1-1/2 cups butter, softened
1/2 cup sugar
1-1/2 teaspoons vanilla
3 cups all-purpose flour
1 13.4-ounce can dulce de leche
3/4 cup whipping cream
6 tablespoons butter
3 tablespoons light-colored corn syrup
12 ounces semisweet chocolate, chopped
3/4 teaspoon vanilla
Directions
1. In a large bowl, beat 1-1/2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and 1-1/2 teaspoons vanilla; beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer; stir in any remaining flour. Cover and chill for 30 to 60 minutes or until dough is easy to handle.
2. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Press dough evenly into bottom of prepared baking pan. Bake for 20 to 25 minutes or until top is lightly browned. Cool in pan on a wire rack.
3.Spread dulce de leche in an even layer atop cooled crust. In a medium saucepan, heat whipping cream, 6 tablespoons butter, and the corn syrup to boiling over medium heat, stirring to dissolve syrup. Remove from heat. Add chocolate and vanilla to saucepan. Do not stir. Let stand 5 minutes. Stir until smooth. Let stand 10 minutes at room temperature to cool slightly. Slowly pour chocolate mixture over dulce de leche layer, spreading evenly. Cover and chill 1 to 2 hours or until chocolate layer is set.
4.Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months. Use the foil to lift uncut bars out of pan. Cut into bars. Makes 48 bars.
To Serve: If desired, cut bars into smaller and/or larger squares and place on serving platter.
To Store:Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Wednesday, December 16, 2009
Caramel Chew Bars
1 cup butter, softened
1/4 cup sugar
1/2 teaspoon vanilla
1-1/3 cups all-purpose flour
1 cup crushed rich rectangular crackers (about 23 crackers)
1 14-ounce package vanilla caramels
1/3 cup evaporated milk
1-1/2 cups semisweet chocolate pieces
2 teaspoons shortening
Directions
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil over the edges of the pan. Grease foil; set pan aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat until well combined, scraping bowl occasionally. Beat in flour. Stir in crushed crackers. Spread mixture evenly into the prepared pan. Bake in the preheated oven for about 15 minutes or until lightly browned.
2. Meanwhile, in a heavy medium saucepan, combine unwrapped caramels and evaporated milk. Heat and stir over medium-low heat until melted and smooth. Pour hot caramel mixture evenly over hot baked crust. Bake about 8 minutes more or until top is bubbly.
3. In a medium microwave-safe bowl, combine chocolate pieces and shortening. Microwave, uncovered, at 50 percent power (medium) for 1-1/2 to 2 minutes or until melted and smooth, stirring once halfway through cooking and at the end of cooking. Pour melted chocolate over hot caramel layer, gently spreading chocolate evenly over caramel layer. Cool completely in pan on a wire rack. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 24 bars.
To Store: Place bars in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months.
1/4 cup sugar
1/2 teaspoon vanilla
1-1/3 cups all-purpose flour
1 cup crushed rich rectangular crackers (about 23 crackers)
1 14-ounce package vanilla caramels
1/3 cup evaporated milk
1-1/2 cups semisweet chocolate pieces
2 teaspoons shortening
Directions
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil over the edges of the pan. Grease foil; set pan aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat until well combined, scraping bowl occasionally. Beat in flour. Stir in crushed crackers. Spread mixture evenly into the prepared pan. Bake in the preheated oven for about 15 minutes or until lightly browned.
2. Meanwhile, in a heavy medium saucepan, combine unwrapped caramels and evaporated milk. Heat and stir over medium-low heat until melted and smooth. Pour hot caramel mixture evenly over hot baked crust. Bake about 8 minutes more or until top is bubbly.
3. In a medium microwave-safe bowl, combine chocolate pieces and shortening. Microwave, uncovered, at 50 percent power (medium) for 1-1/2 to 2 minutes or until melted and smooth, stirring once halfway through cooking and at the end of cooking. Pour melted chocolate over hot caramel layer, gently spreading chocolate evenly over caramel layer. Cool completely in pan on a wire rack. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 24 bars.
To Store: Place bars in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months.
Carrot Cake Bars
1 package 2-layer-size yellow or white cake mix
1/4 cup milk
1/2 cup cooking oil
1 teaspoon vanilla
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
2 eggs
1 cup finely shredded carrot
1/2 cup golden raisins
1 recipe Cream Cheese Frosting or one 16-ounce can cream cheese frosting
1/4 cup finely chopped walnuts or pecans, toasted
Directions
1. Preheat oven to 350 degrees F. Lightly grease and flour a 15x10x1-inch baking pan; set aside. In a large bowl, combine cake mix, milk, oil, vanilla, ginger, and eggs. Beat with an electric mixer on medium speed until combined. Stir in carrot and raisins. Pour batter into prepared pan, spreading evenly.
2. Bake in the preheated oven for 20 to 22 minutes or until top springs back when lightly touched. Cool in pan on a wire rack. Frost with Cream Cheese Frosting. Sprinkle with the nuts. Cut into bars. Makes 32 bars.
Cream Cheese Frosting: In a large bowl, combine 4 ounces softened cream cheese (half of an 8-ounce package), 1/4 cup softened butter, and 1/2 teaspoon vanilla. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in 2 1/2 to 3 cups powdered sugar until frosting is spreadable.
To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
1/4 cup milk
1/2 cup cooking oil
1 teaspoon vanilla
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
2 eggs
1 cup finely shredded carrot
1/2 cup golden raisins
1 recipe Cream Cheese Frosting or one 16-ounce can cream cheese frosting
1/4 cup finely chopped walnuts or pecans, toasted
Directions
1. Preheat oven to 350 degrees F. Lightly grease and flour a 15x10x1-inch baking pan; set aside. In a large bowl, combine cake mix, milk, oil, vanilla, ginger, and eggs. Beat with an electric mixer on medium speed until combined. Stir in carrot and raisins. Pour batter into prepared pan, spreading evenly.
2. Bake in the preheated oven for 20 to 22 minutes or until top springs back when lightly touched. Cool in pan on a wire rack. Frost with Cream Cheese Frosting. Sprinkle with the nuts. Cut into bars. Makes 32 bars.
Cream Cheese Frosting: In a large bowl, combine 4 ounces softened cream cheese (half of an 8-ounce package), 1/4 cup softened butter, and 1/2 teaspoon vanilla. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in 2 1/2 to 3 cups powdered sugar until frosting is spreadable.
To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
Peanut Butter Bars with Chocolate Ganache
1 2-layer-size devils food cake mix
1/3 cup butter, melted
1 egg
3/4 cup butter, softened
3/4 cup honey-roasted peanut butter
2 teaspoons vanilla
3 cups powdered sugar
2 tablespoons whipping cream or milk
3/4 cup honey-roasted peanuts, chopped
1/2 cup whipping cream
1 11.5-ounce package milk chocolate pieces
Directions
1. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending foil over the pan edges. Lightly grease foil. Set aside. In a very large bowl, combine cake mix, 1/3 cup melted butter, and egg. Beat with an electric mixer on low speed for 1 to 2 minutes or until mixture is combined. Press mixture onto bottom of the prepared pan. Bake in the preheated oven for 12 minutes. Cool completely in pan on a wire rack.
2. In a large bowl, combine 3/4 cup softened butter, peanut butter, and vanilla. Beat with an electric mixer on medium speed for 30 seconds. Add powdered sugar and beat until combined, scraping bowl occasionally. Beat in the 2 tablespoons whipping cream. Stir in the chopped peanuts. Spread mixture evenly over the cooled crust. Place bars in the refrigerator while preparing the ganache.
3. In a small saucepan, bring 1/2 cup whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate pieces. Do not stir. Let stand 5 minutes. Stir until smooth. Cool 15 minutes. Very gently pour ganache over bars, lightly spreading it to the edges of the bars with a spatula. Cover and chill for 1 to 2 hours or until set. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 48 bars.
To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator up to 3 days or freeze for up to 3 months. To serve, thaw bars, if frozen. Let refrigerated bars stand at room temperature 15 minutes before serving.
1/3 cup butter, melted
1 egg
3/4 cup butter, softened
3/4 cup honey-roasted peanut butter
2 teaspoons vanilla
3 cups powdered sugar
2 tablespoons whipping cream or milk
3/4 cup honey-roasted peanuts, chopped
1/2 cup whipping cream
1 11.5-ounce package milk chocolate pieces
Directions
1. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending foil over the pan edges. Lightly grease foil. Set aside. In a very large bowl, combine cake mix, 1/3 cup melted butter, and egg. Beat with an electric mixer on low speed for 1 to 2 minutes or until mixture is combined. Press mixture onto bottom of the prepared pan. Bake in the preheated oven for 12 minutes. Cool completely in pan on a wire rack.
2. In a large bowl, combine 3/4 cup softened butter, peanut butter, and vanilla. Beat with an electric mixer on medium speed for 30 seconds. Add powdered sugar and beat until combined, scraping bowl occasionally. Beat in the 2 tablespoons whipping cream. Stir in the chopped peanuts. Spread mixture evenly over the cooled crust. Place bars in the refrigerator while preparing the ganache.
3. In a small saucepan, bring 1/2 cup whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate pieces. Do not stir. Let stand 5 minutes. Stir until smooth. Cool 15 minutes. Very gently pour ganache over bars, lightly spreading it to the edges of the bars with a spatula. Cover and chill for 1 to 2 hours or until set. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 48 bars.
To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator up to 3 days or freeze for up to 3 months. To serve, thaw bars, if frozen. Let refrigerated bars stand at room temperature 15 minutes before serving.
Chocolate Mint Bars
1 recipe Basic Dough
1-1/2 cups mint-flavor semisweet chocolate pieces*
1 14-ounce can sweetened condensed milk
1/2 cup chopped walnuts
1 teaspoon vanilla
Directions
1. Preheat oven to 350 degree F. Prepare Basic Dough; set aside.
2. For filling, in a medium saucepan combine chocolate pieces and condensed milk. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and vanilla.
3. Press about two-thirds of the dough into the bottom of an ungreased 13x9x2-inch baking pan. Spread with filling. Dot remaining dough over the filling. Bake in preheated oven for 30 to 35 minutes or until golden. Cool in pan on a wire rack. Cut into bars. Makes 36 bars.
*Note: If desired, substitute semisweet chocolate pieces for the mint-flavor chocolate pieces and add 1/4 teaspoon mint flavoring with the vanilla.
To Store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
1-1/2 cups mint-flavor semisweet chocolate pieces*
1 14-ounce can sweetened condensed milk
1/2 cup chopped walnuts
1 teaspoon vanilla
Directions
1. Preheat oven to 350 degree F. Prepare Basic Dough; set aside.
2. For filling, in a medium saucepan combine chocolate pieces and condensed milk. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and vanilla.
3. Press about two-thirds of the dough into the bottom of an ungreased 13x9x2-inch baking pan. Spread with filling. Dot remaining dough over the filling. Bake in preheated oven for 30 to 35 minutes or until golden. Cool in pan on a wire rack. Cut into bars. Makes 36 bars.
*Note: If desired, substitute semisweet chocolate pieces for the mint-flavor chocolate pieces and add 1/4 teaspoon mint flavoring with the vanilla.
To Store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Festive Cheese Tortas
2 8-ounce cartons mascarpone cheese
3 ounces finely shredded Parmigiano-Reggiano cheese (3/4 cup)
1/3 cup purchased basil pesto
1/2 cup oil-packed dried tomatoes, drained and finely snipped
1 clove garlic, minced
1/4 teaspoon pepper
1/4 cup toasted pine nuts
4 ounces provolone cheese, very thinly sliced
Directions
1. Stir together one carton of the mascarpone cheese and the 3 ounces Parmigiano-Reggiano cheese in a medium mixing bowl; set aside.
2. Stir together the basil pesto and half of the second carton of mascarpone cheese in a small mixing bowl; set aside.
3. Stir together dried tomatoes, garlic, pepper, and remaining mascarpone cheese in a second small bowl; set aside.
4. Line an 8x4x2-inch loaf pan with plastic wrap, extending excess over edges. Sprinkle pine nuts in a single layer in bottom of prepared pan.
5. Drop about half of the Parmigiano-mascarpone mixture by small spoonfuls over the pine nuts; carefully press or spread over mixture. Layer with one-third of the provolone cheese, overlapping and trimming as necessary to fit. Top with pesto mixture. Top with another one-third of the provolone cheese as above.
6. Drop the remaining Parmigiano-mascarpone mixture by spoonfuls over the provolone cheese, carefully pressing or spreading mixture. Add remaining provolone cheese. Spread the dried tomato mixture over all.
7. Fold plastic wrap to cover loaf; gently press loaf down. Place a second 8x4x2-inch loaf pan on top, then place two 14- to 16-ounce cans in the second pan for weight. Chill loaf with weights in place several hours or overnight.
8. Carefully invert loaf onto a cutting board. Gently cut torta crosswise into thirds using a sharp, thin-bladed knife. Wrap each third individually in plastic wrap. Makes 3 tortas (8 to 10 servings each).
3 ounces finely shredded Parmigiano-Reggiano cheese (3/4 cup)
1/3 cup purchased basil pesto
1/2 cup oil-packed dried tomatoes, drained and finely snipped
1 clove garlic, minced
1/4 teaspoon pepper
1/4 cup toasted pine nuts
4 ounces provolone cheese, very thinly sliced
Directions
1. Stir together one carton of the mascarpone cheese and the 3 ounces Parmigiano-Reggiano cheese in a medium mixing bowl; set aside.
2. Stir together the basil pesto and half of the second carton of mascarpone cheese in a small mixing bowl; set aside.
3. Stir together dried tomatoes, garlic, pepper, and remaining mascarpone cheese in a second small bowl; set aside.
4. Line an 8x4x2-inch loaf pan with plastic wrap, extending excess over edges. Sprinkle pine nuts in a single layer in bottom of prepared pan.
5. Drop about half of the Parmigiano-mascarpone mixture by small spoonfuls over the pine nuts; carefully press or spread over mixture. Layer with one-third of the provolone cheese, overlapping and trimming as necessary to fit. Top with pesto mixture. Top with another one-third of the provolone cheese as above.
6. Drop the remaining Parmigiano-mascarpone mixture by spoonfuls over the provolone cheese, carefully pressing or spreading mixture. Add remaining provolone cheese. Spread the dried tomato mixture over all.
7. Fold plastic wrap to cover loaf; gently press loaf down. Place a second 8x4x2-inch loaf pan on top, then place two 14- to 16-ounce cans in the second pan for weight. Chill loaf with weights in place several hours or overnight.
8. Carefully invert loaf onto a cutting board. Gently cut torta crosswise into thirds using a sharp, thin-bladed knife. Wrap each third individually in plastic wrap. Makes 3 tortas (8 to 10 servings each).
Sunday, December 13, 2009
Hot Chocolate Spoons
6 ounces semisweet chocolate pieces
20 to 24 plastic spoons
6 ounces white baking bar
Directions
1. In a heavy saucepan heat semisweet chocolate pieces over low heat, stirring constantly until the chocolate begins to melt. Immediately remove from heat; stir until smooth. Dip half of the spoons into chocolate, tapping handle of each spoon against side of pan to remove excess chocolate. Place spoons on waxed paper; refrigerate for 30 minutes to allow chocolate to set up.
2. In a heavy saucepan heat white baking bar over low heat, stirring constantly until baking bar begins to melt. Immediately remove from heat; stir until smooth. Dip remaining spoons into the melted baking bar. Refrigerate for 30 minutes to set up.
3. Place the remaining melted white baking bar in a small, self-sealing heavy plastic bag. Using scissors, make a small opening at one bottom corner of the bag; drizzle one or both sides of the chocolate-coated spoons with the melted white baking bar. Drizzle remaining melted bittersweet chocolate on white baking bar-coated spoons.
4. Refrigerate spoons for 30 minutes to allow chocolate to set up. Wrap each spoon separately and store in cool, dry place for 2 to 3 weeks. Makes 20 to 24 chocolate-covered spoons.
To Present This As a Gift: You will need matching teacup and saucer, coffee beans, gold-tasseled cord, cellophane bags, and thin gold ribbon.
Fill the cup with the beans. Place on the saucer. Place a pair of chocolate spoons on top of the cup. Arrange tasseled cord around the base of the cup. Wrap extra spoons in cellophane bags; tie with gold ribbon.
Also Try This: Wrap cellophane packages of spoons with gold curling ribbon to add even more cheer.
Nutrition Facts
20 to 24 plastic spoons
6 ounces white baking bar
Directions
1. In a heavy saucepan heat semisweet chocolate pieces over low heat, stirring constantly until the chocolate begins to melt. Immediately remove from heat; stir until smooth. Dip half of the spoons into chocolate, tapping handle of each spoon against side of pan to remove excess chocolate. Place spoons on waxed paper; refrigerate for 30 minutes to allow chocolate to set up.
2. In a heavy saucepan heat white baking bar over low heat, stirring constantly until baking bar begins to melt. Immediately remove from heat; stir until smooth. Dip remaining spoons into the melted baking bar. Refrigerate for 30 minutes to set up.
3. Place the remaining melted white baking bar in a small, self-sealing heavy plastic bag. Using scissors, make a small opening at one bottom corner of the bag; drizzle one or both sides of the chocolate-coated spoons with the melted white baking bar. Drizzle remaining melted bittersweet chocolate on white baking bar-coated spoons.
4. Refrigerate spoons for 30 minutes to allow chocolate to set up. Wrap each spoon separately and store in cool, dry place for 2 to 3 weeks. Makes 20 to 24 chocolate-covered spoons.
To Present This As a Gift: You will need matching teacup and saucer, coffee beans, gold-tasseled cord, cellophane bags, and thin gold ribbon.
Fill the cup with the beans. Place on the saucer. Place a pair of chocolate spoons on top of the cup. Arrange tasseled cord around the base of the cup. Wrap extra spoons in cellophane bags; tie with gold ribbon.
Also Try This: Wrap cellophane packages of spoons with gold curling ribbon to add even more cheer.
Nutrition Facts
Peppermint Sticks
Ingredients
4 oz. bittersweet or semisweet chocolate, chopped
1 tsp. shortening
2/3 cup pecans or your favorite nuts, chopped
16 3- to 4-inch soft peppermint sticks
Directions
1. In a small saucepan combine chocolate and shortening; cook over low heat just until melted. Transfer to a bowl. Place pecans on waxed paper.
2. Dip one end of each peppermint stick into melted chocolate and then roll in chopped nuts. Place on waxed paper; let stand until set. Wrap each individually to give as a gift. Makes 16 gifts.
Nutrition Facts
Calories 113, Total Fat (g) 6, Saturated Fat (g) 2, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 0, Sodium (mg) 1, Carbohydrate (g) 16, Total Sugar (g) 14, Fiber (g) 1, Protein (g) 1, Vitamin C (DV%) 0, Calcium (DV%) 1, Iron (DV%) 2, Percent Daily Values are based on a 2,000 calorie diet
4 oz. bittersweet or semisweet chocolate, chopped
1 tsp. shortening
2/3 cup pecans or your favorite nuts, chopped
16 3- to 4-inch soft peppermint sticks
Directions
1. In a small saucepan combine chocolate and shortening; cook over low heat just until melted. Transfer to a bowl. Place pecans on waxed paper.
2. Dip one end of each peppermint stick into melted chocolate and then roll in chopped nuts. Place on waxed paper; let stand until set. Wrap each individually to give as a gift. Makes 16 gifts.
Nutrition Facts
Calories 113, Total Fat (g) 6, Saturated Fat (g) 2, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 0, Sodium (mg) 1, Carbohydrate (g) 16, Total Sugar (g) 14, Fiber (g) 1, Protein (g) 1, Vitamin C (DV%) 0, Calcium (DV%) 1, Iron (DV%) 2, Percent Daily Values are based on a 2,000 calorie diet
Italian Nut Biscotti
2-3/4 cups all-purpose flour
1-1/2 cups sugar
2 tablespoons cornmeal
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon anise seeds
3 eggs
1 egg yolk
1/3 cup butter, melted
2 teaspoons finely shredded lemon peel
1/2 cup whole almonds
1/2 cup pine nuts
Directions
1. Preheat oven to 350 degree F. Line 2 cookie sheets with parchment paper; set aside. In a large bowl, stir together flour, sugar, cornmeal, baking powder, salt, and anise seeds. Make a well in the center of the flour mixture. In a small bowl, beat together the eggs and yolk using a fork until combined. Add eggs, butter, and lemon peel at once to flour mixture. Stir until mixture forms a dough. Stir in almonds and pine nuts. Dough will be sticky.
2. Turn the dough out onto a lightly floured surface. Divide the dough into four equal portions. Shape each portion into a 14x1-inch log. Place 2 logs on each prepared cookie sheet.
3. Bake on separate racks in the preheated oven for 30 minutes or until light brown, rotating cookie sheets once halfway through baking. Cool completely on the cookie sheets. Reduce oven temperature to 300 degree F.
4. Transfer logs to a cutting board. Using a serrated knife, cut each log diagonally into 1/2-inch slices. Place slices cut sides down on cookie sheets. Bake for 10 to 15 minutes or until dry and crisp. Transfer cookies to a wire rack and let cool. Makes 68 biscotti.
Orange-Nut Biscotti: Prepare as directed, except substitute 1 tablespoon finely shredded orange peel for the lemon peel and stir 1/4 cup chopped candied orange peel in with the nuts.
Nutrition Facts
Servings Per Recipe 68 cookies Calories 58, Total Fat (g) 2, Saturated Fat (g) 1, Cholesterol (mg) 15, Sodium (mg) 50, Carbohydrate (g) 8, Fiber (g) 0, Protein (g) 1, Percent Daily Values are based on a 2,000 calorie diet
1-1/2 cups sugar
2 tablespoons cornmeal
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon anise seeds
3 eggs
1 egg yolk
1/3 cup butter, melted
2 teaspoons finely shredded lemon peel
1/2 cup whole almonds
1/2 cup pine nuts
Directions
1. Preheat oven to 350 degree F. Line 2 cookie sheets with parchment paper; set aside. In a large bowl, stir together flour, sugar, cornmeal, baking powder, salt, and anise seeds. Make a well in the center of the flour mixture. In a small bowl, beat together the eggs and yolk using a fork until combined. Add eggs, butter, and lemon peel at once to flour mixture. Stir until mixture forms a dough. Stir in almonds and pine nuts. Dough will be sticky.
2. Turn the dough out onto a lightly floured surface. Divide the dough into four equal portions. Shape each portion into a 14x1-inch log. Place 2 logs on each prepared cookie sheet.
3. Bake on separate racks in the preheated oven for 30 minutes or until light brown, rotating cookie sheets once halfway through baking. Cool completely on the cookie sheets. Reduce oven temperature to 300 degree F.
4. Transfer logs to a cutting board. Using a serrated knife, cut each log diagonally into 1/2-inch slices. Place slices cut sides down on cookie sheets. Bake for 10 to 15 minutes or until dry and crisp. Transfer cookies to a wire rack and let cool. Makes 68 biscotti.
Orange-Nut Biscotti: Prepare as directed, except substitute 1 tablespoon finely shredded orange peel for the lemon peel and stir 1/4 cup chopped candied orange peel in with the nuts.
Nutrition Facts
Servings Per Recipe 68 cookies Calories 58, Total Fat (g) 2, Saturated Fat (g) 1, Cholesterol (mg) 15, Sodium (mg) 50, Carbohydrate (g) 8, Fiber (g) 0, Protein (g) 1, Percent Daily Values are based on a 2,000 calorie diet
Brownie Wreath
1 19- to 22-ounce package fudge brownie mix
Purchased vanilla frosting
Green paste food coloring
Red, green, and white candies for decorating
Directions
1. Grease and flour a 10-inch fluted tube pan; set aside.
2. Prepare brownie mix according to package directions for cake brownies; spread batter into the prepared pan.
3. Bake in a 325 degree F oven for 40 to 45 minutes or until toothpick inserted near center of cake comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool thoroughly on rack.
4. Tint frosting with green food coloring to desired color. Decorate cake with frosting and candies. Wrap well and store in an airtight container at room temperature for up to 3 days. Makes 24 servings.
Note: The outer crust will soften and cut easier if you wrap and store the wreath overnight
Purchased vanilla frosting
Green paste food coloring
Red, green, and white candies for decorating
Directions
1. Grease and flour a 10-inch fluted tube pan; set aside.
2. Prepare brownie mix according to package directions for cake brownies; spread batter into the prepared pan.
3. Bake in a 325 degree F oven for 40 to 45 minutes or until toothpick inserted near center of cake comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool thoroughly on rack.
4. Tint frosting with green food coloring to desired color. Decorate cake with frosting and candies. Wrap well and store in an airtight container at room temperature for up to 3 days. Makes 24 servings.
Note: The outer crust will soften and cut easier if you wrap and store the wreath overnight
Chocolate Donut Holes
1-1/2 cups bittersweet chocolate pieces
1 tablespoon shortening
1 teaspoon ground cinnamon
24 glazed doughnut holes
Shredded coconut, assorted sprinkles, nonpareils, and/or edible glitter
Powdered Sugar Icing
Directions
1. In a medium microwave-safe bowl place chocolate pieces and shortening. Microwave on 50 percent power (medium) for 1 to 2 minutes or until chocolate is melted and smooth, stirring after each minute. Stir in cinnamon.
2. Arrange doughnut holes on a tray or baking sheet lined with waxed paper. Spoon chocolate over each doughnut hole and sprinkle with coconut, sprinkles, nonpareils, and/or edible glitter. Let stand about 30 minutes or until set.
3. Arrange doughnut holes on a tray or baking sheet lined with waxed paper. Spoon chocolate over each doughnut hole and sprinkle with coconut, sprinkles, nonpareils and/or edible glitter. Let stand about 30 minutes or until set. Or drizzle or pipe powdered sugar icing over chocolate covered balls. Decorate as desired. To serve, arrange doughnut holes in a serving bowl or platter. Makes 24 doughnut holes.
Powdered Sugar Icing: In a small bowl combine 1 cup powdered sugar icing, 1 tablespoon milk, and 1/4 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time, until icing reaches desired piping or drizzling consistency. If desired, tint icing with food coloring to desired color.
1 tablespoon shortening
1 teaspoon ground cinnamon
24 glazed doughnut holes
Shredded coconut, assorted sprinkles, nonpareils, and/or edible glitter
Powdered Sugar Icing
Directions
1. In a medium microwave-safe bowl place chocolate pieces and shortening. Microwave on 50 percent power (medium) for 1 to 2 minutes or until chocolate is melted and smooth, stirring after each minute. Stir in cinnamon.
2. Arrange doughnut holes on a tray or baking sheet lined with waxed paper. Spoon chocolate over each doughnut hole and sprinkle with coconut, sprinkles, nonpareils, and/or edible glitter. Let stand about 30 minutes or until set.
3. Arrange doughnut holes on a tray or baking sheet lined with waxed paper. Spoon chocolate over each doughnut hole and sprinkle with coconut, sprinkles, nonpareils and/or edible glitter. Let stand about 30 minutes or until set. Or drizzle or pipe powdered sugar icing over chocolate covered balls. Decorate as desired. To serve, arrange doughnut holes in a serving bowl or platter. Makes 24 doughnut holes.
Powdered Sugar Icing: In a small bowl combine 1 cup powdered sugar icing, 1 tablespoon milk, and 1/4 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time, until icing reaches desired piping or drizzling consistency. If desired, tint icing with food coloring to desired color.
Peanut Butter and Toffee Bars
1-1/2 cups quick-cooking oats
3/4 cup all-purpose flour
2/3 cup packed brown sugar
1/4 teaspoon baking soda
1/3 cup butter
1/3 cup creamy peanut butter
16 ounces dark chocolate, chopped
2/3 cup creamy peanut butter
1 cup toffee pieces
Directions
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Set aside. In a large bowl, stir together oats, flour, brown sugar, and baking soda; set aside. In a small saucepan, stir together the butter and 1/3 cup peanut butter. Heat over low heat until melted and smooth. Add the melted peanut butter mixture to the dry mixture. Stir until well combined. Press mixture evenly into bottom of prepared pan. Bake in the preheated oven for 15 minutes or until golden brown. Place pan on a wire rack.
2. In a large saucepan, combine dark chocolate and 2/3 cup peanut butter. Heat over low heat until melted and smooth, stirring occasionally. Spread chocolate mixture evenly over warm crust. Sprinkle toffee pieces evenly over the chocolate mixture. Cool in the pan on a wire rack for 2 hours or until chocolate sets. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 24 bars.
To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
3/4 cup all-purpose flour
2/3 cup packed brown sugar
1/4 teaspoon baking soda
1/3 cup butter
1/3 cup creamy peanut butter
16 ounces dark chocolate, chopped
2/3 cup creamy peanut butter
1 cup toffee pieces
Directions
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Set aside. In a large bowl, stir together oats, flour, brown sugar, and baking soda; set aside. In a small saucepan, stir together the butter and 1/3 cup peanut butter. Heat over low heat until melted and smooth. Add the melted peanut butter mixture to the dry mixture. Stir until well combined. Press mixture evenly into bottom of prepared pan. Bake in the preheated oven for 15 minutes or until golden brown. Place pan on a wire rack.
2. In a large saucepan, combine dark chocolate and 2/3 cup peanut butter. Heat over low heat until melted and smooth, stirring occasionally. Spread chocolate mixture evenly over warm crust. Sprinkle toffee pieces evenly over the chocolate mixture. Cool in the pan on a wire rack for 2 hours or until chocolate sets. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 24 bars.
To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
Buttermilk Pralines
2 cups packed dark brown sugar
1 cup buttermilk
2 tablespoons butter
2 cups broken or chopped pecans
Directions
1. Butter the sides of a heavy 2-quart saucepan. In the saucepan combine brown sugar and buttermilk. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 6 to 8 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan. Cook over medium-low heat, stirring occasionally, until thermometer registers 234 degree F, soft-ball stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching soft-ball stage should take 20 to 25 minutes.
2. Remove saucepan from heat. Add the 2 tablespoons butter, but do not stir. Cool, without stirring, to 150 degree F. This should take about 30 minutes. Remove candy thermometer from saucepan. Immediately stir in pecans. Beat vigorously with a wooden spoon until candy is just beginning to thicken, but is still glossy. This should take 3 to 4 minutes.`
3. Quickly drop the candy from a teaspoon onto a baking sheet lined with waxed paper. If the candy becomes too stiff to drop easily from the soon, stir in a few drops of hot water. Store tightly covered. Makes about 36 pralines.
Brown Sugar Pralines: Prepare Buttermilk Pralines as directed above, except substitute 1 cup light cream for buttermilk.
1 cup buttermilk
2 tablespoons butter
2 cups broken or chopped pecans
Directions
1. Butter the sides of a heavy 2-quart saucepan. In the saucepan combine brown sugar and buttermilk. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 6 to 8 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan. Cook over medium-low heat, stirring occasionally, until thermometer registers 234 degree F, soft-ball stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching soft-ball stage should take 20 to 25 minutes.
2. Remove saucepan from heat. Add the 2 tablespoons butter, but do not stir. Cool, without stirring, to 150 degree F. This should take about 30 minutes. Remove candy thermometer from saucepan. Immediately stir in pecans. Beat vigorously with a wooden spoon until candy is just beginning to thicken, but is still glossy. This should take 3 to 4 minutes.`
3. Quickly drop the candy from a teaspoon onto a baking sheet lined with waxed paper. If the candy becomes too stiff to drop easily from the soon, stir in a few drops of hot water. Store tightly covered. Makes about 36 pralines.
Brown Sugar Pralines: Prepare Buttermilk Pralines as directed above, except substitute 1 cup light cream for buttermilk.
Cheddar Herb Bread
Basic Mix:
2 cups all-purpose flour
1 Tbsp. sugar
1 Tbsp. dried cilantro or parsley
1 Tbsp. dried rosemary
2 tsp. baking powder
1/2 tsp. salt
Directions
1. For Basic Mix, in one resealable plastic bag or container combine dry ingredients.Seal bag and store up to 1 month.
2. CHEDDAR-HERB BREAD: Preheat oven to 350 degrees F. Lightly grease an 8x4x2-inch loaf pan. Place Basic Mix in a bowl. With a pastry blender, cut in 1/4 cup butter until mixture resembles coarse crumbs. Stir in 4 ounces white cheddar cheese, shredded. In a bowl combine 3/4 cup milk and 1 egg, slightly beaten. Add to crumb mixture all at once. Stir quickly with a fork to moisten. Spread in prepared pan. Bake 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Turn loaf out onto wire rack; cool completely. Makes 12 servings.
Nutrition Facts
Calories 167, Total Fat (g) 8, Saturated Fat (g) 4, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 0, Cholesterol (mg) 39, Sodium (mg) 263, Carbohydrate (g) 18, Total Sugar (g) 2, Fiber (g) 1, Protein (g) 6, Vitamin A (DV%) 0, Vitamin C (DV%) 1, Calcium (DV%) 15, Iron (DV%) 7, Percent Daily Values are based on a 2,000 calorie diet
2 cups all-purpose flour
1 Tbsp. sugar
1 Tbsp. dried cilantro or parsley
1 Tbsp. dried rosemary
2 tsp. baking powder
1/2 tsp. salt
Directions
1. For Basic Mix, in one resealable plastic bag or container combine dry ingredients.Seal bag and store up to 1 month.
2. CHEDDAR-HERB BREAD: Preheat oven to 350 degrees F. Lightly grease an 8x4x2-inch loaf pan. Place Basic Mix in a bowl. With a pastry blender, cut in 1/4 cup butter until mixture resembles coarse crumbs. Stir in 4 ounces white cheddar cheese, shredded. In a bowl combine 3/4 cup milk and 1 egg, slightly beaten. Add to crumb mixture all at once. Stir quickly with a fork to moisten. Spread in prepared pan. Bake 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Turn loaf out onto wire rack; cool completely. Makes 12 servings.
Nutrition Facts
Calories 167, Total Fat (g) 8, Saturated Fat (g) 4, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 0, Cholesterol (mg) 39, Sodium (mg) 263, Carbohydrate (g) 18, Total Sugar (g) 2, Fiber (g) 1, Protein (g) 6, Vitamin A (DV%) 0, Vitamin C (DV%) 1, Calcium (DV%) 15, Iron (DV%) 7, Percent Daily Values are based on a 2,000 calorie diet
Peppermint Cheesecake
18 chocolate sandwich cookies with white filling
1/4 cup butter, melted
30 striped round peppermint candies
4 8-ounce packages cream cheese, softened
1 16-ounce carton dairy sour cream
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon peppermint extract or 3 drops peppermint oil
4 eggs, lightly beaten
Chocolate curls and/or striped round peppermint candies, coarsely crushed
Directions
1. Preheat oven to 325 degrees F. Wrap a double layer of foil around the bottom and outside of two lightly greased 6-inch springform pans to form a watertight seal; set aside.
2. For crust: In a food processor, place chocolate sandwich cookies. Cover and process until cookies are crushed. With the machine running, quickly add melted butter through feed tube. Process with on/off pulses just until cookies are finely crushed, scraping down sides to evenly moisten crumbs. Press mixture onto the bottom and 1 inch up the sides of the foil-wrapped pans.
3. Place the peppermint candies in a clean food processor bowl. Cover and process until finely crushed. You should have about 3/4 cup. Set aside.
4. For filling: In a large bowl, combine cream cheese, sour cream, and sugar. Beat with an electric mixer on medium speed until combined. Add vanilla and peppermint extract; beat until smooth. Add eggs one at a time, beating after each addition just until combined. Stir in the 3/4 cup peppermint candies. Pour over crusts, spreading evenly.
5. Place the foil-wrapped springform pans in a 13x9x2-inch baking pan. Pour enough hot water into the baking pan to reach halfway up sides of the springform pans.
6. Bake for 60 to 70 minutes or until the outside edges appear set and the centers appear nearly set when gently shaken. Remove springform pans from water. Cool completely in pans on wire racks. Remove foil. Cover and chill overnight.
7. To serve, using a small sharp knife, loosen the edge of cheesecakes from sides of the pans. Remove sides of the pan. Garnish with chocolate curls and/or coarsely crushed striped round peppermint candies. Makes 16 servings.
For a 9-inch springform pan: Wrap a double layer of foil around the bottom and outside of a greased 9-inch springform pan to form a watertight seal. For crust, use 12 cookies and 1/4 cup melted butter.
1/4 cup butter, melted
30 striped round peppermint candies
4 8-ounce packages cream cheese, softened
1 16-ounce carton dairy sour cream
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon peppermint extract or 3 drops peppermint oil
4 eggs, lightly beaten
Chocolate curls and/or striped round peppermint candies, coarsely crushed
Directions
1. Preheat oven to 325 degrees F. Wrap a double layer of foil around the bottom and outside of two lightly greased 6-inch springform pans to form a watertight seal; set aside.
2. For crust: In a food processor, place chocolate sandwich cookies. Cover and process until cookies are crushed. With the machine running, quickly add melted butter through feed tube. Process with on/off pulses just until cookies are finely crushed, scraping down sides to evenly moisten crumbs. Press mixture onto the bottom and 1 inch up the sides of the foil-wrapped pans.
3. Place the peppermint candies in a clean food processor bowl. Cover and process until finely crushed. You should have about 3/4 cup. Set aside.
4. For filling: In a large bowl, combine cream cheese, sour cream, and sugar. Beat with an electric mixer on medium speed until combined. Add vanilla and peppermint extract; beat until smooth. Add eggs one at a time, beating after each addition just until combined. Stir in the 3/4 cup peppermint candies. Pour over crusts, spreading evenly.
5. Place the foil-wrapped springform pans in a 13x9x2-inch baking pan. Pour enough hot water into the baking pan to reach halfway up sides of the springform pans.
6. Bake for 60 to 70 minutes or until the outside edges appear set and the centers appear nearly set when gently shaken. Remove springform pans from water. Cool completely in pans on wire racks. Remove foil. Cover and chill overnight.
7. To serve, using a small sharp knife, loosen the edge of cheesecakes from sides of the pans. Remove sides of the pan. Garnish with chocolate curls and/or coarsely crushed striped round peppermint candies. Makes 16 servings.
For a 9-inch springform pan: Wrap a double layer of foil around the bottom and outside of a greased 9-inch springform pan to form a watertight seal. For crust, use 12 cookies and 1/4 cup melted butter.
Red and White Christmas Cake
4 eggs
2 cups buttermilk or sour milk
4 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1-1/2 teaspoons salt
1 cup shortening
3 cups sugar
2 1-ounce bottles red food coloring (1/4 cup)
2 teaspoons vanilla
Fluffy White Chocolate Frosting
1/3 cup seedless red raspberry jam
3 ounces white chocolate baking squares (with cocoa butter), grated*
Fresh raspberries
White Chocolate Leaves
Directions
1. Allow eggs and buttermilk to stand at room temperature for 30 minutes. Meanwhile, grease and flour six 3-1/2 x 3-1/2 x 1-1/2-inch individual mini ball pans or 6-ounce custard cups, one 2-1/2-liter (10-cup) round oven-safe mixing bowl (the bowl should be 8 inches or less across), and one 8 x 1-1/2-inch round baking pan. In a medium bowl, stir together flour, cocoa powder, baking soda, and salt. Set pans and flour mixture aside.
2. Preheat oven to 325 degrees F. In a very large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually beat in sugar until well mixed. Add eggs, one at a time, beating on medium speed after each addition until combined. Beat in food coloring and vanilla. Alternately add flour mixture and buttermilk to egg mixture, beating on low speed after each addition just until combined.
3. Fill each individual ball pan or custard cup half full of batter (1/3 cup batter in each). Spoon 2-1/2 cups of the batter into the 8-inch round baking pan. Spoon remaining batter (about 5 cups) into the oven-safe mixing bowl.
4. Bake for 20 to 25 minutes for ball pans or custard cups, 25 to 30 minutes for 8-inch round baking pan, and 1-1/4 to 1-1/2 hours for mixing bowl or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool on wire racks.
5. To assemble, place the 8-inch round cake on a pedestal cake plate. Spread about 1 cup of the Fluffy White Chocolate Frosting on top. In a small bowl, stir raspberry jam until smooth. Drizzle jam over frosted cake. Top with bowl cake (trim if necessary to make cake sit flat). Spread about 3 cups of the remaining frosting over top and sides of cake. Spread remaining frosting over inverted ball cakes.
6. Generously sprinkle frosted cakes with grated white chocolate. Chill for up to 2 hours. To serve, garnish with fresh raspberries and/or White Chocolate Leaves.
7. Makes 24 servings
8. *Test Kitchen Tip: Use a food processor to grate chocolate.
9. Fluffy White Chocolate Frosting: In a medium saucepan, combine 1/2 cup whipping cream and 2 tablespoons butter; heat over medium heat until boiling. Remove from heat. Add 9 ounces white chocolate baking squares (with cocoa butter), chopped; do not stir. Let stand, uncovered, for 5 minutes. Stir mixture until smooth. Cover and let stand at room temperature about 30 minutes or until cooled.
In a chilled large bowl, beat 2-1/4 cups whipping cream with chilled beaters of an electric mixer on medium speed just until soft peaks form (tips curl). Add the cooled white chocolate mixture, one-third at a time, beating on low speed just until combined.
10. White Chocolate Leaves: Use nontoxic fresh leaves such as bay, rose, lemon, or ivy. Melted white chocolate baking squares (3 ounces makes enough to coat 10 to 12 small leaves). Dip underside (vein side) of each leaf in the melted white chocolate, being careful not to coat the topside of the leaf. (Or use a small paintbrush to brush several coats of the melted white chocolate on the underside of each leaf.) Wipe off any white chocolate on the top side of the leaf. Place the leaves, white chocolate sides up, on a baking sheet lined with waxed paper or a curved surface, such as a rolling pin or measuring cup; chill or freeze until hardened. Before using, peel the leaf away from the white chocolate; discard leaf.
2 cups buttermilk or sour milk
4 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1-1/2 teaspoons salt
1 cup shortening
3 cups sugar
2 1-ounce bottles red food coloring (1/4 cup)
2 teaspoons vanilla
Fluffy White Chocolate Frosting
1/3 cup seedless red raspberry jam
3 ounces white chocolate baking squares (with cocoa butter), grated*
Fresh raspberries
White Chocolate Leaves
Directions
1. Allow eggs and buttermilk to stand at room temperature for 30 minutes. Meanwhile, grease and flour six 3-1/2 x 3-1/2 x 1-1/2-inch individual mini ball pans or 6-ounce custard cups, one 2-1/2-liter (10-cup) round oven-safe mixing bowl (the bowl should be 8 inches or less across), and one 8 x 1-1/2-inch round baking pan. In a medium bowl, stir together flour, cocoa powder, baking soda, and salt. Set pans and flour mixture aside.
2. Preheat oven to 325 degrees F. In a very large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually beat in sugar until well mixed. Add eggs, one at a time, beating on medium speed after each addition until combined. Beat in food coloring and vanilla. Alternately add flour mixture and buttermilk to egg mixture, beating on low speed after each addition just until combined.
3. Fill each individual ball pan or custard cup half full of batter (1/3 cup batter in each). Spoon 2-1/2 cups of the batter into the 8-inch round baking pan. Spoon remaining batter (about 5 cups) into the oven-safe mixing bowl.
4. Bake for 20 to 25 minutes for ball pans or custard cups, 25 to 30 minutes for 8-inch round baking pan, and 1-1/4 to 1-1/2 hours for mixing bowl or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool on wire racks.
5. To assemble, place the 8-inch round cake on a pedestal cake plate. Spread about 1 cup of the Fluffy White Chocolate Frosting on top. In a small bowl, stir raspberry jam until smooth. Drizzle jam over frosted cake. Top with bowl cake (trim if necessary to make cake sit flat). Spread about 3 cups of the remaining frosting over top and sides of cake. Spread remaining frosting over inverted ball cakes.
6. Generously sprinkle frosted cakes with grated white chocolate. Chill for up to 2 hours. To serve, garnish with fresh raspberries and/or White Chocolate Leaves.
7. Makes 24 servings
8. *Test Kitchen Tip: Use a food processor to grate chocolate.
9. Fluffy White Chocolate Frosting: In a medium saucepan, combine 1/2 cup whipping cream and 2 tablespoons butter; heat over medium heat until boiling. Remove from heat. Add 9 ounces white chocolate baking squares (with cocoa butter), chopped; do not stir. Let stand, uncovered, for 5 minutes. Stir mixture until smooth. Cover and let stand at room temperature about 30 minutes or until cooled.
In a chilled large bowl, beat 2-1/4 cups whipping cream with chilled beaters of an electric mixer on medium speed just until soft peaks form (tips curl). Add the cooled white chocolate mixture, one-third at a time, beating on low speed just until combined.
10. White Chocolate Leaves: Use nontoxic fresh leaves such as bay, rose, lemon, or ivy. Melted white chocolate baking squares (3 ounces makes enough to coat 10 to 12 small leaves). Dip underside (vein side) of each leaf in the melted white chocolate, being careful not to coat the topside of the leaf. (Or use a small paintbrush to brush several coats of the melted white chocolate on the underside of each leaf.) Wipe off any white chocolate on the top side of the leaf. Place the leaves, white chocolate sides up, on a baking sheet lined with waxed paper or a curved surface, such as a rolling pin or measuring cup; chill or freeze until hardened. Before using, peel the leaf away from the white chocolate; discard leaf.
Friday, December 11, 2009
Cheese Straws
1-1/3 cups grated Parmesan cheese
2 teaspoons fennel seeds
1 teaspoons mustard seeds
1 teaspoons poppy seeds
1 teaspoons caraway seeds
1/2 teaspoon black sesame seeds
1/2 teaspoon white sesame seeds
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1 egg, lightly beaten
3 tablespoons water
1 17.3-ounce package frozen puff pastry sheets, thawed (2 sheets)
Directions
1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper; set aside.
2. In a medium bowl, combine cheese, fennel seeds, mustard seeds, poppy seeds, caraway seeds, black and white sesame seeds, garlic powder, pepper, salt, turmeric, paprika and cayenne pepper. Set aside. In a small bowl beat together egg and water.
3. On a lightly floured cutting board, unfold one sheet of puff pastry. Brush the surface lightly with some of the egg mixture. Top with half of the cheese mixture to evenly cover entire surface. Roll a floured rolling pin over cheese to gently press the cheese into the puff pastry.
4. Cut the puff pastry into long 1/2-inch-wide strips; gently twist each strip several times. Lay strips 1 inch apart on a prepared baking sheet. Repeat with remaining sheet of puff pastry, egg mixture and cheese mixture. Bake about 15 minutes or until the straws are golden in color. Cool on wire racks. Best served the same day but can be stored overnight in an airtight container. Makes 32 to 36 cheese straws.
Nutrition Facts
Servings Per Recipe 32 to 36 cheese straws Calories 130, Total Fat (g) 7, Saturated Fat (g) 2, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 1, Cholesterol (mg) 9, Sodium (mg) 109, Carbohydrate (g) 7, Protein (g) 3, Calcium (DV%) 4, Iron (DV%) 3, Percent Daily Values are based on a 2,000 calorie diet
2 teaspoons fennel seeds
1 teaspoons mustard seeds
1 teaspoons poppy seeds
1 teaspoons caraway seeds
1/2 teaspoon black sesame seeds
1/2 teaspoon white sesame seeds
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1 egg, lightly beaten
3 tablespoons water
1 17.3-ounce package frozen puff pastry sheets, thawed (2 sheets)
Directions
1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper; set aside.
2. In a medium bowl, combine cheese, fennel seeds, mustard seeds, poppy seeds, caraway seeds, black and white sesame seeds, garlic powder, pepper, salt, turmeric, paprika and cayenne pepper. Set aside. In a small bowl beat together egg and water.
3. On a lightly floured cutting board, unfold one sheet of puff pastry. Brush the surface lightly with some of the egg mixture. Top with half of the cheese mixture to evenly cover entire surface. Roll a floured rolling pin over cheese to gently press the cheese into the puff pastry.
4. Cut the puff pastry into long 1/2-inch-wide strips; gently twist each strip several times. Lay strips 1 inch apart on a prepared baking sheet. Repeat with remaining sheet of puff pastry, egg mixture and cheese mixture. Bake about 15 minutes or until the straws are golden in color. Cool on wire racks. Best served the same day but can be stored overnight in an airtight container. Makes 32 to 36 cheese straws.
Nutrition Facts
Servings Per Recipe 32 to 36 cheese straws Calories 130, Total Fat (g) 7, Saturated Fat (g) 2, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 1, Cholesterol (mg) 9, Sodium (mg) 109, Carbohydrate (g) 7, Protein (g) 3, Calcium (DV%) 4, Iron (DV%) 3, Percent Daily Values are based on a 2,000 calorie diet
Key Lime Tartlet
Coconut-Macadamia Nut Pastry
4 egg yolks
1 14-ounce can sweetened condensed milk
1 teaspoon finely shredded lime peel
1/2 cup lime juice (10 to 12 Key limes or 4 to 6 Persian limes*) or bottled Key lime juice
Few drops green food coloring (optional)
Sweetened Whipped Cream
1/4 cup coconut, toasted
3 tablespoons chopped macadamia nuts
Fresh Mint Sprigs (optional)
Directions
1. Prepare Coconut-Macadamia Nut Pastry. Preheat oven to 450°F. Divide dough into eight portions. On a floured surface, use your hands to slightly flatten one portion. Roll dough from center to edge into a circle about 5 inches in diameter. Transfer dough circle to a 4-inch tart pan that has a removable bottom. Press dough into fluted side of tart pan; trim edge. Using a fork, prick bottom and side of dough. Repeat with remaining dough portions. Line each dough shell with a double thickness of foil. Place on a large baking sheet. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry shells are golden. Transfer to a wire rack and cool. Reduce oven temperature to 350°F.
2. For filling: In a medium bowl, beat egg yolks with a wire whisk or fork. Gradually whisk in sweetened condensed milk. Add lime peel, lime juice, and, if desired, food coloring. Mix well.
3. Spoon filling into baked pastry shells. Place on a large baking sheet. Bake for 10 to 12 minutes or until set. Cool on a wire rack for 1 hour. Chill for 2 to 3 hours or until completely chilled.
4. To serve, remove sides of tart pans. Using a pastry bag fitted with a round tip, pipe Sweetened Whipped Cream onto each slice (or using a spoon, top with whipped cream). Sprinkle with toasted coconut and chopped macadamia nuts. If desired, garnish with mint. Makes 8 tartlets.
Coconut-Macadamia Nut Pastry: In a medium bowl, stir together 1 1/4 cups all-purpose flour and 1/4 cup granulated sugar. Using a pastry blender, cut in 1/2 cup cold butter until pieces are pea-size. Stir in 1/4 cup finely chopped coconut, toasted, and 2 tablespoons finely chopped macadamia nuts. In a small bowl, whisk together 2 egg yolks and 1 tablespoon ice water. Gradually stir egg yolk mixture into flour mixture. Using your fingers, gently knead dough just until a ball forms. Cover dough with plastic wrap and chill for 30 to 60 minutes or until dough is easy to handle.
Sweetened Whipped Cream: In a chilled small bowl, combine 3/4 cup whipping cream and 4 teaspoons powdered sugar. Beat with chilled beaters of an electric mixer on low to medium speed just until soft peaks form (tips curl over).
Bake Ahead Tip: Prepare as directed through step 3. Cover and chill for up to 2 days. Remove sides and garnish as directed in step 4.
4 egg yolks
1 14-ounce can sweetened condensed milk
1 teaspoon finely shredded lime peel
1/2 cup lime juice (10 to 12 Key limes or 4 to 6 Persian limes*) or bottled Key lime juice
Few drops green food coloring (optional)
Sweetened Whipped Cream
1/4 cup coconut, toasted
3 tablespoons chopped macadamia nuts
Fresh Mint Sprigs (optional)
Directions
1. Prepare Coconut-Macadamia Nut Pastry. Preheat oven to 450°F. Divide dough into eight portions. On a floured surface, use your hands to slightly flatten one portion. Roll dough from center to edge into a circle about 5 inches in diameter. Transfer dough circle to a 4-inch tart pan that has a removable bottom. Press dough into fluted side of tart pan; trim edge. Using a fork, prick bottom and side of dough. Repeat with remaining dough portions. Line each dough shell with a double thickness of foil. Place on a large baking sheet. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry shells are golden. Transfer to a wire rack and cool. Reduce oven temperature to 350°F.
2. For filling: In a medium bowl, beat egg yolks with a wire whisk or fork. Gradually whisk in sweetened condensed milk. Add lime peel, lime juice, and, if desired, food coloring. Mix well.
3. Spoon filling into baked pastry shells. Place on a large baking sheet. Bake for 10 to 12 minutes or until set. Cool on a wire rack for 1 hour. Chill for 2 to 3 hours or until completely chilled.
4. To serve, remove sides of tart pans. Using a pastry bag fitted with a round tip, pipe Sweetened Whipped Cream onto each slice (or using a spoon, top with whipped cream). Sprinkle with toasted coconut and chopped macadamia nuts. If desired, garnish with mint. Makes 8 tartlets.
Coconut-Macadamia Nut Pastry: In a medium bowl, stir together 1 1/4 cups all-purpose flour and 1/4 cup granulated sugar. Using a pastry blender, cut in 1/2 cup cold butter until pieces are pea-size. Stir in 1/4 cup finely chopped coconut, toasted, and 2 tablespoons finely chopped macadamia nuts. In a small bowl, whisk together 2 egg yolks and 1 tablespoon ice water. Gradually stir egg yolk mixture into flour mixture. Using your fingers, gently knead dough just until a ball forms. Cover dough with plastic wrap and chill for 30 to 60 minutes or until dough is easy to handle.
Sweetened Whipped Cream: In a chilled small bowl, combine 3/4 cup whipping cream and 4 teaspoons powdered sugar. Beat with chilled beaters of an electric mixer on low to medium speed just until soft peaks form (tips curl over).
Bake Ahead Tip: Prepare as directed through step 3. Cover and chill for up to 2 days. Remove sides and garnish as directed in step 4.
Peppermint-Fudge Pie
Chocolate Crumb Crust
1 cup sugar
1 5-ounce can (2/3 cup) evaporated milk
2 tablespoons butter
2 ounces unsweetened chocolate, cut up
1 teaspoon vanilla
2 pints (4 cups) peppermint ice cream
3/4 cup sugar
1/2 cup boiling water
1/4 cup meringue powder*
10 striped round peppermint candies, crushed (1/4 cup)
Directions
1. Prepare Chocolate Crumb Crust. For fudge sauce: In a small saucepan, combine the 1 cup sugar, the evaporated milk, butter, and chocolate. Cook and stir over medium heat until bubbly; reduce heat. Boil gently for 4 to 5 minutes or until mixture is thickened and reduced to 1-1/2 cups, stirring occasionally. Remove from heat; stir in vanilla. If necessary, beat until smooth with wire whisk or rotary beater. Set aside to cool completely.
2. In a chilled bowl, stir 1 pint of the peppermint ice cream until softened (photo 1). Spread over cooled Chocolate Crumb Crust. Place the cooled fudge sauce in a pastry bag fitted with a round tip about 1/4-inch in diameter.** Pipe half of the cooled fudge sauce over ice cream (photo 2). Freeze about 2 hours or until nearly firm. Repeat with the remaining peppermint ice cream and the remaining fudge sauce. Return to freezer while preparing meringue.
3. For meringue: In a medium bowl, dissolve the 3/4 cup sugar in the boiling water. Cool to room temperature. Add the meringue powder. Beat with an electric mixer on low speed until combined; beat on high speed until stiff peaks form (tips stand straight). Using a wooden spoon, fold 3 tablespoons of the crushed candy into the meringue. Spread meringue over pie, sealing to edge. Freeze about 6 hours or until firm.
4. Preheat oven to 475°F. Bake for 3 to 4 minutes or just until meringue is light brown. Cover loosely with foil. Freeze for 6 to 24 hours before serving. Sprinkle with the remaining crushed candy before serving. Makes 12 servings.
Chocolate Crumb Crust: Preheat oven to 375°F. Lightly coat an 8-inch springform pan with nonstick cooking spray; set aside. In a medium bowl, combine 1 cup very finely crushed vanilla wafers (about 22 cookies), 1/3 cup powdered sugar, and 3 tablespoons unsweetened cocoa powder. Stir in 3 tablespoons butter, melted. Pat crust mixture firmly into the bottom of the prepared pan. Bake for 7 to 8 minutes or until crust is firm. Cool in pan on a wire rack.
1 cup sugar
1 5-ounce can (2/3 cup) evaporated milk
2 tablespoons butter
2 ounces unsweetened chocolate, cut up
1 teaspoon vanilla
2 pints (4 cups) peppermint ice cream
3/4 cup sugar
1/2 cup boiling water
1/4 cup meringue powder*
10 striped round peppermint candies, crushed (1/4 cup)
Directions
1. Prepare Chocolate Crumb Crust. For fudge sauce: In a small saucepan, combine the 1 cup sugar, the evaporated milk, butter, and chocolate. Cook and stir over medium heat until bubbly; reduce heat. Boil gently for 4 to 5 minutes or until mixture is thickened and reduced to 1-1/2 cups, stirring occasionally. Remove from heat; stir in vanilla. If necessary, beat until smooth with wire whisk or rotary beater. Set aside to cool completely.
2. In a chilled bowl, stir 1 pint of the peppermint ice cream until softened (photo 1). Spread over cooled Chocolate Crumb Crust. Place the cooled fudge sauce in a pastry bag fitted with a round tip about 1/4-inch in diameter.** Pipe half of the cooled fudge sauce over ice cream (photo 2). Freeze about 2 hours or until nearly firm. Repeat with the remaining peppermint ice cream and the remaining fudge sauce. Return to freezer while preparing meringue.
3. For meringue: In a medium bowl, dissolve the 3/4 cup sugar in the boiling water. Cool to room temperature. Add the meringue powder. Beat with an electric mixer on low speed until combined; beat on high speed until stiff peaks form (tips stand straight). Using a wooden spoon, fold 3 tablespoons of the crushed candy into the meringue. Spread meringue over pie, sealing to edge. Freeze about 6 hours or until firm.
4. Preheat oven to 475°F. Bake for 3 to 4 minutes or just until meringue is light brown. Cover loosely with foil. Freeze for 6 to 24 hours before serving. Sprinkle with the remaining crushed candy before serving. Makes 12 servings.
Chocolate Crumb Crust: Preheat oven to 375°F. Lightly coat an 8-inch springform pan with nonstick cooking spray; set aside. In a medium bowl, combine 1 cup very finely crushed vanilla wafers (about 22 cookies), 1/3 cup powdered sugar, and 3 tablespoons unsweetened cocoa powder. Stir in 3 tablespoons butter, melted. Pat crust mixture firmly into the bottom of the prepared pan. Bake for 7 to 8 minutes or until crust is firm. Cool in pan on a wire rack.
Chocolate Mint Brownies
BROWNIES
1/2 cup butter
4 ounces unsweetened chocolate
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
MINT FROSTING
1/4 cup softened butter
2 1/2 cups confectioners' sugar
1 1/2 to 3 tablespoons milk
1/2 teaspoon peppermint extract
Green food coloring
CHOCOLATE TOPPING
3/4 cup semisweet chocolate chips
Instructions
Heat the oven to 350º and grease a 9-inch square baking pan. For the brownies, place the butter and chocolate in a microwave-safe bowl. Microwave on high for 1 minute, stir, and microwave for 1 minute more. Stir until smooth. In a separate bowl, whisk together the sugar and eggs. Stir in the chocolate and the vanilla extract. Finally, stir in the flour and salt until thoroughly combined. Pour into the prepared pan, then bake for 25 minutes or until a knife inserted in the middle comes out clean. Cool for at least 1 hour.
To make the mint frosting, cream the butter and confectioners' sugar. Add the milk 1 tablespoon at a time, beating until it is smooth and spreadable. Beat in the peppermint extract and tint to the desired shade with green food coloring. Frost the cooled brownies, cover, and chill for 1 hour.
To make the chocolate topping, pour the chips into a microwave-safe bowl, add the butter, and microwave on high for 1 1/2 minutes or until the chocolate melts. Stir until smooth. Pour the chocolate over the brownies and smooth it with a knife. Refrigerate for 45 minutes or until the coating hardens.
Bring the brownies to room temperature, then cut into 16 to 32 pieces. Layer them on a piece of cellophane (place waxed paper between the layers to prevent sticking), wrap up the brownie package, and tie with a red ribbon. Makes 16 to 32 brownies.
1/2 cup butter
4 ounces unsweetened chocolate
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
MINT FROSTING
1/4 cup softened butter
2 1/2 cups confectioners' sugar
1 1/2 to 3 tablespoons milk
1/2 teaspoon peppermint extract
Green food coloring
CHOCOLATE TOPPING
3/4 cup semisweet chocolate chips
Instructions
Heat the oven to 350º and grease a 9-inch square baking pan. For the brownies, place the butter and chocolate in a microwave-safe bowl. Microwave on high for 1 minute, stir, and microwave for 1 minute more. Stir until smooth. In a separate bowl, whisk together the sugar and eggs. Stir in the chocolate and the vanilla extract. Finally, stir in the flour and salt until thoroughly combined. Pour into the prepared pan, then bake for 25 minutes or until a knife inserted in the middle comes out clean. Cool for at least 1 hour.
To make the mint frosting, cream the butter and confectioners' sugar. Add the milk 1 tablespoon at a time, beating until it is smooth and spreadable. Beat in the peppermint extract and tint to the desired shade with green food coloring. Frost the cooled brownies, cover, and chill for 1 hour.
To make the chocolate topping, pour the chips into a microwave-safe bowl, add the butter, and microwave on high for 1 1/2 minutes or until the chocolate melts. Stir until smooth. Pour the chocolate over the brownies and smooth it with a knife. Refrigerate for 45 minutes or until the coating hardens.
Bring the brownies to room temperature, then cut into 16 to 32 pieces. Layer them on a piece of cellophane (place waxed paper between the layers to prevent sticking), wrap up the brownie package, and tie with a red ribbon. Makes 16 to 32 brownies.
Chocolate Peppermint Candy Cupcakes
From http://cupcakestakethecake.blogspot.com
Yield
Makes 36 cupcakes
Ingredients
* Chocolate Velvet Cake Batter (see below)
* 1 (12-ounce) package white chocolate morsels
* 1/2 cup crushed peppermint candy canes
* Vanilla Buttercream Frosting (see below)
Place 36 paper baking cups in muffin pans; spoon batter evenly into paper cups, filling two-thirds full. Bake at 350° for 18 minutes or until a wooden pick inserted in center of cupcake comes out clean. Remove cupcakes from pan, and let cool completely on wire racks.
Melt white chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total). Stir until smooth, and spread in a 1/4-inch-thick layer on a foil-lined baking sheet. Sprinkle evenly with peppermint candy. Chill 30 minutes or until firm. Remove from baking sheet, and chop.
Spread cupcakes evenly with Vanilla Buttercream Frosting; sprinkle evenly with chopped candy mixture.
Chocolate Velvet Cake Batter
Yield
Makes about 8 1/2 cups
Ingredients
* 1 1/2 cups semisweet chocolate morsels
* 1/2 cup butter, softened
* 1 (16-ounce) package light brown sugar
* 3 large eggs
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 (8-ounce) container sour cream
* 1 cup hot water
* 2 teaspoons vanilla extract
Preparation
Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.
Vanilla Buttercream Frosting
Yield
Makes about 6 cups
Ingredients
* 1 cup butter, softened
* 2 (16-ounce) packages powdered sugar
* 2/3 cup milk
* 1 tablespoon vanilla extract
Preparation
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed until blended after each addition. Stir in vanilla extract.
Yield
Makes 36 cupcakes
Ingredients
* Chocolate Velvet Cake Batter (see below)
* 1 (12-ounce) package white chocolate morsels
* 1/2 cup crushed peppermint candy canes
* Vanilla Buttercream Frosting (see below)
Place 36 paper baking cups in muffin pans; spoon batter evenly into paper cups, filling two-thirds full. Bake at 350° for 18 minutes or until a wooden pick inserted in center of cupcake comes out clean. Remove cupcakes from pan, and let cool completely on wire racks.
Melt white chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total). Stir until smooth, and spread in a 1/4-inch-thick layer on a foil-lined baking sheet. Sprinkle evenly with peppermint candy. Chill 30 minutes or until firm. Remove from baking sheet, and chop.
Spread cupcakes evenly with Vanilla Buttercream Frosting; sprinkle evenly with chopped candy mixture.
Chocolate Velvet Cake Batter
Yield
Makes about 8 1/2 cups
Ingredients
* 1 1/2 cups semisweet chocolate morsels
* 1/2 cup butter, softened
* 1 (16-ounce) package light brown sugar
* 3 large eggs
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 (8-ounce) container sour cream
* 1 cup hot water
* 2 teaspoons vanilla extract
Preparation
Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.
Vanilla Buttercream Frosting
Yield
Makes about 6 cups
Ingredients
* 1 cup butter, softened
* 2 (16-ounce) packages powdered sugar
* 2/3 cup milk
* 1 tablespoon vanilla extract
Preparation
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed until blended after each addition. Stir in vanilla extract.
Pretty in Pink cupcakes
1 package (about 18 ounces) white cake mix
1-1/3 cups water
3 egg whites
2 tablespoons vegetable oil or melted butter
1/2 teaspoon peppermint extract
3 to 4 drops red liquid food coloring or 1/4 teaspoon red gel food coloring
1 container (16 ounces) vanilla frosting
1/2 cup crushed peppermint candies (about 16 candies)
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups.
2. Beat cake mix, water, egg whites, oil, peppermint extract and food coloring in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Spoon batter into prepared muffin cups, filling three-fourths full.
3. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks 10 minutes. Remove to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw to room temperature before frosting.)
4. Spread frosting over cooled cupcakes; sprinkle with crushed candies. Store at room temperature up to 24 hours or cover and refrigerate up to 3 days before serving.
1-1/3 cups water
3 egg whites
2 tablespoons vegetable oil or melted butter
1/2 teaspoon peppermint extract
3 to 4 drops red liquid food coloring or 1/4 teaspoon red gel food coloring
1 container (16 ounces) vanilla frosting
1/2 cup crushed peppermint candies (about 16 candies)
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with paper baking cups.
2. Beat cake mix, water, egg whites, oil, peppermint extract and food coloring in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Spoon batter into prepared muffin cups, filling three-fourths full.
3. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks 10 minutes. Remove to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw to room temperature before frosting.)
4. Spread frosting over cooled cupcakes; sprinkle with crushed candies. Store at room temperature up to 24 hours or cover and refrigerate up to 3 days before serving.
Vanilla-Peppermint Cupcakes
1 1/2 cups all-purpose flour , sifted
1 tsp. baking powder
1/4 tsp. coarse salt
1/2 cup whole milk , room temperature
1 tsp. pure vanilla extract
1 tsp. peppermint extract
1/2 cup (1 stick) unsalted butter , room temperature
1 cup sugar
1 large egg , room temperature
2 large egg whites , room temperature
Vanilla-Peppermint Frosting:
1 cup (2 sticks) unsalted butter , firm but not cold
1/8 tsp. salt
3 1/2 cups confectioners' sugar , sifted
1/2 tsp. vanilla extract
1/2 tsp. peppermint extract
1/2 tsp. milk
To make cupcakes:
Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.In a medium bowl, whisk together flour, baking powder and salt; set aside.In a small bowl, mix together milk and extracts; set aside.In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
To make frosting:
In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt on medium speed until light and fluffy, about 2 minutes. Reduce the speed to low, gradually add the confectioners' sugar and beat until incorporated. Add the extracts and milk and beat until smooth and creamy. Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add additional milk, 1 teaspoon at a time, if frosting does not have a spreadable consistency.
To frost:
Scoop a generous amount of frosting on top of a cooled cupcake. Hold the cupcake in one hand and with the other hand use a small offset spatula to smooth the frosting over the entire top of the cupcake. To achieve the Sprinkles look, use the length of the spatula to create large swirls around the circumference of the cupcake. Or for a more homespun and rustic quality, use the tip of the spatula to create small ridges and waves in the frosting.Be careful to handle the cupcake with care and not grip it too tightly, which can crush the delicate cake. In general, the less the cupcake is handled, the better. An experienced Sprinkles froster can frost a cupcake with only a few turns of the spatula!Top with crushed candy canes!
1 tsp. baking powder
1/4 tsp. coarse salt
1/2 cup whole milk , room temperature
1 tsp. pure vanilla extract
1 tsp. peppermint extract
1/2 cup (1 stick) unsalted butter , room temperature
1 cup sugar
1 large egg , room temperature
2 large egg whites , room temperature
Vanilla-Peppermint Frosting:
1 cup (2 sticks) unsalted butter , firm but not cold
1/8 tsp. salt
3 1/2 cups confectioners' sugar , sifted
1/2 tsp. vanilla extract
1/2 tsp. peppermint extract
1/2 tsp. milk
To make cupcakes:
Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.In a medium bowl, whisk together flour, baking powder and salt; set aside.In a small bowl, mix together milk and extracts; set aside.In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
To make frosting:
In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt on medium speed until light and fluffy, about 2 minutes. Reduce the speed to low, gradually add the confectioners' sugar and beat until incorporated. Add the extracts and milk and beat until smooth and creamy. Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add additional milk, 1 teaspoon at a time, if frosting does not have a spreadable consistency.
To frost:
Scoop a generous amount of frosting on top of a cooled cupcake. Hold the cupcake in one hand and with the other hand use a small offset spatula to smooth the frosting over the entire top of the cupcake. To achieve the Sprinkles look, use the length of the spatula to create large swirls around the circumference of the cupcake. Or for a more homespun and rustic quality, use the tip of the spatula to create small ridges and waves in the frosting.Be careful to handle the cupcake with care and not grip it too tightly, which can crush the delicate cake. In general, the less the cupcake is handled, the better. An experienced Sprinkles froster can frost a cupcake with only a few turns of the spatula!Top with crushed candy canes!
Tuesday, November 24, 2009
Turkey Tortilla soup
3 6-inch corn tortillas, cut in strips
2 tablespoons cooking oil
1 cup purchased red or green salsa
2 14-ounces cans reduced sodium chicken broth
2 cups cubed cooked turkey (12 ounces)
1 large zucchini, coarsely chopped
Lime wedges (optional)
Sour cream and cilantro (optional)
1. In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper toweling.
2. In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.
2 tablespoons cooking oil
1 cup purchased red or green salsa
2 14-ounces cans reduced sodium chicken broth
2 cups cubed cooked turkey (12 ounces)
1 large zucchini, coarsely chopped
Lime wedges (optional)
Sour cream and cilantro (optional)
1. In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper toweling.
2. In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.
Mexican Chicken Lasagna
1/4 cup lightly packed fresh cilantro leaves
1 pkg (8 oz) cream cheese
2 cups (8 oz) shredded Monterey Jack cheese, divided
1 Cup lowfat cottage cheese
1 medium onion (about 2/3 cup chopped)
1 can (28 oz) enchilada sauce
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken, reserve chicken broth
Additional chopped fresh cilantro leaves (optional)
Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups of the Monterey Jack cheese and 1 Cup of cottage Cheese; mix well using Small Mix 'N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside. To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce and 3 Tbl. chicken broth over lasagna and sprinkle with remaining 1/2 cup Monterey Jack cheese.
1 pkg (8 oz) cream cheese
2 cups (8 oz) shredded Monterey Jack cheese, divided
1 Cup lowfat cottage cheese
1 medium onion (about 2/3 cup chopped)
1 can (28 oz) enchilada sauce
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken, reserve chicken broth
Additional chopped fresh cilantro leaves (optional)
Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups of the Monterey Jack cheese and 1 Cup of cottage Cheese; mix well using Small Mix 'N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside. To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce and 3 Tbl. chicken broth over lasagna and sprinkle with remaining 1/2 cup Monterey Jack cheese.
Savory Vegetables Rice Pilaf
1 package (8 ounces) mushrooms, sliced
(about 2 cups)
1 cup chopped onion
1 tablespoon butter or margarine
2¼ cups chicken broth
1 cup uncooked converted white rice
1 cup frozen petite peas, thawed
2 tablespoons snipped fresh parsley
Salt and coarsely ground black pepper
to taste
¼ cup (1 ounce) grated fresh
Parmesan cheese
1. Combine mushrooms, onion and butter in Rice Cooker Plus. Microwave, uncovered,
on HIGH 4-5 minutes or until onions are translucent and mushrooms are tender.
2. Add chicken broth and rice to cooker. Cover and microwave according to package directions,
carefully following recommended power levels and cooking times.
3. Remove cooker from microwave. Carefully remove lids, lifting away from you. Gently stir in peas
and parsley; season to taste with salt and black pepper, if desired. Spoon rice into serving bowl;
sprinkle with Parmesan cheese.
Yield: 6 servings
(about 2 cups)
1 cup chopped onion
1 tablespoon butter or margarine
2¼ cups chicken broth
1 cup uncooked converted white rice
1 cup frozen petite peas, thawed
2 tablespoons snipped fresh parsley
Salt and coarsely ground black pepper
to taste
¼ cup (1 ounce) grated fresh
Parmesan cheese
1. Combine mushrooms, onion and butter in Rice Cooker Plus. Microwave, uncovered,
on HIGH 4-5 minutes or until onions are translucent and mushrooms are tender.
2. Add chicken broth and rice to cooker. Cover and microwave according to package directions,
carefully following recommended power levels and cooking times.
3. Remove cooker from microwave. Carefully remove lids, lifting away from you. Gently stir in peas
and parsley; season to taste with salt and black pepper, if desired. Spoon rice into serving bowl;
sprinkle with Parmesan cheese.
Yield: 6 servings
Aloha Porkchops
(yield- 6 servings, 6 points each not including rice)
6 lean porkchops
½ cup green pepper
½ cup chopped onion
20 oz canned crushed pineapple in juice, drained
18 oz Honey Mustard BBQ sauce
Place pork chops in greased crock pot. Sprinkle pepper and onion over chops. Spread pineapple over top. Pour BBQ sauce over all. Cook on low 6-8 hours or High 3-4 hours. Cut meat in pieces and serve over rice. If making a meal to freeze, put all ingredients in larger freezer bag. Freeze.
6 lean porkchops
½ cup green pepper
½ cup chopped onion
20 oz canned crushed pineapple in juice, drained
18 oz Honey Mustard BBQ sauce
Place pork chops in greased crock pot. Sprinkle pepper and onion over chops. Spread pineapple over top. Pour BBQ sauce over all. Cook on low 6-8 hours or High 3-4 hours. Cut meat in pieces and serve over rice. If making a meal to freeze, put all ingredients in larger freezer bag. Freeze.
Cheesy Chicken Tortellini Bake
½ c. finely chopped onion
1 clove garlic, pressed
1 t. olive oil
1 jar (16 oz.) white Alfredo pasta sauce
1 pkg. (20 oz.) refrigerated cheese-filled or spinach tortellini
1½ c. cooked chicken
1 c. milk
1 c. water
1 t. dried basil leaves
Optional: 1 c. frozen peas, grated Parmesan cheese
In Executive 4-qt. Casserole, heat oil and cook onion and garlic until tender. Stir in remaining ingredients; cover with lid and bake at 400°F for 25 min. Cool completely and pour into freezer bag. Squeeze air out of bag and freeze. Defrost in refrigerator for 24 hours. Bake, covered, at 375°F for 25 min. May top with grated Parmesan cheese. (I found and used frozen tortellini but no refrigerated.)
1 clove garlic, pressed
1 t. olive oil
1 jar (16 oz.) white Alfredo pasta sauce
1 pkg. (20 oz.) refrigerated cheese-filled or spinach tortellini
1½ c. cooked chicken
1 c. milk
1 c. water
1 t. dried basil leaves
Optional: 1 c. frozen peas, grated Parmesan cheese
In Executive 4-qt. Casserole, heat oil and cook onion and garlic until tender. Stir in remaining ingredients; cover with lid and bake at 400°F for 25 min. Cool completely and pour into freezer bag. Squeeze air out of bag and freeze. Defrost in refrigerator for 24 hours. Bake, covered, at 375°F for 25 min. May top with grated Parmesan cheese. (I found and used frozen tortellini but no refrigerated.)
Lemon Greek Chicken
2-3 lbs. frozen boneless, skinless chicken breasts or tenderloins
2 lemons
3 cloves garlic, pressed
1 red bell pepper, cut into 1" strips
1 red onion, cut into 1" wedges
¼ c. olive oil
2 t. dried oregano leaves
¾ t. salt
½ t. pepper
8 oz. whole mushrooms
8 petite red potatoes (about 12 oz.)
Place chicken into freezer bag and store in freezer while prepping other ingredients. Zest and juice one lemon. Slice second lemon. Add ingredients to freezer bag, except potatoes. Squeeze to mix and coat chicken well, squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken and vegetables from bag and place in Stoneware Rectangular Baker. Add potatoes. Bake, uncovered, at 400°F for 45 min. (30 min. for tenderloins). Serve with mixed greens salad.
2 lemons
3 cloves garlic, pressed
1 red bell pepper, cut into 1" strips
1 red onion, cut into 1" wedges
¼ c. olive oil
2 t. dried oregano leaves
¾ t. salt
½ t. pepper
8 oz. whole mushrooms
8 petite red potatoes (about 12 oz.)
Place chicken into freezer bag and store in freezer while prepping other ingredients. Zest and juice one lemon. Slice second lemon. Add ingredients to freezer bag, except potatoes. Squeeze to mix and coat chicken well, squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken and vegetables from bag and place in Stoneware Rectangular Baker. Add potatoes. Bake, uncovered, at 400°F for 45 min. (30 min. for tenderloins). Serve with mixed greens salad.
Monday, November 23, 2009
Hazelnut-Crusted Chicken with a Raspberry Sauce
Raspberry sauce:
3/4 cup lightly packed fresh raspberries (about 3 1/2 ounces)
3 tablespoons white wine vinegar
1 tablespoon sugar
1/2 cup safflower oil
3 to 6 teaspoons water (optional)
Chicken:
1 cup chopped hazelnuts (about 4 1/2 ounces)
3/4 cup panko (Japanese breadcrumbs) or plain dried breadcrumbs
1 tablespoon plus 1 teaspoon coarse kosher salt
3 teaspoons coarsely ground black pepper, divided
1/3 cup honey mustard
1/3 cup finely chopped fresh mint leaves
1/4 cup mayonnaise
1 tablespoon Dijon mustard
4 large skinless boneless chicken breast halves, butterflied
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons peanut oil
4 cups baby salad greens
1/2 cup fresh raspberries
For raspberry sauce:Puree raspberries, white wine vinegar, and sugar in blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper.
For chicken:Preheat oven to 375°F. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl.
Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add chicken; coat.
Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet.
Divide equal amounts of butter and peanut oil between 2 large nonstick skillets; heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.
Divide salad greens among 4 plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.
3/4 cup lightly packed fresh raspberries (about 3 1/2 ounces)
3 tablespoons white wine vinegar
1 tablespoon sugar
1/2 cup safflower oil
3 to 6 teaspoons water (optional)
Chicken:
1 cup chopped hazelnuts (about 4 1/2 ounces)
3/4 cup panko (Japanese breadcrumbs) or plain dried breadcrumbs
1 tablespoon plus 1 teaspoon coarse kosher salt
3 teaspoons coarsely ground black pepper, divided
1/3 cup honey mustard
1/3 cup finely chopped fresh mint leaves
1/4 cup mayonnaise
1 tablespoon Dijon mustard
4 large skinless boneless chicken breast halves, butterflied
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons peanut oil
4 cups baby salad greens
1/2 cup fresh raspberries
For raspberry sauce:Puree raspberries, white wine vinegar, and sugar in blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper.
For chicken:Preheat oven to 375°F. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl.
Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add chicken; coat.
Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet.
Divide equal amounts of butter and peanut oil between 2 large nonstick skillets; heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.
Divide salad greens among 4 plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.
Raspberry Sauce
1 1/2 cups granulated sugar
1/4 cup white vinegar
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup cornstarch
1 tablespoon lemon juice
1 tablespoon butter, melted
Drain raspberries; reserve liquid, adding water to make 3/4 cup, if necessary. Combine 1/2 cup raspberry liquid with sugar, vinegar, cloves, ginger and nutmeg in a medium saucepan. Bring to a boil.
Reduce heat; simmer, uncovered, 10 minutes. Blend cornstarch and remaining 1/4 cup liquid; add to saucepan. Cook over medium heat, stirring constantly, 1 minute or until thickened. Stir in raspberries, lemon juice, and butter.
1/4 cup white vinegar
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup cornstarch
1 tablespoon lemon juice
1 tablespoon butter, melted
Drain raspberries; reserve liquid, adding water to make 3/4 cup, if necessary. Combine 1/2 cup raspberry liquid with sugar, vinegar, cloves, ginger and nutmeg in a medium saucepan. Bring to a boil.
Reduce heat; simmer, uncovered, 10 minutes. Blend cornstarch and remaining 1/4 cup liquid; add to saucepan. Cook over medium heat, stirring constantly, 1 minute or until thickened. Stir in raspberries, lemon juice, and butter.
Savory Raspberry Sauce
1/4 cup raspberry jam (ideally seedless)
3 Tbsp balsamic vinegar
2 Tbsp Dijon mustard
1/2 tsp orange zest (optional)
1/2 tsp fresh thyme leaves (optional)
Pour all the ingredients into a bowl and whisk well to combine. Use a raspberry jam and Dijon mustard that you'd eat in other dishes.
Makes enough for about 2 to 2 1/2 pounds of meat
3 Tbsp balsamic vinegar
2 Tbsp Dijon mustard
1/2 tsp orange zest (optional)
1/2 tsp fresh thyme leaves (optional)
Pour all the ingredients into a bowl and whisk well to combine. Use a raspberry jam and Dijon mustard that you'd eat in other dishes.
Makes enough for about 2 to 2 1/2 pounds of meat
Ham and Pineapple Sauce
1 (4 pound) boneless fully-cooked ham
3/4 cup water, divided
1 cup packed brown sugar
4 1/2 teaspoons soy sauce
4 1/2 teaspoons ketchup
1 1/2 teaspoons ground mustard
1 1/2 cups undrained crushed pineapple
2 1/3 tablespoons cornstarch
Place ham on a rack in a shallow roasting pan. Bake at 325 degrees F for 1-1/4 to 2 hours or until a meat thermometer reads 140 degrees F and ham is heated through.
Meanwhile, in a saucepan, combine 1/4 cup water, brown sugar, soy sauce, ketchup, mustard and pineapple. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cornstarch and remaining water until smooth; stir into pineapple sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the ham.
3/4 cup water, divided
1 cup packed brown sugar
4 1/2 teaspoons soy sauce
4 1/2 teaspoons ketchup
1 1/2 teaspoons ground mustard
1 1/2 cups undrained crushed pineapple
2 1/3 tablespoons cornstarch
Place ham on a rack in a shallow roasting pan. Bake at 325 degrees F for 1-1/4 to 2 hours or until a meat thermometer reads 140 degrees F and ham is heated through.
Meanwhile, in a saucepan, combine 1/4 cup water, brown sugar, soy sauce, ketchup, mustard and pineapple. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cornstarch and remaining water until smooth; stir into pineapple sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the ham.
Friday, November 20, 2009
Pumpkin Nut Bread
2 c Flour
2 t baking powder
1/4 t. baking soda
1/2 t salt
1/2 t gr. ginger
1/4 t gr. cloves
Stir together in a mixing bowl, set aside.
1 c brown sugar
1/3 c shortening
Mix in a large bowl until well combined.
2 eggs
Beat into sugar mixture.
1 c pumpkin
1/4 c milk
Add and mix well. Add flour mixture mixing well.
1/2 c coarsely chopped pecan
1/2 c raisins or chocolate chips
Stir in.
Turn batter into a greased 9x5x3 inch loaf pan. Bake in a 350 oven for 55-60 minutes or till a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Make 1 loaf.
Oven 350 degree.
2 t baking powder
1/4 t. baking soda
1/2 t salt
1/2 t gr. ginger
1/4 t gr. cloves
Stir together in a mixing bowl, set aside.
1 c brown sugar
1/3 c shortening
Mix in a large bowl until well combined.
2 eggs
Beat into sugar mixture.
1 c pumpkin
1/4 c milk
Add and mix well. Add flour mixture mixing well.
1/2 c coarsely chopped pecan
1/2 c raisins or chocolate chips
Stir in.
Turn batter into a greased 9x5x3 inch loaf pan. Bake in a 350 oven for 55-60 minutes or till a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Make 1 loaf.
Oven 350 degree.
Monday, November 16, 2009
Pumpkin Chocolate Cheesecake Pie
1 recipe Deep Dish Pie Pastry, below
12 oz. cream cheese, softened (1-1/2 8-oz. pkgs.)
1/4 cup granulated sugar
1 egg, lightly beaten
3/4 cup finely chopped semisweet chocolate or miniature chocolate pieces
1 15-oz. can pumpkin
2/3 cup packed brown sugar
2 tsp. pumpkin pie spice
4 eggs, lightly beaten
3/4 cup half-and-half or light cream
Chopped chocolate (optional)
1. Preheat oven to 450 degrees F. Prepare and roll out Deep Dish Pie Pastry. Transfer pastry to a 9-1/2- to 10-inch deep-dish pie plate. Trim crust edge 1/2-inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees F.
2. In medium mixing bowl combine cream cheese, 1/4 cup sugar, and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in cooled pastry shell. Sprinkle with chopped chocolate.
3. In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.
4. Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hour. Top with chopped chocolate.
Deep Dish Pie Pastry:In medium bowl, stir together 1-1/2 cups all-purpose flour and 1/4 teaspoon salt. Using pastry blender or two knives cut in 6 tablespoons shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of flour mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all flour is moistened (5 to 6 tablespoons total). Form into ball. On lightly floured surface, flatten dough. Roll pastry from center to edge into 13-inch circle. Serves 8.
12 oz. cream cheese, softened (1-1/2 8-oz. pkgs.)
1/4 cup granulated sugar
1 egg, lightly beaten
3/4 cup finely chopped semisweet chocolate or miniature chocolate pieces
1 15-oz. can pumpkin
2/3 cup packed brown sugar
2 tsp. pumpkin pie spice
4 eggs, lightly beaten
3/4 cup half-and-half or light cream
Chopped chocolate (optional)
1. Preheat oven to 450 degrees F. Prepare and roll out Deep Dish Pie Pastry. Transfer pastry to a 9-1/2- to 10-inch deep-dish pie plate. Trim crust edge 1/2-inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees F.
2. In medium mixing bowl combine cream cheese, 1/4 cup sugar, and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in cooled pastry shell. Sprinkle with chopped chocolate.
3. In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.
4. Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hour. Top with chopped chocolate.
Deep Dish Pie Pastry:In medium bowl, stir together 1-1/2 cups all-purpose flour and 1/4 teaspoon salt. Using pastry blender or two knives cut in 6 tablespoons shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of flour mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all flour is moistened (5 to 6 tablespoons total). Form into ball. On lightly floured surface, flatten dough. Roll pastry from center to edge into 13-inch circle. Serves 8.
Thursday, November 12, 2009
Pinto Beans- canned
I can not stand spending the price they want for canned refried beans. I do make then myself but often I want some beans and do not have the 10 hours minimum it takes to cook them. Then my sweet Mexican friend told me how to can them. I did and they are WONDERFUL! The best is the money I have saved not having to buy those expensive cans of refried beans!
Here is the recipe...
Soak Beans 12-18 hours (I used a big bag from Costco)
Drain and rinse
Fill jars 3/4 full with beans
Add onion, garlic, salt, cumin, bay leaf, etc.
Fill with boiling water
Pressure cook 15 # for 90 minutes. This is the trickiest part of the process. It is not easy to keep the pressure cooker at 15 pounds for 90 minutes!!!
Good luck!
Here is the recipe...
Soak Beans 12-18 hours (I used a big bag from Costco)
Drain and rinse
Fill jars 3/4 full with beans
Add onion, garlic, salt, cumin, bay leaf, etc.
Fill with boiling water
Pressure cook 15 # for 90 minutes. This is the trickiest part of the process. It is not easy to keep the pressure cooker at 15 pounds for 90 minutes!!!
Good luck!
Easy Italian Recipes
Here is a fun link that I want to have access to...
http://www.delish.com/recipes/cooking-recipes/easy-italian-pasta-sauce-recipes?GT1=47027
http://www.delish.com/recipes/cooking-recipes/easy-italian-pasta-sauce-recipes?GT1=47027
Monday, November 9, 2009
White Chocolate-Cranberry Cake
What You Need!
1-1/2 pkg. (9 squares) BAKER'S White Chocolate, divided
1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
4 eggs
3 Tbsp. grated orange zest
5 Tbsp. orange juice, divided
2 cups flour
2 tsp. CALUMET Baking Powder
1-1/2 cups fresh or frozen cranberries
PREHEAT oven to 350ºF. Grease and flour 9-inch tube pan or fluted tube pan. Chop 6 of the chocolate squares; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, orange zest and 3 Tbsp. of the orange juice; mix well. Add flour and baking powder; beat until well blended. Stir in chopped chocolate and the cranberries.
BAKE 1 hour to 1 hour 10 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min.; remove from pan to wire rack. Cool completely.
PLACE remaining 3 chocolate squares and remaining 2 Tbsp. orange juice in small saucepan; cook on low heat until chocolate is completely melted, stirring frequently. Drizzle over cake. Let stand until glaze is firm.
1-1/2 pkg. (9 squares) BAKER'S White Chocolate, divided
1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
4 eggs
3 Tbsp. grated orange zest
5 Tbsp. orange juice, divided
2 cups flour
2 tsp. CALUMET Baking Powder
1-1/2 cups fresh or frozen cranberries
PREHEAT oven to 350ºF. Grease and flour 9-inch tube pan or fluted tube pan. Chop 6 of the chocolate squares; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, orange zest and 3 Tbsp. of the orange juice; mix well. Add flour and baking powder; beat until well blended. Stir in chopped chocolate and the cranberries.
BAKE 1 hour to 1 hour 10 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min.; remove from pan to wire rack. Cool completely.
PLACE remaining 3 chocolate squares and remaining 2 Tbsp. orange juice in small saucepan; cook on low heat until chocolate is completely melted, stirring frequently. Drizzle over cake. Let stand until glaze is firm.
Sunday, November 8, 2009
Festive Cranberry Chicken Topper
1 cup chopped cooked chicken breast
2 green onions, chopped
1/4 cup chopped dried cranberries
1 Tbsp. OSCAR MAYER Real Bacon Bits
3 Tbsp. KRAFT Light Classic Caesar Dressing
1 Tbsp. GREY POUPON Savory Honey Mustard
36 TRISCUIT Rosemary & Olive Oil Cracker
2 romaine lettuce leaves, each torn into 18 pieces
Make It!
COMBINE all ingredients except crackers and lettuce.
REFIGERATE 1 hour.
TOP crackers with lettuce and chicken mixture just before serving.
Kraft Kitchens Tips
Substitute
Prepare using original TRISCUIT Crackers.
Creative Leftovers
This tasty appetizer is a great way to use up leftover cooked chicken or turkey.
Make Ahead
Prepare chicken mixture as directed. Refrigerate up to 24 hours before using as directed.
2 green onions, chopped
1/4 cup chopped dried cranberries
1 Tbsp. OSCAR MAYER Real Bacon Bits
3 Tbsp. KRAFT Light Classic Caesar Dressing
1 Tbsp. GREY POUPON Savory Honey Mustard
36 TRISCUIT Rosemary & Olive Oil Cracker
2 romaine lettuce leaves, each torn into 18 pieces
Make It!
COMBINE all ingredients except crackers and lettuce.
REFIGERATE 1 hour.
TOP crackers with lettuce and chicken mixture just before serving.
Kraft Kitchens Tips
Substitute
Prepare using original TRISCUIT Crackers.
Creative Leftovers
This tasty appetizer is a great way to use up leftover cooked chicken or turkey.
Make Ahead
Prepare chicken mixture as directed. Refrigerate up to 24 hours before using as directed.
Garlic Shrimp Topper
24 uncooked medium shrimp (about 1/2 lb.), peeled, deveined
2 cloves garlic, minced
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/4 tsp. lemon zest
2 tsp. lemon juice
2 tsp. fat-free milk
24 TRISCUIT Roasted Garlic Crackers
2 tsp. chopped fresh parsley
Make It!
COOK and stir shrimp and garlic in nonstick skillet sprayed with cooking spray on medium-high heat 3 to 4 min. or until shrimp turn pink.
MIX next 4 ingredients; spread onto crackers. Top with shrimp and parsley.
Make Ahead
Neufchatel mixture and cooked shrimp can be stored in separate containers in refrigerator until ready to use. Use to top crackers as directed just before serving.
Special Extra
For a special presentation, make cracker cups. Soak crackers, 12 at a time, in 2 eggs beaten with 1/2 cup water for 8 min., turning after 4 min. Press 1 onto bottom and up side of each of 24 mini muffin pan cups sprayed with cooking spray. Bake at 350ºF for 8 to 10 min. or until lightly browned. Carefully remove cups from pan; place on baking sheet sprayed with cooking spray. Bake 20 to 25 min. or until crisp. Remove to wire racks; cool completely before filling with Neufchatel cheese mixture and shrimp. Makes 24 servings.
Shrimp Sizes
The size of a shrimp is indicated by the count or number of shrimp per pound. The smaller the number, the larger the shrimp. Shrimp size terminology varies from place to place, so the count is the most accurate way to call for shrimp in a recipe. A basic guideline is: 11 to 15 is jumbo; 16 to 20 is extra large; 21 to 30 is large; 31 to 35 is medium and 36 to 45 is small.
2 cloves garlic, minced
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/4 tsp. lemon zest
2 tsp. lemon juice
2 tsp. fat-free milk
24 TRISCUIT Roasted Garlic Crackers
2 tsp. chopped fresh parsley
Make It!
COOK and stir shrimp and garlic in nonstick skillet sprayed with cooking spray on medium-high heat 3 to 4 min. or until shrimp turn pink.
MIX next 4 ingredients; spread onto crackers. Top with shrimp and parsley.
Make Ahead
Neufchatel mixture and cooked shrimp can be stored in separate containers in refrigerator until ready to use. Use to top crackers as directed just before serving.
Special Extra
For a special presentation, make cracker cups. Soak crackers, 12 at a time, in 2 eggs beaten with 1/2 cup water for 8 min., turning after 4 min. Press 1 onto bottom and up side of each of 24 mini muffin pan cups sprayed with cooking spray. Bake at 350ºF for 8 to 10 min. or until lightly browned. Carefully remove cups from pan; place on baking sheet sprayed with cooking spray. Bake 20 to 25 min. or until crisp. Remove to wire racks; cool completely before filling with Neufchatel cheese mixture and shrimp. Makes 24 servings.
Shrimp Sizes
The size of a shrimp is indicated by the count or number of shrimp per pound. The smaller the number, the larger the shrimp. Shrimp size terminology varies from place to place, so the count is the most accurate way to call for shrimp in a recipe. A basic guideline is: 11 to 15 is jumbo; 16 to 20 is extra large; 21 to 30 is large; 31 to 35 is medium and 36 to 45 is small.
Ritz Spinach-Cheese Torte
34 RITZ Crackers, divided
1/4 cup (1/2 stick) butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 eggs
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained and squeezed dry
1 can (14 oz.) artichoke hearts, drained, chopped
3/4 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped roasted red peppers
1/4 tsp. ground red pepper (cayenne)
Make It!
HEAT oven to 350ºF.
CRUSH 20 crackers; mix with butter. Press onto bottom of 9-inch springform pan. Stand remaining whole crackers around inside edge of pan.
BEAT cream cheese and sour cream in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in remaining ingredients. Pour into crust.
BAKE 45 to 50 min. or until top is puffed and center is set. Cool slightly. Refrigerate leftovers.
Kraft Kitchens Tips
How to Bake in 9-inch Pie Plate
Don't have a springform pan? Just bake in a 9-inch pie plate instead, covering edges of crackers with strips of foil near end of baking time if necessary to prevent overbrowning.
Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
Note
Refrigerate leftovers. When ready to serve, bake at 350ºF for 35 to 45 min. or until heated through. Or serve chilled.
1/4 cup (1/2 stick) butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 eggs
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained and squeezed dry
1 can (14 oz.) artichoke hearts, drained, chopped
3/4 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped roasted red peppers
1/4 tsp. ground red pepper (cayenne)
Make It!
HEAT oven to 350ºF.
CRUSH 20 crackers; mix with butter. Press onto bottom of 9-inch springform pan. Stand remaining whole crackers around inside edge of pan.
BEAT cream cheese and sour cream in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in remaining ingredients. Pour into crust.
BAKE 45 to 50 min. or until top is puffed and center is set. Cool slightly. Refrigerate leftovers.
Kraft Kitchens Tips
How to Bake in 9-inch Pie Plate
Don't have a springform pan? Just bake in a 9-inch pie plate instead, covering edges of crackers with strips of foil near end of baking time if necessary to prevent overbrowning.
Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
Note
Refrigerate leftovers. When ready to serve, bake at 350ºF for 35 to 45 min. or until heated through. Or serve chilled.
Antipasto Wreath
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup chopped OSCAR MAYER Pepperoni
1/2 cup KRAFT 100% Grated Three Cheese Blend
1/4 cup chopped black olives
2 Tbsp. chopped fresh basil
6 Tbsp. chopped roasted red peppers, divided
1 Tbsp. chopped fresh parsley
fresh basil leaves
RITZ Crackers
Make It!
MIX cream cheese, pepperoni, grated cheese blend, olives, chopped basil and 2 Tbsp. peppers until well blended. Shape into 16-inch log; wrap in plastic wrap.
REFRIGERATE 1 hour or until firm enough to handle. Form into wreath shape on large plate.
TOP with remaining peppers and parsley. Garnish with fresh basil leaves. Serve with crackers.
Kraft Kitchens Tips
Variation
Prepare using PHILADELPHIA Neufchatel Cheese and RITZ Reduced Fat Crackers.
Variation
Serve with RITZ Snowflake Crackers, or TRISCUIT or WHEAT THINS Crackers.
3/4 cup chopped OSCAR MAYER Pepperoni
1/2 cup KRAFT 100% Grated Three Cheese Blend
1/4 cup chopped black olives
2 Tbsp. chopped fresh basil
6 Tbsp. chopped roasted red peppers, divided
1 Tbsp. chopped fresh parsley
fresh basil leaves
RITZ Crackers
Make It!
MIX cream cheese, pepperoni, grated cheese blend, olives, chopped basil and 2 Tbsp. peppers until well blended. Shape into 16-inch log; wrap in plastic wrap.
REFRIGERATE 1 hour or until firm enough to handle. Form into wreath shape on large plate.
TOP with remaining peppers and parsley. Garnish with fresh basil leaves. Serve with crackers.
Kraft Kitchens Tips
Variation
Prepare using PHILADELPHIA Neufchatel Cheese and RITZ Reduced Fat Crackers.
Variation
Serve with RITZ Snowflake Crackers, or TRISCUIT or WHEAT THINS Crackers.
Layered Sundried Tomato and Artichoke Spread
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, well chilled
3 Tbsp. finely chopped sun-dried tomatoes in oil, well drained
3 Tbsp. finely chopped drained canned artichoke hearts
2 Tbsp. pesto
2 Tbsp. chopped PLANTERS Smoked Almonds
2 tsp. chopped fresh parsley
RITZ Crackers
Make It!
CUT cream cheese horizontally into 3 slices using dental floss. (See Tip.) Place 1 slice on large sheet of plastic wrap; top with tomatoes and second cream cheese slice.
COMBINE artichokes and pesto; spoon over second cream cheese layer.
TOP with remaining cream cheese slice, nuts and parsley; press nuts and parsley lightly into cream cheese to secure. Wrap with plastic wrap. Refrigerate 1 hour. Serve with crackers.
Kraft Kitchens Tips
How to Cut Cream Cheese with Dental Floss
Wrap 18-inch piece of dental floss around bottom third of cream cheese brick, overlapping ends. Pull ends steadily to cut cream cheese. Repeat to make a total of 3 slices.
Substitute
Serve with WHEAT THINS or TRISCUIT Crackers.
Make Ahead
Prepared spread can be stored in refrigerator up to 24 hours before serving. For easier spreading and best flavor, remove from refrigerator about 30 min. before serving.
3 Tbsp. finely chopped sun-dried tomatoes in oil, well drained
3 Tbsp. finely chopped drained canned artichoke hearts
2 Tbsp. pesto
2 Tbsp. chopped PLANTERS Smoked Almonds
2 tsp. chopped fresh parsley
RITZ Crackers
Make It!
CUT cream cheese horizontally into 3 slices using dental floss. (See Tip.) Place 1 slice on large sheet of plastic wrap; top with tomatoes and second cream cheese slice.
COMBINE artichokes and pesto; spoon over second cream cheese layer.
TOP with remaining cream cheese slice, nuts and parsley; press nuts and parsley lightly into cream cheese to secure. Wrap with plastic wrap. Refrigerate 1 hour. Serve with crackers.
Kraft Kitchens Tips
How to Cut Cream Cheese with Dental Floss
Wrap 18-inch piece of dental floss around bottom third of cream cheese brick, overlapping ends. Pull ends steadily to cut cream cheese. Repeat to make a total of 3 slices.
Substitute
Serve with WHEAT THINS or TRISCUIT Crackers.
Make Ahead
Prepared spread can be stored in refrigerator up to 24 hours before serving. For easier spreading and best flavor, remove from refrigerator about 30 min. before serving.
Hot Apple Pie Dip
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
2 Tbsp. brown sugar
1/2 tsp. pumpkin pie spice
1 apple, chopped, divided
1/4 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 Tbsp. finely chopped PLANTERS Pecan Pieces
WHEAT THINS Original Crackers
HEAT oven to 375°F.
MIX reduced-fat cream cheese, sugar and spice in medium bowl until well blended. Stir in half of the apples.
SPREAD into pie plate or small casserole dish. Top with remaining apples, Cheddar and nuts.
BAKE 10 to 12 min. or until heated through. Serve with crackers.
Kraft Kitchens Tips
Substitute
Substitute ground cinnamon for the pumpkin pie spice.
Variation
Serve with WHEAT THINS Lightly Cinnamon Snack Crackers.
2 Tbsp. brown sugar
1/2 tsp. pumpkin pie spice
1 apple, chopped, divided
1/4 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 Tbsp. finely chopped PLANTERS Pecan Pieces
WHEAT THINS Original Crackers
HEAT oven to 375°F.
MIX reduced-fat cream cheese, sugar and spice in medium bowl until well blended. Stir in half of the apples.
SPREAD into pie plate or small casserole dish. Top with remaining apples, Cheddar and nuts.
BAKE 10 to 12 min. or until heated through. Serve with crackers.
Kraft Kitchens Tips
Substitute
Substitute ground cinnamon for the pumpkin pie spice.
Variation
Serve with WHEAT THINS Lightly Cinnamon Snack Crackers.
Tuesday, November 3, 2009
Rhubarb Raspberry Pie
1-3/4 cups sugar
1/3 cup all-purpose flour
4 cups chopped fresh rhubarb or frozen rhubarb*
1 medium cooking apple, peeled and coarsely shredded
1 recipe Pastry for a Double-Crust Pie (recipe follows)
1 cup raspberries
Directions
1. In a large mixing bowl stir together the sugar and flour. Stir in rhubarb, raspberries, and apple. Transfer to a pastry-lined 9-inch pie plate. Trim pastry even with the rim of the pie plate. Cut slits in the top crust. Place top crust over fruit filling. Seal and flute the edge. Cover edges with foil; bake in a 375 degree F. oven for 25 minutes. Remove foil. Bake 20 to 25 minutes more or until top is golden and fruit is tender. Cool on a wire rack for two hours before serving. Makes 8 servings.
*Note: If using frozen rhubarb, use 1/2 cup flour instead of 1/3 cup; toss the chopped rhubarb with the sugar and flour mixture. Let the mixture stand about 30 minutes or until the fruit is partially thawed but still icy. Stir well. Gently fold in the raspberries and apple. Transfer rhubarb mixture to the pastry-lined pie plate. Continue as directed except bake pie for 50 minutes. Remove foil from edges and bake 10 to 20 minutes more or until the top is golden and the fruit is tender.
Pastry for a Double-Crust Pie: In a bowl stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat using 1 tablespoon cold water at a time until all the dough is moistened (6 to 7 tablespoons total). Divide dough in half. Form each half into a ball. On a lightly floured surface, flatten 1 dough ball. Roll from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Fill as above. roll remaining dough into a circle about 12 inches in diameter. Continue as above.
1/3 cup all-purpose flour
4 cups chopped fresh rhubarb or frozen rhubarb*
1 medium cooking apple, peeled and coarsely shredded
1 recipe Pastry for a Double-Crust Pie (recipe follows)
1 cup raspberries
Directions
1. In a large mixing bowl stir together the sugar and flour. Stir in rhubarb, raspberries, and apple. Transfer to a pastry-lined 9-inch pie plate. Trim pastry even with the rim of the pie plate. Cut slits in the top crust. Place top crust over fruit filling. Seal and flute the edge. Cover edges with foil; bake in a 375 degree F. oven for 25 minutes. Remove foil. Bake 20 to 25 minutes more or until top is golden and fruit is tender. Cool on a wire rack for two hours before serving. Makes 8 servings.
*Note: If using frozen rhubarb, use 1/2 cup flour instead of 1/3 cup; toss the chopped rhubarb with the sugar and flour mixture. Let the mixture stand about 30 minutes or until the fruit is partially thawed but still icy. Stir well. Gently fold in the raspberries and apple. Transfer rhubarb mixture to the pastry-lined pie plate. Continue as directed except bake pie for 50 minutes. Remove foil from edges and bake 10 to 20 minutes more or until the top is golden and the fruit is tender.
Pastry for a Double-Crust Pie: In a bowl stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat using 1 tablespoon cold water at a time until all the dough is moistened (6 to 7 tablespoons total). Divide dough in half. Form each half into a ball. On a lightly floured surface, flatten 1 dough ball. Roll from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Fill as above. roll remaining dough into a circle about 12 inches in diameter. Continue as above.
Cranberry chocolate Nut pie
3/4 cup dried cranberries
1/2 cup brandy or orange juice
1 Recipe Single-Crust Pie Pastry, see recipe, 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1/3 cup butter, melted and cooled
1-1/2 cups sugar
3 eggs
1/8 tsp. salt
1 cup chopped walnuts
3/4 cup all-purpose flour
2 oz. white baking bars, chopped
Sweetened Whipped Cream, see below (optional)
Directions
1. In small bowl combine dried cranberries and brandy. Cover and chill for at least 1 hour. Drain and reserve 1 tablespoon of the brandy.
2. Preheat oven to 325 degrees F. Prepare pastry and line 9-inch pie plate.
3. In medium bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until just combined. Stir in drained cranberries and 1 tablespoon of the reserved brandy mixture. Spoon into crust-lined pie plate. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Cool on rack.
4. Top with Sweetened Whipped Cream. Makes 10 servings.
Sweetened Whipped Cream:In chilled mixing bowl add 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Beat with electric mixer on medium speed until soft peaks form. Refrigerate until ready to use.
3/4 cup dried cranberries
1/2 cup brandy or orange juice
1 Recipe Single-Crust Pie Pastry, see recipe, 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1/3 cup butter, melted and cooled
1-1/2 cups sugar
3 eggs
1/8 tsp. salt
1 cup chopped walnuts
3/4 cup all-purpose flour
2 oz. white baking bars, chopped
Sweetened Whipped Cream, see below (optional)
Directions
1. In small bowl combine dried cranberries and brandy. Cover and chill for at least 1 hour. Drain and reserve 1 tablespoon of the brandy.
2. Preheat oven to 325 degrees F. Prepare pastry and line 9-inch pie plate.
3. In medium bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until just combined. Stir in drained cranberries and 1 tablespoon of the reserved brandy mixture. Spoon into crust-lined pie plate. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Cool on rack.
4. Top with Sweetened Whipped Cream. Makes 10 servings.
Sweetened Whipped Cream:In chilled mixing bowl add 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Beat with electric mixer on medium speed until soft peaks form. Refrigerate until ready to use.
3/4 cup dried cranberries
1/2 cup brandy or orange juice
1 Recipe Single-Crust Pie Pastry, see recipe, 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1/3 cup butter, melted and cooled
1-1/2 cups sugar
3 eggs
1/8 tsp. salt
1 cup chopped walnuts
3/4 cup all-purpose flour
2 oz. white baking bars, chopped
Sweetened Whipped Cream, see below (optional)
1. In small bowl combine dried cranberries and brandy. Cover and chill for at least 1 hour. Drain and reserve 1 tablespoon of the brandy.
2. Preheat oven to 325 degrees F. Prepare pastry and line 9-inch pie plate.
3. In medium bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until just combined. Stir in drained cranberries and 1 tablespoon of the reserved brandy mixture. Spoon into crust-lined pie plate. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Cool on rack.
4. Top with Sweetened Whipped Cream. Makes 10 servings.
Sweetened Whipped Cream:In chilled mixing bowl add 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Beat with electric mixer on medium speed until soft peaks form. Refrigerate until ready to use.
1/2 cup brandy or orange juice
1 Recipe Single-Crust Pie Pastry, see recipe, 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1/3 cup butter, melted and cooled
1-1/2 cups sugar
3 eggs
1/8 tsp. salt
1 cup chopped walnuts
3/4 cup all-purpose flour
2 oz. white baking bars, chopped
Sweetened Whipped Cream, see below (optional)
Directions
1. In small bowl combine dried cranberries and brandy. Cover and chill for at least 1 hour. Drain and reserve 1 tablespoon of the brandy.
2. Preheat oven to 325 degrees F. Prepare pastry and line 9-inch pie plate.
3. In medium bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until just combined. Stir in drained cranberries and 1 tablespoon of the reserved brandy mixture. Spoon into crust-lined pie plate. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Cool on rack.
4. Top with Sweetened Whipped Cream. Makes 10 servings.
Sweetened Whipped Cream:In chilled mixing bowl add 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Beat with electric mixer on medium speed until soft peaks form. Refrigerate until ready to use.
3/4 cup dried cranberries
1/2 cup brandy or orange juice
1 Recipe Single-Crust Pie Pastry, see recipe, 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1/3 cup butter, melted and cooled
1-1/2 cups sugar
3 eggs
1/8 tsp. salt
1 cup chopped walnuts
3/4 cup all-purpose flour
2 oz. white baking bars, chopped
Sweetened Whipped Cream, see below (optional)
Directions
1. In small bowl combine dried cranberries and brandy. Cover and chill for at least 1 hour. Drain and reserve 1 tablespoon of the brandy.
2. Preheat oven to 325 degrees F. Prepare pastry and line 9-inch pie plate.
3. In medium bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until just combined. Stir in drained cranberries and 1 tablespoon of the reserved brandy mixture. Spoon into crust-lined pie plate. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Cool on rack.
4. Top with Sweetened Whipped Cream. Makes 10 servings.
Sweetened Whipped Cream:In chilled mixing bowl add 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Beat with electric mixer on medium speed until soft peaks form. Refrigerate until ready to use.
3/4 cup dried cranberries
1/2 cup brandy or orange juice
1 Recipe Single-Crust Pie Pastry, see recipe, 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1/3 cup butter, melted and cooled
1-1/2 cups sugar
3 eggs
1/8 tsp. salt
1 cup chopped walnuts
3/4 cup all-purpose flour
2 oz. white baking bars, chopped
Sweetened Whipped Cream, see below (optional)
1. In small bowl combine dried cranberries and brandy. Cover and chill for at least 1 hour. Drain and reserve 1 tablespoon of the brandy.
2. Preheat oven to 325 degrees F. Prepare pastry and line 9-inch pie plate.
3. In medium bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until just combined. Stir in drained cranberries and 1 tablespoon of the reserved brandy mixture. Spoon into crust-lined pie plate. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Cool on rack.
4. Top with Sweetened Whipped Cream. Makes 10 servings.
Sweetened Whipped Cream:In chilled mixing bowl add 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Beat with electric mixer on medium speed until soft peaks form. Refrigerate until ready to use.
Pumpkin Chocolate Cheesecake Pie
1 recipe Deep Dish Pie Pastry, below
12 oz. cream cheese, softened (1-1/2 8-oz. pkgs.)
1/4 cup granulated sugar
1 egg, lightly beaten
3/4 cup finely chopped semisweet chocolate or miniature chocolate pieces
1 15-oz. can pumpkin
2/3 cup packed brown sugar
2 tsp. pumpkin pie spice
4 eggs, lightly beaten
3/4 cup half-and-half or light cream
Chopped chocolate (optional)
Directions
1. Preheat oven to 450 degrees F. Prepare and roll out Deep Dish Pie Pastry. Transfer pastry to a 9-1/2- to 10-inch deep-dish pie plate. Trim crust edge 1/2-inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees F.
2. In medium mixing bowl combine cream cheese, 1/4 cup sugar, and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in cooled pastry shell. Sprinkle with chopped chocolate.
3. In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.
4. Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hour. Top with chopped chocolate.
Deep Dish Pie Pastry:In medium bowl, stir together 1-1/2 cups all-purpose flour and 1/4 teaspoon salt. Using pastry blender or two knives cut in 6 tablespoons shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of flour mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all flour is moistened (5 to 6 tablespoons total). Form into ball. On lightly floured surface, flatten dough. Roll pastry from center to edge into 13-inch circle. Serves 8.
1 recipe Deep Dish Pie Pastry, below
12 oz. cream cheese, softened (1-1/2 8-oz. pkgs.)
1/4 cup granulated sugar
1 egg, lightly beaten
3/4 cup finely chopped semisweet chocolate or miniature chocolate pieces
1 15-oz. can pumpkin
2/3 cup packed brown sugar
2 tsp. pumpkin pie spice
4 eggs, lightly beaten
3/4 cup half-and-half or light cream
Chopped chocolate (optional)
Directions
1. Preheat oven to 450 degrees F. Prepare and roll out Deep Dish Pie Pastry. Transfer pastry to a 9-1/2- to 10-inch deep-dish pie plate. Trim crust edge 1/2-inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees F.
2. In medium mixing bowl combine cream cheese, 1/4 cup sugar, and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in cooled pastry shell. Sprinkle with chopped chocolate.
3. In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.
4. Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hour. Top with chopped chocolate.
Deep Dish Pie Pastry:In medium bowl, stir together 1-1/2 cups all-purpose flour and 1/4 teaspoon salt. Using pastry blender or two knives cut in 6 tablespoons shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of flour mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all flour is moistened (5 to 6 tablespoons total). Form into ball. On lightly floured surface, flatten dough. Roll pastry from center to edge into 13-inch circle. Serves 8.
12 oz. cream cheese, softened (1-1/2 8-oz. pkgs.)
1/4 cup granulated sugar
1 egg, lightly beaten
3/4 cup finely chopped semisweet chocolate or miniature chocolate pieces
1 15-oz. can pumpkin
2/3 cup packed brown sugar
2 tsp. pumpkin pie spice
4 eggs, lightly beaten
3/4 cup half-and-half or light cream
Chopped chocolate (optional)
Directions
1. Preheat oven to 450 degrees F. Prepare and roll out Deep Dish Pie Pastry. Transfer pastry to a 9-1/2- to 10-inch deep-dish pie plate. Trim crust edge 1/2-inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees F.
2. In medium mixing bowl combine cream cheese, 1/4 cup sugar, and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in cooled pastry shell. Sprinkle with chopped chocolate.
3. In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.
4. Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hour. Top with chopped chocolate.
Deep Dish Pie Pastry:In medium bowl, stir together 1-1/2 cups all-purpose flour and 1/4 teaspoon salt. Using pastry blender or two knives cut in 6 tablespoons shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of flour mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all flour is moistened (5 to 6 tablespoons total). Form into ball. On lightly floured surface, flatten dough. Roll pastry from center to edge into 13-inch circle. Serves 8.
1 recipe Deep Dish Pie Pastry, below
12 oz. cream cheese, softened (1-1/2 8-oz. pkgs.)
1/4 cup granulated sugar
1 egg, lightly beaten
3/4 cup finely chopped semisweet chocolate or miniature chocolate pieces
1 15-oz. can pumpkin
2/3 cup packed brown sugar
2 tsp. pumpkin pie spice
4 eggs, lightly beaten
3/4 cup half-and-half or light cream
Chopped chocolate (optional)
Directions
1. Preheat oven to 450 degrees F. Prepare and roll out Deep Dish Pie Pastry. Transfer pastry to a 9-1/2- to 10-inch deep-dish pie plate. Trim crust edge 1/2-inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees F.
2. In medium mixing bowl combine cream cheese, 1/4 cup sugar, and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in cooled pastry shell. Sprinkle with chopped chocolate.
3. In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.
4. Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hour. Top with chopped chocolate.
Deep Dish Pie Pastry:In medium bowl, stir together 1-1/2 cups all-purpose flour and 1/4 teaspoon salt. Using pastry blender or two knives cut in 6 tablespoons shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of flour mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all flour is moistened (5 to 6 tablespoons total). Form into ball. On lightly floured surface, flatten dough. Roll pastry from center to edge into 13-inch circle. Serves 8.
Pumpkin-Filled Cream Puffs with Maple-Caramel Sauce
3/4 cup water
1/3 cup butter
2 teaspoons sugar
1/8 teaspoon salt
3/4 cup all-purpose flour
3 eggs
1 recipe Pumpkin Mousse
1 recipe Maple-Caramel Sauce
1/2 cup coarsely chopped pecans, toasted
1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside. In a medium saucepan combine water, butter, sugar, and salt. Bring to boiling over medium heat. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the side of the pan. Remove from heat; cool for 10 minutes. Add eggs one at a time, beating well with a wooden spoon after each addition.
2. Drop 8 heaping tablespoons of dough 2 inches apart onto the prepared baking sheet. Bake for 30 to 35 minutes or until golden brown and firm. Transfer cream puffs to a wire rack and let cool.
3. Using a serrated knife, cut each cream puff in half horizontally; remove soft dough from inside. Fill cream puffs with Pumpkin Mousse. Replace tops. Spoon some of the warm Maple-Caramel Sauce onto eight dessert plates; sprinkle with some of the toasted pecans. Place a filled cream puff on top of the sauce on each plate. Drizzle each cream puff with remaining sauce and sprinkle with remaining pecans. Makes 8 servings.
Pumpkin Mousse: In a chilled large mixing bowl beat 1 cup whipping cream, 3 tablespoons sugar, and 1 teaspoon pumpkin pie spice with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Fold in 1 cup canned pumpkin. Cover and chill for up to 4 hours.
Maple-Caramel Sauce: In a small heavy saucepan stir together 1/2 cup packed brown sugar and 1 tablespoon cornstarch. Stir in 1/3 cup half-and-half or light cream, 1/4 cup water, 2 tablespoons pure maple syrup, and 1 tablespoon butter. Cook and stir over medium heat until slightly thickened and bubbly (mixture may appear curdled before it bubbles). Cook and stir for 2 minutes more. Remove from heat; stir in 1/2 teaspoon vanilla. Serve warm.
Make-Ahead Directions: Prepare as directed through Step 2. Layer cream puffs between sheets of waxed paper in an airtight container. Cover and chill for up to 3 days or freeze for up to 3 months.
1/3 cup butter
2 teaspoons sugar
1/8 teaspoon salt
3/4 cup all-purpose flour
3 eggs
1 recipe Pumpkin Mousse
1 recipe Maple-Caramel Sauce
1/2 cup coarsely chopped pecans, toasted
1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside. In a medium saucepan combine water, butter, sugar, and salt. Bring to boiling over medium heat. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the side of the pan. Remove from heat; cool for 10 minutes. Add eggs one at a time, beating well with a wooden spoon after each addition.
2. Drop 8 heaping tablespoons of dough 2 inches apart onto the prepared baking sheet. Bake for 30 to 35 minutes or until golden brown and firm. Transfer cream puffs to a wire rack and let cool.
3. Using a serrated knife, cut each cream puff in half horizontally; remove soft dough from inside. Fill cream puffs with Pumpkin Mousse. Replace tops. Spoon some of the warm Maple-Caramel Sauce onto eight dessert plates; sprinkle with some of the toasted pecans. Place a filled cream puff on top of the sauce on each plate. Drizzle each cream puff with remaining sauce and sprinkle with remaining pecans. Makes 8 servings.
Pumpkin Mousse: In a chilled large mixing bowl beat 1 cup whipping cream, 3 tablespoons sugar, and 1 teaspoon pumpkin pie spice with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Fold in 1 cup canned pumpkin. Cover and chill for up to 4 hours.
Maple-Caramel Sauce: In a small heavy saucepan stir together 1/2 cup packed brown sugar and 1 tablespoon cornstarch. Stir in 1/3 cup half-and-half or light cream, 1/4 cup water, 2 tablespoons pure maple syrup, and 1 tablespoon butter. Cook and stir over medium heat until slightly thickened and bubbly (mixture may appear curdled before it bubbles). Cook and stir for 2 minutes more. Remove from heat; stir in 1/2 teaspoon vanilla. Serve warm.
Make-Ahead Directions: Prepare as directed through Step 2. Layer cream puffs between sheets of waxed paper in an airtight container. Cover and chill for up to 3 days or freeze for up to 3 months.
Triple-Cheese Torta
2 8-oz. pkg. cream cheese, softened
4 oz. Gruyere or Swiss cheese, finely shredded (1 cup)
2 oz. blue or feta cheese, crumbled (1/2 cup)
Skillet Roasted Tomato Topper or Apple-JalapenoTopper (see below)
Directions
1. Let cheeses stand at room temperature for 30 minutes. In a large food processor or mixing bowl combine cream cheese, gruyere cheese, and blue cheese. Process or beat until well combined.
2. Line one 7-1/2x3-1/2x2-inch loaf pan or a 3-quart bowl with plastic wrap.
3. For Skillet Roasted Tomato Topper, spread half the cheese mixture in pan or bowl; spoon half the topper over cheese. Cover and refrigerate remaining topper. Carefully spoon on remaining cheese mixture and spread evenly. Cover and chill for 2 to 24 hours.
4. For Apple-Jalapeno Topper, spread cheese mixture in loaf pan or bowl; cover and chill 2 to 24 hours.
5. To serve, unmold cheese onto a serving platter, removing plastic wrap. Top with remaining topper. (If making Apple-Onion Topper, sprinkle with 1/4 cup pistachio nuts, if desired.) Serve cheese appetizers with crackers, flatbreads, fresh vegetables, or fruits. Makes 24 (2-tablespoon) servings.
Skillet Roasted Tomato Topper: In a skillet heat 1 tablespoon olive oil over medium-high heat. Add 1 small red onion cut in thin wedges (3/4 cup). Cook, stirring occasionally, until lightly browned. Add 1-1/2 cups quartered cherry tomatoes; 2 tablespoons white balsamic or white wine vinegar; 2 cloves garlic, minced; and 1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed. Simmer, uncovered, until most of the liquid is evaporated. Remove from heat; cool slightly.
Apple-Jalapeno Topper: Combine 1 medium Granny Smith or other tart apple, cored and chopped (1 cup); 1/3 cup chopped green onions; 1 tablespoon lemon juice; 2 teaspoons minced jalapeno pepper; and 1 teaspoon sugar. EACH SERVING: 98 cal., 9 g total fat (5 g sat. fat), 28 mg chol., 105 mg sodium, 2 g carbo., 0 g dietary fiber, 3 g protein. Daily Values: 7% vit. A, 2% vit. C, 8% calcium, 2% iron.
4 oz. Gruyere or Swiss cheese, finely shredded (1 cup)
2 oz. blue or feta cheese, crumbled (1/2 cup)
Skillet Roasted Tomato Topper or Apple-JalapenoTopper (see below)
Directions
1. Let cheeses stand at room temperature for 30 minutes. In a large food processor or mixing bowl combine cream cheese, gruyere cheese, and blue cheese. Process or beat until well combined.
2. Line one 7-1/2x3-1/2x2-inch loaf pan or a 3-quart bowl with plastic wrap.
3. For Skillet Roasted Tomato Topper, spread half the cheese mixture in pan or bowl; spoon half the topper over cheese. Cover and refrigerate remaining topper. Carefully spoon on remaining cheese mixture and spread evenly. Cover and chill for 2 to 24 hours.
4. For Apple-Jalapeno Topper, spread cheese mixture in loaf pan or bowl; cover and chill 2 to 24 hours.
5. To serve, unmold cheese onto a serving platter, removing plastic wrap. Top with remaining topper. (If making Apple-Onion Topper, sprinkle with 1/4 cup pistachio nuts, if desired.) Serve cheese appetizers with crackers, flatbreads, fresh vegetables, or fruits. Makes 24 (2-tablespoon) servings.
Skillet Roasted Tomato Topper: In a skillet heat 1 tablespoon olive oil over medium-high heat. Add 1 small red onion cut in thin wedges (3/4 cup). Cook, stirring occasionally, until lightly browned. Add 1-1/2 cups quartered cherry tomatoes; 2 tablespoons white balsamic or white wine vinegar; 2 cloves garlic, minced; and 1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed. Simmer, uncovered, until most of the liquid is evaporated. Remove from heat; cool slightly.
Apple-Jalapeno Topper: Combine 1 medium Granny Smith or other tart apple, cored and chopped (1 cup); 1/3 cup chopped green onions; 1 tablespoon lemon juice; 2 teaspoons minced jalapeno pepper; and 1 teaspoon sugar. EACH SERVING: 98 cal., 9 g total fat (5 g sat. fat), 28 mg chol., 105 mg sodium, 2 g carbo., 0 g dietary fiber, 3 g protein. Daily Values: 7% vit. A, 2% vit. C, 8% calcium, 2% iron.
Pesto Provolone Terrine
1 8-ounce package cream cheese, softened
1/2 cup purchased basil pesto or dried tomato pesto
6 slices thinly sliced provolone cheese (about 6 oz.)
Thin baguette slices, toasted if desired, or crackers
Fresh basil leaves (optional)
1. Line a 7-1/2 x 3-1/2x2-inch loaf pan with plastic wrap, extending wrap beyond edges of pan; set aside.
2. In a medium mixing bowl beat cream cheese and pesto with an electric mixer on medium speed until smooth. Lay 2 slices of the provolone cheese in bottom and slightly up sides of pan. Spread half of the pesto mixture on cheese layer. Repeat layers; top with remaining 2 slices of provolone cheese. Cover surface with plastic wrap. Weight it down with a can of soup or vegetables. Chill overnight.
3. To serve, remove plastic wrap from top of terrine. Invert onto a serving plate and remove plastic wrap. Cut terrine lengthwise in half. Cut crosswise into 1/2-inch-thick slices. Serve with baguette slices or crackers. If desired, garnish with basil leaves. Makes 24 to 28 servings.
1/2 cup purchased basil pesto or dried tomato pesto
6 slices thinly sliced provolone cheese (about 6 oz.)
Thin baguette slices, toasted if desired, or crackers
Fresh basil leaves (optional)
1. Line a 7-1/2 x 3-1/2x2-inch loaf pan with plastic wrap, extending wrap beyond edges of pan; set aside.
2. In a medium mixing bowl beat cream cheese and pesto with an electric mixer on medium speed until smooth. Lay 2 slices of the provolone cheese in bottom and slightly up sides of pan. Spread half of the pesto mixture on cheese layer. Repeat layers; top with remaining 2 slices of provolone cheese. Cover surface with plastic wrap. Weight it down with a can of soup or vegetables. Chill overnight.
3. To serve, remove plastic wrap from top of terrine. Invert onto a serving plate and remove plastic wrap. Cut terrine lengthwise in half. Cut crosswise into 1/2-inch-thick slices. Serve with baguette slices or crackers. If desired, garnish with basil leaves. Makes 24 to 28 servings.
Feta Custard in Phyllo
30 1-3/4-inch baked miniature phyllo shells (two 2.1 oz. pkg.) or Homemade Mini-Phyllo Shells (see recipe below)
1 4-ounce package crumbled feta cheese
1 3-ounce package cream cheese, softened
1 egg
2 teaspoons lemon juice
1 teaspoon all-purpose flour
1/3 cup pitted kalamata olives, chopped
1/2 teaspoon dried oregano, crushed
1/2 teaspoon olive oil
1/4 teaspoon balsamic vinegar
1 clove garlic, minced
Dash ground cumin
Dash ground red pepper
Snipped fresh parsley or snipped fresh oregano
1. Preheat oven to 325 degree F. Place phyllo shells on a large baking sheet. For custard filling, in a medium mixing bowl combine feta cheese, cream cheese, egg, lemon juice, and flour. Beat with an electric mixer on medium speed until nearly smooth. Spoon mixture evenly into phyllo cups, using a scant 2 teaspoons of mixture for each cup. Bake for 15 to 17 minutes or until shells are lightly brown and crisp.
2. For olive topping, in a small bowl stir together olives, dried oregano, olive oil, balsamic vinegar, garlic, cumin, and red pepper. Sprinkle olive topping evenly over tops of baked custard. Sprinkle each with snipped parsley or oregano. Serve immediately. Makes 30 appetizers.
Homemade Mini-Phyllo Shells: Preheat oven to 350 degree F. Grease thirty-six 1-3/4-inch muffin cups; set aside. You will need a total of 4 sheets of frozen phyllo dough (18x14-inch rectangles), thawed, and about 1/4 cup melted butter. Keep phyllo dough covered with plastic wrap to prevent it from becoming dry and brittle. Lightly brush 1 sheet of phyllo dough with some of the butter. Stack 3 more phyllo sheets, brushing between each layer with melted butter. Cut phyllo stack lengthwise into six 18-inch long strips. Cut each strip crosswise into 6 rectangles. Press each rectangle into a prepared cup, pleating as needed to fit. Bake for 8 to 10 minutes or until golden. Proceed with filling and baking as in recipe for Feta Custard In Phyllo Cups. Bake shells with filling right in the muffin cups or place filled shells on a baking sheet as in recipe. (Any leftover shells may be carefully wrapped and frozen for later use.)
1 4-ounce package crumbled feta cheese
1 3-ounce package cream cheese, softened
1 egg
2 teaspoons lemon juice
1 teaspoon all-purpose flour
1/3 cup pitted kalamata olives, chopped
1/2 teaspoon dried oregano, crushed
1/2 teaspoon olive oil
1/4 teaspoon balsamic vinegar
1 clove garlic, minced
Dash ground cumin
Dash ground red pepper
Snipped fresh parsley or snipped fresh oregano
1. Preheat oven to 325 degree F. Place phyllo shells on a large baking sheet. For custard filling, in a medium mixing bowl combine feta cheese, cream cheese, egg, lemon juice, and flour. Beat with an electric mixer on medium speed until nearly smooth. Spoon mixture evenly into phyllo cups, using a scant 2 teaspoons of mixture for each cup. Bake for 15 to 17 minutes or until shells are lightly brown and crisp.
2. For olive topping, in a small bowl stir together olives, dried oregano, olive oil, balsamic vinegar, garlic, cumin, and red pepper. Sprinkle olive topping evenly over tops of baked custard. Sprinkle each with snipped parsley or oregano. Serve immediately. Makes 30 appetizers.
Homemade Mini-Phyllo Shells: Preheat oven to 350 degree F. Grease thirty-six 1-3/4-inch muffin cups; set aside. You will need a total of 4 sheets of frozen phyllo dough (18x14-inch rectangles), thawed, and about 1/4 cup melted butter. Keep phyllo dough covered with plastic wrap to prevent it from becoming dry and brittle. Lightly brush 1 sheet of phyllo dough with some of the butter. Stack 3 more phyllo sheets, brushing between each layer with melted butter. Cut phyllo stack lengthwise into six 18-inch long strips. Cut each strip crosswise into 6 rectangles. Press each rectangle into a prepared cup, pleating as needed to fit. Bake for 8 to 10 minutes or until golden. Proceed with filling and baking as in recipe for Feta Custard In Phyllo Cups. Bake shells with filling right in the muffin cups or place filled shells on a baking sheet as in recipe. (Any leftover shells may be carefully wrapped and frozen for later use.)
Mini Manicotti
10 packaged manicotti shells
1/2 pound ground turkey sausage
1 clove garlic, minced
1 cup shredded mozzarella cheese (4 ounces)
1/2 of a 10-ounce package frozen, chopped spinach, thawed and well drained
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning, crushed
1 teaspoon lemon juice
1 beaten egg
1-1/3 cups spaghetti sauce
2 tablespoons shredded Parmesan cheese (optional)
1.Cook manicotti shells according to package directions. Drain; rinse with cold water. Drain well. Cook sausage and garlic in a large saucepan until cooked through, breaking up sausage with a spoon. Remove from heat. Add mozzarella cheese, spinach, ricotta cheese, the 1/4 cup grated Parmesan cheese, Italian seasoning, lemon juice, and egg; mix well. Carefully spoon mixture into cooked shells.
2. Cut each manicotti diagonally crosswise into three pieces. Place in a 3-quart rectangular baking dish. Spoon spaghetti sauce over. Bake, covered, in a 350 degree F oven for 30 to 35 minutes or until heated through. If desired, sprinkle with 2 tablespoons shredded Parmesan cheese. Makes 15 servings.
1/2 pound ground turkey sausage
1 clove garlic, minced
1 cup shredded mozzarella cheese (4 ounces)
1/2 of a 10-ounce package frozen, chopped spinach, thawed and well drained
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning, crushed
1 teaspoon lemon juice
1 beaten egg
1-1/3 cups spaghetti sauce
2 tablespoons shredded Parmesan cheese (optional)
1.Cook manicotti shells according to package directions. Drain; rinse with cold water. Drain well. Cook sausage and garlic in a large saucepan until cooked through, breaking up sausage with a spoon. Remove from heat. Add mozzarella cheese, spinach, ricotta cheese, the 1/4 cup grated Parmesan cheese, Italian seasoning, lemon juice, and egg; mix well. Carefully spoon mixture into cooked shells.
2. Cut each manicotti diagonally crosswise into three pieces. Place in a 3-quart rectangular baking dish. Spoon spaghetti sauce over. Bake, covered, in a 350 degree F oven for 30 to 35 minutes or until heated through. If desired, sprinkle with 2 tablespoons shredded Parmesan cheese. Makes 15 servings.
Marinated Feta
2 tablespoons olive oil
2 tablespoons assorted snipped fresh herbs, such as dillweed, thyme, basil, oregano, and/or parsley
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon dried whole mixed peppercorns, cracked
1/2 teaspoon poppy seed
8 ounces feta cheese, cubed
1. In a small bowl combine the olive oil, herbs, garlic, lemon juice, cracked peppercorns, and poppy seed. Stir until well mixed. Add cheese cubes and toss very gently to coat. Divide the mixture between two clean half-pint jars with lids.
2. Cover and store in the refrigerator for 3 to 5 days. To use, let stand at room temperature for 30 minutes before serving. Serve feta cubes on an appetizer tray. Makes 2 half-pint jars (twelve servings).
2 tablespoons assorted snipped fresh herbs, such as dillweed, thyme, basil, oregano, and/or parsley
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon dried whole mixed peppercorns, cracked
1/2 teaspoon poppy seed
8 ounces feta cheese, cubed
1. In a small bowl combine the olive oil, herbs, garlic, lemon juice, cracked peppercorns, and poppy seed. Stir until well mixed. Add cheese cubes and toss very gently to coat. Divide the mixture between two clean half-pint jars with lids.
2. Cover and store in the refrigerator for 3 to 5 days. To use, let stand at room temperature for 30 minutes before serving. Serve feta cubes on an appetizer tray. Makes 2 half-pint jars (twelve servings).
Fig and Prosciutto Pate
1 8-ouncem container mascarpone cheese
2 ounces prosciutto, finely chopped
1/4 cup finely chopped dried figs
1/4 cup finely chopped walnuts, toasted
1 3-ounce package cream cheese, softened
Kumquat wedges (optional)
Fresh savory (optional)
Cantaloupe wedges, strawberries, or other fresh fruit
1. Combine mascarpone cheese, prosciutto, figs, and nuts in a medium mixing bowl. Line a small bowl (1 1/2-cup capacity) or crock with plastic wrap. Pack cheese mixture into the lined container. Cover and chill 2 to 24 hours.
2. To serve, lift cheese mold out of bowl. Remove plastic wrap. Spread softened cream cheese over mold. Allow to stand at room temperature for 20 to 30 minutes before serving. Garnish with kumquat wedges and fresh savory, if desired. Serve with fresh fruit. Makes 14 to 16 servings.
2 ounces prosciutto, finely chopped
1/4 cup finely chopped dried figs
1/4 cup finely chopped walnuts, toasted
1 3-ounce package cream cheese, softened
Kumquat wedges (optional)
Fresh savory (optional)
Cantaloupe wedges, strawberries, or other fresh fruit
1. Combine mascarpone cheese, prosciutto, figs, and nuts in a medium mixing bowl. Line a small bowl (1 1/2-cup capacity) or crock with plastic wrap. Pack cheese mixture into the lined container. Cover and chill 2 to 24 hours.
2. To serve, lift cheese mold out of bowl. Remove plastic wrap. Spread softened cream cheese over mold. Allow to stand at room temperature for 20 to 30 minutes before serving. Garnish with kumquat wedges and fresh savory, if desired. Serve with fresh fruit. Makes 14 to 16 servings.
Chopped Holiday Salad
1 15- to 19-ounce can cannellini beans (white kidney beans), rinsed and drained
2 small green sweet peppers, seeded and cut into bite-size chunks (1-1/2 cups)
1 medium cucumber, cut into bite-size chunks (3 cups)
1/2 head radicchio or 1/4 head red cabbage, coarsely chopped (2 cups)
1/2 of a 16-ounce package radishes, halved or quartered (1-1/2 cups)
1/4 cup olive oil
1/4 cup lemon juice
Honey (1 Tbsp.)
Coarse Salt (1/2 tsp.)
Cracked black pepper (1/4 tsp.)
8 ounces feta cheese, cubed
Coarsely chopped fresh Italian parsley and/or mint
1. Place beans, sweet peppers, cucumber, radicchio, and radishes in separate self-sealing plastic bags. For dressing, in a screw-top jar combine oil and lemon juice. Cover and shake well. Add honey, salt, and cracked pepper to taste, covering and shaking well after each addition. Pour 1 to 2 tablespoons dressing into each bag. Seal bags. Chill 2 to 4 hours, turning bags occasionally (beans, green peppers, and cucumber may be chilled up to 24 hours).
2. To serve, arrange vegetables and dressing along with feta cheese in strips on a serving platter. Sprinkle with fresh parsley and/or mint. Makes 8 to 10 servings.
2 small green sweet peppers, seeded and cut into bite-size chunks (1-1/2 cups)
1 medium cucumber, cut into bite-size chunks (3 cups)
1/2 head radicchio or 1/4 head red cabbage, coarsely chopped (2 cups)
1/2 of a 16-ounce package radishes, halved or quartered (1-1/2 cups)
1/4 cup olive oil
1/4 cup lemon juice
Honey (1 Tbsp.)
Coarse Salt (1/2 tsp.)
Cracked black pepper (1/4 tsp.)
8 ounces feta cheese, cubed
Coarsely chopped fresh Italian parsley and/or mint
1. Place beans, sweet peppers, cucumber, radicchio, and radishes in separate self-sealing plastic bags. For dressing, in a screw-top jar combine oil and lemon juice. Cover and shake well. Add honey, salt, and cracked pepper to taste, covering and shaking well after each addition. Pour 1 to 2 tablespoons dressing into each bag. Seal bags. Chill 2 to 4 hours, turning bags occasionally (beans, green peppers, and cucumber may be chilled up to 24 hours).
2. To serve, arrange vegetables and dressing along with feta cheese in strips on a serving platter. Sprinkle with fresh parsley and/or mint. Makes 8 to 10 servings.
Apple-Cranberry-hazelnut pie
Hazelnut Pastry
1 cup sugar
1/2 cup all-purpose flour
2 teaspoons finely shredded orange peel
1/4 teaspoon salt
3 pounds tart cooking apples (such as Rome Beauty or Granny Smith), peeled and sliced (about 9 cups)
2 cups fresh cranberries
3 tablespoons butter
Hazelnut-Pine Nut Streusel
Cinnamon or vanilla ice cream (optional)
1. Preheat oven to 375 degrees F. On a lightly floured surface, use your hands to slightly flatten Hazelnut Pastry to a disk. Roll disk from center to edges into a circle about 12 inches in diameter. Pastry will be tender. To transfer pastry, wrap it around the rolling pin and ease it into a 9-inch springform pan. Fit pastry into the pan and up the side. Press together any tears with your fingers, and pat into place. Trim pastry even with top edge of pan. Do not prick pastry. Set aside.
2. For filling: In a very large bowl, combine sugar, flour, orange peel, and salt. Add apples and cranberries. Toss to coat. Mound mixture into the pastry-lined springform pan (pan will be full). Dot with butter. Carefully sprinkle with Hazelnut-Pine Nut Streusel.
3. Place springform pan in a shallow baking pan. To prevent overbrowning, cover with foil. Bake pie for 1-1/4 hours. Remove foil. Bake for 15 to 30 minutes more or until fruit is tender and filling is bubbly. Cool in springform pan on a wire rack. Run a thin spatula or knife around the edge of the crust. Remove side of springform pan; cut pie into wedges. If desired, serve with ice cream.
4. Makes 12 servings
5. Hazelnut Pastry: In a medium bowl, stir together 1-1/3 cups all-purpose flour, 1/3 cup ground hazelnuts, 1 tablespoon packed brown sugar, and 1/4 teaspoon salt. Using a pastry blender, cut in 1/2 cup butter-flavored shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened (3 to 4 tablespoons cold water total). Form dough into a ball.
6. Hazelnut-Pine Nut Streusel: In a small bowl, stir together 1/2 cup all-purpose flour and 1/3 cup packed brown sugar. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/2 cup coarsely chopped hazelnuts and 1/4 cup pine nuts.
1 cup sugar
1/2 cup all-purpose flour
2 teaspoons finely shredded orange peel
1/4 teaspoon salt
3 pounds tart cooking apples (such as Rome Beauty or Granny Smith), peeled and sliced (about 9 cups)
2 cups fresh cranberries
3 tablespoons butter
Hazelnut-Pine Nut Streusel
Cinnamon or vanilla ice cream (optional)
1. Preheat oven to 375 degrees F. On a lightly floured surface, use your hands to slightly flatten Hazelnut Pastry to a disk. Roll disk from center to edges into a circle about 12 inches in diameter. Pastry will be tender. To transfer pastry, wrap it around the rolling pin and ease it into a 9-inch springform pan. Fit pastry into the pan and up the side. Press together any tears with your fingers, and pat into place. Trim pastry even with top edge of pan. Do not prick pastry. Set aside.
2. For filling: In a very large bowl, combine sugar, flour, orange peel, and salt. Add apples and cranberries. Toss to coat. Mound mixture into the pastry-lined springform pan (pan will be full). Dot with butter. Carefully sprinkle with Hazelnut-Pine Nut Streusel.
3. Place springform pan in a shallow baking pan. To prevent overbrowning, cover with foil. Bake pie for 1-1/4 hours. Remove foil. Bake for 15 to 30 minutes more or until fruit is tender and filling is bubbly. Cool in springform pan on a wire rack. Run a thin spatula or knife around the edge of the crust. Remove side of springform pan; cut pie into wedges. If desired, serve with ice cream.
4. Makes 12 servings
5. Hazelnut Pastry: In a medium bowl, stir together 1-1/3 cups all-purpose flour, 1/3 cup ground hazelnuts, 1 tablespoon packed brown sugar, and 1/4 teaspoon salt. Using a pastry blender, cut in 1/2 cup butter-flavored shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened (3 to 4 tablespoons cold water total). Form dough into a ball.
6. Hazelnut-Pine Nut Streusel: In a small bowl, stir together 1/2 cup all-purpose flour and 1/3 cup packed brown sugar. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/2 cup coarsely chopped hazelnuts and 1/4 cup pine nuts.
Crab Cakes
1 beaten egg
1 cup soft bread crumbs
3 tablespoons mayonnaise or salad dressing
2 tablespoons thinly sliced green onion (1)
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1 teaspoon seafood seasoning
1/4 teaspoon black pepper
1 16-ounce can pasteurized crabmeat or two 6-1/2-ounce cans crabmeat, drained, flaked, and cartilage removed
3 tablespoons fine dry bread crumbs
2 teaspoons cooking oil
1 recipe Red Pepper Relish (see recipe below) (optional)
1. In a medium mixing bowl combine egg, soft bread crumbs, mayonnaise, green onion, dill, seafood seasoning, and pepper. Stir in flaked crabmeat. Divide mixture into 8 portions. Moisten hands and form each portion into a 2-1/2-inch patty.
2. Place crab cakes in a greased shallow baking pan. Combine the dry bread crumbs and cooking oil. Sprinkle over crabcakes pressing to adhere. Bake, uncovered, in a 450 degree F oven for 12 to 15 minutes or until light brown. (Or, do not place in baking pan; coat with crumbs as above. In an extra large skillet cook patties in 2 tablespoons hot oil over medium-high heat for 5 to 6 minutes or until brown, turning halfway through cooking. Add additional oil, if necessary. Drain on paper towels.) Serve crab cakes with Red Pepper Relish (see recipe below), if desired. Makes 4 servings (2 crab cakes per serving).
Make-Ahead Directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Bake or fry as directed.
Red Pepper Relish: In a small bowl combine half of a 7-ounce jar roasted red sweet peppers, drained and chopped (1/2 cup); 1 tablespoon drained and chopped oil-packed dried tomatoes; and 1/4 teaspoon seafood seasoning. Makes about 1/2 cup.
1 cup soft bread crumbs
3 tablespoons mayonnaise or salad dressing
2 tablespoons thinly sliced green onion (1)
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1 teaspoon seafood seasoning
1/4 teaspoon black pepper
1 16-ounce can pasteurized crabmeat or two 6-1/2-ounce cans crabmeat, drained, flaked, and cartilage removed
3 tablespoons fine dry bread crumbs
2 teaspoons cooking oil
1 recipe Red Pepper Relish (see recipe below) (optional)
1. In a medium mixing bowl combine egg, soft bread crumbs, mayonnaise, green onion, dill, seafood seasoning, and pepper. Stir in flaked crabmeat. Divide mixture into 8 portions. Moisten hands and form each portion into a 2-1/2-inch patty.
2. Place crab cakes in a greased shallow baking pan. Combine the dry bread crumbs and cooking oil. Sprinkle over crabcakes pressing to adhere. Bake, uncovered, in a 450 degree F oven for 12 to 15 minutes or until light brown. (Or, do not place in baking pan; coat with crumbs as above. In an extra large skillet cook patties in 2 tablespoons hot oil over medium-high heat for 5 to 6 minutes or until brown, turning halfway through cooking. Add additional oil, if necessary. Drain on paper towels.) Serve crab cakes with Red Pepper Relish (see recipe below), if desired. Makes 4 servings (2 crab cakes per serving).
Make-Ahead Directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Bake or fry as directed.
Red Pepper Relish: In a small bowl combine half of a 7-ounce jar roasted red sweet peppers, drained and chopped (1/2 cup); 1 tablespoon drained and chopped oil-packed dried tomatoes; and 1/4 teaspoon seafood seasoning. Makes about 1/2 cup.
Monday, November 2, 2009
Caramel-Pecan French Silk Pie
1 Baked Pastry Shell
1 cup whipping cream
1 cup semisweet chocolate pieces (6 ounces)
1/3 cup butter
1/3 cup sugar
2 egg yolks, lightly beaten
3 tablespoons creme de cacao or whipping cream
1 12.25-ounce jar caramel ice cream topping (1 cup)
3/4 cup coarsely chopped toasted pecans or almonds
1 cup whipped cream
Chocolate curls (optional)
Directions
1. Prepare Baked Pastry Shell; set aside.
2. In a heavy medium saucepan combine the 1 cup whipping cream, the chocolate pieces, butter, and sugar. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove from heat. Gradually stir half of the hot mixture into beaten egg yolks. Return egg mixture to chocolate mixture in saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes). Remove from heat. (Mixture may appear to separate.) Stir in the 3 tablespoons creme de cacao or whipping cream. Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes). Transfer the chocolate mixture to a medium mixing bowl.
3. Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
4. Spread caramel ice cream topping in bottom of Baked Pastry Shell. Sprinkle pecans evenly over caramel. Carefully spread filling into pie shell. Cover and refrigerate pie for 5 to 24 hours. To serve, top with whipped cream. If you like, garnish with chocolate curls. Makes 8 to 10 servings.
1 cup whipping cream
1 cup semisweet chocolate pieces (6 ounces)
1/3 cup butter
1/3 cup sugar
2 egg yolks, lightly beaten
3 tablespoons creme de cacao or whipping cream
1 12.25-ounce jar caramel ice cream topping (1 cup)
3/4 cup coarsely chopped toasted pecans or almonds
1 cup whipped cream
Chocolate curls (optional)
Directions
1. Prepare Baked Pastry Shell; set aside.
2. In a heavy medium saucepan combine the 1 cup whipping cream, the chocolate pieces, butter, and sugar. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove from heat. Gradually stir half of the hot mixture into beaten egg yolks. Return egg mixture to chocolate mixture in saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes). Remove from heat. (Mixture may appear to separate.) Stir in the 3 tablespoons creme de cacao or whipping cream. Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes). Transfer the chocolate mixture to a medium mixing bowl.
3. Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
4. Spread caramel ice cream topping in bottom of Baked Pastry Shell. Sprinkle pecans evenly over caramel. Carefully spread filling into pie shell. Cover and refrigerate pie for 5 to 24 hours. To serve, top with whipped cream. If you like, garnish with chocolate curls. Makes 8 to 10 servings.
Apple-Toffee Tartlet
1 15-ounce package rolled refrigerated unbaked piecrust (2 crusts)
2 medium baking apples, cored and chopped
1/2 cup toffee pieces
1/4 cup packed brown sugar
2 tablespoons butter, melted
1/8 teaspoon salt
Powdered sugar (optional)
Directions
1. Preheat oven to 375 degrees F. Let piecrusts stand according to package directions. In a medium bowl, combine apples, toffee pieces, brown sugar, melted butter, and salt. Set aside.
2. On a lightly floured surface, unroll one piecrust at a time. Using a round 3-inch cookie cutter, cut out dough. Reroll scraps once to cut enough additional rounds to make 24 total. Press dough rounds into 24 ungreased 1-3/4-inch muffin cups. Spoon about 1 tablespoon of the apple mixture into each cup.
3. Bake in the preheated oven about 18 minutes or until crust is golden brown and filling is bubbly. Remove from muffin cups and cool completely on a wire rack. If desired, sprinkle cookies with powdered sugar. Makes 24 tartlets.
4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
2 medium baking apples, cored and chopped
1/2 cup toffee pieces
1/4 cup packed brown sugar
2 tablespoons butter, melted
1/8 teaspoon salt
Powdered sugar (optional)
Directions
1. Preheat oven to 375 degrees F. Let piecrusts stand according to package directions. In a medium bowl, combine apples, toffee pieces, brown sugar, melted butter, and salt. Set aside.
2. On a lightly floured surface, unroll one piecrust at a time. Using a round 3-inch cookie cutter, cut out dough. Reroll scraps once to cut enough additional rounds to make 24 total. Press dough rounds into 24 ungreased 1-3/4-inch muffin cups. Spoon about 1 tablespoon of the apple mixture into each cup.
3. Bake in the preheated oven about 18 minutes or until crust is golden brown and filling is bubbly. Remove from muffin cups and cool completely on a wire rack. If desired, sprinkle cookies with powdered sugar. Makes 24 tartlets.
4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Apple Sparkler
Ingredients
1 tablespoon red or green colored sugar (optional)
10 unpeeled orange wedges or chunks
5 unpeeled lime wedges or chunks
5 6-inch wooden skewers
2/3 cup raspberry juice blend
1 750 ml bottle sparkling apple cider or sparkling pear-apple juice, chilled
Directions
Sprinkle colored sugar on a piece of waxed paper. Moisten the rims of five wine glasses, one at a time, with a little water. Dip each rim in sugar and set aside for 5 to 10 minutes to dry.
For fruit garnish, place 2 orange wedges and 1 lime wedge onto each skewer; set aside.
Divide raspberry juice blend among prepared wine glasses. Being careful not to disturb the sugar on the rim, gently pour sparkling cider into each glass. Place a citrus skewer in each glass. Makes 5 servings.
1 tablespoon red or green colored sugar (optional)
10 unpeeled orange wedges or chunks
5 unpeeled lime wedges or chunks
5 6-inch wooden skewers
2/3 cup raspberry juice blend
1 750 ml bottle sparkling apple cider or sparkling pear-apple juice, chilled
Directions
Sprinkle colored sugar on a piece of waxed paper. Moisten the rims of five wine glasses, one at a time, with a little water. Dip each rim in sugar and set aside for 5 to 10 minutes to dry.
For fruit garnish, place 2 orange wedges and 1 lime wedge onto each skewer; set aside.
Divide raspberry juice blend among prepared wine glasses. Being careful not to disturb the sugar on the rim, gently pour sparkling cider into each glass. Place a citrus skewer in each glass. Makes 5 servings.
Apple Cider Punch
6 cups apple cider
2 cups orange juice, cranberry-raspberry juice, or orange-mango juice
1/2 cup lemon juice
1 750-ml bottle sparkling white grape juice or sparkling wine
Directions
1. In punch bowl, large pitcher, or pitchers combine apple cider, orange juice, and lemon juice. Slowly add sparkling white grape juice or sparkling wine. Serve immediately.
2 cups orange juice, cranberry-raspberry juice, or orange-mango juice
1/2 cup lemon juice
1 750-ml bottle sparkling white grape juice or sparkling wine
Directions
1. In punch bowl, large pitcher, or pitchers combine apple cider, orange juice, and lemon juice. Slowly add sparkling white grape juice or sparkling wine. Serve immediately.
Eggnog Punch
Ingredients
1-3/4 to 2 qt. French vanilla or cinnamon ice cream
2 qt. dairy eggnog or canned eggnog, chilled (8 cups)
1 liter cream soda, chilled
Peppermint sticks, cinnamon sticks, and/or candy canes (optional)
1/8 tsp. ground cinnamon
Directions
1. Place ice cream in an extra-large punch bowl. Add half the eggnog. Stir and mash mixture using a potato masher until ice cream is melted and mixture is well combined. Stir in remaining eggnog. Slowly pour in cream soda, stirring to combine. To each glass add a peppermint stick, cinnamon stick, or candy cane. Sprinkle lightly with cinnamon (about 1/8 teaspoon per serving). Makes about 24 (6-ounce) servings.
1-3/4 to 2 qt. French vanilla or cinnamon ice cream
2 qt. dairy eggnog or canned eggnog, chilled (8 cups)
1 liter cream soda, chilled
Peppermint sticks, cinnamon sticks, and/or candy canes (optional)
1/8 tsp. ground cinnamon
Directions
1. Place ice cream in an extra-large punch bowl. Add half the eggnog. Stir and mash mixture using a potato masher until ice cream is melted and mixture is well combined. Stir in remaining eggnog. Slowly pour in cream soda, stirring to combine. To each glass add a peppermint stick, cinnamon stick, or candy cane. Sprinkle lightly with cinnamon (about 1/8 teaspoon per serving). Makes about 24 (6-ounce) servings.
Creamy Cranberry Salad
1/2 cup water
1 envelope unflavored gelatin
1 8-ounce package cream cheese or reduced-fat cream cheese (Neufchatel), softened
1 12-ounce carton cranberry-strawberry or cranberry-raspberry crushed fruit
1/4 cup chopped pecans
Sugared cranberries* (optional)
Sugared fresh basil leaves* (optional)
1. In a 1-cup glass measure, stir together water and gelatin; let stand for 5 minutes to soften.
2. Meanwhile, in a medium bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Beat in crushed fruit and pecans; set aside.
3. In a medium saucepan containing 1 inch water, place the glass measure with gelatin mixture. Heat until gelatin dissolves, stirring constantly.
4. Stir gelatin into cranberry mixture. Pour mixture into a 3 1/2- or 4-cup mold or divide it among eight 4-ounce gelatin molds. Cover and chill for at least 4 hours or until firm. Unmold salad onto a serving plate or individual salad plates. If desired, garnish with sugared cranberries and basil. Makes 6 to 8 servings.
5. *Note: To make sugared cranberries and basil leaves, sprinkle berries and leaves with water. Roll in sugar, turning to coat evenly.
1 envelope unflavored gelatin
1 8-ounce package cream cheese or reduced-fat cream cheese (Neufchatel), softened
1 12-ounce carton cranberry-strawberry or cranberry-raspberry crushed fruit
1/4 cup chopped pecans
Sugared cranberries* (optional)
Sugared fresh basil leaves* (optional)
1. In a 1-cup glass measure, stir together water and gelatin; let stand for 5 minutes to soften.
2. Meanwhile, in a medium bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Beat in crushed fruit and pecans; set aside.
3. In a medium saucepan containing 1 inch water, place the glass measure with gelatin mixture. Heat until gelatin dissolves, stirring constantly.
4. Stir gelatin into cranberry mixture. Pour mixture into a 3 1/2- or 4-cup mold or divide it among eight 4-ounce gelatin molds. Cover and chill for at least 4 hours or until firm. Unmold salad onto a serving plate or individual salad plates. If desired, garnish with sugared cranberries and basil. Makes 6 to 8 servings.
5. *Note: To make sugared cranberries and basil leaves, sprinkle berries and leaves with water. Roll in sugar, turning to coat evenly.
Pecan Cranberry Sauce
1 12-ounce package fresh cranberries
1 cup water
1/2 cup sugar
1 4-serving-size package sugar-free low-calorie cranberry- or raspberry-flavored gelatin
1 15-1/4-ounce can crushed pineapple (juice pack)
1/3 cup coarsely chopped pecans, toasted
1. In a large saucepan, combine cranberries and the water. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or until berries pop.
2. Remove from heat. Add sugar and gelatin, stirring to dissolve. Stir in undrained pineapple. Transfer to a serving bowl. Cover and chill about 6 hours or until firm. To serve, sprinkle with pecans. Makes 10 (1/3-cup) servings.
1 cup water
1/2 cup sugar
1 4-serving-size package sugar-free low-calorie cranberry- or raspberry-flavored gelatin
1 15-1/4-ounce can crushed pineapple (juice pack)
1/3 cup coarsely chopped pecans, toasted
1. In a large saucepan, combine cranberries and the water. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or until berries pop.
2. Remove from heat. Add sugar and gelatin, stirring to dissolve. Stir in undrained pineapple. Transfer to a serving bowl. Cover and chill about 6 hours or until firm. To serve, sprinkle with pecans. Makes 10 (1/3-cup) servings.
Spinach Salad with Brie Toast
2/3 cup fresh or frozen cranberries
1/4 cup sugar
1/4 cup white wine vinegar
1/4 cup orange juice
2 tsp. Dijon-style mustard
3/4 cup canola or olive oil
2 tsp. finely snipped fresh sage
1/2 tsp. kosher salt or salt
1/4 tsp. freshly ground black pepper
16 1/4-inch slices baguette, toasted
8 oz. Brie cheese, cut in 16 wedges
10 cups prewashed baby spinach
1/2 cup dried cranberries
1/4 cup shelled pumpkin seeds (pepitas), toasted (optional)
Directions
1. For the dressing, in saucepan combine cranberries, sugar, and vinegar. Cook over medium heat, stirring often, 5 minutes or until cranberries soften and begin to pop. Remove from heat; cool.
2. Transfer cranberry mixture to blender. Blend on high until nearly smooth. Add juice and mustard; process to blend. With blender running, slowly pour in oil until slightly thickened and creamy. Transfer to bowl. Whisk in sage, salt, and pepper.
3. For Brie toast, preheat broiler. Place wedge of cheese on each toasted bread slice. Broil 5 or inches from heat 1 to 2 minutes, until cheese is melted.
4. Toss spinach, dried cranberries, and seeds with 3/4 cup of the dressing. Serve with toast. Pass additional dressing. Serves 8.
1/4 cup sugar
1/4 cup white wine vinegar
1/4 cup orange juice
2 tsp. Dijon-style mustard
3/4 cup canola or olive oil
2 tsp. finely snipped fresh sage
1/2 tsp. kosher salt or salt
1/4 tsp. freshly ground black pepper
16 1/4-inch slices baguette, toasted
8 oz. Brie cheese, cut in 16 wedges
10 cups prewashed baby spinach
1/2 cup dried cranberries
1/4 cup shelled pumpkin seeds (pepitas), toasted (optional)
Directions
1. For the dressing, in saucepan combine cranberries, sugar, and vinegar. Cook over medium heat, stirring often, 5 minutes or until cranberries soften and begin to pop. Remove from heat; cool.
2. Transfer cranberry mixture to blender. Blend on high until nearly smooth. Add juice and mustard; process to blend. With blender running, slowly pour in oil until slightly thickened and creamy. Transfer to bowl. Whisk in sage, salt, and pepper.
3. For Brie toast, preheat broiler. Place wedge of cheese on each toasted bread slice. Broil 5 or inches from heat 1 to 2 minutes, until cheese is melted.
4. Toss spinach, dried cranberries, and seeds with 3/4 cup of the dressing. Serve with toast. Pass additional dressing. Serves 8.
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