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Recipes from Spike & Jamie |
Contents Disk 59 |
How to use these pages: Below is a list of the recipes on this page. You can either scroll down the page and look at all of the recipes, or look at the titles. When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page) or Ctrl - F on your keyboard).
15 MIN LEMON CHEESECAKE 03
ALMOND COOKIES II 03
BACON AND CREAMY HERB NOODLES 03
BREAD 04
BUTTERSCOTCH RICE PUDDING 04
CARAMEL APPLE BRUNCH ROLLS 05
CARROT AND CAULIFLOWER CASSEROLE 05
CREAM CHEESE CHOCOLATE CHIP MUFFINS 06
CROCK POT RICE PUDDING WITH FRUIT 06
DORO WAT 07
EASY BUTTERFINGER DESSERT 07
EASY CUTOUT COOKIES 08
EASY THAI CHICKEN 08
FESTIVE HOT TEA PUNCH 08
FILET MIGNON 09
FLIPZ SNACK MIX 09
FORFAR BRIDIES 09
FOUR C S IN SALAD 10
FRENCH APPLE CRANBERRY TART 10
FRENCH VANILLA MOCHA 11
FRUIT DUCK BREAST WITH VENISON 11
FRUIT STUDDED RICE PILAF 12
GARDEN RISOTTO BAKE 12
GARLIC ROSEMARY MASHED POTATOES 12
GREEN BEANS WITH COUNTRY HAM AND PEA 13
GUACASALSA 13
HACIENDA DIP 13
HOLIDAY CRANBERRY MASHED SWEET POTATO14
HOLIDAY PEPPERMINT BARK 14
HOMEMADE CRANBERRY APPLESAUCE 14
HONEY BEEF 15
HONEY NUT WHITE FUDGE 15
HOT COCOA 16
HOT MANGO CHUTNEY DIP 16
KIWI SHERBET 16
LEMON BARS 17
LEMON GARLIC BUTTER BAGUETTE 17
MANGO CHUTNEY COUSCOUS 18
MELTED CHEESE DIP 18
MEXICALI CORN SALSA 18
MEXICAN TORTILLA APPETIZERS 19
MIDDLE EASTERN SPINACH SALAD 19
MILK CHOCOLATE POPCORN 19
MINI CORN QUICHE 20
MINI MORSEL MERINGUE COOKIES 20
MINT CHOCOLATE CHIP COOKIE BRITTLE 21
MINTED MOCHA MIX 21
MINTY TABBOULEH 21
MIXED GREENS WITH STRAWBERRIES 22
MUSHROOM SAUCE 22
NO BOIL CLASSIC LASAGNA 23
OATMEAL CRUNCH COOKIES 23
OATMEAL SCOTCHIES 24
OVEN FRIED POTATOES 24
PANCAKES 24
PUMPKIN COOKIES IV 25
SKY HIGH BISCUITS 25
STRAWBERRY FROZEN YOGURT 26
SWEETENERS INFORMATION 26
SYRIAN SHORTBREAD 27
TACO POTATO SHELLS 27
TOLL HOUSE COOKIE INFORMATION AND TIPS 27
TORTE DUSTED WITH GOLD 32
15 MIN LEMON CHEESECAKE
1/3 cup powdered sugar
1 1/2 cup graham cracker crumbs
1/2 cup butter/oleo, melted
8 oz cream cheese
2 cup milk
1 pk instant lemon pudding
Mix sugar; crumbs, and oleo. Bake as for crumb crust. Mix cream cheese until smooth. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute. Do not overbeat. Pour into cooled crust. Chill
ALMOND COOKIES II
1/2 cup butter
1/2 cup packed brown sugar
1 teaspoon almond extract
1 egg
1/2 cup white rice flour
2 cups crisp rice cereal
2 tablespoons chopped almonds (omit for small child unless you grind them)
Preheat oven to 350 degrees F (175 degrees C). Cream butter or margarine and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, crispy rice and almonds. Shape into balls one inch in diameter and place on ungreased baking sheets. Press with a floured fork to flatten slightly. Bake for 12 to 15 minutes until lightly browned. Makes 2 - 3 dozen
BACON AND CREAMY HERB NOODLES
1 (12-oz) packages turkey bacon, cut into 1/2-inch pieces
8-oz fresh mushrooms, sliced
6 green onions with tops, sliced
8-oz uncooked medium egg noodles
1 (8-oz) package Neufchatel or light cream cheese, cubed
1/3 cup white wine and 1/3 cup water OR 2/3 cup skim milk
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried thyme leaves
1 small tomato, chopped
Heat turkey bacon in a nonstick skillet over medium heat about 10 minutes or until lightly browned, stirring frequently. Add mushrooms and onions. Cook and stir an additional 4 minutes. Reserve.
Cook noodles according to package directions in a large saucepan or Dutch oven, drain. Return noodles to saucepan. Add remaining ingredients except the tomato. Cook and stir over medium heat until cheese melts and sauce is well blended. Add reserved turkey bacon mixture, toss to combine. Sprinkle with tomato before serving. Garnish as desired. Serves 8.
BREAD
1 1/2 teaspoons yeast
3 tablespoons granulated sugar
3 to 3 1/2 cups unbleached all-purpose flour
1/4 cup dry milk powder
1 1/2 teaspoons salt
1 1/4 cups warm water
4 tablespoons butter or margarine, cut into pieces
1 teaspoon lemon juice
Mix together water, yeast, and butter. Set aside. Mix together sugar, about 2 1/2 cups flour, dry milk powder, and salt. Add yeast water and lemon juice. Mix well, adding enough of remaining flour to form a soft dough. Knead on lightly floured surface. Place in warm greased bowl and allow dough to rise in warm place for about 2 hours or until double in bulk. Punch down dough and turn out onto floured surface. Knead until soft and elastic. Shape into rectangle. Beginning at short end, roll tightly. Cut in half and place each piece in a greased loaf pan. Allow dough to rise in warm place for about 1 hour or until double in bulk. Bake in a 350 degree oven until done; about 15 to 30 minutes. Should sound hollow when thumped.
BUTTERSCOTCH RICE PUDDING
3 cups milk -- divided
1/2 cup long-grain rice -- uncooked
1/2 teaspoon salt
3/4 cup firmly packed brown sugar -- divided
2 tablespoons butter or margarine
2 eggs -- separated
1 teaspoon vanilla extract
In the top of a double boiler, heat 2 cups milk to a gentle boil. Stir in rice and salt. Cover and cook over medium-low heat for 45 minutes, stirring occasionally. Remove from the heat; set aside. In a saucepan, heat 1/2 cup brown sugar, butter, and remaining milk until simmering. In a small bowl, beat egg yolks. Add small amount of hot milk mixture to yolks; return to pan. Stir until smooth. Stir into rice mixture; cook and stir over medium
heat for 5 minutes. Remove from heat; stir in vanilla. Pour into a greased 1-1/2-quart baking dish; set aside. In a mixing bowl, beat egg whites until soft peaks form; gradually add remaining brown sugar, beating until stiff peaks form. Spread over rice mixture, sealing edges. Bake at 300 degrees F. for 20 - 25 minutes. Yield: 8 servings.
CARAMEL APPLE BRUNCH ROLLS
Assemble the night before and bake the next morning for a delicious treat!
1 cup firmly packed brown sugar
1 (1 lb.) loaf frozen sweet roll baking dough, thawed
1/2 cup butter 1-2 tbsp. butter, melted
1 tbsp. light corn syrup
1 cup peeled, chopped apple
1/2 cup chopped pecans
1/4 cup granulated sugar
1 tsp. apple pie spice
In small saucepan, combine brown sugar, butter and corn syrup; cook and stir over low heat until sugar is completely dissolved (about 8 min.). Pour evenly into 9x13" baking pan. Sprinkle pecans evenly over caramel; set aside. On lightly floured pastry cloth, roll dough into a 10x15" rectangle; brush with melted butter. In small bowl, combine remaining ingredients; spread evenly over butter. Starting with 15" side, roll up tightly, pressing edge to seal. Cut dough into 12 equal pieces; place cut side down on caramel in pan. Cover tightly with plastic wrap and foil; refrigerate several hrs. or overnight, if desired.
To Bake: Let rise in warm place (on wire rack placed over large pan of hot water) until doubled in size (60-75 min.). Bake in a preheated 375 degree oven, uncovered, until golden brown (25-30 min.). Cool in pan 5 min.; invert onto serving platter or foil. Serve immediately. Makes 12.
CARROT AND CAULIFLOWER CASSEROLE
1 small cauliflower, cut into small flowerets
1 lb carrots, cut into 1-inch sticks
2 tablespoons butter, melted
1 teaspoon basil leaves
1 teaspoon Dijon-style mustard
1/2 teaspoon salt
1/4 cup shredded Cheddar cheese
1/2 cup soft bread crumbs
1 teaspoon parsley flakes
Cook cauliflower covered in a small amount of boiling water for 5 minutes or until tender-crisp. Cook carrots separately, covered, in a small amount of boiling water for 5 minutes or until tender-crisp. Drain both vegetables and combine in a greased 2-quart casserole. Combine butter, basil, mustard and salt. Stir into the vegetables. Combine cheese, bread crumbs and parsley flakes, sprinkle on top. Bake at 375* F for 20 to 25
minutes. Serves about 8.
CREAM CHEESE CHOCOLATE CHIP MUFFINS
5 tablespoons Butter or Margarine -- melted and cooled
2/3 cup Sugar
1 teaspoon Vanilla
1/4 teaspoon Salt
8 ounces Cream Cheese -- softened
1 Egg
3/4 teaspoon Baking Soda
3/4 teaspoon Baking Powder
1 1/2 cups Flour
3/4 cup Chocolate Chips
Preheat oven to 350 degrees F. In a large mixing bowl, combine butter, sugar, vanilla, salt, cream cheese, and egg. Mix well. Stir in baking soda and baking powder. Add flour and stir until well combined. Stir in chocolate chips. Fill paper-lined or greased muffin cups 2/3 full. Bake for 18 minutes or until done. Cool.
CROCK POT RICE PUDDING WITH FRUIT
1/2 gallon milk*
1 cup uncooked rice
1 cup sugar
3 tablespoons cold margarine
1/4 teaspoon salt -- optional
1 teaspoon vanilla extract
1/2 cup dried apricots or peaches -- minced
1/4 teaspoon ground cinnamon
*Use half nonfat and half whole milk or all nonfat for lower fat content. Can substitute evaporated milk for a very rich flavor.
The cooking time will vary greatly, anywhere from 1 1/2 to 3 1/2 hours. The longer it cooks, the thicker it will be.
It is important to have the dried apricots minced. Put all ingredients into the crockpot. Stir to blend well. Cover and cook on high for 1 1/2 hours; stir once after about an hour. Or, cook on high for the first 30 minutes, turn to low and cook as long as desired. Check after the first 2 hours of low cooking and stir. If the rice is not absorbing the milk quickly enough, turn the crockpot up to high again. Keep cover on at all times.
Crockpot temperatures vary widely among different brands. Only experimentation can tell you the correct amount of time for cooking in your crockpot. Rarely will a crockpot recipe fail, though, as the long, slow cooking process does not require precise timing.
Serves 8.
DORO WAT
(Ethiopian Chicken Stew)
2 to 3 lb. chicken
9 oz tomato paste
3 sticks butter
10 hard boiled eggs slightly scored
3 lb. onion fine chopped
2 large cloves garlic minced
1 teaspoon ground black pepper
3 heaping tablespoons berbere
Remove skin from the chicken and score each piece slightly with a knife so the sauce can penetrate. In a large stew pot, melt the butter, then sauté the onions and garlic for
five minutes. Add berbere, followed by tomato paste, stirring occasionally while the mixture simmers about 15 minutes. A piece at a time, stir in the chicken, coating well with the sauce. Continue to simmer, adding enough water to maintain the consistency of a thick soup. When chicken is half done, after about 20 minutes, put in the hard boiled eggs. Cover and continue cooking until the chicken is tender. The dish is ready when the oil has risen to the top. Add black pepper and let sit until slightly cooled. Serve with injera. Makes 8 to 10 servings.
EASY BUTTERFINGER DESSERT
1 1/2 cups whipping cream
1/2 cup Chocolate Syrup, divided
3 bars (2.1 ounces each) Butterfinger Candy
Bars, finely chopped, divided
30 graham cracker squares
BEAT cream in large mixer bowl until soft peaks form. Gradually beat in 1/4 cup chocolate syrup until stiff peaks form. Stir in 1 cup Butterfinger pieces.
SPREAD about 1 heaping teaspoon whipped cream mixture evenly onto each of 6
graham cracker squares; stack. Place stack on side on long platter or baking sheet. Repeat with remaining graham crackers and whipped cream mixture until 5 stacks are assembled. Press stacks together to form a loaf.
SPREAD remaining whipped cream mixture over top and sides of graham cracker
loaf. Top with remaining Butterfinger pieces.
REFRIGERATE for at least 2 hours or overnight. To serve, slice diagonally across loaf into 1-inch slices. Place each slice on plate and top with remaining chocolate syrup.
EXTRA EASY CUT-OUT COOKIES
1 package (18 ounces) Refrigerated Sugar Cookie Dough, well chilled
All-purpose flour
Colored sugar or sprinkles (optional)
Decorator candies and icing (optional)
Melted chocolate (optional)
PREHEAT oven according to package directions.
CUT dough in half; refrigerate one half. Sprinkle about 1 tablespoon flour onto work surface and over remaining dough. Roll out dough to 1/4-inch thickness, using additional flour as needed to prevent sticking. Cut into desired shapes with cookie cutters. Transfer cookies to ungreased baking sheets with spatula; place about 2 inches apart. Sprinkle with colored sugar. Repeat with remaining dough half.
BAKE for 6 to 9 minutes or until edges are light golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely. DECORATE as desired.
EASY THAI CHICKEN
1 Tbls. vegetable oil
1 medium onion (chopped)
2 boneless, skinless chicken breasts (cut into 1-inch cubes)
1 Tbls. flour
1/4 tsp. ground ginger
2 Tbls. curry powder
2 Tbls. honey
2 Tbls. soy sauce
2 chicken bouillon cubes
2 cups water
3/4 cup white rice
2 carrots (sliced)
In a large skillet, saute onion in vegetable oil until light brown. Add chicken and brown both sides. Sprinkle flour, ginger and curry powder into pan and stir. Add honey, soy
sauce, bouillon cubes and water, bring to boil; simmer for 5 minutes. Add rice and carrots. Stir and simmer uncovered for another 25 to 30 minutes.
FESTIVE HOT TEA PUNCH
6 cups water
3/4 cup granulated sugar
1/3 cup instant tea
8 whole cloves
2 cinnamon sticks
2 1/2 cups Punch Flavor Juice
1/4 cup fresh lemon juice
COMBINE water, sugar, tea, cloves and cinnamon sticks in large saucepan. Bring to a boil over high heat, stirring occasionally. Boil for 2 to 4 minutes. Remove whole spices, if desired. Stir in Juicy Juice and lemon juice. Serve hot.
FILET MIGNON
6 slices fillet steak (1 1/2-inches thick)
6 slices bacon
Pepper and salt
4 tablespoons (80 g) butter
Wrap a bacon slice around each fillet and fasten with a toothpick. Let stand at room temperature for 30 minutes. Sprinkle each side with pepper and place on a broiler rack.
Spread each fillet with a little butter and cook under a pre-heated broiler for 6 to 8 minutes, spreading the remainder of the butter on the fillet when turned. Do not pierce the steak when turning. Season with a little salt and serve. Serves 6.
FLIPZ SNACK MIX
3 tablespoons butter or margarine
2 tablespoons packed brown sugar
2 tablespoons honey
1/2 cup coarsely chopped peanuts
3 cups corn cereal squares
1 package (7.5 ounces) any variety NESTLÉ FLIPZ
HEAT butter, sugar and honey in large saucepan over medium heat, stirring occasionally, until mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove from heat; stir in nuts. Stir in cereal until coated. Spread onto baking sheet to cool completely, stirring occasionally. COMBINE cereal mixture and Flipz in large bowl.
FORFAR BRIDIES
(a traditional Scottish recipe)
The bridie is a Scots institution, a lunch for "real men" (and hungry women) who, if they turn their noses up at Quiche Lorraine, certainly won't scoff at this, either on its own or with beans and chips. Big and half-moon shaped, it's really the Scots version of the Cornish Pasty, without the potatoes, and available with, or without, onions. Visit the bakers where they'll be available to take away hot or cold. Especially good out of a
paper bag as a filling (and not entirely healthy) ready-to-eat treat. But then, you can't have low-cal sandwiches every day with the Scottish weather to contend with.
12 oz - 1lb topside steak (mutton)
salt and pepper
1 small onion, chopped
1 lb shortcrust pastry
3 oz shredded suet
Cut the meat into small pieces and season to taste with salt and pepper. Add the chopped onion. Divide mixture into three portions. Make a stiff dough with flour and water and roll out thinly into three ovals. Cover half of each with meat, suet and onion. Wet round the edges and crimp together, making a hole on top. Bake in a hot oven (about 400 degrees) for 30 minutes. Serve hot. Serves 3.
FOUR C S IN SALAD
1 cup cooked corn kernels, cut from the cob
1 tablespoon chopped green pepper
Sea salt to taste
1/2 teaspoon till
1 1/2 cups cottage cheese, well drained
1 tablespoon chopped parsley
1 stalk celery
Toss all ingredients together and store in a covered container in the refrigerator until serving time. Serves 4. (Provided by an 11-year-old boy.)
FRENCH APPLE CRANBERRY TART
Pastry for single crust pie
5 cups (5 medium) peeled and thinly sliced tart green apples
3/4 cup (8.5-ounce jar) Cranberry Chutney
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter or margarine, chilled
Ice cream or sweetened whipped cream
PREHEAT oven to 375° F.
LINE 9-inch tart pan with removable bottom with pastry; trim away excess pastry. Arrange apples in pastry shell; spoon chutney over apples.
COMBINE flour, sugar and cinnamon in medium bowl. Cut in butter with pastry
blender or two knives until mixture resembles coarse crumbs. Sprinkle mixture over filling.
BAKE for 40 to 45 minutes or until apples are tender when pierced with a sharp knife. Remove rim of pan. Serve warm with ice cream.
FRENCH VANILLA MOCHA
3/4 cup hot water
1/4 cup liquid or 3 tablespoons powdered French
Vanilla Coffee Creamer
1 tablespoon Chocolate Syrup
1 tablespoon instant coffee granules
Whipped cream (optional)
COMBINE water, creamer, syrup and coffee in large mug; stir until coffee is
dissolved. Top with whipped cream.
FRUIT DUCK BREAST WITH VENISON
2 lb Round steak (Elk or Deer)
Salt
5 each Half Breasts of Duck, Boned
1/4 c Mushroom Caps
1 tb Vegetable Oil
1/4 c Orange Juice
2 tb Grated Orange Peel
1/2 c Can Peaches, Pureed
1/2 c Can Pineapple, Pureed
1/3 c Whipping Cream
1 ts Bacon Drippings
2 tb Butter
1/2 ts Chopped Fresh Garlic
1 ts Tomato Paste
1 c Chicken Broth
1 tb Clover Honey
About the only wild game I have tried and did not like is DUCK. That is, until I came across a recipe a couple of years ago and modified it to my taste. I think you will agree this is the easiest "good tasting" duck recipe you will come across.
In a large cast iron skillet, heat oil, add 1 tablespoon butter and bacon drippings. When the oil is hot, add mushrooms and sauté for about two minutes. Remove and set aside. Add garlic, brown duck breasts on both sides, remove and set aside. Add remaining butter and reduce heat to simmer. When the butter is melted add orange rind, tomato paste, chicken broth, orange juice, and honey. Stir over moderate heat until mixture
comes to a boil. Add pineapple and peach, bring back to a boil. Place breasts in a large pot and coat with sauce. Cook over low heat about 20 minutes. Arrange breasts on heat-proof serving platter. Whisk whipped cream into sauce and add mushrooms. Spoon sauce over breasts and place in the broiler. Brown lightly and serve.
FRUIT STUDDED RICE PILAF
2 tablespoons butter or margarine
1 cup long-grain white rice
2 tablespoons finely chopped onion
2 cups water
1 Chicken Bouillon Cube
1/3 cup chopped dried apricots
1/3 cup golden raisins
1 tablespoon packed brown sugar
MELT butter in large skillet over medium heat; add rice and onion. Cook, stirring constantly, for 3 to 4 minutes or until rice is golden brown. Add water, bouillon, apricots, raisins and sugar. Bring mixture to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 20 to 25 minutes or until rice is tender and most of liquid is absorbed.
GARDEN RISOTTO BAKE
3 cups fresh broccoli florets
2 packages (5.5 oz each) Risotto with Garden
Vegetables, cooked and kept warm, divided
2 cups (8 ounces) grated Fontina cheese, divided
1/3 cup plain, dry breadcrumbs
PREHEAT oven to 375° F. Lightly grease 2-quart casserole. MICROWAVE broccoli in covered medium, microwave-safe bowl on HIGH (100%) power for 5 minutes.
SPREAD 2 cups risotto into prepared casserole. Evenly distribute broccoli over risotto; sprinkle with 1 1/2 cups cheese. Spread remaining risotto over cheese; sprinkle with remaining cheese and breadcrumbs. BAKE for 20 to 25 minutes or until golden brown.
GARLIC ROSEMARY MASHED POTATOES
2 pounds (about 6 medium) potatoes, peeled and
cut into 1-inch chunks
4 large cloves garlic, peeled
1/4 cup (1 ounce) freshly grated Parmesan cheese
1 tablespoon butter or margarine
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 to 3/4 cup Evaporated Lowfat Milk
Salt and ground black pepper to taste
PLACE potatoes and garlic in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until potatoes are tender; drain.
RETURN potatoes and garlic to saucepan. Beat with hand-held mixer until combined. Add cheese, butter and rosemary; beat until smooth. Gradually beat in evaporated milk until fluffy. Season with salt and pepper.
GREEN BEANS WITH COUNTRY HAM AND PEANUTS
1-1/2 to 1-3/4 lb fresh thin green beans
1/4 cup plus 2 tbs unsalted butter
2/3 cup roasted salted peanuts
1 cup julienned country ham or other salty, smoky ham
1-1/2 tbs brown mustard
Bring several inches of lightly salted water to a boil in a large saucepan over high heat. Plunge the beans into the water and reduce the heat to medium. Cook until tender, with no raw taste, 7 to 10 minutes. Drain the beans, then cover them with ice water to retain the deep green color. When cool, drain the beans again.
Shortly before you plan to serve the beans, melt the butter in a large skillet. Stir in the peanuts and sauté them for several minutes, just long enough to deepen their color and crunch. Stir in the ham and mustard, and heat the ham through. Add the green beans and toss to coat them. Arrange them in a serving bowl, laid out as best you can, with the beans and ham running the same direction. Serve immediately. Yield: 6 servings.
GUACASALSA
1 large avocado (about 1/2 pound), peeled, pitted and chopped
1 1/4 cups (about 1 large) diced tomato
1/3 cup Shrimp Sauce
3 tablespoons diced onion
2 tablespoons Diced Jalapeños
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon salt
COMBINE avocado, tomato, shrimp sauce, onion, jalapeños, cilantro and salt in medium bowl. Cover; refrigerate for 1 hour. Serve over grilled fish or with tortilla chips
HACIENDA DIP
1 package (8 ounces) cream cheese, softened
1 3/4 cups (1-pound jar) Salsa
Tortilla chips
BEAT cream cheese in small mixer bowl until smooth. Gradually beat in salsa. Cover; refrigerate for at least 2 hours. Serve with tortilla chips.
HOLIDAY CRANBERRY MASHED SWEET POTATOES
2 pounds (about 3 medium) sweet potatoes (not yams)
1 to 1 1/4 cups milk, warmed
1/4 cup (1/2 stick) butter or margarine, softened
1/3 cup Cranberry Chutney
PIERCE potatoes with fork. Microwave on HIGH (100%) power for 25 to 30 minutes or until soft. Cut potatoes in half; scoop pulp into large mixer bowl. Add milk and butter; beat until smooth and fluffy. Stir in chutney
HOLIDAY PEPPERMINT BARK
2 cups (12-ounce package) white chocolate chips
24 hard peppermint candies, unwrapped
LINE baking sheet with waxed paper.
MICROWAVE chips in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power
for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
PLACE peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. Hold strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture.
SPREAD mixture to desired thickness onto prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 hour or until firm. Break into bite-size pieces. Store in airtight container at room temperature.
HOMEMADE CRANBERRY APPLESAUCE
4 pounds (about 6 large) baking apples, peeled, cored and chopped
1 1/2 cups Cranberry-Apple Juice
1/2 cup dried, sweetened cranberries
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
COMBINE apples, juice, cranberries, brown sugar and cinnamon in stockpot. Cook over medium-high heat, stirring occasionally, for 35 to 40 minutes or until apples are very tender. Serve warm or chilled.
HONEY BEEF
This recipe was provided as a "diabetic delight." The nutrition information at the end of the recipe may or MAY NOT be correct.
12 ounces lean beef round steak, thinly sliced
1 large red pepper, cut into thin strips
1 cup shredded fresh spinach
3 green onions, cut into 1/2-inch diagonal pieces
1 (about 4-oz) medium parsnip, cut into thin strips
1 tablespoon vegetable oil, divided
1 clove garlic, minced
2 teaspoons grated fresh or
1 teaspoon ground ginger
1/2 cup reduced-salt soy sauce
2 teaspoons honey
2 teaspoons cornstarch
In a large skillet over medium-high heat, cook sliced beef, red pepper, spinach, green onions and parsnip in 2 teaspoons hot oil, stirring constantly for 2 to 3 minutes until the meat is brown. Remove from the skillet and keep warm. In the same skillet, in the remaining 1 teaspoon oil, cook garlic and ginger for 1 minutes. In a small bowl, stir well the soy sauce, honey, cornstarch and 2 tablespoons cold water. Return meat and
vegetable mixture to the skillet. Add the soy sauce mixture. Cook for 1 to 2 minutes until heated through and thickened. Serves 4.
Serving Size: 1/4 recipe (about 1 cup)
Exchanges: 3 lean meat
2 vegetable
Calories: 272
Sodium: 1270 mg
HONEY NUT WHITE FUDGE
1 1/2 cups granulated sugar
2/3 cup Evaporated Milk
2 tablespoons butter or margarine
2 cups miniature marshmallows
2 cups (12 ounces ) white chocolate chips
1 1/2 cups honey-roasted peanuts, divided
2 teaspoons vanilla extract
LINE 9-inch-square baking pan with foil. COMBINE sugar, evaporated milk and butter in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
STIR in marshmallows, morsels, 1 cup peanuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Coarsely chop remaining peanuts. Sprinkle over fudge; press in. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into squares.
HOT COCOA
1/2 cup dry Nonfat Dry Milk
1 to 2 tablespoons granulated sugar
1 1/2 tablespoons Baking Cocoa
1 cup boiling water
Whipped cream (optional)
Miniature marshmallows (optional)
COMBINE dry milk, sugar and cocoa in mug; stir in water. Top with whipped
cream and marshmallows if desired.
HOT MANGO CHUTNEY DIP
1 cup (8-ounce container) sour cream
1/2 cup Hot Mango Chutney
2 tablespoons finely chopped cilantro
1/4 teaspoon curry powder
1/8 teaspoon salt
Assorted fresh vegetables for dipping
COMBINE sour cream, chutney, salt and curry powder in medium bowl. Refrigerate for 1 hour. Serve with vegetables.
KIWI SHERBET
1/2 cup sugar
1 cup milk
3 tablespoons lemon juice
1 cup kiwi puree (about 6 kiwis)
2 egg whites
2 tablespoons sugar
1 cup plain yogurt
1 cup whipping cream
1 kiwi
Heat sugar and milk until sugar is dissolved. Add lemon juice and kiwi puree. Freeze 1 hour. Beat egg whites until frothy, adding sugar gradually. Whip yogurt and whipping cream together. Fold egg whites, yogurt and cream into kiwi mixture. Mix gently. Return to freezer in a serving dish or cups or a 6-cup mold. When serving, decorate with kiwi
slices. Serves 12.
LEMON BARS
Crust
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup (2 sticks) butter or margarine, softened
Filling
1 can (14 ounces) Sweetened Condensed Milk
4 large eggs
2/3 cup lemon juice
1 tablespoon all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 drops yellow food coloring (optional)
1 tablespoon grated lemon peel
Sifted powdered sugar (optional)
FOR CRUST: PREHEAT oven to 350° F. COMBINE flour and sugar in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Press lightly onto bottom and halfway up sides of ungreased 13 x 9-inch pan. BAKE for 20 minutes.
FOR FILLING: BEAT sweetened condensed milk and eggs in large mixer bowl until fluffy. Beat in lemon juice, flour, baking powder, salt and food coloring just until blended. Fold in lemon peel; pour over crust.
BAKE for 20 to 25 minutes or until filling is set and crust is golden brown. Cool in pan on wire rack; refrigerate for 2 hours. Cut into bars; sprinkle with powdered sugar.
LEMON GARLIC BUTTER BAGUETTE
1/2 cup (1 stick) butter, room temperature
2 tablespoons chopped fresh parsley
3 garlic cloves, pressed
1 teaspoon grated lemon peel
1 French-bread baguette, cut crosswise into 1 inch-thick slices
Mix butter, chopped parsley, garlic and grated lemon peel in small bowl to blend. Season lemon-garlic butter to taste with salt and pepper. Spread evenly over 1 side of each bread slice. Reassemble bread slices; wrap in foil. Place on baking sheet. (Can be made 8 hours ahead; chill.) Preheat oven to 300°F. Bake bread until heated through, about 20 minutes; serve bread warm. Serves 6.
MANGO CHUTNEY COUSCOUS
3/4 cup water
1/3 cup Mango Chutney
1/4 cup loose-pack frozen whole-kernel corn
2 cloves garlic, finely chopped
1/2 teaspoon Instant Chicken Bouillon
1/8 teaspoon ground black pepper
2/3 cup plain uncooked couscous
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped green onion
1 tablespoon finely chopped cilantro
COMBINE water, chutney, corn, garlic, bouillon and pepper in medium saucepan. Bring to a boil over high heat. Remove from heat; stir in couscous and bell pepper. COVER; let stand for 8 minutes or until ready to serve. Fluff with fork; stir in green onion and cilantro.
MELTED CHEESE DIP
4 cups (16 ounces) shredded Monterey Jack or
Mexican blend cheese
3 tablespoons all-purpose flour
1 cup non-alcoholic beer
1/2 cup (4 ounces) Diced Green Chiles
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Diced Jalapeños (optional)
Thick & Smooth Taco Sauce (optional)
Tortilla chips
COMBINE cheese and flour in large bowl. Bring beer to a boil in medium, heavy-duty saucepan. Reduce heat to low. ADD cheese mixture, 1/2 cup at a time, stirring constantly until cheese is melted. Do not boil. STIR in chiles, cilantro, salt and pepper. Pour immediately into 8-inch-square baking dish. Sprinkle with jalapeños; drizzle with taco sauce. Serve immediately or keep warm in oven. Serve with chips.
MEXICALI CORN SALSA
1 3/4 cups (1-pound jar) Thick & Chunky Salsa or Garden Style Salsa
1 1/3 cups whole-kernel corn
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
2 tablespoons chopped fresh cilantro (optional)
COMBINE salsa, corn, bell peppers and cilantro in medium bowl. Refrigerate for at least 2 hours. Serve over meat or poultry or with tortilla chips.
MEXICAN TORTILLA APPETIZERS
6 (6-inch) fajita-size flour tortillas
1 3/4 cups (16-ounce can) Refried Beans
1/2 cup Thick & Smooth Taco Sauce
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup (about 3) sliced green onions
1/4 teaspoon crushed red pepper (optional)
2 cups (8 ounces) shredded Monterey Jack or Mexican blend cheese
PREHEAT oven to 400° F. Place tortillas on baking sheet(s). BAKE for 3 to 4 minutes or until crisp. SPREAD beans evenly over tortillas. Spread taco sauce evenly over beans. Top with bell peppers, green onions and crushed red pepper. Sprinkle with
cheese. BAKE for 7 to 8 minutes or until cheese is melted. Cut into wedges.
MIDDLE EASTERN SPINACH SALAD
Salad
6 cups fresh spinach leaves, washed, stemmed and torn
1 1/4 cups (1 medium) unpeeled, chopped red apple
1/4 cup raisins
2 tablespoons sliced green onion
Dressing
3 tablespoons vegetable oil
2 tablespoons cider vinegar
2 teaspoons chopped Chutney
3/4 teaspoon curry powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
FOR SALAD: COMBINE spinach, apple, raisins and green onion in large bowl; refrigerate for 5 minutes. FOR DRESSING: COMBINE vegetable oil, vinegar, chutney, curry powder, mustard and salt in small bowl. Pour over salad; toss well to coat.
MILK CHOCOLATE POPCORN
12 cups popped popcorn
2 1/2 cups (12-ounce can) salted peanuts
1 3/4 cups (11.5 ounces) milk chocolate chips
1 cup light corn syrup
1/4 cup (1/2 stick) butter or margarine
PREHEAT oven to 300° F. Grease large roasting pan. Line serving plate with
waxed paper. COMBINE popcorn and peanuts in prepared roasting pan. Combine morsels, corn syrup and butter in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture boils. Pour over popcorn mixture; toss well to coat.
BAKE, stirring frequently, for 30 to 40 minutes. Cool slightly in pan; remove to prepared serving plate. Store in airtight container for up to 2 weeks.
MINI CORN QUICHE
1 package (12 ounces) frozen Corn Soufflé, defrosted*
Pastry for double-crust 9-inch pie, rolled to 1/8-inch thickness
3/4 cup (3 ounces) shredded Swiss cheese, divided
1/3 cup diced ham
1/4 cup sour cream
1 large egg, lightly beaten
2 tablespoons chopped green onion
1 tablespoon all-purpose flour
1/8 teaspoon ground black pepper
Sliced green onion and diced red bell pepper (optional)
PREHEAT oven to 375° F. Grease mini muffin pans. CUT pastry into 36 two-inch squares. Place squares in greased mini muffin pans, pressing down to form shells.
COMBINE corn soufflé, 1/2 cup cheese, ham, sour cream, egg, chopped green onion, flour and pepper in medium bowl; mix well. Spoon mixture into shells, filling 3/4 full. Sprinkle with remaining cheese. BAKE for 30 to 35 minutes or until golden brown. Cool in pans on wire racks for 5 minutes. Garnish with sliced green onion and bell pepper before serving. Serve warm.
*TO DEFROST: Remove tray from outer carton; remove film. Microwave on MEDIUM (50% power) for 6 to 7 minutes
MINI MORSEL MERINGUE COOKIES
4 large egg whites
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 cup granulated sugar
2 cups (12 ounces) semisweet chocolate mini chips
PREHEAT oven to 300° F. Grease baking sheets. BEAT egg whites, salt and cream of tartar in small mixer bowl until soft peaks form. Gradually add sugar; beat until stiff peaks form. Gently fold in morsels, 1/3 cup at a time. Drop by level tablespoon onto prepared baking sheets.
BAKE for 20 to 25 minutes or until meringues are dry and crisp. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in airtight containers.
MINT CHOCOLATE CHIP COOKIE BRITTLE
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 teaspoon salt
2 cups all-purpose flour
1 1/2 cups (10 ounces) mint-chocolate chips, divided
1 cup chopped nuts
PREHEAT oven to 375° F. BEAT butter, sugar, vanilla extract and salt in large mixer bowl. Gradually beat in flour. Stir in 1 cup morsels and nuts. Press into ungreased 15 x
10-inch jelly-roll pan. BAKE for 20 to 25 minutes or until golden brown and set. Cool until just slightly warm.
MICROWAVE remaining morsels in small, heavy-duty plastic bag on HIGH (100%)
power for 30 to 45 seconds; knead. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cookie. Allow chocolate to cool and set; break brittle into irregular pieces. NOTE: Omitting nuts could cause cookie to become dry.
MINTED MOCHA MIX
2 cups (about 10 envelopes) Hot Cocoa Mix
1/4 cup instant coffee granules
1/4 teaspoon peppermint extract
PLACE cocoa mix, Taster's Choice and peppermint extract in food processor or blender; cover. Process until ingredients are combined. Store in airtight container.
TO MAKE ONE SERVING: Place 3 tablespoons Minted Mocha Mix in mug; stir in 1
cup hot milk or water. Serve immediately
MINTY TABBOULEH
1 cup water
1/2 cup uncooked bulgar
1/2 cup peeled, seeded and chopped cucumber
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint
2 tablespoons thinly sliced green onion
1 1/2 cups (about 3 large) finely chopped plum tomatoes
1/3 cup Mint Sauce
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 cup (about 2 ounces) crumbled feta cheese (optional)
Fresh mint sprigs (optional)
BRING water to a boil in small saucepan. Stir in bulgar; reduce heat to low. Cover; cook for 15 minutes or until bulgar is tender and water is absorbed. Spoon into medium bowl; cool. ADD cucumber, parsley, mint and green onion to bulgar; stir. Gently stir in
tomatoes. Combine mint sauce, olive oil and salt in small bowl; add to bulgar. Gently toss with fork to combine. Cover; refrigerate until ready to serve. Sprinkle with cheese; garnish with mint.
MIXED GREENS WITH STRAWBERRIES
AND TOASTED WALNUTS IN A MINTY VINAIGRETTE
1/2 cup Mint Sauce
1/4 cup olive oil
1 tablespoon Dijon mustard
10 cups mixed salad greens
1 1/2 cups sliced fresh strawberries
1/2 cup chopped walnuts, toasted
2 tablespoons Capers
COMBINE mint sauce, olive oil and mustard in small bowl; whisk until blended. Combine salad greens and strawberries in large bowl. ADD vinaigrette to salad; toss well to coat. Sprinkle with nuts and capers; toss lightly. Serve immediately.
MUSHROOM SAUCE
8-oz (250 g) button mushrooms
1 cup (250 ml) white wine
2 tablespoons (40 g) butter
Juice of 1 lemon
2 tablespoons flour
2 tablespoons brandy
1/2 cup cream
Salt and pepper
1 tablespoon fresh or dried chives
Trim the mushrooms and place the trimmings in a saucepan with 1/2 cup of the wine and simmer, covered for 15 minutes. Strain and reserve the liquid. Slice the mushrooms and saute in a pan with 1 tablespoon of the butter and lemon juice. Take the mushrooms out of the pan and reserve.
Melt the remaining butter in the pan, stir in the flour until smooth and cook for 1 minute. Add the reserved mushroom liquid, wine, brandy and cook stirring constantly, until the sauce is smooth and thick. Add the mushrooms and cook for a further 2 minutes.
Stir in the cream and season to taste. Add the chives and heat again without boiling. Serve over meat or potatoes.
NO BOIL CLASSIC LASAGNA
2 c Ricotta or cottage cheese
1/2 c grated Parmesan cheese.
2 eggs
2 jars pasta sauce (approx 26 oz per jar)
1/2 c water
1 pkg lasagna, uncooked (1 pound)
1 lb Italian sausage or lean ground beef, cooked & drained
3 c shredded Mozzarella cheese.
Preheat oven to 350. In a bowl, combine ricotta or cottage cheese, Parmesan cheese and eggs; mix well. In a separate bowl combine sauce, water and meat. On bottom of a 9 x 13 inch greased baking dish, spread 1 cup pasta sauce. Top with a layer of uncooked lasagna noodles, cheese mixture, and pasta sauce. Repeat layering. End with sauce mixture and top with the cheese. Cover tightly. Bake 1 hour or until hot and bubbly. Let stand covered 15 minutes before serving. (Makes 12 servings)
OATMEAL CRUNCH COOKIES
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups (3 sticks) butter or margarine, softened
1 1/4 cups granulated sugar
1 cup packed brown sugar
1 1/2 teaspoons vanilla extract
3 large eggs
4 1/2 cups quick or old-fashioned oats
1 package (13 ounces) NESTLÉ BUNCHA CRUNCH Candy
PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in
flour mixture. Stir in oats and Buncha Crunch. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 8 to 10 minutes or until very lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
OATMEAL SCOTCHIES
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups quick or old-fashioned oats
1 2/3 cups (11 ounces) Butterscotch Morsels
PREHEAT oven to 375° F.
COMBINE flour, baking soda, cinnamon and salt in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: GREASE 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool
completely in pan on wire rack. Makes about 4 dozen bars.
OVEN FRIED POTATOES
2 medium potatoes
3 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon pepper
Paprika
Pare and slice potatoes in round slices 1/8-inch thick. Butter a 1-quart casserole. Add layers of overlapping potato slices. Dot each layer with butter, season with salt and pepper. Sprinkle with paprika. Cover casserole. Bake in a preheated 400* F oven for 30 minutes. Uncover, bake an additional 10 minutes. Serves 2.
PANCAKES
1 egg
1 C all purpose or whole wheat flour
3/4 C milk
1 T granulated or packed brown sugar
2 T vegetable oil
3 t baking powder
1/4 t salt
margarine, butter or shortening
Beat egg with hand beater in medium bowl until fluffy. Beat in remaining ingredients except margarine just until smooth. For thinner pancakes, stir in additional 1 to 2 tablespoons milk. Heat griddle or skillet over medium heat or to 375degrees. Grease griddle with margarine if necessary. (To test griddle, sprinkle with few drops water. If bubbles skitter around, heat is just right.) For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook
other sides until golden brown.
Buttermilk Pancakes: Substitute 1 cup buttermilk for the milk. Decrease
baking powder to 1 teaspoon and beat in 1/2 teaspoon baking soda.
Cinnamon-Oatmeal Pancakes: Substitute 1/2 cup quick-cooking oats for 1/2
cup of the flour. Stir in 1/2 teaspoon ground cinnamon with the flour
Cornmeal Pancakes: Substitute 1/2 cup cornmeal for 1/2 cup of the flour.
PUMPKIN COOKIES IV
1 teaspoon baking soda
1 teaspoon gluten-free baking powder
1 teaspoon ground cinnamon
1 cup white rice flour
3/4 cup potato flour
1/2 cup shortening
3/4 cup white sugar
1 cup canned pumpkin
1/2 cup ground walnuts
Preheat oven to 350 degrees F (175 degrees C). Sift dry ingredients together. Cream the shortening and the sugar. Add the pumpkin. Add the dry ingredients and nuts. Beat until smooth. Shape into 1 inch balls and place on a greased cookie sheet. Press flat with a fork. Bake for 9 to 12 minutes. Makes 3 - 4 dozen
SKY HIGH BISCUITS
(whole wheat-white)
Combine:
1 C unbleached flour
2 C whole wheat
1 heaping T baking powder
2 T sugar
1/2 t salt
3/4 t cream of tartar
cut in:
1/2 C butter
Add:
1/4 C olive oil
1 egg
1 C milk
Knead. Roll or pat on prepared surface. Cut. Bake in greased pan at 450 degrees F. 12-15 minutes.
STRAWBERRY FROZEN YOGURT
2 tsp. gelatin
1 cup plain yogurt
1/8 tsp. salt
1 1/2 Tbs. lemon juice
3 Tbs. milk
2 Tbs. sugar
1/8 cup sieved frozen strawberries
1/2 cup whipping cream, whipped
Soak gelatin in milk, in custard cup. Set cup in boiling water; stir until gelatin is completely dissolved. Combine yogurt, sugar, and salt. Stir in gelatin mixture. Stir in
berries and lemon juice. Chill until slightly thickened; beat until foamy. Fold in whipped cream. Pour mixture in metal ice-cube tray. Cover with foil; freeze.
SWEETENERS INFORMATION
(Not very much!)
Brown sugar
Light and dark, both are refined with molasses added. Use instead of white
sugar for color and flavor, especially in baked goods.
Raw Sugar
Crunchy brown sugar. Crystals do not dissolve easily, but give a good
texture if sprinkled over cakes and cookies before baking.
Honey
Clear honey is runny and melts better than opaque, firmly set honey.
Flavor is a matter of personal choice, determined by the type of nectar
the bees use.
SYRIAN SHORTBREAD
1 cup unsalted butter -- at room temperature
1 cup confectioner's sugar
2 cups all-purpose flour
Preheat oven to 300 degrees F.
In the bowl of an electric mixer, cream the butter until light and fluffy.Add the sugar gradually, and cream thoroughly. Stir in the flour and add a pinch of salt. Continue to mix until a smooth ball of dough is formed.
Roll out the dough about 1/4-inch thick on a board lightly coated with flour. Cut with a "doughnut-shaped" cutter 2-1/2 inches in diameter, or use any decorative cookie cutter you desire. Bake on an ungreased cookie sheet for about 25 minutes, or until the cookies are dry but pale in color. Remove from the baking sheet only when the cookies have cooled. Yield: 3 dozen (2 per serving
TACO POTATO SHELLS
3 large baking
1 tablespoon butter or margarine, melted
1 pound ground beef
1 can (14-1/2 ounces) diced tomatoes, undrained
1 envelope taco seasoning
1/2 cup shredded cheddar cheese
1/3 cup sour cream
2 green onions, sliced
Scrub and pierce potatoes. Bake at 375* for 1 hour or until tender. Cut potatoes in half
lengthwise. Carefully scoop out pulp, leaving a thin shell (refrigerate pulp for another use). Brush inside and outside of potato shells with butter. Place cut side up on an ungreased baking sheet. Bake, uncovered, at 375* for 20 minutes. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add tomatoes and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Spoon
into potato shells; sprinkle with cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Top with sour cream and onions. Yield: 6 servings
TOLL HOUSE COOKIE TIPS AND RECIPE
What is the history of the Toll House chocolate chip cookie?
The legendary TOLL HOUSE cookie got its name from a lovely old tollhouse on the outskirts of Whitman, Mass. Built in 1709 at the halfway point between Boston and New Bedford, it became a haven where weary travelers stopped for food, drink, and rest while they waited for a change of horses.
Mr. and Mrs. Wakefield purchased the historic old tollhouse in 1930 and turned it into the now-famous Toll House Inn. Mrs. Ruth Wakefield experimented with, and improved upon, many old dessert recipes. Her incredible baked desserts attracted people from all over New England.
One day, she was experimenting with a favorite Colonial cookie, the Butter Drop Do. She cut a bar of Nestlé semi-sweet chocolate into tiny bits and added them to the cookie dough, half expecting them to melt. Instead the bits of chocolate held their shape, softening just slightly to a delicately creamy texture. Mrs. Wakefield named her delicious discovery the TOLL HOUSE Cookie.
The TOLL HOUSE Cookie soon became a widespread favorite. Everyone wanted
the recipe to bake at home. So, with Mrs. Wakefield's permission, Nestlé put her recipe on the wrapper of their semi-sweet chocolate bar. As the popularity of the TOLL HOUSE Cookie grew, Nestlé started looking for ways to make it easier for people to bake the recipe. They started producing a specially-scored chocolate bar, accompanied by a chopper for cutting the chocolate into small pieces.
In 1939, Nestlé introduced the very first semi-sweet real chocolate morsels to American bakers in convenient, ready-to-use packages. In the 1940s, Mrs. Wakefield sold all legal rights to Nestlé to use the TOLL HOUSE trademark. The rest is history! Nestlé has printed the TOLL HOUSE Cookie recipe on more than 2 billion packages of TOLL HOUSE Semi-sweet Morsels, which are now flowing out of the bag at a rate of 168 million a day into desserts, cookies, cakes, and hundreds of other delicious treats.
The NESTLÉ TOLL HOUSE line has expanded to include Milk Chocolate Morsels, Premier White Morsels, Mini and Mega Sized Morsels and Butterscotch Morsels, as well as NESTLÉ baking bars, NESTLÉ cocoa, and NESTLÉ CHOCO BAKE.
Why are my Toll House cookies flat?
Tips on How to Avoid Flat Cookies
a.. Don't omit nuts. If you must, add 1-2 tablespoons extra flour.
a.. SOFTENING BUTTER: Soften butter at room temperature or in the
microwave. One stick of cold butter taken directly from the refrigerator
may be softened on Defrost (30%) Power for 10 to 15 seconds. Check; if
necessary, microwave 5 to 10 seconds more. Let stand until ready to use.
Butter should be softened just until it yields to light pressure.
b.. MELTED BUTTER: Using melted butter makes a flatter cookie with a shiny
surface and a slightly crackled appearance. The cookie browns evenly. Using
melted butter is acceptable but not suggested.
c.. UNSALTED BUTTER: You may substitute unsalted butter, or omit salt from
the recipe.
b.. When using margarine, do not soften. Use directly from the
refrigerator.
c.. Use a good grade of margarine; avoid tub and light margarine.
d.. Don't overbeat.
e.. Use ungreased baking sheets.
f.. Allow baking sheets to cool between batches. Chill baking sheets
briefly in the refrigerator or freezer to hasten cooling between batches.
g.. Wipe baking sheets clean of grease or wash and dry between batches.
h.. Add 1 to 2 tablespoons extra flour on humid or rainy days.
i.. Allow cookies to cool for 2 minutes on the baking sheet before removing
to wire racks to cool completely.
a.. EGG SUBSTITUTES: Acceptable. Liquid egg substitutes may be used. Follow
manufacturer's directions for amount to substitute.
b.. EXTRA LARGE EGGS: Not recommended. Extra large eggs cause a flatter
cookie than standard. If extra large eggs have already been added to the
dough, you can add 1 to 2 tablespoons extra flour.
c.. NO EGGS: Acceptable. Omit eggs and use 2 tablespoons water. Bake 8 to
10 minutes, until lightly browned. Do not overbake. Store tightly sealed to
prevent drying. Makes a cookie that is chewy on the inside, crispy on the
outside.
d.. ONE EGG: Acceptable. Cookie is very similar to original Nestlé Toll
House Cookie and is crispy on the outside, softer inside.
e.. EGG WHITES ONLY: Acceptable. Substitute 2 egg whites for each whole
egg.
j.. Preheat oven fully at the correct temperature. Use a mercury-type oven
thermometer to check oven temperature about once a month.
k.. Use unsifted all-purpose flour. If the flour has already been sifted,
add 2 tablespoons more flour. (Most flour sold in the supermarkets today is
marked "Presifted," so there is no need for sifting.)
*********************
How do I make one large pan or bar cookie?
It's easy to make pan cookies with refrigerator cookie dough!
a.. Preheat oven to temperature shown on chart below.
b.. Cut ends off package and cut wrapper along seam to open. Remove dough.
c.. Press dough onto greased metal pan or glass dish. (See chart below.)
d.. Bake until edge is set and center is still slightly soft.
e.. Cool completely on wire rack. Cut into bars or wedges. (For baking
sheet and pizza pan cookies, upon removing from oven, cool for one minute
and carefully loosen cookie with spatula.)
f.. Store in a tightly sealed container or in baking pans, sheet, or dish
covered tightly with plastic wrap or foil.
1 package (18 ounces) NESTLÉ TOLL HOUSE Chocolate Chip, Chocolate Chunk, or
Peanut Butter Chocolate Chip Cookie Dough
---------------------------------------------------------
13" x 9" baking pan or dish 375 F. 10 - 16 min.
Baking sheet or 10" to 12" pizza pan 375 F. 10 - 13 min.
9" tart or spring-form pan 375 F. 20 - 24 min.
11" x 7" baking dish 375 F. 22 - 24 min.
1 package (18 ounces) NESTLÉ TOLL HOUSE Chocolate Chip and White Fudge or
Sugar Cookie Dough
---------------------------------------------------------
13" x 9" baking pan or dish 375 F. 16 - 19 min.
Baking sheet or 10" to 12" pizza pan 375 F. 12 - 15 min.
9" tart or spring-form pan 375 F. 22 - 24 min.
11" x 7" baking dish 375 F. 23 - 26 min.
1 package (18 ounces) NESTLÉ TOLL HOUSE Reduced Fat Chocolate Chip Cookie
Dough
---------------------------------------------------------
13" x 9" baking pan or dish 350 F. 15 - 20 min.
Baking sheet or 10" to 12" pizza pan 350 F. 13 - 15 min.
9" tart or spring-form pan 350 F. 31 - 36 min.
12" x 7" baking dish 350 F. 28 - 30 min.
1 package (32 ounces) NESTLÉ TOLL HOUSE Chocolate Chip Cookie Dough
---------------------------------------------------------
13" x 9" baking pan or dish 375 F. 25 - 30 min.
Baking sheet 375 F. 15 - 18 min.
**********************
How do I make the TOLL HOUSE cookies thick and chewy or thin and crispy?
CAKEY/SOFT: Omit granulated sugar. Use 3/4 cup butter, 1 cup brown sugar,
and 3 eggs. Drop well-rounded tablespoons onto ungreased baking sheets.
Flatten slightly with back of spoon dipped in water. Bake in preheated 375
F. oven for 8 to 10 minutes, until golden brown. For a more rounded cookie,
do not flatten. Bake 9 to 11 minutes.
CHEWY and THIN: Reduce granulated sugar to 1/2 cup and increase packed
brown sugar to 1 cup.
CHEWY and THICK: Use half the butter called for in the recipe. Drop
well-rounded tablespoons onto ungreased baking sheets. Bake in preheated
350 F. oven 9 to 12 minutes, until lightly browned. Makes about 3 dozen
cookies. Store in airtight containers to prevent drying out.
CRISPY: Use 2-1/2 cups flour, 1-1/4 cups granulated sugar, 1/4 cup packed
brown sugar, and 1 egg. Drop rounded tablespoons onto ungreased baking
sheet. Flatten with bottom of glass dipped in water. Bake in preheated 375
F. oven for 9 to 11 minutes.
PUFFY: Reduce butter to 1/2 cup and add 1/2 cup solid vegetable shortening.
*************************
How do I adjust the NESTLÉ TOLL HOUSE cookie recipe for high altitude?
For high altitude baking at 5200 feet, make the following adjustments:
For the 12 oz. package recipe:
a.. Increase flour to 2-1/2 cups.
b.. Reduce brown sugar to 2/3 cup packed.
c.. Reduce granulated sugar to 2/3 cup.
d.. Add 2 tsp. water when adding flour to the dough.
e.. Bake drop cookies at 375 F. for 8 to 10 minutes.
f.. Bake the pan cookie at 375 F. for 17 to 19 minutes, or until golden
brown.
For the 6 oz. package recipe:
a.. Increase flour to 1-1/4 cups.
b.. Use 1/3 cup granulated sugar.
c.. Use 1/3 cup packed brown sugar.
d.. Add 1 tsp. water with the flour.
e.. Bake at 375 F. for 8 to 10 minutes, just until light golden brown.
* Store in airtight container to reduce drying.
NOTE: For other altitudes, check with your Local County Extension Office or
to request high altitude baking and food preparation information, write to:
Bulletin Room
171 Aylesworth SW
Colorado State University
Fort Collins, CO 80523
**********************
If NESTLÉ morsels are white "bloomed", are they safe to consume?
Real chocolate contains large amounts of cocoa butter, which rises to the
surface when it's subjected to heat. When cooled, cocoa butter turns gray
or white on the surface. To avoid bloom at home, store chocolate between
60-75 degrees in a cool, dry place. Although bloom is not harmful, it does
cause chocolate to lose its normal, creamy texture. When heated or used in
baking, the chocolate will regain its luster and color
TORTE DUSTED WITH GOLD
1 package (12 ounces) Peanut Butter NESTLÉ TREASURES, unwrapped, divided
2 cups (12 ounces) semisweet chocolate chips
1/2 cup (1 stick) plus 2 tablespoons butter, cut
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
5 large eggs, separated
1/3 cup all-purpose flour
Pinch of salt
Ganache Glaze (recipe follows)
1 jar (12.5 ounces) caramel ice cream topping
Gold dust
Gold flakes
PREHEAT oven to 350° F. Grease and flour 9-inch springform pan. Coarsely chop all but 12 Treasures; set aside. MELT morsels and butter in large metal bowl set over saucepan of gently boiling water; stir until smooth. Remove bowl from heat; cool mixture for about 10 minutes or until lukewarm. Stir in sugar, vanilla extract and 1/4 teaspoon salt. Add yolks one at a time, beating well after each addition. Stir in flour until thoroughly blended.
BEAT egg whites with a pinch of salt in large mixer bowl until stiff peaks form. Beat one-fourth of egg whites into chocolate mixture to lighten. Fold in remaining egg whites gently but thoroughly. Gently fold in chopped Treasures. Pour into prepared pan.
BAKE on middle oven rack for 35 to 40 minutes or until wooden pick inserted about 2 inches from edge comes out slightly sticky. Cool in pan on wire rack for 10 minutes. Remove side of pan; cool completely. Invert onto rack; remove bottom of pan. Invert torte onto serving platter; spread Ganache Glaze evenly over top and sides. Refrigerate for 2 hours or until ready to serve.
TO SERVE, cut torte into 12 wedges. Place remaining Treasures on top of each wedge. Drizzle serving plates with caramel topping; place torte wedge on top. Sprinkle with gold dust and gold flakes.
FOR GANACHE GLAZE: CHOP 3 bars (2 ounces each) semisweet chocolate baking bars. Bring 1/2 cup whipping cream to a boil in small saucepan; add chocolate. Reduce heat to low. Stir until completely smooth. Let stand for about 10 minutes or until
slightly thickened.
SHALOM FROM SPIKE & JAMIE |
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