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January 17, 2006 |
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Recipe Requests  I need a recipe for bread that is crispy on the outside and full of holes on the inside. Usually it's used for Bruschetta. No one seems to know what this is. I love your website. Thanks. ~ Nancy. ***** Does anyone have a good easy recipe for peanut butter roll candy? Thanks. ~ Nanajoyh ***** Does anyone have a recipe for chili that is like what they serve at Sonic? My daughter loves the stuff and I would like to be able to make it at home. Thanks! ~ Indigo Morrison ***** I think I forgot to send a request to ask if anyone knows a recipe that my aunt used to make at Christmas when I was a teenager. I think she found it in a magazine. We called it Hidden Treasure Cookies. The dough was like a sugar cookie. If no one remembers it I think I'll try it with a sugar cookie dough. Any way, you take the dough and form a ball around a walnut half or some chocolate chips or a maraschino cherry. You cook them in ball shape and they retain the shape after cooked. When the cookies were cooled they were frosted with pastel colored frosting. Aunt Susie can't remember making them. Does anyone have an idea on the recipe? ~ vk ***** Does anyone have a great recipe for Champagne Cake? I've tried a bunch and am still not satisfied with the results! I want to add it to my recipes for wedding cakes, so I need one that won't fail! Jennifer, IA ***** I would like the chili recipe from Rutt's Hutt in Clifton, New Jersey. ~ Steven Mueller ***** Can anyone help me with a recipe for rusks. We learned to love them when in South Africa but the only recipes I have are for extremely large amounts. Thanks. ~ Mary Anne ***** I need an English recipe for English pudding made with suet! Better known as Figge pudding! Thanks very much and may GOD bless you! Sincerely, Robert Lee Ramey, Davenport, Iowa ***** I am looking for a recipe for ugly cake and can't find one. ~ Holley Holland
Shared Recipes, Crafts and Hints Lemon Icebox Cake Shared by Byron Tindle, Bessemer, Alabama, with recipegoldmine.com If you like lemon, this is the one for you. 1 lemon cake mix Bake the cake in 2 layers as directed on pkg. When cake is cooled, slice each layer in half horizontally making 4 layers. In a medium bowl combine the 2 cans of sweetened condensed milk with the FRESH LEMON JUICE. Reserve half of the mixture and set aside. Use half of lemon milk mixture to put between layers. With the reserved mixture, gently fold in the Cool Whip and frost the entire cake. Chill overnight before serving. YUM YUM ***** Hi Liz, I had some time, and the question of "how to cook venison and relieve it of the gamy taste", got me curious, so I did some research. Keep in mind I have no experience with cooking venison. The following is what I found on the Internet. Let me know if it was helpful and if it works - vk Venison Steak Many people tell us that they don't like venison. "It's too gamy" or "It's too tough" are often heard complaints. Yet when they eat venison at our home, they sometimes say, "What is this? It couldn't be venison!" Though no recipe can help when the hunter doesn't take good care of his kill, or takes an old buck in the heat of the rut, a properly cared for buck or doe is one of life's treats on the table. This is how we prepare steaks. Remember venison is LEAN and will be harmed by overcooking! Start with a nice, heavy frying pan. Over medium heat, melt a couple tablespoons of bacon grease. (We often buy a couple pounds of bacon ends and pieces and cook it slowly in a large pot to render the lard and obtain our supply of grease. It keeps well in a container in the refrigerator.) While the fat is melting, take your steaks and put garlic powder or fresh garlic on the meat. The amount you use will depend on your personal preference. We prefer to be somewhat liberal. Pepper the meat, but leave the salt off for now. It will draw water from the meat and make it tougher. Set the steaks into the pan and fry until brown on one side, then flip over. Fry the other side, checking the meat part way through to check the degree of doneness. Keep in mind that if overcooked; venison is as palatable as your kid's old tennis shoes. We prefer to remove the meat from the heat when it is medium-rare to medium. The meat is adequately done at this point, and should be served ASAP! For some reason, venison's gamy qualities are more predominate when the meat is cool. Offer steak sauce, if desired. We think that served this way with salt and pepper available at the table, your guests will not want the sauce! Another variation and one to tempt even the most cynical venison hater is similar to the one above. Take out venison steaks not more than an inch thick. Sprinkle "Garlic Pepper" on (it DOES contain some salt) and then sprinkle lightly with Progresso Italian Bread Crumbs. Beat the crumbs and spices into the meat with a meat pounder to force the spice flavor into the meat and to help tenderize it a bit. If you don't overdo the meat, it won't usually need help to be tender, but this helps. Now flip the meat and repeat the process on the other side. Beat the steaks until they are reduced in thickness by about HALF. Now, fry the steaks in a bit of bacon fat until medium rare to medium and serve. If you over do your meat, you might as well do to McDonalds instead because (A) you have ruined your steaks and (B) you don't know how to cook! Give these methods a try and I think you'll be on your way to other Basic Venison Marinade 1 cup red wine Marinade Tips Reduce the sugar in sauce recipes. Venison's natural flavor is sweeter than other meat, therefore, sauces developed for beef may be too sweet. Use mild vegetable acid to tenderize. Vinegar, tomato sauce, and some French dressing sauces are good for tenderizing. Cover the meat with the marinating sauces. Only marinade in the refrigerator for a maximum of 24 hours. After marinating longer than 24 hours, the meats tends to get mushy. I came upon this site, http://www.outdoorcanada.ca It seems to offer a lot of information on this subject but is also selling a cook book. Venison Spaghetti 1 pound ground venison or sausage Brown venison in hot oil; add parsley, onions, and garlic. Cook until tender; add remaining ingredients except spaghetti and cheese. Simmer over low heat for 2 hours. Serve over spaghetti sprinkled with cheese. Yield: 6 servings. Venison Chili 1/2 pound ground pork sausage In large saucepan, set on simmer, and brown pork sausage and venison. Remove sausage and venison from saucepan. Saute onions and bell pepper. Add sausage and venison; then add remaining ingredients and enough water to cover the meat. Simmer over low heat for 3 to 4 hours, stirring occasionally. Add remaining water as needed. Good served over rice. Yield: 8 to 10 servings. Check out this web site too. http://www.geocities.com/NapaValley/6454/game.html For more information, see the following publications: Resource for Home Preserving Venison. National Center for Home Food Preservation. http://uga.edu/nchfp/tips/fall/venison.html Have fun! --- vk ***** Real Italian Spaghetti Sauce and Meatballs (no onions!) Shared by JoAnn Heskin with recipegoldmine.com My mother was born in Northern Italy and she taught my two sisters and me how to make traditional Italian spaghetti sauce. She insisted it was not REAL spaghetti sauce if it contained onions and to this day I never order red sauce in a restaurant because invariably restaurants Americanize their sauce and make it with onions. Here is the REAL thing - at least according to my Italian mother: 2 (28 ounce) cans tomatoes (crushed or whole) Place all ingredients in an uncovered Dutch oven, heat to a boil and then immediately reduce heat to a simmer and simmer for 2 to 2 1/2 hours. Meatballs: Mix together until well blended. Form into meatballs and place on jellyroll pan. Bake at 350 degrees F for one-half hour. Once the spaghetti sauce starts to simmer, add meatballs. ***** Spaghetti and Meatballs Shared by Bill with recipegoldmine.com Spaghetti Sauce: Place all ingredients in large pot (I use a large electric roasting pan ) and simmer slowly for 8 to 10 hours. Make meatballs and place in sauce to cook while simmering. Meatballs: Mix all ingredients together and form into balls about golf ball size or slightly larger. Brown in skillet and place in sauce to cook. This usually makes around 16 meatballs per pound. When I make this, I use 5 pounds of hamburger and then I freeze it for future meals. ***** Here is our family favorite recipe for Spaghetti and Meatballs in reply to a request by Aaron Cederlof in the January 3, 2006 Recipe Goldmine Newsletter. Enjoy! ~ cuteascountry_Shortcake Spaghetti and Meatballs with Raisins 1 - 2 pounds hot sausage links, pierced with a fork Saut� onion, garlic and green pepper in a small amount of oil. (Olive oil if you have it.) Add puree', water, tomatoes and tomato paste. Mix well. Add sugar, spices, browned sausage and browned meatballs. Simmer for 1 hour per pound of meat added or until meat is completely cooked. Stir often, and prop cover to keep splatter to a minimum. Do not cover pan completely. Heat builds up quickly. Sausage: Place sausage in shallow roasting pan or on a cookie sheet with sides. Line pan with foil for easier clean up, if desired. Bake pierced sausage in preheated 400 degree F oven for 30 minutes. Turn occasionally (usually 7 minute intervals) for more even browning. Add to sauce. Lower oven to 350 degrees F. Meatballs with Raisins: Mix well, bread crumbs, raisins, milk and eggs. Add remaining ingredients, mix well again. Shape into about 24 meatballs. Place on a cookie sheet with sides. Line sheet with foil, if desired, for easier clean up. Bake at 350 degrees F for 15 minutes, or until golden brown. Turn over after 7 minutes. Add to sauce. Note: You may wish to double the recipe for meatballs. They freeze well. The sauce freezes well too. ***** In response to the request for spaghetti and meatballs, here is the best recipe I've ever used for making the meatballs. The rest (sauce and cooking the spaghetti) is up to the cook. :) The Best Meatballs Shared by Beth C. with recipegoldmine.com 1 1/2 pounds ground beef Mix ingredients together well; shape into meatballs. Put in baking dish, and bake at 400 degrees F for 25-30 minutes. Transfer meatballs to crock pot and cook for 4-6 hours. Add sauce for the last half-hour to hour. Serve over noodles or spaghetti. ***** This is for Elaina in Alaska... You wanted a use for those orange sauce packets that came with your ducklings. You can use it as a sauce for chicken strips - our family favorite. Saut� chicken until brown and then add sauce and simmer alone or with vegetables till hot through. Serve over rice. You can combine it with confectioners sugar and a little margarine and use it for frosting on muffins, orange cookies, or cake. Mix it into pancake dough (cut down on other liquid a bit) for a yummy zing. You can also use it as syrup (warm it up a bit) over regular pancakes or French toast. You could also combine it in a bread pudding. Combine it with chopped nuts, warm it a bit and serve it over ice cream or mixed fruit. Hope these suggestions help. ~ Cindy in southern New Mexico ***** Here is another recipe for Jim Z. ~ cuteascountry_Shortcake Phyllis Diller's Tomato Ding Ding Source: The Mike Douglas Cookbook (1969) 2 1/2 cups tomatoes, crushed (or 20 ounce can) Combine all ingredients in saucepan or 1-quart baking dish. Cook over low heat or in 350 degree F oven 15 minutes or until hot. Serves 6. ***** In response to Jim Z's request for Tomato Surprise, my Mom made this recipe but it had no name. I have seen similar called Scalloped Tomatoes. I don't have a recipe but do on occasion make it like my Mom showed me. ~ Diane She would butter slices of bread, then place in a casserole. She did not cut them in strips, just leaving whole, but I guess you could. She used a rectangular casserole (there were just 2 of us). She place 2 slices on bottom of pan and they just fit. Then on the perimeter, she placed the other slices of buttered bread so they were standing upright with the butter facing in. She would add in a can of chopped tomatoes. If she had whole tomatoes in the can, she would squeeze them into pieces into the casserole. She never added sugar but I guess you could if you chose. The tomatoes would totally cover the bottom bread but the standing up slices would just be half covered. This would have the covered bread to be very wet and the top part would get crispy and brown in oven. I don't know for how long. Just long enough to heat the tomatoes and the bread to get toasty looking. I would guess at 350 degrees F. She would serve this as a side dish for fish. She always used the mushy white bread. It was very tasty. ***** This may be somewhat similar to the recipe Jim Z. requested on Jan. 3, 2006. Baked Tomatoes Source: The American Woman's Cookbook, Copyright 1938 - 1972 (at least my copy of the cookbook) 6 tomatoes Peel the tomatoes and cut them in slices one-fourth inch thick. Place a layer of tomatoes in a pudding dish, and sprinkle over them a little salt and pepper. Rub the fat into the crumbs with the sugar. Spread the mixture thickly upon the tomatoes, using all of it, and add another layer of tomatoes. Add bits of butter or other fat, sprinkle with dry crumbs, and bake (350 - 400 degrees F) twenty minutes. ***** Fudge Shared by Jacquelyn Hertel To make great fudge, mix 1 package chips with 1 can frosting. Melt together and put into an 8-inch square pan. The combinations are unlimited. White chips, white frosting and macadamia nuts. ***** Happy New Year to everyone! I'm happy to include my favorite party take-along. This is a great newsletter that all my friends have been directed to. Thanks for all your efforts! ~ teddym Utterly Decadent Rumballs Shared by teddym with recipegoldmine.com 4 packages Christies "Nilla" wafers crushed to VERY fine crumbs in a LARGE bowl (I use my stockpot!) Sift together into the crumbs: In ANOTHER bowl: Melt SLOWLY in a double-boiler: Then add: Glom the whole mess (crumbs, icing sugar, chocolate cream, butter etc). together. Make sure to stir thoroughly and put aside to chill. Scoop out by rounded tablespoons of dough�rolly rolly rolly then rolly rolly rolly in chocolate shot or sprinkles or icing sugar. Theoretically will keep in cookie tin or will freeze well. Never had them last that long! Best eaten at room temp! ***** Chinese Style Fried Rice Shared by Nancy from Houston with recipegoldmine.com 1 1/2 cups water, divided Bring 1 cup of the eater to a boil in a saucepan. Stir in the rice. Remove from heat; cover and let stand 5 minutes. Meanwhile, cook egg in butter in a 10-inch skillet until set. Add onion and the rice and cook and stir over medium heat until rice and onion are lightly browned, about 5 minutes. Combine remaining water and soy sauce, then stir into rice. Makes about 3 cups or 4 servings. ***** Skillet Franks and Beans Shared by Nancy from Houston with recipegoldmine.com Source: Woman's Day Magazine 2 franks, sliced Saut� franks, onion, garlic, and oregano in hot butter until browned. Add beans and heat well. Add the tomato wedges and heat gently. Serves 2. ***** for Bob from "Certified" My Mom's Pineapple Dessert 1 No. 2 1/2 can pineapple Drain pineapple thoroughly. Let butter soften until it can be mixed with a spoon. Combine with sugar and eggs. Crumble cookies and line bottom of 8 x 8-inch dish. Spread butter mixture over crumbs. Let set in fridge about 20 minutes. Spread drained pineapple over butter mixture. Place in fridge for 3-4 hours until set or leave overnight. Just before serving, whip cream and add on top. Sprinkle cookie crumbs over top and serve. ***** Nellie's Custard Bread Pudding Shared by Cara with recipegoldmine.com 6 cups whole or 1 percent milk Heat oven to 325 degrees F. Grease a 13 x 9-inch glass baking dish. In a 2-quart saucepan, heat milk just to boiling over medium high heat. Meanwhile, toast bread. Spread butter on 1 side of slices; cut each diagonally into quarters. In medium bowl, beat eggs, sugar, vanilla extract and salt until blended. Gradually whisk hot milk into egg mixture until well combined. Pour custard into baking dish. Arrange bread, buttered side up, on top of custard; sprinkle with nutmeg. Set baking dish in large (17 x 11 1/2-inch) roasting pan; place pan on oven rack. Pour enough boiling water into pan to come halfway up sides of baking dish. Bake custard 50 to 60 minutes or until knife inserted in center comes out clean. Transfer baking dish to wire rack; let stand 15 minutes to cool before serving. Or cover and refrigerate to serve cold later. ***** Kim in Wisconsin was looking for tried and true bread recipes. I make most of our bread in my machine, at least a loaf a week, so I can swear by this one. This version is for sea level; be sure to adjust for elevation (less yeast). ~ Elaina, Anchorage, AK Oatmeal Bread from the Rival Bread Machine operating manual, ca. 1993 Regular Size Ingredients: Large Size Ingredients: Choose regular or large size, and do whatever your bread machine requires. Other notes: my book says for fast-rising yeast (if your machine has a fast setting) use 1 1/4 teaspoon for regular size and 1 3/4 teaspoon for large. I use olive oil instead of butter or margarine with fine results. I usually add 2 or 3 tablespoons of oat bran. You may have to add a couple of teaspoons of water. At the "add" beeper, I usually add 2 or 3 tablespoons flax seed and 1/4 cup sunflower seeds for the large loaf. I'm a health nut. ***** for Kim, WI from Renee Buttermilk Basic White Bread . . . Tried & True Batch after Batch!! Variation . . . Pepperoni/Cheese Servings: 12 Notes: Turn bread out and cool on rack 1 hour before cutting so it doesn't smoosh! 1 package active dry yeast 1. Add dry ingredients listed, MUST be room temperature! 2. Add wet ingredients. 3. Press Select> 3 cups Basic Bread 4. Press Color> Light 5. Press Start> (3 Hours) Serving Ideas: * * After the 30 minute beep, add a ROOM TEMPERATURE handful of Pepperoni slices and a handful of Colby Jack Cheese for Cheddar Cheese Bread. (My people loved it when I used this for Grilled Hot Ham & Cheese Sandwiches!!) To Substitute Dry Milk for Fresh: To substitute fast acting jar yeast for package yeast: Cinnamon Raisin Bread 2 1/2 cups flour <AFTER 30 Minute Beep> 1. Add dry ingredients as listed, MUST be room temperature!! 2. Add wet ingredients. 3. Press Select> 3 cups Basic Bread 4. Press Color> Light 5. Press Start> (3 Hours) 6. When machine beeps after 30 minutes, add nuts and raisins ***** Hi Linda, Roasted Cauliflower Shared by Bobi, Rdg, Mexico with recipegoldmine.com My husband does not like cauliflower; but he loves this! 1 head cauliflower Cut the cauliflower into small pieces or florets; steam until you can just pierce then with a knife. While cauliflower is steaming, in a measure cup combine oil, mustard, garlic, breadcrumbs, salt and pepper. Pour steamed cauliflower into a bowl, pour oil-mustard mixture over and toss gently to coat. Pour into an oven safe casserole dish, sprinkle with Parmesan. Roast in a 425 degree F oven for about 30 minutes or until the top is quite brown and the smell is driving you to eat. Serves 2; maybe 4! Silly Carrot Salad Shared by Bobi, Rdg, Mexico with recipegoldmine.com I took this to a ladies luncheon meeting and everyone was amazed! Par boil 6 cups carrot coins, 5-7 minutes; drain and set aside. In a 2-quart serving dish mix together: Add the carrot coins to the soup mixture, toss lightly to coat. Cover tightly with plastic wrap and let marinate for at least 8 hours or overnight, tossing once or twice; drain if necessary. Serves 6. Cooked Coleslaw Dressing Shared by Bobi, Rdg, Mexico with recipegoldmine.com Make the coleslaw your way, then use this dressing, it is delicious and worth the time making. I double the recipe and we use it on much more than coleslaw. 1/2 cup veggie or olive oil, or 1/4 cup of each In a small saucepan, combine all ingredients except the Dijon Mustard. Bring to a boil over high heat, reduce heat to medium, boil 5 minutes, stirring occasionally; reduce heat if bubbling up. Cover and chill in refrigerator. When chilled, whisk in Dijon mustard. Serve over coleslaw, Romaine or Spinach salad. Makes a good basting sauce for chicken or pork chops too. Baked Barbequed Meatballs in Sauce Shared by Bobi, Rdg, Mexico with recipegoldmine.com My mother-in-law gave me this recipe just after we were married and I still make this; a good company dish. Serves 4. Meatballs: Combine all ingredients together and form into small balls. Brown in skillet, drain on paper towel. Place in a lasagna-sized baking dish. Sauce: Combine all ingredients together in a medium saucepan. Bring to boil, boil 5 minutes. Pour over meatballs, Bake uncovered in 350 degree F oven for 1 hour. Serve with hot rice or noodles and a green salad. Recipe can be doubled. ***** I love this site. I came across an old recipe with a new twist I would like to share. ~ Cece Almond Bark Cookies Shared by Cece with recipegoldmine.com 1 1/2 to 2 pounds almond bark Melt almond bark over low heat, stir several times. Stir in peanut butter. Mix together marshmallows, peanuts and Rice Krispies. Mix with melted mixture and drop buy teaspoonsful onto wax paper. Can use colored marshmallows. Enjoy!! ***** Baked Pork Chops with Apples and Sherry Shared by Hunnyandme with recipegoldmine.com 6 boneless pork chops Heat oven to 350 degrees F. In a large skillet, brown chops - about 2 minutes each side. Arrange apple slices in the bottom of a 9 x 13-inch baking dish. Sprinkle with brown sugar and cinnamon. Dot with butter. Top with browned pork chops and season with salt and pepper to taste. Pour sherry over all. Cover and bake for about 1 hour, or until tender and internal temperature of pork has reached 160 degrees F. Serves 6. ENJOY!!!! Banana Mini Morsel Bars Shared by Hunnyandme with recipegoldmine.com 2 cups all-purpose flour Heat oven to 350 degrees F. Grease a 15 x 10-inch jellyroll pan. In a medium bowl, combine flour, baking powder and salt. In a large mixing bowl, beat butter, granulated sugar, brown sugar and vanilla extract until creamy. Beat in bananas and egg. Gradually add flour mixture. Stir in chocolate mini morsels. Spread into prepared jellyroll pan. Bake for 20 to 30 minutes or until wooden pick inserted into center comes out clean. Cool completely in pan on wire rack. Sprinkle with powdered sugar. Cut into bars. Serves 24. Chicken Casserole Shared by Hunnyandme with recipegoldmine.com 1 large onion, chopped Heat oven to 350 degrees F. In a large skillet, heat oil over medium-high heat. Saut� onion and bell pepper for 5 minutes or until tender. Stir in chicken and next 7 ingredients. Remove from heat. Tear tortillas into 1-inch pieces. Layer 1/3 of tortilla pieces in bottom of a lightly greased 13 x 9-inch baking dish. Top with 1/3 of chicken mixture, then 2/3 cups of cheese. Repeat layers twice. Bake for 30 to 35 minutes. Serves 6 to 8 Two-Cheese Squash Casserole Shared by Hunnyandme with recipegoldmine.com 4 pounds yellow squash, sliced Heat oven to 350 degrees F. In a large skillet, in just enough boiling water to cover - cook squash - about 8 to 10 minutes or until just tender. Drain well; gently press between paper towels. Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic - saut� 5 to 6 minutes or until tender. Remove from heat. Stir in squash, 1 cup bread crumbs, 3/4 cup Parmesan cheese and the next 7 ingredients. Spoon into a lightly greased 13 x 9-inch baking dish. Melt remaining 2 tablespoons butter. Stir in remaining 1 1/2 cups bread crumbs, remaining 1/2 cup Parmesan cheese and garlic salt. Sprinkle mixture evenly over top of casserole. Bake for 35 to 40 minutes or until set. Serves 8 to 10. ***** Potato Topped Beef Casserole Shared by Treva in Eastern Tennessee with recipegoldmine.com 2 tablespoons butter or margarine n a medium skillet, melt 1 tablespoon of butter. Add the onion, celery, green pepper and bay leaf and cook for 8 minutes over low heat. Pour in the ketchup and water. Stir until blended well. Heat until mixture bubbles then remove from heat. Season with sugar, salt, pepper and Worcestershire sauce. Remove the bay leaf and add beef and carrots. Mix well. Pour into a medium casserole dish. Spread the mashed potatoes on the top of the casserole. Coat with 1 tablespoon melted butter. Bake at 350 degrees F for 20 to 25 minutes.
Kitchen Tip This advice was submitted by RsH who e-mailed me regarding an automatic bread machine recipe on the Recipe Goldmine site. Basic rule number one is to separate the salt from the yeast by putting the flour in between when using a bread maker. The reason is a simple one... Salt is a yeast regulator, and suppresses yeast action, so you do NOT want them in direct contact if it is possible to avoid that contact. (Yes, I corrected the recipe to separate the salt from the yeast.) The bottom line is, if you should find an ABM recipe which lists the ingredients with the salt next to the yeast, separate these two ingredients with the flour. Great advice, RsH!
T.G.I. Friday's Malt Cake 1 cup plus 3 tablespoons oil Make Malt Frosting before the cake so that it can chill for at least 2 hours. Heat oven to 300 degrees F. Prepare 3 round 9-inch cake pans with butter and flour and line with parchment or wax paper. Set aside. Beat oil, milk, yogurt, eggs and vanilla extract with electric mixer until well blended, about 2 minutes. Sift together sugar, flour, cocoa powder, baking soda and salt in separate bowl. Slowly add 1/3 of dry ingredients to milk mixture and beat until well blended. Beat in 1/3 of boiling water. Add another 1/3 of dry ingredients and beat until well mixed; then beat in another 1/3 of water. Add remaining dry ingredients, beating well, then add remaining water and beat until well mixed. Scrape mixing bowl often. Pour equal amounts of batter into prepared pans. Bake until wooden pick inserted in center comes out clean, 45 to 55 minutes. Do not open oven while cake is baking. Cool pans on rack for 15 minutes, the remove from pan, take off paper, and continue to cool completely. Frost top of one layer with Malt Frosting, then place second layer on top and frost; top with third layer and frost tops and sides. Refrigerate 2 hours before cutting. Makes 16 servings. Malt Frosting: Melt one 12-ounce package of semi-sweet chocolate chips in a saucepan over low heat, stirring constantly. Set aside to cool. Beat 1 pint whipping cream and 1 1/4 cups malted milk powder in electric mixer on high until stiff but not dry, about 2 minutes; refrigerate about 30 minutes. Whip 1/3 cup sugar, 4 ounces softened cream cheese and 1 teaspoon vanilla extract in a separate bowl until creamy, about 2 minutes, scraping bowl often. Add melted chocolate chips and beat 1 more minute. Add half of malt-cream mixture and beat until uniform in color. Fold in remaining malt-cream mixture by hand until frosting is uniform in color. Refrigerate at least 2 hours before icing cake.
Gingerbread is scrumptious. It�s easy. (Think of sheet cakes without frosting.) And there Following are two recipes, a traditional recipe and one for a light gingerbread. Learn more about gingerbread and get sauce recipes here. Traditional Gingerbread Traditional gingerbread is made with spices�most notably, ginger�and molasses. It�s the ginger and molasses that are most pronounced. Cut back on the ginger and use a light molasses for a mildly flavored cake that even the kids will adore. Top the gingerbread with sweetened whipped cream or a sauce of your choosing. (Check out recipes for sauces.) This cake can be made in a rectangular pan or a round springform pan. The gingerbread shown was made in a 10-inch springform pan with a glass base. (Learn more about these springform pans.) 2 1/4 cups all-purpose flour Heat the oven to 350 degrees. 1. Grease a 10-inch springform pan or a 9 x 9-inch square pan. 2. Mix the flour, soda, ginger, cinnamon, cloves, mace, and salt together in a medium bowl. Set aside. 3. Cream the butter with the brown sugar. Add the egg and beat until light and airy. Add the molasses. 4. Starting with the flour mixture, add the flour and buttermilk to the creamed mixture in three or four additions beating just until combined with the mixer on lowest speed. Do not over mix. 5. Scrape the batter into the prepared pan, smooth the top, and bake for 30 to 40 minutes or until done. The top should spring back when lightly touched and toothpick or skewer should come out clean when inserted in the center of the cake. 6. Let cool for 20 minutes in the pan on a rack. Serve with sweetened whipped cream or a sauce of your choosing. Light Gingerbread Light or �white� ginger bread is milder in flavor and lighter�but not white�in color. The amount of ginger is reduced and instead of molasses, brown sugar or maple syrup is used for a sweetener. This recipe uses maple syrup. 2 2/3 cups all-purpose flour Heat the oven to 350 degrees. 1. Grease a 9 x 13-inch rectangular pan. 2. Mix the flour, soda, ginger, cinnamon, cloves, and salt together in a medium bowl. Set aside. 3. Cream the butter with the sugar. Add the egg and beat until light and airy. Add the maple syrup. 4. Starting with the flour mixture, add the flour and buttermilk to the creamed mixture in three or four additions beating just until combined with the mixer on lowest speed. Do not over mix. 5. Scrape the batter into the prepared pan, smooth the top, and bake for 35 to 40 minutes or until done. The top should spring back when lightly touched and wooden pick or skewer should come out clean when inserted in the center of the cake. 6. Let cool for 20 minutes in the pan on a rack. Serve with sweetened whipped cream or a sauce of your choosing. Recipe courtesy of Dennis Weaver at The Prepared Pantry
The absolute BEST spices and pantry items come from Watkins. Spicy Chai-Grilled Chicken 4 skinless, boneless chicken breast halves Rub chicken with soy sauce, then with spice rub, pressing spices into flesh. Heat grill or prepare coals. When coals are hot, sprinkle chai over coals; immediately place chicken on rack and cover grill. Cook, turning periodically and brushing with grapeseed oil, until chicken is done. Test chicken for doneness by cutting into thickest portion; chicken is done when juices are no longer pink. Serves 4. For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
Shrimp Scampi (T&T) Posted by Chris in NM Tuesday Jan 17th, 2006 05:23 am 1 pound large shrimp, peeled and deveined Melt butter and oil together in saut� pan. Add garlic, and chives and saut� for 1 minute. Add wine, salt pepper, Worcestershire sauce, salt and pepper and cook till shrimp turn opaque or pink. Sprinkle with paprika before serving. Do not overcook! You could serve with either pasta or rice. ***** Mennonite Apple Cake with Hot Butter Sauce Posted by Olga at recipegoldmine.com Sunday Jan 15th, 2006 02:12 pm Source: Canada...Back Roads and Country Cooking Mennonites and Amish lead simple and quiet lives. St. Jacobsis is just a few hours from Toronto. Many meals are taken at the community dining hall, where traditional dishes like Obsttorte and snitz and knepp are served. Once a year, about thirty thousand visitors converge in New Hamburg for a crack-of-dawn pancake and sausage breakfast, which opens the Ontario Mennonite Relief Auction, to aid medical, educational, and agricultural projects throughout the world. At the auction you can buy jams, jellies, fruit pies, and household accessories, all lovingly handcrafted by this caring group. Cake: Hot Butter Sauce: In a large bowl, combine flour, baking soda, salt, nutmeg and cinnamon. Add apples. In a separate bowl, cream butter and sugar well; beat in eggs. Add butter-and-sugar mixture to flour-and-apple mixture, stirring until flour is just moistened; do not over-mix. Pour batter into a greased 9-inch square pan and bake in a 350 degree F oven for 40 to 45 minutes, or until a wooden pick inserted in the centre comes out clean. Allow cake to cool in pan. To make sauce: In a small saucepan, melt the butter. Gradually stir in flour and sugars. Stir in cream. Cook over medium heat, stirring constantly, until smooth and thick. Stir in rum flavouring. When cake is cool, turn out and serve with hot sauce on the side. Makes one 9-inch cake.
There can be a number of causes. To get a good chewy texture, you need a good gluten structure. That takes a good flour--one with a high protein content--and proper moisture and kneading to develop that protein into gluten. So my first suggestion would be to try another flour and make sure that the gluten is developed through proper kneading. (Use the window pane test.) I�ve never understood why but if the bread rises too quickly, it is dry and crumbly. You are better off with too little yeast than too much. Salt has a powerful affect on yeast. Too little salt will make the bread crumbly. Finally, the internal temperature of the bread must be high enough to set the starches and the gluten. Use a thermometer to make certain that the center of the loaf has reached at least 185 degrees. I hope that helps. 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.
French Toast with Spicy Apple Syrup 1 cup brown sugar Cook sugar, butter and corn syrup until sugar is dissolved and mixture is syrupy. Pour into a 9 x 13-inch baking dish. Place sliced apples on top. Whisk together eggs, milk and vanilla extract. Dip each piece of bread into the egg mixture and lay it on top of the apples. Pour remaining egg mixture over bread. Cover and refrigerate overnight. Heat oven to 350 degrees F. Uncover baking pan and bake for 40 to 45 minutes or until brown on top. Serve with Spicy Apple Syrup. Serves 8. Spicy Apple Syrup: Combine all ingredients in a small saucepan. Cook over medium heat, stirring constantly until jelly melts. Serve warm over French toast. Lazy Pierogi 2 (16 ounce) cans sauerkraut Rinse sauerkraut well, then drain. Chop up and put into a frying pan over low heat to dry it, turning often. Set aside. Melt butter; fry onions (do not brown) and mushrooms. Add to sauerkraut and add sugar. Simmer for a few minutes. Combine sauerkraut mixture, mushroom soup and sour cream. Mix in noodles. Place in a 9 x 13-inch baking pan. Bake at 350 degrees F for 40 minutes. Pork with Gorgonzola Sauce 1/4 cup Dijon mustard Gorgonzola Sauce: Heat oven to 425 degrees F. For Pork: Oil large rimmed baking sheet such as a jellyroll pan. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Transfer seared pork to prepared baking sheet. Spread Dijon mustard mixture over all sides of pork. (This can be prepared up to 2 hours ahead. Refrigerate pork uncovered.) Roast pork until thermometer inserted into thickest part of meat registers 150 degrees F, about 30 minutes. Remove from oven, and let stand 5 minutes. Meanwhile, prepare sauce: Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes. Slice pork and transfer to serving plates. Ladle a little sauce over pork. Serve, passing additional sauce separately. Easy Chicken 'n' Biscuits 1 pound boneless, skinless chicken breasts Brown chicken, then cut into bite-size pieces in skillet. Add chicken broth; bring to boil. Arrange biscuits over the top of the liquid. Sprinkle with paprika and cover for 20 minutes. Remove chicken and biscuits. Add a packet of chicken gravy mix to broth to thicken for gravy, and pour over other ingredients. Curried Chicken Trinidad This is a traditional Trinidadian recipe. 3 tablespoons butter In a large frying pan, heat the butter and saut� the onion, garlic and ginger until the onion is soft. Add the curry powder and chiles, stirring so they do not stick or burn. Add the vinegar...enough to make a smooth paste. Cover the chicken pieces with the paste and place them in a covered bowl in the refrigerator. Marinate for at least 2 hours. Place chicken in a large skillet and add enough water to reconstitute the paste and prevent scorching. Cover and cook over low heat for 30 minutes. After 30 minutes, add the potatoes; cover, and continue to cook for an additional 15 minutes or until the potatoes and chicken are done. Serve with mango chutney and ice water to quench the heat! Serves 4 to 6. Published by Recipe Goldmine, LLC |
are lots of interesting avenues to explore. You can make them as robust and spicy as you choose�dark with blackstrap molasses to light (�white�) with maple syrup. Gingerbread is great topped simply with sweetened whipped cream but is irresistible topped with a sauce. Lemon and caramel sauces are traditional but orange sauce, raspberry sauce, and rum sauce are worthy of consideration. Cream cheese spreads work fine. Gingerbread can also be topped with fruit such as sliced bananas or strawberries.