Recipe Requests
Shared Recipes, Crafts and Hints
Danish Dreams (Cecilia Norton)
Dommer - Swedish Cookies (Cecilia Norton)
Easy Sandwich Buns or Rolls (Carol)
Easy Carrot Cake (Patricia Brook)
Chocolate Chip Bar Cookies (Patricia Brook)
Chicken Broccoli Pie (April Daniels)
Margarita Cheesecake Bars (Cara)
Apricot Squares (Cara)
Ranch Potatoes (Nancy Carol Elder)
Oven Baked Donuts (Nancy Carol Elder)
Southwest Steak Bites (Treva)
Low Fat Iced Mocha Latte (Treva)
Recipe of the Week
Texas Chili Corn Bread
Message Board Recipe
Maple Cream Scones (Kat)
Restaurant Recipe
The Melting Pot Restaurant Flaming Turtle Fondue
Gardening with Gary
Fruit Trees
Question of the Week
Crockpot Recipe
Spicy Roast Beef
Other Recipes
Ranch Party Pizza
Spicy Orange Chicken
Pink Fondue
Shrimp-Stuffed Twice-Baked Potatoes
Raspberry Fudge Pudding Cake
Lemon Nut Cookie Crust
Blue Cheese and Chive Mashed Potatoes
Easy Apple Strudel
Pork Chops with Biscuit Stuffing
Low-Cal Sole
Green Pepper Saute
Stir-Fried Asparagus
Vidalia Onion Pie
Need to get rid of gnats in my house (carpet), please! Is there a recipe? ~ June
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Can anyone tell me of a substitute for shortening found in Australia? I'm interested in making the Make Your Own Bisquick, but unsure of a substitute. Thanks ~ Donna
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Looking for a bread recipe like the Cracker Barrel's sour dough bread. I especially love how dense and sweet it is. Can anyone help? ~ Lynda
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I'm just starting to make my first cookbook and I'm looking for any "Mock" recipes. I tried a mock apple pie and I loved it and just want to see what else is out there. Thanks ~ JLW
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I think I'll try one more time. Can anyone help me with the Apple Dumplings from Cracker Barrel? Third time asking just has to be a charm. Thanks! ~ Nancy.
Shared Recipes, Crafts and Hints
for Lauren from GrannyB132
Broccoli Cheese Casserole - Broccoli Casserole Recipe with Cheese
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for Bev from GrannyB132
baker's ammonia = ammonium carbonate = carbonate of ammonia = baking ammonia = bicarbonate of ammonia = ammonium bicarbonate = powdered baking ammonia = triebsalz = hartshorn = salt of hartshorn = hirschhornsalz = hjorthornssalt = hartzhorn
Originally made from the ground antlers of reindeer, this is an ancestor of modern baking powder. Northern Europeans still use it because it makes their springerle and gingerbread cookies very light and crisp. Unfortunately, it can impart an unpleasant ammonia flavor, so it's best used in cookies and pastries that are small enough to allow the ammonia odor to dissipate while baking.
Look for it in German or Scandinavian markets, drug stores, baking supply stores, or a mail order catalogue. Don't confuse this with ordinary household ammonia, which is poisonous. Varieties: It comes either as lumps or powder. If it isn't powdered, crush it into a very fine powder with a mortar and pestle or a rolling pin. Substitutes (for 1 teaspoon of baker�s ammonia): 1 teaspoon baking powder (This is very similar, but might not yield as light and crisp a product.) OR 1 teaspoon baking powder plus 1 teaspoon baking soda
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The answer to Bev's question re baking Ammonia from Brian Wood
Hartshorn is also known as Baker's Ammonia & Ammonium Carbonate.
From: http://www.sweetc.com/Recipes/bakeramm.htm <Nov. 27, 2003>
Baker's Ammonia is a leavening ingredient called for in many old world
recipes, especially those from Scandinavia. It is also called quot;hartshorn".
Unlike baking powder or soda, Baker's Ammonia (ammonium carbonate) leaves no unpleasant alkaline off-flavor in baked goods. It is used for cookies, crackers and cream puff-type pastries, items which are small, thin or porous. It is not used for cakes or other large items because the ammonia gas cannot evaporate from these items. You will notice an odor of ammonia while baking, but this will quickly dissipate and the baked product will not have an odor or taste of ammonia.
Because Baker's Ammonia has a tendency to evaporate when exposed to air, it should be stored in a jar with a tight cover. It will not spoil, but will "disappear" if not stored properly.
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From: http://www.baking911.com/pantry_leaveners.htm <Nov. 27, 2003>
BAKER'S AMMONIA (AMMONIUM CARBONATE): Don't confuse this with ordinary household ammonia, which is poisonous. A type of baking powder, it yields a very light, airy product, but can impart an ammonia flavor to baked goods. It's best used in cookies, which are flat enough to allow all of the ammonia odor to dissipate during cooking. Northern Europeans still use it because it makes their springerle and gingerbread cookies very light and crisp. Look for it in German or Scandinavian markets, drug stores, baking supply stores, or a mail order catalogue. It comes either as lumps or powder. If it isn't powdered, crush it into a very fine powder with a mortar and pestle or a rolling pin.
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From: http://www.houseonthehill.net/S1327.html <Nov. 27, 2003>
*Hartshorn or Baker's Ammonia (ammonium carbonate). *An old-time leavening favored by Scandinavians and professional bakers, hartshorn gives a fluffiness of texture that baking powder can't give. Superior for stored cookie doughs, as its leavening is activated by heat, not moisture. Don't be put off by the ammonia smell during baking; cookies don't taste of it. Can be substituted for equal amount of baking powder in any cookie recipe.
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Bev...You asked about baking ammonia. It's an ingredient used in Scandinavian cooking used to make cookies or crackers extra crisp. You can get it at specialty stores that carry Scandinavian groceries or King Arthur Baking Catalogue. One thing to warn you about, when using it: you'll be convinced "By the Stink" when you open your oven door that your cookies are ruined, but the odor quickly goes away and the cookies are light and wonderful. ~ Cecilia Norton
Danish Dreams
Shared with recipegoldmine.com by Cecilia Norton
1 cup butter
1 cup sugar
1 1/2 cups sifted flour
1 teaspoon bakers ammonia
1 teaspoon vanilla
Cream butter and sugar together at high speed for 10 minutes. Mix the flour and bakers ammonia together and add to creamed mixture. Add vanilla. Drop on cookie sheet and bake 325 degrees F for 1/2 hour.
Enjoy
Dommer (Swedish Cookies)
Shared with recipegoldmine.com by Cecilia Norton
1 cup butter
1/3 cup vegetable oil
1 1/4 cups sugar
2 teaspoons vanilje sukker (Scandinavian vanilla sugar)
1 teaspoon bakers ammonia
2 1/2 cups flour
Mix the first 6 ingredients in the order given and chill dough for a short time. Remove and roll into small balls. Dip tops in pearl socker sugar and press down lightly on the cookie sheet. Bake 325 degrees F for about 25 minutes.
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I have a very easy way of making sandwich buns or rolls with my bread machine. After the dough if finished, I dump it out onto a floured board. I spread it out with my hands - doesn't seem to have the springing back of the dough as when I use a rolling pin. I cut out my buns with an empty 12 ounce tuna can. I put them on a cookie sheet sprinkled with cornmeal. Let rise (my oven has a 100 degree F setting for rising) for 25 minutes and then bake at 350 degrees F for 14 minutes. I check for doneness with a food thermometer (at least 190 degrees F). To make breakfast or dinner rolls, I use a biscuit cutter. ~ Carole
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Easy Carrot CakeShared with recipegoldmine.com by Patricia Brook
Credit for this recipe comes from a retired bakery and grocery store in Munsing, MI (Hub's Super Valu). The recipe was given to me by Virginia Burke, a former bakery employee of the store, and by Hub Perrault the former store owner. They are now both deceased. May their memories live on by the people who knew them.
Heat oven to 350 degrees F.
4 large eggs
2 cups granulated sugar
4 (4 ounce) jars strained baby food carrots.
1 1/4 cups vegetable oil
Beat and mix the above ingredients together with hand mixer in a large bowl.
Add:
2 cups all-purpose flour
2 teaspoons salt
3 teaspoons cinnamon
2 teaspoons baking soda
Mix these ingredients in with the wet ingredients. Stir in 1 cup of finely chopped walnuts.
Pour into greased floured pan. You can use the following.
11 x 17-inch jellyroll pan -
bake for approximately 25 minutes.
9 x 13-inch cake pan - bake for approximately 40-50 minutes at 350 degrees F.
Use a wooden pick to test.
Cream Cheese Frosting:
4 ounces cream cheese
1/2 teaspoon vanilla extract
1/4 stick butter
1 3/4 cups powdered sugar
Mix the above ingredients with hand mixer until smooth and creamy, spread on cooled cake, and sprinkle with 1/4 cup of finely chopped walnuts, if desired.
*This cake is so moist and delicious, and easy. I'm sure it will end up being one of your family's favorites.
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Chocolate Chip Bar Cookies
Shared with recipegoldmine.com by Patricia Brook
This recipe was passed down from my Grandma, (Mildred Brook) of East Lansing, MI who was a wonderful cook, and Christian, in her community.
Heat oven to 350 degrees F.
2/3 cup butter (this equals 1 stick plus 5 tablespoons)
1 pound brown sugar (2 cups)
Melt the butter and sugar, in a 3-quart saucepan. Let cool.
Add 3 large eggs, beating well after each addition; add 2 teaspoons pure vanilla.
Add:
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Mix the dry ingredients with the wet ingredients together. Stir in 1 cup chocolate chips. Bake at 350 degrees F in an 11 x 17-inch jellyroll pan for approximately 15-20 minutes or until a wooden pick comes out clean.
This has been one of our family's favorites for years. I'm sure your family will enjoy it too.
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Chicken Broccoli Pie
Shared with recipegoldmine.com by April Daniels
2-3 cups frozen broccoli
1-2 cups white rice, uncooked
3-4 cups cooked skinless boneless chicken breasts, broken up
2-3 cans cream of chicken soup
1/2 cup milk
1 package crackers, crushed
2 cups shredded Cheddar cheese
Salt and pepper to taste
Cook rice according to package directions.
Cook broccoli until tender.
Mix milk with soup, salt and pepper.
In baking dish, add a layer of rice then a layer of broccoli, then on top of that add a layer of chicken and then add the crackers, and cheddar cheese. Bake in the oven at 350 degrees F for 1 hour or until cheese is fully melted. Serve warm.
* you can also substitute 1-2 cans of cream of chicken soup for cream of mushroom soup of you like.
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Margarita Cheesecake Bars
Shared with recipegoldmine.com by Cara
1 (18.25 ounce) box lemon cake mix, prepared as box directs
1/3 cup fresh lime juice (grate lime peel first)
2 1/2 teaspoons unflavored gelatine
3 (8 ounce) packages cream cheese, softened
1/2 cup granulated sugar
1 tablespoon freshly grated lime peel
Heat oven to 350 degrees F. Line a 13 x 9-inch baking pan with foil, letting foil extend about 2 inches above pan at both ends. Coat foil with nonstick spray.
Spread cake batter in prepared pan. Bake as box directs. Cool completely in pan on a wire rack. Holding foil ends, lift from pan. Trim rounded top (hump) off cake with a long serrated knife until flat. Holding foil ends, return cake to pan.
Pour lime juice into a small saucepan; sprinkle with gelatine. Let stand 1 minute, then stir over low heat 3 minutes until gelatine completely dissolves. Remove from heat.
Beat cream cheese, sugar and lime peel in a large bowl with mixer on medium speed 2 minutes until fluffy. Slowly beat in gelatin mixture. Beat 1 minute to blend. Scrape onto cake, then spread evenly to edges. Refrigerate 1 hour to set, then cover loosely and refrigerate 2 hours or overnight.
Lift from pan. Cut in 42 bars (dip knife in hot water; wipe clean between cuts).
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Apricot Squares
Shared with recipegoldmine.com by Cara
3 cups all-purpose flour
3/4 cup granulated sugar
3 egg yolks
1 cup (2 sticks) unsalted butter, melted
Grated rind of 1 lemon
1 (12 ounce) jar apricot jam
Heat oven to 350 degrees F. Butter a 13 x 9 x 2-inch baking pan.
Beat flour, sugar, yolks, butter and lemon rind in medium-size bowl until dough forms. Set aside about 3/4 cup dough. Pat remaining dough into bottom of prepared pan and slightly up sides. Spread with jam. Sprinkle reserved dough over top for crumbs.
Bake in 350 degree F oven for 45 minutes. Let cool completely in pan on wire rack. Cut into 32 squares.
Store in a tightly sealed container.
Enjoy!
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Ranch Potatoes
Shared with recipegoldmine.com by Nancy Carol Elder
1/2 cup sour cream
1/4 cup bacon bits
1/2 cup ranch dressing
2 tablespoons parsley, chopped
8 ounces shredded Cheddar cheese
6 to 8 new potatoes (unpeeled, cooked and quartered)
Topping:
1/2 cup shredded Cheddar cheese
2 cups French's French Fried Onions
1/4 cup melted butter
Mix the sour cream, bacon bits, dressing, parsley and cheese together. Toss mixture with potatoes and place in a 9 x 13-inch casserole dish.
Mix all ingredients together for the topping. Spread over the potato mixture in casserole dish. Bake at 350 degrees F for 40 minutes.
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Oven Baked Donuts
Shared with recipegoldmine.com by Nancy Carol Elder
1 cup granulated sugar
2 1/2 tablespoons shortening
2 eggs
2 cups flour (sifted)
2 teaspoons nutmeg (may use 1 teaspoon)
1/2 teaspoon salt
3 teaspoons baking powder
6 tablespoons milk
Mix the above ingredients in a mixing bowl until smooth. Bake in greased muffin tins. Bake at 400 degrees F for 15 to 20 minutes. Remove from oven and brush with butter all over (top, sides and bottom), while still hot. Shake in a bag filled with your favorite coating, powdered sugar or 1 cup sugar and 1 teaspoon cinnamon.
Makes 12.
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Southwest Steak Bites
Shared with recipegoldmine.com by Treva
Tired of the same old chicken nuggets? Give these a try! Feel free to "play" with the seasonings. Serve hot with barbecue sauce or salsa for dipping.
1 quart oil for frying
1 egg
1/4 cup milk
2 cups all-purpose flour
2 teaspoons dry mesquite flavored seasoning mix
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
2 pounds cube steak, cut into bite-size pieces
Heat the oil in a deep fryer or heavy skillet to 365 degrees F (185 degrees C).
In a bowl, beat together the egg and milk. In a resealable plastic bag, mix the flour, mesquite seasoning, salt, pepper, garlic powder, and cayenne pepper. Dip the steak pieces in the egg mixture, then place in the plastic bag, seal, and shake to coat.
In the hot oil, fry the coated steak pieces in small batches until golden brown, about 5 minutes. Drain on paper towels.
Makes 8 servings.
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Low Fat Iced Mocha Latte
2 tablespoons instant coffee
3/4 cup warm water
1 (14 ounce) can EAGLE BRAND Low Fat Sweetened
Condensed Milk (NOT evaporated milk)
1 tablespoon chocolate-flavored syrup
4 cups ice cubes
In small bowl, dissolve coffee in water.
In blender, combine dissolved coffee, EAGLE BRAND and syrup; blend well. Gradually add ice, blending until smooth. Serve immediately. Store leftovers in refrigerator.
Makes 5 cups Per Serving: Calories: 250 Fat: 3 grams
Texas Chili Corn Bread
You�ll enjoy this traditional cornbread baked in a skillet and flavored with chiles and peppers. It�s quick and easy to make and so good.
1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
3 large eggs
1 cup milk
1/2 red bell pepper, chopped and diced
1/2 medium size onion, chopped and diced
1/4 teaspoon garlic powder
1 (4 ounce) can diced green chiles, drained
(less if you prefer a less spicy bread)
1 cup corn kernels - fresh, frozen or canned
1 1/2 cups grated cheese, Cheddar or jack
Heat the oven to 450 degrees F. Grease a 10-inch skillet and place it on the middle shelf in the oven.
In a large bowl, stir together the cornmeal, baking powder, sugar and salt. In a medium bowl, whisk the eggs then stir in the rest of the ingredients, reserving 1/2 cup of the grated cheese.
Form a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a spatula until well combined.
Carefully remove the hot pan from the oven and immediately pour the batter into the pan. Sprinkle the remaining cheese on top and return to the oven.
Let bake for 20 minutes or until a wooden pick inserted in the center of the pan comes out clean. The top will be a rich, golden brown. Let cool for ten minutes before unmolding.
This recipe was contributed by The Prepared Pantry. For more food and baking information, visit The Baker�s Library at The Prepared Pantry.
Maple Cream Scones
Posted by Kat at recipegoldmine.com 2005/4/1 07:55
I am English and one of my old favourites is scones of any kind. These are MARVELOUS!
Heat oven to 325 degrees F.
3 1/2 cups all-purpose flour
3/4 cup cake and pastry flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup butter
3/4 cup brown sugar (or maple sugar)
1/2 cup currants
3 large eggs
1/2 cup heavy cream
Large egg for egg-wash
Sift together dry ingredients. Cut in butter until mixture resembles breadcrumbs. Stir in brown sugar and currants.
Beat together 3 eggs and heavy cream. Gently mix into dry ingredients until soft dough forms. On work surface pat or roll dough out to 1 inch thickness. Cut out with 2 1/2 - 3-inch cutter. Place on greased or parchment lined baking sheet.
Break the extra egg into a bowl and add a few drops of milk. Beat until combined. Use to wash the tops of the scones. Bake for 10 - 15 minutes.
Serve with homemade strawberry jam and fresh whipped cream for REAL English tea!
For more great recipes, visit our Message Board.
Cook's Tip!
If you have leftover tomato paste from a can, scoop it by tablespoonsful onto a wax paper-lined baking sheet. Freeze uncovered until firm. Pack in a plastic freezer bag and freeze up to 6 months. You can add frozen tomato paste to soups, stews or sauces, or thaw quickly in the microwave for other uses.
The Melting Pot Restaurant Flaming Turtle Fondue
Source: The Melting Pot Restaurants, Inc.
2 ounces melted milk chocolate
2 ounces caramel syrup
1 ounce chopped pecans
1/3 ounce 151 rum (may substitute with other flambe liquor)
Using a double boiler fondue pot, heat mixture of chocolate and caramel to a temperature no greater than 135 degrees F. Stir frequently. (For thinner chocolate, slowly add whole milk while stirring until desired consistency is reached.) Slowly pour rum into fondue pot. Ignite liquor by touching lighted match to edge of pot*. After flame burns, sprinkle nuts over chocolate mixture.
Serve at 120 degrees F with assorted fruits, marshmallows, cheesecake, brownies and more.
NOTE: Cooking or flambeing with an open flame should be done with great care and adult supervision.
Lola writes~
I have two apple trees and two peach trees and every year my apples have brown
spots on them. I would like to know what causes them and what I can do to stop
it. Also when do I spray far insects and what do I spray with. I would appreciate your help. I would like to grow some pretty apples.
A. Apple tree black rot is a plant disease caused by the fungus of the physalospora species. This plant disease attacks pears as well as apples. Fungi of the physalospora overwinter in rotted apples and cankerous lesions on apple trees and emerge at temperatures as low as 55F to spread again. Black rot is an especially dangerous disease to apple trees and the harvest if left uncontrolled. Black rot infected regions of the apple tree should be pruned out, being sure to destroy all infected fruit, twigs and branches. Do not just prune the areas and let them drop as that can release more spores to otherwise unaffected regions of your apple tree. Be sure to carefully prune out any cankerous lesions no matter how small they seem and going at least 8" around the visible cankers, because the lesions will grow if left unattended and do extend beyond the visible lesion. Also be sure to clear and destroy all infected plant debris. Unfortunately, once the fruit has begun to rot and die, fungicidal treatments are no longer helpful. However, you can be prepared next year when the spores may reinfect new apple tree development. Your local cooperative extension service should be able to provide you with the name of the fungicide most effective for black rot infections for apple trees in your geographic region and the best time to begin treatment. Typically once you begin fungicide treatments, continue at 10 day intervals until the fruit is full-sized.
http://ctct.essortment.com/blackrot_rkbk.htm
Or, it could be rust: On leaves, pale yellow spots appear on the upper surface during May or June. Spots are up to l/4" in diameter, turn orange with time, and often have a reddish border. Small black fungal bodies form within the spots and may exude an orange fluid. In time, yellow spots develop on the underside of the leaf. These spots thicken, and during late spring and early summer a number of small, orange-yellow tubular projections appear. These develop into open, cylindrical tubes that split toward the base into narrow strips and curl backward. Infected leaves may turn yellow and drop. Defoliation of rusted leaves is most common in dry summers. On fruit, similar yellow-orange spots appear, usually at or near the calyx end. These spots usually occur on immature fruit and are much larger than the spots on leaves up to 3/4" in diameter. The light green color of the young fruit becomes a darker green around the infected area. The tube-like aecia may form on the slightly raised fruit lesions. Infected fruits are often stunted and misshapen, and may drop early.
http://ohioline.osu.edu/hyg-fact/3000/3024.html
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Gary teaches classes and gives lectures on growth and care of various indoor and outdoor plants, blooming or ornamental. He is also a master judge and teacher. Gary earned both a Bachelor's and Master's degree in Horticulture from Michigan State University and worked in research there. He has served as show chairman and president on all California state levels of the African Violet Society.
I love to bake and keep cooking oil, shortening, and butter on hand. How long can I store these fats and oils?
That, of course, depends on the storage conditions. At seventy degrees, shortening can be kept for eight months. Butter does not last long at all in the refrigerator-only two weeks-but can be stored for up to nine months in the freezer (not the freezing compartment of a refrigerator which is usually not as cold). Margarine can also be frozen though some margarine tends to be flaky once thawed. While I do not have a government source for the shelf life of vegetable oils, I would not store oils for over eight to ten months. My recommendation is to store butter in the freezer for up to nine months and store oils and shortening for eight months at seventy degrees--slightly longer at cooler temperatures. Maybe more so than any other food group, fatty foods must be carefully and conscientiously rotated to maintain adequate and healthy stocks. Use what you store and store what you use.
This week�s question was answered by Dennis Weaver at The Prepared Pantry.
This information was taken from Family Preparedness Bulletin #4 at The Prepared Pantry and is available in a printable version.
Spicy Roast Beef
3 pound round tip roast or brisket trimmed of fat
1 to 2 tablespoons cracked black peppercorns
3 cloves garlic, minced
3 tablespoons balsamic vinegar
1/4 cup reduced sodium soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
Rub cracked peppercorns and garlic onto roast. Put roast in crockpot. Make several shallow slits in top of roast.
In a small bowl, combine remaining ingredients and pour over meat. Cover; cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
Recipe Goldmine Pantry
Save up to 33% on premium mixes!
We have secured special deals at substantial savings for our subscribers�quality bread, cookie, and dessert mixes to make your baking a little easier. We use these mixes ourselves and find them much better than the store mixes.
This week we have added four new scone mixes�like Cranberry Nut Scones and Cinnamon Crusted Scones%. See them at The Recipe Goldmine Pantry.
I have used many of this products time and time again, and they are truly scrumptious! I can honestly say that I've never had better. They also make great gifts. ~ Linda
Cook's Tip!
Replace granulated sugar with honey by:
...reducing any liquid called for in the recipe by 1/4 cup for each cup of honey used.
...adding 1/4 to 3/4 teaspoon baking soda for each cup of honey used.
...lowering the oven temperature by 25 degrees to prevent over-browning.
Ranch Party Pizza
16 ounces cream cheese, softened
1 (1 ounce) envelope ranch dressing mix
1/2 teaspoon minced garlic
1/2 teaspoon dried rosemary, crushed
1 cup chili sauce
1/2 cup chopped green onions
1 cup shredded Monterey jack cheese
1/2 cup any favorite pizza topping such as mushroom
slices, olives, ham or green pepper
In a large bowl, blend cream cheese, salad dressing mix, garlic and rosemary until smooth. Spread into 10-inch circle on serving platter, smoothing mixture with spatula. Pour chili sauce over cream cheese mixture into 9-inch circle, creating "cheese crust" border. Sprinkle with green onions, cheese and toppings. Refrigerate at least 30 minutes before serving.
Serve with crackers for dipping.
Spicy Orange Chicken
1/3 cup orange marmalade
1/3 cup hot barbecue sauce
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
2 pounds chicken pieces
Salt and pepper, to taste
Heat oven to 350 degrees F.
Combine marmalade, barbecue sauce, Worcestershire sauce and lemon juice, mixing well.
Place chicken skin side up in a 9 x 13-inch baking pan lined with aluminum foil.
Sprinkle with salt and pepper. Pour sauce over chicken and bake one hour, basting occasionally. Increase heat to 400 degrees F and bake 15 minutes longer.
Pink Fondue
1 (10 ounce) jar Marshmallow Creme
3 teaspoons creme de almond
1 tablespoon lemon juice
1 tablespoon creme de cocoa
1 drop of red food coloring, maybe 2 if needed
Mix and heat all ingredients. Serve in fondue dish with fresh strawberries, bananas, pineapple chunks or angel food cake pieces.
Shrimp-Stuffed Twice-Baked Potatoes
6 large Idaho potatoes
Vegetable oil, for coating
8 tablespoons butter
2 cups grated Cheddar cheese, plus more for sprinkling
2 cups grated Monterey jack cheese
2 cups sour cream
Salt and pepper
1 pound shrimp, peeled and sauteed
Paprika
Heat oven to 350 degrees F.
Wash potatoes, then dry them and gently prick with a fork on the sides. Coat each potato with vegetable oil, place on foil-covered pan, and bake for approximately 1 hour.
Place the butter in a large bowl. Remove the potatoes from the oven and slice each potato in half. Gently scoop out the potato and place in the bowl. Using a mixer on high, mix the potatoes, butter, sour cream, salt and pepper. Fold the shrimp and both cheeses into the mixture. Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with cheese and paprika for color. Bake for about 20 to 30 minutes until browned on top.
Raspberry Fudge Pudding Cake
2 (10 ounce) packages frozen red raspberries in syrup, thawed
1/2 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1 teaspoon baking powder
2 tablespoons butter, softened
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/4 cup milk
1/3 cup packed brown sugar
2 tablespoons unsweetened cocoa powder
Sweetened Whipped Cream, recipe below
Vanilla ice cream, optional
Heat oven to 350 degrees F.
Drain thawed berries, reserving 3/4 cup syrup. Set aside.
In a bowl combine flour, 1 tablespoon cocoa powder and baking powder; set aside.
In a medium mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add 1/2 cup brown sugar and the vanilla extract; beat until well combined. Alternately add flour mixture and milk, beating until smooth after each addition. Spread batter in a greased 2-quart square baking dish. Spoon drained raspberries over batter. Pour raspberry syrup on top.
Combine remaining 1/3 cup brown sugar and 2 tablespoons cocoa powder; sprinkle evenly over batter. Bake about 40 minutes or until wooden pick, inserted about 1/2 inch into cake portion, comes out clean. Cool about 1 hour on a wire rack.
Serve warm with sweetened whipped cream or ice cream.
Sweetened Whipped Cream: In a small chilled mixing bowl combine 2/3 cup whipping cream and 2 tablespoons sugar; and 1 teaspoon vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Do not over-beat.
Lemon Nut Cookie Crust
Makes 1 (9-inch pie crust)
20 Pepperidge Farm Lemon Nut Cookies
(to yield about 1 1/2 cups crumbs)
3 tablespoons unsalted butter, melted and slightly cooled
1/2 teaspoon grated lemon zest
1/8 teaspoon salt
1 teaspoon vanilla extract
Heat the oven to 350 degrees F
Place the cookies in the work bowl of a food processor and process them until they are finely ground.
Combine the crumbs, butter, lemon zest, salt and vanilla extract in a medium-size mixing bowl and stir until the crumbs are moistened. Press the mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan, packing it tightly with your fingertips so it is even and compacted. Bake the crust until it is golden and crisp, 6 to 8 minutes. Let it cool completely before filling it. (The crust may be wrapped in plastic wrap and frozen for up to 1 month.)
Blue Cheese and Chive Mashed Potatoes
2 pounds russet potatoes, peeled
1/2 cup crumbled blue cheese
1/4 cup pure butter
1/4 cup snipped fresh chives
1/2 teaspoon garlic salt
1/4 teaspoon pepper
Mash potatoes and cut into 1 1/2-inch chunks. Cook in boiling water for 15 to 20 minutes or until tender when pierced with a fork; drain well. Mash with a potato masher until smooth and stir in remaining ingredients. Return to stove and cook for a few minutes more until very hot.
Makes 8 servings.
Tip! May be made ahead and reheated in the microwave.
Nutrition per serving: 190 calories, 5 g protein, 8 g total fat (5 g sat.), 25 g carbohydrate, 3 g fiber, 1 g sugar, 20 mg cholesterol, 230 mg sodium, 4 points
Easy Apple Strudel
1/2 package (1 sheet) Pepperidge Farm Frozen Puff Pastry Sheets
1 egg
1 tablespoon water
1 (21 ounce) can apple pie filling
Thaw pastry sheet at room temperature for 30 minutes.
Heat oven to 375 degrees F.
Mix egg and water and set aside.
Unfold pastry on lightly floured surface. Roll into 16 x 12-inch rectangle. With short side facing you, spoon pie filling on bottom half of pastry to within 1 inch of edges. Starting at short side, roll up like a jellyroll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture. Cut several 2-inch-long slits 2 inches apart on top.
Bake 35 minutes or until golden. Cool on baking sheet on wire rack 30 minutes. Slice and serve warm.
Serves 6.
Pork Chops with Biscuit Stuffing
4 large pork chops
1 can cream of chicken soup
1 cup chopped celery
1 cup chopped onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 (8 ounce) package refrigerated biscuits
Heat oven to 350 degrees F.
Brown pork chops on both sides. Place on bottom of a greased 13 x 9-inch baking pan. Set aside.
Combine soup, celery, onion, salt, pepper and egg. Mix until well blended.
Cut each biscuit into 10 pieces and add to soup mixture, mixing well. Spoon evenly over chops and bake for 55 to 65 minutes.
Low-Cal Sole
6 to 8 sole filets
Butter
Salt and pepper
Chopped parsley
1 large onion, sliced
1 green bell pepper, sliced into rings
2 cups white wine
Grated Parmesan cheese
Arrange sole in baking dish. Dot with butter, then sprinkle with salt and pepper and lots of parsley. Cover with onion slices and green pepper rings. Pour wine over all. Cover and bake at 325 degrees F for 30 to 45 minutes.
Before serving, sprinkle with cheese and broil until lightly golden.
6 servings
Green Pepper Saute
4 large green bell peppers, seeded and
cut into lengthwise strips
2 to 3 tablespoons olive oil
2 teaspoons garlic salt
1 teaspoon freshly ground pepper
Saute green pepper strips in fairly hot olive oil just until limp but still crunchy, 5 to 10 minutes. Sprinkle with garlic salt and freshly ground pepper. Red or yellow peppers or a mixture of all may be used.
6 servings
Stir-Fried Asparagus2/3 pound asparagus
1/4 cup vegetable oil
1 tablespoon chopped garlic
1/2 teaspoon salt
Rinse asparagus with cold water. Snap tough ends. Slice asparagus diagonally into 1-inch pieces.
Heat oil in a wok over high heat 30 seconds. Add asparagus and salt. Stir-fry 3 minutes or until asparagus is crisp-tender. Serve hot.
Makes 4 servings.
Vidalia Onion Pie
2 pounds Vidalia onions, peeled and sliced thin
1/2 cup butter
1 cup sour cream
Dash of Tabasco sauce
1/4 teaspoon pepper
3 eggs, beaten
1/4 cup Parmesan cheese
1 pie crust
Saute onions in melted butter.
Combine eggs and sour cream; add to onion mixture. Stir in seasoning. Pour into pie crust. Top with cheese. Bake at 450 degrees F for 20 minutes. Then reduce heat to 325 degrees F and bake for 20 more minutes.
Published by Recipe Goldmine, LLC
PMB#127
20928 N. John Wayne Parkway C-13
Maricopa, AZ 85239