Ingredients
1 large ripe banana
1 1/2 teaspoons sugar
1/2 teaspoon vanilla extract
1 dash ground cinnamon
Directions
Place the first four ingredients in a blender; cover and process until smooth. Pour into glasses; sprinkle with cinnamon if desired. Serve immediately.
Monday, October 3, 2011
Recipe : Baked Chicken with Apple Stuffing
Ingredients
2 cups milk
1 tablespoon water
1 cup dry bread crumbs
4 skinless, boneless chicken breast halves
1 Red Delicious apple, cored and diced
1 (8 ounce) package dry bread stuffing mix
2 cups apple juice, or as needed
2 tablespoons butter, or as needed
1 Red Delicious apple - peeled, cored and diced
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Pour the milk into a shallow bowl. In a separate bowl, whisk together the eggs and water. Place the bread crumbs in a shallow dish or on a plate. Dip the chicken breast halves into the milk, then into the egg, then press into the bread crumbs to coat. Place on a plate, and set aside.
Prepare the stuffing mix according to the package directions, but substituting apple juice for the water. When bringing the juice and butter to a boil, add the diced apple with peel to the pan. Stir in the stuffing mix until the liquid is absorbed. Transfer the stuffing to a baking dish, and top with the pieces of the remaining apple. Place the chicken breasts on top of the stuffing, and cover with aluminum foil.
Bake for 45 to 50 minutes, or until the chicken juices run clear.
2 cups milk
1 tablespoon water
1 cup dry bread crumbs
4 skinless, boneless chicken breast halves
1 Red Delicious apple, cored and diced
1 (8 ounce) package dry bread stuffing mix
2 cups apple juice, or as needed
2 tablespoons butter, or as needed
1 Red Delicious apple - peeled, cored and diced
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Pour the milk into a shallow bowl. In a separate bowl, whisk together the eggs and water. Place the bread crumbs in a shallow dish or on a plate. Dip the chicken breast halves into the milk, then into the egg, then press into the bread crumbs to coat. Place on a plate, and set aside.
Prepare the stuffing mix according to the package directions, but substituting apple juice for the water. When bringing the juice and butter to a boil, add the diced apple with peel to the pan. Stir in the stuffing mix until the liquid is absorbed. Transfer the stuffing to a baking dish, and top with the pieces of the remaining apple. Place the chicken breasts on top of the stuffing, and cover with aluminum foil.
Bake for 45 to 50 minutes, or until the chicken juices run clear.
Recipe : Berry Cordial
Ingredients
1 cup sugar
1 quart blackberries
1 quart vodka
Directions
Pour the sugar into a 1 quart jar. Fill the remaining space with berries, but do not pack down. Fill the jar with vodka so that the berries are completely covered. Seal the jar. Let the jar stand for 2 months, shaking the jar every week. The sugar should dissolve, and the vodka will become colored.
Strain the liquid through a metal sieve, and then through a coffee filter to remove the fruit. Pour into pretty bottles. Drink as a cordial, or use it to flavor lemonade or iced tea.
1 cup sugar
1 quart blackberries
1 quart vodka
Directions
Pour the sugar into a 1 quart jar. Fill the remaining space with berries, but do not pack down. Fill the jar with vodka so that the berries are completely covered. Seal the jar. Let the jar stand for 2 months, shaking the jar every week. The sugar should dissolve, and the vodka will become colored.
Strain the liquid through a metal sieve, and then through a coffee filter to remove the fruit. Pour into pretty bottles. Drink as a cordial, or use it to flavor lemonade or iced tea.
Recipe : Applesauce Raisin Cookies I
Ingredients
1 cup shortening
2 cups packed brown sugar
2 cups thick applesauce, drained
1/2 cup cold, brewed coffee
3 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup raisins
1/2 cup chopped walnuts
Directions
Cream shortening and sugar together. Add eggs and mix thoroughly.
Stir in applesauce and coffee.
In separate bowl, mix remaining ingredients together. Add to applesauce mixture and blend thoroughly. Chill at least 2 hours.
Heat oven to 400 degrees F. Lightly grease cookie sheet. Drop rounded tablespoonfuls of dough onto cookie sheet about 2 inches apart.
Bake 9 to 12 minutes. Cool on wire racks.
1 cup shortening
2 cups packed brown sugar
2 cups thick applesauce, drained
1/2 cup cold, brewed coffee
3 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup raisins
1/2 cup chopped walnuts
Directions
Cream shortening and sugar together. Add eggs and mix thoroughly.
Stir in applesauce and coffee.
In separate bowl, mix remaining ingredients together. Add to applesauce mixture and blend thoroughly. Chill at least 2 hours.
Heat oven to 400 degrees F. Lightly grease cookie sheet. Drop rounded tablespoonfuls of dough onto cookie sheet about 2 inches apart.
Bake 9 to 12 minutes. Cool on wire racks.
Recipe : Birthday Cake
Ingredients
1 1/2 cups butter
2 1/3 cups confectioners' sugar
7 egg yolks
4 1/2 cups cake flour
3/4 teaspoon salt
2 1/2 teaspoons baking powder
1 3/4 cups milk
1 1/2 teaspoons vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour three 8 inch round pans.
Sift flour before measuring; resift with salt and baking powder at least twice more.
Beat egg yolks until very thick and pale - approximately 5 minutes with a mixer on high speed.
In a large bowl, cream butter or margarine and sugar. Blend in eggs. Fold sifted mixture, alternately with milk, into creamed mixture. Stir in vanilla. Pour batter into prepared pans.
Bake for 25 to 30 minutes, until cake springs back when touched. Cool in pans for 10 minutes. Turn out, and cool on wire rack. Frost with Decorator Frosting.
1 1/2 cups butter
2 1/3 cups confectioners' sugar
7 egg yolks
4 1/2 cups cake flour
3/4 teaspoon salt
2 1/2 teaspoons baking powder
1 3/4 cups milk
1 1/2 teaspoons vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour three 8 inch round pans.
Sift flour before measuring; resift with salt and baking powder at least twice more.
Beat egg yolks until very thick and pale - approximately 5 minutes with a mixer on high speed.
In a large bowl, cream butter or margarine and sugar. Blend in eggs. Fold sifted mixture, alternately with milk, into creamed mixture. Stir in vanilla. Pour batter into prepared pans.
Bake for 25 to 30 minutes, until cake springs back when touched. Cool in pans for 10 minutes. Turn out, and cool on wire rack. Frost with Decorator Frosting.
Recipe : Apple Coleslaw
Ingredients
4 cups shredded cabbage
1 cup shredded carrot
1 Granny Smith apple - peeled, cored and coarsely shredded
2 tablespoons honey
1 tablespoon brown sugar
2 teaspoons white vinegar
1 tablespoon pineapple juice (optional)
2 tablespoons mayonnaise
1 dash salt
1 teaspoon ground black pepper
Directions
Place the shredded cabbage and carrot together in a bowl with the sliced apple, and toss to combine. In a separate bowl, stir together the honey, brown sugar, vinegar, pineapple juice, and mayonnaise until the honey and sugar have dissolved completely. Pour over the salad, and toss to coat. Season with salt and pepper, and toss again. Cover and chill until ready to serve.
4 cups shredded cabbage
1 cup shredded carrot
1 Granny Smith apple - peeled, cored and coarsely shredded
2 tablespoons honey
1 tablespoon brown sugar
2 teaspoons white vinegar
1 tablespoon pineapple juice (optional)
2 tablespoons mayonnaise
1 dash salt
1 teaspoon ground black pepper
Directions
Place the shredded cabbage and carrot together in a bowl with the sliced apple, and toss to combine. In a separate bowl, stir together the honey, brown sugar, vinegar, pineapple juice, and mayonnaise until the honey and sugar have dissolved completely. Pour over the salad, and toss to coat. Season with salt and pepper, and toss again. Cover and chill until ready to serve.
Recipe : Authentic Mexican Breakfast Tacos
Ingredients
6 ounces chorizo sausage
8 (6 inch) corn tortillas
1/4 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
1/2 cup salsa
Directions
Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.
6 ounces chorizo sausage
8 (6 inch) corn tortillas
1/4 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
1/2 cup salsa
Directions
Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.
Recipe : Asparagus with Brie
Ingredients
1 bunch fresh asparagus, trimmed
1/2 (2.2 pound) wheel Brie cheese, sliced
1/4 cup butter, melted
1/2 cup dry bread crumbs
1/4 cup toasted sesame seeds
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still crisp, about 2 to 6 minutes. Drain and place in a shallow baking dish.
Lay cheese slices over asparagus. In a small bowl combine melted butter, bread crumbs and sesame seeds. Sprinkle over cheese.
Bake in preheated oven for 8 minutes.
Increase oven to broil. Broil just until breadcrumbs are golden brown.
1 bunch fresh asparagus, trimmed
1/2 (2.2 pound) wheel Brie cheese, sliced
1/4 cup butter, melted
1/2 cup dry bread crumbs
1/4 cup toasted sesame seeds
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still crisp, about 2 to 6 minutes. Drain and place in a shallow baking dish.
Lay cheese slices over asparagus. In a small bowl combine melted butter, bread crumbs and sesame seeds. Sprinkle over cheese.
Bake in preheated oven for 8 minutes.
Increase oven to broil. Broil just until breadcrumbs are golden brown.
Recipe : Buttermilk Oatmeal Muffins
Ingredients
1 cup quick-cooking oats
1 cup buttermilk
1 egg, beaten
1/2 cup packed brown sugar
1/4 cup vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 16-18 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack.
1 cup quick-cooking oats
1 cup buttermilk
1 egg, beaten
1/2 cup packed brown sugar
1/4 cup vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 16-18 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack.
Recipe : Black Bean Chicken Salad
Ingredients
6 cups torn lettuce
1 1/2 cups cubed cooked chicken breast
1 (15 ounce) can black beans, rinsed and drained
1 cup chopped seeded tomatoes
1 cup chopped green pepper
1/2 cup sliced red onion
1/2 cup shredded reduced-fat Cheddar cheese
LIME VINAIGRETTE:
1/4 cup minced fresh cilantro or parsley
1/4 cup chopped seeded tomato
1 tablespoon cider vinegar
1 tablespoon olive or canola oil
1 tablespoon lime juice
1/2 teaspoon grated lime peel
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
Directions
In a large serving bowl, combine the lettuce, chicken, beans, tomatoes, green pepper, onion and cheese. In a blender or food processor, combine the vinaigrette ingredients; cover and process until smooth. Pour over salad and toss to coat.
6 cups torn lettuce
1 1/2 cups cubed cooked chicken breast
1 (15 ounce) can black beans, rinsed and drained
1 cup chopped seeded tomatoes
1 cup chopped green pepper
1/2 cup sliced red onion
1/2 cup shredded reduced-fat Cheddar cheese
LIME VINAIGRETTE:
1/4 cup minced fresh cilantro or parsley
1/4 cup chopped seeded tomato
1 tablespoon cider vinegar
1 tablespoon olive or canola oil
1 tablespoon lime juice
1/2 teaspoon grated lime peel
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
Directions
In a large serving bowl, combine the lettuce, chicken, beans, tomatoes, green pepper, onion and cheese. In a blender or food processor, combine the vinaigrette ingredients; cover and process until smooth. Pour over salad and toss to coat.
Recipe : Asian Cucumber Thai Salad
Ingredients
1/3 cup distilled white vinegar
1/3 cup white sugar
1/2 teaspoon ground coriander
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
2 pounds cucumbers - halved, seeded, and sliced
1/2 cup finely chopped red onion
2 roma (plum) tomatoes, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1/4 cup chopped roasted peanuts
fresh mint sprigs (optional)
Directions
Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.
Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.
1/3 cup distilled white vinegar
1/3 cup white sugar
1/2 teaspoon ground coriander
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
2 pounds cucumbers - halved, seeded, and sliced
1/2 cup finely chopped red onion
2 roma (plum) tomatoes, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1/4 cup chopped roasted peanuts
fresh mint sprigs (optional)
Directions
Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.
Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.
Recipe : Broccoli and Tofu Stir Fry
Ingredients
1 tablespoon peanut oil
4 cloves garlic, minced
1 red bell pepper, seeded and sliced into strips
2 crowns broccoli, cut into florets
1/3 cup chicken broth
3 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
8 ounces extra firm tofu, diced
2 tablespoons cashew pieces
Directions
Heat peanut oil in a wok or large skillet over high heat. Stir in garlic and cook for a few seconds until it begins to brown. Add the bell pepper and broccoli; cook until the pepper begins to brown and soften, about 5 minutes.
Stir together the chicken broth, soy sauce, sherry, and cornstarch until dissolved. Pour the sauce into the wok and bring to a boil. Stir in the tofu, and cook until hot, about 1 minute. Garnish with cashew pieces to serve.
1 tablespoon peanut oil
4 cloves garlic, minced
1 red bell pepper, seeded and sliced into strips
2 crowns broccoli, cut into florets
1/3 cup chicken broth
3 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
8 ounces extra firm tofu, diced
2 tablespoons cashew pieces
Directions
Heat peanut oil in a wok or large skillet over high heat. Stir in garlic and cook for a few seconds until it begins to brown. Add the bell pepper and broccoli; cook until the pepper begins to brown and soften, about 5 minutes.
Stir together the chicken broth, soy sauce, sherry, and cornstarch until dissolved. Pour the sauce into the wok and bring to a boil. Stir in the tofu, and cook until hot, about 1 minute. Garnish with cashew pieces to serve.
Recipe : Banana Oatmeal Cookie
Ingredients
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 cup shortening
1 cup white sugar
1 cup mashed bananas
1 3/4 cups quick cooking oats
1/2 cup chopped nuts
Directions
Preheat oven to 400 degrees F (200 degrees C).
Sift together the flour, baking soda, salt, nutmeg and cinnamon.
Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well.
Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.
Bake at 400 degrees F (200 degrees C) for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 cup shortening
1 cup white sugar
1 cup mashed bananas
1 3/4 cups quick cooking oats
1/2 cup chopped nuts
Directions
Preheat oven to 400 degrees F (200 degrees C).
Sift together the flour, baking soda, salt, nutmeg and cinnamon.
Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well.
Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.
Bake at 400 degrees F (200 degrees C) for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.
Recipe : Amish Peanut Butter
Ingredients
1 cup light corn syrup
1/2 cup peanut butter, smooth
1/4 cup marshmallow creme
Directions
In a bowl, mix corn syrup, peanut butter and marshmallow creme until thoroughly combined. Store in an air-tight container.
1 cup light corn syrup
1/2 cup peanut butter, smooth
1/4 cup marshmallow creme
Directions
In a bowl, mix corn syrup, peanut butter and marshmallow creme until thoroughly combined. Store in an air-tight container.
Recipe : Bow Tie Tuna Florentine
Ingredients
1 (8 ounce) package farfalle (bow tie) pasta
1 tablespoon margarine
1 1/4 cups milk
1 (1.2 ounce) package creamy pesto sauce mix
2 cups fresh spinach, rinsed and thinly sliced
1/2 cup sliced fresh mushrooms
3 (6 ounce) cans tuna, drained
3 roma (plum) tomatoes, chopped
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, melt the margarine over medium-high heat. Add milk and pesto sauce mix; bring to a boil stirring constantly with a wire whisk until well blended and boiling. Reduce heat and add spinach and mushrooms. Simmer for 3 to 4 minutes, stirring occasionally.
Add cooked pasta, tuna and tomatoes, stirring gently to coat. Cook 3 to 5 minutes until thoroughly heated.
1 (8 ounce) package farfalle (bow tie) pasta
1 tablespoon margarine
1 1/4 cups milk
1 (1.2 ounce) package creamy pesto sauce mix
2 cups fresh spinach, rinsed and thinly sliced
1/2 cup sliced fresh mushrooms
3 (6 ounce) cans tuna, drained
3 roma (plum) tomatoes, chopped
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, melt the margarine over medium-high heat. Add milk and pesto sauce mix; bring to a boil stirring constantly with a wire whisk until well blended and boiling. Reduce heat and add spinach and mushrooms. Simmer for 3 to 4 minutes, stirring occasionally.
Add cooked pasta, tuna and tomatoes, stirring gently to coat. Cook 3 to 5 minutes until thoroughly heated.
Recipe : Banana Toffee Cream
Ingredients
1/2 cup heavy whipping cream, whipped
1/2 cup English toffee bits or almond brickle chips
1 large ripe banana, sliced
Directions
In a bowl, combine the cream, toffee bits and banana. Spoon into parfait glasses or dishes. Cover and refrigerate until serving.
1/2 cup heavy whipping cream, whipped
1/2 cup English toffee bits or almond brickle chips
1 large ripe banana, sliced
Directions
In a bowl, combine the cream, toffee bits and banana. Spoon into parfait glasses or dishes. Cover and refrigerate until serving.
Recipe : Barbecued Olive Bread
Ingredients
1 (4.5 ounce) can chopped ripe olives, drained
1/2 cup chopped stuffed olives
3/4 cup shredded Colby-Monterey Jack cheese
3/4 cup grated Parmesan cheese, divided
1/4 cup butter or margarine, melted
1 tablespoon olive or vegetable oil
2 garlic cloves, minced
3 drops hot pepper sauce
2 cups biscuit/baking mix
2/3 cup milk
2 tablespoons minced fresh parsley
Paprika
Directions
In a bowl, combine the olives, Colby/Monterey Jack cheese, 1/2 cup Parmesan cheese, butter, oil, garlic and hot pepper sauce; set aside. In another bowl, combine biscuit mix, milk, 2 tablespoons Parmesan cheese and parsley just until moistened. press into two greased 9-in. disposable aluminum pie pans. Top with olive mixture; sprinkle with paprika and remaining Parmesan.
Grill bread, covered, over indirect heat for 8-10 minutes or until bottom crust is golden brown when edge of bread is lifted with a spatula.
1 (4.5 ounce) can chopped ripe olives, drained
1/2 cup chopped stuffed olives
3/4 cup shredded Colby-Monterey Jack cheese
3/4 cup grated Parmesan cheese, divided
1/4 cup butter or margarine, melted
1 tablespoon olive or vegetable oil
2 garlic cloves, minced
3 drops hot pepper sauce
2 cups biscuit/baking mix
2/3 cup milk
2 tablespoons minced fresh parsley
Paprika
Directions
In a bowl, combine the olives, Colby/Monterey Jack cheese, 1/2 cup Parmesan cheese, butter, oil, garlic and hot pepper sauce; set aside. In another bowl, combine biscuit mix, milk, 2 tablespoons Parmesan cheese and parsley just until moistened. press into two greased 9-in. disposable aluminum pie pans. Top with olive mixture; sprinkle with paprika and remaining Parmesan.
Grill bread, covered, over indirect heat for 8-10 minutes or until bottom crust is golden brown when edge of bread is lifted with a spatula.
Recipe : Brown Sugar Chews
Ingredients
1 cup packed brown sugar
1 teaspoon vanilla extract
1/2 cup sifted all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup flaked coconut
1 cup raisins
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
In a medium bowl, stir together the egg, brown sugar and vanilla until just blended. Combine the flour, baking soda and salt, quickly stir into the egg mixture. Fold in the coconut and raisins, then spread the batter evenly into the prepared pan.
Bake for 18 to 20 minutes in the preheated oven, until bars are golden brown. Cool and cut into squares.
1 cup packed brown sugar
1 teaspoon vanilla extract
1/2 cup sifted all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup flaked coconut
1 cup raisins
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
In a medium bowl, stir together the egg, brown sugar and vanilla until just blended. Combine the flour, baking soda and salt, quickly stir into the egg mixture. Fold in the coconut and raisins, then spread the batter evenly into the prepared pan.
Bake for 18 to 20 minutes in the preheated oven, until bars are golden brown. Cool and cut into squares.
Recipe : Beef and Mushroom Stuffed Peppers
Ingredients
1 pound ground beef
1 cup fresh mushrooms, sliced
1/2 white onion, diced
2 cups beef gravy
salt and pepper to taste
3 small red bell peppers, halved and seeded
3/4 cup shredded Monterey Jack cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Brown beef in a large skillet over medium-high heat. Halfway through browning, add mushrooms and onion. Continue cooking until meat is fully browned; drain fat from skillet. Stir in enough gravy to bond mixture without making it soupy. Season with salt and pepper, and set aside.
Meanwhile, heat a medium saucepan of water until boiling. Place peppers in water, and boil for 2 to 3 minutes, until just tender; remove from water. Place peppers, hollow side up, in a 9x13 inch baking dish, and fill each with beef mixture.
Bake in preheated oven for 15 to 20 minutes, until bubbling. Top with cheese, and bake for an additional 5 to 10 minutes. Serve in a small pool of gravy.
1 pound ground beef
1 cup fresh mushrooms, sliced
1/2 white onion, diced
2 cups beef gravy
salt and pepper to taste
3 small red bell peppers, halved and seeded
3/4 cup shredded Monterey Jack cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Brown beef in a large skillet over medium-high heat. Halfway through browning, add mushrooms and onion. Continue cooking until meat is fully browned; drain fat from skillet. Stir in enough gravy to bond mixture without making it soupy. Season with salt and pepper, and set aside.
Meanwhile, heat a medium saucepan of water until boiling. Place peppers in water, and boil for 2 to 3 minutes, until just tender; remove from water. Place peppers, hollow side up, in a 9x13 inch baking dish, and fill each with beef mixture.
Bake in preheated oven for 15 to 20 minutes, until bubbling. Top with cheese, and bake for an additional 5 to 10 minutes. Serve in a small pool of gravy.
Recipe : Barbequed Thai Style Chicken
Ingredients
1 bunch fresh cilantro with roots
3 cloves garlic, peeled
3 small red hot chile peppers, seeded and chopped
1 teaspoon ground turmeric
1 teaspoon curry powder
1 tablespoon white sugar
1 pinch salt
3 tablespoons fish sauce
1 (3 pound) chicken, cut into pieces
1/4 cup coconut milk
Directions
Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.
1 bunch fresh cilantro with roots
3 cloves garlic, peeled
3 small red hot chile peppers, seeded and chopped
1 teaspoon ground turmeric
1 teaspoon curry powder
1 tablespoon white sugar
1 pinch salt
3 tablespoons fish sauce
1 (3 pound) chicken, cut into pieces
1/4 cup coconut milk
Directions
Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.
Recipe : Buffalochef's Strawberry Rhubarb Pie
Ingredients
1/2 cup white sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup chilled butter
1 recipe pastry for a 9-inch double crust pie
1 pint fresh strawberries, sliced
3/4 pound rhubarb, chopped
1 1/3 cups white sugar
3 tablespoons minced crystallized ginger
1/4 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 eggs
Directions
Preheat oven to 425 degrees F (220 degrees C). Roll out half the pie crust pastry to a circle about 11 inches in diameter, and fit the crust into a 9-inch pie dish. Place the pie dish onto a rimmed baking sheet.
Whisk together 1/2 cup of sugar, 1/2 cup of flour, and 1 teaspoon of cinnamon in a bowl. With a pastry cutter, chop in the butter until the topping resembles crumbs; set the topping aside.
In another bowl, stir together the strawberries, rhubarb, 1 1/3 cup of sugar, crystallized ginger, 1/4 cup of flour, nutmeg, 1/4 teaspoon of cinnamon, and salt until thoroughly combined; beat in the eggs.
Roll the rest of the pastry out into an 11-inch circle, and cut the crust into 1/2-inch wide strips. Spoon the strawberry-rhubarb filling into the bottom crust, and sprinkle the crumb topping evenly all over the filling. Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Press the crust edges with a fork dipped in a little flour to make a crimped edge.
Bake in the preheated oven for 10 minutes, then reduce heat to 350 degrees C (175 degrees C) until the pie is bubbling, and the crust and crumb topping are lightly browned, 45 to 50 more minutes. Cool pie at least 1 hour before serving.
1/2 cup white sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup chilled butter
1 recipe pastry for a 9-inch double crust pie
1 pint fresh strawberries, sliced
3/4 pound rhubarb, chopped
1 1/3 cups white sugar
3 tablespoons minced crystallized ginger
1/4 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 eggs
Directions
Preheat oven to 425 degrees F (220 degrees C). Roll out half the pie crust pastry to a circle about 11 inches in diameter, and fit the crust into a 9-inch pie dish. Place the pie dish onto a rimmed baking sheet.
Whisk together 1/2 cup of sugar, 1/2 cup of flour, and 1 teaspoon of cinnamon in a bowl. With a pastry cutter, chop in the butter until the topping resembles crumbs; set the topping aside.
In another bowl, stir together the strawberries, rhubarb, 1 1/3 cup of sugar, crystallized ginger, 1/4 cup of flour, nutmeg, 1/4 teaspoon of cinnamon, and salt until thoroughly combined; beat in the eggs.
Roll the rest of the pastry out into an 11-inch circle, and cut the crust into 1/2-inch wide strips. Spoon the strawberry-rhubarb filling into the bottom crust, and sprinkle the crumb topping evenly all over the filling. Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Press the crust edges with a fork dipped in a little flour to make a crimped edge.
Bake in the preheated oven for 10 minutes, then reduce heat to 350 degrees C (175 degrees C) until the pie is bubbling, and the crust and crumb topping are lightly browned, 45 to 50 more minutes. Cool pie at least 1 hour before serving.
Recipe : Apple Pie Smoothie
Ingredients
2 (6 ounce) containers vanilla yogurt
1/2 cup pumpkin pie filling
1 banana, broken into chunks
2 cups apple juice
1 teaspoon ground cinnamon
1 dash ground nutmeg
Directions
Combine the yogurt, pumpkin pie filling, banana, apple juice, cinnamon, and nutmeg in a blender.
Blend until smooth, about 1 minute. Pour into glasses and serve.
2 (6 ounce) containers vanilla yogurt
1/2 cup pumpkin pie filling
1 banana, broken into chunks
2 cups apple juice
1 teaspoon ground cinnamon
1 dash ground nutmeg
Directions
Combine the yogurt, pumpkin pie filling, banana, apple juice, cinnamon, and nutmeg in a blender.
Blend until smooth, about 1 minute. Pour into glasses and serve.
Recipe : Almond Raisin Bread
Ingredients
1 cup raisins
1 1/2 cups water
4 teaspoons butter
1 cup white sugar
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup almond paste, grated
1 cup walnuts
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
Combine the raisins and water in a small saucepan over medium heat; bring to a simmer and cook until the raisins plump, about 4 minutes. Add the butter and cook until the butter melts into the liquid. Remove from heat and set aside to cool.
Beat the egg and sugar together in a large bowl until the sugar dissolves into the mixture. Sift the flour, baking soda, and salt together in a separate bowl; stir in batches into the egg mixture along with the cooled raisin mixture, alternating small amounts of each as you stir. Mix the almond paste and walnuts into the mixture. Pour about half of the resulting batter into each loaf pan.
Bake in the preheated oven until the top springs back when pressed, about 1 hour.
1 cup raisins
1 1/2 cups water
4 teaspoons butter
1 cup white sugar
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup almond paste, grated
1 cup walnuts
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
Combine the raisins and water in a small saucepan over medium heat; bring to a simmer and cook until the raisins plump, about 4 minutes. Add the butter and cook until the butter melts into the liquid. Remove from heat and set aside to cool.
Beat the egg and sugar together in a large bowl until the sugar dissolves into the mixture. Sift the flour, baking soda, and salt together in a separate bowl; stir in batches into the egg mixture along with the cooled raisin mixture, alternating small amounts of each as you stir. Mix the almond paste and walnuts into the mixture. Pour about half of the resulting batter into each loaf pan.
Bake in the preheated oven until the top springs back when pressed, about 1 hour.
Recipe : Bread Pudding with Whiskey Sauce
Ingredients
2 eggs, beaten
3 tablespoons butter, melted
2 tablespoons vanilla extract
2 1/2 cups milk
1/4 cup white sugar
1 (1 pound) loaf French bread, cut into 1 inch cubes
1 cup chopped pecans
1/2 cup white sugar
1/2 cup butter
1/2 cup heavy cream
1/4 cup whiskey
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch pan.
In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.
Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top.
Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.
2 eggs, beaten
3 tablespoons butter, melted
2 tablespoons vanilla extract
2 1/2 cups milk
1/4 cup white sugar
1 (1 pound) loaf French bread, cut into 1 inch cubes
1 cup chopped pecans
1/2 cup white sugar
1/2 cup butter
1/2 cup heavy cream
1/4 cup whiskey
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch pan.
In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.
Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top.
Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.
Recipe : Banana Raisin Cake
Ingredients
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups diced bananas
1 cup corn oil
1 1/2 teaspoons vanilla extract
1 cup raisins
1/2 cup water
1/2 cup chopped walnuts
Directions
Measure flour, sugar, soda, cinnamon, and salt, and sift together.
Dice bananas and add to dry ingredients with oil ,vanilla, eggs, raisins, water, and nuts. Pour into a greased 10-inch tube pan.
Bake at 350 degrees F (175 degrees C) for 1 1/2 hour or until done. Cool on rack before removing.
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups diced bananas
1 cup corn oil
1 1/2 teaspoons vanilla extract
1 cup raisins
1/2 cup water
1/2 cup chopped walnuts
Directions
Measure flour, sugar, soda, cinnamon, and salt, and sift together.
Dice bananas and add to dry ingredients with oil ,vanilla, eggs, raisins, water, and nuts. Pour into a greased 10-inch tube pan.
Bake at 350 degrees F (175 degrees C) for 1 1/2 hour or until done. Cool on rack before removing.
Recipe : Boiling Water Crust II
Ingredients
3/4 cup shortening
1 tablespoon milk
1/4 cup boiling water
2 cups unbleached all-purpose flour
1 teaspoon salt
Directions
Place shortening and milk in a large heatproof bowl. Pour in boiling water and whisk until mixture is the consistency of heavy cream.
In a medium bowl, mix together flour and salt. Add to shortening mixture. Mix with a wooden spoon just until dough forms a ball. Refrigerate before rolling out.
3/4 cup shortening
1 tablespoon milk
1/4 cup boiling water
2 cups unbleached all-purpose flour
1 teaspoon salt
Directions
Place shortening and milk in a large heatproof bowl. Pour in boiling water and whisk until mixture is the consistency of heavy cream.
In a medium bowl, mix together flour and salt. Add to shortening mixture. Mix with a wooden spoon just until dough forms a ball. Refrigerate before rolling out.
Recipe : Basic Flaky Pie Crust
Ingredients
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled
3 tablespoons ice water
Directions
Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
Roll out dough, and put in a pie plate. Fill with desired filling and bake.
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled
3 tablespoons ice water
Directions
Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
Roll out dough, and put in a pie plate. Fill with desired filling and bake.
Recipe : Ali's Coo Coo for Coconut Relish
Ingredients
1 (8 ounce) package sweetened shredded coconut
1 jalapeno pepper, seeded
1 tablespoon Dijon mustard, or more to taste
3 tablespoons mayonnaise, or more to taste
1/4 cup coconut flavored syrup
1/4 cup water
Directions
Blend the coconut, jalapeno pepper, Dijon mustard, mayonnaise, coconut flavored syrup, and water in a blender until liquefied; pour into a saucepan and bring to a boil. Cook the coconut mixture at a gentle boil for 10 minutes. Remove from heat and set aside to cool before serving as a condiment for hot dogs.
1 (8 ounce) package sweetened shredded coconut
1 jalapeno pepper, seeded
1 tablespoon Dijon mustard, or more to taste
3 tablespoons mayonnaise, or more to taste
1/4 cup coconut flavored syrup
1/4 cup water
Directions
Blend the coconut, jalapeno pepper, Dijon mustard, mayonnaise, coconut flavored syrup, and water in a blender until liquefied; pour into a saucepan and bring to a boil. Cook the coconut mixture at a gentle boil for 10 minutes. Remove from heat and set aside to cool before serving as a condiment for hot dogs.
Recipe : Butternut Balls II
Ingredients
1 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/8 teaspoon salt
2 cups finely chopped walnuts
1 cup confectioners' sugar
1 1/2 tablespoons water
12 ounces semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream the butter with 1/2 cup of the confectioners' sugar until light and fluffy. Stir in the flour, salt and nuts; mix well.
Form the stiff dough into egg shapes about 1-1/2 inches long. Bake at 350 degrees F (175 degrees C) for about 15 minutes. Cool on rack.
Spread half of cookie with confectioners' sugar glaze or melted chocolate. If desired, sprinkle with coconut, chopped nuts, colored sugar or decors. Let sit until glaze is dry.
To Make Confectioners' Sugar Glaze: Combine 1 cup unsifted confectioners' with the water. Stir until smooth.
To Make Chocolate Glaze: Melt the chocolate chips in a double-boiler or in microwave (stir every 15 second) until melted. Pour slightly cooled glaze in a quart size freezer ziploc, snip tip of bag and drizzle over cookies.
1 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/8 teaspoon salt
2 cups finely chopped walnuts
1 cup confectioners' sugar
1 1/2 tablespoons water
12 ounces semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream the butter with 1/2 cup of the confectioners' sugar until light and fluffy. Stir in the flour, salt and nuts; mix well.
Form the stiff dough into egg shapes about 1-1/2 inches long. Bake at 350 degrees F (175 degrees C) for about 15 minutes. Cool on rack.
Spread half of cookie with confectioners' sugar glaze or melted chocolate. If desired, sprinkle with coconut, chopped nuts, colored sugar or decors. Let sit until glaze is dry.
To Make Confectioners' Sugar Glaze: Combine 1 cup unsifted confectioners' with the water. Stir until smooth.
To Make Chocolate Glaze: Melt the chocolate chips in a double-boiler or in microwave (stir every 15 second) until melted. Pour slightly cooled glaze in a quart size freezer ziploc, snip tip of bag and drizzle over cookies.
Recipe : Baked Fish and Rice
Ingredients
1 1/2 cups boiling chicken broth
1/2 cup uncooked long grain rice
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 (10 ounce) package frozen cut broccoli, thawed and drained
1 tablespoon grated Parmesan cheese
1 (2.8 ounce) can French fried onions, divided
1 pound fresh or frozen fish fillets, thawed
1 dash paprika
1/2 cup shredded Cheddar cheese
Directions
In a greased 11-in. x 7-in. x 2-in. baking dish, combine the broth, rice, Italian seasoning and garlic powder.
Cover and bake at 375 degrees for 10 minutes.
Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika. Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted.
1 1/2 cups boiling chicken broth
1/2 cup uncooked long grain rice
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 (10 ounce) package frozen cut broccoli, thawed and drained
1 tablespoon grated Parmesan cheese
1 (2.8 ounce) can French fried onions, divided
1 pound fresh or frozen fish fillets, thawed
1 dash paprika
1/2 cup shredded Cheddar cheese
Directions
In a greased 11-in. x 7-in. x 2-in. baking dish, combine the broth, rice, Italian seasoning and garlic powder.
Cover and bake at 375 degrees for 10 minutes.
Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika. Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted.
Recipe : 60-Minute Mini Breads
Ingredients
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 (.25 ounce) package quick-rise yeast
3/4 cup water
1/4 cup milk
2 tablespoons butter or margarine
Directions
In a mixing bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat the water, milk and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Do not let rise. Divide in half. Roll each portion into an 8-in. x 5-in. rectangle. Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Fill a 13-in. x 9-in. x 2-in. baking pan with 1 in. of hot water. Set loaf pans in water. Cover and let rise for 15 minutes. Remove loaf pans from the water bath. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 (.25 ounce) package quick-rise yeast
3/4 cup water
1/4 cup milk
2 tablespoons butter or margarine
Directions
In a mixing bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat the water, milk and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Do not let rise. Divide in half. Roll each portion into an 8-in. x 5-in. rectangle. Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Fill a 13-in. x 9-in. x 2-in. baking pan with 1 in. of hot water. Set loaf pans in water. Cover and let rise for 15 minutes. Remove loaf pans from the water bath. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
Recipe : Brownie Mix in a Jar III
Ingredients
1/2 cup flaked coconut
1/2 cup white sugar
2 cups packed brown sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Directions
Mix together flour, salt and baking powder. Set aside.
Layer ingredients in order given in a 1 quart sized wide mouth canning jar. Add flour mixture last. Press each layer firmly in place.
Attach this message to jar: Butterscotch Brownies 1. Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add: 3/4 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Mix in 2 eggs, slightly beaten and 2 teaspoons vanilla. 3. Mix until completely blended. 4. Spread batter into a sprayed 9 x 13 inch metal pan. 5. Bake at 375 degrees F (190 degrees C) for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1 1/2 inch squares. Cool completely in pan. Makes 2 dozen brownies.
1/2 cup flaked coconut
1/2 cup white sugar
2 cups packed brown sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Directions
Mix together flour, salt and baking powder. Set aside.
Layer ingredients in order given in a 1 quart sized wide mouth canning jar. Add flour mixture last. Press each layer firmly in place.
Attach this message to jar: Butterscotch Brownies 1. Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add: 3/4 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Mix in 2 eggs, slightly beaten and 2 teaspoons vanilla. 3. Mix until completely blended. 4. Spread batter into a sprayed 9 x 13 inch metal pan. 5. Bake at 375 degrees F (190 degrees C) for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1 1/2 inch squares. Cool completely in pan. Makes 2 dozen brownies.
Recipe : Blame the Dog Bean Casserole (Kielbasa and Bean Dish)
Ingredients
1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
1 pound smoked sausage, sliced
1 (28 ounce) can baked beans
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (8 ounce) can tomato sauce
1/2 cup ketchup
1/2 cup red wine
1/2 cup chopped onion
1/4 cup chopped celery
1 teaspoon minced garlic
1 teaspoon dry mustard powder
1 dash Worcestershire sauce
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Combine sausages, baked beans, kidney beans, tomato sauce, ketchup, red wine, onion, celery, garlic, mustard, and Worcestershire sauce in a 3-quart baking dish. Bake in preheated oven until hot and bubbly, about 1 hour.
1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
1 pound smoked sausage, sliced
1 (28 ounce) can baked beans
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (8 ounce) can tomato sauce
1/2 cup ketchup
1/2 cup red wine
1/2 cup chopped onion
1/4 cup chopped celery
1 teaspoon minced garlic
1 teaspoon dry mustard powder
1 dash Worcestershire sauce
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Combine sausages, baked beans, kidney beans, tomato sauce, ketchup, red wine, onion, celery, garlic, mustard, and Worcestershire sauce in a 3-quart baking dish. Bake in preheated oven until hot and bubbly, about 1 hour.
Recipe : Apple Butter V
Ingredients
6 pounds tart apples, cored and sliced
6 cups apple cider
3 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground cloves
Directions
Place the apples in a Dutch oven. Pour in the cider. Bring to a boil and cook on medium heat 30 minutes, or until soft.
Press the softened mixture through a food mill. Continue cooking at a medium boil for 30 minutes, stirring occasionally.
Mix in the sugar, cinnamon and cloves. Continue cooking over low heat until the sugar dissolves, stirring frequently. Cook until the desired thickness has been attained. Refrigerate the finished apple butter in sterile containers.
6 pounds tart apples, cored and sliced
6 cups apple cider
3 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground cloves
Directions
Place the apples in a Dutch oven. Pour in the cider. Bring to a boil and cook on medium heat 30 minutes, or until soft.
Press the softened mixture through a food mill. Continue cooking at a medium boil for 30 minutes, stirring occasionally.
Mix in the sugar, cinnamon and cloves. Continue cooking over low heat until the sugar dissolves, stirring frequently. Cook until the desired thickness has been attained. Refrigerate the finished apple butter in sterile containers.
Recipe : Basil Chicken and Vegetables
Ingredients
1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's� Condensed Cream of Broccoli Soup or Campbell's� Condensed 98% Fat Free Cream of Broccoli Soup
1/2 cup milk
1/4 teaspoon dried basil leaves, crushed
1/8 teaspoon ground black pepper
1 (16 ounce) bag frozen vegetable combination (broccoli, cauliflower, carrots)
Directions
Heat oil in skillet. Add chicken and cook until browned.
Add soup, milk, basil, black pepper and vegetables. Heat to a boil. Cover and cook over low heat 5 minutes or until done.
1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's� Condensed Cream of Broccoli Soup or Campbell's� Condensed 98% Fat Free Cream of Broccoli Soup
1/2 cup milk
1/4 teaspoon dried basil leaves, crushed
1/8 teaspoon ground black pepper
1 (16 ounce) bag frozen vegetable combination (broccoli, cauliflower, carrots)
Directions
Heat oil in skillet. Add chicken and cook until browned.
Add soup, milk, basil, black pepper and vegetables. Heat to a boil. Cover and cook over low heat 5 minutes or until done.
Recipe : Best Peanut Butter Cookies Ever
Ingredients
2 cups peanut butter
2 cups white sugar
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
2 cups peanut butter
2 cups white sugar
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Recipe : Bait and Tackle Salad
Ingredients
2 cups grape or cherry tomatoes
2 small zucchini, coarsely chopped
2 small yellow summer squash, coarsley chopped
2 tablespoons minced fresh cilantro
5 tablespoons white wine vinegar
3 tablespoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
Directions
In a large bowl, combine the tomatoes, zucchini, yellow squash and cilantro. In a blender, combine the vinegar, sugar, mustard, salt and pepper. White processing, gradually add oil. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least 20 minutes.
2 cups grape or cherry tomatoes
2 small zucchini, coarsely chopped
2 small yellow summer squash, coarsley chopped
2 tablespoons minced fresh cilantro
5 tablespoons white wine vinegar
3 tablespoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
Directions
In a large bowl, combine the tomatoes, zucchini, yellow squash and cilantro. In a blender, combine the vinegar, sugar, mustard, salt and pepper. White processing, gradually add oil. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least 20 minutes.
Recipe : Avocado Salad with Bacon and Sour Cream
Ingredients
4 slices bacon, chopped
2 avocados - peeled, pitted, and cubed
3 green onions, finely chopped
1/2 cup sour cream
1 tablespoon lemon juice
salt to taste
red leaf lettuce
Directions
Cook the chopped bacon in a skillet over medium heat until crisp. With a slotted spoon, remove bacon to a paper towel. Drain fat.
In a large bowl, gently combine avocados, bacon, green onions, sour cream, lemon juice, and salt.
Arrange salad leaves on plates, and spoon avocado salad on top.
4 slices bacon, chopped
2 avocados - peeled, pitted, and cubed
3 green onions, finely chopped
1/2 cup sour cream
1 tablespoon lemon juice
salt to taste
red leaf lettuce
Directions
Cook the chopped bacon in a skillet over medium heat until crisp. With a slotted spoon, remove bacon to a paper towel. Drain fat.
In a large bowl, gently combine avocados, bacon, green onions, sour cream, lemon juice, and salt.
Arrange salad leaves on plates, and spoon avocado salad on top.
Recipe : Berry Good Sandwich
Ingredients
2 tablespoons Neufchatel cheese
1 tablespoon strawberry jam
2 fresh strawberries, chopped
2 slices whole-grain bread
Directions
In a small bowl, mix together Neufchatel cheese and strawberry jam.
Spread strawberry flavored cheese spread over one slice of bread. Top with chopped strawberries and remaining slice of bread to make a sandwich. Remove crusts, and cut into triangles to serve.
2 tablespoons Neufchatel cheese
1 tablespoon strawberry jam
2 fresh strawberries, chopped
2 slices whole-grain bread
Directions
In a small bowl, mix together Neufchatel cheese and strawberry jam.
Spread strawberry flavored cheese spread over one slice of bread. Top with chopped strawberries and remaining slice of bread to make a sandwich. Remove crusts, and cut into triangles to serve.
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