Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Apple Cranberry Mincemeat Squares
1 1/4 cup all purpose flour
1/2 cup cold butter, cut into pieces
1/4 cup lightly packed brown sugar
1 tsp baking powder
2 eggs
1 cup sugar
1/3 cup finely chopped walnuts
2 Tbsp melted butter
1 Tbsp milk
1 tsp vanilla extract
1 1/2 cups Apple Cranberry Mincemeat
Place flour, butter, brown sugar and baking powder in a food processor.
Process until butter is finely chopped. Separate 1 egg, reserving white.
Add egg yolk to food processor and proceed until blended.
Pat mixture into bottom of an 8” square baking dish. Bake in a 350
degrees F. oven for 10 minutes. Remove from oven.
Beat together egg and reserved white until frothy. Stir in sugar, nuts,
melted butter, milk and vanilla.
Spread mincemeat over crust. Pour egg mixture over mincemeat. Bake for
25 minutes or until lightly browned. Cool and cut into squares.
Makes: 16 squares
THis freezes well.
Submitted by: Darlene
Cranberry Mincemeat Pie
sufficient pastry for a 2 crust 9” pie
Filling
1cup peeled, cored and finely chopped apples or pears
3 cups Cranberry Mincemeat (recipe in canning / fruit)
1/2 cup blanched chopped almonds
2 Tbsp sherry (or brandy)
2 Tbsp butter
Glaze
1 Tbsp light cream
1 Tbsp granulated sugar
Line a pie plate with pastry. Do not trim the edges. Preheat oven to 425
degrees F.
To make the filling, mix the apples (or pears), mincemeat, almonds and
sherry together. Spoon into the pie shell, heapinbg it up slightly in
the middle. Dot with the butter.
Roll out the top pastry and cover, flute and brush over with the glaze.
Slash a couple stem vents on the top crust. Bake for 10 minutes at the
preheated temperature then turn the heat down to 350 degrees F. and bake
for 30 minutes longer. The crust should be golden brown., and the
mincemeat bubbling up through the slashes. The pie is best when served
while still fairly hot, with a scoop of vanilla ice cream.
Makes: 6 to 8 rich portions
Submitted by: Darlene
Cranberry Nut Bread
Moist and tender melt in the mouth bread with a hint of spice.
2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 tsp mace
1/3 cup shortening
2 eggs
1/2 cup sugar
1 pint cranberry pineapple sauce or a 15 oz can whole cranberry sauce
3/4 cup chopped pecans, walnuts or filberts
Preheat oven to 350 degrees F. Grease a 9 x 5” loaf pan and set aside.
Sift together flour, baking powder, salt and mace. In a medium size bowl
beat shortening until creamy. Beat in eggs and sugar until fluffy. Stir
in cranberry pineapple sauce or cranberry sauce and nuts. Add flour
mixture, fold in until flour is moistened.
Pour into prepared loaf pan. Bake 50 minutes or until a pick inserted
in the center comes out clean. Cool in pan for 10 minutes. Remove bread
from pan and cool on rack.
This can be frozen for up to 4 weeks.
Submitted by: Darlene
Mincemeat Cookies
1 1/2 cups sugar
1 cup butter, softened
3 eggs
3 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
18 oz mincemeat
1/2 cup chopped walnuts
Preheat oven to 350 degrees F.
Cream sugar and butter until light. Add eggs and beat well. Stir together flour,
soda and salt; stir into creamed mixture. Stir in mincemeat and nuts.
Drop by rounded teaspoons onto greased cookie sheet. Bake about 15 minutes. Let
stand 1 minute and remove from cookie sheet.
Makes 72 cookies
Submitted by: Darlene
MINCEMEAT CHEWS
3/4 cup shortening
1 cup brown sugar
1 egg
1/4 tsp. salt
1 1/2 cup brandied mincemeat
1 tsp vanilla
1 1/2 cup flour
1 tsp soda
1 tsp ginger
1 cup nuts
3 cup quick cooking oats
1/2 cup molasses
Cream sugar and shortening. Beat in molasses, eggs, and vanilla. Sift
together flour, soda, salt, ginger, and add to creamed mixture. Combine
well. Add mincemeat and nuts.
Drop by rounded teaspoons onto baking sheet. Bake 15 minutes at 375
degrees F.
Submitted by: Darlene
Mincemeat Bread
2 cups sifted flour
1/2 cup brown sugar, packed
4 tsp baking powder
3 Tbsp melted shortening
1 tsp salt
1 cup prepared, moist mincemeat
1 beaten egg
1/2 cup milk
In a bowl combine and sift flour, baking powder and salt. Set aside.
In another bowl combine egg, milk, sugar, shortening and mincemeat then
add to the flour mixture. Stir only until dry ingredients are moistened.
Place in a greased 9 1/2” x 5 1/2” x 4” loaf pan and bake for 1 hour at
350 degrees F. Let stand 24 hours before cutting.
Makes: 1 loaf
Submitted by: Darlene
Peach Fruitcake
1 cup butter
1 1/2 cups sugar
5 eggs
2 1/2 cups drained preserved peaches
3 cups unbleached flour
1 tsp baking powder
1/2 tsp salt
3 cups raisins
1 lb red and green cherries
1 cup coconut
16 dried apricots
1/2 lb candied pineapple
2 tsp vanilla
3 to 4 Tbsp brandy
Preheat oven to 275 degrees F.
In a mixing bowl, cream butter and sugar, add eggs one at a time,
beating after each addition.
Puree peaches and add, beat in dry ingredients gradually. Lastly, fold
in remaining fruit and flavoring.
Pour into greased 9 x 5” loaf pans. Bake in oven for approximately 3
hours. Cool.
Makes: 2 loaves
Submitted by: Darlene
Coffee Cake with Brandied Cranberry Conserve
Brandied Cranberry Conserve adds a festive note and bright flavor to
coffee cake. Try other jams or marmalades with coffee cake also.
Streusel Topping:
1/2 cup lightly packed brown sugar
1/4 cup all purpose flour
1/4 cup soft butter
Cake:
3/4 cup granulated sugar
1/4 cup soft shortening
1 egg
1/2 cup milk
1 1/3 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup Brandied Cranberry Conserve
To make topping:
Combine sugar, flour and butter in a food processor. Process
with on / off turns until fine crumbs occur. Set aside.
To make cake:
Cream sugar, shortening and egg until smooth. Beat in milk.
Combine flour, baking powder and slat then stir into egg mixture.
Spread batter into a greased 8” square baking dish. Top with
spoonfuls of conserve and sprinkle with topping.
Bake in a 375 degree F. oven for 35 minutes or until toothpick
inserted in centre comes out clean. Serve warm.
Makes: 9 servings
Submitted by: Darlene
Bran Ginger Muffins
Using a fruit butter in this recipe makes these much lower in fat.
1 1/4 cup wheat or oat bran
1 cup all purpose flour
1 cup whole wheat flour
2/3 cup lightly packed brown sugar
1 tsp each baking powder and baking soda
1/4 tsp salt
1/2 cup buttermilk
1/2 cup fruit butter of your choice
2 Tbsp vegetable oil
2 egg whites
3 Tbsp finely chopped crystallized ginger
Combine bran, flours, sugar, baking powder, baking soda and salt in a large
mixing bowl.
Stir together buttermilk, fruit butter, oil and wgg whites in a second bowl.
Pour into dry ingredients, stir just until moistened. Stir in ginger.
Fill 18 medium size muffin cups with batter, using 1/2 cup measure. Bake in a
400 degrees F. oven for 15 minutes or until muffins are lightly browned and
firm to the touch.
Makes: 18 muffins
Variations:
Apple Ginger Bran muffins - Add 1 large apple peeled and chopped.
Raspberry Bran Muffin - Add 1/4 cup fresh or frozen raspberries.
Submitted by: Darlene
Blueberry Square Cake
2 1/2 sticks margarine
1 1/2 c sugar
4 eggs, separated
2 c flour
1 tsp vanilla
1 pint blueberry pie filling
Beat egg whites until stiff and set aside.
Cream margarine and add sugar, egg yolks, flour and vanilla to
margarine. Beat well.
Fold in egg whites by hand (batter will be thick). Spoon into 11 x 8 inch
baking pan.
Drop pie filling by tablespoons on top of batter.
Bake 40 minutes at 350 degrees F.
Submitted by: Darlene
Blueberry Cream Cheese Pie
1 package graham crackers
12 oz sour cream
3 oz package cream cheese
1 can blueberry pie filling (or homemade)
1/2 cup butter
1/2 cup sugar, or to taste
Crush graham crackers, melt butter and mix together.
Mix sour cream, cream cheese and sugar and spread on crust.
Put blueberry pie filling on top.
Submitted by: Darlene
Blackberry Jam Cake
Vegetable cooking spray
2 tsp sifted cake flour
1 cup sifted cake flour
1/2 cup milk
1 Tbsp butter
2 eggs separated
1/2 cup sugar
1 tsp baking powder
1/8 tsp salt
1 tsp vanilla extract
1 tsp almond extract
1/2 cup seedless blackberry jam
2 tsp powdered sugar
Coat an 8” round cake pan with cooking spray; dust pan with 2 teaspoons
flour; set aside.
Heat milk and butter over medium high heat in a heavy saucepan to 180
degrees F. or until tiny bubbles form around edge. (Do not boil). Remove
from heat; set aside.
Beat egg whites (at room temperature) at high speed of an electric mixer
until foamy. Add 1/2 cup sugar, 1 tablespoon at a time, beating until
stiff peaks form. Add yolks; beat well.
Combine remaining flour, baking powder, and salt. With mixer at low
speed, add to egg white mixture alternately with milk mixture, beginning
and ending with flour mixture. Stir in extracts. (Batter will be thin.)
Pour batter into prepared pan. Bake in a preheated 350 degrees F. oven
for 28 minutes or until a wooden pick inserted in center comes out
clean. Cool in pan 10 minutes on a wire rack then remove from pan. Cool
completely.
Notes : Using a serrated knife, split cake in half horizontally; place
bottom layer, cut side up, on a serving plate. Spread with jam and top
with remaining layer, cut side down. Place paper doily on top; sift
powdered sugar over doily. Carefully remove doily.
Makes: 8 servings
Submitted by: Darlene
Blackberry Jam Cake
3/4 cup butter
1 cup sugar
3 eggs
2 cups sifted flour
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1/2 c. sour cream
1 cup blackberry jam
Cream butter. Add sugar and eggs; beat well.
Combine flour, cinnamon, allspice and cloves. Alternating sour cream and
combined dry ingredients, add to creamed mixture. Add jam; pour into a loaf pan.
Bake in a 350 degree oven for 40 minutes.
Remove cake from oven; cool on wire rack.
Makes 12 servings
Submitted by: Darlene
Apple Cranberry Pie
Crust:
2 1/2 cups all purpose flour
2 tablespoons sugar
1 teaspoon salt
3/4 cup vegetable shortening
2/3 cup cold water
Filling:
2 quart jars Apples for Baking
1/2 cup sugar
2 tablespoons all purpose flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon allspice
3/4 cup sweetened dried cranberries
3/4 cup chopped dates
3/4 cup chopped walnuts
1 tablespoon freshly grated orange zest
2 tablespoons unsalted butter
Crust: Combine flour, sugar and salt in medium bowl. Cut shortening into dry
ingredients, using pastry blender just until mixture is uniformly coarse. Add
water one tablespoon at a time, stirring gently with a fork after each addition.
Use just enough water for dough to hold together in a ball. Divide dough into
two portions with one slightly larger. Cover each portion of dough with plastic
wrap and refrigerate.
Filling: Drain apples, reserving liquid. Combine sugar, flour, salt, cinnamon,
and allspice in a medium bowl. Add drained apples and stir gently to coat evenly
with sugar mixture; set aside. Combine cranberries, dates, walnuts and orange
zest in a small bowl. Stir in two tablespoons reserved liquid from apples; let
stand 10 minutes.
To Assemble Pie: Remove dough from refrigerator. Roll out larger portion
of dough on a lightly floured surface to 1/8 inch thick and 2 inches larger
than pie pan. Place rolled dough into pie pan and gently work the dough to
fit pan. Trim edge evenly with pie pan. Roll out remaining dough to 1/8 inch
thick and 1 inch larger than pie pan. Cut steam vents into crust; set aside.
Spread cranberry mixture evenly over bottom of pie crust. Spoon apple mixture
evenly over cranberries to cover. Cut butter into small pieces and place evenly
over apples. Center top crust under bottom crust; flute the edge to seal. Bake
pie at 450 degrees F for 20 minutes, reduce heat to 350 degree F and continue
baking 40 minutes, or until crust is lightly browned and fruit is tender.
Makes one 9 inch pie
Submitted by: Darlene
White Chocolate Raspberry Cheesecake
Oreo cookie crust:
13 Oreo cookies or similar chocolate sandwich cookie, crushed finely
1/4 cup melted butter
Cheesecake filling:
3 - 8 oz packages cream cheese, room temperature
1 cup white sugar
3 large eggs
2 tablespoons flour
1 teaspoon almond extract
2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup gourmet white chocolate, melted with 2 tablespoons half & half
3/4 cup raspberry preserves, seedless
Fresh raspberries for topping
Preheat oven to 325 degrees F. Place pan of hot water in bottom of oven.
Prepare 9 inch spring form pan with foil around the bottom (on the outside)
and spray the inside with nonstick spray.
For crust: In a bowl, combine the Oreo crumbs and butter. Pat the mixture on
the bottom of prepared pan. Set aside.
For filling: In the bowl of an electric mixer, combine the cream cheese and
sugar and beat until creamy. Add the eggs and beat until fluffy, scraping sides
of bowl a few times and mixing after. Add the flour, almond extract, vanilla
extract and salt; beat again and scrape down sides. With mixer on medium speed,
add melted white chocolate. Beat on medium just until mixed and creamy.
Pour half the batter into pan on top of crust. Carefully and evenly spoon half
the raspberry preserves on top of the batter. Do not let any preserves touch
the sides of the pan. Gently pour the remaining batter on top, being careful
not to disturb preserves.
Place small amounts of remaining preserves around the top of the cheesecake.
Using a sharp paring knife, carefully cut through the preserves and into the
cheesecake to produce a swirled design.
Bake for 60 to 70 minutes. Remove from oven and let cool. Refrigerate for at
least 2 hours. To serve decorate the top with fresh raspberries.
Serves: 12 to 14
Submitted by: Darlene
Strawberry Cream Cookies
1 cup butter, softened
1 - small package cream cheese, softened
1 cup sugar
1 egg yolk
3 tsp vanilla extract
2 1/2 cups all purpose flour
seedless strawberry jam
In a large bowl, cream the butter, cream cheese and sugar until light
and fluffy. Beat in egg yolk and vanilla. Add flour and mix well. Cover
and refrigerate for 1 hour or until easy to handle.
Shape dough into 1” balls. Place 2” apart on an ungreased baking sheets.
Using the end of a wooden spoon handle, make a 1/2” deep indentation in
the center of each ball then fill with about 1/4 tsp jam.
Bake in a preheated 350 degrees FD. oven for 10 to 12 minutes or until
set. Remove to wire racks to cool.
Makes: 5 dozen
Submitted by: Darlene
Spiced Apricot Pickle Sorbet
Spiced Apricot Sorbet is a breeze when made from a puréed mix of our Spiced
Apricot Pickles, their packing syrup, and water.
1 cups pitted and peeled apricots from Spiced Apricot Pickles
1/2 cups strained Spiced Apricot Pickles syrup
1/4 cups fresh lemon juice
Make the sorbet: Purée the apricots, syrup, lemon juice, and 1/4 cup water in
the bowl of a food processor fitted with a metal blade until smooth. Strain and
refrigerate until well chilled. Process the purée in an ice-cream maker
according to manufacturer’s instructions. Transfer to an airtight container and
freeze until solid. Sorbet will keep for up to 1 month in the freezer.
Makes: 3 cups
Submitted by: Darlene
Smoky Mountain Jam Squares
1 cup butter
1 cup firmly packed brown sugar
1/2 cup blackberry jam
2 eggs
1 tsp vanilla extract
2 cups self rising flour
1/2 tsp cinnamon
1/2 tsp cloves
1 cup chopped black walnuts
Caramel Glaze (recipe follows)
Preheat oven to 350 degrees F. Grease bottom of a 13 x 9 inch baking pan. In
large saucepan, melt butter over medium heat. Stir in remaining ingredients in
order listed, mixing well after each addition.
Spread batter in prepared pan. Bake for 30 to 35 minutes or until golden brown.
Cool and drizzle with glaze.
Makes 48 squares
Caramel Glaze:
In small saucepan over medium heat, melt two tablespoons butter; stir in 1/4
cup firmly packed brown sugar and three tablespoons milk. Bring to a boil; cook
one minute, stirring constantly. Remove from heat; stir in one cup
confectioners’ sugar and one teaspoon vanilla extract.
Submitted by: Darlene
PEPPERY POPCORN CANDY
Vegetable oil
1/2 cup popping corn
1 cup of roasted peanuts
1 cup of toasted almonds
3 cups of sugar
1/4 cup of light corn syrup
1/4 C Hot pepper jelly (Melted)
1 tablespoon ground red Chile powder, New Mexican, cayenne or Chile
de arbol
Grease two large baking sheets with the oil.
Pour a little of the oil in a heavy pot with a tight fitting lid. Heat the oil until
hot, add the corn and cover. Continue to cook, shaking the pot
occasionally until all the kernels have popped. Pour the popped corn in a
bowl and toss with the nuts.
Place the sugar in a heavy saucepan over medium heat. Pour the corn
syrup and melted pepper jelly over the top of the sugar and heat, while
stirring frequently until the sugar melts and is golden brown, about 30
minutes. Be very careful that the mixture does not burn.
Spread the popcorn mixture over the oiled pans. Slowly pour the sugar
syrup evenly over the popcorn and sprinkle the Chile powder over the top.
Allow the popcorn candy to cool and break into pieces. Store the popcorn
candy in airtight tins.
Yield: 8 to 10 cups
Submitted by: Darlene
No Bake Pumpkin Cheese Cake
1 - 8 oz package cream cheese, softened
1 cup canned pumpkin, pureed
1/2 cup sugar
1/2 tsp Pumpkin pie spice
1 - 8 oz tub whipped topping,thawed
1 - 9” ready to use graham cracker crumb crust
Drain and puree 1 pint of pumpkin and measure 1 cup. Mix cream cheese,
pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed
until well blended. Gently stir in whipped topping.
Spoon into the crust. Refrigerate for 3 hours or overnight. Garnish as
desired. Store leftover cheesecake in refrigerator.
Submitted by: Darlene
Mincemeat Cake
1 1/2 cup softened butter
1 3/4 cups packed light brown sugar
2 tsp grated nutmeg
1/2 tsp salt
4 eggs
1 1/2 tsp vanilla
1/4 cup rum (or use and extra 1/4 cup eggnog if desired)
1 cup sour cream
3 1/2 cups cake flour
2 tsp baking powder
1 cup eggnog or light cream
Filling
12 oz white chocolate, finely chopped
4 oz whipping cream
2 Tbsp butter
2 cups prepared mincemeat
4 cups sweetened whipped cream
Preheat oven to 350 degrees F. Grease and flour 2 - 9” cake pans.
In a large bowl, beat together the butter, sugar, nutmeg and salt until light
and fluffy. Add the eggs, one at a time, beating after each addition until the
batter looks fluffy. Beat in the rum or brandy, if using, and the sour cream.
Whisk the flour and baking powder together. Beat in 1/3 of the flour mixture,
then 1/3 of the eggnog or light cream. Repeat, being sure to scrape the bottom
and sides of the mixing bowl occasionally. Add the remaining flour and eggnog or
cream, beating well
into prepared pans. Bake for 30 to 40 minutes, or until a cake tester inserted
in the center of the cake comes out clean. The cake should be golden brown on
top. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire
rack to cool completely.
FILLING: Place chopped chocolate in medium sized bowl. Heat whipping cream to
boiling point. Immediately add hot cream to chocolate; stir until totally melted. Add butter, 1 Tbsp at a time, stirring until mixed. When mixture is cool
and slightly thickened, beat with an electric mixer just to soft peaks. (Be
careful not to over beat, or mixture will become grainy).
Assemble cake by cutting each layer in half lengthwise; spreading one with the
white chocolate filling. Spread a layer of mincemeat on the white chocolate,
then top with another cake layer. Repeat twice, ending with a cake layer. Just
before serving, frost cake with whipped cream and garnish as desired. I like to
sprinkle the top with a little nutmeg, and garnish with a few cinnamon sticks.
Submitted by: Darlene
Diabetic Friendly Breakfast Muffins
3/4 cup all purpose flour
1/4 cup whole wheat flour
1/4 cup granulated sugar substitute
2 tsp baking powder
1/4 tsp salt
1 large egg
2 Tbsp vegetable oil
2 Tbsp skim milk
1/2 cup Sugar Free Preserves plus additional for spreading on tops of
muffins
1/4 tsp almond extract
Preheat oven to 350 degrees F. Coat 6 muffin cups with non stick spray.
Combine flours, granulated substitute sugar, 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.
Makes: 6 muffins
NOTE: To prepare the night before, measure dry ingredients and cover.
Combine egg, oil, milk and preserves as directed. Refrigerate. Mix
together the next morning, adding the almond extract just before baking.
Bake as directed.
Submitted by: Darlene
Turkey Breast with Roasted Peppers
6 packages Split Turkey Breasts
5 medium red bell peppers (about 2 1/2 pounds)
1/2 teaspoon salt
1 jar jalapeno pepper jelly, melted and divided
1 red bell pepper, seeds removed and cut into 1/2 inch strips
2 green bell peppers, seeds removed and cut into 1/2 inch strips
2 yellow bell peppers, seeds removed and cut into 1/2 inch strips
6 fresh cilantro sprigs
Nonstick vegetable cooking spray
Preheat oven to 325 degrees F. Cut 5 red bell peppers in half
lengthwise; discard the seeds and membranes. Place peppers skin
side up on a foil lined baking sheet and flatten with palm of hand. Broil
3 inches from heat for 12 minutes or until blackened and charred. Place
in a zip top, heavy duty plastic bag, and seal. Let stand 15 minutes.
Peel and discard skin. Place roasted peppers in food processor or
blender. Process until smooth. Spoon into a bowl. Stir in salt and 1/2
cup melted jelly. Spoon 1 cup of pepper puree into a small bowl and
set aside to serve with cooked turkey.
Place turkey breast on a rack coated with cooking spray, and place
rack in a shallow roasting pan. Insert meat thermometer into turkey
breast, making sure it does not touch bone.
Brush pepper puree over the turkey. Bake for approximately 2 1/4
hours. Baste turkey with the pepper puree occasionally.
Toss bell pepper strips with remaining melted jelly. Place pepper strips
around turkey and bake an additional 30 minutes or until meat
thermometer reaches 170 degrees F.
Cover turkey loosely with aluminum foil and let stand for 15 minutes
before slicing. Garnish with fresh cilantro. Serve with glazed bell pepper
strips and 1 cup reserved pepper puree.
Servings: 12
Submitted by: Darlene
Singing Szechuan Chicken
2 1/2 to 3 lb chicken breasts, skinned and boned
1/3 cup cilantro, stems included, chopped
6 to 8 cloves garlic, peeled
4 scallions, minced
1/2 tsp fresh ginger, grated
1 tsp pepper, roasted, freshly ground
3 dried asian chilies, stemmed
3 Tbsp soy sauce
3 Tbsp dry sherry or port
3 Tbsp chinese sesame paste (or nut butter)
4 tsp rice wine vinegar
2 Tbsp habanero pepper jelly
3 Tbsp hot sesame oil
Place the chicken in a pot of salted, boiling water and cook for 12 to
15 minutes. Strain the water from the pot and replace with cold water
for about 5 minutes. Cut the chicken into long strips and set aside.
To make the sauce, place the cilantro, garlic, ginger, sherry, sesame
paste, vinegar, soy sauce, pepper and jelly in a blender and puree. Pour
into a bowl and set aside.
Heat a wok or skillet to high and add the sesame oil. Break the Asian
chilies in half and roast in the oil until they darken. Do not burn. Add
the chicken pieces and toss for 2 to 3 minutes.
Transfer the chicken and chilies to a warm platter and pour the sauce
over it. Garnish with scallions and serve with jasmine rice and vegetables.
Submitted by: Darlene
Quick Jalapeno Chicken
1 half pint jar jalapeno jelly
3 Tbsp pineapple juice
1 - 1 lb package skinless, boneless chicken breasts
1/4 tsp cracked black pepper
1/4 cup sour cream
Parsley sprigs (optional garnish)
Combine the jelly and pineapple juice in a small saucepan.
Cook over low heat, stirring occasionally, until melted and thoroughly
heated. Sprinkle chicken with pepper.
Coat a large skillet with cooking oil spray; place over medium high heat
until hot. Add chicken and sauté 4 to 5 minutes, turning once, until
cooked through.
Spoon sauce onto individual plates. Top with chicken. Dollop with sour
cream and garnish with parsley sprigs, if desired.
Makes 4 servings
Submitted by: Darlene
Pancakes with Apricot Honey
This pancake recipe has been adapted from The New Joy of Cooking (1953).
1 1/4 cups all purpose flour
2 tsp sugar
2 1/4 tsp baking powder
1/2 tsp salt
1 large egg, beaten
1 cup milk
2 Tbsp unsalted butter, melted, plus softened butter for serving
Vegetable oil, for the griddle
Apricot Honey
Preheat the oven to 300 degrees F. In a bowl, whisk the flour with the
sugar, baking powder and salt. In another bowl, combine the egg with the
milk and melted butter. Pour the liquid ingredients into the flour
mixture and stir until the flour is just moistened; ignore the lumps.
Heat a large cast iron skillet. Lightly oil the surface. Pour 1/4 cup of
the batter into the skillet for each pancake, spreading it slightly.
Cook over moderate to moderately low heat until the edges look dry,
about 3 minutes. Turn the pancakes and cook for 1 minute. Transfer the
pancakes to a cookie sheet and keep warm in the oven while making the
rest. Serve the pancakes with softened butter and Apricot Honey. (See
recipe in Canning/jams and jellies/ other spreads)
Serves: 2 to 4
Submitted by: Darlene
Linguine with Roasted Roma Sauce and Spinach
3 tablespoons olive oil
2 cloves garlic, minced
1 quart jar Roasted Roma Tomatoes
5 ounces baby spinach
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1/2 cup heavy cream
8 ounces linguine
1 cup freshly shaved parmesan cheese
Heat 2 tablespoons olive oil over medium heat in a 10 inch sauté pan. Stir in
garlic and cook until tender but not browned. Add tomatoes and cook over medium
high heat until heated through.
Layer spinach over tomatoes, cover pan and continue cooking about 5 minutes.
Add salt and pepper. Stir in cream, reduce heat and gently simmer until
thickened, about 3 minutes. Cook pasta according to package directions while
tomatoes and spinach cook.
Drain pasta then toss with remaining olive oil. Ladle tomato and spinach mixture
over pasta. Sprinkle with parmesan cheese and gently toss. Serve immediately.
Makes 4 servings
Submitted by: Darlene
Flank Steak with Honey Glazed Red Onions
1 pint jar Red Onions with Honey
2 tablespoons olive oil
2 tablespoons minced garlic
1 tablespoon coriander seeds
2 teaspoons paprika
1 cup tomato puree
1/2 cup chili sauce
juice of 1 lime
2 pounds flank steak
1 tablespoon kosher salt
2 teaspoons coarsely ground black pepper
Drain onions, reserving liquid. Heat oil in sauté pan; cook garlic in oil just
until translucent. Add coriander seeds and continue cooking until seeds are
lightly toasted. Stir in paprika, tomato puree, chili sauce and lime juice;
simmer 10 minutes. Add red onions and continue cooking about 5 minutes. Keep
honey glazed red onions warm.
Meanwhile rub both sides of flank steak with salt and pepper. Grill steak at
400 degree F about 4 minutes on each side for medium rare or longer for desired
doneness. Baste steak with honey glaze; cook 5 minutes. Turn steak over; baste
with honey glaze and continue cooking 5 minutes or until sauce begins to form a
crust.
Remove steak from grill and let rest 10 minutes before slicing. Cut slices about
1/4 inch thick across the grain. Serve immediately with remaining honey glazed
red onions.
Makes 6 servings
Submitted by: Darlene
Spicy Sausage, Bean and Cheese Nachos
Game day is upon us and part of watching the game is eating!
1 lb fresh hot sausage (such as chorizo), removed from the casings and crumbled
1/4 cup finely chopped green onion bottoms (reserve tops separately)
1 Tbsp chopped garlic
2 - 15 oz cans (or pints) pinto or black beans, drained
3/4 cup chicken stock or canned, low sodium chicken broth or water
1/2 tsp chili powder
1/4 tsp ground cumin
1/4 tsp salt
12 oz large (restaurant style) tortilla chips
3 cups grated pepper Jack or sharp cheddar cheese, or a combination
1/4 cup pickled jalapeno slices, or to taste
Your favorite salsa, for serving
Sour cream, for serving
Preheat the oven to 450 degrees F.
Place a large skillet over medium high heat, add the sausage, and cook until
it is nicely browned and the fat is rendered, about 5 minutes. Use a slotted
spoon to transfer the sausage to a paper towel lined plate to drain.
Add the green onion bottoms and the garlic to the fat remaining in the skillet,
and cook until fragrant and soft, about 20 seconds. Add the beans, mix well,
and cook until heated through, about 1 minute. Add the chicken stock, chili
powder, cumin, and salt. Mash the beans with the back of a heavy wooden spoon
or a potato masher until chunky-smooth.
Reduce the heat to medium and continue cooking until completely warmed through,
1 to 2 minutes. Remove from the heat.
Spread half of the tortilla chips in one even layer on a large oval ovenproof
platter or in a large baking dish. Top with half of the beans, half of the
sausage, half of the cheese, and half of the jalapenos. Repeat with another
layer of chips, beans, sausage, cheese, and jalapenos. Bake until the cheese
is melted and the mixture is hot, 2 to 3 minutes.
Remove from the oven, and serve garnished with chopped green onion tops, salsa,
and sour cream.
Makes: 4 to 6 servings
Submitted by: Darlene
Slow Cooked Sausage and Apples
4 medium apples
1 Tbsp. cornstarch
2 Tbsp. water
1 medium onion, chopped
1/2 cup brown sugar
1/2 cup apple pepper jelly
1 tsp. lemon juice
2 Tbsp. margarine
1/4 tsp. salt
1/8 tsp. pepper
2 lbs. smoked cocktail sausages
Peel, core, and slice the apples. Whisk the cornstarch and water together
until smooth. Place this mixture in a large mixing bowl with the sliced
apples. Add all the remaining ingredients except the sausages. Mix well.
Stir in the sausages. Spray the inside of a crock-pot with non-stick
cooking spray. Pour the sausage mixture into the crock-pot. Cover and
cook on low for 5 to 6 hours.
Submitted by: Darlene
Ricotta Fritters with Plum Puree
Italian ricotta is made from whey drained off while making cheese, often
a sheep’s milk cheese like pecorino. American ricotta is made from a
combination of whey, cow’s milk and curds. You can also use a
supermarket ricotta to make these crispy fritters. Just drain off any
excess moisture before using commercial brands.
1/2 lb ricotta cheese
1/2 cup all purpose flour
3 Tbsp brandy
1 Tbsp granulated sugar
2 tsp baking powder
1 tsp finely grated lemon zest
1 large egg, beaten
Pinch of salt
Vegetable oil, for frying
Confectioners’ sugar, for dusting
Blood Plum Puree, for serving
In a large bowl, mix the ricotta with the flour, brandy, granulated
sugar, baking powder, lemon zest, egg and salt. Cover and refrigerate
for 1 hour.
In a medium saucepan, heat 2 inches of vegetable oil to 300 degrees F.
on a candy thermometer. Without crowding, drop tablespoons of the batter
into the hot oil and fry over moderate heat until golden brown and
cooked through, 1 1/2 to 2 minutes per side. Drain the fritters on a
rack set over a baking sheet and repeat with the remaining batter. Dust
the fritters with confectioners’ sugar and serve hot or warm with the
Blood Plum Puree. (See recipe in fruit canning).
Makes about 20 fritters
Submitted by: Darlene
Quick Salmon Chowder
2 half pints of home canned salmon or 2 cans store bought
1 Tbsp butter
1 small onion, chopped
1 Tbsp flour
3 cups milk
2 cups frozen hash brown potatoes with peppers and onions (O’Brien style)
1 cup frozen corn kernels or home canned
1 tsp dried thyme
1/2 tsp salt
1/2 tsp lemon pepper or pepper blend seasoning
2 Tbsp sherry, if desired
1/4 cup bacon bits, divided
Drain salmon, reserving liquid and discard skin and bones (if any).
Break salmon into chunks, set aside.
Melt butter in 2 quart saucepan over medium heat. Add onions; cook and
stir 5 minutes. Add flour; cook 1 minute, stirring occasionally. Add
milk and salmon liquid, bring to a boil. Stir in potatoes, corn,
seasonings, and 2 Tbsp bacon bits. Return to simmer, and cook 5 minutes.
Stir in salmon and sherry, if desired; heat through. Ladle soup into
bowls; sprinkle with remaining bacon bits.
Spicy Variations: Add Mexican, Cajun, OR Southwest seasoning to taste.
Makes 6 cups, about 4 servings
Nutrients per serving: 393 calories, 11g total fat, 4g saturated fat,
26% of calories from fat, 74mg cholesterol, 34g protein, 39g
carbohydrate, 4g fiber, 1315mg sodium, 505mg calcium and 1.8g omega-3
fatty acids.
Submitted by: Darlene
Turkey Salad in Mango Chutney Mayonnaise
The Mayonnaise
1/3 cup plus 1 tablespoon mayonnaise
3 tablespoons chopped mango chutney
2 tablespoons fresh lemon juice
1 teaspoon snipped fresh chives
The Salad
3 cups bite-sized or thinly sliced cooked turkey or chicken
3 tablespoons raisins or currants
1 cup red or green seedless grapes, cut in half
1 tablespoon butter
1/3 cup slivered almonds
Assorted greens (watercress, red leaf lettuce, etc.)
1 ripe avocado, peeled and thinly sliced (optional)
Prepare the mayonnaise: In a small bowl, mix the mayonnaise, chutney, lemon
juice, and chives.
Prepare the salad: In a large bowl, mix the turkey, currants, and grapes. Gently
fold in the mayonnaise. In a small skillet over moderate heat, melt the butter.
Saute the almonds until lightly golden, about 4 minutes, stirring often so they
don’t burn, and drain on paper towels. Toss the almonds into the turkey salad.
Place the greens on a serving plate. Put the turkey salad in the center and fan
the avocado slices around it.
Yield: 4 servings
Submitted by: Darlene
Marmalade Glazed Carrots
1 - 2 lb package fresh baby carrots
1/2 cup marmalade
1 Tbsp water
2 Tbsp brown sugar
1 Tbsp butter
1/2 tsp cinnamon
1/4 tsp nutmeg
1 Tbsp cornstarch
2 Tbsp water
salt and pepper to taste
Combine all ingredients in crock pot and cook on low for 7 to 9 hours,
or until carrots are tender.
About 15 minutes before serving, make a paste of the cornstarch and cold
water; stir into carrots. Taste and adjust seasonings.
Makes: 4 to 6 servings as a side dish
Submitted by: Darlene
Cranberry Sweet Potato Bake
2 - 15 oz cans cut sweet potatoes, drained (or 2 pints home canned)
1 cup fresh or frozen cranberries
1/4 cup coarsely chopped pecans
1/2 cup orange marmalade, warmed
Place sweet potatoes in a greased 11 x 7 x 2” baking dish.
Sprinkle with cranberries and pecans; spoon marmalade over top.
Cover and bake in a preheated 350 degrees F. oven for 25 to 30 minutes
or until heated through.
Makes: 4 to 6 servings
Submitted by: Darlene
Mini Cream Cheese and Pepper Jelly Phyllo Cups
6 frozen phyllo sheets, thawed
2 Tbsp butter, melted
1 - 8 oz package Cream Cheese, cut into 36 cubes
6 Tbsp hot pepper jelly
Preheat oven 350 degrees F. Place 1 of the phyllo sheets on work
surface. Brush with butter; top with second phyllo sheet. Brush top
with butter; cut into 24 - 2”
squares. Stack 2 squares, on an angle, to make 4 thicknesses; repeat
with remaining phyllo sheets and butter. Press 1 stack into each of 36
miniature muffin cups.
Add 1 cream cheese cube to each cup. Bake 20 minutes or until cream
cheese is melted and pastry is golden brown.
Top each serving with 1/2 tsp Hot Pepper Freezer Jelly.
Makes: 3 dozen phyllo cups
NOTE: This will also work with any type of jelly you have on hand.
Submitted by: Darlene
Antipasto Platter
Pickled Grape Tomatoes in Herb Marinade
1 pint jar Pickled Grape Tomatoes
1/2 cup olive oil
1/2 teaspoon minced fresh rosemary
1/2 teaspoon minced fresh oregano
1/2 teaspoon minced fresh thyme
1/4 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
Drain pickled grape tomatoes, reserving pickling liquid. Combine pickling
liquid, olive oil, herbs and spices in small bowl. Add pickled grape tomatoes,
stirring to coat evenly with marinade. Refrigerate overnight.
For Platter:
6 ounces small whole portabella mushrooms
1/4 cup olive oil
1 1/2 pounds assorted Italian cured meats: prosciutto, salami and bresaola
1/2 cantaloupe, peeled and cut into thin wedges
1 pound fresh mozzarella boccocini
8 ounces black or Italian olives
6 ounces artichoke hearts
2 tablespoons capers
1/2 pound asparagus, steamed
1 half pint jar Onion Pickles
1 pint jar Pickled Pepper Mix
To assemble antipasto platter: Remove marinated pickled grape tomatoes from
refrigerator. Allow tomatoes to come to room temperature. Drain half of
marinade from tomatoes; reserving marinade. Lightly sauté mushrooms in 1/4
cup olive oil. Cool. Wrap prosciutto around cantaloupe wedges and place on
platter. Roll or fold salami and bresaola then arrange on platter. Place
olives, artichoke hearts, mushrooms and asparagus on platter. Spoon reserved
marinade over vegetables. Add mozzarella boccocini. Garnish with capers.
Serve marinated Pickled Grape Tomatoes, Onion Pickles and Pickled Pepper Mix
with antipasto platter.
Makes 6 servings
Submitted by: Darlene
Jalapeno Stuffers
Take fresh jalapenos and slice lengthwise into two halves. You can
remove the seeds or leave them in. Take your favorite Pepper Jelly
and mix with some cream cheese and fill each 1/2 of the jalapeno.
Take the filled jalapeno and wrap well with bacon and use toothpick
to keep closed. Put on smoker for about 1 hour or until bacon is done
to your specification. Eat as soon as they are ready or you won’t get
any!
For a variation: Take a chicken breast and cut small strips. Pan fry
them on a high heat for just a few seconds on both sides and place in
the jalapeno under the Pepper Jelly and cream cheese. Then wrap in
bacon and cook on smoker.
Submitted by: Darlene
Crab Cheesecake
Make cracker crust to line bottom of a 9 inch spring form pan.
1 cup crushed ritz crackers
3 tablespoons melted butter
Bake 10 minutes at 350 degrees F. Set aside to cool.
Set oven to 325 degrees F.
To make filling, use electric mixer to beat until fluffy:
16 ounces cream cheese
3 medium eggs
1/4 cup sour cream
Add to the mixture:
1 tsp fresh lemon juice
2 tsp grated onion
1/2 tsp old bay seasoning
1 drop tabasco sauce
1/8 tsp freshly ground black pepper
Topping:
1/4 C hot pepper jelly
1/4 C sour cream
Stir in 1 cup crab meat. Pick it over well, shredding it while removing
the shell. Mix well. Pour into cooled crust. Bake 50 minutes at 325
degrees F until cake is set.
Remove from oven. Run knife around edge of cake, loosening it from
side of pan. Cool on wire rack.
Remove sides of pan. Melt down 1/4 C Hot Pepper jelly, let cook slightly
then spread over the cheesecake. Let set till totally cooled. Spread the
cake with 1/2 cup sour cream, being careful not to smear the jelly.
This cake is a versatile dish. Serve it warm for brunch to six people.
When cold, serve it with crackers as a canapé to 12 or more.
NOTE: You can also just top with sour cream then drizzle the melted hot
pepper jelly over it.
Submitted by: Darlene
Pineapple Cream Cheese Ball
2 packages cream cheese (softened)
1 can crushed pineapple (well drained)
1/2 cup onions
1/2 cup shredded cheddar cheese
1 jar hot pepper jelly
Mix cream cheese, onion, pineapple and cheddar cheese form into a ball,
refrigerate until cheese is firm spread the hot pepper jelly over the cheese
ball.
Serve with crackers.
Hot Pepper Cheese Ball
2 pkgs. of 8 oz. cream cheese
1 small onion chopped
5 Jalapeno peppers, chopped
1/2 c. Any flavor of Pepper Jelly
Mix well and form into a ball. Roll in Monterey Jack Cheese
I use 8 oz. of shredded cheese and put half of it in the cheese ball.
Note: You can use any flavor of pepper jelly.
Submitted by: Darlene
Southern Style BBQ Sauce
1 cup peach preserves
1 onion, chopped fine
1 Tbsp tomato sauce
1/3 cup brown sugar
1/2 cup cider vinegar
1 tsp paprika
2 tsp fry mustard
1/4 tsp Tabasco sauce
2 Tbsp Worcestershire sauce
Combine all the ingredients in a saucepan. Bring to a boil, reduce heat and
simmer uncovered for 10 minutes. Chill until ready to use.
Submitted by: Darlene
Chinese Plum Sauce
1 cup plum jam
1 Tbsp vinegar
1 tsp onion powder
1/4 tsp ginger powder
1/4 tsp allspice
1 pinch of garlic salt
1/3 - 1/2 cup of water (depending on how thick the jam is)
Mix the ingredients together well. Bring to a boil on low heat.
Cool the sauce and store in a jar in the refrigerator. Use within a few days.
Submitted by: Darlene
Creamy Salsa Dip
1 cup salsa
1 cup cream cheese
2 Tbsp mayonnaise
Dash of salt and a pinch of pepper
Blend cream cheese and mayonnaise together till smooth and softened.
Mix in salsa and season with salt and pepper to taste.
Serve dip with vegetables or nachos.
Submitted by: Darlene
Oriental Plum Sauce Marinade
Brush Hoisin Style Plum Sauce directly on meat or poultry as it grills. These few
additions make it even better.
1 cup Hoisin style plum sauce
1/4 cup finely shopped cilantro
2 Tbsp dry sherry
1 tsp sesame oil
2 cloves garlic, minced
Combine all ingredients together well.
Makes: 1 cup
Submitted by: Darlene
Southwest Corn Sauce
The flavors of southwest cuisine predominate in this unusual
marinade. Use it for firm fish such as tuna or swordfish, or for
chicken breasts.
1 cup Fiesta Corn Relish
1/4 cup canola oil
2 Tbsp each tomato sauce and finely chopped cilantro
Combine all ingredients in a blender or food processor. Process
until smooth.
Makes: 1 1/2 cups
Submitted by: Darlene
Roasted Red Pepper Hummus
1 can garbanzo beans, drained and rinsed
1 red bell pepper, roasted, peeled and seeded
1 Tbsp chopped red onion
1 clove of garlic, minced or pressed
1 Tbsp tahini
juice of 1 lemon
2 Tbsp olive oil
1/2 tsp honey
1/2 tsp sriracha (or to taste)
scant 1/2 tsp ground cumin
1/2 to 1 tsp kosher salt (to taste)
Combine all ingredients in a blender or food processor and process until
smooth. You may have to stop to stir and / or scrape down the
ingredients a few times.
Leftover hummus can be stored, covered, in the refrigerator for a few days.
Submitted by: Darlene
Raspberry Mint Honey
4 cups orange blossom or clover honey
2 cups well drained canned red raspberries
4 oz fresh mint leaves
In a 3 to 4 quart pan combine all ingredients over medium high heat.
Stir mixture occasionally until honey simmers, about 5 minutes. Simmer
20 minutes.
Pour through a fine strainer and discard pulp and mint leaves. Cool and
package in clean, decorative 4 to 12 oz jars. Decorate with a fabric top
and add a wooden honey server. This is excellent as a spread for scones,
crumpets or English muffins. Store at room temperature up to a month.
Submitted by: Darlene
Raspberry Butter
Recipe by: Sue
1 lb butter
1 cup raspberry jam or preserves
1/2 cup fresh raspberries
Soften butter in mixing bowl. Blend in jam or preserves. Blend in fresh
raspberries.
NOTE: Other fruits may be substituted for raspberries, such as mangoes,
grapes or tangerines.
Makes 60 servings
Submitted by: Darlene
Cream Cheese Marmalade Spread
2 Tbsp orange juice
6 oz cream cheese, coarsely chopped
1/2 cup orange marmalade preserves
1/4 cup walnuts or
pecans, coarsely chopped
In a blender, blend ingredients until smooth. Chill for a few hours to
harden.
Serve with toast, muffins, bagels or fruit.
Makes about 1 1/2 cups
Submitted by: Darlene
Cranberry Cocktail Sauce
A nice change from run of the mill cocktail sauce, this fruity
stand in is perfect with shrimp or turkey. Make and store
the fridge for up to three weeks.
1 1/2 cups fresh cranberries
1/4 cup tomato ketchup
1/4 cup raspberry preserves
1 1/2 tsp hot sauce, or to taste
1 - 1/4 inch thick slice of a large onion
1 Tbsp prepared horseradish
2 Tbsp honey
Place all ingredients in a food processor; pulse until smooth,
yet chunky. Pause several times to scrape down the sides of
the processor.
Makes: 1 1/2 cups
Nutritional Information Per 3 Tbsp serving: 60 calories, 0g fat,
0g prot., 14g carbs., 1g fiber, 40mg sodium.
Submitted by: Darlene
WHITE COCONUT FRUITCAKE
1 cup unsalted butter, at room temperature
2 cups sugar
1 - 12 oz can sweetened condensed milk (NOT Evaporated Milk)
2 cups sweetened flaked coconut
1 cup mixed nuts, without peanuts
2 cups golden raisins
1 cup diced mixed candied fruit
1/2 cup candied pineapple
1/2 cup candied red cherries
1/2 cup candied green cherries
1 Tbsp grated lemon zest
3 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
5 large egg whites
1 Tbsp vanilla
Preheat the oven to 300 degrees F. Grease two 8 x 4 inch loaf pans and
line them with parchment paper.
In a large bowl, cream together the butter and sugar. Add the milk and
beat until light and fluffy. In another bowl, combine the coconut, nuts,
raisins, candied fruits, and lemon zest. Add 1/2 cup of the flour and
mix well. In a separate bowl combine the remaining flour with the baking
powder and salt. Add the fruits and the flour mixture to the creamed
mixture and stir to combine thoroughly. In another bowl, beat the egg
whites until stiff. Fold the whites and vanilla into the batter until
well blended. Turn the batter into the prepared pans, spreading it evenly.
Bake for 2 hours 15 minutes or until a skewer inserted into the center
of the cakes comes out clean. Cool in the pans for 15 minutes. Turn the
cakes out of the pans and finish cooling on a wire rack. To keep, wrap
in plastic and store for up to 4 weeks.
Makes: 2 - 8 x 4 inch loaf cakes
Submitted by: Darlene
WHITE CHOCOLATE FRUITCAKE
1 Cup finely diced figs (about 4 oz.)
3/4 Cup finely diced dried apples (about 2 oz.)
3/4 Cup finely diced dried apricots (about 4 oz.)
3/4 Cup bourbon
1/2 Cup finely diced dried pears (about 2 oz.)
1/2 Cup dried currants (about 2 oz.)
1/2 Cup dried bananas (about 2 oz.)
1/2 Cup (1 stick) unsalted butter, room temperature
1/2 Cup plus 1 Tbsp. firmly packed golden brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
4 large eggs, separated, room temperature
8 oz white chocolate (preferably imported), melted, lukewarm
1 Cup sifted all purpose flour
1 1/4 Cups salted toasted pecans (about 4 oz.)
2 oz white chocolate, melted
Mix first 7 ingredients in small bowl. Cover and let stand at least 24
hours at room temperature, stirring once. Preheat oven to 300 degrees F.
Butter 9 X 5 X 3 inch loaf pan. Line bottom with waxed paper. Dust pan
with flour.
Using electric mixer, cream 1/2 Cup butter with sugar in large bowl
until light and fluffy. Add vanilla, cinnamon, cloves and nutmeg. Add
egg yolks 1 at a time, beating well after each addition.
Beat in 8 oz chocolate, then 1 cup flour. Mix pecans with 3 tbsp flour
into dried fruit mixture. Stir into batter.
Using clean dry beaters, beat whites in medium bowl until soft peaks
form. Mix 1/3 of whites into batter to lighten, then fold in remaining
whites. Pour batter into prepared pan. Cover pan with buttered aluminum
foil.
Place pan in baking dish. Add enough hot water to dish to come halfway
up sides of pan. Bake until metal skewer placed into center of cake
comes out clean (about 2 1/2 hours). Remove loaf pan out of water. Cool
cake completely on rack. Unmold cake. Wrap in plastic, then in foil. Let
stand at least 8 hours room temperature. (Can be prepared 3 weeks ahead.)
Dip fork into 2 oz. melted chocolate; drizzle chocolate decoratively
over top of cake (chocolate can also be piped through parchment cone).
Let stand until cool. Cut into slices.
Note: This cake should be baked at least 8 days before you plan on
serving it to allow the flavors to mellow.
Submitted by: Darlene
Japanese Fruitcake with Filling
1 cup butter — at room temperature
2 cups sugar
4 eggs
3 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
1 cup milk
1 tablespoon orange rind — grated
1 teaspoon vanilla
1 teaspoon allspice
1 teaspoon ginger
1/2 cup raisins
1/2 cup pecans — chopped
1 tablespoon flour
1 1/2 cups coconut — grated
candied cherries — (opt)
FRUIT FILLING
2 tablespoons flour
1 juice of 3 lemons
1 cup sugar
1 can pineapple — (20 oz)*
2 egg yolks
1/2 cup pecans chopped
Preheat oven to 350’F.
Grease and flour 3 – 9 inch layer cake pans. Cream butter and sugar with
electric mixer until soft and fluffy. Beat eggs until light and add to
butter-sugar mixture.
Sift flour, salt, and baking powder together and add alternately to
batter with milk. Stir in vanilla and orange rind; beat well. Spread 2/3
of the batter into 2 of the 3 prepared pans.
Add allspice and ginger to remaining batter. Sprinkle 1 tablespoon flour
over the raisins and nuts to coat, then add to batter and mix well.
Spread spiced batter into remaining third pan.
Bake layers at 350 degrees F for 30 minutes, or until cake tests down
and sides shrink from pan. Invert on wire rack and allow to cool.
When completely cool, spread fruit filling between layers and thinly
over the top and side of cake, using a flat-bladed knife to spread
evenly. (Place the fruit / spice layer in the middle when stacking
layers.) Cover top and side of cake with the coconut. Decorate with red
and green ! ! candied cherries in a wreath design if desired.
FRUIT FILLING: * - pineapple should be crushed & drained. Combine all
ingredients in top half of a double boiler over, not in, simmering water
and cook, stirring frequently, until mixture thickens. It should be
quite thick. Remove from heat and allow to cool, stirring occasionally.
Nutritional Information: 900 Calories (kcal); 38g Total Fat; (36%
calories from fat); 11g Protein; 134g Carbohydrate; 213mg Cholesterol;
601mg Sodium
Submitted by: Darlene
Free Range Fruitcake
1 cup each golden raisins, currants
1/2 cup each dried cranberries
1/2 cup sun dried blueberries
1/2 cup sun dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum
1 cup sugar
5 oz unsalted butter (1 1/4 sticks)
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 tsp ground cinnamon
1 tsp ground ginger
1 3/4 cups all purpose flour
1 1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/4 to 1/2 cup toasted pecans, broken
2 eggs
Brandy for basting and / or spritzing
Combine dried fruits, candied ginger and both zest’s. Add rum and
macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
Place fruit and liquid in a non reactive pot with the sugar, butter,
apple juice and spices. Bring mixture to a boil stirring often, then
reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool
for at least 15 minutes. (Batter can be completed up to this point, then
covered and refrigerated for up to 2 days. Bring to room temperature
before completing cake.)
Heat oven to 325 degrees F.
Combine dry ingredients and sift into fruit mixture. Quickly bring
batter together with a large wooden spoon, then stir in eggs one at a
time until completely integrated, then fold in nuts. Spoon into a 10”
non stick loaf pan and bake for 1 hour. Check for doneness by inserting
toothpick into the middle of the cake. If it comes out clean, it’s done.
If not, bake another 10 minutes, and check again.
Remove cake from oven and place on cooling rack or trivet. Baste or
spritz top with brandy and allow to cool completely before turning out
from pan.
When cake is completely cooled, seal in a tight sealing, food safe
container. Every 2 to 3 days, feel the cake and if dry, spritz with
brandy. The cake’s flavor will enhance considerably over the next two
weeks. If you decide to give the cake as a gift, be sure to tell the
recipient that they are very lucky indeed.
Submitted by: Darlene
DARK FRUITCAKE
16 ounces Candied citron, fruit or peels
8 ounces Candied cherries
1 cup Dark raisins
1 cup Golden raisins
1 1/3 cups Calmyra figs, cut into pieces
1 1/3 cups Dates (pitted), thinly sliced
1 1/2 cups Pecan halves (or walnuts)
1/2 cup Brandy
3 cups All-purpose flour
2 teaspoons Baking powder
2 teaspoons Salt
1 tablespoon Cinnamon, ground
1 teaspoon Nutmeg, ground
1 teaspoon Allspice, ground
1 teaspoon Cloves, ground
4 Eggs
1 3/4 cups Brown sugar, packed
1 cup Orange juice
3/4 cup Butter, melted, then cooled
1/4 cup Light molasses
Mix fruits together in a bowl. Pour brandy over fruits. Turn fruit
mixture over every 20 minutes. Soaking time is a matter of taste, but
two hours is typical. Preheat oven to 300 degrees F. Prepare tube pan:
grease sides and bottom. Line bottom and sides with greased brown paper.
In a very large bowl, mix flour, spices, baking powder and salt. Stir
until spices are evenly blended throughout.
In a third bowl, beat eggs until fluffy. Add brown sugar, orange juice,
molasses and butter. Mix, making sure that all the sugar dissolves.
Pour off any liquid from fruit mixture and add the fruit and the nuts to
the dry ingredients. Mix until all fruit pieces are coated. Then pour in
the liquids and mix gently until you have an evenly-mixed batter.
Pour batter into pan and bake at 300 degrees F. for 1 hour. Cover pan
with foil and bake for 1 hour more or until toothpick inserted in center
comes out clean. Cool for 30 minutes before removing from pan. Peel off
paper very carefully.
Put cake in cake tin lined with foil. For the next 3 to 4 weeks,
sprinkle a little brandy over cake twice a week. Keep cake covered and
store the tin in the refrigerator. If you prefer to omit the brandy,
cover top of cake with very thin slices of apple instead.
Submitted by: Darlene
Black Fruit Cake (Old recipe)
4 eggs
2 cup sugar
1 cup butter (cow butter)
4 or 5 cup plain flour
pinch salt
1/2 tsp soda
2 tsp baking powder
1 tsp allspice
1 tsp ground cloves
2 tsp cinnamon
1 1/2 cup blackberry juice orgrape juice
1 cup apple or pineapple preserves
1 cup peach preserves
1 cup watermelon preserves
1 box raisins
1 box prunes
1 box chopped dates
1 pint figs
1 box orange peel or fancy fruit cake mix cherries
candy (orange slices)
1 pint nuts (pecans)
Sift all dry ingredients together 3 times and cream the butter.
Gradually work in the sugar. Add the eggs, one at a time, and beat until
the mixture is well blended. Add dry ingredients alternately with the
berry juice to the creamed mixture.
Mix all preserves together and blend well into cake batter. Fold in
raisins, prunes, dates, figs, cherries, candy, orange peel and nuts.
Fold well into batter.
Put in 2 well greased, floured tube pans. Bake 2 1/2 to 3 hours in a
slow 275 degrees F. oven.
Submitted by: Darlene
Witch’s Fingers - Savory
5 Tbsp. butter, softened
1 cup packed cheddar cheese, shredded
3/4 cup flour
2 Tbsp. cornmeal
1 large egg
Kosher salt
30 almonds
Blend butter, cheese, flour and cornmeal together in bowl or food processor
until looks like sand. Add egg and mix. Pat into 1/2 thick circle and wrap in
plastic wrap. Put in the freezer for 15 minutes or in the fridge for 3 days.
Place dough between 2 - 14 inch (about) pieces of wax paper and roll into an
8x10 inch rectangle. Be careful not to wrinkle the paper. Place in the freezer
again for 15 minutes. Preheat oven to 350°.
Cut into thirty 1/2 inch by 5 inch strips. Lay on greased cookie sheet. Bend
top of strip under slightly to look like the tip of a finger. Shape knuckles
and add wrinkles. Add an almond* for the finger nail. Bake until lightly brown,
about 15 minutes.
*You can mix some food coloring with a little water and paint the nails red or
green before you press them into the fingers.
Note: For a very quick version, you could form fingers out of breadstick dough
and just add the almonds. You can use canned biscuits for this, too.
Submitted by: Linda
The Queen of All Puddings
1 Pint of bread crumbs
1 Quart of milk
1 Cup of sugar
4 eggs
1 Tbsp of butter
The juice of a lemon
1/2 pint of seeded currants
1/2 pint of raisins
grated skin of half a lemon
powdered sugar
fruit jelly
Soak the bread crumbs in water for about an hour, then squeeze
thoroughly.
Beat the yolks of the eggs and the sugar very light, and then add the milk
and the bread crumbs, beating all light.
Add the melted butter, the seeded currants and the raisins. Add the juice
of one lemon and the grated skin of a half a lemon.
Beat all thoroughly together and set in a moderate oven (350*) for half an hour.
In the meantime, beat the whites of the egg to a verytiff froth, add 4 Tbsp
of powdered sugar and beat thoroughly till very stiff.
After a half an hour, remove pudding from oven if it is nicely browned.
Put over the top of pudding, a layer of fruit jelly and then a layer of the
stiff whites, and then another layer of fruit jelly and the top last layer
to be of the whites.
Put back in oven to brown for several minutes.Serve cold with cream or
wine sauce. This recipe is so delicious that it may be served without any
sauce or cream though!
The above will serve a family of 6 and 2 guests.
**This was taken directly from the Picayune Creole Cook Book, year 1901,.I
tried it once
and it is awesome. Great around Holiday time.
Submitted by: Kathy
Steamed Cranberry or Blueberry Pudding
1 cup flour
1 tsp baking powder
1/2 tsp salt
1/3 cup brown sugar
1/2 cup bread crumbs
2/3 cup suet, chopped
1 cup cranberries or blueberries, washed and picked over
1 egg
1/3 cup water
Mix ingredients, turned into a greased coffee can. Cover with tin foil
and elastic band around to seal. Steam 2 hours. Serve with hard sauce.
Submitted by: Darlene
Melted Witch Puddles
In honor of the doomed wicked witch in “The Wizard of Oz,” our home economists
had fun fashioning these simply delicious snacks using a variety of convenience
foods
1 tsp water
4 drops yellow food coloring
1 1/2 cups flaked coconut
2 cups (12 oz) semi sweet chocolate chips
6 Tbsp shortening, divided
36 chocolate cream filled chocolate sandwich cookies
36 Bugles
4 cups vanilla or white chips
36 pretzel sticks
In a large resealable plastic bag, combine water and food coloring; add
coconut. Seal bag and shake to tint coconut; set aside. In a microwave,
melt chocolate chips and 2 tablespoons shortening; stir until smooth.
For witches’ hats, place about 1/3 cup chocolate mixture in a resealable
plastic bag; cut a small hole in a corner of bag. Pipe a small amount of
chocolate on a cookie. Dip a Bugle in some of the remaining chocolate; allow
excess to drip off. Position over chocolate on cookie, forming a witch’s hat.
Set on waxed paper to dry. Repeat with remaining chocolate, Bugles and
cookies.
For puddles, melt vanilla chips and the remaining shortening; stir until
smooth. Place mixture in a large heavy duty resealable plastic bag; cut a
small hole in a corner of bag. Pipe mixture into the shape of a puddle onto
waxed paper-lined baking sheets.
Immediately place a witch’s hat on the puddle. Place a pretzel stick alongside
the hat; sprinkle reserved tinted coconut at the end of the pretzel stick.
Repeat with remaining puddles, hats and brooms. Chill for 15 minutes or until
set. Store in an airtight container.
Makes: 3 dozen
Submitted by: Darlene
Holiday Savories
Miniature turnovers, tarts, or “purses” are some of our favorite hors d’oeuvres
to make, because they heat up so well, are easy to eat (no knife or fork or
balancing act required), and guests think that you really “fussed.” The
following two dough’s and fillings can be mixed or matched in any combination
that strikes your fancy.
Using the pastry dough results in a crisp, flaky turnover, while using the
yeasted dough makes a softer, lighter finished product. You’ll need one recipe
of pastry or yeasted dough for each batch of filling. I usually use the curried
chicken and the mushroom fillings with the pastry dough, and the jalapeno cheese
filling with the dumpling dough.
Pastry Dough
3 cups pie & pastry blend flour or unbleached all purpose flour
2 rounded tablespoons dry milk
1 tablespoon sugar
1 teaspoon salt
1/2 cup (4 ounces) cream cheese
1/2 cup lard or vegetable shortening
1/4 to 1/3 cup cold water
Place the flour, dry milk, sugar and salt in the bowl of a food processor, and
pulse a few times to combine the ingredients. Add the cream cheese and lard or
vegetable shorting and process (using short pulses) until the mixture is
crumbly. For an especially flaky crust, be sure to leave some larger pieces of
fat intact. Add 1/4 cup of the cold water, then pulse once or twice. Feel the
dough to see if you can squeeze it together. If necessary, add more water until
the dough holds together when pressed.
Remove the dough from the food processor, and form it into two balls. Flatten
the balls into thick disks, wrap them well, and refrigerate for 30 minutes (or
longer).
To make the dough by hand, simply mix the ingredients as listed above and cut
the cream cheese and lard into small chunks. Toss the cream cheese and lard with
the flour mixture, then cut in using a pastry blender, a fork, your fingers, or
two knives. Sprinkle the water over the mixture, and toss together; add just
enough water so the pastry will hold together. Divide the pastry dough in half,
roll it into balls, flatten to thick disks, wrap well, and refrigerate for 30
minutes, or until ready to use.
The pastry dough may be used to line the cups of mini muffin pans to make mini
quiche type appetizers, to form crescent shaped turnovers, or to form “purses”
(see following recipe). To make mini quiches or turnovers, dust a clean work
surface and one piece of the dough with flour. Roll the dough 1/8 inch thick.
Cut into 3 inch rounds. If you’re making mini quiches, press the rounds into the
cups of a mini muffin pan, and spoon approximately 1 tablespoon filling into
each cup. If you’re making turnovers, just leave them flat on your work surface.
Spoon approximately 1 tablespoon of filling on each piece of pastry. Fold over
and pinch or press edges together to form half moon turnovers. Repeat with the
remaining dough.
Place the turnovers on an ungreased baking sheet, and snip a small hole in the
center of each one, for the steam to escape. Bake the mini quiches or turnovers
in a preheated 375 degrees F. oven for 15 to 18 minutes, or until they’re
lightly browned. Serve them warm.
Appetizers made with this dough may be frozen either baked or unbaked. To bake
unbaked turnovers direct from the freezer, allow an extra 5 minutes. To reheat
baked, frozen turnovers, cover with foil and reheat at 350 degrees F. for 10 to
15 minutes. Uncover the turnovers for the last few minutes, so that they’ll
become crisp. Yield: dough for approximately 24 turnovers or tarts.
3 cups Unbleached All Purpose Flour
2 teaspoons instant yeast
1 teaspoon sugar
1 1/2 teaspoons salt
1 1/2 teaspoons coarsely ground black pepper
1/4 cup dry milk
3 tablespoons vegetable or olive oil
2 eggs (one for the dough, one for the glaze)
3/4 cup warm water
Manual/Mixer Method: Combine all of the ingredients (except the egg for the
glaze) in a large mixing bowl, stirring till everything is well distributed and
the dough begins to come away from the sides of the bowl. Knead the dough with
an electric mixer for 2 minutes; allow it to rest for 15 minutes, then continue
kneading it for an additional 5 to 7 minutes, or until it’s smooth. If you’re
kneading by hand, transfer the dough to a lightly oiled work surface; knead it
for 3 minutes, allow it to rest for 15 minutes, then continue kneading till
smooth, an additional 8 to 10 minutes.
Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap,
and set it aside to rise for 1 to 1 1/2 hours; it should have become puffy, but
won’t have doubled in bulk.
Bread Machine Method: Place all of the ingredients into the pan of your bread
machine, program the machine for Manual or Dough, and press Start. About 10
minutes before the end of the final kneading cycle, adjust the consistency of
the dough with additional flour or water; it should be smooth and elastic. Allow
the machine to complete its cycle.
Assembly: Turn the dough out onto a lightly greased work surface, and knead it
briefly to deflate it. Divide it in half, then cut each half into 12 pieces.
Roll each piece into a ball, and flatten each ball into a 3 1/2 inch circle.
Place 1 to 2 tablespoons of filling in the middle of each circle. Pull the edges
of the dough up and over the center of the filling, pressing together into
little pleats at the top. Grab the pleats and pinch twist closed. Place the
purses on a lightly greased baking sheet, pleat side down, and flatten slightly.
Brush with the remaining egg, which you’ve beaten with 1 tablespoon of water
(use about half of this glaze; you’ll be using it again). Let the purses rise,
covered, for 30 minutes.
Brush the purses with the egg glaze again. Bake them in a preheated 350°F oven
for 15 to 18 minutes, or until they’re golden brown. Serve them hot or at room
temperature. They may be frozen and reheated before serving; follow the
directions in the preceding recipe. Yield: approximately 24 purses.
If you’re really not in the mood to fuss, or you haven’t left yourself enough
time, try using prepared phyllo dough instead of making and rolling out your own
pastry. To use phyllo dough, thaw according to manufacturer’s instructions,
usually overnight in the refrigerator. You’ll need a pastry brush, a sharp
knife, a damp cloth or plastic wrap, and melted butter or lightly beaten egg
white. Always keep the dough you’re not working with under the damp (but not
wet) towel or plastic wrap, to keep it from drying out.
Carefully unroll the thawed phyllo dough, remove one sheet, and cover the
remaining sheets. Cut the sheet into 2 1/2 inch wide strips. Brush the strips
lightly with melted butter, or lightly beaten egg white.
Place 1 rounded teaspoonful of filling in the lower right corner of the strip,
just off center. Fold one corner up and over the filling to form a triangle
shape, then continue folding in this fashion until you reach the end of the
strip. (This is hard to explain, but easy to do. Boy Scouts and Girl Scouts, you
remember the flag folding ceremony, don’t you? This is the fold you’re doing.)
Brush the top of each triangle with melted butter. If you’re using phyllo dough,
you’ll make many more appetizers out of each batch of filling, as you’ll be
using a teaspoon instead of a tablespoon of filling in each. Freeze the phyllo
appetizers unbaked; be sure to wrap them well to prevent freezer burn. To serve,
bake them direct from the freezer in a preheated 375 degrees F. oven for 20
minutes, or until they’re golden brown.
This chunky, spicy filling has just the right amount of subtle heat to wake up
your taste buds.
1 tablespoon vegetable oil
3/4 pound chicken breast, skinned
1 red bell pepper
1 medium onion
1 tablespoon curry powder (or to taste)
1/4 cup sour cream
2 Tbsp Instant Clear jel OR 2 Tbsp cornstarch mixed with 1/4 cup cool water
Chop the chicken, red pepper and onion into 1/4 inch dice. Heat the oil in a
frying pan until hot. Brown the chicken, then add the onion and red pepper, and
cook just for a minute or two. Stir in the curry powder and sour cream. Sprinkle
on the Instant Clear jel, stir well, then spread on a plate to cool. If using
the cornstarch, dissolve it in 1/4 cup cool water, and stir it into the chicken
and vegetable mixture while it’s cooking. Bring to a boil, then remove from the
heat. For a finer textured filling, put the cooled mixture in the work bowl of a
food processor and pulse until it’s the consistency you want.
Yield: enough filling for 24 appetizers
This filling is for all of you mushroom lovers out there.
1 tablespoon vegetable oil
2 pounds mushrooms, sliced
1 medium onion, chopped
1/4 cup sherry
1/2 cup heavy cream
1 teaspoon ground black pepper
3/4 teaspoon salt
1 cup fresh bread crumbs
Heat the oil in a large skillet, then add the mushrooms and cook until dry,
stirring often. Add the onion, sherry and cream, and cook until liquid is
reduced and thick. Stir in the salt, pepper and bread crumbs. Set aside to cool
until ready to use.
Yield: enough filling for 24 appetizers
The heat of the jalapenos combined with the smooth richness of sour cream is a
great combination.
2 to 3 fresh jalapeno peppers (or one small can chopped jalapeno peppers, drained)
8 ounces (1 package) cream cheese
1 egg
1 teaspoon ground black pepper
1 small onion, finely diced
2 teaspoons ground black pepper
1 teaspoon ground cumin
1/4 teaspoon hot pepper sauce (optional)
2 tablespoons Instant Clear jel
Seed and chop the fresh chilies, or drain the canned ones. Mash the cream cheese
to soften, beat in the egg, then stir in the remaining ingredients, mixing just
till everything is thoroughly combined. The more air you beat in, the more the
cheese mixture expands and the more chance of it exploding out the side of your
appetizer.
Yield: enough filling for 24 appetizers
Submitted by: Darlene
Granny Kat’s Pumpkin Roll
A sweetly spicy, pumpkin-flavored cake is spread with a silky rich cream
cheese filling and rolled up like a pinwheel. For easy lifting, line your
baking pan with parchment paper. Chill the cake to set before slicing.
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners’ sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners’ sugar
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch
jelly roll pan or cookie sheet.
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.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner’s 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.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and
sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it and 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.
Nutrition per serving: Calories 316 Total Fat 14.1 g Cholesterol 100 mg
Sodium 306 mg Total Carbohydrates 43.7 g Dietary Fiber 1 g Protein 4.9 g
Submitted by: Karen
Carrot Pudding
This recipe is Very OLD and been i my family for ever. My Grandma used
to make it. She put it in canning jars. Doubt if it is approved by the
USDA now. LOL I can remember eating this or a plum pudding like it was
yesterday. My grandma would make a birds eye custard or a brandy hard
sauce for the pudding. Kids got the birds eye. Brings back so many good
memories. I used to can this many years ago also when my kids were
small. I would pressure can it then open a jar and steam it to heat with
a tin cover on the jars.You could just cut the recipe down allot and put
it in a stainless steel bowl or use small coffee cans, cover with tin
foil and an elastic band or something to tie down good and pressure cook
it for the amount of time needed.
10 cups grated raw carrot
10 cups grated raw potato
10 cups flour
10 cups sugar
2 cups walnuts
5 cups raisins
4 cups candied cherries (green and red)
2 cups currants or mixed candied fruit
5 cups butter or shortening or 7 1/2 cups suet
5 tsp cloves
5 tsp nutmeg
5 tsp cinnamon
10 tsp baking soda
2 Tbsp salt
Grate carrots and potatoes, measure and set aside.
Cream butter (shortening or suet), add sugar and blend well. Add carrots
and half of the potatoes, mix well.
Sprinkle fruit with half of the flour and add to the mixture.
Take the other half of the flour and add the spices and sift together
then add to mixture.
Dissolve soda in the remaining half of the grated potatoes and add to
the mixture. Mix lightly together with hands.
Place in jars and add sealers. Steam for 3 hours or 55 minutes in a
pressure cooker.
Makes: 14 quarts and 6 pints
When served, heat and make a sauce.
Submitted by: Darlene
BUTTERHORNS
1 cup butter, softened
1 carton (12 oz) cottage cheese (or whatever is equal to 1 1/2 cups, as I use homemade cottage cheese)
dash of sea salt
2 cups all-purpose flour (I use unbleached)
Cream butter and cheese together with mixer until well blended; beat in salt
and flour until smooth. Cover and refrigerate at least 4 hours, or even
overnight. Divide dough into 3 parts; form into balls. On lightly floured
surface, roll out flat into circles 12 inches in diameter (I sometimes just
make two balls and also make bigger circles, which yields bigger butterhorns!)
Cut into 12 pie-shaped wedges. Roll each wedge from wide to small end. Place
on oiled or parchment paper covered cookie sheets or jelly roll pans, with the
tips turned under. Bake at 325 - 350 for 30 minutes or until light golden
brown. While the butterhorns are baking, mix frosting ingredients and spread
over the tops of the slightly warm rolls. Cool completely. Store in covered
containers.
Frosting:
2 TBSP butter, melted
2 tsp evaporated milk (or real cream)
1/2 tsp vanilla
2 cups powdered sugar
Mix well with a wire whip. Spread on rolls. **You can make a drizzle instead of
a spread if you use a bit more milk or cream, too. That’s a personal thing.
Submitted by: Debskitchen
Valentine Stained Glass Hearts
3/4 cup butter or margarine, softened
3/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
3 cups all purpose flour
1 tsp baking powder
1/3 cup red hot candies, crushed
Frosting (optional)
In mixing bowl cream together butter and sugar. Beat in eggs and vanilla
extract. Stir together flour and baking powder. Gradually stir in flour
mixture until dough is very stiff. Cover and chill about 3 hours.
Preheat oven to 375 degrees F.
Roll out dough to 1/8 inch thickness on a lightly floured surface. Cut
out cookies using a large
heart shape cookie cutter or use a sharp knife and cut around a heart
pattern.
Transfer cookies to a foil lined baking sheet. Using a small heart
shaped cookie cutter, cut out and remove heart design from center of
each cookie. Fill the cut out sections with crushed candy.
Bake 7 to 8 minutes or until cookies are lightly browned and the candy
has melted. Slide foil off baking sheets. When cool, carefully loosen
cookies from foil. If desired, pipe decorative borders along edges.
Makes about 2 1/2 dozen cookies
Submitted by: Darlene
Merry Cherry Cheesecake Bars
Crust:
1/3 cup butter or margarine
1/3 cup light brown sugar, packed
1 cup flour
Mix ingredients and reserve 1/2 cup for the top. Pat the remaining into
the bottom of an 8 inch square pan. Bake at 350 degrees for 10 to 12
minutes. Cool.
Filling:
8 oz package cream cheese
1/4 cup sugar
1 egg
1 Tbsp lemon juice
1 tsp vanilla
1/4 cup green candied cherries, halved
1/4 cup red candied cherries, halved
Mix the first 5 ingredients together until smooth (a food processor
works great). Stir in the cherries. Spread evenly over the baked crust.
Sprinkle the reserved crumbs evenly over the filling.
Bake at 350 degrees F. for 18 to 20 minutes or until lightly browned.
Cool and store in the refrigerator. Cut into 16 squares.
Submitted by: Darlene
Eggnog Filled Cookie Cups
1 - 3 oz package cook and serve vanilla pudding mix
1 1/2 cups eggnog
1/3 cup milk
2 tsp rum extract, divided
1 cup butter, softened
1/2 cup packed brown sugar
2 egg yolks
2 cups all purpose flour
1/8 tsp salt
1/4 cup sugar
1/8 tsp ground allspice
1/4 tsp ground nutmeg
In a small saucepan, combine the pudding mix, eggnog and milk. Cook and
stir until mixture comes to a boil. Remove from the heat; stir in 1
teaspoon extract. Transfer to a small bowl. Cover surface of pudding
with waxed paper; refrigerate until chilled.
In a large bowl, cream butter and brown sugar until light and fluffy.
Beat in egg yolks and remaining extract. Combine flour and salt;
gradually add to creamed mixture and mix well. In a small bowl, combine
sugar and allspice. Shape dough into 1” balls and roll in sugar mixture.
With floured fingers, press onto the bottom and up the sides of well
greased miniature muffin cups. Bake at 350 degrees F. for 10 to 15
minutes or until light golden brown. Immediately remove from pans to
wire racks to cool completely.
Just before serving, pipe or spoon pudding into cups. Sprinkle with
nutmeg. Store in an airtight container in the refrigerator.
Makes: 2 1/2 dozen
Submitted by: Darlene
Caramel Apple Bites
Filling
1/3 cup chopped unpeeled apple
1/3 cup evaporated milk
1/3 cup sugar
1/3 cup chopped walnuts
Dough
1/2 cup butter or margarine, softened
1/4 cup confectioners’ sugar
1/4 cup packed brown sugar
1 egg
1 tsp vanilla extract
1/4 tsp salt
2 cups all purpose flour
Topping
1 - 14 oz package caramels
2/3 cup evaporated milk
Green toothpicks
1 cup chopped walnuts
In a small saucepan, combine filling ingredients. Cook and stir over medium
heat until thickened; set aside to cool. In a mixing bowl, cream butter and
sugars. Add egg, vanilla and salt; beat well. Add flour; mix well. Shape dough
into 1” balls. Flatten and place 1/4 teaspoon filling in center of each.
Fold dough over filling and reshape into balls. Place 1” apart on greased
baking sheets. Bake at 350 degrees F. for 12 to 15 minutes or until lightly
browned. Remove to wire racks to cool. In a saucepan over low heat, cook
caramels are melted. Insert a toothpick into each cookie and dip into caramel
until completely coated. Dip bottoms into nuts. Place on wire racks to set.
Makes about 3 dozen
Submitted by: Darlene
Anisbrotli (Anise Cookies)
Also spelled “aenisbroetli,” these traditional Swiss cookies are a Christmas
treat. Store them in an airtight tin. They harden after a couple of days and
become the perfect thing for dunking in hot cocoa.
2 1/2 cups powdered sugar
2 eggs
1/8 cup water or 2 Tbsp kirsch
1 1/2 Tbsp anise seeds, very lightly toasted
2 cups all purpose flour
1/2 tsp baking powder
Using an electric mixer, beat the sugar, eggs, and water or kirsch until foamy.
Add the anise.
In a separate bowl, mix the flour and baking powder. Slowly add the flour
mixture to the anise mixture.
Shape the dough into rolls of about 1/2 inch to 3/4 inch thick and 2 1/2 inches
long. Give each roll 3 or 4 little slashes and then shape each one into a
crescent. (See Picture in group Photos)
Let the cookies dry overnight, or for at least 12 hours, covered with a dish
towel, on a greased baking sheet.
Preheat the oven to 220 degrees F. Bake for 15 to 20 minutes, until the cookies
begin to turn golden on the bottom. Remove to a rack to cool.
Submitted by: Darlene
Cranberry Orange Icebox Cookies
1 cup all purpose flour
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
3 tsp finely grated orange zest
1/2 cup dried cranberries
1/2 cup unsalted roasted almonds, chopped
1 egg, lightly beaten
1/4 cup granulated sugar for cookie rims
In a large bowl, sift together flour, cinnamon, and salt. In a separate
large bowl (or in an electric mixer) cream together butter, sugar, and orange
zest until light and airy. Add flour mixture in three doses, and mix together
until well combined. Stir in cranberries and almonds. Halve the dough, and roll
each half into 1 1/2 inch wide logs. Wrap each log and place it in the fridge to
chill for at least 2 hours. (If in a hurry, toss into the freezer for at least
30 minutes.) These can also be chilled overnight.
Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment
paper. Have egg wash ready in one small bowl and granulated sugar in another.
Slice each log into 1/4 inch thick rounds. Take a round and roll the sides first
in egg wash, then in sugar, until the sides are coated. Repeat with all the
slices, then line on cookies sheets about 1 inch apart. Bake cookies, rotating
the top and bottom sheets halfway through, for 15 to 18 minutes total. Transfer
cookies to a cooling rack.
Cookies will keep for 5 days in an air tight container. The dough will
keep 1 month in the freezer.
Makes about 3 dozen
Submitted by: Darlene
Mandel Kakor (Swedish Almond Butter Cookies)
These cookies have 2 ounces of almond extract—it may seem like a lot, but we
found it to be just right. They’re shaped and baked like biscotti, but one bite
will tell you they are butter cookies. Cook longer for crisper cookies and
shorter for chewier cookies.
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 ounces almond extract
3 tablespoons heavy cream
1 egg, beaten
Swedish pearl sugar or cake decorating sprinkles
1. Preheat oven to 350F.
2. Combine butter and granulated sugar in a large bowl. Using a mixer at medium
high speed, beat until light. Add flour, baking powder and salt; beat well. Add
almond extract and heavy cream. Mix well.
3. Turn dough out and work into a ball. Cut into 4 portions and shape each into
a ball. Flatten each ball into a 4-inch circle. Refrigerate 10 minutes.
4. Place dough rounds on a baking sheet. Brush tops with beaten egg. Sprinkle
pearl sugar on top.
5. Bake 20 minutes. Remove from oven. Decrease oven temperature to 300F.
6. Cut each round into 10 slices, then cut each slice in half (except the short
ends). Return to oven and bake 20 minutes for crispy cookies or 10 minutes for
chewier cookies. Makes about 70 cookies.
Nutritional Information Per cookie: 50 calories, 3g fat, 15mg chol., 1g prot.,
6g carbs., 0g fiber, 40mg sodium.
Submitted by: Deb
Pumpkin Brownies with Pecans
1/2 cup butter, room temp
1 Cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp salt
1 large egg
1/2 cup pumpkin puree
3/4 cup all purpose flour
2/3 cup chopped pecans
Preheat oven to 350 degrees. Lightly grease an 8x8 inch baking dish.
In a large bowl, cream together butter and sugar until light and fluffy.
Beat in spices, salt, the egg and pumpkin puree. Soft flour into the bowl
and stir it in, mixing until just combined. Add in pecans and stir to
evenly distribute the nuts.
Pour batter into prepared baking dish and spread into an even layer.
Bake for 20-25 minutes, until the brownies are just lightly browned at the
edges and the center is set. Cool in the pan before slicing.
Makes 20 bars.
Submitted by: Debbie in Tennessee
Norwegian Pepper Cookies
1 cup shortening
1 cup sugar
1 large egg
1 teaspoon vanilla
1 teaspoon baking soda
2 1/4 cups flour
1 teaspoon freshly ground black pepper
1 teaspoon ground cardamom
1/2 teaspoon cloves
1/2 teaspoon ginger
Preheat oven to 350°. Cream together the shortening and the sugar until light
and fluffy. Stir in the egg, vanilla, and baking soda. Sift the flour and
spices into the butter mixture. Mix well. (You can use a mixer for this.) Form into four logs, 1” in diameter, then cut each log into eleven or twelve pieces.
Roll the pieces into 1/2” balls and place on an ungreased cookie sheet. Flatten
with a fork in a cross-hatch pattern. Bake at 350 degrees for about 10 minutes,
until edges are lightly brown. Cool on wire racks. Makes about 48.
Want to experiment? Here are some other possibilities:
Chocolate Pepper Cookies: substitute 1 cup cocoa powder for 1 cup of flour.
Cinnamon Pepper Cookies: substitute 1½ teaspoon cinnamon for the cardamom, and
sprinkle the cookies with cinnamon before they go into the oven.
Orange Pepper Cookies: substitute orange flavoring extract for the vanilla and
add 2 teaspoons grated orange zest.
Submitted by: Deb
Sweet Potato Tarts
3/4 pound sweet potato, peeled and diced
1 - 9” refrigerated pie crust (or make your own)
3/4 cup evaporated skim milk
2 egg whites
1/4 cup white sugar
2 Tbsp brown sugar
3/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 teaspoon ground cloves
1/4 cup halved cranberries (optional)
Place the sweet potato in a saucepan with just enough water to cover.
Bring to a boil, and cook until fork tender, about 5 minutes. Drain and
mash with a fork or potato masher.
Preheat the oven to 425 degrees F.
Divide the pie crust into 24 small balls. Press them into the cups of
two 12 cup mini muffin pans to make tartlet shells. Set aside.
Spoon the sweet potato into a blender or food processor, and add the
evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg,
and cloves. Puree until smooth.
Spoon about 1 Tbsp of this mixture into each tart shell. Bake for 10
minutes in the preheated oven, or until a toothpick inserted into one of
the tarts comes out clean.
Cool in the pans over a wire rack. Garnish each tart with a cranberry
half before serving.
Makes: 24
Submitted by: Darlene
Sugar Free Pumpkin Pie
1 - 9” pie pastry shell store bought or homemade
1 - 16 ounce can pumpkin
1 - 12 ounce can evaporated milk
3 eggs
3/4 cup artificial sweetener
1/4 tsp salt
1 tsp ground cinnamon *
1/2 tsp ground ginger *
1/4 tsp ground nutmeg *
1/8 tsp ground cloves *
Preheat oven to 425 degrees F. Beat pumpkin, milk and eggs. Beat in rest
of ingredients.
Pour into pastry lined pie pan. Bake for 15 minutes. Reduce heat to 350
degrees F. Bake for 40 minutes or until knife inserted near center comes
out clean.
Cool on wire rack. Serve with sugar free whipped cream.
* Or 2 tsp pumpkin pie spice
Submitted by: Darlene
Pumpkin Pie (Paula Deen)
Ingredients
* 1 (8-ounce) package cream cheese, softened
* 2 cups canned pumpkin, mashed
* 1 cup sugar
* 1/4 teaspoon salt
* 1 egg plus 2 egg yolks, slightly beaten
* 1 cup half-and-half
* 1/4 cup (1/2 stick) melted butter
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger, optional
* 1 piece pre-made pie dough
* Whipped cream, for topping
Directions
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down
along the bottom and all sides. Pinch and crimp the edges together to make a
pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up.
Fit a piece of aluminum foil to cover the inside of the shell completely. Fill
the shell up to the edges with pie weights or dried beans (about 2 pounds) and
place it in the oven. Bake for 10 minutes, remove the foil and pie weights and
bake for another 10 minutes or until the crust is dried out and beginning to
color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand
mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and
beat until combined. Add the eggs mixed with the yolks, half-and-half, and
melted butter, and beat until combined. Finally, add the vanilla, cinnamon,
and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or
until the center is set. Place the pie on a wire rack and cool to room
temperature. Cut into slices and top each piece with a generous amount of
whipped cream.
Submitted by: Karen
Maple Pumpkin Pie
1 – 9 inch deep dish pie crust
2 large eggs
3/4 cup half and half
6 Tbsp pure maple syrup
3/4 tsp vanilla extract
1 1/2 cups canned pure pumpkin (not the pumpkin pie filling)
6 Tbsp (packed) golden brown sugar
3 1/2 tsp all purpose flour
1 1/2 tsp pumpkin pie spice
1/2 tsp salt
Preheat oven to 400 degrees F. Line crust with foil; fill with dried
beans. Bake 10 minutes. Remove foil and beans. Pierce crust in several
places with fork; bake 5 minutes. Cool on rack. Reduce oven temperature
to 350 degrees F. Whisk eggs and next 3 ingredients in medium bowl.
Whisk pumpkin, sugar, flour, spice and salt in another medium bowl; add
to egg mixture and whisk until well blended. Pour filling into crust.
Bake pie until filling is puffed around edges and center moves only
slightly when pan is shaken, about 1 hour 5 minutes. Cool on rack. Chill
until cold, at least 4 hours or overnight.
Submitted by: Darlene
Olden Pumpkin Pie
1 - 9” pie shell store bought or homemade
1 - 14 oz can pumpkin (not pie filling just pureed)
1 can sweetened condensed milk
2 eggs
1 tsp cinnamon
1/2 tsp powdered ginger
1/2 tsp powdered nutmeg
1/2 tsp salt
Whipped cream (optional)
nuts
Preheat oven to 425 degrees F.
In a large bowl, combine filling ingredients then mix well and turn into
crust.
Bake 15 minutes then reduce oven temperature to 350 degrees F. and
continue baking 35 to 40 minutes or until a knife inserted 1” from edge
comes out clean.
Cool before cutting. Garnish with whipped cream and nuts if desired.
Submitted by: Darlene
Honey Pumpkin Pie
1 - 29 oz can pumpkin puree (not pumpkin pie filling)
4 large eggs
3/4 cup milk
3/4 cup honey
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp salt
1/8 tsp ground cloves
1 - 9” unbaked pie crust, store bought or homemade
Lightly sweetened whipped cream
Preheat oven to 375 degrees F.
In a large bowl, beat together pumpkin, eggs, milk, honey, vanilla,
cinnamon, nutmeg, salt and cloves until smooth.
Pour mixture into unbaked pie crust. Bake for 55 minutes or until a
knife inserted into the center of the pie comes out clean.
Serve warm or cold with freshly whipped cream.
Makes: 9 servings
Submitted by: Darlene
Cranberry Pecan Pie
1 uncooked pie crust
3 eggs
1 cup sugar
1/2 tsp salt
1 cup corn syrup
1 tsp vanilla extract
1/2 cup melted butter
1 cup pecans
1 cup fresh cranberries
Preheat oven to 375 degrees F.
In a mixer, cream eggs and sugar. Slowly add corn syrup, vanilla
extract, salt and lastly the melted butter.
Line the pie crust with pecans and cranberries. Pour in mixture and
bake for 50 to 60 minutes. Cool before slicing.
Submitted by: Darlene
Amish Custard Cottage Cheese Pie
1 (16 oz) container small curd cottage cheese
1 cup white sugar
3 TBSP all-purpose flour
1 tsp fresh lemon juice
small pinch sea salt
3 egg yolks (keep the whites, you’ll use them)
1 (12 oz) can evaporated milk
1 1/2 cups whole milk
2 9” pie shells
Place the cottage cheese in a strainer and let drain for about 1 hour, or until
most of the liquid has been drained. **This is how I make dry curd cottage
cheese to use in Kase Knephla (Cheese Buttons),
too.
Someone asked me why they need to drain of the liquid if they’re just going to
add milk products anyway. It is because the stuff that drains off the cottage
cheese is mostly whey, and will change the texture of the pie considerably if
left in place.
Preheat oven to 425 (220 C)
In a large bowl, combine drained cottage cheese, sugar, flour, lemon juice,
salt, egg yolks, evaporated milk and regular whole milk. Mix well.
In a separate bowl, beat egg whites until firm. Fold into batter until smooth.
Pour into pie crusts.
Bake for 15 minutes at 425, then reduce oven to 350 and bake for an additional
25 minutes or until knife inserted in center comes out clean.
Cool on racks, then refrigerate. Flavor improves if served a day after baking.
*This recipe is also posted on allrecipes.com but the exact recipe has been
used by my family for years, as it was listed in an old Amish recipe book I’ve
been using for a long time.
Submitted by: Debskitchen
gravy ping
Valentine Bread
10 oz frozen sweetened strawberries
2 eggs
3/4 cup oil
1 1/2 cup flour
1 cup sugar
1 tsp cinnamon
1/2 tsp baking soda
3/4 cup chopped walnuts
Preheat oven to 325 degrees F.
Thaw strawberries but don’t drain. Puree berries with eggs and oil. Sift
dry ingredients into bowl. Stir in strawberry mixture and nuts. Blend well.
Pour into lightly greased 9 x 5 inch loaf pan. Bake for 70 minutes or
until tester comes out clear. Let cool in pan.
Submitted by: Darlene
The Great Pumpkin
1 - 8 oz package cream cheese
1/2 cup butter
2 1/2 cup sugar
4 eggs
2 cup pumpkin puree
3 1/2 cup flour
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 cup walnuts (chopped)
Preheat the oven to 350 degrees F.
Cream together cream cheese, butter and sugar till light. Beat in eggs and then
add pumpkin.
Combine all dry ingredients then add all at once to creamed mixture and stir
till just moist. Fold in chopped walnuts.
Pour into a loaf pans and bake 60 to 70 minutes.
Bake in 2 loaf pans
NOTE: You can substitute the walnuts for raisins, chocolate chips or other nuts.
Submitted by : Darlene
Thanksgiving Muffins
1 cup cooked pumpkin or canned
1/2 cup sugar
1/2 cup butter
1 egg, beaten
1 Tbsp molasses
2 cups sifted flour (sift before measuring)
1/4 tsp each cloves, nutmeg, cinnamon, and mace
1 tsp baking powder
1 tsp salt
1 tsp soda
3/4 cup buttermilk
1/2 cup chopped pecans
1/2 cup raisins
Blend together sugar and butter. Add pumpkin, molasses and egg. Sift
flour with baking powder and spices. Add soda to buttermilk. Mix raisins
and nuts with 1/2 cup of sifted flour and spices. Add the rest of flour
alternately with buttermilk to creamed mixture. Add raisins and nuts.
Place in well greased muffin tins. Bake in a preheated 375 degrees F.
oven for 20 minutes. If very large tin, bake 25 minutes.
Makes 4 dozen small or 2 dozen large muffins
Submitted by: Darlene
Pumpkin Scones with Brandy Drizzle
You can choose your favorite icing to drizzle over these flaky, moist scones.
Scones
2 1/4 cups all purpose flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
pinch of cloves
1/2 cup cold butter, cut into small pieces
1 large egg
1/2 cup buttermilk
1/2 cup canned or fresh pureed pumpkin
milk
Brandy icing (recipe follows)
In a large bowl, whisk together flour, sugar, baking powder, soda, salt,
cinnamon, ginger, nutmeg and cloves. Using a pastry blender, cut in butter until
mixture resembles coarse crumbs.
In a medium size bowl, whisk eggs, whisk in buttermilk and pumpkin until
blended. Add buttermilk mixture, all at once to the flour mixture and stir with
a fork to form a soft dough. Using floured hands bring the dough together in
bowl.
Turn dough out onto a floured surface and gently knead 10 times or until it
forms a cohesive mass. Pat dough into a 7 1/2” circle, about 3/4” thick and cut
into 8 wedges. Place scones on an ungreased baking sheet, brush tops lightly
with milk.
Bake in a preheated 400 degrees F. oven for 15 to 17 minutes or until golden.
Transfer scones to a rack and cool. Best eaten the day they are made.
Brandy Icing
1/2 cup icing sugar
1 Tbsp butter, at room temperature
1 Tbsp brandy
In a small bowl, combine icing sugar and butter. Add enough brandy to make a
thin icing. Drizzle icing over scones.
Icing Variations:
Cinnamon Icing: Substitute milk for the brandy and add a pinch of ground
cinnamon.
Ginger Icing: Substitute milk for the brandy and add 1/4 tsp preserved ginger
syrup.
Dulce de Leche Icing: Omit brandy icing recipe. In a small microwavable bowl,
place 1/4 cup store bought caramel topping and add 1 tsp milk. Microwave on
high for 10 to 20 seconds or until softened, stir.
Submitted by: Darlene
Pumpkin Raisin Bread
2 cup flour
1 1/2 c sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp nutmeg
1 1/2 to 2 tsp cinnamon
1/2 tsp ground cloves
1 cup (2 sticks) margarine, melted
3 eggs, slightly beaten
2 cup (16 oz.) fresh or canned pumpkin
1 1/2 to 2 cup golden raisins
Preheat oven to 350 degrees F. Grease loaf pans with shortening or
spray.
Using a large bowl, mix flour, sugar, baking powder, soda, salt,
nutmeg, cinnamon and cloves together. Add melted margarine, eggs,
pumpkin and mix well. Stir in raisins.
Spoon batter mixture in greased loaf pans. Bake at 350 degrees F.
for 1 hour. When toothpick inserted comes out clean, bread is done.
Cool loaves, about 20 minutes. Remove from pans and wrap in Saran
Wrap. This bread freezes well.
Yield: 2 (8 1/2 x 4 1/2 x 2 1/2 inch) loaves or 5 mini loaves
Submitted by: Darlene
Golden Eggnog Holiday Braid
2 Tbsp warm water (105° to 115°F)
2 Tbsp sugar
1 package active dry yeast
2 1/2 cups all purpose flour
2 Tbsp butter, cut into 2 pieces
1 tsp salt
1/4 tsp ground nutmeg
1/2 to 3/4 cup dairy eggnog, at room temperature
vegetable oil
dairy eggnog
crushed sugar cubes or sliced almonds
Combine water, sugar and yeast. Stir to dissolve yeast and let stand
until bubbly, about 5 minutes.
Fit processor with steel blade. Measure flour, butter, salt and nutmeg
into work bowl. Process until mixed, about 15 seconds. Add yeast
mixture; process until blended, about 10 seconds.
Turn on processor and very slowly drizzle just enough eggnog through
feed tube so dough forms a ball that cleans the sides of the bowl.
Process until ball turns around bowl about 25 times. Turn off processor
and let dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough remaining eggnog to
make dough soft, smooth and satiny but not sticky. Process until dough
turns around bowl about 15 times.
Let dough stand in work bowl 10 minutes. Turn dough onto lightly floured
surface and shape into ball. Place in lightly greased bowl, turning to
grease all sides. Cover loosely with plastic wrap and let stand in warm
place (85 degrees F.) until doubled, about 1 hour.
Punch down dough. Let stand 10 minutes. Divide into 3 equal parts. Shape
each part into strand 20 inches long. Braid strands together; tuck ends
under and pinch to seal. Place on greased cookie sheet. Brush with oil
and let stand in warm place until doubled, about 45 minutes.
Heat oven to 375 degrees F. Brush braid with eggnog and sprinkle with
sugar or almonds. Bake until golden, 25 to 30 minutes. Remove braid from
cookie sheet. Cool on wire rack.
Makes 1 loaf
Submitted by: Darlene
Date Nut Apple Cake
This looks like a standard fruit cake, but the rich, moist texture of
apples, dates, raisins and nuts makes it a very satisfying dessert. A
slice of this cake, topped with whipped cream, whipped topping or a big
scoop of ice cream will have your guests coming back for more.
1 - 8 oz package chopped dates
1 cup raisins
2 1/2 cups all purpose flour, divided
1/2 cup butter, softened
2 cups sugar
2 eggs
1 tsp vanilla extract
2 tsp baking soda
1 tsp salt
1 3/4 cups boiling water
1 cup chopped peeled tart apple
1 cup chopped walnuts
Confectioners’ sugar, optional
In a small bowl, combine dates and raisins. Add 1 tablespoon flour and
toss to coat; set aside.
In a large bowl, cream butter and sugar. Add eggs, one at a time,
beating well after each addition. Beat in vanilla. Combine the baking
soda, salt and remaining flour; add to creamed mixture alternately with
boiling water. Stir in the apple, walnuts and reserved date mixture.
Transfer to a greased and floured 10” fluted tube pan. Bake at 350
degrees F. for 65 to 70 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from pan to
a wire rack to cool completely. Dust with confectioners’ sugar if desired.
Makes: 10 to12 servings
Submitted by: Darlene
Darlene’s Banana Sour Cream Bread
3/4 cup butter
3 cup sugar
3 eggs
2 tsp vanilla extract
6 very ripe bananas, mashed
1 - 16 oz container sour cream
2 tsp cinnamon
1/2 tsp salt
1 Tbsp baking soda
4 1/2 cup flour
1 cup chopped walnuts
1/4 cup sugar
1 tsp cinnamon
Preheat oven. Grease four 7 x 3 inch loaf pans.
Optional: In small bowl mix 1/4 c. sugar and the 1 tsp. Cinnamon and
then dust the loaf pans with it.
In large bowl cream butter and 3 c. sugar. Mix in eggs, mashed Bananas,
sour cream, vanilla and cinnamon.
Combine flour, salt and soda together and slowly mix in to the creamed
mixture. Fold in the chopped Walnuts.
Divide into prepared pans. Then bake at 350 degrees F. for 1 hour or
till toothpick inserted in center comes out clean.
NOTE: I don’t use the optional topping for the loaf I like it just plain.
The sour cream makes it so nice and moist. Yummm I also make large loaves
and it takes a bit longer to bake them.
Submitted by: Darlene
******
An excellent booklet on freezing food, recipes are older recipes and look good.
http://www.aces.uiuc.edu/vista/html_pubs/freezing/freezing.html
Oils that help alleviate stress and tension (associated with seasonal
functions that lead to over-indulging) are:
chamomile, geranium, lavender, peppermint, sandalwood and patchouli
You might want to keep these on hand this holiday season. (:
Daily Aromatherapy Tip
brought to you by AromaThyme.com
Scent of the Month Club
http://www.aromathyme.com
FOOD FOR THOUGHT
Give Lavishly! Live Abundantly
By Helen Steiner Rice
The more you give,
The more you get—
The more you laugh,
The less you fret—
The more you do
unselfishly,
The more you live
abundantly...
The more of everything
you share,
The more you’ll always
have to spare—
The more you love,
The more you’ll find
That life is good
And friends are kind...
For only what
We give away,
Enriches us
From day to day.
Dollmaker’s Journey CUSTOMER CONNECTION
Dream ~ Imagine ~ Create ~ Grow ~ Believe ~ Magic
At http://dollmakersjourney.com we help your creative dreams come
true.
October/November 2010 Issue 106
******************************
Copyright 2010 by Dollmaker’s Journey
Dollmaker’s Journey Customer Connection newsletter is a free e-mail
newsletter. Tell your friends, family and fellow dollmakers about us,
and feel free to forward this newsletter to those who might be
interested. You can visit our companion website at:
http://www.dollmakersjourney.com/
**Notice!**
You can view this issue online. Go to
http://dollmakersjourney.com/newsletter/cc106.html
You can read all the past issues online. Go to:
http://dollmakersjourney.com/newsletter/archives.html
The archives include an easy to follow index to all the past issues.
******************************
HORRY COUNTY, SC (WMBF) – Whether it’s time for an upgrade, replacement, or just something new, most of us develop a household full of old electronics.
Televisions, cell phones, computers…It’s all about having the latest and greatest gadget.
If you’re not using the outdated electronics lying around your house, drop them off at a local retailer that will recycle them, and one even rewards you for your old items.
Popular retailers such as Target, Best Buy, Radio Shack, and Wal-Mart will take your gadgets and recycle them on your behalf.
Target, specifically, accepts cell phones, iPods, and video games, and will give you a return on your aged investment.
“Depending on the condition of the item, we’ll go ahead and give you what we can or what we will appraise it for. You’re also welcome, if there is no value to it for some odd reason, we can recycle it for you properly,” explains Simone Rion with Target.
After receiving your electronics, Target will approximate the value and give you a Target gift card in return.
The good news here, you’re getting money for items you probably weren’t using anyway, just in time for the gift giving season.
“You’re welcome to give [the gift card] to anyone, it’s transferable as long as they have it in their hand, absolutely fine,” encourages Rion.
FWIW, You can take old electronics to Target and they will pay you for them.
(take the good stuff out first)
This message consists of the following:
1. Stainless Steel Carafes Recalled by J & H International Due to Burn Hazard,
http://www.cpsc.gov/cpscpub/prerel/prhtml11/11049.html
2. L.L.Bean Recalls Folding Camp Rockers Due to Fall Hazard,
http://www.cpsc.gov/cpscpub/prerel/prhtml11/11050.html
3. Robert Bosch Tool Corp. Recalls Bosch Hammer Drills Due to Electrical Shock Hazard, http://www.cpsc.gov/cpscpub/prerel/prhtml11/11051.html
4. Metallic Taper Candles Sold Exclusively at Yankee Candle Stores Recalled by General Wax & Candle Company Due to Fire Hazard,
http://www.cpsc.gov/cpscpub/prerel/prhtml11/11052.html
5. Meijer Recalls Oscillating Ceramic Heaters Due to Fire Hazard,
http://www.cpsc.gov/cpscpub/prerel/prhtml11/11053.html
PING to post 9000 of granny’s third survival list!
GREAT survival tips, cooking tips & recipes, gardening help, news stories, food storage guidelines, and all sorts of other relevant information to those of us prepping for the worst.
There’s been a lot of activity here in the last few days - so check it out. (I’m finding it hard to keep up with y’all!)
If you want on or off thing ping list, please freepmail me.
thanks!
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