Recipe: 12-04-99 Recipe Swap (16)

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December 4, 1999 - Around the Clock Recipe Swap (16)

Debbie.D.,.AL (09:30:38) : CRANBERRY MUFFINS

3 cups all-purpose flour
1 tsp. baking powder
pinch of salt
1/2 cup sugar
3 eggs
2/3 cup milk
4 T. canola oil
Finely grated rind of 1 orange
1 cup cranberries

Preheat the oven to 375. Line 12 deep muffin pans with paper liners. Mix the flour, baking powder, salt, and sugar together. Lightly beat the eggs with the milk and oil. Add the liquids to the dry ingredients and blend to make a smooth batter. Stir in the orange rind and cranberries. Divide the mixture between the muffin pans and bake for 25 minutes, until risen and golden. Allow to cool in the pans for a few minutes, and serve warm or cold.

mrdjxfour:ky (04:31:28) : Chicken Rice Casserole
Old Betty Crocker Recipe about 1975

1/2 cup margarine or butter
2/3 cup all-purpose flour
1 1/2 tsp salt
1/2 tsp black pepper
3 cups milk
2 cups chicken broth
4 cups cut-up cooked chicken
2 1/4 cups white rice
1/2 cup chopped green bell pepper
1/2 cup slivered almonds -optional
1/4 cup chopped pimiento
2 cups chopped fresh mushrooms, or 2 small cans

Heat oven to 350 degrees F
Heat margarine in a Dutch oven until melted. Stir in flour, salt and pepper. Cook over medium heat , stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heating to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.

Pour into 2 ungreased - Two quart casserole dish or baking dish. Bake uncovered for 40-45 minutes or until bubbly. 12 Servings

Notes: I'm sure I would have to throw a little Pepperidge Farms Bread Stuffing
Mix on top of this. Not tested but one very similar has been.

Sandy,TX (02:16:26) : PRARIE BEER CAKE

2 cups chopped dates
1 cup pecans or other nuts
3 cups all-purpose flour, sifted (reserve 1/2 cup)
1 cup butter or margarine
2 cups (1 lb) brown sugar
2 eggs, well beaten
1/2 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1/2 to 1 tsp. cloves
2 cups beer

Grease and flour a 10" tube pan. Preheat oven to 350 degrees. Dredge dates and nuts in reserves flour. Cream butter and sugar. Add eggs and beat well. Stir dry ingredients together and add alternately with beer. Fold in dates and nuts. Bake at 350 degrees 1 hour in prepared pan.

Sandy,TX (02:01:54) : WAPITI WALNUT RUM PIE

3/4 cup sugar
1 stick margarine, melted
1/2 cup all purpose flour
2 eggs, beaten
1 cup chocolate chips
1 cup chopped walnuts
2 tbls. dark rum ( I use reg, rum )
1 partly baked pie crust ( 9" )

Preheat oven to 350 degrees. Combine sugar, margarine, flour and eggs. Beat until smooth. Stir in chips, nuts and rum. Pour into pie crust and bake for 30 to 35 minutes. best served warm. It taste just like a warm toll house cookie with a shot of rum!

Patti/Dnvr (01:58:09) : Grand Marnier Souffl
]
3 Tbs. butter
3 Tbs. flour
3/4 cup milk
3 Tbs. orange marmalade
4 egg yolks, lightly beaten
1/4 cup Grand Marnier
6 egg whites

1. Preheat oven to 375 degrees
2. Melt butter in saucepan and stir in the flour. Add the milk gradually, stirring with a whisk, and cook over low heat until the mixture thickens. Stir in the marmalade and the egg yolks. Add the Grand Marnier.
3. Beat the egg whites until stiff and fold them into the orange mixture. Butter a one-and-one-half quart souffl dish and sprinkle the bottom and sides with sugar. Pour the souffl mixture into it and bake until puffed and golden brown, about 30 to 45 minutes.

Patti/Dnvr (01:55:17) : Bread and Butter Pudding

8 Tbs. butter, softened
12 thin slices white bread without crusts
1/2 cup currants
1/2 cup golden raisins
1/8 tsp. ground cinnamon
5 eggs
3 cups milk
1 cup heavy cream
1/4 cup sugar
pinch of nutmeg

1. Coat bottom of baking dish with 2 Tbs. butter.
2. Butter both sides of bread slices and lay 4 slices in bottom of baking dish side by side. Toss currants, raisins and cinnamon together and scatter over bread. Add second layer of bread, remainder of fruit and top with remaining bread.
3. Beat eggs with milk, cream, sugar and nutmeg and pour evenly over bread. Let sit at room temperature at least 30 minutes.
4. Cover pudding with buttered foil and bake at 350 degrees for 30 minutes. Uncover and bake another 30 minutes.

Sandy,TX (01:51:48) : BUTTERMILK PIE

1 1/2 cups sugar
1 cup buttermilk
1/2 cup Bisquick mix
1/3 cup margarine, melted
1 tsp. vanilla
3 eggs

Heat oven to 350 degrees. Grease pie plate. Beat all ingredients 30 seconds in blender or on high for 1 minute with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, about 30 or 40 minutes.

Patti/Dnvr (01:50:56) : Apple Nut Torte

1 egg
3/4 cup sugar
1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 cup chopped, peeled apples
1/2 cup chopped walnuts
1 tsp. vanilla

1. Beat egg until light and lemon colored. Beat in sugar.
2. Sift together flour, baking powder and salt and fold into egg mixture. Stir in apples, walnuts and vanilla.
3. Pour into greased 8" square pan and bake at 350 degrees 35 to 45 minutes.

Patti/Dnvr (01:44:27) : Baklava

3/4 lb. butter, melted
40 sheets filo pastry
4 cups walnuts
1/4 cup sugar
1 tsp. cinnamon
1-1/2 cups sugar
3/4 cup water
1 Tbs. lemon juice
1 Tbs. honey

1. Grind walnuts in food processor until very fine and add 1/4 cup sugar and cinnamon.
2. Brush the bottom of a baking dish or 1/2 sheet pan with melted butter. Place one sheet of filo on baking sheet and brush with melted butter. Keep unused filo covered with a damp towel at all times.
3. Repeat with 5 more sheets of filo, buttering each one. Sprinkle about 1/3 of walnut mixture on top.
4. Layer another 6 sheets of filo, and then walnut mixture again. Repeat entire process again and then layer about 20 more sheets of filo on top.
5. Score the top of pastry about 1/2 inch deep and 2 inches apart, then cross diagonally to make diamond shapes. Bake at 350 degrees about 45 minutes or until golden brown.
6. Meanwhile make syrup: boil 1-1/2 cups sugar, water, lemon juice and honey for about 5 minutes. When baklava is done, pour the syrup over it. Cool, cut and serve.

Patti/Dnvr (01:38:50) : Racine's Chocolate Velvet Loaf

3 TBLS plus 1 1/2 TBLS Hershey's European Dark Chocolate
3 TBLS boiling water
1 1/2 teas vanilla (extract ONLY!! No imitation)
3 eggs
1 1/4 cups cake flour, sifted
3/4 cup plus 2 tbls sugar
3/4 teas bakng powder
1/4 teas salt
1 stick plus 5 tbls unsalted butter, softened

In a medium bowl, whisk the cocoa powder and the water.
Whisk in the eggs and vanilla, set aside.
In a separate mixing bowl, combine the remaining ingredients and mix on low speed for 30 seconds to blend.
Add one-half of the chocolate mixture and the butter to the dry ingredients. Mix until the dry ingredients are moistened (low speed).
Increase the speed and beat for 1 minute to aerate the batter and to develop structure. Scrape down the sides of the bowl.
Gradually add the remaining chocolate mixture in 2 batches and beat for 20 seconds after each addition. Scrape down.

Scrape the batter into a greased 8 x 4 x 2 inch loaf pan.
Bake at 350 degrees for 50-55 minutes or until a toothpick inserted in the middle comes out clean. Cover loosely with greased foil or parchment paper if the top starts to get too dark.

Sandy,TX (01:19:23) : HO HO CAKE -

2 Tbl. cornstarch
1 cup milk
1 2-layer pkg. chocolatre cake mix
1 cup sugar
1/2 cup shortening
1/2 c margarine, softened
1 tsp. vanilla
1/2 cup plus 2 Tbl. melted margarine
6 Tbl. baking ccocoa
3 cups confectioners sugar
1 egg
2 1/2 Tbl. hot water
1 tsp. vanilla

Combine cornstarch and milk in sauce pan. Cook over medium heat until thickened, stirring constantly. Cool, covered to room temperature. Prepare cake using package directions for a 9 X 13 cake pan. Cream sugar, shortening and margarine in mixer bowl until light and fluffy. Add vanilla (1 tsp) and milk mixture; mix well. Spread over warm cake. cool completely. combine melted margarine and cocoa in bowl; mix well. Add confectioners, egg, hot water and vanilla. Pour over cooled cake. Chill in refrigerator until set. You can use an egg mix if you don't want to use raw eggs.

Patti/Dnvr (10:50:44) : Food Gift:
Pancake Mix
3 cups flour
1 tbls double-acting baking powder
1 tbls sugar

Mix throughly. This is what you place in a plastic bag and then in a decorative cloth gift bag or gift jar.

Attach a notecard with the following recipe:

1 cup mix
1 cup milk
1 egg
1 tbls oil

Mix with a wooden spoon. Drop spoonfuls onto a hot, seasoned griddle. Flip when most of the bubbles burst, cook 30 seconeds more, and serve. Makes 12-4 inch pancakes.

Patti/Dnvr (10:39:06) : Orange and Brandy Butter

4 oz unsalted butter, room temperature
5 oz icing sugar, sifted
2 tsp orange zest
1 tbls brandy or rum

1. Cream butter until very light and fluffy.
2. Gradually beat in sugar and continue beating until mixture is white in color. Beat inorange zest, then brandy or rum. Cover with plastic wrap and store in the refrigerator until ready to use.

Patti/Dnvr (10:35:51) : Egg Custard

24 oz milk
3 tbls caster sugar
1 tbls cornflour
2 eggs
pinch of salt
1 1/2 tsp vanilla essence

1. Bring milk to a boil over gentle heat. Meanwhile, beat the together, eggs, sugar, cornflour, and salt in a large bowl.
2. Whisk about 2 oz boiled milk into the egg mixture. Return to saucepan.
3. Continue cooking over gentle heat, beating all the time with a wooden spoon until custard is smooth and tick. Simmer for 1 minute, still beating. Remove from heat and stir in vanilla essence. If not serving custard immediately, cover top with a circle of damp, greasproof paper.
Serves: 6-8

Patti/Dnvr (10:29:41) : Apricot Sherry Trifle

14 oz pkg sponge rolls
4 oz sweet sherry, Marsala, or port
2-14 1/2 oz cans apricot halves, drained
16 oz prepared custard
4 oz strawberry or raspberry jelly
1/2 pint double cream
fresh fruit and chopped nuts to decorate

1. cut sponge rolls into 1/2 inch slices and use half of the slices to line the base ans sides of the glass bowl. Sprinkle slices with half the sherry, Marsala, or port.
2. Arrange half the apricots on top of the cake and cover with half the custard.
3. Chop the jelly into cubes and sprinkle half over the custard. Place another layer of cake slices on top and sprinkle with the remaining sherry, Marsala, or port. Add another layer of apricots, custard, and jelly.
4. Beat the cream until thick and fill a piping bag. Pipe cream in a lattice pattern over the top of trifle and decorate with fruit and nuts.
Chill until ready to serve.

Betsy.at.TKL (09:57:14) : English Toffee
Servings: 10

2 cup Butter Or Regular Margarine
2 cup Sugar
2 tbsp Light Corn Syrup; Karo
6 tbsp Water
1 c Almonds; Blanched, Slivered
6 oz Chocolate Chips; Semi-sweet
2 tbsp Vegetable Shortening
3/4 cup Almonds; Toasted, Sliced

Melt the butter in a heavy 10-inch skillet. Add the sugar, corn syrup, water and 1 cup of almonds. Cook over medium heat, stirring constantly, until the mixture boils. Continue to coo, stirring occasionally, until the mixture reaches the soft crack stage, (290 degrees F on a candy thermometer). Pour the mixture into a greased 17 X 14-inch baking sheet, (jelly roll pan). Melt the chocolate chips with the shortening, over hot water, stirring until smooth. Spread on the toffee, which has been scored with a sharp knife in to bars. Sprinkle with 3/4 cup of toasted almonds. When the chocolate has set, break apart at the scores and store in a cool place in tins.

Makes 3 lbs of candy.