TALK TKL - 10-20-97
Kitchen to Kitchen Recipes Swap
Honey Glazed Gingerbread Muffins
Bisquick Coffee Cake
Eunice Kirby's Coffee Cake
Mock Reuben Hors D'oeuvres
Stuffed Mushrooms
Dip for Fruit
Beefy Cream Cheese Ball
Char's Shrimp/Crawfish Creole
Steak Poivrade

Betsy, NY (07:17:25 am) :
Honey Glazed Gingerbread Muffins
-- Great American recipes
For one dozen muffins you need:
Honey Butter:
3 T. soft butter or margarine
4 l/2 T. brown sugar
4 l/2 T. granulated sugar
1 T. honey
2 t. water
Muffin Batter:
5 T. butter or margarine, melted
l/4 c. brown sugar
l/4 c. granulated sugar
1/4 c. molasses
2 eggs, beaten
3/4 c. buttermilk
1 3/4 c. all purpose flour
1/2 t. baking soda
1 t. baking powder
1 t. ginger
1 t. cinnamon
l/4 t. nutmeg
For the honey-butter, cream together the butter and sugars until fluffy.
Blend in the honey and water. Beat until fluffy. Coat 12 muffin tin with
mixture. For the muffin batter, in a bowl combine the melted butter,
sugars, molasses, eggs and buttermilk. In another bowl, combine the
flour, baking soda, baking powder, ginger, cinnamon and nutmeg. Add
liquid ingredients to dry mixture. Stir only until dry ingredients are
moistened. Spoon into greased muffin tin.
Bake at 400 for 14-18 minutes. Let sit for one to two minutes. Remove and
serve.
----------------------------------------------------------------------------
Betsy, NY (07:48:04 am) :
Maree - here's a Bisquick recipe and I'll be back with a from scratch
recipe:
From: NONE (Challee Strong)
Subject: Re: CoffeeCake
Date: Fri, 23 Sep 1994 16:31:48 GMT
Coffee Cake
Streusel Topping:
1/2 cup Bisquick baking mix
1/2 cup packed brown sugar
3/4 tsp ground cinnamon
3 TBSP firm butter or margarine
Coffee Cake:
2 cups Bisquick baking mix
2/3 cup milk or water
2 TBSP sugar
1 egg
HEAT oven to 375 F. Grease round pan, 9x1/2".
Prepare Streusel Topping: Mix ingredients until crumbly. Reserve (you
should be able to take it out of your mixing bowl and put it in a smaller
bowl).
MIX remaining (coffee cake) ingredients; beat 30 sec. Spread in pan;
sprinkle with Streusel Topping.
BAKE 18 to 22 min or until golden brown. Serve warm. 8 servings.
HIGH ALTITUDE: Heat oven to 425 F. Use 9" square pan. Add 2 TBSP flour
[to the coffee cake]. Increase milk to 3/4 cup. Bake 15 to 20 min
----------------------------------------------------------------------------
Betsy, NY (07:50:28 am) :
Here's a from scratch recipe that looks wonderful - I haven't tried it
myself:
From: ron & sally hartman hartman@infi.net
Newsgroups: rec.food.recipes
This is my mother's favorite coffee cake recipe. It dates to at least the
'50s. Although my mom died when I was a teenager, I can revive lots of
memories when I make this cake and smell it baking. It is delicious, too!
Eunice Kirby's Coffee Cake
Mix:
2 1/2 cups flour
3/4 cup brown sugar
1 cup white sugar
1/4 teaspoon salt
1 teaspoon nutmeg
Add:
3/4 cup salad oil
Mix and remove 1/2 cup of the mixture, packed. Add to this 1 tablespoon
cinnamon and 1 cup pecans. Save all this for the frosting.
To the original mixture add:
1 egg, beaten
1 cup buttermilk (or 1 cup regular milk with 1 tablespoon vinegar or lemon
to sour)
1 teaspoon soda.
Pour this mixture in a 9 x 11 pan that is greased. Top with the frosting and
cut it through with a knife so the frosting can seep through. Bake 35
minutes at 375 degrees.
----------------------------------------------------------------------------
Teresa, AR (1:28:38 pm) : Mock Reuben Hors D'oeuvres
1 4-to 6 oz. can corned beef
1- 16 oz can chopped sauerkraut
1/2 lb. shredded Swiss cheese
Mix together; heat until spreadable. Save enough cheese to sprinkle on top.
Keep warm in small crock pot. Serve with nacho chips or party rye.
----------------------------------------------------------------------------
Teresa, AR (1:32:16 pm) : Stuffed Mushrooms
12 lg. fresh mushrooms
1/2 C. Italian bread crumbs
1/2 C. Parmesan cheese
1 stick melted butter
1/2 tsp. garlic powder
1/2 stick melted butter
Cut stems from mushrooms and chop into melted butter. Saute with bread
crumbs and Parmesan cheese for about 5 minutes. Put mushroom caps, cut side
up, in baking dish. Fill each with crumb mixture and drizzle 1/4 stick
melted butter over all. Bake at 350 degree for 20 minutes, uncovered.
----------------------------------------------------------------------------
Teresa, AR (1:48:20 pm) : Dip for Fruit
1 (16 0z) jar marshmallow cream
1 (8 oz) pkg. cream cheese
orange peel for flavor (optional)
Blend together until creamy. Good with any kind of fruit. This is DELISH!
----------------------------------------------------------------------------
Teresa, AR (1:51:30 pm) : Beefy Cream Cheese Ball
1 tsp. Accent
1 jar or pkg. dried beef, chopped
2 (8 oz) pkg. cream cheese
3 finely chopped green onions
1 cup chopped pecans
Mix together all ingredients, except nuts. Make unto shape of a ball and
roll in pecans. Refrigerate overnight.
I have made this for occasional holiday parties and it is a real hit :)
----------------------------------------------------------------------------
Vicki.La (2:52:06 pm) : Char's Shrimp/Crawfish Creole
Things you will need:
3# of shrimp or crawfish (cleaned)
24-32 oz. of tomato sauce
1 6 oz. can of tomato paste
1 can of Rotel type diced tomatoes/green chilies
1 onion, chopped
1 bell pepper, chopped
2 TB Minced garlic
Cajun seasoning to taste (if needed)
Combine all ingredients except shrimp or crawfish and simmer till veggies
are tender. Add
seafood and simmer approximately 15 minutes. Serve over cooked white rice --
a meal all
on it's own or serve with your favorite side dishes and hot garlic bread of
choice.
----------------------------------------------------------------------------
Bill,DC (10:22:02 pm) : * Exported from MasterCook *
Steak Poivrade
Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:30
Categories : Beef Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef tenderloin steak
2 tablespoons black pepper -- coarsely ground
4 tablespoons butter
2 tablespoons olive oil
1/2 teaspoon cornstarch
1 tablespoon water
2 tablespoons Cognac
1/4 cup beef bouillon
salt
Sprinkle one tablespoon of pepper on each side of the steak, pressing it
firmly into the meat.
Heat butter and oil in a heavy frying pan until hot but not brown; quickly
sear the steak on both sides to press the pepper grains into the flesh. Cook
3 to 5 minutes per side. Salt the steak lightly, and remove to a heated
serving platter.
Mix cornstarch with water to form a smooth paste; add to steak pan. Pour in
the cognac and stir thoroughly, scraping down every bit of meat glaze from
the sides and bottom of the pan. Add bouillon, cook very gently for 5
minutes, stirring occasionally, and pour over steak.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 113 0
----------------------------------------------------------------------------
END OF FILE
The Kitchen Link