November 29, 2005
Recipe Requests
Linda's Choice
Shared Recipes, Crafts
and Hints
Brown and Serve Rolls (cuteascountry_Shortcake)
Cherry Streusel Coffee Cake (cuteascountry_Shortcake)
Mallaca Cream (Norma Attwell)
Christmas Salad (Byron)
Sweet Potato Casserole (Lotus)
Whipped Sweet Potatoes with Coconut Streusel
(Nancy from Houston)
Cream-of-Whatever Soup Mix (CookinwithJP)
White Sauce Mix (CookinwithJP)
White Sauce Mix (Norma Attwell)
Home-Style Dressing Mix (CookinwithJP)
Strawberry Punch (Nancy Ram�n)
Apricot Turnovers (Nancy Ram�n)
Cherry Almond Cookies (Nancy Ram�n)
Indian Snack (Myrna Dooley, Pueblo, CO)
"One Pot" Dinner (cuteascountry_Shortcake)
Baja Pizza Pouches (Treva)
Crock Pot Pot Roast (Cara)
Watkins Recipe
Irish Cream Caramels
Recipe of the Week
Cowboy Scramble
Forum Recipes
Scalloped Potatoes with Ham (cuteascountry_Shortcake)
Pepper Spiced Pecans (TexasRed)
Lorraine's Deer Hunting Cake (Lorraine38)
Specials at Recipe Goldmine
Restaurant Recipe
Acadiana Cafe Cajun Cabbage
Question of the Week
More Recipes
Fruit and Spice Magic Cookie Bars
Amaretto Wreath Pie
Cappuccino Pecan Nuggets
Latte Shortbread Sticks
Cherry-Pecan Stuffed Turkey
Stuffed Cranberry Sauce
Ham-Cranberry Loaf
Honey-Glazed Carrots
Sour Cream Raisin Pie
Green Enchiladas Stack
Frozen Lime Buttermint Salad
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We have more than 1,700 recipes and are adding more daily at Gifts From Your Kitchen. Great food gifts from your kitchen for all occasions. This site includes one of the largest collections of jar gifts on-line. There are also crafts for all occasions.
A while back there was a recipe for raspberry and cream salad. Could you please help me with that one? Thanks! ~ Sherry
*****
Hello from New Hampshire!
I'm looking for something called SOS. My husband use to get this at the chow hall when he was in the service. It was served over toast and eggs. It is some kind of gravy with sausage pieces in it. Would like to make this for him.
Thanks for your help. I love your newsletter and have saved many good recipes and tips from it. Your hard work is appreciated...please keep it up! ~ Carol
*****
I am looking for a recipe for egg/cheese muffins. I have had these before. They contain no bread and they are like a cupcake/muffin. You bake them in a muffin pan and they are delicious. Any ideas? ~ Rodney T Cox
Shared Recipes, Crafts and Hints
I made Johnna Ford's Oatmeal Pie and it was great!! I added a handful of walnut pieces before baking, my husband and I loved it. Tomorrow I will make it again for Thanksgiving and will add pecans. My son loves pecan pie but it is so sweet!! This will be just right!!! Thank You, Barb S.
*****
In reference to the comment about the difference between stuffing and dressing, there's a little more detail. It's really a regional and main-ingredient difference. Stuffing is traditionally a northern U.S. (above the Mason Dixon line) reference to the side dish accompanying the turkey and is usually served stuffed into the turkey. Its main ingredient is bread. Dressing is a southern U.S. dish that is usually stuffed into the turkey, as well. Its main ingredient is cornbread. Over the years the two have become to mean the same accompaniment to the turkey, and the ingredients are mixed and matched to one's personal taste. Around the gulf coast areas, oyster dressing that has a French bread base is the main type of side dish of this type served. ~ Mary Byers
*****
From Newsletter on November 22, 2005
Years ago, my mother had a recipe for a coffee cake. It had yeast in it; but, you didn't have to wait for it to rise or roll out. You just baked it. Any clues on this recipe? ~ Bobbi
Hi Bobbi,
I found a recipe for coffee cake with yeast at the link posted below. Is this the recipe you are looking for?
Cherry Streusel Yeast Coffee Cake http://wcpo.com/recipes/2003/03/19.html
I noted that the cake could also be served plain. Hope you enjoy the recipe! ~ cuteascountry_Shortcake
*****
Request in Newsletter on November 14, 2005
I once had but have lost the directions for making brown and serve type yeast rolls. Almost any recipe will do, but I cannot remember how to bake them at what low temp then later finish baking and serve. They freeze well at the first stage and can be taken from the freezer and completed baking. Anyone out there have these directions? Thanks in advance. ~ Jewell
Brown and Serve Rolls
Source: Farm Journal Freezing & Canning Cookbook (1963)
Use plain or sweet roll dough. Shape and place in greased muffin-cup pan. Let rise, but not until doubled-about three fourths as much as usual. Bake in a slow oven (300 degrees F) about 40 minutes. Do not let rolls brown. Remove from oven and let rolls stand in pan about 20 minutes. Remove from pan, cool, wrap, package and freeze. The center of the rolls should be baked, but they should not brown.
Recommended storage time: 2 months. To use, thaw at room temperature in their wrapper. Brown in a hot oven (400 degrees F) for 5 to 7 minutes. The quality of these rolls often is not equal to that of freshly baked or frozen baked rolls because they are likely to dry out when reheated. They lack the fresh taste.
*****
A lady gave me this recipe near 60 years ago and it is loved by all my family members. I had a request for the recipe, from my sister in N.Z. last week; as she had lost her copy, Our Christmas wouldn't be the same without a bowl on the table. When time to serve, I found that little hands had been putting in a spoon to sample. We always had a Mr. Nobody in residence at our house, to blame. Regards ~ Norma Attwell, Errese, Sunshine Coast, Australia
Mallaca Cream
Cook 3-4 tablespoons sago in 2 cups milk, add 2 egg yolks and cook till thickened. Cool. Caramelize 2 tablespoons butter with 3/4 cup brown sugar; add to sago.
In another bowl, beat 2 egg whites stiff with a pinch of salt and 1/4 cup brown sugar.
Fold all together, adding 1 teaspoon vanilla essence. Refrigerate until set.
Serve with ice cream, jelly and canned fruit.
Note from Linda: Can small tapioca pearls be substituted for the sago?
*****
If Bonnie thinks Bonnie is unusual name she should have mine. I am a 63 year old lady name Byron. I have heard a of a lot of men and boys name Byron but never a female.
I made this salad for church supper and it turned out great.
Christmas Salad
1 head lettuce, torn up in pieces
2 red apples, chopped
1 purple or red onion, chopped
2 cucumbers, chopped
Mix all, then add enough mayonnaise to coat the salad. Make the night before so the flavors will blend together. You will be shocked at this salad - it is so good.
Byron - Bessemer, Alabama
******
Shared by Lotus
My Mom has made sweet potato casserole every Thanksgiving and everyone loves it. It's a simple but very effective recipe and doesn't contain all kinds of things that mask the flavors of the sweet potatoes.
Sweet Potato Casserole
Bake or microwave sweet potatoes until soft. Scrape out the sweet potatoes into a bowl. Mash them adding orange juice to a consistency of mashed potatoes. Add a little orange zest for a little tartness. Put in a baking dish and place marshmallows on top to cover completely. Bake at 350 degrees F until marshmallows are lightly browned on top. This will take about 15-20 minutes. Enjoy.
*****
Sweet potato casserole for Lucille in KY from Nancy from Houston
Whipped Sweet Potatoes with Coconut Streusel
Makes 12 (1/2-cup) servings.
Make sweet potatoes even sweeter with a tempting topping of marshmallows, coconut and pecans.
3 pounds sweet potatoes (about 6), or
2 (29 ounce) cans, drained
1/2 cup packed brown sugar
1/2 cup heavy cream or evaporated milk
2 tablespoons cold butter or margarine
1 tablespoon McCormick Pure Vanilla Extract
2 teaspoons McCormick Pumpkin Pie Spice
1 cup miniature marshmallows
Coconut Streusel:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon McCormick Pumpkin Pie Spice
2 tablespoons butter or margarine
1 cup chopped pecans
1/2 cup shredded coconut
Heat oven to 350 degrees F.
Pierce each potato twice with a fork so excess steam can escape while cooking. Microwave* potatoes on HIGH for 5 to 10 minutes or until tender, turning potatoes over halfway through cooking. Let stand 5 minutes or until cool enough to handle.
Remove skin from potatoes. Place potatoes, brown sugar, cream, butter, vanilla extract and pumpkin pie spice in a large bowl. Beat with an electric mixer until smooth and fluffy. Transfer mixture into a greased (or coated with cooking spray) 13 x 9-inch or 3-quart baking dish. Top with marshmallows.
For streusel, mix flour, brown sugar and pumpkin pie spice in a medium bowl. Cut in butter with a pastry blender or fork until crumbly. Stir in pecans and coconut; sprinkle over marshmallows and whipped sweet potatoes.
Bake, uncovered, 25 minutes or until heated through and topping is golden brown.
Potatoes can also be boiled. To boil, peel and cut potatoes into chunks; place in large saucepan. Add cold water to cover. Bring to boil; cover and simmer 20 to 30 minutes or until tender. Drain.
I'm not sure where this recipe comes from, but I hope it's what you are looking for. If you don't like coconut, you can omit it from the streusel.
*****
For Kim from CookinwithJP...
Cream-of-Whatever Soup Mix
Makes equivalent of 9 cans.
2 cups powdered nonfat milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 tablespoons dried onion flakes
1 teaspoon basil leaves
1 teaspoon thyme leaves
1/2 teaspoon pepper
To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use! Combine all ingredients, mixing well. Store in an airtight container until ready to use.
To substitute for one can of condensed soup: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in a saucepan. Cook and stir until thickened. Add to casseroles as you would the canned product. Makes equivalent of 9 cans of soup.
White Sauce Mix
2 cups instant nonfat dry milk (or 1 1/2 cups regular
nonfat dry milk
1 cup all-purpose flour
2 teaspoons salt
1 cup butter or margarine
Combine dry milk, flour and salt. Mix well. With a pastry blender, cut in butter or margarine until mixture resembles fine crumbs. Put in a large airtight container. Label with date and contents. Store in refrigerator. Use within 2 months. Makes one quart White Sauce Mix.
To make white sauce: In a small saucepan, combine 1/2 cup white sauce mix, 1 cup cool water. cook over low heat until smooth, stirring constantly. Season with pepper or whatever herbs and spices you want.
Makes about 1 1/2 cups sauce.
Home-Style Dressing Mix
2 teaspoons instant minced onion
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/2 teaspoon monosodium glutamate, if desired
1 tablespoon parsley flakes
Combine all ingredients in a small bowl until evenly distributed. Put mixture in a foil packet or 1-pint glass jar. Label. Store in a cool, dry place. Use within 6 months. Makes about 2 tablespoons, enough for 2 cups Home-Style Dressing.
Home-Style Dressing:
1 recipe Home-Style Dressing Mix
1 cup mayonnaise
1 cup buttermilk (can use regular milk)
Combine ingredients in a glass jar. Shake until well-blended. Chill before serving. Makes about 2 cups Home-Style Dressing.
Variation: Substitute 1 cup sour cream for buttermilk and use as a dip for fresh vegetables.
*****
Hello, I have truly enjoyed your newsletter and look forward to it every month. I want to share a punch recipe that we have enjoyed through the years. It's good anytime of the year for any kind of parties or showers, but we especially like it during the holidays. Kids as well as grownups seem to enjoy it in our home. Merry Christmas to you all. ~ Nancy Ram�n
Strawberry Punch
1 (2 liter) bottle ginger ale
2 (1 liter) bottles club soda
2 (12 ounce) cans concentrate lemonade
3 (10 to 16 ounce containers frozen sweetened strawberries
Add the liquids in a large punch bowl and then add the strawberries. Allow berries to come apart before serving.
*****
To Kim. I always have a jar of this mix in my fridge. I use it for numerous recipes such as: curried eggs, macaroni cheese, over broccoli, cauliflower etc. This recipe has traveled around Australia and New Zealand. ~ Errese, Sunshine Coast, Australia
White Sauce Mix
24 servings
White Sauce makes meats and vegetables into meals fit for a king. Make it even easier with this mix in your refrigerator.
2 cups instant non-fat dry milk or full cream or
1 1/2 cups regular non-fat dry milk
1 cup all-purpose flour
2 teaspoons salt
1 cup (250g) butter or margarine
Combine dry milk, flour and salt. Mix well. With a pastry blender, cut in butter or margarine until mixture resembles fine crumbs. Put in a large airtight container. Label with date and contents. Store in refrigerator. Use within 2 months.
Makes 1 quart White Sauce Mix. You can halve the amounts.
Basic White Sauce:
Add one cup cooked vegetables and create your own cream soups.
1/2 cup White Sauce Mix
1 cup cool water
Pepper, herbs and spices (optional)
In a small saucepan, combine White Sauce Mix and water. For thinner sauce, decrease White Sauce Mix to 1/4 cup. For thick sauce, increase White Sauce Mix to 3/4 cup. Cook over low heat until smooth, stirring constantly. Season with pepper, herbs and spices, if desired.
Makes about 1 1/2 cups sauce.
Variations: Substitute milk, tomato juice or chicken or beef stock for all or part of water.
Cheese Sauce: Add 1/2 to 1 cup shredded Cheddar cheese after mixture thickens. Stir until cheese is melted. A pinch of cayenne and 1/2 teaspoon of mustard can be added.
Curry Sauce: Add 1-teaspoon curry powder to thickened mixture.
Celery Sauce: In a skillet saut� 1/4 cup chopped onion and 3/4 cup chopped celery; add to sauce.
Creamy Mushroom Sauce: Add 1/2 cup chopped fresh mushrooms and 1 teaspoon Worcestershire sauce.
Aurora Sauce: Add 1 tablespoon tomato paste.
Caper Sauce: Add 1 tablespoon chopped capers.
*****
This recipe may seem complicated but it is a very easy. The turnovers turn out so nice and look like a bakery delicacy. ~ Nancy Ram�n
Apricot Turnovers
1 pound butter
1 pound cottage cheese
4 cups all-purpose flour
Soften butter at room temperature. Add cottage cheese and flour and blend ingredients with hands to form a dough; add more flour if cottage cheese is too water. Form into 2 inch balls and refrigerate in a covered bowl overnight.
Note: Dough may be kept under refrigeration for one month.
Filling:
1 pound dried apricots
2 cups granulated sugar
Cook apricots in about 1 cup of water (more if needed to just cover the apricots) until tender, drain and mash. Add the sugar while still hot. Allow to cool.
Coating:
1 1/2 cups ground or finely chopped walnuts
1 1/4 cups granulated sugar
2 egg whites, whisked until foamy
Mix sugar and nuts.
On slightly floured counter, roll each ball into about 4 inch round (work with only 8 to 10 turnovers at a time so dough will remain cool). If dough is sticky, okay to add flour to your board and rolling pin. Place a teaspoon of apricot filling in towards the edge; fold over and pinch the edges together, take the tines of a fork and crimp the edges making sure edges are sealed. Brush egg white all over turnover (front and back) and dredge in the nut mixture. Place on cookie sheet that has been covered with parchment or foil paper. Bake in preheated 375 degree F oven for 20 to 25 minutes or until lightly browned (do not turn turnovers over). Cool on rack.
Yields about 2 1/2 to 3 dozen turnovers.
Another good recipe :-)
Cherry Almond Cookies
Cookie Dough:
1/4 cup butter
1 cup granulated sugar
1 egg
1/2 cup sour cream
1/4 cup orange juice
1/2 teaspoon almond flavoring
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 to 1/2 cup cherry preservers or more to your liking
Orange Glaze:
1 1/2 cups confectioners sugar
1 to 2 tablespoons orange juice
1/4 teaspoon almond favoring
Sliced almonds
Heat oven to 350 degrees F.
Mix butter, sugar, and egg thoroughly. Stir in sour cream, orange juice, and almond flavoring.
Stir together flour, baking powder, and baking soda. Blend dry mixture into the wet mixture. Gently stir in the cherry preserves in swirl-like action being careful not to overly do. Drop rounded teaspoonsful of dough about 2 inches apart on greased baking sheet (foil or parchment paper on baking sheet works well ). Bake about 10 to 15 minutes or until almost no imprint remains when touched. Cool on rack.
Orange Glaze: Mix confectioners sugar with orange juice and almond flavoring until smooth. Frost cookies with the glaze. Gently press almond slices on top of frosting.
*******
I enjoy your newsletter. This is the first time I've been able to answer a request!! ~ Myrna Dooley, Pueblo, CO
Re newsletter for 11/22/05 - "Mary" wanted a recipe for Indian Snack from the Charleston Junior League Party Receipts book...Here it is...
Indian Snack
1 can (small) Chinese noodles
2 cups Rice Chex cereal
1 package (6 to 8 ounces) salted cashew nuts
1/2 cup sweetened coconut, toasted
1 teaspoon curry powder
1/4 teaspoon ground ginger
1/4 cup melted butter or margarine
1 teaspoon soy sauce
Heat oven to 300 degrees F.
In a small roasting pan combine the noodles, cereal, cashews and coconut. Sprinkle on the curry powder and ginger, then the butter and soy sauce. Mix well. Cover the pan and bake for approximately 2 hours, until lightly browned. Uncover the pan for the last 30 to 40 minutes. Store in an airtight container.
Makes 4 to 5 cups.
*****
Hi Linda,
Here is the original version of a recipe that is often copied but never quite makes the taste test of the real McCoy according to one person who lost the recipe and was delighted to find the original once again. Happy Holidays to you, yours and all our wonderful family of friends at Recipe Goldmine and The Cutting Board Forum! ~ cuteascountry_Shortcake
"One Pot" Dinner
Makes a big hit...especially with the men.
1/2 to 1 pound ground beef
3/4 pound bacon, cut into small pieces
1 cup chopped onion
2 cans (1-pound, 15 ounce size) pork and beans
1 can (1 pound) kidney beans, drained
1 can (1 pound) butter limas, drained
1 cup ketchup
1/4 cup brown sugar
1 tablespoon liquid smoke
3 tablespoons white vinegar
1 teaspoon salt
Dash of pepper
Brown ground beef in skillet; drain off fat and put beef in crock pot. Brown bacon and onions; drain off fat. Add bacon, onions and remaining ingredients to crock pot. Stir together well. Cover and cook on LOW 4 to 9 hours.
If using the 2-quart crock pot, reduce this recipe by half.
Source: Rival Crock-Pot Booklet
******
Baja Pizza Pouches (Calzones)
Shared by Treva with recipegoldmine.com
1 pound bulk hot pork sausage
1/2 pound lean ground beef
1 can refried beans
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1 package hot roll mix
1 can crushed Italian tomatoes
2 cups Monterey jack cheese, shredded
1 cup Cheddar cheese, shredded
Butter, melted
Guacamole
Heat large skillet over medium heat until hot. Crumble pork sausage and ground beef into skillet. Cook, stirring to separate meat, until no pink remains. Drain off fat. Add beans, cumin, and garlic powder; heat through.
Oil two baking sheets. Heat oven to 400 degrees F.
Prepare hot roll mix. Divide dough into 8 pieces. Form each piece into a ball. On lightly floured surface roll each ball into 7 inch circle. Place on prepared baking sheets. Spread 1/2 cup meat mix on 1/2 of each dough circle to within 1/2 inch form edge. Layer each calzone with 2 tablespoons crushed tomatoes, 1/4 cup Monterey jack cheese and 2 tablespoons Cheddar. Moisten edges of dough with water and fold over to enclose filling. Press edges firmly together with fork. Brush with melted butter. Cut slit in each calzone to allow steam to escape. Bake 18 to 20 minutes or until golden brown.
Serve with guacamole, if desired.
Per Serving (excluding unknown items): 373 Calories; 25g Fat (60.0% calories from fat); 19g Protein; 18g Carbohydrate; 3g Dietary Fiber; 61mg Cholesterol; 546mg Sodium
Exchanges: 1 Grain (Starch); 2 Lean Meat; 0 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates
*****
Crock Pot Pot Roast
Shared by Cara with recipegoldmine.com
1 (1 1/2 pound) boneless beef chuck eye roast, eye of
round roast, or round rump roast
4 medium potatoes, quartered
2 cups packaged, peeled baby carrots
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1 (10 3/4 ounce) can condensed cream soup, as desired
Trim fat from meat. Spray an unheated large skillet with nonstick cooking spray. Add meat and brown on all sides.
Place unpeeled potatoes, carrots and basil in a 3 1/2 to 4 quart electric crock pot. Place browned meat on top of vegetables. Sprinkle with salt. Pour condensed soup over meat. Cover and cook on LOW heat setting for 10 to 12 hours.
To serve, transfer meat and vegetables to a serving platter. Serve the sauce over meat and vegetables.
The absolute BEST spices and pantry items come from
Watkins.
Browse
our on-line catalog.
Irish Cream Caramels
2 cups whipping cream
1 cup granulated sugar
1/2 cup light corn syrup
2 teaspoons butter or margarine
1 teaspoon Watkins Irish Cream Extract
1 teaspoon Watkins Original Double-Strength Vanilla
1/3 cup chopped walnuts
Combine cream, sugar, syrup and butter in large heavy saucepan. Using a candy thermometer, heat to 245 degrees F, stirring constantly. Remove from heat at once. Stir in extracts; pour into a buttered 8-inch square pan. Cool just until firm.
Loosen candy around edges with a knife; invert on cutting surface. Cut into 1-inch squares with a sharp knife. Cool Completely and wrap each in wax paper. Store in a cool place.
Note: These caramels keep well, and may be made several weeks in advance.
For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
Cowboy Scramble
We know, there are a million variations of this. But this recipe
1 tablespoon butter
1/2 large onion, diced
1/2 green or red bell pepper, chopped
3 to 4 cups new red potatoes, 3/8-inch diced
8 large eggs
1/2 cup grated cheddar
1/2 teaspoon dry basil leaves
1/4 cup chopped cilantro leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Cheddar
1. Dice the onion and pepper. Wash and trim the new red potatoes. Don’t bother to peel them. Dice them into 3/8-inch pieces. In the butter, saut� over medium heat the onion, potatoes, and pepper until the potatoes are almost tender.
2. While the vegetables are cooking, mix the eggs, cheddar, basil, cilantro, salt, and pepper together in a bowl.
3. Once the potatoes are nearly cooked, pour the egg mixture over the vegetables. Turn the heat down and continue cooking, while stirring often, until the eggs are done.
4. This dish can be served from the skillet or from a platter. Immediately after cooking, sprinkle the remaining cheddar over the scramble and let it melt.
Recipe courtesy of Dennis Weaver of The Prepared Pantry
Cook's Tip
Remember the first rule of carving...cut across the grain.
If you cut with the grain, long meat fibers give a stringy texture to the slice.
Scalloped Potatoes with Ham
Posted at The Cutting Board by cuteascountry_Shortcake Monday Nov 28th, 2005 02:29 pm
6 - 8 potatoes, about 3 pounds
3 large onions, sliced thin
1 1/2 cups leftover ham
3 tablespoons flour
1 1/2 teaspoons salt
1/4 teaspoon pepper (I prefer white pepper)
2 cups milk, scalded
2 tablespoons butter
Pare and slice potatoes very thinly. (I use my Salad Shooter with the thin slice cone for potatoes. Does not work well for slicing onions.) Parboil potatoes in boiling salted water in large saucepan 3 minutes; drain.
Layer potatoes, onions and ham in a 2 1/2-quart baking dish, sprinkling flour, salt and pepper between layers. Pour milk over potatoes, dot with butter, cover and bake at 375 degrees F for 45 minutes. Uncover and bake 15 minutes longer or until potatoes are tender and top is browned slightly.
Note: I grease all casserole dishes with a light smearing of butter.
Enjoy!
*****
Pepper Spiced Pecans
Posted at The Cutting Board by TexasRed Friday Nov 25th, 2005 02:42 pm
I made this recipe the other day, using mixed nuts rather than pecans, and it was easy and very tasty.
1/4 cup brown sugar
1 teaspoon salt (use less if you are using nuts that
are already salted)
1/4 teaspoon black pepper
1/4 teaspoon red pepper
1 cup pecans or other nuts
Mix the sugar, salt and peppers in a small bowl; stir until well blended.
Heat a large skillet over medium high heat until heated.
Add the nuts and stir to heat, add half of the sugar salt pepper mix and continue to stir until the sugar mix has melted and coated the nuts (approximately 30 seconds) and add the remaining dry mix and continue to stir until it also melts. Total cooking time is less than 2 minutes. Remove from the heat and pour the hot nuts onto a cookie sheet to cool, and break apart as necessary to serve.
I used fine ground white and red peppers because I wanted a coworker to try them. He thinks store bought ketchup is too hot! Anyway this is an easy two minute recipe that will liven up your party. Oh, the coworker told me that it was a waste of good mixed nuts, but I did notice that he continued to munch on them, although one nut at a time. Anyone that likes a little heat in their munchies will enjoy this recipe. TR
*****
Lorraine's Deer Hunting Cake
Posted at The Cutting Board by Lorraine38 Friday Nov 25th, 2005 02:31 pm
6 eggs
3 cups granulated sugar
3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon vanilla flavoring
1 teaspoon lemon extract
1 cup buttermilk (1 cup sweet milk PLUS 2 tablespoons
vinegar OR lemon juice)
1 cup cooking oil
Mix in order in a mixer. Cream eggs and sugar. Add flour, salt and baking soda and mix well. Add milk and oil and mix. Scrape down the sides of the bowl and mix well.
Grease and flour a tube cake pan. Bake at 325 degrees F for 1 hour 15 minutes or until wooden pick inserted into center come out clean.
NOTE: When I make this cake, I remove it from the pan immediately and place it in a covered cake saver so it will steam.
ENJOY!
Acadiana Cafe Cajun Cabbage
Source: Acadiana Cafe, San Antonio, Texas
6 slices bacon, diced
1 tablespoon margarine
1 cup onion, chopped
1/2 cup green bell pepper, chopped
3/4 teaspoon cayenne pepper or to taste
2 cups canned tomatoes, diced
1 1/2 pounds cabbage, chopped
Cook bacon in a large heavy saucepan until brown and crisp. Add margarine and onion. Cook over medium heat until onions are translucent. Add green pepper and cook until soft, about 5 minutes more.
Add cayenne; stir well. Add cabbage and tomatoes; mix well. (Mixture will seem dry.) Cook slowly over medium heat, about 30 minutes or until cabbage is tender. Do not overcook.
Per Serving (excluding unknown items): 102 Calories; 11g Fat (99.0% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 133mg Sodium
Exchanges: 2 1/2 Fat
Why do they add sulfur to dry fruit and is it harmful?
This question came up as we were doing all this work with dry fruit. I turned to my bible of food storage, Putting Food By, by Hertzberg, Vaughan, and Greene. They point out that sulfur is a naturally occurring mineral essential for life and is not the least harmful in the small quantities that we ingest with dried fruit.
Sulfur is added to dry fruit to inhibit spoilage and maintain an attractive color and desirable flavor. Our experts cite studies that the vitamin content is higher with sulfured fruit than unsulfured.
Keep in mind that the amount of sulfur is miniscule, less than three-tenths of one percent in the fruits that we sell.
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
Fruit and Spice Magic Cookie Bars
This Eagle Brand best-loved classic is a favorite of kids and adults for its deliciously unique taste. Eagle Brand is the magic ingredient in this easy cookie bar recipe.
Yield: 24 pieces
1/2 cup butter or margarine
1 1/2 cups graham cracker crumbs
1 (14 ounce) can Eagle Brand sweetened condensed milk
1 (9 ounce) package None Such Condensed
Mincemeat, crumbled
1 1/3 cups flaked coconut
1 cup chopped nuts
Heat oven to 350 degrees F (325 degrees F for glass dish).
In 13 x 9-inch baking pan, melt butter in oven. Sprinkle crumbs over margarine, then pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients in order given. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting.
Store loosely covered at room temperature.
Amaretto Wreath Pie
Serves 8.
1 1/2 cups vanilla wafer cookie crumbs
1 tablespoon amaretto
1/4 cup butter, melted
2 small boxes pistachio instant pudding
3 cups half-and-half
1/3 cup amaretto
1 (20 ounce) can crushed pineapple, drained
1 cup heavy cream
2 tablespoons confectioners sugar
1 teaspoon vanilla extract
Pistachios, crushed
In a bowl, mix cookie crumbs, amaretto and butter. Press mixture firmly into an ungreased 9-inch pie plate.
In a bowl, combine pudding mix and half-and-half until smooth. Gradually beat in Amaretto. Fold in pineapple. Turn mixture into pie plate. Chill until thick.
When ready to serve, whip cream with sugar and vanilla extract until thick. Spoon whipped cream around outer edge of pie. Sprinkle crushed pistachios over whipped cream.
Cappuccino-Pecan Nuggets
1/4 cup packed brown sugar
1 tablespoon instant espresso coffee (dry)
2/3 cup sweetened condensed milk
12 ounces vanilla-flavored candy coating (almond bark), chopped
12 vanilla or chocolate caramels
1/4 cup semisweet chocolate chips
1 tablespoon whipping (heavy) cream
72 large pecan halves (about 1 1/2 cups)
10 ounces milk chocolate, semisweet or bittersweet
baking chocolate, chopped
3 tablespoons shortening
Finely chopped pecans, instant espresso coffee (dry)
or baking cocoa, if desired
Line 8- or 9-inch square pan with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray with cooking spray.
Mix brown sugar and 1 tablespoon coffee in 8-cup microwavable measuring cup. Stir in milk. Microwave uncovered on HIGH 2 to 3 minutes, stirring every minute, until boiling. Stir in candy coating until melted. Pour into pan. Refrigerate uncovered about 30 minutes or until firm.
Remove mixture from pan, using foil edges to lift. Cut into 6 rows by 6 rows.
Place caramels, chocolate chips and whipping cream in 2-cup microwavable measuring cup. Microwave uncovered on MEDIUM (50%) 1 1/2 to 2 1/2 minutes, stirring every minute, until mixture is almost melted. Stir until smooth. Refrigerate uncovered about 15 minutes, stirring once or twice, until mixture holds its shape and is cool enough to handle.
Cover a cookie sheet with wax paper. For each nugget, roll 1/2 teaspoon caramel-chocolate mixture into ball. Press 2 pecan halves on ball in sandwich shape, flattening ball slightly between bottom sides of pecan halves. Flatten slightly and shape 1 square coffee mixture evenly around pecan cluster; roll between hands to form ball. Place on cookie sheet. Refrigerate about 15 minutes or until firm.
Cover cookie sheet with aluminum foil. Place chocolate and shortening in microwavable 4-cup measuring cup or bowl. Microwave uncovered on MEDIUM (50%) 3 to 4 minutes, stirring every minute, until chocolate is almost melted. Stir until smooth. Dip 1 nugget at a time into chocolate, using fork, until coated. Place on foil-lined cookie sheet. Immediately sprinkle some of the nuggets with finely chopped pecans, coffee or cocoa. Drizzle some of the nuggets with remaining melted chocolate if desired. Refrigerate about 10 minutes or just until set.
Serve at room temperature. Store in airtight container at room temperature.
Yield: 36 pieces
Per Serving: 165 Calories; 10g Fat (52.8% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 32mg Sodium
Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates
Latte Shortbread Sticks
1 cup all-purpose flour
1/3 cup French-vanilla- or Irish-cream-flavored instant coffee
or cappuccino powder
3 tablespoons sifted confectioners sugar
1/2 cup butter, cut up
2 tablespoons finely chopped toasted pecans
Heat oven to 325 degrees F.
In a food processor, combine flour, coffee powder and 2 tablespoons of the confectioners sugar. Pulse until combined. Add butter pieces; pulse until mixture resembles fine crumbs and starts to cling. (Or, use a pastry blender to cut in butter.) Add pecans and pulse until combined. (Or, stir in pecans.) Form dough into a ball, kneading until smooth. Pat or roll dough on a lightly floured surface into an 11 x 6-inch rectangle. Cut in half lengthwise. Cut each half crosswise into strips about 1 inch wide. Place 1 inch apart on ungreased cookie sheet.
Bake in preheated oven for 10 to 12 minutes or until lightly browned around edges. Transfer to a wire rack and let cool.
Sprinkle cooled shortbread with the remaining confectioners sugar before serving.
Makes about 22 sticks.
To Store: Place cookies in layers separated by wax paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Cherry-Pecan Stuffed Turkey
3/4 cup chopped onion
3/4 cup butter
3 tablespoons sweet Marsala, dry sherry or chicken broth
3/4 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon dried thyme, crushed
1/4 teaspoon ground white pepper
6 cups soft bread crumbs
1 1/2 cups sliced celery
1 cup dried tart cherries
3/4 cup coarsely chopped pecans
1/4 cup chicken broth
1 (10- to 12-pound) turkey
For stuffing, in a medium skillet, cook onion in butter until tender but not brown. Stir in the Marsala, sherry or broth; salt; paprika; thyme; and white pepper. Transfer the ingredients to a large bowl. Add bread crumbs, celery, cherries, and pecans; toss to mix well. Drizzle with the chicken broth; toss.
Spoon some of the stuffing into the neck cavity of the turkey; fasten the neck skin with a skewer. Lightly spoon the remaining stuffing into the body cavity. Tie the drumsticks to the tail. Place the turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the thigh muscle.
Roast the turkey, uncovered, in a 325 degree F oven for 3 to 3 3/4 hours or until the meat thermometer registers 180 degrees F to 185 degrees F (cut string between drumsticks when the bird is two-thirds done). Let roasted turkey stand, covered, 15 to 20 minutes before carving
Stuffed Cranberry Sauce
Source: Paula Deen
1 (8 ounce) package cream cheese, softened
2 tablespoons good-quality mayonnaise
1/4 to 1/2 cup chopped pecans
1 (16 ounce) can jellied cranberry sauce, chilled
Mix cream cheese and mayonnaise until creamy. It needs to be spreadable. Add pecans and mix well. Slice cranberry sauce in 1/4-inch rounds and spread cream cheese mixture on 1 round and place another round on top, sandwich style. Cut each round in half like a sandwich and place in shallow container, covered. Keep in refrigerator until time to serve.
Ham-Cranberry Loaf
2 eggs
3/4 cup milk
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground cloves
1 cup bread crumbs
1 pound uncooked ham, ground
1 pound lean pork, ground
1 cup whole cranberry sauce
Beat eggs slightly. Add milk, salt, pepper, cloves and bread crumbs; let stand 5 minutes. Add ham and pork, mixing well. Place in shallow baking dish, shaping into a loaf. Spread cranberry sauce over top of loaf. Bake for 1 hour at 400 degrees F.
Yields 8 servings.
Honey-Glazed Carrots
3 tablespoons honey
2 tablespoons butter
1/4 teaspoon grated orange rind
1 tablespoon poppy seed
1/8 teaspoon salt
10 to 12 small carrots, pared and cooked
Combine all ingredients except carrots in a skillet; bring to a boil. Add carrots; simmer for 10 to 12 minutes, turning frequently.
Yields 6 servings.
Sour Cream Raisin Pie
1 pie crust
1 cup granulated sugar
1 cup sour cream
3 eggs, beaten
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup cooked raisins, drained
Line pie plate with pie crust. Mix sugar and sour cream; add eggs. Combine cinnamon, salt and raisins; add to sugar mixture. Pour into unbaked pie crust. Bake for 10 minutes at 450 degrees F; reduce heat to 350 degrees F, and bake for about 30 minutes.
Yields 6 to 8 servings.
Green Enchilada Stack
1 medium onion, chopped
1 (4 1/2 ounce) can green chiles, seeded and chopped
4 ounces evaporated milk
Salt to taste
1 dozen corn tortillas
Hot vegetable oil
1 cup grated Longhorn cheese
Simmer onion in water to cover until white; add chile peppers. Add milk and salt; bring to a boil. Dip tortillas in hot vegetable oil. Layer tortillas, sauce and grated cheese in greased 1-quart casserole. Cover; bake for 20 minutes at 350 degrees F.
Yields 8 servings.
Serve with sour cream and chopped ripe olives, if desired.
Frozen Lime Buttermint Salad
26 ounces crushed pineapple
1 small box lime jello
1 (10 ounce) bag miniature marshmallows
1 (7 ounce) package soft buttermints
1 pint whipping cream
1 teaspoon peppermint flavoring
Sprinkle dry jello over pineapple and juice; stir together. Fold in marshmallows. Cover and refrigerate overnight.
Shave buttermints. Whip the cream, then add mints and flavoring. Mix well with pineapple and marshmallows. Freeze.
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