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November 22, 2005 A very happy and blessed Thanksgiving to all! |
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 a mother lode of terrific recipes for using leftover turkey.
Thanks so much to everyone who gave me ideas for shipping baked goods to Virginia. Sorry I haven't written to thank you sooner, but we just came through Hurricane Wilma on Oct 24 and are just now getting back to normal. My son will be home for Thanksgiving recovering from knee surgery, so I will try these ideas during December. Happy Thanksgiving to everyone - With gratitude, Lydia in S FL. ***** You are the best. I subscribe to many newsletters, and yours is the one I look forward to the most. Keep up the good work! ~ Carmen in New York ***** My grandmother used to make the most delicious fried pies! I am wondering if anyone has a recipe for fried pies? How about a sugar free fried pie? Thanks. ~ Sharon ***** Years ago, my mother had a recipe for a coffee cake. It had yeast in it; but, you didn't have to wait for it to rise or roll out. You just baked it. Any clues on this recipe? ~ Bobbi ***** Please, I've looked everywhere to find out how to substitute dried apples for fresh ones and even the package of apples doesn't say. If I need two cups of fresh apple for a recipe, how much dried apple will it take to make the 2 cups? ~ Judy Judy, I had this information readily available, so here it is. One half cup chopped, dried apple should reconstitute to 3/4 cup of apple. To use dried fruit in prepared dishes, reconstitute it first by soaking it in cool water for about 2 hours, or until plump. Or pour boiling water over the fruit, just enough to cover, and simmer about 15 minutes, or until tender. Add more water if necessary. Do not overcook because the fruit will get mushy and lose flavor. After the fruit has been reconstituted, it can be used in any recipe that calls for fresh, canned, or frozen fruit. ***** I'm looking for dry mix recipes--b�arnaise sauce, white sauce, hunter sauce, etc. McCormick has great packages but they are so expensive. Thanks. ~ Kim ***** I need a recipe for sweet potato casserole with marshmallows in it. Thanks so much. ~ Lucille in Ky ***** I am looking for a recipe that appears in Party Receipts of the Charleston Junior League for "Indian Snack Mix." It contains cashews, chow mein noodles, coconut and a few other ingredients. I used to have the recipe but lost it. Can somebody help? ~ Mary ***** Dear Sir or Madam: In the recipe Sweet Potato Brownies (no sugar added), you have as the second ingredient 1 cup granulated sugar. How can this recipe be no sugar added when you are using 1 cup granulated sugar? Craig (RI) Craig, that was a mistake. It is NOT a no sugar added recipe.
Shared Recipes, Crafts and Hints I have several make ahead potato recipes if Bonnie (same name) wants them, but what I have done for years, learned this from my mother, is early in morning make my mashed potatoes and put them in the crockpot, covered, on low and they stay fresh. That way can get all the dirty dishes done and out of the way before guests arrive. Where is other Bonnie from? Just curious as this is an unusual name. Bonnie from Washington ***** I've seen several requests for a cherry hard shell ice cream dip like they do at Dairy Queen. I found a site that sells it. Kalva Cherry Cool Dip. Enjoy! ~ Ross, Rochester, NY ***** Hi Linda, thanks so much for the info on Charoses - I did not know the history of the word. Took more than my share off the last newsletter so here are a few back. Great job! Tried Jeremy Jackson's Curly Corn Dogs, but since Mexican hot dogs are terrible, we made them with chorizo. They were delicious. Thanks, Jeremy. Enjoy. ~ Bobi Mushroom Pork Chops 4 pork chops Brown the chops in a skillet, drain off any fat. Stir in soup, water, and mushrooms. Cover, cook on low heat about 45 minutes or until chops are tender. Stir occasionally. I have been known to add some minced garlic and chili flakes to the skillet when I stir in the soup. Rice is a nice side. From my friend Angie. Roasted Mustard Potatoes Makes 2 well rounded servings. 6 small potatoes, do not peel, quartered, par-boiled In a small bowl, combine oil, mustard, garlic, onion bits, chili flakes, salt, and cilantro. Gently add cooked potato quarters, tossing carefully to coat. Spray a large piece of heavy foil with cooking spray, spread potatoes out on it in a single layer. Wrap up tightly, keeping packet flat, seal ends well. Place on a hot grill for 15 , turn packet and roast another 15 minutes before serving. Wonderful with grilled chicken, steak or pork chops. From the package of Idahoan Frozen Potato Wedges, with some of my modifications. Wicky Wacky Cake 3 cups all-purpose flour Heat oven to 350 degrees F. Except for the vinegar, combine all the ingredients until very smooth. Add the vinegar and stir to mix well. Pour into an ungreased baking pan and bake 30 minutes or until wooden pick inserted in centre comes out clean. From my friend Dawn. ***** Tart Cherry Pie (no sugar added) Shared by Sharon Nichols 2 (16 ounce) cans pitted tart cherries Drain cherries, save juice and set cherries aside. In saucepan, combine cherry juice and dry pudding mix. Cook and stir until mixture comes to a boil and is thickened and bubbly. Remove from heat. Stir in gelatin powder and sweetener. Stir until dissolved. Add cherries, then transfer to pastry shell. Cool then store in fridge. ******* For Susie in California, I found this recipe and thought it might be what you are looking for. Hope it helps. ~ from Kathy in Canada Fruitcake Bar Cookies Bars: Orange Glaze: Heat oven to 350 degrees F. Grease and flour rectangular pan, 13 x 9 x 2 inches. In large bowl, mix 1 cup flour, the brown sugar, butter, orange peel, baking soda, cinnamon, salt and egg with spoon. In medium bowl, mix 1/4 cup flour, the cherries, dates and pecans; stir into brown sugar mixture. Spread in pan. Bake about 35 minutes or until wooden pick inserted in center comes out clean. Cool completely, about 1 hour. In 1-quart saucepan, heat all Orange Glaze ingredients over medium heat, stirring occasionally, until mixture thickens slightly. Drizzle cooled bars with glaze. For bars, cut into 8 rows by 3 rows. ***** Here's the Betty Crocker Fruitcake Recipe. Unfortunately this BC mix is no longer available anywhere. Perhaps this would work for you: ~ gramaj Dromedary Date Nut Bread Mix - It's still available at: This is a great site for our favorites that have disappeared from our local grocers. I have personally ordered from them and was very pleased. Fruitcake 1 package Betty Crocker date bar mix Heat oven to 325 degrees F. Grease and flour 9 x 5 x 3-inch loaf pan. Combine date bar mix and water until crumbly. Add eggs, flour, baking powder, molasses and spices. Fold in nuts and cherries; pour into pan. Bake 80 minutes or until wooden pick comes out clean. ***** Recipes & Cookbooks - Cooking Recipes by Betty Crocker The above is a link in answer to "Susie from California" 's question about a fruit cake she made from a recipe on a Betty Crocker Mix. I looked under fruit cakes and came up with several recipes - I hope that maybe one of them will be what she's looking for!!! HUGZZZZZZZ!!!!!!! - Stephanie AKA hunnyandme ****** Hi Linda!!! Here is an old recipe I've used for Crockpot Mashed Potatoes - I too like to use several crockpots during the holidays, as the meat is usually taking up the oven!!! Hope this is what Bonnie is looking for!!! ~ Hunnyandme Crockpot Mashed Potatoes 3 ounces cream cheese, softened In a large bowl, combine cream cheese, sour cream, butter, salad dressing mix and parsley; mix well. Stir in mashed potatoes; mix well. Transfer mixture to a well-greased crockpot. Cover; cook on LOW for 2 to 4 hours. Serves 6. ENJOY!!!! ***** Hearty Oatmeal Dinner Rolls Shared by Treva 2 cups water Bring 2 cups water to a boil in a medium saucepan; stir in oats and butter. Boil, stirring constantly, 1 minute. Remove from heat; let cool to 110 degrees F Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 2-cup measuring cup; let stand 5 minutes. Beat oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until dough is doubled in bulk. Punch dough down, and divide in half; shape each portion into 16 (1 1/2-inch) balls. Place evenly into 2 lightly greased 9 x 1 3/4-inch round cake pans. Cover and let rise in a warm place (85 degrees F), free from drafts, 30 minutes or until doubled in bulk. Bake at 375 degrees F for 15 minutes or until golden brown. Yields 32 rolls. ***** Chocolate Praline Layer Cake Shared by Cara Cake: Topping: Heat oven to 325 degrees F. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 8- or 9-inch round cake pans; sprinkle evenly with chopped pecans. Prepare cake as directed, using water, oil, and eggs. Carefully spoon batter over pecan mixture. Bake at 325 degrees F for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled. In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla extract; beat until stiff peaks form. To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Store in refrigerator. ***** Breakfast Shrimp and Grits Shared by Treva 1 cup coarse white grits Slow-cook the grits according to the package directions. (This will take about 60 minutes.) Set aside. Place a medium, heavy skillet over moderate heat. When the pan is hot, add the bacon and cook until the fat is rendered and bacon is crisp, 5 to 8 minutes. Using a slotted spoon, remove the bacon and reserve in a small bowl, keeping the pan as is, fat and all. (This can be done in advance. Do not cook the shrimp until the grits are ready and resting.) In a low oven, warm four heatproof serving plates. Return the skillet with the bacon fat to moderate heat. Add the shallot and cook until soft but not colored. Add butter and when it's melted, add shrimp, cooking until just pink, about 3 minutes. Add lemon juice and a pinch of salt and toss to coat. Spoon about 1/2 cup steaming grits into the middle of each warm plate. Using a slotted spoon, place shrimp on top of the grits. Add reserved bacon and Tabasco to the pan juices, swirling the skillet for a few seconds to create a thin sauce. Pour over the shrimp and grits. Serves 4. ***** Candied Sweet Potatoes with Peaches Shared by Cara 6 medium sweet potatoes (about 2 pounds) Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into 1/2 inch thick slices. Cook in large saucepan in lightly salted boiling water about 10 minutes or until just tender; drain and cool. Drain peach slices, reserving juice. In a greased 3 quart rectangular baking dish, combine peach slices and potatoes. In a small saucepan combine 3 tablespoons reserved peach juice, brown sugar, margarine or butter, and ground cloves. Bring to boiling. Reduce heat and boil gently for 1 minute. Drizzle over potatoes and peaches. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until potatoes and peaches are glazed, stirring twice. Sprinkle pecans or walnuts over sweet potato mixture. Make Ahead: Prepare potatoes and peaches. Drizzle with glaze. Cover and chill up to 2 hours. Bake and serve as above. ***** Creamy Cabbage Soup Shared by Treva 1 small head (about 1 pound) cabbage Chop cabbage. Combine cabbage, onion, sausage and chicken broth in a large saucepan. Simmer until vegetables are tender. Combine cold milk with flour in covered container and shake well to prevent lumps. Stir into soup along with pepper. Heat until bubbly. Makes 5 servings. NOTE: For a low-fat recipe, use low-fat smoked turkey sausage, fat-free chicken broth and non-fat milk. ***** Candied Sweet Potatoes Shared by Gloria in South Carolina 6 boiled sweet potatoes Wash and pare potatoes. Cook 10 minutes in boiling, salted water. Drain; cut in halves lengthwise and put into a buttered pan. Make a syrup by boiling the sugar and water for 3 minutes. Add butter. Baste potatoes with syrup. Bake slowly at 300 degrees F until tender. Sprinkle with mini marshmallows and pecans and broil or bake until marshmallows are golden. ***** Shared by Cara... Twas the Night of Thanksgiving Twas the night of Thanksgiving, but I just couldn't sleep. The leftovers beckoned--the dark meat and white, Tossing and turning with anticipation, So, I raced to the kitchen, flung open the door I gobbled up turkey and buttered potatoes, I felt myself swelling so plump and so round, I crashed through the ceiling, floating into the sky But, I managed to yell as I soared past the trees....... Author Unknown
The absolute BEST spices and pantry items come from Cappuccino Coffee Mix 1/2 cup instant coffee granules Finely grind coffee and orange peel in a blender or food processor. Add remaining ingredients and process until well blended. Store in an airtight container. Yields about 1 2/3 cups coffee mix. Give with serving instructions: To serve: Stir about 2 heaping teaspoons coffee mix into 6 ounces hot water. For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated. New England Hermits These are moist, spicy drop cookies that we find very good—but then, we like spicy cookies. If you like oatmeal raisin cookies, chances are you’ll like these. They are These heritage cookies from New England are quick, easy cookies to make. 3 1/2 cups all-purpose flour Heat the oven to 375 degrees F. 1. Measure the flour, baking soda, salt, and spices into a medium bowl. 2. Using the paddle wheel attachment on your stand type mixer or an electric handheld mixer, beat the shortening and brown sugar together until light and fluffy. The mixture should be a light brown in color. Add the eggs, one at a time, beating after each addition. The mixture should be light and fluffy. 3. Add the flour mixture and the buttermilk in three separate additions starting with the flour mixture, beating only until combined after each addition. Add the nuts and raisins. 4. Make golf-ball size mounds on a greased cookie sheet. Bake for eight to ten minutes at 375 degrees or until the edges of the cookies just begin to brown. Do not over bake. Remove to a wire rack to cool. Recipe courtesy of Dennis Weaver of The Prepared Pantry
Cook's Tip from Treva... Freezing butter does it no harm: butterfat crystallizes at about 60 degrees F, so taking it from 35 degrees F in the refrigerator and chilling it down to -20 degrees F in the freezer does not change its texture. Freezing butter will forestall the absorption of other flavors from the refrigerator too. Wrapped well in foil, it can last 6 to 8 months. ***** Info note from Linda: Stuffing is what goes inside (like stuffed pork chops, turkey, chicken, etc.). Dressing is a side dish that is not stuffed into the meat, but served separately.
Slow Cooker Dressing Posted by Olga at The Cutting Board Thursday Nov 17th, 2005 02:13 pm If the oven is full when you prepare a holiday dinner, and you don’t want to stuff the turkey, fix this slow cooker version of dressing. 12 to 16 slices white sandwich bread Cut bread in 1/2 inch cubes to get 12 cups of bread cubes. Toast in a 350 degree F oven for 10 to 13 minutes or until lightly browned. In a large skillet melt butter over medium heat; add celery and onion and cook until tender; remove from heat. Stir in parsley, sage, marjoram, and pepper. Place dry bread cubes in a very large bowl. Add vegetable mixture. Drizzle with broth to moisten, tossing lightly. Transfer dressing mixture to a 4- to 5-quart slow cooker. Cover; cook on LOW setting for 4 1/2 to 5 hours or on HIGH HEAT setting for 2 1/4 to 2 1/2 hours. Makes 8 to 10 servings. Source: BHG Slow Cooker Recipes
Acapulco Princess Black Forest Cake Source: Acapulco Princess, Acapulco, Mexico 1/4 cup butter or margarine sugar Cream butter and 1/3 cup sugar until light and fluffy. Beat in eggs, then milk. Beat until smooth. Sift together flour, salt, cocoa, baking powder and baking soda. Fold dry ingredients into egg mixture until blended. Pour into greased and floured 8-inch round cake pan. Bake at 350 degrees F for 30 minutes. Cool 10 minutes then remove from pan. Cool thoroughly on wire rack. Slice cake crosswise twice to make 3 layers. Layers will be thin. Mix together 1 tablespoon sugar, water, and kirsch, then sprinkle top 2 layers (not bottom) with mixture. Spread all 3 layers with raspberry preserves. Cover each layer with cherries, then spread with whipped cream. Place second and third layers atop bottom layer. Sprinkle top with chocolate shavings. Chill until ready to serve. Per Serving (excluding unknown items): 631 Calories; 36g Fat (51.0% calories from fat); 7g Protein; 72g Carbohydrate; 3g Dietary Fiber; 182mg Cholesterol; 515mg Sodium
When I frost my kids’ birthday cakes, I invariably get cake crumbs in the frosting. Since the crumbs look unsightly in the otherwise smooth frosting, is there any way to avoid them? I’m not sure that you avoid them entirely but you can reduce crumbs. Here are a couple tricks that will help: Once you place the cake on the platter, use a pastry brush to loosen and brush away crumbs. You’ll get rid of most of them. On the sides where crumbs seem to be a bigger problem, spread a thin layer of frosting to seal them in. Let the frosting dry for a few minutes and then come back and add the rest of the frosting. 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
Mexican Chicken Packets 1 (4 ounce) can chopped green chiles, drained Heat oven to 350 degrees F. In a mixing bowl, combine all ingredients except chicken. Mix well. Lay out 4 pieces of aluminum foil or parchment paper about double the size of each piece of chicken. Lay chicken on half of each foil piece, skin-side down, and paint with sauce. Turn chicken, skin-side up, and paint with remaining sauce. Wrap each piece of foil or parchment around chicken and fold edges to seal tightly. Place chicken pieces on a cookie sheet and bake for 55 minutes to 75 minutes for large pieces. Chicken should be fully cooked when juices run clear and no pink remains. Place pouches on heated dinner plates and let guests open them at the table. Great with creamy pasta, colorful Spanish rice or just plain baked potatoes. Cuban Thanksgiving Turkey Source: Miami Spice, the New Florida Cuisine 1 (12-14 pound) turkey, fresh or thawed Marinade: The day before, remove the giblets and any lumps of fat from the turkey cavities. Wash the turkey well and blot dry. Season the inside with salt and pepper. Loosen the turkey skin from the meat. To do so, start at the neck and tunnel your fingers, then whole hand, under the skin to separate the skin from the breast meat. Slide your hand down to loosen the skin over the thighs, drumsticks and back. Work carefully so as not to tear the skin. Prepare the marinade. Mash the garlic and salt to a paste in a mortar with a pestle. Pound in the pepper, cumin, and oregano and last of all the lime juice or sour orange juice. If you do not have a mortar and pestle, puree the ingredients in a blender. Add 3 tablespoons marinade to the main cavity and 1 tablespoon to the neck cavity. Place the remaining marinade under the skin. Work over a roasting pan to catch any runoff from the marinade. Place the bird in a large plastic bag with any excess marinade. Marinate the turkey overnight in the refrigerator, turning several times. Heat the oven to 300 degrees F. Thinly slice the butter and place half of the slices under the skin. Melt remaining butter. Truss the turkey and place it, breast side up, on a rack in a roasting pan. Brush the skin of the bird with some melted butter. Loosely drape a large piece of cheesecloth over the skin, then pour the remaining butter and marinade over the cheesecloth. Roast the bird for 2 hours. Baste with the juices and melted butter that collect in the pan. Lift the cheesecloth from time to time to keep it from sticking to the bird. Increase oven temperature to 350 degrees F and roast for 1 hour. Increase the heat to 400 degrees F and remove the cheesecloth from the turkey. Roast 15-20 minutes, basting frequently. When cooked, the skin will be golden and the leg juices will run clear when pricked with a fork. The internal temperature should be 185 degrees F on an instant-read thermometer and the drumstick should feel loose when wiggled. Transfer the turkey to a platter or cutting board. Let stand for 15 minutes before carving. Strain the pan juices and serve in a gravy boat on the side. Pumpkin Pie Fudge 1 1/2 cups granulated sugar Using butter or margarine, lightly grease the sides and bottom of a medium saucepan. Place the sugar, evaporated milk, pumpkin, butter, salt, and pumpkin pie spice in the saucepan. Stirring constantly over medium heat, bring the mixture to a boil and boil for 12 minutes. Remove from the heat and stir in the baking chips and marshmallows until melted. Stir in the nuts and vanilla extract. Pour into an 8-inch square pan that has been lined with foil and greased. Chill mixture until set. Cut into small squares to serve. Cover and store in refrigerator. Yield: approximately 4-5 dozen pieces Praline Cranberry Dip Source: busycooks.about.com 1/4 cup finely chopped almonds Line a baking sheet with parchment paper and set aside. In a heavy skillet, cook almonds, sugar and butter over medium heat until the sugar begins to melt. Do not stir during this time, but shake the skillet occasionally. When the sugar begins to melt (it will look syrupy around the edges), turn heat to low and cook until sugar and almonds are golden, stirring constantly with a wooden spoon. Immediately spread mixture onto the parchment paper and let cool. Break into chunks (here's where it's candy!). Process in a food processor or place in plastic bag and pound with a rolling pin until crushed. Beat together the cheese and orange juice in a small bowl until fluffy and well blended. Stir in the crushed toffee and cranberries. Chill, covered, up to 3 days. Sugarplum Shortbread 3/4 cup butter or margarine, softened White Glaze: Melted Chocolate: Heat oven to 350 degrees F. Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and almond extract. If dough is crumbly, mix in additional 1-2 tablespoons butter or margarine, softened. Roll dough 1/2 inch thick on lightly floured surface. Cut into 3/4-1 inch shapes with knife or miniature cookie cutters. Place about 1 inch apart on ungreased cookie sheet. Bake 8-10 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Spread with white glaze if desired and decorate with green gel and cranberries. Or dip into or drizzle with melted chocolate. White Glaze: Mix all ingredients until smooth or desired brushing consistency. Add more milk, a few drops at a time, if necessary. Melted Chocolate: Heat ingredients over low heat, stirring constantly until melted and smooth. Sweet Potato Cobbler Source: Alabama Power 2 cups water In large pan combine 2 cups water, salt, nutmeg, sugar and potatoes. Bring to a boil. Cover. Reduce heat and simmer about 15 to 20 minutes or until potatoes are fork tender. Pour mixture into a lightly greased 9- or 10-inch pan. In a bowl, combine flour, oil and 3 tablespoons water and mix together with hands. Roll out very thinly on floured surface. Cut dough in strips or pinch with your hands and arrange over sweet potatoes. Cut butter or margarine into pats and place over cobbler. Bake at 350 degrees F for about 35 minutes until crust is golden brown. Grilled Lemon Oregano Chicken (George Foreman Grill) 1/2 teaspoon grated lemon peel Combine all marinade ingredients. Add chicken breast halves to the marinade. Marinate in the refrigerator for at least 2 hours. Slice and Bake Chocolate Fruitcake Rounds Makes about 60 cookies. 1/2 cup butter, softened In a mixing bowl, beat together butter and sugar until light and fluffy. Beat in egg and vanilla extract. In a separate bowl, sift together flour, baking soda and salt. Stir into butter mixture until well blended. Set aside 1/3 of dough and place in another mixing bowl. In the top of a double boiler over hot (not boiling) water, melt chocolate. Stir melted chocolate into 1/3 of dough. Stir candied fruit into remaining 2/3 dough and form into a 2-inch thick roll. Refrigerate about 2 hours. On a lightly floured surface or between two sheets of waxed paper, roll chocolate dough into an 1/8 inch thick square. Brush lightly with beaten egg white. Place roll of white dough at one end of the chocolate dough and roll up so that the chocolate dough covers the white dough. Refrigerate the double roll about 2 hours. Heat oven to 375 degrees F. Remove dough from the refrigerator and slice into 1/4-inch slices with a sharp knife. Place on ungreased cookie sheets and bake about 10 minutes. Allow to cool for 1 minute on the baking sheet and remove to wire racks to cool completely. Store in airtight containers at room temperature for about 2 weeks. Chocolate Bourbon Cherry Pecan Squares Source: New Soul Cooking Serving size: 36 2 cups packed dark-brown sugar In a small non-reactive saucepan over high heat, bring sugar and heavy cream to a boil. (Watch closely that the mixture does not overflow.) Reduce heat to medium-high. Continue to cook mixture until it reaches 238 degrees F on a candy thermometer, about 15 minutes. Meanwhile, chop chocolate and place in a small stainless steel bowl over a pot of simmering water to melt. When chocolate has melted, set aside. Once sugar mixture reaches desired temperature, remove from heat and allow to cool to 160 degrees F. Place cherries and bourbon in a small saucepan over medium heat, and cook until most of the bourbon has evaporated and the cherries are plump. Fold in chocolate, pecans, and bourbon-soaked cherries into sugar mixture. Pour mixture into 8-inch square baking dish, and transfer to the refrigerator to harden, about 2 hours. Cut into 1 1/2-inch squares and roll in cocoa powder. Cranberry Chiffon Pie 1 (16 ounce) can jellied cranberry sauce Heat cranberry sauce to boiling, stirring constantly. Remove from heat; add orange gelatin and stir until dissolved. Add lemon juice and orange peel; chill until almost set. Whip until fluffy. Beat egg white until it holds soft peaks and fold into gelatin mixture. Pour into baked pie shell and chill until firm. Top the pie with sweetened whipped cream. Makes 6 to 8 servings. Raspberry Sweet Potatoes 8 medium-size sweet potatoes Cook sweet potatoes in boiling salted water 20 to 25 minutes or until tender. Drain and let cool to touch. Peel and cut in half lengthwise. Arrange sweet potatoes in a lightly greased 13 x 9 x 2-inch casserole, cut side up. Combine brown sugar and butter in a small bowl, mixing well. Spread brown sugar mixture over cut surface of sweet potatoes. Top with raspberries and juice. Bake uncovered, at 350 degrees F (175 degrees C) for 25 minutes, spooning raspberries and juice over potatoes occasionally. Makes 8 to 10 servings. Crock Pot Mulled Cranberry Cider 1 orange, rinsed well Using a vegetable peeler, remove the orange portion of the orange and cut into strips. Squeeze juice from orange, discarding seeds and pulp. Combine orange juice, cranberry raspberry drink and brown sugar in a crock pot. Combine orange peel, cinnamon, star anise and cloves in the center of a double thick piece of cheesecloth. Bring corners together and tie with clean kitchen string. Add this bag to crock pot, cover and cook on LOW for 5-6 hours or on HIGH for about 3 hours. Remove spice bag before serving. Italian Appetizer Bread This recipe is from the last Taste of Home Cooking School I attended. ~ Linda 1 pound mild Italian bulk sausage Brown sausage, drain and set aside. On a lightly floured surface, roll bread dough into a 16 x 12-inch rectangle. Whisk together the cream cheese and garlic and spread lengthwise down the center of the dough. Arrange the sausage, bell pepper, olives and cheese on top. Heat oven to 400 degrees F. Fold dough over filling, pinching seams to seal. Cut slits across the top about every 2 inches. Brush dough lightly with water and sprinkle on poppy seeds. Bake 20-25 minutes, until golden. Let stand 10 minutes before serving. To serve, cut into 16 slices. Fried Pecan Pies 1 Pecan Pie, frozen slightly and cut into wedges Chill or freeze pie slices for several hours or overnight. Heat 4 cups vegetable oil in deep fryer to about 375 degrees F. Mix together milk, vinegar and oil. In another bowl, blend flour, baking powder and salt. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats. Dust pie slices with flour and dip into the batter. Rotate pie until batter covers entire slice. Place carefully in hot oil. The pie will float, so hold it under with a utensil to ensure even browning. It should turn golden in 3 to 4 minutes. Remove pie to paper towel and let drain. Allow pie to sit for about 5 minutes before serving. Makes 6. Deep-Dish Turkey Pot Pie Makes 6 servings. 1 2/3 cups hot water Add water to stuffing mix; stir just until moistened. Set aside. Place turkey and vegetables in 2-quart casserole. Pour gravy over turkey mixture; stir gently, then top with prepared stuffing. Bake 30 minutes or until heated through. Mexican Turkey Tortilla Soup 1 tablespoon olive oil Heat oil in large saucepan over medium-low heat. Add onion and cook 4 minutes. Add green chilies, chili powder, cumin, garlic, oregano, and cayenne pepper. Cook and stir 1 minute. Stir in water, bouillon and tomatoes with green chilies. Bring to a boil. Add turkey and simmer 3 minutes. Add corn and simmer 1 minute. Stir in cilantro. Ladle soup into bowls. Sprinkle each serving with generous amount of cheese and chips. Newsletter Archives - Recipe Goldmine Published by Recipe Goldmine, LLC |
chock full of nuts and raisins. If you want to tone down the spices just a bit, omit the ground cloves.