TALK TKL Recipe Chat Room Recipes - 11-18-97
Gifts From the Kitchen

Microwave Fortune Cookies
Pumpkin Dump Cake
Pumpkin Dip
Hot Spiced Wine Mix
Pumpkin Dump Cake
Pumpkin Dump Cake
Pumpkin Preserves
Peter Piper's Pickled Pumpkin
Pumpkin Jam
Ham Rolls
Chocolate Bourbon Muffins
Double Chocolate Cookies
Cookies From Cake Mix
Lemon Dill Rice Mix
Spiced Tea Mix
Christmas Tree Bread
Cranberry Hazelnut Bread
Food Basket Suggestions
Palouse Soup Mix
...Minestrone Variation
Vegetarian Antipasto
Chubbies
Coffee-Walnut Toffee
Pecan Pralines
Pumpkin-Mincemeat Bread
Curry Soup Mix
Green Bean Casserole (not a gift - recipe req.)
Chokecherry Jelly
Strawberry Bread
Christmas Candy Canes
Hot Spiced Winter Cider
Stained Glass Candy
Herbes de Provence
Herbes de Provence #2
Soft sugar cookies
Rumtopf
Paradise Pear Jam
Cranberry-Pepper Jelly

Nancy, CA (09:53:04 am) : Microwave Fortune Cookies
2 Tbs. Sugar
1 Tbs. Cornstarch
3 Tbs. Salad Oil
1 Tbs. Corn Syrup
1/4 tsp. Salt
1/4 C. Egg Substitute
1/2 tsp. Vanilla
1/4 C. Flour
1 Tbs. Water
1. Mix all ingredients together.
2. Lightly grease a small plate (I use a Corelle salad plate). Drop a
tablespoonful of batter onto the center of the plate.
3. Microwave for 1 minute. If the center turns brown, reduce the time.
4. Remove from microwave. Place fortune on the cookie and fold the cookie in
half. Remove cookie from plate and use the edge of your countertop to crease
the center, bringing the corners at the bottom together (form a U-shape with
the straight edge of the folded cookie).
5. Put the cookie on the countertop between two bottles (the Karo syrup and
the salad oil bottle, for example) to hold the points together until it
hardens.
6. Make another cookie. The first cookie will be cooled when the second is
ready to replace it between the bottles.
7. Put the cooled cookies onto a cookie sheet.
8. When all the cookies are made, put the cookie sheet into the 250 degree
oven for about 30 minutes, or until the cookies turn a light golden color
and they are crisp, not chewy. You will have to let them cool to evaluate
the crispness, but those that don't sound brittle when you drop them on the
countertop can be returned to the oven for a little more crisping.
9. Store in an airtight jar or can to preserve crispness.
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Betsy-TKL (11:46:52 am) :
Title: Pumpkin Dump Cake
Categories: Cakes
Yield: 3 servings
4 Eggs, beaten
1 1/2 c Sugar
1 ts Salt
2 ts Cinnamon
1 ts Nutmeg
1/2 ts Cloves
2 c Cooked pumpkin
12 oz Can of Milnot
1 Yellow cake mix
1/2 c Chopped pecans
2 Sticks of melted margarine
Mix first 8 ingredients together. Pour into a 13x9 inch pan.
Sprinkle cake mix evenly over pumpkin mixture. Sprinkle chopped
pecans over the cake mix, then pour melted margarine evenly over the
cake mix. Bake at 350 degrees for 1 hour (or more). Watch time as
ovens vary somewhat. Serve with Cool Whip on top. Randy Rigg
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Sharon, WI (12:16:56 am): Pumpkin Dip
4 cups confectioners sugar, sifted
2 packages (8 ounces each) cream cheese, softened
1 can (30 ounces) pumpkin pie filling mix
2 tsp ground cinnamon
1 tsp ground ginger
In a large mixing bowl, combine sugar and cream cheese, beating until well
blended. Beat in remaining ingredients. Store in airtight container in
refrigerator. Serve with purchased gingersnaps. Yield: about 7 cups of dip.
This Thanksgiving, why not give smooth and creamy Pumpkin Dip instead of the
traditional pies and breads! This quick and easy recipe yields plenty for
several gifts. A hollowed-out miniature pumpkin and antique canning jars are
just two of the many types of containers you can use for presenting the dip.
Add a bag of gingersnaps, and you’ve got a gift that anyone will be thankful
for!
Taken from Gifts of Good Taste, Memories in the Making Series, Copyright
1989.
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Betsy-TKL (12:18:40 am) :
Pumpkin Dump Cake
1 (29 oz.) can pumpkin
1 (12 oz.) can evaporated milk
1 1/2 c. sugar
4 eggs
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger
1 box yellow cake mix
2 sticks margarine
1 c. pecans
Cool Whip
Beat together pumpkin, milk, sugar, and eggs. Add salt, cloves, cinnamon and
ginger. Mix well. Pour into 9x13x2 inch pan. Sprinkle dry cake mix evenly
over top of pumpkin mixture. Melt 2 sticks oleo and drizzle evenly over all.
Sprinkle on nuts. Bake at 350 degrees for 1 hour. Cool. Top with Cool Whip.
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Betsy-TKL (12:31:15 am) :
Title: Pumpkin Preserves
Categories: Spreads, Toppings
Yield: 6 servings
4 lb Pumpkin (prepared)
3 Lemons
4 lb Sugar
1/2 ts Salt
1 tb Mixed spices *
Wash pumpkin. Remove peel and seed. Cut pumpkin as wanted. Weigh and
mix with sugar. let stand 12 to 18 hours in a cool place. Add thinly
sliced lemons, salt and mixed spices (tied in bag). Boil until
pumpkin is clear and sirup thick. Pour, boiling hot, into hot Ball
jars; seal at once.
NOTE: Use ginger, nutmeg, cinnamon, etc to flavor this your way.
From the; Ball Blue Book - Home canning and freezing recipes and
methods Published in 1956 by Ball Brothers Co. INC. Muncie, Indiana
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Betsy-TKL (12:31:51 am) :
Title: Peter Piper's Pickled Pumpkin
Categories: Canfood, Water bath, Pickling, Typed
Yield: 8 servings
1 ea Pumpkin, 5 to 6 lbs
4 c To 5 cups sugar *
1 qt White or cider vinegar
3 c Water
2 ea Sticks cinnamon
2 ea Chunks fresh ginger root
-(1/2 inch chunks) OR
1/4 c Chopped crystallized ginger
1 tb Whole allspice
1 1/2 ts Whole cloves
6 oz Frozen orange juice
-concentrate; thawed
* Or you may use 2 or 3 cups sugar and 2 cups of honey.
The recipe makes eight to nine 1 pint jars. You will need the basic
equipment for boiling water bath canning.
1. Organize and prepare ingredients, equipment, and work space.
2. Wash the pumpkin, cut it in 1 inch chunks, and peel. You should
have about 4 quarts of chunks.
3. In a preserving kettle, combine sugar (or sugar honey combination),
vinegar, water, and spices. (Tie spices in cheesecloth, if desired.)
4. Heat over high heat until boiling, STIRRING CONSTANTLY.
5. Continue to heat and stir until the sugar dissolves.
6. Stir in the pumpkin chunks and orange juice concentrate and heat to
boiling.
7. Reduce heat to simmer and cook, stirring occasionally, until
pumpkin is just barely tender, about 30 minutes.
8. Ladle into hot jars to within 1/4 inch of tops, spooning in the hot
liquid from kettle. Run a slim, non metal tool down along the insides
of jars to release any air bubbles. Add additional hot liquid to
within 1/4 inch of tops, if necessary.
9. Wipe tops and threads of jars with a damp clean cloth.
10. Put the lids and screw bands in place as manufacturer directs.
11. Process in boiling water bath for 10 minutes. Follow basic steps
for boiling water bath canning, 10 through 18.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
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Betsy-TKL (12:32:07 am) :
Title: Pumpkin Jam
Categories: Condiment, 1941
Yield: 6 servings
5 lb Pumpkin
1 lb Raisins
1 lb Dried apricots
2 1/2 lb Sugar
Pare pumpkin. Remove seeds and cut pulp into cubes. Add sugar. Stir
well, and allow to stand overnight. In the morning add apricots
which have been washed and cut in strips. Add raisins. Cook slowly,
stirring frequently, until the pumpkin is tender and clear. One-half
a lemon, sliced thinly, may be added. Canned pumpkin may be
substituted for fresh pumpkin. Mrs. E. Bailey, Wakefield, MA.
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Cow/AR (8:23:25 pm) : Ham Rolls
Boiled ham
cream cheese
horshradish
green onions
Chop the onions fine, mix cream cheese and horse radish to taste and spread
on ham. Sprinkle on the onions and rol up. Slice into 1/3
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Betsy-TKL (8:27:33 pm) :
CHOCOLATE BOURBON MUFFINS
3/4 cup flour, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup sugar
1/2 cup softened lightly salted butter or margarine, 1 egg
1 square (1oz) melted semisweet chocolate, 1 Tbsp bourbon, 1 tsp vanilla
1/2 cup semisweet chocolate chips, 1/2 cup chopped pecans
Preheat oven to 400oF, prepare pans. In a bowl mix first three ingredients.
In another bowl cream butter & sugar until light & fluffy, beat in
chocolate,
egg, bourbon & vanilla. Add dry mix to wet mix until just combined, stir in
chips & nuts. Spoon into pans & bake for 15-20 mins or until done. Makes 9.
These muffins freeze well.
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Betsy-TKL (8:37:40 pm) :
Double Chocolate Cookies
1 pkg. Duncan Hines Deluxe Devil's Food Cake mix
1/2 c. cooking oil
2 eggs
1 c. chocolate chips
Drop by teaspoonfuls onto a cookie sheet. Bake for 10-12 minutes at 300
degrees.
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Betsy-TKL (8:39:45 pm) :
Cow's right - the basic Cookies From Cake Mix recipe is 1 box cake mix - 1/2
cup oil - 2 eggs
350 degrees - 8-10 minutes
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Cow/AR (8:48:16 pm) : Lemon Dill Rice Mix
4 cups long grain rice
4 teaspoons dried grated limon peel
4
teaspoons dried dill weed
2 teaspoons dried chives
8 teaspoons instant chicken bullion
1
teaspoon salt
Instructions: Boil 1 1/2 cup rice mix with
2 cup water and 1 tablespoon butter
for 15 min. Add more salt and pepper
if desired.c
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Betsy-TKL (8:49:24 pm) :
Title: Spiced Tea Mix
Categories: Beverages, Tea, Gift
Yield: 1 servings
1 Jar (9 oz) powdered orange
Breakfast drink
1 Jar (4 oz) lemon flavored
Iced tea mix
1 1/2 c Sugar (or to taste)
2 ts Ground cinnamon
2 ts Ground cloves
1 ts Ground ginger
Mix drink mix, tea mix, sugar and spices. Label and store in tightly
covered container at room temperature. Store no longer than 6 months.
To serve: For each serving, mix 3 teaspoons with boiling liquid* in mug
until mix is dissolved. Garnish with twist of lemon or orange peel, and a
cinnamon stick if desired.
*Variation: Use cranberry juice, or dry red or white wine.
Makes 5 1/4 cups of mix. Recommended by friend Typed by Gail/Dale Shipp
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Betsy-TKL (8:53:35 pm) :
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Christmas Tree Bread
Categories: Breads, Entertain, Holidays
Yield: 2 servings
-----------------------------------BREAD-----------------------------------
1/2 c Margarine
1/2 c Sugar
2 ts Salt
2 c Milk, scalded
2 Env active yeast
1/2 c Warm water
2 Eggs, lightly beaten
8 c Unsifted flour
-----------------------------FRUIT NUT FILLING-----------------------------
Red and green candied
-cherries, drained
1 Tube (3/4 oz) white
-decorator frosting
Apricot glaze
-----------------------------FRUIT NUT FILLING-----------------------------
1 1/2 c Light corn syrup
1 1/2 c Chopped mixed candied fruit
1 1/2 c Sliced almonds
-------------------------------APRICOT GLAZE-------------------------------
1/2 c Light corn syrup
1/2 c Apricot preserves
In large bowl with mixer at medium speed, beat margarine, sugar and salt.
Add milk, beating until margarine is melted. Sprinkle yeast over water,
stir until dissolved. Add to margarine mixture with eggs. With mixer at low
speed add 4 cups of the flour, 1 cup at a time, beating until well mixed.
Stir in remaining flour with wooden spoon. On lightly floured surface knead
8 to 10 minutes or until smooth and elastic. Place dough in greased bowl;
turn to grease top. Cover with towel; let rise in warm place 2 hours or
until doubled in bulk. Punch down dough; form into ball; cut into quarters.
Set 2 quarters aside; cover with towel. Use reserved quarters to make two
Fruit Nut Loaves. (Instructions at end of this recipe.)
On lightly floured surface roll out one quarter into rectangle 15x12
inches. Cut into 2 triangles each with a base of 10 inches, a height of 12
inches and 15 inch sides. Place one triangle on large greased cookie sheet.
Reshape into triangle if necessary. Spread 1 cup of Fruit Nut Filling over
dough on cookie sheet to within 1/2 inch of edge; moisten edges with water.
Place second dough triangle over fruit filled one pressing to seal edges.
Roll out second quarter of dough to 1/2 inch thickness. With 2 1/2 inch
doughnut cutter cut 17 circles; remove centers. Overlap cut circles on tree
triangle. Roll out scraps of dough to 1/2 inch thickness; cut one 2 inch
square. Place on center of base of triangle to form "trunk" of tree. Cut
one 3 inch star; place on top of tree. Cover; allow to rise in warm place 1
hour or until almost doubled in bulk. Bake in 350-F oven 35 minutes or
until golden brown. Remove from oven. Place cherries in center of circles.
While warm, brush lightly with glaze. Decorate tree with decorator
frosting. Makes one tree and 2 loaves.
Fruit-Nut Filling: In small saucepan stir together all ingredients.
Stirring constantly, bring to boil over medium heat and boil 1 minute.
Cool.
Apricot Glaze: In small saucepan stir together the corn syrup and
preserves. Stirring constantly, bring to boil over medium heat and boil 1
minute.
Fruit Nut Loaves: Grease two 8 1/2 x 4 1/2 x 3-inch loaf pans. Roll out
each quarter of reserved dough into 15 by 9-inch rectangle. Spread 1 cup of
Fruit Nut Filling over each rectangle of dough to within 1/2 inch of edge,
roll each rectangle up from short side. Press ends to seal; fold ends
under; place seam side down into prepared pan. Cover; let rise about 1 hour
or until doubled. Bake in 350-F oven 40 to 45 minutes or until bread sounds
hollow when tapped. Remove from oven. While still warm, brush with Apricot
Glaze.
Source: Mom's old magazine clippings- 1940's to 1970's Green Bay Press
Gazette (newspaper), December 13, 1978
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Betsy-TKL (8:54:28 pm) :
Title: Cranberry Hazelnut Bread
Categories: Entertain, Breads, Desserts, Holidays
Yield: 4 servings
1 1/2 c All purpose flour
1 ts Ground cinnamon
1/2 ts Baking powder
1/4 ts Baking soda
1/4 ts Ground cloves
1 c Dried cranberries, dried
-pitted cherries, or
Snipped dates
1/2 c Dried blueberries OR raisins
1/3 c Chopped hazelnuts OR pecans
2 Eggs
3/4 c Packed brown sugar
1/2 c Orange juice
1/3 c Cooking oil
Brandy
Grease bottom and sides of four 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans.
(Greasing the sides only partway up will result in nicely rounded tops and
prevent unwanted rims along the edges.) Set aside.
In a large mixing bowl, stir together flour, cinnamon, baking powder,
baking soda, and cloves. Add cranberries or cherries, blueberries or
raisins, and hazelnuts or pecans.
In a medium mixing bowl, beat eggs; stir in brown sugar, orange juice, and
cooking oil. Stir into fruit mixture. Spoon about 3/4 cup of the batter
into each pan, stirring batter often.
Bake loaves in a 300 degree F oven about 40 minutes or till a toothpick
inserted near the center of each loaf comes out clean. Cool the loaves in
the pans on wire racks for 10 minutes. Remove loaves from pans. Cool
thoroughly on wire racks.
Wrap loaves in brandy-moistened cheesecloth. Over-wrap with foil. To
mellow flavors, store in the refrigerator for up to 8 weeks. Remoisten
cheesecloth with about 1 Tablespoon of brandy once a week or as needed.
Makes 4 loaves, 8 servings each.
From: THE JOY OF HOLIDAY BAKING, Better Homes and Gardens, 11/90 Posted
by: Karin Brewer, Cooking Echo, 6/92
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Betsy-TKL (8:57:04 pm) :
From: jleidy@junior.wariat.org (Jeanne Leidy)
Newsgroups: rec.food.cooking
Last year I sent out a flock of Christmas food baskets. As I was short
on time, I sent a combination of packaged foods, such as coffee, tea,
candies, and so on, and home-made quick breads and soup mix. (I also
added dog/cat snacks as appropriate, which was a big hit.)
I got the recipe for the soup mix from rec.food.recipes. The original
poster is listed with the recipe. It makes a very good soup, and the
mix couldn't be easier to prepare. Recipes for the mix and the soup follow.
I used mixed dried vegetables from Penzey's, which are somewhat expensive
but of good quality.
I have a book on the topic of gift food mixes, _The Perfect Mix_, by
Diane Phillips, but I haven't tried any of the recipes. A lot of the
soup mix recipes don't strike me as really interesting. I haven't
had a chance to experiment with them yet. I believe the book is
still in print (ISBN: 0-688-12104-7, Hearst Books).
I also sent a variety of quick breads last year. I'll post recipes for these
separately.
- Jeanne
~From: Kathleen WILLIAMS@WSUVM1.CSC.WSU.EDU
Here's a recipe courtesy of Washington State University
Cooperative Extension:
PALOUSE SOUP MIX
2-1/2 c. green split peas (16 oz. pkg.)
2-1/2 c. lentils (16 oz. pkg.)
2-1/2 c. pearl barley (16 oz. pkg.)
2 c. alphabet macaroni (8 oz. pkg.)--I use brown rice instead
1 c. dried onion flakes (2 3/8-oz. pkgs.)
1/2 c. celery flakes (1 3/8-oz. pkg.)
1/2 c. parsley flakes (1 1/4-oz. pkg.)
(Optional: 1-1/2 t. thyme; 1-1/2 t. white pepper)
Mix all ingredients together. Store in a jar with a tight-
fitting lid. Stir before using. Makes 10 c. of mix.
TO COOK: Combine 1 c. of soup mix with 4 c. of water or
seasoned stock in large pan. Add 1 c. of cooked chopped
meat, if desired. Bring to a boil. Reduce heat to low and
cover pan. Simmer gently for 45 to 60 minutes, or until peas
are tender. Add 1/2 t. salt if desired.
MINESTRONE VARIATION: Combine 1 c. of soup mix with a 16-oz.
can of stewed tomatoes, 2 to 3 c. water or stock, 1 chopped
carrot, 1 to 2 chopped potatoes, and 1/2 t. basil.
(Optional: 1 clove minced garlic). Bring to a boil. Reduce
heat to low and cover pan. Simmer 45 to 60 minutes or until
peas are tender. Add 1/2 t. salt, if desired.
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Lorri, Can (9:05:54 pm) : Vegetarian Antipasto

8 oz. olive oil
1 large cauliflower, cut into bite-sized pieces
2 cups chopped black olives
2 cups chopped green olives with pimento
2 cups diced onions
2-4 tins button mushrooms, sliced
2 large green peppers, chopped
2 large red peppers, chopped
4 cups ketchup
4 cups stewed tomatoes
2 cups green beans, chopped
jalapeno peppers, chopped - optional
pepper
cayenne
optional- 4 tins anchovies
6 tins solid tuna (broken up and washed)

Mix together oil, cauliflower, olives, onions boil for 10 minutes. Stir often. Then add mushrooms, peppers, beans, tomatoes, ketchup. Bring to a boil and simmer 10
minutes. Add spices. Bring back to boil for 10 minutes. Store in refrigerator. Serve at room temperature, with cream cheese and crackers
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Lorri, Can (9:10:22 pm) :

Chubbies

8 squares semi sweet chocolate
3 sqares unsweetened chocolate
1/2 cup butter
3 eggs
1 1/4 cups sugar
2 tsp vanilla
2/3 cup All-purpose flour
1/2 tsp baking powderChocolate Chubbies
1/4 tsp salt
1 300g pkg semi-sweet chocolate chips
1 1/2 cups chopped, toasted pecans
1 1/2 cups chopped, toasted walnuts

Warning - These are extremely addictive
Melt Semi-sweet and unsweetened chocolate squares with butter over low heat
or in
microwave on medium power 3 minutes. Stir until smooth; cool to room
temperature.
Beat eggs with sugar on high speed of electric mixer until ribbons are
formed when beaters
are lifted, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in
flour, baking
powder and salt just until combined. Stir in chocolate chips and nuts. Drop
by heaping
teaspoon onto greased baking sheets 2" apart. Bake at 325 F for 10 minutes,
or until
slightly cracked but moist. Cool 2 minutes, then transfer cookies to wire
rack to cool
completely.
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Betsy-TKL (9:10:29 pm) :
Title: Coffee-Walnut Toffee
Categories: Candies, Gifts
Yield: 2 servings
1 1/4 c Unsalted butter
1 c Sugar
1/3 c Packed golden brown sugar
1/3 c Water
1 tb Dark unsulfered molasses
2 ts Instant espresso powder
1/2 ts Ground cinnamon
1/4 ts Salt
2 c Coarsely chopped walnuts
-- (toasted)
4 1/2 oz Bittersweet chocolate
--(imported), finely chopped
Butter small cookie sheet. Melt butter in heavy 2-1/2 quart saucepan over
low heat. Add both sugars, water, molasses, espresso, cinnamon and salt;
stir until sugar dissolves. Attach clip-on candy thermometer to pan.
Increase heat to medium; cook until thermometer registers 290 degrees F,
stirring slowly but constantly and scraping bottom of pan with wooden
spatula, about 20 minutes.
Remove pan from heat. Mix in 1-1/2 cups nuts. Immediately pour mixture
onto prepared sheet; do not scrape pan. Tilt sheet so that toffee spreads
to 1/4-inch thickness. Sprinkle chocolate by generous tablespoons atop
toffee, alternating bittersweet and white chocolates. Let stand 1 minute.
Using back of spoon, swirl chocolates to spread slightly. Shake sheet to
form even chocolate layer. Using tip of knife, swirl chocolates to create
marble pattern. Sprinkle with remaining 1/2 cup nuts. Refrigerate until
toffee is firm, about 1 hour. Break toffee into pieces. (Can be made 2
weeks ahead. Chill in airtight container.) Serve cold or at room
temperature.
Yields 2 pounds
* Source: Bon Appetit, December 1993 * Typed for you by Karen Mintzias
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Betsy-TKL (9:16:35 pm) :
Title: Pecan Pralines - Dupree
Categories: Cajun, Candies
Yield: 24 servings
2 c Sugar
1/2 c Light corn syrup
1/2 c Water
2 c Pecan halves
1/4 c Butter
1 T Vanilla
Heat the sugar, syrup, water, and pecans in a heavy saucepan until the
sugar is disolved. Bring the mixture to the boil, stirring occasionally,
until it reaches the soft ball stage (240F). Remove the saucepan from the
heat and add butter and vanilla.
Allow candy to cool. Whip until the mixture gradually changes to an
opaque color and becomes creamy. Drop by tablespoonfuls onto a buttered
cookie sheet and allow to harden. Makes two dozen.
From Nathalie Dupree's New Southern Cooking
Nathalie Dupree writes, "Pralines are traditionally given as Christmas
gifts. Their sweetness will linger in your mouth long after the candy is
gone."
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Betsy-TKL (9:20:55 pm) :
Title: Pumpkin-Mincemeat Bread
Categories: Breads, Christmas
Yield: 60 servings
4 c All-purpose flour
1 t Baking powder
1 1/2 t Baking soda
1 1/2 t Salt
2 T Pumpkin pie spice
1 1/2 c Granulated sugar
1 1/2 c Packed brown sugar
4 Eggs
1/2 c Sourdough starter
2/3 c Water
1 c Vegetable oil
2 c Canned pumpkin
1 1/2 c Prepared mincemeat
1 c Chopped walnuts or pecans
Grease three 9 x 5 or five 7-1/2 x 4 loaf pans, set aside. Preheat over to
350. In a large bowl, stir together flour, baking powder, baking soda,
salt, pumpkin pie spice, granulated sugar and brown sugar; set aside. In a
medium bowl, beat eggs. Stir in sourdough starter, water, oil and pumpkin.
Pour all at once into flour mixture. Stir until dry ingredients are just
moistened. Stir in mincemeat and nuts. Pour evenly into prepared pans.
Bake in preheated oven 1 hour or until a wooden pick inserted in center
comes out clean. Turn out of pans. Cool top side up on a rack. Wrap each
cooled loaf in plastic wrap or foil as a gift or to freeze. Thaw wrapped
frozen loaves at room temperature 2 hours. Makes 3 large loaves or 5
medium loaves.
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Betsy-TKL (9:29:26 pm) :
Title: CURRY SOUP MIX
Categories: Poultry, Soups, Side dish
Yield: 8 servings
2 c Rice, uncooked
1/2 c Raisins
1/3 c Walnuts, chopped
1/4 c Onions, dried
2 tb Salt
1 tb Curry powder
1 tb Sugar
2 ts Paprika
1 1/2 ts Dill weed
1 ts Dry mustard
1 ts Coriander, ground
1 ts Garlic powder
1/2 ts Cardamom, ground
2 c Shredded cooked Chicken
In large bowl, combine all ingredients, stirring until well blended. Store
in an airtight container.
To make soup,bring 10 c water to boil in large stockpot over high heat; add
soup mix. Cover and reduce heat to medium. Stirring occasionally, simmer
20-25 minutes, until rice is tender.
Stir in 2 c shredded cooked chicken or cooked peeled shrimp; cook until
heated through. Serve immediately.
Store in an airtight container in refrigerator.
This mix is a flavorful way to warm up on a cold winter's day.
From "Christmas Gifts of Good Taste"
Posted on GEnie by D.MORRISSEY [DEE], Nov 13, 1991 MM by Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005
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Betsy-TKL (9:34:43 pm) :
Green Bean Casserole
2 (1 lb.) cans French cut green beans, drained
3/4 c. milk
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (2.8 oz.) can French fried onions
1/8 tsp. pepper
Combine beans, milk, soup, pepper and 1/2 of the onions. Pour into 1 1/2
quart casserole. Bake, uncovered at 350 degrees for 30 minutes. Top with
remaining onions and bake 5 minutes longer. Makes 6 servings.
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Lora, WY (9:35:43 pm) : Chokecherry Jelly
3 cups chokecherry juice
4 1/2 cups sugar
1 package MCP pectin
1/2 cup apple juice (optional depending on strength of juice)
1/4 cup lemon juice
Cook the juice, pectin andd apple juice & lemon juice until boiling, boil
for 2 minutes. Add sugar, then boil 2 more minutes. Put in sterilized jars.
This is really good!
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Betsy-TKL (9:40:45 pm) :
Title: Strawberry Bread
Categories: Breads, Christmas, Holidays
Yield: 20 servings
3 c Flour
2 c Sugar
1 ts Baking soda
1 ts Cinnamon
1 ts Salt
20 oz Strawberries, frozen
1 c Oil
4 Eggs
Preheat oven to 350. Grease and flour 2 loaf pans. Combine dry
ingredients; mix well. Make a well in the center of the mixture and pour
all liquid ingredients into it. Mix with spoon. Pour mixture into pans and
bake for 1 hour, until tester inserted in center comes out clean. Can be
frozen. Slice thinly before completely thawed.
Great Christmas gift!
from Patty Searles Bradbury. From the recipe files of Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253
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Betsy-TKL (9:41:30 pm) :
Title: Christmas Candy Canes
Categories: Candies, Holidays
Yield: 1 servings
-Miles Kimball
3 c Sugar
1 ts Peppermint flavoring
1/2 c Water
3/4 c Lt. corn syrup
3/4 ts Red vegetable coloring
1/4 ts Cream of tartar
Any self-respecting Christmas tree has a right to complain If it isn't
decked out with a candy cane. The sugar, water, syrup, and cream of tartar
you combine and heat till the sugar's dissolved real fine. Divide into two
saucepans, boil, but don't stir, please, Until each lot 280 degrees. Add
1/2 ts peppermint to each lot and add the coloring to one, the other not:
place on an enamel or marble table to cool. (First oiling the table, as a
general rule). Like taffy you stretch and pull and form into ropes of red
and white, now twist them around again and again.
And form them into your candy cane.
Now on an oiled surface you allow them to harden, then announce to your
family that these is ready for your Christmas tree. FROM: DOLORES MCCANN
(BSWN00A)
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Pat, CT (9:42:00 pm) : HOT SPICED WINTER CIDER
Per serving: Put a slice of orange and a cinnamon stick in a mug. Heat
cider, if you can get it locally, or a good apple juice. If desired, pour a
shot of Captain Morgan's into each cup. Top with heated cider and use
cinnamon stick as a stirrer.
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Betsy-TKL (9:47:23 pm) :
Title: Stained Glass Candy
Categories: Candy, Hard, Stained, Glass, Sharon's
Yield: 1 servings
3 3/4 c White sugar
1 1/2 c Lily white syrup (or Karo,
-must be colorless)
1 c Water
-food coloring
-oil based flavorings (I
-use Wilton's)
-tin foil
10 c -icing sugar (can be used
-over and over)
-sharp pair of scissors
-candy thermometer
Mix the white sugar, white syrup, and water in a medium sized pot. Add the
food coloring you want (green for spearmint, orange for orange) Bring to a
boil, and boil until candy thermometer reaches 300F degrees. (Can take up
to 20 minutes) Stir to mix all the ingredients, but once it starts to
boil, do not touch. Pot must be big enough to allow for double, as it
rises as it boils
While the candy mixture is boiling, shape a large piece of tin foil by
folding up the sides and ends. (I use the large foil about 3 feet long) to
create a large cookie sheet type shape. Put the icing sugar on the foil to
completely cover it, and bank up the sides with icing sugar.
When the candy mixture has reached 300F, remove from heat. Let sit about
10 seconds and stir to cool slightly (heavy emphasis on SLIGHTLY) Then add
about 1 to 1-1/2 tsp of the oil based flavorings depending on how strong
you want the flavor. Stir until mixed (may boil a bit and DON'T stand over
top of pot as flavor with escape in the air and up your nose!! 8-} ) Once
flavoring is combined, pour mixture onto the icing sugar and use rubber
spatula to scrape all mixture out of pot. Put pot,spatula and candy
thermometer into sinkful of hot soapy water. If you allow it to harden you
won't be saying nice things about me at all!! 8-} As candy is cooling, keep
checking by trying to pull up the edges. Once it gets to the consistency
that you can lift it a little, start cutting it FAST! I cut off a chunk and
then cut it up into bite-sized pieces. The outside will cool first so you
have to watch it. If it hardens to quickly you will end up with a good
size lollipop that you won't be able to cut. It will shatter like glass.
Continue working your way around until all is cut. Then I take all the
candy and put it in a strainer that is sitting over a bowl. Shake some of
the excess icing sugar off candy and allow to cool thoroughly. Pack in
airtight containers. I find Zip-Loc Freezer bags pretty good. This recipe
makes about 2 lbs candy. Once I have done all the flavors that I want, then
I set up all the bags and put about 10 of each flavor into a smaller
zip-loc and seal. They make great Christmas gifts for family and all the
various people you give to....mailman, garbage man, paperboy, school
teachers, your kids friends..etc. I figure if the kids have to help me cut,
they get some to give to their friends.. Besides.. makes a good bribe to
get them to help!!
Origin: ME! Sharon Stevens Shared by: ME! Sharon Stevens
From: Sharon Stevens Date: 08-23-93
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Betsy-TKL (9:49:07 pm) :
Title: Herbes de Provence
Categories: Herbs, Master mix, French, Newspaper, Gifts
Yield: 4 ounces
3 tb Dried marjoram
3 tb Dried thyme
1 tb Dried summer savory
1 tb Dried sweet basil
1/2 ts Dried rosemary, crumbled
1/2 ts Crushed sage
1/2 ts Fennel seeds
Combine herbs, mixing well. Pack into an airtight jar (will stay fresh 4
months). Makes 4 ounces. *This recipe dates back to the 1800's.*
Orginated: Joan Tucker, Victoria B.C.
Source: The Times-Colonist Newspaper Feb 9/94
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Betsy-TKL (9:50:16 pm) :
Title: Herbes de Provence #2
Categories: Herbs, Master mix, Book, Gifts
Yield: 4 ounces
1 tb Thyme
1 tb Wild thyme
1 tb Summer savory
1 tb Lavender
1 tb Crumbled bay leaves
1 tb Ground cloves
1 tb Dried orange peel
1 tb Ground nutmeg
-------------------------------MILDER VERSION-------------------------------
2 tb Thyme
1 tb Oregano
1 1/2 ts Summer savory
3/4 ts Marjoram
Combine the herbs, mixing well. Pack into airtight jar (will stay fresh 4
months.
Source: Feast of Provence
: by Robert Carrier
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Diane (9:52:02 pm) : Soft sugar cookies
2 eggs
2 c sugar
1 c butter real unsalted
1 c cannedmilk or real milk with 1 tbsp vinegar 2 Tbsp vanilla
4 to 5 cups of flour sifted
1/4 tsp salt
1 tsp soda
3 tsp b. powder
beat eggs well add sugar butter and contiune beating add vinegar milk also
vanilla . Beat well with 3 ingredeints and sift flour first and lightly mix
together and soda salt and baking powder and chill thoughly bake on greased
baking sheet and do not brown bake at 400 degrees for 8 to 10 minutes and it
makes 2 1/2 dozens
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Sharon, WI (11:05:31 pm) : Rumtopf
1 can (20 ounces) pineapple chunks, drained
1/2 cup dried Calamyrna figs, quartered
1 can (11 ounces) mandarin oranges, drained
1 cup diced fresh or frozen peaches
1 medium pear, cored, peeled and chopped
1/2 cup sliced fresh or frozen strawberries
1 cup pitted, dark, sweet cherries, drained
1/2 cup fresh or frozen blueberries
2 3-inch cinnamon sticks
1 teaspoon grated orange peel
1/2 tsp whole cloves
1 1/2 cups dark rum
1 cup granulated sugar
Combine all ingredients in a glass jar. Place lid on jar and shake to blend.
Shaking jar daily, store in refrigerator one week before giving to allow
flavors to blend. Serve over ice cream or cake. Store in airtight container
in refrigerator.
Yield: about 7 cups of topping.
Rumtopf is a combination of fresh, canned, and frozen fruits marinated in a
rum syrup. For a pretty gift fill a jar with the fruity mixture and top it
with a lace doily bound with ribbon. Brimming with holiday cheer, this
colorful gift is sure to please.
From: Gifts of Good Taste, Memories in the Making Series, Copyright 1989.
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SueA, CA (02:29:33 am) :
Paradise Pear Jam
2 pounds pears, unpeeled, cored, and ground
1 medium orange, unpeeled, seeded, and ground
1 medium lemon, unpeeled, seeded and ground
1 (8.5-ounce) can crushed pineapple, undrained
1/4 cup maraschino cherries, coarsely chopped
1 (1 3/4-ounce) package powdered fruit pectin
5 cups sugar
Combine first 6 ingredients in a large Dutch oven, stirring well; bring to a
boil over high heat, stirring frequently. Add sugar, and return to a boil;
boil 1 minute, stirring constantly. Remove from heat, and skim off foam with
a metal spoon.
Quickly ladle jam intoi hot jars, leaving 1/4-inch headspace; cover at once
with metal lids, and screw bands tight. Process in boiling-water bath 15
minutes. Yield: 7 half pints
Southern Living Annual 1984
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SueA, CA (02:30:25 am) : Cranberry-Pepper Jelly
1 1/2 cups cranberry juice cocktail
1 cup vinegar
2 to 4 jalpeno peppers, halved lengthwide and seeded
5 cups sugar
1 foil pouch liquid fruit pectin
5 tiny red hot peppers
MIX cocktail, vinegar, and jalapeno peppers in a saucepan. Bring to boiling.
Reduce heat, cover, and simmer for 10 minutes. Strain; discard peppers. You
should have about 2 cups liquid.
STERLIZE clean half-pint canning jars in boiling water for 10 minutes.
MEANWHILE, combine the 2 cups liquid and sugar in a 4-quart Dutch oven.
Bring to full, rolling boil over high heat, stirring often to dissolve
sugar. (The mixture should boil so
rapidly on the surface that you can't stir it down.) Stir in pectin and tiny
red hot peppers. Return to a full, rolling boil; boil for I minute, stirring
constantly.
REMOVE from heat; quickly skim off foam with a metal spoon. Remove jars from
hot water, letting water dap off. Pour hot jelly into the hot, sterilized
jars, leaving a 1/4-inch headspace. Place a red pepper in each. Wipe rims;
top with flat lids, and screw on metal rings. Set jars in a water canner or
a large kettle; add water to cover jars by I inch. Bring to boiling. Boil 5
minutes (start timing after water boils).
CAREFULLY remove jars from water. Cool on a cloth towel for 2 to 3 days or
till set. Check seals, label, and date. Store in a cool, dry, dark place for
up to 1 year. Makes 5 half-pints.
NOTE: Wear gloves to avoid direct contact with hot chili peppers. If your
hands touch chili peppers, wash well with soap and water.
How to use pepper jellies: I like the flavor combined with cream cheese-like
a little smear of cream cheese on an attractive little crackers topped with
a little dab of the jelly--or a sliver of cold leftover chicken breasts
topped with a little bit of jelly as an appetizer nibble.
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