recipelink.com Chat Room Recipe Swap
Assorted Recipes - 2000-10-28 (9)

recipelink.com (09:12:18) :
ACORN SQUASH WITH CRANBERRY STUFFING
Recipe By : modified from Walking Magazine in 1989-90 by R. Winters
Serving Size : 4

1 lb acorn squash
1/2 small onion -- finely chopped
1 celery rib – finely chopped
1/4 t salt
1/8 t pepper
1/4 t allspice
1/2 apple -- cored and diced
2 tb apple juice -- divided use
1/2 c cranberries -- fresh or frozen
1/2 tb raisins
1 tb brown sugar
1 slice bread -- torn into pieces
1/2 tb nuts -- coarsely chopped

Halve squash and remove seeds. Spray lightly with cooking spray; place face down on a baking sheet and bake about 45 to 60 min in a 350 F oven or until tender when tested with a fork. Meanwhile, coat a non-stick skillet with cooking spray; over medium heat saute onion and celery until tender. Add salt, pepper, allspice, apple and 1 Tablespoon apple juice; cook just until apple is tender. Stir in cranberries, raisins, and 1 Tablespoon apple juice; cook until cranberries pop. Add brown sugar; stir until dissolved. Stir in bread cubes and nuts. If desired, a few drops of almond extract may be added. Sprinkle baked squash with salt (optional) and pepper. Divide stuffing evenly between the halves. Bake for 15 minutes at 375 F.

recipelink.com (09:08:55) :
Potato Soup For Crockpot
Serving Size : 8

8 lg potatoes -- cubed
2 med onions -- chopped
2 tbsp margarine
2 chicken bouillon cubes
2 tbsp parsley -- dry
6 c water
2 c milk
1/2 c flour -- mixed with water

Place ingredients 1 through 6 in the crockpot and cook all day on low to medium. 1/2 hour to one hour before serving; add milk and flour mixture. After the soup starts to thicken, it is ready to serve.

NOTE: Add 1/4 pound of Velveeta cheese for Cheese potato soup. One can evaporated milk may be substituted for the regular milk. Source: unknown

recipelink.com (09:06:30) :
Blackberry Lemon Ice Cream *

2 c unsweetened blackberries fresh or frozen -- mashed
1 can sweetened condensed milk
1/4 c lemon juice
1 t grated lemon peel (opt)
3 c half & half

In large bowl, combine blackberries, milk, lemon juice and lemon peel. Stir in half & half. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes about 2 quarts.

NOTE: 2 cups fresh or thawed frozen blueberries or raspberries, mashed, can be substituted for blackberries.

recipelink.com (09:02:10) :
Baked Doughnuts
Recipe By : The Fannie Farmer Cookbook
Serving Size : 24

2 tbsp. yeast
1/3 c water -- warmed
1 1/2 c skim milk -- at room temperature
1/3 c oil -- at room temperature
1/4 c granulated sugar
2 tsps salt
2 tsps nutmeg
2 egg whites -- whipped
4 1/2 c unbleached flour
1/2 c egg white
1 c sugar with 1 teaspoon cinnamon

Preheat oven at 450 after first and second rise. To proof yeast, mix 1/4 cup warm (115) water with 1/2 teaspoon honey; stir and set aside until foamy. In mixing bowl, combine proofed yeast, milk, oil, 1/4 cup sugar, nutmeg, egg whites, and 2 cups flour. Beat briskly until well blended. Add remaining 2 1/2 cups flour and beat until smooth. Cover the bowl and let double in size, about 1 hour. Dust a board generously with flour and turn the dough mass onto it. This dough is soft and needs enough flour on the board to prevent sticking, but is easy to handle. Pat the dough into a round about 1/2" thick. Use a 3" doughnut cutter and cut out the doughnuts, placing them (and the doughnut holes) on prepared baking pans, 1" apart. These don't spread much; they rise. Let the doughnuts rest and rise 20 minutes, uncovered. Bake about 10 minutes, or a little longer, until they have a touch of golden brown. Remove from the oven. On a sheet of wax paper spread cinnamon sugar. !

Brush each doughnut and doughnut hole with egg white and roll in the cinnamon sugar.

recipelink.com (09:01:34) :
Bake and Baste Chicken
Recipe By : Pat Stockett 12-07-94

1/4 c Canola oil
1 T Honey
1 T Lime juice
1/4 t Paprika
4 Chicken breast halves, -- washed and dried

Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime juice and paprika. Place chicken, skin side up, in a 7x11 inch baking dish. Apply mixture to chicken pieces in a single layer. Bake in over for 35-40 minutes, basting every 8-10 minutes or until well browned and juices run clear when you cut into the thickest part of chicken. Remove from oven. Cover with foil for 15 minutes. This softens chicken and keeps it hot until served.

recipelink.com (08:54:49) :
Almond Shortbread Bars

2 c All-purpose flour
1 c Sugar
1 c Butter
1 Egg, separated
1/4 t Almond extract
1 T Water
1/2 c Chopped almonds

Preheat oven to 350F. Grease 15 X 10 X 1 inch jelly-roll pan. In large mixer bowl, combine flour, sugar, butter, egg yolk and almond extract. Beat at low speed of electric mixer, scraping bowl often, until particles are fine, 2 to 3 minutes. Press on bottom of prepared pan. In small bowl, beat egg white and water until frothy; brush on dough. Sprinkle nuts over top. Bake for 15 to 20 minutes or until very lightly browned. Cool completely in pan on wire rack. Cut into bars. Source: unknown

Kelly~WA (11:41:47) :
Roasting pumpkin seeds:

Place seeds in a hot, dry skillet over medium-high heat for 2 to 3 minutes, stirring occasionally with a
wooden spoon until the seeds are lightly browned and fragrant.

Kelly~WA (11:41:20) :
Slow Cooker/ Crock pot's sugared nuts

1 lb. walnut pieces or pecans
1/2 cup unsalted butter, melted
1/2 cup confectioners’ sugar
1 1/2 tsps. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
1/8 tsp. ground cloves

Stir walnuts or pecans and butter in a 3 1/2-quart slow cooker until nuts are coated. Add
confectioners’ sugar, stirring to coat evenly.

Cover and slow cook on High for 15 minutes. Reduce heat to Low and slow cook, uncovered,
stirring occasionally, until all nuts are coated with a crisp glaze, about 2 hours.

Remove nuts to a serving bowl. In a small bowl, combine cinnamon, ginger, allspice and cloves. Sift
the spices over the walnut pieces or pecans, stirring to coat evenly.

Cool completely before serving. Makes 4 cups.

Kelly~WA (11:41:00) :
CANDY CORN BROWNIE PIZZA

1 package (19 ounces) chocolate brownie mix
2 large eggs
1/3 cup vegetable oil
2 tablespoons water
1 cup chopped roasted peanuts (optional)
2/3 cup prepared chocolate frosting
3 cups candy corn (18.5-ounce bag)

Preheat oven to 350 degrees.

In medium bowl, stir together brownie mix, eggs, oil and water until
smooth (about 50 strokes). Stir in peanuts.

Spread on a 13-inch pizza pan coated with cooking spray. Bake at 350
degrees for 18 to 20 minutes or until wooden pick inserted in the center
comes out almost clean.

Cool on pan. Spread frosting over brownie to within one-half inch of
edge. Decorate with candy corn.

Cut into wedges to serve. Makes one brownie pizza (12 to 16 servings)

Notes:. The edges of this brownie pizza tend to bake very fast. Baking the brownies on the middle
rack or a lower rack in the oven allows the center to bake thoroughly without overbaking the edges.

Another option is to cover the brownie loosely with foil after the first 12 minutes or so.