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recipelink.com Chat Room Recipe Swap
Holiday Recipes - 2000-11-08 (17)
chiqui,.New.Orleans (07:08:49) : Miss Eunice's Sweet Potato Pie
1-9" unbaked pie crust (deep dish)
2 cups mashed sweet potatoes ( Canned can be used if you don't want to bake them fresh)
1 1/2 cups Carnation evaporated milk
1 stick unsalted butter, melted
2 large eggs, beaten
1/2 teasp. salt
1 teasp. vanilla extract
1 teasp. gr. cinnamon
1/2 teasp. nutmeg
3/4 cup dark brown sugar
Blend together all the ingredients. Pour into pie shell. Place on a cookie sheet and bake at 450* for 10 min. Reduce temp. to 350* and bake for 45 minutes. Cool and chill. Serve with sweetened whipped cream.
calliope,.NY (05:32:56) : CALLIOPE’S CORNBREAD AND CHESTNUT STUFFING FOR TURKEY
corn bread made with buttermilk and honey
onion, minced...not sauteed
celery, minced...not sauteed
fennel (or anise) bulb, minced...not sauteed
apples, chopped
roasted or boiled chestnuts, to taste for amount...I use tons!
currants, plenty!
fresh sage
fresh thyme
Italian parsley...lots!
several dashes of clove
salt and pepper to taste
*do not add anything to moisten it as there is enough in the vegetables*
I tent my turkey with foil and baste about every half hour with a mixture of butter, orange marmalade, currant jelly, raspberry jam and a few dashes of cloves...all melted together. The skin becomes a wonderful mahogany color and has a nice crisp to it with deep flavor.
Personally, I don’t eat the skin, but use it and the carcass to make FABulous turkey stock/soup from later.
I make my gravy by simmering the guts along with carrot, onion, celery, some more fresh thyme and bay leaf. Make a roux from the pan juices, add the stock, salt and pepper and finish it with a spike of cider and sherry, or Calvados or Port
calliope,.NY (04:06:02) : As I get older the heavier desserts after such an intense meal are too much for me and I prefer lighter and cool and fruity things...like the following simple recipe...enjoy your day?
CALLIOPE’S FROZEN LEMON PIE with GINGERSNAP CRUST
3-egg yolks
3-egg whites
1/2-cup sugar
4-Tbsp. lemon juice
1-1/2 cups whipping cream
grated zest of 1/2 a lemon
about half a box of crisp gingersnap cookies...maybe more.
1/4-stick melted butter
Make a custard in a double boiler of the yolks, sugar and lemon juice.
Cool completely. Beat egg whites till stiff, fold in. Whip cream and fold in along with the lemon zest.
Melt the butter. Add the cookies you have ground somewhat fine in the food processor...don’t turn them to powder, though. Press into the bottom of a buttered pie tin, and as much up the sides as you can. Spoon in the filling and freeze for at least 6 hours. Slices easier with a hot knife.
NOTE...You can use graham crackers or vanilla wafers, if you prefer.
MED/TN (02:05:31) :
SWEET POTATO SURPRISE CAKE
1 yellow cake mix
1 cup water
1/2 cup vegetable oil
4 eggs (separated)
2 teaspoons pumpkin pie spice
(OR 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/2 tsp. ginger)
1 1/2 cups grated RAW sweet potatoes
1 cup chopped pecans
First beat the four egg whites in separate bowl. Mix spices with dry cake mix. add water, egg yolks, mix. Stir in raw grated potatoes, and nuts. Fold in beaten egg whites. Bake in 3 floured and greased pans (or wax-papered) at 350 F. for 25-30 min. (This can also be made into 9x13 cake with added time)
COCONUT ICING
1 stick butter
1 can evaporated milk
1 cup sugar
3 egg yolks
1 teaspoon vanilla
1 can (approx. 1 1/2 cups) coconut
In saucepan, mix first four ingredients and cook at medium heat until thickened stirring constantly. Allow to cool and add coconut and vanilla. Frost tops only of 3-layer cake.
MED/TN (02:05:31) :
Title: Recipe(tried): Cali -
PUMPKIN SPICE CAKE WITH HOT CARAMEL SAUCE
This recipe is soo good!
2/3 cup margarine
1/2 cup brown sugar
1 EGG
1/2 cup cooked pumpkin (or from a can)
1/2 cup molasses
2 cups all purpose flour
1 tsp. each: baking soda, ground cinnamon and ginger
1/4 tsp. each: ground cloves, salt
2/3 cup buttermilk or soured milk
1/2 cup raisins or nuts, optional (I prefer chopped pecans)
In a large bowl, with electric mixer, cream margarine and brown sugar until fluffy. Beat in egg, pumpkin and molasses until combined.
In separate bowl mix together flour, baking soda, spices and salt. Add flour mixture to creamed mixture alternately with buttermilk until well combined. Stir in raisins or nuts if desired.
Pour into greased 9-inch (23 cm) square baking pan; smooth top with knife. Bake in 350 degree Fahrenheit oven for 40 to 50 minutes or until toothpick inserted in center comes out clean. Serve warm with Caramel Sauce.
CARAMEL SAUCE:
1/2 cup margarine
1-1/4 cups packed brown sugar
2 tbsp. corn syrup
1/2 cup whipping cream
In medium saucepan over medium-high heat, melt margarine. Stir in brown sugar and corn syrup. Bring to a boil, stirring constantly, until sugar dissolves. Stir in whipping cream, return to boil. Remove from heat.
(I made this last week for a girl's luncheon and it was wonderful! Thanks, Cali.)
MED/TN (02:05:31) :
PUMPKIN PARFAIT (low-cal diabetic)
Kitty Fawaz/St. Thomas Hospital Cooking School
1 c pumpkin puree
1 pkg sugar free, nonfat, vanilla pudding
1 t pumpkin pie spice
1 c evaporated skim milk
1 c skim milk
Directions: Mix all ingredients together in a mixing bowl. Place in parfait glasses and chill until set.
Susan,IL (12:44:42) :
Traditional Pumpkin Pie
Recipe By : Susan Wilson
Serving Size : 8
1 unbaked pie shell -- 9-inch
1 can pumkin -- 16 ounce
1 can Eagle brand milk -- 14 ounce
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt
Preheat oven to 425 degrees. In large mixer bowl, combine all ingredients except pie shell;mix well. Pour into pie shell, bake 15 minutes. Reduce oven to 350 degrees and bake 35 to 40 minutes longer or until a knife inserted comes out clean. Cool. Garnish as desired. Refrigerated leftovers.
Susan,IL (12:43:48) :
White Chocolate Mousse
Recipe By : Russell F. Wilson
Serving Size : 12
10 ounces white chocolate -- broken into pieces
1/4 cup heavy cream
6 each egg -- separated
1 cup confectioner's sugar -- sifted
1/2 cup frangelico
1/4 teaspoon cream of tartar
2 cups heavy cream -- whipped
semisweet chocolate -- grated
maraschino cherry
Melt white chocolate with 1/4 cup heavy cream in the top of a double boiler over warm water.
Set aside to cool slightly-
Beat egg yolks, confectioners sugar, and liqueur until mixture lightens in color.
Pour mixture into the top of a second double boiler and cook over boiling water, stirring, constantly, until very thick (3 to 4 minutes) .
Transfer egg yolk mixture to a large mixing bowl.
Fold in white chocolate, stirring until smooth.
Beat egg whites with cream of tartar until stiff.
Gently fold the whipped cream into chocolate mixture; then fold in the egg whites.
Cover, refrigerate until set.
Transfer to a serving bowl and garnish with grated semisweet chocolate and a maraschino cherry.
Susan,IL (12:43:07) :
Pecan Pie
Recipe By : Russell F. Wilson
Serving Size : 8
3 each egg -- Slightly beaten
1 cup sugar
1 cup Karo Syrup (dark or light)
2 tablespoons butter -- Melted
1 teaspoon vanilla extract
1/4 cup pecans
2 each 9 inch pie crust
Preheat oven to 350 degrees.
In large bowl, stir first five ingredients until well blended.
Stir in pecans.
Pour into pie crusts.
Bake 50-55 minutes until pies test done.
Cool on wire rack.
Kelly~WA: How about cheesecake? Yum!
Originally posted by Berta, Ca on TKL Chat October 1999
Strawberry Pizza Pie-
It is made with cream cheese
I make this in a pizza pan. If using a pie pan, make just 1/2 the recipe..
Crust.
2c.flour
4Tabls. powdered sugar
1 cup softened oleo
Blend - pat into pan bake 425 degrees 8-10 minutes.
Filling
16 oz. cream cheese softened
2/3c sugar
2eggs.
Combine mix well spread on cooled crust. bake 300 20
minutes or until set. cool.
2-3 baskets of strawberries.
Slice one cup of berries
1cup water
3Tablesp. cornstarch
red food coloring
mix strawberries with 2/3 c. water bring to boil. Blend 1
cup sugar, cornstarch with 1/3 water and food coloring
add to berries, bring to boil stirring cool glaze.
Line crust with remaining fresh berries either whole or half. Pour glaze over berries. Serves about 10 or 5 if teenagers.
Kelly~WA (10:15:09) :
Originally posted by on TKL Chat October 1999 by Betsy, NY
Carrot 'N' Raisin Cheescake
Serving Size : 10
1 cup Graham Cracker Crumbs
3 tablespoons Granulated Sugar
3 tablespoons Margarine -- Melted
24 ounces Cream Cheese -- Softened
1/2 cup Granulated Sugar
1/2 cup Unbleached Flour
4 large eggs
1/4 cup Orange Juice -- unsweetened
1 cup Carrot -- finely shredded
1/4 cup Raisins
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Ground Ginger
1 tablespoon Orange Juice -- unsweetened
1 cup Powdered Sugar -- sifted
Combine crumbs, granulated sugar, cinnamon and margarine, press onto =
bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.
Combine 20 oz cream cheese, granulated sugar and 1/4 c flour, mixing at =
medium speed on electric mixer until well blended. Blend in eggs and juice.
= Add combined remaining flour, carrots, raisins, and spices; mix well.
Pour = over crust. Bake at 450 degrees F., 10 minutes. Reduce oven
temperature = to 250 degrees F., continue baking for 55 minutes more.
Loosen cake from = rim of pan; cool before removing rim of pan. Chill.
Combine remaining = cream cheese and juice, mixing until well blended.
Gradually add powdered = sugar, mixing until well blended. Spread over top
of cheesecake. Garnish = with additional raisins and finely shredded
carrots, if desired.
Kelly~WA (10:15:09) :
Originally posted by on TKL Chat October 1999 by Judi Mae, CA
Title: WHITE CHOCOLATE RASPBERRY CHEESECAKE
Yield: 20 servings
CRUST:
2 c Dried bread crumbs
1/2 c Sugar
1 tsp Cinnamon
1 Stick butter
1/2 c Chopped pecans
CAKE:
32 oz Cream cheese; softened in
-micro for 2 minutes
1 c Sugar
5 Jumbo eggs; shelled and
-warmed in micro 2 minutes
6 oz White chocolate; melted
1/4 c Cornstarch
1 tb Vanilla
1/2 c Heavy cream
1 pt Raspberries
RASPBERRY TOPPING:
1/4 c Cornstarch
3/4 c Sugar
1 pt Raspberries
1/2 c ;water
Crust: Mix bread crumbs, sugar, cinnamon in 10" springform pan. Put butter
and pecans in ceramic bowl and place in micro for 1 1/2 minutes on high. Add
to crumbs, mix and pat on bottom and sides of pan.
Cake: Cream the cheese until light. Add the sugar and beat again. Add the
eggs one at a time, beating after each. Add the cornstarch, vanilla, cream
and mix
well. Add chocolate and mix well. Stir in raspberries, gently, or drop in
carefully after pouring batter into pan. Pour into pan. Place in preheated
oven in which a pan of water has been placed
on the bottom rack. Bake at 350 degrees F. for 1-1/2 hours. Cake will appear
done around edges and still be soft in middle.
Run a knife around the edge when you turn off the oven, but if possible, let
it cool in the oven with the door cracked for awhile. Cool several hours.
Top with Raspberry topping.
Topping: Mix cornstarch and sugar VERY WELL in a small saucepan. Add the
berries and water and stir. Heat over medium heat until thick, bubbly and
sauce clears (at least mostly clears). If desired, add 2 tablespoons rum.
Pour over the cheesecake.
Kelly~WA:
Originally posted by on TKL Chat October 1999 by Bill, DC
Low Cal Marbled Chocolate Cheesecake
Serving Size : 10
2/3 cup Skim milk
1/4 cup Skim milk
1 Envelope unflavored gelatin
6 tablespoons Sugar
2 Eggs, separated -- room temp.
2 teaspoons Vanilla extract
12 ounces Low fat cottage cheese
3 tablespoons Unsweetened cocoa
-----CHOCOLATE CRUMB CRUST-----
1/2 cup Vanilla wafer crumbs
1 tablespoon Unsweetened cocoa
1 1/2 tablespoons Butter or marg. melted
In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set
aside. In container of blender, sprinkle gelatin over remaining 1/4 cup cold
skim milk; let stand 4 to 5 minutes. Add boiling skim milk; cover and blend
at low speed 2 min. Add 3 T sugar, egg yolks and vanilla; blend at medium
speed until well mixed. Add cottage cheese; blend at high speed until
smooth. Remove 3/4 c mixture to use for marbling; chill until mixture begins
to thicken. Combine 1 T sugar and cocoa; add to blender container and blend
until mixed. Pour chocolate mixture into large bowl. Chill, stirring
occasionally, until mixture mounds when dropped from spoon. In small bowl
with electric mixer at high speed, beat egg whites until foamy.
Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold beaten
whites into chocolate mixture; pour chocolate mixture into prepared crust.
Spoon large dollops of vanilla mixture over chocolate; with knife or
spatula, gently swirl to create marbled effect. Cover; refrigerate until
firm, about 4 to 5 hours. Chocolate Crumb Crust In small bowl, combine
crumbs and cocoa; add butter and stir until evenly blended. Press mixture
evenly on bottom of 9 in. springform pan.
Kelly~WA:
Originally posted by on TKL Chat October 1999 by Bill, DC
Low Cal Marbled Chocolate Cheesecake
Serving Size : 10
2/3 cup Skim milk
1/4 cup Skim milk
1 Envelope unflavored gelatin
6 tablespoons Sugar
2 Eggs, separated -- room temp.
2 teaspoons Vanilla extract
12 ounces Low fat cottage cheese
3 tablespoons Unsweetened cocoa
-----CHOCOLATE CRUMB CRUST-----
1/2 cup Vanilla wafer crumbs
1 tablespoon Unsweetened cocoa
1 1/2 tablespoons Butter or marg. melted
In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set
aside. In container of blender, sprinkle gelatin over remaining 1/4 cup cold
skim milk; let stand 4 to 5 minutes. Add boiling skim milk; cover and blend
at low speed 2 min. Add 3 T sugar, egg yolks and vanilla; blend at medium
speed until well mixed. Add cottage cheese; blend at high speed until
smooth. Remove 3/4 c mixture to use for marbling; chill until mixture begins
to thicken. Combine 1 T sugar and cocoa; add to blender container and blend
until mixed. Pour chocolate mixture into large bowl. Chill, stirring
occasionally, until mixture mounds when dropped from spoon. In small bowl
with electric mixer at high speed, beat egg whites until foamy.
Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold beaten
whites into chocolate mixture; pour chocolate mixture into prepared crust.
Spoon large dollops of vanilla mixture over chocolate; with knife or
spatula, gently swirl to create marbled effect. Cover; refrigerate until
firm, about 4 to 5 hours. Chocolate Crumb Crust In small bowl, combine
crumbs and cocoa; add butter and stir until evenly blended. Press mixture
evenly on bottom of 9 in. springform pan.
recipelink.com (10:55:28) : Kelly~WA:
Originally posted by on TKL Chat October 1999 by Betsy, NY
Chocolate-Glazed Triple Layer Cheesecake
1 (8 1/2 oz) pkg. chocolate wafer cookies, crushed (about 2 c.)
3/4 c. sugar, divided
1/4 c. + 1 T. butter, melted
2 (8 oz) pkgs. cream cheese, softened and divided
3 eggs, divided
1 tsp. vanilla, divided
2 (1 oz) squares semisweet chocolate, melted
1 1/3 c. sour cream, divided
1/3 c. dark brown sugar, firmly packed
1 T. flour, all-purpose
1/4 c. pecans, chopped
5 oz cream cheese, softened
1/4 tsp. almond extract
Chocolate glaze (recipe follows)
Chocolate leaves (optional)
Combine cookie crumbs, 1/4 c. sugar & butter in med. bowl; blend well.
Press into the bottom and 2" up sides of 9" springform pan. Set aside.
Combine 1 (8 oz) pkg. cream cheese & 1/4 sugar; beat until fluffy.
Add 1 egg and 1/4 tsp. vanilla; blend well. Stir in melted chocolate
and 1/3 c. sour cream. Spoon over chocolate crust. Combine remaining
8 oz pkg cream cheese, brown sugar and flour; beat until mixture is
fluffy. Add 1 egg and 1/2 tsp. vanilla; blend well. Stir in pecans.
Spoon gently over chocolate layer. Combine 5 oz cream cheese and
remaining 1/4 c. sugar; beat until fluffy. Add egg; blend well. Stir
in remaining 1 c. sour cream, 1/4 tsp. vanilla and almond extract.
Spoon gently over praline layer.
Bake at 325 degrees for 1 hour; turn off oven and leave cheesecake in
oven for 30 minutes; open door of oven and leave cheesecake in oven an
additional 30 minutes. Cool. Chill 8 hours. Remove from pan. Spread
warm chocolate glaze over cheesecake. Garnish with chocolate leaves, if
desired. Yield: 10-12 servings.
Chocolate Glaze
6 (1 oz) squares semisweet chocolate
1/4 c. butter
3/4 c. powdered sugar, sifted
2 T. water
1 tsp. vanilla
Combine chocolate & butter in top of double boiler; cook until melted.
Remove from heat; stir in remaining ingredients. Stir until smooth.
Spread over cheesecake while glaze is warm. Yield: enough for one 9"
cheesecake.
These recipes are from the `86 Annual Recipes of Southern Living.
Recipe creator was Mrs. Randy Bryant from Franklin, VA.
recipelink.com (10:55:10) :
Kelly~WA:
Originally posted by on TKL Chat October 1999 by Betsy, NY
Title: Impossible Cheesecake
Yield: 6 servings
3/4 c Milk
2 tsp Vanilla
2 lg Eggs
1 c Sugar
1/2 c Bisquick
2 pk Cream cheese,
Softened and cubed
CHEESECAKE TOPPING:
1 c Sour cream
2 tb Sugar
2 tsp Vanilla
Heat oven to 350'F. Grease a 9" pie plate. Beat milk, vanilla, eggs, sugar and baking mix in blender on high. Add cream cheese. Cover and blend on high 2 min. Pour into pie plate. Bake 40-45 min. or until center is set; cool.
Mix Cheesecake topping, carefully spread over top. Serve with canned pie filling or fresh fruit if desired. HIGH ALT: Bake 45-50 min.
Betty,.Athens,.Ga. (10:01:33) :
Quick Lime Jello Salad (Dessert)
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Soften an 8 oz. pk. of cream cheese, add a box of lime jello, pour in a cup of hot water and blend well, then put the juice from a can of crushed pineapple, add cold water until you have a cup, blend in with the jello (make sure all the cream cheese is well blended) add the crushed pineapple and pour in a mold, let set until firm.
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