine water, egg substitute, yogurt and lemon peel; add cake mix. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Combine sugar and lemon juice; drizzle over cake. Fill center of cake with strawberries.
Recipe : Blue Ribbon Fruit Cookies
Ingredients
3/4 cup butter
1 1/2 cups packed brown sugar
4 (1 ounce) squares unsweetened chocolate
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup candied pineapple
1 cup raisins
1 cup chopped walnuts
Directions
Combine melted butter and brown sugar in large mixer bowl; blend well. Add eggs; beat well.
Melt chocolate in top of a double boiler over hot (not boiling) water; add to egg-sugar mixture.
In a separate bowl, combine flour, baking powder, salt and cinnamon; gradually add to chocolate mixture. Stir in candied pineapple, raisins and nuts.
Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-10 minutes or until almost set. Cool slightly on cookie sheet. Remove from cookie sheet; cool on wire rack.
3/4 cup butter
1 1/2 cups packed brown sugar
4 (1 ounce) squares unsweetened chocolate
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup candied pineapple
1 cup raisins
1 cup chopped walnuts
Directions
Combine melted butter and brown sugar in large mixer bowl; blend well. Add eggs; beat well.
Melt chocolate in top of a double boiler over hot (not boiling) water; add to egg-sugar mixture.
In a separate bowl, combine flour, baking powder, salt and cinnamon; gradually add to chocolate mixture. Stir in candied pineapple, raisins and nuts.
Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8-10 minutes or until almost set. Cool slightly on cookie sheet. Remove from cookie sheet; cool on wire rack.
Recipe : Butterscotch Apple Dumplings
Ingredients
3 cups sifted all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons white sugar
1/2 cup shortening
4 apples - peeled, cored and halved
1/2 cup white sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3/4 cup packed brown sugar
1/3 cup butter
1 pinch salt
2 cups boiling water
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9 inch baking pan. Combine 1/2 cup of the white sugar with the ground cinnamon and the ground nutmeg; set aside.
Measure sifted flour, add baking powder, salt, and 3 tablespoons sugar, and sift again. Cut shortening into sifted ingredients until mixture looks like coarse meal. Add milk, mixing until a soft dough is formed.
Knead dough on lightly floured board half a minute. Divide dough in half. Roll each half to a 1/8 inch thickness. Cut eight 5 inch squares out of the dough. Place an apple half on each square. Sprinkle each with 1 tablespoon of the sugar-spice mixture. Moisten edges of dough and bring corners up over apples, pressing edges together. Place covered apples in the prepared baking pan with joined edges either on top or underneath the apples.
Mix together brown sugar, butter, salt, and water; bring to a boil. Pour over dumplings in pan.
Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, or until apples are tender. Serve warm. Makes 8 servings. The brown sugar mixture forms a delicious butterscotch sauce around the dumplings.
3 cups sifted all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons white sugar
1/2 cup shortening
4 apples - peeled, cored and halved
1/2 cup white sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3/4 cup packed brown sugar
1/3 cup butter
1 pinch salt
2 cups boiling water
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9 inch baking pan. Combine 1/2 cup of the white sugar with the ground cinnamon and the ground nutmeg; set aside.
Measure sifted flour, add baking powder, salt, and 3 tablespoons sugar, and sift again. Cut shortening into sifted ingredients until mixture looks like coarse meal. Add milk, mixing until a soft dough is formed.
Knead dough on lightly floured board half a minute. Divide dough in half. Roll each half to a 1/8 inch thickness. Cut eight 5 inch squares out of the dough. Place an apple half on each square. Sprinkle each with 1 tablespoon of the sugar-spice mixture. Moisten edges of dough and bring corners up over apples, pressing edges together. Place covered apples in the prepared baking pan with joined edges either on top or underneath the apples.
Mix together brown sugar, butter, salt, and water; bring to a boil. Pour over dumplings in pan.
Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, or until apples are tender. Serve warm. Makes 8 servings. The brown sugar mixture forms a delicious butterscotch sauce around the dumplings.
Recipe : Best Rolls Ever!
Ingredients
2 cups water
1 cup butter
1 cup white sugar
1/2 cup water
1 teaspoon white sugar
3 (.25 ounce) packages active dry yeast
1 teaspoon salt
7 1/2 cups self-rising flour
Directions
In a large bowl place 2 cups water and butter or margarine. Microwave about 2 minutes.
In another bowl, mix 1 cup sugar and eggs.
In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this.
Mix butter water and sugar and eggs mixture together; add salt. Mix in yeast water. Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight, covered.
When ready to use, dump onto floured surface (DO NOT PUNCH DOWN!) and let warm to room temperature. LIGHTLY KNEAD! Only work in enough extra flour to handle.
Shape into rolls and place on greased sheet(s). Let rest 30 minutes, or until doubled in size.
Bake in a preheated 400 degree F (205 degrees C) oven until tops are golden. Brush with oil or butter immediately out of the oven.
2 cups water
1 cup butter
1 cup white sugar
1/2 cup water
1 teaspoon white sugar
3 (.25 ounce) packages active dry yeast
1 teaspoon salt
7 1/2 cups self-rising flour
Directions
In a large bowl place 2 cups water and butter or margarine. Microwave about 2 minutes.
In another bowl, mix 1 cup sugar and eggs.
In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this.
Mix butter water and sugar and eggs mixture together; add salt. Mix in yeast water. Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight, covered.
When ready to use, dump onto floured surface (DO NOT PUNCH DOWN!) and let warm to room temperature. LIGHTLY KNEAD! Only work in enough extra flour to handle.
Shape into rolls and place on greased sheet(s). Let rest 30 minutes, or until doubled in size.
Bake in a preheated 400 degree F (205 degrees C) oven until tops are golden. Brush with oil or butter immediately out of the oven.
Recipe : Albondigas Soup III
Ingredients
2 quarts water
1 pound ground beef
1/2 cup uncooked white rice
2 tablespoons dried oregano
2 teaspoons garlic salt
2 teaspoons ground black pepper
1/4 teaspoon ground cumin
1/2 cup all-purpose flour
3 potatoes, peeled and cubed
salt and pepper to taste
Directions
Pour the water into a large pot over high heat and bring to a boil.
Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.
2 quarts water
1 pound ground beef
1/2 cup uncooked white rice
2 tablespoons dried oregano
2 teaspoons garlic salt
2 teaspoons ground black pepper
1/4 teaspoon ground cumin
1/2 cup all-purpose flour
3 potatoes, peeled and cubed
salt and pepper to taste
Directions
Pour the water into a large pot over high heat and bring to a boil.
Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.
Recipe : Broccoli Beef II
Ingredients
2 tablespoons low-sodium soy sauce
2 tablespoons fat-free Italian dressing
1 teaspoon cornstarch
1 tablespoon minced garlic
1 teaspoon ground ginger
3/4 pound round steak, cut into strips
6 cups water
5 cubes beef bouillon
4 ounces linguine pasta, uncooked
1/2 cup fat free beef broth
1 cup fresh mushrooms, sliced
1/2 cup sliced green onion
1 pound broccoli, separated into florets
Directions
In a shallow glass dish or bowl, stir together the soy sauce, Italian dressing, cornstarch, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes.
While the beef is marinating, combine the bouillon cubes in water in a large saucepan. Bring to a boil, and add pasta. Cook for about 8 minutes, or until al dente. Drain.
Heat a large skillet over medium-high heat. Remove beef from marinade with a slotted spoon, and place in the hot skillet. Discard marinade. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve.
2 tablespoons low-sodium soy sauce
2 tablespoons fat-free Italian dressing
1 teaspoon cornstarch
1 tablespoon minced garlic
1 teaspoon ground ginger
3/4 pound round steak, cut into strips
6 cups water
5 cubes beef bouillon
4 ounces linguine pasta, uncooked
1/2 cup fat free beef broth
1 cup fresh mushrooms, sliced
1/2 cup sliced green onion
1 pound broccoli, separated into florets
Directions
In a shallow glass dish or bowl, stir together the soy sauce, Italian dressing, cornstarch, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes.
While the beef is marinating, combine the bouillon cubes in water in a large saucepan. Bring to a boil, and add pasta. Cook for about 8 minutes, or until al dente. Drain.
Heat a large skillet over medium-high heat. Remove beef from marinade with a slotted spoon, and place in the hot skillet. Discard marinade. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve.
Recipe : Blueberry Orange Bread
Ingredients
2 1/4 cups all-purpose flour
3/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup margarine, softened
2 tablespoons orange zest
1/2 cup milk
1/2 cup orange juice
1 cup fresh blueberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom of one 5x9 inch loaf pan.
In a large bowl combine the flour, brown sugar, baking powder, salt, butter, egg, orange zest, milk and orange juice. Beat at low speed just until moistened. Then beat at medium speed for 2 minutes. Fold in the blueberries and spread into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes or until a toothpick poked into the center of the loaf comes out clean. Cool in pan for 10 minutes then invert onto a wire rack to cool completely before serving.
2 1/4 cups all-purpose flour
3/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup margarine, softened
2 tablespoons orange zest
1/2 cup milk
1/2 cup orange juice
1 cup fresh blueberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom of one 5x9 inch loaf pan.
In a large bowl combine the flour, brown sugar, baking powder, salt, butter, egg, orange zest, milk and orange juice. Beat at low speed just until moistened. Then beat at medium speed for 2 minutes. Fold in the blueberries and spread into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes or until a toothpick poked into the center of the loaf comes out clean. Cool in pan for 10 minutes then invert onto a wire rack to cool completely before serving.
Recipe : Banana Oatmeal Cookies III
Ingredients
1 1/2 cups all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 cup shortening
1 egg, beaten
1 cup mashed ripe bananas
1 3/4 cups rolled oats
1/2 cup chopped walnuts
Directions
Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, stir together the flour, sugar, baking soda, salt, cinnamon and nutmeg. Cut in shortening until almost no lumps remain. Stir in the egg and bananas; mix well. Finally, stir in the oats and walnuts. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, or until edges are browned. Remove from pans immediately to cool on wire racks.
1 1/2 cups all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 cup shortening
1 egg, beaten
1 cup mashed ripe bananas
1 3/4 cups rolled oats
1/2 cup chopped walnuts
Directions
Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, stir together the flour, sugar, baking soda, salt, cinnamon and nutmeg. Cut in shortening until almost no lumps remain. Stir in the egg and bananas; mix well. Finally, stir in the oats and walnuts. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, or until edges are browned. Remove from pans immediately to cool on wire racks.
Recipe : Better Than Brad Pitt Cake
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple, with juice
3/4 cup white sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 cups milk
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
3/4 cup flaked coconut, toasted
Directions
Prepare yellow cake as directed, using a 9 x 13 inch pan. Bake until done, and remove from oven. Poke holes in the top of the cake using a fork.
In a saucepan, combine pineapple with juices and sugar. Cook over medium heat until syrup thickens. Pour over top of warm cake, and cool.
In another bowl, beat milk with pudding. Spread over the pineapple mixture.
Beat whipping cream until soft peaks form, and then beat in confectioners' sugar and vanilla. Spread whipped cream over pudding. Sprinkle toasted coconut over the top of the cake. Refrigerate for several hours or overnight.
1 (18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple, with juice
3/4 cup white sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 cups milk
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
3/4 cup flaked coconut, toasted
Directions
Prepare yellow cake as directed, using a 9 x 13 inch pan. Bake until done, and remove from oven. Poke holes in the top of the cake using a fork.
In a saucepan, combine pineapple with juices and sugar. Cook over medium heat until syrup thickens. Pour over top of warm cake, and cool.
In another bowl, beat milk with pudding. Spread over the pineapple mixture.
Beat whipping cream until soft peaks form, and then beat in confectioners' sugar and vanilla. Spread whipped cream over pudding. Sprinkle toasted coconut over the top of the cake. Refrigerate for several hours or overnight.
Recipe : Basic Raisin Cookies
Ingredients
1/2 cup butter
2 cups Basic Cookie Mix
1 teaspoon vanilla extract
1/2 cup raisins
Directions
Preheat oven to 350 degrees F (180 degrees C).
Melt butter over low heat and mix into the Basic Cookie Mix. Lightly beat egg and stir into mixture. Add vanilla and raisins and mix well.
With lightly floured hands shape into 1 inch balls and arrange about 2 inches apart on a greased cookie sheet.
Bake for 12 to 15 minutes until golden. Cool a couple of minutes before removing from cookie sheet to racks to complete cooling.
1/2 cup butter
2 cups Basic Cookie Mix
1 teaspoon vanilla extract
1/2 cup raisins
Directions
Preheat oven to 350 degrees F (180 degrees C).
Melt butter over low heat and mix into the Basic Cookie Mix. Lightly beat egg and stir into mixture. Add vanilla and raisins and mix well.
With lightly floured hands shape into 1 inch balls and arrange about 2 inches apart on a greased cookie sheet.
Bake for 12 to 15 minutes until golden. Cool a couple of minutes before removing from cookie sheet to racks to complete cooling.
Recipe : Benji's Pork Chops with Grapefruit Relish
Ingredients
4 cups water
2 cups orange juice
1/2 cup salt
1/2 cup light brown sugar
1 tablespoon garlic powder
1 tablespoon dried oregano
1 1/2 teaspoons ground thyme
4 boneless pork chops
2 grapefruits, juiced
1/4 cup brown sugar
1 tablespoon red pepper flakes
1 grapefruit, peeled and sectioned
salt and black pepper to taste
Directions
Whisk together the water, orange juice, 1/2 cup salt, light brown sugar, garlic powder, oregano, and thyme in a large glass or ceramic bowl. Submerge the pork chops in the brine. Cover the bowl with plastic wrap, and brine in the refrigerator for 1 hour.
Heat grapefruit juice, 1/4 cup brown sugar, and red pepper flakes in a saucepan. Cook and stir until sugar is dissolved and mixture comes to a boil; reduce heat and cook until syrupy, about 15 minutes. Remove 3 tablespoons of the mixture and set aside. Add half of the grapefruit sections to the syrup mixture and cook for 5 to 10 minutes.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Remove the pork chops from the brine and pat dry. Place the pork chops on a baking sheet lined with tin foil. Brush each side of the chops with the reserved grapefruit juice syrup. Season with salt and pepper. Broil for 7 to 10 minutes on each side and the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Place the remaining fresh grapefruit sections on the pork and drizzle relish over the top.
4 cups water
2 cups orange juice
1/2 cup salt
1/2 cup light brown sugar
1 tablespoon garlic powder
1 tablespoon dried oregano
1 1/2 teaspoons ground thyme
4 boneless pork chops
2 grapefruits, juiced
1/4 cup brown sugar
1 tablespoon red pepper flakes
1 grapefruit, peeled and sectioned
salt and black pepper to taste
Directions
Whisk together the water, orange juice, 1/2 cup salt, light brown sugar, garlic powder, oregano, and thyme in a large glass or ceramic bowl. Submerge the pork chops in the brine. Cover the bowl with plastic wrap, and brine in the refrigerator for 1 hour.
Heat grapefruit juice, 1/4 cup brown sugar, and red pepper flakes in a saucepan. Cook and stir until sugar is dissolved and mixture comes to a boil; reduce heat and cook until syrupy, about 15 minutes. Remove 3 tablespoons of the mixture and set aside. Add half of the grapefruit sections to the syrup mixture and cook for 5 to 10 minutes.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Remove the pork chops from the brine and pat dry. Place the pork chops on a baking sheet lined with tin foil. Brush each side of the chops with the reserved grapefruit juice syrup. Season with salt and pepper. Broil for 7 to 10 minutes on each side and the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Place the remaining fresh grapefruit sections on the pork and drizzle relish over the top.
Recipe : Blender Sauce Noisette (Hollandaise with Hazelnut Butter)
Ingredients
1/2 cup hazelnuts
2 tablespoons butter, softened
1 cup butter
3 egg yolks
1 pinch salt
1 pinch white pepper
1 tablespoon fresh lemon juice
Directions
Preheat the oven to 400 degrees F (200 degrees C). Place the hazelnuts on a baking sheet and toast in the oven for about 8 minutes, or until fragrant. Remove from the oven and cool. When cool enough to handle, place the nuts on a kitchen towel, fold the towel over to cover them and rub to remove the skins.
Place the cooled hazelnuts into a food processor or blender and grind to a fine powder. Add 2 tablespoons of butter to the nuts and blend thoroughly. Set the hazelnut butter aside.
Melt 1 cup of butter in a small saucepan, and keep hot. In the container of a blender, combine the egg yolks, salt, pepper and lemon juice. Cover, leaving the hole in the lid open, and blend for about 5 seconds. Continue to blend at high speed while pouring butter in through the lid in a thin stream. Stir in the hazelnut butter while still warm. Keep warm until serving or serve immediately.
1/2 cup hazelnuts
2 tablespoons butter, softened
1 cup butter
3 egg yolks
1 pinch salt
1 pinch white pepper
1 tablespoon fresh lemon juice
Directions
Preheat the oven to 400 degrees F (200 degrees C). Place the hazelnuts on a baking sheet and toast in the oven for about 8 minutes, or until fragrant. Remove from the oven and cool. When cool enough to handle, place the nuts on a kitchen towel, fold the towel over to cover them and rub to remove the skins.
Place the cooled hazelnuts into a food processor or blender and grind to a fine powder. Add 2 tablespoons of butter to the nuts and blend thoroughly. Set the hazelnut butter aside.
Melt 1 cup of butter in a small saucepan, and keep hot. In the container of a blender, combine the egg yolks, salt, pepper and lemon juice. Cover, leaving the hole in the lid open, and blend for about 5 seconds. Continue to blend at high speed while pouring butter in through the lid in a thin stream. Stir in the hazelnut butter while still warm. Keep warm until serving or serve immediately.
Recipe : Atlas Mountain Soup
Ingredients
3/4 cup chopped dried apricots
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons paprika
1 pound ground lamb
4 stalks celery, cut into 1/2 inch pieces
1 large green bell pepper, sliced
1 pound tomatoes, coarsely chopped
1 1/4 cups water
1 tablespoon white sugar
salt and black pepper to taste
Directions
Soak the apricots in water for 2 hours or more until soft; drain.
Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic, cinnamon, cumin, and paprika; cook and stir for 1 minute. Raise the heat to medium-high, crumble in the ground lamb, stirring and breaking it up with a wooden spoon for a few minutes until browned. Stir in the drained apricots, celery, green pepper, and tomato.
Using a vegetable peeler, shave 5 - 6 strips of rind off the lemon and add to the soup with the juice of the lemon. Stir in the water and sugar. Bring to a boil, then reduce heat to medium-low, cover, and simmer gently for half an hour. Season to taste with salt and pepper.
3/4 cup chopped dried apricots
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons paprika
1 pound ground lamb
4 stalks celery, cut into 1/2 inch pieces
1 large green bell pepper, sliced
1 pound tomatoes, coarsely chopped
1 1/4 cups water
1 tablespoon white sugar
salt and black pepper to taste
Directions
Soak the apricots in water for 2 hours or more until soft; drain.
Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic, cinnamon, cumin, and paprika; cook and stir for 1 minute. Raise the heat to medium-high, crumble in the ground lamb, stirring and breaking it up with a wooden spoon for a few minutes until browned. Stir in the drained apricots, celery, green pepper, and tomato.
Using a vegetable peeler, shave 5 - 6 strips of rind off the lemon and add to the soup with the juice of the lemon. Stir in the water and sugar. Bring to a boil, then reduce heat to medium-low, cover, and simmer gently for half an hour. Season to taste with salt and pepper.
Recipe : Addictive Mashed Potatoes
Ingredients
6 medium potatoes, peeled and cubed
4 tablespoons butter, sliced
1 teaspoon extra virgin olive oil
1 large white onion, diced
salt to taste
1/2 teaspoon brown sugar
3 tablespoons whipping cream
1/3 cup sour cream
1/2 cup cream cheese
1 tablespoon light soy sauce
1/4 cup freshly grated Parmesan cheese
1 tablespoon chicken bouillon granules
1 tablespoon dried parsley
black pepper to taste
Directions
In a large pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 25 minutes. Drain, and return potatoes to pot.
Meanwhile, heat butter and olive oil in a large skillet over medium heat. Stir in onions, sprinkle with salt, and cook 5 minutes. Reduce heat to medium low, and cook, stirring occasionally, until onions are a deep golden brown, about 20 minutes. Stir in brown sugar.
Pour whipping cream over the potatoes, and mash with a large fork or potato masher. Stir in sour cream, cream cheese, soy sauce, Parmesan cheese, bouillon granules, and dried parsley. Stir in caramelized onions, and season with black pepper. Mix with an electric mixer until smooth. Reheat briefly over low heat, and serve.
6 medium potatoes, peeled and cubed
4 tablespoons butter, sliced
1 teaspoon extra virgin olive oil
1 large white onion, diced
salt to taste
1/2 teaspoon brown sugar
3 tablespoons whipping cream
1/3 cup sour cream
1/2 cup cream cheese
1 tablespoon light soy sauce
1/4 cup freshly grated Parmesan cheese
1 tablespoon chicken bouillon granules
1 tablespoon dried parsley
black pepper to taste
Directions
In a large pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 25 minutes. Drain, and return potatoes to pot.
Meanwhile, heat butter and olive oil in a large skillet over medium heat. Stir in onions, sprinkle with salt, and cook 5 minutes. Reduce heat to medium low, and cook, stirring occasionally, until onions are a deep golden brown, about 20 minutes. Stir in brown sugar.
Pour whipping cream over the potatoes, and mash with a large fork or potato masher. Stir in sour cream, cream cheese, soy sauce, Parmesan cheese, bouillon granules, and dried parsley. Stir in caramelized onions, and season with black pepper. Mix with an electric mixer until smooth. Reheat briefly over low heat, and serve.
Recipe : Buffalo Wing Potato Pancakes
Ingredients
2 frozen, breaded chicken strips
3 tablespoons hot sauce (such as Frank's RedHot �)
6 cups leftover mashed potatoes
1 (1 ounce) package ranch dressing mix
2 tablespoons vegetable oil
1/2 cup shredded Cheddar cheese
Directions
Cook the chicken strips according to package directions. Dice the cooked chicken strips and place them in a bowl and toss with the hot pepper sauce.
Stir together the mashed potatoes, eggs, and ranch dressing mix in a large bowl.
Heat oil in a large skillet over medium heat. In batches, drop 1/2 cup of the potato mixture into the skillet. Press to flatten. Sprinkle a heaping tablespoon of the coated chicken strips on the flattened pancake. Cook for about 4 minutes on each side, until the pancakes are golden brown. Garnish with shredded cheese and serve.
2 frozen, breaded chicken strips
3 tablespoons hot sauce (such as Frank's RedHot �)
6 cups leftover mashed potatoes
1 (1 ounce) package ranch dressing mix
2 tablespoons vegetable oil
1/2 cup shredded Cheddar cheese
Directions
Cook the chicken strips according to package directions. Dice the cooked chicken strips and place them in a bowl and toss with the hot pepper sauce.
Stir together the mashed potatoes, eggs, and ranch dressing mix in a large bowl.
Heat oil in a large skillet over medium heat. In batches, drop 1/2 cup of the potato mixture into the skillet. Press to flatten. Sprinkle a heaping tablespoon of the coated chicken strips on the flattened pancake. Cook for about 4 minutes on each side, until the pancakes are golden brown. Garnish with shredded cheese and serve.
Recipe : Apricot Swan Cream Puffs
Ingredients
1 cup water
1/2 cup butter (no substitutes)
1/4 teaspoon salt
1 cup all-purpose flour
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, beaten
2 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
3/4 cup chocolate syrup
2/3 cup apricot preserves
confectioners' sugar
Directions
In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.
Cut a hole in the corner of a pastry or plastic bag; insert a #10 pastry tip. On a greased baking sheet, pipe twelve 3-in. long S shapes for the swan necks, making a small dollop at the end for head. Bake at 400 degrees F for 8-10 minutes or until golden brown. Remove to wire rack to cool.
For each swan body, drop remaining batter by heaping teaspoonfuls 2 in. apart onto greased baking sheets. With a small icing knife or spatula, shape batter into 2-1/2-in. x 2-in. teardrops. Bake at 400 degrees F for 30-35 minutes or until golden brown. Cool on wire racks.
For filling, combine sugar, cornstarch and salt in a saucepan; gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Gradually stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and extracts. Refrigerate until cool.
Just before serving, spoon about 1 tablespoon chocolate syrup onto serving plates. Cut off top third of swan bodies; set tops aside. Remove any soft dough inside. Spoon 1 tablespoon apricot preserves into bottom of puffs; add filling. Set necks in filling. Cut reserved tops in half lengthwise to form wings; set wings in filling. Place swans on prepared plates. Dust with confectioners' sugar.
1 cup water
1/2 cup butter (no substitutes)
1/4 teaspoon salt
1 cup all-purpose flour
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, beaten
2 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
3/4 cup chocolate syrup
2/3 cup apricot preserves
confectioners' sugar
Directions
In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.
Cut a hole in the corner of a pastry or plastic bag; insert a #10 pastry tip. On a greased baking sheet, pipe twelve 3-in. long S shapes for the swan necks, making a small dollop at the end for head. Bake at 400 degrees F for 8-10 minutes or until golden brown. Remove to wire rack to cool.
For each swan body, drop remaining batter by heaping teaspoonfuls 2 in. apart onto greased baking sheets. With a small icing knife or spatula, shape batter into 2-1/2-in. x 2-in. teardrops. Bake at 400 degrees F for 30-35 minutes or until golden brown. Cool on wire racks.
For filling, combine sugar, cornstarch and salt in a saucepan; gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Gradually stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and extracts. Refrigerate until cool.
Just before serving, spoon about 1 tablespoon chocolate syrup onto serving plates. Cut off top third of swan bodies; set tops aside. Remove any soft dough inside. Spoon 1 tablespoon apricot preserves into bottom of puffs; add filling. Set necks in filling. Cut reserved tops in half lengthwise to form wings; set wings in filling. Place swans on prepared plates. Dust with confectioners' sugar.
Recipe : Bacon-Roasted Chicken with Potatoes
Ingredients
6 chicken thighs
6 chicken drumsticks
12 slices center-cut bacon
salt and black pepper to taste
1 onion, coarsely chopped
1 1/2 pounds baby Dutch yellow potatoes
Seasoning Mix:
2 tablespoons dried chives
2 tablespoons dried basil
1 tablespoon garlic powder
1 tablespoon adobo seasoning
1 tablespoon ground black pepper
1 teaspoon salt, or to taste
Directions
Preheat oven to 400 degrees F (200 degrees C).
Wrap each chicken piece in a slice of bacon, trying to cover as much of the chicken as possible. Place the wrapped chicken pieces in a 9x13 inch baking dish, season with salt and pepper, and sprinkle the onion over the chicken. Push potatoes down into the spaces between the chicken pieces and around the edge of the dish.
Combine the chives, basil, garlic powder, adobo seasoning, and black pepper in a small bowl, and sprinkle the seasoning to taste over the chicken and potatoes.
Bake in the preheated oven for 1 hour, until the bacon is crisp and brown and the potatoes are tender. Sprinkle with salt, if desired, and serve hot.
6 chicken thighs
6 chicken drumsticks
12 slices center-cut bacon
salt and black pepper to taste
1 onion, coarsely chopped
1 1/2 pounds baby Dutch yellow potatoes
Seasoning Mix:
2 tablespoons dried chives
2 tablespoons dried basil
1 tablespoon garlic powder
1 tablespoon adobo seasoning
1 tablespoon ground black pepper
1 teaspoon salt, or to taste
Directions
Preheat oven to 400 degrees F (200 degrees C).
Wrap each chicken piece in a slice of bacon, trying to cover as much of the chicken as possible. Place the wrapped chicken pieces in a 9x13 inch baking dish, season with salt and pepper, and sprinkle the onion over the chicken. Push potatoes down into the spaces between the chicken pieces and around the edge of the dish.
Combine the chives, basil, garlic powder, adobo seasoning, and black pepper in a small bowl, and sprinkle the seasoning to taste over the chicken and potatoes.
Bake in the preheated oven for 1 hour, until the bacon is crisp and brown and the potatoes are tender. Sprinkle with salt, if desired, and serve hot.
Recipe : BBQ Pork Pizza
Ingredients
1 (13.8 ounce) package refrigerated pizza dough
1 (18 ounce) container barbequed pulled pork
1/4 red onion, thinly sliced
1/2 cup dill pickle slices
2 cups shredded mozzarella cheese
Directions
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking pan.
Roll the dough out into the prepared pan. Top the dough with the barbecued pork. Sprinkle with the red onions, and layer on the dill pickle slices. Sprinkle mozzarella cheese evenly over the top.
Bake in the preheated oven until crust is golden and cheese is melted, about 18 minutes.
1 (13.8 ounce) package refrigerated pizza dough
1 (18 ounce) container barbequed pulled pork
1/4 red onion, thinly sliced
1/2 cup dill pickle slices
2 cups shredded mozzarella cheese
Directions
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking pan.
Roll the dough out into the prepared pan. Top the dough with the barbecued pork. Sprinkle with the red onions, and layer on the dill pickle slices. Sprinkle mozzarella cheese evenly over the top.
Bake in the preheated oven until crust is golden and cheese is melted, about 18 minutes.
Recipe : Bacon Wrapped Green Beans
Ingredients
1 (12 ounce) package bacon, strips cut in half
1 (16 ounce) package frozen cut green beans
2 tablespoons brown sugar
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
Set out the bacon, green beans and casserole dish in a little assembly line. Lay out a half strip of bacon. place a small bunch of green beans (6 or 7) onto the strip of bacon and roll up into a bundle. Place the bundle into the casserole dish, seam side down. Repeat with remaining bacon strips and green beans. You can pack these pretty tight in the pan, just know that if the bacon is touching another bundle they take some prying to get apart. Sprinkle with the brown sugar and salt and pepper.
Bake in the preheated oven until browned and heated through, about 20 minutes.
1 (12 ounce) package bacon, strips cut in half
1 (16 ounce) package frozen cut green beans
2 tablespoons brown sugar
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
Set out the bacon, green beans and casserole dish in a little assembly line. Lay out a half strip of bacon. place a small bunch of green beans (6 or 7) onto the strip of bacon and roll up into a bundle. Place the bundle into the casserole dish, seam side down. Repeat with remaining bacon strips and green beans. You can pack these pretty tight in the pan, just know that if the bacon is touching another bundle they take some prying to get apart. Sprinkle with the brown sugar and salt and pepper.
Bake in the preheated oven until browned and heated through, about 20 minutes.
Recipe : Baked Pork Chops II
Ingredients
3 tablespoons olive oil
4 thick cut boneless pork chops
2 tablespoons dark brown sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
1 tablespoon fresh lemon juice
1 (10 ounce) can tomato sauce
1/4 cup water
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a medium skillet over medium heat. Place pork chops in the skillet, and brown about 5 minutes on each side. Remove from heat.
In a small bowl, mix brown sugar, salt, pepper, and dry mustard.
Arrange pork chops in a medium baking dish. Sprinkle with lemon juice, season with brown sugar mixture, and cover with tomato sauce. Pour water into the baking dish.
Cover, and bake 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C).
3 tablespoons olive oil
4 thick cut boneless pork chops
2 tablespoons dark brown sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
1 tablespoon fresh lemon juice
1 (10 ounce) can tomato sauce
1/4 cup water
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a medium skillet over medium heat. Place pork chops in the skillet, and brown about 5 minutes on each side. Remove from heat.
In a small bowl, mix brown sugar, salt, pepper, and dry mustard.
Arrange pork chops in a medium baking dish. Sprinkle with lemon juice, season with brown sugar mixture, and cover with tomato sauce. Pour water into the baking dish.
Cover, and bake 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C).
Recipe : Beautiful Summer Salad
Ingredients
3 tomatoes, cut into thin wedges
1 cup sweet onion, cut into wedges
1 papaya - peeled, seeded, and cut into wedges
1/4 cup three cheese Italian salad dressing
Directions
In a bowl, mix the tomatoes, onion, and papaya. Pour in the dressing, and toss to coat.
3 tomatoes, cut into thin wedges
1 cup sweet onion, cut into wedges
1 papaya - peeled, seeded, and cut into wedges
1/4 cup three cheese Italian salad dressing
Directions
In a bowl, mix the tomatoes, onion, and papaya. Pour in the dressing, and toss to coat.
Recipe : Brown Sugar Shortbread
Ingredients
1 cup butter (no substitutes), softened
1/2 cup packed brown sugar
2 1/4 cups all-purpose flour
Directions
In a mixing bowl, cream butter and sugar. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in. thick rectangle measuring 11 -in. x 8 in. Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. Bake at 300 degrees F for 25 minutes or until bottom begins to brown. Cool for 5 minutes; remove to a wire rack to cool completely.
1 cup butter (no substitutes), softened
1/2 cup packed brown sugar
2 1/4 cups all-purpose flour
Directions
In a mixing bowl, cream butter and sugar. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in. thick rectangle measuring 11 -in. x 8 in. Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. Bake at 300 degrees F for 25 minutes or until bottom begins to brown. Cool for 5 minutes; remove to a wire rack to cool completely.
Recipe : Beef Tenderloin in a Port Shiitake Reduction
Ingredients
1 1/2 pounds beef tenderloin, cut into 1-inch cubes
salt and pepper to taste
2 tablespoons extra-virgin olive oil, divided
2 cups shiitake mushrooms, thinly sliced
2 cups port wine
1 tablespoon seedless raspberry jam
1 teaspoon Worcestershire sauce
1 cup beef broth
Directions
Season the tenderloin cubes with salt and pepper to taste and set aside at room temperature as you continue preparing the recipe.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Stir in the shiitake mushrooms, and cook until they have wilted and are beginning to turn golden brown, about 5 minutes. Remove the mushrooms from the skillet and set aside; heat the remaining olive oil in the skillet until it begins to smoke, the sprinkle in the cubed beef tenderloin. Cook on all sides until browned on the outside and the meat is cooked just under your desired degree of doneness, about 5 minutes for medium rare. Remove the steak from the skillet and set aside.
Pour the port wine into the skillet and bring to a boil over high heat. Boil until the port has reduced by half, then whisk in the raspberry jam, Worcestershire sauce, beef broth, and shiitake mushrooms. Continue cooking until the sauce has reduced to 1/2 cup, about 30 minutes. Once reduced, stir in the tenderloin cubes, and reheat.
1 1/2 pounds beef tenderloin, cut into 1-inch cubes
salt and pepper to taste
2 tablespoons extra-virgin olive oil, divided
2 cups shiitake mushrooms, thinly sliced
2 cups port wine
1 tablespoon seedless raspberry jam
1 teaspoon Worcestershire sauce
1 cup beef broth
Directions
Season the tenderloin cubes with salt and pepper to taste and set aside at room temperature as you continue preparing the recipe.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Stir in the shiitake mushrooms, and cook until they have wilted and are beginning to turn golden brown, about 5 minutes. Remove the mushrooms from the skillet and set aside; heat the remaining olive oil in the skillet until it begins to smoke, the sprinkle in the cubed beef tenderloin. Cook on all sides until browned on the outside and the meat is cooked just under your desired degree of doneness, about 5 minutes for medium rare. Remove the steak from the skillet and set aside.
Pour the port wine into the skillet and bring to a boil over high heat. Boil until the port has reduced by half, then whisk in the raspberry jam, Worcestershire sauce, beef broth, and shiitake mushrooms. Continue cooking until the sauce has reduced to 1/2 cup, about 30 minutes. Once reduced, stir in the tenderloin cubes, and reheat.
Recipe : Amazing Simple Thai Tofu
Ingredients
1 (14 ounce) package firm tofu, cut into 3/4 inch cubes
1/3 cup chopped green onion
1 1/2 teaspoons olive oil
1/2 teaspoon sesame oil
1 teaspoon soy sauce
2 teaspoons grated fresh ginger root
1/4 cup chunky peanut butter
3 tablespoons flaked coconut
sesame seeds
Directions
Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.
1 (14 ounce) package firm tofu, cut into 3/4 inch cubes
1/3 cup chopped green onion
1 1/2 teaspoons olive oil
1/2 teaspoon sesame oil
1 teaspoon soy sauce
2 teaspoons grated fresh ginger root
1/4 cup chunky peanut butter
3 tablespoons flaked coconut
sesame seeds
Directions
Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.
Recipe : All-Bran Cranberry Orange Pancakes
Ingredients
1 1/2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/3 cups 2% milk
2 tablespoons vegetable oil
1 large orange
3/4 cup Kellogg's* All-Bran* Original cereal
3/4 cup fresh or frozen cranberries, chopped
Vegetable oil for cooking
Directions
In medium bowl, stir together flour, sugar, baking powder and salt. Set aside.
In large bowl, lightly beat egg. Stir in milk and oil. Grate orange rind; add to egg mixture. Cut remaining peel from orange and finely chop flesh; add flesh to egg mixture. Stir in All-Bran cereal and chopped cranberries. (Thaw, drain and chop frozen cranberries.)
Stir in dry ingredients, mixing just until combined. (Will thicken if it sits awhile, add more milk as needed.)
Using 75 mL (1/3 cup) batter for each pancake, pour batter onto lightly greased preheated non-stick skillet. Cook until bubbles form on surface, about 2 minutes. Flip and cook about 1 minute longer, until golden brown. Serve immediately with maple syrup.
1 1/2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/3 cups 2% milk
2 tablespoons vegetable oil
1 large orange
3/4 cup Kellogg's* All-Bran* Original cereal
3/4 cup fresh or frozen cranberries, chopped
Vegetable oil for cooking
Directions
In medium bowl, stir together flour, sugar, baking powder and salt. Set aside.
In large bowl, lightly beat egg. Stir in milk and oil. Grate orange rind; add to egg mixture. Cut remaining peel from orange and finely chop flesh; add flesh to egg mixture. Stir in All-Bran cereal and chopped cranberries. (Thaw, drain and chop frozen cranberries.)
Stir in dry ingredients, mixing just until combined. (Will thicken if it sits awhile, add more milk as needed.)
Using 75 mL (1/3 cup) batter for each pancake, pour batter onto lightly greased preheated non-stick skillet. Cook until bubbles form on surface, about 2 minutes. Flip and cook about 1 minute longer, until golden brown. Serve immediately with maple syrup.
Recipe : Beef and Noodles in Crockpot
Ingredients
1 pound beef for stew
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup
1 (10.5 ounce) can condensed French onion soup
Directions
Mix all in crockpot, cook on LOW all day. Serve over noodles.
1 pound beef for stew
1 (10.75 ounce) can Campbell's� Condensed Cream of Mushroom Soup
1 (10.5 ounce) can condensed French onion soup
Directions
Mix all in crockpot, cook on LOW all day. Serve over noodles.
Recipe : Apricot Cashew Clusters
Ingredients
1 (11.5 ounce) package milk chocolate chips
1 cup chopped dried apricots
1 cup chopped salted cashews
Directions
In a microwave or double boiler, melt the chocolate chips; stir until smooth. Stir in apricots and cashews. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Chill until set, about 15 minutes. Store in an airtight container.
1 (11.5 ounce) package milk chocolate chips
1 cup chopped dried apricots
1 cup chopped salted cashews
Directions
In a microwave or double boiler, melt the chocolate chips; stir until smooth. Stir in apricots and cashews. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Chill until set, about 15 minutes. Store in an airtight container.
Recipe : Blueberry Scones
Ingredients
2 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter, chilled
1 cup fresh blueberries
3/4 cup half-and-half cream
1 egg
Directions
Preheat oven to 375 degrees F (190 degrees C).
Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!
2 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter, chilled
1 cup fresh blueberries
3/4 cup half-and-half cream
1 egg
Directions
Preheat oven to 375 degrees F (190 degrees C).
Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!
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