Recipe: Assorted Recipes (16) - 09-04-99 Recipe Swap (updated)
Recipe Collections16 ASSORTED RECIPES
Recipe Swap - September 4, 1999
RECIPES IN THIS FILE:
Sweet Apple Buckle
Sheet Cake - Alabama Style
Dutch Apple Crumb Pie
Crustless Sweet Potato Pie
Stuffed Cabbage Rolls
Best Ever Coconut Cream Pie
Pat In Pan Pie Crust - No Roll!
Turkey-Spinach Wraps
Chicken Salad Tacos
Beefy Summer Salad
Chocolate Scotcheroos
Baked Fish, Malay Style (Ikan Percek)
Incredible Cinnamon Chip Cake
Easy Apple Cake
Avocado And Sausage Loaf
SWEET APPLE BUCKLE
From: Debbie D., AL
10 apples, peeled, cored, and sliced
1 cup all-purpose flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup butter, melted
Ground cinnamon
Whipped cream or vanilla ice cream (for serving)
Arrange apples in a 13x9-inch baking dish; set aside.
Combine flour, sugar, baking powder and salt. Using a pastry blender, add egg to mixture and blend until crumbly; sprinkle over apples. Pour butter over topping and sprinkle lightly with cinnamon.
Bake at 350 degrees F for 45 minutes.
Serve with whipped cream or vanilla ice cream. YUMMY!
SHEET CAKE - ALABAMA STYLE
From: Debbie D., AL
1 cup water
2 sticks (1 cup) butter
4 Tbsp. unsweetened cocoa powder
2 cups flour
2 cups sugar
1/2 tsp. salt
1/2 cup sour cream
2 eggs
1 tsp. baking soda
Frosting (recipe follows)
1 cup walnuts, chopped (to garnish)
Bring 1 cup water, butter and cocoa powder to a boil.
Remove from heat and add flour, sugar, and salt, mixing well. Beat in eggs, sour cream and baking soda. Pour into a greased jelly roll pan.
Bake at 375 degrees F for 20-25 minutes.
Top with frosting while cake is still hot from the oven. Top with nuts.
FROSTING
1 (1 lb.) pkg. confectioners' sugar
1 stick (1/2 cup) butter, softened
6 Tbsp. milk (more or less for consistency)
4 Tbsp. unsweetened cocoa powder
1 tsp. vanilla extract
Combine ingredients for the frosting.
DUTCH APPLE CRUMB PIE
From: Debbie D., AL
Makes 1 pie, 6-8 servings
5 to 7 tart apples, sliced
1 (9-inch) unbaked pie shell
1/2 cup white granulated sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3/4 cup flour
1/2 cup brown sugar
1/2 cup butter
Whipped cream, Cool Whip, or ice cream (for serving)
Place apples in unbaked pie shell; set aside.
Combine white sugar, cinnamon, and nutmeg and sprinkle over apples.
Combine flour and brown sugar; cut in butter until crumbly and sprinkle mixture over apples.
Bake at 400 degrees F for 40 minutes.
Serve with whipped cream, Cool Whip, or ice cream.
CRUSTLESS SWEET POTATO PIE
Debbie D., AL
This was a recipe for pumpkin, but we don't like pumpkin. I altered the ingredients and it's luscious!
1 (16 oz.) can sweet potatoes (I use Bruce's in orange-pineapple sauce), drained
1 (12 oz.) can evaporated milk
4 eggs
1 cup white granulated sugar
1/2 cup brown sugar
1 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 tsp. salt
1 (2-layer-size) box yellow cake mix
1 cup nuts, chopped
2 sticks (1 cup) butter, melted
Cool Whip (for serving)
Combine sweet potatoes, evaporated milk, eggs, sugars, spices and salt, blending well.
Pour the sweet potato mixture into an ungreased 13x9-inch baking dish. Sprinkle (dry) cake mix over top. Sprinkle on chopped nuts. Drizzle butter onto cake mix, do not stir.
Bake at 350 degrees F for 45 minutes to an hour, testing for doneness.
Serve with Cool Whip. Delicious!
STUFFED CABBAGE ROLLS
From: Debbie D., AL
1 head cabbage
1 cup uncooked rice, not instant
1/2 tsp. salt
1 1/2 to 2 lbs. ground beef
1 medium onion, chopped
2 eggs
1 medium bell pepper, chopped
1 tsp. chopped garlic
Garlic salt, parsley, celery seed, pepper, and oregano to taste
1 Tbsp. Worcestershire sauce
3/4 jar spaghetti sauce
1 (10 3/4 oz.) can cream of mushroom soup
Cut core from cabbage and boil in a large pot of water until leaves separate; blot dry.
Boil rice in 2 cups of water with salt for 2 minutes. Turn off heat and allow to cool.
Mix beef, onion, garlic, bell pepper, eggs, and seasonings together. Spoon into individual cabbage leaves and roll, tucking ends under. Put cabbage rolls in a roaster or large baking pan.
Mix sauce and (undiluted) mushroom soup together and pour over the cabbage rolls.
Cover and bake for 1 1/2 hours at 350 degrees F.
BEST EVER COCONUT CREAM PIE
From: Verla, Il
Makes 1 (9-inch) pie, 8 servings
This is the kind of pie you find in hidden away small town cafe's showcased under glass-and irresistible!
2 cups milk, divided use
1/3 cup flour
1/4 tsp salt
3 eggs
3/4 cup sugar
1 tsp vanilla
2 Tbsp. butter
1 1/3 cups grated coconut
1 (9-inch) pie crust, baked and cooled (recipe follows)
Whipping cream or Cool Whip (for topping)
1/3 cup coconut, toasted (to garnish if topping with whipped cream)
Heat 1 1/2 cups milk in saucepan until warm.
Stir flour and salt into remaining 1/2 cup milk. Add mixture to hot milk. Cook, stirring frequently for 10 minutes on low heat.
Beat eggs with sugar. Slowly pour into hot mixture. Cook for 2 minutes. Remove from heat and add vanilla, butter and coconut. Cool.
Pour cooled filling into baked and cooled pie crust. Cool, then top with whipped cream and toasted coconut. Refrigerate several hours before serving.
PIE CRUST
Makes 1 (9-inch) single crust
1 1/2 cups all purpose flour
1/2 cup Crisco or other vegetable oil
2 Tbsp. milk
2 Tbsp. sugar
1 tsp. salt
In a bowl, mix all ingredients for the crust together with a fork until it all clings together. Pat into a 9-inch pie pan. Prick holes in dough with a fork.
Bake the empty crust at 400 degrees F 10 to 12 minutes or until golden.
PAT IN PAN PIE CRUST - No Roll!
From: Verla, Il
This is my favorite crust for cream pies!
1 1/2 cups flour
1/2 cup Crisco oil
2 Tbsp. milk
2 Tbsp. sugar
1/2 tsp. salt
Mix all together with a fork. Form into a ball. Pat into the bottom and up sides of a 9-inch pie pan. Prick holes with a fork all over sides and bottom.
Bake at 400 degrees F 10 to 15 minutes until golden.
To prebake the empty crust, bake at 425 degrees F for 10 minutes or until lightly browned. (If you have trouble with crust shrinking , you should use pie weights when baking the crust.)
To bake with filling, pour filling in crust and bake per recipe.
This is a very tasty crust! So easy and no mess!
TURKEY-SPINACH WRAPS
Source: Too hot to cook
From: Kelly,WA
Makes 8 servings
1 (8 ounce) package cream cheese, softened
8 (12-inch) flour tortillas
5 ounces spinach leaves, trimmed
1 pound thickly sliced deli turkey
1 (16 ounces) jar salsa, drained
Spread cream cheese over tortillas. Top with spinach leaves and turkey slices. Spread drained salsa over turkey.
Roll each tortilla up tightly jelly-roll style and wrap in a large piece of waxed paper, twisting the ends closed.
To serve, cut each wrapped sandwich in half.
CHICKEN SALAD TACOS
Source: Too hot to cook
From: Kelly,WA
Makes 8 tacos
1 (10 ounce) can chunk white chicken, drained and flaked
1 celery rib, chopped
1/3 cup salsa
1/4 cup sour cream
1 teaspoon ground cumin
8 taco shells
1 cup shredded iceberg lettuce
1 small ripe tomato, chopped
1/2 cup (2 ounces) shredded cheddar cheese
In a medium bowl, combine chicken, celery, salsa, sour cream, and cumin, mix well.
Spoon evenly into taco shells. Top each taco with lettuce, tomato, and cheese. Serve immediately.
BEEFY SUMMER SALAD
Source: Too hot to cook
From: Kelly,WA
Makes 4-6 servings
1 pound 1/2-inch-thick deli roast beef, cut into 1/2-inch cubes
1 tomato, coarsely chopped
1 cucumber, peeled, seeded, and coarsely chopped
1/2 head iceberg lettuce, coarsely chopped
1/2 cup mayonnaise
1 tablespoon prepared horseradish
1 teaspoon onion powder
1/2 teaspoon dill weed
1/4 teaspoon salt
1 teaspoon black pepper
In a large bowl, combine roast beef, tomato, cucumber, and lettuce, set aside.
In a small bowl, combine mayonnaise, horseradish, onion powder, dill weed, salt, and black pepper, mix well.
Pour dressing over the roast beef mixture and toss to coat. Serve immediately.
CHOCOLATE SCOTCHEROOS
From: Kelly,WA
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Kellogg's Rice Krispies cereal
1 (6 oz.) pkg. semi-sweet chocolate morsels (1 cup)
1 (6 oz.) pkg. butterscotch morsels (1 cup)
Measure corn syrup and sugar into large saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.
Remove from heat. Stir in peanut butter. Mix well. Add cereal. Stir until well coated. Press mixture into 13x9x2-inch pan, coated with cooking spray. Set aside.
Melt chocolate and butterscotch morsels together in small saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm.
Cut in to 1x2-inch bars to serve.
BAKED FISH, MALAY STYLE (IKAN PERCEK)
From: Julie C S. Africa
Makes 6 servings
3/4 cup minced onions
1 large clove garlic, minced
2 teaspoon grated fresh ginger root
3 lbs. fish fillets
Salt to taste
1/2 cup coconut milk
1/4 cup tamarind, soaked in water drained, and pitted (could also use tamarind concentrate)
1 teaspoon dried hot chili peppers
Combine the onions, garlic and fresh ginger. Rub the fillets with salt and half of the onion-garlic-ginger mixture. Place the fish in an oiled baking pan. Cover and chill for 30 minutes.
WHEN READY TO COOK:
Combine the rest of the onion-garlic-ginger mixture with the coconut milk, tamarind and chili peppers. Spread this sauce over the chilled fish.
Bake uncovered at 400 degrees F for 20 minutes or until the fish flakes easily with a fork.
INCREDIBLE CINNAMON CHIP CAKE
From: Julie C./S. Africa
Makes 1 cake, 10-12 servings
I love this !!!!!!!!
This is just about the best cake to come out of my test kitchen. It is rich and buttery tasting (although butter free), super moist, tender, easy, flavorful and a good keeper.
FOR THE CINNAMON CHIP PASTE:
1/2 cup brown sugar
1/3 cup pecans or walnuts
1/3 cup butterscotch chips
1 tablespoon oil
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
FOR THE CAKE BATTER:
2 cups white granulated sugar
1 cup water (or orange juice)
3/4 cup oil
3 eggs
1 tablespoon vanilla
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Preheat oven to 350 degrees F. Generously grease a 10-inch springform (this makes a prettier cake) or 9-by-13 inch pan. Line pan bottom with a circle of parchment paper.
TO PREPARE THE CINNAMON CHIP PASTE:
Place all ingredients for the Cinnamon Chip Paste in food processor and grind for a minute or two, until mixture is gravelly in texture. You can also put these ingredients in a plastic bag and pass a rolling pin over the bag to mash up ingredients. Set aside.
TO PREPARE THE CAKE BATTER:
Using a wire whisk (or an electric mixer), blend white sugar, 1 cup water (or orange juice), oil, eggs and vanilla. Set aside.
Combine flour, baking powder, baking soda, cinnamon and salt. Fold into wet batter ingredients (it will be a wet, somewhat loose batter).
TO ASSEMBLE AND BAKE:
Spoon all but a couple of tablespoons of the cake batter into pan. Sprinkle topping (Cinnamon Chip Paste) all over cake, taking care not to concentrate any topping in center (this could cause the middle to sink during baking). Cover topping with remaining batter - it will not cover all of topping, but it will bake into an interesting pattern.
Bake for 45 minutes for tube pan, 60 to 70 minutes for springform pan. Top will be just firm to the touch and look slightly crusty with bits of melted topping peaking through. Center may dip down a touch - this is fine.
Let cake cool properly before serving.
EASY APPLE CAKE
From: Julie C./S. Africa
Makes 24 servings
2 cups sugar
1 cup butter, softened
2 eggs
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups finely chopped tart cooking apples (such as Granny Smith)
1 (6 ounce) package butterscotch or chocolate morsels (optional)
1/2 cup toasted chopped pecans
Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.
In a mixing bowl, cream together sugar and butter. When light and fluffy, beat in eggs; set aside.
Stir together flour, baking powder, baking soda, salt and cinnamon. Gradually beat dry ingredients into butter mixture.
Stir in apples, morsels and nuts. Batter will be very thick. Press batter evenly into prepared baking pan.
Bake in preheated oven until cake begins to pull away from sides of pan, about 1 hour. Let cool in pan 10 minutes then cut into squares.
AVOCADO AND SAUSAGE LOAF
From: Julie C./S. Africa
Makes 4 to 6 servings
1 round loaf bread
1 ripe avocado pear
1 onion chopped
1 cup mushrooms saut ed
300g sausage meat
15ml herbs of choice(fresh coriander is good)
Salt + pepper to taste
Cut off one end of the bread for a lid. Hollow out the bread carefully, leaving a thin crust. Crumble the insides.
Peel the avocado and mash. Add the other ingredients and mix well. Stuff mixture into bread crust replace lid and wrap in foil.
Bake at 350 degrees F for an hour. Slice thickly and serve hot or cold.
Enjoy
Recipe Swap - September 4, 1999
RECIPES IN THIS FILE:
Sweet Apple Buckle
Sheet Cake - Alabama Style
Dutch Apple Crumb Pie
Crustless Sweet Potato Pie
Stuffed Cabbage Rolls
Best Ever Coconut Cream Pie
Pat In Pan Pie Crust - No Roll!
Turkey-Spinach Wraps
Chicken Salad Tacos
Beefy Summer Salad
Chocolate Scotcheroos
Baked Fish, Malay Style (Ikan Percek)
Incredible Cinnamon Chip Cake
Easy Apple Cake
Avocado And Sausage Loaf
SWEET APPLE BUCKLE
From: Debbie D., AL
10 apples, peeled, cored, and sliced
1 cup all-purpose flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup butter, melted
Ground cinnamon
Whipped cream or vanilla ice cream (for serving)
Arrange apples in a 13x9-inch baking dish; set aside.
Combine flour, sugar, baking powder and salt. Using a pastry blender, add egg to mixture and blend until crumbly; sprinkle over apples. Pour butter over topping and sprinkle lightly with cinnamon.
Bake at 350 degrees F for 45 minutes.
Serve with whipped cream or vanilla ice cream. YUMMY!
SHEET CAKE - ALABAMA STYLE
From: Debbie D., AL
1 cup water
2 sticks (1 cup) butter
4 Tbsp. unsweetened cocoa powder
2 cups flour
2 cups sugar
1/2 tsp. salt
1/2 cup sour cream
2 eggs
1 tsp. baking soda
Frosting (recipe follows)
1 cup walnuts, chopped (to garnish)
Bring 1 cup water, butter and cocoa powder to a boil.
Remove from heat and add flour, sugar, and salt, mixing well. Beat in eggs, sour cream and baking soda. Pour into a greased jelly roll pan.
Bake at 375 degrees F for 20-25 minutes.
Top with frosting while cake is still hot from the oven. Top with nuts.
FROSTING
1 (1 lb.) pkg. confectioners' sugar
1 stick (1/2 cup) butter, softened
6 Tbsp. milk (more or less for consistency)
4 Tbsp. unsweetened cocoa powder
1 tsp. vanilla extract
Combine ingredients for the frosting.
DUTCH APPLE CRUMB PIE
From: Debbie D., AL
Makes 1 pie, 6-8 servings
5 to 7 tart apples, sliced
1 (9-inch) unbaked pie shell
1/2 cup white granulated sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3/4 cup flour
1/2 cup brown sugar
1/2 cup butter
Whipped cream, Cool Whip, or ice cream (for serving)
Place apples in unbaked pie shell; set aside.
Combine white sugar, cinnamon, and nutmeg and sprinkle over apples.
Combine flour and brown sugar; cut in butter until crumbly and sprinkle mixture over apples.
Bake at 400 degrees F for 40 minutes.
Serve with whipped cream, Cool Whip, or ice cream.
CRUSTLESS SWEET POTATO PIE
Debbie D., AL
This was a recipe for pumpkin, but we don't like pumpkin. I altered the ingredients and it's luscious!
1 (16 oz.) can sweet potatoes (I use Bruce's in orange-pineapple sauce), drained
1 (12 oz.) can evaporated milk
4 eggs
1 cup white granulated sugar
1/2 cup brown sugar
1 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 tsp. salt
1 (2-layer-size) box yellow cake mix
1 cup nuts, chopped
2 sticks (1 cup) butter, melted
Cool Whip (for serving)
Combine sweet potatoes, evaporated milk, eggs, sugars, spices and salt, blending well.
Pour the sweet potato mixture into an ungreased 13x9-inch baking dish. Sprinkle (dry) cake mix over top. Sprinkle on chopped nuts. Drizzle butter onto cake mix, do not stir.
Bake at 350 degrees F for 45 minutes to an hour, testing for doneness.
Serve with Cool Whip. Delicious!
STUFFED CABBAGE ROLLS
From: Debbie D., AL
1 head cabbage
1 cup uncooked rice, not instant
1/2 tsp. salt
1 1/2 to 2 lbs. ground beef
1 medium onion, chopped
2 eggs
1 medium bell pepper, chopped
1 tsp. chopped garlic
Garlic salt, parsley, celery seed, pepper, and oregano to taste
1 Tbsp. Worcestershire sauce
3/4 jar spaghetti sauce
1 (10 3/4 oz.) can cream of mushroom soup
Cut core from cabbage and boil in a large pot of water until leaves separate; blot dry.
Boil rice in 2 cups of water with salt for 2 minutes. Turn off heat and allow to cool.
Mix beef, onion, garlic, bell pepper, eggs, and seasonings together. Spoon into individual cabbage leaves and roll, tucking ends under. Put cabbage rolls in a roaster or large baking pan.
Mix sauce and (undiluted) mushroom soup together and pour over the cabbage rolls.
Cover and bake for 1 1/2 hours at 350 degrees F.
BEST EVER COCONUT CREAM PIE
From: Verla, Il
Makes 1 (9-inch) pie, 8 servings
This is the kind of pie you find in hidden away small town cafe's showcased under glass-and irresistible!
2 cups milk, divided use
1/3 cup flour
1/4 tsp salt
3 eggs
3/4 cup sugar
1 tsp vanilla
2 Tbsp. butter
1 1/3 cups grated coconut
1 (9-inch) pie crust, baked and cooled (recipe follows)
Whipping cream or Cool Whip (for topping)
1/3 cup coconut, toasted (to garnish if topping with whipped cream)
Heat 1 1/2 cups milk in saucepan until warm.
Stir flour and salt into remaining 1/2 cup milk. Add mixture to hot milk. Cook, stirring frequently for 10 minutes on low heat.
Beat eggs with sugar. Slowly pour into hot mixture. Cook for 2 minutes. Remove from heat and add vanilla, butter and coconut. Cool.
Pour cooled filling into baked and cooled pie crust. Cool, then top with whipped cream and toasted coconut. Refrigerate several hours before serving.
PIE CRUST
Makes 1 (9-inch) single crust
1 1/2 cups all purpose flour
1/2 cup Crisco or other vegetable oil
2 Tbsp. milk
2 Tbsp. sugar
1 tsp. salt
In a bowl, mix all ingredients for the crust together with a fork until it all clings together. Pat into a 9-inch pie pan. Prick holes in dough with a fork.
Bake the empty crust at 400 degrees F 10 to 12 minutes or until golden.
PAT IN PAN PIE CRUST - No Roll!
From: Verla, Il
This is my favorite crust for cream pies!
1 1/2 cups flour
1/2 cup Crisco oil
2 Tbsp. milk
2 Tbsp. sugar
1/2 tsp. salt
Mix all together with a fork. Form into a ball. Pat into the bottom and up sides of a 9-inch pie pan. Prick holes with a fork all over sides and bottom.
Bake at 400 degrees F 10 to 15 minutes until golden.
To prebake the empty crust, bake at 425 degrees F for 10 minutes or until lightly browned. (If you have trouble with crust shrinking , you should use pie weights when baking the crust.)
To bake with filling, pour filling in crust and bake per recipe.
This is a very tasty crust! So easy and no mess!
TURKEY-SPINACH WRAPS
Source: Too hot to cook
From: Kelly,WA
Makes 8 servings
1 (8 ounce) package cream cheese, softened
8 (12-inch) flour tortillas
5 ounces spinach leaves, trimmed
1 pound thickly sliced deli turkey
1 (16 ounces) jar salsa, drained
Spread cream cheese over tortillas. Top with spinach leaves and turkey slices. Spread drained salsa over turkey.
Roll each tortilla up tightly jelly-roll style and wrap in a large piece of waxed paper, twisting the ends closed.
To serve, cut each wrapped sandwich in half.
CHICKEN SALAD TACOS
Source: Too hot to cook
From: Kelly,WA
Makes 8 tacos
1 (10 ounce) can chunk white chicken, drained and flaked
1 celery rib, chopped
1/3 cup salsa
1/4 cup sour cream
1 teaspoon ground cumin
8 taco shells
1 cup shredded iceberg lettuce
1 small ripe tomato, chopped
1/2 cup (2 ounces) shredded cheddar cheese
In a medium bowl, combine chicken, celery, salsa, sour cream, and cumin, mix well.
Spoon evenly into taco shells. Top each taco with lettuce, tomato, and cheese. Serve immediately.
BEEFY SUMMER SALAD
Source: Too hot to cook
From: Kelly,WA
Makes 4-6 servings
1 pound 1/2-inch-thick deli roast beef, cut into 1/2-inch cubes
1 tomato, coarsely chopped
1 cucumber, peeled, seeded, and coarsely chopped
1/2 head iceberg lettuce, coarsely chopped
1/2 cup mayonnaise
1 tablespoon prepared horseradish
1 teaspoon onion powder
1/2 teaspoon dill weed
1/4 teaspoon salt
1 teaspoon black pepper
In a large bowl, combine roast beef, tomato, cucumber, and lettuce, set aside.
In a small bowl, combine mayonnaise, horseradish, onion powder, dill weed, salt, and black pepper, mix well.
Pour dressing over the roast beef mixture and toss to coat. Serve immediately.
CHOCOLATE SCOTCHEROOS
From: Kelly,WA
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Kellogg's Rice Krispies cereal
1 (6 oz.) pkg. semi-sweet chocolate morsels (1 cup)
1 (6 oz.) pkg. butterscotch morsels (1 cup)
Measure corn syrup and sugar into large saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.
Remove from heat. Stir in peanut butter. Mix well. Add cereal. Stir until well coated. Press mixture into 13x9x2-inch pan, coated with cooking spray. Set aside.
Melt chocolate and butterscotch morsels together in small saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm.
Cut in to 1x2-inch bars to serve.
BAKED FISH, MALAY STYLE (IKAN PERCEK)
From: Julie C S. Africa
Makes 6 servings
3/4 cup minced onions
1 large clove garlic, minced
2 teaspoon grated fresh ginger root
3 lbs. fish fillets
Salt to taste
1/2 cup coconut milk
1/4 cup tamarind, soaked in water drained, and pitted (could also use tamarind concentrate)
1 teaspoon dried hot chili peppers
Combine the onions, garlic and fresh ginger. Rub the fillets with salt and half of the onion-garlic-ginger mixture. Place the fish in an oiled baking pan. Cover and chill for 30 minutes.
WHEN READY TO COOK:
Combine the rest of the onion-garlic-ginger mixture with the coconut milk, tamarind and chili peppers. Spread this sauce over the chilled fish.
Bake uncovered at 400 degrees F for 20 minutes or until the fish flakes easily with a fork.
INCREDIBLE CINNAMON CHIP CAKE
From: Julie C./S. Africa
Makes 1 cake, 10-12 servings
I love this !!!!!!!!
This is just about the best cake to come out of my test kitchen. It is rich and buttery tasting (although butter free), super moist, tender, easy, flavorful and a good keeper.
FOR THE CINNAMON CHIP PASTE:
1/2 cup brown sugar
1/3 cup pecans or walnuts
1/3 cup butterscotch chips
1 tablespoon oil
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
FOR THE CAKE BATTER:
2 cups white granulated sugar
1 cup water (or orange juice)
3/4 cup oil
3 eggs
1 tablespoon vanilla
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Preheat oven to 350 degrees F. Generously grease a 10-inch springform (this makes a prettier cake) or 9-by-13 inch pan. Line pan bottom with a circle of parchment paper.
TO PREPARE THE CINNAMON CHIP PASTE:
Place all ingredients for the Cinnamon Chip Paste in food processor and grind for a minute or two, until mixture is gravelly in texture. You can also put these ingredients in a plastic bag and pass a rolling pin over the bag to mash up ingredients. Set aside.
TO PREPARE THE CAKE BATTER:
Using a wire whisk (or an electric mixer), blend white sugar, 1 cup water (or orange juice), oil, eggs and vanilla. Set aside.
Combine flour, baking powder, baking soda, cinnamon and salt. Fold into wet batter ingredients (it will be a wet, somewhat loose batter).
TO ASSEMBLE AND BAKE:
Spoon all but a couple of tablespoons of the cake batter into pan. Sprinkle topping (Cinnamon Chip Paste) all over cake, taking care not to concentrate any topping in center (this could cause the middle to sink during baking). Cover topping with remaining batter - it will not cover all of topping, but it will bake into an interesting pattern.
Bake for 45 minutes for tube pan, 60 to 70 minutes for springform pan. Top will be just firm to the touch and look slightly crusty with bits of melted topping peaking through. Center may dip down a touch - this is fine.
Let cake cool properly before serving.
EASY APPLE CAKE
From: Julie C./S. Africa
Makes 24 servings
2 cups sugar
1 cup butter, softened
2 eggs
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups finely chopped tart cooking apples (such as Granny Smith)
1 (6 ounce) package butterscotch or chocolate morsels (optional)
1/2 cup toasted chopped pecans
Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.
In a mixing bowl, cream together sugar and butter. When light and fluffy, beat in eggs; set aside.
Stir together flour, baking powder, baking soda, salt and cinnamon. Gradually beat dry ingredients into butter mixture.
Stir in apples, morsels and nuts. Batter will be very thick. Press batter evenly into prepared baking pan.
Bake in preheated oven until cake begins to pull away from sides of pan, about 1 hour. Let cool in pan 10 minutes then cut into squares.
AVOCADO AND SAUSAGE LOAF
From: Julie C./S. Africa
Makes 4 to 6 servings
1 round loaf bread
1 ripe avocado pear
1 onion chopped
1 cup mushrooms saut ed
300g sausage meat
15ml herbs of choice(fresh coriander is good)
Salt + pepper to taste
Cut off one end of the bread for a lid. Hollow out the bread carefully, leaving a thin crust. Crumble the insides.
Peel the avocado and mash. Add the other ingredients and mix well. Stuff mixture into bread crust replace lid and wrap in foil.
Bake at 350 degrees F for an hour. Slice thickly and serve hot or cold.
Enjoy
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