Recipe: Assorted Recipes (34) - 06-13-97 Recipe Swap (updated)
Recipe Collections34 ASSORTED RECIPES
Recipe Swap - June 13, 1997
RECIPES IN THIS FILE:
Homemade Twinkies (using pound cake mix)
Baked Spaghetti
Chicken Marinade (really good!)
Mini Meatballs, Sweet-Sour Mini Meatballs, Spaghetti and Mini Meatballs and Mini Meatballs Romanoff
Never Fail Flour Tortillas
King Arthur Hearth Bread (bread machine dough cycle)
Crumbless Teething Cookies
Tennesee Sin (ham and cheese filled French bread)
Whole Grain Crunch Cookies with Variations
Light Amaretto Delight Cake (using cake mix)
Pesto Bread (food processor)
Pesto Bread (quick bread using whole wheat flour, parsley and Parmesan)
Pesto Bread (using parsley, frozen bread dough, food processor)
Pesto and Cheese French Bread
Sara's Chocolate Cake
Pesto Pull-Apart Bread (yeast bread using garlic, basil and Romano cheese)
Whole Grain Cookies (using wheat germ, sunflowers and sesame seeds)
Whole Grain Cookies (using nuts, sunflower seed, raisins and dates)
McCormick's Favorite Spinach Dip
Spinach Dip (using vegetable soup mix and Hawaiian bread)
Spinach Dip in a Bread Bowl
Spinach Dip (using Knorr vegetable soup mix)
Classic Spinach Dip
Spinach Dip (using Knorr leek soup mix)
Spinach Filled Bread (using cream cheese)
Zabar's Black and White Cookies
Chocolate Mint Snow-Top Cookies
Chocolate Mint Cookies
Chocolate Mint Cookies (chocolate dipped vanilla wafers)
Chocolate Thins
HOMEMADE TWINKIES
For Twinkies, you first need to fashion a mold for the cake batter by folding a double thickness of aluminum foil around a 2-oz spice jar and shaping so it makes a little boat. Make about 12 of these and put the 'foil molds' in a (13x9x2-inch) cake pan.
FILL WITH THE CAKE BATTER:
1 (16 oz) box yellow pound cake mix
4 egg whites
2/3 cup water
Combine (dry) pound cake mix, egg whites and 2/3 cups water. Mix according to package directions. Pour the batter 1/2 full into the foil molds.
Bake 1/2 hour at 350 degrees F (or temperature as directed on the box). Cool.
When the mini-cakes are completely cooled, poke three holes in the top with a skewer or cake tester and pipe in the filling. Use a cookie shooter (syringe-type) to pipe in the filling or a pastry bag with a round tip as well.
TWINKIE FILLING:
2 tbsp butter, softened
1/3 cup shortening
1 1/3 cups powdered sugar
1 tbsp granulated sugar
1/3 cup evaporated milk
1 tsp vanilla
2 drops lemon extract
Blend all ingredients for the filling together with a mixer on high speed.
Source: Beth Woodell, University of Maryland
BAKED SPAGHETTI
1 cup chopped onion
1 cup chopped green pepper
1 tablespoon butter or margarine
1 (28 ounce) can tomatoes with liquid, cut up
1 (4 ounce) can mushroom stems and pieces, drained
1 (2 1/4 ounce) can sliced ripe olives, drained
2 teaspoons dried oregano
1 pound ground beef, browned and drained, optional
12 ounces spaghetti, cooked and drained
2 cups or more (8 ounces) shredded extra sharp cheddar cheese
1 (10 3/4 ounces) can condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese (or more)
Salt and pepper (to taste)
In a large skillet, saute onion and green pepper in butter until tender.
Add tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes.
Place half of the spaghetti in a greased (13x9-inch) baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
Bake, uncovered, at 350 degrees F for 30-35 minutes or until heated through.
Makes 12 servings
From: Judy
CHICKEN MARINADE (REALLY GOOD!)
1/2 cup oil
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
1 tablespoon pepper
1/3 cup red wine vinegar (no substitutions!)
1 1/2 tablespoons parsley flakes
3 cloves garlic, minced
1/2 cup lemon juice
Combine all ingredients and marinate boneless chicken overnight.
Grill or broil. Serve the chicken breasts whole or shred for frajitas. The best chicken marinade!
Makes 8 servings
From Jude
Source: Kitmailbox, JWebber
MINI MEATBALLS (FREEZE AHEAD)
3 lb ground beef
1/3 cup chopped onion
1 1/2 cups dry bread crumbs
1 tbsp salt (or to taste)
dash ground black pepper
1 1/2 tsp Worcestershire sauce
3 eggs
3/4 cup milk
FOR SERVING (recipes follow):
One recipe for:
Sweet-Sour Mini Meatballs
or Spaghetti and Mini Meatballs
or Mini Meatballs Romanoff
Mix all ingredients for the meatballs together. Shape one-third of meat mixture by level tablespoons into (1-inch) balls. Place in and ungreased jelly roll pan.
Bake at 400 degrees F until done, about 10 minutes. Cool 5 minutes. Freeze uncovered 15 minutes. Place partially frozen meatballs in container. Freeze no longer then 2 months. Fifteen minutes before using, remove from freezer.
SWEET-SOUR MINI MEATBALLS
Makes 5 servings
1 container mini meatballs (above recipe)
1 cup sweet sour sauce
Hot cooked rice (optional, for serving)
Fifteen minutes before serving, remove 1 container meatballs from freezer. Heat sweet sour sauce in large skillet until it boils. Place frozen meatballs in sauce. reduce heat; cover and simmer until meatballs are hot, about 10 minutes. Nice served on rice.
SPAGHETTI AND MINI MEATBALLS
1 container mini meatballs (above recipe)
1 (16 oz) jar sauce
7 oz uncooked spaghetti
Grated Parmesan cheese (for serving)
Fifteen minutes before serving, remove 1 container meatballs from freezer. Heat spaghetti sauce in large skillet until it boils. Place frozen meatballs in sauce. Reduce heat; cover tightly and simmer until meatballs are hot, about 10 minutes.
Meanwhile cook spaghetti as package directs. Serve meatballs on spaghetti; pass the Parmesan.
MINI MEATBALLS ROMANOFF
1 container Mini Meatballs (above recipe)
2 tbsp butter
1 tbsp flour
1 (5.5 oz) pkg Noodle Romanoff mix
1 1/2 cups milk
2 tsp parsley flakes
2 tbsp butter
Fifteen minutes before serving, remove 1 container meatballs from freezer. Melt 2 tablespoons butter in large skillet. Remove from heat; stir in flour and sauce mix from Noodle Romanoff. Stir in flour slowly. Heat, stirring constantly, until sauce boils. Place frozen meatballs in sauce; heat until sauce boils. Reduce heat; cover tightly and simmer until meatballs are hot, about 10 minutes.
While meatballs simmer, cook noodles as directed on package, except stir in parsley and 2 tablespoons butter into cooked noodles. Serve meatballs and sauce on noodles.
From Cath
Source: Betty Crocker Do-Ahead Cookbook, 1970's
NEVER FAIL FLOUR TORTILLAS
"These tortillas have a "puffy" texture, similar to the wraps used in some restaurant sandwiches. Make sure to keep them covered after baking on the griddle to keep them soft."
3 1/2 cups flour
1 tsp. salt
3/4 tsp. baking powder
1/3 cup shortening
1 cup warm milk (105 to 115 degrees F)
Combine first 3 ingredients; stir well. Cut in shortening with pastry blender until mixture resembles coarse meal. Stir in milk, mixing well. Turn dough out onto a smooth surface; knead about 3 minutes.
Divide dough into 10 equal portions. Roll each with a rolling pin into a very thin circle, about 8 inches in diameter, turning dough and rolling on both sides.
Heat an ungreased skillet over medium heat; cook tortillas about 2 minutes on each side or until lightly browned, being careful not to let tortillas wrinkle. Pat tortillas lightly with spatula while browning the second side. Serve hot.
Makes 10 tortillas
From Jude - In Tim's memory
This is Tim's favorite bread, the only one he likes the day after baking. This dough also makes nice soft bread sticks, brush with butter and sprinkle with garlic salt or powder. This dough also works well for stromboli and pizza. I mix the dough in the bread machine and braid two loaves - Jude
KING ARTHUR HEARTH BREAD
2 cups water
1 tablespoon sugar
1 tablespoon salt
6 cups King Arthur Flour
1 tablespoon dry yeast
1 egg white
sesame seeds
Place ingredients into bread machine pan in order recommended by manufacturer. Set on dough cycle.
When cycle is complete, remove dough, divide in half. Cut each half into three pieces, roll into ropes and braid into loaf. Repeat with second half. Allow to rise until double.
Brush with egg white wash and sprinkle with sesame seeds.
Bake in a 375 degree F oven until internal temperature is 190 degrees F.
Makes 1 braided loaf
From Jude
Source: King Arthur Flour Cookbook
CRUMBLESS TEETHING COOKIES
2 eggs
1 cup of sugar
2 to 2 1/2 cups of cake flour
Break eggs into a bowl and stir in one direction until the eggs are creamy. Add sugar and continue to stir in the same direction. Gradually stir cake flour into this mixture and continue to stir until the dough is stiff.
Roll out the dough with a rolling pin, between two sheets of lightly floured waxed paper to thickness of 3/4-inch. Use a drinking glass and a salt shaker (or doughnut cutter) to cut out doughnut shaped cookies. Place cookies onto a lightly buttered cookie sheet.
Let the formed cookies stand overnight (10-12 hours). You might want to place these cookies in the refrigerator during this time to prevent any bacteria from forming.
Bake in a preheated oven at 325 degrees F until lightly brown and hard.
TENNESEE SIN
2 (16 oz) loaves French bread
1 (8 ounce) package cream cheese, softened
8 ounces sour cream
2 cups shredded sharp cheddar cheese
1/2 cup diced cooked ham
1/2 cup sliced green onions
1/3 cup diced green pepper
1/4 teaspoon Worcestershire sauce
paprika
Slice top fourth off of one bread loaf. Hollow out bottom section, leaving 1-inch shell. Cut bread top, inside pieces and remaining bread loaf into 1-inch cubes; place bread shell and cubes on a large baking sheet.
Bake at 350 degrees F for 12 minutes or until lightly browned.
Beat cream cheese at medium speed with an electric mixer until smooth; add sour cream, beating until creamy. Stir in cheddar cheese and next 4 ingredients. Spoon into bread shell, wrap in heavy-duty aluminum foil and place on a baking sheet.
Bake at 350 degrees F for 30 minutes, unwrap and place on serving platter. Sprinkle with paprika; serve with toasted bread cubes.
Makes 1 loaf
From Jude
WHOLE GRAIN CRUNCH COOKIES
"Double the flavor and texture goodness with wholegrain oats and wheat germ. Try variations or experiment on your own."
3/4 cup butter or margarine
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup milk
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/2 cups Quaker Oats (Quick or Old Fashioned, uncooked)
3/4 cup wheat germ
1/2 cup chopped nuts
Beat together butter, sugars, egg, milk and vanilla. Add combined flour, salt and baking soda; mix well. Stir in oats, wheat germ and nuts. Drop by rounded teaspoonfuls onto greased cookie sheet.
Bake in preheated moderate oven (375 degrees F) 10 to 12 minutes or until light golden brown.
VARIATIONS:
- Substitute 1 cup unprocessed bran or bran cereal for wheat germ.
- Substitute 1/2 cup sunflower seed for nuts; add 1/2 cup raisins.
- Substitute 1 cup raisins for nuts.
- Substitute 1/2 cup shredded or flaked coconut for nuts.
- Add 1/2 cup chopped dates, dried apricots or prunes.
Makes about 4 1/2 dozen cookies
From Judy
Source: Quaker Oats
Light Amaretto Delight Cake (using cake mix)
LIGHT AMARETTO DELIGHT CAKE
1 (18.5 oz) pkg pudding included white cake mix
1 (3.4 oz) pkg instant pistachio pudding and pie filling mix
1 cup Egg Beaters
1 cup unsweetened applesauce
2/3 cup orange juice
1/4 cup amaretto
1/4 cup vodka
Glaze (recipe follows)
Preheat oven to 350 degrees F. Generously spray a 12-cup Bundt pan with nonstick cooking spray; coat with flour.
In large bowl, combine all cake ingredients. Beat at low speed of electric mixer until moistened; beat 2 minutes at high speed, scraping bowl occasionally. Pour into spray-coated and floured pan.
Bake at 350 degrees F for 45-55 minutes or until toothpick inserted in center comes out clean.
Using long-tined fork or thin bladed knife, pierce hot cake 10-12 times. Slowly pour hot glaze over hot cake. Let stand in pan 30 minutes. Loosen cake edges; invert onto serving platter. Cool completely. Wrap tightly and store in refrigerator.
ORANGE-AMARETTO GLAZE
1 cup sugar
1/3 cup orange juice
3 tbsp amaretto
1/2 tsp butter flavor
1/4 cup nonfat vanilla yogurt
In medium nonstick saucepan, combine sugar, orange juice and amaretto; mix well. Bring to a boil. Reduce to medium heat; boil 1 minute, stirring constantly. Remove from heat; blend in butter flavor and yogurt using wire whisk or fork.
HIGH ALTITUDE (Above 3500 feet): add 1/4 cup flour to dry cake mix, Bake as directed above.
Makes 1 Bundt cake, 10-12 servings
Source: Fast and Healthy magazine, November/December 1994
PESTO BREAD
2 cups fresh basil
1/4 cup fresh parsley
1/4 cup Parmesan cheese
3 to 4 garlic cloves, crushed
1/4 cup pine nuts
1/2 cup olive oil
Salt and pepper (to taste)
Italian bread
Mozzarella
Tomato slices
Combine first 7 ingredients in food processor and blend with steel knife.
Spread mixture on Italian bread halves (sliced lengthwise) cover with cheese then tomato slices. Add salt, pepper and oregano if desired.
Bake at 350 degrees approximately 20 minutes and then place under broiler for 1 minute. Watch carefully.
Makes enough pesto for 2 whole loaves of bread. (You can divide and freeze.)
From Sara
PESTO BREAD
1/2 cup sugar
1/2 cup butter or margarine, melted
2 cups milk
2 eggs, beaten
3 cups all-purpose flour
2 cups whole wheat flour
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 tbsp. baking powder
2 tsp. dried basil
2 tsp. garlic powder
1 tsp. salt
1 1/2 cups finely chopped walnuts
In large bowl, mix sugar, butter, milk and eggs until well blended.
In another large bowl, mix well flours, cheese, parsley, baking powder, basil, garlic powder and salt; add walnuts; toss until coated. Add flour mixture to egg mixture; stir until dry ingredients are thoroughly moistened. Divide batter between 3 well greased (8-inch) loaf pans. Batter should half fill each pan.
Bake in preheated 350 degree F oven for 40 to 50 minutes or until tester inserted in center comes out clean. Cool in cans on rack 10 minutes; remove from pans and cool completely.
Wrap tight. Keeps up to 3 days at room temperature; freeze for longer storage.
Bread goes well with cheese, soups and salad courses.
Makes 3 loaves
From Sara
PESTO BREAD
1 (8 oz.) pkg. part skim mozzarella cheese, shredded
1/2 cup part skim ricotta cheese
2 cups packed fresh parsley leaves
1/4 cup chopped walnuts
3 tbsp. grated Parmesan cheese
1 1/2 tsp. dried basil, crumbled
1/4 tsp. pepper
1 large clove garlic, chopped
1 (3 lb.) pkg. frozen bread (three 1 lb. loaves), thawed
1 egg
1 tbsp. water
Sesame seeds
Combine Mozzarella cheese, Ricotta cheese, parsley, walnuts, Parmesan cheese, basil, pepper and garlic in food processor. Whirl until well mixed. Reserve.
Grease cookie sheets. Roll out 1 loaf (1 pound) bread dough on lightly floured surface into (15x8-inch) rectangle. Spread 1/3 of the cheese filling over dough. Roll up jelly roll fashion, starting with one long side; pinch together along long seam to seal well. Shape into a circle; pinch ends together to close. Place, seam side down, on prepared cookie sheet. Repeat with remaining dough and filling. Cover and let rise in a warm place away from drafts, 15 minutes.
Preheat oven to 350 degrees F.
Beat together egg and water; brush mixture over top of loaves. Sprinkle with sesame seeds.
Bake in preheated oven for 25-30 minutes or until browned on top. Cool on wire racks. Serve at room temperature.
Makes 3 loaves
From Sara
PESTO AND CHEESE FRENCH BREAD
1/2 cup mayonnaise
1/2 cup freshly grated Romano or
Parmesan cheese (about 2 ounces)
2 tsp. prepared pesto sauce
1/2 (1 lb.) French bread loaf
Combine first 3 ingredients in small bowl. (Can be prepared 1 day ahead. Cover tightly and refrigerate).
Preheat broiler.
Halve bread lengthwise. Broil cut side up until beginning to brown. Spread each half generously with mayonnaise mixture. Broil until bubbling and beginning to brown, watching carefully. Cut crosswise into 1 1/2 inch pieces and serve.
PESTO PULL-APART BREAD
1 clove garlic
1/2 cup firmly packed fresh basil leaves
1/2 cup grated Romano cheese
1/4 cup olive oil
1 pinch sugar
1 package active dry yeast
1 1/4 cups very warm water, divided use
3 cups all-purpose flour, divided use
1/2 tsp salt
Mince together garlic and basil leaves (e.g. in food processor with steel blade). Add Romano cheese. Place in small bowl and gradually whisk in oil, stirring constantly. (If using food processor, turn it on and drizzle in oil). Set aside.
Place a generous pinch of sugar and the yeast in a small bowl. Add 1/4 cup warm water. Stir. Set aside for 5 minutes for yeast to foam up.
In large bowl, place 2 cups of flour and 1/2 teaspoon salt; stir. Make a well in the dry ingredients. Add yeast mixture, basil mixture and the remaining 1 cup of warm water; stir well. Gradually add 1 cup of flour. Stir to make a kneadable dough. It may still be sticky, but that's fine.
Turn onto lightly floured board and knead until smooth and elastic, about 10 minutes. (Begin kneading process by throwing dough down on the board a dozen times, this way it will require less additional flour.) Place dough in greased bowl, turning to grease all sides. Cover bowl with towel and set aside in warm place for 1 hour.
Punch dough down and knead briefly. Divide dough into 14 or 15 balls and fit around the edge of a 14-inch greased round cake or pizza pan, or arrange them in a free-form circle, allowing a little room between balls for rising. Cover with a towel and let rise 30 minutes in a warm place.
Meanwhile, preheat oven to 375 degrees F.
When dough has risen, place pan in oven and bake for 35 to 40 minutes or until bread is done.
From Cath
WHOLE GRAIN COOKIES
2/3 cup shortening (part butter)
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 tsp. vanilla
1/2 cup flour
1/2 cup whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup quick oatmeal, uncooked
3 tbsp. wheat germ
3 tbsp. salted sunflower nuts
3 tbsp. sesame seeds
Cream shortening, sugar, egg and vanilla in large mixing bowl; set aside.
Sift flour, baking soda and salt together. Add to creamed mixture and beat until well mixed. Stir in oats, wheat germ, sunflower nuts and sesame seeds. Shape into balls and place on ungreased cookie sheets.
Bake at 350 degrees F for 13 to 15 minutes.
Makes about 4 dozen
From Sara
WHOLE GRAIN COOKIES
1 1/2 cups rolled oats, uncooked
1/2 cup whole wheat flour
1/2 cup apple juice concentrate
1/2 cup chopped dates
1/2 cup raisins
1/3 cup chopped walnuts
1/3 cup chopped raw almonds
1/3 cup raw sunflower seeds
2 tbsp. oil
1/4 tsp. salt
1/2 tsp. ground cinnamon
Mix all ingredients well until blended. Spoon onto sprayed baking sheet.
Bake at 300 degrees F for 25 minutes or until lightly browned.
Makes 2 dozen cookies
From Sara
McCORMICK'S FAVORITE SPINACH DIP
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
1 (16 oz.) container sour cream
3/4 cup mayonnaise
2 tsp. Dijon-style mustard
2 envelopes (1 box) McCormick Collection Spring Vegetable Recipe Blend
1 (8 oz.) can sliced water chestnuts, chopped
3 green onions, chopped
1 Hollowed bread round
Combine spinach, sour cream, mayonnaise and mustard in a large bowl. Stir in envelopes of Spring Vegetable Recipe Blend, water chestnuts and green onions. Cover and refrigerate at least 2 hours.
To serve, stir well and spoon into hollowed bread round. Arrange bread cubes, crackers or fresh vegetable pieces around bread for dipping.
Source: McCormick
SPINACH DIP
1 (10 oz) pkg frozen chopped spinach, thawed and drained
1 (8 oz) carton sour cream
1 cup mayonnaise
1 (6 oz) can water chestnuts, drained and chopped
4-5 green onions chopped
1 (1 5/8 oz) pkg vegetable soup mix
1 (1 lb) round loaf Hawaiian bread (for serving)
Combine spinach, sour cream, mayonnaise, water chestnuts, green onions, and soup mix in a medium mixing bowl, stirring well. Cover and chill at least 6 hours.
TO SERVE:
Using a gentle sawing motion, cut vertically to, but not through, bottom of loaf, 1/2-inch from edge. Lift out center of loaf; cut bread into 1" cubes, and set aside. Fill hollowed bread loaf with dip; serve with bread cubes.
Makes 3 cups.
From Cath
Source: America's Best Recipes, A 1990 Hometown Collection
SPINACH DIP IN A BREAD BOWL
2 cups sour cream
1 envelope ranch salad dressing mix
10 ounces frozen chopped spinach, thawed and well drained
1/4 cup chopped onion
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
FOR SERVING:
1 pound round loaf of bread
raw vegetables
In a bowl, combine first six ingredients. Chill for at least 1 hour.
Cut a 1 1/2-inch slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-size pieces. Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately.
Makes 10-15 servings
From Cath
Source: Taste of Home, June 7, 1995
SPINACH DIP
1 (10 oz.) pkg. frozen spinach, thawed and drained
1 pkg. Knorr vegetable soup mix (dry)
1 cup Hellmann's mayonnaise
1 cup sour cream
3 green onions, tops included
1 can water chestnuts, chopped
Mix in bowl and refrigerate until ready to serve.
Serve in hollowed loaf of sour dough or French bread (round). Cut up pieces are used as dippers. You may also use crackers.
From Sara
CLASSIC SPINACH DIP
1 (10 oz.) pkg. frozen chopped spinach
1 1/2 cups dairy sour cream
1 cup mayonnaise
1 (8 oz.) can water chestnuts, chopped
3 green onions, finely chopped
1 pkg. vegetable soup mix
Squeeze spinach until dry in medium bowl, stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts, and green onions. Cover and refrigerate 2 hours.
If desired hollow out whole loaf of pumpernickel bread. Fill with dip. Use center of bread for dipping.
From Sara
SPINACH DIP
1 cup mayonnaise
1 cup sour cream
1 cup frozen chopped spinach, cooked, drained, and cooled
1 pkg. Knorr leek soup mix
1 (8 oz.) can water chestnuts, chopped
1 bunch green onions (tops only)
1 round unsliced bread
Hollow out round unsliced bread. Mix all above ingredients. Put in hollowed out bowl and serve with cracker or bread cubes. When dip is gone, tear or cut bowl apart and eat - the best part.
From Sara
SPINACH FILLED BREAD
1 loaf (1-lb.) round crusty bread
2 pkgs. (10 oz. each) frozen chopped spinach, thawed and thoroughly drained
2 pkgs. (8 oz. each) cream cheese, softened
3 tbsp. milk
1 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. ground pepper (optional)
Dash ground nutmeg
Cut 1 1/2 to 2 inch slice from top of brad; set slice aside. Cut around center of bread, 1 1/2-inches from outer edge. Remove center, leaving at least 2 inches of bread on bottom of loaf. Cut center and top into small chunks. Set aside.
In medium mixing bowl, combine remaining ingredients. Mix well. Spoon into bread shell. Serve with bread chunks for dipping.
Makes 8 servings
From Cath
ZABAR'S BLACK AND WHITE COOKIES
1 3/4 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
4 large eggs
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Frosting (recipe follows)
Preheat the oven to 375 degrees F. Butter 2 baking sheets and set aside
In a large mixing bowl, combine the sugar and butter and mix by machine or hand until fluffy. Add the eggs, milk, and vanilla and
lemon extracts and mix until smooth.
In a medium bowl, combine the flours, baking powder, and salt and stir until mixed. Add the dry ingredients to the wet in batches, stirring well to combine. Using a soup spoon, drop spoonfuls of the dough 2 inches apart on the prepared baking sheets.
Bake until the edges begin to brown, 20 to 30 minutes. Allow to cool completely.
With a brush, coat half the cookie with chocolate frosting and the other half with white frosting.
BLACK AND WHITE FROSTING
4 cups confectioners' sugar
1/3 to 1/2 cup boiling water
1 ounce bittersweet chocolate
Place the confectioners' sugar in a large bowl. Gradually add enough of the boiling water to the sugar, stirring constantly, until mixture is thick and spreadable.
Remove half of the frosting to the top half of a double boiler set over simmering water and add the chocolate. Warm the mixture, stirring, until the chocolate is melted and the frosting is smooth. Remove from the heat.
Makes 2 dozen cookies
Source: The New York Cookbook
CHOCOLATE MINT SNOW-TOP COOKIES
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
10 oz Nestles mint chocolate chips (1 1/2 cups), divided use
6 tbsp butter, softened
1 cup sugar
1 1/2 tsp vanilla extract
2 eggs
Confectioner's sugar
In bowl, combine flour, baking powder and salt; set aside.
Over hot (not boiling) water, melt 1 cup chips, stirring until smooth.*
In bowl, beat butter and sugar until creamy. Add melted mint morsels and vanilla. Beat in eggs. Gradually beat in flour mixture. Stir in remaining 1/2 cup mint morsels. Wrap dough in plastic wrap; freeze until firm.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F.
Shape dough into 1-inch balls; coat with confectioners' sugar. Place on ungreased cookie sheet.
Bake 10-12 minutes, until tops appear cracked. Let stand 5 minutes on cookie sheet. Cool completely.
*Or, microwave chips in bowl on HIGH power 1 minute; stir. Microwave on HIGH 30 seconds longer; stir until smooth.
Makes 3 dozen cookies
CHOCOLATE MINT COOKIES
3/4 cup butter or margarine
1 1/2 cups dark brown sugar, packed
2 tbsp. water
1 (12 oz.) bag semi sweet chocolate pieces
2 eggs
2 1/2 cups all purpose flour
1 1/4 tsp. baking soda
1/2 tsp. salt
Andes Parfait chocolate mint wafers (approximately 80)
Chocolate sprinkles (for decorating)
In a large saucepan over low heat, cook butter, sugar, and 2 tablespoons water until butter is melted. Add chocolate pieces and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large mixer bowl and let stand 10 minutes to cool slightly.
With mixer at high speed, beat in eggs one at a time. Reduce speed to low and add dry ingredients, beating just until blended. Chill dough one hour.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Line cookie sheet with foil.
Roll teaspoonsful of dough into 1-inch balls; place about 2 inches apart on cookie sheet.
Bake 12 to 13 minutes (no longer-cookies will harden as they cool). Remove from oven and immediately place a mint on each hot cookie. Allow mint to melt and swirl mint on cookie. Decorate with chocolate sprinkles. Remove from cookie sheet and let cool completely.
From Sara
CHOCOLATE MINT COOKIES
Vanilla wafers
1 (12 oz.) pkg. chocolate chips
Peppermint OIL (must be oil, not extract)
Melt chips in microwave, add 3 or 4 drops of peppermint oil; stir well.
Dip wafers. Set on foil to harden.
TIP: Chocolate chips will not puddle or lose their shape when melted in the microwave. When they turn shiny they are ready to stir - if still not completely melted zap a few seconds more.
From Sara
CHOCOLATE THINS
1/2 cup butter of margarine, softened
2/3 cup sugar
1 egg
1 tbsp. brewed coffee
2 oz. unsweetened chocolate, melted
1 1/4 cups flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
Beat together the butter and sugar until light; beat in the egg. Stir in the coffee and the chocolate; set aside.
Combine the dry ingredients and stir to mix well, then add to the chocolate batter, mixing until smooth. Turn the dough onto a double layer of wax paper and roll into a log, about 2-inches in diameter. Refrigerate or freeze until ready to use, at least 12 hours.
WHEN READY TO BAKE:
Preheat oven to 400 degrees F.
Cut dough into 1/8-inch slices and set on greased cookie sheet (or use non-stick baking paper).
Bake 7-8 minutes or until the cookie is crisp and dry but not too brown.
Makes 48 cookies
Recipe Swap - June 13, 1997
RECIPES IN THIS FILE:
Homemade Twinkies (using pound cake mix)
Baked Spaghetti
Chicken Marinade (really good!)
Mini Meatballs, Sweet-Sour Mini Meatballs, Spaghetti and Mini Meatballs and Mini Meatballs Romanoff
Never Fail Flour Tortillas
King Arthur Hearth Bread (bread machine dough cycle)
Crumbless Teething Cookies
Tennesee Sin (ham and cheese filled French bread)
Whole Grain Crunch Cookies with Variations
Light Amaretto Delight Cake (using cake mix)
Pesto Bread (food processor)
Pesto Bread (quick bread using whole wheat flour, parsley and Parmesan)
Pesto Bread (using parsley, frozen bread dough, food processor)
Pesto and Cheese French Bread
Sara's Chocolate Cake
Pesto Pull-Apart Bread (yeast bread using garlic, basil and Romano cheese)
Whole Grain Cookies (using wheat germ, sunflowers and sesame seeds)
Whole Grain Cookies (using nuts, sunflower seed, raisins and dates)
McCormick's Favorite Spinach Dip
Spinach Dip (using vegetable soup mix and Hawaiian bread)
Spinach Dip in a Bread Bowl
Spinach Dip (using Knorr vegetable soup mix)
Classic Spinach Dip
Spinach Dip (using Knorr leek soup mix)
Spinach Filled Bread (using cream cheese)
Zabar's Black and White Cookies
Chocolate Mint Snow-Top Cookies
Chocolate Mint Cookies
Chocolate Mint Cookies (chocolate dipped vanilla wafers)
Chocolate Thins
HOMEMADE TWINKIES
For Twinkies, you first need to fashion a mold for the cake batter by folding a double thickness of aluminum foil around a 2-oz spice jar and shaping so it makes a little boat. Make about 12 of these and put the 'foil molds' in a (13x9x2-inch) cake pan.
FILL WITH THE CAKE BATTER:
1 (16 oz) box yellow pound cake mix
4 egg whites
2/3 cup water
Combine (dry) pound cake mix, egg whites and 2/3 cups water. Mix according to package directions. Pour the batter 1/2 full into the foil molds.
Bake 1/2 hour at 350 degrees F (or temperature as directed on the box). Cool.
When the mini-cakes are completely cooled, poke three holes in the top with a skewer or cake tester and pipe in the filling. Use a cookie shooter (syringe-type) to pipe in the filling or a pastry bag with a round tip as well.
TWINKIE FILLING:
2 tbsp butter, softened
1/3 cup shortening
1 1/3 cups powdered sugar
1 tbsp granulated sugar
1/3 cup evaporated milk
1 tsp vanilla
2 drops lemon extract
Blend all ingredients for the filling together with a mixer on high speed.
Source: Beth Woodell, University of Maryland
BAKED SPAGHETTI
1 cup chopped onion
1 cup chopped green pepper
1 tablespoon butter or margarine
1 (28 ounce) can tomatoes with liquid, cut up
1 (4 ounce) can mushroom stems and pieces, drained
1 (2 1/4 ounce) can sliced ripe olives, drained
2 teaspoons dried oregano
1 pound ground beef, browned and drained, optional
12 ounces spaghetti, cooked and drained
2 cups or more (8 ounces) shredded extra sharp cheddar cheese
1 (10 3/4 ounces) can condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese (or more)
Salt and pepper (to taste)
In a large skillet, saute onion and green pepper in butter until tender.
Add tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes.
Place half of the spaghetti in a greased (13x9-inch) baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
Bake, uncovered, at 350 degrees F for 30-35 minutes or until heated through.
Makes 12 servings
From: Judy
CHICKEN MARINADE (REALLY GOOD!)
1/2 cup oil
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
1 tablespoon pepper
1/3 cup red wine vinegar (no substitutions!)
1 1/2 tablespoons parsley flakes
3 cloves garlic, minced
1/2 cup lemon juice
Combine all ingredients and marinate boneless chicken overnight.
Grill or broil. Serve the chicken breasts whole or shred for frajitas. The best chicken marinade!
Makes 8 servings
From Jude
Source: Kitmailbox, JWebber
MINI MEATBALLS (FREEZE AHEAD)
3 lb ground beef
1/3 cup chopped onion
1 1/2 cups dry bread crumbs
1 tbsp salt (or to taste)
dash ground black pepper
1 1/2 tsp Worcestershire sauce
3 eggs
3/4 cup milk
FOR SERVING (recipes follow):
One recipe for:
Sweet-Sour Mini Meatballs
or Spaghetti and Mini Meatballs
or Mini Meatballs Romanoff
Mix all ingredients for the meatballs together. Shape one-third of meat mixture by level tablespoons into (1-inch) balls. Place in and ungreased jelly roll pan.
Bake at 400 degrees F until done, about 10 minutes. Cool 5 minutes. Freeze uncovered 15 minutes. Place partially frozen meatballs in container. Freeze no longer then 2 months. Fifteen minutes before using, remove from freezer.
SWEET-SOUR MINI MEATBALLS
Makes 5 servings
1 container mini meatballs (above recipe)
1 cup sweet sour sauce
Hot cooked rice (optional, for serving)
Fifteen minutes before serving, remove 1 container meatballs from freezer. Heat sweet sour sauce in large skillet until it boils. Place frozen meatballs in sauce. reduce heat; cover and simmer until meatballs are hot, about 10 minutes. Nice served on rice.
SPAGHETTI AND MINI MEATBALLS
1 container mini meatballs (above recipe)
1 (16 oz) jar sauce
7 oz uncooked spaghetti
Grated Parmesan cheese (for serving)
Fifteen minutes before serving, remove 1 container meatballs from freezer. Heat spaghetti sauce in large skillet until it boils. Place frozen meatballs in sauce. Reduce heat; cover tightly and simmer until meatballs are hot, about 10 minutes.
Meanwhile cook spaghetti as package directs. Serve meatballs on spaghetti; pass the Parmesan.
MINI MEATBALLS ROMANOFF
1 container Mini Meatballs (above recipe)
2 tbsp butter
1 tbsp flour
1 (5.5 oz) pkg Noodle Romanoff mix
1 1/2 cups milk
2 tsp parsley flakes
2 tbsp butter
Fifteen minutes before serving, remove 1 container meatballs from freezer. Melt 2 tablespoons butter in large skillet. Remove from heat; stir in flour and sauce mix from Noodle Romanoff. Stir in flour slowly. Heat, stirring constantly, until sauce boils. Place frozen meatballs in sauce; heat until sauce boils. Reduce heat; cover tightly and simmer until meatballs are hot, about 10 minutes.
While meatballs simmer, cook noodles as directed on package, except stir in parsley and 2 tablespoons butter into cooked noodles. Serve meatballs and sauce on noodles.
From Cath
Source: Betty Crocker Do-Ahead Cookbook, 1970's
NEVER FAIL FLOUR TORTILLAS
"These tortillas have a "puffy" texture, similar to the wraps used in some restaurant sandwiches. Make sure to keep them covered after baking on the griddle to keep them soft."
3 1/2 cups flour
1 tsp. salt
3/4 tsp. baking powder
1/3 cup shortening
1 cup warm milk (105 to 115 degrees F)
Combine first 3 ingredients; stir well. Cut in shortening with pastry blender until mixture resembles coarse meal. Stir in milk, mixing well. Turn dough out onto a smooth surface; knead about 3 minutes.
Divide dough into 10 equal portions. Roll each with a rolling pin into a very thin circle, about 8 inches in diameter, turning dough and rolling on both sides.
Heat an ungreased skillet over medium heat; cook tortillas about 2 minutes on each side or until lightly browned, being careful not to let tortillas wrinkle. Pat tortillas lightly with spatula while browning the second side. Serve hot.
Makes 10 tortillas
From Jude - In Tim's memory
This is Tim's favorite bread, the only one he likes the day after baking. This dough also makes nice soft bread sticks, brush with butter and sprinkle with garlic salt or powder. This dough also works well for stromboli and pizza. I mix the dough in the bread machine and braid two loaves - Jude
KING ARTHUR HEARTH BREAD
2 cups water
1 tablespoon sugar
1 tablespoon salt
6 cups King Arthur Flour
1 tablespoon dry yeast
1 egg white
sesame seeds
Place ingredients into bread machine pan in order recommended by manufacturer. Set on dough cycle.
When cycle is complete, remove dough, divide in half. Cut each half into three pieces, roll into ropes and braid into loaf. Repeat with second half. Allow to rise until double.
Brush with egg white wash and sprinkle with sesame seeds.
Bake in a 375 degree F oven until internal temperature is 190 degrees F.
Makes 1 braided loaf
From Jude
Source: King Arthur Flour Cookbook
CRUMBLESS TEETHING COOKIES
2 eggs
1 cup of sugar
2 to 2 1/2 cups of cake flour
Break eggs into a bowl and stir in one direction until the eggs are creamy. Add sugar and continue to stir in the same direction. Gradually stir cake flour into this mixture and continue to stir until the dough is stiff.
Roll out the dough with a rolling pin, between two sheets of lightly floured waxed paper to thickness of 3/4-inch. Use a drinking glass and a salt shaker (or doughnut cutter) to cut out doughnut shaped cookies. Place cookies onto a lightly buttered cookie sheet.
Let the formed cookies stand overnight (10-12 hours). You might want to place these cookies in the refrigerator during this time to prevent any bacteria from forming.
Bake in a preheated oven at 325 degrees F until lightly brown and hard.
TENNESEE SIN
2 (16 oz) loaves French bread
1 (8 ounce) package cream cheese, softened
8 ounces sour cream
2 cups shredded sharp cheddar cheese
1/2 cup diced cooked ham
1/2 cup sliced green onions
1/3 cup diced green pepper
1/4 teaspoon Worcestershire sauce
paprika
Slice top fourth off of one bread loaf. Hollow out bottom section, leaving 1-inch shell. Cut bread top, inside pieces and remaining bread loaf into 1-inch cubes; place bread shell and cubes on a large baking sheet.
Bake at 350 degrees F for 12 minutes or until lightly browned.
Beat cream cheese at medium speed with an electric mixer until smooth; add sour cream, beating until creamy. Stir in cheddar cheese and next 4 ingredients. Spoon into bread shell, wrap in heavy-duty aluminum foil and place on a baking sheet.
Bake at 350 degrees F for 30 minutes, unwrap and place on serving platter. Sprinkle with paprika; serve with toasted bread cubes.
Makes 1 loaf
From Jude
WHOLE GRAIN CRUNCH COOKIES
"Double the flavor and texture goodness with wholegrain oats and wheat germ. Try variations or experiment on your own."
3/4 cup butter or margarine
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup milk
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/2 cups Quaker Oats (Quick or Old Fashioned, uncooked)
3/4 cup wheat germ
1/2 cup chopped nuts
Beat together butter, sugars, egg, milk and vanilla. Add combined flour, salt and baking soda; mix well. Stir in oats, wheat germ and nuts. Drop by rounded teaspoonfuls onto greased cookie sheet.
Bake in preheated moderate oven (375 degrees F) 10 to 12 minutes or until light golden brown.
VARIATIONS:
- Substitute 1 cup unprocessed bran or bran cereal for wheat germ.
- Substitute 1/2 cup sunflower seed for nuts; add 1/2 cup raisins.
- Substitute 1 cup raisins for nuts.
- Substitute 1/2 cup shredded or flaked coconut for nuts.
- Add 1/2 cup chopped dates, dried apricots or prunes.
Makes about 4 1/2 dozen cookies
From Judy
Source: Quaker Oats
Light Amaretto Delight Cake (using cake mix)
LIGHT AMARETTO DELIGHT CAKE
1 (18.5 oz) pkg pudding included white cake mix
1 (3.4 oz) pkg instant pistachio pudding and pie filling mix
1 cup Egg Beaters
1 cup unsweetened applesauce
2/3 cup orange juice
1/4 cup amaretto
1/4 cup vodka
Glaze (recipe follows)
Preheat oven to 350 degrees F. Generously spray a 12-cup Bundt pan with nonstick cooking spray; coat with flour.
In large bowl, combine all cake ingredients. Beat at low speed of electric mixer until moistened; beat 2 minutes at high speed, scraping bowl occasionally. Pour into spray-coated and floured pan.
Bake at 350 degrees F for 45-55 minutes or until toothpick inserted in center comes out clean.
Using long-tined fork or thin bladed knife, pierce hot cake 10-12 times. Slowly pour hot glaze over hot cake. Let stand in pan 30 minutes. Loosen cake edges; invert onto serving platter. Cool completely. Wrap tightly and store in refrigerator.
ORANGE-AMARETTO GLAZE
1 cup sugar
1/3 cup orange juice
3 tbsp amaretto
1/2 tsp butter flavor
1/4 cup nonfat vanilla yogurt
In medium nonstick saucepan, combine sugar, orange juice and amaretto; mix well. Bring to a boil. Reduce to medium heat; boil 1 minute, stirring constantly. Remove from heat; blend in butter flavor and yogurt using wire whisk or fork.
HIGH ALTITUDE (Above 3500 feet): add 1/4 cup flour to dry cake mix, Bake as directed above.
Makes 1 Bundt cake, 10-12 servings
Source: Fast and Healthy magazine, November/December 1994
PESTO BREAD
2 cups fresh basil
1/4 cup fresh parsley
1/4 cup Parmesan cheese
3 to 4 garlic cloves, crushed
1/4 cup pine nuts
1/2 cup olive oil
Salt and pepper (to taste)
Italian bread
Mozzarella
Tomato slices
Combine first 7 ingredients in food processor and blend with steel knife.
Spread mixture on Italian bread halves (sliced lengthwise) cover with cheese then tomato slices. Add salt, pepper and oregano if desired.
Bake at 350 degrees approximately 20 minutes and then place under broiler for 1 minute. Watch carefully.
Makes enough pesto for 2 whole loaves of bread. (You can divide and freeze.)
From Sara
PESTO BREAD
1/2 cup sugar
1/2 cup butter or margarine, melted
2 cups milk
2 eggs, beaten
3 cups all-purpose flour
2 cups whole wheat flour
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 tbsp. baking powder
2 tsp. dried basil
2 tsp. garlic powder
1 tsp. salt
1 1/2 cups finely chopped walnuts
In large bowl, mix sugar, butter, milk and eggs until well blended.
In another large bowl, mix well flours, cheese, parsley, baking powder, basil, garlic powder and salt; add walnuts; toss until coated. Add flour mixture to egg mixture; stir until dry ingredients are thoroughly moistened. Divide batter between 3 well greased (8-inch) loaf pans. Batter should half fill each pan.
Bake in preheated 350 degree F oven for 40 to 50 minutes or until tester inserted in center comes out clean. Cool in cans on rack 10 minutes; remove from pans and cool completely.
Wrap tight. Keeps up to 3 days at room temperature; freeze for longer storage.
Bread goes well with cheese, soups and salad courses.
Makes 3 loaves
From Sara
PESTO BREAD
1 (8 oz.) pkg. part skim mozzarella cheese, shredded
1/2 cup part skim ricotta cheese
2 cups packed fresh parsley leaves
1/4 cup chopped walnuts
3 tbsp. grated Parmesan cheese
1 1/2 tsp. dried basil, crumbled
1/4 tsp. pepper
1 large clove garlic, chopped
1 (3 lb.) pkg. frozen bread (three 1 lb. loaves), thawed
1 egg
1 tbsp. water
Sesame seeds
Combine Mozzarella cheese, Ricotta cheese, parsley, walnuts, Parmesan cheese, basil, pepper and garlic in food processor. Whirl until well mixed. Reserve.
Grease cookie sheets. Roll out 1 loaf (1 pound) bread dough on lightly floured surface into (15x8-inch) rectangle. Spread 1/3 of the cheese filling over dough. Roll up jelly roll fashion, starting with one long side; pinch together along long seam to seal well. Shape into a circle; pinch ends together to close. Place, seam side down, on prepared cookie sheet. Repeat with remaining dough and filling. Cover and let rise in a warm place away from drafts, 15 minutes.
Preheat oven to 350 degrees F.
Beat together egg and water; brush mixture over top of loaves. Sprinkle with sesame seeds.
Bake in preheated oven for 25-30 minutes or until browned on top. Cool on wire racks. Serve at room temperature.
Makes 3 loaves
From Sara
PESTO AND CHEESE FRENCH BREAD
1/2 cup mayonnaise
1/2 cup freshly grated Romano or
Parmesan cheese (about 2 ounces)
2 tsp. prepared pesto sauce
1/2 (1 lb.) French bread loaf
Combine first 3 ingredients in small bowl. (Can be prepared 1 day ahead. Cover tightly and refrigerate).
Preheat broiler.
Halve bread lengthwise. Broil cut side up until beginning to brown. Spread each half generously with mayonnaise mixture. Broil until bubbling and beginning to brown, watching carefully. Cut crosswise into 1 1/2 inch pieces and serve.
PESTO PULL-APART BREAD
1 clove garlic
1/2 cup firmly packed fresh basil leaves
1/2 cup grated Romano cheese
1/4 cup olive oil
1 pinch sugar
1 package active dry yeast
1 1/4 cups very warm water, divided use
3 cups all-purpose flour, divided use
1/2 tsp salt
Mince together garlic and basil leaves (e.g. in food processor with steel blade). Add Romano cheese. Place in small bowl and gradually whisk in oil, stirring constantly. (If using food processor, turn it on and drizzle in oil). Set aside.
Place a generous pinch of sugar and the yeast in a small bowl. Add 1/4 cup warm water. Stir. Set aside for 5 minutes for yeast to foam up.
In large bowl, place 2 cups of flour and 1/2 teaspoon salt; stir. Make a well in the dry ingredients. Add yeast mixture, basil mixture and the remaining 1 cup of warm water; stir well. Gradually add 1 cup of flour. Stir to make a kneadable dough. It may still be sticky, but that's fine.
Turn onto lightly floured board and knead until smooth and elastic, about 10 minutes. (Begin kneading process by throwing dough down on the board a dozen times, this way it will require less additional flour.) Place dough in greased bowl, turning to grease all sides. Cover bowl with towel and set aside in warm place for 1 hour.
Punch dough down and knead briefly. Divide dough into 14 or 15 balls and fit around the edge of a 14-inch greased round cake or pizza pan, or arrange them in a free-form circle, allowing a little room between balls for rising. Cover with a towel and let rise 30 minutes in a warm place.
Meanwhile, preheat oven to 375 degrees F.
When dough has risen, place pan in oven and bake for 35 to 40 minutes or until bread is done.
From Cath
WHOLE GRAIN COOKIES
2/3 cup shortening (part butter)
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 tsp. vanilla
1/2 cup flour
1/2 cup whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup quick oatmeal, uncooked
3 tbsp. wheat germ
3 tbsp. salted sunflower nuts
3 tbsp. sesame seeds
Cream shortening, sugar, egg and vanilla in large mixing bowl; set aside.
Sift flour, baking soda and salt together. Add to creamed mixture and beat until well mixed. Stir in oats, wheat germ, sunflower nuts and sesame seeds. Shape into balls and place on ungreased cookie sheets.
Bake at 350 degrees F for 13 to 15 minutes.
Makes about 4 dozen
From Sara
WHOLE GRAIN COOKIES
1 1/2 cups rolled oats, uncooked
1/2 cup whole wheat flour
1/2 cup apple juice concentrate
1/2 cup chopped dates
1/2 cup raisins
1/3 cup chopped walnuts
1/3 cup chopped raw almonds
1/3 cup raw sunflower seeds
2 tbsp. oil
1/4 tsp. salt
1/2 tsp. ground cinnamon
Mix all ingredients well until blended. Spoon onto sprayed baking sheet.
Bake at 300 degrees F for 25 minutes or until lightly browned.
Makes 2 dozen cookies
From Sara
McCORMICK'S FAVORITE SPINACH DIP
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
1 (16 oz.) container sour cream
3/4 cup mayonnaise
2 tsp. Dijon-style mustard
2 envelopes (1 box) McCormick Collection Spring Vegetable Recipe Blend
1 (8 oz.) can sliced water chestnuts, chopped
3 green onions, chopped
1 Hollowed bread round
Combine spinach, sour cream, mayonnaise and mustard in a large bowl. Stir in envelopes of Spring Vegetable Recipe Blend, water chestnuts and green onions. Cover and refrigerate at least 2 hours.
To serve, stir well and spoon into hollowed bread round. Arrange bread cubes, crackers or fresh vegetable pieces around bread for dipping.
Source: McCormick
SPINACH DIP
1 (10 oz) pkg frozen chopped spinach, thawed and drained
1 (8 oz) carton sour cream
1 cup mayonnaise
1 (6 oz) can water chestnuts, drained and chopped
4-5 green onions chopped
1 (1 5/8 oz) pkg vegetable soup mix
1 (1 lb) round loaf Hawaiian bread (for serving)
Combine spinach, sour cream, mayonnaise, water chestnuts, green onions, and soup mix in a medium mixing bowl, stirring well. Cover and chill at least 6 hours.
TO SERVE:
Using a gentle sawing motion, cut vertically to, but not through, bottom of loaf, 1/2-inch from edge. Lift out center of loaf; cut bread into 1" cubes, and set aside. Fill hollowed bread loaf with dip; serve with bread cubes.
Makes 3 cups.
From Cath
Source: America's Best Recipes, A 1990 Hometown Collection
SPINACH DIP IN A BREAD BOWL
2 cups sour cream
1 envelope ranch salad dressing mix
10 ounces frozen chopped spinach, thawed and well drained
1/4 cup chopped onion
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
FOR SERVING:
1 pound round loaf of bread
raw vegetables
In a bowl, combine first six ingredients. Chill for at least 1 hour.
Cut a 1 1/2-inch slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-size pieces. Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately.
Makes 10-15 servings
From Cath
Source: Taste of Home, June 7, 1995
SPINACH DIP
1 (10 oz.) pkg. frozen spinach, thawed and drained
1 pkg. Knorr vegetable soup mix (dry)
1 cup Hellmann's mayonnaise
1 cup sour cream
3 green onions, tops included
1 can water chestnuts, chopped
Mix in bowl and refrigerate until ready to serve.
Serve in hollowed loaf of sour dough or French bread (round). Cut up pieces are used as dippers. You may also use crackers.
From Sara
CLASSIC SPINACH DIP
1 (10 oz.) pkg. frozen chopped spinach
1 1/2 cups dairy sour cream
1 cup mayonnaise
1 (8 oz.) can water chestnuts, chopped
3 green onions, finely chopped
1 pkg. vegetable soup mix
Squeeze spinach until dry in medium bowl, stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts, and green onions. Cover and refrigerate 2 hours.
If desired hollow out whole loaf of pumpernickel bread. Fill with dip. Use center of bread for dipping.
From Sara
SPINACH DIP
1 cup mayonnaise
1 cup sour cream
1 cup frozen chopped spinach, cooked, drained, and cooled
1 pkg. Knorr leek soup mix
1 (8 oz.) can water chestnuts, chopped
1 bunch green onions (tops only)
1 round unsliced bread
Hollow out round unsliced bread. Mix all above ingredients. Put in hollowed out bowl and serve with cracker or bread cubes. When dip is gone, tear or cut bowl apart and eat - the best part.
From Sara
SPINACH FILLED BREAD
1 loaf (1-lb.) round crusty bread
2 pkgs. (10 oz. each) frozen chopped spinach, thawed and thoroughly drained
2 pkgs. (8 oz. each) cream cheese, softened
3 tbsp. milk
1 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. ground pepper (optional)
Dash ground nutmeg
Cut 1 1/2 to 2 inch slice from top of brad; set slice aside. Cut around center of bread, 1 1/2-inches from outer edge. Remove center, leaving at least 2 inches of bread on bottom of loaf. Cut center and top into small chunks. Set aside.
In medium mixing bowl, combine remaining ingredients. Mix well. Spoon into bread shell. Serve with bread chunks for dipping.
Makes 8 servings
From Cath
ZABAR'S BLACK AND WHITE COOKIES
1 3/4 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
4 large eggs
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Frosting (recipe follows)
Preheat the oven to 375 degrees F. Butter 2 baking sheets and set aside
In a large mixing bowl, combine the sugar and butter and mix by machine or hand until fluffy. Add the eggs, milk, and vanilla and
lemon extracts and mix until smooth.
In a medium bowl, combine the flours, baking powder, and salt and stir until mixed. Add the dry ingredients to the wet in batches, stirring well to combine. Using a soup spoon, drop spoonfuls of the dough 2 inches apart on the prepared baking sheets.
Bake until the edges begin to brown, 20 to 30 minutes. Allow to cool completely.
With a brush, coat half the cookie with chocolate frosting and the other half with white frosting.
BLACK AND WHITE FROSTING
4 cups confectioners' sugar
1/3 to 1/2 cup boiling water
1 ounce bittersweet chocolate
Place the confectioners' sugar in a large bowl. Gradually add enough of the boiling water to the sugar, stirring constantly, until mixture is thick and spreadable.
Remove half of the frosting to the top half of a double boiler set over simmering water and add the chocolate. Warm the mixture, stirring, until the chocolate is melted and the frosting is smooth. Remove from the heat.
Makes 2 dozen cookies
Source: The New York Cookbook
CHOCOLATE MINT SNOW-TOP COOKIES
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
10 oz Nestles mint chocolate chips (1 1/2 cups), divided use
6 tbsp butter, softened
1 cup sugar
1 1/2 tsp vanilla extract
2 eggs
Confectioner's sugar
In bowl, combine flour, baking powder and salt; set aside.
Over hot (not boiling) water, melt 1 cup chips, stirring until smooth.*
In bowl, beat butter and sugar until creamy. Add melted mint morsels and vanilla. Beat in eggs. Gradually beat in flour mixture. Stir in remaining 1/2 cup mint morsels. Wrap dough in plastic wrap; freeze until firm.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F.
Shape dough into 1-inch balls; coat with confectioners' sugar. Place on ungreased cookie sheet.
Bake 10-12 minutes, until tops appear cracked. Let stand 5 minutes on cookie sheet. Cool completely.
*Or, microwave chips in bowl on HIGH power 1 minute; stir. Microwave on HIGH 30 seconds longer; stir until smooth.
Makes 3 dozen cookies
CHOCOLATE MINT COOKIES
3/4 cup butter or margarine
1 1/2 cups dark brown sugar, packed
2 tbsp. water
1 (12 oz.) bag semi sweet chocolate pieces
2 eggs
2 1/2 cups all purpose flour
1 1/4 tsp. baking soda
1/2 tsp. salt
Andes Parfait chocolate mint wafers (approximately 80)
Chocolate sprinkles (for decorating)
In a large saucepan over low heat, cook butter, sugar, and 2 tablespoons water until butter is melted. Add chocolate pieces and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large mixer bowl and let stand 10 minutes to cool slightly.
With mixer at high speed, beat in eggs one at a time. Reduce speed to low and add dry ingredients, beating just until blended. Chill dough one hour.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Line cookie sheet with foil.
Roll teaspoonsful of dough into 1-inch balls; place about 2 inches apart on cookie sheet.
Bake 12 to 13 minutes (no longer-cookies will harden as they cool). Remove from oven and immediately place a mint on each hot cookie. Allow mint to melt and swirl mint on cookie. Decorate with chocolate sprinkles. Remove from cookie sheet and let cool completely.
From Sara
CHOCOLATE MINT COOKIES
Vanilla wafers
1 (12 oz.) pkg. chocolate chips
Peppermint OIL (must be oil, not extract)
Melt chips in microwave, add 3 or 4 drops of peppermint oil; stir well.
Dip wafers. Set on foil to harden.
TIP: Chocolate chips will not puddle or lose their shape when melted in the microwave. When they turn shiny they are ready to stir - if still not completely melted zap a few seconds more.
From Sara
CHOCOLATE THINS
1/2 cup butter of margarine, softened
2/3 cup sugar
1 egg
1 tbsp. brewed coffee
2 oz. unsweetened chocolate, melted
1 1/4 cups flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
Beat together the butter and sugar until light; beat in the egg. Stir in the coffee and the chocolate; set aside.
Combine the dry ingredients and stir to mix well, then add to the chocolate batter, mixing until smooth. Turn the dough onto a double layer of wax paper and roll into a log, about 2-inches in diameter. Refrigerate or freeze until ready to use, at least 12 hours.
WHEN READY TO BAKE:
Preheat oven to 400 degrees F.
Cut dough into 1/8-inch slices and set on greased cookie sheet (or use non-stick baking paper).
Bake 7-8 minutes or until the cookie is crisp and dry but not too brown.
Makes 48 cookies
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