Recipe: Fruit Recipes (32) - 07-01-97 Recipe Swap (updated)
Recipe Collections32 FRUIT RECIPES
Recipe Swap - July 1, 1997
RECIPES IN THIS FILE:
Strawberry Mousse
Pina Colada Cake
Chicken with Orange Pesto
Yogurt Pops
Grilled Honey Chicken with Cherry Sauce
Poached Pears in Cinnamon-Ginger Sauce
Blueberry Surprise Cake
Cinnamon-Pineapple Sauce
Apple Cherry Sauce
Chicken Salad
Raspberry Swirl Torte
No Bake Cherry Cheese Squares
Raspberry Dream
Viennese Raspberry Squares
English Trifle
Hazelnut Cherry Tart
Peach Custard Dessert
Creamy Orange Cappuccino Fudge
Apple Pie Morning Glory
Raspberry Bars
Pineapple and Papaya Salsa
Apple Cinnamon Pilaf
Honey Orange Chicken
Apples Baked in Wine
Country Style Pear Dumplings
Pineapple or Apple Upside-Down Cake
Cranberry Bread
Velma's Blueberry Sour Cream Pie
Rhubarb Almond Cookies
(off topic) Whole Deep Fried Turkey
Joe's Favorite Pumpkin Bread
(off topic) Dirty Chicken And Rice
STRAWBERRY MOUSSE
Makes 8 servings
1 quart strawberries, washed, hulled
3/4 cup sugar
1/2 cup white wine
1/2 cup cold water
1/2 cup boiling water
2 cups heavy (whipping) cream, whipped
2 envelopes unflavored gelatin
Reserve several berries for garnish. Press remaining berries through a fine sieve. Add sugar and wine; stir well; chill.
Soften (dry) gelatin in 1/2 cup cold water. Add 1/2 cup boiling water; stir to dissolve; cool.
Combine gelatin and strawberry mixture; beat until fluffy and slightly thickened. Fold in whipped cream. Pour into a lightly oiled non-stick 2 quart mold. Chill at least 3 hours.
PINA COLADA CAKE
Makes 1 (9-inch, 2-layer) cake, 10 servings
1 (2-layer-size) pkg. white cake mix
1 (4-serving size) pkg. coconut cream instant pudding
4 eggs
1/2 cup water
1/3 cup light or dark rum
1/4 cup oil
1 cup flaked coconut (plus additional, for garnish)
Pina Colada Frosting (recipe follows)
Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at medium speed on electric mixer. Pour into 2 greased and floured 9-inch layer cake pans.
Bake at 350 degrees F for 25-30 minutes or until top springs back when touched. Cool in pans 15 minutes, then remove and cool on racks.
Fill and frost with Pina Colada Frosting; sprinkle with coconut. Refrigerate any leftover cake.
PINA COLADA FROSTING
1 (8 oz.) can crushed pineapple, in juice
1 (4-serving size) package of coconut cream instant pudding mix
1/3 cup light or dark rum
1 (7 to 9 oz.) container of frozen whipped topping, thawed
In a medium bowl, combine pineapple and its juice, (dry) pudding mix, and rum. Beat until blended, then fold in whipped topping.
CHICKEN WITH ORANGE PESTO
Adapted from source: Women's Day Light Meals
1/2 cup fresh basil leaves
2 Tbsp grated orange peel
2 garlic cloves
2 tsp olive oil
3 Tbsp orange juice
1 Tbsp Dijon mustard
Salt and ground black pepper
6 chicken breast halves, with skin and bone (about 3 pounds)
Preheat broiler.
In food processor, combine basil, orange peel, and garlic. Cover and process until finely chopped. Add olive oil, orange juice, mustard, and salt and pepper to taste; process a few seconds or until a paste is formed.
Lightly spread equal portions of basil mixture under skin and on bone side of each chicken breast. Place chicken, skin-side down, on broiler pan.
Broil chicken 4-inches from heat source 10 minutes. Turn chicken over and broil 10 to 12 minutes longer or until chicken is cooked through (if chicken begins to brown too quickly, cover area with aluminum foil).
YOGURT POPS
1 cup low-fat yogurt
3/4 cup frozen fruit juice or pureed fruit (maybe baby food)
3/4 cup low fat milk
Mix all and pour into popsicle trays and freeze for 2-3 hours
GRILLED HONEY CHICKEN WITH CHERRY SAUCE
Source: Cooking Light Magazine, July/August 1994
Makes 6 servings (serving size: 1 chicken leg quarter and 1/4 cup sauce)
FOR THE CHERRY SAUCE:
1/3 cup Burgundy or other dry red wine
3 tbsp brown sugar
2 tbsp red wine vinegar
2 tbsp unsweetened orange juice
1/4 tsp grated orange rind
2 1/4 cups pitted quartered sweet cherries (about 1 pound)
2 tsp corn starch
2 tsp water
FOR THE CHICKEN:
2 tbsp honey
2 tbsp lemon juice
6 chicken leg quarters
1/2 tsp salt
1/4 tsp ground black pepper
Combine first 5 ingredients in a medium saucepan; stir well. Bring to a boil over medium heat, and cook 5 minutes. Reduce heat to medium-low; add cherries; and cook 10 minutes, stirring occasionally.
Combine cornstarch and 2 teaspoons water; stir well, and add to cherry mixture. Bring to a boil over medium heat, and cook 1 minute or until slightly thickened, stirring constantly. Pour into a bowl; set aside and keep warm.
Combine honey and lemon juice; stir well, and set aside.
Sprinkle chicken with salt and pepper.
Coat grill rack with cooking spray and place on grill over medium hot coals. Place chicken on rack, and cook 25 minutes, turning every 5 minutes. Lightly brush chicken with half of honey mixture; cook 5 minutes. Turn chicken over; brush with remaining honey mixture. Cook 5 minutes or until chicken is done.
Serve with cherry sauce.
Velma: Hi, Everybody
I enjoy pears with ginger, and here is a recipe - it's diabetic, too.
POACHED PEARS IN CINNAMON-GINGER SAUCE
Source: Stephen Ceideburg
6 Bosc or Anjou pears*
2 lemons, cut in half
6 cups water
1 1/2 cups granulated sugar
2 whole cinnamon sticks
8 quarter-sized slices fresh ginger**
1 tbsp minced candied ginger
Vanilla or ginger ice cream (optional, for serving)
*slightly underripe, peeled, halved and cored
**smashed with flat sided knife or cleaver
Rub pear halves with cut lemon to prevent browning and set aside.
Combine 6 cups water, sugar, cinnamon and ginger in large non aluminum pan. Heat until boiling. Reduce heat and simmer, uncovered, 30 for minutes.
Add pears and heat until liquid almost boils. Reduce heat until liquid is just under a boil and poach pears until just tender, 12 to 15 minutes. (Knife will pierce center easily.) Remove pears with slotted spoon and let cool slightly.
Arrange cooked pears on serving dish or in individual serving bowls.
Remove ginger and cinnamon from poaching liquid and reheat liquid until boiling. Cook until liquid is reduced to thick syrup, about 25 minutes. Let cool slightly.
Pour warm syrup over pears. Sprinkle with candied ginger and serve. You may also serve with scoops of vanilla or ginger ice cream.
Makes 6 servings
Per serving: 280 calories (1 percent from protein, 98 percent from carbohydrate, 2 percent from fat), 1 gram protein, 74 grams carbohydrate, 1 gram fat, 0 cholesterol, 8 milligrams sodium
Exchanges: 1 1/2 fruit, 1/2 bread
BLUEBERRY SURPRISE CAKE
From: Kate
FOR THE SURPRISE:
1 cup fresh blueberries
3 tbsp. white granulated sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tsp. lemon juice
FOR THE CAKE:
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 cup butter, softened
1 tsp. vanilla extract
1 1/3 cups white granulated sugar
2 eggs
1 cup sour cream
Zest of one lemon
FOR THE GLAZE:
1 cup confectioner's sugar
1 tbsp. lemon juice
A few drops boiling water
TO PREPARE THE SURPRISE:
Combine all ingredients for the surprise, except lemon juice. Drizzle on lemon juice, let stand.
TO PREPARE THE CAKE:
Preheat oven to 350 degrees F. Butter and flour a 9x3-inch springform pan.
Sift dry ingredients together; set aside.
Cream butter, 1 1/3 cups sugar and vanilla. Add eggs and beat. Add sour cream. Add sifted dry ingredients. Add lemon zest.
Pour 1/2 batter into the prepared pan. Spoon in blueberry mixture, keeping 1/2-inch away from edge of pan. Add rest of batter.
Bake for 1 hour and 20-30 minutes.
Combine ingredients for the glaze and pour on warm cake.
CINNAMON-PINEAPPLE SAUCE
Source: Laurie from Virginia
"Many thanks to Laurie from Virginia. Laurie sent me a recipe for cinnamon-pineapple sauce that I made the other day. It was incredible... even better than the one I had at that restaurant... and VERY EASY!" - Ray Taylor
2 cans (8 oz each) crushed pineapple, drained
1/2 cup honey
1 Tbsp. cornstarch
Dash of cinnamon, or to taste
Combine ingredients in 2 quart saucepan. Cook over medium high heat, stirring occasionally, until slightly thickened and heated through, about 3-5 minutes.
I used this sauce for dipping chicken nuggets into.
APPLE CHERRY SAUCE
From: Kate
"Flavored with maple and orange, this sauce is terrific with roasted or grilled meats."
1/3 cup apple cherry juice blend
2 tablespoons cornstarch
1 cup frozen unsweetened tart cherries, thawed and well drained
3/4 cup maple-flavored syrup
1/2 cup chopped walnuts
1 teaspoon grated orange peel
In a medium saucepan, combine cherry juice blend and cornstarch; mix well. Cook over medium heat until thickened.
Add cherries, syrup, walnuts and orange peel; mix well. Cook, stirring frequently, over low heat until all ingredients are hot.
CHICKEN SALAD
From: Kate, 07-01-97
FOR THE SALAD:
1 small cantaloupe, cut in cubes
1 cup cubed cooked chicken
1/2 cup seedless grapes, halved
1/2 cup sliced celery
2 Tbsp. slivered almonds
FOR THE DRESSING:
1/2 cup mayonnaise
1/2 cup sour cream
1 tsp. soy sauce
1/4 tsp. salt
Combine ingredients for the salad.
Mix together the ingredients for the dressing and add to salad. Chill and serve.
Kit-Kat: I sometimes add raspberries to a peach cobbler -- its tasty!
RASPBERRY SWIRL TORTE
Adapted from source: Janice Power from What's Cooking magazine from Kraft, 8th issue, 1994
Makes 10 servings
1 1/4 cups graham crumbs
1/4 cup margarine, melted
1 (3 oz) pkg raspberry Jell-O
9 oz regular marshmallows (about 30)
1/4 cup milk
2 cups thawed Cool Whip whipped topping
2 cups fresh raspberries (or 1 pkg frozen whole raspberries, thawed and drained)
Mix crumbs and margarine; press onto bottom of 9-inch springform pan. Chill 10 minutes.
Dissolve Jell-O in 1 cup boiling water; chill until partially set.
Melt marshmallows with milk over low heat; whisk until smooth. Cool slightly. Gently fold topping into marshmallow mixture; set asode.
Fold berries into slightly thickened Jell-O.
Spoon 1/2 marshmallow mixture over base, top with 1/2 the jell-O. Repeat marshmallow layer, dollop remaining Jell-O; gently swirl with knife. Chill 4 hours or overnight.
Tip: Make sure jelly is set to same degree of firmness as marshmallow mixture before layering. If necessary, briefly microwave too-firm jelly, stir over ice until right texture.
NO BAKE CHERRY CHEESE SQUARES
Source: Cherry Marketing Institute
Fluffy, light and just a hint of lemon.
1 1/4 cups graham cracker crumbs
1/2 cup granulated sugar, divided use
1/3 cup butter or margarine, melted
1 (3 ounce) package cream cheese, softened
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
2 cups frozen whipped topping, thawed
1 can (21 ounces) cherry filling and topping
1/2 teaspoon almond extract
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar and melted butter; mix well. Press crumb mixture firmly into the bottom of a 9x9x2-inch baking pan. Let crust chill while preparing the rest of the ingredients.
In a mixing bowl with an electric mixer, combine cream cheese, remaining 1/4 cup sugar, lemon peel and vanilla; beat until light and fluffy.
Fold in whipped topping. Pour into prepared crust.
Combine cherry filling and almond extract. Pour over cheese filling. Refrigerate, covered, ready to serve. Refrigerate leftovers.
RASPBERRY DREAM
From: ArtDC
1 cup fresh raspberries
3 scoops Breyer's vanilla ice cream
Top with:
1/2 cup Chambord raspberry liqueur
RASPBERRIES AND CREAM SNOWFLAKE PIE
Source: Holiday XI, Pillsbury Classic Cookbooks #142, December 1992
Makes 8 servings
1 (15 oz) okg Pillsbury pie crust, unbaked
1 (21 oz) can raspberry fruit pie filling, divided use
1 (8 oz) pkg cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/3 cup lemon juice
1/2 tsp almond extract
1/2 to 1 tsp powdered sugar (for sprinkling)
Allow both crust pouches to stand at room temperature for 15-20 minutes.
Heat oven to 450 degrees F.
Prepare 1 crust according to package directions for unfilled one-crust pie using 9-inch pie pan.
Bake at 450 degrees F for 9 to 11 minutes or until lightly browned; cool.
To make snowflake crust, unfold remaining crust onto ungreased cookie sheet; remove plastic sheets. Cut crust into 7-1/2-inch-diameter circle; discard scraps. Refold circle into fourths on cookie sheet. With knife, cut designs from folded and curved edges; discard scraps. Unfold.
Bake at 450 degrees F for 6-8 minutes or until lightly browned; cool completely.
Reserve 1/2 cup raspberry filling; spoon remaining filling into cooled crust in pan.
In large bowl, beat cream cheese until light and fluffy. Add milk; blend well. Add lemon juice and almond extract; stir until thickened. Spoon over raspberry filling in crust. Refrigerate 1 hour.
Spoon reserved raspberry filling around edge of pie; place snowflake crust on top. Refrigerate several hours.
Just before serving, sprinkle with powdered sugar. Store in refrigerator.
VIENNESE RASPBERRY SQUARES
Source: Bill and Syd Kerr
Makes 36
2 egg whites
1/3 cup butter or margarine
1 cup all-purpose flour, divided use
1/3 cup sugar
2 egg yolks
1/4 tsp. cream of tartar
2/3 cup sifted powdered sugar
1 cup finely chopped almonds or walnuts, toasted
1/3 cup red raspberry, peach, or apricot preserves
In a medium mixing bowl bring egg whites to room temperature. Set aside.
For crust, in another medium mixing bowl beat margarine or butter with an electric mixer on medium to high speed about 30 seconds or till softened. Add about half the flour. Then add the sugar and egg yolks. Beat on medium to high speed till thoroughly combined, scraping sides of bowl occasionally. Stir in the remaining flour. Press crust mixture into an ungreased 9x9x2-inch baking pan.
Bake in 350 degree F oven for 15 minutes.
Meanwhile, thoroughly wash and dry the beaters. For meringue topping, add cream of tartar to the egg whites. Bead on medium speed till soft peal form (tips curl). Gradually add the powdered sugar, beat till stiff peaks form (tip stands straight). Gently fold in the chopped nuts. Set meringue topping aside.
Spread preserves over the top of the hot baked crust. Then carefully spread meringue topping over the preserves layer.
Bake in the 350 degree F oven about 20 minutes more or till top is golden. Cool in pan on a wire rack. Cut into squares. Store in refrigerator.
ENGLISH TRIFLE
From: Pepper, 07-01-97
"This recipe was given to me by my Grandmother who came over to America in 1895 from England. I have altered it slightly. As far as I know it is relatively original, or as original as any type of recipe, such as this, can be. It is not only addictive and decadent but pretty to look at as well. This is a special occasion dessert."
1 pint (2 cups) heavy whipping cream
1 to 2 small pound or sponge cake, two days old
3/4 cup cream sherry (use a good one)
3/4 cup raspberry jam
1 (10 oz) package frozen raspberries, Thawed and drained
2 recipes Custard (recipe follows)
Chocolate drizzle (not traditional)
ASSEMBLY:
Whip the cream as your MaMa or Daddy taught you to do.
In your prettiest large crystal bowl (salad bowl size) place a little less than half the whipped cream around the bottom and half way up the sides. Break 1/2 of the cakes into bite-sized pieces and drop randomly all over the cream. Drizzle sherry over all and drop dollops of jam and slightly less than half of the drained raspberries over the cake. Drizzle 1/2 of the thick but liquid custard over all.
Repeat for the next layer, reserving some raspberries for the top. (Try to plan to end with a layer of jam and raspberries as the top of the Trifle.)
Finally, completely cover the top with the remaining whipped cream. Drizzle a little chocolate on top in any pattern you think looks good. Add a few raspberries and stand back to receive your raves.
To serve, merely scoop down and place on a pretty plate.
NOTE: Make about 4 hours before serving. Cover with plastic wrap and refrigerate.
CUSTARD
4 egg yolks
3 tbsp sugar
10 tbsp whole milk (1/2 cup plus 2 tbsp)
1/4 cup heavy whipping cream
2 1/2 tsp cornstarch dissolved in 2 tbsp water
1/2 tsp vanilla
1/8 tsp ground nutmeg
Whisk yolks in a medium saucepan. Gradually add sugar, whisking until mixture is thick and lemon colored, about 1-2 minutes. Blend in milk, whipping cream and the cornstarch mixture.
Place over medium low heat and cook, stirring constantly until mixture thickens, about 3-5 minutes. DO NOT BOIL OR MIXTURE WILL SEPARATE.
Remove from heat and stir until slightly cooled. Blend in vanilla and nutmeg.
Transfer to a bowl and repeat process for the two recipes required for TRIFLE.
HAZELNUT CHERRY TART
From: Kate, 07-01-97
A thoroughly decadent desert. This has simply got to be the best dessert you'll ever try. The only complaint ever lodged is that there was not enough.
Don't be put off by the complexity of the recipe! It is well worth the effort.
FOR THE PASTRY:
1/2 cup all-purpose flour
2 oz ground roast hazelnuts
1/8 tsp. salt
2 Tbsp. sugar
2 oz butter, softened
1 egg yolk
2 tsp. water
FOR THE CUSTARD FILLING:
4 egg yolks
1/4 cup sugar
1 tsp. vanilla extract
1 3/4 cups heavy cream
3 tsp. unflavored gelatin (dry)
2 Tbsp. water
FOR THE TOPPING:
2 lb canned cherries*
2 tsp. unflavored gelatin (dry)
2 tsp. rum (see note)
TO MAKE THE PASTRY:
On a pastry board, sift flour and add hazelnuts and salt. Place 2 tablespoons sugar in the center. Add the butter (softened), egg yolk, and 2 teaspoons water. Work the liquids into the sugar, until it is creamy. Now work in the flour mixture, as you would for any sweet pastry.
Press the dough into a greased 9-inch flan tin, the base of the pastry all over. Refrigerate for 30 minutes, then cook in a moderate oven for 15 to 20 minutes (until golden brown).
TO PREPARE THE FILLING:
Put egg yolks, 1/4 cup sugar and vanilla into a bowl and beat until thick and creamy.
Heat cream carefully until almost boiling. Combine the two mixtures slowly while beating until smooth, then add the result to the top of a double boiler and simmer until it thickens (STIR CONSTANTLY).
Dissolve the gelatin in the 2 tablespoons water, and add to the cream mixture, stirring well until it is well mixed.
Allow this mixture to cool completely before adding to the pastry crust, then refrigerate until it sets.
FOR THE TOPPING:
Drain the cherries and reserve 1 cup of the syrup. Arrange the pitted cherries artistically over the top of the tart. Put the reserved syrup, gelatin and rum (we usually use cherry brandy or kirsch) into a saucepan and heat (stirring) until gelatin dissolves.
Cool the liquid, then pour over the cherries. Refrigerate until set.
*We don't use commercial canned cherries. I would suggest a "light" syrup.
All the egg whites "wasted" can be used in something else, such as a Pavlova. - ks
PEACH CUSTARD DESSERT
From: Kate
Makes 9 servings
2 1/3 cups Bisquick baking mix
1/2 cup milk
3 tablespoons and 1/4 cup sugar, divided use
3 tablespoons butter, melted
1 (16 oz) can sliced peaches, drained
1/2 teaspoon ground cinnamon
2/3 cup dairy sour cream
1 egg
Sweetened whipped cream (optional, for serving)
Heat oven to 375 degrees F. Grease square pan, 9-inch square.
Mix baking mix, milk, 3 tablespoons sugar and the butter. Spread in pan; arrange peach slices on top.
Mix the remaining 1/4 cup sugar and the cinnamon; sprinkle over peach slices.
Mix sour cream and egg; drizzle over top.
Bake until wooden pick inserted in cake comes out clean, 35 to 40 minutes.
Serve warm and, if desired, with sweetened whipped cream.
CREAMY ORANGE CAPPUCCINO FUDGE
Makes about 2 1/2 lbs (70 pieces)
Source: Linda Magee
2 1/2 cups white granulated sugar
3/4 cup sour cream
1/2 cup butter
1 tbsp instant coffee dissolved in 2 tbsp hot water
1 (12 oz) pkg vanilla baking chips (2 cups)
1 (7 oz) jar marshmallow creme
1 tbsp finely grated orange peel (orange part only)
Orange peel strips (optional, for garnish)
Line a 13x9-inch pan with foil, leaving a 1-inch overhang on two of the sides (short sides of the pan). Lightly butter the foil. This will help you to get the fudge out later on - keeps the pan clean too. Set aside.
Lightly butter a large microwave-safe bowl. Place the sugar, sour cream, butter and coffee/water mixture into the bowl. Microwave on HIGH 5-6 minutes, or until the mixture boils. Stir after 2 1/2 and 5 minutes. After sugar mixture comes to a FULL rolling boil, microwave on HIGH 5-6 minutes longer (stir after 3 minutes), or until the mixture reaches soft-ball stage (234 degrees F) on an instant-read or candy thermometer. (DO NOT leave the thermometer in the bowl while the microwave is on! Take the bowl out to check it.) Keep microwaving until the thermometer reads 234 degrees F.
Remove the bowl from the microwave; add the vanilla chips, marshmallow creme and orange peel; stir until smooth.
Pour into foil-lined pan. Smooth evenly into the corners with a narrow metal spatula or a knife. Let the fudge sit for about 2 minutes, then score (mark) into 70 squares (cut 7 sections lengthwise and 10 sections crosswise) halfway through the fudge with a sharp knife while the fudge is still warm. Let candy sit until firm.
When firm, remove from the pan by lifting on the foil. Place the foil onto a cutting board; cut along score lines into squares. Remove the candy from the foil. Garnish with orange peel strips, if desired.
Store in an airtight container at room temperature.
APPLE PIE MORNING GLORY
From: Annie
A recipe from Texas!
1 egg, well beaten
1/2 cup brown sugar
1/2 granulated sugar
1 teaspoon vanilla
Pinch of salt
1/4 cup all-purpose flour
1 teaspoon baking powder
4 apples, medium size, pared and chopped or sliced*
1/2 cup pecans, chopped
Combine all ingredients and pour into buttered 9-inch pie plate (no crust).
Bake in 350 degree F oven for 30 minutes.
*You can substitute canned pie-sliced apples if desired.
VARIATION:
This pie can be baked in a pastry shell if desired, just extend the baking time to 1 hour.
RASPBERRY BARS
Source: Diana Hamilton
3/4 cup butter or margarine
1 cup tightly packed brown sugar
1 tsp vanilla extract
1 1/2 cups flour
1 1/2 cups old-fashioned oatmeal, uncooked
1/2 tsp baking soda
1 (10 oz) jar raspberry jam
Cream butter and brown sugar together until fluffy; add vanilla extract. Set aside.
Mix flour, oats and baking soda together. Add to butter mixture; mix well.
Press half of the oat mixture into a greased 13x9-inch baking pan. Spread with the jam. Crumble remaining oat mixture on top.
Bake at 400 degrees F for 20 to 25 minutes. Cool, then cut into bars.
Risa G.: Here are a couple of good fruit recipes:
PINEAPPLE AND PAPAYA SALSA
Makes 2 cups
1/2 fresh pineapple, peeled and cored
1 large ripe papaya, peeled and seeded
1 large jalapeno pepper, finely chopped
5 sprigs cilantro, finely chopped
Fresh lime juice
Salt
Coarsely chop the pineapple and the papaya; place in a ceramic bowl and mix with the rest of the ingredients. Season with salt. Refrigerate.
Serve well chilled.
APPLE CINNAMON PILAF
Makes 6 servings
2 cups chicken broth
2 cinnamon sticks
1 cup buckwheat groats
2 Tbsp. finely grated lemon peel
1 Tbsp. lemon juice
2 Tbsp. finely chopped parsley
2 McIntosh Apples, chopped
In medium saucepan over high heat, combine chicken broth and cinnamon. Heat to boiling. Stir in groats, lemon peel, lemon juice and parsley. Heat to boiling. Reduce heat to low; cover and simmer 25 minutes.
Fold in apples. Heat through.
HONEY ORANGE CHICKEN
Makes 4 servings
2 lb. bone-in chicken thighs, skin removed
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/3 c. orange juice
2 T. honey
2 tsp. soy sauce
1/2 tsp. ginger
2 oranges, halved and sliced
Hot cooked white and wild rice mixture (for serving)
Preheat oven to 375 degrees F.
Arrange chicken in 12x8-inch baking dish and sprinkle with salt and pepper.
Combine orange juice, honey, soy sauce and ginger in cup until blended; pour over chicken.
Bake 40 minutes, turning chicken twice. Arrange oranges over chicken; bake 10 to 15 minutes more.
Serve with rice.
APPLES BAKED IN WINE
Source: Extra-Special Crockery Pot Recipes by Lou Seibert Pappas
Makes 4 servings
4 Rome beauty or golden delicious apples
1 orange
1/2 cup ros wine
1/8 tsp ground nutmeg
1/3 cup light brown sugar
Whipped cream or ice cream (for serving)
Core apples. Peel off a ring around top. Arrange in crockery pot.
Remove 2 strips orange peel with vegetable peeler. Cut orange in half. Squeeze out juice. Add peel, juice, wine, nutmeg and brown sugar to crockery pot.
Cover crock pot and cook on LOW 3 to 4 hours, or until apples are fork tender. Cool.
Serve with whipped cream or ice cream.
COUNTRY STYLE PEAR DUMPLINGS
Source: Better Homes and Gardens
From: Kate
"For a colorful presentation, garnish these irresistible dessert dumplings with fresh mint leaves, fresh raspberries, and a twist of orange peel."
2 portions Basic Pastry Dough (recipe follows)
2 tablespoons finely chopped pecans, almonds, or walnuts
1 tablespoon brown sugar
1/4 teaspoon finely shredded orange or lemon peel
Dash ground cinnamon
2 small pears
1 slightly beaten egg white
1 tablespoon water
Sugar
Half-and-half or light cream (optional)
Prepare Basic Pastry Dough as directed. Cover 2 portions and set aside.
Lightly grease an 8x8x2-inch baking dish. Set baking dish aside.
In a small bowl stir together the pecans, almonds, or walnuts; brown sugar; orange or lemon peel; and cinnamon. Set aside.
Peel pears. Core the pears from the bottom, leaving the stems in place. Press half of the nut mixture into the center of each pear. Set aside.
On a lightly floured surface, roll each portion of pastry dough into a 7- to 8-inch square. Place a pear in the center of each square. Moisten the edges of the pastry with water. Bring the pastry up around the pear, pleating and pressing to seal around the stem. Roll the pastry back slightly to expose the stem. Place the wrapped pears in the prepared baking dish.
In a small bowl stir together the egg white and 1 tablespoon water. Brush egg white mixture over the wrapped pears. Sprinkle with sugar.
Bake in a 375 degree F oven about 40 minutes or till the pears are tender and pastry is golden. Cover pears loosely with foil the last 10 to 15 minutes of baking to prevent overbrowning. Serve warm.
BASIC PASTRY DOUGH
Makes 4 portions total
"Since this recipe makes four portions, freeze two for another use."
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
3 to 4 tablespoons cold water
In a medium mixing bowl stir together the flour and salt. Using a pastry blender, cut in the shortening till pieces are the size of small peas.
Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of water at a time, till all dough is moistened.
Divide into 4 equal portions. Shape each portion into a ball and flatten slightly. Use 2 of the portions immediately as directed in above recipe.
To store the remaining 2 portions, seal portions of dough in moisture- and vapor-proof wrap, label, and freeze for up to 3 weeks. To use, let dough stand at room temperature about 1 hour or till thawed. Continue as directed in above recipe.
Make-Ahead Tip: Up to 3 weeks ahead, prepare pastry; wrap, label, and freeze.
PINEAPPLE OR APPLE UPSIDE-DOWN CAKE
From: Kate, 07-01-97
The pineapples can also be replaced with apple slices if you wish.
2 Tbsp. butter, softened
1 cup brown sugar, sifted, divided use
6 pineapple rings (from a can)
Maraschino cherries, optional
1 egg
1 cup white granulated sugar
1 cup heavy whipping cream (35% cream)
1 Teaspoon vanilla
2 cups flour
2 Teaspoons of baking powder
Place butter in 9-inch round baking dish. Sprinkle half of brown sugar on top of butter that is in pan. Place pineapple rings over top. (You may also add maraschino cherries.) Sprinkle remaining brown sugar over pineapple rings; set aside.
Place egg in a mixing bowl and beat well. Add white sugar. Beat until mixed. Set aside.
Mix heavy cream and vanilla in a separate bowl. Set aside.
Mix sifted flour and baking powder together in a bowl. Set aside.
Now you have 3 bowls: 1- egg mixture, 2 - cream and vanilla mixture, 3 - flour and baking powder mixture. Take the egg mixture bowl. Mix in parts from the cream and vanilla bowl and then parts from the flour and baking powder bowl. Keeping adding and mixing the ingredients in an alternating fashion.
Pour the batter over brown sugar and pineapple mixture in the baking dish.
Bake in a preheated 325 degree F oven for 35 minutes or until toothpick comes out clean.
CRANBERRY BREAD
From: Annie
1 heaping cup sugar
1/3 cup shortening
1 egg, beaten
1 teaspoon grated orange peel
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon soda
1 teaspoon salt
1 (6 ounce) can frozen orange juice concentrate
1/2 cup nuts
1 cup chopped cranberries
Cream sugar and shortening; add egg and orange peel.
Sift dry ingredients together and add alternately to creamed mixture with orange juice. Fold in nuts and cranberries.
Bake in loaf pan at 350 degrees F for 1 hour.
VELMA'S BLUEBERRY SOUR CREAM PIE
From: Velma, TN
1 unbaked pie crust
FOR THE FILLING:
1 cup sour cream
2 Tbsp flour (mix in with the sugar)
3/4 cup sugar
1 egg
1 tsp. vanilla
1/4 tsp. salt
2 1/2 cups blueberries (fresh or frozen)
FOR THE TOPPING:
3 Tbsp. flour
2 Tbsp. sugar
1 1/2 Tbsp. butter
3 Tbsp. finely chopped pecans
Beat sour cream, 2 tablespoons flour, 3/4 cup sugar, egg, vanilla, and salt together until smooth - about 5 minutes.
Fold in blueberries. Pour into pie crust.
Bake at 400 degrees F for 25 minutes (May need to adjust temp. and time for frozen berries). Remove from oven and sprinkle on topping, and bake 10 minutes more. Chill before serving.
(off topic) ArtDC: I've found the easy way to do a New England Clam Bake is first serve Clam Chowder, followed by steamed cherrystone clams and finish with steamed lobster or crab. Make the chowder in advance and the steaming is easy so you can enjoy your own party.
RHUBARB ALMOND COOKIES
From: Kate
2/3 cup brown sugar
3/4 cup margarine
1 egg
1 cup diced rhubarb
1 cup all-purpose flour
2 Tbsp. soy flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
1/8 tsp. almond flavor
1/2 cup coconut
Cream brown sugar and margarine together. Add egg and beat 2 minutes.
Add flours, baking soda, salt and flavorings. Add rhubarb and coconut. Drop on greased cookie sheet, they don't spread.
Bake at 350 degrees F for 8 minutes.
WHOLE DEEP FRIED TURKEY
From: ArtDC
1 whole COMPLETELY THAWED Turkey (dry well), Gas Burner, Thermometer, large stock pot, 5 gallons peanut oil.
Do not batter or season outside of bird. To season, make a concoction of choice and inject bird from the inside. DO NOT break the skin.
Heat oil to 375 degrees F. Place turkey in oil. It takes about 2 minutes per pound, but when bird floats to the top, leave in about five minutes and its done.
The oil will not be worn so you can save it and use it time and time again.
This will be the most moist turkey you have ever eaten!!!! ENJOY ART
Incidentally, use Tabasco in the fried turkey for the salt. It will not be hot! You can't even taste it. But it will give you a mild salt flavor.
JOE'S FAVORITE PUMPKIN BREAD
From: CarolB
I make this all the time and especially at the holiday time. It is easy.
1 1/2 cups sugar
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon (heaping)
1 2/3 cup flour
1/2 cup butter, softened
1/2 cup water
1 cup mashed pumpkin
2 eggs
1 cup chopped walnuts
Mix it all together and pour into greased and floured loaf pans. Makes one 9x5-inch loaf or 2 mini loafs.
Bake at 350 degrees F for 35-40 minutes. Insert knife into center and it should come out clean when done.
(off topic)DIRTY CHICKEN AND RICE
From: LisaR, 07-01-97
This is a very easy recipe for chicken and rice.
Chicken pieces
1 1/2 cups rice, uncooked
1 (10 3/4 oz) can condensed cream of mushroom soup
1 onion, chopped
1 soup can of milk
2 cups water
Sage, basil, and thyme, to taste
Put rice in bottom of Dutch oven or ovenproof casserole dish. Mix (undiluted) soup, onion, milk, water, and season to taste. Pour over rice and place chicken on top. Sprinkle chicken with salt and pepper.
Cover and bake in a 350 degree F oven for approximately 1 hour and 15 minutes.
VARIATIONS:
Can also be made with peeled and sliced potatoes instead of rice. You can also use pork chops instead of chicken.
Recipe Swap - July 1, 1997
RECIPES IN THIS FILE:
Strawberry Mousse
Pina Colada Cake
Chicken with Orange Pesto
Yogurt Pops
Grilled Honey Chicken with Cherry Sauce
Poached Pears in Cinnamon-Ginger Sauce
Blueberry Surprise Cake
Cinnamon-Pineapple Sauce
Apple Cherry Sauce
Chicken Salad
Raspberry Swirl Torte
No Bake Cherry Cheese Squares
Raspberry Dream
Viennese Raspberry Squares
English Trifle
Hazelnut Cherry Tart
Peach Custard Dessert
Creamy Orange Cappuccino Fudge
Apple Pie Morning Glory
Raspberry Bars
Pineapple and Papaya Salsa
Apple Cinnamon Pilaf
Honey Orange Chicken
Apples Baked in Wine
Country Style Pear Dumplings
Pineapple or Apple Upside-Down Cake
Cranberry Bread
Velma's Blueberry Sour Cream Pie
Rhubarb Almond Cookies
(off topic) Whole Deep Fried Turkey
Joe's Favorite Pumpkin Bread
(off topic) Dirty Chicken And Rice
STRAWBERRY MOUSSE
Makes 8 servings
1 quart strawberries, washed, hulled
3/4 cup sugar
1/2 cup white wine
1/2 cup cold water
1/2 cup boiling water
2 cups heavy (whipping) cream, whipped
2 envelopes unflavored gelatin
Reserve several berries for garnish. Press remaining berries through a fine sieve. Add sugar and wine; stir well; chill.
Soften (dry) gelatin in 1/2 cup cold water. Add 1/2 cup boiling water; stir to dissolve; cool.
Combine gelatin and strawberry mixture; beat until fluffy and slightly thickened. Fold in whipped cream. Pour into a lightly oiled non-stick 2 quart mold. Chill at least 3 hours.
PINA COLADA CAKE
Makes 1 (9-inch, 2-layer) cake, 10 servings
1 (2-layer-size) pkg. white cake mix
1 (4-serving size) pkg. coconut cream instant pudding
4 eggs
1/2 cup water
1/3 cup light or dark rum
1/4 cup oil
1 cup flaked coconut (plus additional, for garnish)
Pina Colada Frosting (recipe follows)
Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at medium speed on electric mixer. Pour into 2 greased and floured 9-inch layer cake pans.
Bake at 350 degrees F for 25-30 minutes or until top springs back when touched. Cool in pans 15 minutes, then remove and cool on racks.
Fill and frost with Pina Colada Frosting; sprinkle with coconut. Refrigerate any leftover cake.
PINA COLADA FROSTING
1 (8 oz.) can crushed pineapple, in juice
1 (4-serving size) package of coconut cream instant pudding mix
1/3 cup light or dark rum
1 (7 to 9 oz.) container of frozen whipped topping, thawed
In a medium bowl, combine pineapple and its juice, (dry) pudding mix, and rum. Beat until blended, then fold in whipped topping.
CHICKEN WITH ORANGE PESTO
Adapted from source: Women's Day Light Meals
1/2 cup fresh basil leaves
2 Tbsp grated orange peel
2 garlic cloves
2 tsp olive oil
3 Tbsp orange juice
1 Tbsp Dijon mustard
Salt and ground black pepper
6 chicken breast halves, with skin and bone (about 3 pounds)
Preheat broiler.
In food processor, combine basil, orange peel, and garlic. Cover and process until finely chopped. Add olive oil, orange juice, mustard, and salt and pepper to taste; process a few seconds or until a paste is formed.
Lightly spread equal portions of basil mixture under skin and on bone side of each chicken breast. Place chicken, skin-side down, on broiler pan.
Broil chicken 4-inches from heat source 10 minutes. Turn chicken over and broil 10 to 12 minutes longer or until chicken is cooked through (if chicken begins to brown too quickly, cover area with aluminum foil).
YOGURT POPS
1 cup low-fat yogurt
3/4 cup frozen fruit juice or pureed fruit (maybe baby food)
3/4 cup low fat milk
Mix all and pour into popsicle trays and freeze for 2-3 hours
GRILLED HONEY CHICKEN WITH CHERRY SAUCE
Source: Cooking Light Magazine, July/August 1994
Makes 6 servings (serving size: 1 chicken leg quarter and 1/4 cup sauce)
FOR THE CHERRY SAUCE:
1/3 cup Burgundy or other dry red wine
3 tbsp brown sugar
2 tbsp red wine vinegar
2 tbsp unsweetened orange juice
1/4 tsp grated orange rind
2 1/4 cups pitted quartered sweet cherries (about 1 pound)
2 tsp corn starch
2 tsp water
FOR THE CHICKEN:
2 tbsp honey
2 tbsp lemon juice
6 chicken leg quarters
1/2 tsp salt
1/4 tsp ground black pepper
Combine first 5 ingredients in a medium saucepan; stir well. Bring to a boil over medium heat, and cook 5 minutes. Reduce heat to medium-low; add cherries; and cook 10 minutes, stirring occasionally.
Combine cornstarch and 2 teaspoons water; stir well, and add to cherry mixture. Bring to a boil over medium heat, and cook 1 minute or until slightly thickened, stirring constantly. Pour into a bowl; set aside and keep warm.
Combine honey and lemon juice; stir well, and set aside.
Sprinkle chicken with salt and pepper.
Coat grill rack with cooking spray and place on grill over medium hot coals. Place chicken on rack, and cook 25 minutes, turning every 5 minutes. Lightly brush chicken with half of honey mixture; cook 5 minutes. Turn chicken over; brush with remaining honey mixture. Cook 5 minutes or until chicken is done.
Serve with cherry sauce.
Velma: Hi, Everybody
I enjoy pears with ginger, and here is a recipe - it's diabetic, too.
POACHED PEARS IN CINNAMON-GINGER SAUCE
Source: Stephen Ceideburg
6 Bosc or Anjou pears*
2 lemons, cut in half
6 cups water
1 1/2 cups granulated sugar
2 whole cinnamon sticks
8 quarter-sized slices fresh ginger**
1 tbsp minced candied ginger
Vanilla or ginger ice cream (optional, for serving)
*slightly underripe, peeled, halved and cored
**smashed with flat sided knife or cleaver
Rub pear halves with cut lemon to prevent browning and set aside.
Combine 6 cups water, sugar, cinnamon and ginger in large non aluminum pan. Heat until boiling. Reduce heat and simmer, uncovered, 30 for minutes.
Add pears and heat until liquid almost boils. Reduce heat until liquid is just under a boil and poach pears until just tender, 12 to 15 minutes. (Knife will pierce center easily.) Remove pears with slotted spoon and let cool slightly.
Arrange cooked pears on serving dish or in individual serving bowls.
Remove ginger and cinnamon from poaching liquid and reheat liquid until boiling. Cook until liquid is reduced to thick syrup, about 25 minutes. Let cool slightly.
Pour warm syrup over pears. Sprinkle with candied ginger and serve. You may also serve with scoops of vanilla or ginger ice cream.
Makes 6 servings
Per serving: 280 calories (1 percent from protein, 98 percent from carbohydrate, 2 percent from fat), 1 gram protein, 74 grams carbohydrate, 1 gram fat, 0 cholesterol, 8 milligrams sodium
Exchanges: 1 1/2 fruit, 1/2 bread
BLUEBERRY SURPRISE CAKE
From: Kate
FOR THE SURPRISE:
1 cup fresh blueberries
3 tbsp. white granulated sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tsp. lemon juice
FOR THE CAKE:
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 cup butter, softened
1 tsp. vanilla extract
1 1/3 cups white granulated sugar
2 eggs
1 cup sour cream
Zest of one lemon
FOR THE GLAZE:
1 cup confectioner's sugar
1 tbsp. lemon juice
A few drops boiling water
TO PREPARE THE SURPRISE:
Combine all ingredients for the surprise, except lemon juice. Drizzle on lemon juice, let stand.
TO PREPARE THE CAKE:
Preheat oven to 350 degrees F. Butter and flour a 9x3-inch springform pan.
Sift dry ingredients together; set aside.
Cream butter, 1 1/3 cups sugar and vanilla. Add eggs and beat. Add sour cream. Add sifted dry ingredients. Add lemon zest.
Pour 1/2 batter into the prepared pan. Spoon in blueberry mixture, keeping 1/2-inch away from edge of pan. Add rest of batter.
Bake for 1 hour and 20-30 minutes.
Combine ingredients for the glaze and pour on warm cake.
CINNAMON-PINEAPPLE SAUCE
Source: Laurie from Virginia
"Many thanks to Laurie from Virginia. Laurie sent me a recipe for cinnamon-pineapple sauce that I made the other day. It was incredible... even better than the one I had at that restaurant... and VERY EASY!" - Ray Taylor
2 cans (8 oz each) crushed pineapple, drained
1/2 cup honey
1 Tbsp. cornstarch
Dash of cinnamon, or to taste
Combine ingredients in 2 quart saucepan. Cook over medium high heat, stirring occasionally, until slightly thickened and heated through, about 3-5 minutes.
I used this sauce for dipping chicken nuggets into.
APPLE CHERRY SAUCE
From: Kate
"Flavored with maple and orange, this sauce is terrific with roasted or grilled meats."
1/3 cup apple cherry juice blend
2 tablespoons cornstarch
1 cup frozen unsweetened tart cherries, thawed and well drained
3/4 cup maple-flavored syrup
1/2 cup chopped walnuts
1 teaspoon grated orange peel
In a medium saucepan, combine cherry juice blend and cornstarch; mix well. Cook over medium heat until thickened.
Add cherries, syrup, walnuts and orange peel; mix well. Cook, stirring frequently, over low heat until all ingredients are hot.
CHICKEN SALAD
From: Kate, 07-01-97
FOR THE SALAD:
1 small cantaloupe, cut in cubes
1 cup cubed cooked chicken
1/2 cup seedless grapes, halved
1/2 cup sliced celery
2 Tbsp. slivered almonds
FOR THE DRESSING:
1/2 cup mayonnaise
1/2 cup sour cream
1 tsp. soy sauce
1/4 tsp. salt
Combine ingredients for the salad.
Mix together the ingredients for the dressing and add to salad. Chill and serve.
Kit-Kat: I sometimes add raspberries to a peach cobbler -- its tasty!
RASPBERRY SWIRL TORTE
Adapted from source: Janice Power from What's Cooking magazine from Kraft, 8th issue, 1994
Makes 10 servings
1 1/4 cups graham crumbs
1/4 cup margarine, melted
1 (3 oz) pkg raspberry Jell-O
9 oz regular marshmallows (about 30)
1/4 cup milk
2 cups thawed Cool Whip whipped topping
2 cups fresh raspberries (or 1 pkg frozen whole raspberries, thawed and drained)
Mix crumbs and margarine; press onto bottom of 9-inch springform pan. Chill 10 minutes.
Dissolve Jell-O in 1 cup boiling water; chill until partially set.
Melt marshmallows with milk over low heat; whisk until smooth. Cool slightly. Gently fold topping into marshmallow mixture; set asode.
Fold berries into slightly thickened Jell-O.
Spoon 1/2 marshmallow mixture over base, top with 1/2 the jell-O. Repeat marshmallow layer, dollop remaining Jell-O; gently swirl with knife. Chill 4 hours or overnight.
Tip: Make sure jelly is set to same degree of firmness as marshmallow mixture before layering. If necessary, briefly microwave too-firm jelly, stir over ice until right texture.
NO BAKE CHERRY CHEESE SQUARES
Source: Cherry Marketing Institute
Fluffy, light and just a hint of lemon.
1 1/4 cups graham cracker crumbs
1/2 cup granulated sugar, divided use
1/3 cup butter or margarine, melted
1 (3 ounce) package cream cheese, softened
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
2 cups frozen whipped topping, thawed
1 can (21 ounces) cherry filling and topping
1/2 teaspoon almond extract
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar and melted butter; mix well. Press crumb mixture firmly into the bottom of a 9x9x2-inch baking pan. Let crust chill while preparing the rest of the ingredients.
In a mixing bowl with an electric mixer, combine cream cheese, remaining 1/4 cup sugar, lemon peel and vanilla; beat until light and fluffy.
Fold in whipped topping. Pour into prepared crust.
Combine cherry filling and almond extract. Pour over cheese filling. Refrigerate, covered, ready to serve. Refrigerate leftovers.
RASPBERRY DREAM
From: ArtDC
1 cup fresh raspberries
3 scoops Breyer's vanilla ice cream
Top with:
1/2 cup Chambord raspberry liqueur
RASPBERRIES AND CREAM SNOWFLAKE PIE
Source: Holiday XI, Pillsbury Classic Cookbooks #142, December 1992
Makes 8 servings
1 (15 oz) okg Pillsbury pie crust, unbaked
1 (21 oz) can raspberry fruit pie filling, divided use
1 (8 oz) pkg cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/3 cup lemon juice
1/2 tsp almond extract
1/2 to 1 tsp powdered sugar (for sprinkling)
Allow both crust pouches to stand at room temperature for 15-20 minutes.
Heat oven to 450 degrees F.
Prepare 1 crust according to package directions for unfilled one-crust pie using 9-inch pie pan.
Bake at 450 degrees F for 9 to 11 minutes or until lightly browned; cool.
To make snowflake crust, unfold remaining crust onto ungreased cookie sheet; remove plastic sheets. Cut crust into 7-1/2-inch-diameter circle; discard scraps. Refold circle into fourths on cookie sheet. With knife, cut designs from folded and curved edges; discard scraps. Unfold.
Bake at 450 degrees F for 6-8 minutes or until lightly browned; cool completely.
Reserve 1/2 cup raspberry filling; spoon remaining filling into cooled crust in pan.
In large bowl, beat cream cheese until light and fluffy. Add milk; blend well. Add lemon juice and almond extract; stir until thickened. Spoon over raspberry filling in crust. Refrigerate 1 hour.
Spoon reserved raspberry filling around edge of pie; place snowflake crust on top. Refrigerate several hours.
Just before serving, sprinkle with powdered sugar. Store in refrigerator.
VIENNESE RASPBERRY SQUARES
Source: Bill and Syd Kerr
Makes 36
2 egg whites
1/3 cup butter or margarine
1 cup all-purpose flour, divided use
1/3 cup sugar
2 egg yolks
1/4 tsp. cream of tartar
2/3 cup sifted powdered sugar
1 cup finely chopped almonds or walnuts, toasted
1/3 cup red raspberry, peach, or apricot preserves
In a medium mixing bowl bring egg whites to room temperature. Set aside.
For crust, in another medium mixing bowl beat margarine or butter with an electric mixer on medium to high speed about 30 seconds or till softened. Add about half the flour. Then add the sugar and egg yolks. Beat on medium to high speed till thoroughly combined, scraping sides of bowl occasionally. Stir in the remaining flour. Press crust mixture into an ungreased 9x9x2-inch baking pan.
Bake in 350 degree F oven for 15 minutes.
Meanwhile, thoroughly wash and dry the beaters. For meringue topping, add cream of tartar to the egg whites. Bead on medium speed till soft peal form (tips curl). Gradually add the powdered sugar, beat till stiff peaks form (tip stands straight). Gently fold in the chopped nuts. Set meringue topping aside.
Spread preserves over the top of the hot baked crust. Then carefully spread meringue topping over the preserves layer.
Bake in the 350 degree F oven about 20 minutes more or till top is golden. Cool in pan on a wire rack. Cut into squares. Store in refrigerator.
ENGLISH TRIFLE
From: Pepper, 07-01-97
"This recipe was given to me by my Grandmother who came over to America in 1895 from England. I have altered it slightly. As far as I know it is relatively original, or as original as any type of recipe, such as this, can be. It is not only addictive and decadent but pretty to look at as well. This is a special occasion dessert."
1 pint (2 cups) heavy whipping cream
1 to 2 small pound or sponge cake, two days old
3/4 cup cream sherry (use a good one)
3/4 cup raspberry jam
1 (10 oz) package frozen raspberries, Thawed and drained
2 recipes Custard (recipe follows)
Chocolate drizzle (not traditional)
ASSEMBLY:
Whip the cream as your MaMa or Daddy taught you to do.
In your prettiest large crystal bowl (salad bowl size) place a little less than half the whipped cream around the bottom and half way up the sides. Break 1/2 of the cakes into bite-sized pieces and drop randomly all over the cream. Drizzle sherry over all and drop dollops of jam and slightly less than half of the drained raspberries over the cake. Drizzle 1/2 of the thick but liquid custard over all.
Repeat for the next layer, reserving some raspberries for the top. (Try to plan to end with a layer of jam and raspberries as the top of the Trifle.)
Finally, completely cover the top with the remaining whipped cream. Drizzle a little chocolate on top in any pattern you think looks good. Add a few raspberries and stand back to receive your raves.
To serve, merely scoop down and place on a pretty plate.
NOTE: Make about 4 hours before serving. Cover with plastic wrap and refrigerate.
CUSTARD
4 egg yolks
3 tbsp sugar
10 tbsp whole milk (1/2 cup plus 2 tbsp)
1/4 cup heavy whipping cream
2 1/2 tsp cornstarch dissolved in 2 tbsp water
1/2 tsp vanilla
1/8 tsp ground nutmeg
Whisk yolks in a medium saucepan. Gradually add sugar, whisking until mixture is thick and lemon colored, about 1-2 minutes. Blend in milk, whipping cream and the cornstarch mixture.
Place over medium low heat and cook, stirring constantly until mixture thickens, about 3-5 minutes. DO NOT BOIL OR MIXTURE WILL SEPARATE.
Remove from heat and stir until slightly cooled. Blend in vanilla and nutmeg.
Transfer to a bowl and repeat process for the two recipes required for TRIFLE.
HAZELNUT CHERRY TART
From: Kate, 07-01-97
A thoroughly decadent desert. This has simply got to be the best dessert you'll ever try. The only complaint ever lodged is that there was not enough.
Don't be put off by the complexity of the recipe! It is well worth the effort.
FOR THE PASTRY:
1/2 cup all-purpose flour
2 oz ground roast hazelnuts
1/8 tsp. salt
2 Tbsp. sugar
2 oz butter, softened
1 egg yolk
2 tsp. water
FOR THE CUSTARD FILLING:
4 egg yolks
1/4 cup sugar
1 tsp. vanilla extract
1 3/4 cups heavy cream
3 tsp. unflavored gelatin (dry)
2 Tbsp. water
FOR THE TOPPING:
2 lb canned cherries*
2 tsp. unflavored gelatin (dry)
2 tsp. rum (see note)
TO MAKE THE PASTRY:
On a pastry board, sift flour and add hazelnuts and salt. Place 2 tablespoons sugar in the center. Add the butter (softened), egg yolk, and 2 teaspoons water. Work the liquids into the sugar, until it is creamy. Now work in the flour mixture, as you would for any sweet pastry.
Press the dough into a greased 9-inch flan tin, the base of the pastry all over. Refrigerate for 30 minutes, then cook in a moderate oven for 15 to 20 minutes (until golden brown).
TO PREPARE THE FILLING:
Put egg yolks, 1/4 cup sugar and vanilla into a bowl and beat until thick and creamy.
Heat cream carefully until almost boiling. Combine the two mixtures slowly while beating until smooth, then add the result to the top of a double boiler and simmer until it thickens (STIR CONSTANTLY).
Dissolve the gelatin in the 2 tablespoons water, and add to the cream mixture, stirring well until it is well mixed.
Allow this mixture to cool completely before adding to the pastry crust, then refrigerate until it sets.
FOR THE TOPPING:
Drain the cherries and reserve 1 cup of the syrup. Arrange the pitted cherries artistically over the top of the tart. Put the reserved syrup, gelatin and rum (we usually use cherry brandy or kirsch) into a saucepan and heat (stirring) until gelatin dissolves.
Cool the liquid, then pour over the cherries. Refrigerate until set.
*We don't use commercial canned cherries. I would suggest a "light" syrup.
All the egg whites "wasted" can be used in something else, such as a Pavlova. - ks
PEACH CUSTARD DESSERT
From: Kate
Makes 9 servings
2 1/3 cups Bisquick baking mix
1/2 cup milk
3 tablespoons and 1/4 cup sugar, divided use
3 tablespoons butter, melted
1 (16 oz) can sliced peaches, drained
1/2 teaspoon ground cinnamon
2/3 cup dairy sour cream
1 egg
Sweetened whipped cream (optional, for serving)
Heat oven to 375 degrees F. Grease square pan, 9-inch square.
Mix baking mix, milk, 3 tablespoons sugar and the butter. Spread in pan; arrange peach slices on top.
Mix the remaining 1/4 cup sugar and the cinnamon; sprinkle over peach slices.
Mix sour cream and egg; drizzle over top.
Bake until wooden pick inserted in cake comes out clean, 35 to 40 minutes.
Serve warm and, if desired, with sweetened whipped cream.
CREAMY ORANGE CAPPUCCINO FUDGE
Makes about 2 1/2 lbs (70 pieces)
Source: Linda Magee
2 1/2 cups white granulated sugar
3/4 cup sour cream
1/2 cup butter
1 tbsp instant coffee dissolved in 2 tbsp hot water
1 (12 oz) pkg vanilla baking chips (2 cups)
1 (7 oz) jar marshmallow creme
1 tbsp finely grated orange peel (orange part only)
Orange peel strips (optional, for garnish)
Line a 13x9-inch pan with foil, leaving a 1-inch overhang on two of the sides (short sides of the pan). Lightly butter the foil. This will help you to get the fudge out later on - keeps the pan clean too. Set aside.
Lightly butter a large microwave-safe bowl. Place the sugar, sour cream, butter and coffee/water mixture into the bowl. Microwave on HIGH 5-6 minutes, or until the mixture boils. Stir after 2 1/2 and 5 minutes. After sugar mixture comes to a FULL rolling boil, microwave on HIGH 5-6 minutes longer (stir after 3 minutes), or until the mixture reaches soft-ball stage (234 degrees F) on an instant-read or candy thermometer. (DO NOT leave the thermometer in the bowl while the microwave is on! Take the bowl out to check it.) Keep microwaving until the thermometer reads 234 degrees F.
Remove the bowl from the microwave; add the vanilla chips, marshmallow creme and orange peel; stir until smooth.
Pour into foil-lined pan. Smooth evenly into the corners with a narrow metal spatula or a knife. Let the fudge sit for about 2 minutes, then score (mark) into 70 squares (cut 7 sections lengthwise and 10 sections crosswise) halfway through the fudge with a sharp knife while the fudge is still warm. Let candy sit until firm.
When firm, remove from the pan by lifting on the foil. Place the foil onto a cutting board; cut along score lines into squares. Remove the candy from the foil. Garnish with orange peel strips, if desired.
Store in an airtight container at room temperature.
APPLE PIE MORNING GLORY
From: Annie
A recipe from Texas!
1 egg, well beaten
1/2 cup brown sugar
1/2 granulated sugar
1 teaspoon vanilla
Pinch of salt
1/4 cup all-purpose flour
1 teaspoon baking powder
4 apples, medium size, pared and chopped or sliced*
1/2 cup pecans, chopped
Combine all ingredients and pour into buttered 9-inch pie plate (no crust).
Bake in 350 degree F oven for 30 minutes.
*You can substitute canned pie-sliced apples if desired.
VARIATION:
This pie can be baked in a pastry shell if desired, just extend the baking time to 1 hour.
RASPBERRY BARS
Source: Diana Hamilton
3/4 cup butter or margarine
1 cup tightly packed brown sugar
1 tsp vanilla extract
1 1/2 cups flour
1 1/2 cups old-fashioned oatmeal, uncooked
1/2 tsp baking soda
1 (10 oz) jar raspberry jam
Cream butter and brown sugar together until fluffy; add vanilla extract. Set aside.
Mix flour, oats and baking soda together. Add to butter mixture; mix well.
Press half of the oat mixture into a greased 13x9-inch baking pan. Spread with the jam. Crumble remaining oat mixture on top.
Bake at 400 degrees F for 20 to 25 minutes. Cool, then cut into bars.
Risa G.: Here are a couple of good fruit recipes:
PINEAPPLE AND PAPAYA SALSA
Makes 2 cups
1/2 fresh pineapple, peeled and cored
1 large ripe papaya, peeled and seeded
1 large jalapeno pepper, finely chopped
5 sprigs cilantro, finely chopped
Fresh lime juice
Salt
Coarsely chop the pineapple and the papaya; place in a ceramic bowl and mix with the rest of the ingredients. Season with salt. Refrigerate.
Serve well chilled.
APPLE CINNAMON PILAF
Makes 6 servings
2 cups chicken broth
2 cinnamon sticks
1 cup buckwheat groats
2 Tbsp. finely grated lemon peel
1 Tbsp. lemon juice
2 Tbsp. finely chopped parsley
2 McIntosh Apples, chopped
In medium saucepan over high heat, combine chicken broth and cinnamon. Heat to boiling. Stir in groats, lemon peel, lemon juice and parsley. Heat to boiling. Reduce heat to low; cover and simmer 25 minutes.
Fold in apples. Heat through.
HONEY ORANGE CHICKEN
Makes 4 servings
2 lb. bone-in chicken thighs, skin removed
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/3 c. orange juice
2 T. honey
2 tsp. soy sauce
1/2 tsp. ginger
2 oranges, halved and sliced
Hot cooked white and wild rice mixture (for serving)
Preheat oven to 375 degrees F.
Arrange chicken in 12x8-inch baking dish and sprinkle with salt and pepper.
Combine orange juice, honey, soy sauce and ginger in cup until blended; pour over chicken.
Bake 40 minutes, turning chicken twice. Arrange oranges over chicken; bake 10 to 15 minutes more.
Serve with rice.
APPLES BAKED IN WINE
Source: Extra-Special Crockery Pot Recipes by Lou Seibert Pappas
Makes 4 servings
4 Rome beauty or golden delicious apples
1 orange
1/2 cup ros wine
1/8 tsp ground nutmeg
1/3 cup light brown sugar
Whipped cream or ice cream (for serving)
Core apples. Peel off a ring around top. Arrange in crockery pot.
Remove 2 strips orange peel with vegetable peeler. Cut orange in half. Squeeze out juice. Add peel, juice, wine, nutmeg and brown sugar to crockery pot.
Cover crock pot and cook on LOW 3 to 4 hours, or until apples are fork tender. Cool.
Serve with whipped cream or ice cream.
COUNTRY STYLE PEAR DUMPLINGS
Source: Better Homes and Gardens
From: Kate
"For a colorful presentation, garnish these irresistible dessert dumplings with fresh mint leaves, fresh raspberries, and a twist of orange peel."
2 portions Basic Pastry Dough (recipe follows)
2 tablespoons finely chopped pecans, almonds, or walnuts
1 tablespoon brown sugar
1/4 teaspoon finely shredded orange or lemon peel
Dash ground cinnamon
2 small pears
1 slightly beaten egg white
1 tablespoon water
Sugar
Half-and-half or light cream (optional)
Prepare Basic Pastry Dough as directed. Cover 2 portions and set aside.
Lightly grease an 8x8x2-inch baking dish. Set baking dish aside.
In a small bowl stir together the pecans, almonds, or walnuts; brown sugar; orange or lemon peel; and cinnamon. Set aside.
Peel pears. Core the pears from the bottom, leaving the stems in place. Press half of the nut mixture into the center of each pear. Set aside.
On a lightly floured surface, roll each portion of pastry dough into a 7- to 8-inch square. Place a pear in the center of each square. Moisten the edges of the pastry with water. Bring the pastry up around the pear, pleating and pressing to seal around the stem. Roll the pastry back slightly to expose the stem. Place the wrapped pears in the prepared baking dish.
In a small bowl stir together the egg white and 1 tablespoon water. Brush egg white mixture over the wrapped pears. Sprinkle with sugar.
Bake in a 375 degree F oven about 40 minutes or till the pears are tender and pastry is golden. Cover pears loosely with foil the last 10 to 15 minutes of baking to prevent overbrowning. Serve warm.
BASIC PASTRY DOUGH
Makes 4 portions total
"Since this recipe makes four portions, freeze two for another use."
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
3 to 4 tablespoons cold water
In a medium mixing bowl stir together the flour and salt. Using a pastry blender, cut in the shortening till pieces are the size of small peas.
Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of water at a time, till all dough is moistened.
Divide into 4 equal portions. Shape each portion into a ball and flatten slightly. Use 2 of the portions immediately as directed in above recipe.
To store the remaining 2 portions, seal portions of dough in moisture- and vapor-proof wrap, label, and freeze for up to 3 weeks. To use, let dough stand at room temperature about 1 hour or till thawed. Continue as directed in above recipe.
Make-Ahead Tip: Up to 3 weeks ahead, prepare pastry; wrap, label, and freeze.
PINEAPPLE OR APPLE UPSIDE-DOWN CAKE
From: Kate, 07-01-97
The pineapples can also be replaced with apple slices if you wish.
2 Tbsp. butter, softened
1 cup brown sugar, sifted, divided use
6 pineapple rings (from a can)
Maraschino cherries, optional
1 egg
1 cup white granulated sugar
1 cup heavy whipping cream (35% cream)
1 Teaspoon vanilla
2 cups flour
2 Teaspoons of baking powder
Place butter in 9-inch round baking dish. Sprinkle half of brown sugar on top of butter that is in pan. Place pineapple rings over top. (You may also add maraschino cherries.) Sprinkle remaining brown sugar over pineapple rings; set aside.
Place egg in a mixing bowl and beat well. Add white sugar. Beat until mixed. Set aside.
Mix heavy cream and vanilla in a separate bowl. Set aside.
Mix sifted flour and baking powder together in a bowl. Set aside.
Now you have 3 bowls: 1- egg mixture, 2 - cream and vanilla mixture, 3 - flour and baking powder mixture. Take the egg mixture bowl. Mix in parts from the cream and vanilla bowl and then parts from the flour and baking powder bowl. Keeping adding and mixing the ingredients in an alternating fashion.
Pour the batter over brown sugar and pineapple mixture in the baking dish.
Bake in a preheated 325 degree F oven for 35 minutes or until toothpick comes out clean.
CRANBERRY BREAD
From: Annie
1 heaping cup sugar
1/3 cup shortening
1 egg, beaten
1 teaspoon grated orange peel
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon soda
1 teaspoon salt
1 (6 ounce) can frozen orange juice concentrate
1/2 cup nuts
1 cup chopped cranberries
Cream sugar and shortening; add egg and orange peel.
Sift dry ingredients together and add alternately to creamed mixture with orange juice. Fold in nuts and cranberries.
Bake in loaf pan at 350 degrees F for 1 hour.
VELMA'S BLUEBERRY SOUR CREAM PIE
From: Velma, TN
1 unbaked pie crust
FOR THE FILLING:
1 cup sour cream
2 Tbsp flour (mix in with the sugar)
3/4 cup sugar
1 egg
1 tsp. vanilla
1/4 tsp. salt
2 1/2 cups blueberries (fresh or frozen)
FOR THE TOPPING:
3 Tbsp. flour
2 Tbsp. sugar
1 1/2 Tbsp. butter
3 Tbsp. finely chopped pecans
Beat sour cream, 2 tablespoons flour, 3/4 cup sugar, egg, vanilla, and salt together until smooth - about 5 minutes.
Fold in blueberries. Pour into pie crust.
Bake at 400 degrees F for 25 minutes (May need to adjust temp. and time for frozen berries). Remove from oven and sprinkle on topping, and bake 10 minutes more. Chill before serving.
(off topic) ArtDC: I've found the easy way to do a New England Clam Bake is first serve Clam Chowder, followed by steamed cherrystone clams and finish with steamed lobster or crab. Make the chowder in advance and the steaming is easy so you can enjoy your own party.
RHUBARB ALMOND COOKIES
From: Kate
2/3 cup brown sugar
3/4 cup margarine
1 egg
1 cup diced rhubarb
1 cup all-purpose flour
2 Tbsp. soy flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
1/8 tsp. almond flavor
1/2 cup coconut
Cream brown sugar and margarine together. Add egg and beat 2 minutes.
Add flours, baking soda, salt and flavorings. Add rhubarb and coconut. Drop on greased cookie sheet, they don't spread.
Bake at 350 degrees F for 8 minutes.
WHOLE DEEP FRIED TURKEY
From: ArtDC
1 whole COMPLETELY THAWED Turkey (dry well), Gas Burner, Thermometer, large stock pot, 5 gallons peanut oil.
Do not batter or season outside of bird. To season, make a concoction of choice and inject bird from the inside. DO NOT break the skin.
Heat oil to 375 degrees F. Place turkey in oil. It takes about 2 minutes per pound, but when bird floats to the top, leave in about five minutes and its done.
The oil will not be worn so you can save it and use it time and time again.
This will be the most moist turkey you have ever eaten!!!! ENJOY ART
Incidentally, use Tabasco in the fried turkey for the salt. It will not be hot! You can't even taste it. But it will give you a mild salt flavor.
JOE'S FAVORITE PUMPKIN BREAD
From: CarolB
I make this all the time and especially at the holiday time. It is easy.
1 1/2 cups sugar
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon (heaping)
1 2/3 cup flour
1/2 cup butter, softened
1/2 cup water
1 cup mashed pumpkin
2 eggs
1 cup chopped walnuts
Mix it all together and pour into greased and floured loaf pans. Makes one 9x5-inch loaf or 2 mini loafs.
Bake at 350 degrees F for 35-40 minutes. Insert knife into center and it should come out clean when done.
(off topic)DIRTY CHICKEN AND RICE
From: LisaR, 07-01-97
This is a very easy recipe for chicken and rice.
Chicken pieces
1 1/2 cups rice, uncooked
1 (10 3/4 oz) can condensed cream of mushroom soup
1 onion, chopped
1 soup can of milk
2 cups water
Sage, basil, and thyme, to taste
Put rice in bottom of Dutch oven or ovenproof casserole dish. Mix (undiluted) soup, onion, milk, water, and season to taste. Pour over rice and place chicken on top. Sprinkle chicken with salt and pepper.
Cover and bake in a 350 degree F oven for approximately 1 hour and 15 minutes.
VARIATIONS:
Can also be made with peeled and sliced potatoes instead of rice. You can also use pork chops instead of chicken.
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