October 31, 2005
Recipe Requests
Shared Recipes, Crafts
and Hints
Sweet Dill Pickles (Marianna)
Candied Dills (Ruth Randle)
Grandma Betty's "Home Made" Pickles (Carol -
Orland Park, IL)
Macaroni Grill Penne Rustica (Andrea, Cindy, wendy z, and
Recipe Goldmine)
Macaroni Grill Shrimp Portofino (gramaj)
Chile Cheese Squares (Diana Furman)
Almost-No-Chopping Rotisserie Chicken, Black Bean
and Salsa Soup (Patti Panni)
World's Easiest Pie Crust (Peggy Hopkins)
Vegetable Dip (Diana Furman)
Raisinet Cookies (Cara)
Baked Sole with Lemon Sauce (Cara)
Chocolate Amaretti Cake (Cara)
Leftover Turkey Casserole (Treva)
Cinnamon Cookies (diabetic) (Treva)
Watkins Recipe
Chicken and Pasta Soup
Recipe of the Week
Cherry Chocolate Cookies
Forum Recipes
Chris's Sausage Stuffing (T&T) (Chris in NM)
Cajun Eggplant Pirogue (Mary6311)
Restaurant Recipe
Lilac Restaurant French Raspberry Napoleon
Question of the Week
More Recipes
Tortilla Lasagna
Date Chews
Cranberry Squares
Amish Tuna Salad Sandwiches
Italian Chicken Stir Fry
Tropical Fruit Macaroons
Mrs. Dash Salt Free Seasoning Blend
Butter Rum Ham and Pineapple
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We hope you all have a safe and happy Halloween!
A couple of months ago, I asked for help with dipping chocolate. Five young ladies responded with some great suggestions.
Unfortunately, their suggestions were on my hard drive when I lost it. Will you kindly send your suggestions again. I promise, this time, I'll commit them to print. Thanks for your understanding.
Neal, Yucca Valley, CA
*****
Thanks for the caramel pecan fudge recipe. Can't wait to try it. ~ Betty G.
*****
Hi All,
Hopefully someone out there can help me find a recipe for "College Pie." My MIL used to make it but I didn't get the recipe before she passed away. It was made in a regular pie dish and had a cake like texture on the bottom and a rich pecan pie (without the pecans) texture on the top. If someone can help me I would be forever grateful...Thank you. ~ Donna in IN
*****
Love your newsletter... always something good. Thank you. Does anyone have a cheese cake recipe with pumpkin? ~ Mary Bennett
*****
Italian Butter Cookies with Frosting - Does anyone have this recipe? I've been searching for the recipe for these cookies forever. They're the ones that you find in the Italian Bakeries that have that huge dollop of frosting over them.
They are solid but not crispy cookies and the frosting is a buttercream kind. They look like they have been piped out from a pastry bag and then the frosting on top. They are vanilla with chocolate frosting, red frosting, and chocolate with chocolate frosting and white frosting...If anyone could help me out I would really appreciate it!! I would like to try them before the holidays. Thank you. ~ Didi
*****
What is the difference between salsa and picante sauce? Some recipes call for one while others specify the other. Are they interchangeable or not? Thanks. ~ Ruth Ann in Nebraska
*****
I would like a recipe for Oatmeal Pie that does not have coconut in it. Thank you! ~ Karen
*****
Does anyone have a recipe for the Pizza Hut pan pizza dough? I absolutely LOVE it but can't find anything remotely close to replicate it... and would love to be able to make them at home instead of having to spend a fortune on them from Pizza Hut.... that's also what they make their breadsticks from - and those, to me, are to die for!!! Thanks! ~ Beth C.
Shared Recipes, Crafts and Hints
for Betty from Marianna
Sweet Dill Pickles
This no-cook method (from MFK Fisher) makes crisp pickles because sugar draws out juice from the dills. They last for months in the refrigerator. "Zesty-type" dill pickles make an especially flavorful pickle.
1 (32 to 46 ounce) jar whole non-Kosher dill pickles
2 cups sugar, divided
1/2 cup cider vinegar
Drain pickles, discarding juice. Slice pickles. Put half of slices back into the pickle jar. Sprinkle over 1 cup of sugar. Put rest of pickles and sugar into the jar. Place the jar in a tall bowl (in case of leaks). Let stand at room temperature until sugar has dissolved and juices form, for about a half a day; turn the jar over a couple of times. Add vinegar and shake jar to mix. Push pickles down into the juice; it probably will not quite cover the pickles. Refrigerate.
Ready in a day, much better after several days, best after a week or so.
*****
for Betty from Ruth Randle, Manassas VA
Candied Dills
2 (32-ounce) jars dill pickles
4 cups sugar, divided
1/2 cup distilled white vinegar
1/2 cup water (or use brine drained from pickles)
1 tablespoon mixed pickling spices
Drain pickles and slice 1/4 inch thick. Place in a bowl with 2 cups of sugar. Stir, cover and let stand at room temperature 6 to 8 hours or overnight.
In a medium saucepan, mix together remaining sugar, vinegar, water (or brine) and pickling spices. Bring to a boil. Pour over the pickles. Allow the mixture to stand at room temperature 6 to 8 hours, or overnight. Transfer pickles to sterile jars and store in the refrigerator. Serve chilled.
Source: my Mom
*****
Here is a recipe for Betty for sweet pickles made with dill pickles. I have made them frequently and love them. (The name is really a coincidence.) ~ Carol in Orland Park IL
Grandma Betty’s “Home Made” Pickles
1 quart whole dill pickles
1 teaspoon celery seed*
1 cup water
1 1/2 cups sugar
Empty the pickles into a colander and rinse out the jar. Slice the pickles into rounds or long thin strips and place them back into the jar. Sprinkle the celery seed over the sliced pickles.
Make syrup by boiling the water and sugar together for 5 minutes.
Pour syrup over the pickles, replace the lid on the jar (make sure the seal is tight), and turn the jar upside down on counter for at least 12 hours.
The pickles are now ready to eat. Turn the jar right side up and store them in the refrigerator.
* You can also use pickling spice if you would like a more intense flavor.
Yield: 1 quart pickles
Source: (Internet) World Wide Recipes
*****
For Betty wanting pickle recipe. Buy one gallon Heinz Sour Pickles (whole). Slice pickles half into one gallon jar and the other half into another one gallon jar. Add 2 1/2 pounds granulated sugar into each jar. Stir. Soak until sugar dissolves - usually 3 or 4 days. Refrigerate and use as needed. ~ Shirley T.
*****
for Rosie-Boynton Beach from Andrea, Cindy, wendy z, and
Recipe Goldmine
Macaroni Grill Penne Rustica
Posted by CookinMom at recipegoldmine.com - June 2, 2001
Source: Posted by Tracy Sunday, 30 April 2000 at 3:42 p.m. Contributed by Rudy2
The penne is easy, the sauce is the key: heavy cream, parmesan cheese, wine, etc. with chicken and shrimp. Cut the recipe in half and it was still way too much.
Gratinata Sauce:
2 teaspoons butter
2 teaspoons chopped garlic
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon chopped rosemary
1 cup Marsala wine
1/4 teaspoon cayenne pepper
8 cups heavy cream
Penne Rustica:
1 ounce pancetta or bacon
18 shrimp, peeled and deveined
12 ounces grilled chicken breast, sliced
4 1/2 cups Granita Sauce
48 ounces penne pasta, precooked
3 teaspoons pimientos
6 ounces butter
1 teaspoon chopped shallots
1 pinch salt and pepper
1 cup parmesan cheese
1/2 teaspoon paprika
6 sprigs fresh rosemary
Gratinata Sauce: Saut� butter, garlic, and rosemary until garlic begins to brown. Add Marsala wine and reduce by one-third. Add remaining ingredients and reduce by half of original volume. Set aside.
Penne Rustica: Saut� pancetta until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese and simmer until sauce thickens.
In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimientos and sprinkle with paprika. Bake at 475 degrees F for 10 to 15 minutes. Remove and garnish with fresh rosemary sprig.
Serves six.
*****
for Rosie-Boynton Beach from gramaj
Macaroni Grill Shrimp Portofino
Serves/Makes: 4
16 medium mushrooms
2 teaspoons chopped garlic
1/2 cup butter, melted
16 large shrimp, cleaned
1/2 teaspoon pepper
3 cloves fresh garlic, crushed, peeled, minced
1/4 cup fresh lemon juice
1 jar marinated artichoke hearts
4 slices lemon
2 tablespoons parsley
Saut� mushrooms and garlic in butter until almost tender. Add shrimp and saut� until shrimp is cooked, about 3 minutes (do not overcook!). Add the rest of the ingredients except lemon and parsley and heat through. Serve over pasta or rice. Garnish with lemon slices and parsley.
Source: cdkitchen.com - Submitted by: rec.food.recipes Lindatn
*****
Help for Lydia
The US postal service's rate for overnight shipping is very reasonable. The baked goods will arrive the next day. Something I found that also helps out is to purchase a blue ice pack, freeze it and place it on top of the containers of baked goods. The ice pack ads just a small amount of moisture to the package. When your son comes home from college for a visit, he can return the ice packs to you for reuse. They also work great incase of an injury while at college. ~ Peggy Hopkins
*****
Hi!
I have a response for Lydia of S. Florida who has a problem in keeping baked goods from drying out while in transit to her son in college. I learned this from a friend and it works great! Simply put a slice of fresh bread (wheat, white--any kind as long as it has a neutral aroma) in with the baked goods. The baked items absorb the moisture from the bread. This works especially well with cookies. I live in very dry Colorado, and 1 or 2 slices keeps the cookies fresh for at least a week (if they last that long!).
Good Luck & Happy Baking ~ Wendy - Centennial, Colorado
*****
In response to the lady wanting to send baked goods to college student. When my son was in the Marines I mailed a lot of goodies to him and his fellow Marines. I always packed everything in miniature marshmallows. The marshmallows kept the baked goods from drying out and then they could eat the marshmallows. ~ Shirley
*****
Wonderful breakfast or brunch recipe. Great to bring to work to share too!
Chile Cheese Squares
Shared by Diana Furman
Source: New Mexico friend, Cathy Thomas's recipe
1/4 pound (1 stick) margarine or butter, melted
10 eggs, slightly beaten
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped green chile
1 pint small curd cottage cheese
1 pound grated Jack cheese
Melt margarine; pour into large bowl. Add eggs beating slightly. Add all other ingredients and mix well. Pour into buttered 13 x 9 x 2-inch pan. Bake at 400 degrees F for 15 minutes then reduce heat to 350 degrees F for 30 minutes.
*****
Almost-No-Chopping Rotisserie Chicken, Black Bean and Salsa Soup
Shared with recipegoldmine.com by Patti Panni
3 cans low-sodium chicken broth
1 jar chunky salsa
1 rotisserie chicken, deboned and shredded
1 can black beans, drained and rinsed
1/3 cup instant rice
1 cup frozen corn kernels
3 green onions, thinly sliced
Tortilla chips
Bring the broth and salsa to the boil in a large saucepan over medium heat. Add the chicken, beans and rice. Stir well, turn the heat to low and simmer, covered, for 10 minutes, stirring occasionally.
Stir in the corn and cook until tender, about 3 minutes. Remove from heat and garnish with onions.
Serve with tortilla chips.
Serves 4.
*****
Shared by Peggy Hopkins
World's Easiest Pie Crust
By: Peggy Hopkins, Bay City, MI
2 cups flour
3/4 cup shortening, softened
2 tablespoons margarine, softened
1/2 teaspoon salt
1/2 teaspoon baking powder
6 tablespoons water
Place all ingredients in a plastic bowl with a lid. Place one hand on top of lid and other hand on bottom of bowl, shake until dough ball forms. Remove lid, scrape sides and lid. Replace lid and shake until all ingredients are incorporated. Remove dough from bowl onto lightly floured surface, divide into 2 pieces. On lightly floured surface, roll one piece at a time into an 8- to 9-inch circle. Place into pie plate and fill with favorite filling.
Makes two 8- to 9-inch pie crusts.
*****
Shared by Diana Furman
Reading this recipe gives you no idea on just how good it is. I first tasted it then asked for the recipe amazed at what was in it. You have to try it to believe how great it is for a raw veggie tray. Use low fat ingredients and it's just as good if not better.
Vegetable Dip
Shared by Diana Furman
1 cup cottage cheese
1/2 cup sour cream
1 cup mayo
2 tablespoons chives (fresh or dry)
2 tablespoons parsley (fresh or dry)
2 cloves garlic finely chopped
2 tablespoons grated onion or powdered equivalent
1/2 teaspoon Worcestershire
1 drop to 1/4 teaspoon Tabasco sauce
Salt and pepper to taste
Mix/beat the sour cream with the cottage cheese till smooth, then add the rest.
Keep refrigerated and make the day ahead for flavors to blend.
*****
Raisinet Cookies
Shared by Cara
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups Raisinets (chocolate covered raisins)
1 cup chopped nuts
Combine flour, baking soda and salt in small bowl.
Beat butter or margarine, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Beat in eggs; gradually beat in flour mixture. Stir in chocolate covered raisins and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake in preheated 375 degree F oven for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cook completely.
*****
Baked Sole with Lemon Sauce
Shared by Cara
Sole:
1/2 cup crumb seasoned stuffing mix
1/4 cup chopped fresh parsley
3 tablespoons butter or margarine, melted
1 teaspoon grated lemon peel
1 (16 ounce) package frozen Sole fillets, thawed
Lemon Sauce:
1/4 cup butter or margarine, melted
1 tablespoon fresh lemon juice
Heat oven to 350 degrees F.
Combine all stuffing mixture ingredients except Sole fillets in medium bowl. Place 1 tablespoon stuffing mixture in center of each fillet. Wrap each fillet around stuffing mixture; secure with toothpicks.
Place stuffed fish into ungreased 8-inch square baking pan; sprinkle with remaining stuffing mixture.
Combine all sauce ingredients in same bowl. Pour over fish. Bake for 25 to 30 minutes or until fish flakes with a fork.
*****
This cake is SO good!
Chocolate Amaretti Cake
Recipe from the cookbook: Everyday Italian by Giada De Laurentiis
(Host of Everyday Italian on Food Network TV)
This recipe is also in the October 4, 2005 issue of Woman's Day Magazine,
Page 198 and on the Woman's Day Magazine website
3/4 cup semisweet chocolate chips
1 cup slivered almonds
1 cup (2 ounces) amaretti cookies (*see Note)
2/3 cup sugar
1 stick (1/2 cup) unsalted butter, softened
2 teaspoons freshly grated orange zest
4 large eggs
Garnish with unsweetened cocoa powder
Heat oven to 350 degrees F. Coat a 9-inch springform pan with nonstick spray.
Microwave chocolate chips in a bowl, stirring every 30 seconds, until melted and smooth.
Put almonds and cookies in a food processor; pulse until finely ground. Transfer to a bowl. Put sugar, butter and orange zest in processor; process until smooth and creamy. With machine running, add eggs 1 at a time. Add almond mixture and melted chocolate; pulse until blended. Scrape into prepared pan.
Bake 35 minutes, or until top is firm and slightly cracked around the edges and a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes before removing pan sides and cooling completely. Dust cake with cocoa.
* Note: If you cannot find amaretti cookies, you can substitute 1 cup broken savoiardi (crisp ladyfinger cookies) and 1/2 teaspoon almond extract.
*****
Leftover Turkey Casserole
Shared by Treva
2-3 cups turkey (or you could use chicken, ham or beef -
whatever you have left over)
1-2 cups gravy
2 cups mashed potatoes
1 (12 ounce) bag mixed vegetables (or any kind you prefer),
OR left over veggies from your dinner
Leftover stuffing, if you have it, or use your favorite
stuffing recipe, enough to top the casserole
Heat oven to 350 degrees F.
In a 9 x 13-inch pan or large oven-safe casserole dish (or whichever size is appropriate if you don't have as many leftovers), spread the mashed potatoes in the bottom of the pan, layer meat and vegetables over the potatoes. Spread gravy over the top, then top with leftover stuffing. If you don't have stuffing leftover, or don't care for it, you can put the mashed potatoes on top of the casserole to make a crust. Bake for approximately 30 minutes or until hot.
Serves 4-8, depending on the size of their appetites. The smaller size casserole will serve fewer people.
*****
Caramel Apple Dumplings
Shared by Treva
2 tablespoons butter or margarine
1 1/2 cups brown sugar
1 1/2 cups water
Dumplings:
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter or margarine
2 teaspoons vanilla extract
1/2 cup chopped apple
In a skillet, heat the unsoftened butter, brown sugar and water to boiling. Reduce heat to simmer.
Meanwhile, mix together all dumpling ingredients. Drop by tablespoonsful into the simmering sauce. Cover tightly and simmer 20 minutes. Do not lift lid.
Serve with ice cream if desired.
*****
Cinnamon Cookies (diabetic)
Shared by Treva
4 egg whites
2 tablespoons (30 mL) water
5 teaspoons (25 mL) granulated sugar replacement
1 teaspoon (5 mL) cinnamon
1 1/2 cups (375 mL) flour
1/2 teaspoon (2 mL) baking soda
1/4 teaspoon (1 mL) salt
Beat eggs and water until light and fluffy. Beat in sugar replacement and cinnamon.
Combine flour, baking soda and salt in sifter; sift half of the dry ingredients over egg mixture. Fold to completely blend.
Repeat with remaining dry ingredients.
Drop by teaspoonsful onto greased cookie sheets, 2 to 3 inches (1 cm) apart. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.
Yield: 20 cookies
1 cookie 41 calories
The absolute BEST spices and pantry items come from
Watkins.
Browse
our on-line catalog.
Chicken and Pasta Soup
10 ounces skinless, boneless chicken breasts,
cut into 1-inch cubes
2 cups sliced fresh mushrooms
2 teaspoons Watkins Onion Liquid Spice
5 cups water
1/3 cup Watkins Chicken Soup Base
1 1/2 cups uncooked radiatore pasta
1 cup sliced yellow summer squash or zucchini
1/2 cup chopped red pepper
1 1/2 teaspoons Watkins Italian Seasoning
1/2 teaspoon Watkins Italian Pepper
In large nonstick saucepan or Dutch oven, saut� the chicken and mushrooms in the onion liquid spice until chicken in no longer pink. Add remaining ingredients and bring to a boil. Reduce heat to low; simmer for 12 to 15 minutes or until pasta is tender.
Makes 6 servings.
For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
Cherry Chocolate Cookies
These make great holiday cookies but don’t relegate them to
1 1/3 cups butter
3/4 cup brown sugar
2 large eggs
1 cup semi-sweet chocolate chips, melted
1 teaspoon vanilla
2 cups quick or old-fashioned rolled oats
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
About one jar of maraschino cherries, drained
3/4 cup semi-sweet chocolate chips, melted
Heat the oven to 350 degrees.
1. Cream the butter and sugar together. Add the eggs and beat until light and fluffy, scraping the sides once (about five minutes). Add the melted chocolate and vanilla.
2. Add the rolled oats. Add the flour, salt, and baking powder and mix until combined.
3. Drop spoonfuls of dough on an ungreased baking sheet. Press a cherry deep into the dough for each. Bake for 11 or 12 minutes. Remove immediately to a wire rack to cool. Once cool, drizzle the cookie with melted chocolate.
Baker’s notes: Chocolate can be melted easily in the microwave. Place the chocolate in a small bowl and microwave in thirty second intervals, stirring after each until smooth.
For drizzling the chocolate, place the chocolate chips in a heavy duty, zipper-type plastic bag. Once melted, snip a tiny corner from the bag and squeeze the chocolate through the snipped corner to drizzle on the cookies.
Recipe courtesy of Dennis Weaver of The Prepared Pantry.
Cook's Tip
To drain the fat from ground beef while it is cooking in the microwave, cook it in a plastic colander placed inside a casserole dish.
Chris's Sausage Stuffing (T&T)
Posted by Chris in NM at The Cutting Board Saturday Oct 29th, 2005 04:30 am
1 cup diced celery
1 cup diced onion
2 (6 ounce) bags Mrs. Cubbison's stuffing mix OR
1 large loaf day old French bread, cubed
1 cup butter, melted
1 cup chicken broth
1/4 to 1/3 pound bulk sausage, browned with celery,
onion and mushrooms
1 can sliced mushrooms, drained OR 1 container
fresh mushrooms, sliced
1/2 cup chopped pecans
1 medium apple, peeled and chopped
Sage, celery salt, marjoram and poultry seasoning to taste
Saut� veggies and apple in butter, then add meat and brown. Add seasoning and mix all ingredients well. Place mixture in baking dish and bake, covered, 45 minutes at 350 degrees F. Remove cover and bake an additional 10 to 15 minutes.
*****
Cajun Eggplant Pirogue
Posted by Mary6311 at The Cutting Board Thursday Oct 27th, 2005 07:47 pm
1/2 cup onion chopped
1/4 cup green pepper, chopped
1/2 cup parsley, chopped
2 cloves garlic, finely chopped
1/3 cup shortening, melted
1 large eggplant
1 cup canned tomatoes
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon pepper
2/3 cup water
1 cup deveined shrimp
3 tablespoons butter or margarine melted
3/4 cup dry bread crumbs
Saut� onions, green peppers, parsley, and garlic until tender. Wash and cut eggplant in half lengthwise. Scoop out pulp, leaving about 1/4 inch thickness around the shell. Turn shells upside down in a pan of cold water to prevent discoloration. Chop pulp. Add tomatoes, seasonings, water, and eggplant pulp to saut�ed mixture. Cover and simmer until eggplant is tender. Remove bay leaves from mixture. Add shrimp to mixture.
Combine butter and bread crumbs. When filling shells, alternate a layer of shrimp mixture and a layer of buttered bread crumbs. Put in baking pan with a small amount of water on bottom to prevent sticking. Bake at 400 degrees F for 35 to 40 minutes.
Serves 4-6.
Lilac Restaurant French Raspberry Napoleon
Source: Chef Adrien Gresnigt, Lilac Restaurant, Millburn, New Jersey
2 servings
Simple syrup, kirschwasser, or Grand-Marnier to taste
2 pints raspberries
French Genoise
3 large eggs
1/4 pound granulated sugar
1/4 pound all-purpose flour
2 tablespoons melted butter
1 capful vanilla extract
Cream
2 cups heavy cream
1 tablespoon vanilla extract
1/4 cup powdered sugar
Garnish (optional)
Raspberry sauce or other dessert fruit sauce to taste
Powdered sugar to taste
Mint sprigs
Put the 3 large whole eggs and the 1/4 pound of sugar in a Kitchen Aid bowl. Put over a double boiler until it reaches about 100 degree F temperature, stirring once in a while, then remove from heat.
Attach the bowl to the Kitchen Aid, attach the whip, and whip until the mixture is fluffy and has cooled off (this will take about 5 minutes).
Meanwhile, sift the flour (preferably unbleached) on a piece of parchment paper.
Melt the butter.
Prepare a 1/4 sheet pan, brush with a little butter and cover with a piece of parchment paper.
After the egg/sugar mixture is cool and fluffy, detach and fold in
carefully the sifted flour in small stages, being careful to fold in
some air at the same time. We want it to be a light and airy cake.
Once the flour has been incorporated, add the vanilla and the melted
butter.
Pour the mixture onto the designated sheet pan and bake for approximately 4-5 minutes in a convection oven or 8-10 minutes in a conventional oven (oven has to be preheated to 350 degrees F).
Allow to cool, then cut out with a round pastry cutter into 3 large circles, or into 3 triangles. These will be used to make the cake layers.
Flavor the cake using simple syrup, kirshwasser, or Grand-Marnier by either brushing the liquid onto the cake with a pastry brush, or sprinkling onto cake from a bottle (this can be accomplished by partially covering the opening with thumb while pouring).
Whip up the cream with the vanilla extract and powdered sugar.
Layer the top of each of the 3 cake layers with the cream and raspberries.
Decorate with powdered sugar, fresh mint and raspberry sauce or another fruit dessert sauce.
“I love fresh pumpkin in my recipes and don’t care for the taste of canned pumpkin. Can I use an equal amount of fresh pumpkin puree in place of canned?”
Yes, we do it all the time. Sometimes our fresh puree has a little higher water content, especially if the pumpkin was not quite mature, and we have to adjust the water content a little in the recipe. If we baked the pumpkin instead of steaming, we rarely have that problem.
Incidentally, we use winter squash and yams interchangeably with pumpkin. In most recipes, we can’t tell the difference between winter squash and pumpkin. Yam puree (usually we just mash it) is a little different but very good in most recipes calling for pumpkin.
Dennis Weaver at The Prepared Pantry.
The folks at The Prepared Pantry have a great baking library with scores of baking articles and information for free. They recently reorganized their library and added many more articles. You can check out the Free Baking Library here. ~ Linda
Tortilla Lasagna
2 pounds lean ground beef
1 large sweet onion, chopped
2 garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon red pepper
1/2 teaspoon cayenne pepper
1 (14 ounce) can diced tomatoes, drained
12 corn tortillas
1 (16 ounce) container cottage or ricotta cheese
1 cup Monterey jack cheese, shredded
2 cup lettuce shredded
2 fresh tomatoes, diced
1 cup black olives, sliced
1 cup Cheddar cheese, shredded
Brown ground beef in a large skillet with onion and garlic. Add cumin, red pepper, cayenne pepper and diced tomatoes and cook over low-medium heat for several minutes. Remove from heat. Place 6 of the corn tortillas and the bottom of a lightly greased 13 x 9-inch baking dish and spread meat mixture evenly over tortillas. Top with remaining tortillas.
Combine ricotta and Monterey jack cheeses and mix well. Spread cheeses over tortillas and bake at 350 degrees F for for 30 minutes. Remove from oven and top with lettuce, tomatoes, black olives and Cheddar cheese. Slice and serve.
Date Chews
1/2 pound dates, cut up
1 cup granulated sugar
2 eggs, beaten
1 tablespoon butter
3 cups Rice Krispies
1 teaspoon vanilla extract
Cook dates, sugar, eggs, and butter slowly until thick. Add Rice Krispies and vanilla extract. Mix well. Let cool until it can be handled. Roll into small balls. Roll balls in chopped nuts or coconut.
Cranberry Squares
1 small box Cherry Jell-O
1 cup hot water
1 cup granulated sugar
1 tablespoon lemon juice
1 cup pineapple syrup
1 cup ground raw cranberries
1 orange (ground up)
1 cup drained crushed pineapple
1 cup chopped celery
1/2 cup chopped walnuts
Dissolve Jell-O in hot water. Add sugar, juices and stir until dissolved. Chill until partially set.
Add remaining ingredients. Return to refrigerator and chill until completely set. Cut in squares before serving.
Amish Tuna Salad Sandwiches
8 ounces cream cheese, softened
1/2 cup mayonnaise (do not use salad dressing)
2 tablespoons lemon juice
1 can water packed tuna, drained
1/2 cup finely chopped ripe olives
1/4 teaspoon black pepper
Mix together cream cheese, mayonnaise and lemon juice. Add remaining ingredients. Mix well, and refrigerate overnight or 24 hours.
Butter slices of rye bread. Spread with tuna fish mixture. Sprinkle with chopped pecans, if desired.
Italian Chicken Stir-Fry
3/4 cup Kraft Zesty Italian Dressing, divided
1 pound boneless skinless chicken breasts, cut into
bite-size pieces
1 (16 ounce) bag frozen mixed vegetables, thawed
3 cups hot cooked white rice
Heat 1/4 cup of the dressing in large skillet on medium heat. Add chicken; cook and stir 8 minutes or until chicken is cooked through. Add vegetables and remaining 1/2 cup dressing; cook and stir until vegetables are crisp-tender. Serve over rice.
Tropical Fruit Macaroons
2 cups flaked coconut
1 cup dried cherries, chopped
1 cup dried pineapple, chopped
3 egg whites
2/3 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 cup macadamia nuts, chopped
Combine sugar, cinnamon and ginger.
Beat egg whites until stiff peaks form. Slowly add sugar mixture and continue beating. Add coconut, dried cherries, dried pineapple and nuts and mix well. Drop tablespoons of mixture on greased cookie sheet. Bake for 15 - 20 minutes at 325 degrees F.
Mrs. Dash Salt Free Seasoning Blend
1/4 cup crushed dried minced onion flakes
4 teaspoons crushed dried vegetable flakes
1 tablespoon garlic powder
1 tablespoon dried orange peel
2 teaspoons coarsely ground black pepper
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried savory
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried mustard
1/4 teaspoon celery seed
1/4 teaspoon Kool-Aid unsweetened lemonade drink mix
Dash crushed dried rosemary
Combine all of the ingredients in a small bowl and stir well. As you stir, crush the leafy spices for a finer blend. Store the spice blend in a covered container or a sealed shaker bottle.
Makes about 2/3 cup.
Butter Rum Ham and Pineapple
This one is great on the George Foreman grill!
1 1/2 pounds fully cooked, boneless ham
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons rum extract
1/2 peeled/cored pineapple
Heat 2-sided tabletop grill. Cut four 1/2-inch thick slices from ham (reserve any remaining ham for another use). Place butter, brown sugar and rum extract in small microwave-safe bowl. Microwave on HIGH 30–45 seconds or until butter melts.
Brush one side of ham with glaze and place on grill with glazed side down. Brush glaze on top of ham slices. Close grill lid, pressing down firmly to sear ham. Grill 4–5 minutes, brushing once with remaining glaze, until internal temperature reaches 140 degrees F. Remove ham from grill and cover to keep warm.
Cut pineapple into four 1/2- to 1-inch thick slices and place on grill; close lid. Grill 1–2 minutes until warm. Serve with ham.
Calories (per 1/4 recipe) 290kcal; fat 12g; cholesterol 102mg; sodium 1816mg; carb 14g; fiber
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