December 08, 2006
Hot Garlic Cheese Bread
Hot Garlic Cheese Bread submitted by Pat M.
One large round loaf brown and serve sour dough bread
Monterey Jack cheese
Margarine
Garlic
Make slices in the bread “almost” to the bottom of the loaf about 1 1/2 inches apart. Then do the same going crossways to make squares.
Slice cheese and stuff every crevice full of cheese. Melt butter and add garlic to taste. Brush top of loaf with butter, then pour remaining into crevices.
Bake bread according to package directions.
Posted by robin at 02:49 PM | Comments (0)
January 30, 2005
Bran Flax Muffins
Book: Jill's Recipes
Chapter: Breads
Bran muffin recipe from Bob's Red Mill Flaxseed Meal bag –
I buy mostly all organic ingredients for this recipe.
Trader Joe’s offers most of the ingredients here.
Bake @ 350 oven for 15- 20 minutes.
Serves: 18
1 1/2 cups unbleached white flour
3/4 cup Bob's Red Mill flaxseed meal
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups shredded carrots
2 shredded apples
1/2 cup raisins (optional)
1 cup chopped nuts
3/4 cup milk
2 beaten eggs
1 teaspoon vanilla extract
Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinamon in a large bowl. Stir in carrots, apples, raisins and nuts. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not over mix. Add a bit more milk if needed. Fill muffin cups 7/8 full.
Posted by at 08:51 AM | Comments (0)
January 04, 2005
Irish Soda Bread
Irish Soda Bread submitted by Robin
2 cups white flour
2 cups whole wheat flour
1/2 cup sugar
2 tsp. baking soda
1 tsp. salt
4 tbsp. butter, chilled
1 cup raisins
1 1/2 cups buttermilk or plain yogurt
Heat the oven to 350 degrees. In a bowl combine the dry ingredients.
Cut in the butter until it is pea-sized. Stir in the raisins and buttermilk or yogurt. Turn the dough onto a floured surface, knead 1 minute, and shape into a disk.
Cut an "X" in the top and bake on a greased baking sheet for 45 to 50 minutes.
Makes one 8" loaf
Posted by at 03:34 AM | Comments (0)
January 01, 2005
Pineapple Upside-down Cake
Pineapple Upside-down Cake submitted by Robin
Cake Topping
1/3 cup butter
1/2 cup brown sugar
pineapple (sliced)
maraschino cherries
pecans (halved)
1/2 teaspoon vanilla
Cake Batter
2 eggs
2/3 cup sugar
6 Tablespoons pineapple juice from fruit
1 cup sifted flour
1/3 teaspoon baking powder
1/4 teaspoon salt
Prepare the pan by melting 1/3 cup butter in have skillet or baking dish. Sprinkle 1/2 cup brown sugar evenly over butter. Arrange drained slices of pineapple over butter sugar coating, and garnish well with maraschino cherries and pecan halves in the spaces.
Batter - Beat eggs until thick (about five minutes). Gradually beat in sugar. Add pineapple juice and vanilla. Sift together flower, baking powder, and salt and beat into mixture all at once.
Pour batter into pan over fruit and nuts. Bake at 350 degrees for 45 minutes or until done. IMMEDIATELY turn upside-down on serving plate, but do not remove pan for a few minutes. This will give the brown sugar mixture an opportunity to drip down the side of the cake.
Posted by at 02:31 AM | Comments (0)
December 31, 2004
Diet Soda Cake
1 box cake mix any flavor
1 can diet soda any flavor
Mix the dry cake mix with 10-12 oz of diet soda (do not use the egg or oil listed on the box)
Spray a 9x12 cake pan (or cupcake tin) with non-stick spray and bake according to the package directions.
I usually tend to use diet sprite with white or light cake mixes and diet coke with the chocolate cake mixes. Diet sprite and spice cake is the bomb!
12 ounces of soda tends to make the cake very moist and 10 ounces is a little dryer.
I like to use lowfat cool whip as a topping with fresh fruit.
This is a Weight Watcher's recipe. It makes 12 servings @ 1 point each.
Posted by at 03:13 AM | Comments (0)
December 30, 2004
Fabulous Garlic Bread - Popular!
Fabulous Garlic Bread submitted by Carol
Round loaf of brown 'n serve french bread, cut diagonally into diamond like slices
or
Long loaf of brown 'n serve french bread sliced
Following the slicing, place bread on tinfoil to help package it and keep it together while you add the garlic butter
Parsley Garlic Butter
In a small glass mixer bowl place 1 cup butter. Microwave at low 1/2 to 3/4 minute until softened
Add 1/2 cup minced parsley (either fresh or dried)
2 to 5 cloves minced garlic
2 teaspoons lemon juice
1 teaspoon dry mustard
Whip with electric mixer at high speed until fluffy
Spread between all slices of bread, every which way.
Bake as directed on brown 'n serve package.
Posted by at 08:47 PM | Comments (1)
December 29, 2004
Zucchini Cookies
Zucchini Cookies Submitted by Vogkat
1 Cup Butter
2 Cups Sugar
2 Eggs
2 Cups grated Zucchini
2 Tsp. Vanilla
2 Tsp. Salt
2 Tsp. Baking Soda
2 Tsp. Cinnamon
2 Tsp. Baking Powder
4 Cups Flour
1/2 Cup chopped walnuts
1 large package Chocolate Chips
Cream butter & sugar. Add eggs and Zucchini. Add rest of ingredients. Spoon onto cookie sheet. Bake at 370 for 8-10 minutes. I always pat them with spatula when they get firm on top (about 5 minutes in oven) to flatten. Makes 3-4 dozen.
These are moist and excellent and the best way to use up that bounty of Zucchini from the garden!
Posted by at 09:18 PM | Comments (0)
Xmas Cake
Xmas Cake Submitted by Sheila
Just in time for next Xmas!!!
Make a Vanilla Cake Mix according to package instructions in a 9x13 pan.
While it's baking:
Mix one pkg. cherry (or other 'red') jello with 3/4 cups boiling water till disolved, add 1/2 cup cold water and set aside.
Do the same with one pkg. Lime flavor jello.
When cake is done, poke holes with a chopstick, about 3/4 of the way thru. (about every 1 to 1 and 1/2 inches apart)
For the next step I used a baby medicine syringe ( hmmm wonder where I got that !)
Using one flavor at a time, squirt jello into alternating holes until each is used up.( Don't worry about the 'holy' look....they disappear!
Cover and place in refrigerator for a couple of hours.
Frost with prepackaged Whipped Cream Cheese Frosting.
I reserved a bit, tinted some red and some green and used it to pipe "poinsettias in the corners.
Cover and store in fridge until ready to serve.
This was so easy and so pretty and so Good!
Slices have red and green vertical ribbons of chosen flavors.
Idea ***** use Red and Blue colored jello for 4th of July!!
Posted by at 09:17 PM | Comments (0)
Orange Dream Jello
Orange Dream Jello Submitted by Sheila
1 4 serving size pkg orange jello
1 cup boiling water
mix just till disolved in a 4 cup measuring cup and add
1 pint orange sherbet
stir till disolved. should have a total of two cups of orange mixture, if not add an ice cube or two.
pour into serving dishes and chill till firm.
If you can tolerate pineapple, you can take one small can of crushed, drained really well (use the liquid as part of the 1 cup of water). Stir the pineapple in before putting into dishes.
Posted by at 09:17 PM | Comments (0)
German Chocolate Bars
German Chocolate Bars Submitted by Vogkat
3/4 Cup margarine melted
1 package French Vanilla cake mix
1 Egg
2-1/2 Cups quick oats
1 can Coconut Pecan frosting
1 large package Chocolate Chips
1/2 Cup chopped pecans
Heat oven to 350. Grease 15X10" baking dish. Put melted butter into a bowl add cake mix and blend well. Add egg. Stir in oats. Press 2/3 of this onto bottom of pan. Spread can of frosting over this as evenly as possible. Sprinkle with chocolate chips and pecans. Crumble remaining cake batter over top. Bake 25-30 minutes or until top is brown. Cool and cut into bars.
Don't use a cookie sheet for these or it will spill over onto your oven -- what a mess! (I use my lasagna pan)
Posted by at 09:16 PM | Comments (0)
Monkey Bread
Monkey Bread Submitted by Vogkat
1 - 4 pack of Pillsbury biscuits
4 Tablespoons cinnamon
1/2 Cup margarine
1 Cup sugar
Butter a bundt cake pan. Mix together the sugar and cinnamon, set aside. Melt butter, set aside. Separate biscuits, cut each into quarters. Roll each section in the sugar/cinnamon and put into the bundt pan. Sprinkle the remaining sugar/cinnamon on top. Pour the melted margarine evenly around the bread. Bake 25 minutes at 350. When done, flip pan over onto plate. Best warm with coffee
Posted by at 09:15 PM | Comments (0)
Irish Cranberry Bread
Irish Cranberry Bread Submitted by Kit
I've found that even people who swear that they HATE cranberry bread just Love this one! A friend of mine who is now in her late 70's father brought this recipe over from Ireland when he was just a very young boy!
This makes 3 regular loaves or 4 smaller ones.. But be forewarned ALL of the dry ingredients MUST be sifted with a very fine sifter, if not the bread comes out like a brick!
Keep Cranberries Frozen till you are ready to chop them either in a blender or a food processor which is MUCH easier!
Ingredients:
3 cups flour
4 cups sugar
4 tsp. Baking Powder
1 tsp. Baking Soda
2 tsp. Salt
1 & 1/2 cups Orange Juice
1/2 cup salad oil (any type except Olive Oil)
4 large eggs
1 lb finely chopped cranberries (I use one bag of cranberries which is I think 10 oz's)
Sift Flour, add all other dry ingredients then sift all of this one more time (if you don't sift well your bread will be heavy as bricks & just as hard!)
In small bowl mix orange juice, salad oil & eggs and beat together. Pour over dry ingredients & stir just until moistened. Lightly fold in chopped cranberries. If you like cranberry bread with nuts, feel free to add them when you add the cranberries.
Grease pans VERY WELL with either butter or margarine, avoid Pam sprays & those like it cause the butter or margarine make a nice outside crust that the sprays do not.
To make sure that the breads cook evenly, after you put the batter into the pans, take a spatula & starting from the center press the batter up the sides of the pan all around so that the center appears slightly lower than the middle.
Bake in 350 degree preheated oven about 1 hour until crust is golden brown & toothpick when inserted comes out clean.
These Freeze great in Aluminum foil!!
Posted by at 09:15 PM | Comments (0)
Snow Food
Snow Food Submitted by Kit
1 tablespoon vegetable margarine or butter 1 cup maple syrup
1/2 teaspoon salt
1/2 cup broken pecans
8 cups popped popcorn
Cooking spray
Lightly spray a large shallow pan and spread with popcorn and pecans.
In a medium saucepan, combine butter, syrup, and salt. Cook over medium high heat, stirring frequently, until mixture reaches 260° (the hard-ball stage) on a candy thermometer.
Pour hot syrup in a thin stream over popcorn and nuts, and toss gently to coat. When cool, break into pieces. Makes 8 cups
Posted by at 09:12 PM | Comments (0)
Corn Bread
Corn Bread Submitted by Razzle
A friend of my Mom's asked a waitperson at a Marie Calendar's Restaurant in
California what the recipe was for their famous (and very delicious) corn
bread was. The waitperson didn't know it was a secret, so she gave it to
our friend. Here is what she said:
2 boxes Jiffy brand corn muffin mix
1 box Betty Crocker brand yellow cake mix
They apparently follow the instructions on the boxes, just combined together
in the same mixing bowl.
Posted by at 09:11 PM | Comments (0)
Cranberry Cake With Hot Butter Sauce
Cranberry Cake With Hot Butter Sauce Submitted by AKathy
2 TBSP. butter (no sustitutes)
1 cup sugar
1 tsp. vanilla
1-7/8 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 cup milk
2 cups whole, raw cranberries
* Cream butter and sugar together thoroughly. Beat in vanilla. Sift flour, baking powder and salt together and add to creamed mixture alternating with the milk. Fold in cranberries. Pour into greased and floured 9X9 inch pan. Bake at 400 degrees for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool, cut into squares and serve with hot butter sauce. Yes, there are NO eggs in this recipe.
Hot Butter Sauce
1/2 cup butter (no sustitutes)
1 cup sugar
1/2 cup heavy whipping cream
Melt butter in saucepan. Blend in sugar. Stir in cream and simmer 3-4 minutes, stirring occasionally. (This keeps very well in the frig and I just heat it through before using it.)
Posted by at 09:10 PM | Comments (0)
Chocolate Ice Cream Fantasy
Chocolate Ice Cream Fantasy Submitted by AKathy
24 crushed oreos
1/3 cup melted butter
1/2 gallon chocolate ice cream, softened
2 TBSP. butter
3 oz. unsweetened chocolate
1 cup sugar
dash salt
12 oz. evaporated milk
1/2 tsp. vanilla
1-1/2 cup heavy cream, whipped
1-1/2 oz. Kahlua
powdered sugar to taste
1/2 cup chopped nuts
* Combine cookie crumbs and melted butter. Press into buttered 9X13 pan. Refrigerate. When chilled, spoon on softened ice cream and freeze. Melt chocolate and butter. Add sugar, salt and evaporated milk. Bring to boil stirring until thickened. Remove from heat and add vanilla. Chill. When chilled, spread on top of ice cream layer. Freeze. Whip cream. Add Kahlua and powdered sugar to taste. Spread over chocolate layer and sprinkle with nuts. Freeze until ready to serve. (You could pack this is a cooler with ice for transporting)
Posted by at 09:10 PM | Comments (0)
French Coconut Cream Bars
French Coconut Cream Bars Submitted by AKathy
2 cups flour
2 cups sugar
1 tsp. soda
1 cup butter (no sustitutes)
1 cup water
1/4 cup cocoa
1/2 cup buttermilk
2 beaten eggs
1 tsp. vanilla
*Mix flour, sugar and soda. Put aside. In saucepan, mix butter, water and cocoa. Bring to boil. Pour over flour mixture and mix well. Add buttermilk, eggs and vanilla. Beat till smooth. Pour into greased and floured 10X15 jelly roll pan or two 9X13 pans. Bake at 375 degrees for 15-20 minutes. Cool completely.
Filling:
4 cups powdered sugar
1/4 cup milk
1 cup softened butter (no substitutes)
1 TBSP. coconut flavoring
*Beat with mixer till fluffy. Spread over cooled bars. Put in frig to set.
Glaze:
1 cup butter (no sustitutes)
12 ounces milk chocolate chips
2 tsp. vanilla
*Melt butter and chips. Add vanilla and spread over bars. Return to frig and chill thoroughly before cutting into squares. (these freeze beautifully in an air tight container seperated with sheets of wax paper.) Store in frig.
Posted by at 09:05 PM | Comments (0)
Hot Fudge Sundae Cake
Hot Fudge Sundae Cake Submitted by AKathy
1 cup flour
3/4 cup sugar
2 TBSP. cocoa
2 tsp. baking powder
1/4 tsp. salt
*Mix well.
Blend in:
1/2 cup milk
2 TBSP. oil
*Pour into ungreased 8 inch square pan.
Mix:
1 cup brown sugar
1/4 cup cocoa *Sprinkle over cake batter. Pour 1-3/4 cups hot water over top. Bake at 350 degrees for 45 minutes. Serve warm with ice cream or whipped cream. (This cake makes a hot fudge sauce on the bottom when it's baked. We place a piece of cake on a serving plate and then scoop ice cream on top and spoon the hot fudge sauce on top of the ice cream. WE really LOVE Dairy Queen soft serve with it. It's a quick, easy cake to make and can be whipped up and baked while making dinner.)
Posted by at 09:05 PM | Comments (0)
December 28, 2004
Turtle Pretzels
Turtle Pretzels Submitted by AKathy
14 oz. bag caramels
1 TBSP. water
1 pkg. pretzel rods
11.5 oz. bag milk chocolate chips
2 tsp. shortening
1 1/2 cups chopped pecans
* Melt caramels and water in heavy saucepan over low heat, stirring constantly. Dip half of pretzel in this and lay on greased piece of foil to cool and set. Repeat till all caramel is used. Allow to thoroughly cool. Melt chocolate chips and shortening in heavy saucepan over low heat, stirring constantly. Dip caramel coated pretzel in chocolate and then sprinkle with pecans. Place on greased foil to cool and set. Makes approx. 30 pretzels.
Posted by at 09:09 PM | Comments (0)
Chocolate Ice Cream Ecstasy
Chocolate Ice Cream Ecstasy Submitted by AKathy
24 crushed Oreos
1/3 cup melted butter
1/2 gallon Chocolate ice cream (softened)
2 tbs. butter
3 oz. unsweetened chocolate
1 cup sugar
dash salt
12 oz. evaporated milk
1/2 tsp. vanilla
1 1/2 cup heavy cream, whipped
1 1/2 oz. Kahlua (or chocolate flavoring)
powdered sugar to taste
1/2 cup chopped nuts
*Combine cookie crumbs and butter. Press into buttered 9X13 pan. Refrigerate. When chilled spoon on softened ice cream and freeze. Melt chocolate and butter. Add sugar, salt and evaporated milk. Bring to boil stirring till thickened. Remove from heat and add vanilla. Chill and spread on top of ice cream layer. Freeze. Whip cream. Add Kahlua (or flavoring) and powdered sugar to taste. Spread over chocolate layer and sprinkle with nuts. Freeze
Posted by at 09:08 PM | Comments (0)
Irish Cream
Irish Cream Submitted by AKathy
2 tsp. Instant Coffee
2 TBSP. Chocolate Syrup
1/2 almond extract
1 tsp. vanilla
4 eggs
1 can Eagle Brand Sweetened Condenced Milk
1 cup whipping cream
1-3/4 cups Irish whiskey (bourbon)
*Mix well and store in frig 30 days.
Posted by at 09:08 PM | Comments (0)
December 27, 2004
Irish Soda Bread
Irish Soda Bread Submitted by AKathy
4 cups sifted all-purpose flour
1/4 cup sugar
1 tsp. salt
1 tsp. baking powder
2 TBSP. caraway seeds
1/4 cup butter
2 cups light or dark raisins
1-1/3 cups buttermilk
1 egg, unbeaten
1 tsp. baking soda
1 egg yolk or a little cream
*Preheat oven to 375 degrees. Grease a 2-qt. casserole. Into mixing bowl, sift flour, sugar, salt, and baking powder; stir in caraway seeds. With pastry blender or two knives, scissor-fashion, cut in butter till like coarse corn meal.; stir in raisins. Combine buttermilk, egg, and soda; stir into flour mixture till just slightly moistened. Turn dough onto lightly floured surface; knead lightly till smooth; shape into balls. Place in casserole. With sharp knife, make 4 inch cross, 1/4 inch deep, in top center. Brush with yolk beaten with fork or cream. Bake 1 hour and 10 minutes, or until done. Cool in pan 10 minutes; remove. Cool before slicing. PARTY ON!!!!!!!!!!
Posted by at 09:07 PM | Comments (0)
Cream Cheese Brownies
Cream Cheese Brownies Submitted by AKathy
Your favorite boxed brownie mix
8 ounces cream cheese
1 egg
1 tsp. Vanilla
1/3 cup sugar
*Make brownies as directed on package. Beat the rest of the ingredients till well blended. Spoon over brownie batter in pan and cut through with a knofe several times. Bake as directed on box and cream cheese mixture is set.
Posted by at 09:07 PM | Comments (0)
December 20, 2004
Coconut Cake Topping
Coconut Cake Topping Submitted by Sandra
1 1/3 cup flaked coconut
1/2 cup firmly packed light brown sugar
1/4 cup butter (easiest if you melt it slightly)
1/4 cup heavy cream
1 tsp. vanilla
Just mix it all together & put on top of cake & broil 3 - 5 minutes
Posted by at 09:04 PM | Comments (0)
Raisin Pie Recipes
Raisin Pie Recipes Submitted by Sandra
Open-Faced Raisin Crumb Pie
(used to bake this for my dad)
1 15 oz. box seedless raisins
1 cup sugar
1 cup oleo
2 cups flour
1 1/2 cups sugar
2 eggs
1 cup milk
2 tsps. baking soda
Combine raisins, 1 cup sugar & enough water to cover raisins in saucepan. Bring to a boil. Simmer for 15 minutes. Put into 2 unbaked 9-inch pie shells.
Mix oleo, flour and 1 1/2 cups sugar in bowl and mix into crumbs. Take out 1 cupful to sprinkle over the top afterwards.
Combine the crumbs (less the 1 cupful), eggs, milk and baking soda in bowl. Pour over raisins in pie shells, sprinkle on remaining crumbs.
Bake at 400 degrees for 10 minutes. Reduce temp to 375 and bake for another 30 minutes or until golden brown.
Easy Raisin Pie
2 cups raisins
1 cup sugar
2 cups water
1/2 tsp. salt
2 Tbls. butter
3 Tbls. lemon juice
2 Tbls. cornstarch
3 Tbls. cold water
1 tsp. lemon extract
Combine raisins, sugar, 2 cups water, salt, butter and lemon juice in saucepan. Cook for 5 minutes. Stir in mixture of cornstarch and 3 Tbls. water. Cook for 5 more minutes. Remove from heat & stir in lemon flavoring. Put into one 9 inch pie shell, put another pie crust on top & poke a few holes in it (or be NEAT & cut a few fancy slits!). Bake at 425 degrees for 25 minutes.
Raisin Walnut Pie
1/3 cup butter
1 cup sugar
2 eggs
1 cup raisins
1/2 cup chopped walnuts
1/4 cup milk
Mix butter, sugar & eggs in bowl. Add raisins, walnuts & milk: mix well. Pour into unbaked 9 inch pie shell. Bake at 350 degrees until center is set.
Coconut-Raisin Pie
1/2 cup melted butter
1 1/2 tsps. vinegar
1 cup sugar
3 eggs, beaten
1/2 cup chopped pecans or walnuts
3/4 cup coconut
3/4 cup golden raisins (the green ones)
Combine melted butter, vinegar, sugar, eggs, nuts, coconut & raisins in bowl; mix well. Pour into unbaked 9 inch pie shell. Bake at 350 degrees about 30 minutes or until knife inserted near center comes out clean.
Posted by at 09:03 PM | Comments (0)
Martha Washington Cremes
Martha Washington Cremes Submitted by Marilyn
2 boxes (32 oz.) Confectioner's Sugar
1 can (14 oz.) Sweetened Condensed Milk
1 cup Butter- room temperature
1 teas. Vanilla
1 cup Pecans - finely chopped
1-1/4 lbs. Semi-sweet Chocolate Morsels
2 - 3 inches square Paraffin - grated
Mix powdered sugar with sweetened condensed milk and butter. Add Vanilla and pecans. Stir well. Spread out flat on a very lightly oiled cookie sheet (9" x 13") and cool in refrigerator (15 - 20 minutes). Cut into 1 inch squares. Dust your hands with powdered sugar and roll each square into a ball. Place on waxed paper. Insert a toothpick to use as a handle when dipping into melted chocolate/paraffin. Return balls to refrigerator.
Melt chocolate morsels with grated paraffin in a microwave safe bowl 2-3 minutes, check, and add more time as necessary. Stir until smooth. I found that by using a warming tray (Salton - no open flame) the chocolate would stay liquid and melted. Dip the creme balls into the chocolate and swirl to cover. After the chocolate sets, remove the toothpicks and drop chocolate by teaspoonful to cover the hole.
Note: The last time I made this I ran out of dipping chocolate, so I increased the chocolate by 1/4 pound.
YIELD: 117 Chocolate covered cremes (3/4" diameter)
Posted by at 09:02 PM | Comments (0)
Chocolate Caramel Apples
Chocolate Caramel Apples - A great gift or holiday treat
By Mae Schoenig
12 largest Fuji apples, washed and dried
2 # caramel, melted
1.5# semisweet chocolate, melted
Almonds, small chopped bits, toast for more flavor
Melt the caramel in a double boiler until smooth. Let cool slightly. Depending on the size/weight of the apple, insert a stick (skewer, lollipop stick, chopstick, fondue fork) into the apple core area. Dip the apple into the caramel until caramel covers most of the apple exterior. Let excess caramel run off by rotating the apple sideways (balance the stick off the lip of the pot as you twirl). Place on wax paper overnight or until caramel hardens.
The next day, melt the chocolate and quickly dip the caramel-coated apple into the chocolate. Caramel must be firm to touch. Otherwise, the chocolate will melt it. Place into a pie tin with chopped almonds. Roll the apple side into the almonds. Place on wax paper and chill.
To wrap as gift, place into clear cellophane wrap and tie with decorative bow.
Cut up apple into 12 slices. For a party of 20 or more, 2 apples suffice. They are especially ideal during the holiday season if you have many parties to go to. Make a dozen apples for your Xmas stock. Grab an apple, slice it up and go.
For individual eating, just slice what you need, cover the cut surface with plastic wrap and refrigerate. Cut up apple can last up to 2-3 weeks after opening.
Very economic; for the price of one giant commercial chocolate caramel apple, you can make 12. Pass it around and make more people happy.
Posted by at 08:50 PM | Comments (0)
Rosemary Shortbread Cookies
Rosemary Shortbread Cookies Submitted by Diane
1 ½ cup unsalted butter, room temp
2/3 cup sugar
2 tbsp fresh rosemary (minced) or 2 tsp. dried
2 ¾ C all-purpose flour
¼ tsp salt
2 tsp sugar for topping
1. Preheat oven to 375 degrees. Line baking sheet with parchment paper.
2. Cream the butter until pale yellow and light. Add the sugar, and continue mixing until fluffy.
3. Add the flour, salt and rosemary. Mix until thoroughly combined. The dough will be somewhat soft. Refrigerate for 1 hour to make firm for rolling.
4. Roll the dough out until ¼" thick about 10x14 inches in size. (I roll this between 2 sheets of wax paper.) Cut into 1 ½ x 2 inch rectangles. Place about ½" apart on prepared sheets. Sprinkle them with sugar and bake until golden at the edges, 8 - 15 minutes (depending on your oven).
5. Remove to racks to cool. Pack in airtight container to store. The flavor improves with age (best 2 days after) keeping about a week.
Yield: 3 dozen
Posted by at 08:49 PM | Comments (0)
December 10, 2004
Chocolate Fudge Ribbon Cake
Chocolate Fudge Ribbon Cake Submitted by Sheila
Makes 16 servings
Preparation time: 15 minutes
Baking time: 48 to 52 minutes
Assembly time: 3 to 4 minutes
Cake
1 package (8 ounces) cream cheese, at room temperature
2 tablespoons butter, at room temperature
1 tablespoon cornstarch
1 can (14 ounces) sweetened condensed milk
1 large egg
1 teaspoon pure vanilla extract
1 package (18.25 ounces) plain devil's food cake mix
1 1/3 cups buttermilk or water
1/2 cup vegetable oil
3 large eggs
Glaze
1/2 cup semisweet chocolate chips
2 tablespoons butter
1 tablespoon light corn syrup
Preheat the oven to 350 degrees. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
Place the soft cream cheese, butter, and cornstarch in a medium mixing bowl and beat with an electric mixer until creamy. Add the sweetened condensed milk, egg, and vanilla, and beat until smooth. Set aside. Place the cake mix, buttermilk, oil, and eggs in a large mixing bowl, and with the same beaters, mix on low speed for 1 minute to incorporate ingredients, then scrape down the sides of the bowl. Increase the mixer to medium and beat two minutes or until lightened. Pour the chocolate batter into the prepared pan. Pour the cream cheese mixture on top of the chocolate batter, and do not stir. Place the pan in the oven.
Bake the cake until the top is firm and the cake tests done, 48 to 52 minutes. Remove the pan from the oven and let cool for 20 minutes.
Meanwhile, place the chocolate chips, butter and corn syrup in a small saucepan and melt over low heat, stirring until the glaze is smooth.
Turn the cake out onto a rack or cake plate, and while it is warm, pour
or spoon the glaze just over the top. Let the glaze firm up before slicing, then serve.
The 'Glaze" recipe is the best ever, great on ice cream, or other cakes!
Posted by at 08:48 PM | Comments (0)
Divinity
Divinity submitted by Paula
2 cups sugar
1/2 cup white Karo
1/2 cup water
Boil all ingredients to 160° or hard ball stage - Kepp lid 1/2 on to prevent crystals
1 teaspoon vanilla
2 egg whites beaten still
Add syrup slowly beat with electric hand beater til shine disappears after it gets too tough for mixer use a spoon to beat it. Drop by spoon on wax paper .
Posted by at 08:48 PM | Comments (0)