1 lb smoked sausage (kielbasa)
6 tbsp onion, chopped
1/4 cup flour
1/2 tsp thyme
1/2 tsp black pepper
3 cup milk
1 cup half-and-half
8 oz sauerkraut, with juice
1 1/2 tbsp lemon juice (optional)
2 tbsp fresh parsley, chopped
Chop the sausage coarsely by hand or in a food processor (leave the casing on). Transfer the sausage and onion to a deep pan, and saute over medium heat until the sausage is lightly browned, about 8 minutes. On a small plate combine the flour, thyme, and pepper. Add to the sausage and brown all together until the mixture bubbles up, about 5 minutes. Add the milk and the half-and-half all at once, and cook stirring until the mixture again bubbles up, about 5 minutes. Add the sauerkraut and it juice and bring to a boil; the mixture will continue to thicken. Taste for tartness, and lemon juice if desired. Add the parsley and serve at once.
Monday, August 31, 2009
Amish Baked Pretzels
1/2 pkg. or 1/4 tsp. dry yeast
1- 1/2 tsp. Sugar
2 c. flour
Coarse salt
3/4 c. warm water
1/2 tsp. Salt
1 beaten egg with 1 teaspoon water
Dissolve yeast in warm water. Add salt. Blend in flour with fork on floured board. Knead dough until smooth. Pull off pieces of dough about size of golf balls. Roll into 14 inch ropes and twist into pretzel shapes (alphabet shapes are fun for young children.) Brush with beaten egg and water; sprinkle with salt. Bake on greased cookie sheets at 350 degrees for 15-18 minutes.
1- 1/2 tsp. Sugar
2 c. flour
Coarse salt
3/4 c. warm water
1/2 tsp. Salt
1 beaten egg with 1 teaspoon water
Dissolve yeast in warm water. Add salt. Blend in flour with fork on floured board. Knead dough until smooth. Pull off pieces of dough about size of golf balls. Roll into 14 inch ropes and twist into pretzel shapes (alphabet shapes are fun for young children.) Brush with beaten egg and water; sprinkle with salt. Bake on greased cookie sheets at 350 degrees for 15-18 minutes.
Rhubarb Slush (Jill Woolf's)
3 cups chopped fresh or frozen rhubarb
1 cup water
1/3 cup sugar
1 cup apple juice
1 (6 oz) can frozen pink lemonade concentrate- thawed
In a saucepan combine the rhubarb, water and sugar. Bring to a boil, reduce heat, cover and simmer for about 5 min. or until rhubarb is tender. Cool for about 30 min.
In a food processor or blender, puree mixture, half at a time. Stir in apple juice and lemonade. Pour into a container and freeze until firm.
To use- let stand about 30 min. before serving (or use microwave). Scoop into glass and add soda (7-Up, Sierra Mist or any lemon-lime type pop) Enjoy!
PS Jill always doubles this.
PSS Can use diet soda. I did and you could not even tell it was diet. Which is remarkable because I do not like diet sodas.
1 cup water
1/3 cup sugar
1 cup apple juice
1 (6 oz) can frozen pink lemonade concentrate- thawed
In a saucepan combine the rhubarb, water and sugar. Bring to a boil, reduce heat, cover and simmer for about 5 min. or until rhubarb is tender. Cool for about 30 min.
In a food processor or blender, puree mixture, half at a time. Stir in apple juice and lemonade. Pour into a container and freeze until firm.
To use- let stand about 30 min. before serving (or use microwave). Scoop into glass and add soda (7-Up, Sierra Mist or any lemon-lime type pop) Enjoy!
PS Jill always doubles this.
PSS Can use diet soda. I did and you could not even tell it was diet. Which is remarkable because I do not like diet sodas.
Saturday, August 29, 2009
Eggnog Cream Puffs
Puffs
1
cup water
1/2
cup butter or margarine
1
cup Gold Medal® all-purpose flour
4
eggs
Powdered sugar
Eggnog Cream
1
package (4-serving size) vanilla instant pudding and pie filling mix
1
cup milk
1
teaspoon ground nutmeg
1
teaspoon rum extract
1/4
teaspoon ground ginger
2
cups whipping (heavy) cream
1.
Heat oven to 400ºF. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
2.
Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft.
3.
Meanwhile, in large bowl, beat all Eggnog Cream ingredients except cream with electric mixer on low speed 1 to 2 minutes or until smooth. Add cream. Beat on high speed 1 to 2 minutes or until soft peaks form.
4.
Cut off tops of cooled puffs; pull out any soft dough. Fill puffs with Eggnog Cream; replace tops. Sprinkle with powdered sugar. Serve immediately. Store covered in refrigerator.
Do-Ahead Tip
Fill the cream puffs, cover and refrigerate up to 3 hours. Sprinkle with powdered sugar just before serving.
Special Touch
Instead of sprinkling the cream puffs with powdered sugar, brush the tops with light corn syrup and sprinkle with colored sugar or nonpareils.
1
cup water
1/2
cup butter or margarine
1
cup Gold Medal® all-purpose flour
4
eggs
Powdered sugar
Eggnog Cream
1
package (4-serving size) vanilla instant pudding and pie filling mix
1
cup milk
1
teaspoon ground nutmeg
1
teaspoon rum extract
1/4
teaspoon ground ginger
2
cups whipping (heavy) cream
1.
Heat oven to 400ºF. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
2.
Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft.
3.
Meanwhile, in large bowl, beat all Eggnog Cream ingredients except cream with electric mixer on low speed 1 to 2 minutes or until smooth. Add cream. Beat on high speed 1 to 2 minutes or until soft peaks form.
4.
Cut off tops of cooled puffs; pull out any soft dough. Fill puffs with Eggnog Cream; replace tops. Sprinkle with powdered sugar. Serve immediately. Store covered in refrigerator.
Do-Ahead Tip
Fill the cream puffs, cover and refrigerate up to 3 hours. Sprinkle with powdered sugar just before serving.
Special Touch
Instead of sprinkling the cream puffs with powdered sugar, brush the tops with light corn syrup and sprinkle with colored sugar or nonpareils.
Blondie-Brownie Pie
1/2 c butter
1/2 c br. sug
Melt in lg pan over med. heat til bubble. Remove from heat; let cool 10 min.
3/4 c flour
1/2 t b. powder
Whisk til blended. Add, stir til blended and smooth. cool
2 lg. eggs
1 t vanilla
Mix one egg and vanilla and add to flour mix. Scrape (don't spread) 2/3 c into 9" greased pie plate. freeze 10 min til firm. Melt 1/2 c chips, mix with remaining eggs and cocoa. Press chilled batter in pie plate evenly over bottom and up sides. Top with candy bar, then choc batter. Bake at 350 for 22-25 min. Sprinkle remaining chips in middle. Let stand 5 min. til soft then spread.
1 c semisweet choc chips
1 T cocoa
13 fu-sized candy bars
1/2 c br. sug
Melt in lg pan over med. heat til bubble. Remove from heat; let cool 10 min.
3/4 c flour
1/2 t b. powder
Whisk til blended. Add, stir til blended and smooth. cool
2 lg. eggs
1 t vanilla
Mix one egg and vanilla and add to flour mix. Scrape (don't spread) 2/3 c into 9" greased pie plate. freeze 10 min til firm. Melt 1/2 c chips, mix with remaining eggs and cocoa. Press chilled batter in pie plate evenly over bottom and up sides. Top with candy bar, then choc batter. Bake at 350 for 22-25 min. Sprinkle remaining chips in middle. Let stand 5 min. til soft then spread.
1 c semisweet choc chips
1 T cocoa
13 fu-sized candy bars
Pina colada cake
yellow or white cake mix
Mix and bake cake as directe in a 9x13 pan.
12 oz bacardi frozen mix
1 can eagle brand
Mix in separate bowl. Poke holes in hot cake and pour over.
1 tub cool whip- cool cake and top.
Mix and bake cake as directe in a 9x13 pan.
12 oz bacardi frozen mix
1 can eagle brand
Mix in separate bowl. Poke holes in hot cake and pour over.
1 tub cool whip- cool cake and top.
Italian Cream Cake
Ingredients:
1 stick margarine, (4 ounces)
2 cups flour
2 cups sugar
1 cup buttermilk
1 small can (approx. 3 ounces) flaked coconut, about 1 1/3 cups
5 egg whites, stiffly beaten
1/2 cup shortening
5 egg yolks
1 teaspoon baking soda
1 teaspoon vanilla
1 cup chopped pecans, or walnuts
.
Frosting:
1 package cream cheese, softened (8oz)
1 box confectioners' sugar, (1 pound)
1/2 stick margarine, softened (4 Tbs)
1 teaspoon vanilla
Preparation:Cream margarine and shortening; add sugar. Add egg yolks and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes.
Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.
1 stick margarine, (4 ounces)
2 cups flour
2 cups sugar
1 cup buttermilk
1 small can (approx. 3 ounces) flaked coconut, about 1 1/3 cups
5 egg whites, stiffly beaten
1/2 cup shortening
5 egg yolks
1 teaspoon baking soda
1 teaspoon vanilla
1 cup chopped pecans, or walnuts
.
Frosting:
1 package cream cheese, softened (8oz)
1 box confectioners' sugar, (1 pound)
1/2 stick margarine, softened (4 Tbs)
1 teaspoon vanilla
Preparation:Cream margarine and shortening; add sugar. Add egg yolks and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes.
Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.
Choc Peanut Butter Reese's Cookies
1 cup butter, softened
3/4 cup peanut butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 1/2 cups peanut butter chips
1 package mini Reese’s peanut butter cups, quartered and frozen
Cream butter, peanut butter, and sugars. Beat in eggs and vanilla. Sift in dry ingredients till well mixed. Gently stir in the chips and frozen Reese's. Drop by spoonfuls on lightly greased cookie sheets. Bake at 350 for 8-10 minutes.
3/4 cup peanut butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 1/2 cups peanut butter chips
1 package mini Reese’s peanut butter cups, quartered and frozen
Cream butter, peanut butter, and sugars. Beat in eggs and vanilla. Sift in dry ingredients till well mixed. Gently stir in the chips and frozen Reese's. Drop by spoonfuls on lightly greased cookie sheets. Bake at 350 for 8-10 minutes.
Lemon Cream-Filled Cookies
3/4 cup butter -- softened
1/2 cup confectioners' sugar
2 teaspoons lemon extract
1 1/2 cups flour
3/4 cup cornstarch
Filling
1/4 cup butter -- softened
1 cup confectioners' sugar
1 tablespoon heavy cream
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
To make the cookie dough:
In a medium bowl cream the butter with anelectric mixer set at medium speed. Add sugar, and beat until smooth,scraping down sides of bowl as needed.Add lemon extract, and beat until light and fluffy. Then add flour andcornstarch. Blend at low speed until thoroughly combined.Gather dough into 2 balls of equal size and flatten into disks. Wrapthe disks lightly in plastic wrap or a plastic bag. Refrigerate for 1hour.
To make the filling:
In a small bowl beat the butter with mixer untilfluffy. Gradually add sugar while continuing to beat. Add cream, lemonjuice and lemon zest. Mix until thoroughly blended and set aside. Toharden filling quickly, refrigerate for 15-20 minutes.At this point, preheat oven to 325 degrees.Using a floured rolling pin, roll the chilled cookie dough on afloured board to 1/4" thickness, Cut circles with a 2" diameter cookiecutter or drinking glass. Place circles of dough on ungreased cookiesheets, 1/2" apart. Continue rolling out and cutting dough scrapsuntil all dough is used.Bake for 15-17 minutes or until edges begin to brown. Immediatelytransfer cookies with a spatula to a cool, flat surface.When cookies are completely cool, spread a cookie with 1 teaspoon ofthe lemon cream. Place another cookie on top of the filling to make asandwich. Complete entire batch.
1/2 cup confectioners' sugar
2 teaspoons lemon extract
1 1/2 cups flour
3/4 cup cornstarch
Filling
1/4 cup butter -- softened
1 cup confectioners' sugar
1 tablespoon heavy cream
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
To make the cookie dough:
In a medium bowl cream the butter with anelectric mixer set at medium speed. Add sugar, and beat until smooth,scraping down sides of bowl as needed.Add lemon extract, and beat until light and fluffy. Then add flour andcornstarch. Blend at low speed until thoroughly combined.Gather dough into 2 balls of equal size and flatten into disks. Wrapthe disks lightly in plastic wrap or a plastic bag. Refrigerate for 1hour.
To make the filling:
In a small bowl beat the butter with mixer untilfluffy. Gradually add sugar while continuing to beat. Add cream, lemonjuice and lemon zest. Mix until thoroughly blended and set aside. Toharden filling quickly, refrigerate for 15-20 minutes.At this point, preheat oven to 325 degrees.Using a floured rolling pin, roll the chilled cookie dough on afloured board to 1/4" thickness, Cut circles with a 2" diameter cookiecutter or drinking glass. Place circles of dough on ungreased cookiesheets, 1/2" apart. Continue rolling out and cutting dough scrapsuntil all dough is used.Bake for 15-17 minutes or until edges begin to brown. Immediatelytransfer cookies with a spatula to a cool, flat surface.When cookies are completely cool, spread a cookie with 1 teaspoon ofthe lemon cream. Place another cookie on top of the filling to make asandwich. Complete entire batch.
Lemon Chip Cookies
1/2 c butter
1 c sug
combine
1 egg
3 T lemon juice
2 t grated lemon rind
beat in
2 c flour
1 t b. powder
1/2 t soda
1/2 t salt
sift together and add. beat well
1/2 c coconut
1/2 c nuts
stir in
Bake 350 for 10-12 min.
1 c sug
combine
1 egg
3 T lemon juice
2 t grated lemon rind
beat in
2 c flour
1 t b. powder
1/2 t soda
1/2 t salt
sift together and add. beat well
1/2 c coconut
1/2 c nuts
stir in
Bake 350 for 10-12 min.
Cake Mix cookies
1 cake mix- any flavor
1 egg
2 T milk
Mix, roll into 2 balls. Chill 2 hours. Roll 1/8" and cut into shapes. Then roll in sugar . Bake 350 for 8-10 min.
1 egg
2 T milk
Mix, roll into 2 balls. Chill 2 hours. Roll 1/8" and cut into shapes. Then roll in sugar . Bake 350 for 8-10 min.
Christmas Mint Chip Sugar Cookies (Nikki's)
1 c sugar
3/4 c oil
Combine
2 eggs- add one at a time, beating well
2 1/2 c four
1 1/4 t b. powder
3/4 t salt
Gradually add and mix well.
1 t. vanilla
1 1/2 c mint chips
Stir in and shape in teaspoon size.
sugar- colored red, green, and white- roll cookie dough
Bake 350 for 8-10 min
3/4 c oil
Combine
2 eggs- add one at a time, beating well
2 1/2 c four
1 1/4 t b. powder
3/4 t salt
Gradually add and mix well.
1 t. vanilla
1 1/2 c mint chips
Stir in and shape in teaspoon size.
sugar- colored red, green, and white- roll cookie dough
Bake 350 for 8-10 min
Chocolate Mint Brownies (Nikki's)
1/2 c. butter
2 sq. unsweetened choc.
Melt over low heat, cool. Add to eggs after eggs are beatened.
2 eggs- beat til light
1 c br. sug- add to eggs
1/2 c flour
1 t. vanilla
Stir in and pour into greased 8x8 pan and bake 350 for 30 min. Frost when cooled.
Mint Frosting:
1 1/2 c powdered sug
1 T butter
2-3 T milk
1/2 t peppermint extract
green food coloring
Mix and frost. Can top with chocolate glaze made from 1/2 c choc. chips and 2 T butter. (Could put this layer on before frosting, cool, then frost).
2 sq. unsweetened choc.
Melt over low heat, cool. Add to eggs after eggs are beatened.
2 eggs- beat til light
1 c br. sug- add to eggs
1/2 c flour
1 t. vanilla
Stir in and pour into greased 8x8 pan and bake 350 for 30 min. Frost when cooled.
Mint Frosting:
1 1/2 c powdered sug
1 T butter
2-3 T milk
1/2 t peppermint extract
green food coloring
Mix and frost. Can top with chocolate glaze made from 1/2 c choc. chips and 2 T butter. (Could put this layer on before frosting, cool, then frost).
Oreos
Chocolate Wafers Ingredients:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [I suggest 1 cup of sugar because I wouldn't want a very sweet cookie and a very sweet filling]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
Filling Ingredients:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners' sugar
2 teaspoons vanilla extract
1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch round tip, pipe teaspoon-size dollops of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie.
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [I suggest 1 cup of sugar because I wouldn't want a very sweet cookie and a very sweet filling]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
Filling Ingredients:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners' sugar
2 teaspoons vanilla extract
1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch round tip, pipe teaspoon-size dollops of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie.
Apple Pie Filling
2 1/2 c sug
2 c br sug
1 c cornstarch
1 1/2 t salt
1 t cinnamon
1 t nutmeg
Mix in 4 qt pan
2 1/2 qt water
Stir in. Heat to boil, stir frequent. Reduce heat. Cook, stirring until thickened and bubbly, about 5 min.
2 T lemon juice
Stir in
6 qts thinly sliced tart apples (7 1/2 lbs.)
Pack jars 1/4 full with apples. Pour in syrup to cover slices; remove bubbles. Continue packing juars 1/4 at a time til full. Leave 1 " fromtop open. Seal. Process in water bath 20 min.
Prepare jars.
2 c br sug
1 c cornstarch
1 1/2 t salt
1 t cinnamon
1 t nutmeg
Mix in 4 qt pan
2 1/2 qt water
Stir in. Heat to boil, stir frequent. Reduce heat. Cook, stirring until thickened and bubbly, about 5 min.
2 T lemon juice
Stir in
6 qts thinly sliced tart apples (7 1/2 lbs.)
Pack jars 1/4 full with apples. Pour in syrup to cover slices; remove bubbles. Continue packing juars 1/4 at a time til full. Leave 1 " fromtop open. Seal. Process in water bath 20 min.
Prepare jars.
White chocolate peanut squares
1 T + 3/4 c butter
Grease a foiled cover 9x13 pan w/ 1 T butter.
3 c sug
2/3 c evap milk
combine w/ remaining butter. boil over med heat; boil 5 min, stir constant. Remove from heat.
1 pkg (10 oz) peanut butter chips
stir in til mealted
1 jar (7 oz) marshmallow cream
1 c chopped nuts
1 T vanilla
Add, stir til blended. Pour into prepared pan. Cool. Remove from pan and cut into 1 " sq. Place on wax paper lined sheets; freeze or chill til firm.
1 1 /2 lb. white candy coating
Melt in micro, stir often. Dip sq in coating.
1/2 c semisweet chocolate chips, opt
1 t shortening, opt
Melt together and drizzle over candy. Store in airtight container.
Grease a foiled cover 9x13 pan w/ 1 T butter.
3 c sug
2/3 c evap milk
combine w/ remaining butter. boil over med heat; boil 5 min, stir constant. Remove from heat.
1 pkg (10 oz) peanut butter chips
stir in til mealted
1 jar (7 oz) marshmallow cream
1 c chopped nuts
1 T vanilla
Add, stir til blended. Pour into prepared pan. Cool. Remove from pan and cut into 1 " sq. Place on wax paper lined sheets; freeze or chill til firm.
1 1 /2 lb. white candy coating
Melt in micro, stir often. Dip sq in coating.
1/2 c semisweet chocolate chips, opt
1 t shortening, opt
Melt together and drizzle over candy. Store in airtight container.
Turtles
Line cookie sheet with foil or wax paper. Brush with shortening. pile small mounds of nuts, leaving 1-1 1/2" between mounds. Unwrap caramels and pinch into a flat disc. Lay on top of nuts and place in a 300 oven for 8-10 min. Watch carefully. You want the caramel to just soften and encase the nuts, holding it all together. Dip in melted chocolate.
Rice Krispie Log (Elly)
10-16 oz marshmallow
1/4 c peanut butter
1/4 c margarine
Melt
5 c rice krispies
Stir in and spread on cookie sheet with parchment/wax paper.
1 1 /3 c chocolate chips
3/4 c butterscotch chips
melt and spread over krispies mix. Butter hand well and roll up rice krispies into a log. Chill 1 hour at least.
1/4 c peanut butter
1/4 c margarine
Melt
5 c rice krispies
Stir in and spread on cookie sheet with parchment/wax paper.
1 1 /3 c chocolate chips
3/4 c butterscotch chips
melt and spread over krispies mix. Butter hand well and roll up rice krispies into a log. Chill 1 hour at least.
Pretzels
1 T yeast
1/2 c warm water
Mix
1 egg, separate and save white
1/4 c honey or sug
1/4 c margarine
1 c milk
Mix yolk with above (-egg whites). Add yeast mix.
1 t salt
5 c flour
Add (just the amout of flour to make a stiff easy to handle dough). Knead on floured surface 5 min. Let rise 1 hr. Shape. Boil til dough floats to top. Bear 1 T water with egg whites and brush over pretzels. Sprinkle with coarse salt. Bake 400 for 15 min.
coarse salt
1/2 c warm water
Mix
1 egg, separate and save white
1/4 c honey or sug
1/4 c margarine
1 c milk
Mix yolk with above (-egg whites). Add yeast mix.
1 t salt
5 c flour
Add (just the amout of flour to make a stiff easy to handle dough). Knead on floured surface 5 min. Let rise 1 hr. Shape. Boil til dough floats to top. Bear 1 T water with egg whites and brush over pretzels. Sprinkle with coarse salt. Bake 400 for 15 min.
coarse salt
Lemon Muffins
1/2 c butter, softened
1/2 c sug
Cream
2 eggs, separated (beat whites stiff peaks)
Add yokes & mix well.
1 c flour
1 t b powder
1/4 t salt
Combine & add alternately w/ lemon juice (below) to creamed mix. Fold beatened whites in.
3 T lemon juice
1 T grated lemon peel- fold into batter
Fill muffin cups 2/3 full.
cinnamon-sug
Sprinkle on muffins and bake 350 for 20-25 min.
1/2 c sug
Cream
2 eggs, separated (beat whites stiff peaks)
Add yokes & mix well.
1 c flour
1 t b powder
1/4 t salt
Combine & add alternately w/ lemon juice (below) to creamed mix. Fold beatened whites in.
3 T lemon juice
1 T grated lemon peel- fold into batter
Fill muffin cups 2/3 full.
cinnamon-sug
Sprinkle on muffins and bake 350 for 20-25 min.
Cran-Apple Muffins
1/2 c whole-berry cranberry sauce
1/2 t grated orange peel
Combine and set aside
1 1/2 c flour
1/2 c sugar
1 t cinnamon
1/2 t soda
1/4 t each b. powder and salt
Combine and set aside
1 egg
1/3 c each milk and oil
Beat and stir into dry ing. just til moist.
1 c shredded peeled tart apple
Fold in. Fill muffi tins half way; fill with 2 t reserved cranberry mixture. Bake 375 for 18-20 min. Cool.
1/2 c powdered sug
1 t OJ
Combine and drizzle over cooled muffins.
1/2 t grated orange peel
Combine and set aside
1 1/2 c flour
1/2 c sugar
1 t cinnamon
1/2 t soda
1/4 t each b. powder and salt
Combine and set aside
1 egg
1/3 c each milk and oil
Beat and stir into dry ing. just til moist.
1 c shredded peeled tart apple
Fold in. Fill muffi tins half way; fill with 2 t reserved cranberry mixture. Bake 375 for 18-20 min. Cool.
1/2 c powdered sug
1 t OJ
Combine and drizzle over cooled muffins.
Choc. Zucchini Mini Muffins
1 3/4 c flour
1/2 c sug
1/4 c br sug
3 T cocoa
3/4 t b. powder
1/2 t each soda and salt
Sift above together.
2 eggs
3/4 c oil
1 t vanilla
Beat above 3 together
1 1 /4 c grated zucchini- stir into egg mix & add to dry mix stir til moist.
1/2 c choc chips
1/2 c unsalted dry roasted peanuts, chopped
Fold in
Place 1 heaping T into prepared mini tins. Bake at 375 for 20 min.
1/2 c sug
1/4 c br sug
3 T cocoa
3/4 t b. powder
1/2 t each soda and salt
Sift above together.
2 eggs
3/4 c oil
1 t vanilla
Beat above 3 together
1 1 /4 c grated zucchini- stir into egg mix & add to dry mix stir til moist.
1/2 c choc chips
1/2 c unsalted dry roasted peanuts, chopped
Fold in
Place 1 heaping T into prepared mini tins. Bake at 375 for 20 min.
Apple Carrot Muffins
1 3/4 c raisin bran cereal
1 1 /4 c flour
3/4 c sugar
1 1 /4 t soda
1 t cinnamon
1/4 t salt
1 egg
3/4 c buttermilk
1/4 c oil
3/4 c finely chopped peeled tart apple
3/4 c grated carrots
1/4 c chopped walnuts
Combine first 6 ing. Separate beat egg, buttermilk & oil. Stir into dry just til moist. fold in apple, carrot, and nuts. Bake at 400 for 20-23 min.
1 1 /4 c flour
3/4 c sugar
1 1 /4 t soda
1 t cinnamon
1/4 t salt
1 egg
3/4 c buttermilk
1/4 c oil
3/4 c finely chopped peeled tart apple
3/4 c grated carrots
1/4 c chopped walnuts
Combine first 6 ing. Separate beat egg, buttermilk & oil. Stir into dry just til moist. fold in apple, carrot, and nuts. Bake at 400 for 20-23 min.
Strawberry Ice
5 c unsweet strawberries- process til smooth
2/3 c sugar
2/3 c water- heat w/ sugar til dissolved. Pour into blender.
1/4 c lemon juice- add & blend.
Put into a shallow freezer cotainer and freeze 4-6 hours (almost frozen). Before serving, mix mixture in blender.
2/3 c sugar
2/3 c water- heat w/ sugar til dissolved. Pour into blender.
1/4 c lemon juice- add & blend.
Put into a shallow freezer cotainer and freeze 4-6 hours (almost frozen). Before serving, mix mixture in blender.
Mock Pink Champagne
1/2 c sug- boil with water, cool. Combine w/ juices and chill.
1/2 c OJ
2 c cranberry juice cocktail
1 c pineapple juice
1 1/2 c water
1 (7 oz) bottle 7-up-add and serve immediately
1/2 c OJ
2 c cranberry juice cocktail
1 c pineapple juice
1 1/2 c water
1 (7 oz) bottle 7-up-add and serve immediately
Grape Fizz
1 qt. grape juice
1 (No. 2) can pineapple juice
1 (12 OZ) bottle carbonated beverage
Mix chilled juices together. Add carbonation just before serving.
1 (No. 2) can pineapple juice
1 (12 OZ) bottle carbonated beverage
Mix chilled juices together. Add carbonation just before serving.
Holiday Pundh
1 can (6 oz) frozen OJ concentrate
1 bottle (64 oz) cran-raspberry drink
2 c water
1/3 c br. sug- stir together
4 thin orange slices- Add
1 cinnamon sticks- Add, heat til hot
1 bottle (64 oz) cran-raspberry drink
2 c water
1/3 c br. sug- stir together
4 thin orange slices- Add
1 cinnamon sticks- Add, heat til hot
Caramel Apple Cider
Warm apple cider (can add a little frozen OJ)
Add to mug: cinnamon, whipped cream, caramel ice cream topping
Add to mug: cinnamon, whipped cream, caramel ice cream topping
Blender Drinks
Daiquiri
3 c ice
1 c daiquiri mix
1 c ginger ale
1 c fruit (straw, etc)
Blend well
Pina Colada
3 c ice
1 c pina colada mix
1 c ginger ale
1 c pineapple
2 T coconut milk
blend well
Margarita
3 c ice
1 c margarita mix
1c ginger ale
1 c fruit
blend well. Dip glass in fresh lime juice then salt.
3 c ice
1 c daiquiri mix
1 c ginger ale
1 c fruit (straw, etc)
Blend well
Pina Colada
3 c ice
1 c pina colada mix
1 c ginger ale
1 c pineapple
2 T coconut milk
blend well
Margarita
3 c ice
1 c margarita mix
1c ginger ale
1 c fruit
blend well. Dip glass in fresh lime juice then salt.
Apricot Peach Smoothies
1 can (5 1/2 oz) apricot nectar
1 med ripe banana, frozen, cut into chuncks
1 c (8oz) fat free vanilla yogurt
2 c sliced peaches
1 T lemon juice
1 T honey
1 t grated lemon peel
6 ice cubes
Blend
1 med ripe banana, frozen, cut into chuncks
1 c (8oz) fat free vanilla yogurt
2 c sliced peaches
1 T lemon juice
1 T honey
1 t grated lemon peel
6 ice cubes
Blend
Chocolate Cream Fruit Dip
8 oz cr. cheese
1/4 c. chocolate syrup-beat
7 oz jar marshmellow cream-fold in
1/4 c. chocolate syrup-beat
7 oz jar marshmellow cream-fold in
Nutty Apple Dip
8 oz cr. cheese
3/4 c br. sug, packed
1/4 c sugar
1 t. vanilla
1 c chopped pecans
Combine cr. cheese, sug and van. Beat til smooth. Stir in pecans
3/4 c br. sug, packed
1/4 c sugar
1 t. vanilla
1 c chopped pecans
Combine cr. cheese, sug and van. Beat til smooth. Stir in pecans
"The" Caramel Apple Dip (Nikki's)
3/4 c. brown sugar
8 oz. cr. cheese- cream
1 c. sour cr.- add
2 t vanilla-add
2 t lemon juice-add & mix
1 c. cold milk-add
1 lg pkg instant vanilla pudding- add & beat til thick
chill 1 hour
8 oz. cr. cheese- cream
1 c. sour cr.- add
2 t vanilla-add
2 t lemon juice-add & mix
1 c. cold milk-add
1 lg pkg instant vanilla pudding- add & beat til thick
chill 1 hour
Stuffed Mushroom
18-20 lg. mushrooms
1 sm. onion, chopped
3 T. butter
1/4 c. dry bread crumbs
1/4 c. finely chopped pecans
3 T. grated Parm. Cheese
1/4 t. salt
1/4 t. dried basil
dash cayennne pepper
Remove mushroom stems, set caps aside. Finely shop stem; place in paper towel, squeeze to remove liquid. Saute chopped stem & onions in butter for 5 min. until tender. Remove from heat; set aside. Combine crumbs, pecans, Parm., salt, basil and pepper; add mushroom mix. Stuff firmly into caps. Place on greased 15x10x1 pan. Bake uncovered at 400 for 15-18 min. Serve hot.
Recipe #2
12 lg. mushrooms- Remove & chop stems
6 oz. sausage- brown til crumbly (5 min), drain
3 T. seasoned bread crumbs- stir with stems and 1/4 c cheese in skillet w/ sausage. remove from heat. Spoon onto caps.
1/4 C. sredded mozzarella cheese,
2 t. dried parsley
Arrange stuffed mushrooms on greased baking sheet. Top w/ remaining moz. cheese. Bake about 15 min. Garnish with parsley.
1 sm. onion, chopped
3 T. butter
1/4 c. dry bread crumbs
1/4 c. finely chopped pecans
3 T. grated Parm. Cheese
1/4 t. salt
1/4 t. dried basil
dash cayennne pepper
Remove mushroom stems, set caps aside. Finely shop stem; place in paper towel, squeeze to remove liquid. Saute chopped stem & onions in butter for 5 min. until tender. Remove from heat; set aside. Combine crumbs, pecans, Parm., salt, basil and pepper; add mushroom mix. Stuff firmly into caps. Place on greased 15x10x1 pan. Bake uncovered at 400 for 15-18 min. Serve hot.
Recipe #2
12 lg. mushrooms- Remove & chop stems
6 oz. sausage- brown til crumbly (5 min), drain
3 T. seasoned bread crumbs- stir with stems and 1/4 c cheese in skillet w/ sausage. remove from heat. Spoon onto caps.
1/4 C. sredded mozzarella cheese,
2 t. dried parsley
Arrange stuffed mushrooms on greased baking sheet. Top w/ remaining moz. cheese. Bake about 15 min. Garnish with parsley.
Dinner Crepe Filling
Smoked Salmon Crepes
Spread about 1/4 cup thinly sliced smoked salmon (about 1 1/2 oz.), 2 tablespoons creme fraiche or cream cheese, and 1 teaspoon drained capers down center of each crepe in pan (step 4 of basic buckwheat crepe recipe, preceding). Sprinkle with pepper. Cook until bottom of crepe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.
Chicken-Pesto Crepes
Spread about 1 tablespoon purchased pesto down the center of each crepe in pan (step 4 at left). Top with about 1/4 cup shredded cooked chicken, 2 tablespoons thinly sliced canned peeled roasted red peppers, and 2 tablespoons shredded Swiss or parmesan cheese. Cook until bottom of crepe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.
Spinach and Mushroom Crepes
1. Rinse, trim, and thinly slice 1 1/3 pounds brown or white mushrooms. In a 10- to 12-inch frying pan over medium heat, stir mushrooms often in 2 tablespoons olive oil until browned, about 15 minutes. Sprinkle with 3/4 teaspoon dried thyme and salt and pepper to taste.
2. Spread about 2 tablespoons fresh chevre (goat cheese), 1/3 cup rinsed fresh spinach leaves, and 1/4 cup mushroom mixture down the center of each crepe in pan (step 4 at far left). Cook until bottom of crepe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.
Leek and Apple Crepes
1. Peel, core, and coarsely chop 5 sweet apples such as Fuji (about 2 1/2 lbs. total). In a 5- to 6-quart pan over medium heat, melt 2 tablespoons butter. Add 1 cup thinly sliced well-rinsed leeks (tender white part only) and cook, stirring often, until limp, about 5 minutes. Add apples, 1/3 cup apple cider vinegar or lemon juice, and 1/3 cup apple juice. Cook, stirring often, until apples are soft when pierced and all the liquid is evaporated, about 20 minutes.
2. Spread about 1/3 cup apple mixture and 2 tablespoons creme fraiche or sour cream down center of each crepe in pan (step 4 at far left). Sprinkle with salt and pepper. Cook until bottom of crepe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.
Spread about 1/4 cup thinly sliced smoked salmon (about 1 1/2 oz.), 2 tablespoons creme fraiche or cream cheese, and 1 teaspoon drained capers down center of each crepe in pan (step 4 of basic buckwheat crepe recipe, preceding). Sprinkle with pepper. Cook until bottom of crepe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.
Chicken-Pesto Crepes
Spread about 1 tablespoon purchased pesto down the center of each crepe in pan (step 4 at left). Top with about 1/4 cup shredded cooked chicken, 2 tablespoons thinly sliced canned peeled roasted red peppers, and 2 tablespoons shredded Swiss or parmesan cheese. Cook until bottom of crepe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.
Spinach and Mushroom Crepes
1. Rinse, trim, and thinly slice 1 1/3 pounds brown or white mushrooms. In a 10- to 12-inch frying pan over medium heat, stir mushrooms often in 2 tablespoons olive oil until browned, about 15 minutes. Sprinkle with 3/4 teaspoon dried thyme and salt and pepper to taste.
2. Spread about 2 tablespoons fresh chevre (goat cheese), 1/3 cup rinsed fresh spinach leaves, and 1/4 cup mushroom mixture down the center of each crepe in pan (step 4 at far left). Cook until bottom of crepe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.
Leek and Apple Crepes
1. Peel, core, and coarsely chop 5 sweet apples such as Fuji (about 2 1/2 lbs. total). In a 5- to 6-quart pan over medium heat, melt 2 tablespoons butter. Add 1 cup thinly sliced well-rinsed leeks (tender white part only) and cook, stirring often, until limp, about 5 minutes. Add apples, 1/3 cup apple cider vinegar or lemon juice, and 1/3 cup apple juice. Cook, stirring often, until apples are soft when pierced and all the liquid is evaporated, about 20 minutes.
2. Spread about 1/3 cup apple mixture and 2 tablespoons creme fraiche or sour cream down center of each crepe in pan (step 4 at far left). Sprinkle with salt and pepper. Cook until bottom of crepe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.
Crepe Fillings
Filling and Topping:
2 punnets raspberries or 300g froozen berries,thawed
1 Tbsp icing sugar,plus extra for dusting
400g ricotta
12 squares cooking chocolate,grated
sieve half the raspberries adding 1 Tbsp icing sugar.
mix ricotta in bowl with the grated chocolate and the remaining raspberries.
lay crepes on a bard spread with filling and roll up.
arrange on plate, dust generously with icing sugar and serve with the raspberry puree.
Filling #2
2 pints raspberries
1/2 cup toasted walnuts, crumbled
FOR THE BLACKBERRY SAUCE:
1 cup sugar
1/2 cup balsamic vinegar
1 cup blackberries
FOR THE GARNISH:
White chocolate
mascarpone
Pomegranates
Mint sprigs
FOR THE FILLING:Combine all ingredients. Place two ounces of mix into each crepe. Roll up and hold warm till time to serve.
FOR THE BLACKBERRY SAUCE:Combine all ingredients into small saucepot. Reduce by half or until mixture thickens.
FOR THE PLATE-UP:Place small amount of white chocolate mascarpone in the center of serving plate.
Cut crepes in half and place on top of mascarpone. Drizzle blackberry sauce around plate. Next, sprinkle pomegranates around plate. Garnish with mint sprigs. Serve.
Filling #3
1 teaspoon powdered gelatin (unflavored)
2 tablespoons cold water
2 cups Sephra Belgian White Chocolate chips
2 1/2 cups heavy cream (separated)
2 tablespoons butter
2 egg yolks
Directions:
In a small microwaveable bowl, sprinkle the gelatin over the water and let sit for a few minutes. Melt the chocolate with the butter and ½ cup cream. Melt the gelatin in the microwave (about 20 seconds) and add to the chocolate mixture. Add the egg yolks and stir. Whip the remaining cream (2 cups) to soft peaks and add to the chocolate mixture in 2 parts. Refrigerate at least two hours before using.
Use a basic dessert crepe recipe. Pipe filling down center of each crepe and fold sides over. Drizzle with cajeta or caramel and top with caramelized pecans.
Filling #4
Chocolate Mousse Crepes
FILLING:
6 ounces bittersweet chocolate
3 tbl sugar
4 eg yolks
6 tablespoons cream + 1 1 /2 cups cream -- whipped
CREPES:4 eggs
1 cup + 1 tbl. milk
1 teaspoon salt
4 teaspoons sugar
3/4 cup flour
1/4 cup cocoa powder
CHOCOLATE MINT BISQUE:
1 1/2 cups cream
2 ounces butter
1/4 cup sugar
1 pinch salt
1/4 vanilla beans
2 ounces semisweet chocolate, chopped
For the mousse filling, melt the chocolate to 104 to 113ºF. In another bowl combine sugar, yolks, and 6 tablespoons cream, and whisk well over simmering water to cooking to thicken, making a sabayon. Whisk half the whipped cream into the chocolate, then fold in the sabayon. Add remaining whipped cream and fold in, then chill, until ready to use.For
the crepe batter, whisk the eggs well then add the milk and whisk. Whisk in remaining ingredients. Let sit 20 minutes then strain.
For the bisque, put all the ingredients in a pot except the extract and bring to a boil. Turn off the heat and whisk well to incorporate the chocolate then add the extract. Chill over night if making ahead of time. When ready to serve, warm the bisque through.
Ladle small amounts (1 to 2 ounces) of crepe batter into buttered crepe pan and cook on both sides. Repeat until all the batter is used. Let the crepes cool before filling.
To fill, place a quenelle of chocolate mousse in each crepe and fold it over to enclose the mousse. Serve 2 filled crepes per person. Spoon some chocolate mint bisque over and around the crepes. Sprinkle with raspberries and white chocolate shavings.
Yield: 6 servings
Filling #5 White chocolate Cream
1 1/2 ts Unflavored Gelatin
3 tb Cold Water
6 oz White Choc.-flav. baking bar
1 1/4 c Whipping Cream
1 ts Vanilla Extract
Instructions
Servings: 1 * White Chocolate-flavored baking bar should be grated. Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Add grated baking bar and stir constantly until chocolate melts; cool slightly. Combine whipping cream and gelatin mixture in a mixing bowl; beat at medium speed of an electric mixer until thickened. Stir in vanilla. Makes 3 cups.
2 punnets raspberries or 300g froozen berries,thawed
1 Tbsp icing sugar,plus extra for dusting
400g ricotta
12 squares cooking chocolate,grated
sieve half the raspberries adding 1 Tbsp icing sugar.
mix ricotta in bowl with the grated chocolate and the remaining raspberries.
lay crepes on a bard spread with filling and roll up.
arrange on plate, dust generously with icing sugar and serve with the raspberry puree.
Filling #2
2 pints raspberries
1/2 cup toasted walnuts, crumbled
FOR THE BLACKBERRY SAUCE:
1 cup sugar
1/2 cup balsamic vinegar
1 cup blackberries
FOR THE GARNISH:
White chocolate
mascarpone
Pomegranates
Mint sprigs
FOR THE FILLING:Combine all ingredients. Place two ounces of mix into each crepe. Roll up and hold warm till time to serve.
FOR THE BLACKBERRY SAUCE:Combine all ingredients into small saucepot. Reduce by half or until mixture thickens.
FOR THE PLATE-UP:Place small amount of white chocolate mascarpone in the center of serving plate.
Cut crepes in half and place on top of mascarpone. Drizzle blackberry sauce around plate. Next, sprinkle pomegranates around plate. Garnish with mint sprigs. Serve.
Filling #3
1 teaspoon powdered gelatin (unflavored)
2 tablespoons cold water
2 cups Sephra Belgian White Chocolate chips
2 1/2 cups heavy cream (separated)
2 tablespoons butter
2 egg yolks
Directions:
In a small microwaveable bowl, sprinkle the gelatin over the water and let sit for a few minutes. Melt the chocolate with the butter and ½ cup cream. Melt the gelatin in the microwave (about 20 seconds) and add to the chocolate mixture. Add the egg yolks and stir. Whip the remaining cream (2 cups) to soft peaks and add to the chocolate mixture in 2 parts. Refrigerate at least two hours before using.
Use a basic dessert crepe recipe. Pipe filling down center of each crepe and fold sides over. Drizzle with cajeta or caramel and top with caramelized pecans.
Filling #4
Chocolate Mousse Crepes
FILLING:
6 ounces bittersweet chocolate
3 tbl sugar
4 eg yolks
6 tablespoons cream + 1 1 /2 cups cream -- whipped
CREPES:4 eggs
1 cup + 1 tbl. milk
1 teaspoon salt
4 teaspoons sugar
3/4 cup flour
1/4 cup cocoa powder
CHOCOLATE MINT BISQUE:
1 1/2 cups cream
2 ounces butter
1/4 cup sugar
1 pinch salt
1/4 vanilla beans
2 ounces semisweet chocolate, chopped
For the mousse filling, melt the chocolate to 104 to 113ºF. In another bowl combine sugar, yolks, and 6 tablespoons cream, and whisk well over simmering water to cooking to thicken, making a sabayon. Whisk half the whipped cream into the chocolate, then fold in the sabayon. Add remaining whipped cream and fold in, then chill, until ready to use.For
the crepe batter, whisk the eggs well then add the milk and whisk. Whisk in remaining ingredients. Let sit 20 minutes then strain.
For the bisque, put all the ingredients in a pot except the extract and bring to a boil. Turn off the heat and whisk well to incorporate the chocolate then add the extract. Chill over night if making ahead of time. When ready to serve, warm the bisque through.
Ladle small amounts (1 to 2 ounces) of crepe batter into buttered crepe pan and cook on both sides. Repeat until all the batter is used. Let the crepes cool before filling.
To fill, place a quenelle of chocolate mousse in each crepe and fold it over to enclose the mousse. Serve 2 filled crepes per person. Spoon some chocolate mint bisque over and around the crepes. Sprinkle with raspberries and white chocolate shavings.
Yield: 6 servings
Filling #5 White chocolate Cream
1 1/2 ts Unflavored Gelatin
3 tb Cold Water
6 oz White Choc.-flav. baking bar
1 1/4 c Whipping Cream
1 ts Vanilla Extract
Instructions
Servings: 1 * White Chocolate-flavored baking bar should be grated. Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Add grated baking bar and stir constantly until chocolate melts; cool slightly. Combine whipping cream and gelatin mixture in a mixing bowl; beat at medium speed of an electric mixer until thickened. Stir in vanilla. Makes 3 cups.
TOMATO SAUCE
18 Tomatoes
2 green peppers
2 medium onions
3 tablespoons artificial sweetener, or to taste
2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon allspice
2 cups vinegar
PEEL, core, and chop tomatoes. Chop peppers and onions fine. Combine all ingredients. Boil slowly 4 hours or until thick. Fill boiling hot to within 1/2 inch of top of jar. Process 10 minutes in Boiling Water Bath.
2 green peppers
2 medium onions
3 tablespoons artificial sweetener, or to taste
2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon allspice
2 cups vinegar
PEEL, core, and chop tomatoes. Chop peppers and onions fine. Combine all ingredients. Boil slowly 4 hours or until thick. Fill boiling hot to within 1/2 inch of top of jar. Process 10 minutes in Boiling Water Bath.
Tomato Puree
1 onion
3 stalks celery
3 sweet peppers
12 cups tomatoes (quartered)
SIMMER all ingredients until soft. Press through sieve, season with salt and pepper. Fill jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Yield: 4 pints. Process in Boiling Water Bath 45 minutes.
3 stalks celery
3 sweet peppers
12 cups tomatoes (quartered)
SIMMER all ingredients until soft. Press through sieve, season with salt and pepper. Fill jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Yield: 4 pints. Process in Boiling Water Bath 45 minutes.
Chocolate Crepes
I went to my sis-in-law's baby shower and they served crepes, vanilla and chocolate. I have made crepes most of my married life but never chocolate crepes. I am looking for the recipe to try for a Leadership meeting we are in charge of. Here is what I have found. I will study these and see which one I think will work best then try one or more of them, since I will need to make many. I will then rate them.
1/2 cup Flour
1 tablespoon Cocoa
2 teaspoons Sugar
1 dash Salt
3/4 cup Milk
1/4 teaspoon Almond Extract
1 Egg
2 teaspoons Butter
-- meltedOil
Combine flour, cocoa, sugar, and salt. Add milk and almond extract; beat until smooth. Add egg and beat well; stir in butter. Refrigerate 2 hours.
Brush bottom of a 6" crepe pan or heavy skillet with oil; place over medium heat until just hot, not smoking. Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers the pan in a thin film. Cook 1 minute or until lightly browned. Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from the pan. Flip the crepe, and cook about 30 seconds on the other side.
Place crepes on a towel to cool. Stack between layers of waxed paper to prevent sticking. Repeat until all batter is used.
This recipe from CDKitchen for Chocolate Crepes serves/makes 5
Recipe #2
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
2 tablespoons granulated sugar
1/8 teaspoon salt
3 large eggs
1 1/4 cup milk
2 tablespoons unsalted butter -- melted
Nonstick vegetable cooking spray
In a food processor fitted with a metal blade, combine the flour, cocoa powder, sugar and salt and pulse to mix. Add the eggs, milk and melted butter and process for 30 seconds. Using a rubber spatula, scrape down the sides of the bowl and process for 15 seconds longer. Transfer the crepe batter to a medium bowl and let stand for 15 minutes.
Lightly spray an 8-inch crepe pan or small slope-sided frying pan with vegetable cooking spray. Place the pan over medium low heat and heat for about 30 seconds (a drop of water should sizzle on contact). Pour about 2 tablespoons of the crepe batter into the pan. Quickly tilt the pan to coat the bottom evenly with the batter, and return to the heat. Cook the crepe until the bottom is set, 45 seconds to 1 minute.
Using a wide spatula, flip the crepe over and cook until cooked through, about 30 seconds longer. Transfer the crepe to a plate. Repeat the cooking procedure with the remaining batter, stacking the cooked crepes between sheets of waxed paper.
Recipe #3
2 cups milk
1 1/2 cups flour
1/2 cup cocoa powder
6 tablespoons powdered sugar
2 large eggs
2 tablespoons butter, melted
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
Preparation:
Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes.
Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.
Recipe #4
1 1/2 cups flour
1/2 cup cocoa powder
6 tablespoons confectioners' sugar
Pinch of salt
2 tablespoons unsalted butter, melted
2 cups milk
2 large eggs
1/2 teaspoon pure vanilla extract
Vegetable oil as needed
16 six-inch squares parchment or waxed paper
Combine the flour, cocoa powder, sugar and salt in a large mixing bowl. In a medium size mixing bowl, combine the butter, milk, eggs and vanilla and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth. Refrigerate for 1 hour.
Lightly brush a 6-inch skillet with vegetable oil and heat over medium heat. When the pan is hot, remove from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan. Repeat the process until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside.
Recipe #5
3 Eggs
1/4 cup Sugar
1 cup Flour
1 cup Whole Milk
1 tablespoon Fine Quality Cocoa Powder
1 tablespoon Butter -- melted
1 tablespoon Pure Vanilla Extract
***White Chocolate Sauce***
6 ounces White Chocolate Baking Bar
5 tablespoons Whipping Cream
2 tablespoons Light Corn Syrup
1 1/2 tablespoon Raspberry Liqueur (does anyone have a non-alcoholic sub for this?)
1/2 teaspoon Pure Vanilla Extract
***Raspberry Cream***
1 cup Whipping Cream
1 tablespoon Raspberry Liqueur
1 tablespoon Sugar
2 pints Fresh Raspberries
Fresh Mint Sprigs -- for garnish
Directions:
Blend all ingredients for crepes in a blender or food processor until smooth. Heat 6-inch non-stick skillet pan over med-high heat; coat with vegetable spray. Pour 2-3 tablespoons of batter in pan; swirling to form crepe. Cook 1 minute on each side or until golden. Repeat with remaining batter. Crepes may be stacked and freeze well.
Preparation of sauce: Gently melt chocolate over low heat; stirring at intervals. Set aside. Place cream in small saucepan; bring to boil. Add corn syrup, stirring until blended. Gradually add cream mixture to melted chocolate, stirring until smooth. Stir in liqueur and vanilla. Keep warm.
Preparation of raspberry cream: Whip the cream, raspberry liqueur and sugar to form soft peaks. Fold in 1/4 of raspberries. To serve: spoon some chocolate sauce over center of each dessert plate. Spoon a generous 2 tablespoons raspberry cream down center of each crepe. Fold 2 sides over and place seam side down on chocolate sauce. Sprinkle with raspberries and garnish with mint. Serve immediately.
Crepes serves/makes 14 crepes
1/2 cup Flour
1 tablespoon Cocoa
2 teaspoons Sugar
1 dash Salt
3/4 cup Milk
1/4 teaspoon Almond Extract
1 Egg
2 teaspoons Butter
-- meltedOil
Combine flour, cocoa, sugar, and salt. Add milk and almond extract; beat until smooth. Add egg and beat well; stir in butter. Refrigerate 2 hours.
Brush bottom of a 6" crepe pan or heavy skillet with oil; place over medium heat until just hot, not smoking. Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers the pan in a thin film. Cook 1 minute or until lightly browned. Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from the pan. Flip the crepe, and cook about 30 seconds on the other side.
Place crepes on a towel to cool. Stack between layers of waxed paper to prevent sticking. Repeat until all batter is used.
This recipe from CDKitchen for Chocolate Crepes serves/makes 5
Recipe #2
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
2 tablespoons granulated sugar
1/8 teaspoon salt
3 large eggs
1 1/4 cup milk
2 tablespoons unsalted butter -- melted
Nonstick vegetable cooking spray
In a food processor fitted with a metal blade, combine the flour, cocoa powder, sugar and salt and pulse to mix. Add the eggs, milk and melted butter and process for 30 seconds. Using a rubber spatula, scrape down the sides of the bowl and process for 15 seconds longer. Transfer the crepe batter to a medium bowl and let stand for 15 minutes.
Lightly spray an 8-inch crepe pan or small slope-sided frying pan with vegetable cooking spray. Place the pan over medium low heat and heat for about 30 seconds (a drop of water should sizzle on contact). Pour about 2 tablespoons of the crepe batter into the pan. Quickly tilt the pan to coat the bottom evenly with the batter, and return to the heat. Cook the crepe until the bottom is set, 45 seconds to 1 minute.
Using a wide spatula, flip the crepe over and cook until cooked through, about 30 seconds longer. Transfer the crepe to a plate. Repeat the cooking procedure with the remaining batter, stacking the cooked crepes between sheets of waxed paper.
Recipe #3
2 cups milk
1 1/2 cups flour
1/2 cup cocoa powder
6 tablespoons powdered sugar
2 large eggs
2 tablespoons butter, melted
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
Preparation:
Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes.
Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.
Recipe #4
1 1/2 cups flour
1/2 cup cocoa powder
6 tablespoons confectioners' sugar
Pinch of salt
2 tablespoons unsalted butter, melted
2 cups milk
2 large eggs
1/2 teaspoon pure vanilla extract
Vegetable oil as needed
16 six-inch squares parchment or waxed paper
Combine the flour, cocoa powder, sugar and salt in a large mixing bowl. In a medium size mixing bowl, combine the butter, milk, eggs and vanilla and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth. Refrigerate for 1 hour.
Lightly brush a 6-inch skillet with vegetable oil and heat over medium heat. When the pan is hot, remove from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan. Repeat the process until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside.
Recipe #5
3 Eggs
1/4 cup Sugar
1 cup Flour
1 cup Whole Milk
1 tablespoon Fine Quality Cocoa Powder
1 tablespoon Butter -- melted
1 tablespoon Pure Vanilla Extract
***White Chocolate Sauce***
6 ounces White Chocolate Baking Bar
5 tablespoons Whipping Cream
2 tablespoons Light Corn Syrup
1 1/2 tablespoon Raspberry Liqueur (does anyone have a non-alcoholic sub for this?)
1/2 teaspoon Pure Vanilla Extract
***Raspberry Cream***
1 cup Whipping Cream
1 tablespoon Raspberry Liqueur
1 tablespoon Sugar
2 pints Fresh Raspberries
Fresh Mint Sprigs -- for garnish
Directions:
Blend all ingredients for crepes in a blender or food processor until smooth. Heat 6-inch non-stick skillet pan over med-high heat; coat with vegetable spray. Pour 2-3 tablespoons of batter in pan; swirling to form crepe. Cook 1 minute on each side or until golden. Repeat with remaining batter. Crepes may be stacked and freeze well.
Preparation of sauce: Gently melt chocolate over low heat; stirring at intervals. Set aside. Place cream in small saucepan; bring to boil. Add corn syrup, stirring until blended. Gradually add cream mixture to melted chocolate, stirring until smooth. Stir in liqueur and vanilla. Keep warm.
Preparation of raspberry cream: Whip the cream, raspberry liqueur and sugar to form soft peaks. Fold in 1/4 of raspberries. To serve: spoon some chocolate sauce over center of each dessert plate. Spoon a generous 2 tablespoons raspberry cream down center of each crepe. Fold 2 sides over and place seam side down on chocolate sauce. Sprinkle with raspberries and garnish with mint. Serve immediately.
Crepes serves/makes 14 crepes
TOMATO CATSUP
1 peck (12 1/2 pounds) ripe tomatoes
2 medium onions
1/4 teaspoon cayenne pepper
2 cups cider vinegar
1 1/2 tablespoons broken stick cinnamon
1 tablespoon whole cloves
3 cloves garlic (finely chopped)
1 tablespoon paprika
1 cup sugar
2 1/2 teaspoons salt
WASH and slice tomatoes and boil until soft. Into another kettle slice the onions. Cover with a small quantity of water and cook until tender. Run the cooked onions and tomatoes through a sieve. Mix the onion and tomato pulp. Add the cayenne pepper. Boil this mixture rapidly until it has been reduced to about 1/2 original volume.
Place vinegar in an enamel pan; add a spice bag containing the cinnamon, cloves and garlic. Allow this to simmer for about 30 minutes, then bring to boil. Place cover on pan and remove from heat. Allow this to stand in covered pan until ready to use.
When tomato mixture has cooked down to 1/2 original volume, add mixture, of which there should be 1 and 1/4 cups. Add the paprika, sugar and salt and boil rapidly until thick. This should require about 10 minutes. Pour while boiling into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 6 pints.
2 medium onions
1/4 teaspoon cayenne pepper
2 cups cider vinegar
1 1/2 tablespoons broken stick cinnamon
1 tablespoon whole cloves
3 cloves garlic (finely chopped)
1 tablespoon paprika
1 cup sugar
2 1/2 teaspoons salt
WASH and slice tomatoes and boil until soft. Into another kettle slice the onions. Cover with a small quantity of water and cook until tender. Run the cooked onions and tomatoes through a sieve. Mix the onion and tomato pulp. Add the cayenne pepper. Boil this mixture rapidly until it has been reduced to about 1/2 original volume.
Place vinegar in an enamel pan; add a spice bag containing the cinnamon, cloves and garlic. Allow this to simmer for about 30 minutes, then bring to boil. Place cover on pan and remove from heat. Allow this to stand in covered pan until ready to use.
When tomato mixture has cooked down to 1/2 original volume, add mixture, of which there should be 1 and 1/4 cups. Add the paprika, sugar and salt and boil rapidly until thick. This should require about 10 minutes. Pour while boiling into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 6 pints.
Seasoned Tomato Sauce
Tis that time of year. My tomatoes are producing wonderfully and I have canned Tomato juice (recipe will be forthcoming). I want to do some Tomato Sauce and thought of recipe web searching. Here is one recipe I have found. I will also do some Tomato soup which I will put up soon as well.
10 pounds washed, peeled, cored and chopped tomatoes
3 medium onions, chopped fine
4 cloves fresh garlic, minced
1 1/2 teaspoon oregano
2 bay leaves
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon crushed red pepper
1 teaspoon sugar
Hot Pack
Add all ingredients to a saucepan and bring to a boil. Simmer 2 hours, stirring occasionally. Press mixture through a food mill and discard seeds. Return to sauce pan and cook over medium-high heat until thick, stirring frequently. Add lemon juice or citric acid to hot canning jars and pack with hot prepared tomato mixture leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Methods
Boiling Water Bath Canner
Half-Pints 35 minutes
Pints 35 minutes
Pressure CannerDial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
Half-Pints 15 minutes
Pints 15 minutes After processing, remove jars immediately, place on a rack to cool.Test for Seal.
10 pounds washed, peeled, cored and chopped tomatoes
3 medium onions, chopped fine
4 cloves fresh garlic, minced
1 1/2 teaspoon oregano
2 bay leaves
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon crushed red pepper
1 teaspoon sugar
Hot Pack
Add all ingredients to a saucepan and bring to a boil. Simmer 2 hours, stirring occasionally. Press mixture through a food mill and discard seeds. Return to sauce pan and cook over medium-high heat until thick, stirring frequently. Add lemon juice or citric acid to hot canning jars and pack with hot prepared tomato mixture leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Methods
Boiling Water Bath Canner
Half-Pints 35 minutes
Pints 35 minutes
Pressure CannerDial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
Half-Pints 15 minutes
Pints 15 minutes After processing, remove jars immediately, place on a rack to cool.Test for Seal.
Friday, August 14, 2009
Avocado Dip (Help this needs a new name)
First of all, thank you Jill for this recipe! Your recipe was the hit of our cousin pool party!
Thanks Angela and Janell for making me feel like Martha Stewart! If only I were worth half what she is worth!:)
Here is the dip...
2 cans black beans drained and rinsed
2 cans corn drained
1 red onion chopped (I only used 1/3 of an onion and minced. My mom's influence here)
5-6 tomaotes chopped
1-2 green peppers chopped
5-6 avocadoes diced
1 bunch cilantro minced (OK perhaps not quite minced)
Mix all together
Sauce:
3 lime juiced (ouch I could not have done more) I think I will try more next time
1 pkg Fajita seasoning mix (I measured it and it is just short of a 1/4 c, in case you buy this in bulk like me)
1 c. Italian salad dressing
salt and pepper to taste
Mix together (I made the sauce and put the avocados in it directly once diced to prevent browning) and pour over the rest of the ingredients. Stir together, chill. Serve with tortilla chips.
Thanks Angela and Janell for making me feel like Martha Stewart! If only I were worth half what she is worth!:)
Here is the dip...
2 cans black beans drained and rinsed
2 cans corn drained
1 red onion chopped (I only used 1/3 of an onion and minced. My mom's influence here)
5-6 tomaotes chopped
1-2 green peppers chopped
5-6 avocadoes diced
1 bunch cilantro minced (OK perhaps not quite minced)
Mix all together
Sauce:
3 lime juiced (ouch I could not have done more) I think I will try more next time
1 pkg Fajita seasoning mix (I measured it and it is just short of a 1/4 c, in case you buy this in bulk like me)
1 c. Italian salad dressing
salt and pepper to taste
Mix together (I made the sauce and put the avocados in it directly once diced to prevent browning) and pour over the rest of the ingredients. Stir together, chill. Serve with tortilla chips.
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