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May 30, 2005 |
Recipe Requests  I'm looking for a recipe for baked pumpkin kibbee. Help, please. ~ Claire ~~~~~~~~~~ I need a recipe for Hardee Biscuits. I once had a clone for these and have lost it. Any help or one like it would be appreciated. ~ John Adams ~~~~~~~~~~ Hi, I enjoy reading your newsletter and was wondering if anyone out there can help me. I am looking for senior newsletters from centers around the country, so I may get ideas about what other centers are doing to improve our Senior Center. Thank you! ~ (email address deleted) ~~~~~~~~~~ Does anyone have a clone for Panera Bread's Parisian Mushroom Soup? Thanks so much. ~ Nancy ~~~~~~~~~~ I am looking for a recipe for Applebee's New Oriental Chicken Wraps. Very good! Thanks. ~ Choctawjill ~~~~~~~~~~ Shared Recipes, Crafts and Hints For Phyllis, The easiest way to evenly get glue on to anything without streaking is by airbrushing it on. You can get a cheap airbrush outfit consisting of a jar, an air can and an airbrush at hobby stores and also at auto paint stores. Don't spend a lot on it...you don't have to. The jar will hold the glue and it works by having the airbrush blow air over the top of the jar, siphoning the glue out of it and causing it to spray on whatever you're applying it to. This is called an external feed airbrush...the glue never goes inside the airbrush. This is very important!!! When you're done, make sure you really clean everything well or you will have a one-time use brush! Hope this helps. I've also seen people apply the glue with a foam brush, but the airbrush works sooo much better. Linda Abbott ********** Cindy, my favorite recipe for apples and is so simple and good. ~ Brenda Red Apples Shared with recipegoldmine.com by Brenda 4 or 5 apples peeled and diced Cook over medium heat until apples are tender. They will turn a beautiful red and are delicious. ********** This if for Cindy in Southern New Mexico who was looking for Spiced Apple Rings. I found this recipe on www.southernfood.about.com. Hope this is what you're looking for. ~ Tammy in Yucaipa. Spiced Apple Rings 12 pounds firm tart apples, no more than 2 1/2-inch diameter Wash apples. Peel and slice one apple at a time. Immediately cut crosswise into 1/2-ich slices, remove core area with a melon baller and immerse in ascorbic acid solution ( lemon juice and water) to keep the apples from discoloring. In a 6-quart saucepan, combine sugar, water, vinegar, cloves, cinnamon candies or cinnamon sticks and food coloring. Stir, heat to a boil, and simmer 3 minutes. Drain apples, add to hot syrup, and cook 5 minutes. Fill wide mouth sterilized canning jars with apple rings and hot flavored syrup, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations below. Makes about 8 pints. Process Time at Altitudes of ********** For Cindy from GrannyB132 Spiced Apple Rings 4 pounds firm, tart apples, peeled, cored, sliced Soak apple slices in water and lemon juice. Combine sugar, water, cinnamon candy, vinegar, and cloves in a 6-quart saucepan. Bring to a boil, then simmer 3 minutes, stirring constantly. Drain apples, add to hot syrup, and cook 5 minutes. Serve hot OR follow instructions for canning below. Canning Instructions: Place an extra kettle of water on the stove burner in case extra boiling water is needed to cover the jars in the canner. Wash jars and bands in hot soapy water; rinse in hot water. Jars should be boiled in hot water for at least 10 minutes. Fill jars with hot apples and syrup, leaving 1/2 inch head space at the top of the jar. Run a non-metal knife or spatula along the inside of the jar to remove air bubbles. Wipe off the top of the jar rim with a clean cloth. Place hot sealing lid on packed jar next to glass. Screw band on jar until just tight. Place jars in canning rack, then place rack in canner while water is boiling. Ensure jars are far enough apart to allow for circulation of water around jars. Water should be 1 to 2 inches over the tops of the jars when boiling. Begin timing for processing as soon as the water returns to a rolling boil. Boil, covered, for 20 minutes. Remove hot jars from water and place on a towel or rack to cool. Keep jars out of drafts. Do not turn jars upside down. When jars have cooled, ensure they have sealed properly. Decorate lids by wrapping a ribbon around the rim if desired. Source: http://www.fitnessandfreebies.com/lowsalt/spicedapples.html ********** Frozen Lemon Squares Shared with recipegoldmine.com by Sassy Source: Eagle Brand Newsletter for May 2005 1 1/4 cups graham cracker crumbs Heat oven to 325 degrees F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 8 or 9-inch square pan. In small bowl, beat egg yolks, EAGLE BRAND, lemon juice and food coloring (optional). Pour into prepared pan. Bake 30 minutes. Cool. Top with whipped cream. Freeze 4 hours or until firm. Let stand for 10 minutes before serving. Garnish as desired. Freeze leftovers. TIP: Dessert can be chilled instead of frozen. ********** Corned Beef Salad Shared with recipegoldmine.com by Lisa Burgess This is something my mom used to make for us when we were kids. It is cheap, fast and stretches pretty far. It's good as a dip for chips or crackers or as a sandwich. 1 can corned beef Mix all ingredients together. Add salt and pepper to taste. ********** I can't resist a bit of sleuthing. Here is the corrected version of the recipe for Grasshopper Bars submitted by ltlgranny (Linda) as it appeared in the newsletter of June 26, 2003 following the omission of the amount of the cream cheese which was printed on June 23, 2003. ~ cuteascountry_Shortcake The amount of cream cheese was inadvertently omitted from this recipe in the last newsletter. Here's the corrected recipe. Grasshopper Bars 1 box chewy fudge brownie mix Prepare fudge mix as directed on package. Let cool completely before frosting. Combine cream cheese, butter, powdered sugar and creme de menthe. Spread over brownies. Melt chocolate chips and butter. Pour over frosting and tilt pan to cover completely. Refrigerate until cool. Garnish with Andes mints. Cut into squares. ********** Hot Reuben Heroes Shared with recipegoldmine.com by Cara 1 (12- to 14-inch) long loaf Italian bread (about 14 ounces), Turn oven to 500 degrees F. Have a baking sheet ready. Place both halves of bread cut side up on baking sheet. Spread Russian dressing on bottom half. Top with corned beef and Swiss cheese. Place in oven (it won't have reached 500 degrees F yet. That's OK. Bake 3 to 4 minutes until cheese melts. Cover cheese with coleslaw, onion and top of loaf. Press down gently; cut crosswise into 4 sections. ********** For Karen from Pat Johnson Norwegian Kransekake (Almond Ring Cake) 2 1/2 cups finely ground blanched almonds Icing: Heat the oven to 400 degrees F. Combine almonds and confectioner's sugar in a large saucepan. Add the unbeaten egg white and mix to a firm dough. Place the pan over low heat and knead until the dough is so hot that it is almost impossible to handle. Grease the ring pans for a 16-18 ring cake. Spoon the dough into a cookie press or pastry tube with a wide round tip. Press the dough into the rings, pressing the ends together to look as seamless as possible. Bake 12-15 minutes, until dry and firm outside, but still slightly soft inside. Cool slightly, then remove from the pans and cool completely. For the icing, sift the confectioners sugar and combine with egg white to make a thick icing. Make a small cone of paper and cut off the tip. Pipe on garlands of icing and stack. Decorate with flags, bonbons or candy. ********** For Karen from GrannyB132 Kransekake (Ring Tree Cake) 2 cups (1 pound) soft butter or margarine First make the 26 paper patterns on which to shape the cookie rings. Use a compass to draw a circle 1-inch in diameter on parchment paper. Make each additional ring 1/4-inch larger than the proceeding one (the largest will be 7 1/4 inches in diameter). Number the patterns to keep them in order. Beat together 2 cups (1 pound) soft butter or margarine, 1-cup (8 ounce can or package) almond paste, 2 cups sifted powdered sugar, and 2 teaspoons almond extract until smooth. Beat 4 egg yolks in well. Sift all-purpose flour, measure 5 cups, and add gradually, mixing until very smooth. Place paper patterns on ungreased baking sheets. With you hands, roll 1/2-inch diameter strands of dough and fit against inside edges of paper patterns; piece coils as needed (or force dough through a pastry bag or cookie press with a 1/2-inch plain tip). Bake in 350 degree F oven for 15 to 20 minutes or until delicately browned. Cool on baking sheet, free rings from paper with a long, thin spatula or knife. To assemble cake, place largest ring on a flat plate, top with the next largest ring; continue stacking rings in order of the next smaller until you've used all layers. Decorate if you like, with purchased marzipan fruits; stick with small wooden picks and slide picks between layers to hold in place. Lift off rings and break into portions to serve. Serves 30-35. Kransekake, or Ring Tree Cake (actually a tier of cookies), is a festival tradition in Norway. It's served at Christmas because of its gay tree shape, at weddings because of its impressive height, and at anniversary parties because of its many layers (as many rings as years to be celebrated). Source: Food Down Under This recipe calls for marionberry jam and the combination of marionberry jam, cream cheese, and almond is delightful but any smooth, spreadable jam or jelly will do. These are delectable little cookies. They are sugar cookies built on a cream cheese base. The almond and powdered sugar will remind you of wedding cookies or almond crescents. Though this is a fancy cookie recipe, the dough goes together simply and quickly.
3/4 cup (1 1/2 sticks) butter 1. Cream together the butter, cream cheese, and sugar until light and fluffy. Add the extract. 2. In another bowl, mix the flour and baking soda together. In two or three additions, mix the flour mixture into the creamed mixture. Refrigerate the dough for an hour or more. 3. Heat the oven to 350 degrees F. On a floured counter, roll the dough to about 3/16-inch thick. Cut with three inch cookie cutters into the shapes of your choice. In half of the cookies, cut one holes in the center. Bake for nine to ten minutes on greased sheets. The edges should no more than just barely start to turn brown. Cool on wire racks. 4. After the cookies have cooled, dust the cookies with the holes in the centers with powdered sugar. Use a fine mesh sieve to get an even, attractive dusting. 5. Match up cookies, ones without holes for the bottom halves and ones with holes for the top halves. Invert the cookies and place a half teaspoon of jam or jelly in the center of the bottom cookies so that when pressed together, the cookies are back to back. Smear the jam around the center of the cookie and press the two halves together. It will not take much jam to finish the cookies and too much jam will squish out the sides. Recipe courtesy of The Prepared Pantry.
Cook's Tip! Save cleaning time by lining broiling and roasting pans with heavy duty aluminum foil.
Posted by Kathie Watkins at recipegoldmine.com 2005/5/28 08:15 Here are two rum cake recipes that I have had great success with. The first one is the easy version using a cake mix. This one is very easy and works really well. All of my friends and family like it better than the Tortuga Rum Cakes we have brought from Grand Cayman. The brand of rum used makes a huge difference in the flavor. I use the vanilla flavored Whalers brand rum. It is not always easy to find, but does not have the hard alcohol taste. There are many other vanilla flavored rums on the market now, but I have not tried them. I also always use the Watkins double vanilla in all of my baking recipes. The second recipe is one that I created off of the first one so that I could enter it in the Los Angeles County Fair (has to be a scratch recipe with no mix). I won first place with it the first time I entered it. Easy Rum Cake 1/2 cup finely chopped walnuts Heat oven to 325 degrees F. Spray a large Bundt pan (full size 12 cup) with non-stick cooking spray. Sprinkle the chopped nuts into the bottom. Place cake mix, pudding mix, water, eggs, rum, oil and vanilla in a large bowl and combine on medium speed with an electric mixer for about 2 or 3 minutes. Scrape down the bowl half way through. Batter should be very smooth. Pour into prepared Bundt pan and level out top. Bake until fully golden and tester comes out clean and cake springs back--about 45 to 55 minutes. Remove from oven and place on cooling rack while making soaking glaze. Rum Soaking Glaze: In a small saucepan combine butter, water and sugar. Bring to a boil carefully as mixture boils over very easily. Reduce to a simmer and cook until sugar is dissolved and syrup is combined well and a little thicker. Remove from heat and cool 5 - 10 minutes. Add rum and mix to combine. While cake is still cooling, pour hot syrup into and on top of cake. There is a lot of syrup and if cake doesn't soak it up right away just wait a couple minutes and add the rest. It will take time to soak it up. Cool cake completely in Bundt pan before turning out onto serving platter. This cake is delicate, so once it is turned out, it cannot be moved around easily. Can be eaten when fully cool, but better the next day. BTW: Substituting chocolate cake mix should make a chocolate "clone". "Malibu" rum has a coconut, pina colada taste and might be a good version. You can also add 1/2 cup of coconut to mix for a change of pace. Scratch Rum Cake Basic Scratch Cake Mix: Cake: Rum Soaking Glaze: Basic Cake Mix: Use an electric mixer on low speed to combine the ingredients in a large mixing bowl until the mix is the consistency of fine gravel, and all of the particles are almost equal in size. (Basic Cake mix may be stored in a container in the refrigerator for 3 months. This makes about 5 cups of mix and may be multiplied for other recipes as needed.) Cake: Heat oven to 325 degrees F. Spray a large Bundt pan (full size 12 cup) with nonstick cooking spray. Sprinkle the chopped nuts into the bottom. Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil and vanilla in a large bowl and combine on medium speed with an electric mixer for about 2 or 3 minutes. Scrape down the bowl halfway through. Batter should be very smooth. Pour into prepared Bundt pan and level out top. Bake until fully golden and tester comes out clean and cake springs back--about 55 minutes. Remove from oven and place on cooling rack while making soaking glaze. Rum Soaking Glaze: In a small saucepan combine butter, water and sugar. Bring to a boil carefully as mixture boils over very easily. Reduce to a simmer and cook until sugar is dissolved and syrup is combined well and a little thicker. Remove from heat and add rum and mix to combine. While cake is still cooling, pour hot syrup into and on top of cake. There is a lot of syrup and if cake doesn't soak it up right away just wait a couple minutes and add the rest. It will take time to soak it up. Cool cake completely in Bundt pan before turning out onto serving platter. This cake is delicate, so once it is turned out, it cannot be moved around easily. Can be eaten when fully cool, but better the next day. Mara writes~ A. There are so many high Nitrogen fertilizers available. It is best to check the products at your local nursery or garden center. Read the label and ask the assistants for advice. It will be lower priced than buying online since you avoid the shipping and handling charges. Some well-known ones are: Plantex 28-14-14 High Nitrogen Fertilizer or 24-8-16 Foliage Fertilizer, Liquid Fence SPEEDY-GRO�, AGGRAND 4-3-3 Liquid Natural Organic Fertilizer (less desirable since the concentration will need to be increased), Rapid-Gro, Miracle-Gro. Look for a high first number in the set of three. These are used to green up the plants, shrubs and vines. To increase flowering after the foliage is green, consider using biweekly 15-30-15 High Phosphate fertilizer. A. Watch the watering and sunlight. Do not allow the plant to stand in strong light if on the dry side as it is stressed and this can lead to cell damage and even death, thus turning brown or black. It sounds fairly harmless, so trim out the bad leaves and discard. Be sure to harvest often when growing well and remove and any flower formations which appear. They are not pretty, very simple, but can lead the plant into forming seed pods which will signal that its mission is life is complete and it will dry and die. ~~~~~~~~~~ I can't buy good hamburger buns, only the mostly-air-store-bought kind. Can you tell me how to make my own?"
You can use your favorite bread mix (or bread recipe) to make some terrific hamburger or sandwich buns. A two-loaf mix will make about two dozen buns and a single-loaf mix or bread machine mix will make a dozen. Mix according to package directions and remove the dough to a greased bowl and cover. Let rise until doubled and very puffy--about 1 1/2 hours. Grease two large baking sheets (for a two loaf mix) or cover them with parchment paper. Once the dough has risen, deflate it and divide the dough into eighteen equal pieces with a sharp knife (or scale the pieces at 3 ounces each on your kitchen scales). Form smooth round balls by pulling the dough around the center and pinching the seams together on the bottom of the roll. Place them on the greased sheet allowing room for them to expand. (We place them in three rows of four buns on a 12 x 19-inch baking sheet.) Gently press the balls into flat discs with your hand. The dough will tend to spring back. Allow the dough to relax a few minutes and then press again. You may need to repeat the process again until you have discs that are 3 1/2 to 4 inches in diameter and 1/2 to 3/4-inches thick. Lightly dust the tops with flour (we use a screen or strainer to distribute the flour). Cover the rolls lightly with plastic and allow to rise until doubled and puffy--about an hour. Let them rise completely for soft, light buns. Heat the oven to 400 degrees F. Bake for 15 minutes or until the tops are a rich golden brown. If you are baking both sheets at once, switch the top sheet with the bottom sheet half way through the baking so that the buns will bake evenly. Immediately remove the rolls to a wire rack to cool. 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 Sour Cream Pork Chops 6 pork chops Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil. Place chops in crockpot, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on LOW for 7 to 8 hours. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn crockpot to HIGH for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.
Tropical Snack Cake Makes 12 servings. 1 stick (1/2 cup) butter or margarine Heat the oven to 350 degrees F. Cut the butter into 4 pieces, and place in a microwave-safe dish. Microwave on HIGH, covered with a paper towel, until the butter just melts, about 1 minute. Set aside. Grease a 13 x 9-inch glass or metal baking dish with butter. Spread the pineapple (with its juice) evenly in the bottom of the prepared dish. If using coconut, sprinkle it over the pineapple. Cut the bananas into slices about 1/4 inch thick, and place them evenly over the dish. If using marmalade, microwave it for 30 seconds on HIGH to make it easier to spread. Spoon the marmalade evenly over the fruit. Sprinkle the cake mix evenly over the fruit. Drizzle the melted butter and pecans evenly over the cake mix. Bake 45 to 50 minutes, or until the cake is golden and bubbly. NOTES: You can use frozen bananas, but do not thaw them or they'll turn to mush. Just use a sharp knife and carefully slice the frozen bananas, and put them into the dish. Orange marmalade adds zing, but you can omit it, or substitute 1/3 cup orange juice concentrate. Walnuts, almonds, cashews or macadamia pieces can be substituted for pecans. Also, do not mix the cake mix according to the package directions; egg and oil are not needed. Approximate nutritional values per serving: 351 calories (40% from fat), 16 grams fat (6 saturated), 21 milligrams cholesterol, 3 grams protein, 51 grams carbohydrates, 2 grams dietary fiber, 366 milligrams sodium Buffalo Pierogies Source: Mrs. T's Pierogies 4 1/2 teaspoons hot pepper sauce Heat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray. In a medium bowl, combine hot sauce, oil and chili powder. Add frozen pierogies; toss until well coated. Arrange on prepared baking sheet. Bake until golden and crisp, about 20 minutes, turning after 10 minutes. Serve with blue cheese salad dressing or salsa and celery sticks, if desired. Per Serving (excluding unknown items): 210 Calories; 6g Fat (24.6% calories from fat); 7g Protein; 34g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 569mg Sodium Exchanges: 2 1/2 Grain (Starch); 1 Fat; 0 Other Carbohydrates Mustardy Pork Chop Packet 1/4 teaspoon vegetable or olive oil Heat oven to 350 degrees F. Oil well a 12-inch square of aluminum foil. Place onion slice on half of foil. Trim fat from chop, spread both sides with mustard, place on onion, sprinkle with salt and pepper, and top with rosemary if desired. Close foil to form a triangle, rolling edges and crimping firmly to seal, turning sealed edges upward. Ensure that packet is tightly closed, as a lot of juice is made during baking. Place in baking pan and bake 20 to 30 minutes, depending on thickness of chop, or until chop is no longer pink in center. Transfer packet to dinner plate, open and turn chop with onion and juices onto plate. Serve, if desired, with baked potato or baked sweet potato. Zucchini Lasagna Source: The Los Angeles Times 1992 6 or more large zucchini Heat oven to 350 degrees F. Slice zucchini 1/2 inch thick. Spread thick layer using half of marinara sauce in 13 x 9-inch baking dish. Add layer of half of zucchini slices, then half of ricotta. Top with half of onion and mushrooms, then sprinkle with half of oregano and basil. Season to taste with salt and pepper. Top with half of mozzarella cheese slices. Cover with second layer of remaining sauce and repeat layering process, with remaining ricotta, onion, mushrooms, oregano, basil and mozzarella. Sprinkle with Parmesan cheese and garnish with sunflower seeds. Bake for 45 minutes, or until zucchini is cooked but not mushy. NOTE: For a non-vegetarian dish, use meat sauce or add sausage or pepperoni to marinara sauce. 6 to 8 servings Butterfinger Brownies 2 1/4 cups all-purpose flour Heat oven to 350 degrees F. Grease a 13 x 9-inch baking pan. In a small bowl, combine flour, baking powder and salt; set aside. In a medium bowl, with electric mixer at medium speed, combine butter and brown sugar. Beat in eggs and vanilla extract until smooth. Stir in flour mixture and 1 cup of crushed butterfingers bars. Spread in prepared baking pan. Sprinkle remaining crushed Butterfinger bars over top of batter. Bake for 30-35 minutes or until done. Cool and then cut into bars. Awesome Energy Bars 1/2 cup peanut butter Melt peanut butter, margarine and marshmallows over double boiler. Place cereals, raisins, peanuts in large bowl. Stir in peanut butter mixture and mix all together. Press into a buttered 13 x 9-inch red pan. Cut into bars, then cool. Pineapple Chicken 8 ounces dark brown sugar Heat oven to 350 degrees F. Lay chicken breasts in a 13 x 9-inch baking dish. Melt butter and sugar in a saucepan; simmer and stir until smooth. Pour over chicken, then top with pineapple. Bake for 1 hour. Serve over hot, cooked rice. Rose-Flavored Turkish Delight Candy 24 servings 3 envelopes Knox gelatine Bring gelatine, sugar and water to boil, then simmer for 20 minutes. Remove from heat, and add rose flavoring and red food coloring. Strain into buttered pan and chill 24 hours. Mix confectioners sugar and cornstarch. Cover a slab with the mixture. Turn candy out onto slab. Cut into 1-inch squares, being careful not to let them touch each other. Roll each in sugar mixture, and pack in an airtight container with remainder of sugar mix. Green Onion Burritos 1 pound lean ground beef Brown ground beef and onion, season to taste. Spray a 9 x 13-inch baking dish with Pam. Put meat mixture and some longhorn cheese on each tortilla, roll and place in dish until all mixture is gone. Sauce: Mix soup, evaporated milk and Velveeta over medium to low heat, but do not let scald. When cheese has melted, remove from heat and add pimientos, green chiles and green onion dip mix. Pour sauce over burritos. Cover and bake at 350 degrees F for 20 minutes or until cheese is bubbly. Published by Recipe Goldmine, LLC |
We've said it before, "Buns make the burger" and nothing makes a better burger than homemade buns. In fact, once you've had a burger on a fresh homemade bun, burgers will never be the same.