This recipe was given to me by a friend I met online. It is great with pork chops or as a barbeque sauce. I haven't made this yet, but I have tasted some made by my online friend. It is really good. I have been told it is good as a glaze and really good poured over cream cheese and used as a dip.
1/2 cup finely diced onion
2 tsp minced garlic
2 tsp chopped chipotle chiles in adobo sauce
2 cups fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup sugar
1/2 tsp salt
In a medium saucepan, heat olive oil over medium-high heat. Add onions, and cook till soft and slightly carmelized, about 4 minutes. Add garlic to the sauce pan and cook for 1 minute. Add chipotle chilies to sauce pan and cook, stiring constantly, for 1 minute. Add the raspberries and cook until soft, about 2-3 minutes. Add the vinegar and use to deglaze the pan. Add the sugar and sat and bring to a boil. Reduce heat to medium and cook until thickened and reduced by half, about 8-10 minutes. Remove from heat and cool before storing. For a clear glaze, strain with a fine mesh strainer pressing on the solids with the back of a spoon in order to extract as much liquid as possible.
Friday, November 20, 2009
Thursday, November 19, 2009
Apple Dumplings
This recipe came to us from www.ThePioneerWoman.com website. It absolutely the easiest thing in the world and it tastes great. I don't know what the Mountain Dew does for this recipe, but you sure don't taste it in the final product.
2 Granny Smith Apples
2 cans refrigerated crecent rolls
2 sticks unsalted butter
1 1/2 cups sugar
1 tsp pure vanilla extract
1 small or 1/2 can Mountain Dew
Preheat Oven to 350F. Peal and core the apples and then cut each apple into eight slices.
Prepare a 9"x13" pan with butter or non-stick spray. Wrape each of the apple slices with one of the crescent rolls and place in two rows in the 9"x13" pan. Melt butter, add sugar when melted, and barely stir. Add vanilla, and barely stir again. You want the butter/sugar mixture to be very grainy. Pour this mixture over each of the rows of the dumplings. Pour the Mountain Dew down each side and center between the rows of dumplings. prinkle dumplings with cinnamon. Bake for 40 minutes. Serve warm with scoop of vanilla ice cream. I've made this one time and thought I could get by with less butter, but with the butter and Mountain Dew, there was enough sauce left unabsorbed to spread over the dumplings when you serve them.
2 Granny Smith Apples
2 cans refrigerated crecent rolls
2 sticks unsalted butter
1 1/2 cups sugar
1 tsp pure vanilla extract
1 small or 1/2 can Mountain Dew
Preheat Oven to 350F. Peal and core the apples and then cut each apple into eight slices.
Prepare a 9"x13" pan with butter or non-stick spray. Wrape each of the apple slices with one of the crescent rolls and place in two rows in the 9"x13" pan. Melt butter, add sugar when melted, and barely stir. Add vanilla, and barely stir again. You want the butter/sugar mixture to be very grainy. Pour this mixture over each of the rows of the dumplings. Pour the Mountain Dew down each side and center between the rows of dumplings. prinkle dumplings with cinnamon. Bake for 40 minutes. Serve warm with scoop of vanilla ice cream. I've made this one time and thought I could get by with less butter, but with the butter and Mountain Dew, there was enough sauce left unabsorbed to spread over the dumplings when you serve them.
JJ's Lemon Cheesecake
This recipe originally came from America's Test Kitchen that has become a family favorite. One of the unique things about this recipe is that instead of graham crackers, it uses animal crackers for the crust. This recipe is much creamier than the other cheesecake we make, but it takes oodles more time. But if you have the time, the work and time is well worth it.
The Crust
5 oz. Animal Crackers (Un-iced)
3 tbsp sugar
4 tbsp unsalted butter, melted
Adjust the oven rack to the lower middle position.Preheat oven to 325F. Process the crackers until fine,even crumb, about 30 seconds. (It should make about 1 cup. Add the sugar and pulse2 to 3 times. Add the melted butter in a slolw even stream pulsing until the mixture is evenly moistened and resembles wet sand.. Press into a 9" springform pan, pressing down with the flat bottom of a ramkin , meaqsuring cup, or glass keeping the sides as clean as possible. Bake for 15-18 minutes until fragrant. Remove from oven to cooling rack and let cool completely before using. I make the crust the night before so I don't have waiting time to let it cool.
The Filling
1 1/4 cups (8.75 oz) sugar
1 tbsp fresh grated lemon zest plus 1/4 cup lemon juice from 1-2 lemons
3 ea 8oz packages of cream cheese, left at room temperature 30-40 minutes. Cut into rough 1" cubes
4 large eggs at room temperature
2 tsp pure vanilla extract
1/4 tsp salt
1/2 cup heavy or whipping chream
While the crust is cooling, process `/4 cup of sugar and lemon zest in a food p;rocessor until the sugar is yellow and the zest is broken down, about 15 seconds. Transfer the lemon sugar to a small bowl and stir in the remaining sugar. I typically just add the remaining to the food processor and then pulse a few times to thoroughly mix the lemon sugar with the balance of sugar
In a standing mixer, fitted with the paddle attachment, beat the cream cheese on low to break up and soften slightly, about 5 seconds. While paddle is running, add the sugar in a steady stream; increase the speed to medium and continue to beat until the mixture is creamy and smooth, about 3 minutes, ccraping down the bowl with a rubber spatula as needed. Reduce speed down to medium low and add the eggs, one at a time, until each is thoroughly incorporated, about 30 seconds, scraping down the bowl after each addition. Add the vanilla and lemon juice beating until incorporated, about 5 seconds. Add the heavy cream and give the bowl a final scrape down and transer to the prepared crust. Wrap the springform pan with one large piece of aluminum foil that is large enough to come up the full length of the sides of the outside of the pan. This will protect the filling and crust from water coming in from the water bath. Place wrapped pan into a roasting pan and fill the roasting pan with hot water until it reaches almost half way up the pan. If the pan floats, you have too much water. Bake until the center of the cake only slightly jiggles, the sides just start to puff, the surface is no longer shiny, and an instant read thermometer when placed in the center of the cake reads 150F, about 55-60 minutes. Turn off oven and let cook in the waterbath with the oven door propped open with a wooden spoon for 1 hour. After an hour transfer to a cooling rack. With a thin knife, run around the edge to loosen the cake from the sides and then let cool to room temperature, about another 2 hours.
The Lemon Curd Topping
1/3 cup lemon juice from 2 lemons
2 large eggs plus 1 large egg yolk brought to room termperature
1/2 cup (3.5 oz) sugar
2 tbsp unsalted butter, cut into 1/2" cubes and chilled in freezer.
1 tbsp heavy or whipping chream
1 tsp pure vanilla extract
While the cheesecake bakes, heat the lemon juice ib a small non-reactive sauce pan over medium heat until hot but not boiling. Whisk the eggs and yolk ith the sugar in a non-reactive bowl. Whisking constantly, temper the eggs by adding a mall amount of the lemon juice to the bowl. Continue adding the lemon juice slowly until fully incorporated. Return mixture to the sauce pan stirring constantly with a wooden spoon until the mixture registers 170F and is thick enough to cling to the spoon., about 3 minutes. Immeiately remove the pan from the heat and stir in the cream, vanilla, and chilled butter. then pour the curd through a fine mesh strainer into a small non-reactive bowl. Cover the curd with plastic wrap layed on top of the curd to keep the curd from forming a skin. Refrigerate until needed.
Finishing the Cheesecake
When the cheesecake is at room temperature, spread the curd on top of the cake while still in the springform pan. Recover with plastic wrap and refrigerate over night.
The Crust
5 oz. Animal Crackers (Un-iced)
3 tbsp sugar
4 tbsp unsalted butter, melted
Adjust the oven rack to the lower middle position.Preheat oven to 325F. Process the crackers until fine,even crumb, about 30 seconds. (It should make about 1 cup. Add the sugar and pulse2 to 3 times. Add the melted butter in a slolw even stream pulsing until the mixture is evenly moistened and resembles wet sand.. Press into a 9" springform pan, pressing down with the flat bottom of a ramkin , meaqsuring cup, or glass keeping the sides as clean as possible. Bake for 15-18 minutes until fragrant. Remove from oven to cooling rack and let cool completely before using. I make the crust the night before so I don't have waiting time to let it cool.
The Filling
1 1/4 cups (8.75 oz) sugar
1 tbsp fresh grated lemon zest plus 1/4 cup lemon juice from 1-2 lemons
3 ea 8oz packages of cream cheese, left at room temperature 30-40 minutes. Cut into rough 1" cubes
4 large eggs at room temperature
2 tsp pure vanilla extract
1/4 tsp salt
1/2 cup heavy or whipping chream
While the crust is cooling, process `/4 cup of sugar and lemon zest in a food p;rocessor until the sugar is yellow and the zest is broken down, about 15 seconds. Transfer the lemon sugar to a small bowl and stir in the remaining sugar. I typically just add the remaining to the food processor and then pulse a few times to thoroughly mix the lemon sugar with the balance of sugar
In a standing mixer, fitted with the paddle attachment, beat the cream cheese on low to break up and soften slightly, about 5 seconds. While paddle is running, add the sugar in a steady stream; increase the speed to medium and continue to beat until the mixture is creamy and smooth, about 3 minutes, ccraping down the bowl with a rubber spatula as needed. Reduce speed down to medium low and add the eggs, one at a time, until each is thoroughly incorporated, about 30 seconds, scraping down the bowl after each addition. Add the vanilla and lemon juice beating until incorporated, about 5 seconds. Add the heavy cream and give the bowl a final scrape down and transer to the prepared crust. Wrap the springform pan with one large piece of aluminum foil that is large enough to come up the full length of the sides of the outside of the pan. This will protect the filling and crust from water coming in from the water bath. Place wrapped pan into a roasting pan and fill the roasting pan with hot water until it reaches almost half way up the pan. If the pan floats, you have too much water. Bake until the center of the cake only slightly jiggles, the sides just start to puff, the surface is no longer shiny, and an instant read thermometer when placed in the center of the cake reads 150F, about 55-60 minutes. Turn off oven and let cook in the waterbath with the oven door propped open with a wooden spoon for 1 hour. After an hour transfer to a cooling rack. With a thin knife, run around the edge to loosen the cake from the sides and then let cool to room temperature, about another 2 hours.
The Lemon Curd Topping
1/3 cup lemon juice from 2 lemons
2 large eggs plus 1 large egg yolk brought to room termperature
1/2 cup (3.5 oz) sugar
2 tbsp unsalted butter, cut into 1/2" cubes and chilled in freezer.
1 tbsp heavy or whipping chream
1 tsp pure vanilla extract
While the cheesecake bakes, heat the lemon juice ib a small non-reactive sauce pan over medium heat until hot but not boiling. Whisk the eggs and yolk ith the sugar in a non-reactive bowl. Whisking constantly, temper the eggs by adding a mall amount of the lemon juice to the bowl. Continue adding the lemon juice slowly until fully incorporated. Return mixture to the sauce pan stirring constantly with a wooden spoon until the mixture registers 170F and is thick enough to cling to the spoon., about 3 minutes. Immeiately remove the pan from the heat and stir in the cream, vanilla, and chilled butter. then pour the curd through a fine mesh strainer into a small non-reactive bowl. Cover the curd with plastic wrap layed on top of the curd to keep the curd from forming a skin. Refrigerate until needed.
Finishing the Cheesecake
When the cheesecake is at room temperature, spread the curd on top of the cake while still in the springform pan. Recover with plastic wrap and refrigerate over night.
Sunday, November 8, 2009
Christmas Morning Sausage Casserole
I have made this casserole dish every Christmas morning for what seems like forever. Just when I think I don't need to make it any more, I get a request. I'm allowed to have other things, like cinnamon rolls, but only if I still have the Sauage Casserole. It's a good one for Christmas morning as you can make it Christmas eve before you go to bed and let it set in the refrigerator until morning. This gives the egg/milk mixture time to throughly soak into the bread.
1 1/2 lbs bulk sausage
4 eggs, beaten
2 cups milk
1/2 tsp dry mustard
1 tsp salt
6 slices of stale white bread, cuhed
1/2 lb shredded cheddar cheese
Brown sausage and drain. Layer bread, then sausage, then cheese into refrigerator-to-oven casserole dish. Combine eggs, milk, dry mustard, and salt. Pour over casserole ingredients. Cover and let sit in refrigerator over night. The next day, preheat oven to 325F. Bake for 60 minutes.
1 1/2 lbs bulk sausage
4 eggs, beaten
2 cups milk
1/2 tsp dry mustard
1 tsp salt
6 slices of stale white bread, cuhed
1/2 lb shredded cheddar cheese
Brown sausage and drain. Layer bread, then sausage, then cheese into refrigerator-to-oven casserole dish. Combine eggs, milk, dry mustard, and salt. Pour over casserole ingredients. Cover and let sit in refrigerator over night. The next day, preheat oven to 325F. Bake for 60 minutes.
JJ's Carrot Cake
You'll love this cake. Ice it with our Favorite Cream Cheese Icing.
1 1/3 cups flour
1 3/4 tsp Ground Cinnamon
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 cup vegetable oil
1 cup packed dark brown sugar
1 cup grandulated sugar
3 large eggs
3/4 tsp vanilla extract
4 large carrots (about 3/4 lb), peeled and finely grated
Preheat oven to 350F. Cpray two 9" round pans with non-stick spray. Place two parchment paper sheets cut to fit on bottom of pans.
Whisk together flour, cinnamon, baking powder, baking soda and salt into a bowl and set aside. Cream butter with sugars until fluffy. Add eggs, one at a time until fully incorporated. Mix in vanilla extract. Whisk in flour mixture until no streaks of flour mixture can be seen. With a rubber spatula, stir in grated carrots, and then scraping the bowl divide the batter evenly between the two cake pans. Bake for 30 minutes or until a tester placed near the center of the pan, comes out nearly clean with just a few moist crumbs. Cool on a colling rack. When mostly cooled turn out first layer onto a serving platter top side up. Frost top with our favorite Cream Cheese Frosting. Turn out 2nd layer onto first layer top side down. Frost remaining cake.
1 1/3 cups flour
1 3/4 tsp Ground Cinnamon
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 cup vegetable oil
1 cup packed dark brown sugar
1 cup grandulated sugar
3 large eggs
3/4 tsp vanilla extract
4 large carrots (about 3/4 lb), peeled and finely grated
Preheat oven to 350F. Cpray two 9" round pans with non-stick spray. Place two parchment paper sheets cut to fit on bottom of pans.
Whisk together flour, cinnamon, baking powder, baking soda and salt into a bowl and set aside. Cream butter with sugars until fluffy. Add eggs, one at a time until fully incorporated. Mix in vanilla extract. Whisk in flour mixture until no streaks of flour mixture can be seen. With a rubber spatula, stir in grated carrots, and then scraping the bowl divide the batter evenly between the two cake pans. Bake for 30 minutes or until a tester placed near the center of the pan, comes out nearly clean with just a few moist crumbs. Cool on a colling rack. When mostly cooled turn out first layer onto a serving platter top side up. Frost top with our favorite Cream Cheese Frosting. Turn out 2nd layer onto first layer top side down. Frost remaining cake.
Blueberry-Lemon Bundt Cake
This recipe came from the Everyday Baking show. It is a refreshing coffee cake that is great served first thing in the morning. Good anytime.
Cake
2 1/2 cups flour Plust 1 bsp for blueberries and zest
1/2 tsp salt
2 tsp baking powder
1 cup (2 sticks) unsalted butter at room temperature
1 cup packed light brown sugar
4 large eggs
1 tsp vanilla extract
1 cup sour cream
2 cups blueberries
2 tbsp grated lemon zest
Preheat oven to 350F. Spray 12 cup bundt pan with non-stick spray.. In a bowl whisk together flour, baking powder, and salt. Set aside.
In a mixing bowl, cream butter on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour in three additions alternating with two additions of sour cream.
In a separate bowl, toss blueberries and zest with fremaining tbsp of flour. Gently fold into batter. Spread batter into prepared bundt pan..
Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60-70 minutes. Cool in pan for 20 minutes, then invert onto a rack. Cool completely, top side up.
Icing
2 1/2 cups p;owdered sugar
1/4 cup lemon juice
Blend powdered sugar into lemon juice, so that it makes an icing that can be drizzled over the cake. Be sure cake is completely cooled so it will not melt the icing. Drizzle icing over cake.
Cake
2 1/2 cups flour Plust 1 bsp for blueberries and zest
1/2 tsp salt
2 tsp baking powder
1 cup (2 sticks) unsalted butter at room temperature
1 cup packed light brown sugar
4 large eggs
1 tsp vanilla extract
1 cup sour cream
2 cups blueberries
2 tbsp grated lemon zest
Preheat oven to 350F. Spray 12 cup bundt pan with non-stick spray.. In a bowl whisk together flour, baking powder, and salt. Set aside.
In a mixing bowl, cream butter on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour in three additions alternating with two additions of sour cream.
In a separate bowl, toss blueberries and zest with fremaining tbsp of flour. Gently fold into batter. Spread batter into prepared bundt pan..
Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60-70 minutes. Cool in pan for 20 minutes, then invert onto a rack. Cool completely, top side up.
Icing
2 1/2 cups p;owdered sugar
1/4 cup lemon juice
Blend powdered sugar into lemon juice, so that it makes an icing that can be drizzled over the cake. Be sure cake is completely cooled so it will not melt the icing. Drizzle icing over cake.
Bertha Beck's Carrot Cookies
This recipe comes from my grandmother, Bertha Beck. I still remember coming home from grade school and being greeted by these cookies. I think it was my grandmother's way of getting some vegetables down me. Believe me, I was always a willing victim. If you get turned off because of the carrots, don't miss out on these. There is no taste of carrots in these, and the icing is to die for if you even remotely like oranges.
Cookie
1 cup sugar
3/4 can shortening
2 cups flour
1 cup mashed carrots (we use canned carrots)
1 egg
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
Cream sugar, shortening, and carrots. Add egg and vanilla. Combine baking powder, flour and salt. Then stir into sugar mixture. Drop cookies on cookie sheet. Bake at 400F for 10 minutes. Cool on cooling rack.
Icing
1 tbsp butter
2 tbsp orange juice
2 tbsp orange zest
powdered sugar
Combine butter, orange juice, zest, and enough powder sugar to make a spreadable frosting. Frost each cookie after it cools.
Cookie
1 cup sugar
3/4 can shortening
2 cups flour
1 cup mashed carrots (we use canned carrots)
1 egg
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
Cream sugar, shortening, and carrots. Add egg and vanilla. Combine baking powder, flour and salt. Then stir into sugar mixture. Drop cookies on cookie sheet. Bake at 400F for 10 minutes. Cool on cooling rack.
Icing
1 tbsp butter
2 tbsp orange juice
2 tbsp orange zest
powdered sugar
Combine butter, orange juice, zest, and enough powder sugar to make a spreadable frosting. Frost each cookie after it cools.
JJ's Stawberry Cake
2 cups white sugar
1 (3 oz Pkg) Strawberry Jello
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups flour
2 1/2 tsp baking powder
1 cup whole milk (room temperature)
1 tbsp pure vanilla extract
1/2 cup strawberry puree, made from frozen sweetened strawberries
Preheat oven to 350F and flour two 9" round cake pans.
In a large bowl, cream together the butter, sugar, and strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine flour and baking powder, stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter between the two cake pans.
Bake for 25-30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
1 (3 oz Pkg) Strawberry Jello
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups flour
2 1/2 tsp baking powder
1 cup whole milk (room temperature)
1 tbsp pure vanilla extract
1/2 cup strawberry puree, made from frozen sweetened strawberries
Preheat oven to 350F and flour two 9" round cake pans.
In a large bowl, cream together the butter, sugar, and strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine flour and baking powder, stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter between the two cake pans.
Bake for 25-30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
Cheddar Cheese Biscuits
4 cups flour
2 tbsp baking powder
1 tsp baking soda
2 tsp sugar
2 tsp salt
1 1/2 cups unsalted butter, cold cut into bits
4 tbsp melted unsalted butter
1 1/2 cups buttermilk
2 cups grated cheddar cheese
Preheat oven to 450F. In a food processor, pulse flour, baking powder, baking soda, sugar, and salt to combine. Add cold butter and cheddar cheese, pulse until mexture is the texture of coase meal with a few pea-size pieces of butter remaining. Add buttermilk, pulse just until dough is moistened, 2 or 3 times.
Turn dough onto a lightly floured work surface, knead just combine (do not overwork). Roll with a rolling pin or push out to a flat surface about 1" in thickness. Cut into rounds with biscuit cutter.
Transfer to a baking sheet keeping 1 1/2" apart. Brush tops and sides of rounds with melted butter. Bake for 12-15 minutes until puffed and golden brown.
2 tbsp baking powder
1 tsp baking soda
2 tsp sugar
2 tsp salt
1 1/2 cups unsalted butter, cold cut into bits
4 tbsp melted unsalted butter
1 1/2 cups buttermilk
2 cups grated cheddar cheese
Preheat oven to 450F. In a food processor, pulse flour, baking powder, baking soda, sugar, and salt to combine. Add cold butter and cheddar cheese, pulse until mexture is the texture of coase meal with a few pea-size pieces of butter remaining. Add buttermilk, pulse just until dough is moistened, 2 or 3 times.
Turn dough onto a lightly floured work surface, knead just combine (do not overwork). Roll with a rolling pin or push out to a flat surface about 1" in thickness. Cut into rounds with biscuit cutter.
Transfer to a baking sheet keeping 1 1/2" apart. Brush tops and sides of rounds with melted butter. Bake for 12-15 minutes until puffed and golden brown.
Dad's Sweet Potato Cake
2 1/4 cups flour
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground alspice
1/2 tsp ground ginger
1/2 cup butter
1 cup sugar
1 cup dark brown sugar
2 eggs
3/4 cup buttermilk*
3/4 cup mashed sweet potatoes
1/2 cup chopped golden raisins (optional)
Preheat oven to 350F, grease two 9" round cake pans
Sift together flour, baking power, soda, salt, cinnamon, alspice, and ginger
Combine and blend together in a medium bowl potatoes, buttermilk
In a large bowl, cream butter gradually adding both sugars until fluffy. Add eggs one at a time, beating thoroughly after each addition. Beating only until smooth after each addition, alternately add dry ingredients in fourths, and potato mixture in thirds.. Turn batter into prepared pans, and spread evenly.
Bake for about 30 minutes, or until cake tests done. Cool and remove from pans. Frost Using our favorite Cream Cheese Frosting.
* Since we never have buttermilk around, make your own by putting a tbsp of either vinegar and lemon juicei nto a 3/4 cup measuring cup and then filling it with whole milk.. Let stand for at least 5 minutes before using.
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground alspice
1/2 tsp ground ginger
1/2 cup butter
1 cup sugar
1 cup dark brown sugar
2 eggs
3/4 cup buttermilk*
3/4 cup mashed sweet potatoes
1/2 cup chopped golden raisins (optional)
Preheat oven to 350F, grease two 9" round cake pans
Sift together flour, baking power, soda, salt, cinnamon, alspice, and ginger
Combine and blend together in a medium bowl potatoes, buttermilk
In a large bowl, cream butter gradually adding both sugars until fluffy. Add eggs one at a time, beating thoroughly after each addition. Beating only until smooth after each addition, alternately add dry ingredients in fourths, and potato mixture in thirds.. Turn batter into prepared pans, and spread evenly.
Bake for about 30 minutes, or until cake tests done. Cool and remove from pans. Frost Using our favorite Cream Cheese Frosting.
* Since we never have buttermilk around, make your own by putting a tbsp of either vinegar and lemon juicei nto a 3/4 cup measuring cup and then filling it with whole milk.. Let stand for at least 5 minutes before using.
Saturday, November 7, 2009
JJ's New York Style Cheese Cake
JJ actually makes two different cheese cakes. This is by far the easiest to make, but her Lemon Cheese cake is the most smooth. This one is typical of the New York Style. It is a lot thicker and a little more cake like that the Lemon Cheese Cake. Serve this one with a strawberry or cherry sauce, or just dribble a little Hershey's chocolate syrup over the top. Yum!
20 sq. graham crackers, crushed
1/2 cup sugar
1/2 cup butter
5 ea 8 oz. pkg cream cheese
1/2 cup _ 3 tbsp sugar
8 oz sour cream
1 tbsp pure vanilla extract
1 tbsp lemon juice
5 eggs
Let cream cheese and eggs come to room temperature. Preheat oven to 350F. Coat a 10" springform pan with cooking spray. Mix graham cracer crumbs, 1.2 cup sugar and melted butter together. Press into bottom of springform pan. I use the bottom of one of my measuring cups that has a flat bottom. Combine cream cheese and sugar beating it till it is well blended. Add eggs individually so as not to break your cream sheese/sugar mixture. Each addition will incorporate more air into the mixture. Add sour cream, vanilla, and lemon juice. Blend into mixture. Pour into springform pan. (Leave enough room for cake to rise, about 1"). Wrap cake pan in one large continuous sheet of aluminum foil. Bake for approximately 90 minutes in a water bath (Roasting pan with enough water to reach about 1/3 to 1/2 way up the springform pan). Watch to insure cake does not crack or burn. It should only slightly wiggle in the center when done. Cool in the oven for 30 minutes. Then cool on a cooling rack. When completely cooled, refrigerate over night.
20 sq. graham crackers, crushed
1/2 cup sugar
1/2 cup butter
5 ea 8 oz. pkg cream cheese
1/2 cup _ 3 tbsp sugar
8 oz sour cream
1 tbsp pure vanilla extract
1 tbsp lemon juice
5 eggs
Let cream cheese and eggs come to room temperature. Preheat oven to 350F. Coat a 10" springform pan with cooking spray. Mix graham cracer crumbs, 1.2 cup sugar and melted butter together. Press into bottom of springform pan. I use the bottom of one of my measuring cups that has a flat bottom. Combine cream cheese and sugar beating it till it is well blended. Add eggs individually so as not to break your cream sheese/sugar mixture. Each addition will incorporate more air into the mixture. Add sour cream, vanilla, and lemon juice. Blend into mixture. Pour into springform pan. (Leave enough room for cake to rise, about 1"). Wrap cake pan in one large continuous sheet of aluminum foil. Bake for approximately 90 minutes in a water bath (Roasting pan with enough water to reach about 1/3 to 1/2 way up the springform pan). Watch to insure cake does not crack or burn. It should only slightly wiggle in the center when done. Cool in the oven for 30 minutes. Then cool on a cooling rack. When completely cooled, refrigerate over night.
Our Favorite Cream Cheese Frosting
This frosting is wonderful on carrot cakes. I've used it on a sweet potato cake. It is most of the family's favorite icing. Jeanie got this from the mother of one of the boy's that played on Dylan and Derek's baseball team. It is so simple, you won't believe it.
1 stick margarine
1 8z pkg of Philadelphia (or generic) cream cheese
1 tsp pure vanilla extract
1 lb powdered sugar (approximately)
Let margarine and cream cheese stand to room temperature. Beat the cream cheese and margarine together. Add vanilla, and then slowly beat the powdered sugar into the margarine/cream cheese mixture bit by bit until fully incorlporated. or the texture is easily spreadable.
1 stick margarine
1 8z pkg of Philadelphia (or generic) cream cheese
1 tsp pure vanilla extract
1 lb powdered sugar (approximately)
Let margarine and cream cheese stand to room temperature. Beat the cream cheese and margarine together. Add vanilla, and then slowly beat the powdered sugar into the margarine/cream cheese mixture bit by bit until fully incorlporated. or the texture is easily spreadable.
English Toffee
This is a fairly simple recipe for what taste a lot like a Heath Bar. It comes from Joyce McCullough who brought it to share one Christmas eve. After I demolished all that she had and asked for the recipe, she kindly shared it with me.
1 cup butter
1 cup sugar
1 tsp white corn syrup
1 tbsp water
1 cup chopped english walnuts, chopped fine
1 6oz pkg milk chocolate chips
Melt butter, stir in sugar, corn syrup, and water. Cook over medium heat until candy thermometer reads 290F. This takes a long time and you must stir constantly. Stir in walnuts and cook for 3 minutes more. Pour on a cookie sheet thant has been sprayed with non-stick spray. Let cool. Joyce wipes off the oil from the nuts with a paper towel and spoons up any left in the pan. Melt chocolate chips and spread over the toffee. After i has cooled, break up into bite size pieces.
1 cup butter
1 cup sugar
1 tsp white corn syrup
1 tbsp water
1 cup chopped english walnuts, chopped fine
1 6oz pkg milk chocolate chips
Melt butter, stir in sugar, corn syrup, and water. Cook over medium heat until candy thermometer reads 290F. This takes a long time and you must stir constantly. Stir in walnuts and cook for 3 minutes more. Pour on a cookie sheet thant has been sprayed with non-stick spray. Let cool. Joyce wipes off the oil from the nuts with a paper towel and spoons up any left in the pan. Melt chocolate chips and spread over the toffee. After i has cooled, break up into bite size pieces.
Friday, November 6, 2009
Red Hot Jello Salad
This recipe came from Betty Shobe. It is a favorite for our holiday dinners.
6 oz Red Hots
2 cups water
2 small pkgs cherry jello
1 #2 can applesauce (about 2 1/2 cups)
Bring water to boil in saucepan and dissolve red hots. Pour boiling red hot mixture over jello. Stir in applesauce. Pour into molds or serving bowl and refrigerate.
6 oz Red Hots
2 cups water
2 small pkgs cherry jello
1 #2 can applesauce (about 2 1/2 cups)
Bring water to boil in saucepan and dissolve red hots. Pour boiling red hot mixture over jello. Stir in applesauce. Pour into molds or serving bowl and refrigerate.
Birthday Butternut Squash Souffle'
This recipe came to our family by way of Marilee Crawford, Bob's first wife and the mother of Suzie, Betsy, and Karrie. You basically start with cooked mashed squash and there are a number of ways to cook the squash. The original recipe called for peeling, seeding, and cutting the squash into 3/4 in cubes and then boiling. We have found that using a microwave is a lot easier. Just cut squash in half, seed it, and turn cut side down in a microwave. Cook for 7 minutes per pound. Scrape the cooked squash from the peel.
4 cups of peeled & diced raw butternut squash (about 2 small or 1 large squash)
1/2 tsp salt
1/2 cup margarine
1 cup brown sugar, packed
3/4 tsp cinnamon
1/2 cup evaporated milk
In 4 qts of water, boild squash with walt until tender. About 15-20 minutes. Drain well and add to mixing bowl. Mash with margarine cut into small p;ieces so it will melt evenly. Stir in brown sugar, cinnamon, and evaporated milk. When smooth, pour into a 9"x13" greased baking dish. Bake for 30-40 minutes until set.
4 cups of peeled & diced raw butternut squash (about 2 small or 1 large squash)
1/2 tsp salt
1/2 cup margarine
1 cup brown sugar, packed
3/4 tsp cinnamon
1/2 cup evaporated milk
In 4 qts of water, boild squash with walt until tender. About 15-20 minutes. Drain well and add to mixing bowl. Mash with margarine cut into small p;ieces so it will melt evenly. Stir in brown sugar, cinnamon, and evaporated milk. When smooth, pour into a 9"x13" greased baking dish. Bake for 30-40 minutes until set.
Cynthia's Broccoli Cheese Casserole
This recipe actually came from Betty Shobe as a Spinach Casserole. Since Cynthia knew what I thought of spinach, she substituted broccoli and it has been her specialty ever since. As I have gotten older, my taste buds have changed. I am thinking I might like the spinach version now. One of these days I will have to try it with spinach, but not on the holidays. A broccoli casserole is now mandatory then.
6 lg eggs
1 lb frozen chopped broccoli, thawed
4 tbsp margarine
2 sm cottage cheese containers
1/2 lb shredded Cheddar Cheese
6 tbsp flour
Beat eggs in a large bowl. Combine rest of the ingredients and pour into a greased 9",x13' deep lasagne pan. The original recipe called for a 1/4 lb of margarine and we have over time cut it back to a tabspoon or two.. Bake in a preheated 350F oven for 60 minutes. This is a recipe that reheats well. We normally madea double batch on Christmas or Thanksgiving morning and would eat the leftovers for the next few days.
6 lg eggs
1 lb frozen chopped broccoli, thawed
4 tbsp margarine
2 sm cottage cheese containers
1/2 lb shredded Cheddar Cheese
6 tbsp flour
Beat eggs in a large bowl. Combine rest of the ingredients and pour into a greased 9",x13' deep lasagne pan. The original recipe called for a 1/4 lb of margarine and we have over time cut it back to a tabspoon or two.. Bake in a preheated 350F oven for 60 minutes. This is a recipe that reheats well. We normally madea double batch on Christmas or Thanksgiving morning and would eat the leftovers for the next few days.
Mammaw's Chocolate One-Layer Cake
This was Cynthia's signature dessert. She got the recipe from her mother. Anytime she needed to bring a dish, she always volunteered to bring her cake. And even though, we would have pies galore on Thanksgiving and Christmas, she always wanted to make this cake. "John will be expecting it" was always her excuse. As time went on, she would let me help. When she didn't have enough strength to beat the powdered sugar into the icing, she would make the cake and then ask me to beat the icing as she added the sugar. It was probably the first of her recipes that she let me help with..
Cake
2 cups flour
2 cups sugar
1/2 cup margarine
4 tbsp cocoa
1/2 cup shortening
1 cup water
2 eggs
1 tsp pure vanilla extract
1/2 cup buttermilk
2 tsp baking soda
Preheat oven to 350 degrees. In a mixing bowl combine sugar and flour. In a saucepan combine, margarine, cocoa, shortening, and water and bring to a boil. Pour over flour and sugar mixture. With mixer on low speed, add eggs, vanilla, buttermilk and baking soda. Pour into a greased and floured 9"x13" pan. Bake 20-35 minutes until toothpick comes out clean.
Hint: We never had buttermilk around, so we made buttermilk by adding 2 tsp lemon juice or vinegar to a 1/2 cup measuring cup and filling with whole milk. Let stand for five minutes before using.
Icing
1 cup margarine
4 tbsp cocoa
6 tbsp milk
1 lb powdered sugar
1/2 cup chopped pecans
You will ice this cake while it is hot. While cake is cooking, in a saucepan combine margarine, milk, and cocoa and melt the margarine. When cake is complete, bring this mixture to a rolling boil and add powdered sugar and chopped pecans if used stirring constantly with a whip. Once the icing begins to loose its luster, pour over the hot cake and spread. It might take a couple of times to know when to stop adding sugar as the measurement is only approximate. But don't worry, if you get too much sugar, add a few drops of milk to thin in down a bit.
Cake
2 cups flour
2 cups sugar
1/2 cup margarine
4 tbsp cocoa
1/2 cup shortening
1 cup water
2 eggs
1 tsp pure vanilla extract
1/2 cup buttermilk
2 tsp baking soda
Preheat oven to 350 degrees. In a mixing bowl combine sugar and flour. In a saucepan combine, margarine, cocoa, shortening, and water and bring to a boil. Pour over flour and sugar mixture. With mixer on low speed, add eggs, vanilla, buttermilk and baking soda. Pour into a greased and floured 9"x13" pan. Bake 20-35 minutes until toothpick comes out clean.
Hint: We never had buttermilk around, so we made buttermilk by adding 2 tsp lemon juice or vinegar to a 1/2 cup measuring cup and filling with whole milk. Let stand for five minutes before using.
Icing
1 cup margarine
4 tbsp cocoa
6 tbsp milk
1 lb powdered sugar
1/2 cup chopped pecans
You will ice this cake while it is hot. While cake is cooking, in a saucepan combine margarine, milk, and cocoa and melt the margarine. When cake is complete, bring this mixture to a rolling boil and add powdered sugar and chopped pecans if used stirring constantly with a whip. Once the icing begins to loose its luster, pour over the hot cake and spread. It might take a couple of times to know when to stop adding sugar as the measurement is only approximate. But don't worry, if you get too much sugar, add a few drops of milk to thin in down a bit.
Grandpa's Monster Cookies
I found this recipe on the Internet. It interested me because it doesn't use flour. I thought it would be a great recipe for those who are gluten intolerant. I later learned that there is gluten in Oatmeal as well. When I first made this, I also added toffee chips and almonds to the recipe below. I like making them with the mini M&M's when I can find them. After the first batch, the grandkids started asking for these. Whenever I sent a batch of cookies to college, it was always these, and the boys could hardly get to their room without their buddies demolishing the cookies on the way. I have had my fair share of failures with this recipe, but it was always because I didn't follow the recipe below. I had some really atrocious cookies when I left half of the margarine out. And a I sent a batch to Derek via 2nd day mail that didn't arrive for three weeks. These were really dry, but when your in college, you'll eat anything from home.If you don't deviate too far from this recipe, you will have a moist andchewy oatmeal cookie to die for.
1 cup brown sugar
1 cup granulated white sugar
1/2 cup margarine
3 lg eggs
1 1/2 cups Crunchy Peanut Butter
1 tsp Pure Vanilla Extract
1 tsp corn syrup
4 1/2 - 5 cups Oat flakes
15 oz Chocolate Chips, semisweet
6 oz M&M candies
2 tsp Baking Soda
Beat sugars and butter on low speed until creamy. Add eggs, one at a time in order to not break the margarine and sugars. Add, peanut butter, baking soda, corn syrup, and vanilla extract. Stir in Oats, M7M's, and chocolate chips on low speed. When combined drop on to a cookie sheet. Bake for 12-13 minutes in a pre-heated 350 F oven. Makes about 5-6 dozen when using a small ice cream scoop,
1 cup brown sugar
1 cup granulated white sugar
1/2 cup margarine
3 lg eggs
1 1/2 cups Crunchy Peanut Butter
1 tsp Pure Vanilla Extract
1 tsp corn syrup
4 1/2 - 5 cups Oat flakes
15 oz Chocolate Chips, semisweet
6 oz M&M candies
2 tsp Baking Soda
Beat sugars and butter on low speed until creamy. Add eggs, one at a time in order to not break the margarine and sugars. Add, peanut butter, baking soda, corn syrup, and vanilla extract. Stir in Oats, M7M's, and chocolate chips on low speed. When combined drop on to a cookie sheet. Bake for 12-13 minutes in a pre-heated 350 F oven. Makes about 5-6 dozen when using a small ice cream scoop,
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