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December 20, 2005 |
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Merry Christmas and Happy Hanukkah! |
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 us 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. 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. This site includes one of the largest collections of jar gifts on-line. There are also crafts for all occasions. The next issue will arrive on January 3. Until then, we wish you all a very happy and safe New Year.
If you don't like the road you're walking, start paving another one." - Dolly Parton
Our local health store makes a delicious cookie using fresh cranberries and chopped walnuts in an almost yellow cake-like cookie dough. It's a big cookie - about 3 inches in diameter and 1/2 inch thick. Does anyone have anything similar? Thanks. ~ Ruth Ann in Nebraska ***** How do you get the gamey smell out of venison? it is really strong. Thank you. ~ Liz ***** My grandmother used to make a mixed berry pie called "Googleberry Pie." Has anyone ever heard of this or is this just a name she made up? In my early baking years, I looked everywhere for Googleberries! My grandmother had a good laugh when she told me that it was a mixed berry pie. ~ Kathy
Shared Recipes, Crafts and Hints for Babs who was looking for fruit cake with no flour in it, here's the recipe that I have known by two names. My grandmother, when I was a little girl, made this recipe and called it her refrigerator fruit cake and she never shared the recipe with us. As a young adult, I found this recipe that tastes exactly like the fruit cake I remember her making, and the name for this recipe is Italian Fruit Cake. My sons have enjoyed this recipe for years and prefer it over regular fruit cake. ~ Laurie in California Italian Fruit Cake 1 pint pecans * Fruit mix can be used in place of the cherries and pineapple. Fruit and nuts are to be chopped thoroughly. Mix all ingredients well. Pack in loaf pan lined with foil. Bake at 250 degrees F for 2 hours with a pan of water underneath. Cool thoroughly before removing cake and foil from pan. Keep wrapped in foil and in refrigerator. Over a period of time, this fruit cake will turn into candy! Must be kept refrigerated after baking. Will last several months stored in the refrigerator. I also have to look for the recipe for the starter to the friendship cake that was requested. I know I have it as my aunt used to make this one all the time and I did get the recipe for the starter from her a few years ago. I remember it being very easy to start and she used brandy as one of the key ingredients in her starter. And yes, it is the one that takes 30 days to make before you can make a cake with it. However, with her recipe you could make I think 3 to 5 cakes and have starter left for 3 to 5 friends. When she did these cakes, she would give the starter for the cakes to the lucky recipients of the cakes. ***** Here is a link for VK whose son is in Iraq. It is from the web site About.com and it is in their home cooking section. The title of the article is Top Five Cookies for Mailing. I hope this is helpful and that your son is safe and enjoys the cookies you will be sending him. http://homecooking.about.com/b/a/225841.htm?nl=1 Merry Christmas ~ Shannon P. ***** This recipe is for Mary in Colorado (12/6) for a tomato salad. It is not from the Copper Kettle, but does have the stewed tomatoes, vinegar and sugar as she stated in her request. ~ Shirley Jones Tomato Salad 1 (15 ounce) can tomatoes or stewed tomatoes Mix all ingredients together and let set overnight before serving. During the summer, fresh tomatoes are yummy in this instead of the canned. ***** Date and Nut Pinwheel Cookies Shared by Dorothy/Ohio 1/2 pound dates, chopped Boil dates, water and 1/2 cup sugar for 5 minutes. Add nuts and cool. Mix together butter, sugars , salt and egg. Stir in dry ingredients to make a soft dough. Roll out on floured board about 1/2 inch thick. Spread dough with date filling. Roll up like a jellyroll. Wrap in wax paper and refrigerate several hours. Grease cookie sheet. Slice 1/2 to 3/4 inch thick. Bake at 400 degrees F until lightly browned, about 12 minutes. ***** Dear Recipe Goldmine newsletter I thought you'd enjoy this Double Chip Bars recipe from the Taste of Home Recipe Finder as much as I do! And I found this for that person whose mom is allergic to flour. I haven't tried this recipe myself. but they do look good! They sound like something that would be good for kids, but I think anyone of any age would like them too! http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=10589 We hope you'll visit the Taste of Home Recipe Finder soon. ~ Janelle Stolen ***** For Nedra who asked for cookie recipes made without flour. Go to Cooks.com and type cookies made without flour in the search line. It came up with 35,555 recipes. No mistake, that is what came up. As a help for others, go to same site, type in the ingredients you have available, and it will find a recipe for you. For example, you have tuna, rice, artichoke hearts, it shows 3 recipes. Fun to play with. ~ Knitter in Illinois ***** To Bobbie in NC. This is the only sauce I know of that has pineapple in it from TGI Friday's. Hope it is the right one. ~ Kristen TGI Friday's Jack Daniels Grill Glaze 1 head garlic Heat oven to 325 degrees F. Cut about 1/2 inch off of the top of the garlic head. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so the cloves stay together. Put garlic in a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake for 1 hour. Remove garlic and let it cool until you can handle it. Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils, then reduce heat until mixture is just simmering. Add remaining ingredients to pan and stir. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine. Let mixture simmer 35-45 minutes or until reduced by half and is thick and syrupy. Make sure it doesn't boil over. Makes 1 cup of glaze. ***** I tried this one, and my family and co-workers just loved it! ~ Barb Salted Peanut Chews Here's an easy homemade way to get the same great flavors of a favorite peanut candy bar. 1 (1 pound 1.5 ounce) pouch Betty Crocker peanut Heat oven to 350 degrees F. Spray bottom of 13 x 9-inch pan with cooking spray. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough in pan using floured fingers. Bake 12 to 15 minutes or until set. Immediately sprinkle marshmallows over crust; bake 1 to 2 minutes longer or until marshmallows begin to puff. In 4-quart saucepan, cook corn syrup, butter, vanilla extract and chips over low heat, stirring constantly, until chips are melted. Remove from heat; stir in cereal and nuts. Immediately spoon cereal mixture evenly over marshmallows. Refrigerate 30 minutes or until firm. For bars, cut into 9 rows x 4 rows. ***** Here's a recipe that I have used for years that my family dearly loves. I found it in the Betty Crocker Cookbook that my mother gave me for my 11th or 12th birthday...and it is exactly like the ones I used to enjoy as a child that my grandmother used to make for us all the time. ~ Laurie in California Coconut Macaroons (no flour) 1/2 cup egg whites Heat oven to 325 degrees F. Beat egg whites until fluffy - only 30 seconds. Stir in sugar, salt and vanilla extract. Blend in coconut. Drop by rounded teaspoonsful 2 inches apart on ungreased wrapping paper (I find that brown paper bags like grocery bags cut up work very well for this) on baking sheet. Bake until set and delicately browned, about 15 to 18 minutes. They spread during baking, so when they come from oven shape into mounds by gathering in edges with fingers. Yields about 2 1/2 dozen 1 1/2-inch macaroons. How to remove macaroons from paper easily: As soon as baking sheet comes out of the oven: Remove paper with baked macaroons on it. Lay a wet towel on the hot baking sheet. Place paper of macaroons on towel and let stand 1 to 2 minutes. Steam will loosen macaroons. Slip macaroons off with spatula. Variation of these macaroons with flour: Chocolate-Coconut Macaroons: Cherry-Coconut Macaroons: Wheaties-Coconut Macaroons: I will have to look for the other recipes acquired from family members and friends for other cookies without flour we have made in the past. ***** For Nedra - This is one of my favorite recipes....and it's very easy. ~ FoxxyRoxie The Big 3 1 cup granulated sugar Mix ingredients. Roll into balls and place on ungreased cookie sheet. Flatten with fork dipped in white sugar. Bake at 350 degrees F for 10-12 minutes. Let cool slightly before removing from pan. Makes about 1 dozen cookies. Note: Can very easily double batch. ***** Here are a couple of flourless cookie recipes. Good luck. ~ Kristen Flourless Chewy Oatmeal Cookies 1/3 cup unsalted butter Melt the butter and set aside to cool. Place oats in a medium-size bowl. Stir in both sugars and the salt and blend to break up any lumps. In a separate bowl, whisk together the melted butter, vanilla extract and egg. Stir this into the oat mixture, mixing with your hands or a large wooden spoon to work in the ingredients. Form into a large ball of dough. Chill the dough 20 minutes. Heat oven to 350 degrees F. Meanwhile, prepare a baking sheet by lining with parchment paper. Form the chilled dough into 1-inch balls and flatten down very slightly on the baking sheet. Bake for 13 to 17 minutes or until the edges are nicely browned and the tops of the cookies are medium golden in color. Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a metal spatula or icing knife. The dough can also be brought to room temperature and flattened more when placed on the baking sheet to make a large, crisp and lace-like cookie. Keep the cookies refrigerated. Makes 1 1/2 dozen cookies. Flourless Peanut Butter Cookies 1 cup peanut butter Cream the peanut butter with the sugar. Stir in the egg and baking soda. Roll into balls. If the dough is initially too thin to roll let it sit 10 minutes and it will thicken. Bake at 350 degrees F until the edges of the cookies turn golden brown (do not over-bake or they will turn hard and crumbly). Flourless Peanut Butter and Chocolate Chip Cookies 1 cup super-chunky peanut butter Heat oven to 350 degrees F. Mix the peanut butter, brown sugar, egg, baking soda and vanilla extract in a medium bowl. Mix in chocolate chips. Using moistened hands, form generous 1 tablespoon of dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart. Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely. Makes 24 cookies. ***** from Nancy from Houston Flourless Monster Cookies 12 eggs (beaten) Mix together well sugars and butter. Add eggs and peanut butter. Add quick oatmeal and baking soda; mix together well. Add vanilla and maple syrup, mixing well again. Fold in the chocolate chips and M&M's. Spoon onto ungreased cookie sheet and bake at 350 degrees F for 12 minutes per pan. Don't over-bake. Because cookies contain no flour, they are very moist and shouldn't be completely cooled on a rack (or they will break). Makes 17 dozen cookies. Flourless Chewy Oatmeal Cookies 1/3 cup unsalted butter Melt the butter and set aside to cool. Place oats in a medium-size bowl. Stir in both sugars and the salt and blend to break up any lumps. In a separate bowl, whisk together the melted butter, vanilla extract and egg. Stir this into the oat mixture, mixing with your hands or a large wooden spoon to work in the ingredients. Form into a large ball of dough. Chill the dough 20 minutes. Heat oven to 350 degrees F. Meanwhile, prepare a baking sheet by lining with parchment paper. Form the chilled dough into 1-inch balls and flatten down very slightly on the baking sheet. Bake for 13 to 17 minutes or until the edges are nicely browned and the tops of the cookies are medium golden in color. Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a metal spatula or icing knife. The dough can also be brought to room temperature and flattened more when placed on the baking sheet to make a large, crisp and lace-like cookie. Keep the cookies refrigerated. Makes 1 1/2 dozen cookies. Peanut Butter Cookies 2 cups peanut butter Combine ingredients in order given. Form into small balls. Place on cookie sheet. Bake at 325 degrees F for about 12 minutes. ***** Nedra, here are some oatmeal cookies, no bakes that have no flour in them. ~ vk Oatmeal No-Bake Cookies 2 cups granulated sugar In 2-quart saucepan combine sugar, margarine and milk. Stir to mix over medium-high heat. Bring to a boil, stirring frequently, then reduce heat as low as possible, still maintaining a rolling boil. Boil till you reach the soft ball stage like when you make fudge. This can be tricky. Make sure the soft ball stage is very soft. A little poured into a cup of cold water should form a soft puddle that is still hard to pick up but still holds a form enough to be able to pick up. Turn off heat and add vanilla extract and pudding. Quickly stir in oats. If you have a small cookie scoop (a very small ice cream scoop), scoop out onto a cookie sheet that has wax paper on it. I never counted how many cookies came out of this, but I think it's about 3 dozen. Fudge No-Bake Cookies 2 cups granulated sugar In 2-quart saucepan combine sugar and cocoa and mix together. Add margarine and milk; stir to mix. Bring to a boil, stirring frequently, then reduce heat as low as possible, still maintaining a rolling boil. Boil till you reach the soft ball stage like when you make fudge. Turn off heat and add vanilla extract. Quickly stir in oats. If you have a small cookie scoop, (a very small ice cream scoop), scoop out onto a cookie sheet that has wax paper on it. I never counted how many cookies came out of this but I think its about 3 dozen. Forgotten Cookies 3/4 cup granulated sugar Heat oven to 350 degrees F. Beat sugar into egg whites. Add vanilla extract and salt, beating until egg whites are stiff. Fold in chips and nuts. Drop by small spoonsful onto a sheet of foil that has been placed on a cookie sheet. Place cookie sheet in oven and TURN OVEN OFF. Leave overnight or 6 to 8 hours without opening door. Make sure that spoon drops small (almost bite-size) pieces. The following I haven't tried but are on my list. Almond Macaroons 1 (8 ounce) can almond paste Break up and mash almond paste to soften; add other ingredients alternately and beat well. Line a cookie sheet with brown paper or foil. Squeeze small amounts of dough through a pastry tube or drop from a teaspoon 2 inches apart onto cookie sheet. Smooth tops with pastry brush moistened with water. Bake at 350 degrees F for 15 to 20 minutes or until golden and puffed. May be stored indefinitely in an airtight tin or freezer. Makes 40 to 50 macaroons. Arizona Pecan Nuggets 4 1/2 cups pecans, finely chopped Heat oven to 350 degrees F. In large bowl, mix pecans, brown sugar, coconut and salt. Add honey, egg whites and vanilla extract; blend by hand or with a rubber spatula just until ingredients hold together. On a baking sheet lined with parchment baking paper or foil, drop batter by rounded tablespoons 1 inch apart. Bake about 12 minutes or until light golden brown. Do not over-bake. Cool completely on lined cookie sheet. If cookies stick, peel paper or foil from cookies. To store, layer cookies between fresh parchment paper in airtight container. NOTE: Bake on a dry day. Humidity makes these cookies very sticky. Makes 4 dozen nuggets. Big Cookies Posted by tgraddy at recipegoldmine.com 6/5/01 6:49:14 pm 3 eggs, beaten Combine eggs, sugars, vanilla extract, baking soda, butter and peanut butter. Add remaining ingredients and mix thoroughly. Drop by heaping teaspoonsful onto a greased baking sheet. Flatten slightly. Bake in a 350 degree F oven for 12 minutes. Makes about 2 dozen big cookies. Raspberry Meringues Yield: 36 3 eggs (room temperature) Heat oven to 225 degrees F. Cover a cookie sheet with aluminum foil. In a small bowl, with electric hand mixer, beat egg whites, cream of tartar and salt until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes. Add preserves and food coloring and beat one minute at highest speed of mixer. Drop by teaspoonsful, two inches apart, onto foil-lined cookie sheet. Bake for two hours. Cool completely. Peel off foil. ***** I look forward to your recipes every day. Thank you and your readers for sending them in. Here are recipes for flourless cookies for Nedra, and Friendship Bread Starter and bread for Wilma in Fla. Thank you. ~ I N Mecca, Johnsonburg, PA Flourless Peanut Butter Cookies 1 cup peanut butter Bake at 375 degrees F for 12 minutes on ungreased cookie sheet. Amish Friendship Bread Starter (Always use a wooden spoon.) 1 (.25) pkg. Active dry yeast Day 1: In small bowl combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast. Cover loosely and let stand at room temperature until bubbly. Days 2 through 4: Stir with wooden spoon. Day 5: Stir in 1 cup flour, 1 cup sugar, and 1 cup milk. Days 6 through 9: Stir with wooden spoon. Day 10: Stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 or 2 cups to make your first bread; give 3 cups to friends, along with this recipe. Store remaining starter in a container in refrigerator and begin 10 day process again. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using. Yields 6 cups starter. Amish Friendship Bread 1 cup Friendship Bread Starter Mix well. Grease and sugar 2 loaf pans; pour in batter; sprinkle with sugar and cinnamon. Bake 1 hour at 325 degrees F. ***** Here's the recipe as I received it from my aunt when my starter went bad on me in a move we made a few years ago. I am also including the recipe for the cake. ~ Laurie In California Thank you for asking for this recipe! it will be a good one to start making again and giving as a gift to special people on special occasions! Friendship Cake Starter 1 small can apricots, diced extremely fine Stir. Stir again daily for at least 10 days then start adding ingredients for step 1 of the cake recipe and start counting as day 1 of the 30 days required for the cake recipe. Do not refrigerate or freeze during this time. Note: When starter gets weak, add at least 1/2 cup brandy to strengthen. Starter will get weak over a period of time as you make and give starter and cakes to friends. We always had a gallon or larger size of a glass jar with lid that mayonnaise used to come in to make our starter. Friendship Cake Step 1: Pour into a gallon jar with lid. Put lid on LOOSE! Stir daily for 10 days. Step 2: Stir daily for 10 days. Step 3: Stir for 10 more days. Step 4: 1 box cake mix - any kind (white, yellow, banana, carrot, etc.) Mix well and pour into greased and floured pans. Bake at 325 degrees for 50-60 minutes. (Bundt pan could take longer.) Left over juice is your starter for 5 friends! IMPORTANT NOTE: DO NOT REFRIGERATE THE STARTER OR FRUIT DURING THE THIRTY DAY PERIOD (steps 1 thru 4) . THE JUICE FROM THE STARTER MAY BE REFRIGERATED OR FROZEN FOR SEVERAL MONTHS TO PRESERVE IT IN BETWEEN MAKING OF THE BATCHES. UNTHAW AND BRING TO ROOM TEMPERATURE BEFORE ADDING FRUIT. The above recipes are exactly as she wrote it down for me several years ago. If you have any questions, you can contact me at (address deleted). ***** Wilma in Fla. requested a recipe for Friendship Cake starter. ~ Dorothy/Ohio Friendship Fruit Starter Makes 2 cups starter, 6 cups brandied fruit. " This is really two recipes in one - 6 cups of brandied fruit, and 2 cups of starter for the Thirty Day Friendship Cake." 1 (15 ounce) can pineapple chunks, drained Thirty Day Friendship Cake: Makes two 9 x 13-inch cakes " This takes 30 days to prepare the fruit for the cake but it's worth it. It's delicious. If you are lucky a 'friend' will give you 2 cups of starter along with a piece of cake so you won't have to go to all the trouble of preparing a starter. If you have the starter, begin with step 1. If you don't have the starter, follow the link to Friendship Fruit Starter. It will actually take 50 days total, if you need to make the starter. " 2 cups Friendship Fruit Starter 1 Day One: In a large glass jar or bowl, combine 2 cups of the starter with 1 can of the sliced peaches and their juice (each slice chopped into 4 pieces). Add 2 1/2 cups of the granulated sugar and stir once every day for 10 days. When not stirring mixture, keep it covered with a paper towel, foil, or a loose lid. Let sit at room temperature. Don't refrigerate it or cover it airtight. A pan of water underneath the jar or bowl will keep the ants out. 2 Day Ten: Add 1 can of chunk pineapple and its juice. Cut each chunk of pineapple in half. Stir in 1/2 cup of granulated sugar. Stir once everyday for 10 days. The color should change, and the mixture should foam when stirred. 3 Day Twenty: Slice each cherry in half, and stir in. Add 2 1/2 cups of the white sugar. Stir once every day for the final 10 days. The cherries will give the juice back its pinkish color. 4 Day Thirty: Drain fruit and reserve it and the liquid. The fruit will be used in the cake. Pour the liquid into 3 glass or ceramic pint jars. One for you to start your next cake, and two for friends. Cake must be started within 3 days after receiving the starter, or you should freeze the starter to use at a later date. Do not use plastic or metal containers to store liquid! 5 Heat oven to 325 degrees F (165 degrees C). Grease and flour two 9 x 13 inch baking pans. 6 It's best to mix the two cakes separately. Combine 1 box of the cake mix, 1 box of the instant vanilla pudding, 2/3 cup of the vegetable oil, and 4 of the eggs. Stir, then add 1/2 of the drained reserved fruit from the starter. Stir, then add 1 cup of the golden raisins, 1 cup of the chopped nuts and 1 cup of the coconut. Stir until all ingredients are combined. The batter will be stiff. Pour batter into the prepared cake pan. Repeat for cake number two. 7 Bake cakes at 325 degrees F (165 degrees C) for 55 to 65 minutes. Makes 48 servings. ***** Hi Wilma, Here is the Friendship cake. ~ vk Friendship Fruit Starter and Cake Starter: Cake: Icing: 24 servings 1. (Do not refrigerate.) Keep on counter top in gallon jar. Here is what I have on jar cakes. Have fun. ~ vk Notes About Jar Cakes: Use only wide-mouth jars. Filling the jars can be tricky because you want the cakes to bake to within one-quarter to one-half inch of the rim. Make one test cake by filling one jar halfway to ensure you have the right time and temperature. Do this at higher altitudes, too. For half-pint jars, use one-half cup batter and bake at 325 degrees F for about 30 minutes. For pint jars, use 1 cup batter and bake at 325 degrees F for 55 to 60 minutes. For 1-1/2-pint jars, try 1 3/4 cups batter and bake an hour or longer at 300 degrees F. A long cake tester is useful to verify doneness. Adapt your favorite baking recipes to jars. Pound cakes or nut/fruit breads work best. Reduce the temperature 25 degrees because glass bakes hotter than metal. Make sure there are no nicks or cracks on the lips of the canning jars. Wash jars, lids and rings in hot soapy water, then sterilize by boiling them for 15 minutes. The lids and rings are kept in hot water until you're ready to use them, but the jars are moved from the water and placed on a towel to air dry while you mix the batter. The jars must be well greased with shortening or oil so the cake will slide out. After the cakes are done, you take them out of the oven, one by one, and put the lids and rings on them. Screw the lid tightly. As they cool on a bath towel on your counter, you should hear a "plink" sound indicating that they have sealed. If you don't hear it, check cooled jars by pressing down on the lid. It shouldn't move at all. Refrigerate unsealed cakes or freeze them. Sealed cakes will keep in a cool, dry place for about six months. You can send one with a candle as a birthday cake. Applesauce Cake in a Can 1/2 cup shortening Grease and flour 4 empty Campbell soup cans. Shake out excess flour. Set aside. Cream shortening and sugar. Stir in applesauce. Sift the flour, salt, baking soda, cloves, nutmeg and cinnamon together. Fold into creamed shortening mixture and stir until smooth. Turn into cans, dividing evenly. Bake at 325 degrees F for approximately 45 minutes, until a wooden pick inserted in middle comes out clean. Remove from oven and let cool about 15 minutes. Puncture bottom of can to release cakes and cool thoroughly before wrapping in plastic wrap, then colored cellophane wrap. Makes 4 cans. Applesauce Nut Jar Cakes 12 (1-pint) canning jars Generously grease the inside of each jar with shortening. Heat oven to 325 degrees F. In a mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon and cloves. Set aside. In a large mixing bowl cream together shortening and sugar. Beat eggs, one at a time. Add applesauce and water. Add sifted dry ingredients, then nuts. Pour into pint jars and fill only half full. Set on a cookie sheet, not crowding or touching each other, and bake about 45 minutes or when a cake tester or wooden pick inserted deeply comes out clean. Wearing heavy-duty mitts, remove jars from the oven one by one. Wipe the jar edge clean, and place the lids and rings on them and screw down tightly. Close the oven door while you're working on one jar. The cakes need to stay hot. Place the jars on your counter to cool (put them onto a bath towel to cushion them). Make sure the jars don't touch each other - allow air circulation around each jar. As they cool, you'll be able to tell if they've sealed. You should hear a "plinking" sound. If you don't hear the sound, check the jars once they've cooled by pressing down on the lids. The lids shouldn't move at all. Store in a cool, dry place. Makes 18 to 24 servings. Cherry Almond Cake in a Jar 9 (12 ounce) canning jars Wash the jars, lids and rings in hot soapy water and rinse well. Allow the jars to air dry. Once the jars are dry, generously grease the inside of each jar with shortening. Stir together the 2 cups flour and the baking powder. In a separate bowl, mix together the cherries, ground almonds and 1/4 cup of cake flour; set aside. Cream together the sugar, cream cheese, butter and almond extract until light and fluffy. Add the eggs and continue beating until well blended. Slowly add the flour mixture, mixing well. Fold in the cherry mixture until well blended. Divide the batter among the 9 jars, filling them about half full. Wipe any batter off the rim of the jar. Place jars on a baking sheet and bake at 325 degrees F for 35 to 40 minutes, or until a skewer inserted into the cakes comes out clean. While the cakes are baking, place the lids and rings in a pan of water and bring to a boil. Remove from heat and leave them in the water until the cakes are done. Remove the cakes from the oven one at a time, place the lids and rings on them and tighten. Allow the jars to cool, then check to be sure they have sealed. There should be no movement on the lid. If any have not sealed properly, eat them within a week. Sealed they will last up to 6 months in a cool, dark place. Chocolate Applesauce Jar Cakes 1 (4 ounce) stick plus 3 tablespoons
unsalted butter, softened Heat oven to 325 degrees F. Before starting batter, wash 8 (1-pint) wide-mouth canning jars with lids in hot, soapy water and let them drain, dry, and cool to room temperature. Generously grease insides of jars. With an electric mixer, beat together butter and half of sugar until light and fluffy. Beat in eggs, then remaining sugar, vanilla extract, and almond extract. Beat in applesauce. Sift together flour, cocoa powder, baking soda, baking powder and salt. Add to applesauce mixture in thirds, beating well after each addition to make a thick batter. Stir in chopped pecans. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars in center of preheated oven. Bake 40 minutes. About 10 minutes before cakes are done, bring a medium saucepan of water to a boil. Put in jar lids, cover, and remove from heat. Keep lids in hot water until they're used. When cakes are done, remove jars from oven. If jar rims need cleaning, use a moistened paper towel. Carefully put lids and rings in place, then screw tops tightly shut. Place jars on a wire rack; they will seal as they cool. Pina Colada Jar Cakes 1 (20 ounce) can unsweetened crushed pineapple Heat oven to 325 degrees F. Before starting batter, wash 8 (1-pint) wide-mouth canning jars with lids in hot, soapy water and let them drain, dry, and cool to room temperature. Generously grease insides of jars. Drain crushed pineapple for about 10 minutes in a colander, reserving juice. Pur�e drained pineapple in a food processor. Measure out 1 1/2 cups pur�e, adding a little juice if necessary to make 1 1/2 cups. Set pur�e aside. Discard remaining juice or reserve for another use. With an electric mixer, beat together butter and half of brown sugar until light and fluffy. Beat in eggs, then remaining sugar. Beat in pineapple pur�e and rum and set aside. Sift together flour, baking powder and baking soda. Gradually add to pineapple mixture in thirds, beating well after each addition to make a thick batter. Stir in coconut. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars in center of preheated oven. Bake 40 minutes. About 10 minutes before cakes are done, bring a medium saucepan of water to a boil. Put in jar lids, cover, and remove from heat. Keep lids in hot water until they're used. When cakes are done, remove jars from oven. If jar rims need cleaning, use a moistened paper towel. Carefully put lids and rings in place, then screw tops tightly shut. Place jars on a wire rack; they will seal as they cool. Pumpkin Spice Jar Cakes 1 (4 ounce) stick plus 3 tablespoons unsalted butter, softened Heat oven to 325 degrees F. Before starting batter, wash 8 (1-pint) wide-mouth canning jars with lids in hot, soapy water and let them drain, dry, and cool to room temperature. Generously grease insides of jars. With an electric mixer, beat together butter and about half of brown sugar until light and fluffy. Beat in eggs, then remaining sugar. Beat in pumpkin. Set aside. Sift together flour, baking powder, baking soda, cinnamon, ginger and mace. Gradually add to pumpkin mixture in thirds, beating well after each addition to make a thick batter. Stir in walnuts. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars in the center of preheated oven. Bake 40 minutes. About 10 minutes before cakes are done, bring a medium saucepan of water to a boil. Put in jar lids, cover, and remove from heat. Keep lids in hot water until they're used. When cakes are done, remove jars from oven one at a time. If jar rims need cleaning, use a moistened paper towel. Carefully put lids and rings in place, then screw tops tightly shut. Place jars on a wire rack; they will seal as they cool. ***** Butter Crisp Cracker Candy Shared by Treva in Eastern Tennessee Approximately 50 saltine crackers Heat oven to 350 degrees F. Line a jellyroll pan with aluminum foil. Layer tightly placed saltine crackers on top of foil. Melt butter in saucepan. Add brown sugar and stir over medium heat until it forms a thick syrup. Pour syrup evenly over crackers. Spread with a spatula to be sure all crackers are coated with syrup. Bake for 15 minutes (be careful not to burn). Sprinkle chocolate chips over hot crackers and let stand for 2 minutes until chocolate chips are melted enough to spread. Lightly spread the chips with a spatula or knife until there is a smooth coating of chocolate. Chill until hard. Peel off the foil. Break into pieces and serve. ***** Candied Popcorn (using Splenda) Shared by Cara 13 cups freshly popped corn Heat oven to 325 degrees F. Spray a 15 x 10 x 1 inch pan with cooking spray. Place popped corn in a large bowl. Set aside. Combine egg white, honey, vanilla extract, SPLENDA and salt in a small mixing bowl, whisking until blended. Stir in peanuts. Pour mixture over popped corn, tossing to coat. Spread mixture in prepared pan. Bake:25 minutes, stirring occasionally. Remove from oven and spread on wax paper to cool. Store in an airtight container. ***** Stuffed Pork Tenderloin with Roasted Garlic Mayonnaise Shared by Treva in Eastern Tennessee 3 cups thinly sliced leeks, white and light green parts Cut pork tenderloins lengthwise about halfway through the thickness of the meat, open like a book and flatten with a meat mallet to 1/2-inch thickness. In a large skillet set over medium-high heat, saut� leeks and mushrooms in olive oil until leeks are tender. Season with thyme, salt and pepper and cook for 1 - 2 minutes longer. Let cool slightly, then transfer to a food process or and process until the leeks and mushrooms are finely chopped. Add bread crumbs, Parmesan cheese and parsley and process just to blend. Heat oven to 350 degrees F. Cover each tenderloin with half of the stuffing mixture, pressing firmly to form an even layer over the entire surface of the meat. Beginning at one of the shorter ends, roll up the tenderloins to enclose the stuffing. Tie with kitchen twine and sprinkle with salt and pepper. Place side by side in a roasting pan. Roast 35 to 45 minutes until a meat thermometer inserted into the center reads 155 degrees F. Remove from the oven and let stand for 10 minutes before slicing into spirals. Serve warm or at room temperature with roasted garlic mayonnaise. Roasted Garlic Mayonnaise: Serves 4 to 6. ***** Stuffed French Toast Shared by Cara 1 (1 pound) loaf French bread Filling: Glaze: In small bowl, blend together ingredients for filling until light and fluffy. Set aside. Cut bread into 10-12 slices, approximately 1-1/2 inch thick. Cut a small slice along the top of each piece, creating a pocket in the middle. Fill with a heaping tablespoon of filling. Mix together the eggs, half-and-half, vanilla and nutmeg. Dip bread into this mixture and cook on a greased griddle until both sides are golden brown. Be careful not to squeeze out the filling. Place cooked slices on a baking sheet and place in a 225 degree F oven to keep warm. Heat preserves in small saucepan until melted. Stir in orange juice and almond extract. To serve, drizzle over French toast. ***** Spiced Pepper Steak (crock pot) Shared by Treva in Eastern Tennessee 1 1/2 pounds round steak, cut into strips about 1 x 3-inches Heat oil in a heavy skillet over medium heat; brown beef strips quickly. Drain beef and place in crock pot then top with onion. Combine soy sauce, garlic, sugar, salt, pepper, and ginger; pour over beef and onion. Cover slow cooker; cook on LOW setting for 6 hours. Add tomatoes and green bell peppers; cook 1 hour longer. Stir cornstarch mixture into the pot; cook on HIGH setting until thickened. Serves 6. ***** Italian Savory Pie Shared by Cara Pie Crust: Filling: Heat oven to 375 degrees F with rack in center. Prepare crust: In the bowl of a food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add butter; pulse until mixture resembles cornmeal. With processor running, add eggs and process until dough comes together and forms a ball, about 1 minute. Transfer to a lightly floured work surface, and knead until smooth, 3 to 5 minutes. Prepare filling: In a large bowl, stir together ricotta, eggs, parmesan, mozzarella, prosciutto, parsley, and pepper; set aside. Divide dough into 2 pieces, one slightly larger than the other. Roll larger piece into a 12 inch circle; gently transfer to a 9-inch glass pie dish. Place filling in pie plate and spread evenly; set aside. Roll remaining dough into a 9 x 9-inch square; cut into 1/2 inch wide strips. Using strips, form a lattice pattern over filling. Trim bottom crust, leaving a 1/2 inch overhang. Crimp edges to seal. Brush with egg, and bake until filling is firm, 40 to 45 minutes. Let cool completely before serving.
The absolute BEST spices and pantry items come from Hot Turkey Club Sandwiches 6 slices bacon, cooked crisp Sprinkle both sides of the turkey breast slices with grill seasoning. Spray a non-stick skillet with cooking spray. Cook 3 slices of turkey in skillet over medium-high heat 2 to 3 minutes per side or until no longer pink inside. Repeat with remaining slices. Meanwhile, spread garlic spread on each slice of bread. Top six slices of bread with turkey slices, bacon, tomato, and lettuce. Top with remaining bread slices. Cut in half to serve. Makes 6 servings. For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
Cajun Cornbread Dressing Posted by Cajuns at The Cutting Board Saturday Dec 17th, 2005 02:38 pm Seasoning Mix: Dressing: Seasoning: Combine thoroughly, set aside. In large saucepan, melt butter. Add onions, bell pepper, celery, garlic and bay leaves and cook over high heat about 2 minutes, stirring frequently. Add seasoning mix and continue cooking 5 more minutes. Stir in sausage, chicken broth and Tabasco. Cook 5 minutes. Turn off heat. Add cornbread, milk and eggs. Spoon into a greased baking dish. Bake at 350 degrees F until brown on top, about 40 minutes. You can make this Cajun Cornbread Dressing Recipe with your favorite turkey or chicken, or use as a stand alone dressing with Cornish hens. ***** Cherokee Date Rocks Posted by Olga at The Cutting Board Saturday Dec 17th, 2005 07:32 pm These cookies keep well if wrapped, when cold, in wax paper and stored in an airtight container. To make about 50. 3/4 pound butter, softened Cream the butter and brown sugar, and add the egg yolks and baking soda. Combine the sifted flour mixture with the butter mixture. Fold the egg whites into the batter and, last of all, fold in the dates and nuts. Drop by teaspoonsful onto well-buttered baking sheets, leaving about 3 inches between the mounds. Bake in a preheated 375 degree F oven for 15 to 18 minutes, or until the cookies are done in the center. Do not bake them too long or they will be as hard as their name implies. Remove the cookies from the baking sheets with a spatula and dust them with superfine sugar. Source: Marion Flexner, Out Of Kentucky Kitchens
Candy Christmas Tree Source: Country Woman 1 cup vanilla frosting Tint frosting green. Place cone on a 9-inch plate; frost the sides and top of cone. Starting at the bottom, alternate peppermint and spearmint candies around the cone in a singe row. Alternate red and green gumdrops in a row above candies. Arrange remaining candies in rows around the cone until reaching the top. Position a mint candy on the tip of the cone; top with a gumdrop. Pork Chops with Blue Cheese Gravy Serve with hot cooked rice and saut�ed mushrooms. 2 tablespoons butter Melt butter in a large skillet over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes, turning occasionally to brown evenly. Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops. Crescent Rum Babas A baba traditionally is made with yeast dough. In this recipe, the glazed sweet treat is conveniently made with crescent dough. 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls Syrup: Heat oven to 375 degrees F. Generously grease 12 muffin cups. Separate dough into 4 rectangles. Overlap long sides of 2 rectangles to form 7-inch square; firmly press perforations and edges to seal. Repeat with remaining 2 rectangles. In small bowl, combine 1/4 cup sugar and butter or margarine until well blended, Spread half of mixture over each square. Roll up; pinch edges to seal. Cut each roll into 6 slices. Place cut side down in greased muffin cups; press down. In small bowl, beat egg yolk with 1 teaspoon water; brush over rolls. Bake or 12 to 15 minutes or until golden brown. In small saucepan, combine 2/3 cup sugar and 1/2 cup water. Bring to a boll, stirring constantly. Boil gently 5 minutes; remove from heat. Stir in rum extract. Place hot rolls in shallow dish; prick lightly several times with a wooden pick. Spoon hot syrup over rolls. Let cool 30 minutes, basting several times with syrup. Serve plain or garnish with candied fruit, whipped cream or sliced almonds, if desired. 12 servings Tex Mex Chicken Taco Soup 1/2 cup diced onions Saut� onions, peppers and garlic in oil. Add chicken, salsa, vegetables, beans, taco seasoning, tomato paste and broth. Simmer 30 minutes. Put cream cheese in a bowl. Remove some hot broth from pot to melt cheese, then add back to soup. Simmer over low heat another 10 minutes. Serve with tortilla chips and extra cheese, if desired. Creole Style Pot Roast 2 slices bacon, diced Cook the bacon long enough to release the fat in a skillet or a crock pot with a browning unit. Remove bacon with a slotted spoon; set aside. Pepper the meat and brown on all sides in drippings. Add the remaining ingredients, cover and cook on LOW for 8 to 10 hours. Add reserved bacon pieces, cover, turn to HIGH and cook 15 minutes longer. Slice the meat and serve with pan juices and rice or French bread. Serves 6 to 8. Burrito Casserole Source: Taste of the South magazine 1 (10.25 ounce) can beef gravy Heat oven to 350 degrees F. In a small bowl, combine gravy and enchilada sauce and set aside. Brown ground meat in a large skillet; drain well. Add taco seasoning and water and continue to cook until liquid has been absorbed (5-10 minutes). Add refried beans to meat mixture and stir well. Line a greased 9 x 13-inch baking dish with 1/3 of the tortillas. Spread half of the meat and bean mixture over tortillas, and top with half the sour cream. Repeat layers, ending with the final third of tortillas. Pour gravy mixture over casserole and top with grated cheese. Bake for 30-45 minutes or until hot and bubbly. Let sit 10 minutes before serving. To serve, cut into squares and top with your favorite toppings. Eggnog Mousse with Raspberry Sauce 3 envelopes unflavored gelatine Raspberry Sauce: In a small bowl, sprinkle gelatine over cold water to soften. Heat 1 cup eggnog. Add sugar; stir to dissolve. Add gelatine. Stir until gelatine melts completely. Pour into large bowl. Add remaining eggnog and nutmeg. Chill until slightly thickened, about 1 hour. Fold in whipped cream. Pour into 8 mold or individual molds. Chill 8 hours or overnight. For the sauce, drain raspberry juices into small saucepan. Dissolve cornstarch and brandy. Add to saucepan. Cook until thickened. Add raspberries. Chill. To serve, unmold mousse onto platter. Drizzle with Raspberry Sauce. Caramel Brickle Dip 8 ounces cream cheese, softened In a small bowl, mix well the cream cheese, brown sugar, maple and vanilla flavorings. Mix in the frosting until all is blended. Add the chips and stir in. Put into a serving bowl. Surround with apple and pear slices. Refrigerate leftovers. Newsletter Archives - Recipe Goldmine Published by Recipe Goldmine, LLC |