December 6, 2005
Recipe Requests
Linda's Choice
Shared Recipes, Crafts
and Hints
S.O.S. (many recipes)
Desiree's Salmon Muffins (Bobi in Mexico)
Alli's Baked Ham and Egg Cups (Bobi in Mexico)
Papaya, Red Onion and Rum Salsa (Bobi in Mexico)
Stuffed Bread (Bobi in Mexico)
Rummy Fruit (Bobi in Mexico)
Raspberry and Cream Salad (mrscats)
Praline Pecans (Mary in Chicago)
Beef Burgundy (Mary Bennett)
Christmas Salad (Nancy Cole - Hemet, CA)
Crockpot Turkey Breast (Cara)
Bananas Foster Chimichangas (Treva)
Chocolate Praline Mud Squares (Treva)
Rolled Cinnamon-Nut Biscuits (Treva)
Tres Leche Cake (Cara)
Watkins Recipe
Peppered Salmon Steaks
Recipe of the Week
Coconut Cranberry Refrigerator Cookies
Forum Recipes
Potato Soup (Phyllis)
Date Nut Kimkels (Chris in NM)
Restaurant Recipe
Bali Hai Chicken of the Gods
Question of the Week
More Recipes
Christmas Peanut Butter Fudge
Cranberry Relish Salad
Oven-Roasted Apricot-Stuffed Turkey Breast
Creamy French Onion Mashed Potatoes (make-ahead)
Butterscotch Apple Dip
Raspberry Truffle Latte
Eggnog Bread with Nutmeg-Bourbon Icing
Pumpkin Pie Salad
The Best Crock Pot Beef Stew
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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.
If you don't like the road you're walking, start paving another one." -- Dolly Parton
Byron in AL. Your Christmas salad brought back memories to me! That's the way my mom used to make salad all year long! ~ Ann in AR
*****
A huge thank you to Myrna Dooley for the Indian Snack recipe! People who love curry can't get enough of it. I have found that adding the coconut at the beginning results in something that resembles charcoal flakes, so I add it at the end. I also add golden raisins for more sweetness. ~ Mary in Littlestown, Pennsylvania
*****
Thank you to everyone who sent the Pumpkin Cheesecake recipes in for me. The responses were amazing!!! I never expected so many. Glad you were all listening. Thank you all again so much. ~ Mary Bennett
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Do you have any recipes for jar cakes...cakes actually baked in a wide mouth Mason jar, then sealed for storing? I've got pi�a colada, pumpkin and applesauce cakes. I've stored them for up to a year and they're still great. The favorite is the Rum Pi�a Colada. ~ VK
*****
Does anyone have the recipes for J. Alexander's Grilled Chicken Salad and J. Alexander's Thai Salad?
Thank you. ~ mom
*****
At the Copper Kettle in Shawnee, OK I had the pleasure of a tomato salad on the salad bar. It was like stewed or cooked tomatoes and had both sugar and vinegar in it. It was a cold salad and soooo good. Does anyone have this recipe? Thanks so much. ~ Mary - Colorado
*****
Does anyone have a recipe for homemade peppermint patties? This is something I would love to make for Christmas. Thanks. ~ Your Sister in Christ. God Bless you! ~ Betty >^,,^<
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I am looking for instructions on how to bake a Santa Lucia Crown. ~ Vincent Ramirez
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Hello, First off I would like to say I love this newsletter. Keep up the good work. I was looking for a recipe for old fashion chocolate peppermint fudge. I thought it sounded good for the holidays. Thanks in advance. ~ Kristen
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How funny that the "Bonnie" name came up right as I was remembering I had to ask for help finding this recipe--Bonnie was the name of my beloved Great-Grandmother, and her daughter, Bernese, always made the "green jello salad" for Thanksgiving and Christmas. G-G passed away and Grandma has Alzheimer's now and no one has the recipe. The top layer was green jello, crushed pineapple and walnuts and the bottom had (I think) cottage cheese, maybe lemon jello? and was creamy tasting. Does anyone have this? I want so much to make it for my little girl. Thanks so much for such a great newsletter!
Note from Linda: My paternal grandmother's name was Bonnie. She was born on a ranch near Amarillo, Texas in the 1800s! I think Bonnie was a fairly popular name in the "olden" days. I also have a brother-in-law named Bonnie!
*****
Years ago, probably in late 60' or early 70's, I made a pumpkin chiffon pie that was mixed in a blender and piled into a cooked pie crust. It was not baked. I have since lost the recipe. If anyone has anything like this I would be forever grateful for the recipe. Thanks and have a Merry Christmas. ~ Anita from the State of Washington
*****
Hi! If anyone knows the recipe for Chicken Chili from American Bread Company I would be eternally grateful. They closed the one by me and I just love it. Now with the cold weather it would be a great meal! Thanks! ~ Karen
Shared Recipes, Crafts and Hints
For Carol in New Hampshire...
I make this gravy for us, too. We put ours over opened biscuits. I make a regular milk gray to make ours. I brown the crumbled sausage, drain the grease and add a couple tablespoons of flour, some salt and pepper. Stir, coating the sausage with the flour. Then I add the milk, stirring until it thickens. Then pour into a serving bowl. Enjoy! ~ Lorraine38
*****
This is for Carol from New Hampshire, from Dee
I'm sure she's gotten many recipes for the SOS. (Same old Slop, etc.). It's quite simple. Brown about a pound of hamburger or breakfast sausage in a skillet, adding a little chopped onion if desired. There should be about 2 tablespoons grease in the pan. Sprinkle about 2 tablespoons flour over ground meat and a sprinkle of salt. Cook and stir well for a few minutes over med-low heat, then slowly stir in 2 cups milk, or half milk and half water. Heat to a boil and serve over toast or biscuits. If you need a real breakfast that will get you through many hours---serve a fried egg or two over the SOS. You won't be hungry till suppertime!
*****
from VK
I looked at the recipe request and someone wanted the recipe for SOS. It's real simple. Fry up your sausage. If there is not enough grease add butter or bacon grease. Add enough flour to make the grease pasty. Add milk till it turns into gravy. Put it over the bread of choice, toast (this was the Army shingle), but I like biscuits. Salt and pepper to taste.
*****
To Carol from New Hampshire from Nick
U.S.N. S.O.S.
1/2 - 1 pound cooked ground hamburger meat, drained
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/8 tsp salt
Dash of pepper
3/4 cup milk
In a small saucepan melt butter. Stir in flour, salt and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Mix in ground hamburger and serve over toast. Serves 2-4.
White sauce can be doubled...that's what I do because I like more gravy.
*****
This recipe is for "Hello from New Hampshire" She requested The military SOS gravy, SOS apparently meant "S" On A Shingle or Same old Stuff. It is really just a basic milk gravy with sausage added. There are also versions that call for a 4.5 ounce jar of dried beef (chopped) instead of sausage. ~ Jim from Rochester, NY
Sausage Gravy and Biscuits
4 servings
1 pound sausage such as Jimmy Dean Original
1/3-1/2 cup flour (depending on how thick you like your gravy)
2 cups milk
Salt and pepper to taste
Baked buttermilk biscuits
Fry sausage until really brown. Break up any large pieces.
Add flour and cook for about 1 minute to create a roux. Add milk slowly stirring constantly. Season with salt and pepper to taste.
Serve over halved buttermilk biscuits or toast.
This is from http://www.mrbreakfast.com.
*****
Hi, My grandfather worked in the mess hall on a ship during WWII and I remember him making what he would call SOS. It was basically a white gravy he would make with lard or butter and the grease from the crumbled sausage and add flour and milk. He said they would use "milk from powder" on the ship but he would use regular milk at home. I asked my grandmother if she remembered the amounts he would use and she tried to recall as best she could:
Pork sausage
Cook and crumble the sausage in a skillet. Keep grease in skillet but remove sausage and keep aside.
To the grease add 3 to 4 tablespoons butter or lard. Melt this in skillet. Add 3 to 4 tablespoons flour. Mix into a paste. Add 3 to 4 cups milk (milk should be warm or hot but not cold) Can add sausage back to pot and cook until thickened. Serve over toast and eggs. ~ Stacey
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This is for Carol in New Hampshire looking for SOS. ~ Lynn Heald
My father and husband were both in the service and loved the SOS. I have come up with my own recipe for this that everyone loves that is really easy. I base my recipe on how many people I am serving.
First I will brown JIMMY DEAN bulk sausage and drain. In the same pot, I will mix up a couple of batches of WHITE SAUCE from the Betty Crocker Recipe Book. Once this is thickened, I add my browned sausage back to the white sauce and serve over Grands Biscuits. I usually use 3 pounds of sausage and will use a mixture of regular and hot, and will typically make four batches of the white sauce using half and half as compared to milk.
*****
For Carol in New Hampshire who is looking for SOS. Growing up, my dad used to have my mother make this all of the time. ~ Bev
"S.O.S"
1/2 pound ground beef (ground chuck for best flavor)
1 tablespoons bacon fat (or lard, Crisco or butter)
3 tablespoons flour (all-purpose)
2 cups whole milk (add more milk if thinner consistency
is desired)
1/8 teaspoon salt
Black pepper to taste
8 slices dry toast
Using a 12- or 14-inch skillet, crumble and brown the ground beef with the fat and salt. Remove the pan from the heat when the meat is no longer pink and let cool slightly. Mix in the flour until all of the meat is covered, using all the flour. Replace the skillet on the heat and stir in the milk. Keep stirring until the mixture comes to a boil and thickens (Boil a minimum of 1 minute.) Serve over toast. Season with salt and pepper to taste.
*****
This is for Carol who was asking about SOS.
Cook bulk sausage until done; drain. With grease from sausage add flour to make a roux. Add either milk or water to make a gravy, When sauce has thickened, add sausage to gravy. ~ Alice H
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Carol from New Hampshire, here are two different recipes for SOS. One for a red sauce and one for a white sauce. These are from military recipes. I think the white one is most common. Hope they help. ~ Kristen - San Diego
Army and Marine SOS
1 pound ground hamburger
1 stick margarine or butter
1/2 cup flour
1/4 teaspoon mace or nutmeg
1 teaspoon onion powder
2 beef bouillon cubes, crushed
1/2 quart whole milk (1 pint)
1/2 quart water
Salt and pepper, to taste
Dried toast
Pan fry hamburger, mashing fine until all pink is gone and lightly browned, then transfer it to a bowl.
Place margarine or butter in a large fry pan and heat until it starts to brown. Reduce heat and stir in flour and brown. Add bouillon, onion powder, mace or nutmeg, water and milk and stir well to dissolve paste. Add the fried hamburger. Using a medium heat, stir until it thickens. If too thick, thin with water. Simmer covered for 30 minutes on low heat, stir often adding water as needed.
Lastly, add salt and lots of pepper to taste and simmer a few minutes more. Spoon over dried toast.
* After cooked you can brown it more by placing it in the oven at 200 degrees F for 45 minutes.
Navy SOS Red Sauce
2 pounds ground hamburger, fried and broken up. (Optional -
cool and mince through a food chopper to make fine.)
1 onion, diced
4 to 5 tablespoon flour
1 (16 ounce) can crushed tomatoes
1 teaspoon sugar
2 tablespoon soy sauce
1/4 teaspoon mace or nutmeg
2 cups water
1 can beef broth
1 teaspoon salt
1 teaspoon pepper
Fry onions and set aside.
Fry hamburger until no longer pink, mince it (mince is optional) and return it to pan, sprinkle on flour and continue cooking mixing in flour until no longer white. Add onions and all remaining ingredients. Stir and cover, lower heat, simmer 30 minutes, stir frequently. Thin with more water if needed. Place in warm oven 30 minutes or until ready to serve.
Spoon over toasted and buttered bread slices. Dried-out toasted bread is best.
*****
If you want "true" SOS, it's actually made with chipped beef. I suppose you could exchange the chipped beef for sausage if you want. And just add the eggs however he likes them fixed or remembers them being fixed. It's just a white sauce with the meat added to it. :) I've done this for years using hamburger instead of dried beef, and serve it over potatoes. Makes a hearty meal!
Here is the recipe from the Navy Wives website:
Chipped Beef on Toast AKA "SOS"
4 1/2 ounces dried beef
2 cups milk
2 tablespoons butter
1/4 cup flour
Salt and pepper
6 slices bread
Melt butter in pan, add dried beef. Cook 2-3 minutes to brown. Add milk (reserve 1/4 cup for later), salt and pepper. Bring to boil. Mix flour and remaining milk together. Slowly add to boiling mixture until it begins to thicken. Serve over toast.
*Note: This was called "S**t on a Shingle" back in the old days. Most people who eat this still refer to it as such. ~ BethC.
*****
Hi Linda, great newsletter, certainly took my quota, so just sending a few more for the next one. Also, for the first one, Rodney T Cox asked for a egg/cheese muffin. I got this, Desiree's Salmon Muffins, from Low Carb Recipes, http://www.lowcarbrecipes.ca, and they are really good. Hope it is what he was wanting. Have a great week everyone. Ciao ~ Bobi, in Mexico
Desiree's Salmon Muffins
Shared by Bobi in Mexico
1 can salmon, drained and shredded (remove
bones if desired)
2 eggs, beaten
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
3 green onions, finely chopped
1/2 cup shredded Cheddar cheese
(I added 1 teaspoon red chili flakes and 1 clove garlic, minced)
Mix everything together. Spray muffin tin and fill cups to level. Bake in 325 degree F oven for 20 - 30 minutes or until egg is set. Serve with salsa or mayo.
Makes 6 large muffins. Change the salmon to what you like.
Alli’s Baked Ham and Egg Cups
Shared by Bobi in Mexico
This recipe is from my sister.
12 slices thinly sliced deli ham
12 eggs
1/2 cup Cheddar cheese, shredded
Spray a muffin tin with non stick spray, heat pan in 400 degree F oven until very hot. Remove pan from oven and raise heat to 450 degrees F. Line each cup with a thin slice of ham. Crack egg into ham cup, season as desired. Bake in oven until eggs start to brown. Turn off heat, sprinkle with shredded Cheddar cheese and let melt before serving. Makes as many as you want.
Papaya, Red Onion and Rum Salsa
Shared by Bobi in Mexico
I serve this fruity, spiked salsa with grilled chicken.
1 medium papaya, peel, discard seeds and diced
1/4 cup red onion, diced
3 tablespoons fresh lime juice
2 tablespoons fresh cilantro, finely chopped
1 ounce dark rum
Combine all ingredients together in a shallow bowl. Chill for at least an hour, stir before serving.
Serves 4.
Stuffed Bread
Shared by Bobi in Mexico
We love this with grilled steaks.
1 loaf French bread
1/2 cup shredded mozzarella or Swiss Cheese
4 green onions, chopped
8 ounces fresh mushrooms, chopped
Dressing:
2 tablespoons poppy seeds
2 teaspoons seasoned salt
1/2 cup melted butter
2 teaspoons lemon juice
1 teaspoon dry mustard
Cut bread carefully into slices without cutting all the way through (so loaf stays together). Combine the cheese, onion and mushrooms together; stuff between each bread slice. Drizzle dressing on top. Wrap tightly in foil and bake in 350 degree F oven for about 40 minutes.
Rummy Fruit
Shared by Bobi in Mexico
When you don’t have time to be fancy, throw on a fruit bowl!
1/4 cup water
1 tablespoon lemon juice
1 tablespoon lime juice
2 teaspoons liquid honey
1 -2 tablespoon dark rum (brandy is good too!)
5 cups peeled and cubed pineapple, or watermelon or both
(or use what fresh fruit you have on hand)
Stir all together except the fruit. Put fruit in a large serving bowl and drizzle with liquid, tossing gently to coat. Chill for 3-5 hours so it is very cold, stirring several times. Provide many toothpicks for "fishing."
*****
Hi Sherry, Here is the recipe you requested for Raspberry and Cream Salad from the October 10, 2005 issue of the Recipe Goldmine.
Raspberry and Cream Salad
Shared by Treva
Source: LeAnn R. Ralph
This recipe is so good that if you make it for a special occasion (birthday, graduation, anniversary, holiday or family dinner) don't expect any leftovers!
2 (6 ounce) packages raspberry Jell-O
2 cans raspberry pie filling
1 cup granulated sugar
1 (12 ounce) container Cool Whip (or other topping)
1 (8 ounce) package cream cheese
2 cups crushed pretzels
1 cup crushed walnuts
2 tablespoons granulated sugar
1/4 cup melted butter (or margarine)
Prepare the raspberry Jell-O with boiling water according to package directions. Mix in the raspberry pie filling. Place in the refrigerator until set.
Allow the Cool Whip (or other topping) and the cream cheese to warm to room temperature. Whip the topping, cream cheese and 1 cup of sugar until smooth and thoroughly mixed. Spread over the Jell-O mixture.
Melt the butter (or margarine) in a saucepan. Add 2 tablespoons sugar, the crushed pretzels and crushed walnuts. Stir thoroughly. Sprinkle over the topping/raspberry Jell-O.
Keep refrigerated until you are ready to serve.
NOTE: I have also made a light version of the recipe and used sugar-free Jell-O, fat-free topping and fat-free cream cheese.
LeAnn R. Ralph is the author of the books "Cream of the Crop (More True Stories from a Wisconsin Farm)" (September 2005); "Give Me a Home Where the Dairy Cows Roam" (September 2004) and "Christmas in Dairyland (True Stories from a Wisconsin Farm)" (August 2003).
Happy Holidays!
cuteascountry_Shortcake
Super moderator
The Cutting Board Forum
*****
Praline Pecans
Shared by Mary in Chicago
This is a holiday favorite of mine.
1 cup brown sugar
1 cup granulated sugar
4 tablespoons water
3 teaspoons butter
1 teaspoon cinnamon
2 cups pecan halves
In a fry pan combine sugars, water, butter and cinnamon until a rapid boil - add pecans and cook till liquid is absorbed and a sugary texture. Cool on a wax paper. And store in airtight containers. Yum...
*****
Beef Burgundy
Shared by Mary Bennett
This beef recipe is so easy and delicious. I made this for my family and everyone loved it.
2 pounds sirloin tip, cubed
1 medium onion, chopped
12 ounces mushrooms, sliced
2 tablespoons butter
1 can Golden Mushroom soup
1/2 cup Burgundy wine
1 package egg noodles
Over medium heat sear beef - stir in onion and saut� till golden. Add mushrooms, butter, soup and wine. Reduce heat and simmer covered 2 hours.
Serve over cooked egg noodles or rice.
*****
Christmas Salad
Shared by Nancy Cole, Hemet, CA
I usually make this the day before I want to serve it. I started experimenting with this about 30 years ago, adding or removing, until I came up with this. My family loves it. Hope yours does too! Also good for Thanksgiving or other special dinners.
6 ounces lime Jell-O
3 cups boiling water
9-12 ounces crushed pineapple
8 ounces cream cheese
Dissolve Jell-O in water. Add cream cheese and pineapple and mix with electric mixer. Cover and cool until thickened.
Fold in:
1 cup whipped cream (Cool Whip works great)
1/2 cup diced celery
1/2 cup chopped walnuts
1/2 cup sliced maraschino cherries
1 diced ripe avocado
Put into mold or clear serving bowl until set.
*****
Crock Pot Turkey Breast
Shared by Cara
1 turkey breast, about 5 pounds
1/2 cup (4 ounces) melted butter
Salt and pepper
2 tablespoons cornstarch blended with 2 tablespoons water
Wash turkey breast well and pat dry with paper towels. Sprinkle salt and pepper over all. Place in large slow cooker. Pour melted butter over turkey breast.
Cover and cook on HIGH for 6 to 7 hours, or until turkey gets brown and juices run clear when pierced with a knife.
Pour the juice from the slow cooker into a saucepan. Bring to boil slowly, then add cornstarch mixture. Add a little chicken broth, about 1/2 to 1 cup, depending on the amount of liquids left in the crock pot. Whisk over medium-low heat until smooth and thickened.
*****
Bananas Foster Chimichangas
Shared by Treva
1/4 cup butter
3 firm bananas, sliced
1/2 cup brown sugar
2 tablespoons spiced rum
2 (10-inch) flour tortillas
1 cup vegetable oil for frying
In a large skillet over medium heat, melt butter . Stir in bananas and sugar, and stir until sugar is dissolved. Pour in rum and cook 1 to 2 minutes more. Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.
In a large skillet, heat the vegetable oil over medium-high heat. Fry chimichangas until golden. Drain on paper towels. Serve warm.
Serves 4.
*****
Chocolate-Praline Mud Squares
Shared by Treva
3/4 cup graham cracker crumbs
3/4 cup finely chopped pecans
1/4 cup firmly packed brown sugar
1/4 cup butter or margarine, melted
1 (12 ounce) jar caramel-flavored topping
3 tablespoons all-purpose flour
1 cup butter or margarine
4 (1 ounce) squares unsweetened chocolate
1 1/2 cups granulated sugar
1 cup all-purpose flour
4 eggs, lightly beaten
1 teaspoon vanilla extract
Chocolate Frosting (below)
Confectioners’ sugar
Pecan halves
Candied cherries
Heat oven to 350 degrees F. Spray a 9-inch square baking pan with non-stick vegetable spray.
In a medium bowl, combine cracker crumbs, pecans, brown sugar, and melted butter; stir to mix well. Press onto the bottom of the prepared baking pan.
Bake 6 to 8 minutes or until firm. Cool slightly.
In a small bowl, combine caramel topping and flour, stirring well to blend. Spread over the crust to within 1/4-inch from the edge of the pan. Set aside.
In a heavy saucepan, combine butter and chocolate; cook over low heat until melted. Stir in sugar, flour, eggs, and vanilla; pour over caramel mixture.
Bake for 50 minutes. Cool slightly; spread with Chocolate Frosting. Dust with confectioners’ sugar. Decorate with pecan halves and candied cherries.
Chocolate Frosting:
1 tablespoon butter or margarine
2 tablespoons cocoa powder
2 tablespoons water
1 cup confectioners’ sugar
1/4 teaspoon vanilla extract
In a small saucepan, combine butter, cocoa powder, and water; cook over medium heat until mixture thickens. Remove from heat; stir in confectioners’ sugar and vanilla extract.
Yield: 16 squares
*****
Rolled Cinnamon-Nut Biscuits
Shared by Treva
Source: Ladies' Home Journal
1/2 cup walnuts, chopped
3 tablespoons cinnamon sugar
2 1/4 cups buttermilk baking mix
3 tablespoons cinnamon sugar
2/3 cup milk
3 tablespoons melted butter (no substitutions), divided
1/2 cup confectioners sugar
1 tablespoon water
Arrange oven rack to upper third of oven. Heat oven to 425 degree F. Line a large cookie sheet with parchment paper.
Filling: Combine nuts and cinnamon sugar in bowl. Set aside 1 tablespoon for top of biscuits.
Whisk baking mix and cinnamon sugar in bowl; stir in milk just until dough comes together. Turn dough out onto floured board. Flatten into disk and fold in half; repeat 6 times. Flatten dough into 8 x 10-inch rectangle. Evenly brush dough with 2 tablespoons of the melted butter and sprinkle with filling. Starting from one long side, roll up; pinch seam. Slice roll crosswise into 8 equal pieces; arrange 2 inches apart on sheet. Brush tops with remaining butter and sprinkle with reserved filling. Bake 11 to 13 minutes, until golden. Stir confectioners sugar and water in bowl until smooth. Drizzle over hot biscuits. Serve warm.
Makes 8 biscuits.
Nutrition facts per serving: calories: 335 total fat: 14.5g saturated fat: 5g cholesterol: 14 mg sodium: 468 mg carbohydrate: 46g fiber: 1g protein: 5g
*****
Tres Leche Cake
Shared by Cara
This dessert is made with a white cake that is soaked in three milk products: sweetened condensed milk, evaporated milk and cream. This cake can be topped with chocolate mousse, meringue or sweetened whipped cream, as desired.
Cake:
(18.25 ounce) package white cake mix with pudding
1 cup heavy whipping cream
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
2 tablespoons white cacao flavored liqueur, if desired
Chocolate Mousse:
1/2 cup milk
1 (2.8 ounce) package chocolate mousse mix
1 tablespoon white cacao flavored liqueur, if desired
Heat oven to 350 degrees F. Spray 13 x 9-inch baking pan with no-stick cooking spray; set aside.
Prepare cake mix according to package directions. Pour into prepared pan. Bake as directed on package until wooden pick in center comes out clean. Cool 10 minutes in pan.
Meanwhile, combine whipping cream, sweetened condensed milk, evaporated milk and 2 tablespoons liqueur in large bowl. Beat at medium speed until well mixed. Poke holes with fork all over surface of cake. Slowly pour milk mixture over cake until completely soaked. Cover; refrigerate 3 hours or overnight.
Combine 1/2 cup milk, mousse mix and 1 tablespoon liqueur in medium bowl; mix well. refrigerate at least 1 hour. Stir mousse mixture before serving. Pipe mousse with pastry bag or dollop with spoon onto each serving of cake. Or using topping, as desired. Store refrigerated.
Shared by Sassy
A PRAYER FOR A SNOWMAN
My childhood snowman melted
And ran away somewhere;
Some offered words of comfort,
But me, I said a prayer.
that God would treat him kindly
In the land where snowmen go
When their life's work is finished
With children here below.
I'd loved him, oh, so dearly
For just a little while,
His heart was understanding,
I knew that by his smile.
His charcoal eyes were brilliant
As if he understood,
How much I needed friendship,
He'd stay if he just could.
The sunshine made him sparkle,
Then melted him away,
I thought I heard him whisper,
"Don't cry, we'll meet someday."
For many years I waited,
And now at last I see,
That God has made him perfect
In my childhood memory.
Verse by June Masters Bacher
The absolute BEST spices and pantry items come from
Watkins.
Browse
our on-line catalog.
Peppered Salmon Steaks
1 tablespoon Watkins Cracked Black Pepper
1 1/4 teaspoons Watkins Ginger
1 teaspoon Watkins Seasoning Salt
4 salmon steaks, cut 3/4 inch thick (2 pounds)
1/4 cup melted butter
Lemon slices and parsley, for garnish
Heat oven to 425 degrees F.
In a small bowl, combine pepper, ginger, and seasoning salt. Press lightly into both sides of salmon steaks. Arrange steaks in a single layer in a greased shallow baking pan. Drizzle with butter. Bake, basting once with pan juices, until fish is opaque, about 15 minutes. Garnish with lemon slices and parsley. Drizzle with pan juices.
Makes 4 servings.
For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
Coconut Cranberry Refrigerator Cookies
The cranberries in the light dough make for very interesting, attractive cookies.
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup butter
3/4 cup sugar
1/2 teaspoon almond extract
2 large eggs
2 cups sweetened flaked coconut, firmly packed
1 1/4 cups dried cranberries
Optional colored sugar crystals, decorating candies, or nuts.
1. Mix the flour, baking powder, and salt together. Set aside.
2. Cream the butter and sugar together. Add the almond extract and an egg and beat until combined. Add the second egg and beat until the mixture is light and fluffy.
3. Add the flour mixture and the coconut and beat until combined. Add the cranberries.
4. Divide the dough in half and form logs of each half first by squeezing the dough into the approximate shape and then by rolling the dough on the counter while wrapped in waxed paper until the logs are smooth. The logs should be about an inch and one-half in diameter. Refrigerate the logs wrapped in the waxed paper.
5. If you choose to decorate the edges, before baking roll the logs in the decorating sugar or nuts and use the waxed paper to press the decorations into the dough.
6. When ready to bake, preheat the oven to 350 degrees. Use ungreased baking sheets with a nonstick surface or parchment paper.
7. Slice the logs with a sharp, serrated knife into 1/4-inch or a little thicker slices and place the slices on the cookie sheets. Bake the cookies for 10-11 minutes or until done. Immediately remove them to a wire rack to cool.
Baker’s notes:
• Keep the slices of uniform thickness so that they are uniformly
baked.
• Be sure to use a serrated knife to cut cleanly through the coconut
and cranberries.
• For uniformly round cookies, make sure that the log is chilled and
firm and rotate the log on the cutting board between each slice. Any
cookies that are out-of-round can be shaped by placing the cookie between
the thumb and forefinger and pressing the edges to make the cookie round.
Recipe courtesy of Dennis Weaver of The Prepared Pantry
Holiday Tip
Shared by Treva
Buy a nice new or vintage linen tablecloth for your dinner table. Before, after or during have everyone autograph and date it. During the following year, you stitch over the autographed names with cotton floss. You will enjoy remembering as you stitch in August. Everyone enjoys looking for their autographs from years gone by. It's a very special tradition in my family. A nice new tablecloth for newlyweds' first Christmas. Peace on earth, happy holidays and God bless all!
Potato Soup
Posted by Phyllis at The Cutting Board Monday Dec 5th, 2005 06:39 am
This is a family favorite. I serve it with homemade bread and a salad.
2 pounds potatoes, peeled and diced
1 cup sour cream (can use light)
1 can cream of celery soup
1 can cream of mushroom soup
1/2 cup chopped onion
4 ounces Velveeta cheese
2 tablespoons butter
1 quart milk
Salt and pepper to taste
* You can also add broccoli and cooked chicken to make it heartier.
Cook potatoes and onion till tender. Drain and set aside.
Mix milk, sour cream, soups, butter and cheese together. When melted, add potatoes, onion and salt and pepper. Heat thoroughly and serve.
*****
Date Nut Kimkels
Posted by Chris in NM at The Cutting Board Sunday Dec 4th, 2005 07:01 am
My Mom used to make these every Christmas and I tried to follow her tradition with my 2 kids. These are more like a ball than a cookie, but very good!
1/2 cup butter
3/4 cup granulated sugar
1/2 pound (8 ounces) pitted dates, cut up (stores
sell these already cut up in 8 ounce packages)
1 large egg, beaten
1 tablespoon milk
1 teaspoon salt
1 teaspoon vanilla extract
3/4 cup chopped pecans
2 cups Rice Krispies
Shredded coconut
Combine butter, sugar and dates in large (3-quart) saucepan and cook over very low heat until mixture comes to a boil.
Meanwhile, mix together well-beaten egg, milk, vanilla extract and salt. Add to date mixture. Stir to combine and cook for only 2 minutes. Set aside to cool slightly.
When cool, stir in nuts and cereal. Form into small balls and roll in coconut. Refrigerate.
Makes about 4 dozen.
Bali Hai Chicken of the Gods
Tom Ham, the late owner of Bali Hai, created this chicken recipe. It appeared in the Union-Tribune Food section in April 1999. The Bali Hai Restaurant is on Shelter Island. Divine flavors grace Chicken of the Gods.
1 to 1 1/2 pounds boneless chicken pieces
1/2 egg, beaten
1/8 teaspoon salt
1 1/2 teaspoons dry sherry
1/2 teaspoon soy sauce
Dash white pepper
4 ounces chestnut flour (available at Asian markets)
Oil for browning
Chicken:
1/4 cup butter
1/4 cup all-purpose flour
1 tablespoon cornstarch
2 cups chicken stock
1/2 cup cream
Salt and pepper, to taste
1 teaspoon toasted sesame seeds
Marinate the chicken in a mixture of egg, salt, sherry, soy sauce and pepper for 15 to 20 minutes. Remove and coat each piece with chestnut flour.
Heat oil in a large skillet and brown the chicken, cooking until heated through.
Melt the butter over medium heat and blend in the flour and cornstarch, stirring constantly.
In a saucepan, bring the stock to a boil. Add the stock slowly to the butter mixture, stirring rapidly. Continue stirring until combined and thickened. Reduce the heat and add the cream and salt and pepper.
Cut the chicken into neat slices and arrange them on a hot platter. Cover the chicken with the cream sauce. Sprinkle sesame seeds over the top.
Serves 2.
We live in a rural area. Several times each winter the power seems to go out. When it does, how long will the food in my refrigerator or freezer last? How do I know if it is safe to eat?
The rule of thumb when the power goes out is four hours and twenty-four hours: four hours for the refrigerator and twenty-four hours for the freezer. But it is only a rule of thumb, it assumes that the appliance door is not opened (resist the temptation to check) during the outage.
If it is below freezing outside and you think the power may be out for a while, you can carry the products outdoors and set them out of the sun. Even on a cloudy day, exposure to the sun’s rays may warm your food.
Immediately, when the power comes back, check you food. If it is above 40 degrees bacteria has started to grow. If it has been above 40 degrees for over an hour or two (at the most), throw it out.
The cardinal rule is "when in doubt, throw it out."
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
Christmas Peanut Butter Fudge
16 ounces white chocolate chips
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans
1 cup creamy peanut butter
1/2 cup chopped candied cherries
Butter the bottom of an 8- or 9-inch square pan. Line pan with aluminum foil.
Melt white chocolate chips in double boiler; add peanut butter and vanilla extract. Mix until smooth and add nuts and cherries. Pour into prepared pan. Let set long enough to become firm. Cut and serve.
Cranberry Relish Salad
1 small box cherry Jell-O
1 small box raspberry Jell-O
1/4 cup granulated sugar
1 1/2 cups boiling water
12 ounces lemon-lime soda
2 packages frozen cranberries, thawed and crushed
8 ounces crushed pineapple, undrained
1 can mandarin orange slices, drained
Dissolve the Jell-O and sugar in boiling water. Add lemon-lime soda, pineapple cranberries and oranges. Chill until partially set, then pour into individual dishes. Refrigerate overnight.
Serve with a dollop of Cool Whip and a mint sprig.
Oven-Roasted Apricot-Stuffed Turkey Breast
1 (2- to 2 1/2-pound) bone-in turkey breast half
1 1/2 cups soft bread crumbs (2 slices)
1/2 cup snipped dried apricots
1/4 cup chopped pecans, toasted
2 tablespoons apple juice or water
1 tablespoon vegetable oil
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon garlic salt
1 tablespoon Dijon-style mustard
1 tablespoon water
Remove bone from turkey breast. Cut a horizontal slit into thickest part of turkey breast to form a 5 x 4-inch pocket. Set aside.
In a medium mixing bowl, combine bread crumbs, apricots, pecans, apple juice or water, oil, rosemary, and garlic salt. Spoon stuffing mixture into pocket. Securely fasten the opening with water-soaked wooden picks or tie with heavy cotton string.
Stir together mustard and water; set aside.
Place turkey, skin side up, on a rack in a shallow roasting pan. Roast turkey, uncovered, in a 325 degree F oven for 1 1/4 to 1 1/2 hours or until meat thermometer registers 170 degrees F and the stuffing registers 165 degrees F, brushing with mustard mixture during the last 30 minutes of roasting. Let stand for 15 minutes before slicing.
Makes 8 servings.
Creamy French Onion Mashed Potatoes (make-ahead)
8 to 9 cups diced peeled potatoes
2 tablespoons butter
2 tablespoons milk
3/4 teaspoon salt
1/4 teaspoon pepper
8 ounces cream cheese, softened
8 ounces refrigerated French onion dip
Paprika
In a large saucepan, cook potatoes in boiling salted water until tender; drain. Mash the potatoes with butter, milk, salt and pepper until smooth. Add cream cheese and onion dip; mix well. Spread in a greased 2 1/2-quart baking dish. Sprinkle with paprika. Cover and refrigerate 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 50-60 minutes or until heated through.
Butterscotch Apple Dip
Makes 1 3/4 cups.
1 (14 ounce) can sweetened condensed milk
1 cup butterscotch flavored chips
1/4 teaspoon salt
2 teaspoons white vinegar
1/2 teaspoon ground cinnamon
Apple wedges
In heavy saucepan, over low heat, combine sweetened condensed milk, butterscotch chips and salt. Cook and stir until chips melt. Remove from heat; stir in vinegar and cinnamon.
Serve warm with apple wedges, or cookies or fresh fruit pieces.
Refrigerate leftovers.
To reheat, in small heavy saucepan, combine desired amount of sauce with small amount of water. Over low heat, stir constantly until heated through.
NOTES: Can be served warm over ice cream.
Can be made several weeks ahead, stored tightly covered in refrigerator.
Microwave method: In 1 -quart glass measure, combine sweetened condensed milk, butterscotch chips and salt. Microwave on HIGH for 3 or 3 1/2 minutes, stirring after 2 minutes. Stir in vinegar and cinnamon.
Raspberry Truffle Latte
Servings: 4
1 cup very strong brewed coffee
2 tablespoons chocolate syrup
2 tablespoons chocolate liqueur or Kahlua
2 tablespoons raspberry-flavored syrup
4 ounces (1/2 cup) Haagen Dazs Chocolate or Coffee Ice Cream or Yogurt
Sweetened whipped cream
Grated chocolate or cocoa powder
Fresh raspberries, if desired
Fresh mint leaves, if desired
Combine coffee, chocolate, liqueur and raspberry syrups in large coffee mug. Spoon ice cream or yogurt into coffee mixture. Top with dollop of whipped cream and sprinkle of grated chocolate or dusting of cocoa. Garnish with raspberries and mint, if desired.
Eggnog Bread with Nutmeg-Bourbon Icing
Cake:
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 egg
1 cup eggnog
1/2 cup butter, melted
1 1/2 teaspoons vanilla extract
Heat oven to 350 degrees F.
In large bowl, mix together dry ingredients (flour, sugar, baking powder, nutmeg and salt).
In a medium bowl, mix together remaining ingredients. Add egg mixture to flour mixture and stir until moist, but slightly lumpy (do not over-mix).
Butter and flour a loaf pan, pour batter in and bake 45 - 50 minutes, or until deep brown on top and cooked through. When slightly cooled, remove from pan and cool completely on wire rack.
Icing:
8 ounces cream cheese, softened
1/2 stick butter, softened
3/4 cup confectioners sugar
2 teaspoons bourbon
1/2 teaspoon nutmeg
In a food processor, cream together cream cheese and butter. Add confectioners sugar and mix well. Blend in bourbon and nutmeg. Check for sweetness and add more confectioners sugar if you like. Frost cooled bread.
NOTE: Unfrosted bread be prepared ahead of time and frozen. This bread tastes best when chilled in the refrigerator.
Pumpkin Pie Salad
1 can pumpkin pie filling
1 (10 1/2 ounce) bag miniature marshmallows
1 cup walnuts, chopped
1 (12 ounce) container Cool Whip
1 small box vanilla pudding (add dry)
1 teaspoon cinnamon
In a bowl combine the Cool Whip and pie filling. Mix well. Add the remaining ingredients. Mix well. Refrigerate before serving.
The Best Crock Pot Beef Stew
2 pounds stew beef
1 pound carrots, sliced
Lots of potatoes, chopped
1 medium onion chopped
1 envelope onion soup mix
1 envelope Italian dressing mix
1 envelope ranch dressing mix
1 envelope brown gravy mix
1 can Pepsi-Cola
1 can cream of mushroom soup
Layer potatoes in bottom of crock pot, followed by carrots, onions and stew beef in that order.
In separate bowl, combine the seasoning mixes. Sprinkle over the beef. Pour the Pepsi over all and top with the cream of mushroom soup.
Cook on LOW for 8 to 10 hours.
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