1. food and drink
2. desserts and baking

The Beginners Guide to Free Stuff
How to make some extra Money
Recipes and more.
My personal first Edition.
Dear Friend.
If you ever wanted to know how to make some extra dollars,
and you have no clue about where to begin, lets face it,most of us regular folks
just don't have no idea. Well, I am just like you then. I have been searching for
days trying to figure out on how to go about this E book thing.
E books are cool. Basically the only thing you need in order to read an E book is
the Adobe Acrobat Reader. You can download your Free Copy of the reader at;
Download your free Adobe Reader
There are many books out on the market, the Internet who will tell you, explain
on how to make some extra dollars using the Internet.
Lets face it. Most of these books are now sold by people who will charge you a bit
for a copy of them. And if you are like me, you don't have really any spare change
left in your pocket, it makes you wonder.
About me.
I am just the average Bunny who tries to survive the unforgiving world of the
Internet Highway. Better said, trying to survive and looking for ways on making
some extra cash. I am an self taught Artist and Poetry Writer.
Grandma is my name. But I am not your typically everyday grandma neither.
Most of us have kids, a family to take care of. Some of us are Moms and
Grandmas. I am both. I am blessed.
This little Book of mine will give you the Insider Information explained in just
Plain English.
No fancy words or anything like it. The easy way, thats how I do it.
How to Build a Website.
There are some simple things you will need to get started.
#1
If you don't have a Website, get one. You can have just a simple Homepage
somewhere parked on the Internet. I have looked at plenty of Free Homepage
Packages. You don't need a paid Domain in order for you to get started. And don't
be fooled. If you don't know anything about HTML, or how to design a page, don't
worry. There are many sites out there who have a Site Builder.
A Site Builder lets you create a Website with ease.
Some of these sites will give you anywhere from 50 to 100 megs of Free Space.
Cool. Now if you are running out of space, you always can get a little package deal.
I have found such one site. It is very easy to navigate and to build.
Nothing to it. If you are like me, then you like to do it the simple and easy way.
Go and grab a site here. The site name is Free webs. It is easy, so easy my ten
year old grandson could do this.
Get a Free Site here
#2
You will need a Word Processor.
That is if you are like me, and don't want to spend all the time being connected to
the Internet on your Homepage Builder building your sites.
There are plenty of Word Processors out there. And every PC does come with one
like Microsoft Word. But I didn't like Microsoft Word for the simple fact, that
sooner or later Bill Gates and his company want you to buy all kinds of their
programs, or in order to keep using a specific program from Microsoft, you need
to upgrade. Upgrade means, buy our stuff, or the program wont work no more.
I say, no thanks. I want it Free.
Doing some research, I have found this cool Word Processor Open Office.
Open Office does come with all kinds of cool features and is absolute Free.
You can use Open Office for all kinds of stuff.
Get your Free Open Office Writer here
Free Programs for Designing Buttons, Graphics and more.
#3 All these Programs are for Windows XP
If you have no Knowledge about designing any Graphics or Animations, don't fear.
There are plenty of cool Free Programs out there for you.
My all time favorite is the Paint Shop Pro Program. I use it for all my graphic
designs. Paint Shop Pro does come in all different versions.
I still use my old version which is number 7. It works fine for me. I have tried the
newer ones, but I didn't like them, even though they have more brushes and all
kinds of more stuff. And then, I can not afford to pay for the new programs.
Paint Shop Pro was bought by the Corel Corporation. So it is now Corell Draw.
But you can go and get your Free Trial Version, if you want to check it out.
Take a look. Grab something here
More Free Programs are available.
Like I have mentioned before, I like to design graphics. I have never been to any
Graphic Design Schools, nor do I have a Degree in Graphic Design.
And who does care anyway.
So take a look at these Free Programs that are available and really cool to.
There is the Artweaver.
Artweaver lets you design what ever it is you like to do.
The program has plenty to offer. Grab your Free Artweaver here.
Another Cool Free Program is the Gimp.
Again,just like the Artweaver, the Gimp lets you design all kinds of cool graphics.
Grab your Free Gimp here
Twisted Brush just launched their new Pro Studio.
It is an upgrade of the former Twisted Brush.
Twisted Brush feels like you are painting on real canvas and with real brushes.
The Free Version does not have all the brushes available.
But you can buy them cheap. Or if you like the program you can buy it.
Not to expensive neither.
Grab your Free Twisted Brush Pro Studio here
The Copyright Law
Sometimes people see some Graphics on the Internet and they like them.
There are many sites that do offer their graphics Free for Personal use.
Please make sure that you follow the rules here.
Because if you don't, it may have some consequence for you.
Basically what the Copyright means is that, if you copy anything from someones
else's site like a graphic and then upload it to your site, without the Owners
permission, you could get sued for that.
It is considered theft of someone else's work. Simple. So please don't do it.
How to make Money using EBay
I am always on the hunt for some good free stuff.
And you be surprised how simple and easy it is to find a good bargain these days.
But the best part is yet to come.
I am sure that you have heard of EBay.
At EBay you can get stuff for cheap. You can buy or sell at EBay.
It is simple. Nothing to it.
Here are some Hints for you about making some extra cash.
No matter where you live, I am sure that in your town or city near by is a Flea
Market or Swamp Meet like we call it here in the country.
These day's you will find all kinds of goodies at a Flea Market.
From Car Stereos to a Diaper Bag.
Go and take a stroll at your Flea Market and see what they have to offer.
Lets say that you find this nice Car Stereo that sells at your local Wall Mart for
about 150 Bucks. But at the Flea Market you buy it for 60 Bucks.
If the Car Stereo is in good condition, but used, you still can make a profit from
it selling it on EBay. Simple isn't it.
You bought the Car Stereo for lets say 60 Bucks. You can sell it on EBay for a 100
Bucks. The Profit of 40 Bucks goes into your pocket. Cool.
All it takes is a little Investment and a little of your time. That's it.
The same goes for the local Goodwill Store.
When was the last time you have been in your local Goodwill Store?
You be amazed what you can find there.
I bought a 100% Silver Jewelery Box at the Goodwill Store for 5 Bucks.
I polished it up real good, sold it on EBay for 50 Bucks. So I made 45 Bucks in
profit. Or you can also stop by a Yard Sale.
Again, buy something that will sell on EBay. Simple.
If you want to sell on EBay, you need to Sign up for a Pay Pal Account.
That is if you are like me and don't want to give out your Credit Card Number to
the entire world. It is simple to do. You don't need a Checking Account, a simple
Savings Account will do. And you don't have to worry that your Information will
fall into the wrong hands.
Sign up with PayPal here.
Another good source of making money is that you can buy Art on the Internet.
Again, a little Investment is needed here. But the profits can be great.
We will do this thing the other way around now.
Instead of you going to the local Flea Market to hunt for stuff, you will be selling
it now. You might ask your self, how can I make Money doing this?
Nothing to it. There are plenty of Art Lovers out there.
And we all like to decorate our home. Bingo.
Shop on the Internet for Art Prints.
There are a ton of Art prints available. From Cat Prints to Flower Prints.
I can't name them all. And the same does go for T-Shirts.
I will list the Goodies here.
All that you basically have to do is, find out how much your local Flea Market does
charge for a table for you to use and sell products. Mostly you can get a good deal
for around 20 Bucks. The next step is, buy some Art Work or some T-Shirts from
the Internet, or you even can design them your self.
Fine Art Prints,Greeting Cards and T-Shirts.
Check out this site for some Cool Stuff
Do you like to save on your Grocery Bill?
I think we all do.
I print out Free Coupons to save here and there.
It is simple. All you need is a Printer and some Ink left in it.
Sign up for Free here to save on your Favorite Items.
Do you like to get Free Samples of Perfume or Soap or even more?
All you have to do is sign up for Free Stuff. Simple. Get your Free Samples here.
Note. Beware of those Sites that want you to fill out some form of
Questionare in Order to get your Free Samples. Most likely you must
complete some kind of Offer, which means; Buy Something.
Warning.
I am sure that you have come across some Internet Affiliate Marketing Sites.
Be warned. Most of these sites are too good to be true.
I have checked out plenty of these sites, signed up and then get some email in a
couple of days later telling me that I am doing so great.
Yeah right. For real. What a Joke.
It all boils down to this.
You sign up for Free. Cool so you think. Yeah right again.
But here comes the kicker.
Your Down line is growing by the numbers.
If you are like me, you didn't even know what a Down line is to begin with.
So you finally do find out what these people are talking about, great.
But then you see in order for you to actually make some cash, you must pay to get
into this business. And boy, another one bites the dust.
If you are like me, you just ignore all the drama that you have just signed up for.
Another lesson learned.
Free Recipes
Cooking made simple. A Collection of Recipes
Here you will find some nice and easy Recipes.
If you are like me, you are getting tired of cooking the same things over and over
again. Sure, there are plenty of Cookbooks available on the market these days.
But why spend all of your hard earned money on some Cookbooks when you can
have a Cookbook on your PC.
Try something New Today.
Crockpot Recipes
Autumn Pork Chops
6 Thick pork chops
2 Medium acorn squash
3/4 teaspoon Salt
2 tablespoons Margarine, melted
3/4 cup Brown sugar
3/4 teaspoon Kitchen Bouquet
1 tablespoon Orange juice
1/2 teaspoon Orange peel, grated
Trim excess fat from pork chops. Cut each squash into 4 or 5 crossways
slices; remove seeds. Arrange 3 chops on bottom of crockpot. Place all
squash slices on top; then another layer of three remaining chops. Combine
salt, butter, sugar, bouquet sauce, orange juice and orange peel. Spoon over
chops. Cover and cook on low 6−8 hours or until done. Serve one or two
slices of squash with each pork chop.
Beef Bourguinon
4 pounds lean beef, cubed
1 cup red wine
1/3 cup oil
1 teaspoon thyme
1 teaspoon black pepper
8 slices bacon, diced
2 cloves garlic, crushed
1 onion, diced
1 pound mushrooms, sliced
1/3 cup flour
Marinate beef in wine,oil,thyme and pepper 4 hrs at room temp. or overnight
in the fridge. In large pan, cook bacon until soft. Add garlic and onion
sauteeing until soft. Add mushrooms and cook until slightly wilted. Drain
beef reserving liquid. Place beef in slow cooker. Sprinkle flour over the
beef stirring until well coated. Add mushroom mixture on top. Pour reserved
marinade over all. Cook on LOW 8−9 hrs.
Crockpot Brunswick Stew
3 medium onions, cut into thin wedges
2 lbs. chicken breasts or thighs, boneless and skinless, cut into
1 inch pieces
1 1/2 cups diced cooked ham (8 ounces)
1 (14.5 oz.) can diced tomatoes
1 (14 oz.) can chicken broth
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/4 teaspoon bottled hot pepper sauce
1 (10 oz.) package frozen sliced okra (2 cups)
1 cup frozen baby lima beans
1 cup frozen whole kernel corn
In a 3 1/2− to 4−quart crockpot place onion. Top with chicken and
ham. In a small bowl combine undrained tomatoes, broth, garlic,
Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce;
pour over chicken and ham. Cover and cook on low−heat setting for
8 to 10 hours or on high−heat setting for 4 to 5 hours.
Add okra, lima beans, and corn to crockpot. If using low−heat
setting turn to high−heat setting. Cover and cook 45 minutes more or
until vegetables are tender.
Chicken Livers
1 pound Chicken livers
1/2 cup Flour
1 teaspoon Salt
1/4 teaspoon Pepper
3 Bacon slices, diced
3 Green onions, with tops, chopped
1 cup Chicken bouillon
1 can (10 1/2 oz.) Golden Mushroom soup
1 can Sliced mushrooms, 4−ounce (drained)
1/4 cup White wine −− dry or sauterne
Cut chicken livers into bite−size pieces; toss in flour, salt and pepper.
Fry bacon pieces in large skillet; remove when brown. Add flour−coated
chicken livers and green onion to bacon grease in skillet; saute until lightly
browned. Pour chicken bouillon into skiIlet and stir into drippings. Pour
all into crockpot. Add browned bacon bits and all remaining ingredients.
Cover and cook on Low 4 to 6 hours.
Serve over rice, toast or buttered noodles.
Chinese Country Ribs
2 cups Ketchup
2 tablespoons Honey
2 tablespoons White Vinegar
2 tablespoons Soy sauce
1/4 teaspoon Five spice powder, (opt.)
1 small Onion: finely chopped
2 teaspoons Fresh ginger, minced
1 Garlic clove, minced
1 teaspoon Cornstarch, dissolved in 1 Teaspoon cold water
4 pounds Country ribs:, cut into individual
Hot cooked rice
In a 3−1/2 quart slow cooker, combine ketchup, honey, vinegar, soy sauce,
five−spice powder, onion, ginger and garlic. Position a broiler rack 6
inches from the saurce of the heat and preheat the broiler. Broil the ribs,
turning once, until browned. About 10 minutes. Transfer the ribs to the slow
cooker. Stir to coat the ribs with the sauce. Cover and slow cook until ribs
are tender, 5−6 hours on LOW. Transfer the ribs to a platter and cover with
aluminum foil to keep warm. Skim the fat from the surface of the sauce. In a
medium saucepan bring the sauce to a simmer over a medium heat. Cook until
reduced to about 1 cup. (6−8 minutes) Stir in the cornstarch mixture and
cook just until thickened. Pour the sauce over ribs and serve immeadiately
with hot cooked rice.
Coca−Cola Pot Roast
3 pounds Beef
2 tablespoons Oil
1 can Tomatoes
1 cup Coca−Cola
1 each Onions, chopped
1 package Spaghetti sauce mix
1−1/2 teaspoons Salt
1/2 teaspoon Garlic salt
Brown meat in oil for ten minutes on each side; remove to crockpot. Drain
fat. Break up tomatoes in their juice; add remaining ingredients, stirring
until spaghetti sauce mix is dissolved. Pour over meat. Cover; simmer until
meat is tender. Thicken gravy; serve over sliced meat.
Corned Beef And Cabbage
2 medium Onions, sliced
2 1/2 pounds Corned beef brisket
1 cup Apple juice
1/4 cup Brown sugar, packed
2 teaspoons Orange peel, finely shredded
2 teaspoons Prepared mustard
6 Whole cloves
6 Cabbage wedges
Place onions in crockpot. Trim away any fat that might be present on the
brisket. If needed, cut brisket to fit into crockpot; place on top of
onions. In a bowl, combine apple juice, sugar, orange peel, mustard, and
cloves; pour over brisket. Place cabbage on top of brisket. Cover; cook on
low setting for 10 to 12 hours or high setting for 5 − 6 hours.
Crockpot Cream Cheese Chicken
3 lbs. chicken pieces
1 package Italian salad dressing mix
4 tablespoons melted butter, divided
1 small onion, chopped
1 clove garlic, chopped
1 can cream of chicken soup
8 ounces cream cheese
1/2 cup chicken broth
Place chicken pieces in crockpot and sprinkle Italian salad dressing
mix over the chicken. Drizzle 2 Tbsp. melted butter over chicken.
Cook on low for 6 hours. Melt 2 Tbsp. butter in a saucepan and saute
onion and garlic. Add the cream of chicken soup, cream cheese, and
chicken broth.
Stir until smooth. Add this mixture to the crockpot and cook on low for an additional 1 1/2 to 2
hours.
Crockpot Corn
1 large Bag frozen corn
8 ounces Pkg. cream cheese
1 Stick margarine
Salt and pepper to taste
Melt cream cheese and margarine in microwave. Spray crockpot with vegetable
spray. Put melted cream cheese and margarine in crockpot. Add corn, salt and
pepper. Cook in crockpot for two hours on low.
Enchiladas
1 pound Hamburger
1 Onion, chopped
4 1/2 ounces Can chopped chilies
1 can Mild enchilada sauce
10 1/2 ounces Golden mushroom soup
10 1/2 ounces Cheddar cheese soup
10 1/2 ounces Cream of mushroom soup
10 1/2 ounces Cream of celery soup
1 package tortilla chips
Brown hamburger and chopped onion, pour off grease. Put all ingredients in
crock pot except Doritos chips. Mix and cook low 4 to 6 hours. Last 15
minutes before you are ready to eat, add tortilla chips and stir.
Fall Lamb And Vegetable Stew
2 pounds Lamb stew meat
2 Tomatoes
1 Summer squash
1 Zucchini
1 Potatoes
1 can Mushrooms, sliced
1/2 cup Bell peppers, chopped
1 cup Onions, chopped
2 teaspoons Salt
1 each Garlic cloves, crushed
1/2 teaspoon Thyme leaves
1 each Bay leaves
2 cups Stock, chicken
2 tablespoons Butter
2 tablespoons Flour
Peel, seed, and chop tomatoes. Slice summer squash and zucchini.
Dice potatoes. Place lamb and vegetables in crockpot. Mix salt, garlic, thyme,
and bay leaf into stock; pour over lamb and vegetables. Cover and cook on
low 8 hours. (Don't peek. Lifting the lid prolongs cooking time.) Turn to
high. Blend flour and butter, then shape into small balls. Drop into stew
and cook, stirring several times, until thickened.
Serve over hot noodles or rice.
French Onion Beef
1 1/4 pounds Boneless beef round steak
1 package (8 oz) fresh sliced mushrooms
1 large Onion sliced into rings
1 can French onion soup condensed
1 package 15 minute herb stuffing mix
1/4 cup Margarine or butter, melted
4 ounces Shredded mozzarella cheese
Cut beef into 6 serving−size pieces. Layer half of the beef, mushrooms and
onion in 3 1/2 to 4−quart slow cooker; repeat layers. Pour soup over
ingredients in slow cooker. Cover; cook on low setting for 8 to 10 hours or
until beef is tender and no longer pink. Before serving, toss stuffing mix
and contents of seasoning packet with melted margarine and 1/2 cup liquid
from pot. Place stuffing on top of contents in slow cooker; cover. Increase
heat to high setting. Cook 10 minutes or until stuffing is fluffy. Sprinkle
with cheese; cover. Cook until cheese is melted.
Fresh Artichokes
2 large Fresh artichokes
6 cups −Water, hot
4 slices Lemon, thin slices
1/3 cup Butter; or margarine, melted
3 tablespoons Lemon juice
1/4 teaspoon Seasoned salt
With sharp knife, slice about 1" off top of each artichoke; cut off stem
near base. With scissors, trim about 1/2" off top of each leaf. With sharp
knife, halve each artichoke vertically; then scoop out and discard the fuzzy
center or choke. Place artichoke halves in slowcooker; add hot water and
lemon slices. Cover and cook on HIGH 4 to 5 hrs. or until done. Drain;
serve with sauce. Lemon butter sauce − combine all ingredients.
Ham And Scalloped Potatoes
8 slices Of ham
10 medium Potatoes, thinly sliced
1 cup Grated Cheddar
2 Onions, thinly sliced
1 can Cream of mushroom soup
Paprika
Salt and pepper to taste
Toss sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup water. Drain.
Put half of ham, potatoes, and onions in crockpot. Sprinkle with salt and
pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup
over top. Sprinkle with paprika. Cover and cook on low 8 to 10 hours. (High:
4 hours).
Hawaiian Chicken Breasts
4 Green onions
3 Tablespoons Butter
4 Chicken breast halves
Flour seasoned with
salt and pepper
1 Can sliced pineapple, (14 Ounces)
1 Avocado
Rice; hot, buttered
Chop onions using only 1" of green tops. Saute in 1 T of butter until
glazed. Transfer to crock pot. Coat chicken breasts in seasoned flour. Saute
in butter until brown on both sides. Transfer to crock pot. Drain pineapple.
Pour juice over chicken. Cover and cook on low 3−4 hours (high 1 1/2 − 2
hours) or until breasts are tender. Saute pineapple slices in butter until
golden. Place on heated plater. Top each with a chicken breast. Slice
avocado into 8 lengthwise strips. Place 2 strips on each chicken breast.
Serve pan drippings over rice.
Home−Style Bread Pudding
2 Eggs, slightly beaten
2 1/4 Cup Milk
1 Teaspoon Vanilla
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt
2 Cup 1−inch bread cubes
1/2 Cup Brown sugar
1/2 Cup Raisins or chopped dates
In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt,
bread, sugar, and raisins or dates. Pour into 1 1/2−qt. baking dish. Place
metal trivet or rack in bottom of crockpot. Add 1/2 cup hot water. Set
baking dish on trivet. Cover pot; cook on high for about 2 hours. Serve
pudding warm or cool.
Hungarian Goulash
2 Pounds Round steaks, cut in 1/2" − cubes
1 Cup Chopped onion
1 Clove garlic, minced
2 Tablespoon Flour
1 Teaspoon Salt
1/2 Teaspoon Pepper
1−1/2 Teaspoon Paprika
1/4 Teaspoon Dried thyme, crushed
1 (14 1/2 oz) can tomatoes
1 Cup Sour cream
Noodles
Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to
coat steak cubes. Add all remaining ingredients except sour cream. Stir
well. Cover and cook on Low 8−10 hours Add sour cream 30 minutes before
serving, and stir in thoroughly. (High: 4−5 hours, stirring occasionally.)
Serve over hot buttered noodles.
Italian Chicken
1 frying chicken, cut into pieces
1 teaspoon seasoned salt
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons Parmesan cheese, grated
1/2 cup chicken stock
1 can mushrooms, drained
1/2 teaspoon paprika
zucchini, sliced into medium pieces
freshly ground black pepper
parsley to garnish
Sprinkle chicken with seasoned salt. Combine flour, salt, pepper, cheese,
and paprika. Coat chicken pieces with mixture. Place zucchini in bottom of
Crockpot. Pour stock over zucchini. Arrange chicken on top. Cover and cook
on low for 6 to 8 hours or until tender. Turn control to high, add
mushrooms, cover, and cook on high for another 10−15 minutes. Garnish
with freshly ground black pepper and parsley.
Lemon Roast Chicken
Chicken whole
1 dash Salt
1 dash Pepper
1 teaspoon Oregano
2 Cloves minced garlic
2 tablespoons Butter
1/4 cup Water
3 tablespoons Lemon juice
Wash chicken,pat dry, season with salt and pepper. Sprinkle 1/2 oregano and
garlic inside cavity. Melt butter in large frying pan. Brown chicken on all
sides. Transfer to crock pot. Sprinkle with oregano and garlic. Add water to
fry pan, stir to loosen brown bits. Pour into crock pot. Cover. Cook on LOW
8 hours. Add lemon juice in the last hour of cooking. Transfer chicken to
cutting board. Skim fat. Pour juice into sauce bowl. Carve bird. Serve with
some juice spooned over chicken.
Marinated Beef Pot Roast
3 pounds roast, trimmed
2 tablespoons oil
Flour and water paste, optional
1 cup tomato juice
3 tablespoons mustard, prepared
4 tablespoons worcestershire sauce
1 teaspoon basil
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper
Combine marinade ingredients and pour over roast in a shallow bowl. Cover
and refrigerate overnight or for 24 hrs. Remove meat from marinade and pat
dry with paper towels. Heat oil in large skillet and brown meat on all
sides. Place in cooker. Cover and cook on LOW 8−10 hrs. serve with
accumulated gravy. (This may be thickened in a saucepan with flour
and water paste if you wish.)
Meatloaf
1/2 cup whole milk
2 white bread slices
1−1/2 pounds ground beef
2 eggs
1 small onion, peeled
1−1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dry mustard
12 ounces tomatoes, whole
Place the milk and the bread in a large mixing bowl, and let stand until the
bread has adsorbed all the milk. With two forks, break the bread into
crumbs. Beat the ground beef into the crumbs until well mixed. make a hollow
in the center of the meat and break the eggs into it. Beat the eggs a
little; then grate the onions into the eggs. Add salt, pepper and mustard.
Beat the eggs into the beef. Shape into a round cake and place in the slow
cooker. Drain the tomatoes, and place them on the meat. Cover and cook on
Low for 5 to 7 hours. Before serving, uncover the pot; turn the heat to
High, and bubble away some of the sauce. It should be thick, not thin.
New England Boiled Dinner
3 pounds Corned beef
6 Carrots, cut in half Lengthwise
6 Potatoes, cut in half Lengthwise
1 medium Size head of cabbage
3 cups Water
6 Turnips, cut in quarters
Place corned beef and water in Crock Pot Cooker.Cover. Set on high. When
steaming vigorously,set to medium and continue cooking 2 1/2 hours. Remove
meat from cooker.Put potatoes, turnips,carrots and cabbage in Cooker. Place
meat on top of vegetables. Cover and when mixture is steaming briskly, set to
medium. Cook for 45 minutes. Ham may be used in place of corned beef, if desired.
Potato Stuffed Cabbage
1 head cabbage
5 pounds potatoes, peeled
2 onions
1/2 cup rice, raw
1 teaspoon dried dill weed
1/4 teaspoon black pepper, ground
2 egg whites
28 ounces tomatoes
1 apple, peeled and sliced
1/4 teaspoon ground ginger
Parboil cabbage and separate the leaves. Slice off part of the heavy stalk
of each leaf by slicing parallel to the leaf (do not cut into the leaf).
Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix
together. Add rice, dill, and black pepper. Beat egg whites until frothy and
add to potato mixture. Set aside two or three of the largest leaves. Fill
each remaining cabbage leaf with approximately 2 tablespoon of the potato
mixture. Fold up bottom of leaf, then fold in the sides, and roll up. Secure
with toothpick if necessary. Slice the reserved leaves and line the bottom
of crock pot with them. Slice second onion and layer on top of cabbage. Add
tomatoes, apple, and ginger. Place rolled stuffed cabbages into pot. Cook at
low heat for 4 to 5 hours.
Savory Swiss Steak
1−1/2 pounds Round steak
1/4 cup Flour
2 teaspoons Dry mustard
1 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Butter
2 tablespoons Oil
1 Onion, finely chopped
2 Carrots, peeled and grated
2 Stalks celery, finely chopped
1 can (16 oz) tomatoes
2 tablespoons Worcestershire sauce
1 tablespoon Brown sugar
Cut steak into 6 serving−size portions. Coat with a mixture of flour,
mustard, salt and pepper. Using a large frying pan, brown meat in half the
butter and oil. Transfer to crockpot. Heat remaining butter and oil in
frying pan. Saute onions, carrots and celery until glazed. Add tomatoes,
Worcestershire and brown sugar. Heat, scraping up drippings. Pour over meat.
Cover. Cook on low, 6 to 8 hours, or until tender. Serve meat with sauce
spooned over. Sprinkle with parsley.
Crockpot Scalloped Potatoes
6−8 thinly sliced potatoes
1 can cheddar cheese soup
1 cup velveeta cheese
1 1/2 cups grated sharp cheddar cheese
1 can (12 oz.) evaporated milk
Salt and pepper
Spray crockpot with cooking spray. Fill crockpot half full of the
sliced potatoes. Layer 1/2 can of soup, 1/2 cup velveeta cheese,
chunked, 3/4 cup grated sharp cheese, and 1/2 can of milk. Add salt
and pepper to taste. Layer remaining ingredients in same order. Cook
on high about 6 hours. You need to check for you may need to add more
milk. You can parboil the potatoes for quicker cooking.
Slow Cook Jambalaya
1 Bell pepper, chopped
1 Onion, chopped
2 Medium tomatoes, chopped
1 cup Chopped celery
1 Clove garlic, crushed
2 tablespoons Minced parsley
2 teaspoons Chopped thyme leaves
2 teaspoons Oregano leaves, chopped
1/8 teaspoon Cayenne
1/2 teaspoon Salt
4 ounces Smoked sausage, chopped
8 ounces Chicken breast, chopped
2 cups Beef broth or bouillon
1/2 pound Cooked shelled shrimp
1 cup Cooked rice
Shell shrimp, halve lengthwise. In slow cooker,combine all ingred. except
shrimp & rice. Cover & cook on low 9−10 hours. Turn slow cooker on high,
add cooked shrimp & cooked rice. Cover; cook on high 20−30 minutes.
Sweet & Sour Chicken
1 each Carrot, cut in pieces
1 each Green pepper, cut in pieces
1 each Onion, quartered
2 tablespoons Tapioca, quick−cooking
4 each chicken breast, cut
8 ounces pineapple chunks in juice, canned un
1/3 cup Dark brown sugar, firmly pa
1/3 cup Red wine vinegar
1 tablespoon Soy sauce
1 teaspoon Chicken bouillon, instant g
1/2 teaspoon Garlic powder
2 tablespoons ginger root, minced
1 teaspoon cilantro, dried
Fresh cilantro
Rice, hot cooked
Put vegetables.in bottom of crockpot. Sprinkle tapioca over vegetables.
Place chicken on top of vegetables. Combine all other ingredients except rice
in a small bowl. Pour over chicken. Cover crockpot and turn to low and
cook for 8−10 hours. Before serving make rice. Serve over rice. Leftovers
can be reheated in microwave.
B
Barbecue Recipes
Beer Barbecue Sauce
1 cup Prepared barbecue sauce
1 cup Ketchup
2/3 cup Beer
1/4 cup Honey or Molasses
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce
1/2 teaspoon Pepper
2 Garlic cloves, minced
2 Onions, finely chopped
In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice,
vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic
and onions. Place food in marinade and let stand at room tepmerature for
up to 2 hours or in refrigerator overnight. When ready to cook, remove food
and place marinade in saucepan and cook for 10 minutes or until thickened.
Use as sauce for basting or serving with cooked food.
Honey Spiced BBQ Sauce
1 1/4 Cup Catchup
2/3 Cup Salad oil
3/4 Cup Vinegar
5 Tablespoons Worcestershire sauce
1 Cup Honey
2 Tablespoon Dry mustard
3 Teaspoon Ginger, fresh grated
1 Lemon, sliced thinly
3 Tablespoons Butter
Combine all ingredients in a saucepan and heat to blend together.
Remove lemon peel before basting.
Jack Daniel's Grilling Sauce
1/2 cup pineapple juice
3 tablespoons soy sauce
1−1/2 teaspoon garlic powder
1/4 cup Jack Daniel's Whiskey
Combine all ingredients and mix well. Dip meat in sauce and place on grill
over hot coals. When meat is turned, brush with sauce. Grill to desired
degree of doneness. Just before meat is removed from grill, brush again
with sauce. Makes enough for 8 servings.
Watermelon Barbecue Sauce
1 − 6 Pound Seedless Watermelon chunk
8 Ounces Tomato Paste
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
2 Cups Firmly packed brown sugar
1/2 Cup Sherry
2 Teaspoons Lemon juice
1 Teaspoon Liquid smoke
Cut the melon into pieces and place in a saucepan. Cook it uncovered over
medium heat until the melon is the consistency of applesauce (approximately
2−3 hours). Stir it occasionally. Add remaining ingredients. Simmer
uncovered over low heat for 2 hours. Allow to cool to room temperature
before using.
Tennessee BBQ Sauce
1 Cup Catsup
1/2 Cup Vinegar
1/4 Cup Worcestershire sauce
2 Cup Water
1 Onions, chopped
1/2 Cup Brown sugar
1 Teaspoon Celery seed
1/2 Teaspoon Salt
Combine ingredients in small saucepan and bring to boil. Simmer until
reduced to thick sauce, stirring occasionally.
Molasses Orange Barbecue Sauce
1 Can Tomato soup, condensed (10 3/4 Ounce)
1 Can Tomato sauce, 8 Ounce can
1/2 Cup Molasses, light
1/2 Cup Vinegar
1/2 Cup Brown sugar, packed
1/4 Cup Vegetable oil
1 Tablespoon Minced onion, instant
1 Tablespoon Seasoned salt
1 Tablespoon Dry mustard
1 Tablespoon Worcestershire sauce
1 Tablespoon Orange peel, finely shredded
1−1/2 Teaspoon Paprika
1/2 Teaspoon Pepper, black
1/4 Teaspoon Garlic powder
In a saucepan, combine all ingredients. Bring to a boil; reduce heat and
simmer uncovered fo 20 minutes. Use to baste beef or poultry last
15 minutes of grilling.
Carolina BBQ Rub
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika
Combine all ingredients in a small bowl and mix well; use as a dry rub on
beef, chicken, lamb or pork.
Cajun Blackening Spices
5 teaspoons paprika
1 teaspoon ground dried oregano
1 teaspoon ground dried thyme
1 teaspoon cayenne pepper
1/2 teaspoon finely ground black pepper
1/2 teaspoon finely ground white pepper
1/2 teaspoon garlic powder
Mix together and store in an air−tight container.
Chili Paste
1 Lemon (and zest)
1 Lime (and zest)
1 orange (and zest)
1/2 green chili, or more to taste (chopped with or without seeds)
5 garlic cloves (finely crushed)
3 tablespoons mild chili powder
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
Mix 1/2 teaspoon of each fruit zest and all the juices with other
ingredients. Add more spices if desired. Let stand at least 30 minutes
before using (should thicken).
Kansas City Rib Rub
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
3/4 tablespoon garlic powder
3/4 tablespoon onion powder
1 teaspoon cayenne
Mix all ingredients together and store in an air tight container.
Maple Barbecued Chicken
4 skinless chicken thighs
3 tablespoons maple syrup
3 tablespoons chili sauce
1 tablespoon cider vinegar
1 tablespoon canola oil
2 teaspoon Dijon mustard
Preheat grill. Combine syrup, chili sauce, vinegar and mustard together
in a saucepan. Let simmer for 5 minutes.
Brush chicken with the oil and season with salt and pepper.
Place chicken on grill and cook for 10−15 minutes or until fork tender.
Turn occasionally and brush generously with sauce in the last few
minutes before they are done.
Cinnamon Honey Wings
2 1/2 pounds Chicken wings
4 each Garlic cloves, chopped
1/4 cup Olive oil
2 tablespoons Soy sauce
1/4 cup Vinegar, rice
1/4 cup Honey, mild
1−1/2 teaspoons Cinnamon, ground
1 teaspoon Thyme
1/2 teaspoon Ginger, ground
1/2 teaspoon Mustard, dry
Mix all ingredients in a plastic bag then knead occasionally
for 2 hours. Prepare fire in grill. Cook wings on the grill for
about 10 minutes on one side, then turn and baste with the
marinade. Continue cooking 10 minutes or until done. Serve
immediately or refrigerate until needed.
Barbecued Orange Chicken
2 1/2 lbs chicken parts
BBQ Sauce:
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange
slices reserved for salad
Salad:
1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tablespoon vegetable oil
1 Tablespoon white wine vinegar
1/8 Teaspoon salt
1/8 Teaspoon pepper
Prepare grill; heat coals. In medium bowl, mix together all barbecue
ingredients until smooth. Place chicken on grill away from center heat,
skin−side−down; cook 15 minutes. Turn chicken and grill for 10 additional
minutes. Brush chicken pieces with sauce and turn occasionally; cooking
for additional 10 minutes. Cut tomato into wedges and place in medium
bowl. Use sharp paring knife to cut out white pith off orange. Remove
orange sections and add them to tomato. Sprinkle with oil, vinegar and
scallions; toss. Season with salt and pepper and toss again. Serve
chicken with salad on the side.
Grilled Key Lime Chicken
3 pounds Chicken breasts; boneless, skinless
1 cup Key lime juice
1 tablespoon Honey
3/4 cup Water
1/2 teaspoon Fresh ground black pepper
1/2 teaspoon Ground thyme
2 tablespoons Vegetable oil
1 tablespoon Fresh ginger; peel, grated
Combine all ingredients except chicken in blender or food processor.
Process until combined well. Pour over chicken. Cover and let
marinate in the refrigerator overnight. Grill over hot coals, turning
once, until done. Garnish with cilantro and lime slices.
Apple Smoked Barbecue Ribs
2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce (recipe follows)
Preheat oven to 400F. Rub cinnamon, cloves and pepper into
both sides of ribs. Place ribs on wire rack on baking pan.
Bake for 3 hours until tender.
Soak wood chips in water for 30 minutes. Prepare grill.
Place apple wood chips directly in the center of hot barbecue
coals. Baste ribs and place on grill above wood chips. Cover,
grill and cook for 10 minutes. Turn ribs, baste again and cook
another 10 minutes or until ribs are browned but still moist.
Barbecue Sauce:
2−15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar
Combine all ingredients except vinegar in saucepan. Simmer,
covered, on low heat for 1 hour, stirring occasionally. Add
vinegar to taste and simmer for another 15 minutes. Chill at
least 24 hours, or until ready to use.
Memphis−Style Barbecued Ribs
3 Pound Racks baby back ribs
2 Teaspoon Salt
2 Teaspoon Coarse ground black pepper
Apple Juice for Basting
1 Cup Red wine vinegar
2 Cup Onion, chopped
2 Garlic, cloves, minced
1/4 Cup Mustard, yellow prepared
1/2 Cup Brown sugar, packed
2 Cup Ketchup
2 Lemons, thinly sliced
1 Teaspoon Louisiana hot sauce
Trim as much fat as possible from ribs. On bone side, work knife tip beneath
membrane that covers bone until finger tips can be worked beneath rack
membrane, loosening enough to get firm grip. Then peel membrane off rack.
With paring knife, scrape any fat away from bone.
Sprinkle ribs on both sides with even, light coating of salt and pepper.
Place ribs, bone−side−down on grill. Grill over low fire 1 1/2 hours, turning
every 15 to 20 minutes, replenishing fire as necessary. Baste with apple
juice at every turn during first half of cooking period either by brushing
on, or simply spraying apple juice from spray bottle. If smoking with
indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours.
Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender.
Blend until smooth. Place in saucepan and add ketchup. Simmer 20 minutes.
Add lemon slices. Stir occasionally to keep from sticking. Use sauce as
frequent baste for last half of cooking period, whether grilling or smoking,
being careful not to burn ribs. Serve remaining sauce on side.
Baby Back Ribs With Mustard Sauce
1/3 cup Brown sugar
1/4 cup Onion, finely chopped
1/4 cup Vinegar
1/4 cup Mustard
1/2 teaspoon Celery seed
1/4 teaspoon Garlic powder
4 pounds Pork spareribs, or pork loin ribs, cut into pieces
For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard,
celery seed and garlic powder. Bring to boiling, stirring till sugar
dissolves. Preheat grill. Adjust heat for indirect cooking. Place ribs
on grill rack over medium heat. Cover and grill for 1 1/4 to 1 1/2 hours or
till ribs are tender and no pink remains. Brush occasionally with sauce the
last 15 minutes of grilling.
Grilled Leek And Sweet Pepper
2 medium leeks, green tops trimmed, split up to the root ends, cleaned
1 Tablespoon olive oil
1 large red bell pepper
1 large yellow bell pepper
4 Tablespoon unsalted butter
1 large clove, garlic, minced fine
1/3 cup dry vermouth
salt and freshly ground pepper to taste
12 oz. fresh fettuccine
1 Tablespoon fresh thyme leaves
Prepare a medium−hot fire in the grill. Coat the leeks with olive oil.
Place the leeks and peppers on the cooking grid directly over the fire.
Grill, turning as needed, until leeks are tender and golden brown, about
10−12 minutes, and skin of peppers is charred, about 15 minutes. Remove the
leeks from grill and let cool. Remove the peppers from the grill and place
in a paper or plastic bag and seal; set aside and allow to steam.
When cool, trim root ends from leeks, then cut into thin strips. Peel and
seed bell peppers and cut into thin strips.
Meanwhile, heat a large pot of water to boiling.
Heat butter in a large skillet over medium heat. Add garlic and cook,
stirring frequently, until pale golden. Add vermouth, and reduce to syrupy
consistency. Stir in leeks and peppers and season with salt and pepper.
Salt boiling water, add pasta, and cook until tender but still firm to the
bite. Drain thoroughly, add to skillet and toss well. Sprinkle with thyme
and serve hot.
Mediterranean Grilled Vegetables
1 pound Large onion
1 pound Red bell pepper
1 pound Green bell pepper
1 pound Yellow squash
1 pound Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning
Peel onions and cut top−to−bottom in large wedges. Cut tops from bell
peppers, remove core, and cut in large top−to−bottom pieces. Trim ends
from squash and cut in diagonal rounds, about 1/2" thick. Toss all
vegetables in a large bowl with olive oil and seasoning, breaking up the
onion wedges somewhat. Place in a single layer on a very hot grill
(watch out for the flare−ups!) and grill, turning occasionally, until peppers
are slightly charred and veggies are tender (about 5 minutes).
Serve immediately. These are also good refrigerated, then microwaved
to reheat.
Shrimp On The Barbie
12 Giant Prawns, shelled and heads and tails intact
1/4 cup Butter
1 cup Orange juice (freshly, squeezed)
2 tablespoons Sherry
1 teaspoon Orange Zest (grated)
2 each Green onions, tops and white
1 teaspoon Ginger root, (freshly grated)
Soak a dozen long wooden skewers in water for 30 minutes. Then push
skewers through prawns, lengthwise, from head to tail with only 1 to a
skewer. Combine all ingredients in saucepan and cook over medium to
low heat, stirring, until butter is completely melted. Dip skewered prawns
in the orange sauce and position on oiled grill rack about 4 inches above
the coals. Baste liberally with sauce and grill for 2 minutes. Turn the
prawn over and baste again, cooking for another 2 minutes. Smaller
prawn will be done at this point, but continue basting and turning larger
prawn until they are pink and cooked through. Remove from heat
immediately when done, as they will get tough if overcooked. Use any
remaining sauce for a dip for the prawns.
Grilled Halibut With Oriental Sauce
1/4 cup orange juice
2 Tablespoons soy sauce
2 Tablespoons ketchup
2 Tablespoons vegetable oil
2 Tablespoons fresh parsley or 1 Tbsp dried parsley, chopped
1 Tablespoon fresh lemon juice
1/2 Teaspoon oregano
1/2 Teaspoon pepper
1 clove garlic, minced
4 6−oz. halibut steaks, cleaned
Combine orange juice, soy sauce, ketchup, oil, parsley, lemon juice,
oregano, pepper and garlic in a small bowl. Brush the mixture evenly on the
steaks, refrigerate.
Brush the grill lightly with oil. Light the coals or gas grill for a medium fire.
Place the steaks on the grill rack and cook turning once, about 5 to 6 minutes
per side, or until the steaks flake when tested with a fork.
Barbecued Chuck Roast
4 pounds Round (7−bone chuck roast), Cut 2" thick
2 teaspoons Meat tenderizer
3 each Green onions, chopped
1 each Garlic clove
1/4 each Green Pepper (diced)
2 each Stalks Celery, diced
1/2 teaspoon Oregano
1/2 teaspoon Rosemary
1 dash Cayenne
1 tablespoon Worcestershire sauce
3/4 cup Burgundy wine
3 tablespoons Peanut oil
Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer.
Pierce meat deeply all over with fork.
Place in shallow dish and top with green onions, garlic, green pepper,
celery, oregano, rosemary and cayenne.
Combine worcestershire, burgundy and oil and pour over meat. Refrigerate
overnight, turning meat several times, each time spooning the chopped
ingredients over top again.
Sear both sides over glowing coals. Raise grill and continue cooking,
having meat about six inches from heat, until done as desired. Allow from
50 to 60 minues for total cooking time. Brush frequently during cooking with
any remaining marinade.
Bourbon Steak
1−1/2 pounds steak
1 teaspoon. sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
Mix all ingredients together, place in ziplock bag and marinate
steak 4 hours or over night. Prepare grill for a hot fire. Grill
steak to desired doneness. This recipe is good with any cut
of steak you like.
Grilled Pork Shoulder Steaks
1−1/2 tablespoons Hungarian paprika
1 tablespoon ground coriander
1 tablespoon finely grated lemon zest (zest from 1 lemon)
1 tablespoon dried marjoram
2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon caraway seeds, crushed
1/4 teaspoon ground cinnamon
8 boneless pork shoulder steaks, cut 3/4−inch thick
In a small bowl combine paprika, coriander, lemon zest, marjoram,
garlic powder, salt, pepper, cumin, caraway seeds, and cinnamon. Rub
herb mixture on both sides of steaks, pressing into surface.
Place steaks in center of cooking grate. Grill 10 minutes for medium
(160F) or 12 to 14 minutes for well−done (170F), turning once halfway
through grilling time.
Tangy Rib Eye Steaks
1/2 cup soy sauce
1/4 cup real maple syrup
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon mustard powder
1/2 teaspoon sesame oil
1/4 teaspoon Tabasco sauce
1/2 cup beer
4 (10 ounce) beef rib eye steaks
In a medium size mixing bowl, combine soy sauce, maple syrup, chopped
garlic, grated ginger root, sesame oil, Tabasco sauce, and mix well to
blend. Now add beer and stir lightly to mix.
Prepare steaks by scoring any fatty outside areas on steak with a
knife, (this prevents the steaks from curling when barbecuing). Place
steaks in a casserole dish and pour marinade over. Using a fork, punch
holes in steaks so that the marinade penetrates into the steaks. Turn
steaks over and repeat punching holes.
Cover with clear wrap or foil and let marinate in the refrigerator
for at least 1 hour or longer. You can also refrigerate and marinate
overnight.
Prepare and preheat barbecue to high heat. Place steaks directly on
grill and sear one side for about 15 seconds. Turn steaks over and
cook for about 5 minutes, then turn over and cook for another 5
minutes for medium−rare, depending on thickness. Test for doneness by
cutting into the middle of the steak.
Oven BBQ Ribs
3 lbs pork back ribs
1 (8 ounce) jar honey
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
2 tablespoons Old Bay Seasoning
1/2 teaspoon onion powder
1/4 teaspoon celery salt
1/2 cup dark brown sugar
1/4 teaspoon fresh ground pepper
1 medium onion, grated or finely chopped
12 ounces barbecue sauce
1/4 cup white sugar
Place all ingredients together in large roasting pan. Cut ribs apart
for easier serving. Mix together making sure to coat all ribs with
this semi−dry paste. Spread ribs out evenly on bottom of pan. Cover
lightly with foil. Bake at 375F for approximately 1 hour, turning or
stirring occasionally.
Garlic Chicken
4 boneless skinless chicken breast halves
1 cup picante sauce
2 tablespoons vegetable oil
1 tablespoon lime juice
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
additional picante sauce
Place each chicken breast between 2 pieces of plastic wrap. Flatten
chicken to 1/4−inch thickness, using a meat mallet; cut into 1−inch
pieces. Place in a shallow container. Combine next 7 ingredients,
mixing well. Pour over chicken; cover and chill 1−2 hours.
Thread chicken onto skewers; cook over hot coals 6−8 minutes or until
done, turning occasionally and basting with remaining marinade. Serve
with additional picante sauce.
Grilled Pound Cake
3/4 cup dried sour cherries
1 cup boiling water
5 tablespoons brandy
1−1/2 pints vanilla ice cream, softened slightly
4−1/2 tablespoons semisweet chocolate, coarsley chopped
1/3 cup pecans, toasted and coarsley chopped
16−oz. loaf pound cake, cut into 16 1/2−inch slices
1/4 cup unsalted butter, melted
Place cherries in medium bowl. Pour 1 cup boiling water over
cherries; let stand until softened, about 10 minutes. Drain and pat
dry. Mix cherries and 1 Tbsp. brandy in small bowl. Place ice cream
in large bowl; mix in cherries, semisweet chocolate and pecans; cover
and freeze until firm, about 2 hours.
Prepare barbecue grill; heat to medium. Brush both sides of each
cake slice with melted butter. Grill slices until lightly toasted,
about 30 seconds per side. Place 2 slices of cake on each dessert
plate. Place 1 scoop ice cream on top of cake slices.
Drizzle 1−1/2 tsp. brandy over each serving.
Super Burgers
2 lbs. ground beef
1 cup soft breadcrumbs
3/4 cup Burgundy wine
1 (4 ounce) can sliced mushrooms, drained
2 teaspoons onion salt
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
8 hamburger buns
Mix together first 9 ingredients. Shape into 8 patties.
Broil or grill 4−5 inches from heat 5 minutes on each side, or
until desired degree of doneness. Serve in hamburger buns with
sliced tomatoes and onions.
Chicken Marinade
1/4 cup cider vinegar
3 tablespoons prepared coarse−ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
6 tablespoons olive oil
ground black pepper to taste
6 boneless, skinless chicken breast halves
In a large, nonreactive container, thoroughly mix cider vinegar,
whole grain mustard, garlic, lime juice, lemon juice, brown sugar,
and salt. Whisk in olive oil and pepper. Place chicken in the mixture.
Cover, and marinate chicken in the refrigerator 8 hours, or overnight.
Preheat an outdoor grill for high heat, and lightly oil grate. Place
chicken on the prepared grill, and cook 10 minutes per side,
until no longer pink and juices run clear. Discard remaining marinade.
Pineapple Baby Back Ribs
3 cups pineapple juice
1 1/2 cups brown sugar
1 1/2 tablespoons mustard powder
1/3 cup ketchup
1/3 cup red wine vinegar
1 1/2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1/2 teaspoon ground cloves
2 teaspoons ground ginger
4 cloves garlic, minced
1/2 teaspoon cayenne pepper
1 (2 pound) slab baby back pork ribs
1 (12 ounce) bottle barbecue sauce
In a large glass bowl or dish, stir together the pineapple juice,
brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice
and soy sauce. Mix in the cloves, ginger, garlic and cayenne pepper.
Cut ribs into serving size pieces and place into the marinade. Cover
and refrigerate, turning occasionally, for 8 hours or overnight.
Preheat oven the oven to 275F. Place ribs into a 9x13 inch baking
dish, and cover with marinade. Cook for 1 1/2 hours, turning
occasionally to ensure even cooking.
Preheat an outdoor grill to medium heat. Cook ribs on the grill for
about 15 to 20 minutes, basting with barbecue sauce, and turning
frequently.
Marinated Steak Kabobs
1 cup Onion, chopped
1/2 cup Vegetable oil
1/2 cup Lemon juice
1/4 cup Soy sauce
1 tablespoon Worcesteshire sauce
1 teaspoon Mustard, prepared
1 pound Sirloin steak, cut in 2"cubes
1 large Green pepper, cut in 1"pieces
2 medium Onions, quartered
2 medium Tomatoes, quartered
Saute onion in oil; remove from heat. Stir in lemon juice, soy sauce,
Worcestershire sauce, and mustard; pour over meat and vegetables.
Cover and marinate overnight in refrigerator. Remove meat and
vegetables from marinade, reserving marinade. Alternate meat and
vegetables on skewers.
Prepare fire in grill. Grill kabobs 5 minutes on each side over coals
or until desired degree of doneness, brushing frequently with marinade.
Turn Your Grill Into A Smoker!
Be sure to soak wood chips in water for 30 − 60 minutes
before putting on the grill.
When using gas grills it’s best to put presoaked wood chips in a
smoker box or wrap them in a piece of aluminum foil with a lot of
holes in it. This keeps your grill from filling up with ash and clogging
the jets. If you are using a charcoal grill or smoker then you can
just put the wood directly on the coals (once they’ve heated up).
If you haven’t used wood before, start small. Use a 1/4 cup of
presoaked chips on your grill and see what is does for you. One of
the great things about barbecue is the wide variety of experimentation
available to the backyard cook. Wood is a great tool so don’t be
afraid to use it.
You can make a homemade smoker box by using a tin can. Poke
some holes in the can, then open the lid not quite all the way and
fill with wood chips that have been soaked in water for an hour.
Position the can on the coals before grilling. Wait a little bit until
the wood starts smoking, and commence with grilling.
n
Cooking for the Diabetic
Apple−Cheddar Popovers
butter−flavored cooking spray
1 tart apple, such as Pippin, Granny Smith, or Fuji, peeled, cored, and chopped
1/3 cup shredded 2% sharp cheddar cheese
2 large eggs
1 cup unbleached all−purpose flour
1/4 teaspoon salt
1 cup low fat (1%) milk
1 tablespoon reduced−fat margarine, melted
Preheat oven to 450F. Lightly coat 8 popover cups with cooking spray. Place 1 tablespoon
each of the apple and cheese at the bottom of each popover cup. In a food processor or
blender, combine eggs, flour, and salt. Process until well blended. With the machine
running,
add milk and margarine through the feed tube. Process until smooth. Fill the cups
two−thirds
full with the batter. Bake for 15 minutes, reduce oven temperature to 350F, and continue to
bake for another 20 minutes until popovers are puffed and golden brown. Let cool at least
15 minutes, then remove from pan. Makes 8 servings.
Per serving: 111 calories (28% calories from fat), 5 g protein, 4 g total fat (1.4 g saturated
fat),
15 g carbohydrates, 1 g dietary fiber, 58 mg cholesterol, 160 mg sodium
Diabetic exchanges: 1 carbohydrate (bread/starch), 1/2 fat
Cherry Turnovers
8 frozen phyllo dough sheets, thawed
1/4 cup butter or margarine, melted
6 Tablespoons no−sugar−added black cherry fruit spread
1 1/2 tablespoons cherry liqueur (optional)
1 egg
1 teaspoon cold water
Preheat oven to 400 degrees F. Lightly brush each phyllo sheet with
butter; stack. Cut through all sheets to form
six (5−inch) squares. Combine fruit spread and cherry liqueur, if desired.
Place 1 tablespoon fruit spread mixture in
center of each pile of eight phyllo squares; brush edges of phyllo with
butter. Fold edges over to form triangle;
gently press edges together to seal. Place on ungreased cookie sheet. Beat
together egg and water; brush over phyllo
triangles. Bake 10 minutes or until golden brown. Cool on wire rack.
Serve warm or at room temperature.
Makes 6 turnovers
Serving size: One turnover
Yield: 6
Exchanges: 1 1/4 Starch/Bread, 1 3/4 Fat, 2/3 Fruit
Nutrition: 206 Calories, 4 g Protein, 28 g Carbo, 9 g Fat
Chicken Pasta Salad
1/2 cup fat−free mayonnaise
3 Tablespoons low−sodium soy sauce
2 Tablespoons sherry
1/8 teaspoon ground ginger
1/4 teaspoon. pepper
1 cup cooked spiral pasta, drained
2 cups cooked boneless skinless chicken breasts, cut into bite−sized pieces
2 cups fresh snow peas, strings removed and blanched
2 green onions, sliced
1/2 cup water chestnuts, sliced
1/4 cup toasted almonds, for garnish
In a small bowl combine the mayonnaise, soy sauce, sherry, ground ginger, and pepper.
Set aside. In a separate bowl combine pasta chicken, snow peas, green onions, and water
chestnuts and toss with dressing mix. Refrigerate overnight. Sprinkle with toasted almonds
before serving.
Serving size: 1 cup
Yield: 1 salad
Exchanges: 1/2 Fat, 1 1/2 Meat, 1/2 Starch, 1/2 Vegetable
Nutrition: 132 Calories (22% from fat), 13.3 g Protein, 11.1 g Carbo, 3.2 g Fat
Chocolate Banana Mousse
1 ounce unsweetened chocolate
1 cup evaporated skim milk
3 tablespoons granulated sugar replacement
2 egg yolks
1/4 teaspoon salt
1 teaspoon vanilla extract
2 bananas, sliced
Combine chocolate, 1/4 cup of the milk and the sugar replacement in top of double
boiler. (Chill remaining milk in freezer.)
Cook and stir over simmering water until chocolate melts. Pour amount of hot chocolate
mixture over egg yolks and beat well. Pour egg mixture into chocolate mixture on top of
double boiler. Stir in salt. Cook and stir over hot water until mixture thickens. Cool
completely.
Scrape cold or slightly frozen milk into mixing bowl and beat until very stiff. Fold
chocolate
mixture into stiffly beaten milk. Fold in vanilla extract and banana slices. Spoon into mold,
freezer tray or individual cups and freeze until firm. Yields 8 servings.
Diabetic Exchange 1 serving: 1 bread, 1 fat Calories 1 serving: 69
Chocolate Cheesecake
1−1/2 cups graham cracker crumbs
1/3 cup butter, melted
3 packages (8 ounces each) reduced−fat cream cheese, softened
1 cup plus 2 tablespoons sugar, divided
4 eggs
2 teaspoons vanilla extract, divided
1/4 cup unsweetened cocoa
1 container (16 ounces) reduced−fat sour cream
Preheat the oven to 350 degrees F. In a medium bowl, combine the graham cracker
crumbs
and butter; mix well. Press into a 10−inch springform pan, covering the bottom and sides.
Chill
while preparing the filling.
In a large bowl, blend the cream cheese and 1 cup sugar with an electric beater. Add the
eggs
one at a time, beating well after each addition. Add 1 teaspoon vanilla and the cocoa; mix
well,
then pour into the chilled crust. Bake for 50 to 55 minutes, or until firm. Remove from the
oven
and let cool for 5 minutes. (Leave the oven on.)
In a medium bowl, with a spoon, mix the sour cream and the remaining 2 tablespoons
sugar
and 1 teaspoon vanilla until well combined. Spread over the top of the cheesecake and
bake for
5 minutes. Let cool, then refrigerate overnight before serving.
Serving Size: 1 slice
Yield: 16 slices
Nutrition: 279 calories (156 from fat), 24g Carb, 1g Fiber, 9g Protein, 17g Fat (11g
Saturated)
Exchanges: 1−1/2 Carbohydrate, 1 Medium−Fat Mat, 2−1/2 Fat
Cream Cheese and Jelly Cookies
3/4 cup margarine, softened
1 package (8 ounces) reduced−fat cream cheese, softened
2 1/2 teaspoons Equal® for Recipes or 8 packets Equal® sweetener or 1/3 cup Equal®
Spoonful
2 cups all−purpose flour
1/4 teaspoon salt
1/4 cup black cherry or seedless raspberry spreadable fruit
Beat margarine, cream cheese and Equal® in medium bowl until fluffy; mix in flour
and salt to form a soft dough.
Cover and refrigerate until dough is firm, about 3 hours.
Roll dough on lightly floured surface into circle 1/8 thick; cut into rounds with 3−inch
cutter.
Place rounded 1/4 teaspoon spreadable fruit in center of each round; fold rounds in halves
and crimp edges firmly with tines of fork. Pierce tops of cookies with tip of sharp knife.
Bake cookies on greased cookie sheets in preheated 350 degree F oven until lightly
browned,
about 10 minutes. Cool on wire racks. Makes about 3 dozen
Serving size: 1 cookie
Yield: 36
Exchanges: 1/2 Bread, 1 Fat
Nutrition: 80 Calories, 1 g Protein, 7 g Carbo, 5 g Fat
Diabetic Fruit Cookies
3 medium sized ripe bananas
1 1/2 cups coarsely chopped mixed dried fruits (such as dates, apricots and raisins)
1/3 cup peanut or safflower oil
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup chopped nuts (walnuts, almonds or pecans)
1 1/2 cup rolled oats
1/2 cup uncooked oat bran
Preheat oven to 350F. Grease 2 large cookie sheets. Mash bananas in large bowl until
smooth (You should have about 1−1/2 cups). Stir in oil, vanilla and salt. Add oats, oat
bran,
mixed fruits and nuts; stir well to combine. Drop by rounded measuring tablespoonfuls onto
prepared cookie sheets, about 1 inch apart. Flatten out slightly with back of spoon.
Bake about 20−25 minutes or until bottom and edges of cookies are lightly browned.
Transfer cookies onto wire rack to cool completely. Store in refrigerator. Yield: 24 servings
105 calories per cookie, Protein 2 g , Fat 5 g , Carbohydrates 14 g , Sodium 14 g,
Cholesterol O mg.
Fourth of July Cheesecake
3 cups vanilla wafer crumbs
4 Tablespoons margarine, metled
3 Tablespoons NutraSweet® Spoonful
1 envelope (1/4 ounce) unflavored gelatin
1 cup skim milk
2 packages (8 ounces each) reduced fat cream cheese, softened
1 package (3 ounces) reduced fat cream cheese, softened
2 Tablespoons lemon juice
1 Tablespoon grated lemon rind
2 teaspoons vanilla
1/3 to 1/2 cup NutraSweet® Spoonful
1 pint blueberries
2 pints raspberries
Mix crumbs, margarine and 3 Tablespoons NutraSweet® Spoonful in medium bowl;
pat evenly on bottom of jelly roll pan, 15 by 10 inches.
Sprinkle gelatin over milk in small saucepan; let stand 2 to 3 minutes. Heat over medium
low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature.
Beat cream cheese until fluffy in large bowl; gradually beat in milk mixture. Beat in lemon
juice and rind, vanilla and 1/3 to 1/2 cup NutraSweet® Spoonful. Pour mixture over crust;
refrigerate until set, 3 to 4 hours.
Before serving, decorate to look like an American flag, using blueberries for the stars and
the raspberries for the stripes.
Serving size: 1 slice
Yield: 16 slices
Exchanges: 1 starch, 2 fat
Nutrition: 170 Calories, 5 g Protein, 16 g Carbo, 10 g Fat
Fresh Vegetable Pizza
2 (4−ounce) fresh pizza bread shells
olive oil vegetable spray
1/2 teaspoon garlic powder, or to taste
1/2 cup grated part−skim mozzarella cheese
2 button mushrooms, thinly sliced
1 small yellow summer squash, 3 ounces, thinly sliced
1 plum tomato, 3 ounces, thinly sliced
1/2 green bell pepper, 3 ounces, chopped
2 tablespoons fresh basil chopped
1 tablespoon grated Parmesan cheese
Preheat oven to 450F. Place the pizza shells on a pizza stone or heavy non−stick
cookie sheet. Lightly coat shells with cooking spray and sprinkle each shell with
1/8 teaspoon of the garlic powder. Sprinkle each shell with 1/4 cup mozzarella cheese.
Arrange the mushroom slices around the outside of the shell. Cover the shell with squash
slices and then, tomato slices and bell pepper. Top with fresh basil, the remaining garlic
powder, the remaining mozzarella cheese, and the Parmesan cheese. Coat again with
cooking spray.
Bake for 12 −15 minutes until vegetables are cooked and cheeses have melted. Cut in
half and serve immediately. Makes 4 servings.
Per serving: 260 calories (30% calories from fat), 6 g protein, 8 g total fat (2.6 g saturated
fat),
36 g carbohydrates, 4 g dietary fiber, 9 mg cholesterol, 233 mg sodium
Diabetic exchanges: 2 1/2 carbohydrate (2 bread/starch, 1 vegetable), 1 fat
Fruit Kebabs with Lime Cream
1/2 cup low fat sour cream
1 1/2 tablespoons fresh lime juice
sugar substitute equivalent of 1 tablespoon sugar
1/2 teaspoon grated lime zest
1/2 ripe honeydew melon, about 2 pounds, peeled, seeded, and cut into cubes
1 pound strawberries or blackberries, cleaned
Combine the sour cream, lime juice, sugar substitute, and lime zest in a small bowl.
Cover and refrigerate until ready to serve.
Alternate the fruit on four skewers. Arrange on a platter. Cover and refrigerate for up
to an hour. To serve, spoon a puddle of the lime cream on a dessert plate. Top with
a fruit skewer and serve. Makes 4 servings.
Per serving: 134 calories (15% calories from fat), 3 g protein, 2 g total fat (1.5 g saturated
fat),
29 g carbohydrates, 4 g dietary fiber, 10 mg cholesterol, 75 mg sodium
Diabetic exchanges: 2 carbohydrate (fruit), 1/2 fat
Fruit Muffins
1 cup chopped dates
1/2 cup margarine
1/4 teaspoon salt
1/2 cup raisins
1/2 cup chopped prunes (dried)
1 cup water
2 eggs, beaten
1 teaspoon vanilla
1/2 cup chopped nuts
1 cup flour
1 teaspoon baking soda
Combine dates, raisins, prunes and water and bring to a boil for 5 minutes.
Stir in margarine and salt while hot. Let cool. Add eggs, vanilla and nuts.
Mix flour and soda together in a separate bowl. Add to wet mixture. Stir until just moist.
Spoon into greased muffin tins. Bake in 350 degree F oven for 15 minutes.
Serving size: 1 muffin
Yield: 12
Exchanges: N/A
Nutrition: 148 Calories, 3 g Protein, 27 g Carbo, 4 g Fat
Fruit Roll Cookies
1 cup margarine, softened
8 ounce regular or reduced calorie cream cheese, softened
3 cup all−purpose flour
1/2 teasspoon salt
1 Tablespoon sugar
1 10 ounce jar all−fruit preserves (no sugar added)
In a large mixing bowl, combine margarine and cream cheese; beat until
well blended. Lightly spoon flour
into measuring cup; level off. With mixer on low, gradually add flour,
sugar, and salt. Mix well. On a lightly
floured surface, shape into a ball or log; cover with plastic wrap and
refrigerate for one hour for easier handling.
Preheat oven to 350°F. Divide dough into three equal parts. On a floured
surface, roll each section of dough
into a rectangle approximately 8" x 14" Carefully spread about one−third
of the jar of All−Fruit. Roll up jelly roll
style beginning with one of the longer sides. With a sharp knife, slice into
1/2" thick slices. Place cookies, flat side
down, on a greased cookie sheet, about 1/2" apart. Bake 25−30 minutes or
until lightly golden. Cool on racks. Store
in a tightly covered container.
Serving size: 1 cookie
Yield: 60 cookies
Nutrition: 68 calories, 6 g Carbohydrates, 4 g Fat, 1 g Protein
Fruity Sweet Potatoes
4 medium sweet potatoes, unpeeled
1 teaspoon low−fat margarine
1/4 cup unsweetened pineapple juice
2 tablespoons low−sodium chicken broth
1 tablespoon chopped pineapple
Pinch of cinnamon
Pinch of grated nutmeg
Pinch of allspice
Nonstick cooking spray
Preheat oven to 375 degrees F. Boil the potatoes in a pan until tender, about 30 minutes.
Remove skins. In a large bowl, mash the pulp. Add the margarine, fruit juice and broth
and whip until fluffy. Add the chopped pineapple and spices. Coat a 1−quart baking dish
with nonstick cooking spray. Transfer the potato mixture to the dish. Bake 30 minutes
or until lightly browned. Makes 8 servings.
Nutrition information per 2/3 cup serving: 116 calories; 0.7g fat (0.2g saturated fat;
5% of calories from fat); 0.1mg cholesterol; 23mg sodium; 26.1g carbohydrate;
2.7g fiber; 1.8g protein Exchange value: 1 1/2 starch
Fudgy Brownies
6 Tablespoons margarine
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with NutraSweet® brand sweetener or apricot
spreadable fruit
1 egg yolk
1 teaspoon vanilla
1/2 cup all−purpose flour
10 3/4 teaspoons Equal® Measure or
36 packets Equal® sweetener or
1 1/2 cups Equal® SpoonfulTM
1/2 teaspoon baking powder
1/8 teaspoon salt
3 egg whites
1/8 teaspoon cream of tartar
1/3 cup coarsely chopped walnuts (optional)
Heat margarine, chocolate, milk and apricot preserves in small saucepan,
whisking frequently, until chocolate
is almost melted. Remove from heat; whisk in egg yolk and vanilla; mix
in combined flour, Equal®, baking powder,
and salt until smooth.
Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold
chocalate mixture into egg whites; fold in
walnuts if desired. Pour batter into greased 8−inch square baking pan.
Bake in preheated 350 degree F oven until brownies are firm to touch and
toothpick comes out clean, 18 to 20
minutes (do not overbake). Cool on wire rack. Server warm or at room
temperature.
Makes 16 brownies.
Serving size: One Brownie
Yield: 16
Exchanges: 1/2 bread, 1 fat
Nutrition: 99 Calories, 2 g Protein, 9 g Carbo, 7 g Fat
Lemon Chicken and Rice
1 lb. boneless, skinless chicken breasts, cut into strips
1 medium onion, chopped
1 large carrot, thinly sliced
2 garlic cloves, minced
2 tablespoons butter or margarine
2 tablespoons cornstarch
1 (14 1/2 oz.) can chicken broth
2 tablespoons lemon juice
1/2 teaspoon salt, optional
1 1/2 cup uncooked instant rice
1 cup frozen peas
In a skillet, cook the first 4 ingredients in butter for 5 to 7 minutes or until chicken is no
longer pink. In a bowl combine cornstarch, broth, lemon juice and salt if desired until
smooth. Add to skillet and bring to a boil.
Cook and stir for 2 minutes or until thickened. Add rice and peas. Remove from the heat;
cover and let stand for 5 minutes. Serves 6.
Nutritional Analysis: One serving (prepared with reduced−fat margarine and low sodium
chicken broth and w/o salt) equals: 235 calories, 156 mg sodium, 43 mg cholesterol,
27 gm carbohydrate, 20 gm protein, 5 gm fat
Diabetic Exchanges: 2 lean meat, 1 1/2 starch. 1 vegetable
Lemon Delight Squares
Crust:
1/4 cup diet margarine
1 cup graham cracker crumbs
1/4 cup Splenda® granular
Preheat oven to 350ºF. Melt the margarine and stir it into a mixture of the graham cracker
crumbs and Splenda® Granular. Press into an 8−inch square pan. Bake for 10 minutes.
Set aside to cool.
Filling:
1/3 cup all−purpose flour
1 1/4 cup Splenda® granular
2 tablespoons water
4 egg yolks
1/4 cup lemon juice or the juice of 2 lemons
2 tablespoons finely grated lemon rind
4 egg whites
1/2 teaspoon cream of tartar
Graham cracker crumbs
In a heavy saucepan or double boiler, combine the flour, second amount of Splenda®
Granular,
water, egg yolks, lemon juice and grated lemon rind. With a wooden spoon, stir constantly
over
very low heat for about 5 minutes.
Beat the egg whites for 30 seconds until frothy, then add the cream of tartar and beat for a
further
2 1/2 minutes. Fold the stiffly beaten egg whites into the lemon sauce and spread over the
cooled
crust. Sprinkle with graham cracker crumbs. Bake at 350ºF for approximately 15 minutes.
Turn off the oven and leave the pan inside for a further 5 minutes or until the squares are
set.
Allow to cool; loosen the edges and slice. Yields 16 squares.
1 square = 89 calories; 11.4g carbohydrate; 2.5g protein; 3.7g fat; 0.5g fiber; 71mg sodium
Oven Fried Drumsticks
1/4 cup all−purpose flour
1 egg
1/4 cup low−fat (1%) milk
1 cup coarsely crushed oven−toasted corn cereal
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
8 chicken drumsticks, skin removed
Nonstick cooking spray
Preheat the oven to 375 degrees F. Coat a rimmed baking sheet with nonstick cooking
spray.
Place the flour in a shallow dish. In a second shallow dish, beat the egg with the milk. In a
third
shallow dish, mix the crushed cereal with the seasonings.
Dip the chicken in the flour, then into the egg mixture, then into the cereal mixture, coating
evenly with each. Arrange the chicken on the baking sheet and coat with nonstick cooking
spray.
Bake for 25 minutes, then turn the chicken and bake for 25 more minutes, or until no pink
remains in the chicken and it turns golden.
Serving Size: 2 drumsticks
Yield: 8 (4 servings)
Nutrion: 247 calories (59 from fat), 17g Carb, 1g Fiber, 28g Protein, 7g Fat
Exchanges: 1 Starch, 3 Lean Meat
Peach Crumb Cobbler
2 cups fresh peaches, sliced
1/3 cup graham cracker crumbs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons low−calorie margarine
Preheat oven to 350°F. Place the sliced peaches in the bottom of an 8x8x2−inch baking pan.
In a small mixing bowl, combine the graham cracker crumbs, cinnamon and nutmeg; mix
well.
Gradually blend in margarine and sprinkle mixture over peaches. Bake uncovered for 25 to
30
minutes. Remove from the oven and let cool slightly before serving.
Serving size: 1/2 cup
Yield: Four servings
Exchanges: 1 fruit
Nutrition: 74 Calories, 15g carbohydrates (2g fiber, 9g sugars), 1g protein, 2g fat
0mg cholesterol, 57 mg sodium
Peanut Butter−Coconut−Raisin Granola Bars
1−1/3 cups rolled oats
2/3 cup raisins
1/2 cup bran flakes
1/3 cup unsweetened coconut
3 tablespoons chocolate chips
2 tablespoons chopped pecans
1 teaspoon baking soda
1/4 cup peanut butter
1/4 cup brown sugar
3 tablespoons margarine or butter
3 tablespoons honey
1 teaspoon vanilla
Preheat oven to 350F. Spray a 9−inch square pan with vegetable spray.
Put rolled oats, raisins, bran flakes, coconut, chocolate chips, pecans, and baking
soda in bowl. Combine until well mixed.
In small saucepan, whisk together peanut butter, brown sugar, margarine, honey and
vanilla over medium heat for approximately 30 seconds or just until sugar dissolves
and mixture is smooth. Pour over dry ingredients and stir to combine. Press into prepared
pan and bake for 15 to 20 minutes or until browned. Let cool completely before cutting
into bars. Yield: 25 bars
Nutritional Information Per Serving (1 bar):
Calories: 97, Fat: 5 g, Carbohydrate: 13 g, Fiber: 1 g,
Protein: 2 g, Sodium: 77 mg, Cholesterol: 0 mg
Diabetic Exchanges: 1/2 Fruit, 1/2 Other Carbohydrate, 1 Fat
Special Chocolate Ice Cream
1 package (1.5 ounces) sugar−free instant chocolate pudding mix
6 packets artificial sweetener (equivalent to 1/4 cup sugar)
2 Tablespoons baking cocoa
1 teaspoon vanilla extract
4 cups evaporated milk
4 ounces light frozen whipped topping, thawed
In a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on
low until smooth. Fold in the whipped topping until smooth. Pour into a shallow 2−quart
freezer container. Cover and freeze for 30 minutes. Stir with a wire whisk; return to freezer
until ready to serve.
Makes 12 servings.
Serving size: 1/2 cup
Yield: 12
Exchanges: 1 nonfat milk, 1/2 starch, 1/2 fat
Nutrition: 140 Calories, 10g Protein, 20g Carbohydrate, 3g Fat
Spinach−Chicken Rollups
8 oz. pkg. nonfat cream cheese, softened
3 tablespoons chopped green onion
1½ cups cooked chicken breast, cut in small chunks
2 tablespoons nonfat sour cream
1 teaspoon dried dill
4 (10 inch) low−fat flour tortillas
1½ cups fresh spinach
Nonfat ranch salad dressing or salsa (not included in nutritional information)
Combine cream cheese, onion, chicken, sour cream and dill in medium bowl; mix until
blended. Spread ¼ cup filling on each tortilla; place spinach leaves on top, leaving about
½ inch border. Roll tortllas tightly and wrap in plastic wrap. Refrigerate at least 1 hour
before serving. Slice and serve with nonfat ranch dip or salsa. Serves: 6
Nutrition per Serving
Calories 120
Carb Choices : 1
Exchanges : 1½ meat, 1½ starch, 1 vegetable
Fat 2 g
Carbohydrates 15 g
Protein 11 g
Cholesterol 11 mg
Dietary Fiber 1 g
Sodium 158 mg
Sugar−Free Raisin Bars
1 cup raisins
1/2 cup water
1/4 cup margarine
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 cup all−purpose flour
1 egg, lightly beaten
3/4 cup unsweetened applesauce
1 tablespoon sugar substitute
1 teaspoon baking soda
1/4 teaspoon vanilla extract
In a saucepan, over medium heat, cook the first 5 ingredients until margarine is melted;
continue cooking for 3 minutes. Add all remaining ingredients.
Spread into an 8−inch square baking dish that has been sprayed with nonstick cooking
spray. Bake at 350ºF for 25 to 30 minutes or until lightly browned.
Nutritional Analysis: One serving equals 92 calories, 97 mg sodium, 13 mg cholesterol,
15 gm carbohydrate, 2 gm protein, 2 gm fat, Diabetic Exch. 1 starch, 1/2 fat
Sugarless Apple Cookies
3/4 cup chopped dates
1/2 cup finely chopped peeled apple
1/2 cup raisins
1/2 cup water
1 cup plus 1 tablespoon all−purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt (optional)
2 eggs
1 teaspoon liquid sweetener
In a large saucepan, combine dates, apples, raisins and water. Bring to a boil; reduce heat
and simmer for 3 minutes. Remove from heat; cool.
Combine flour, cinnamon, baking soda, and salt, if desired. Stir into apple mixture and mix
well. Combine eggs and sweetener; add to batter.
Drop by tablespoonsful onto a nonstick baking sheet. Bake at 350 degrees F for 10 to 12
minutes. Yields 2 dozen.
Nutritional Analysis: One serving (prepared w/o added salt) equals: 54 calories, 24 mg
sodium,
18 mg cholesterol, 18 gm carbohydrate, 1 gm protein, 1 gm fat
Diabetic Exchanges: 1/2 starch, 1/2 fruit
Summer Fruit Trifle
1 package (18.25 ounces) yellow cake mix
1 1/3 cups water
3 egg whites
2 cups sliced strawberries
2 to 3 Tablespoons NutraSweet® Spoonful
Milk Custard (recipe below)
1 cup raspberries
2 nectarines or peaches, sliced
1 medium banana, sliced
1 pint blueberries
Light whipped topping
Make cake mix according to package directions, using water and egg whites; bake in a
13 by 9−inch baking pan. Cool on wire rack. Cut half the cake into 1−inch cubes (freeze
or reserve remaining cake for another use).
Process strawberries in blender or food processor until smooth; stir in NutraSweet®
Spoonful. Layer 1/3 of the cake cubes in bottom of 2−quart glass serving bowl. Spoon
1/3 of the Milk Custard and strawberry puree over cake and top with 1/3 of the raspberries,
nectarines, banana and blueberries. Repeat layers 2 times. Refrigerate at least 1 hour before
serving. Garnish with whipped topping.
Makes 12 servings.
Serving size: 1/12 recipe
Yield: 12
Exchanges: 1/2 Skim Milk, 1 Starch, 1 Fruit
Nutrition: 175 Calories, 4 g Protein, 35 g Carbo, 3 g Fat
Milk Custard
1 cup skim milk
2 eggs
2 Tablespoons flour
1/4 teaspoon ground nutmeg
3 to 4 Tablespoons NutraSweet® Spoonful
Heat milk just to boiling in small saucepan; remove from heat. Mix eggs and flour in
small bowl. Stir in 1/4 cup hot milk into egg mixture; stir egg mixture into milk in
saucepan.
Cook over low heat, stirring constantly, until thickened. Cool until warm;
stir in nutmeg and NutraSweet® Spoonful. Refrigerate until chilled.
Makes about 1 1/2 cups.
Turkey Bow Tie Skillet
1/2 lb. ground turkey breast
1 1/2 teaspoon vegetable oil
3/4 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 (14 1/2 oz.) can chicken broth
2 cups uncooked bow−tie pasta
1 (14 1/2 oz.) can stewed tomatoes
1 tablespoon vinegar
3/4 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon garlic salt, optional
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
In a large skillet or Dutch oven, brown turkey in oil. Add celery, onion, green pepper
and garlic; cook until vegetables are tender. Remove turkey and vegetables with a slotted
spoon and keep warm.
Add broth to the pan; bring to a boil. Add pasta; cook for 10 minutes or until tender.
Reduce heat; stir in tomatoes, vinegar, sugar, chili powder, garlic salt if desired and turkey
mixture. Simmer for 10 minutes or until heated through. Sprinkle with Parmesan cheese
and parsley. Serves 6.
Nutritional Analysis: One (1−cup) serving (prepared with low−sodium broth and
no−salt−added
tomatoes and without garlic salt) equals: 208 calories, 128 sodium, 22 mg cholesterol,
30 gm carbohydrate, 15 gm protein, 3 gm fat. Diabetic Exchanges: 2 starch, 1 meat
Turkey Burgers
1 pound ground turkey breast
Egg substitute equal to 1 egg
1/4 cup dry bread crumbs
1 teaspoon steak sauce
1 teaspoon spicy brown mustard
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 hamburger buns, split
Lettuce leaves and tomato slices
In a bowl, combine the first 7 ingredients. Shape into four burgers (for easier shaping,
use cold wet hands or disposable plastic gloves). Pan−fry, grill or broil until no longer pink.
Serve on buns with lettuce and tomatoes. Serves 4.
Nutritional Analysis: 285 calories, 411 mg sodium, 35 mg cholesterol, 26 gm carbohydrate,
33 gm protein, 6 gm fat
Diabetic Exchanges: One serving equals 4 very lean meat, 2 starch
White Chocolate Orange Mousse
1 1/2 cups cold skim milk
1 package (4−serving size) JELL−O White Chocolate Flavor Fat Free Sugar Free
Instant Reduced Calorie Pudding & Pie Filling
2 cups thawed COOL WHIP LITE Whipped Topping
1/2 teaspoon grated orange peel
Pour cold milk in medium bowl. Add pudding mix. Beat with wire whisk 1 minute.
Gently stir in whipped topping and orange peel. Spoon into dessert dishes. Refrigerate
until ready to serve. Makes 6 servings.
Serving size: 1/6 recipe
Yield: 6
Exchanges: 1 Carbohydrate, 1/2 Fat
Nutrition: 90 Calories, 2g Protein, 13g Carbo [0g dietary fiber, 7g sugars], 3g Fat
Imitation-Copycat Recipes
oduction
A&W Chili Dogs
1 Sabrett brand 2 ounce beef frankfurter (7½" long)
1 regular hot dog roll
3 Tablespoons A&W Coney Island Sauce (see recipe below)
1 Tablespoon chopped white onion
1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)
A&W Coney Island Chili Dog Sauce
1 pound ground chuck
1 six ounce can Hunts tomato paste
1 Cup water
1 Tablespoon sugar
1 Tablespoon prepared yellow mustard
1 Tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper
Making the Chili Dog Sauce:
1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small
pieces. Salt and pepper lightly while cooking. Do not drain the fat.
2. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it
thickens. Stir occasionally.
3. Allow to cool, cover, and refrigerate until "Dog−Time". You'll be
microwaving what you need later.
Cooking your A&W Chili Dog
1. Bring a 2 qt. saucepan of water to a rolling boil.
2. Remove the saucepan from the heat, and add the desired number of
frankfurters to the water. Cover and let sit about 10 minutes.
3. After the franks are done, microwave the chili dog sauce until steaming.
(Only microwave what you need, save the rest) Then microwave each hot dog
roll 10 seconds....just enough to warm.
4. Remove the cooked franks with tongs,
and place on the microwaved hot dog roll.
5. Add about 3 Tablespoons of your prepared A&W chili dog sauce, and the
chopped onion. Grated cheddar cheese is optional.
A1 Sauce
1/2 Cup Orange Juice
1/2 Cup Raisins
1/4 Cup Soy Sauce
1/4 Cup White Vinegar
2 Tbsp Dijon mustard
1 Tbsp Bottled Grated Orange Peel
2 Tbsp Heinz Ketchup
2 Tbsp Heinz Chili Sauce
1. Bring to a boil for 2 minutes stirring.
2. Remove from heat. Allow to cool to lukewarm.
3. Put mixture in a blender till it is pureed. Pour in bottle.
4. Cap tightly and refrigerate to use within 90 days.
Applebee's Classic Patty Melt
1 burger patty
Salt, pepper, granulated garlic, to taste
Melted butter, as needed
2 pieces Italian bread
2 tablespoons mayonnaise with roasted garlic and mustard
2 slices Swiss cheese
2 slices Cheddar cheese
1/2 cup sliced onions
Season one side of the burger with salt, pepper and garlic. Place on
grill or in broiler, seasoned side down. Then season the other side.
Cook to desired doneness.
While burger is cooking, melt butter in fry pan on medium heat or in
electric skillet (set at 350F). Spread mayonnaise onto bread. Drop
bread, dry side down, onto melted pools and swirl to coat (to avoid
sticking).
Cover one slice of bread with two slices of Swiss cheese and the
other with two slices of Cheddar.
In a separate frying pan, melt butter and saute sliced onions.
Season with salt, pepper and garlic while heating.
Place cooked burger patty on top of one cheese−topped slice of bread
and the sauteed onions on the other. Carefully close and cut
sandwich. Serve with your favorite summer side dish.
Applebee's Bourbon Street Steak
1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks (10 ounces each)
Combine all the ingredients except the steaks in a baking dish or resealable
plastic storage bag; mix well. Add the steaks; cover (or seal) and
refrigerate for 2 hours, or overnight. Preheat the grill to medium−high
heat. Grill the steaks for 12 to 15 minutes, or until desired doneness,
turning them over halfway through the grilling.
Auntie Ann's Pretzels
1 1/2 cup warm water
1 1/8 tsp. active yeast (1 1/2 pkg)
2 Tbs. brown sugar
1 1/8 tsp. salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 Tbs. baking soda
To taste coarse salt
2−4 Tbs. butter (melted)
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add
sugar, salt, and stir to dissolve; add flour and knead dough until smooth
and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm
water and 2 Tbs. baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope
(about 1/2 inch or less thick) and shape. Dip pretzel into soda solution
and place on greased baking sheet. Allow pretzel to rise again. Bake in a
450 degree oven for about 10 minutes or until golden. Brush with melted
butter and enjoy!
Toppings:
After you brush with butter try sprinkling with coarse salt.
Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter
in a shallow bowl( big enough to fit the entire pretzel) and in another
bowl, make a mixture of cinnamon and sugar. dip the pretzel into the
butter, coating both sides generously. then dip again into the cinnamon
mixture.
Benihana's Fried Rice
1 cup uncooked rice
5 tablespoons butter
1 cup chopped onion
1 cup chopped carrots
2/3 cup chopped scallions
3 tablespoons Sesame seeds
5 Eggs
5 tablespoons soy sauce
Salt
Pepper
Cook rice according to package directions. In a large skillet melt butter.
Add onions, carrots and scallions. Saute until carrots are translucent.
Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan.
Bake until golden brown (10 to 15 minutes), shaking pan occasionally for
even color. Lightly grease another skillet. Beat eggs. Pour into hot
skillet. Cook as you would scrambled eggs. Combine rice, vegetables,
sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.
Bennigan's Broccoli Bites
3 eggs
6oz. shredded monterey jack cheese
6 oz. shredded colby cheese
1− 16 oz. box frozen chopped broccoli, thawed, drained and dried
2 1/2 ozs. bacon pieces
1/2 oz. diced yellow onion
1 oz. all purpose flour
Italian bread crumbs as needed
Drain thawed broccoli thoroughly by pressing through a strainer. Beat eggs
in a mixing bowl with a whisk until well blended. Place all the ingredients
into a plastic container, except the bread crumbs. Stir together with a
spatula until thoroughly combined. Refrigerat mixture for about 1 hour. This
will help to bind the mix making preparation much easier. Heat about 4 cups
oil in a fryer or deep pan for frying at 350F. Set up a shallow pan with
bread crumbs. Scoop about 1/2 oz. portion of the broccoli mixture into the
bread crumbs. Form each portion into a ball and coat it well. Place broccoli
bites into the fry basket or frying pan. Make sure they do not stick
together. Fry for one minute, then remove and place onto a plate lined with
paper towels to absorb excess oil. Serve with : HONEY MUSTARD DRESSING 3/4
cup sour cream 1/3 cup mayonnaise 1/3 cup dijon mustard 1/3 cup honey 1
Tbsp. + 1 tsp. lemon juice In a mixing bowl, combine sour cream, mayonnaise
and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and
lemon juice, continue mixing until smooth and well combined.
Bisquick
8 Cups Flour
1 1/4 Cups Nonfat Dry Milk Powder
1/4 Cup Baking Powder
1 Tablespoon Salt
2 Cups Shortening
Combine flour, milk, baking powder, and salt in a very large bowl.
Cut in shortening until it resembles coarse cornmeal. Store in tightly
closed covered container in a cool place. Makes about 10 cups.
Cinnamon Rolls
ROLLS:
1/2 cup warm water
2 packages dry yeast
2 tablespoons sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine −− melted
2 eggs
1 teaspoon salt
6 cups flour
CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup margarine
1 teaspoon vanilla
3 cups confectioner's sugar
1 tablespoon milk
To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package directions.
Add margarine,
eggs and salt. Mix well. Then add yeast mixture. Blend.
Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let
rise until
doubled. Punch down dough and let rise again.
Roll dough out on floured board to 34 x 21" size. Take 1 cup soft butter and
spread over
surface. In bowl, mix 2 cups brown sugar and 4 teas. cinnamon. Sprinkle over
top. Roll up
very tightly. With a knife, put a notch every 2". Cut with thread or knife.
Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down
on each roll.
Cover and let rise until double again. Bake at 350 15−20 minutes. Remove when
they start to
turn golden. DON'T OVER BAKE. Frost warm rolls with Cream Cheese Frosting
Makes about 20 very large rolls.
Cracker Barrel's Hashbrown Casserole
2 lbs. frozen hashbrowns
1/2 cup melted butter
1 can cream of chicken soup
1 pt. sour cream
1/2 cup chopped onion
2 cups grated cheddar
1 tsp. salt
1/4 tsp. pepper
2 cups crushed cornflakes
1/4 cup melted butter
DEFROST hashbrowns.
COMBINE next 7 ingr. and mix with hashbrowns.
PUT all in a 3 qt. casserole.
SAUTE cornflakes in butter and sprinkle on top.
COVER and BAKE at 350 for about 40 min.
Emeril's Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Golden Corral Rolls
1 envelope Active dry yeast
1/4 cup Very warm water
1/3 cup Sugar
1/4 cup Butter or margarine
1 teaspoon Salt
1 cup Scalding hot milk
1 Egg −− lightly beaten
4 1/2 cups Sifted all−purpose flour
2 tablespoons Melted butter or margarine −− for brushing rolls
Sprinkle the yeast over very warm water in a large bowl (Very warm
water should feel comfortably warm when dropped on wrist.) Stir until
yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt
to hot milk and stir until the sugar dissolves and butter or margarine
is melted. Cool mixture to 105 to 115 degrees. Add milk mixture to
yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time,
to form a soft dough. Use some of the remaining 1/2 cup of the flour to
dust a pastry cloth. Knead the dough lightly for 5 minutes, working in
the remaining flour (use it for flouring the pastry cloth and your
hands). Place dough in a warm buttered bowl; turn greased side up.
Cover and let rise in a warm place until doubled in bulk, about 1 1/4
to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly
floured pastry cloth. Dough will be sticky, but use as little flour
as possible for flouring your hands and the pastry cloth, otherwise
the rolls will not be as feathery light as they should be. Pinch off
small chunks of dough and shape into round rolls about 1 1/2 to
1 3/4 inches in diameter. Place in neat rows, not quite touching,
in a well−buttered 13 x 9 x 2 inch pan. Cover rolls and let rise in
a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of
rolls with melted butter or margarine, then bake in a 375 degree oven
for 18 to 20 minutes or until nicely browned. Serve warm with plenty
of butter. This recipe yields about 2 dozen rolls.
Good Season's Italian Dressing
1 TB Garlic salt
1 TB Onion powder
1 TB Sugar
2 TB Oregano
1 ts Pepper
1/4 ts Thyme
1 ts Basil
1 TB Parsley
1/4 ts Celery salt
2 TB Salt
For Dressing Mix:
1/4 Cup Cider Vinegar
2/3 Cup Oil
2 TB Water
2 TB Dry Mix
Shake well.
Green Goddess Dressing
2 oz. can anchovy fillets
1/2 cup chopped parsley
3 Tbls. chopped chives
1 Cup Mayonaise
1 Cup Sour Cream
2 Tbls. tarragon vinegar
1/2 teas. salt
Dash of freshly ground pepper
Put all ingredients in a blender or food processor and blend for
about 20 seconds. Cover and refrigerate until needed.
Houston's Spinach and Artichoke Dip
2 bags (1 lb. each) fresh spinach
1/8 lb. butter − not margarine
1 tsp. minced fresh garlic
2 tbls. minced onions
1/4 cup flour
1 pint heavy cream (whipping cream)
2 teas. fresh squeezed lemon juice
1/2 tsp. Tabasco sauce (to taste)
1/2 tsp. salt
2/3 cup fresh grated Parmesan cheese
1/3 cup sour cream
1/2 cup grated Monterey Jack cheese
artichoke hearts, coarsely diced
Steam spinach − strain and squeeze through cheesecloth. Must be
very dry. Chop finely and set aside. In heavy saucepan, melt butter.
Add garlic and onions and saute about 3−5 minutes. Add flour to make
a roux. Stir and cook about 1 minute. Slowly add heavy cream, stirring
with a whisk to prevent lumping. Mixture will thicken at the boiling
point. When it thickens, add lemon jiuce, Tabasco, salt and
Parmesan cheese. Remove from heat and let stand 5 minutes. Stir in
sour cream. Fold in dry, chopped spinach, coarse diced artichoke
hearts and Jack cheese. Stir until cheese is melted. Serve
immediately, or portion and microwave to order. Serve with salsa,
sour cream and tortilla chips for dipping.
Jack−In−The−Box Jumbo Jack
The Beef:
Use factory frozen 1/4 pound beef patties from your grocer's freezer.
The Rest:
1 sesame−seed hamburger bun
2 tomato slices, chopped white onion, 2 dill pickle slices, 2 large lettuce
leaves
The sauce:
1 Tablespoon of mayonnaise
1/8 teaspoon lemon juice
dash onion powder
dash sugar
Mix together−−−set aside.
Cooking your Jumbo−Jack
1. Pre−heat an electric griddle to 400 .
2. Toast your buns by laying face down on the griddle for about a minute. Set
aside.
3. Cook the still frozen beef patty 4−5 minutes per side, salting liberally before and
after turning.
4. Dress as follows;
Top Bun:
Half of the pre−made mayo sauce 1 Tablespoon chopped, white onion 2 dill
pickle slices 2 lettuce leaves 2 tomato slices
Bottom Bun:
Spread the remaining mayo sauce evenly.
5. When the burger is finished cooking, drain the fat, and apply to the
dressed top bun. Add the dressed bottom bun.
KFC Cole Slaw
1 head of cabbage, shredded
1 or 2 carrots, grated
1/4 onion, grated
Dressing:
1 cup Miracle Whip Salad Dressing
1 cup sugar
1/4 cup oil
1/4 vinegar
Mix together the dressing and pour over cabbage mix. Let it sit
for a few hours before eating.
KFC Honey Barbecued Wings
20 Chicken Wings, tips removed
2 cups flour
2 eggs
2/3 cup milk
1 Bottle KC Masterpiece Original BBQ Sauce
1/4 cup honey
oil for deep frying
Wash the chicken wings, then remove the wing tips;
cut the other two pieces in half. Shake off the excess water.
Place the eggs and milk in a bowl and mix well. Set aside.
Mix together the BBQ sauce and honey. Set aside.
Put the flour into a bag, then shake the wings in it, to
lightly coat. Roll the wings in the egg wash, then toss them
back into the bag. You want a fairly heavy coating of flour−−
so the BBQ sauce has something to hang onto.
Repeat 2−3 times.
Heat a large skillet or use your deep fryer. Heat oil until
it's very hot (around 350 degrees).
Fry the wings until they're golden brown. Remove and
drain on paper towels.
Preheat oven to 325 degrees.
Dip each wing in the BBQ sauce and place on a greased
cookie sheet. Make sure the pieces don't touch each other.
Bake for 15−20 minutes, until they no longer look shiny.
Macaroni Grill Penne Rustica
Gratinata Sauce:
2 Teaspoon Butter
2 Teaspoon chopped garlic
1 Teaspoon Dijon mustard
1 Teaspoon salt
1 Teaspoon chopped rosemary
1 cup marsala wine
1/4 Teaspoon cayenne pepper
8 cups heavy cream
Saute butter, garlic , and rosemary until garlic begins to brown.
Add marsala wine and reduce by one−third. Add remaining ingredients
and reduce by half of original volume. Set aside:
Penne Rustica:
1 Ounce pancetta or bacon
18 each shrimp peeled and devained
12 Ounce grilled chicken breast, sliced
4.5 cups of granita sauce
48 Ounce Penne Pasta, precooked
3 Teaspoon pimentos
6 Ounce butter
1 Teaspoon chopped shallots
1 pinch of salt and pepper
1 cups parmesan cheese
1/2 Teaspoon paprika
6 sprigs of fresh rosemary
Saute pancette until begins to brown. Add butter, shallots, and shrimp. Cook
until shrimp are evenly pick but still translucent. Add chicken, salt,
pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese
and simmer until sauce thickens. In a large bowl, combine shrimp and chicken
mixture with precooked pasta. Place this mixture into single serving dishes
or one large casserole dish. Top with remaining cheese and pimentos and
sprinkle with paprika. Bake at 475 for 10−15 minutes. Remove and garnish
with fresh rosemary sprig. Serves six.
McDonald's Filet−O−Fish
1 Van de Camps frozen breaded whitefish patty (or any square whitefish patty − not
extra crisp)
1 small, regular hamburger bun
1/2 slice real American cheese
dash salt
Tartar Sauce:
1/2 cup Miracle Whip
1/4 cup dill relish
2 teaspoons dried minced onion
2 teaspoons milk
1 teaspoon parsley flakes
1/2 teaspoon lemon juice
1/8 teaspoon granulated sugar
Preheat your deep fryer to 375−400 degrees. After its ready, cook frozen fish 3−5
minutes until done.
Remove and add a dash of salt.
Microwave the bun about 10 seconds, until hot and steamy. (Do NOT toast the bun) Add
about 1 Tablespoon
of prepared tartar sauce to crown side of the bun. Place the cooked fish filet on top, add 1/2
slice american cheese
centered on the fish, and add heel of the bun. Wrap in a 12"x12" sheet of waxed paper and
warm in oven's lowest
setting for 8−10 minutes.
McDonald's Big Mac Sauce
1 cup Miracle Whip
1/3 cup sweet pickle relish
1/3 cup Kraft French Dressing
1 tablespoon sugar
2 tablespoons minced onion
1/4 teaspoon black pepper
Combine all of the ingredients together mixing well. Store refrigerated
for several hours to allow flavors to blend.
McDonald's Big Mac
1 regular sized sesame seed bun
1 regular sized plain bun
2 previously frozen regular beef patties
2 tablespoons Big Mac sauce
2−teaspoons reconstituted onions
1 slice real American cheese
2 hamburger pickle slices
1/4 Cup −shredded iceberg lettuce
Discard the crown half of the regular bun, retaining the heel. The cooking
method for the Big Mac is basically the same as the regular burgers, only
the bun toasting method is slightly different. In the Big Mac's case you
toast the bottom (heel) first. Do this along with the extra heel. (this will
be your middle bun.) You can use the crown (top) as the middle bun also,
just cut the rounded side off. However you will have to toast both sides of it.
Cook the two−all−beef−patties just like the regular burgers. After the bun
parts are toasted, put 1 tablespoon of "Mac sauce" on each of the
heels.(toasted side.) Then add 1/8 cup shredded lettuce to each.On the true
bottom bun, place one thin slice of American cheese on top of the lettuce.
On the extra "heel", the middle bun, place two pickle slices on top of the
lettuce. Toast the "crown" (top) of the bun also. When the meat patties are
done, place them one at a time on both prepared buns. Stack the middle bun
on top of the bottom bun, and put the crown on top.
O'Charley's Baked Potato Soup
3 lbs. red potatoes
1/4 cup butter, melted
1/4 cup flour
2 quarts half−and−half
1 pound block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 tsp. hot pepper sauce
1/2 lb. bacon, fried crisply
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped
Dice unpeeled red potatoes into 1/2−inch cubes. Place in a large Dutch oven,
cover with water and bring to a boil. Let boil for 10 minutes or until
almost cooked. In a separate large Dutch oven, combine melted margarine and
flour, mixing until smooth. Place over low heat and gradually add
half−and−half, stirring constantly. Continue to stir until smooth and liquid
begins to thicken. Add melted Velveeta. Stir well. Drain potatoes and add to
cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and
cook over low heat for 30 minutes, stirring occasionally. Place soup into
individual serving bowls and top with crumbled bacon, shredded cheese,
chives and parsley.
Olive Garden Capellini Pomodoro
3 cloves Garlic, mince
2 pounds Plum tomatoes; seeded, diced
1 ounce Fresh basil leaves, minced
1/3 cup Extra virgin olive oil
3 ounces Parmesan cheese
12 ounces Dry angel hair pasta, cooked
1/4 teaspoon Pepper
Heat olive oil and add garlic; cook until it turns white. Add
tomatoes and pepper and heat through, stirring constantly, about
2 to 3 minutes. Tomatoes should not lose their shape. Remove
from heat. Transfer hot, cooked pasta to large bowl. Toss pasta
gently with tomato mixture, basil and half of Parmesan cheese.
Serve immediately and pass remaining Parmesan.
Olive Garden House Dressing
8 ounces Paul Newman's Vinegar and Oil Dressing
1 clove garlic, peeled and minced
1/2 teaspoon Dried basil
1/2 teaspoon Dried oregano
3 packages Sweet and Low −− or
1 tablespoon Sugar
Put ingredients into the bottle of dressing and shake well. Refrigerate 24
hours before using.
Orange Julius
6 ounces orange juice, from frozen concentrate, unprepared
1 cup milk, lowfat okay
1 cup water
1/4 cup sugar
1 teaspoon vanilla
8 ice cubes
Combine all ingredients, except ice cubes, in blender. Blend 1−2 minutes,
adding ice cubes one at a time, until smooth.
Outback Steakhouse Bloomin Onion
4 Vidalia or Texas Sweet Onions
Batter:
1/3 Cup Cornstarch
1 1/2 Cup Flour
2 tsp. Garlic −− minced
2 tsp. Paprika
1 tsp. Salt
1 tsp. Pepper
24 oz. Beer
Seasoned Flour:
2 Cup Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/4 tsp. Cayenne pepper
Mix cornstarch, flour, and seasonings until well blended. Add beer,
mix well. Cut about 3/4" off top of onion and peel. Cut into onion
12 to 16 vertical wedges, but do not cut through bottom root end.
Remove about 1" of petals from center of onion. Dip onion in seasoned
flour and remove excess by shaking. Separate petals and dip in batter
to coat thoroughly. Gently place in fryer basket and deep−fry at
375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.
Drain on paper towels.
Place onion upright in shallow bowl and remove center core with circular
cutter or apple corer. Serve hot with Creamy Chili Sauce.
Creamy Chili Sauce:
1 pint Mayonnaise
1 pint Sour cream
1/2 Cup Chili sauce
1/2 tsp. Cayenne pepper
Outback Steakhouse Walkabout Soup
2 cups thinly sliced yellow sweet onions
2 tablespoons butter
14 − to 15−ounce can chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cubes (compressed in a measuring cup)
1 1/2 to 1 3/4 cups white sauce, recipe follows
Shredded Cheddar cheese, for garnish
In 2−quart saucepan, place 2 tablespoons butter and sliced onions. Cook at
low to medium heat, stirring frequently until soft and clear but not brown.
Add chicken broth from can, chicken bouillon cubes, salt, pepper and stir
until completely heated through. Add white sauce and Velveeta cheese. The
white sauce will be thick because it has been removed from the heat. Simmer
on medium low heat until cheese is melted and all ingredients are blended,
stirring constantly. Turn temperature to warm and let cook for an additional
30 to 45 minutes.
Serve with a garnish of shredded Cheddar cheese and a couple of slices of
warm dark Russian bread.
Thick white sauce:
3 tablespoons butter
3 tablespoon flour
1/4 teaspoon salt
1 1/4 cups whole milk
In 1−quart saucepan, melt butter and add flour, cook on medium heat until
flour turns thick and comes away from side of saucepan. Pour milk into flour
mixture a little at a time and stir constantly, taking care not to let
mixture lump. Set aside (off the heat) until ready to use in the soup.
Pizza Hut Cavatini
1 large green pepper, diced
1 large onion, diced
2 oz. (1/2 stick) margarine
1 teas. garlic powder
1 lb. assorted pasta (wheels, shells, spirals, ziti)
1/2 lb. pepperoni − sliced thin − then cut in half
8 oz. mozarella cheese (shredded)
1/2 lb. hamburger (browned)
1/2 lb. italian sausage (browned)
1 − 16 oz. jar meat flavored Prego sauce
Melt margarine over medium high heat in a skillet. Add onions, peppers,
and garlic powder. Saute for about 4 minutes. Meanwhile, cook pasta
according to box directions. Heat sauce and combine with cooked
hamburger and cooked sausage. Use cooking spray to lightly grease
an 11 X 13 casserole dish. Place 1/2 of the cooked pasta in the dish,
followed by 1/2 the vegetables, 1/2 of the pepperoni, and 1/2 sauce.
Repeat another layer. Spread mozzarella cheese over top.
Bake at 350 degrees for about 45 minutes or until cheese is melted.
Pizza Hut Original Pan Pizza
1 1/3 cups Warm water (105F)
1/4 cup Non−fat dry milk
1/2 teas. Salt
4 cups Flour
1 Tbls. Sugar
1 pk. Dry yeast
2 Tbls. Vegetable oil (for dough)
9 Oz. Vegetable oil (3 oz. per pan)
Butter flavored Pam
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to
mix well. Allow to
sit for two minutes. Add oil and stir again. Add flour and stir until dough forms
and flour is
absorbed. Turn out on to a flat surface and knead for about 10 minutes.
Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each
making sure it is spread
evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in
cake pans.
Spray the outter edge of dough with Pam. Cover with a plate. Place in warm
area and allow to
rise for 1 to 1 1/2 hours.
Sauce:
1 8 Ounce Can Tomato Sauce
1 Teaspoon Dry Oregano
1/2 Teaspoon Marjoram
1/2 Teaspoon Dry Basil
1/2 Teaspoon Garlic salt
Combine and let sit for 1 hour.
For Each Nine Inch Pizza:
1. Preheat oven to 475F
2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge.
3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.
4. Place toppings of your choice in this order:
Pepperoni or Ham
Vegetables
Meats (cooked ground sausage or beef)
5. Top with 3 Oz. mozzarella cheese
6. Cook until cheese is bubbling and outer crust is brown.
Popeye's Red Beans and Rice
2 cups Uncle ben's long grain rice (cooked)
1 − 16 oz. can Red chili beans in chili gravy
1 teas. Chili powder
1/4 teas. Cumin
Dash garlic salt
In saucepan, heat beans without letting them boil.
Stir in chili powder, cumin and garlic salt. When
piping hot, add warm rice and gently mix.
Red Lobster Cheese Biscuits
Dough:
1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water
Garlic Spread:
1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley
To cold water, add Bisquik and cheese, blending in a mixing bowl.
Mix until dough is firm.
Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown. While biscuits bake, combine spread ingredients.
Brush baked biscuits with the garlic topping.
Red Lobster's Crab Stuffed Mushrooms
1 pound fresh mushrooms, approximately 35−40
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers crushed
1/2 cup cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 white cheddar cheese, slices
1) Preheat oven to 400 degrees
2) Saute celery, onion, and pepper in butter for 2 minutes, transfer to a
plate and cool in the refrigerator
3) While vegetables cool, wash mushrooms and remove stems
4) Set caps to the side and finely chop half of the stems. Discard the
other half of the stems or use elsewhere
5) Combine the sauteed vegetables, chopped mushroom stems, and all
other ingredients (except cheese slices) and mix well
6) Place mushroom caps in individual buttered casseroles or baking
dishes (about 6 caps each)
7) Spoon 1 teaspoon of stuffing into each mushroom
8) Cover with sliced cheese
9) Bake in oven for 12−15 minutes until cheese is lightly browned.
Ruby Tuesday's Chicken Quesadillas
5 oz. chicken breast
Italian Dressing
12 inch flour tortilla
margarine
1 cup shredded monterey jack/cheddar cheese
1 Tablespoon tomatoes, diced
1 Tablespoon jalapeno peppers, diced
Cajun Seasoning (to taste)
1/2 cup shredded lettuce
1/4 cup diced tomatoes
Sour Cream
Salsa
Place chicken breast in a bowl with enough Italian dressing to
coat; allow to marinate 30 minutes, refrigerated. Grill marinated
chicken until done in a lightly oiled pan. Cut into 3/4" pieces
and set aside.
Brush one side of tortilla with margarine and place in frying pan
over medium heat. On one half of tortilla, add cheese,
1 Tbls. tomatoes, peppers, and Cajun seasoning in that order. Make
sure to spread to the edge of the half. Top with diced chicken,
fold empty tortilla side on top, and flip over in pan so that
cheese is on top of chicken. Cook until very warm throughout.
Remove from pan to serving plate and cut into six equal wedges
on one side of plate. On the other side put lettuce, topped with
1/4 cup tomatoes, and then topped with sour cream. Serve your
favorite salsa in a small bowl on the side.
Sbarro Chicken Francese
5 − boneless 5 oz. chicken breasts
5 eggs
3 oz. Romano cheese
1 teaspoon dried parsley
1 cup flour
pinch of white pepper
1 cup chicken stock
1/2 pound butter
juice from 2 lemons
1 1/2 cups oil (10% olive oil, 90% vegetable oil)
lemon slices and chopped fresh parsley for garnish
Pound chicken breasts flat and cut in half. Set aside.
Scramble eggs in mixing bowl. Add Romano cheese, parsley,
and white pepper. Blend and set aside.
Put flour in a large shallow bowl.
In a skillet, heat oil over medium heat. Check
temperature by dipping a corner of a chicken piece in oil.
If it boils slowly, oil is ready.
Coat both sides of a piece of chicken with flour. Dip chicken
in egg mixture, making sure all flour is covered with egg. Let
excess egg drip off, then place chicken in hot oil. Repeat
with 4 more pieces. Fry each side of chicken until a light
blond color. Remove from oil to a serving plate − keep warm.
Repeat with other chicken pieces.
Bring chicken stock to a light boil. Add butter, stirring
continuously, until melted. Add lemon juice and cook for
1 minute while stirring continuously.
Pour sauce over chicken and garnish with lemon slices
and chopped fresh parsley.
Shoney's Country Fried Steak
3 cups water
2 cups flour
2 teaspoons salt
1/4 teaspoon black pepper
4 4 Ounce cube steaks, trimmed, flattened
1−1/2 Tablespoons ground beef, lean
1/4 cup flour
2 cups chicken broth
2 cups milk
1/4 teaspoon black pepper
1/4 teaspoon salt
Put water in medium bowl. Sift flour, salt, and pepper together in another
bowl. Dip steaks in water, then in dry mixture. Repeat. Lay coated steaks
on wax paper and freeze for 3 hours. Deep fry steaks in 350 degree oil for
8−10 minutes. Drain on paper towels. Brown ground beef in skillet. Stir in
flour, then remaining ingredients. Bring to boil, then simmer until thick.
Pour gravy over steaks.
Sizzler Cheese Toast
1 Lb. Butter (slightly softened)
8 Oz. Grated Parmesan Cheese
Sliced Italian Bread
In a mixer, cream together the butter and cheese.
1. Preheat a griddle or large frying pan on medium−high.
2. Spread cheese mixture on bread about 1/4" thick.
3. Place bread cheese side down on griddle. Cook until cheese
has browned.
Steak & Ale's Hawaiian Chicken
4−6 Chicken Breasts
Marinade:
1/4 cup soy sauce
1/2 cup + 2 T. dry sherry
1 1/2 cup unsweetened pineapple juice
1/4 c. red wine vinegar
1/4 cup + 2 T. sugar
1/2 tsp. garlic powder
Combine all ingredients and marinate chicken overnight.
Remove and grill, saute or bake. Baste with marinade ONLY during the
first several minutes of cooking. Top each breast with a slice of
munster or provolone cheese and broil just until cheese starts to melt.
Steak−n−Shake Chili
2 tablespoons oil
1 1/2 pounds ground beef
1/2 teaspoon salt
1 can onion soup
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon black pepper
2 teaspoons cocoa
2 cans kidney beans
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 cup cola (Coke, Pepsi, or generic)
Brown ground beef and salt in oil. Put soup in blender, blend
for 1 minute. Add all to crock pot. Drain beef and beans before
adding to pot. Let simmer on low for 6 hours or on high for 2 hours.
White Castle Sliders
Get a pound of 85% lean ground beef, and divide into 16 equal sized pieces.
Form each into a 2−1/2 inch square patties. Do this on waxed paper. Make
the patties very thin. Then "cookie−cut" five holes in each pattie.
(the pattern should resemble 5 on a dice) A CLEAN pen cap works nicely.
Freeze these 16 patties. (It'll make it easier later)
BUNS: the buns are also small. My grocer has dinner rolls the exact size
I need, but you might have to create your own using hot dog buns. One
hot−dog bun makes two White Castle buns. Simply cut in half (through top
and bottom) and then cut off the rounded sides to make them square.
COOKING: This is key. You need to finely chop a medium white onion.
On a pre−heated 375 degree electric griddle, lay about 1−1/2 Tablespoons
of onion for each patty you want to cook (generously spray with non−stick
spray like Pam first) The onions should only be "one deep" if you will.
Immediately place frozen patty directly on top of onions and press down.
Cook for about 4 minutes right on top of the onions. The holes in the beef
will allow the steam to cook the top side. (You don't flip)
Add a dash of salt and a pinch of pepper to each patty while they cook.
Remove and place on UNTOASTED buns.
All about Soups
Chicken, Bacon, and White Bean Soup Portugese-Style Recipe
White beans, bacon, shallots and garlic add tremendous flavor to Portugese-style
chicken soup. This makes a hearty meal in a bowl. Plan ahead to soak the beans
overnight or save yourself some time and used drained canned beans. If you use
canned beans, reduce the simmering time to 15 minutes and add the beans along
with the chicken,and bacon at the end.
Prep Time: 15 minutes
Cook Time: 1 hour, 45 minutes
Ingredients:
• 1 pound dried white beans, such as white kidney (cannellini) or great Northern, rinsed and
picked over
• 1/2 pound bacon, cut into 1/2-inch wide pieces
• 2 cups chopped yellow onions
• 1/2 cup chopped celery
• 2 Tablespoons minced shallots
• 1 Tablespoon minced garlic
• 2 bay leaves
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 2 quarts chicken stock or canned low-sodium chicken broth
• 3/4 pound diced cooked chicken
• 1 cup freshly grated pecorino Romano cheese
Preparation:
Put the beans into a large pot or bowl. Add water to cover by 2 inches and soak for at least 8 hours or
overnight. Then drain. (For a quick soak, bring the beans and water to a boil over high heat and cook
for 2 minutes, then remove from the heat and allow to stand for 1 hour. Drain.)
Fry the bacon in a heavy medium stockpot over medium-high heat until crisp, about 7 minutes. Use a
slotted spoon to lift onto paper towels to drain. Pour off all but 2 tablespoons of the bacon fat from the
pot.
Add the onions and celery and cook, stirring occasionally, until tender, about 4 minutes. Add the
shallots, garlic, bay leaves, salt, and cayenne. Cook, stirring occasionally, until the shallots soften,
about 1 minute.
Add the beans to the pot with the stock, and bring to a boil. Reduce the heat to medium-low. Simmer,
uncovered, stirring occasionally, until the beans are tender, about 1-1/2 hours.
Stir in the chicken and the reserved bacon and heat through. Remove and discard bay leaves.
Ladle into warm bowl and sprinkle with the grated cheese.
Yield: 8 to 12 servings
Chicken and Dumplings Recipe
Cook Time: 1 hours,
Ingredients:
•
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1 pound medium baking potatoes, preferably russets, scrubbed
2 teaspoons salt
1/8 teaspoon grated nutmeg
2 large boneless, skinless chicken breasts (about 1 pound), halved
4 boneless, skinless chicken thighs (about 1 pound)
1/2 teaspoon freshly ground black pepper
2 Tablespoons canola or other vegetable oil
•
•
•
•
•
•
•
•
•
•
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1 large onion, chopped
2 celery stalks, thinly sliced
2 medium carrots, thinly sliced
1 garlic clove, minced
1/3 cup plus 1 Tablespoon all-purpose flour
One 12-ounce bottle beer, preferably an amber lager
2 teaspoons fresh thyme
2 teaspoons minced fresh sage
2 cups chicken stock
1 bay leaf
1 Tablespoon cornstarch
Preparation:
Bring a medium pot of salted water to a boil. Add the potatoes and cook until tender when pierced with
a fork, about 40 minutes. Drain and cool just until you can handle them. Slip the skins off with your
fingers or a paring knife, then press the potates through a potato ricer into a large bowl. Stir in 1
teaspoon of the salt and the nutmeg, then set aside.
Season the chicken breasts and thighs with the remaining 1 teaspoon salt and the pepper. Heat a large
saucepan or Dutch oven over medium-high heat. Swirl in the oil, then add the chicken breasts to brown
them, about a minute per side, turning them with tongs or a spatula. (If you shake the pan immediately
after they have gone in, they will not stick.) Transfer the breasts to a platter and add the thighs to the
pan. Brown them, about a minute per side, then transfer to the platter with the chicken breasts. Tent
with foil to keep warm.
Add the onion, celery, and carrots to the pan. Cook until soft and fragrant, about 3 minutes, stirring
constantly. Stir in the garlic, and cook for 30 seconds. Sprinkle the 1 tablespoon flour over the entire
mixture; cook for 15 seconds, stirring constantly.
Whisk in the beer, scraping up any browned bits on the bottom of the pan; continue whisking until the
mixture thickens, about a minute. Stir in the thyme and sage, then the stock and bay leaf. Let the sauce
come to a simmer, then add the chicken breasts and thighs along with any accumulated juices. Cover,
reduce the heat to low, and cook for 15 minutes.
Meanwhile, gently stir the 1/3 cup flour and the cornstarch into the potatoes with a wooden spoon just
until smooth. Do not beat.
Discard the bay leaf from the stew. Scoop up scant 1/4 cups of the potato mixture and lay them on top
of the stew. Do not cover the stew completely with dumplings -- rather, let them sit like clouds on its
surface. Cover and steam the dumplings for 10 minutes. Let stand for 5 minutes, then serve.
Yield: 4 servings
Chicken Noodle Soup
Classic chicken noodle soup is a comfort food suitable for any time of the
year.This version is made from scratch, so allow time to cook the chicken. Feel
free to use this recipe as a guideline, using canned broth and pre-cooked chicken
to save time. The soup may be made ahead and refrigerated or frozen.
Prep Time: 15 minutes
Cook Time: 2 hours, 15 minutes
Ingredients:
•
•
•
•
•
•
•
•
•
•
•
•
•
2 Tablespoons vegetable oil
2 medium onions, chopped
3 medium carrots, cut into 1/4-inch rounds
3 celery ribs, cut into 1/4-inch thick slices
1 (6- to 7-pound) chicken
2 quarts chicken broth or canned low-sodium broth
1 quart cold water, or as needed
4 sprigs of fresh parsley
3 sprigs of fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper
2 cups egg noodles
Chopped fresh parsley, for garnish
Preparation:
Heat the oil in a brothpot over medium heat. Add the onions, carrots, and celery and cook, stirring
often, until softened, about 10 minutes.
Cut the chicken into 8 pieces. If there are any pads of yellow fat in the tail area, do not remove them.
Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2
inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley,
thyme and bay leaf.
Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.
Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard the
parsley and thme sprigs and bay leaf. Let stand 5 minutes and degrease the soup, reserving the fat if
you are making matzo balls.
Discard the chicken skin and bones and cut the meat into bite-size pieces. Add the noodles and cook
until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper.
Serve hot. (The soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen
for up to 3 months.)
Yield: 12 to 14 servings
York Peppermint Patties
1 (14−ounce) can Eagle Brand Sweetened Condensed Milk
1 tablespoon peppermint extract
green or red food coloring, optional
6 cups confectioners' sugar
Additional confectioners' sugar
1 − 16 oz. bag semi−sweet chocolate chips
In large mixer bowl, combine Eagle Brand, extract and food coloring if
desired. Add 6 cups sugar; beat on low speed until smooth and well blended.
Turn mixture onto surface sprinkled with confectioners sugar. Knead lightly
to form smooth ball. Shape into 1−inch balls. Place 2 inches apart on wax
paper−lined baking sheets. Flatten each ball into a 1 ½−inch patty. Let dry
1 hour or longer; turn over and let dry at least 1 hour.Melt the chocolate
chips in a microwave set on high for 2 minutes. Stir halfway through the
heating time. Melt thoroughly, but do not overheat. Melting the chocolate
chips can also be done using a double−boiler over low heat. With fork, dip
each patty into warm chocolate (draw fork lightly across rim of pan to
remove excess coating). Invert onto wax paper−lined baking sheets; let stand
until firm. Store covered at room temperature or in refrigerator.
Cookie Recipes
The Biscotti
Chocolate Almond Biscotti
Ingredients:
2 cups flour
1 cup sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 egg whites
3/4 teaspoon vanilla extract
2/3 cup whole or slivered almonds, toasted
1/3 cup chocolate chips
Hardware:
Medium bowl
Large bowl
Parchment paper
Baking sheets
Mixer
Bread knife
Step 1: Line cookie sheet with parchment paper. Preheat oven to 350 F.
Step 2: In a large bowl, combine flour, sugar, cocoa powder, baking soda and salt.
Step 3: In a medium bowl, mix together eggs, egg whites and vanilla extract.
Step 4: Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate
chips then add to flour mixture and blend just until combined.
Step 5: On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on prepared cookie
sheet and brush with beaten egg, bake at 350 degrees until light golden brown, about 30-35 minutes.
Step 6: Allow logs to cool 15 minutes then using a bread knife cut into slices on the bias (at an angle).
Place slices on cookie sheet and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool.
Store in an airtight container.
Note: Toasting nuts brings out their flavor and makes them crisp. It is easy to do. Preheat oven to 350
degrees F (175 degrees C). Place nuts, in a single layer, on an ungreased baking sheet or pizza pan.
Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are
lightly browned. (Watch nuts closely to prevent burning.) Cool nuts completely before chopping and
adding to recipe.
Banana Nut Biscotti
Ingredients
1 3/4 cup all-purpose flour
1/2 granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup mashed bananas (about 1 banana)
1 teaspoon vegetable oil
1 teaspoon vanilla extract
1 large egg
1/3 cup toasted pecans or walnuts
Hardware
Whisk
Large bowl
Medium Bowl
Cookie sheet
Cooking Spray
Step 1: Preheat oven to 350 degrees F.
Step 2: Coat cookie sheet with cooking spray; set aside.
Step 3: In large bowl, whisk together flour, baking powder, sugar, and salt.
Step 4: In medium bowl, combine mashed banana, oil, egg, and vanilla extract.
Step 5: Pour banana mixture into dry mixture along with nuts, stir together.
Step 6: Flour a working area, and turn dough out onto it.
Step 7: Form two 7-inch logs about 2 inches in diameter.
Step 8: Put logs onto prepared cookie sheet.
Step 9: Bake for 25 minutes. Remove from oven and turn temperature down to 250 degrees F (121
degrees C).
Step 10: Remove logs from cookie sheet and let cool 10 minutes.
Step 11: Cut logs into 1/2-inch slices along the bias (at an angle), return slices to cookie sheet.
Step 11: Bake biscotti for an additional 18-20 minutes.
Note: toasting nuts brings out their flavor and makes them crisp. It is easy to do. Preheat oven to 350
degrees F (175 degrees C). Place nuts, in a single layer, on an ungreased baking sheet or pizza pan.
Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are
lightly browned. (Watch nuts closely to prevent burning.) Cool nuts completely before chopping and
adding to recipe.
The Banana Nut Biscotti Recipe makes about 24 pieces.
Toffee Almond Biscotti
Hardware
Whisk
Large bowl
Medium bowl
Cookie sheet
Parchment paper
Mixer
Step 1: Preheat oven to 300 degrees F.
Step 2: Line cookie sheet with parchment paper; set aside.
Step 3: In a medium bowl, whisk together flour, baking powder, salt, sugar, almonds, and toffee bits;
set aside.
Step 4: In a large bowl, beat together eggs, Amaretto, and vanilla extract with an electric mixer.
Step 5: Mix in dry ingredients with eggs, mix until combined. Dough will be sticky, but do not add
more flour.
Step 6: Flour surface of parchment paper lined cookie sheet, roll dough out on surface into a log about
3 inches in diameter.
Step 7: Bake about 50 minutes, or until firm and dry.
Step 8: Remove from oven and let cool for 10 minutes.
Step 9: Use a serrated knife and cut into 1/2-inch slices.
Step 10: Lay slices cut side down on cookie sheet and return to even for 20 minutes.
Step 11: Remove from oven and turn slices over and bake another 20 minutes.
Step 12: After removing from oven, cookies will dry as they cool.
Makes 24 biscotti.
Cookie Recipes
All about the Famous Cookie
Chocolate Chip Cookie
This could be by far the best chocolate chip cookie recipe.
These cookies have a crispy outside and a rich moist inside.
Ingredients
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Whisk
Medium bowl
Large bowl
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F.
Step 1: Melt the butter in a heavy-bottom medium saucepan over low heat.
Step 2: In a medium bowl, whisk together the flour, salt, and baking soda and set aside.
Step 3: Pour the melted butter into a large bowl. Add the sugar and brown sugar. Cream the butter and
sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well
combined.
Step 4: Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Step 5: Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for
14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for
even browning. Cool completely and store in an airtight container.
The Best Chocolate Chip Cookie Recipe makes 36 cookies.
Chocolate Chunk Cookies
This is a great chocolate chunk cookie recipe, easy to make with big chunks of flavor.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 (8-ounce) block dark chocolate, coarsely chopped. The size of the chocolate chunks is entirely up to
the baker.
Hardware
Whisk
Medium bowl
Large bowl
Parchment paper
Baking sheets
Mixer
Preheat the oven to 350 degrees F.
Step 1: Line 2 cookie sheets with parchment paper.
Step 2: Whisk together the flour, baking soda, and salt into a medium bowl and set aside.
Step 3: Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on
medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula.
Step 4: Beat in the vanilla and eggs.
Step 5: Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth
batter forms.
Step 6: Turn off the mixer and fold in the chocolate chunks using the spatula.
Step 7: To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around
into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4
cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light
brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.
Step 8: Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack
to cool completely. Repeat with remaining dough/cookie sheets.
The chocolate chunk cookie recipe makes 18 cookies.
Chewy Chocolate Chip Cookies
Ingredients:
3 cups unbleached all-purpose flour
1 1/4 teaspoons kosher salt (or 1 teaspoon regular table salt)
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup unsalted butter, softened
1 cup packed dark brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
2 large eggs
2 tablespoons dark corn syrup
1 tablespoon light cream or whole milk
2 cups semisweet chocolate chips
1 1/2 cups coarsely chopped toasted walnuts or pecans
Hardware:
Whisk
Medium bowl
Large bowl
1-3/8 inch spring-loaded scoop
Parchment paper
Baking sheets
Mixer
Preheat oven to 350 degrees F.
Step 1: In a medium bowl, whisk together flour, salt, baking soda and baking powder; set aside.
Step 2: In a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy
and light. Add eggs, one at a time, beating well after each addition. Beat in corn syrup and cream or
milk.
Step 3: Reduce mixer speed to low. Add flour mixture, in 3 separate batches, scraping down bowl after
each addition. Mix well to ensure full incorporation of flour mixture. Stir in chocolate chips (or
chopped chocolate) and nuts.
Step 4: For each cookie, using a 1 3/8 inch spring-loaded scoop (or 1 tablespoon measuring spoon),
scoop 2 level spoonfuls of dough and roll into a ball with wet hands (slightly wetting your hands
periodically will prevent sticking). I guarantee that this added effort will be worth it for these cookies!
Arrange at least 2 inches apart on baking sheets lined with parchment paper (cookies will spread a bit
during baking.) Flatten each ball of dough slightly with heel of hand or fingers.
Step 5: Bake for 14 minutes or until light golden brown around edges, and centers are still a little
puffy. (Do not under bake this particular cookie or they will be too soft.) Allow cookies to cool at least
5 minutes while on baking sheets before transferring to wire racks to cool completely. Repeat with
remaining dough, reusing parchment paper by turning over when necessary. Store cookies in an airtight
container at room temperature. These chewy chocolate chip cookies keep better than traditional types.
The Chewy Chocolate Chip Cookie Recipe makes 24 cookies.
Chocolate Chip Raisin Cookies
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking powder
1/3 cup (packed) light brown sugar
1 cup granulated sugar
2 sticks (1 cup) salted butter, softened
2 large eggs
1 1/2 teaspoons vanilla extract
12 ounces (about 2 cups) raisins
12 ounces semi-sweet chocolate chips (about 2 cups)
Hardware
Whisk
Large bowl
Medium bowl
Cookie sheets
Mixer
Step 1: Preheat oven to 300 degrees F.
Step 2: In a medium bowl, whisk together flour and baking powder; set aside.
Step 3: Blend sugars together in a large bowl.
Step 4: Add butter and mix until grainy.
Step 5: Add eggs and vanilla extract and mix until smooth.
Step 6: Gradually add flour mixture, scraping down sides during mixing.
Step 7: Stir in raisins and chocolate chips until combined.
Step 8: Drop by rounded tablespoons onto ungreased cookie sheets 1 1/2 inches apart.
Step 9: Bake 18-20 minutes. Transfer immediately to a cooling surface.
Makes 48 cookies.
Old Fashioned Peanut Butter Drop Cookies
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup (packed) dark brown sugar
1 1/4 cup granulated sugar
2 sticks (1 cup) salted butter, softened
3 large eggs
1 cup creamy peanut butter
2 teaspoons vanilla extract
Hardware
Whisk
Large bowl
Medium bowl
Cookie sheet
Mixer
Step 1: Preheat oven to 300 degrees F.
Step 2: In a medium bowl, whisk together flour, baking soda, and salt; set aside.
Step 3: In a large bowl, blend sugars using electric mixer set at medium speed.
Step 4: Add butter and mix to form a grainy paste.
Step 5: Add eggs, peanut butter, and vanilla extract, mix at medium speed until light and fluffy.
Step 6: Add the flour mixture and mix at low speed until just mixed.
Step 7: drop by rounded teaspoons onto an ungreased cookie sheet, 1 1/2 inches apart.
Step 8: Bake for 18-22 minutes until cookies are slightly browned along edges.
Step 9: Transfer cookies immediately to a cool flat surface.
Makes 40 cookies.
Molasses Raisin Cookies
Ingredients
3 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1 cup (packed) dark brown sugar
2 sticks (1 cup) salted butter, softened
3/4 cup molasses
1 large egg
6 ounces raisins (about 1 1/2 cups)
Icing:
1 (8 ounce) packages cream cheese, softened
1/2 stick (1/4 cup) salted butter, softened
1 cups powdered sugar
1/2 teaspoon vanilla extract
Hardware
Whisk
Large bowl
Medium bowl
Small bowl
Cookie sheets
Mixer
Wax paper
Step 1: In a medium bowl, whisk together flour, baking soda, salt cinnamon, ginger, and allspice; set
aside.
Step 2: In a large bowl, with an electric mixer, beat together butter and sugar to form a grainy paste.
Step 3: Add molasses and egg, scraping down side as needed, beat until light and fluffy.
Step 4: Add flour mixture and raisins, and blend at low speed until just combined.
Step 5: Divide dough in half and form into logs 1 1/2-inch in diameter.
Step 6: Wrap both logs with wax paper and chill in refrigerator for 2 hours.
Step 7: After dough has chilled, preheat oven to 300 degrees F.
Step 8: Remove wax paper and slice dough into 1/2-inch size pieces. Place pieces flat side down 1 1/2
inches apart on an ungreased cookie sheet.
Step 9: Bake for 25-27 minutes until cookies are set. Transfer cookies immediately to cooling surface.
Prepare Icing:
Step 1: In a large bowl, cream together the cream cheese and butter with an electric mixer.
Step 2: Mix in vanilla extract.
Step 3: Gradually stir in powdered sugar, until well blended. Store in refrigerator after use.
Step 4: Using a small spoon or knife lightly spread a small circle of icing onto center of each cookie.
The molasses raisin cookie recipe makes about 44 cookies.
Butter Pecan Cookies
Ingredients
2 sticks (1 cup) salted butter, softened
1 cup packed brown sugar
1 large egg yolk, separated
1 teaspoon vanilla extract
2 cups self-rising flour*
Toasted Pecans:
1 tablespoon salted butter 1 3/4 cup chopped pecans
Hardware
Large bowl
Small baking pan or pie tin
Cookie sheets
Mixer
Step 1: In small baking pan or pie tin, place chopped pecans and 1 tablespoon of butter.
Step 2: Bake at 325 degrees F. for 5-7 minutes or until toasted and browned; turn oven off and set
aside.
Step 3: In a large bowl, cream together 2 sticks butter and brown sugar with an electric mixer set on
medium speed.
Step 4: Beat in egg yolk and vanilla extract.
Step 5: Gradually add flour.
Step 6: Cover and refrigerate for 1 hour.
Step 7: Preheat oven to 375 degrees F.
Step 8: Roll into 1-inch balls, then roll balls in toasted pecans. Place on ungreased cookie sheet 2
inches apart.
Step 9: Bake for 10-12 minutes or until golden brown. Let set for 2 minutes before transferring to
cooling surface.
*Note: If you do not have self-rising flour, please see our Cookie Tips section for substitution options.
Makes 48 cookies.
Brown Sugar Cookies
Ingredients
1 stick (1/2 cup) salted butter, softened
1/2 cup shortening
1 1/4 cups packed brown sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
3 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 cup of candy coated milk chocolate bits (or any ingredient desired)
1 cup chopped pecans
Hardware
Large bowl
Cookie sheets
Mixer
Step 1: Preheat oven to 375 degrees F.
Step 2: In a large bowl, beat butter and shortening with an electric mixer set on medium-high speed for
30 seconds.
Step 3: Add brown sugar, baking soda, and salt. Beat until combined.
Step 4: Beat in eggs and vanilla extract.
Step 5: Gradually beat in as much flour as possible, stir in remaining amount of flour with a spoon.
Step 6: Stir in the chocolate bits and chopped pecans.
Step 7: Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
Step 8: Bake for 8-10 minutes or until edges are slightly browned. Immediately transfer cookies to a
cooling surface.
Makes about 5 dozen cookies.
Chocolate Coffee Bean Cookie
Ingredients
1 stick (1/2 cup) salted butter, softened
1/2 cup shortening
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup chopped almonds
6 ounces chocolate covered coffee beans
5 ounces English toffee candy bars, chopped (about 1 cup)
Hardware
Whisk
Large bowl
Medium bowl
Cookie sheets
Mixer
Step 1: Preheat oven to 350 degrees F.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon; set aside.
Step 3: In large bowl, beat butter and shortening at medium speed with an electric mixer until creamy.
Step 4: Gradually add sugars, beating well.
Step 5: Add eggs and vanilla extract; beat well.
Step 6: Gradually add the flour mixture and beat until mixed.
Step 7: Stir in chopped almonds, chocolate covered coffee beans, and chopped English toffee candy
bar. Dough can be chilled for 15-20 minutes if desired.
Step 8: Drop dough by heaping teaspoonfuls 1 1/2 inches apart onto ungreased cookie sheets.
Step 9: Bake for 10-12 minutes or until golden brown. Let cookies set for 1 minute before transferring
them to a cooling surface.
Makes 4 dozen cookies.
Homemade Frosting-Icing
Buttercream Icing
This buttercream icing recipe tastes better than pre-made icings,
and is easy to make.
Ingredients
1/2 cup shortening
1/2 cup salted butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
2 tablespoons milk
Hardware
Large bowl
Mixer
Step 1: In a large bowl, cream together shortening, butter, and vanilla extract with electric mixer.
Step 2: Blend in sugar, one cup at a time, beating well after each addition.
Step 3: Beat in milk, and continue mixing until light and fluffy. Keep icing covered until ready to use.
Cream Cheese Frosting
This cream cheese frosting recipe is a delicious change from the traditional sugar
and butter frosting recipes. Also, it is a very versatile recipe, it can be used for
cookies, cakes, or just spreading across an English muffin or toast.
Ingredients
2 (8 ounce) packages cream cheese, softened
1 stick (1/2 cup) salted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Hardware
Large bowl
Mixer
Step 1: In a large bowl, cream together the cream cheese and butter with an electric mixer.
Step 2: Mix in vanilla extract.
Step 3: Gradually stir in powdered sugar, until well blended. Store in refrigerator after use.
Chocolate Buttercream Frosting
Ingredients
1 1/2 cups powdered sugar
1/4 cup salted butter, softened
1 pinch of salt
1 1/2 ounce squares unsweetened baking chocolate
1 1/2 tablespoons milk
1 teaspoon vanilla extract
Hardware
Medium bowl
Microwave safe small bowl
Mixer
Step 1: In a microwave safe small bowl, melt baking chocolate on medium-high setting until smooth
and creamy; set aside to cool.
Step 2: In a medium bowl, with an electric mixer set at medium-high setting cream together sugar,
butter, and salt until light and fluffy.
Step 3: Add milk, melted chocolate , and vanilla extract. Beat until well blended.
Makes about 1 cup of frosting.
Chocolate Cream Cheese Frosting
Ingredients
1 (8-ounce) package cream cheese, softened
1/4 cup powdered sugar
1/4 cup heavy whipping cream
1/4 cup semi-sweet chocolate chips
Hardware
Double boiler
Medium bowl
Mixer
Step 1: In a double boiler, melt chocolate and heavy cream until mixture is smooth; remove from heat.
Step 2: In a medium bowl, with an electric mixer set on medium-high setting beat together cream
cheese and sugar until smooth.
Step 3: Slowly add chocolate mixture and stir together. Frosting will thicken as chocolate cools.
Makes about 3 cups of frosting.
Peanut Butter Frosting
Ingredients
1/2 cup salted butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
1/3 cup cream or milk
Hardware
Large bowl
Mixer
Step 1: In a large bowl, cream together the butter and peanut butter with an electric mixer set on
medium-high speed for 30 seconds.
Step 2: Slowly beat in half of the powdered sugar.
Step 3: Beat in 1/4 cup of cream, leave a little left over for adjustments.
Step 4: Beat in the remaining amount of powdered sugar.
Step 5: If necessary add a little bit more cream to achieve spreading consistency.
Makes about 3 cups.
Raspberry Icing
Ingredients
2 cups powdered sugar
1 pinch of salt
1/4 cup fresh raspberries, crushed
2 teaspoons lemon juice
Hardware
Large bowl
Step 1: In a large bowl, stir together the powdered sugar, salt and crushed raspberries.
Step 2: Add lemon juice until spreading consistency is reached.
Makes 3 cups.
For more information on baking procedures and hardware used in this recipe see our Baking Tips
section.
Note: A few drops of red food coloring can be added to achieve a more vivid color.
Orange Cream Cheese Frosting
Ingredients
3 ounces cream cheese, softened
2 tablespoons salted butter, softened
1 teaspoon grated orange peel
2 tablespoon orange juice
2 1/2 cups powdered sugar
Hardware
Large bowl
Mixer
Step 1: In a large bowl, beat cream cheese, butter, orange peel, and orange juice until creamy.
Step 2: Beat in powdered sugar until smooth.
Makes 3 cups.
For more information on baking procedures and hardware used in this recipe see our Baking Tips
section.
Note: A few drops of yellow and red food coloring can be added to achieve a more vivid color.
Cake Recipes
Cream Cheese Pumpkin Cake with Filling
Stunningly simple, this sweet and spicy pumpkin cake, with its luscious cream
cheese filling, makes the perfect finale to any fall feast.
Ingredients
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3/4 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons powdered sugar
To make icing:
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup powdered sugar
Cooking Instructions
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or
cookie sheet.
2. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin
puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes.
4. Lay a damp linen towel on the counter, sprinkle it with powdered sugar, and turn the cake onto
the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on
a cooling rack and let it cool for 20 minutes.
5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a
wooden spoon or electric mixer.
6. When the cake has cooled 20 minutes, unroll it spread icing onto it. Immediately re-roll (not in
the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up
to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
Red Velvet Sponge Cake
Makes 10-12 slices
6 tablespoons softened unsalted butter
1 1/2 cups superfine sugar
2 beaten eggs
1 1/2 cups all purpose flour
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
Pinch of salt
1 tablespoon red food coloring
1/2 cup buttermilk
1 tablespoon white vinegar
Frosting:
6 tablespoons softened unsalted butter
8 ounces cream cheese
1 pound powdered sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1. Preheat the oven to 350 Fahrenheit Degree. Grease and flour two 9-inch round cake pans. For
the cake, cream the butter and sugar together in a bowl then beat the eggs and vanilla extract.
Sift the flour, cocoa powder, baking soda and salt into a separate bowl. Stir the food coloring into
the buttermilk.
2. Alternatively add the flour and buttermilk mixtures to the creamed mixture. Stir in the
vinegar, mixing well. Pour the mixture into the prepare pans, dividing it evenly. Bake in the oven
for 30-35 minutes or until firm to the touch. Cool in the pans for 10 minutes then turn out onto a
wire rack and leave to cool completely.
3. Frosting: Beat the butter and cream cheese together in a bowl. Beat in the powdered sugar and
vanilla extract, mixing well then stir in the pecans. Sandwich the two cakes together with some
frosting then spread the remaining frosting over the top of the cake. Serve in slices.
Easy Chocolate Cake Recipes
German Chocolate Cake
Makes 8-10 slices
4 ounces dark bitter chocolate
3/4 cup or 1 1/2 unsalted sticks of butter
1 1/2 cups superfine sugar
3 eggs beaten
1 1/2 cups sefl-rising flour
1 teaspoon baking soda
Pinch of salt
1 cup buttermilk
Filling: 1 1/2 cups evaporated milk
1 1/2 sups superfine sugar
3/4 cup or 1 1/2 sticks unsalted butter
4 egg yolks
2 teaspoons vanilla extract
7 ounces sweetened flaked or dried coconut
1 1/2 chopped pecans
1. Preheat the oven to 350 degree Fahrenheit. Grease and line three 8 inch round cake pans.
2. For the cake, melt the chocolate and butter in a large heat-proof bowl set over a pan of gently
simmering water. Stir to melt the chocolate then stir in the sugar. Remove from heat then using
a hand-held electric mixer gradually beat the eggs using a low speed.
3. Beat the 1/3 cup of the flour, the baking soda and salt. Add the remaining flour alternatively
with the buttermilk. Beat well for 1 minute to produce a smooth batter.
4. Divide the mixture between the prepared pans, dividing it evenly, then smooth the surface.
Bake in the oven for 25-30 minutes or until risen and just firm to the touch. Turn out onto a wire
rack and leave to cool.
5. For the filling, pour the evaporated milk into saucepan and add the sugar, butter, egg yolks
and vanilla extract. Cook over a medium heat for 10-12 minutes stirring continuously. The
mixture will thicken and turn golden brown.
6. Remove the pan from the heat, strain the mixture through a strainer then stir in the
coconut and pecans. Cool the mixture to room temprature before using it to sandwich
together and cover the three sponge cakes. Serve in slices.
Chocolate Rum Cake
Ingredients:
½ cup water
½ unsweetened cocoa powder
2 tablespoons baking soda
2 cups all purpose flour
½ corn starch
¼ teaspoon salt
2/3 cup butter
1 ¾ cups granulated
1 ½ teaspoons extract
2 large eggs
1 cup sour cream
Chocolate-Rum Frosting:
2 cups icing sugar
1/3 cup unsweetened cocoa powder
2/3 cup butter
1 ½ tablespoons rum
1 teaspoon vanilla extract
1-2 teaspoons milk
Preparation:
1. Preheat the oven to 350 Fahrenheit degree. Butter and flour two 9-inch cake pans. Stir the water,
cocoa, and baking soda in a saucepan over low heat until smooth. Set aside to cool. Sift flour,
cornstarch and salt into a medium bowl.
2. Beat the butter, sugar and vanilla in a large bowl with an electric mixer at medium speed until
creamy. Add the eggs, one at a time, until just blended after each addition. With mixer at low speed,
beat in the dry ingredients. Alternating with the sour cream and cocoa mixture.
3. Spoon half the batter into each of the prepared pans. Bake for 45-55 minutes or until springy to the
touch and a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 5 minutes.
Turn out onto racks to cool compeletely.
Chocolate-Rum Frosting: Mix icing sugar and cocoa in a large bowl. Add the butter, rum and vanilla.
Beat in enough of the milk to make a thick, spreadable frosting. Place a cake on a serving plate. Spread
with 1 /3 of the frosting. Top with the remaining cake. Spread with the remaining frosting.
Chocolate Chip Cake
1¼ cups all-purpose flour
½ cup whole water flour
2 teaspoons baking powder
½ tsp salt
2/3 cup softened butter
1 cup firmly brown sugar
1 ½ tsps vanilla extract
3 large eggs
1 cup milk
¾ cup semisweet chocolate chips
Preparation:
1. Preheat the oven to 350 Fahrenheit degree. Butter two 9 inch round cake pans. Line with waxed
paper. Butter the paper. Sift the flours, baking powder and salt into a medium bowl.
2. Beat the butter, the sugars and vanilla in a large bowl with an electric mixer at medium speed until
creamy. Add the eggs one a time until just blended after each addition. With mixer at low speed,
gradually beat in the dry ingredients, alternating with milk.
3. By hand, stir in the chocolate chips. Spoon half the batter into each of the prepared pans. Bake for
25-30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in pans for
10 minutes. Turn out onto racks. Carefully remove the waxed paper and let cool completely.
Best and Easy Coffe Cake Recipes
Apricot-Almond Coffeecake
4oz. cream cheese, softened
1/2 cup apricot preserves
1(16oz) package pound cake mix
1 (8oz) container sour cream
1/2 cup milk
2 large eggs
1/2 tsp almond extract
1/2 sliced almonds
Glaze
1. Preheat oven to 350 Farenheit degree. Beat cream cheese, apricot preserves and 1 Tbsp cake mix at
medium-low speed with an electric mixer just until blended.
2. Beat sour cream, milk, eggs, almond extract and remaining cake mix at low speed with an electric
mixer 30 seconds or until blended. Increase speed to medium and beat for 3 more minutes.
3. Pour sour cream batter into a lightly greased 13 x 9 inch pan. Dollop cream cheese mixture by
rounded tablespoonfuls evenly over batter. Swirl batter gently with a knife. Sprinkle almonds over top.
4. Bake at 350 fahrenheit for 25-30 minutes or until light golden and a wooden pick inserted in center
comes out clean. Cool in pan on a wire rack for 20 minutes. Drizzle Glaze over slightly warm cake or
individual pieces.
Glaze:
1 cup powdered sugar
1/2 tsp. vanilla extract
1 to 2 Tbsp milk
Preparation: Stir together powdered sugar,vanilla and 1 Tbsp. additional milk, if necessary, for desired
consistency.
Sour Cream Coffee Cake
Makes 8-10 slices
2 cups sifted cake flour
1 teaspoon baking powder
1/4 baking soda
1/2 teaspoon salt
2/3 unsalted butter stick
1 cup superfine or strained sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
Filling:
2/3 cup walnuts or pecans
1/4 cup granulated sugar
2 tablespoons unsweetened cocoa
1 teaspoon ground cinnamon
1/4 cup mini chocolate chips
1. Preheat oven to 350 Fahrenheit degree. Position rack in the lower third of the oven. Butter a 8
1/2-inch fluted ring pan. Dust the pan with an all purpose flour. Invert pan over the kitchen sink
and tap to remove excess flour.
2. Filling: Place the nuts, sugar, cocoa and cinnamon in the bowl of a food processor fitted wtih
the steel blade. Pulse 6 to 8 times or until the nuts are chopped into medium-sized pieces.
Transfer to a bowl, combine with the chocolate dips and set aside.
3. Cake: Sift the flour, baking powder, baking soda and salt together. Set aside. Cut the butter
into 1-inch pieces and put them in the large bowl of an electric mixer fitted with beaters or
paddle attachment. Soften on low speed. Increase the speed to medium-high and cream until
smooth and light in color about 1 1/2 to 2 minutes.
4. Add the sugar, 1 tablespoon at a time, taking about 6 to 8 minutes to blend it in well. Scrape
the sides of the bowl occassionally. Add the eggs, 1 at a time at 1-minute intervals, scraping the
sides of the bowl as necessary. Beat for 1 minute longer. Blend in the vanilla.
5. With the low mixer speed. Add the dry ingredients with the sour cream, dividing the flour
mixture into three parts and the sour cream into two parts, starting and ending with the flour.
Mix one after another for 10 seconds. Remove the bowl from the mixer.
6. Spoon about a quarter of the batter into the bottom of the fluted pan. Smooth the surface with
the back of a rounded tablespoon. Sprinkle a third of the chocolate nut mixture over the batter.
Spoon another a quarter of the batter into the pan, spreading the batter from the center out. You
should have four layers of batter and three of the chocolate/nut mixture by the time you are
done.
7. Using a table knife, cut into the batter almost to the bottom of the pan. Gently fold about 8
times, rotating the pan in a complete circle. Smooth the top of the cake with the bottom of
a tablespoon. Bake in the oven for 55-60 minutes or until golden brown.
Easy Carrot Cake Recipes
Delicious Carrot
Spice Cake Recipe
1 ½ cups firmly grated carrots
1 cup raisins
1 cup granulated sugar
1 cup water
3 tablespoons butter
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 cups all purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cups chopped walnuts
Preparation:
1. Preheat oven to 325 Fahrenheit degree. Then butter a 13 x9-inch baking pan. Make sure you
stir the carrot, raisins, sugar, water, butter, cinnamon and nutmeg in a large saucepan over
medium-low heat until the sugar has dissolved. Bring to a boil. Reduce the heat and simmer,
uncovered for 5 minutes.
2. Remove from the heat promptly and let cool to room temperature. Sift the flour, baking
powder, baking soda and salt into a medium bowl. Stir in walnuts. Spoon the batter into the
prepared pan.
3. Bake for 30-40 minutes or until toothpick inserted into the center comes out clean. Cool the
cake completely in the pan on a rack and voila!.
Carrot and Almond Sponge Recipe
½ cup all-purpose flour
¾ tsp baking powder
¼ tsp salt
2 cups ground almond
5 large separated eggs
1 ½ cups granulated sugar
1 tsp grated lemon zest
2 cups grated carrots
¼ cup icing sugar to dust
Preparation:
1. Preheat the oven to 350 Fahrenheit degree. Butter and flour a 10-inch springform pan. Sift the flour,
baking powder and salt into a large bowl. Stir in the almonds. Beat the egg yolks, granulated sugar and
lemon zest in a large bowl with an electric mixer at high speed until pale and thick.
2. With mixer at low speed, gradually beat in the carrots and dry ingredients. With mixer at low speed,
beat the egg whites in a large bowl until stiff peaks form. Use a large rubber spatula to fold them into
the batter.
3. Spoon the batter into the prepared pan. Bake for 55-60 minutes or until it is golden brown. Cool
the cake in the pan for 10 minutes. Loosen and remove the pan sides and let cool completely.
4. Dust with the icing sugar.
Carrot and Ginger Cake
2 ½ cups all-purpose flour
2 tsps baking powder
1 tsp ground cinnamon
½ tsp baking soda
¼ tsp salt
1 cup vegetable oil
1 1/3 cups brown sugar
3 large eggs
3 cups grated carrots
1 cup chopped walnuts
Ginger Cream Cheese Frosting Ingredients:
3 tablespoons softened butter
3 oz. softened cream cheese
1 tsp ground ginger
1 ½ cups icing sugar
2 tablespoons chopped crystallized ginger (optional)
Preparation:
1. Preheat the oven to 350 Fahrenheit degree. Butter a 13x9 inch baking pan, line with waxed paper
then butter the waxed paper. Sift the flour, baking powder, cinnamon, baking soda and salt into a
medium bowl.
2. Beat the oil, brown sugar and eggs in a large bowl with an electric mixer at medium speed until
creamy. With mixer at low speed, beat in the carrots and walnuts. Gradually beat in the dry ingredients.
Spoon the batter into the prepared pan.
3. Bake for 50-60 minutes or until golden brown. Cool the cake in the pan for 10 minutes. Turn out
onto a rack. Carefully remove the paper and let cool completely.
Ginger Cream Cheese Frosting Preparation: With mixer at medium speed, beat the butter, cream
cheese and ground ginger in a large bowl. With mixer at low speed, beat in the icing sugar until smooth
and fluffy. Spread the top and sides of the cake with the frosting.
Sprinkle the crystallized ginger over the top.
Tea cake Recipe
Tea Cake
Recipe
2 cups mixed dried fruit( golden raisins, currants, raisins or candied cherries)
½ cup light brown sugar
½ cup or 1 stick unsalted butter
2/3 brewed tea
2 tablespoons ground all spice
Grated zest of 1 orange
2 cups self-rising flour
1 tablespoon clear warmed honey
1. Preheat the oven to 350 degree Fahrenheit. Grease and line a 9-inch loaf tin.
2. Place the mixed dried fruit, sugar, butter, tea and allspice in a saucepan. Cover and heat gently until
the butter has melted, stirring occasionally. Bring to the boil and boil for 1 minute then remove the pan
from the heat. Add the orange zest, then set aside and leave overnight.
3. Fold the sifted flour into the fruit mixture. Spoon the mixture into the prepared pan and smooth the
surface. Bake in the oven for 50-55 minutes or until golden brown.
4. Remove the cake from the oven, brush the top of the cake with warmed honey then leave it to
cool completely in the pan. Turn out and serve in slices spread with butter, if desired.
Apple Breakfast Cake Recipe
1 package active dry yeast
6 tablespoons honey
1 cup lukewarm water
3 cups whole wheat flour
¼ teaspoon salt
¾ cup raisins
½ cup chopped pecans
1 ½ teaspoons ground cinnamon
Topping:
½ cup whole-wheat flour
½ teaspoon ground cinnamon
¼ cup honey
¼ cup firmly packed dark brown sugar
2 tablespoons chopped pecans
2 large apples, cored, peeled and thinly sliced
1. Set out a 13 x 9-inch baking pan. Stir together the yeast, honey, and water. Set aside for 10 minutes.
Sift 1 ½ cups flour and salt into a large bowl. Stir in the yeast mixture. Cover with a clean kitchen
towel and let rise in a warm place for 30 minutes or until foamy.
2. Soak the raisins in enough warm water to cover for 10 minutes. Drain well and pat dry with paper
towels. Stir the batter and add the raisins, pecans and cinnamon. Gradually stir in the remaining flour a
little at a time until a smooth dough is formed. Knead.
3. Add more flour if needed. (it should be soft but not sticky) Shape into a ball and place in a clean
bowl. Cover with the kitchen towel and let rise in a warm place for about 1 hour or until doubled in
bulk. Punch down the dough. Place in the pan, spreading it out. Cover and let rise for 15 minutes more.
4. Topping: Stir together the flour, cinnamon, honey, brown sugar and pecans in a medium bowl.
Arrange the apple slices on top of the dough. Sprinkle the pecan mixture over. Preheat the oven to 350
degree Fahrenheit. Cover and let rise in a warm place for 30 minutes. Bake for 25-30 minutes or until
golden brown. Serve warm
Banana Cake Recipe
1¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
¼ teaspoon salt
½ cup (1 stick) softened butter
¾ cup firmly packed dark brown sugar
3 large eggs
1 ¼ cups mashed very ripe bananas
½ cup sour cream
¼ cup milk
Passion Fruit Frosting
1 ¾ cups icing sugar
3 tablespoons fresh passion fruit pulp
1 tablespoon softened butter
1. Preheat the oven to 350 degree Fahrenheit. Butter a 9-inch square baking pan. Sift the flour, baking
powder, baking soda, ginger and salt into a medium bowl. Beat the butter and brown sugar in a large
bowl with an electric mixer at medium speed until creamy.
2. Add the eggs one at a time until just blended after each addition. With mixer at low speed gradually
beat in the dry ingredients, alternating with bananas, sour cream and milk. Spoon the batter into the
prepared pan.
3. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Cool the cake
completely in the pan.
4. Passion Fruit Frosting: Stir together the icing sugar, passion fruit pulp and butter in a double boiler
over barely simmering water until frosting is thick and spreadable. Add more icing sugar if needed.
Spread the top of the cake with the frosting.
Cherry Cake Recipe (Black Forest Cake)
1 2/3 cups all-purpose flour
2/3 cups unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
½ cup (1 stick) softened butter
1 ½ cups superfine sugar
1 teaspoon vanilla extract
2 large eggs
1 ½ cups buttermilk
Filling
½ cup kirsch
½ cup (1stick) softened butter
2 2/3 cups icing sugar
Pinch of salt
1 teaspoon strong cold coffee
2 (14oz) cans pitted sour cherries, drained
Frosting
2 cups heavy cream
½ teaspoon vanilla extract
1 tablespoon Kirsch
Chocolate shavings to decorate
1. Preheat the oven to 350 degree Fahrenheit. Line two 8-inch round cake pans with parchment paper.
Sift the flour, cocoa, baking soda and salt into a large bowl. Beat the butter and sugar with an electric
mixer at medium speed until creamy. Add the vanilla and eggs, one at a time, until just blended after
each addition.
2. With mixer at low speed, gradually beat in the dry ingredients, alternating with the buttermilk. Spoon
half the batter into each of the prepared pans. Bake for 35-40 minutes or until a toothpick inserted into
the centers comes out clean. Cool the cakes in the pans for 15 minutes. Turn out onto a rack. Carefully
remove the paper and let cool completely.
3. Filling: Split the cakes horizontally. Set one layer aside to use for a separate dessert. Drizzle with the
kirsch. With mixer at medium speed, beat the butter in a medium bowl until creamy. Gradually beat the
icing sugar, salt and coffee until smooth. Place one layer on a serving plate. Spread with 1/3 of the
filling. Top with 1/3 of the cherries. Repeat with the remaining cake layers.
4. Frosting: With mixer at high speed, beat the cream in a large bowl until stiff. Stir in the vanilla
and remaining kirsch. Spread the top of the cake with the frosting. Decorate with the remaining
cherries.
Bundt Cake Recipes
Ginger Bundt Cake Recipe
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground ginger
1/4 teaspoon salt
3/4 cup or 1 1/2 sticks of softened butter
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
3 large eggs
Ginger Cream Filling
3/4 cup heavy cream
2 tablespoons icing sugar
1 teaspoon ground ginger
1. Preheat oven to 350 Fahrenheit. Butter and flour two 8-inch round cake pans. Line with waxed
paper. Butter the paper. Sift the flour, baking powder, ginger and salt into a large bowl. Beat the butter,
sugar and vanilla in a large bowl with an electric mixer at high speed until creamy.
2. With mixer at medium speed, add the eggs, one at a time, until just blended after each addition. With
mixer at low speed, gradually beat in the dry ingredients. Spoon half the batter into each of the
prepared pans.
3. Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes
in the pans for 10 minutes. Turn out onto a rack. Carefully remove the paper and let cool completely.
4. Ginger Cream Filling: With mixer at high speed, beat the cream, icing sugar and ginger in a
large bowl unti stiff. Place one cake on a serving plate and spread with the cream. Top with the
remaining cake. Makes 8-10 slices.
Easy Pound Cake Recipes
Pound Cake Perfection!
Insider Tips for turning out a Perfect Pound Cake:
1. Carefully read throuhg the entire recipe, and prepare any special ingredients, such as chopped fruits
or toasted nuts before mixing batter.
2. Prepare the recipe as directed and use name-brand ingredients. Store brands of sugar are often more
finely ground than name brands, yielding more sugar per cup, which can cause the cake to fall. Store
brands of butter may contain more liquid fat and flours nore hard wheat, making the cake heavy.
3. Measure accurately. Be sure to use dry measuring cups for flour and sugar. Spoon flour into the cups
and lightly level with the straight edge of a small offset spatula or knife. Extra sugar or leavening
causes a cake to fall; extra flour makes it dry.
4. For maximuc volume, have ingredients at room temprature. We like to premeasure our ingredients
and assemble them in the order listed. That way, if interrupted, we are less likely to make a mistake.
5. Beat softened butter and cream cheese or vegetable shortening at medium speed with an electric
mixer until creamy. This can take from 1 to 7 minutes, depending on the power of your mixer.
Gradually add sugar continuing to beat until light and fluffy. These steps are important because they
whip air into the cake batter so it will rise during baking.
6. Add eggs, one at a time, beating just until the yolk disappeas. Overbeating the eggs may cause the
batter to overflow the sides of the pan when baked or create a fragile crust that crumbles and separates
from the cake as it cools.
7. To prevent the batter from curdling, always add the dry ingredients alternatively with liquid,
beginning and ending with dry ingredients. Mix just until blended after each addition. Overmixing the
batter once the flour has been added creates a tough rubbery cake.
8. Be sure to use the correct type of cake pan. Pound cake recipes calling for a tube pan won't always
fit in a Bundt pan. (Tube pans have straight, high sides while Bundt pans are more shallow and fluted).
Although both may measure 10 inches in diameter each holds a different of batter. We also found that
some 10-inch tube pans hold 12 cups of batter while others hold 14 or 16 cups. The same pound cake
recipe rises and bakes differently in each pan. When unsure of size, use a cup measure to fill the cake
with water.
9. Grease cake pans with solid vegetable shortening, such as Crisco and always dust wtih flour-slippery
surface keeps the batter from rising to its full volume.
10. use and oven thermometer to check your oven's temprature for accuracy. Many home ovens bake
hotter or cooler than the tempratures to which they are set.
11. Place the cake pan in the center of the oven and keep the door closed until the minimum baking
timne has elapsed. If the cake requires more baking, gently close the oven door as soon as possible after
testing to prevent jarring and loss of heat-both can cause a cake to fall if it's not done.
12. Test for doneness by inserting a long wooden pick into the center of the cake. It should come out
clean with no batter or wet crumbs clinging to it.(Some cakes will have a crack in the center that
appears wet even when fully cooked so avoid this area when testing)
13. After removing from the oven, place the pound cake, right side up in the pan on a wire rack and
let cool for 10 minutes away from drafts. This allows the cake to become firm enough to
remove the pan without breaking apart. Cooling too long in the pan will cause the cake to be
damp and stick to the pan. Remove pound cake from pan to wire rack and let cool completely.
Low Fat Cake Recipes
Orange Sponge Low-Fat Cake Recipe
7 large eggs
1 large whole egg
2/3 cups plus1/2 cup superfine or strained sugar
1 tsp freshly grated navel orange rind
1tsp freshly grated lemon rind
¼ cup fresh navel orange juice
1 cup plus 2tbsp sifted cake flour
7 large egg whites
¼ teaspoon salt
1 tsp cream of tarta
1. Preheat over to 325 degree Fahrenheit and position rack in lower third. Have ready a 10-inch angel
food pan.
2. Place yolks and the whole egg in the small bowl of electric mixer fitted with beaters. Whip on
medium speed for about 2 minutes. Add 2/3 cup sugar, 1tbsp at a time, taking about 5-6 minutes to
blend it well.
3. Reduce mixer speed to medium low. Add the grated rinds and orange juice and beat about 1 minute
longer. Reduce mixer speed to low. Add the flour and mix just until incorporated. Remove the bowl
from the mixer and transfer yolk mixture to a large mixing bowl. Set aside.
4. In the large bowl, of the mixer, whip whites at medium speed until frothy. Add the salt and cream of
tartar. Increase speed to medium high and beat just until the whites form soft peaks. Gradually add ½
cup sugar, over 15 seconds and continue beating for 30 seconds longer to form a glossy soft meringue.
Remove bowl from machine.
5. With a 2 3/4 inch wide rubber spatula, fold 1/4 of the meringue into the yolk mixture, taking about
20 turns to incorporate the two together. Gently spoon the batter into the pan twice to remove any air
pockets. Smooth the surface again.
6. Bake in the preheated oven for 40-45 minutes. Remove the cake from the oven and immediately
invert onto a cake rack. Let the cake cool completely in the pan.
Low Fat Pecan Cake
2 1/2 cups sifted
cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon freeze-dried coffee
6 tablepoons boiling water
1/2 cup milk
3/4 cup(11/2 sticks) unsalted butter
2/3 cup plus 1/4 cup superfine or strained sugar
3/4 cup dark brown sugar firmly packed
1 teaspoon vanilla extract
1 teaspoon maple extract
1 1/3 cups finely chopped pecans
6 large egg whites
1/2 teaspoon cream of tarta
1. Preheat oven to 350 Fahrenheit degree. Position rack in the lower third of the oven. Line the
bottoms and sides with waxed paper and lightly butter the waxed paper. Sift together the flour,
baking powder, salt and spices using a triple sifter. Set aside.
2. Dissolve the coffee in boiling water. Stir in the milk. Set aside. Cut the butter into 1-ich pieces
and place in the large bowl of an electric mixer fitted with beaters or paddle attachment. Soften
on low speed, then increase mixer speed to medium-high and cream until smooth and light in
color about 1 1/2 to 2 minutes.
3. Add 2/3 cup superfine sugar, 1 tablespoon at a time, taking 3 to 4 minutes. Scrape the sides of
the bowl occassionally. Blend in the vanilla and maple extracts. Reduce mixer speed to low. Add
dry ingredients alternatively with coffee mixture, dividing the flour into four parts and the
liquid into three parts.
4. Mix only until incorporated after each addition. Scrape the sides and mix for 10 seconds
longer. Remove bowl from mixer, stir in the pecans and set aside. Wash and dry the beaters or
whip attachment. In a separate large bowl, whip the egg whites on medium speed until frothy.
5. Add the cream of tartar. Increase the mixer speed to medium-high and beat until the whites
form soft peaks. Add 1/4 cup of sugar, 1 tablespoon at a time lover about 20 seconds. Whip 10
seconds longer until whites are shiny and stand in firm peaks. Fold 1/3 of the whites into batter,
taking about 20 turns and do the remaining whites the same way
6. Spoon batter into the prepared pans, smoothing the surface with the back of a tablespoon.
Bake in the preheated oven 30 to 35 minutes or until cake begins to come away from the
sides of the pan and is brown on top and springy to the touch. Remove from oven and set
the pans onto cake racks for 10 minutes to cool and set.
Cheesecake Recipes
Easy Pineapple Cheesecake Recipe
28-30 ladyfingers
2 packages (8oz each)cream cheese
1/3 cup granulated sugar
1 can (20oz) crushed undrained pineapple(its juice)
2 cups heavy cream
1/4 cup icing sugar
2 teaspoons vanilla extract
1. Arrange a layer of ladyfingers in the bottom of a 10-inch springform pan, fitting them together
tightly and using small pieces to fill in any gaps. Cut the remaining ladyfingers in half crosswise.
2. Arrange them with the flat sides against the pan sides. Beat the cream cheese, sugar and half
pineapple in a large bowl with an electric mixer at medium speed. With mixer at low speed, beat in the
remaining pineapple.
3. With mixer at high speed, beat the cream, icing sugar and vanilla in a large bowl until stiff. Use
a large rubber spatula to fold the cream into the pineapple mixture. Spoon the batter over the
ladyfingers. Refrigerate for 6 hours. Loosen and remove the pan sides to serve.
New York Style Cheesecake
7 ounces
graham crackers,
crushed
1/4 cup/ 1/2 stick unsalted butter, melted
4 x 8-ounce packages cream cheese
Pinch of salt
1 1/2 cups superfine sugar
1 cup sour cream
2 teaspoons vanilla extract
1 tablespoon finely grated lemon zest
1 tablespoon lemon juice
4 eggs, beaten
2 egg yolks
1. Preheat the oven to 300 Fahrenheit degree. Grease a 9-inch springform pan fitted with a flat
base
2. In a bowl, mix together the graham cracker crumbs and melted butter, then press this mixture
evenly into the base of the prepared pan. Bake in the oven for 10 minutes, or until lightly
browned, then remove from the oven and set aside to cool.
3. In a separate bowl, beat the cream cheese until soft and smooth. Add the salt and sugar and
beat for 1 minute. Add the sour cream, vanilla extract, lemon zest and lemon juice and beat for
a further 1 minute. Add the eggs and egg yolks and beat until well combined. Pour the mixture
evenly over the graham cracker crust in the pan.
4. Bake in the oven for 45-50 minutes, or until the edges ar set but the center is still lightly soft.
Turn off the oven, leave the cheesecake inside and leave the door ajar. Leave to cool in the oven
for 45 minutes.
5. Remove the cheesecake from the oven and cool to room temprature. Remove from the
pan, place on a serving plate, cover with foil, and refrigerate for at least 4 hours or
preferably overnight, before serving. Serve slices
Baked Cheesecake Recipes
Apricot Swirl Cheesecake
Ingredients
Crumb Crust :
185g shortbread biscuits
60g butter
Filling
750g cream cheese, softened
1 1/4 cups sugar
6 eggs, separated
1/2 cup plain flour, sifted
1 cup cream
1 tsp grated lemon rind
2 tblsp lemon juice
1 tsp vanilla essence
Apricot Puree
60g dried apricots
1/2 cup sugar
1 tblsp rum
1 1/4 cups warm water
Note : if you don't want to make the puree this way, you can use a can of Apricot
Nectar instead.
Crust
Crush biscuits using the end of a rolling pin or in a food processor if you have one.
Combine biscuit crumbs and melted butter in a bowl. Press mixture into the base
of a 23cm springform cake tin. Refrigerate until set.
Apricot Puree (the long way)
Soak apricots in warm water for an hour. Put soaked apricots into a saucepan and
add sugar. Simmer over very low heat until tender. This will take approx half an
hour. Beat well with a whisk or process very gently in a food processor. Cool the
mixture, add the rum and stir until smooth.
Filling
Beat cream cheese and sugar together until light and fluffy. Beat in egg yolks
until just blended. Add flour, lemon rind and juice, and vanilla and stir. Beat egg
whites until stiff and they form soft peaks, whip cream until stiff. Fold egg white
and then cream into cream cheese mix. Spoon a third of the mixture over crumb
crust (don't play with it too much otherwise you will end up with biscuit crumbs
through the cheese mixture). Using half of the apricot nectar, drizzle it across
the cheese mixture from left to right. Don't cover it all over. Gently pour another
third of the cheese mixture over and repeat the apricot puree layer. Top with the
remaining cheese mixture. With a sharp pointed knife, gently cut through the
mixture to swirl the puree. Again, don't play with it. Do it and leave it alone.
Stand the cake tin on an oven tray. Bake at 150 degrees celsius for one hour. Turn
the oven off and leave the cheesecake for a further hour in the oven. Refrigerate
once the cheesecake is cool.
Baked Banana Cheesecake Recipe
INGREDIENTS
Base
1 1/2 cups plain flour
1/4 cup icing sugar
90g butter, softened not melted
2 egg yolks
1 tblsp water (approx)
Filling
500g cream cheese, softened
1/2 cup caster sugar
2 tsp vanilla essence
3 large overripe bananas
3 eggs, lightly beaten
METHOD
Base
Sift flour and icing sugar into a bowl. Rub in butter. Add egg yolks and enough
water so that the ingredients cling together. Mix into a ball. Turn out onto a
floured surface and knead mixture until smooth. Cover with plastic wrap and
refrigerate for 30 minutes. Gently roll out pastry with a rolling pin so that its
large enough to cover base and sides of a 23cm springform cake tin. Press pastry
into tin, trim the edge. Lightly prick base with a fork. Refrigerate for a further
30 minutes.
Preheat oven to 200 degrees celsius. Cover pastry with baking paper and fill with
dried beans or rice. Bake for 10 minutes. Remove baking paper and rice or beans
and bake for a further 15 minutes until lightly brown. Remove from oven and set
aside to cool slightly.
Filling
Reduce oven to 180 degrees celsius. Using an electric mixer, beat cream cheese,
caster sugar and vanilla until smooth.
Add banana and beaten eggs, beat until smooth.
Place cake tin on an oven tray. Pour cheesecake mixture over pastry base. Bake
for 1 1/4 hours or until just firm. Turn oven off and allow cheesecake to cool in
the oven with the door slightly ajar. When cheesecake is completely cool, cover
with plastic wrap and refrigerate for a minimum of three hours, preferably
overnight. Dust cheesecake with icing sugar just prior to serving.
Caramel Vanilla Cheesecake
INGREDIENTS
Base
250g packet Granita Biscuits
150g butter, melted
Filling
500g cream cheese, softened
2/3 cup caster sugar
2 tsp vanilla extract
1/3 cup thickened cream
1 tblsp plain flour
3 eggs
Topping
1 x 200g pkt Pascall Columbines caramels
1/4 cup milk
METHOD
Base
Crush biscuits in a food processor or with the end of a rolling pin. Add melted butter, mix until well
combined. Press mixture over base and up sides of a 24cm springform cake tin. Refrigerate.
Filling
Beat cream cheese with an electric mixer until smooth and fluffy. Add sugar, vanilla, cream and flour.
Mix until well combined. Beat in eggs, one at a time, beating well after each addition.
Topping
Put caramels and milk in saucepan and stir over low heat, without boiling, until caramels are melted.
Pour 1/3 of caramel mixture over the biscuit base. Spoon in cream cheese filling. Pour remaining
caramel mixture over filling. Swirl through using a pointy ended knife.
Place cake tin on an oven tray and cook for about 45 minutes at 180 degrees celsius. Turn oven off and
cool cheesecake in the oven with the door slightly ajar. Refrigerate covered until ready to serve.
Decorate with whipped cream and strawberries and dust with icing sugar just before serving.
French Cheesecake Recipe
Ingredients
Base
185g plain sweet biscuits
90g butter, melted
Filling
750g cream cheese, softened
2 tblsp self raising flour, sifted
1 dessert spoon grated lemon rind
3/4 cup sour cream
2 eggs, separated and at room temperature
3/4 cup caster sugar
3/4 cup milk
METHOD
Base
Crush biscuits in a food processor or place in a plastic bag and crush
with the end of a rolling pin. Add melted butter and mix well. Press
into the base of a 23cm springform cake tin. Refrigerate.
Filling
Place egg yolks, cream cheese, flour, lemon rind and sour cream in a
bowl and beat well with an electric mixer until smooth.
In a separate bowl beat egg whites until soft peaks form. Gradually
add sugar and beat until sugar has dissolved. Add milk and mix to
combine.
Gradually add egg mixture to cream cheese mixture beating well. Pour
mixture over biscuit base. Stand cake tin on a baking tray and bake at
150 degrees celsius for 50 to 55 minutes. Turn oven off and let
cheesecake cool in oven with the door slightly ajar. When cheesecake
is completely cool, cover with plastic wrap and refrigerate for at least
three hours.
Lovely served with fresh fruit and whipped cream.
No Bake Cheesecake Recipes
Apricot Cheesecake
Ingredients
Base
155g plain sweet biscuits
75g butter, melted
Filling
470g can apricot nectar
375g cream cheese, softened
1 tblsp gelatine
1/2 cup castor sugar
1 tblsp lemon juice
1 cup cream, whipped
Method
Crush biscuits in food processor or in a plastic bowl with the end of a rolling pin.
Combine biscuit crumbs with melted butter. Press into 8in spring form tin and
chill.
Measure one cup of apricot nectar from the can, keep the rest for topping. Pour
nectar into saucepan and sprinkle gelatine over the top. Place over low heat and
stir until gelatine dissolves, allow mixture to cool and thicken.
Beat soft cream cheese and castor sugar until smooth and creamy, add lemon
juice. Beat in cooled apricot mixture and fold in whipped cream. Pour over biscuit
base and chill.
Topping
Place 1 tblsp sugar and 3 tblsp cornflour in a saucepan, gradually add remaining
apricot nectar. Bring to the boil, stirring constantly. Remove from heat, add 2
tblsp rum. Spread topping on cheesecake and refrigerate until set.
Berry Cream Cheesecake
INGREDIENTS
Base
400g packet chocolate chip cookies
125g butter, melted
Filling
500g cream cheese, softened
3/4 cup caster sugar
3 cups whipped cream
1 tblsp gelatine
1/4 cup boiling water
Topping
65g pckt strawberry jelly crystals
1 tblsp gelatine
1 cup boiling water
200ml cold water
1 punnet strawberries
METHOD
Base
Crush biscuits in a food processor or with the end of a rolling pin. Add melted
butter and stir to combine. Press biscuit mixture in to the base and up sides of a
20cm springform cake tin. Refrigerate until firm.
Filling
Using an electric mixer, beat cream cheese and sugar until smooth. Blend in
cream. Sprinkle gelatine over boiling water and whisk with a fork until it has
dissolved. Beat into cream cheese mixture. Pour cheese mixture over biscuit base
and return to fridge.
ToppingWhisk jelly crystals and gelatine with boiling water in a jug until dissolved.
Blend in cold water. Refrigerate jelly until it is beginning to set.
Cut strawberries in half and arrange them around the outside edge of the
cheesecake mixture. Very slowly and gently, pour jelly over the top. Return to
fridge until it has set completely.
Cookies and Cream Cheesecake
INGREDIENTS
Base
125g plain chocolate biscuits
75g butter, melted
Filling 6-8 chocolate cream biscuits, e.g. delta creams
2 tsp gelatine
2 tblsp boiling water
375g cream cheese, softened
1 tsp vanilla extract
1/2 cup caster sugar
300ml cream
180g white chocolate, melted
METHOD
Base
Crush biscuits in food processor or with the end of a rolling pin. Add melted
butter and stir to combine. Press into base of 24cm springform cake tin.
Refrigerate.
Filling
Sprinkle gelatine over boiling water and whisk with a fork until gelatine is
completely dissolved. Allow to cool slightly.
Beat cream cheese, vanilla and caster sugar until smooth. Beat in cream. Stir in
melted white chocolate, gelatine mix and biscuits cut in quarter pieces. Pour over
biscuit base. Refrigerate overnight.
Serve with drizzled melted chocolate or chocolate shavings.
Cheesecake Hints and Tips
The following are just a few hints and tips that you might find useful when making cheesecakes.
* If the cheesecake recipe you are using recommends that you stand the cake tin in a water bath, ensure
that your springform tin is well sealed. To do this, tear off an 80cm length of aluminium foil. Double it
over so that it measures 40cm. Lay foil over the base of your springform pan. Then lay a piece of
lightly greased baking paper over the foil (cut to inside of tin). Sit side piece of tin over the base and
lock it in to place. Draw up excess foil and fold it out of the way.
* Cream cheese must be softened before you use it to make your cheesecake. The best way to do this is
to leave it out on the bench for an hour or so before using it. If you don't have time to do that, unwrap
the cheesecake from all wrapping. Place it in a microwave safe bowl and microwave it on high for 30
seconds at 10 second intervals, checking it in between. Don't let it melt or get warm.
* If you want to remove a cheesecake from the base of your springform cake tin once it is baked or
chilled, line the base with aluminium foil.
* Always mix ingredients at medium speed, not high, to prevent cracking during the cooking process.
* Use eggs at room temperature.
* Don't open the oven door during cooking. If you need to, make sure it's not in the first 30 minutes of
cooking.
* Cook cheesecakes on the middle rack of your oven. A shallow pan of water placed on the bottom
shelf of the oven can assist in avoiding cracks in the top of the cheesecake.
* Make sure baked cheesecakes are completely cool before refrigerating otherwise it will go soggy.
* When combined dissolved gelatine with your cream cheese mixture, make sure that both are at the
same temperature otherwise lumps can form.
* It is recommended that no bake cheesecakes be refrigerated for 12 to 24 hours prior to serving. This
enables the cheesecake to set properly.
* Unless otherwise noted, baked cheesecakes should be cooled in the oven. That is, once the cooking
time has ended, turn the oven off and leave the joor slightly ajar and let the cheesecake sit until cool.
* Once cooking time has ended, let the cheesecake sit in the oven as noted above. After a few minutes,
take the cheesecake out of the oven and run a sharp knife around the edge of the cake tin. Put the
cheesecake back in the oven as previously described. This can prevent the top from cracking.
* If the top of your cheesecake does crack, you can cover it with a sour cream topping as follows : Combine 1 cup sour cream with 1 tablespoon of caster sugar and a drop of vanilla extract. Spread over
the just baked cheesecake (while still hot) and return it to the oven for 10 minutes. Cool in the oven as
instructed in recipe.
Perfect Cheesecake Crust
When making a cheesecake, it is important to get the base or cheesecake crust right otherwise it can
become crumbly and fall apart when you cut it or try to eat it. Follow these simple directions for a
perfect cheesecake crust everytime.
Generally speaking, you need to use half the amount of butter compared to the amount of biscuits
required. For example, if your recipe requires 180g of biscuits then you would use 90g butter.However,
if you are using biscuits such as a shortbread, you can use a little less butter because of the butter
content that is already in shortbread.
1. Put biscuits into a plastic bag and crush with a rolling pin or put biscuits into a food processor and
pulse to the desired texture of fine crumbs. Add butter and any other required ingredients and mix with
a spoon until all ingredients are combined. To test that you have the right consistency, presssome of the
mixture up against the side of your mixing bowl with the back of the spoon. If the mixture stays against
the side then you have the right consistency. If it crumbles down, add a littlebit more melted butter.
2. Lightly grease the inside of your springform cake tin with butter or spray on oil. Press biscuit
mixture into the base and up the sides of the tin (if required) using the back of a spoon or the tips of
your fingers. Ensure that you have an even coverage all around.
3. Stand your cake tin on a bench and using a straight sided glass, work it over the biscuit base and
around the sides of tin to smooth out the crust. Refrigerate crust for at least 30 minutes if baking is not
required in your recipe.
4. If your recipe is for a baked cheesecake, don't try and remove the cheesecake from the pan until it
has been refrigerated for a minimum of 4 hours, preferably overnight for bigger cheesecakes.This
allows your cheesecake to set properly and makes it easier to cut.
When your cheesecake is set, stand the cake tin on an inverted glass. Release the catch on the side and
gently lower it over the glass. Using a sharp knife, gently run it around the edge of your crust to neaten
it up. Do this very carefully so that the crust doesn't crack.
5. If you wish to remove your cheesecake from the base of the tin, you need to make it with the base of
the springform tin upside down. It is the ridge around the base that makes it difficult to remove the
cheesecake once it has been made.
The other method you could use is to line the base with cling wrap for a no bake cheesecake or foil if
making a baked cheesecake prior to making. Let the wrap or foil hang over the sides of the tin. This
way you will be able to remove the base easier by gently sliding a spatula underneath and sliding the
cheesecake onto a serving plate. Keep in mind though that youwill still have either cling wrap or foil
underneath when serving.
Apple Cranberry Cobbler
INGREDIENTS
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5 cups thinly sliced peeled tart apples
1 1/4 cups sugar
1 cup fresh or frozen cranberries
3 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
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1 cup water
2 tablespoons butter or margarine
TOPPING:
3/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup cold butter or margarine
1/4 cup mil
DIRECTIONS
1. In a large saucepan, combine the apples, sugar, cranberries, tapioca, cinnamon and water. Let
stand for 5 minutes, stirring occasionally. Cook and stir over medium heat until mixture comes
to a full boil. Cook and stir 3 minutes longer. Pour into a greased 2-qt. baking dish. Dot with
butter.
2. In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in
milk to form a soft dough. Drop dough by tablespoonfuls over hot apple mixture. Bake,
uncovered, at 375 degrees F for 30-35 minutes or until topping is golden brown and a toothpick
inserted into topping comes out clean.
Apple Crisp
Ingredients
10 cups all-purpose apples, peeled, cored and sliced
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1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup butter, melted
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degree C).
2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground
cinnamon together, and sprinkle over apples. Pour water evenly over all.
3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter
together. Crumble evenly over the apple mixture.
4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.
Brownie Recipes
Cappuccino Brownies
Ingredients
2 pounds semisweet chocolate chips
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1/4 cup instant coffee granules
1 cup unsalted butter, softened
2 cups white sugar
8 eggs
3 tablespoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups all-purpose flour
DIRECTIONS
1. Preheat the oven to 375 degrees F (190 degrees C). Grease and flour four 8x8 inch baking pans.
2. Place the chocolate chips and the coffee granules in a double boiler over simmering water. Cook
over medium heat, stirring occasionally, until melted and smooth. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs two
at a time, mixing well after each addition. Stir in vanilla, cinnamon, and salt, then mix in the
melted chocolate. Mix in flour until just blended. Divide the batter equally into the prepared
pans, and spread smooth.
4. Bake for 35 minutes in preheated oven, or until the edges pull from the sides of the pans. Cool
on a wire rack. Cover, and refrigerate for 8 hours. Cut the cold brownies into bars to serve.
Chocolate Mint Brownies
Ingredients
1 cup white sugar
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1/2 cup butter, softened
1 (16 ounce) can chocolate syrup
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
2 1/2 cups confectioners' sugar
1/2 cup butter, melted
3 tablespoons creme de menthe liqueur
1 cup semisweet chocolate chips
6 tablespoons butter
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, mix together 1 cup of white sugar and 1/2 cup of butter until smooth. Beat in
the eggs one at a time, then stir in the vanilla and chocolate syrup. Combine the salt and flour;
mix into the batter just until blended. Spread the batter evenly in the prepared pan.
3. Bake for 25 minutes in the preheated oven, until the brownies begin to pull away from the sides
of the pan. Let cool.
4. In a medium bowl, mix together 1/2 cup melted butter and confectioners' sugar until smooth.
Stir in creme de menthe liqueur. Spread over the cooled brownies and allow to cool completely.
5. Combine the chocolate chips and remaining butter in a microwave safe dish. Heat for 1 minute
in the microwave, stir, then continue to heat at 30 second intervals, stirring each time, until
melted and smooth. Spread over the top of the brownies. Allow to cool completely before
cutting into 2 inch squares.
Cream Cheese Brownies
Ingredients
4 (1 ounce) squares German sweet chocolate
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3 tablespoons butter
1/2 cup chopped walnuts
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons butter
3 ounces cream cheese
1/4 cup white sugar
1 egg
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
2. In a double boiler, melt chocolate over low heat with 3 tablespoons of butter. Set aside to cool.
In a medium bowl, mix together 2 of the eggs and sugar until thick. Stir in baking powder, salt
and 1/2 cup of flour. Blend in cooled chocolate, nuts and vanilla extract. Set aside.
3. In a separate bowl, cream 2 tablespoons of butter with the cream cheese. Gradually stir in 1/4
cup of sugar. Blend in one egg,1 tablespoon of flour, and 1/2 teaspoon vanilla extract.
4. Spread half of the chocolate batter in a pan. Layer on all of the cream cheese batter. Spoon on
the remaining chocolate batter in spots. Zigzag through batter with a knife to create a marbling
effect.
5. Bake 35 to 40 minutes in the preheated oven. Let cool on wire rack before cutting into squares.
Walnut Brownies
Walnut Brownies
Ingredients
1/4 cup butter
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6 tablespoons carob powder
1 cup white sugar
1/4 teaspoon salt
1/2 cup all-purpose flour
2 teaspoons vanilla extract
2 egg white
1 cup chopped walnuts
DIRECTIONS
1. Preheat oven to 300 degrees F (175 degrees C). Grease an 8-inch square baking pan.
2. Melt the butter or margarine over low heat. Pour into large mixing bowl and stir in carob
powder, sugar, salt, flour, and vanilla. Mix in egg whites and walnuts. Spread the dough evenly
into the baking pan.
3. Bake for 30 minutes. Let cool in pan for 10-15 minutes before cutting.
These are just a few simple Recipes for you.
I hope you enjoy them as much as I do. Enjoy
©copyright 2009 Patricia Johnson