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Mustard Glazed Ham
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| Preheat oven to 325 degrees. Cut stripes into ham, 1/2 inch deep. Bake uncovered in a shallow pan with fat side up. Mix brown sugar, mustard, orange juice together. Bake ham according to directions on package, during the last 30 minutes of baking time, remove fat from pan and stud ham with cloves. Spoon glaze over ham, basting occasionally. |
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| This is my shortcut version to a wonderful latin dish (My husband is Domincan/Irish, but looks Italian...go figure *S*) 1T oil or shortening 3 lbs stew meat (Beef) 1 large onion chopped--or more 2 (14.5 oz) regular stewed tomatoes 2 packages sazon (found at groceries in mexican section or spice section) 2 chopped tomatoes, deseeded 1 chopped jalapeno, seeded and diced (adds zero amount of spice)--or more 1 tsp ground cumin--or more I only use fresh garlic, so I'm not sure how much powdered to use...I use half a head of fresh garlic and add it when the meat is almost cooked...I've added jarred chopped garlic, I start with 1T. and work from there salt and pepper to taste water as needed (depends on the amount of time you keep this simmering) Brown beef in oil for five minutes then add onion and cook through. When all pieces have cooked, stir in rest of ingredients, cover tightly and bring to a full boil in non-stick pot for a half hour. Simmer for as long as you would a regular beef stew~~for me, I let it simmer for two-three hours, stirring every 15 minutes or so, just to make sure there is still juice in the pot. This will create a gravy and if it gets too thick, add a cup of water and keep simmering. This dish is best when able to simmer or the next day (It's not a hurry up meal). Cook regular rice (regular rice is really easy to cook in a glash once you get the hang of it) on the side and when you're ready to sit and eat, spread rice on your plate and spoon sauced meat over it. Serves 6 (My husband makes the authentic carne guisada, so this is an extremely close tasting version, but not the 'real' thing.) You can add diced carrots to it to make it more Americanized if you want...it's not a spicy dish at all as Domincan food is not spicey. If you'd like to jazz it up a bit, (I always play around with this, this version is the 'basic', that's all)...you can add more jalapeno, more cumin, more garlic...I'm always adding more garlic *S* © Copyright 2001, Marianna Keough. All Rights Reserved |
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| My recipe for Domincan Fried Chicken: Chicharrones de Pollo 3 LB Chicken (we prefer boneless/skinless,any kind cut into bit size or finger size pieces) 4 cups white rice 3 tablesppons Worcestershire sauce 4 tablespoons lime juice (fresh Limes) 1 cup of flour 1/2 teaspoon paprika 2 fresh limes 1/2 cup oil 3/4 teaspoon salt Cut chicken into pieces. Season the chiken pieces with salt, Worcestershire and fresh lime juice. Mix flour with paprika and salt. Roll each pieces of chicken in it. Fry them until they get brown. Drain the pieces very well. Sprinkle with another squeeze of lime juice. Serve with cooked rice and lime slices. © Copyright 2001, Marianna Keough. All Rights Reserved |
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| COUNTRY ROAST WITH NOODLES 5 to 6 lb. chuck roast All-purpose flour 1 1/2 tsp. salt 2 T. vegetable oil 1/2 C. chopped onion 1/2 C. chopped celery 1 clove garlic, crushed 1 C. tomato juice 2 T. Worcestershire sauce 1 tsp. dried oregano leaves 12 small carrots, pared 1 (8 oz.) pkg. egg noodles Combine 1/4 cup flour, salt and pepper; use to coat roast. In hot oil, in large skillet over medium heat, brown roast well on all sides. Add onion, celery and garlic; sauté until golden. Add tomato juice, 1/4 cup water, Worcestershire sauce and oregano. Bring to boiling; reduce heat, covered, turning meat once 2 hours. Add carrots; simmer 20 minutes longer or until meat and carrots are tender. Meanwhile, cook noodles per package instructions; drain. Transfer roast and carrots to serving platter. Surround with noodles. Gravy can be made from pan drippings and served with roast and noodles. |
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| 3 large onions, chopped 1/2 cup tomato sauce 3 tbsp catsup 2 tbsp water 1 1/2 tsp sugar 1/2 tsp dried oregano, crushed 1/4 tsp salt 1/4 tsp garlic salt 1/4 tsp crushed red pepper 8 franks 8 frankfurter buns, split In a medium saucepan combine the chopped onions, tomato sauce, catsup, water, sugar, oregano, salt, garlic salt, and red pepper. On the range top, bring to boiling,; reduce heat. Simmer, covered, about 20 minutes or till the onions are just tender. Grill the franks, on an uncovered grill, directly over medium-hot coals for 3 to 5 minutes, turning frequently. Serve franks on buns with relish. Store leftover relish, in a tightly covered container, in the refrigerator for up to 2 weeks. |
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| 2 1/2-3 lbs chicken wings, cut |
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| 1/2 c. Frank's Redhot Hot Sauce |
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| 1/2 c. Any sweet BBQ sauce (my Love makes HIS w/o the BBQ sauce) |
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| Deep fry the chicken pieces..we prefer crispy skinned chicken, so make sure you deep fry them to YOUR liking--the minimum should be 12-15 minutes. I place the wings in a paper towel lined strainer for double draining and then transfer the wings to a very large pot. In a frying pan or pot, melt marg/butter...add both sauces and simmer til full boil. Pour this over the wings to coat. Continue simmering until ready to serve. The longer they simmer, the drier they become. So, you can make the WINGS ahead of time and then coat them a few minutes before you plan on serving them. Make sure to make as much of this sauce as YOU prefer. Too much sauce and they're not the same...trust me. Too litte, and you can hardly taste them. A good blue cheese dressing on the side, like Hellmans' and your good to go! |
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| Italian Chicken, Tomato and Bread Salad |
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| 4 large tomatoes,cut into 1/2 inch chunks |
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| 4 grilled chicken-breast halves, cut in strips |
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| 1 1/2 cups cubed Italian bread (1/2 inch cubes) |
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| 1 cup loosely packed basil, cut into thin strips 1 |
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| /2 cup bottles Italian dressing |
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| 1/2 cup thinly sliced green onions |
Awesome selection of slightly challenging but amazing Thanksgiving fare!
Nestle's Pumpkin Recipes
Frozen Pumpkin Squares
1 (1 pound) can pumpkin
1 cup sugar
1 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped pecans, toasted
1/2 gal vanilla ice cream, softened
36 vanilla wafers or gingersnaps
Combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg; stir in
pecans. Combine pumpkin mixture and ice cream in chilled bowl. Line
bottom of 13 x 9-inch pan with half the ice cream mixture. Cover with
layer of cookies; add remaining ice cream mixture. Freeze for about 5
hours or until firm. Cut into squares; serve with pecan halves or
whipped cream, if desired. Yield: 18 servings
Visit the Award Winning Recipe Lovers site online at:
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| CROCKPOT LAMB SHANK TACOS based on a recipe by Chris Fennimore in his 'Now You're Cooking' column, which appears in the Pittsburgh Tribune-Review |
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| 2 lamb shanks (approx. 1-1/2 lbs. each) |
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| 2 medium tomatoes, seeded and chopped |
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| 1 cup guacamole <<~~one day, I'll find you a 'real' recipe for guacamole...I have to tell ya, nothing is better then eating at, say...Tequila Sunrise (restaraunt) and having them make the guacamole right there at your table...yummy!!! |
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| Grate the zest of the lime into a bowl. Add the chili powder, cumin, garlic, salt and the juice of the lime. Mix into a paste and spread on the lamb shanks. Place them in a crockpot and cook on low for 8 hours or on high for 6 hours, until the meat is falling off the bone. Remove the shanks from the pot and strip the meat from the bones. Separate the fat from the pan juices and return with the meat to the crockpot to keep warm. Warm the tortillas according to package directions. Put a generous amount of meat on each tortilla and top with tomatoes, lettuce, guacamole and sour cream. Fold up the bottom and then fold in each side to make a packet. |
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| 1 lb. can jellied cranberry sauce |
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| Bake ham according to directions. One half hour before end of baking time, remove ham from oven. With a shape knife crisscross top of ham and place cloves in sliced area, any fat collected in pan should be poured off. Crush cranberry sauce with a fork; combine cranberry sauce and brown sugar. Spread half of the mixture over the ham, return ham to oven. Bake the last half hour, basting occasionally. Heat remaining cranberry sauce to serve on ham slices. |
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| Apple 'n Spice Cake With Caramel Glaze
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| 1 teaspoon ground cinnamon |
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| 1/4 teaspoon ground nutmeg |
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| 1 tablespoon vegetable oil |
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| 2 teaspoons vanilla extract |
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| 1 (20-ounce) can light apple pie filling |
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| 1/4 cup fat-free caramel-flavored sundae syrup |
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| Preheat oven to 325 degrees. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 4 ingredients (flour through salt) in a small bowl, and set aside. Combine the applesauce, oil, and vanilla in a bowl, and set aside. Place eggs in a large bowl, and beat at medium speed of a mixer until foamy. Gradually add sugar, beating well. Add flour mixture and applesauce mixture alternately to egg mixture, beginning and ending with flour mixture; beat well after each addition. Fold in raisins and pie filling. Spoon cake batter into a 10-inch tube pan coated with cooking spray. Bake at 325 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan; cool completely on a wire rack. Drizzle syrup over top of cooled cake. Yield: 12 servings (serving size: 1 wedge). source: cookinglight.com |
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| 1 (8 oz.) can refrigerated crescent rolls |
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| 4 oz. Swiss cheese, grated |
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| 12 oz. corned beef, shredded |
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| 2 T. thousand island dressing (optional) |
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| Cook corned beef according to package directions. Cool and shred with two forks. Grate cheese. Unroll crescent rolls and separate. Spread each triangle of dough with about 1 teaspoon Thousand Island dressing (if desired). Top with shredded corned beef, grated cheese, and sauerkraut. Roll from large to small end. Place on cookie sheet with point end down. Bake at 425ºF for 10-12 minutes or until golden brown. source: RecipeGoldmine.com |
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| 5-1/2 lbs. diced and peeled apples |
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| Place apples in crockpot and add rest of ingredients on top; mix well. Cover and cook on high for 1 hour. Reduce heat to low. Cover and cook 9-11 hours until thick and dark brown, stirring occasionally. Uncover and cook 1 more hour to thicken. Chunky Crockpot Applesauce 10 diced and peeled apples 1/2 cup Water 3/4 cup Sugar Cinnamon to taste Combine apples and water in crockpot. Cover and cook on low for 4-6 hours or until apples are very tender. Add sugar; cook on low another 30 min. Sprinkle with cinnamon. Makes 4 cups. source: LazyGourmets.com |
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| Baked Shells with Chicken & Cheese Serving Size : 4 |
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| 2 cups cheddar cheese, lowfat -- shredded |
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| 2 cups cooked chicken -- chopped |
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| 2 teaspoons dried parsley |
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| 8 ounces shell pasta -- medium size |
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| Preheat the oven to 375 degrees. Cook pasta shells according to package directions; drain. In a saucepan over medium heat, bring the milk to just boiling or until bubbles appear around the edges. Add the garlic salt, pepper and 1 1/2 cups of cheese. Whisk until the cheese is melted. Combine the cheese mixture with the chicken, parsley and cooked pasta in a baking dish. Top with the remaining 1/2 cups of cheese. Bake for 20 minutes or until bubbling and browned on top. |
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| 1 cup grated cheddar cheese |
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| 1 10oz. can of cream of mushroom soup |
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| Peel potatoes and cube. Chop onion, pepper, squash, and carrot. Place 6 cups water in 6 quart sauce pan and cook all vegetables until tender approximately 15 mins. Add all seasoning cook for 5 mins. Add milk and mushroom soup and cook for 10 mins. Add cheese and cook for 5 mins. Makes 4 Medium Servings. Easily doubled for larger skillets. Yields 8 servings. source: http://www.bearabledeals.com/Cooking/CPS.htm |
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| Tuscan Sausage & Bean Soup |
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| 1-1/4 cups dry Great Northern beans |
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| 12 ounces fresh Italian sausage links, cut into 1/2-inch slices |
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| 1/2 teaspoon dried Italian seasoning, crushed |
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| 1 medium yellow summer squash or zucchini, sliced (2 cups) |
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| 1 14-1/2-ounce can Italian-style tomatoes, cut up |
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| 1/3 cup dry red wine or water |
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| 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained |
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| Grated Parmesan cheese (optional) |
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| Rinse beans. In a large saucepan or Dutch oven combine beans and 4 cups cold water. Boil, uncovered, for 10 minutes; drain. Meanwhile, in a medium skillet cook Italian sausage until brown. Drain well on paper towels. In a 3-1/2- or 4-quart crockery cooker combine the drained beans, 4 cups fresh water, beef broth, onion, garlic, Italian seasoning, cooked and drained Italian sausage, squash or zucchini, undrained tomatoes, and red wine or water. Cook, covered, on low heat setting for 11 to 12 hours or until beans are tender. Just before serving, stir spinach into soup. If desired, sprinkle each serving with Parmesan cheese. Makes 4 or 5 servings source: http://www.bearabledeals.com/Cooking/TSBSoup.htm |
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| 1 and 1/2 pounds top sirloin steak, cut into strips |
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| 1 15-oz. can diced tomatoes, drained or two cups of diced fresh tomato |
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| Heat vegetable oil in a skillet and brown top sirloin. Add onion and celery and cook for 10 - 15 minutes until tender. Add tomatoes, tomato soup, sugar, dried basil, caraway seeds, and salt and pepper and cook for 10 - 15 more minutes. Meanwhile cook pasta until tender, drain and add to goulash mixture. Stir and serve. |
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| MARSHMALLOW CREME DIVINITY |
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| 1 C. chopped pecans or 1 C. coconut |
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| or chopped maraschino cherries |
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| Boil sugar, water and salt in saucepan until mixture forms a hard ball in cold water (or 252ºF on candy thermometer). |
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| Place Marshmallow Creme in large bowl. Stir in hot syrup very slowly. Continue stirring until slightly stiff. Add vanilla extract and nuts. Drop by spoonsful onto wax paper. |
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| 1 can (20 ounces) pineapple chunks, drained |
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| 1 can (15 ounces) Mandarin oranges, drained |
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| 1 jar (6 ounces) maraschino cherries, drained, each cut in half |
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| 1 cup miniature marshmallows |
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| 1/2 cup flaked coconut, toasted |
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| 1/2 cup chopped pecans, toasted |
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| 1 container (8 ounces) reduced-fat sour cream |
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| 2 tablespoons lemon juice |
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| Tip: One can (16 1/2 ounces) dark sweet pitted cherries, drained, can be substituted for maraschino cherries. In large bowl, combine pineapple, oranges, cherries, bananas, marshmallows, coconut and pecans. Gently fold in sour cream and lemon juice. Cover and chill until serving time. |
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| Applesauce Pancakes with Apple Cider Syrup |
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| Combine all the ingredients, mixing until smooth. Cook on a hot griddle or skillet. Serve with Apple Cider Syrup. Makes about 16 pancakes. Serves 4. |
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| 2 Tbsp. fresh lemon juice |
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| Combine all ingredients, except butter, in a saucepan over medium heat until mixture thickens. Boil for 1 minute. Remove from heat and stir in the butter. Serve hot over pancakes. |
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| I've chose Cameo Designs to be the featured recipe site this week..I don't do this often, but they just had so many good finds there! |
Fluffy Frosting
1 pkg. Dream Whip (1/3 cup)
1 pkg. Instant Pudding (2/3 cup) (your choice of flavor)
1 tsp. vanilla
Beat together and add to your favorite, cooled cake!
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| 1 (29 or 32 oz.) can pumpkin |
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| 2 sticks margarine or butter |
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| Mix ingredients, except margarine and cake mix. Put into a 9x13" greased cake pan. Sprinkle dry cake mix over mixture. Melt 2 sticks butter or margarine and spoon over batter. Bake at 325 degrees for 1 1/2 hrs. Cool before cutting |
Recipes at Cameo Designs
No Bake Pumpkin Cream Pie
1 1/2 cups confectioners sugar
1 (8oz) pkg cream cheese, softened
4 tbs. (1/2 stick) butter, softened
1 tbs. vanilla
1 tsp. pumpkin pie spice
1 (16 oz) can pumpkin
1 (9 inch) prepared graham cracker crust
1 cup heavy cream, whipped (optional)
Beat sugar, cream cheese, butter, vanilla, and pumpkin pie spice with
electric mixer 1-2 minutes, until fluffy Add pumpkin until blended. Spoon into pie crust. Chill 6 hours or overnight. Serve with whipped cream as desired. Makes 1 pie or 8 servings.
Tip: 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. ginger, and 1/8 tsp. cloves can be substituted for pumpkin pie spice.
Download From Scratch, the recipe processor for Windows!
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| 3 1/2 cups sifted all purpose flour |
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| 1 tablespoon baking powder |
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| 1/2 teaspoon ground ginger |
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| 2/3 cup canned solid pack pumpkin |
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| 1/2 cup maple sugar or firmly packed light brown sugar |
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| Vegetable oil (for deep frying) |
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| Sift flour with baking powder, soda, salt, cinnamon and ginger into medium bowl. Using eliectric mixer, cream butter in large bowl until fluffy. Gradually add 3/4 cup sgar and beat until fluffy. |
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| Add eggs, 1 at a time, beating well after each addition. Beat in 1/4 cup dry ingredients. Add pumpkin and buttermilk and mix thouroughly. Add remaining dry ingredients and stir until just blended (dough will be sticky). Cover and refrigerate at least 3 hours. Combine maple sugar and 1/2 cup sugar in paper bad. Set aside. Roll dough out on lightly floured surface to thickness of 1/4 to |
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| 1/3 inch. Using lightly floured 3 1/2 inch doughnut cutter (or 3-inch-round cookie cutter and 1-inch-round cookie cutter for center hole), cut out doughnuts and doughnut holes. Transfer to floured |
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| board. Let stand 10 minutes. Heat 4 inches oil in deep fryer or heavy large saucepan to 365F. Add 1/4 doughnuts and doughnut holes and cook until golden brown, turning once. Transfer to paper towels using slotted spoon and drain 3 minutes. Immediately transfer to paper bag containing sugar mixture. Shake to coat. Arrange on racks. Repeat process with remaining doughnuts and doughnut holes in 3 more batches. |
http://recipes.taronga.com/pastries/pumpkin-donuts.txt
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| 1 x Pastry For 9" Pie; 2 Crust |
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| 1 tb Butter Or Regular Margarine |
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| * Use cooking apples like Macs or Granny Smith's. Core and peel then |
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| Divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle. Line a 9-inch pie tin with the pastry. Trim the edge to 1/2-inch beyond the rim of the pie tin. Combine the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and cook, over high heat, until the mixture comes to a boil. Reduce the heat to low and simmer for 8 minutes or until the apples are tender. Drain the apples, reserving the syrup. Add enough additional apple cider to the syrup to make 1 1/3 cups. Return the syrup and apples to the saucepan. Combine the cornstarch and water in a small bowl and stir until well blended. Stir the cornstarch mixture and the cinnamon into the apple mixture. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin. Roll out the remaining pastry to an 11-inch circle. Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds. Gently unfold the pastry on to the top of the filling and trim the edge to 1-inch beyond the rim of the pie tin. Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie. Bake in a 400 degree F. oven for 40 to 45 minutes or until golden brown. Cool on a wire rack until slightly warm before cutting and serving. |
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| 6 medium apples, rinsed and dried |
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| 1- 14 ounce package caramels, unwrapped |
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| Insert popsicle stick into stem end of each apple; set aside. Either melt caramels in water over medium-low heat on the stove or in the microwave using package directions. Dip apples in caramel mixture. Drain excess caramel and place upright on waxed paper-lined cookie sheet. Place in refrigerator until set. |
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| Chocolate and Caramel Covered Apples with Pecans and/or Coconut: |
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| Once caramel apples are set, melt 1-1/2 pound package dark-chocolate candy coating according to package directions. Dip set caramel apples completely in chocolate. Allow excess to drain. Place on wax paper. Sprinkle with lightly toasted chopped pecans or coconut. |
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| 1/2 cup cinnamon red hot candies |
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| 8 medium red apples on popsicle sticks |
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| Chopped peanuts (optional) |
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| Line baking sheet with waxed paper. Put nuts in shallow bowl. Combine corn syrup, sugar and red hots in saucepan; bring to boil over medium high heat, stirring constantly. Cook, covered, about 3 minutes to allow steam to dissolve crystals that may have formed on sides of pan. Uncover and cook without stirring to soft crack stage, 270 to 290 degrees F. on candy thermometer or until syrup dropped in very cold water separates into threads that are hard but not brittle. Cool 2 minutes. Dip apples into mixture to coat surface then roll in nuts. Place on wax paper to cool. |
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| Here's a fast and easy recipe for ANY busy baker!: |
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| 1 box mix for 2 layer cake (any flavor) |
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| Mix the cake mix, eggs and Cool Whip together; this will be "gooey" Drop by teaspoon into powdered sugar and roll into ball shape Place on a lightly greased cookie sheet 3" apart Bake for 10-12 minutes Let cool a little and put them on a wire rack. |
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Recipes at Cameo Designs
Witches' Brew
1 cup blood drops (1 pkg. red hot candies)
1 cup owls' eyes (pkg. peanuts)
1 cup chicken toenails (1 pkg. corn candy)
1 cup cat's claws (1 jar sunflower seeds)
1 cup dead ants
(1/2 lb. raisins)
1 cup chicken gizzards (1 can shoestring potatoes)
1 bat bones (1 bag straight pretzels)
1 cup ghost noses (1 bag miniature marshmallows)
Mix ingredients and serve in a Halloween pumpkin
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Turtle Caramel Apples
Makes 4 apples
4 large Golden Delicious apples
2 jars (3-1/2 ounces each) macadamia nuts or pecans, coarsely chopped
1 package (14 ounces) caramels
2 tablespoons water
1 bittersweet or semisweet chocolate candy bar (about 2 ounces), broken into small pieces
Line 13X9-inch baking pan with waxed paper; set aside. To prepare apples, wash and dry completely. Remove stems. Insert craft sticks into centers of apples. Combine caramels and water in small saucepan. Simmer over low heat until caramels melt and mixture is smooth, stirring frequently.
Immediately dip apples, one at a time, into caramel to cover completely. Scrape excess caramel from bottom of apple onto side of saucepan, letting excess drip back into saucepan. Immediately roll apples in nuts to lightly coat, pressing nuts lightly with fingers so they stick to caramel. Place apples, stick-side up, on prepared baking sheet. Let stand 20 minutes or until caramel is set. Place chocolate in small resealable plastic freezer bag; seal bag. Microwave at MEDIUM (50% power) 1 minute. Turn bag over; microwave at MEDIUM 1 minute or until melted. Knead bag until chocolate is smooth. Cut off very tiny corner of bag; pipe or drizzle chocolate decoratively onto apples. Let apples stand 30 minutes or until chocolate is set. Store loosely covered in refrigerator up to 3 days. Let stand at room temperature 15 minutes before serving.
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| 1 egg yolk (reserve egg white) |
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| 2-1/2 cups all-purpose flour |
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| 1 cup graham cracker crumbs |
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| 8 cups tart cooking apples, peeled, cored and sliced to 1/4-inch thickness (about 8 to 10 medium) |
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| 1 cup plus 2 tablespoons granulated sugar, divided |
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| 2-1/2 teaspoons ground cinnamon, divided |
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| 1/4 teaspoon ground nutmeg |
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| 1 teaspoon ground cinnamon |
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| Preheat oven to 350°F. For crust, add enough milk to egg yolk to measure 2/3 cup; set aside. Combine flour and salt in medium bowl. Cut in butter until crumbly using pastry blender or two knives. With fork, stir in milk mixture until dough forms ball; divide into 2 halves. Roll out 1/2 to 15X10-inch rectangle on lightly floured surface. Place on bottom of ungreased 15X10X1-inch jelly-roll pan. For filling, sprinkle graham cracker crumbs over top of dough; layer apple slices over crumbs. Combine 1 cup granulated sugar, 1-1/2 teaspoons cinnamon and nutmeg in small bowl; sprinkle over apples. Roll out remaining dough into 15X10-1/2-inch rectangle; place over apples. With fork, beat egg white in small bowl until foamy; brush over top crust. Stir together remaining 2 tablespoons granulated sugar and remaining 1 teaspoon cinnamon in another small bowl; sprinkle over crust. Bake 45 to 60 minutes or until lightly browned. For drizzle, stir together all ingredients in small bowl. Drizzle over top; cut into bars. |
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| 2 cups confectionery sugar |
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| 1 can (15 or 16 oz) pumpkin |
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| 1 pkg. (8 oz.) cream cheese, softened |
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| 1/2 tsp. ground ginger or pumpkin pie spice |
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| Mix ingredients together till smooth. Use one small pumpkin, cut off the top and clean out. Use a marker to decorate. Now pour dip into pumpkin and serve with ginger snap cookies. Refrigerate until ready to serve. |
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| Buy apples on sale and store them through the winter! Most of them will be ready for harvest in the next few weeks (September). There are so many varieties, and they are such a great food. Thankfully, there is always some variety available in the stores year round. To save money, you can buy them on sale and store them. Almost any kind of apple will keep for several months if properly stored. Our grandparents had root cellars to store their produce. We can effectively store apples with just a box and some newspaper. One of the important steps in storing apples is to store them so they don't touch each other. If one apple rots, it will spread to the others if there is not a barrier between them. That is the reason for the newspaper. Each apple should be individually wrapped with the newspaper (use only the black and white paper). They should be carefully placed in a box, and then the box placed in a dark room. You could use your garage, a pantry, an unheated porch or your basement. Anywhere where it is dark and cool (but not freezing) will work. Only store apples without bruises or soft spots, and with the skin in perfect condition. Apples that have thicker skins will store longer than ones with thin skins, like Red Delicious. Jonathan is an example of an apple with a thick skin. Some varieties actually taste better after a few months of storage. One other rule- never store apples near potatoes. As potatoes get older, they let off a gas that will hurt the apples. |
Apple Cider Pound Cake
3 c Sugar
1 1/2 c Butter or Margarine
6 Eggs
3 c Flour; All-Purpose
1/2 ts Salt
1/2 ts Baking Powder
1 ts Cinnamon; Ground
1/2 ts Allspice; Ground
1/2 ts Nutmeg; Ground
1/4 ts Cloves; Ground
1 c Apple Cider
1 ts Vanilla Extract
--------- ICING ---------
1/2 c Sugar
1/4 c Butter or Margarine
1/4 c Buttermilk
1/2 ts Vanilla Extract
1/4 ts Baking Soda
In a large mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Stir together all dry ingredients; set aside. Combine cider and vanilla. Add dry ingredients alternately with cider mixture to batter. Mix until well blended.
Spoon into a greased 10-inch angel food cake pan or fluted tube pan.
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| Bake at 325 degrees F for about 1 hour and 10 minutes or until cake tests done. |
Pumpkin Fudge
http://www.pumpkinnook.com/cookbook/recipe27.htm
1 Cup Milk
3 Cups Sugar
3 Tablespoons Light Corn Syrup
1/2 Cup Pumpkin
Dash Salt
1/2 Teaspoon Cinnamon
1/2 Teaspoon Allspice
4 Tablespoons Margarine
1 Teaspoon Vanilla
Combine milk, sugar, corn syrup, pumpkin, and salt in a large pan. Cook over medium heat until boiling, stirring constantly. When mixture comes to a full boil, reduce heat and simmer until mixture comes to the softball stage. Remove from heat. Beat in cinnamon, allspice, margarine, and vanilla. Cool, then beat until thick and mixture looses it's gloss. Spoon into buttered dish.
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Honey Fried Chicken
4 lbs. chicken, cut into pieces
salt and pepper to taste
1/2 cup honey
1 tablespoon garlic powder
1 packet chicken bouillon
2 cups all-purpose flour
2 quarts vegetable oil for frying
Season chicken pieces with salt and pepper to taste, then coat each seasoned chicken piece with honey. In a shallow dish or bowl, mix together the garlic powder, chicken broth mix and flour. Dredge honey coated chickened pieces in flour mixture to cover completely. In a large skillet, heat enough oil or shortening to cover almost an inch of the skillet bottom. Place chicken pieces in hot oil or shortening and fry at least 5 minutes on first side before turning, and at least 5 minutes on other side. Fry until cooked through and juices run clear.
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Bisquick Chicken Squares
Serving Size : 6
2 cups Bisquick Baking Mix, Reduced Fat
1/2 cup cold water
2 cups cooked chicken -- chopped
4 ounce can mushroom pieces -- drained
1/3 cup sliced green onions
1 cup cheddar cheese, lowfat -- shredded
1 cup fat-free sour cream
1/3 cup low-fat mayonnaise
3/4 cup Egg Beaters® 99% egg substitute
1 teaspoon garlic salt
pepper -- to taste
Preheat oven to 425 degrees. Mix the Bisquick and water until a soft dough forms. Beat for 20 strokes. Smooth the dough into a greased 9x13-inch baking pan, going half way up the sides of the pan. Mix the remaining ingredients together and pour evenly over the dough. Bake for 25 minutes or until the edges are golden brown and a knife comes out clean when inserted in the center.
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| 1 cn Spam (12 oz.) whole cloves |
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| 1/3 c Firmly packed brown sugar |
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| Heat oven to 375 degrees F. Place Spam on rack in a shallow baking pan. Score surface; stud with cloves. Combine remaining ingredients, stirring until smooth. Brush glaze over Spam. Bake 20 minutes, basting often. Slice to serve. Serves 6. |
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| Just Recipes: http://www.melborponsti.com/index.htm |
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| 3 slices bacon -- chopped |
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| 16 ounce can chopped tomatoes -- undrained |
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| 1 can cream of mushroom soup |
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| 1 cup American cheese -- shredded |
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| 2 cups cooked chicken -- cubed |
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| 1/2 cup grated parmesan cheese |
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| Break spaghetti pieces in half. Cook according to package directions; drain. In a large saucepan, cook chopped bacon, onion and garlic until the bacon is crisp; blend in the flour. Add undrained tomatoes, soup and milk. Cook and stir until thickened and bubbly. Add shredded cheese and stir until melted. Stir in cooked spaghetti, chicken and peas. |
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| Put mixture into a 2 1/2 quart casserole; top with parmesan cheese. Bake, uncovered, at 350 degrees for 45 minutes. |
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| *** (See Note) 1 loaf Pillsbury White or Wheat Bread |
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| To taste: Spread butter over the bread, add sugar, cinnamon and nuts. |
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| Roll up like a jelly roll. For large buns roll from the short side, for small buns, roll from the longer side. Cut the roll into 1 to 1 1/2 inch slices. Place on a lightly greased pan, about 1 inch apart. |
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| Bake at 350 degrees until just lightly browned. Make a glaze frosting or use canned frosting on the buns while they are still warm. |
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| 1/4 cup butter or margarine -- melted |
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| 1 tablespoon dried parsley |
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