3 eggs, beaten
1 c dark corn syrup
1/2 c granulated sugar
1/3 c orange juice
1 T grated orange rind
1 T flour
1/4 t salt
1 1/4 c chopped pecans
1 unbaked 9-inch pastry shell
3/4 c pecan halves
whipped cream
Preheat oven to 350 degrees. In a large mixing bowl combine eggs, corn syrup, sugar, orange juice, orange rind, flour and salt. Beat at medium speed on an electric mixer until blended. Stir in chopped pecans. Pour filling into unbaked pastry shell, top with pecan halves, and bake at 350 degrees for 55 minutes to 1 hour. Place on a wire rack to cool. Serve with whipped cream. Makes one 9-inch pie.
Thursday, May 27, 2010
Bourbon Chocolate Pie
If you love chocolate and bourbon, this pie is for you.
1 c granulated sugar
2 eggs, slightly beaten
1/4 c cornstarch
1/2 c melted butter
3 T bourbon
1 c chopped pecans
1 (6-oz) pkg semisweet chocolate chips
1 unbaked 9-inch pie crust shell
1 c whipping cream
1/2 t bourbon
2 T powdered sugar
Preheat oven to 350 degrees. In medium mixing bowl, combine granulated sugar, slightly beaten eggs, cornstarch, melted butter and bourbon. Beat at medium speed of electric mixer until just blended. Stir in pecans and chocolate chips. Pour filling into pie crust shell and bake at 350 degrees for 30 to 35 minutes. Cool on wire rack. Beat whipping cream and 1/2 teaspoon bourbon, gradually adding powdered sugar, until soft peaks form. Serve pie with the whipped cream. Makes one 9-inch pie.
1 c granulated sugar
2 eggs, slightly beaten
1/4 c cornstarch
1/2 c melted butter
3 T bourbon
1 c chopped pecans
1 (6-oz) pkg semisweet chocolate chips
1 unbaked 9-inch pie crust shell
1 c whipping cream
1/2 t bourbon
2 T powdered sugar
Preheat oven to 350 degrees. In medium mixing bowl, combine granulated sugar, slightly beaten eggs, cornstarch, melted butter and bourbon. Beat at medium speed of electric mixer until just blended. Stir in pecans and chocolate chips. Pour filling into pie crust shell and bake at 350 degrees for 30 to 35 minutes. Cool on wire rack. Beat whipping cream and 1/2 teaspoon bourbon, gradually adding powdered sugar, until soft peaks form. Serve pie with the whipped cream. Makes one 9-inch pie.
Tuesday, April 13, 2010
Buttermilk Cake
1 c shortening
3 c sugar
1 T grated lemon rind
1 t salt
1 t vanilla
2 t lemon juice
6 eggs, separated
2 1/2 c plus 2 T flour, sifted
1/4 c plus 2 T cornstarch
1 c buttermilk
1/2 t baking soda
1 c butter
1 c sugar
1/4 c water
1 egg, beaten
1 T grated lemon rind
3 T lemon juice
Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan; set aside. In large mixer bowl, cream shortening, gradually adding 3 cups of sugar. Beat at medium speed on electric mixer until smooth, Add 1 tablespoon lemon rind, salt, vanilla, and 2 teaspoons lemon juice; beat on medium speed until blended. Add egg yolks and beat well. Set aside.
Combine flour and cornstarch; set aside. Combine buttermilk and soda; add to creamed mixture alternately with flour mixture. In medium mixing bowl, beat egg whites with electric mixer until stiff peaks form. Gently fold into batter.
Pour batter into prepared 10-inch tube pan and bake at 350 degrees for 1 hour and 15 minutes. Cool in pan for 10 minutes, then remove from pan and finish cooling on a wire rack.
Combine butter and remaining ingredients in a small saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Pour over warm cake.
3 c sugar
1 T grated lemon rind
1 t salt
1 t vanilla
2 t lemon juice
6 eggs, separated
2 1/2 c plus 2 T flour, sifted
1/4 c plus 2 T cornstarch
1 c buttermilk
1/2 t baking soda
1 c butter
1 c sugar
1/4 c water
1 egg, beaten
1 T grated lemon rind
3 T lemon juice
Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan; set aside. In large mixer bowl, cream shortening, gradually adding 3 cups of sugar. Beat at medium speed on electric mixer until smooth, Add 1 tablespoon lemon rind, salt, vanilla, and 2 teaspoons lemon juice; beat on medium speed until blended. Add egg yolks and beat well. Set aside.
Combine flour and cornstarch; set aside. Combine buttermilk and soda; add to creamed mixture alternately with flour mixture. In medium mixing bowl, beat egg whites with electric mixer until stiff peaks form. Gently fold into batter.
Pour batter into prepared 10-inch tube pan and bake at 350 degrees for 1 hour and 15 minutes. Cool in pan for 10 minutes, then remove from pan and finish cooling on a wire rack.
Combine butter and remaining ingredients in a small saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Pour over warm cake.
Orange Rolls
1 pkg dry yeast
1/4 c warm water
3 1/2 c flour
2 T butter, melted
3/4 c sugar
2 T grated orange rind
1/2 c sour cream
1/4 c plus 2 T butter, melted
2 eggs
1/4 c sugar
1 t salt
In large mixing bowl, dissolve yeast in warm water; let stand for 5 minutes. Add sour cream, 1/4 cup plus 2 tablespoons melted butter, 1/4 cup sugar, eggs and salt; mix well. Add 2 cups of flour and mix well. Gradually stir in remaining flour to make a soft dough.
Turn dough onto a lightly floured surface and knead 8 to 10 times, until smooth. Place in greased bowl and turn to grease all sides of dough. Cover and let rise for 2 hours or until doubled in size.
Punch dough down and turn out onto lightly floured surface. Knead 10 to 15 times. Divide dough in half and roll half into a 12-inch circle. Brush with 2 tablespoons of melted butter and cut into 12 wedges. Combine 3/4 cup sugar and orange rind. Sprinkle half of sugar over 12 wedges. Roll up each wedge, beginning at wide end, and place on a greased baking sheet, point side down. Repeat for remaining half of dough and sugar mixture.
Cover and let rise for 1 hour or until rolls are doubled in bulk. Bake at 325 degrees for 16 to 18 minutes. Makes 2 dozen rolls.
1/4 c warm water
3 1/2 c flour
2 T butter, melted
3/4 c sugar
2 T grated orange rind
1/2 c sour cream
1/4 c plus 2 T butter, melted
2 eggs
1/4 c sugar
1 t salt
In large mixing bowl, dissolve yeast in warm water; let stand for 5 minutes. Add sour cream, 1/4 cup plus 2 tablespoons melted butter, 1/4 cup sugar, eggs and salt; mix well. Add 2 cups of flour and mix well. Gradually stir in remaining flour to make a soft dough.
Turn dough onto a lightly floured surface and knead 8 to 10 times, until smooth. Place in greased bowl and turn to grease all sides of dough. Cover and let rise for 2 hours or until doubled in size.
Punch dough down and turn out onto lightly floured surface. Knead 10 to 15 times. Divide dough in half and roll half into a 12-inch circle. Brush with 2 tablespoons of melted butter and cut into 12 wedges. Combine 3/4 cup sugar and orange rind. Sprinkle half of sugar over 12 wedges. Roll up each wedge, beginning at wide end, and place on a greased baking sheet, point side down. Repeat for remaining half of dough and sugar mixture.
Cover and let rise for 1 hour or until rolls are doubled in bulk. Bake at 325 degrees for 16 to 18 minutes. Makes 2 dozen rolls.
Sunday, March 28, 2010
Easy Pineapple Cake
This is an easy Pineapple Cake recipe using a store bought Angel Food Cake, crushed pineapple, instant vanilla pudding and cool whip.
1 Angel Food Cake, cut in 3 layers
1 (20-oz) can crushed pineapple, undrained
1 (3.4-oz) pkg vanilla flavor instant Pudding & Pie Filling
1 c Cool Whip, thawed
Strawberries and Blueberries for garnish if desired
Combine pineapple and pudding mix in medium mixing bowl. Gently stir in Cool Whip. Place cake layers on a cake plate and spread pudding mixture between layers and on top of cake. Refrigerate for 1 hour or longer until ready to serve. Garnish with strawberries and blueberries if desired.
1 Angel Food Cake, cut in 3 layers
1 (20-oz) can crushed pineapple, undrained
1 (3.4-oz) pkg vanilla flavor instant Pudding & Pie Filling
1 c Cool Whip, thawed
Strawberries and Blueberries for garnish if desired
Combine pineapple and pudding mix in medium mixing bowl. Gently stir in Cool Whip. Place cake layers on a cake plate and spread pudding mixture between layers and on top of cake. Refrigerate for 1 hour or longer until ready to serve. Garnish with strawberries and blueberries if desired.
Friday, March 12, 2010
Jamaican Cake
2 c flour
2 t baking powder
1/2 t salt
1/2 c butter, softened
1 1/4 c sugar
2 eggs
1/2 c milk
3 ripe bananas, mashed
3/4 c chopped walnuts, toasted
1 medium banana, sliced
2 T Grand Marnier or orange flavored liqueur
1/2 c chopped walnuts, toasted
Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan and set aside. Combine flour, baking powder and salt in a small mixing bowl; set aside. Cream butter and sugar in large mixing bowl on medium speed of electric mixer, until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and milk alternately to creamed mixture. Fold in mashed bananas and 3/4 cup chopped walnuts. Pour batter into prepared loaf pan and bake at 350 degrees for 1 hour and 15 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then remove cake from pan to wire rack and cool completely. Split cake into 2 layers, horizontally. Place bottom layer, cut side up, on a cake plate. Arrange banana slices on top of layer. Sprinkle with orange liqueur. Spread with half of frosting (recipe below). Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Sprinkle with 1/2 c chopped walnuts. Cover and chill for 8 hours before serving. Makes 8 servings.
Frosting
1 c butter, softened
1 c sugar
3 eggs
2 t instant coffee powder
1/4 c Kahlua or coffee-flavored liqueur
Cream butter and sugar at medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Dissolve coffee powder in Kahlua. Add to creamed mixture and beat well. Makes 3 cups of frosting.
2 t baking powder
1/2 t salt
1/2 c butter, softened
1 1/4 c sugar
2 eggs
1/2 c milk
3 ripe bananas, mashed
3/4 c chopped walnuts, toasted
1 medium banana, sliced
2 T Grand Marnier or orange flavored liqueur
1/2 c chopped walnuts, toasted
Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan and set aside. Combine flour, baking powder and salt in a small mixing bowl; set aside. Cream butter and sugar in large mixing bowl on medium speed of electric mixer, until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and milk alternately to creamed mixture. Fold in mashed bananas and 3/4 cup chopped walnuts. Pour batter into prepared loaf pan and bake at 350 degrees for 1 hour and 15 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then remove cake from pan to wire rack and cool completely. Split cake into 2 layers, horizontally. Place bottom layer, cut side up, on a cake plate. Arrange banana slices on top of layer. Sprinkle with orange liqueur. Spread with half of frosting (recipe below). Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Sprinkle with 1/2 c chopped walnuts. Cover and chill for 8 hours before serving. Makes 8 servings.
Frosting
1 c butter, softened
1 c sugar
3 eggs
2 t instant coffee powder
1/4 c Kahlua or coffee-flavored liqueur
Cream butter and sugar at medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Dissolve coffee powder in Kahlua. Add to creamed mixture and beat well. Makes 3 cups of frosting.
Black Forest Cake
2 c flour, sifted
1/4 t salt
1 1/2 t baking soda
1 (16-1/2 oz) can pitted dark sweet cherries
2 T cornstarch
1/4 c water
1 c butter, softened
2 c sugar
4 eggs
2/3 c buttermilk
1 t vanilla
3 (1-oz) squares unsweetened chocolate, grated
2/3 c boiling water
Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans; set aside. In medium mixing bowl, combine flour and salt; set aside.
Drain liquid from cherries into a small saucepan. Bring liquid to a boil over medium heat. Combine cornstarch with 1/4 c water and stir until smooth. Pour cornstarch mixture slowly into boiling juice. Stir constantly until mixture is thickened and bubbly. Add cherries and cool; set aside.
In large mixer bowl, cream butter and sugar on medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix buttermilk and soda together. Add flour and buttermilk alternately to creamed mixture, beating well after each addition using electric mixer. Add vanilla.
Melt chocolate in 2/3 c boiling water, stirring until smooth. Add chocolate to cake batter and mix well. Pour batter evenly into prepared cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove cake from pans and cool completely on wire racks.
Frost with Chocolate Butter Cream Frosting and Whipped Cream Frosting, recipes below. Spoon Chocolate Butter Cream Frosting into a cookie press fitted with a 1/2-inch nozzle. Start at outer edge of bottom layer of cake and form 3 rings of frosting, working towards the center. Leave 1 1/2 inches between each ring. Make rings 1-inch high. Chill. Fill in between rings with reserved cherry mixture. Place second layer on top of cherries and punch holes in layer with a wooden pick. Sprinkle with kirsch. Spread one-third of Whipped Cream Frosting over second layer. Place third cake layer on top of whipped cream. Spread top and sides of cake with remaining Whipped Cream Frosting, reserving a small amount for garnish. Garnish with whipped cream rosettes, grated chocolate and maraschino cherries. Refrigerate cake until ready to serve. Makes one 3-layer cake.
Chocolate Butter Cream Frosting
1/4 c butter, softened
2 c sifted powdered sugar
1 egg white
1/2 t vanilla
1 1/2 oz semisweet chocolate, melted
1 T plus 1 t kirsch
Cream butter at medium speed of electric mixer. Add powdered sugar, egg white, vanilla and chocolate and beat until fluffy.
Whipped Cream Frosting
3 c whipping cream
1/2 c sifted powdered sugar
1/4 c kirsch
1 (1-oz) square semisweet chocolate, grated or shaved (optional)
Maraschino cherries (optional)
Beat cream in large mixing bowl at high speed of electric mixer until foamy. Add powdered sugar and kirsch gradually. Beat until stiff peaks form.
1/4 t salt
1 1/2 t baking soda
1 (16-1/2 oz) can pitted dark sweet cherries
2 T cornstarch
1/4 c water
1 c butter, softened
2 c sugar
4 eggs
2/3 c buttermilk
1 t vanilla
3 (1-oz) squares unsweetened chocolate, grated
2/3 c boiling water
Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans; set aside. In medium mixing bowl, combine flour and salt; set aside.
Drain liquid from cherries into a small saucepan. Bring liquid to a boil over medium heat. Combine cornstarch with 1/4 c water and stir until smooth. Pour cornstarch mixture slowly into boiling juice. Stir constantly until mixture is thickened and bubbly. Add cherries and cool; set aside.
In large mixer bowl, cream butter and sugar on medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix buttermilk and soda together. Add flour and buttermilk alternately to creamed mixture, beating well after each addition using electric mixer. Add vanilla.
Melt chocolate in 2/3 c boiling water, stirring until smooth. Add chocolate to cake batter and mix well. Pour batter evenly into prepared cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove cake from pans and cool completely on wire racks.
Frost with Chocolate Butter Cream Frosting and Whipped Cream Frosting, recipes below. Spoon Chocolate Butter Cream Frosting into a cookie press fitted with a 1/2-inch nozzle. Start at outer edge of bottom layer of cake and form 3 rings of frosting, working towards the center. Leave 1 1/2 inches between each ring. Make rings 1-inch high. Chill. Fill in between rings with reserved cherry mixture. Place second layer on top of cherries and punch holes in layer with a wooden pick. Sprinkle with kirsch. Spread one-third of Whipped Cream Frosting over second layer. Place third cake layer on top of whipped cream. Spread top and sides of cake with remaining Whipped Cream Frosting, reserving a small amount for garnish. Garnish with whipped cream rosettes, grated chocolate and maraschino cherries. Refrigerate cake until ready to serve. Makes one 3-layer cake.
Chocolate Butter Cream Frosting
1/4 c butter, softened
2 c sifted powdered sugar
1 egg white
1/2 t vanilla
1 1/2 oz semisweet chocolate, melted
1 T plus 1 t kirsch
Cream butter at medium speed of electric mixer. Add powdered sugar, egg white, vanilla and chocolate and beat until fluffy.
Whipped Cream Frosting
3 c whipping cream
1/2 c sifted powdered sugar
1/4 c kirsch
1 (1-oz) square semisweet chocolate, grated or shaved (optional)
Maraschino cherries (optional)
Beat cream in large mixing bowl at high speed of electric mixer until foamy. Add powdered sugar and kirsch gradually. Beat until stiff peaks form.
Monday, March 8, 2010
Easy Squash Casserole
3 lbs yellow squash, sliced
1/2 c chopped onion
1/2 c butter
2 eggs, beaten
1 t salt
3/4 c cracker crumbs
1/2 t pepper
Preheat oven to 350 degrees. Cook squash, covered, in boiling, salted water until tender - 10 to 15 minutes. Drain and mash. Set aside.
Saute onion in butter until tender. Add onion, cracker crumbs, eggs, salt and pepper to squash, stirring well. Spoon squash into a lightly greased 2 quart casserole and bake uncovered at 350 degrees for 20 minutes. Makes 8 servings.
1/2 c chopped onion
1/2 c butter
2 eggs, beaten
1 t salt
3/4 c cracker crumbs
1/2 t pepper
Preheat oven to 350 degrees. Cook squash, covered, in boiling, salted water until tender - 10 to 15 minutes. Drain and mash. Set aside.
Saute onion in butter until tender. Add onion, cracker crumbs, eggs, salt and pepper to squash, stirring well. Spoon squash into a lightly greased 2 quart casserole and bake uncovered at 350 degrees for 20 minutes. Makes 8 servings.
Apple Crisp
4 cooking apples, peeled, cored and chopped
1 c flour
1 t baking powder
1 c sugar
1 egg
1/2 t salt
1/2 c butter, melted
Preheat oven to 350 degrees. Place prepared apples in a 12x8x2 inch baking dish. Combine flour, sugar, salt and baking powder in a small mixing bowl. Cut egg into flour mixture with a pastry blender until mixture resembles coarse corn meal. Sprinkle over apples. Pour melted butter on top and bake at 350 degrees for 40 minutes or until browned. Makes 6 servings.
1 c flour
1 t baking powder
1 c sugar
1 egg
1/2 t salt
1/2 c butter, melted
Preheat oven to 350 degrees. Place prepared apples in a 12x8x2 inch baking dish. Combine flour, sugar, salt and baking powder in a small mixing bowl. Cut egg into flour mixture with a pastry blender until mixture resembles coarse corn meal. Sprinkle over apples. Pour melted butter on top and bake at 350 degrees for 40 minutes or until browned. Makes 6 servings.
Tuesday, February 9, 2010
Roast Beef and Vegetables
3 lb boneless beef chuck roast
2 T oil
3 T flour
1 c buttermilk
1 c water
4 beef-flavor bouillon cubes
1/2 t thyme
1/4 t pepper
2 medium onions, cut in wedges
4 carrots, cut in 1-inch slices
10-oz pkg frozen broccoli, thawed
10-oz pkg frozen caulifower, thawed
Preheat oven to 350 degrees. Brown roast in oil in a large frying pan, then place in a 3-quart Dutch Oven. Add flour to roast drippings and cook and stir until browned. Add water, buttermilk, bouillon cubes, thyme and pepper. Cook and stir until bouillon is dissolved and mixture thickens; about 10 minutes. Arrange carrots and onions around roast and spoon on sauce. Cover and bake for 1 hour and 45 minutes. Add remaining vegetables and bake for 10 minutes longer or until tender. Makes 6 to 8 servings.
2 T oil
3 T flour
1 c buttermilk
1 c water
4 beef-flavor bouillon cubes
1/2 t thyme
1/4 t pepper
2 medium onions, cut in wedges
4 carrots, cut in 1-inch slices
10-oz pkg frozen broccoli, thawed
10-oz pkg frozen caulifower, thawed
Preheat oven to 350 degrees. Brown roast in oil in a large frying pan, then place in a 3-quart Dutch Oven. Add flour to roast drippings and cook and stir until browned. Add water, buttermilk, bouillon cubes, thyme and pepper. Cook and stir until bouillon is dissolved and mixture thickens; about 10 minutes. Arrange carrots and onions around roast and spoon on sauce. Cover and bake for 1 hour and 45 minutes. Add remaining vegetables and bake for 10 minutes longer or until tender. Makes 6 to 8 servings.
Baked Squash
8 cups yellow squash, sliced, cooked and drained
6 slices bacon, cooked and crumbled
2 eggs
1 c cottage cheese
2 t Wyler's Chicken-flavor instant bouillon
2 T flour
4 oz shredded sharp cheddar cheese
Preheat oven to 350 degrees. Grease a 12x7-inch baking dish. Mix together cottage cheese, eggs, bouillon and flour. Add the squash and mix well. Pour into prepared baking dish. Sprinkle on cheddar cheese and bacon. Bake at 350 degrees for 20 to 25 minutes. Let stand for 5 minutes. Makes 6 to 8 servings.
6 slices bacon, cooked and crumbled
2 eggs
1 c cottage cheese
2 t Wyler's Chicken-flavor instant bouillon
2 T flour
4 oz shredded sharp cheddar cheese
Preheat oven to 350 degrees. Grease a 12x7-inch baking dish. Mix together cottage cheese, eggs, bouillon and flour. Add the squash and mix well. Pour into prepared baking dish. Sprinkle on cheddar cheese and bacon. Bake at 350 degrees for 20 to 25 minutes. Let stand for 5 minutes. Makes 6 to 8 servings.
Saturday, January 30, 2010
Pina Colada Punch
If you love Pina Coladas, you'll love this easy Pina Colada Punch recipe using Coco Lopez Cream of Coconut, crushed pineapple, light rum, club soda and pineapple juice.
2 (15-oz) cans Coco Lopez Cream of Coconut
1 (20-oz) can crushed pineapple, undrained
1 (46-oz) can pineapple juice, chilled
2 c light lrum
1 (32-oz) bottle club soda, chilled
1 ice ring or block of ice
Blend pineapple and cream of coconut in electric blender container until smooth. Combine pineapple mixture, pineapple juice and rum in a large punch bowl. Add club soda and ice ring just before serving. Makes 4 quarts of punch.
To make ice ring:
Fill a ring mold with water up 1 inch from top and freeze. Arrange pineapple chuncks and maraschino cherries on top of ice. Pour a small amount of cold water over fruits and freeze.
2 (15-oz) cans Coco Lopez Cream of Coconut
1 (20-oz) can crushed pineapple, undrained
1 (46-oz) can pineapple juice, chilled
2 c light lrum
1 (32-oz) bottle club soda, chilled
1 ice ring or block of ice
Blend pineapple and cream of coconut in electric blender container until smooth. Combine pineapple mixture, pineapple juice and rum in a large punch bowl. Add club soda and ice ring just before serving. Makes 4 quarts of punch.
To make ice ring:
Fill a ring mold with water up 1 inch from top and freeze. Arrange pineapple chuncks and maraschino cherries on top of ice. Pour a small amount of cold water over fruits and freeze.
Raspberry Champagne Punch
1 bottle red rose wine, chilled
1 bottle dry champagne, chilled
1 quart Raspberry Sherbet
2 (10-oz) pkgs frozen red raspberries
in syrup, thawed
1/2 c sugar
1/3 c ReaLemon Lemon Juice from
concentrate
Blend rasperries in electric blender until smooth. In a large punch bowl, combine wine, sugar, lemon juice and raspberries. Stir until sugar is dissolved. Just before serving, scoop sherbet into punch bowl and add champagne, stirring gently. Makes 3 quarts.
1 bottle dry champagne, chilled
1 quart Raspberry Sherbet
2 (10-oz) pkgs frozen red raspberries
in syrup, thawed
1/2 c sugar
1/3 c ReaLemon Lemon Juice from
concentrate
Blend rasperries in electric blender until smooth. In a large punch bowl, combine wine, sugar, lemon juice and raspberries. Stir until sugar is dissolved. Just before serving, scoop sherbet into punch bowl and add champagne, stirring gently. Makes 3 quarts.
Hot Chocolate
1/2 c cocoa
1 (14-oz) can Eagle Brand Sweetened
Condensed Milk
1 1/2 t vanilla
1/8 t salt
6 1/2 c hot water
Combine condensed milk, cocoa, salt and vanilla in a large saucepan. Cook over medium heat while slowly stirring in hot water. Heat thoroughly.
1 (14-oz) can Eagle Brand Sweetened
Condensed Milk
1 1/2 t vanilla
1/8 t salt
6 1/2 c hot water
Combine condensed milk, cocoa, salt and vanilla in a large saucepan. Cook over medium heat while slowly stirring in hot water. Heat thoroughly.
Monday, January 18, 2010
Easy Fudge Cake
1 packaged chocolate cake mix
1 (8-oz) package cream cheese, softened
2 T butter, softened
1 T cornstarch
1 (14-oz) can Eagle Brand Sweetened Condensed Milk
1 egg
1 t vanilla
Preheat oven to 350 degrees. Grease and flour a 10-inch bundt or tube pan; set aside. Prepare cake mix according to instructions on box. Pour batter into prepared pan. In small mixer bowl, beat cream cheese, butter and cornstarch until light and fluffly. Gradually beat in condensed milk, egg and vanilla until smooth. Pour evenly over cake batter. Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely. Top with Chocolate Glaze. Store covered in refrigerator.
Chocolate Glaze
1 (1-oz) square semi-sweet chocolate
1 T butter
2 T water
3/4 c confectioners sugar
1/2 t vanilla
Melt chocolate and butter with 2 tablespoons water, in a small saucepan over low heat. Remove from heat and stir in confectioners sugar and vanilla. Stir until smooth. Pour over cake.
1 (8-oz) package cream cheese, softened
2 T butter, softened
1 T cornstarch
1 (14-oz) can Eagle Brand Sweetened Condensed Milk
1 egg
1 t vanilla
Preheat oven to 350 degrees. Grease and flour a 10-inch bundt or tube pan; set aside. Prepare cake mix according to instructions on box. Pour batter into prepared pan. In small mixer bowl, beat cream cheese, butter and cornstarch until light and fluffly. Gradually beat in condensed milk, egg and vanilla until smooth. Pour evenly over cake batter. Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely. Top with Chocolate Glaze. Store covered in refrigerator.
Chocolate Glaze
1 (1-oz) square semi-sweet chocolate
1 T butter
2 T water
3/4 c confectioners sugar
1/2 t vanilla
Melt chocolate and butter with 2 tablespoons water, in a small saucepan over low heat. Remove from heat and stir in confectioners sugar and vanilla. Stir until smooth. Pour over cake.
Ambrosia
This Ambrosia Fruit Salad uses Eagle Brand milk, yogurt, lime juice, mandarin oranges, pineapple, grapes, mini marshmallows, coconut, pecans and cherries.
1 can Eagle Brand Sweetened Condensed Milk
8 oz container plain yogurt
1/2 c lime juice from concentrate
2 (11-oz) cans mandarin oranges, drained
1 (20-oz) can pineapple chunks, drained
1 1/2 c grape halves
1 1/3 c flaked coconut
1 c miniature marshmallows
1 c chopped pecans
1/2 c sliced maraschino cherries, drained
Combine condensed milk, yogurt and lime juice in a large bowl. Mix well. Stir in fruit, coconut, marshmallow, pecans and cherries. Chill for 3 hours. Refrigerate leftovers.
1 can Eagle Brand Sweetened Condensed Milk
8 oz container plain yogurt
1/2 c lime juice from concentrate
2 (11-oz) cans mandarin oranges, drained
1 (20-oz) can pineapple chunks, drained
1 1/2 c grape halves
1 1/3 c flaked coconut
1 c miniature marshmallows
1 c chopped pecans
1/2 c sliced maraschino cherries, drained
Combine condensed milk, yogurt and lime juice in a large bowl. Mix well. Stir in fruit, coconut, marshmallow, pecans and cherries. Chill for 3 hours. Refrigerate leftovers.
Banana Daiquiris
2 medium bananas, sliced
1/3 c confectioners sugar
1/3 c light rum
3 T lime juice from concentrate
2 c ice cubes
Combine all ingredients in a Blender container except for the ice. Blend well, then gradually add ice and blend until smooth. Pour into glasses.
1/3 c confectioners sugar
1/3 c light rum
3 T lime juice from concentrate
2 c ice cubes
Combine all ingredients in a Blender container except for the ice. Blend well, then gradually add ice and blend until smooth. Pour into glasses.
Thursday, January 7, 2010
Baked Macaroni & Cheese
This Baked Macaroni & Cheese recipe uses a box of macaroni & cheese, shredded cheddar cheese, sour cream and Ritz Crackers.
1 pkg Macaroni & Cheese Dinner
1 c shredded cheddar cheese
1/2 c sour cream
1/4 t cayenne pepper
6 Ritz Crackers, crushed
1 T butter, melted
Preheat oven to 375 degrees. Grease a 1 1/2 quart casserole dish; set aside. Prepare macaroni & cheese as directed on package. Stir in 1/2 cup of shredded cheddar cheese, sour cream and pepper. Pour into prepared casserole dish. Sprinkle with remaining 1/2 cup shredded cheddar cheese. Mix crushed Ritz Crackers and 1 tablespoon of melted butter together. Sprinkle on top of macaroni & cheese. Bake in 375 degree oven for 20 minutes. Let stand 5 minutes before serving. Makes 5 servings of 1 cup each.
1 pkg Macaroni & Cheese Dinner
1 c shredded cheddar cheese
1/2 c sour cream
1/4 t cayenne pepper
6 Ritz Crackers, crushed
1 T butter, melted
Preheat oven to 375 degrees. Grease a 1 1/2 quart casserole dish; set aside. Prepare macaroni & cheese as directed on package. Stir in 1/2 cup of shredded cheddar cheese, sour cream and pepper. Pour into prepared casserole dish. Sprinkle with remaining 1/2 cup shredded cheddar cheese. Mix crushed Ritz Crackers and 1 tablespoon of melted butter together. Sprinkle on top of macaroni & cheese. Bake in 375 degree oven for 20 minutes. Let stand 5 minutes before serving. Makes 5 servings of 1 cup each.
Chocolate Oreo Cake
This Chocolate Oreo Cake recipe uses a devil's food chocolate cake mix, semi-sweet baking chocolate, cream cheese, cool whip and Oreo sandwich cookies.
1 pkg devil's food chocolate cake mix
4 squares semi-sweet baking chocolate
1/4 c butter, cut up
1 pkg (8-oz) cream cheese, softened
1/2 c granulated sugar
2 c Cool Whip, thawed
12 Oreo chocolate sandwich cookies, coarsely crushed
Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans; set aside. Prepare devil's food chocolate cake mix according to directions on box. Pour into prepared cake pans and bake at 350 degrees 20-25 minutes or until wooden toothpick inserted in center, comes out clean. Cool in pans for 5 minutes. Remove to wire racks and cool completely.
Place chocolate and butter in a small microwave proof bowl. Microwave on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted, then cool for 5 minutes.
In a large mixer bowl, beat cream cheese and sugar at medium speed of an electric mixer until well blended. Gently stir in cool whip and crushed Oreo cookies. Place 1 cake layer, upside down, on a cake plate. Spread top evenly with cream cheese mixture. Cover with remaining cake layer, top-side up. Spoon chocolate glaze over top of cake. Let stand until set. Store in refrigerator. Makes 16 servings.
1 pkg devil's food chocolate cake mix
4 squares semi-sweet baking chocolate
1/4 c butter, cut up
1 pkg (8-oz) cream cheese, softened
1/2 c granulated sugar
2 c Cool Whip, thawed
12 Oreo chocolate sandwich cookies, coarsely crushed
Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans; set aside. Prepare devil's food chocolate cake mix according to directions on box. Pour into prepared cake pans and bake at 350 degrees 20-25 minutes or until wooden toothpick inserted in center, comes out clean. Cool in pans for 5 minutes. Remove to wire racks and cool completely.
Place chocolate and butter in a small microwave proof bowl. Microwave on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted, then cool for 5 minutes.
In a large mixer bowl, beat cream cheese and sugar at medium speed of an electric mixer until well blended. Gently stir in cool whip and crushed Oreo cookies. Place 1 cake layer, upside down, on a cake plate. Spread top evenly with cream cheese mixture. Cover with remaining cake layer, top-side up. Spoon chocolate glaze over top of cake. Let stand until set. Store in refrigerator. Makes 16 servings.
Monday, January 4, 2010
Cheese Ball
2 pkg (8-oz each) cream cheese, softened
1 pkg (8-oz) shredded sharp cheddar cheese
1 T finely chopped onion
1 T chopped red pepper
2 t Worcestershire Sauce
1 t lemon juice
Dash of Cayenne Pepper
Dash of salt
1 c chopped pecans
Beat cream cheese and cheddar cheese in small bowl with electric mixer on medium speed until well blended. Mix in onion, red pepper, Worcestershire Sauce, lemon juice, cayenne pepper and salt; cover. Refrigerate for several hours or overnight. Shape chilled cheese mixture into a ball and roll in pecans. Serve with crackers. Makes 24 servings of 2 tablespoons each.
1 pkg (8-oz) shredded sharp cheddar cheese
1 T finely chopped onion
1 T chopped red pepper
2 t Worcestershire Sauce
1 t lemon juice
Dash of Cayenne Pepper
Dash of salt
1 c chopped pecans
Beat cream cheese and cheddar cheese in small bowl with electric mixer on medium speed until well blended. Mix in onion, red pepper, Worcestershire Sauce, lemon juice, cayenne pepper and salt; cover. Refrigerate for several hours or overnight. Shape chilled cheese mixture into a ball and roll in pecans. Serve with crackers. Makes 24 servings of 2 tablespoons each.
Vanilla-Chocolate Swirl Cheesecake
20 Oreo Chocolate Sandwich Cookies,
crushed
3 T butter, melted
4 pkg (8-oz each) cream cheese, softened
1 c granulated sugar
1 t vanilla extract
1 c sour cream
4 eggs
6 squares semi-sweet chocolate, melted
Preheat oven to 325 degrees. Line a 13x9-inch baking pan with foil, letting the ends extend over the sides of the pan. Combine cookie crumbs and butter. Press firmly into the bottom of prepared pan. Bake at 325 degrees for 10 minutes. In large mixer bowl, beat cream cheese, sugar and vanilla with an electric mixer on medium speed. Add sour cream and mix well. Add eggs, one at a time, beating on low speed after each addition, until blended. Set aside one cup of batter. Stir melted chocolate into remaining batter and pour over crust. Top with spoonfuls of remaining 1 cup of plain batter. Cut through batters with a knife several times to swirl. Bake at 325 degrees for 40 minutes or until center is almost set. Cool completely, then refrigerate for 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into squares to serve. Refrigerate leftovers. Makes 16 servings.
crushed
3 T butter, melted
4 pkg (8-oz each) cream cheese, softened
1 c granulated sugar
1 t vanilla extract
1 c sour cream
4 eggs
6 squares semi-sweet chocolate, melted
Preheat oven to 325 degrees. Line a 13x9-inch baking pan with foil, letting the ends extend over the sides of the pan. Combine cookie crumbs and butter. Press firmly into the bottom of prepared pan. Bake at 325 degrees for 10 minutes. In large mixer bowl, beat cream cheese, sugar and vanilla with an electric mixer on medium speed. Add sour cream and mix well. Add eggs, one at a time, beating on low speed after each addition, until blended. Set aside one cup of batter. Stir melted chocolate into remaining batter and pour over crust. Top with spoonfuls of remaining 1 cup of plain batter. Cut through batters with a knife several times to swirl. Bake at 325 degrees for 40 minutes or until center is almost set. Cool completely, then refrigerate for 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into squares to serve. Refrigerate leftovers. Makes 16 servings.
Saturday, January 2, 2010
Easy Mud Pie
3/4 c crushed vanilla wafers
1/2 cup finely chopped pecans
2 T butter, melted
1 8-oz pkg cream cheese
3/4 c confectioner's sugar
1 1/2 cups cool whip, thawed
1 3/4 c milk
1 pkg (4-serving size) instant chocolate
pudding and pie filling
Preheat oven to 375 degrees. Combine vanilla wafer crumbs, melted butter and pecans; press firmly into bottom and sides of a 9-inch pie plate. Bake at 375 degrees for 10 minutes; cool. In a large mixer bowl, beat cream cheese and sugar at medium speed of mixer until well blended. Gently stir in 1 cup of cool whip and spread over crust. Pour milk into medium mixing bowl. Add pudding mix and beat with a wire wisk for 2 minutes. Spoon pudding over cream cheese layer. Refrigerate for several hours or until set. Top with remaining 1/2 cup cool whip before serving. Store in refrigerator. Makes 8 servings.
1/2 cup finely chopped pecans
2 T butter, melted
1 8-oz pkg cream cheese
3/4 c confectioner's sugar
1 1/2 cups cool whip, thawed
1 3/4 c milk
1 pkg (4-serving size) instant chocolate
pudding and pie filling
Preheat oven to 375 degrees. Combine vanilla wafer crumbs, melted butter and pecans; press firmly into bottom and sides of a 9-inch pie plate. Bake at 375 degrees for 10 minutes; cool. In a large mixer bowl, beat cream cheese and sugar at medium speed of mixer until well blended. Gently stir in 1 cup of cool whip and spread over crust. Pour milk into medium mixing bowl. Add pudding mix and beat with a wire wisk for 2 minutes. Spoon pudding over cream cheese layer. Refrigerate for several hours or until set. Top with remaining 1/2 cup cool whip before serving. Store in refrigerator. Makes 8 servings.
Taco Casserole
1 box macaroni & cheese dinner
1 lb ground beef
1 pkg taco seasoning mix
3/4 c water
3/4 c sour cream
1 1/2 c shredded cheddar cheese
1 c thick 'n chunky salsa
1/2 c coarsely crushed tortilla chips
Preheat oven to 400 degrees. Prepare macaroni as directed on package. Brown meat and drain. Add taco seasoning mix and water to meat; simmer 5 minutes. Stir sour cream into prepared macaroni & cheese. Spoon half of macaroni mixture into an 8-inch square baking dish; layer on meat mixture, 1 cup cheddar cheese, and then remaining macaroni mixture. Cover and bake in oven for 15 minutes at 400 degrees. Top with tortilla chips, salsa and remaining 1/2 cup cheese. Bake, uncovered for 5 minutes or until cheese is melted. Makes 6 servings of 1 cup each.
1 lb ground beef
1 pkg taco seasoning mix
3/4 c water
3/4 c sour cream
1 1/2 c shredded cheddar cheese
1 c thick 'n chunky salsa
1/2 c coarsely crushed tortilla chips
Preheat oven to 400 degrees. Prepare macaroni as directed on package. Brown meat and drain. Add taco seasoning mix and water to meat; simmer 5 minutes. Stir sour cream into prepared macaroni & cheese. Spoon half of macaroni mixture into an 8-inch square baking dish; layer on meat mixture, 1 cup cheddar cheese, and then remaining macaroni mixture. Cover and bake in oven for 15 minutes at 400 degrees. Top with tortilla chips, salsa and remaining 1/2 cup cheese. Bake, uncovered for 5 minutes or until cheese is melted. Makes 6 servings of 1 cup each.
Spinach Manicotti
8 oz pkg sliced mushrooms
10 oz pkg frozen chopped spinach,
thawed and drained
2 cloves garlic, minced
3 egg whites
15 oz container ricotta cheese
1 c shredded Mozzarella Cheese
1/3 c grated Parmesan Cheese
8 oz pkg manicotti shells (14 shells)
cooked and drained
2 c spaghetti sauce
Preheat oven to 350 degrees. Spray a large frying pan with cooking spray. Saute mushrooms and garlic for 5 minutes on medium heat, stirring frequently; remove from heat. In a medium mixing bowl, beat egg whites until foamy and add mushrooms, spinach, ricotta cheese and half of the mozzarella and Parmesan cheeses; mix well. Spoon mixture evenly into manicotti shells. Place in a 13x9-inch baking dish sprayed with cooking spray. Cover with spaghetti sauce. Bake 40 minutes at 350 degrees. Top with remaining mozzarella and Parmesan cheeses and continue to bake for 5 more minutes or until cheese is melted. Makes 7 servings of 2 stuffed manicotti shells each.
10 oz pkg frozen chopped spinach,
thawed and drained
2 cloves garlic, minced
3 egg whites
15 oz container ricotta cheese
1 c shredded Mozzarella Cheese
1/3 c grated Parmesan Cheese
8 oz pkg manicotti shells (14 shells)
cooked and drained
2 c spaghetti sauce
Preheat oven to 350 degrees. Spray a large frying pan with cooking spray. Saute mushrooms and garlic for 5 minutes on medium heat, stirring frequently; remove from heat. In a medium mixing bowl, beat egg whites until foamy and add mushrooms, spinach, ricotta cheese and half of the mozzarella and Parmesan cheeses; mix well. Spoon mixture evenly into manicotti shells. Place in a 13x9-inch baking dish sprayed with cooking spray. Cover with spaghetti sauce. Bake 40 minutes at 350 degrees. Top with remaining mozzarella and Parmesan cheeses and continue to bake for 5 more minutes or until cheese is melted. Makes 7 servings of 2 stuffed manicotti shells each.
Easy Pot Roast
2 lb boneless beef shoulder pot roast
1/2 t salt
1/4 t black pepper
8-oz bottle Catalina Salad Dressing
2 onions, sliced
2 lb potatoes, peeled and cut in 2 inch cubes
1 lb carrots, peeled and cut in 1-inch slices
2 T fresh parsley, chopped
water
Season roast on both sides with salt and pepper. Pour 1/4 cup of Catalina Dressing in a Dutch Oven; add roast and brown on high turning to brown both sides. Add onions and stir until brown. Add remaining dressing, carrots and potatoes. Add water to cover three-fourths of the roast. Bring to a boil and cover. Simmer on low heat for 2 hours or until meat and vegetables are tender. Remove meat from pan and slice thinly against the grain. Serve with vegetables and pan gravy. Sprinkle on chopped parsley. Makes 8 servings.
1/2 t salt
1/4 t black pepper
8-oz bottle Catalina Salad Dressing
2 onions, sliced
2 lb potatoes, peeled and cut in 2 inch cubes
1 lb carrots, peeled and cut in 1-inch slices
2 T fresh parsley, chopped
water
Season roast on both sides with salt and pepper. Pour 1/4 cup of Catalina Dressing in a Dutch Oven; add roast and brown on high turning to brown both sides. Add onions and stir until brown. Add remaining dressing, carrots and potatoes. Add water to cover three-fourths of the roast. Bring to a boil and cover. Simmer on low heat for 2 hours or until meat and vegetables are tender. Remove meat from pan and slice thinly against the grain. Serve with vegetables and pan gravy. Sprinkle on chopped parsley. Makes 8 servings.
Friday, January 1, 2010
Shepherd's Pie
This Shepherd's Pie recipe uses ground beef, mashed potatoes, cream cheese, cheddar cheese, and mixed vegetables.
1 lb ground beef
2 cups hot mashed potatoes
4 oz cream cheese, cubed
1 c shredded cheddar cheese
4 c frozen mixed vegetables, thawed
2 cloves of garlic, minced
1 c beef gravy
Preheat oven to 375 degrees. In a large frying pan, brown ground beef; drain. In a large mixer bowl, beat mashed potatoes, cream cheese, 1/2 cup shredded cheddar cheese and garlic on medium speed on electric mixer until well combined. Stir mixed vegetables and gravy into meat and spoon into a 9-inch square baking dish. Spoon potato mixture over top. Sprinkle on remaining 1/2 cup of shredded cheddar cheese and bake in at 375 degrees for 20 minutes. Makes 6 servings.
1 lb ground beef
2 cups hot mashed potatoes
4 oz cream cheese, cubed
1 c shredded cheddar cheese
4 c frozen mixed vegetables, thawed
2 cloves of garlic, minced
1 c beef gravy
Preheat oven to 375 degrees. In a large frying pan, brown ground beef; drain. In a large mixer bowl, beat mashed potatoes, cream cheese, 1/2 cup shredded cheddar cheese and garlic on medium speed on electric mixer until well combined. Stir mixed vegetables and gravy into meat and spoon into a 9-inch square baking dish. Spoon potato mixture over top. Sprinkle on remaining 1/2 cup of shredded cheddar cheese and bake in at 375 degrees for 20 minutes. Makes 6 servings.
Eggnog Bread
Baking Eggnog Bread is a delicious way to use up leftover eggnog.
2 1/4 c flour
1/2 t salt
2 t baking powder
1/4 t nutmeg
2 eggs
1 c sugar
1 c eggnog
1/2 c butter
2 t rum extract
1 t vanilla
Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan and set aside. In a small mixing bowl, combine flour, salt, baking powder and nutmeg using a wire wisk. Set aside. In a large mixing bowl, beat butter and sugar until smooth; beat in eggs, rum extract, vanilla and eggnog. Stir in flour mixture until just moistened. Pour into loaf pan and bake 50-60 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove from pan and cool on a wire rack. Store bread in refrigerator. Makes one loaf.
2 1/4 c flour
1/2 t salt
2 t baking powder
1/4 t nutmeg
2 eggs
1 c sugar
1 c eggnog
1/2 c butter
2 t rum extract
1 t vanilla
Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan and set aside. In a small mixing bowl, combine flour, salt, baking powder and nutmeg using a wire wisk. Set aside. In a large mixing bowl, beat butter and sugar until smooth; beat in eggs, rum extract, vanilla and eggnog. Stir in flour mixture until just moistened. Pour into loaf pan and bake 50-60 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove from pan and cool on a wire rack. Store bread in refrigerator. Makes one loaf.
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