Recipe: Assorted Recipes Swap (24) - 10-26-97 Recipe Swap (updated)

KITCHEN TO KITCHEN RECIPE SWAP
24 Assorted Recipes
October 26, 1997

RECIPES IN THIS FILE:
Cranberry Orange Tea Bread
Cranberry Pumpkin Bread with Vanilla Icing
Potato and Greens Soup
Pumpkin Swirl Bread
Betsy's by Guess and by Gosh Dressing
Apple Crisp
Non-Edible Cinnamon Ornaments
Fairy Cakes
Almond Fairy Cakes
Raisin Carrot Salad
Grandma's Carrot Raisin Salad
Chocolate Zucchini Bread
Chocolate Zucchini Nut Bread
Chewy Banana-Oat Cookies
Cinnamon Spiced Applesauce (crock pot)
Russian Tea Mix
Crunchy Chocolate
Australian Honey Bars
Honey and Dates Bites
Corn Cob Jelly
Lemon Berry Tiramisu
Olive Garden Tiramisu
Olive Garden Pasta Roma Soup
Layered Dinner (Vegan)

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CRANBERRY ORANGE TEA BREAD
Source: The Art of Quick Breads by Beth Hensperger
Makes 1 (8x4-inch) loaf, 12 servings

"Serve this bread thinly sliced with sweet butter or whipped cream cheese."

1 1/2 cups whole fresh cranberries
1 cup sugar
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
Grated zest of two oranges
1/2 cup walnuts, chopped
3/4 cup fresh orange juice
2 eggs
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted

Preheat oven to 350 degrees F. Grease and flour an 8x4-inch loaf pan.

Combine the cranberries and sugar in the work bowl of a food processor fitted with the steel blade. Pulse to coarsely grind. Set aside.

In a large bowl, combine the flour, baking powder, spices and salt. Add the orange zest and walnuts. Toss to blend.

In a small bowl, combine the orange juice and eggs. Beat with a whisk until frothy. Add the vanilla extract and cranberry mixture. Stir to combine. Pour over the dry ingredients and drizzle with the butter. Stir with a spatula just until moistened and cranberries are evenly distributed. Pour the batter into prepared loaf pan.

Bake on the center of the preheated oven for 45 to 50 minutes, or until a wooden toothpick inserted in the center comes out clean. The top surface should be crusty and golden. Turn the loaf out onto a wire rack to cool completely.

Wrap tightly in plastic wrap and let stand at room temperature overnight before serving.

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CRANBERRY PUMPKIN BREAD WITH VANILLA ICING
Source: Better Homes and Gardens
Makes 2 loaves

4 cups all-purpose flour
2 tablespoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon baking soda
2 cups sugar
2 cups canned pumpkin puree (not sweetened)
4 eggs
1/2 cup oil
2 cups cranberries, coarsely chopped
1/2 cup almonds, toasted, sliced
FOR THE VANILLA ICING, COMBINE:
1/2 cup powdered sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease 2 loaf pan; set aside.

In a medium bowl stir together flour, baking powder, cinnamon, nutmeg, ginger and baking soda.

In a large bowl, combine sugar, pumpkin and oil. Add the dry ingredients to pumpkin mixture; stir just until moistened. Fold in cranberries and almonds. Pour batter into prepared loaf pans.

Bake at 350 degree F for 60 to 65 minutes or until a wooden toothpick inserted in the center comes out clean. Cool for 10 minutes. Remove from pans; cool.

Wrap and store overnight. Drizzle with Vanilla Icing before serving.

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POTATO AND GREENS SOUP
Source: Kathy Heacock
Makes 4 servings

"This is a delicious and easy soup recipe from Nikki and David Goldbeck's American Wholefoods Cuisine that they say originated in Italy. I always use kale; I love it."

2 cups diced potatoes (about 1 pound)
1 clove garlic, cut in half
4 cups water
2 cups sliced dark leafy greens (escarole, chard, kale, chickory, wild greens)
1 tsp salt
1 cup diced stale whole grain bread
2 Tbsp olive oil
Ground black pepper

Combine potatoes, garlic, and 4 cups water in a soup pot and bring to a boil. Cover and simmer until potatoes are not quite tender, 10 to 15 minutes.

Add greens and salt to pot, cover, and cook 10 to 15 minutes longer, or until tender.

Remove from heat, add bread, cover, and let stand off the heat, for 10 minutes. Stir in oil, season with lots of fresh ground pepper, and serve.

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PUMPKIN SWIRL BREAD
From: Rhonda, OH

Combine well and set aside:
1 (8 oz) pkg cream cheese, softened
1/4 cup sugar
1 egg, beaten

Combine dry ingredients and set aside:
1 3/4 cups flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg

Combine and mix well:
1 cup canned pumpkin puree
1/2 cup butter, melted
1 egg, beaten
1/3 cup water

Add pumpkin mixture to dry ingredients. Mix until just moistened. Reserve 2 cups batter. Pour remaining batter into greased loaf pan. Pour cream cheese mixture over; then reserved pumpkin batter. Cut through batters with knife several times for swirl effect.

Bake in preheated 350 degrees F oven for 1 hour and 10 minutes to 1 1/2 hours. Cool 15 minutes in pan before removing.

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BETSY'S BY GUESS AND BY GOSH DRESSING
From: Betsy at TKL

I use about a stick of butter to saute (just till tender/not browned) chopped onion and celery then moisten the stuffing as needed with chicken/turkey broth using a mixture of fresh and dried bread cubes - seasoning with sage, poultry seasoning, Bell's seasoning if you have it, black pepper - to taste. Sometimes I add an egg (after the tasting is done). Use to stuff chicken or turkey before roasting or bake in a buttered casserole dish.

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APPLE CRISP
Source: Linda M Wolfgram
Makes 6 servings

"This recipe is from the Betty Crocker cookbook. It's quick, easy, and delicious!"

4 cups sliced tart apples (about 4 medium)
2/3 to 3/4 cup packed brown sugar
1/2 cup flour
1/2 cup quick-cooking oats, uncooked
1/3 cup margarine or butter, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Heavy cream or ice cream (for serving)

Heat oven to 375 degrees F. Grease 8x8x2-inch square pan.

Arrange apples in pan. Mix remaining ingredients; sprinkle over apples.

Bake about 30 minutes or until topping is golden brown and apples are tender.

Serve warm and, if desired, with cream or ice cream.

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NON-EDIBLE CINNAMON ORNAMENTS
From: Linda/Tennessee
Makes enough dough for about 32 (2-inch sized) cookie cutters

1 cup ground cinnamon (buy at a bulk food store)
1 tbsp ground cloves
1 tbsp ground nutmeg
3/4 cup applesauce
2 tbsp nontoxic white glue

Combine the ingredients in a mixing bowl and beat well, until the dough is smooth and holds together well. If the dough is too sticky, add a little more cinnamon until it reaches the consistency you like. If the dough is too crumbly, add a little more applesauce.

Roll the dough out between two sheets of waxed paper until it is 1/4-inch thick. Cut out cookie shapes as desired, rerolling the dough to use up scraps. (The dough may also be used like modeling clay to sculpt figures, beads and shapes, though these will take more or less time than flat cookies, depending on their size.) If you intend to hang the ornaments, be sure to punch holes through the shapes while the dough is still pliable.

Let the cookies dry at room temperature for at least 2 days. Or, they may be dried in a very low oven - under 200 degrees F - turning the shapes from time to time so they dry completely.

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FAIRY CAKES
Source: Martha Grimes
Makes 24 small cakes.

2/3 cup of flour
1 teaspoon baking powder
3 eggs
2/3 cup sugar
2 tablespoons butter, melted
1 tablespoon hot water
Whipped cream (recipe follows)

Preheat oven to 425 degrees F.

Sift flour with baking powder and set aside.

Place eggs and sugar in a bowl and whisk until thick. Fold in flour mixture with a metal spoon. Add melted butter and hot water. Blend thoroughly.

Divide mixture into 1 1/2-inch muffin tins that have been well greased and floured.

Bake 8 to 10 minutes. Remove from oven. Allow to cool 10 minutes in a draft-free area. Remove cakes from pans and allow to cool completely in a draft-free area.

With a sharp pointed knife, cut away risen area from top of cake and set aside. Fill hole with whipped cream. Cut cut-away section in half to form wings. Place "wings" on top of cream and you have fairy cakes.

WHIPPED CREAM

1 cup heavy (whipping) cream
1/4 cup sugar
1/2 teaspoon vanilla

While beating whipping cream, gradually add sugar and vanilla. Beat until still, being careful not to overbeat, thus forming butter. Use as filling for fairy cakes.

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ALMOND FAIRY CAKES
From: Candy,Va
Makes 6 (3 1/2-inch) cakes

3/4 c blanched whole almonds
1 cup plus 2 tsp powdered sugar, divided use
1 egg white plus 2 eggs, divided use
3/4 cup cake flour
1/2 tsp baking powder
2/3 cup unsalted butter, softened
1 tsp almond extract
1/2 cup strawberry jam
Tiny edible flowers (for garnish)

Preheat over to 350 degrees F. Butter and flour 6 (3 1/2-inch wide) heart-shaped cake pans.

Process almonds in food processor until just ground. Add 1 cup powdered sugar and egg white and process till just combined; set aside.

Combine flour and baking powder; set aside.

In a bowl, beat butter and almond-sugar mixture. Add 2 eggs, one at a time, and extract. Stir in flour until no longer visible. Turn batter into prepared cake pans.

Bake 15-18 minutes. Cool before unmolding.

Split cakes, fill with jam, and dust tops with remaining sugar. Top with real tiny edible flowers.

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RAISIN CARROT SALAD
From: Berta

Grated carrots
Crushed pineapple
Mini marshmallows
Raisins
Mayonnaise

Mix all ingredients, and moisten with the mayonnaise.

I always omitted the raisins, because my family did not like them.

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MY GRANDMA'S CARROT RAISIN SALAD
From: Betsy at TKL

I don't have a recipe handy, but what my Gram did was combine shredded carrots (not little shreds), raisins (golden are good), sometimes crushed or chunk pineapple and mayonnaise just enough to wet it - you can add some pineapple juice if you like - I think she sprinkled on a little cinnamon and nutmeg too.

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CHOCOLATE ZUCCHINI BREAD
Source: j. meyerson
Makes 2 loaves

1 3/4 cups sugar
1/2 cup butter or margarine, softened
1/2 cup oil
1/2 cup buttermilk or sour milk
2 eggs
1 tsp. vanilla
2 1/2 cups flour
4 Tbsp. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
2 cups shredded zucchini
1/2 cup chocolate chips (optional, for tops)

Cream together sugar, butter and oil. Add buttermilk, eggs and vanilla.

Combine flour, cocoa powder, baking soda, cinnamon and cloves; mix well. Fold in zucchini.

Put batter into 2 greased and floured loaf pans. Sprinkle 1/4 cup chocolate chips on top of each loaf.

Bake at 325 degrees F for 1 hour.

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CHOCOLATE ZUCCHINI NUT BREAD
Source: SirRedhawk
Makes 2 loaves

"Excellent quick bread. Very moist and sweet. This recipe comes out of Country Cook'n, compiled by the St Rose Parishioners Fredonia, Wisconsin and St Mary's Parishioners of Little Kohler, Wisconsin. This is one the recipes of Mary Niedermeyer."

2 cups sugar
1 cup vegetables oil
3 eggs
2 oz unsweetened baking chocolate, melted
2 cups grated, peeled zucchini
1 tsp vanilla
3 cups flour
1 tsp salt
1 tsp ground cinnamon
1/4 tsp baking powder
1 tsp baking soda
1 cup chopped nuts
1/2 cup chocolate chips

Beat together sugar, oil and eggs.

Stir chocolate into egg mixture along with zucchini and vanilla; set aside.

Sift flour with salt, cinnamon, baking powder and baking soda. With a large spoon, stir into zucchini mixture, along with nuts and chips. Mix thoroughly. Spoon into 2 well-greased 9x5-inch loaf pans.

Bake at 350 degrees F for 1 hour.

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CHEWY BANANA-OAT COOKIES
From: Rebecca,MI

These are for anyone interested in getting the refined sugar out of your diet, but still want a treat (also, vegan).

1 1/2 cup oats, uncooked
1/2 cup whole wheat pastry flour, oat flour or millet flour
1/2 tsp. salt
1/4 tsp baking soda
Dash or two of ground cinnamon
2 Tbsp. chopped nuts or raisins
2 medium, ripe bananas
3/8 cup oil

Preheat oven to 350 degrees F.

Mix dry ingredients and nuts or raisins; set aside.

In separate bowl mix mashed bananas and oil then add to the dry ingredients. Drop by heaping teaspoons on an ungreased cookie sheet.

Bake 10-15 minutes.

Makes about 2 dozen (You can the double recipe and freeze the cookies.)

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CINNAMON SPICED APPLESAUCE
Source: Extra-Special Crockery Pot Recipes by Lou Seibert Pappas
Makes 8 servings

10 large cooking apples
1/2 cup water
1/2 to 3/4 cup sugar (to taste)
1 tsp cinnamon (or to taste)

Peel, quarter and core apples. Place in a crockery pot. Add 1/2 cup water and sugar. Sprinkle with cinnamon.

Cover crock pot and cook on LOW for 8 hours or on HIGH for 3 to 4 hours.

Serve warm or cold with sweetened cream.

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RUSSIAN TEA MIX
From: Linda/Tennessee

1 (20 oz.) jar Tang
1 package Wyler's dry lemonade mix
3/4 cup instant tea, unsweetened
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground cloves

Mix together ingredients. Keep in dry container.

TO USE:
Use 2 teaspoons mix to 3/4 cup hot water.

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CRUNCHY CHOCOLATE

3/4 cup honey
1 cup peanut butter
1 cup semi-sweet chocolate chips
1 cup salted peanuts
3 cups Rice Krispies cereal

Melt honey and peanut butter together, slowly. Bring to a boil. Remove from heat.

Add chocolate chips; stir until melted. Add peanuts and Rice Krispies. Mix well.

Press in a 9x9-inch greased pan. Refrigerate before serving.

Cut in squares

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AUSTRALIAN HONEY BARS
Makes 36 squares

3/4 cup butter
1/2 cup honey
3 eggs
1 1/2 cup flour
1 tsp baking soda
1 cup dried raisins
3/4 cup minced walnuts

Beat butter and honey together. Add the eggs, one at a time, beating well after each. Add flour and baking soda. Stir in raisins and walnuts.
Pour in a 9x9-inch greased baking pan.

Bake at 325 degrees F for 30 minutes until dough is firm. Set pan on rack to cool.

Before serving, sprinkle with confectioner's sugar.

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HONEY AND DATE BITES
Source: Recipe booklet: La Cuisiniere Five Roses, 26th edition
Makes 2 1/2 dozen

1 1/2 cup finely chopped dates*
2 cups finely chopped walnuts, divided use*
3 tbsp honey
1 tbsp lemon juice

Mix dates with 1 cup walnuts, honey, and lemon juice. Roll into 1-inch balls. Roll in remaining walnuts. Keep refrigerated.

*Nuts and dates must be chopped very fine - a meat grinder is suggested in the booklet.

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CORN COB JELLY
Source: Granny's Antique Recipes by Wilda Snyder
From: Sandy

"Jelly tastes a lot like apple. It is reddish or amber in color. If you haven't enough large cobs, use several small cobs as one."

12 bright red large size corn cobs
3 pints water
1 pkg. Sure Jell
3 cups sugar

Boil broken cobs in 3 pints water for 30-40 minutes

Strain liquid back into pan; discard corn cobs. If not enough liquid, add water to make 3 cups. Add Sure-Jell and bring to a rolling boil. Add sugar and boil 2-3 minutes.

Pour into sterilized jars. Cool, then seal. Store in refrigerator.

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LEMON BERRY TIRAMISU
Source: Pillsbury
Makes 12 servings

"The Italian name for this trendy cheese and fruit dessert translates as "pick me up." It's guaranteed to do that for any special meal."

1/3 cup frozen pineapple-orange-strawberry juice concentrate, thawed
3 tablespoons orange-flavored liqueur or orange juice
1 cup light ricotta cheese
1/2 (8 oz.) pkg. 1/3-less-fat cream cheese (Neufchatel), softened
1 (15.75 oz.) can lemon pie filling
2 pkg. (3 oz. each) ladyfingers, split
1 pint (2 cups) fresh strawberries, sliced
1/2 pint (1 cup) fresh raspberries

In small bowl, combine juice concentrate and liqueur; blend well. Set aside.

In large bowl with electric mixer, beat ricotta cheese and cream cheese at medium speed until smooth. Add pie filling; beat until well blended and fluffy, scraping sides of bowl occasionally.

Line bottom of 12x8-inch (2-quart) baking dish with half of ladyfingers, cut side up. Brush ladyfingers with half of juice concentrate mixture.

Spread half of lemon filling evenly over ladyfingers. Top with half each of strawberries and raspberries. Repeat layers. Refrigerate until serving time. Store in refrigerator.

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OLIVE GARDEN TIRAMISU
Source: The Olive Garden
Makes 6 servings

1 (10-12-inch) sponge cake, 3-inches tall
3 oz strong black coffee or prepared instant espresso
3 oz brandy, rum or your favorite liqueur
1 1/2 lb cream cheese or mascarpone*
1 1/2 c superfine or powdered sugar
Unsweetened cocoa powder (for dusting top)

Cut across the middle of the sponge cake to form two disks, about 1 to 1 1/2-inches thick, each; set aside.

Blend the coffee or espresso and liqueur together. Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much that it will collapse; set aside.

Mix the cream cheese or mascarpone with the sugar and beat the cheese until the sugar is completely dissolved and the cheese is light and spreadable. Spread the bottom half off the cake with half of the creamy cheese, in a fairly thick layer. Set the second half of the cake on the bottom half and repeat the process (sprinkle the coffee/liqueur blend and spread with the remaining cream cheese). Put the cocoa powder into a wire strainer and coat the top layer of cream cheese completely with cocoa.

Refrigerate the cake for at least two hours before cutting and serving.

*Cream cheese or mascarpone should be at room temperature. Mascarpone is available at some Italian specialty food stores and some gourmet food stores.

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OLIVE GARDEN PASTA ROMA SOUP
Source: The Olive Garden
Makes 4-6 servings

2 cans (16 ounces each) Garbanzo beans, rinsed and drained
6 slices bacon, cooked and drained, chopped
1/3 cup olive oil
1 cup julienned carrots
3/4 cup diced onion
1 cup diced celery
1/4 teaspoon minced garlic
1 quart chicken broth
1 1/2 cups canned tomatoes, drained, diced
2 tablespoons chopped fresh parsley
1/2 teaspoon ground black pepper
1/8 teaspoon ground rosemary
1/2 cup miniature dry bowtie pasta, cooked

Add beans to food processor and process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve.

Heat olive oil in a Dutch oven. Add carrots, onions, celery and garlic and saute for 5 minutes on medium heat.

Add beans and remaining ingredients, except pasta, and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm.

Add pasta to finished soup and serve immediately.

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LAYERED DINNER (Vegan)
Source: Marlaina Lieberg
Makes 8 servings

"I made this and it is GREAT!!! It takes a bit of time to cut up the veggies, but if you have a salad shooter (I used my food processor but in my 29 foot camper I use my shooter), it will help tremendously!!"

6 potatoes, sliced
1 large onion, sliced
2 carrots, sliced
1 green bell pepper, sliced
1 zucchini, sliced
1 cup corn (frozen or fresh)
1 cup peas (frozen or fresh)
OPTIONAL VEGETABLES:
Mushrooms
Broccoli
Green beans
FOR THE SAUCE:
2 1/2 cups tomato sauce
1/4 cup low-sodium tamari sauce
1 tsp ground thyme
1 tsp dry mustard
1 tsp dried basil
2 tsp chili powder
1/2 tsp ground cinnamon
1/8 tsp rubbed sage
2 Tbsp parsley flakes

Layer vegetables in crock pot in order given.

Mix together ingredients for sauce and pour over vegetables.

Cover crock pot and cook on HIGH for 6 hours or on LOW for 12 hours.