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November 15, 2005 |
Recipe Requests  Welcome to all our new subscribers. If you enjoy the newsletter, please pass it along, and encourage your friends to subscribe. You can subscribe on the home page of Recipe Goldmine. This newsletter is built around sharing. If you can help someone with their request, they will appreciate it. Also, please share your favorite recipes, household hints, crafts, etc. Mail recipes and requests to: Newsletter Please note that this email address changes occasionally due to spam, so, when mailing, please use the current link above. Thanks! To protect your privacy, any email addresses used in our newsletters are removed for the on-line edition. If you would prefer to read the newsletter on-line, please go to: Newsletter On-Line Unsubscribe instructions at end of newsletter. Please do not ask me to unsubscribe you as our system is automated. To PRINT only one recipe from this newsletter, if you are using Internet Explorer, highlight the section you want by clicking and dragging the mouse over the recipe you need. Then from the File menu, select Print, then select Print Selection. We NEED your recipes. Your recipes do not have to be in response to a request. If you have a recipe that you would like to share with everyone, please send it to us! Please take a moment to visit our forum, The Cutting Board. We have more than 1,700 recipes and are adding more daily at Gifts From Your Kitchen. Great food gifts from your kitchen for all occasions. There is a large collection of jar gifts here. This site also includes crafts for all occasions. There are many wonderful Thanksgiving Recipes at Recipe Goldmine We also have many terrific recipes for using leftover turkey.
Surprisingly, I absolutely love the cream of broccoli soup served at McDonalds. I have tried without success to duplicate the smooth white soup base that is used in their soup. Does anyone have a clone recipe or any suggestions? I have plenty of Broccoli Cheese soup recipes, but I'd really like a good cream soup recipe. Thanks! ~ Rose ***** I would love to have the recipe for J. Alexander's chicken salad. It is mayonnaise based, but it has other ingredients in the dressing as well. Thanks! ~ Valerie ***** About ten years ago, there was a wonderful store in Austin, Texas called Simon David. The butcher block sold fresh Cornish hens or pork chops stuffed with cream cheese and wild rice. Yes, it was VERY rich-- but Ooo-la-la! Take it home, pop it in the oven.... for a quick and easy, elegant meal. If it truly was only two ingredients, would rice be partially cooked? C'mon ya'll, I need help. Salivating as we wait, ~ Lisa from Texas ***** I once had but have lost the directions for making brown and serve type yeast rolls. Almost any recipe will do, but I cannot remember how to bake them at what low temp then later finish baking and serve. They freeze well at the first stage and can be taken from the freezer and completed baking. Anyone out there have these directions? Thanks in advance. ~ Jewell ***** Hello, I'm new to the site. I'm trying to find a recipe that was on the box of Betty Crocker Date Bar Cookie Mix. It used this mix to make a fruit cake. The fruit cake was the best I ever tasted, but I haven't seen this cookie mix on store shelves for years. Would anyone remember trying this, and if so, would love to have the recipe. Thanks in advance for any help. ~ Susie in California ***** Hello, Does anyone have a recipe for a Cranberry Chiffon Pie popular in the late 50's and early 60's? My mother-in-law made them and I would like to be able to make one for my husband. ~ Dottie ***** Hi ! I really like your newsletter and look forward to it. I have a recipe request for crock pot (slow cooker) mashed potatoes or other kinds of make ahead mashed potatoes. I always make the mashed potatoes at the last minute for holiday meals like Thanksgiving and Christmas. I want to avoid that rush this year if I can. Thanks so much! ~ Bonnie
Shared Recipes, Crafts and Hints On November 7 Kim wanted ideas for different flavors of ice cream. I won a blue ribbon at an ice cream competition with this one: Big Red Ice Cream. I simply put one 12 ounce can of Big Red into the mix and put less cream. (Big Red is a soft drink in Texas; if not available in your area, experiment with different flavors of soda.) The possibilities are practically endless! ~ Della ***** Chocolate Almond Ice Cream Shared by Heather 1 quart heavy cream (whipping cream) In mixing bowl, combine the cream and milk. Whip on low for a minute or two, then switch to high and beat with mixer until soft peaks form. Add chocolate syrup and almonds, and beat until well mixed. Put in metal pan, and cover with foil. Freeze overnight. Strawberry Ice Cream 1 quart heavy cream (whipping cream) Blend strawberries in blender until smooth. In mixing bowl combine the cream and milk. Whip on low for a minute or two, then switch to high, and beat until soft peaks form. (When you pick up the beater, it should stay standing up.) Add strawberries and mix until well combined. Put mixture in metal pan and cover with foil. Freeze overnight. ******* Ben & Jerry's NY Super Fudge Chunk Shared by Nancy from Houston 1/4 cup white chocolate, coarsely chopped Combine the coarsely chopped chocolate, pecans, walnuts and chocolate covered almonds in a bowl, cover and refrigerate. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Whisk in the milk, a little at a time, and heat, stirring constantly, until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the cream mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and nuts, then continue freezing until the ice cream is ready. Makes one quart. ***** To Nancy, looking for a bread with holes and a crust and wonderful taste. Go to the King Arthur Flour site. Click on Breads and Rolls. There are many crusty breads here, but the one I like best is called "In search of the Perfect Rustic Loaf." It is rather long and includes a sponge, so it will be easier to read the whole thing there. Good luck and happy baking. - Later ~ Jewell ***** Here is a recipe for Date Nut Roll. I hope it is what Lynne is looking for. ~ Cynthia Date Nut Roll 1/2 cup sweetened condensed milk (I use Eagle Brand) Blend milk and lemon juice. Add vanilla wafer crumbs. Mix well. In another bowl, combine dates and pecans. Sprinkle flat surface liberally with confectioners sugar. Place vanilla wafer crumb mixture onto sugar. Pat into an 8 x 10-inch rectangle. Spread with date/pecan mixture. Starting at the narrow end, roll like a jelly roll. Wrap in plastic wrap. Chill until firm, about 6 hours. Slice to serve. ***** Is this the recipe Lynn Stevenson is looking for? ~ Sue from W.V. Date-Nut Roll 2 cups graham cracker crumbs Mix well (will be stiff). Shape into roll, wrap in wax paper and put in the icebox for 1/2 day before cutting. ***** This is for the person who asked for Red Velvet Cake recipe. I love your newsletter, and have a 'cookbook' of the recipes good cooks have sent in. Thank you. ~ Iva Nell Mecca, PA ***** My grandmother and mother made this all my growing up years and I have been making it for years. Hope this is what Lynne Stevenson is looking for. ~ Judy Fredenburg, LaPorte, IN Graham Cracker Roll or Date Nut Roll 1 cup miniature marshmallows Mix all ingredients and mold into a roll. Coat outside of roll with cracker crumbs. Wrap in wax paper and refrigerate for 12 hours. Slice and serve topped with Whipped Cream or Cool Whip. ***** Pineapple Upside-Down Pie Shared by gramaj 1 (20 ounce) can pineapple tidbits Drain pineapple. Add water to pineapple syrup to make 1 1/4 cup. Combine cornstarch and 1/4 cup brown sugar in saucepan. Add lemon juice and pineapple syrup mixture; cook, stirring constantly, until mixture is thick and clear. Remove from heat and add 2 tablespoons butter, stirring until it melts. Add pineapple. While preheating oven to 425 degrees F, place remaining 4 tablespoons butter in bottom of 9-inch pie pan; place in oven until butter is melted. Sprinkle with remaining 1/2 cup brown sugar and 1 tablespoon water. Arrange pecan halves, rounded side down, around bottom and sides of pie pan. Carefully line pan with pastry. Spoon in pineapple mixture. Adjust top crust, flute edges; cut vents. Place pie on square of foil in oven to catch drippings. Bake in hot oven (425 degrees F) 25 minutes. Turn out, upside down, on serving plate immediately. Cool on rack before cutting. Serve with ice cream or whipped cream, if desired. Source: Victor Graphics, Inc. ***** Banana Split Cocoa Mix 3 cups milk Pour milk into blender. Add cocoa mix, bananas and strawberry syrup. Cover and blend until smooth. Pour into saucepan and heat over medium heat. Stirring occasionally. Pour into mugs. Top with whipped topping and a drizzle of chocolate syrup. Add a maraschino cherry to the top to serve. ***** Granny's Red Velvet Cake Shared by Rose Howell This is very old and takes a lot of time for the frosting, we have it every year. I hope you enjoy it as much as we do. 1 1/2 cups sugar Cream sugar and Crisco together. Add eggs and beat well. Sift flour, salt and cocoa together. Add alternately with buttermilk to creamed sugar and Crisco mixture. Add vanilla and red food coloring and fold into mixture. Mix baking soda and vinegar together and add to cake mixture. Bake at 350 degrees F for 25-30 minutes. Use 3 layers. Icing: (this is a doubled recipe) Mix flour, salt and milk together. Cook over low heat until mixture becomes thick and pasty - like pudding. Cream together butter and sugar. Add cooked flour mixture and vanilla extract and beat until creamy - light as air. ***** This recipe also comes from recipesecrets.com. Hope one of these is what you are looking for. ~ Nancy from Houston Southern Red Velvet Cake Vegetable oil for the pans Heat the oven to 350 degrees F. Lightly oil and flour 3 (9 x 1 1/2-inch round) cake pans. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar and vanilla extract. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a wooden pick inserted in the center of the cakes comes out clean, about 30 minutes. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans. Cream Cheese Frosting: In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.) Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). ***** Red Velvet Chocolate Cake Shared by Cara Makes 1 two-layer cake If you want your cake to be even redder, increase the food coloring by one to three tablespoons. Unsalted butter for cake pans Heat oven to 350 degrees F. Generously butter two 9 x 2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed. In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely. Cream Cheese Frosting: Makes 2 cups. 1/2 cup (1 stick) unsalted butter, room temperature Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar and vanilla, and beat until combined, about 2 minutes. Fold in walnuts. ***** Red Velvet Cake 1/2 cup shortening Mix vinegar and baking soda; let stand. Cream butter, sugar and shortening. Add eggs. Mix well. Add cocoa, red food coloring, then add buttermilk, salt and flour. Last add vinegar and baking soda mixture. Bake at 350 degrees F for 20-30 minutes. Frosting: (very good) Mix together and cook until thick. Cool! Be sure it is cold before adding to rest of mixture. Cream: 1 cup granulated sugar Whip together until fluffy like whipped cream ***** For the ladies who wanted the recipe for Red Velvet Cake and frosting. I used to make this where I worked and it didn't make it till lunch time. Everyone loved it. ~ Cece Red Velvet Cake 1/2 cup shortening Cream shortening, sugar, eggs and vanilla extract. Make a paste of cocoa and food coloring. Add to first mixture. Alternate adding flour and buttermilk. Mix baking soda with vinegar in small bowl, add to batter. Blend. Bake in three 9-inch pans for 20 minutes or till done. Cool completely and frost. Butter Cream Frosting: Beat butter till fluffy and creamy. Add rest of ingredients beat on low speed to blend beat at high speed till light and fluffy. Hope you love it as much as everyone else does. It is also great with cream cheese frosting. ***** Gidday from Down Under! Here is a recipe for Red Velvet Cake as requested by a reader in your 7 Nov 2005 newsletter. I haven't made this recipe but I have eaten it. I am not really a cake maker either so I just live on my memories of a beautiful cake. I brought this recipe to Australia with me in the early 80’s. It was from my sister-in-law Linda Bowman. Where she got it I don’t know. After reading through the instructions I decided there weren’t enough hours in the day to make this cake, even if it was absolutely delicious!!!! Cheers ~ Ann Booth, Queensland, Australia Red Velvet Cake Cream together well: 1/2 cup shortening Add 2 eggs, one at a time and beat after each. Mix together well in a separate bowl: 2 tablespoons cocoa, then add a drop at a time a 2 ounce bottle of red food coloring. Add this to the creamed mixture a little at a time. Sift together in another bowl: 2 1/4 cups sifted cake: flour 1 teaspoon salt In still another bowl add: 1 teaspoon vanilla to 1 cup buttermilk Now alternately stir in dry ingredients to cream mixture and liquid starting and ending with the dry. Lastly mix together: 1 tablespoon vinegar Then Quickly: stir into cake batter then pour into 2 greased 8- or 9-inch round cake pans and bake in a 350 degree F oven for 25 to 30 minutes., Be sure to have cake pans ready and oven fully heated before adding the vinegar mixture. Frost with White Satin Frosting. White Satin Frosting: Mix, adding a little milk at a time until smooth. Cook over a low heat until thick. COOL:. Then mix: 1 cup butter or margarine Beat until fluffy with electric mixer. Add flour mixture slowing and continue beating. Frost Cake! ***** In response to the request for "Grandma's Red Velvet Cake with Butter Cream Icing" here is my Grandmother's recipe that came from her mom. Enjoy! ~ Stacey, LA Red Velvet Cake 1/2 cup Crisco Cream Crisco and add sugar gradually creaming until fluffy. Add eggs one at a time and beat until very light. Add red food coloring and vanilla extract and blend well. Combine buttermilk, and vinegar and add to first mixture. Sift together flour, cocoa, soda, and salt and add using lowest speed on electric mixer. Pour into 9-inch greased and floured layer pans and bake at 350 degrees F for 25 minutes or until cake springs back with touch. Cool and slit layers. Frost with butter cream icing. Butter Cream Icing: Gradually add milk to flour and make a smooth paste. Cook on medium heat until it thickens to a pudding consistency. Stir constantly to prevent lumping. Remove from heat and stir constantly until cool. Cream butter, sugar, Crisco, and vanilla until fluffy. Add cooled flour and milk mixture and beat on medium speed about 10 minutes. This icing keeps well in a covered container in the refrigerator. Spread between layers and on top of cake. ***** Never Fail Oil Piecrust Shared by Donna H in Wmspt Pa 1/4 cup hot tap water but not steaming Add oil to hot water and mix. Add all at once to flour. Mix a little with a fork then use hands to mix the rest of it. Divide into 2 balls and roll each ball out between sheets of waxed paper to size. NOTE: I like a thick crust so I use one recipe for each crust if doing a two crust pie. It is flaky and just so yummy. Just be sure to cover the crusts for the last 15 minutes of baking. Best to just check now and then after a half hour to see if you also need to cover the top crust with a piece of tin foil; just lay it on top. No need to cover tightly. This has never failed for me and if using canola oil, it has to be healthier, I would think. ***** This is for Mary Bennett who asked for a Pumpkin Cheesecake Recipe — Lee in Malmesbury, England Marbled Pumpkin Cheesecake This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference. Makes 1 (9-inch) cake. Submitted by Renee 1 1/2 cups crushed gingersnap cookies Heat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9-inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving. ***** Stuffed Sweet Potatoes Shared with recipegoldmine.com by Treva 6 small sweet potatoes (2 1/2 pounds) Wrap potatoes in foil and bake until done; about 50 minutes. Let cool slightly. Cut potatoes in half if using large, and carefully scoop out pulp, leaving 1/4 inch thick shell. Set aside. Drain pear halves, reserving 1/4 cup juice. Place pear halves and reserved pear juice in food processor; process until smooth. Add potato pulp, brown sugar and salt, process until blended. Stir in sweetened dried cranberries and 4 tablespoons pecans. Stuff potato shells evenly with potato pulp mixture. Sprinkle with remaining pecans. Bake at 375 degrees F for 10 minutes or until heated thoroughly. Makes 6 servings Per Serving: 324 Calories, 5 g Fat, 6.9 g Fiber ***** We have lots of persimmons ripe now (those that were not blown off during the hurricane!) and if I am lucky enough to have any left that the kids didn't eat, we make these cakes: Our Favorite Persimmon Bread 2/3 cup granulated sugar Heat the oven to 350 degrees F. Grease a 9-inch loaf pan. Cream the sugar and butter and add the eggs, one at a time, beating well. Stir in the buttermilk, mashed persimmon. Add the flour, mace, baking powder, baking soda and salt to the mixture. Mix thoroughly but do not beat. Mix in the nuts if adding and add to pan. Bake for 50 to 60 minutes or until the cake tester comes out clean. Cool in the pan on a rack for 15 minutes, then turn out onto the rack to cool. Persimmon Fruitcake 3 cups granulated sugar Mix sugar, flour, baking powder, salt, baking soda and ginger in a bowl. Make a hole and add eggs, mashed persimmons, pineapple, and shortening. Mix. Fold in raisins and candied fruit. Bake in greased and floured Bundt pan at 350 degrees F for one hour. Happy Baking!---Stacey, LA ***** Low-fat, Sugar-free Banana Bread Shared by Treva 2 cups all-purpose flour Grease loaf pan and preheat oven to 350 degrees F. Mix all dry ingredients together in large bowl. In smaller bowl, combine remaining ingredients, mixing well with a fork. Then stir into dry ingredients. Pour into loaf pan and bake for 45-55 minutes or until a wooden pick inserted in center comes out clean. This freezes well and will keep in the fridge for up to 1 week.
The absolute BEST spices and pantry items come from Spicy Cranberry Dip Source: Watkins recipe card 1 (16 ounce) can jellied cranberry sauce Combine all ingredients; bring to a boil. Reduce heat and simmer, covered, about 5 minutes. Serve warm with chunks of pineapple, smoked turkey cubes, small sausages, orange segments or cubed ham. Makes 24 appetizer servings. For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated. Parmesan and Bacon Cornbread It’s fun to experiment with cornbread. Add your favorites to a cornbread recipe—and you can really be creative. Try sun-dried tomatoes, salami, green peppers, cheddar, or mushrooms. Think of your favorite pizza and add some of the same ingredients to cornbread. In this savory version, we added crisply cooked Parmesan and Bacon Cornbread Recipe 1/2 to 2/3 cups
crisply-cooked bacon pieces Heat the oven to 375 degrees. Prepare a nine-inch pan by greasing well. (We baked this bread in a nine-inch springform pan with a glass base.) 1. Mix the flour, cornmeal, sugar, salt, baking powder, and basil in a medium bowl. 2. Mix the bacon pieces, melted butter, eggs, milk, cheese, and onion together in another bowl. Make a well in the dry ingredients and add the wet ingredients to the dry. Stir together until mixed. 3. Spoon the batter into the prepared pan. Bake for 40 to 50 minutes or until a toothpick inserted in the center of the bread comes out clean. If baked in a deeper pan or a light colored pan, it may take longer to bake. Cool on a wire rack for ten minutes and serve warm. Recipe courtesy of Dennis Weaver of The Prepared Pantry.
Cook's Tip To baste a turkey through cheesecloth... Melt 1/2 cup (1 stick) butter. Double-fold a cheesecloth and dip it into the melted butter. Drape the cheesecloth over the top of the turkey, being sure to cover the drumsticks. Reserve the remaining melted butter. Put the turkey in the oven uncovered. Use the melted butter to baste the turkey through the cheesecloth until you begin to get drippings from the turkey. About 1 hour to 45 minutes before the turkey is done, remove the cheesecloth and let the skin get brown and crisp. Continue basting with the drippings from the bottom of the pan.
Kielbasa Pan Roast Posted by Chris in NM Saturday Nov 12th, 2005 07:20 am This is so good! My hubby made this for dinner last night. Yum! 4 slices bacon, 1-inch pieces In a large skillet, over low heat, cook bacon until crisp and remove with slotted spoon. Drain on paper towels and reserve. Add vegetables and seasonings to pan drippings. Cook over medium heat 5 minutes, tossing often. Add kielbasa slices and water. Cover and cook over medium low heat 15 - 20 minutes, or until the potatoes and carrots are tender; tossing occasionally. Just before serving, crumble bacon over skillet ingredients. Serve with biscuits. ***** Turkey Marsala Posted by Olga at The Cutting Board Friday Nov 11th, 2005 02:20 pm Here’s an elegant way to serve turkey without having to deal with the whole bird. If you are having a small get together for Thanksgiving, this recipe from chef Francis Anthony is one you might want to try. It would be lovely with a wild rice dish. 4 turkey breast cutlets Dip the turkey cutlets in the flour to lightly coat both sides; shake off any excess. In a large skillet, heat the butter and oil over MEDIUM heat. Add 1 tablespoon of the Marsala. Cook the turkey cutlets for about 3 to 5 minutes on each side, or until lightly browned. Transfer the cutlets to a warm plate. Add the shallots to the pan and cook for 4 to 6 minutes, or until they are transparent. Add the remaining 1 cup of Marsala, scraping up the browned bits from the bottom of the skillet. Add the chicken stock and simmer for 8 to 10 minutes, or until the sauce is reduced by about half. Add the mushrooms and sage and cook for about 5 minutes. Return the turkey to the skillet and heat through. Season with salt and pepper. Transfer the turkey to a serving platter. Garnish with parsley and lemon slices. Serves 4.
Roxy Eldorado Apple Cake Source: Shelly Southwick, pastry chef of Roxy in the Eldorado Casino, Reno, Nevada Making this in the mini loaf pans would be great for gift-giving. 2 cups peeled and diced apples such as Gala, Fuji, or MacIntosh Heat oven to 350 degrees F. Oil or butter then flour baking pans, either 12 small loaf pans or two 9-inch cake pans. Toss diced apples with lemon zest and lemon juice in small bowl; set aside. In large bowl, combine melted butter, brown sugar and granulated sugar, beating well by hand or using an electric mixer. Add vanilla extract; beat in eggs, one at a time. Stir together flour, baking soda, baking powder and salt in separate bowl. Fold flour mixture into butter mixture; batter will be stiff. Fold in apple mixture. Pour batter into prepared pans and bake (small loaves 25 to 30 minutes, cake pans 45 to 50 minutes), until cake is golden and knife inserted in center comes out clean. Serve warm or at room temperature. Dust cooled cakes with confectioners sugar or serve with freshly whipped cream.
“Some of my recipes call for toasted nuts. Why should I bother? How do I do it?” Toasting intensifies the flavor of most nuts. If nuts are an important part of the recipe, consider toasting them. Spread your nuts on a baking sheet and toast them in the oven for five to ten minutes at 350 degrees. You can also toast them in a hot skillet for several minutes, stirring often, until they are warm and fragrant. Store extra toasted nuts in the refrigerator or freezer so they will not become rancid. ***** “I have read that the wheat flour starts losing its nutritional value as it sits at room temperature. Is that so?” Yes, but it is a slow process. We’re talking months. Nearly all foods lose nutritional value as they age. Storage factors will determine the rate of nutritional loss. Both heat and oxygen accelerate deterioration and I can’t tell you how quickly deterioration takes place in your conditions. For our personal use, we use baking mixes that are up to three years old. But we store them in a cool room and they are packaged in Mylar, an excellent oxygen barrier. My guess is that these older mixes still retain seventy percent of the nutritional value but that is only a guess. If they were packaged in paper or stored at a higher temperature, I don’t think they would do nearly so well. 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
Cranberry Pretzel Salad Layer 1: Layer 2: Layer 3: Mix well; let Cool and pour over second layer. NOTE: The third layer can be mixed first and set in the refrigerator while other layers are being prepared. Just don't forget it and leave it too long; you don't want it to congeal. Marshmallow Creme Hot Chocolate Float away into chocolate heaven with this rich, dreamy beverage. 4 cups milk Mix milk, sugar and syrup in crock pot. Cover and cook on LOW for 2 to 3 hours until heated through, stirring regularly. Garnish individual servings with a dollop of Marshmallow Creme. Makes five 6 ounce servings. Sweet Potato Brownies (no sugar added) Source: Wheat Food Council 1/2 cup margarine Heat oven to 350 degrees F. Lightly grease a 9 x 12-inch baking pan. Cream the margarine and sugar. Add the egg whites one at a time, beating after each addition. Scrape the bowl well. Add remaining ingredients except the pecans. Mix well. Spread batter in pan. Top with pecans and bake until the brownies are firm in the center, about 30 minutes. Upside Down Roast Turkey 1 (18 pound) turkey Rinse turkey under cold running water and pat dry with paper towels. Heat oven to 325 degrees F. Pour the chicken stock into roasting pan and place a roasting rack in the bottom of the pan. Rub the rack with butter to avoid the skin sticking. The new nonstick upside turkey roasting racks are great for this! If you intend to stuff the turkey, do it now. Combine the garlic and spices in a bowl. Generously butter onto the surface of the turkey, and sprinkle the seasonings evenly over the entire surface. Place the turkey on the rack, breast side down. Bake for about 40 minutes. Meanwhile melt the stick of butter and add the wine. Baste the turkey with this mixture after the 40 minute period, then baste the turkey about every 30 minutes with the butter/wine mixture and the pan juices. About 1 hour before estimated time of doneness, remove the roasting pan from the oven and carefully turn the turkey breast side up and return to the oven. Check for doneness by inserting an instant read thermometer into the thickest part of the thigh. Look for an internal temperature of 170 degrees F. Allow the turkey to rest for 20 minutes before carving. Breast Side Down Turkey Roasting Rack Sweet Potato Biscuits with Honey Orange Butter 3 cups mashed sweet potatoes (about 2 large potatoes) In large bowl, mash potatoes, sugar and butter. In separate bowl, combine dry ingredients. Add dry ingredients to potato mixture, mixing well. Cover, and let stand at room temperature at least 4 hours. Heat oven to 400 degrees F. Lightly grease a cookie sheet. Roll dough out 1 inch thick on a floured board. If dough is too sticky, work in more flour. Cut with biscuit cutter. Place on prepared cookie sheet. Bake for 15 to 20 minutes. Honey Orange Butter: In a small bowl, combine all ingredients. Press into a small decorative serving container. French Onion Beef Stroganoff (crock pot) 2 pounds frozen or thawed stew meat, in pieces In a crock pot, mix the meat, soups, garlic and pepper. Cover and cook on LOW for 8 to 10 hours. About 20 minutes before ready to serve, cook the egg noodles according to package directions. Serve stroganoff over noodles. Pierogi and Kraut Dinner 1 (16 count) package frozen potato and cheese-filled pierogi Prepare pierogis per package instructions. Saut� onions in butter and the 1 tablespoon water. Combine soup and 1/2 can water and add to onion mixture. Add sauerkraut and simmer 15 minutes. Add pierogis. Sprinkle nutmeg on top, if desired. Sliced cooked Kielbasa may be added to this, if desired. 8 servings. Rum and Raisin or Rum and Date Cheese Spread Makes 3 cups. 1 cup golden raisins or pitted dates Soak raisins in rum overnight or, to speed up the process, heat in microwave or on top of stove. If using dates, reduce rum to 2 tablespoons and do not soak the dates. Toast walnuts in 300 degree F oven for 10 minutes, stirring after five minutes. Set aside. Whip cream cheese until soft with knife blade of food processor. Add walnuts, raisins or dates and any remaining rum. Process until nuts and fruit are finely chopped. Pack into a crock or attractive container. Or chill, then roll into a ball or log; or substitute pecans and cover with whole meats to resemble a pine cone; or line a 3-cup mold with plastic wrap and press mixture firmly into crevices. Chill and unmold in center of plate. Surround with Honey Bran crackers and rounds of small Delicious apples that have been cored. This is also good on vanilla wafers or graham crackers. Sinfully Delicious Fruit Cake 3 sticks butter (this must be butter; margarine will not work) Melt butter and marshmallows in the top of a double boiler. Add the brown sugar after the butter and marshmallows are almost melted. Mix the nuts, fruit and coconut in the crumbs in a large container. When the marshmallows are completely melted, add the vanilla extract and pour over the crumbs, fruit and nuts. Stir until all is well mixed. Mold and place in refrigerator. This cake keeps well. Lasagna Soup 8 servings 1 pound ground beef Brown beef in a large pot, then drain well. Add onions, tomatoes and sauce to the skillet. Stir in broth, water and spices. Bring to a boil and add noodles. Simmer 20 minutes. Stir in Parmesan cheese. Garnish each bowl with mozzarella cheese. Newsletter Archives - Recipe Goldmine Published by Recipe Goldmine, LLC |
bacon, onions, basil, and parmesan cheese. We loved it. Incidentally, this bread with the aromas of bacon, onions, parmesan, and basil smells absolutely wonderful while baking.