Recipe: Assorted Recipes (25)
Recipe Collections recipelink.com Chat Room Recipe Swap
04-21 to 4-25-2000 - 25 Assorted Recipes
Kelly~WA (08:36:57) : (from TKL Archives for Judy,WI)
HASH BROWN CASSEROLE (like CB)
* 2 lb. frozen hash browns, thawed
* 1/2 c. margarine, melted
* 1 tsp. salt
* 1/2 tsp. pepper
* 1/2 c. onion, chopped fine
* 1 can cr. of chicken soup
* 2 c. Colby cheese, grated
Preheat oven to 350 degrees. Spray a 9x13" pan with PAM.
Combine soup, margarine, salt, pepper, onions and cheese.
Gently mix in the potatoes and pour into prepared pan or
dish. Bake uncovered for 35 minutes.
Kelly~WA (08:36:57) : HASHBROWN CASSEROLE (like CB)
1- 26oz. bag frozen country style hashbrowns
2 cups shredded Colby cheese
1/4 cup finely chopped onion
1 cup milk
1/2 cup beef stock or broth
2 Tbsp. melted butter
1 tsp. salt
dash of garlic powder
1/4 tsp. pepper
Combine hashbrowns, onion and cheese, in another bowl combine the milk, stock or
broth, half the butter, the garlic powder,
salt and black pepper. Pour this over the hashbrown mixture and mix well.
Heat a large ovenproof skillet with the remaining butter over high heat. Put the
hashbrown mixture in the hot skillet. Cook,
stirring occasionally, until all of the cheese has melted. Put skillet in a 425*
oven and bake for 45-60 mins. or until the surface is well browned.
May also be made in a Pyrex baking dish by microwaving until cheese is melted.
Kelly~WA (08:35:49) : Creamy Hash Brown Casserole
1 pkg (32oz) frozen Southern-style hash brown potatoes, thawed
1 pound process American cheese, cubed
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
2 cups (16oz) sour cream
3/4 cup butter or margarine, melted, divided
3 Tbsp chopped onion
1/4 tsp paprika
2 cups corn flakes, slightly crushed
In a large bowl, combine hash brown, cheese, soup, sour cream, 1/2 cup of butter and onion. Spread into a greased 13-in.x19-in.x2-in. baking dish. Sprinkle with paprika. Combine corn flakes and remaining butter; sprinkle on top.
Bake, uncovered, at 350 for 50-60 min. or until heated through. Yield: 8-10 servings
Kelly~WA (08:35:07) : Hash Brown Casserole
2 lbs frozen hash browns
1 (10 oz) can cream of chicken soup
1/2 cup grated cheese, cheddar, Monterey jack or a combination
1/2 large white onion, finely chopped
1/2 cup butter, melted
salt and pepper to taste.
Mix all together in a large mixing bowl except the potatoes. When well mixed, gently fold in the potatoes. Pour into a 9 x 13 inch greased baking dish. Bake at 350 degrees for 45 minutes or until golden brown.
Christy.AZ (08:34:32) : Scalloped Potatoes With Cheese
From TKL ARchive
Yield: 7 servings
1 garlic clove, halved
Butter-flavored cooking spray
6 medium peeled red potatoes, cut into 1/8-inch-thick slices
2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup (2 ounces) shredded Gruyere cheese
1 cup skim milk
This is an absolutely no-fail recipe--no matter how you change it. I use any type of cheese (cheddar, Swiss, provolone), russet potatoes in place of red, and any kind of milk I have in the fridge. It's terrific with roasted chicken or pork
1. Preheat oven to 425 degrees.
2. Rub an 11 x 7-inch baking dish with cut sides of garlic halves; discard
garlic. Coat dish with cooking spray.
3. Arrange half of potato slices in dish; drizzle with 1 tablespoon margarine. Sprinkle with 1/4 teaspoon salt and half of pepper; top with 1/4 cup cheese. Repeat layers with remaining ingredients.
4. Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake, uncovered, at 425 degrees for 40 minutes or until potatoes are tender. Yield: 7 servings (serving size: 1 cup).
Kelly~WA (08:33:46) : TWO-CHEESE POTATO HASH
Makes 16 servings
Prep time: 30 minutes
Cook time: 35 minutes
2 tablespoons vegetable oil
1/4 cup (1/2 stick) butter
2 packages (28 ounces each) frozen hash brown potatoes with onions and peppers, thawed
1 package (1 ounce) dry ranch dressing mix
1 cup (4 ounces) shredded Parmesan cheese, divided
1 cup (4 ounces) shredded mozzarella cheese, divided
8 eggs
4 scallions, thinly sliced
Paprika (optional)
Preheat the oven to 350 F. Coat a 9" x 13" baking dish with nonstick cooking spray. Heat the oil and melt the butter in a 12-inch nonstick skillet over high heat. Add the hash browns and cook for 15 to 20 minutes, or until they begin to brown, stirring occasionally. Remove from the heat and add the ranch dressing mix, 1/2 cup shredded Parmesan cheese and 1/2 cup mozzarella cheese; mix well then spoon into the baking dish. Make 8 evenly-spaced indentations in the potatoes and break an egg into each. Cover with aluminum foil and bake for 30 minutes. Remove the foil and sprinkle evenly with the remaining 1/2 cup Parmesan and mozzarella cheeses. Bake for 5 to 6 minutes, or until the cheeses melt. Sprinkle with the scallions and serve.
* For added color, sprinkle with a dash of paprika just before serving.
Kelly~WA (08:31:04) : Hash Brown Casserole
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups sour cream
3 Tbsp. onion flakes
2 cups grated cheddar cheese
2 tsp. salt
1/4 cup margarine, melted
2 lbs. frozen hash browns, partially thawed
1/2 cup cornflake or cracker crumbs
In a large bowl, mix first 7 ingredients together.
Add hash browns and stir to mix. Transfer to a greased 9x13 inch pan.
Top with crumbs. Bake uncovered at 350 degrees for 1 hour.
Serves 10 to 12.
Lori.NY (07:37:27) :
BREAD MACHINE SUGAR CAKE
Recipe By : BECKY--JAN'S RECIPE
Serving Size : 20
1 1/2 POUND DOUGH
5/8 cup water -- warm 90-115 degrees
2 large eggs -- beaten
1/2 cup butter -- melted
1 teaspoon vanilla
1/2 cup sugar
3 cups four
1/2 cup instant potato flakes
1 teaspoon salt
2 teaspoons bread machine yeast
TOPPING
1 cup brown sugar
2 teaspoons cinnamon
1/2 cup butter -- melted
ICING
3/4 cup powdered sugar
4 teaspoons milk
Place dough ingredients in machine,, select dough setting.
When dough cycle has completed. Turn dough out onto floured board.
Grease a 15x10 or 16x12 baking pan.
Stretch dough to fit pan.
Press evenly in pan.
Sprinkle with brown sugar, cinnamon and drizzle with butter.
Cover and let rise 30-45 minutes. Or doubled in size.
Bake at 350 degrees for 15-20 minutes or light brown.
Mix powdered sugar and milk. Drizzle onto cake while warm.
Christy.AZ (07:12:46) : Buttermilk Wheat Bread
from TKL archive
1 1/2 c buttermilk
1 1/2 TB butter or margarine
2 TB sugar
1 ts salt
3 c bread flour
1/3 c whole wheat flour
2 1/4 ts active dry yeast -- 1/4 oz.
pk
Load bread machine in order suggested by manufacturer. Process on
White Bread cycle. Source: Taste of Home Magazine, MC formatting by
calliope,.NY (11:01:12) : GRAPEFRUIT SHERRY ASPIC
2-1/2 Tbsp gelatin, soaked in;
1/2-cup cold water
1/2-cup sugar dissolved in;
1-cup water in a saucepan over moderate heat
Stir the "bloomed" gelatin mixture into the hot syrup till dissolved.
Cool to room temp. Don't wait too long to finish this so that the gelatin doesn't start to actually set and start to get
rubbery!
Mix;
2-cups plus 6 Tbsp grapefruit juice (try the pasteurized Ruby Red variety in a carton, for a pretty color! or just use
regular.)
3-Tbsp fresh lemon juice
1/2-cup dry sherry
1/4-tsp. salt
Add the cooled gelatin mixture and whisk till you get a light foam.
Pour into a bowl to serve from or an oiled mold if you wish to later unmold it, and chill till its set.
Serving suggestions;
Top it with pomegranate seeds and/or;
Serve avocado slices along side it, and even some cream cheese balls rolled in chopped nuts of your choice.
NOTE from Aunt Bee.........I make this every Thanksgiving. Its such a lovely palette cleanser for such a heavy meal!
Therefore, I often serve it with other meals that are a bit heavy.
* Serve this with avocado slices, if possible, and balls of cream or goat's cheese, rolled in nuts...if you wish.
Kelly~WA (05:56:26) :
RITZ Mock Apple Pie (NO apples used)
Pastry for two-crust 9 inch pie
36 Ritz Crackers, coarsely broken (about 1 3/4 cups crumbs)
2 tsp. cream of tartar
2 tbs. lemon juice
Grated rind of one lemon
2 cups water
2 tbs. margarine
2 cups sugar
1/2 tsp. ground cinnamon
**NO apples needed
Roll out half the pastry and line a 9 inch pie plate. Place crackers in prepared crust. (Note: Do not crumble or pulverize the
crackers.)
In saucepan, over high heat, heat water, sugar, and cream of tartar to a boil
and simmer for 15 minutes. Add lemon juice and rind; cool. Pour syrup over
crackers. Dot with margarine; sprinkle with cinnamon. Roll out remaining pastry;
place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape.
Bake at 425 F for 30-35 minutes or until crust is crisp and golden. Cool
completely.
Kelly~WA (03:45:54) :
CARROT CAKE WITH PINEAPPLE NIBLET FROSTING
Heat together:
1 1/2 C water
1 1/2 C seedless raisins
1/4 C brown sugar
1 cup finely grated carrots
1/3 cup butter
1/2 tsp each of cinnamon, allspice, salt
1/4 tsp each nutmeg and cloves
Cool and add:
1 slightly beaten egg (fresh and at room temperature, she adds)
2 cups sifted flour, sifted with 1 tsp each of baking powder and baking soda.
Stir until smooth, pour into greased loaf pan. Bake about 45 min at 325 degrees. Cool.
Frosting:
Cream 1/2/ stick butter
Add enough confectioners sugar to consistency you want if your frosting.
Add juice from chunk pineapple and pineapple chunks; if you need more sugar add until consistency you desire. It can be frosting or
drizzle.
Lori.NY (03:14:17) : Bunny Hop Salad
1 medium USA pear, cored and halved
Lemon juice (optional)
4 raisins
2 large almonds, split
12 thin strips carrot
2 miniature marshmallows
Dip cut side of pears in lemon juice, if desired. Place pear halves on
serving plate, cut side down. Decorate top end of each half with 2
raisins for eyes, almonds for ears, 6 carrot strips for whiskers and
miniature marshmallows for nose and tail. Makes 2 servings.
Lori.NY (03:07:03) : Chocolate Bunny Bread
makes 1 bunny.
Dough can be prepared in all-size bread machines.
Dough
2/ 3 cup milk
1 large egg
2 tablespoons butter or margarine - cut up
2 teaspoons SPICE ISLANDS Pure Vanilla Extract
1 /2 teaspoon salt
2 1/ 4 cups bread flour
1 /3 cup sugar
3 tablespoons unsweetened cocoa powder
1 tablespoon FLEISCHMANN'S Bread Machine Yeast
1/ 4 cup milk chocolate or peanut butter morsels
Decorations (optional)
Jelly beans
Decorating icing
Carrot
Measure milk. egg. butter. vanilla. salt. bread flour. sugar. cocoa and yeast into bread machine
pan in the order suggested by manufacturer. Process on dough manual cycle.
When cycle is complete remove dough to floured surface. If' necessary, knead in additional flour to make dough easy to handle. Divide dough in half. For body. knead chocolate morsels into 1 half form into ball. Place on bottom end of greased large baking sheet: flatten to make 5-inch round. For head. remove 1 /3 of remaining half: form into ball. Place on pan above body: flatten slightly. pinching to attach. For nose. pinch off 1 /2-inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal pieces; roll each to form 5-inch rope. For arms, arrange 2 ropes across body: attach by tucking one end of each under body. Shape remaining ropes into ears: arrange above head. Attach by tucking one end of
each under head. Cover: let rise in warm. draft-free place until doubled in size, about 30 to 45 minutes.
Hake at 350F for 35 to 40 minutes or until done. covering with aluminum foil after 15 minutes to
prevent excess browning. Remove from pan; cool on wire rack. Decorate as desired.
Kelly~WA (11:44:53) : PISTACHIO-CHOCOLATE MINT COOKIES
1 c. oleo or butter (softened)
1/2 c. Crisco
1 c. sugar
1/4 c. brown sugar (light)
2 lg. eggs
2 tsp. vanilla
3 c. unsifted flour
1 tsp. soda
1/2 tsp. salt
1 pkg. chocolate mint chips
1 c. pistachio nuts, coarsely chopped
Heat oven to 375 degrees. Beat butter, shortening, sugars and eggs and vanilla until well blended. Gradually beat in flour, salt and
soda until well mixed. Fold in chips and nuts. Drop dough by 1/4 cupfuls about 3 inches apart on ungreased cookie sheet. Bake 12 to 15 minutes. (If cookies brown too fast, lower heat.) Cookies can also be made smaller.
Kelly~WA (11:43:45) : PISTACHIO SUGAR COOKIES
1/2 c. butter
1 lg. egg
1 1/4 c. sifted flour
1/4 tsp. salt
1 c. sugar
1 tsp. vanilla
1 tsp. baking powder
1/3 c. finely chopped pistachios
In a large bowl, cream butter and sugar until soft and fluffy. Beat in egg and vanilla. Combine flour, baking powder, and salt. Add to creamed mixture and mix well. Chill dough thoroughly. Preheat oven to 375 degrees. Roll dough out to 1/4 inch thick on lightly floured board. Cut with cookie cutters and arrange on ungreased cookie sheets. Sprinkle chopped pistachios on top; press down lightly. Bake at 375 degrees for 5 minutes or until edges start to brown. Remove to wire racks to cool. Yield: 3 dozen.
recipelink.com (10:41:54) : CANDIED TEA STIRRERS
Vegetable cooking spray
34 Pieces fruit-flavored hard candy, crushed
2 tb Light corn syrup
Heavyweight plastic spoons
Line a jellyroll pan with waxed paper; spray with cooking spray. In a small heavy saucepan, combine crushed candies and corn syrup over low heat. Stirring frequently, heat until candies melt. Spoon candy into bowl of each spoon. Place spoons on prepared pan with handles on rim and spoons level. Allow candy to harden. Store in airtight container.
Yields about 24 spoon
NOTES:Make each batch with a different fruit-flavored candy
recipelink.com (09:35:42) : BUTTERNUT SQUASH SOUFFLE
Yield: 8 Servings
2 lb Butternut or acorn squash
2 tb ;water
3 tb Butter
4 tb Flour
1 c Milk
1/2 ts Ground ginger
1 ts Ground cinnamon
1/4 ts Salt
1 c Sugar
1/2 c Orange juice
4 Eggs; separated
3 Egg whites
Cut squash in thick chunks and remove seeds. Bake covered with water
at 350 degrees F. until tender. Using a food processor, blender, or
food mill, puree squash until smooth.
Melt butter, add flour, and cook briefly. Add milk, stirring, and
cook until thickened. Stir in ginger, cinnamon, salt, sugar, orange
juice, and squash puree. Cool slightly, then add beaten egg yolks.
Beat 7 egg whites until stiff but not dry, and fold into squash
mixture.
Spoon into 2-quart souffle dish and place dish in pan filled with
water halfway up side of dish. Bake 1-1/2 hours at 350 degrees F.
Test for doneness as for a cake. The souffle will stay fluffy for
about 30 minutes.
Source: The Colorado Cookbook. Shared by Judi M. Phelps
calliope,.NY (04:20:24) : ENGLISH TRIFLE
1 (10 3/4ounce) frozen pound cake...or you can use LadyFingers
1/3 cup sweet Sherry
1/2 cup raspberry jam
3 cups mixed berries (sliced strawberries, raspberries, blackberries,
blueberries...even pineapple if you like
2 kiwi fruit, peeled and cut into chunks
2 peaches, peeled, pitted and cut into chunks
Custard:
8 egg yolks
1 1/4 cups sugar
1 teaspoon vanilla extract
2 cups whole milk
1/2 pint whipping cream
2 tablespoons powdered sugar
strawberries, for garnish
Cut pound cake in half lengthwise and trim halves to cover bottom of glass
trifle dish, or a 9 inch straightsided glass bowl. Sprinkle cake with Sherry
to soak, and spread cake with jam, heating jam if necessary to facilitate
spreading. Place berries, kiwi and peaches on top of cake.
Heat the milk in top of double boiler over medium-low heat until film forms
on it. Beat the eggs with the sugar and vanilla in a double boiler until it
forms a ribbon. Then slowly pour the hot milk into the eggs, beating all the
time. Place the mixture in a heavy saucepan and stir over low heat until the
custard coats the back of a spoon, 10 to 15 minutes. Don't let it boil.
Strain it through a fine sieve. Cool the custard in a bowl set in ice water,
stirring occasionally. Pour cooled custard over the fruit. Refrigerate,
covered, at least 4 hours.
Whip cream to soft peaks. Beat in powdered sugar and continue beating until
stiff. Spread whipped cream over the trifle and garnish with strawberries.
Yield: 8 to 10 servings
calliope,.NY (03:24:33) : CHICKEN MARBELLA
About 2 lbs. total, chicken pieces (ie, breasts, thighs...
with skin and bone)
6-8 cloves of garlic, mashed to paste with course salt
with a mortar and pestle
1/2 Tbsp dried oregano...use fresh if possible, if so, more
Coarse salt & freshly ground black pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1 cup pitted prunes, rough chop...or maybe, try plums?
1/2 cup pitted Spanish green olives, sliced in half
1-2 Tbsp capers with a bit of juice
3 bay leaves
1/2 cup brown sugar
1/2 cup white wine
1/4 cup Italian parsley finely chopped
1. In a large bowl combine chicken quarters, garlic, oregano, pepper
and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice,
and bay leaves. Cover and let marinate, refrigerated, overnight.
2. Preheat oven to 350 degrees.
3. Arrange chicken in a single layer in one or two large, shallow baking
pans and spoon marinade over it evenly. Sprinkle chicken pieces with
brown sugar and pour white wine around them.
4. Bake for 50 minutes to
one hour, basting frequently with
pan juices. Chicken is done when
thigh pieces, pricked with a fork
at their thickest, yield clear yellow
(rather than pink) juice.
5. With a slotted spoon
transfer chicken, prunes, olives
and capers to a serving platter.
Moisten with a few spoonfuls of
pan juices and sprinkle generously with parsley or cilantro. Pass remaining
juices in a sauceboat.
Note from Calliope......
I would serve this chicken warm, with a cool couscous salad with artichoke hearts, red onion and green beans or peas and a mint, lemon and olive oil dressing.
Maybe also some buttered carrots....
calliope,.NY (03:15:04) : BUTTER 'N NUT PIE CRUST FOR FROZEN RASPBERRY PIE
......and another filling idea
1-cup flour
1/4-cup very finely ground almonds...or pistachios, or filberts
3-Tbsp sugar
1/4-tsp. salt
1/2-cup (one stick) butter, softened
Combine as usual. Press into a pie pan and up the sides and on top of the rim...as it will sag (cause of all the butter...but oh, is it great! and makes a beautiful shell for frozen filling type pies!!!)as you bake it for 10-12 minutes at 400 till light brown...pricking the bottom with a fork first!. It might be helpful to refrigerate it for an hour first before baking.
*I'm going to try filling the shell when cooled and chilled, with pistachio pudding, or the recipe in NY Times cookbook for pistachio ice cream, and top with peaches and blueberries at serving time*
But this is the filling I always use;
2-egg whites at room temperature
2-10 0z. boxes frozen raspberries, drained, but save the juice,
you'll use some of it. Of course you could use fresh berries,
but you'll want to macerate a few for their juice.
3/4-cups sugar
1-Tbsp. fresh lemon juice
1-tsp almond extract
1-pint heavy cream
Beat the egg whites for a few minutes, then very slowly, add the sugar.
When its all added, beat at top speed for another 10 minutes. Last, quickly beat in the lemon juice and almond extract.
Gently fold in the berries with no more than 1/4 cup of the juice. (Too much and it gets kinda crystal-y)
Beat the cream till done in a separate bowl. Gently fold into the rest.
Spoon into the above chilled shell and freeze for several hours.
*This is soooo divine and great for a party since you can make it several days ahead if you need to*
Kelly~WA (08:24:56) : Shortbread Pie Crust
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons softened butter
1 egg yolk
1/2 teaspoon vanilla
1 tablespoon lemon juice or water
Combine flour, sugar, salt and butter. Work, as for pie dough, using a pastry blender or the tips of your fingers. Make a well, and add the egg yolk, vanilla and lemon juice or water. Stir, with your fingers, until the mixture forms one blended ball and no longer adheres to your hands. Cover it and refrigerate it for 30 minutes before using.
Kelly~WA (08:21:57) : Shortbread Crust
(from TKL archives)
1 1/2 c Unbleached Flour; Sifted
Sugar; Granulated, *
1 Egg; Large, Separated, **
1/2 c Butter; Softened, ***
* Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.) ** Separate
the large egg and lightly beat the yolk. *** Use only sweet cream, unsalted
butter in this recipe. NO MARGARINE.
~-------------------------------------------------------------------------
Preheat the oven to 400 degrees F. Working on a large flat surface, such
as a pastry board, place the flour and the sugar in the center of the
surface and mix together. Form a small depression or well in the center of
the mound. Add the beaten egg yolk and the softened butter to the well,
ten blend these with the dry mixture. Mix the ingredients thoroughly using
your hands -- there's no substitute for warm hands. Shape the dough into a
ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the
dough to a thickness of about 1/4-inch. You should have a circle of about
11 inches in diameter. For best results, roll out your dough between 2
sheets of waxed paper, then peel away the paper and cut the crust in a
9-inch circle. Place the circle inside a 9-inch springform pan. Prick the
crust several times with a fork to keep the crust from puffing up during
the baking. Place the springform pan in the oven and bake for 15 to 20
minutes, or until light brown. Allow to cool. Using the leftover dough,
line the sides of the springform pan. Press the dough against the sides of
the pan, smoothing it so as to have a continuous layer of crust all the way
around the sides of the pan. Make sure that the side crust meets the
bottom crust all the way around. Brush the reserved egg white onto the
shell, covering the bottom and sides. This will seal the dough and keep it
from becoming soggy. Set aside until ready to use. NOTE: For the Italian
Cheesecake, add 1 ts of grated lemon rind and 1 ts of Amaretto Liqueur when
adding the egg yolk and butter.
Kelly~WA (08:17:45) : Maple Pecan Sticky Bars
(w/shortbread crust)
Crust:
1-1/4 cups unbleached, all-purpose flour
1/3 cup sugar
1/8 teaspoon salt
6 tablespoons cold, unsalted butter, cut up
1 egg yolk mixed with 1 tablespoon cold water
Filling:
1/3 cup maple syrup
1/4 cup packed light-brown sugar
2 tablespoons unsalted butter
2 tablespoons heavy cream
1 cup chopped toasted pecans
PREHEAT OVEN to 350 F and butter an 8-inch square pan. Put the flour,
sugar, and salt into a food processor and mix briefly. Add the butter and
process about 10 more seconds, until the mixture resembles coarse meal.
Add the yolk and water to the dry ingredients with the machine
running. Process briefly, just until the dough starts to clump
together. (The dough can also be mixed by hand or with an
electric mixer.) Empty the dough into the pan and press it into
the bottom and halfway up the sides. Prick the dough with a fork in several
places. Bake for 25 minutes, then cool on a rack. Combine the maple syrup,
brown sugar, butter, and cream in a small saucepan. Bring to a boil and boil
2 minutes. Stir in the nuts. Scrape the filling into the crust and bake 15
minutes. Cool on a rack. Makes 16 small bars.
Kelly~WA (08:11:46) : HAZELNUT SHORTBREAD CRUST
1/3 c hazelnuts,toasted,husked
1-1/4 c all purpose flour
1/2 c (1 stick) unsalted butter, cut
into pieces, room temperature
1/2 c powdered sugar
1 large egg yolk
1 tbs grated lemon peel
1/2 tsp salt
Grind nuts finely in processor. Add flour and blend well. Add remaining ingredients. Using on/off turns, process just until moist
clumps form. Turn dough out onto lightly floured surface. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm
enough to roll, about 45 min.
Position rack in center of oven and preheat to 325F. Roll out dough between sheets of waxed paper to 12-inch
round, turning over occasionally to lift and smooth paper. Peel off top sheet of paper. Using bottom paper as aid, lift dough and invert
into 9-inch-diameter glass pie dish. Peel of paper. Press dough gently into dish. Fold overhang under; crimp to form decorative edge.
Pierce crust all over with fork. Chill 15 min.
Line crust with foil. Fill with dried beans or pie weights. Bake crust until sides are set, about 15 min. Remove foil and beans. Bake
until crust is pale golden, about 20 min. longer. Transfer crust to rack and cool completely.
The Crust is from a recipe for Lemon Meringue Pie. Pecans can be substituted for the Hazelnuts; and vanilla, or flavoring of your choice, for lemon.
04-21 to 4-25-2000 - 25 Assorted Recipes
Kelly~WA (08:36:57) : (from TKL Archives for Judy,WI)
HASH BROWN CASSEROLE (like CB)
* 2 lb. frozen hash browns, thawed
* 1/2 c. margarine, melted
* 1 tsp. salt
* 1/2 tsp. pepper
* 1/2 c. onion, chopped fine
* 1 can cr. of chicken soup
* 2 c. Colby cheese, grated
Preheat oven to 350 degrees. Spray a 9x13" pan with PAM.
Combine soup, margarine, salt, pepper, onions and cheese.
Gently mix in the potatoes and pour into prepared pan or
dish. Bake uncovered for 35 minutes.
Kelly~WA (08:36:57) : HASHBROWN CASSEROLE (like CB)
1- 26oz. bag frozen country style hashbrowns
2 cups shredded Colby cheese
1/4 cup finely chopped onion
1 cup milk
1/2 cup beef stock or broth
2 Tbsp. melted butter
1 tsp. salt
dash of garlic powder
1/4 tsp. pepper
Combine hashbrowns, onion and cheese, in another bowl combine the milk, stock or
broth, half the butter, the garlic powder,
salt and black pepper. Pour this over the hashbrown mixture and mix well.
Heat a large ovenproof skillet with the remaining butter over high heat. Put the
hashbrown mixture in the hot skillet. Cook,
stirring occasionally, until all of the cheese has melted. Put skillet in a 425*
oven and bake for 45-60 mins. or until the surface is well browned.
May also be made in a Pyrex baking dish by microwaving until cheese is melted.
Kelly~WA (08:35:49) : Creamy Hash Brown Casserole
1 pkg (32oz) frozen Southern-style hash brown potatoes, thawed
1 pound process American cheese, cubed
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
2 cups (16oz) sour cream
3/4 cup butter or margarine, melted, divided
3 Tbsp chopped onion
1/4 tsp paprika
2 cups corn flakes, slightly crushed
In a large bowl, combine hash brown, cheese, soup, sour cream, 1/2 cup of butter and onion. Spread into a greased 13-in.x19-in.x2-in. baking dish. Sprinkle with paprika. Combine corn flakes and remaining butter; sprinkle on top.
Bake, uncovered, at 350 for 50-60 min. or until heated through. Yield: 8-10 servings
Kelly~WA (08:35:07) : Hash Brown Casserole
2 lbs frozen hash browns
1 (10 oz) can cream of chicken soup
1/2 cup grated cheese, cheddar, Monterey jack or a combination
1/2 large white onion, finely chopped
1/2 cup butter, melted
salt and pepper to taste.
Mix all together in a large mixing bowl except the potatoes. When well mixed, gently fold in the potatoes. Pour into a 9 x 13 inch greased baking dish. Bake at 350 degrees for 45 minutes or until golden brown.
Christy.AZ (08:34:32) : Scalloped Potatoes With Cheese
From TKL ARchive
Yield: 7 servings
1 garlic clove, halved
Butter-flavored cooking spray
6 medium peeled red potatoes, cut into 1/8-inch-thick slices
2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup (2 ounces) shredded Gruyere cheese
1 cup skim milk
This is an absolutely no-fail recipe--no matter how you change it. I use any type of cheese (cheddar, Swiss, provolone), russet potatoes in place of red, and any kind of milk I have in the fridge. It's terrific with roasted chicken or pork
1. Preheat oven to 425 degrees.
2. Rub an 11 x 7-inch baking dish with cut sides of garlic halves; discard
garlic. Coat dish with cooking spray.
3. Arrange half of potato slices in dish; drizzle with 1 tablespoon margarine. Sprinkle with 1/4 teaspoon salt and half of pepper; top with 1/4 cup cheese. Repeat layers with remaining ingredients.
4. Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake, uncovered, at 425 degrees for 40 minutes or until potatoes are tender. Yield: 7 servings (serving size: 1 cup).
Kelly~WA (08:33:46) : TWO-CHEESE POTATO HASH
Makes 16 servings
Prep time: 30 minutes
Cook time: 35 minutes
2 tablespoons vegetable oil
1/4 cup (1/2 stick) butter
2 packages (28 ounces each) frozen hash brown potatoes with onions and peppers, thawed
1 package (1 ounce) dry ranch dressing mix
1 cup (4 ounces) shredded Parmesan cheese, divided
1 cup (4 ounces) shredded mozzarella cheese, divided
8 eggs
4 scallions, thinly sliced
Paprika (optional)
Preheat the oven to 350 F. Coat a 9" x 13" baking dish with nonstick cooking spray. Heat the oil and melt the butter in a 12-inch nonstick skillet over high heat. Add the hash browns and cook for 15 to 20 minutes, or until they begin to brown, stirring occasionally. Remove from the heat and add the ranch dressing mix, 1/2 cup shredded Parmesan cheese and 1/2 cup mozzarella cheese; mix well then spoon into the baking dish. Make 8 evenly-spaced indentations in the potatoes and break an egg into each. Cover with aluminum foil and bake for 30 minutes. Remove the foil and sprinkle evenly with the remaining 1/2 cup Parmesan and mozzarella cheeses. Bake for 5 to 6 minutes, or until the cheeses melt. Sprinkle with the scallions and serve.
* For added color, sprinkle with a dash of paprika just before serving.
Kelly~WA (08:31:04) : Hash Brown Casserole
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups sour cream
3 Tbsp. onion flakes
2 cups grated cheddar cheese
2 tsp. salt
1/4 cup margarine, melted
2 lbs. frozen hash browns, partially thawed
1/2 cup cornflake or cracker crumbs
In a large bowl, mix first 7 ingredients together.
Add hash browns and stir to mix. Transfer to a greased 9x13 inch pan.
Top with crumbs. Bake uncovered at 350 degrees for 1 hour.
Serves 10 to 12.
Lori.NY (07:37:27) :
BREAD MACHINE SUGAR CAKE
Recipe By : BECKY--JAN'S RECIPE
Serving Size : 20
1 1/2 POUND DOUGH
5/8 cup water -- warm 90-115 degrees
2 large eggs -- beaten
1/2 cup butter -- melted
1 teaspoon vanilla
1/2 cup sugar
3 cups four
1/2 cup instant potato flakes
1 teaspoon salt
2 teaspoons bread machine yeast
TOPPING
1 cup brown sugar
2 teaspoons cinnamon
1/2 cup butter -- melted
ICING
3/4 cup powdered sugar
4 teaspoons milk
Place dough ingredients in machine,, select dough setting.
When dough cycle has completed. Turn dough out onto floured board.
Grease a 15x10 or 16x12 baking pan.
Stretch dough to fit pan.
Press evenly in pan.
Sprinkle with brown sugar, cinnamon and drizzle with butter.
Cover and let rise 30-45 minutes. Or doubled in size.
Bake at 350 degrees for 15-20 minutes or light brown.
Mix powdered sugar and milk. Drizzle onto cake while warm.
Christy.AZ (07:12:46) : Buttermilk Wheat Bread
from TKL archive
1 1/2 c buttermilk
1 1/2 TB butter or margarine
2 TB sugar
1 ts salt
3 c bread flour
1/3 c whole wheat flour
2 1/4 ts active dry yeast -- 1/4 oz.
pk
Load bread machine in order suggested by manufacturer. Process on
White Bread cycle. Source: Taste of Home Magazine, MC formatting by
calliope,.NY (11:01:12) : GRAPEFRUIT SHERRY ASPIC
2-1/2 Tbsp gelatin, soaked in;
1/2-cup cold water
1/2-cup sugar dissolved in;
1-cup water in a saucepan over moderate heat
Stir the "bloomed" gelatin mixture into the hot syrup till dissolved.
Cool to room temp. Don't wait too long to finish this so that the gelatin doesn't start to actually set and start to get
rubbery!
Mix;
2-cups plus 6 Tbsp grapefruit juice (try the pasteurized Ruby Red variety in a carton, for a pretty color! or just use
regular.)
3-Tbsp fresh lemon juice
1/2-cup dry sherry
1/4-tsp. salt
Add the cooled gelatin mixture and whisk till you get a light foam.
Pour into a bowl to serve from or an oiled mold if you wish to later unmold it, and chill till its set.
Serving suggestions;
Top it with pomegranate seeds and/or;
Serve avocado slices along side it, and even some cream cheese balls rolled in chopped nuts of your choice.
NOTE from Aunt Bee.........I make this every Thanksgiving. Its such a lovely palette cleanser for such a heavy meal!
Therefore, I often serve it with other meals that are a bit heavy.
* Serve this with avocado slices, if possible, and balls of cream or goat's cheese, rolled in nuts...if you wish.
Kelly~WA (05:56:26) :
RITZ Mock Apple Pie (NO apples used)
Pastry for two-crust 9 inch pie
36 Ritz Crackers, coarsely broken (about 1 3/4 cups crumbs)
2 tsp. cream of tartar
2 tbs. lemon juice
Grated rind of one lemon
2 cups water
2 tbs. margarine
2 cups sugar
1/2 tsp. ground cinnamon
**NO apples needed
Roll out half the pastry and line a 9 inch pie plate. Place crackers in prepared crust. (Note: Do not crumble or pulverize the
crackers.)
In saucepan, over high heat, heat water, sugar, and cream of tartar to a boil
and simmer for 15 minutes. Add lemon juice and rind; cool. Pour syrup over
crackers. Dot with margarine; sprinkle with cinnamon. Roll out remaining pastry;
place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape.
Bake at 425 F for 30-35 minutes or until crust is crisp and golden. Cool
completely.
Kelly~WA (03:45:54) :
CARROT CAKE WITH PINEAPPLE NIBLET FROSTING
Heat together:
1 1/2 C water
1 1/2 C seedless raisins
1/4 C brown sugar
1 cup finely grated carrots
1/3 cup butter
1/2 tsp each of cinnamon, allspice, salt
1/4 tsp each nutmeg and cloves
Cool and add:
1 slightly beaten egg (fresh and at room temperature, she adds)
2 cups sifted flour, sifted with 1 tsp each of baking powder and baking soda.
Stir until smooth, pour into greased loaf pan. Bake about 45 min at 325 degrees. Cool.
Frosting:
Cream 1/2/ stick butter
Add enough confectioners sugar to consistency you want if your frosting.
Add juice from chunk pineapple and pineapple chunks; if you need more sugar add until consistency you desire. It can be frosting or
drizzle.
Lori.NY (03:14:17) : Bunny Hop Salad
1 medium USA pear, cored and halved
Lemon juice (optional)
4 raisins
2 large almonds, split
12 thin strips carrot
2 miniature marshmallows
Dip cut side of pears in lemon juice, if desired. Place pear halves on
serving plate, cut side down. Decorate top end of each half with 2
raisins for eyes, almonds for ears, 6 carrot strips for whiskers and
miniature marshmallows for nose and tail. Makes 2 servings.
Lori.NY (03:07:03) : Chocolate Bunny Bread
makes 1 bunny.
Dough can be prepared in all-size bread machines.
Dough
2/ 3 cup milk
1 large egg
2 tablespoons butter or margarine - cut up
2 teaspoons SPICE ISLANDS Pure Vanilla Extract
1 /2 teaspoon salt
2 1/ 4 cups bread flour
1 /3 cup sugar
3 tablespoons unsweetened cocoa powder
1 tablespoon FLEISCHMANN'S Bread Machine Yeast
1/ 4 cup milk chocolate or peanut butter morsels
Decorations (optional)
Jelly beans
Decorating icing
Carrot
Measure milk. egg. butter. vanilla. salt. bread flour. sugar. cocoa and yeast into bread machine
pan in the order suggested by manufacturer. Process on dough manual cycle.
When cycle is complete remove dough to floured surface. If' necessary, knead in additional flour to make dough easy to handle. Divide dough in half. For body. knead chocolate morsels into 1 half form into ball. Place on bottom end of greased large baking sheet: flatten to make 5-inch round. For head. remove 1 /3 of remaining half: form into ball. Place on pan above body: flatten slightly. pinching to attach. For nose. pinch off 1 /2-inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal pieces; roll each to form 5-inch rope. For arms, arrange 2 ropes across body: attach by tucking one end of each under body. Shape remaining ropes into ears: arrange above head. Attach by tucking one end of
each under head. Cover: let rise in warm. draft-free place until doubled in size, about 30 to 45 minutes.
Hake at 350F for 35 to 40 minutes or until done. covering with aluminum foil after 15 minutes to
prevent excess browning. Remove from pan; cool on wire rack. Decorate as desired.
Kelly~WA (11:44:53) : PISTACHIO-CHOCOLATE MINT COOKIES
1 c. oleo or butter (softened)
1/2 c. Crisco
1 c. sugar
1/4 c. brown sugar (light)
2 lg. eggs
2 tsp. vanilla
3 c. unsifted flour
1 tsp. soda
1/2 tsp. salt
1 pkg. chocolate mint chips
1 c. pistachio nuts, coarsely chopped
Heat oven to 375 degrees. Beat butter, shortening, sugars and eggs and vanilla until well blended. Gradually beat in flour, salt and
soda until well mixed. Fold in chips and nuts. Drop dough by 1/4 cupfuls about 3 inches apart on ungreased cookie sheet. Bake 12 to 15 minutes. (If cookies brown too fast, lower heat.) Cookies can also be made smaller.
Kelly~WA (11:43:45) : PISTACHIO SUGAR COOKIES
1/2 c. butter
1 lg. egg
1 1/4 c. sifted flour
1/4 tsp. salt
1 c. sugar
1 tsp. vanilla
1 tsp. baking powder
1/3 c. finely chopped pistachios
In a large bowl, cream butter and sugar until soft and fluffy. Beat in egg and vanilla. Combine flour, baking powder, and salt. Add to creamed mixture and mix well. Chill dough thoroughly. Preheat oven to 375 degrees. Roll dough out to 1/4 inch thick on lightly floured board. Cut with cookie cutters and arrange on ungreased cookie sheets. Sprinkle chopped pistachios on top; press down lightly. Bake at 375 degrees for 5 minutes or until edges start to brown. Remove to wire racks to cool. Yield: 3 dozen.
recipelink.com (10:41:54) : CANDIED TEA STIRRERS
Vegetable cooking spray
34 Pieces fruit-flavored hard candy, crushed
2 tb Light corn syrup
Heavyweight plastic spoons
Line a jellyroll pan with waxed paper; spray with cooking spray. In a small heavy saucepan, combine crushed candies and corn syrup over low heat. Stirring frequently, heat until candies melt. Spoon candy into bowl of each spoon. Place spoons on prepared pan with handles on rim and spoons level. Allow candy to harden. Store in airtight container.
Yields about 24 spoon
NOTES:Make each batch with a different fruit-flavored candy
recipelink.com (09:35:42) : BUTTERNUT SQUASH SOUFFLE
Yield: 8 Servings
2 lb Butternut or acorn squash
2 tb ;water
3 tb Butter
4 tb Flour
1 c Milk
1/2 ts Ground ginger
1 ts Ground cinnamon
1/4 ts Salt
1 c Sugar
1/2 c Orange juice
4 Eggs; separated
3 Egg whites
Cut squash in thick chunks and remove seeds. Bake covered with water
at 350 degrees F. until tender. Using a food processor, blender, or
food mill, puree squash until smooth.
Melt butter, add flour, and cook briefly. Add milk, stirring, and
cook until thickened. Stir in ginger, cinnamon, salt, sugar, orange
juice, and squash puree. Cool slightly, then add beaten egg yolks.
Beat 7 egg whites until stiff but not dry, and fold into squash
mixture.
Spoon into 2-quart souffle dish and place dish in pan filled with
water halfway up side of dish. Bake 1-1/2 hours at 350 degrees F.
Test for doneness as for a cake. The souffle will stay fluffy for
about 30 minutes.
Source: The Colorado Cookbook. Shared by Judi M. Phelps
calliope,.NY (04:20:24) : ENGLISH TRIFLE
1 (10 3/4ounce) frozen pound cake...or you can use LadyFingers
1/3 cup sweet Sherry
1/2 cup raspberry jam
3 cups mixed berries (sliced strawberries, raspberries, blackberries,
blueberries...even pineapple if you like
2 kiwi fruit, peeled and cut into chunks
2 peaches, peeled, pitted and cut into chunks
Custard:
8 egg yolks
1 1/4 cups sugar
1 teaspoon vanilla extract
2 cups whole milk
1/2 pint whipping cream
2 tablespoons powdered sugar
strawberries, for garnish
Cut pound cake in half lengthwise and trim halves to cover bottom of glass
trifle dish, or a 9 inch straightsided glass bowl. Sprinkle cake with Sherry
to soak, and spread cake with jam, heating jam if necessary to facilitate
spreading. Place berries, kiwi and peaches on top of cake.
Heat the milk in top of double boiler over medium-low heat until film forms
on it. Beat the eggs with the sugar and vanilla in a double boiler until it
forms a ribbon. Then slowly pour the hot milk into the eggs, beating all the
time. Place the mixture in a heavy saucepan and stir over low heat until the
custard coats the back of a spoon, 10 to 15 minutes. Don't let it boil.
Strain it through a fine sieve. Cool the custard in a bowl set in ice water,
stirring occasionally. Pour cooled custard over the fruit. Refrigerate,
covered, at least 4 hours.
Whip cream to soft peaks. Beat in powdered sugar and continue beating until
stiff. Spread whipped cream over the trifle and garnish with strawberries.
Yield: 8 to 10 servings
calliope,.NY (03:24:33) : CHICKEN MARBELLA
About 2 lbs. total, chicken pieces (ie, breasts, thighs...
with skin and bone)
6-8 cloves of garlic, mashed to paste with course salt
with a mortar and pestle
1/2 Tbsp dried oregano...use fresh if possible, if so, more
Coarse salt & freshly ground black pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1 cup pitted prunes, rough chop...or maybe, try plums?
1/2 cup pitted Spanish green olives, sliced in half
1-2 Tbsp capers with a bit of juice
3 bay leaves
1/2 cup brown sugar
1/2 cup white wine
1/4 cup Italian parsley finely chopped
1. In a large bowl combine chicken quarters, garlic, oregano, pepper
and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice,
and bay leaves. Cover and let marinate, refrigerated, overnight.
2. Preheat oven to 350 degrees.
3. Arrange chicken in a single layer in one or two large, shallow baking
pans and spoon marinade over it evenly. Sprinkle chicken pieces with
brown sugar and pour white wine around them.
4. Bake for 50 minutes to
one hour, basting frequently with
pan juices. Chicken is done when
thigh pieces, pricked with a fork
at their thickest, yield clear yellow
(rather than pink) juice.
5. With a slotted spoon
transfer chicken, prunes, olives
and capers to a serving platter.
Moisten with a few spoonfuls of
pan juices and sprinkle generously with parsley or cilantro. Pass remaining
juices in a sauceboat.
Note from Calliope......
I would serve this chicken warm, with a cool couscous salad with artichoke hearts, red onion and green beans or peas and a mint, lemon and olive oil dressing.
Maybe also some buttered carrots....
calliope,.NY (03:15:04) : BUTTER 'N NUT PIE CRUST FOR FROZEN RASPBERRY PIE
......and another filling idea
1-cup flour
1/4-cup very finely ground almonds...or pistachios, or filberts
3-Tbsp sugar
1/4-tsp. salt
1/2-cup (one stick) butter, softened
Combine as usual. Press into a pie pan and up the sides and on top of the rim...as it will sag (cause of all the butter...but oh, is it great! and makes a beautiful shell for frozen filling type pies!!!)as you bake it for 10-12 minutes at 400 till light brown...pricking the bottom with a fork first!. It might be helpful to refrigerate it for an hour first before baking.
*I'm going to try filling the shell when cooled and chilled, with pistachio pudding, or the recipe in NY Times cookbook for pistachio ice cream, and top with peaches and blueberries at serving time*
But this is the filling I always use;
2-egg whites at room temperature
2-10 0z. boxes frozen raspberries, drained, but save the juice,
you'll use some of it. Of course you could use fresh berries,
but you'll want to macerate a few for their juice.
3/4-cups sugar
1-Tbsp. fresh lemon juice
1-tsp almond extract
1-pint heavy cream
Beat the egg whites for a few minutes, then very slowly, add the sugar.
When its all added, beat at top speed for another 10 minutes. Last, quickly beat in the lemon juice and almond extract.
Gently fold in the berries with no more than 1/4 cup of the juice. (Too much and it gets kinda crystal-y)
Beat the cream till done in a separate bowl. Gently fold into the rest.
Spoon into the above chilled shell and freeze for several hours.
*This is soooo divine and great for a party since you can make it several days ahead if you need to*
Kelly~WA (08:24:56) : Shortbread Pie Crust
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons softened butter
1 egg yolk
1/2 teaspoon vanilla
1 tablespoon lemon juice or water
Combine flour, sugar, salt and butter. Work, as for pie dough, using a pastry blender or the tips of your fingers. Make a well, and add the egg yolk, vanilla and lemon juice or water. Stir, with your fingers, until the mixture forms one blended ball and no longer adheres to your hands. Cover it and refrigerate it for 30 minutes before using.
Kelly~WA (08:21:57) : Shortbread Crust
(from TKL archives)
1 1/2 c Unbleached Flour; Sifted
Sugar; Granulated, *
1 Egg; Large, Separated, **
1/2 c Butter; Softened, ***
* Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.) ** Separate
the large egg and lightly beat the yolk. *** Use only sweet cream, unsalted
butter in this recipe. NO MARGARINE.
~-------------------------------------------------------------------------
Preheat the oven to 400 degrees F. Working on a large flat surface, such
as a pastry board, place the flour and the sugar in the center of the
surface and mix together. Form a small depression or well in the center of
the mound. Add the beaten egg yolk and the softened butter to the well,
ten blend these with the dry mixture. Mix the ingredients thoroughly using
your hands -- there's no substitute for warm hands. Shape the dough into a
ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the
dough to a thickness of about 1/4-inch. You should have a circle of about
11 inches in diameter. For best results, roll out your dough between 2
sheets of waxed paper, then peel away the paper and cut the crust in a
9-inch circle. Place the circle inside a 9-inch springform pan. Prick the
crust several times with a fork to keep the crust from puffing up during
the baking. Place the springform pan in the oven and bake for 15 to 20
minutes, or until light brown. Allow to cool. Using the leftover dough,
line the sides of the springform pan. Press the dough against the sides of
the pan, smoothing it so as to have a continuous layer of crust all the way
around the sides of the pan. Make sure that the side crust meets the
bottom crust all the way around. Brush the reserved egg white onto the
shell, covering the bottom and sides. This will seal the dough and keep it
from becoming soggy. Set aside until ready to use. NOTE: For the Italian
Cheesecake, add 1 ts of grated lemon rind and 1 ts of Amaretto Liqueur when
adding the egg yolk and butter.
Kelly~WA (08:17:45) : Maple Pecan Sticky Bars
(w/shortbread crust)
Crust:
1-1/4 cups unbleached, all-purpose flour
1/3 cup sugar
1/8 teaspoon salt
6 tablespoons cold, unsalted butter, cut up
1 egg yolk mixed with 1 tablespoon cold water
Filling:
1/3 cup maple syrup
1/4 cup packed light-brown sugar
2 tablespoons unsalted butter
2 tablespoons heavy cream
1 cup chopped toasted pecans
PREHEAT OVEN to 350 F and butter an 8-inch square pan. Put the flour,
sugar, and salt into a food processor and mix briefly. Add the butter and
process about 10 more seconds, until the mixture resembles coarse meal.
Add the yolk and water to the dry ingredients with the machine
running. Process briefly, just until the dough starts to clump
together. (The dough can also be mixed by hand or with an
electric mixer.) Empty the dough into the pan and press it into
the bottom and halfway up the sides. Prick the dough with a fork in several
places. Bake for 25 minutes, then cool on a rack. Combine the maple syrup,
brown sugar, butter, and cream in a small saucepan. Bring to a boil and boil
2 minutes. Stir in the nuts. Scrape the filling into the crust and bake 15
minutes. Cool on a rack. Makes 16 small bars.
Kelly~WA (08:11:46) : HAZELNUT SHORTBREAD CRUST
1/3 c hazelnuts,toasted,husked
1-1/4 c all purpose flour
1/2 c (1 stick) unsalted butter, cut
into pieces, room temperature
1/2 c powdered sugar
1 large egg yolk
1 tbs grated lemon peel
1/2 tsp salt
Grind nuts finely in processor. Add flour and blend well. Add remaining ingredients. Using on/off turns, process just until moist
clumps form. Turn dough out onto lightly floured surface. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm
enough to roll, about 45 min.
Position rack in center of oven and preheat to 325F. Roll out dough between sheets of waxed paper to 12-inch
round, turning over occasionally to lift and smooth paper. Peel off top sheet of paper. Using bottom paper as aid, lift dough and invert
into 9-inch-diameter glass pie dish. Peel of paper. Press dough gently into dish. Fold overhang under; crimp to form decorative edge.
Pierce crust all over with fork. Chill 15 min.
Line crust with foil. Fill with dried beans or pie weights. Bake crust until sides are set, about 15 min. Remove foil and beans. Bake
until crust is pale golden, about 20 min. longer. Transfer crust to rack and cool completely.
The Crust is from a recipe for Lemon Meringue Pie. Pecans can be substituted for the Hazelnuts; and vanilla, or flavoring of your choice, for lemon.
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