Recipe: (48): TALK TKL 12-20 - Our Holiday Kitchens

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TALK TKL Kitchen Chat Room Recipes - 12-20-97
Our Holiday Kitchens
Quick Christmas Bread
Tassies
...Pecan Tassies
...Lemon Tassies
Little Brioches
Apple Scones
Cranberry Fruit Nut Bread
Nuts To You
Deluxe Scalloped Potatoes
Green Chili Scalloped Potatoes
Mushroom Scalloped Potatoes
Company Scalloped Potatoes
Batter-Fried Apple Rings
Hot Honey Mustard Chicken Topper
Mile High Cinnamon Bread
Raisin Honey-Rye Bread
Swedish Beer Rye Bread
Kiffel
Cappuccino Cream Muffins with Chocolate Ripple
Gingerbread With Warm Lemon Sauce
Banana Gingerbread with Lemon Sauce
Apple Butter with cinnamon candies
Orange Marmalade
Farfalle with Peas & Bacon
Orange Chicken Wings
Honey Bran Muffins
Apricot-Praline Muffins
Chicken And Apples In Pastry
Gingerbread Muffins
Fruit Salad
Honey-Cinnamon Fruit Dip
Flan (Caramel Custard)
Hot Spiced Apple Cider
Italian Cheesecake
Cornbread Salad
Simple Sesames
Grandma Olsen's Sugar Cookies
Cherry Torte
Norwegian Christmas Pudding
Coconut Circles
Seven Layer Bars
Aunt Dody's Rum Cake
Neighborhood Mounds
Avocado Margaritas
Margaritas de Toronja
Rose hand Cream
Rack of Lamb with Honey-Hazelnut Crust
Grand Marnier Glazed Carrots

Betsy at TKL (08:21:47 am) :
QUICK CHRISTMAS BREAD
1 lb Frozen Bread Dough
1/2 c Candied Mixed Fruit
1/2 c Walnut,chopped
1/4 c Mincemeat
1 c Confectioners sugar
4 ts Milk
1/8 ts Cardamom ,ground
Thaw frozen bread dough according to package directions. On a lightly
flowered board pull dough out until it is 12 inches long. Knead in the
fruit,mincemeat and the nuts into the dough. With a sharp knife cut dough
into 3 ropes, 12 inches long. Press the 3 ropes together on one end and
braid on a greased cookiesheet. Let rise in a warm (90) degree place until
double in bulk, about 1 1/2 hours. Bake in a preheated oven at 350 degrees
F for 25-30 minutes. Cool. Combine the sugar,milk and cardamom, spread this
glaze over bread. Collected out of a magazine by Brigitte Sealing Cyberealm
BBS
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Betsy at TKL (08:20:00 am) : Title: TASSIES
Categories: Breads
Yield: 6 servings
1/2 c Butter or margarine,
-softened
3 oz Pkg. cream cheese, softened
1 c Flour
----------------------------------FILLING----------------------------------
1 ts Butter, melted
3/4 c Brown sugar
1 lg Or 2 sm eggs
1 ts Vanilla
1/2 c Chopped pecans
SOURCE: Natl Cooking Echo 19 Jun 90
Contributed to the echo by: Debra Heng Originally from: the back of the
Mrs. T's Tart Tamper
This is the tassie recipe from the back of the Mrs. T's Tart Tamper I got
at Lechter's (discount housewares store). The tamper is only $2.89 and well
worth it! It makes perfect little tarts quickly every time. Oh, and you'll
need a mini-muffin pan or two. (My nieces and nephews love the little bite
sized cranberry nutbread gems I bring for them at Thanksgiving.)
TASSIE DOUGH
Mix butter and margarine well, then add flour and mix to a soft dough.
Chill at least 1 hour or overnight.
PECAN TASSIE FILLING
Fill tarts with chopped nuts 'til about 1/2 full. Mix other ingredients and
spoon on top of nuts, so that tarts are now about 3/4 full. Bake at 350 F
for 15 minutes, then at 250F for 30 minutes, or
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: MORE FILLINGS FOR TASSIES
Categories: Breads
Yield: 6 servings
6 1/2 tb Sugar
1/4 c Butter
1/4 c Lemon juice
2 Eggs
1/4 To 1/2 tsp lemon peel
SOURCE: Natl Cooking Echo 19 Jun 90
Contributed to the echo by: Debra Heng
I haven't made these lemon ones yet, but I scaled down a larger recipe from
some cookbook to resemble the pecan tassie proportions, hoping to have
enough lemon filling for a batch of tartlets. So it may or may not be
enough, thought I'd let ya know.
LEMON TASSIE FILLING
In a small saucepan over low heat, cook the 1 st three until dissolved.
Beat the eggs with a mixer and add the hot mix very slowly, mixing
constantly. Then return mix to the saucepan and cook for about 3 minutes
until it's of pudding consistency. Stir in lemon peel. Let cool to room
temp. Fill each tartlet with about 2 tsps of the lemon mix. Bake at 350 F
for 20-25 mins., or until golden.
The back of the tart tamper package also suggested some other fillings,
like cherry or blueberry pie filling, or vanilla pudding topped afterwards
with a strawberry or a few blueberries (glaze with some heated currant
jelly).
Or make hors d'oeuvres by filling with your favorite quiche recipe.
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Betsy at TKL (08:17:16 am) :
Title: LITTLE BRIOCHES
Categories: Creole, Breads
Yield: 18 servings
2 pk Active dry yeast
1/4 c Water,warm(105-115'F.)
1/2 c Milk
1/2 c Butter or margarine
1/4 c Sugar
4 c Flour,self-rising,sifted
2 Eggs
Butter or margarine,melted
1. Soften yeast in water.
2. Heat milk until almost simmering; stir in 1/2 c butter until melted.
3. Measure sugar into mixing bowl; stir in milk mixture and cool to
lukewarm.
4. Stir in 1 cup flour and beat until smooth.
5. Beat in yeast; cover and let rise in warm place until bubbly, about 1
hour.
6. Stir down; beat in eggs.
7. Add enough flour to make a soft dough.
8. Turn out onto lightly floured surface; knead until smooth and satiny, 10
to 15 minutes.
9. Shape into ball; place in lightly greased bowl, turning to grease on all
sides.
10. Cover and let rise in warm, draft-free place until doubled, about 1 1/2
hours.
11. Punch down; let rest 10 minutes.
12. Divide dough into 18 equal portions; remove about 1/5 of dough from
each portion and shape all 36 portions into smooth balls.
13. Place large balls in greased medium muffin cups.
14. Firmly make an indentation in center of larger balls with thumb; place
smaller balls in indentation.
15. Let rise in warm place until doubled, about 40 minutes.
16. Bake in preheated 350'F. oven 15 to 20 minutes, or until golden brown.
17. Remove immediately from pans; brush tops with butter or margarine and
serve warm.
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Betsy at TKL (08:14:27 am) :
Title: APPLE SCONES
Categories: Breads, Desserts, Fruits
Yield: 18 servings
2 c Flour
3 ts Baking Powder
2 tb Sugar
1/2 ts Cinnamon
1/2 ts Salt
6 tb Shortening
1/2 c Apples, peeled, chopped fine
1/2 c Raisins
4 tb Cold Apple juice or water
Preheat oven to 400 deg F.
Mix together dry ingredients. Cut in shortening as you would for a pie
crust. Stir in apples and raisins. Add enough juice to make a stiff dough.
On floured surface, roll dough about 1/2" thick. Cut into triangles and
bake on cookie sheet for 10 minutes, or until light brown.
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Betsy at TKL (08:14:03 am) :
Title: CRANBERRY FRUIT NUT BREAD
Categories: Breads, Desserts
Yield: 1 servings
1 c Ocean Spray Cranberries
1/2 c Nuts, chopped
1 tb Orange Peel, grated
2 c All Purpose Flour
1 c Sugar
1 1/2 ts Baking Powder
1 ts Salt
1/2 ts Baking Soda
2 tb Shortening
1/4 c Orange Juice
1 ea Egg, well beaten
* Cranberries can be either fresh or frozen and should be coarsely chopped.
Preheat oven to 350"F. Generously grease and lightly flour 9x5x3 inch loaf
pan. Prepare cranberries, nuts and orange peel. Set aside. In a bowl, mix
together flour, sugar, baking soda, salt and soda. Cut in shortening. Stir
in orange juice, egg and orange peel mixing just to moisten. Fold in
cranberries and nuts. Spoon into the prepared pan. Bake 60 minutes or until
wooden pick inserted in center comes out clean. Cool on rack 15 minutes.
Remove from pan, cool completely. Wrap and store overnight. Source: Skaggs
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Judy/AZ (2:54:29 pm) : "NUTS TO YOU"
2 c. raw Spanish peanuts
1/2 c. water
1 c. sugar
1/4 tsp. maple flavoring
Mix all ingredients together and cook until thick and
dry. Bake 45 minutes at 300 degrees. Stir every 15 minutes. Tastes
like the honey-roasted nuts.
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Judy/AZ (3:01:09 pm) : DELUXE SCALLOPED POTATOES
1 (5.5 oz.) pkg. scalloped
potatoes
2 Tbsp. butter or margarine
2 1/2 c. boiling water
2/3 c. milk
1/3 c. crumbled Blue cheese
Empty potato slices into a 1 1/2 quart casserole.
Sprinkle with sauce mix. Stir in butter, water, milk and Blue
cheese. Bake uncovered at 400 degrees for 30 to 35 minutes or until
potatoes are tender. Let stand a few minutes before serving.
Makes 4 servings.
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Judy/AZ (3:01:24 pm) : GREEN CHILI SCALLOPED POTATOES
6 peeled, sliced potatoes
dash of pepper
2 (10 oz.) cans Cheddar cheese
soup
2 Tbsp. flour
1 tsp. salt
1/2 tsp. garlic salt
1 c. milk
1/2 can chopped green chilies
Sprinkle seasonings and flour over potatoes placed in
greased loaf cake pan. Add cheese soup, chilies and enough
milk to cover potatoes. One cup should do it. Place cookie
sheet under pan. Scalloped potatoes invariably run over. Cook
1 1/2 hours at 375 degrees, adding 1/2 cup or more grated Longhorn
cheese the last 20 minutes. Serves 6.
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Judy/AZ (3:01:33 pm) : MUSHROOM SCALLOPED POTATOES
1 can mushroom or cheese soup
1 (4 oz.) can mushroom stems
and pieces, drained
2/3 c. evaporated milk
1/2 c. grated process American
cheese
1/4 c. finely chopped pimiento
1 tsp. salt
4 c. thinly sliced peeled raw
potatoes
Mix together the soup, mushrooms, milk, 1/4 cup grated
cheese, pimiento, salt and potatoes. Place into greased 2 1/2
quart baking dish. Top with remaining cheese. Bake at 350 degrees
for 1 hour or until potatoes are tender.
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Judy/AZ (3:01:45 pm) : COMPANY SCALLOPED POTATOES
1 small onion, chopped
1 tsp. salt
1/4 tsp. salt
1/4 tsp. pepper
2 c. cottage cheese
1 c. sour cream
1 c. shredded cheese
6 potatoes, thinly sliced
Combine all ingredients except potatoes in bowl; mix
well. Alternate layers of potatoes and cheese mixture in
greased baking dish until all ingredients are used. Bake at
350 degrees for 1 1/4 hours or until potatoes are tender. Yield: 6
servings.
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BV/AR (3:03:13 pm) : Xmas or New Years morning.
Batter-Fried Apple Rings
1 c bisquick
1 egg
1/2 c milk
2 med. apples, pared & cored
Beat baking mix, egg and milk with rotart ybeater unti lsmooth. Grease
griddle. Cook on hot griddle until golden brown, turning once. Serve hot
and, if you wish, with syrup, jelly or confectioners' sugar.
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Suzie/Iowa (3:31:31 pm) : Hot Honey Mustard Chicken Topper
2 cups chopped cooked chicken
1/4 cup chopped red or green pepper
1/4 cup Grey Poupon Dijon Mustard
2 Tablespoons honey
48 snack crackers
Mix chicken, peppers, mustard and honey. Top each cracker with 2 teaspoons
chicken mixture. Place 6 topped crackers in a circle on microwavable plate.
Microwave at HIGH for 20 to 30 seconds or until hot. Repeat with remaining
topped crackers. Serve immediately.
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Judy/AZ (3:32:55 pm) : Mile High Cinnamon
Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : American
Sweet Breads
Yeast Breads
Amount Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1/4 cup sugar -- plus 2 tsp
1/4 cup warm water --
(105-115 degrees)
1 envelope yeast
1 cup milk
3 tablespoons unsalted butter --
cut up
4 cups bread flour
1 teaspoon salt
1 large egg
3 tablespoons water
1 teaspoon vanilla
1/3 cup sugar
4 teaspoons cinnamon
1/2 teaspoon nutmeg
teaspoon cocoa powder
Stir 1/2 tsp of the sugar into the
warm water, sprinkle on the yeast, stir
to dissolve. Let stand 10 minutes.
Meanwhile, heat milk and butter to 90-100
degrees. Using a mixer, blend flour,
remaining 1/4 cup sugar, and the salt. Then,
add the warm milk and yeast mixtures and the
egg. Be sure to get every drop of
the yeast mixture!
Mix until dough begins to form a ball,
then beat for 30 seconds more. If dough
is too stiff, add a few drops of water.
Knead the dough well, place it in a buttered
bowl, turn to butter all sides, and cover
with plastic wrap. Let rise in a warm place
until doubled in bulk (1 1/2 hrs).
Turn dough out onto a lightly floured
work surface and deflate. Fold dough on
all sides to form a square, press down to
flatten, and let rest for 10 minutes.
Meanwhile, butter a 9x5-inch loaf pan.
Blend the vanilla with the 3 T water and
set aside. Mix the remaining sugar with
the cinnamon, nutmeg, and cocoa, and set them
aside. With a floured rolling pin,
roll dough to 12x22-inches with sides and
corners as straight as possible.
Brush about 2/3 of the vanilla water
onto the rectangle and sprinkle about 2/3
of the cinnamon sugar carefully over the
surface of the wet dough. Carefully fold
the two long sides in to the center and
pinch. Gently roll over the surface until
the
dough measures about 7x25-inches.
Repeat the vanilla water and cinnamon
sugar process, and then, starting at the
narrow end closest to you, roll up the dough
tightly like a jelly roll. Just before
reaching the furthest end, brush a little
plain water on the roll at the spot where it
will meet the end of the roll. Pinch the end
a bit to seal.
Gently place the roll, seam side down,
in the buttered loaf pan. It will almost
fill
the pan. Sprinkle about 1T sugar over the
top of the loaf, and cover loosely with
plastic wrap. In a warm place, let the loaf
rise for 1 hour, or until doubled and
almost 2 inches above the top of the pan.
Adjust the rack 1/3 up from the bottom
of the oven and preheat to 350
degrees. Before baking the bread, carefully
cut 1/4-inch slits along each side of
the loaf, and level with the top of the pan.
Also cut 4 1/4-inch slits parallel with and
between the first two. Use a VERY sharp
knife or single-edge razor blade.
Bake for about 45-50 minutes. Cover the
top loosely with foil towards the end
of the baking time to prevent overbrowning.
Bake until the loaf, when removed
from the pan, sounds hollow when tapped
sharply on the bottom with your
fingertips. Cool on a rack and enjoy!
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Judy/AZ (3:33:13 pm) : Raisin Honey-Rye Bread
1/3 c. oil
1/4 c. honey
1/4 c. raisins
5 tbsp. brown sugar
2 pkg. dry yeast
1/4 c. warm water
2 1/2 c. unbleached all-purpose flour,
about 3 c. whole wheat flour
1 1/2 c. rye flour
1/2 c. instant nonfat milk powder
2 1/2 tsp. salt
Cornmeal
Melted butter
Combine water, oil, honey, raisins and 4 tablespoons brown sugar in blender
container. Blend to liquefy. Soften yeast in warm water with remaining 1
tablespoon brown sugar. Sift together 1 cup unbleached flour, 2 cups whole
wheat flour, 1 cup rye flour, nonfat milk powder and salt in large bowl. Add
honey mixture and yeast. Beat with mixer at medium speed until smooth, about
2 minutes. Gradually stir in enough of remaining flours to make soft dough
that leaves sides of bowl. Turn out onto floured surface and knead until
smooth and satiny, 10-12 minutes. Place dough in lightly greased bowl and
turn to grease other side. Cover and let rise until doubled, about 1 1/2
hours. Punch down and let rest 10 minutes. Shape into 4 round loaves. Place
2 loaves on each of 2 lightly greased baking sheets sprinkled with cornmeal.
Cover and let rise in warm place until light and doubled in size, about 1
hour. Bake at 375 degrees for 30-35 minutes. Cool on racks. While still hot,
brush with melted butter.
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Judy/AZ (3:33:23 pm) : Swedish Beer Rye Bread
Recipe By : A World of Breads
Serving Size : 2
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1 3/4 Cups Beer
1/2 Cup Molasses -- warmed
2 Cakes Yeast, Dissolved In
1/4 Cup Warm Water
1/3 Cup Butter
2 Teaspoons Salt
3 Cups Rye Meal Of Flour
3 Cups All-Purpose Flour
1 Tablespoon Caraway Seed
Combine the beer and molasses and add the
dissolved yeast. Beat in the rest of the
ingredients and blend well. Brush the top
of the dough with softened or melted butter,
cover and let rise until doubled. Then
punch down, turn out onto a floured board,
knead thoroughly, about 7 to 8 minutes,
using as much all-purpose flour as is
necessary to keep dough from being too
sticky. Shape into 2 loaves and place in
buttered 8 x 4-inch loaf pans or shape into
2 oval loaves and place on buttered cookie
sheets. Cover and let rise until doubled.
Bake in a 350 F. oven for 35 to 45 minutes,
or until done. Cool on wire racks.
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Judy/AZ (3:39:33 pm) : KIFFEL
1/2 c. sweet cream
1 (7 oz.) pkg. margarine
2 1/2 c. flour
2 egg yolks
flour for rolling
Walnut Filling:
1/2 c. crushed walnuts
1 tsp. Nescafe
1/4 c. sugar
Mix flour with cream and egg yolks. Roll out and cover
with sliced cold margarine. Fold over twice in length and
twice in width. Chill. Roll out and cut in squares and fill
with jam or cheese or walnut filling. Fold in triangle. Brush
with egg yolk and bake at 375 degrees for 15 minutes. Top with pow-
dered sugar.
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cheat sally/wv (4:04:06 pm) : Exported from MasterCook *
Cappuccino Cream Muffins with Chocolate Ripple
Recipe By : Robin Hood Flour Baking Festival 1993
Serving Size : 12 Preparation Time :0:00
Categories : Breads, Muffins
Amount Measure Ingredient -- Preparation Method
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CHOCOLATE RIPPLE:
1/4 c all-purpose flour
2 tbsp brown sugar -- lightly packed
1 tsp cinnamon
2 tbsp butter or margarine
2 squares semisweet chocolate -- chopped
BATTER:
2 tbsp instant coffee granules
1/2 c hot water
2 1/2 c all-purpose flour
1/2 c sugar
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 eggs
1 c sour cream
1/3 c butter or margarine -- melted
1 square semisweet chocolate -- melted, optional
Grease muffin cups or line with paper baking cups.
Chocolate Ripple:
Mix flour, sugar and cinnamon in a small bowl. Cut in butter until mixture
resembles fine crumbs. Stir in chopped chocolate. Set aside.
Batter:
Dissolve coffee in hot water, cool. Mix flour, sugar, baking powder,
cinnamon
and salt in a large bowl. Beat eggs, sour cream, melted butter and coffee
together with a whisk or fork. Stir liquid into dry ingredients, stirring
just until moistened. Batter will be stiff. Spoon half the batter into
muffin cups. Spoon a heaping tbsp of ripple mixture on top. Top with
remaining batter. Bake at 400 F for 20 - 25 minutes
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Peggy, WA (7:56:07 pm) : Gingerbread With Warm Lemon Sauce
Serves: 9
Work Time: 15 minutes
Total Time: 1 hour and 10 minutes
1/2 cup sugar
1/2 cup margarine or butter (1 stick),
softened
2 cups all-purpose flour
1 cup light or dark molasses
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 large egg
Lemon Sauce (below)
1. Preheat oven to 325 degrees F. Grease 8" by 8" by 2" metal baking pan.
Line
bottom of baking pan with waxed paper; grease waxed paper.
2. In large bowl, with mixer at low speed, beat sugar and margarine or
butter
until blended. Increase speed to high; beat until creamy, about 1 minute.
3. With mixer at low speed, beat in flour and remaining ingredients except
Lemon Sauce. Beat in 3/4 cup hot tap water until blended. Increase speed to
high; beat 1 minute longer.
4. Pour batter into pan. Bake 55 minutes or until toothpick inserted in
center
of gingerbread comes out clean. Cool in pan on wire rack 10 minutes. Remove
from pan; discard waxed paper.
5. Prepare Lemon Sauce. Serve gingerbread warm or cool, with warm Lemon
Sauce.
Each serving of gingerbread without sauce: About 330 calories, 4 g protein,
55 g
carbohydrate, 11 g total fat (2 g saturated), 24 mg cholesterol, 265 mg
sodium.
LEMON SAUCE: From 2 large lemons, grate 1 teaspoon peel and squeeze
1/4 cup juice. In 2-quart saucepan, mix 1/2 cup sugar and 1 tablespoon
cornstarch until blended. Add lemon juice, lemon peel, 2/3 cup water, and 1
tablespoon margarine or butter. Heat to boiling over high heat; boil 1
minute.
Makes about 1 1/4 cups.
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Peggy, WA (8:00:43 pm) :
Banana Gingerbread with Lemon Sauce
The Square Flower Bed & Breakfast
Gulf Shores, Alabama
Ingredients:
1 package (14.5 ounce) gingerbread mix
1 cup mashed ripe bananas
1/2 cup water
1 egg
Extra bananas
Mix first four ingredients and beat two minutes at medium speed. Bake in a 9
X 12 inch pan at 350 for 30
minutes or until toothpick comes out clean. While warm, cut in squares and
make a "shortcake" using slices
bananas and Lemon Sauce between layers and on top.
Lemon Sauce
1/2 cup sugar
1.5 tbs cornstarch
1/4 teaspoon salt
1 cup water
1 tbs grated lemon rind
3 tbs lemon juice
2 tbs butter
Combine first four ingredients, and cook over medium heat until clear and
slightly thick. Remove from heat
and stir in lemon rind, lemon juice, and butter. May be re-heated.
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Linda/Tennessee (8:34:48 pm) : Apple Butter with cinnamon candies
8 cups of applesauce
5 cups sugar
1/2 cup cinnamon candies
1/3 cup vinegar ( I use applecider vinegar)
Mix all ingredients and cook for 20 mins. Watch closely as this will
stiffen quickly. Seal while jars are hot.
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Linda/Tennessee (8:37:31 pm) : Orange Marmalade
5 large oranges
2 lemons
5 lb sugar
Slice fruit very thin. Add 2 quarts of cold water. Soak overnight.
Next morning boil for 45 mins. Let stand overnight again. Next day
bring to a boil. Add the sugar and cook to consistency desired.
Place in hot jars and seal.
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Suzie/Iowa (8:37:59 pm) : Farfalle with Peas & Bacon
1/4 pound pancetta or lightly smoked bacon, diced
1 clove garlic, peeled and chopped
1 cup fresh peas, shelled
3/4 cup chicken broth
pepper to taste
1/2 cup grated Parmesan cheese
1 pound farfalle
In a skillet fry the pancetta or bacon until the fat runs. Add the garlic,
pease adnd chicken broth and cook over a low heat for 15 minutes, until the
peas are tender and the broth has reduced.
In the meantime, cook the farfalle in boinling, salted water until al dente.
Drain.
Pour the sauce over the pasta, add pepper to taste and Parmesan cheese. Toss
well. Serves 4.
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Linda/Tennessee (8:43:40 pm) : hot chicken appetizers..."A Tasting Tour"
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
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2 pounds chicken wings
2 eggs -- slightly beaten
1/3 cup frozen orange juice concentrate -- thawed
1 1/2 cups each fine fresh breadcrumbs, ground pecans
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup butter
Cut each wing into 3 pieces. Discard wing tips or use for making stock. In
shallow pan, combine eggs and undiluted juice concentrate. In another pan,
combine crumbs, pecans, salt and pepper. Melt butter in shallow roasting
pan. Dip each chicken piece in egg mixture, then roll in crumb mixture. Put
in pan and bake, uncovered, at 350 F. for 45 minutes. Turn once during
bakng.
Allow 2 to 3 per person.
Yield: 26 to 30 pieces
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Linda/Tennessee (8:48:33 pm) : * Exported from MasterCook *
Honey Bran Muffins
Recipe By : National Honey Board
Serving Size : 18 Preparation Time :0:45
Categories : Honey Muffins
To Post
Amount Measure Ingredient -- Preparation Method
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3 egg
1/2 cup honey
1/2 cup vegetable oil
3 1/2 cups whole bran cereal
1 1/2 cups 2% lowfat milk
2 1/4 cups unbleached flour
4 teaspoons baking soda
1 teaspoon ground cinnamon
In small mixing bowl, beat eggs, honey and oil until well blended; set
aside. In large mixing bowl, combine bran cereal with milk and let stand 5
minutes. Combine egg and cereal mixtures and mix lightly. Combine flour,
soda and cinnamon; mix well. Stir into bran mixture. Spoon into paper-lined
or greased muffin cups. Bake at 350 degrees F 25 to 30 minutes or until
wooden pick inserted near center comes out clean.
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Bill,DC (8:51:28 pm) : * Exported from MasterCook *
Apricot-Praline Muffins
Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :0:35
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup pecan halves -- chopped
1/2 cup margarine -- melted
1/2 cup dried apricots
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
2 cups biscuit mix
2/3 cup milk
Preheat oven to 425 degrees. Grease a 12-cup muffin pan.
1. Fit the steel knife blade into the work bowl. Process the pecans until
chopped into 1/8-inch pieces. Distribute chopped pecans evenly in muffin
cups. Put 2 teaspoons melted margarine in each cup.
2. With the steel knife blade still attached, process apricots until chopped
into 1/4-inch pieces. Add brown sugar, cinnamon, biscuit mix and milk.
Process until batter is well mixed, 10-15 seconds, stopping machine once to
scrape down sides of bowl with rubber spatula. Pieces of apricots should
still be visible.
3. Drop by spoonfuls into muffin cups. Bake until a wooden pick inserted in
center of a muffin comes out clean, about 15 minutes. Do not push pick all
the way to bottom. Remove from oven and invert muffin pan on a serving
plate. DO NOT remove pan; let stand 10 minutes so pecans and margarine will
drop down onto muffins.
Yield: 12 muffins.
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Linda/Tennessee (8:51:33 pm) : CHICKEN AND APPLES IN PASTRY
4 rectangles of puff pastry, each 2 1/2 by 6 inches
1 egg beaten with 1 teaspoon water
8 tablespoons butter
3 shallots, minced
1 onion, finely chopped
2 Granny Smith apples, peeled, cored, quartered and cut into 1/2-inch slices
Salt and freshly ground black pepper
4 chicken breast halves, skinned and boned, each one split in half
horizontally
1 pound fresh spinach, stemmed and rinsed
1 tablespoon white wine or Champagne vinegar
Preheat the oven to 425 degrees. Place puff pastry rectangles on a baking
sheet lined with parchment. Brush surface of each piece with beaten egg
without letting egg drip down sides of pastry. Bake for 10 minutes. Lower
heat to 350 degrees and bake 25 minutes longer or until pastry is nut brown
and crisp to the touch.
Meanwhile melt 6 tablespoons of butter over medium heat. Saute shallots for
a
minute. Add onion and saute 5 to 6 minutes longer or until tender. Add
apples
and cook for 15 minutes or until very tender. Season well with salt and
pepper; set aside until later.
Remove pastry from the oven. Split each piece in half by carefully pulling
the top piece off the bottom with your fingers. Do this with a light touch
or
the fragile pastry will break apart. Season each piece of chicken with salt
and pepper.
Melt remaining 2 tablespoons of butter in a 12-inch skillet. Saute chicken
over fairly high heat for 3 minutes a side. Remove pan from the heat.
Quickly reheat the apples. When hot, add the spinach and heat just until
wilted. Season with the vinegar, salt and pepper.
Place bottom half of pastry on a dinner plate. Top with chicken and spoon
spinach and apple mixture, with juice over the top. Lay top piece of pastry,
slightly askew across the spinach. Serve immediately.
Yield: 4 servings
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Bill,DC (8:52:49 pm) : * Exported from MasterCook *
Gingerbread Muffins
Recipe By : Elizabeth Powell
Serving Size : 12 Preparation Time :0:30
Categories : Breads Breakfast
Healthy And Hearty
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
1/2 cup brown sugar
4 eggs
2 1/2 cups all-purpose flour
1 cup molasses
2 teaspoons cinnamon
2 teaspoons baking soda
1 cup buttermilk
2 teaspoons ground ginger
2 cups whole-wheat flour
1 cup seedless raisins -- optional
Cream butter and sugar. Add eggs, one at a time, beating after each. Add
molasses. Sift flours, baking soda. and spices. Add alternately with
buttermilk. Stir in raisins. Fill greased muffin pans 2/3 full and bake at
350 degrees for 15 minutes.
- - - - - - - - - - - - - - - - - -
NOTES : Serving size = 1 muffin.
Nutr. Assoc. : 222 0 541 568 913 385 0 0 1089 0 0
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Linda/Tennessee (8:56:38 pm) : Title: Fruit Salad
Categories: Salads, Fruits
Yield: 8 Servings
2 Apples, peeled, cored and
-chopped into bite-size pcs
2 Orange, peeled, pits removed
-chopped into bite-size pcs
1 Pint fresh strawberries,
-washed, hulled, halved
1 Grapefruit, peeled, pits
-removed, chopped
1 1/2 c Seedless grapes, halved
3 Banannas, sliced
2 Kiwi fruit, peeled, sliced
1/2 c Coconut flakes, fresh or
-packaged (optional)
1/2 c Pecan halves (optional)
1 c Low fat yogurt (optional)
Nothing in the recipe is an absolute! No decent looking grapes
today? Substitute something else or leave out altogether. This
should never be exactly the same way twice, because it depends so
much on what produce is available.
Peel, core and chop apples. Peel, pit, and chop oranges and
grapefruit. Wash and hull strawberries, cut in half or quarters
(depending on size). Wash and half grapes.
Always add the banannas just before serving as they tend to
discolor. If you want pure fruit salad (without the yogurt, coconut
flakes and nuts), add about 1/4 cup of lemon juice to the mixture.
This keeps the fruit fresh looking and also does a nice job of
blending the juices. Use the kiwi slices as garnish on the top;
never mix into the salad as kiwi is too fragile and will dissolve,
but it is a beautiful presentation on top.
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April (9:02:42 pm) : Honey-Cinnamon Fruit Dip
1 (8oz) pkg cream cheese
1 (7oz) jar marshmallow creme
1 TS honey
1/4ts ground cinnamon
In a small bowl, combine all ingredients. Beat on low speed of electric
mixer until smooth. Store in airtight container in refrigerator.
**This is especially good with apples!
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Linda/Tennessee (9:03:07 pm) : Flan
(Caramel Custard)
4 Whole Eggs
3 Egg Yolks
2/3 Cup Sugar
5 Tbsp. Water
2 Cups Milk
1 Small Piece Lemon Peel
1 Small Piece Orange Peel
1 Oz. Triple Sec Liqueur
1/2 Cup Sugar (additional)
1 Tsp. Vanilla Extract
In a mixing bowl, beat whole eggs and egg yolks together with a whisk
until smooth. Set aside.
In a small saucepan, combine 2/3 cup sugar with 5 tbsp. water and heat
over medium heat, stirring constantly, until sugar turns golden. It will
become dry; continue to cook until sugar mixture becomes a golden
liquid. Pour evenly into 6 heat-proof custard cups. In a medium
saucepan, combine milk, lemon peel and orange peel and boil briefly.
Remove from heat, discard the peels and add triple sec, additional 1/2
cup sugar, and vanilla extract. When milk has cooled, stir in eggs with
a whisk. Strain mixture, and add evenly into custard cups on top of
sugar mixture.
Place cups in a shallow oven-proof pan and fill pan with cold water to a
level halfway up the cups. Place in a pre-heated 350 degree F. oven for
30-45 minutes - check after 30 minutes. Remove from oven when center is
tender, but not completely gelled. Cool to room temperature, and chill.
Run a knife around the inside surface of cup to separate flan from cup.
Invert onto plates to serve.
Serves 6.
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Linda/Tennessee (9:08:35 pm) : Hot Spiced Apple Cider
Mahes 1 serving
1* ounces KAHLUA
1 cup hot apple cider or apple Julce
1 chinamon stick
Pour KAHLUA into hot cider. Stir with cinnamon stick.
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Linda/Tennessee (9:11:22 pm) : Italian Cheesecake
3 lbs ricotta cheese
8 eggs
2 cups sugar
1/2 cup whipping cream
1/2 cup flour
1 lemon rind grated and 1 tablespoon juice
1 1/2 cups graham cracker crumbs
1 stick margarine or butter
Melt margarine or butter and mix with graham cracker crumbs. Pat in bottom
of a spring form pan.
Beat cheese until smooth, add 1 1/2 cups sugar and flour a little at a time.
Beat well after each addition. Add beaten egg yolks, lemon juice and rind.
Beat egg whites until stiff. Add 1/2 cup sugar. Whip the cream. Fold in
the cream and egg whites into the cheese mixture. Pour into pan with crumbs.
Bake 400 degrees for 10 minutes then 350 degrees for 45 minutes.
When I make this it is enough to fill a medium size spring form pan and a
small on. I always make a small one so that I can eat it right out of the
oven. And let me tell you YUM YUM YUM.
If anyone tries it please let me know how you like it.
Linda
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Peggy, WA (10:22:04 pm) :
Cornbread Salad
1 1/2 cups cornbread
1 T. olive oil
1 T. parsley
1 T. chopped chives
2 T. balsamic vinegar
1 T. Dijon mustard
5 T. olive oil
salad greens
1/2 cup each: red onion, yellow tomato, red tomato, radish, cucumber, yellow
sweet pepper, roasted
corn kernels
1 Anaheim pepper - chopped
Cut cornbread into bite size pieces and toss with the 1 T. olive oil and
parsley. Toast the cornbread on a
cookie sheet for 10-15 minutes at 350 degrees. In a large bowl, combine the
vinegar and mustard. Add the 5
T. of olive oil and whisk together. Toss with the greens, vegetables and
toasted cornbread just before serving.
Season with salt and pepper to taste. Cornbread Salad
1 1/2 cups cornbread
1 T. olive oil
1 T. parsley
1 T. chopped chives
2 T. balsamic vinegar
1 T. Dijon mustard
5 T. olive oil
salad greens
1/2 cup each: red onion, yellow tomato, red tomato, radish, cucumber, yellow
sweet pepper, roasted
corn kernels
1 Anaheim pepper - chopped
Cut cornbread into bite size pieces and toss with the 1 T. olive oil and
parsley. Toast the cornbread on a
cookie sheet for 10-15 minutes at 350 degrees. In a large bowl, combine the
vinegar and mustard. Add the 5
T. of olive oil and whisk together. Toss with the greens, vegetables and
toasted cornbread just before serving.
Season with salt and pepper to taste.
----------------------------------------------------------------------------
(10:42:51 pm) : Simple Sesames
1 pound butter
1 and 1/2 cups sugar
3 cups flour
1 cup white sesame seeds
2 cups shredded coconut
1/2 cup finely chopped almonds
These cookies won a contest and I came across it several years ago.
They are somewhat unique, easy, and everyone loves them.
In a large bowl, cream butter with electric mixer. Gradually add sugar
and continue beating until light and fluffy. Add flour and mix just
until combined. Stir in rest of ingredients. Divide dough into thirds.
Place one third of dough on a long sheet of waxed paper. Shape into a
roll two inches in diameter. Continue this with the other two pieces
of dough. Place rolls in fridge for a while to become firm. Preheat
oven to 300. (Yes, 300) Cut dough into 1/4 inch slices. Bake on
ungreased sheets for 14-14 minutes. Remove to wire racks to cool.
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(10:44:54 pm) : Grandma Olsen's Sugar Cookies
1 1/2 cup powdered sugar
1 cup butter
1 teaspoon baking soda
1 egg
1/8 teaspoon cream of tarar
2 teaspoons vanilla
2 teaspoons lemon (doesn't specify lemon what? maybe juice)
2 1/2 cups flour
Cream sugar & butter, add other ingredients & chill. Roll out very thin,
cut & bake at 350F for 6 minutes, makes 4-6 dozen.
Frosting
1 cup powdered sugar
4 tablespoons hot milk
1 tablespoon butter
1/2 teaspoon vanilla
food coloring
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(10:46:44 pm) : Cherry Torte
1 pkg crushed graham crackers
1/2 cup butter
1/4 cup sugar
1 (8 oz) pkg cream cheese
1 teaspoon vanilla
2 eggs
1/2 cup sugar
cherry pie filling
whipped cream
Mix cracker crumbs, butter & 1/4 cup sugar. Spread in a 9 x 13 pan. Beat
1/2 cup sugar, cream cheese, vanilla & eggs until smooth. Spread over crumb
mixture. Bake 325F for 20 minutes. Cool, spread pie filling over cooled
baked mixture & let stand in fridge for 24 hours. Spread whipped cream on
top just before serving.
Diane -
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(10:47:40 pm) : Norwegian Christmas Pudding
1 lb butter
2 cups water
6 tablespoons flour
1 1/4 cup flour
6 cups milk
1/2 teaspoon salt
1 beaten egg
2 teaspoons sugar
cinnamon
Melt butter & water, bring to a boil for 5 minutes, add 6 tablespoons flour,
stir in with a whisk. Wait a few minutes & remove the fat that comes out
(this is used later). Add 1 1/4 cups flour & stir again, add milk which has
been heated, use electric mixer to keep it from getting lumpy. while
beating,
add salt, egg & sugar. Put in crock pot to keep warm with the skimmed fat
poured over pudding & add sugar & cinnamon.
Lois -
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(10:55:42 pm) : Coconut Circles
3/4 cup butter
1/2 cup sugar
1 egg yolk
2 cups cake flour
1/2 teaspoon vanilla
1 1/2 cups coconut
Mix & chill, roll out & cut into a simple shape, bake 375F for 6 minutes
until slightly brown on an ungreased cookie sheet. Frost when cool.
Frosting
1/4 cup butter
1/2 teaspoon grated lemon rind
1 3/4 cup powdered sugar
4 teaspoon fresh lemon jice
3/4 teaspoon vanilla
dash salt
Sue --
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(10:56:44 pm) : Seven Layer Bars
1 stick margarine
1 cup graham cracker crumbs
1 cup chocolate chips
1 cup coconut
1 cup butterscotch chips
1 cup nuts
1 can sweetened condensed milk
Melt margarine in 9 x 13 pan. Add graham cracker crumbs, pat lightly to
make crust. Sprinkle with chips, nuts & coconut. Pour can of milk over
top. Bake 350F for 20 to 30 minutes.
Sharon
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(10:58:19 pm) : Aunt Dody's Rum Cake
1/2 cup cold water
4 eggs
1/2 cup oil
1/2 cup rum
1 cup pecans
1 (18 oz) supermoist yellow cake mix
1 pkg (3 3/4 oz) instant vanilla pudding
Preheat oven to 325F, grease & flour 12 cup bundt pan. Sprinkle nuts over
bottom of pan, mix remaining ingredients & pour over nuts. Bake one hour
and cool. Prick holes in top of cake & pour 1/2 of glaze over. When cool
remove from pan & prick holes on balance of cake, pour balance of glaze.
Glaze
1/4 cup butter
1/4 cup water
1 cup sugar
1/2 cup rum
Melt butter, stir in water & sugar. Boil 5 minutes, stirring, remove
from heat and add rum.
Lori
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(11:05:32 pm) : Neighborhood Mounds
1 part butterscotch chips
1 part chocolate chips
1 part salted nuts
1 part chow mein noodles (dried style that you buy in a can or in
Chinese section of grocery store that people use to sprinkle onto chow
mein or other dishes after cooking) They are not like pasta noodles -
do not confuse the two.
Melt chips. Stir in nuts and noodles. Drop onto wax paper. Chill in
freezer until firm.
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SueA, CA (11:46:20 pm) : AVOCADO MARGARITAS
1 ripe avocado, peeled and seeded
1/4 cup lime or lemon juice
2 cups crushed ice
l/2 cup tequila
1/4 cup triple sec or orange liqueur
Puree avocado and combine with remaining ingredients in a cocktail shaker.
Shake at least 1 minute. Pour into chilled champagne glasses which have been
coated with salt at the rim. Garnish with a lime or lemon slice if desired.
Serves 6 to 8
from Jackie's Kitchen Magic
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SueA, CA (11:59:19 pm) :
I haven't tried this but it look interesting..
Margaritas de Toronja
(Grapefruit Margaritas)
Grapefruit slices, cut in quarters
Salt
3/4 cup grapefruit juice
6 ounces tequila
2 ounces triple sec
2 cups cracked ice
MOISTEN rims of cocktail glasses with cut grapefruit. Swirl in mound of salt
to coat edges. Combine grapefruit juice, tequila, triple see, and cracked
ice in blender container. Blend until smooth. Pour into prepared glasses.
Place a grapefruit wedge on each rim.
Makes 6 to 8 servings.
from Los Angeles Times California Cookbook
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Cow/AR (00:19:45 am) : * Exported from MasterCook II *
Rose hand Cream
Recipe By : TKL
Serving Size : 1 Preparation Time :0:00
Categories : Gift Receipes Special Tips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon beeswax
1/4 teaspoon honey
4 tablespoons almond oil
4 tablespoons rosewater
Put beeswax, honey and almond oil in glass jar and stand it in a pan of hot
water. Stir until melted and blended. Stir vigorously while pouring in the
rose water. Take jar out of the water and continue to stir gently until
mixture has cooled.
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Cow/AR (00:42:56 am) : * Exported from MasterCook II *
Rack of Lamb with Honey-Hazelnut Crust
Recipe By : Bill/TKL
Serving Size : 1 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup hazelnuts-- -- ground
1 cup white bread crumbs -- fresh
3 tablespoons fresh rosemary -- minced
4 1/2 lb racks of lamb -- frenched
3 tablespoons dijon mustard
3 tablespoons honey
salt and pepper
Preheat oven to 425 degrees. Combine hazelnuts, fresh bread crumbs and
minced rosemary in a large bowl. In a separate bowl, combine the honey and
jijon mustard.
Arrange the lamb racks meat side up in a single layer on sheet pans that
have been sprayed. Season lamb with salt and pepper. Brush each rack with 1
tablespoon of the honey mustard mix.
Press 2/3 cup breadcrumb mixture onto each rack. May prepare up to this
point up to one day in advance.
Drizzle each lamb rack with 1 tablespoon honey. Roast until meat thermometer
registers 125 degrees.
Racks must rest for at least 10 min before carving.
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Cow/AR (01:01:26 am) : * Exported from MasterCook II *
Grand Marnier Glazed Carrots
Recipe By : Bill/TKL
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter
1 pound baby carrots
3 tablespoons orange marmalade
1/3 cup grand Marnier
2 tablespoons parsley -- chopped
Mext butter in a large skillet over med high heat. Add the carrots and toss
to coat with the butter. Stir in the marmelade and heat until melted. Add
the Grand Marnier and bring to a boil. Lower the heat and simmer covered for
5 min. Uncover the carrots and continue to cook until tender and the liquid
has been reduced to a glaze 4-5 min more. Sprinkle with the parsley and
serve.
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