Ingredients
2 cups water
1 1/4 cups sugar
3 tablespoons lemon juice
2 tablespoons anise seed
1/2 teaspoon salt
12 cups assorted fresh fruit
Directions
In a small saucepan, combine the water, sugar, lemon juice, aniseed and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Remove from the heat. Cover and refrigerate until chilled.
Strain syrup; discard aniseed. Place fruit in a large bowl; add syrup and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
8.20.2011
Best Ziti Ever recipe.
Ingredients
1 (16 ounce) package ziti pasta
1 pound mild Italian sausage, casings removed
2 (24 ounce) jars marinara sauce
1 1/2 teaspoons dried basil, divided
12 ounces ricotta cheese
1 1/2 teaspoons Italian seasoning, divided
1 dash salt and pepper
1 pound mozzarella cheese, shredded
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
Bake in preheated oven for 40 to 45 minutes.
1 (16 ounce) package ziti pasta
1 pound mild Italian sausage, casings removed
2 (24 ounce) jars marinara sauce
1 1/2 teaspoons dried basil, divided
12 ounces ricotta cheese
1 1/2 teaspoons Italian seasoning, divided
1 dash salt and pepper
1 pound mozzarella cheese, shredded
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
Bake in preheated oven for 40 to 45 minutes.
Barley Salad With Almonds And Apricots recipe.
Ingredients
1 1/2 cups pearl barley
4 1/2 cups water
1 tablespoon canola oil
1 red onion, thinly sliced
3/4 cup dried apricots, sliced
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 cup plain low-fat yogurt
2 tablespoons honey
1 lemon, juiced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1 pinch ground nutmeg
Directions
Rinse barley in a fine sieve. Bring water to a boil in a heavy saucepan. Stir in the barley, and return to a boil. Cover, and reduce heat. Simmer until water is absorbed, about 45 to 50 minutes. Cool to room temperature.
Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown.
In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
In a small bowl, mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt, and nutmeg. Pour over the barley mixture ,and toss well to combine. Serve at room temperature.
1 1/2 cups pearl barley
4 1/2 cups water
1 tablespoon canola oil
1 red onion, thinly sliced
3/4 cup dried apricots, sliced
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 cup plain low-fat yogurt
2 tablespoons honey
1 lemon, juiced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1 pinch ground nutmeg
Directions
Rinse barley in a fine sieve. Bring water to a boil in a heavy saucepan. Stir in the barley, and return to a boil. Cover, and reduce heat. Simmer until water is absorbed, about 45 to 50 minutes. Cool to room temperature.
Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown.
In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
In a small bowl, mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt, and nutmeg. Pour over the barley mixture ,and toss well to combine. Serve at room temperature.
Asian Barbequed Butterflied Leg of Lamb recipe.
Ingredients
2/3 cup hoisin sauce
6 tablespoons rice vinegar
1/2 cup minced green onions
1/4 cup mushroom soy sauce
4 tablespoons minced garlic
2 tablespoons honey
1/2 teaspoon sesame oil
1 tablespoon toasted sesame seeds
1/2 teaspoon ground white pepper
1/2 teaspoon freshly ground black pepper
1 (5 pound) boneless butterflied leg of lamb
Directions
In a large resealable plastic bag, mix hoisin sauce, rice vinegar, green onions, mushroom soy sauce, garlic, honey, sesame oil, sesame seeds, white pepper, and black pepper. Place lamb in bag, seal, and turn to coat. Refrigerate for 8 hours, or overnight.
Preheat grill for high heat.
Oil the grill grate. Place lamb on the grill, and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 145 degrees F (63 degrees C), or to desired doneness. Transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving.
2/3 cup hoisin sauce
6 tablespoons rice vinegar
1/2 cup minced green onions
1/4 cup mushroom soy sauce
4 tablespoons minced garlic
2 tablespoons honey
1/2 teaspoon sesame oil
1 tablespoon toasted sesame seeds
1/2 teaspoon ground white pepper
1/2 teaspoon freshly ground black pepper
1 (5 pound) boneless butterflied leg of lamb
Directions
In a large resealable plastic bag, mix hoisin sauce, rice vinegar, green onions, mushroom soy sauce, garlic, honey, sesame oil, sesame seeds, white pepper, and black pepper. Place lamb in bag, seal, and turn to coat. Refrigerate for 8 hours, or overnight.
Preheat grill for high heat.
Oil the grill grate. Place lamb on the grill, and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 145 degrees F (63 degrees C), or to desired doneness. Transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving.
Bourbon Pecan Cake recipe.
Ingredients
1 cup all-purpose flour
2 cups currants
3 cups chopped pecans
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons nutmeg
1 cup butter
2 cups white sugar
5 egg yolks
1 cup bourbon
5 egg whites
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Combine 1 cup of the flour with currants and pecans. Set aside.
Mix together the remaining 2 cups flour, baking powder, salt and nutmeg. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then beat in the flour mixture alternately with the bourbon. Stir in the currant pecan mixture.
In a large bowl, beat the egg whites until stiff. Gently fold egg whites into the cake batter. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
1 cup all-purpose flour
2 cups currants
3 cups chopped pecans
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons nutmeg
1 cup butter
2 cups white sugar
5 egg yolks
1 cup bourbon
5 egg whites
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Combine 1 cup of the flour with currants and pecans. Set aside.
Mix together the remaining 2 cups flour, baking powder, salt and nutmeg. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then beat in the flour mixture alternately with the bourbon. Stir in the currant pecan mixture.
In a large bowl, beat the egg whites until stiff. Gently fold egg whites into the cake batter. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Best Ever Creamy Soup recipe.
Ingredients
1/4 cup butter
4 medium onions, chopped
2 heads broccoli, separated into florets
1 head cauliflower, separated into florets
6 cups water
5 pounds potatoes, peeled and cubed
1 (6 ounce) package baby spinach, coarsely chopped
6 cubes chicken bouillon
2 cups shredded Cheddar cheese
Directions
Melt the butter in a large pot over medium heat. Add onions, and saute until tender. Meanwhile, place the broccoli and cauliflower into a large pot with at least 6 cups of water. Bring to a boil, and cook until fork tender, but broccoli is still a vibrant green. Drain, and reserve 5 cups of the water.
Pour the 5 cups of reserved water into the pot with the onions. Bring to a boil, and add potatoes, spinach and bouillon cubes. Cook for about 15 minutes, until potatoes are tender. Remove half of the soup, and puree in small batches using a food processor or blender. Return to the pan, and stir in the broccoli, cauliflower, and Cheddar cheese. Stir until cheese is melted, and serve immediately.
1/4 cup butter
4 medium onions, chopped
2 heads broccoli, separated into florets
1 head cauliflower, separated into florets
6 cups water
5 pounds potatoes, peeled and cubed
1 (6 ounce) package baby spinach, coarsely chopped
6 cubes chicken bouillon
2 cups shredded Cheddar cheese
Directions
Melt the butter in a large pot over medium heat. Add onions, and saute until tender. Meanwhile, place the broccoli and cauliflower into a large pot with at least 6 cups of water. Bring to a boil, and cook until fork tender, but broccoli is still a vibrant green. Drain, and reserve 5 cups of the water.
Pour the 5 cups of reserved water into the pot with the onions. Bring to a boil, and add potatoes, spinach and bouillon cubes. Cook for about 15 minutes, until potatoes are tender. Remove half of the soup, and puree in small batches using a food processor or blender. Return to the pan, and stir in the broccoli, cauliflower, and Cheddar cheese. Stir until cheese is melted, and serve immediately.
Artichoke Spread recipe.
Ingredients
1 (14 ounce) can artichoke hearts, drained
1 (8 ounce) package cream cheese
1 cup grated Parmesan cheese
1/2 cup mayonnaise
1 clove garlic, peeled
3/4 teaspoon dried dill weed
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place the artichoke hearts in a food processor and process until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9 inch pie pan.
Bake in the preheated oven 10 to 15 minutes, or until bubbly and lightly brown.
1 (14 ounce) can artichoke hearts, drained
1 (8 ounce) package cream cheese
1 cup grated Parmesan cheese
1/2 cup mayonnaise
1 clove garlic, peeled
3/4 teaspoon dried dill weed
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place the artichoke hearts in a food processor and process until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9 inch pie pan.
Bake in the preheated oven 10 to 15 minutes, or until bubbly and lightly brown.
Baked Asiago Frittata recipe.
Ingredients
2 cups finely chopped broccoli
1/3 cup sliced green onions
2 cloves garlic, minced
3 Morningstar Farms� Veggie Sausage Patties
1 teaspoon dried basil leaves or dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
8 eggs, beaten*
1/4 cup finely shredded Asiago cheese or Parmesan cheese
1/4 cup chopped tomato
Directions
In 10-inch oven-safe nonstick skillet coated with nonstick spray, cook and stir broccoli, onions and garlic over medium heat for 4 to 5 minutes or until crisp-tender. Remove from heat.
Stir patties, basil, salt and pepper into vegetable mixture. Pour eggs over top.
Bake, uncovered, at 350 degrees F for 15 to 19 minutes or until set. Sprinkle with cheese. Let stand, covered, for 2 minutes. Sprinkle with tomato. Cut into wedges.
2 cups finely chopped broccoli
1/3 cup sliced green onions
2 cloves garlic, minced
3 Morningstar Farms� Veggie Sausage Patties
1 teaspoon dried basil leaves or dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
8 eggs, beaten*
1/4 cup finely shredded Asiago cheese or Parmesan cheese
1/4 cup chopped tomato
Directions
In 10-inch oven-safe nonstick skillet coated with nonstick spray, cook and stir broccoli, onions and garlic over medium heat for 4 to 5 minutes or until crisp-tender. Remove from heat.
Stir patties, basil, salt and pepper into vegetable mixture. Pour eggs over top.
Bake, uncovered, at 350 degrees F for 15 to 19 minutes or until set. Sprinkle with cheese. Let stand, covered, for 2 minutes. Sprinkle with tomato. Cut into wedges.
Black and Bleu Chicken Alfredo recipe.
Ingredients
3 skinless, boneless chicken breast halves
steak seasoning to taste
2 (10 ounce) containers Alfredo sauce
1 (8 ounce) bottle blue cheese dressing
2 fresh tomatoes, diced
1 (16 ounce) package angel hair pasta
Directions
Preheat an outdoor grill for high heat. Lightly oil grill grate. Season chicken on both sides with steak seasoning. Grill 6 to 8 minutes on each side, until juices run clear. Cool and slice.
In a saucepan over low heat, mix the Alfredo sauce, bleu cheese dressing, and tomatoes. Cook and stir until the sauce boils.
Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook 2 to 4 minutes, until al dente, and drain. Transfer to a large bowl, and toss with the grilled chicken and sauce to serve.
3 skinless, boneless chicken breast halves
steak seasoning to taste
2 (10 ounce) containers Alfredo sauce
1 (8 ounce) bottle blue cheese dressing
2 fresh tomatoes, diced
1 (16 ounce) package angel hair pasta
Directions
Preheat an outdoor grill for high heat. Lightly oil grill grate. Season chicken on both sides with steak seasoning. Grill 6 to 8 minutes on each side, until juices run clear. Cool and slice.
In a saucepan over low heat, mix the Alfredo sauce, bleu cheese dressing, and tomatoes. Cook and stir until the sauce boils.
Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook 2 to 4 minutes, until al dente, and drain. Transfer to a large bowl, and toss with the grilled chicken and sauce to serve.
Brown Sugar Pie I recipe.
Ingredients
6 tablespoons all-purpose flour
2 cups packed brown sugar
1 1/2 cups evaporated milk
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon vanilla extract
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.
6 tablespoons all-purpose flour
2 cups packed brown sugar
1 1/2 cups evaporated milk
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon vanilla extract
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.
Brookville Hotel Cream-Style Corn recipe.
Ingredients
2 1/2 (16 ounce) packages frozen whole-kernel corn, thawed
3/4 cup heavy cream
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon cornstarch
Directions
Combine corn, cream and salt in a large stockpot or Dutch oven. Stir together the sugar and cornstarch to prevent lumps, then stir them into the corn. Bring to a boil, then reduce heat to low, and simmer until thick, about 20 minutes. The longer it cooks, the thicker it will be.
2 1/2 (16 ounce) packages frozen whole-kernel corn, thawed
3/4 cup heavy cream
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon cornstarch
Directions
Combine corn, cream and salt in a large stockpot or Dutch oven. Stir together the sugar and cornstarch to prevent lumps, then stir them into the corn. Bring to a boil, then reduce heat to low, and simmer until thick, about 20 minutes. The longer it cooks, the thicker it will be.
Battenburg Cake recipe.
Ingredients
1 cup butter, softened
1 cup white sugar
1/4 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 drops red food coloring
1 cup apricot preserves
2 cups ground almonds
3 cups confectioners' sugar
1 egg, room temperature
1 1/2 teaspoons lemon juice
1/4 teaspoon almond extract
Directions
Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.
Divide batter into 2 equal parts. Add food colouring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.
Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.
Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.
To Make Almond Paste: Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.
Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.
1 cup butter, softened
1 cup white sugar
1/4 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 drops red food coloring
1 cup apricot preserves
2 cups ground almonds
3 cups confectioners' sugar
1 egg, room temperature
1 1/2 teaspoons lemon juice
1/4 teaspoon almond extract
Directions
Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.
Divide batter into 2 equal parts. Add food colouring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.
Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.
Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.
To Make Almond Paste: Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.
Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.
Beef and Pasta recipe.
Ingredients
3/4 pound ground beef (85% lean)
1 (14 ounce) can Swanson� Vegetable Broth
1 tablespoon Worcestershire sauce
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon garlic powder
1 (8 ounce) can stewed tomatoes
1 1/2 cups uncooked medium tube-shaped or corkscrew-shaped pasta
Directions
Cook beef in skillet until browned. Pour off fat.
Add broth, Worcestershire, oregano, garlic and tomatoes. Heat to a boil. Stir in pasta. Cover and cook over low heat 10 minutes, stirring often. Uncover.
Cook 5 minutes or until done.
3/4 pound ground beef (85% lean)
1 (14 ounce) can Swanson� Vegetable Broth
1 tablespoon Worcestershire sauce
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon garlic powder
1 (8 ounce) can stewed tomatoes
1 1/2 cups uncooked medium tube-shaped or corkscrew-shaped pasta
Directions
Cook beef in skillet until browned. Pour off fat.
Add broth, Worcestershire, oregano, garlic and tomatoes. Heat to a boil. Stir in pasta. Cover and cook over low heat 10 minutes, stirring often. Uncover.
Cook 5 minutes or until done.
Best Watermelon Slushie recipe.
Ingredients
2 cups watermelon chunks
1/2 cup cantaloupe chunks
1/4 cup orange juice
1 tablespoon honey
4 sprigs mint, for garnish (optional)
Directions
Blend the ice, watermelon, cantaloupe, orange juice, and honey together in a blender until no chunks remain and the mixture is a thick slush. Garnish with the mint if desired.
2 cups watermelon chunks
1/2 cup cantaloupe chunks
1/4 cup orange juice
1 tablespoon honey
4 sprigs mint, for garnish (optional)
Directions
Blend the ice, watermelon, cantaloupe, orange juice, and honey together in a blender until no chunks remain and the mixture is a thick slush. Garnish with the mint if desired.
Almond Peanut Butter Squares recipe.
Ingredients
1 cup sugar
1/2 cup honey
1/2 cup light corn syrup
1 cup creamy peanut butter
1 teaspoon vanilla extract
2 1/2 cups whole unblanched almonds
Directions
Line a 9-in. square pan with foil and butter the foil; set aside. Butter the sides of a heavy saucepan; add the sugar, honey and corn syrup. Bring to a boil over medium heat, stirring constantly. Boil, without stirring, for 2 minutes. Remove from the heat; immediately stir in the peanut butter, vanilla and almonds. Pour into prepared pan. Let stand at room temperature until completely cool. Cut into squares. Individually wrap pieces in foil or waxed paper; twist ends.
1 cup sugar
1/2 cup honey
1/2 cup light corn syrup
1 cup creamy peanut butter
1 teaspoon vanilla extract
2 1/2 cups whole unblanched almonds
Directions
Line a 9-in. square pan with foil and butter the foil; set aside. Butter the sides of a heavy saucepan; add the sugar, honey and corn syrup. Bring to a boil over medium heat, stirring constantly. Boil, without stirring, for 2 minutes. Remove from the heat; immediately stir in the peanut butter, vanilla and almonds. Pour into prepared pan. Let stand at room temperature until completely cool. Cut into squares. Individually wrap pieces in foil or waxed paper; twist ends.
Beef and Wine Soup with Dumplings recipe.
Ingredients
2 tablespoons margarine
1 cup chopped onion
1 clove garlic, chopped
3 carrots, chopped
1 1/2 cups chopped celery
2 (10.5 ounce) cans condensed beef broth
2 cups red wine
2 cups tomato juice
2 cups diced cooked beef
salt to taste
ground black pepper to taste
2 tablespoons margarine, softened
6 tablespoons all-purpose flour
1/4 teaspoon salt
Directions
In a large pot, saute onion, garlic, carrots, and celery in 2 tablespoons butter or margarine until soft, about 5 to 6 minutes. Stir in broth, wine, tomato juice, and beef. Simmer covered for 15 to 20 minutes, or until vegetables are tender. Season to taste with salt and pepper.
In a bowl, mix 2 tablespoons butter or margarine, eggs, flour, and salt until smooth. Drop mixture into soup by small teaspoonfuls. Cover, and simmer for 10 minutes.
2 tablespoons margarine
1 cup chopped onion
1 clove garlic, chopped
3 carrots, chopped
1 1/2 cups chopped celery
2 (10.5 ounce) cans condensed beef broth
2 cups red wine
2 cups tomato juice
2 cups diced cooked beef
salt to taste
ground black pepper to taste
2 tablespoons margarine, softened
6 tablespoons all-purpose flour
1/4 teaspoon salt
Directions
In a large pot, saute onion, garlic, carrots, and celery in 2 tablespoons butter or margarine until soft, about 5 to 6 minutes. Stir in broth, wine, tomato juice, and beef. Simmer covered for 15 to 20 minutes, or until vegetables are tender. Season to taste with salt and pepper.
In a bowl, mix 2 tablespoons butter or margarine, eggs, flour, and salt until smooth. Drop mixture into soup by small teaspoonfuls. Cover, and simmer for 10 minutes.
Apricot Breakfast Muffins recipe.
Ingredients
Crisco� Original No-Stick Cooking Spray
1 cup Pillsbury BEST� All Purpose Flour
1/4 cup SPLENDA� No Calorie Sweetener, granulated
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
2 tablespoons Crisco� Pure Canola Oil
2 tablespoons skim milk
1/2 cup Smucker's� Apricot Sugar Free Preserves, plus additional for spreading on tops of muffins
1/4 teaspoon almond extract
Directions
Heat oven to 350 degrees F. Coat 6 muffin cups with no-stick spray.
Combine flour, SPLENDA� Granulated Sweetener, baking powder and salt in medium mixing bowl.
Beat together egg, oil and milk. Blend in preserves and almond extract. Add to flour mixture and stir just until moistened. Fill muffin cups evenly with batter.
Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with a thin layer of preserves before serving.
Crisco� Original No-Stick Cooking Spray
1 cup Pillsbury BEST� All Purpose Flour
1/4 cup SPLENDA� No Calorie Sweetener, granulated
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
2 tablespoons Crisco� Pure Canola Oil
2 tablespoons skim milk
1/2 cup Smucker's� Apricot Sugar Free Preserves, plus additional for spreading on tops of muffins
1/4 teaspoon almond extract
Directions
Heat oven to 350 degrees F. Coat 6 muffin cups with no-stick spray.
Combine flour, SPLENDA� Granulated Sweetener, baking powder and salt in medium mixing bowl.
Beat together egg, oil and milk. Blend in preserves and almond extract. Add to flour mixture and stir just until moistened. Fill muffin cups evenly with batter.
Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with a thin layer of preserves before serving.
Biscuit Baking Mix recipe.
Ingredients
9 cups all-purpose flour
1/4 cup baking powder
1 tablespoon salt
2 cups shortening
Directions
In a large bowl, combine the dry ingredients. Cut in shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place or in the freezer for up to 8 months.
9 cups all-purpose flour
1/4 cup baking powder
1 tablespoon salt
2 cups shortening
Directions
In a large bowl, combine the dry ingredients. Cut in shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place or in the freezer for up to 8 months.
Blueberry Spice Muffins recipe.
Ingredients
1 3/4 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg, lightly beaten
3/4 cup milk
1/3 cup butter or margarine, melted
1 1/4 cups fresh or frozen blueberries
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Directions
In a bowl, combine the dry ingredients. Combine egg and milk. Add egg mixture and butter to dry ingredients; stir just until moistened. Fold in blueberries.
Fill greased or paper-line muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. Bake at 400 degrees F for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
1 3/4 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg, lightly beaten
3/4 cup milk
1/3 cup butter or margarine, melted
1 1/4 cups fresh or frozen blueberries
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Directions
In a bowl, combine the dry ingredients. Combine egg and milk. Add egg mixture and butter to dry ingredients; stir just until moistened. Fold in blueberries.
Fill greased or paper-line muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. Bake at 400 degrees F for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Berry Fruit Salad recipe.
Ingredients
1 cup fresh strawberries, hulled and quartered lengthwise
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
1 teaspoon white sugar
Directions
Mix strawberries, blueberries, blackberries, and raspberries together in a bowl. Sprinkle with sugar.
1 cup fresh strawberries, hulled and quartered lengthwise
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
1 teaspoon white sugar
Directions
Mix strawberries, blueberries, blackberries, and raspberries together in a bowl. Sprinkle with sugar.
Buffalo Chex� Mix recipe.
Ingredients
4 cups Rice Chex� cereal
4 cups Wheat Chex� cereal
2 cups Parmesan-flavored tiny fish-shaped crackers
2 cups pretzel twists
6 tablespoons butter
2 1/2 tablespoons hot sauce
1 (1 ounce) packet ranch dressing mix
2 teaspoons celery seed
Directions
In large microwavable bowl, mix cereals, crackers and pretzels; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in hot sauce and seasonings. Pour over cereal mixture; stir until evenly coated.
Microwave uncovered on High 4 to 5 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
4 cups Rice Chex� cereal
4 cups Wheat Chex� cereal
2 cups Parmesan-flavored tiny fish-shaped crackers
2 cups pretzel twists
6 tablespoons butter
2 1/2 tablespoons hot sauce
1 (1 ounce) packet ranch dressing mix
2 teaspoons celery seed
Directions
In large microwavable bowl, mix cereals, crackers and pretzels; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in hot sauce and seasonings. Pour over cereal mixture; stir until evenly coated.
Microwave uncovered on High 4 to 5 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Autumn Harvest Cookies recipe.
Ingredients
1 cup softened butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
2 1/2 cups rolled oats
1/2 cup chopped walnuts
1 cup dried cranberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
1 cup softened butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
2 1/2 cups rolled oats
1/2 cup chopped walnuts
1 cup dried cranberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Berry Creme Parfaits recipe.
Ingredients
1/2 cup sugar
1 (.25 ounce) envelope unflavored gelatin
1 3/4 cups milk
2 cups sour cream
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries or raspberries, thawed
Directions
In a medium saucepan, combine sugar and gelatin. Stir in milk. Cook and stir over medium heat until gelatin is dissolved. Remove from the heat; stir in sour cream and vanilla. Cover and chill for about 2 hours or until the mixture mounds when dropped from a spoon. Spoon into parfait glasses or glass bowls. Top each with 1/4 cup berries. Serve immediately.
1/2 cup sugar
1 (.25 ounce) envelope unflavored gelatin
1 3/4 cups milk
2 cups sour cream
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries or raspberries, thawed
Directions
In a medium saucepan, combine sugar and gelatin. Stir in milk. Cook and stir over medium heat until gelatin is dissolved. Remove from the heat; stir in sour cream and vanilla. Cover and chill for about 2 hours or until the mixture mounds when dropped from a spoon. Spoon into parfait glasses or glass bowls. Top each with 1/4 cup berries. Serve immediately.
Broccoli Salad recipe.
Ingredients
4 cups fresh broccoli florets
1/4 cup red onion, finely diced
3 tablespoons raisins
2 tablespoons dry roasted sunflower seeds
1/4 cup plain yogurt
2 tablespoons orange juice
1 tablespoon fat-free mayonnaise
Directions
Combine the broccoli, onions, raisins, and sunflower seeds.
In a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. Pour over the broccoli mixture and toss to coat.
4 cups fresh broccoli florets
1/4 cup red onion, finely diced
3 tablespoons raisins
2 tablespoons dry roasted sunflower seeds
1/4 cup plain yogurt
2 tablespoons orange juice
1 tablespoon fat-free mayonnaise
Directions
Combine the broccoli, onions, raisins, and sunflower seeds.
In a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. Pour over the broccoli mixture and toss to coat.
Baked Yam and Potato Casserole recipe.
Ingredients
1 large sweet potato, thinly sliced
1 large potato, thinly sliced
1 onion, thinly sliced
4 tablespoons butter, divided
salt and pepper to taste
2 tablespoons all-purpose flour
3/4 cup vegetable broth
1 cup shredded mozzarella cheese
2 tablespoons dry bread crumbs
1 tablespoon dried parsley (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In the prepared dish, make a single layer of sweet potato slices. Place a few onion slices on top, dot with butter, and sprinkle with salt and pepper. Repeat, alternating layers of white and sweet potatoes.
In a small bowl, or measuring cup, combine flour and broth. Pour over potatoes.
Sprinkle cheese, bread crumbs and parsley over the potatoes. Dot with remaining butter. Cover.
Bake in preheated oven for 1 hour, or until potatoes and onions are soft.
1 large sweet potato, thinly sliced
1 large potato, thinly sliced
1 onion, thinly sliced
4 tablespoons butter, divided
salt and pepper to taste
2 tablespoons all-purpose flour
3/4 cup vegetable broth
1 cup shredded mozzarella cheese
2 tablespoons dry bread crumbs
1 tablespoon dried parsley (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In the prepared dish, make a single layer of sweet potato slices. Place a few onion slices on top, dot with butter, and sprinkle with salt and pepper. Repeat, alternating layers of white and sweet potatoes.
In a small bowl, or measuring cup, combine flour and broth. Pour over potatoes.
Sprinkle cheese, bread crumbs and parsley over the potatoes. Dot with remaining butter. Cover.
Bake in preheated oven for 1 hour, or until potatoes and onions are soft.
Bacon Spaghetti recipe.
Ingredients
1 pound bacon
1 pound spaghetti
3 cloves garlic, minced
5 tablespoons olive oil
salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese
Directions
Cook bacon until crispy. Drain well. Crumble.
Prepare spaghetti according to package directions.
Process garlic cloves through a garlic press, and combine with olive oil. Toss spaghetti, bacon, garlic/olive oil. Season with salt and pepper to taste. Sprinkle with Parmesan cheese.
1 pound bacon
1 pound spaghetti
3 cloves garlic, minced
5 tablespoons olive oil
salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese
Directions
Cook bacon until crispy. Drain well. Crumble.
Prepare spaghetti according to package directions.
Process garlic cloves through a garlic press, and combine with olive oil. Toss spaghetti, bacon, garlic/olive oil. Season with salt and pepper to taste. Sprinkle with Parmesan cheese.
Brussels Sprouts Gratin recipe.
Ingredients
1 pound Brussels sprouts, cleaned and trimmed
2 slices bacon, cut into 1/2 inch pieces
salt and ground black pepper to taste
1/2 cup heavy cream
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, cut into tiny pieces
Directions
Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.
Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.
1 pound Brussels sprouts, cleaned and trimmed
2 slices bacon, cut into 1/2 inch pieces
salt and ground black pepper to taste
1/2 cup heavy cream
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, cut into tiny pieces
Directions
Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.
Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.
Alabama Slammer I recipe.
Ingredients
1 fluid ounce sloe gin
1 fluid ounce Southern Comfort
1 fluid ounce triple sec liqueur
1 fluid ounce Galliano
6 fluid ounces orange juice
2 maraschino cherries
1 slice orange, garnish
Directions
In a cocktail mixer, combine sloe gin, Southern Comfort, triple sec, Galliano and orange juice. Shake vigorously and strain into 2 glasses with ice.
Garnish each with a cherry and 1/2 slice of orange.
1 fluid ounce sloe gin
1 fluid ounce Southern Comfort
1 fluid ounce triple sec liqueur
1 fluid ounce Galliano
6 fluid ounces orange juice
2 maraschino cherries
1 slice orange, garnish
Directions
In a cocktail mixer, combine sloe gin, Southern Comfort, triple sec, Galliano and orange juice. Shake vigorously and strain into 2 glasses with ice.
Garnish each with a cherry and 1/2 slice of orange.
Apple-Raisin Stuffing recipe.
Ingredients
1/4 cup butter
1 stalk celery, chopped
1 small onion, chopped
1 (10.5 ounce) can Campbell's� Condensed Chicken Broth
4 cups Pepperidge Farm� Herb Seasoned Stuffing
1 medium apple, cored and chopped
1/4 cup raisins
1/4 teaspoon ground cinnamon
Directions
Heat the butter in a 10-inch skillet over medium heat. Add the celery and onion and cook until tender, stirring occasionally. Add the broth and heat to a boil. Remove the skillet from the heat. Add the stuffing, apples, raisins and cinnamon and mix lightly. Spoon the stuffing mixture into a 1 1/2-quart casserole.
Bake at 350 degrees F for 25 minutes or until the stuffing is hot.
1/4 cup butter
1 stalk celery, chopped
1 small onion, chopped
1 (10.5 ounce) can Campbell's� Condensed Chicken Broth
4 cups Pepperidge Farm� Herb Seasoned Stuffing
1 medium apple, cored and chopped
1/4 cup raisins
1/4 teaspoon ground cinnamon
Directions
Heat the butter in a 10-inch skillet over medium heat. Add the celery and onion and cook until tender, stirring occasionally. Add the broth and heat to a boil. Remove the skillet from the heat. Add the stuffing, apples, raisins and cinnamon and mix lightly. Spoon the stuffing mixture into a 1 1/2-quart casserole.
Bake at 350 degrees F for 25 minutes or until the stuffing is hot.
Baked Apple Oatmeal recipe.
Ingredients
4 cups milk
1/2 cup packed brown sugar
2 teaspoons butter or margarine
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups old-fashioned oats
2 cups chopped, peeled apples
1 cup chopped walnuts
1 cup raisins
1 cup wheat germ
Directions
In a saucepan, heat milk, brown sugar, butter, salt and cinnamon. Add remaining ingredients; mix gently. Spoon into a greased 2-qt. casserole. Cover and bake at 350 degrees F for 45 minutes.
4 cups milk
1/2 cup packed brown sugar
2 teaspoons butter or margarine
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups old-fashioned oats
2 cups chopped, peeled apples
1 cup chopped walnuts
1 cup raisins
1 cup wheat germ
Directions
In a saucepan, heat milk, brown sugar, butter, salt and cinnamon. Add remaining ingredients; mix gently. Spoon into a greased 2-qt. casserole. Cover and bake at 350 degrees F for 45 minutes.
Battenburg Cake recipe.
Ingredients
1 cup butter, softened
1 cup white sugar
1/4 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 drops red food coloring
1 cup apricot preserves
2 cups ground almonds
3 cups confectioners' sugar
1 egg, room temperature
1 1/2 teaspoons lemon juice
1/4 teaspoon almond extract
Directions
Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.
Divide batter into 2 equal parts. Add food colouring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.
Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.
Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.
To Make Almond Paste: Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.
Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.
1 cup butter, softened
1 cup white sugar
1/4 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 drops red food coloring
1 cup apricot preserves
2 cups ground almonds
3 cups confectioners' sugar
1 egg, room temperature
1 1/2 teaspoons lemon juice
1/4 teaspoon almond extract
Directions
Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.
Divide batter into 2 equal parts. Add food colouring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.
Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.
Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.
To Make Almond Paste: Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.
Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.
Baked Shrimp and Asparagus recipe.
Ingredients
1 (12 ounce) package frozen cut asparagus
1 pound medium shrimp - peeled and deveined
1 (10.75 ounce) can condensed cream of shrimp soup, undiluted
1 tablespoon butter or margarine, melted
1 teaspoon soy sauce
1/2 cup salad croutons (optional)
Directions
Combine the first five ingredients. Spoon into a greased 8-in. square baking dish. Bake, uncovered, at 425 degrees for 20 minutes or until shrimp turn pink. Top with croutons if desired; bake 5 minutes longer. Serve over rice.
1 (12 ounce) package frozen cut asparagus
1 pound medium shrimp - peeled and deveined
1 (10.75 ounce) can condensed cream of shrimp soup, undiluted
1 tablespoon butter or margarine, melted
1 teaspoon soy sauce
1/2 cup salad croutons (optional)
Directions
Combine the first five ingredients. Spoon into a greased 8-in. square baking dish. Bake, uncovered, at 425 degrees for 20 minutes or until shrimp turn pink. Top with croutons if desired; bake 5 minutes longer. Serve over rice.
Aunt Ione's Icebox Cookies recipe.
Ingredients
6 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups butter, softened
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups chopped nuts
Directions
Sift together first five ingredients; set aside. In a mixing bowl, cream butter and sugars. Add eggs, vanilla and lemon extract; beat well. Add dry ingredients; mix well. Stir in nuts. Divide dough into four parts and shape into 1-1/2-in. x 11-in. rolls. Wrap in foil and chill overnight. Slice cookies 3/8 in. thick. Bake on greased baking sheets at 350 degrees F for about 10 minutes.
6 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups butter, softened
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups chopped nuts
Directions
Sift together first five ingredients; set aside. In a mixing bowl, cream butter and sugars. Add eggs, vanilla and lemon extract; beat well. Add dry ingredients; mix well. Stir in nuts. Divide dough into four parts and shape into 1-1/2-in. x 11-in. rolls. Wrap in foil and chill overnight. Slice cookies 3/8 in. thick. Bake on greased baking sheets at 350 degrees F for about 10 minutes.
Asian Veggie Patties Spring Rolls recipe.
Ingredients
2 Morningstar Farms� Asian Veggie Patties
2 cloves garlic, minced
1 teaspoon sesame oil or olive oil
3/4 cup shredded carrots
1/4 teaspoon crushed red pepper flakes
2 teaspoons reduced-sodium soy sauce
1 teaspoon lime juice
8 rice papers
1/2 large red or green bell pepper, cut into julienne strips
2 tablespoons slivered fresh mint leaves
Directions
Cook patties according to package directions. Cut each into 8 strips. Set aside. 2. Meanwhile, in a small skillet cook and stir garlic in oil over medium heat for 30 seconds or until fragrant. Stir in carrots and pepper flakes. Heat through. Stir in soy sauce and lime juice.
Pour hot water in shallow dish. Soak rice papers, one at a time, in hot water for 15 seconds or until softened. Remove rice paper from water. Place on flat surface. Top with 3 to 4 strips bell pepper, 2 strips patty, scant teaspoon mint leaves and about 1 tablespoon carrot mixture. Fold sides of rice paper over filling. Roll-up, pressing edge to seal. Repeat with remaining ingredients.
2 Morningstar Farms� Asian Veggie Patties
2 cloves garlic, minced
1 teaspoon sesame oil or olive oil
3/4 cup shredded carrots
1/4 teaspoon crushed red pepper flakes
2 teaspoons reduced-sodium soy sauce
1 teaspoon lime juice
8 rice papers
1/2 large red or green bell pepper, cut into julienne strips
2 tablespoons slivered fresh mint leaves
Directions
Cook patties according to package directions. Cut each into 8 strips. Set aside. 2. Meanwhile, in a small skillet cook and stir garlic in oil over medium heat for 30 seconds or until fragrant. Stir in carrots and pepper flakes. Heat through. Stir in soy sauce and lime juice.
Pour hot water in shallow dish. Soak rice papers, one at a time, in hot water for 15 seconds or until softened. Remove rice paper from water. Place on flat surface. Top with 3 to 4 strips bell pepper, 2 strips patty, scant teaspoon mint leaves and about 1 tablespoon carrot mixture. Fold sides of rice paper over filling. Roll-up, pressing edge to seal. Repeat with remaining ingredients.
Beer Braised Irish Stew and Colcannon recipe.
Ingredients
Irish Stew:
1 tablespoon vegetable oil
1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
2 tablespoons all-purpose flour
1 cup coarsely chopped onion
1 cup coarsely chopped carrot
1 (12 fluid ounce) can or bottle dark beer
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
3 slices bacon
2 pounds russet potatoes, peeled and cut into chunks
2 cups thinly sliced cabbage
1/4 cup milk, warmed
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced fresh parsley
Directions
Preheat oven to 325 degrees F (165 degrees C).
Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.
Irish Stew:
1 tablespoon vegetable oil
1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
2 tablespoons all-purpose flour
1 cup coarsely chopped onion
1 cup coarsely chopped carrot
1 (12 fluid ounce) can or bottle dark beer
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
3 slices bacon
2 pounds russet potatoes, peeled and cut into chunks
2 cups thinly sliced cabbage
1/4 cup milk, warmed
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced fresh parsley
Directions
Preheat oven to 325 degrees F (165 degrees C).
Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.
Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.
Baked Buffalo Chicken Strips recipe.
Ingredients
2 cups low-fat buttermilk
1/2 cup hot pepper sauce (such as Frank's RedHot�)
2 skinless, boneless chicken breast halves, cut into strips
1 (8 ounce) package panko bread crumbs
1 cup liquid egg substitute (such as Egg Beaters�)
cooking spray
1 dash hot pepper sauce (such as Frank's RedHot�), or to taste
Directions
Whisk together the buttermilk and 1/2 cup hot pepper sauce in a bowl, and pour into a resealable plastic bag. Add the chicken breast strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet; set aside. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
Place the panko bread crumbs and egg substitute in separate dishes. Gently press the chicken into the bread crumbs to coat and shake off the excess. Dip into the beaten egg, then press into bread crumbs again. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange the breaded chicken on the prepared baking sheet. Spray chicken strips lightly with cooking spray.
Bake in the preheated oven for 10 minutes, then gently flip the chicken strips and spray with cooking spray again. Continue baking the chicken until golden brown and no longer pink in the center, about 10 minutes more. Add a dash more of the hot pepper sauce, a return to oven. Bake until the sauce dries, about 5 minutes.
2 cups low-fat buttermilk
1/2 cup hot pepper sauce (such as Frank's RedHot�)
2 skinless, boneless chicken breast halves, cut into strips
1 (8 ounce) package panko bread crumbs
1 cup liquid egg substitute (such as Egg Beaters�)
cooking spray
1 dash hot pepper sauce (such as Frank's RedHot�), or to taste
Directions
Whisk together the buttermilk and 1/2 cup hot pepper sauce in a bowl, and pour into a resealable plastic bag. Add the chicken breast strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet; set aside. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
Place the panko bread crumbs and egg substitute in separate dishes. Gently press the chicken into the bread crumbs to coat and shake off the excess. Dip into the beaten egg, then press into bread crumbs again. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange the breaded chicken on the prepared baking sheet. Spray chicken strips lightly with cooking spray.
Bake in the preheated oven for 10 minutes, then gently flip the chicken strips and spray with cooking spray again. Continue baking the chicken until golden brown and no longer pink in the center, about 10 minutes more. Add a dash more of the hot pepper sauce, a return to oven. Bake until the sauce dries, about 5 minutes.
Brandy Almond Cake recipe.
Ingredients
1 cup butter
1 1/2 cups white sugar
4 eggs, separated
3 cups self-rising flour
1 teaspoon almond extract
2 cups water
1 cup white sugar
1/2 cup brandy
1 teaspoon vanilla extract
Directions
Preheat an oven to 300 degrees F (150 degrees C). Grease and flour an 8 inch round baking pan.
Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. Pour in the flour alternately with the milk, mixing until just incorporated. Stir in the almond extract. Beat egg whites until stiff peaks form in a large glass or metal mixing bowl. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the egg whites into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Cut any excess cake so that it is flush with the sides of the pan.
Bring the water and 1 cup of sugar to a boil for 8 to 10 minutes. Reduce heat to a simmer, then add brandy and 1 teaspoon vanilla extract. Simmer for 2 to 3 minutes and remove from heat. Allow syrup to cool to room temperature. Prick holes in the cooled cake with a toothpick, then slowly saturate the cake with the brandy syrup.
1 cup butter
1 1/2 cups white sugar
4 eggs, separated
3 cups self-rising flour
1 teaspoon almond extract
2 cups water
1 cup white sugar
1/2 cup brandy
1 teaspoon vanilla extract
Directions
Preheat an oven to 300 degrees F (150 degrees C). Grease and flour an 8 inch round baking pan.
Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. Pour in the flour alternately with the milk, mixing until just incorporated. Stir in the almond extract. Beat egg whites until stiff peaks form in a large glass or metal mixing bowl. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the egg whites into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Cut any excess cake so that it is flush with the sides of the pan.
Bring the water and 1 cup of sugar to a boil for 8 to 10 minutes. Reduce heat to a simmer, then add brandy and 1 teaspoon vanilla extract. Simmer for 2 to 3 minutes and remove from heat. Allow syrup to cool to room temperature. Prick holes in the cooled cake with a toothpick, then slowly saturate the cake with the brandy syrup.
Asian Turkey Barbecue on Sesame Scallion Toasts recipe.
Ingredients
1/3 cup hoisin sauce
1/4 cup barbeque sauce
1 tablespoon minced fresh ginger root
2 tablespoons sesame oil, divided
3 cups cooked, chopped turkey meat
salt and pepper to taste
1/2 cup diced green onions, divided
4 English muffins, split
Directions
Preheat the broiler.
In a large saucepan over medium heat, whisk together hoisin sauce, barbeque sauce, ginger and 1 tablespoon sesame oil. Mix in turkey, salt, pepper and green onions, gently tossing until all ingredients are well blended. Cook approximately 10 minutes.
In a small bowl, mix the remaining sesame oil and remaining green onions. Brush the cut sides of the English muffins lightly with the mixture. Place the muffin halves face up on a medium baking sheet.
Broil English muffins 2 minutes, or until lightly toasted. Remove from heat and top with turkey mixture. Serve warm.
1/3 cup hoisin sauce
1/4 cup barbeque sauce
1 tablespoon minced fresh ginger root
2 tablespoons sesame oil, divided
3 cups cooked, chopped turkey meat
salt and pepper to taste
1/2 cup diced green onions, divided
4 English muffins, split
Directions
Preheat the broiler.
In a large saucepan over medium heat, whisk together hoisin sauce, barbeque sauce, ginger and 1 tablespoon sesame oil. Mix in turkey, salt, pepper and green onions, gently tossing until all ingredients are well blended. Cook approximately 10 minutes.
In a small bowl, mix the remaining sesame oil and remaining green onions. Brush the cut sides of the English muffins lightly with the mixture. Place the muffin halves face up on a medium baking sheet.
Broil English muffins 2 minutes, or until lightly toasted. Remove from heat and top with turkey mixture. Serve warm.
Bada Bing Pork Chops recipe.
Ingredients
1 cup Italian-style salad dressing
1/2 cup Worcestershire sauce
1/2 cup applesauce
1/4 cup hot pepper sauce
1 lime, juiced
6 bone-in pork chops
Directions
Mix together the Italian dressing, Worcestershire sauce, applesauce, hot pepper sauce, and lime juice in a bowl. Pour the marinade over the pork chops, and refrigerate in marinade for 6 hours or overnight.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chops from the marinade, and pour marinade into a saucepan. Bring the marinade to a boil over medium heat, and allow to boil for about 1 minute. Place the pork chops onto the preheated grill, and grill until well browned and no longer pink in the middle, about 6 minutes per side, basting the chops occasionally with the marinade. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow the marinade baste to cook completely onto the chops.
1 cup Italian-style salad dressing
1/2 cup Worcestershire sauce
1/2 cup applesauce
1/4 cup hot pepper sauce
1 lime, juiced
6 bone-in pork chops
Directions
Mix together the Italian dressing, Worcestershire sauce, applesauce, hot pepper sauce, and lime juice in a bowl. Pour the marinade over the pork chops, and refrigerate in marinade for 6 hours or overnight.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chops from the marinade, and pour marinade into a saucepan. Bring the marinade to a boil over medium heat, and allow to boil for about 1 minute. Place the pork chops onto the preheated grill, and grill until well browned and no longer pink in the middle, about 6 minutes per side, basting the chops occasionally with the marinade. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow the marinade baste to cook completely onto the chops.
Apple Mashed Potatoes recipe.
Ingredients
4 medium potatoes, peeled and cubed
2 medium tart apples, peeled and quartered
1/2 teaspoon salt
4 bacon strips, diced
1 small onion, quartered and thinly sliced
1/4 cup butter, softened
1 teaspoon cider vinegar
1/2 teaspoon sugar
1 dash ground nutmeg
Directions
Place the potatoes, apples and salt in a large saucepan; add enough water to cover. Bring to a boil; cover and cook for 12 minutes or until tender.
Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender.
Drain the potatoes and apples. Add the butter, vinegar and sugar; mash until smooth. Top with bacon, onion and nutmeg.
4 medium potatoes, peeled and cubed
2 medium tart apples, peeled and quartered
1/2 teaspoon salt
4 bacon strips, diced
1 small onion, quartered and thinly sliced
1/4 cup butter, softened
1 teaspoon cider vinegar
1/2 teaspoon sugar
1 dash ground nutmeg
Directions
Place the potatoes, apples and salt in a large saucepan; add enough water to cover. Bring to a boil; cover and cook for 12 minutes or until tender.
Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender.
Drain the potatoes and apples. Add the butter, vinegar and sugar; mash until smooth. Top with bacon, onion and nutmeg.
Bacon Clapshot recipe.
Ingredients
1 1/3 pounds potato, peeled and quartered
2/3 pound turnips, peeled and cut into chunks
3 tablespoons butter
1/4 cup milk
8 strips bacon, cooked and crumbled
1 pinch ground nutmeg
salt and ground black pepper to taste
Directions
Place the potatoes and turnips in a large saucepan, cover with water and bring to a boil. Cook until tender, about 20 minutes.
Drain the potatoes and turnips, return them to the saucepan and mash until creamy. Add the butter and milk and beat until fluffy. Stir in the crumbled bacon and season with nutmeg, salt, and pepper.
1 1/3 pounds potato, peeled and quartered
2/3 pound turnips, peeled and cut into chunks
3 tablespoons butter
1/4 cup milk
8 strips bacon, cooked and crumbled
1 pinch ground nutmeg
salt and ground black pepper to taste
Directions
Place the potatoes and turnips in a large saucepan, cover with water and bring to a boil. Cook until tender, about 20 minutes.
Drain the potatoes and turnips, return them to the saucepan and mash until creamy. Add the butter and milk and beat until fluffy. Stir in the crumbled bacon and season with nutmeg, salt, and pepper.
Banana Layer Cake recipe.
Ingredients
3 tablespoons shortening
3/4 cup sugar
2 eggs, separated
1/2 cup mashed ripe banana
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup 1% buttermilk
3 tablespoons shortening
3 tablespoons butter, softened
3 cups confectioners' sugar, divided
1/4 teaspoon salt
1/4 teaspoon lemon extract
1/3 cup mashed ripe banana
3 drops yellow food coloring
Directions
In a small mixing bowl, beat shortening and sugar until crumbly, about 2 minutes. Add egg yolks; beat well. Add banana; beat on low speed until blended. Combine the flour, baking powder, salt and baking soda; add to banana mixture alternately with buttermilk. In a small mixing bowl, beat egg whites until soft peaks form; fold into batter.
Coat two 6-in. round baking pans with nonstick cooking spray and dust with flour. Add batter. Bake at 375 degrees F for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, combine shortening and butter. Add 1/2 cup confectioners' sugar, salt and extract; mix well. Stir in banana. Beat in enough of the remaining confectioners' sugar to achieve desired spreading consistency. Tint with food coloring if desired. Spread between layers and over top and sides of cake. Store in the refrigerator.
3 tablespoons shortening
3/4 cup sugar
2 eggs, separated
1/2 cup mashed ripe banana
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup 1% buttermilk
3 tablespoons shortening
3 tablespoons butter, softened
3 cups confectioners' sugar, divided
1/4 teaspoon salt
1/4 teaspoon lemon extract
1/3 cup mashed ripe banana
3 drops yellow food coloring
Directions
In a small mixing bowl, beat shortening and sugar until crumbly, about 2 minutes. Add egg yolks; beat well. Add banana; beat on low speed until blended. Combine the flour, baking powder, salt and baking soda; add to banana mixture alternately with buttermilk. In a small mixing bowl, beat egg whites until soft peaks form; fold into batter.
Coat two 6-in. round baking pans with nonstick cooking spray and dust with flour. Add batter. Bake at 375 degrees F for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, combine shortening and butter. Add 1/2 cup confectioners' sugar, salt and extract; mix well. Stir in banana. Beat in enough of the remaining confectioners' sugar to achieve desired spreading consistency. Tint with food coloring if desired. Spread between layers and over top and sides of cake. Store in the refrigerator.
Authentic Cincinnati Chili recipe.
Ingredients
2 pounds lean ground beef
1 quart water, or amount to cover
2 onions, finely chopped
1 (15 ounce) can tomato sauce
2 tablespoons vinegar
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
1/2 (1 ounce) square unsweetened chocolate
1/4 cup chili powder
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground cayenne pepper
5 whole cloves
5 whole allspice berries
1 bay leaf
Directions
Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight.
The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.
2 pounds lean ground beef
1 quart water, or amount to cover
2 onions, finely chopped
1 (15 ounce) can tomato sauce
2 tablespoons vinegar
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
1/2 (1 ounce) square unsweetened chocolate
1/4 cup chili powder
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground cayenne pepper
5 whole cloves
5 whole allspice berries
1 bay leaf
Directions
Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight.
The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.
Blackberry Cobbler recipe.
Ingredients
1/2 cup butter
2 cups self-rising flour
2 cups white sugar
2 cups milk
3 1/2 cups blackberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Once oven temperature is reached melt butter in a 9x13 inch baking pan.
In a medium bowl stir together the flour, sugar and milk; batter will be slightly lumpy. Pour mixture on top of melted butter in baking pan. Do not mix butter and mixture together.
Drop blackberries into batter; if more crust is desired add less blackberries. Bake in preheated oven for one hour or until golden brown.
1/2 cup butter
2 cups self-rising flour
2 cups white sugar
2 cups milk
3 1/2 cups blackberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Once oven temperature is reached melt butter in a 9x13 inch baking pan.
In a medium bowl stir together the flour, sugar and milk; batter will be slightly lumpy. Pour mixture on top of melted butter in baking pan. Do not mix butter and mixture together.
Drop blackberries into batter; if more crust is desired add less blackberries. Bake in preheated oven for one hour or until golden brown.
Asian Carryout Noodles recipe.
Ingredients
1 (8 ounce) package angel hair pasta
1 teaspoon canola oil
1 teaspoon sesame oil
1/2 onion, chopped
1 clove garlic, minced
1 skinless, boneless chicken breast half - cut into bite-size pieces
1 tablespoon grated fresh ginger
2 leaves bok choy, diced
1/4 cup chicken broth
2 tablespoons dry sherry
1 tablespoon soy sauce
1 1/2 tablespoons hoisin sauce
1/8 teaspoon salt
2 green onions, minced
Directions
In a large pot with boiling salted water cook angel hair pasta until al dente. Drain.
Meanwhile, in a large nonstick skillet heat canola and sesame oil over medium high heat. Saute onion and garlic until softened. Stir in chopped chicken, and cook until chicken browns and juices run clear. Stir in ginger, bok choy, chicken stock, sherry, soy sauce, and hoisin sauce. Reduce heat, and continue cooking for 10 minutes.
Toss pasta with chicken mixture until well coated. Season with salt. Serve warm sprinkled with minced green onions.
1 (8 ounce) package angel hair pasta
1 teaspoon canola oil
1 teaspoon sesame oil
1/2 onion, chopped
1 clove garlic, minced
1 skinless, boneless chicken breast half - cut into bite-size pieces
1 tablespoon grated fresh ginger
2 leaves bok choy, diced
1/4 cup chicken broth
2 tablespoons dry sherry
1 tablespoon soy sauce
1 1/2 tablespoons hoisin sauce
1/8 teaspoon salt
2 green onions, minced
Directions
In a large pot with boiling salted water cook angel hair pasta until al dente. Drain.
Meanwhile, in a large nonstick skillet heat canola and sesame oil over medium high heat. Saute onion and garlic until softened. Stir in chopped chicken, and cook until chicken browns and juices run clear. Stir in ginger, bok choy, chicken stock, sherry, soy sauce, and hoisin sauce. Reduce heat, and continue cooking for 10 minutes.
Toss pasta with chicken mixture until well coated. Season with salt. Serve warm sprinkled with minced green onions.
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