I just made this and I know it will be gone by Thanksgiving and I will have to make more. And I made a double batch!

I used a large can of mandarin oranges, and used the juice for a portion of the water. Then I just chopped them. I used Sunmaid Fruit Bits (apricots, raisins, cherries, apples, peaches, plums) and Craisins for the dried fruit and a fresh granny smith apple. And canned pears. And I only used 1 cup of sugar even though I doubled everything else.

CRANBERRY SAUCE EXTRAORDINAIRE

Ingredients
• 1 cup granulated sugar
• 1 cup water
• 1 (12 ounce) package ocean spray cranberries
• 1 orange, peeled and pureed (plus I like some zest)
• 1 apple, peeled and diced
• 1 pear, peeled and diced
• 1 cup dried mixed fruit
• 1 cup pecans, chopped
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Directions

Boil the water and sugar in a medium saucepan until dissolved.

Reduce heat.

Add the rest of the ingredients and simmer for 30 minutes, stirring occasionally.

Remove from heat and allow to cool to room temperature before serving or storing.

Serves 4

1 small fryer chicken, 2 1/2 to 3 lbs., cut into serving pieces
Salt and freshly ground black pepper to taste
4 TBLSP olive oil
1/3 cup pitted Mediterranean-style black olives, coarsely chopped
3 cloves garlic
1 TBLSP chopped fresh sage
1 TBLSP chopped fresh rosemary
1 TBLSP chopped fresh basil
(extra fresh herbs to garnish, optional)
2 large tomatoes, peeled, seeded and coarsely chopped
1/2 cup dry red wine

Sprinkle the chicken with salt and pepper. Warm the olive oil in a large saute pan over high heat. Add the chicken pieces and saute until golden on all sides. Add the olives, garlic, herbs, and tomatoes. Cover, reduce the heat to low, and cook, until the chicken is tender, about 25 minutes.

Uncover the pan and add the red wine. Raise the heat to high and cook rapidly to reduce the pan juices. Adjust the seasonings. Transfer to a warmed platter and sprinkle with more fresh herbs, if desired. Serve at once.

Can add a sliced onion to the initial saute and sub tomato paste instead of tomatoes.

OK, that's Joyce's recipe. Here's how I adapt it for my budget and slow cooker. Do the saute part to brown the chicken, onion and garlic. Then transfer to the crockpot and add a can of whole tomatoes, chopped, and the olives and herbs. I use dried herbs, subbing 1 tsp. dried for 1 TBLSP fresh. Cook in the crockpot on low for 4 hours. When the chicken is done, take it out and transfer it to a serving dish. Dump the juices into a saute pan, add the wine and reduce/thicken the sauce. Can add a cornstarch slurry and some tomato paste to make the sauce even richer, and freshen with additional herbs if necessary. Pour the sauce over the chicken and garnish with fresh or frozen chopped parsley.

The key is to brown the chicken before putting it in the crockpot, to use smaller pieces, (some folks only do thighs, which supposedly turn out best in the crockpot, but I think all the parts are OK if you don't overcook and don't use boneless and don't use huge pieces.)

For dessert I may just serve my warmed up applesauce with yogurt and toasted almonds in the cut glass cups, I have done that before. Or I may use my homeade strawberry or strawberry rhubarb sauce over angelfood cake, store bought. I have served the applesauce dessert before to good effect. That is one big plus to canning, you can pull out homeade stuff at the last minute. I'd like to do something with those apricots, but this is why the dang things have been sitting in the fridge in brandy for almost a year! I just never get around to messing with them! We'll see how it goes. As Jessy said, I may get tired and want to take the easiest possible route.

Back in the day when I had more free time, I always enjoyed making something kind of fancy when I had folks over for dinner, stuff single-me would never bother fussing with by myself. Especially desserts--I'd make pies, cakes or cobblers, or one of my favorites--blackberry shortbread! Oh well, like you all said, the most important thing is the guests/company, fussing over the food should not be the main focus of a get together! But I would still like it to be homey. The best dinner parties I've been to have been the ones where the food was not fussy, but still delicious, not too many dishes and overdone. The hosts could serve it in a relaxed manner. I think I have not yet quite mastered that art. Alexa sure managed that art at our little get-together! My aunt, who is in her mid 80's has always managed to do that, pull incredibly delicious stuff out of her kitchen with mysteriously little fanfare. But I know she has a lifetime of little tricks up her sleeve! Just her little special touches and recipes. A lot of it is her knowledge of quality ingredients, and how she always has a little something going in the kitchen, so that when the final dish comes out we don't notice that the process took two days of manging the various parts bit by bit.

I get so tired of restaurant or pre-made stuff from the store. Not that it isn't nice, but there's just something about it. It isn't the same as homeade, even a homeade tuna fish sandwich carries that special something. I'm trying to focus these days on simple, simple yet homeade foods. It makes a huge difference to me not to be eating out. I can't totally describe the effect, it's just something a bit spiritual I think.

Big-Batch Habanero Gold

=======================
1 cup minced dried apricots (1/8" dice)
Note: Could use dried peaches or pears instead.
1-1/4 total cup minced red sweet pepper and minced red onion (1/8" dice), approximately half-and-half.
1/4 cup Habanero peppers
Note: For extra-hot, increase Habaneros to 1/2 cup and reduce red sweet pepper/red onion combination to 1 cup total.
1-1/2 cups white vinegar
6 cups sugar
1 3-ounce pouch liquid pectin

Prep apricots, peppers and onion. Place in a large, stainless or other non-reactive pot. Add sugar and vinegar. Bring to the boil and cook 5 minutes. Pull off the burner; allow to cool, cover and let sit overnight. Stir occasionally if convenient.
Note: 4-6 hours would be plenty, so the time doesn't need to be any greater than the soaking time for apricots in the original recipe.

Next day, bring the mixture back to the boil. Stir in liquid pectin. Boil hard 1 minute. Pull off the heat. If necessary, skim foam. (I did need to skim a bit.) Let cool 2 minutes, stirring to distribute solids.

Pour into jars. Stir to distribute and remove air bubbles. Do the usual with the jars and lids, BWB 10 minutes.
When jars are sealed, "agitate" to distribute solids throughout the jelly. You will find that stirring in the jars reduces the need to "agitate" the jars so much to distribute the solids. If a lid pops while twisting and turning the jar, don't worry. It will re-seal once it gets a chance to rest.

Here is a link that might be useful: Big Batch Habanero Gold

Habanero Gold Jelly from Annie

1/3 cup finely sliced dried apricots
3/4 cup white vinegar
1/4 cup finely diced red onion
1/4 cup finely diced sweet red pepper
1/4 cup finely diced habanero peppers, including seeds OR 1/4 cup diced, combined jalapeno and Scotch Bonnet peppers
3 cups granulated sugar
1 pouch Bernardin liquid pectin or Certo

Cut apricots into 1/8 inch slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded peppers into 1/8 inch slices; cut slices into 1/4 inch dice. Measure each ingredient; add to apricots. Stir in sugar.

Over high heat, bring to a full roiling boil. Stirring constantly, boil hard
1 minute. Remove from heat. Immediately stir in pectin, mixing well.

Pour jelly into hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim. Wipe rims. Apply lids.

Process 10 minutes in BWB. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods.

Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly.

ANNIE�S SALSA
8 cups tomatoes, peeled, chopped and drained
2 � cups chopped onion
1 � cups chopped green pepper
3 seeded chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
� cup chopped fresh cilantro
1/4 cup sugar
1/3 cup vinegar-Use 1 cup if you use hot water bath
16 oz. tomato sauce
16 oz tomato paste

Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.
Makes 6 pints

As Jessica said, the rubber mold on the jar needs to get hot and soften so it creates a good seal. I just put the lids inside the rings and put everything into simmering water because then I can just take my tongs and pull out a lid/ring combo and put in on the jar.

I also never heat the jars. If they are washed and you process them 10 minutes, they don't need to be sterilized. Of course, right after I told Jessica I almost never get a broken jar, I put some dilled green beans into the canner and got a broken jar, LOL, she's a jinx!! I've not had a broken jar since. I just wash the jars, put them on the counter on a towel and when the jelly is ready, ladle the hot jelly into the jars. It heats the jars enough to avoid thermal shock and the resulting breakage.

And yes, Shaun, you can chop everything in the food processor, unless you want all the pieces to be alike. Just chop them coarsely if you want those bits floating in the amber jelly, or else your jelly will be more "muddy" and have little pieces. It won't hurt anything but it would look different. And I've always frozen the chopped habaneros and used them because I can't grow them year round so I get a bunch when they're in season and chop them up and freeze them. No reason why you couldn't freeze the rest of the stuff too, it cooks in the jelly anyway so it's already softened.

Annie

Deb, I feel really badly as I only lucked out and mine came out well but my Aunt said that was a typo and so I'm posting the corrected recipe. Had I been a more experienced baker I would have, no doubt, known that seemed wrong but, alas, still learning! (grin) And I might add that the artisan breads I'm baking use very high temps like 475 degrees so I guess it didn't seem odd for that reason.

I added some photos of the rolls when I first put them into the pans, then to the rise, and then right out of the oven - three photos added at link below. I had 6 rolls in a 9 x 13 pan, and two more 9" round cake pans with 3 in each. I also think I didn't allow them to quite rise enough as my first instructions didn't say double and now she's telling me that as well. I'm a little confused...are you?! (She also told me if her eggs seem very small she'll sometimes toss a third in - how do you record this stuff!)

I have made the revisions in temperature, baking time, and rising in pan here (note - revisions in bolded italics:

Chocolate Cinnamon Rolls

Refrigerator Rolls – Makes 12 large rolls*

1 Package active dry yeast
1/2 Cup lukewarm water (add pinch of sugar) Set aside.

In large bowl:
2/3 Cup shortening
2 Teaspoon salt
1/2 Cup sugar
2 Eggs
1 Cup mashed potato
1/2 Cup milk (Aunt uses evaporated milk)
1/2 cup water potatoes cooked in
4 to 5 cups all purpose flour

Mix first three ingredients; shortening, salt & sugar. Add eggs one at a time and beat in. Add mashed potatoes, yeast, milk, potato water and mix.

Add flour; three to four cups, mixing well adding enough more flour until dough can be handled and turned onto floured board. Knead well using as little flour as possible. Place in large oiled bowl, cover and let rise double. Knead lightly and cover, place in fridge until ready to use or overnight.

For cinnamon rolls:
If refrigerated, let bowl sit at room temperature for 30 – 40 minutes. Then roll out dough on lightly floured counter to roughly 12 x 18 inches for large sized rolls. If dough has been divided for smaller sized rolls; roll out dough to approximately 1/2 inch thick. Brush on melted butter, then sprinkle brown sugar and cinnamon mixture and chopped cinnamon chips. Leave about 1/2" border.

Starting at edge tightly roll up dough. Cut into 1 1/2" pieces and place in buttered baking pan. Let rise until double.

Bake in 375 degree oven for 25 - 30 minutes or until lightly browned.

Drizzle with icing and sprinkle chopped cinnamon chips.

Filling:
3/4 Cup brown sugar
1 1/2 Teaspoon cinnamon
4 Tablespoons butter, melted
3/4 - 1 Cup cinnamon chips (chopped) - more to sprinkle over top

Chocolate Cream Cheese Icing
4 Tablespoons butter, softened
8 Ounces cream cheese, softened
3 Ounces** Ghirardelli 62% bittersweet unsweetened chocolate morsels, melted (or chocolate; your choice)
Dash of salt
3 Cups confectioners sugar
1/3 Whole Milk (approx – use enough to get desired consistency)
1 Teaspoon vanilla extract

Cream together the butter and cream cheese. Add melted chocolate, salt, confectioners sugar, milk, and vanilla. Beat until smooth and spreadable.

*Or divide dough twice or into thirds for desired size rolls.

**Adjust chocolate amount if you are making part of the icing vanilla only.

Here is a link that might be useful: Dough in pans...

It's peach season, this is really good. (I think it's Ruhanna's or Roselin's recipe....sorry, not sure.)

Ann's Raspberry Scones and a jar of honey or whipped butter would be nice, too!

Georgia Peach Pound Cake

3c flour
1/4 tsp baking soda
1/2tsp salt
1c butter, softened
3c sugar
6 eggs (at room temperature)
1tsp vanilla
1/2tsp almond extract
1/2c sour cream
2c chopped, peeled peaches

Preheat oven to 350F. Grease and flour 10 inch tube pan

Mix flour, soda, and salt in small bowl. In mixer bowl, cream butter and sugar until fluffy. Add eggs, one at a time, mixing well after each. Stir in vanilla and almond extract.

Add dry ingredients and mix well. Fold in sour cream and peaches Pour into prepared pan, bake 75-85 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then invert onto wire rack and cool completely.

Icing:

8oz cream cheese
1/4c butter, softened
1T milk
1/2tsp almond extract
1lb confectioners sugar, sifted
In mixer bowl, cream cheese and butter until light and fluffy. Add milk and almond extract, mix well. Add sugar gradually, beating until smooth.

Linda

Asian Marinated Grilled Chicken Breasts

My all time favorite recipe for grilling chicken breasts.

5 LBS boneless skinless chicken breasts

Marinade:

1 C veg. oil
¼ C sesame oil
¾ C soy sauce
1/3 C minced garlic
¼ C minced ginger
2/3 C minced cilantro
5-6 green onions, thinly sliced
1 tsp Black Pepper

Combine marinade in a container large enough to hold the chicken. Refrigerate 4+ hours. Overnight is fine.

Remove chicken from marinade and grill over med. hot fire. Done when thermometer registars 160°.

Note: If only a small quanity of chicken is needed, you can divide chicken and marinade into freezer bags and freeze until needed. Chicken will be ready to cook as soon as thawed.
Leftover cooked chicken makes a great sandwich either cold or reheated in the microwave. I like it heated with provelone, sliced chicken, tomato, lettuce and mayo.
Also makes a great Asian Salad. Chop the chicken, lay over greens, sprinkle with mandarine oranges, roasted sunflower kernals, rice noodles and a sweet sour dressing.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

opkikid...posted this last summer...I've made it several times since...really good flavor!

Slow Cooker Shredded Beef Tacos

1 1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
3/4 cup bottled chunky medium-hot salsa
2 tablespoons chopped garlic
1 tablespoon (packed) dark brown sugar
1 tablespoon soy sauce
1/4 cup chopped fresh cilantro (optional)
1 tablespoon fresh lime juice (optional)

Combine the salsa, brown sugar and soy sauce and pour over the meat in the slow cooker insert. Cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender. Shred the meat with two forks and stir in cilantro and lime juice if using.

Set out taco shells (I like small soft corn tortillas) and all the fixings.
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Here is Sue's (Cookingrvc) famous recipe! They're really, really delicious. It's my favorite rib recipe. Don't pay attention to the "one teaspoon" amount of whiskey, just slosh it in, you need more than one teaspoon!

2 large racks pork baby back ribs
salt
coarse ground black pepper

SAUCE:
2 tablespoons vegetable oil
1/4 cup minced fresh onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup brown sugar
2 tablespoons honey
1 tablespoon worcestershire sauce
1 3/4 teaspoons salt
1 teaspoon liquid smoke flavoring
1 teaspoon Jim Beam whiskey
1/4 teaspoon fresh ground black pepper -- coarse
1/8 teaspoon garlic powder
1/8 teaspoon paprika

To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours.

As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium/high heat. Sauté the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.

When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.
Cookingrvc (Sue)

Ktee....that's just to get you started, thinking. We can alsways help with sides also...

Nancy

CHOCOLATE WALNUT PUFFS

1 cup (6 ounce package) semi-sweet chocolate chips
2 egg whites, room temp
1/8 teaspoon salt
1/2 cup sugar
1/2 teaspoon vanilla
1/2 tablespoon white vinegar
3/4 cups chopped walnuts

Preheat oven to 350.
Line cookie sheet with parchment paper.
Melt chocolate over warm water.
Beat egg whites with salt til foamy. Gradually add sugar. Beat til peaks form. Beat in vanilla and vinegar. Fold in chocolate and nuts. Drop from teaspoon onto cookie sheet. Bake 10 minutes at 350. Remove from oven and let sit on cookie sheet for 2-3 minutes to set up.
Makes 36 cookies

1/3 cup sugar
1/3 Jack Daniels
1 T ginger
3/4 cup soy sauce
3 to 4 T crushed garlic

Avoiding Toughness

a) All ingredients must be chilled, yes, even the bowl, if one's really passionate and persnickety, or, like you, seeking the perfect pie crust.

b)Start with diced, chilled butter and/or shortening, (I use a combination of the two. The butter adds flavor, the shortening promotes flakiness). The diced fats will take a lot less time to combine with the rest of the ingredients, which is the first step in avoiding overworked dough.
Also, when the fats in your pie dough melt in the oven, as opposed to in your hands, the dough forms many layers, which translates to: flakiness. You won't get that if you start out with room temperature ingredients.

c)To avoid overhandling the dough, use either a heavy duty mixer or food processor. I prefer the former, as it quickly mixes the dough, without overworking it; a food processor will also accomplish the same task beautifully, but, it's so fast, that, unlesss you're quick on the draw, you'll end up with an overprocessed, tough pastry dough.
Not to mention that, by overmixing, you run the risk of overdeveloping the gluten, which will result in a tough, rather than flaky and delicate crust, which will also shrink when baked.

Thickness

Between 1/8 and 1/4 inches thick is the norm.

Preventing sogginess

a)Refrigerate dough prior to baking - at least 30 minutes - but I sometimes leave it in the fridge, overnight. This allows the fats in the dough to chill thoroughly, which results in easier rolling later, and helps the crust keep its shape while it bakes. Refrigerating it also gives the gluten strands a chance to relax.

b)Blind-baking or par-baking keeps the crust from getting soggy when fillings are added. Some folks also like to brush the bottom of the crust with a lightly-beaten egg, or if it's a sweet, rather than savory pie, brushing melted chocolate (my personal favorite) on the bottom of the crust, will help seal it from extra moisture. And it also adds another layer of flavor.

c)And finally, experience. There are many, many recipes available, claiming to be the best. And most of them are great, but if you don't have the knowledge, a recipe alone, won't bring success. To avoid Crustophobia, practice. No one can expect a perfect pie crust on their first, or even, second, try. It's experience that'll guide you, as to whether the crust's consistency and feel are just right.

Sol

The egg is optional, but it can make the dough a bit easier to work with and promotes a nice golden color. Sometimes I use an egg, sometimes I don't.

The real secret is probably just in knowing when the pastry is right -- when the fat is cut in enough, when you've added enough liquid, when you've mixed it enough, when its chilled enough to roll out. I can't describe those whens very well -- I know them as I'm doing them, and I learned them from experience. It took years of watching my mother as a kid and then several attempts on my own to figure that out many years ago, but I haven't screwed up a pie crust since.

My recipe for 4 crusts:

3 c. flour
1 tsp. salt
1 c. cold butter or lard
1 egg beaten (optional)
scant 1 T. cider or white vinegar
Cold Water

Blend flour and salt. Cut in fat to pea sized pieces. Stir in vinegar and egg. Stir in cold water until pastry will hold together. Divide into 4 pieces, wrap in saran and chill for several hours or over-night before rolling out.

DESSERT Maple Pecan Drop Cookies via Trappe Family Lodge Stowe VT
2c maple Syrup
2 eggs
1c melted butter
2 tsp baking powder
4c All Purpose flour
1 c chopped pecans
1. Mix all ingredients together
2. Scoop (we used sm ice cream scoops - 1T?) or drop cookie glob on parchment or greased cookie sheet
3. Bake 375 for approx 12 min. Cookies will be light and will have risen.
The notes she told us were that these cookies can go very close together on the sheet since they rise (baking powder) and do not spread (baking soda). Cindy also said they usually keep the ovens at 350 and bake accordingly, by sight and touch.
I think we made about 80+cookies. They were glazed with a powdered sugar, maple syrup glaze

This evening I baked two. The outside browned nicely -- the inside is like soup! I baked it for an additional 25 minutes, still a soupy texture on the inside.

I followed the directions except I substituted some margarine for butter (2 sticks Imperial margarine, 1 stick butter). I believe I interchanged butter and margarine last year too.

Any thoughts?

Recipe:
Nestlé Toll House Chocolate Chip Pie
The sweet, creamy richness of a brown sugar base makes this chocolate chip pie a perfect foil for chopped nuts and whipped or ice cream. Serve with strong coffee or tea.
Estimated Times:
Preparation Time: 15 mins
Cook Time: 55 mins
Servings: 8

Ingredients

1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 (1 1/2 sticks) cup butter softened
1 (6 oz.) cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

Directions

PREHEAT oven to 325° F.

BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream.

Anyway, Turkey day was a hit. We all ate WAY too much, as usual. Steve and I were prepared to go walking after dinner, but surprisingly it was too cold outside, even in Florida!

What worked - The Sangria!! It was a hit; everyone was drinking it! Even Steve's Sister's Husband's family (they're Cuban from Key West) loved it, and they know their Sangria! Marilyn's Carrot Cake - I knew it would be a hit. I've made it many, many times.

What didn't work - The sausage cheese balls as appetizers. They were awesome right out of the oven, still warm, but lost their "oompf" at room temp. Will have to find a warming plate if I make them again.

All the rest of the food was the same; heaven forbid if a dish is left out or changed! :-) In fact, I didn't make my brandied cherries this year and there was almost a mutiny!

Spanish Sangria

Source: Barbara Hansen's Mexican Cookery (1981)

1 bottle, dry full bodied red wine
2 tablespoon orange liqueur (Grand Marnier)
1/3 cup of simple syrup
1 lime thinly sliced
1 orange thinly sliced
1 lemon thinly sliced
Juice of one orange
1 cup club soda
Combined wine, syrup, brandy and orange juice and stir. Add sliced fruit and just before serving add the soda water.
Do not let the fruit slices sit in the Sangria for more than one hour before serving as the peels can cause the drink to be bitter.

Simple Syrup
1 cup sugar
1 cup water
Bring water and sugar to a boil and simmer until liquid is clear and the sugar has dissolved. Pour in to jar and refrigerate. Keep for 3 weeks. Servings: 4

Sausage Cheese Balls

Preheat oven to 375. Makes 60 balls.
1/2 lb pork sausage or links with the casing removed. May use turkey sausage if you prefer.
2 cups sharp cheddar cheese grated
1/4 cup milk
1 egg beaten
1 1/2 cups buttermilk pancake mix (Bisquick)
2 Tbsp dry onion soup mix
1/4 to 1/2 tsp hot pepper sauce
Mix the first 4 ingredents
Add the rest. Shape into 1" balls
Bake on lightly greased pan 10 to 15 mins.

So what was or wasn't a hit for you?

* Posted by
Phyllis A.

Sun, Dec 17, 00 at 0:09

I haven't tried this, but it sounds good

Corn Pudding

By Rival

1 8-oz. pkg cream cheese or tofu cream cheese, softened
2 eggs, beaten, or equivalent
1/3 cup sugar
1 8 oz. pkg. corn bread/muffin mix
1 16 oz. can cream-style corn
2 1/3 cups frozen sweet corn
1 cup milk or soymilk
2 tablespoons butter or margarine, melted
1 teaspoon salt
1/4 teaspoon nutmeg

Lightly grease Crock-Pot. In a mixing bowl, blend cream cheese, eggs, and sugar. Add the remaining ingredients and mix well. Transfer to Crock-Pot. Cover and cook on High 3 to 4 hours. Serve.

Ann, I love shortbread. If anyone wants to start a fan club, I'm there.

I didn't have time earlier to post it, but has anyone tried Regan Daley's Butter-Toffee Crunch Shortbread from "In the Sweet Kitchen"? It is the most incredibly rich brown sugar shortbread variation. I don't make it often; I have to be sure I have lots of recipients lined up first so I don't keep too much in the house. It's deadly to diets.

BUTTER-TOFFEE CRUNCH SHORTBREAD

Makes 50 3-inch fingers

"Awfully impressive, and dead easy, this is just a good basic brown sugar Scottish shortbread recipe, enhanced with butterscotch and toffee bits. As with any shortbread, the quality and freshness of the butter and flour make all the difference in the flavour and texture. Use the best, and make sure they're fresh. This makes a large batch, perfect for giving, and the shortbread keeps very well in airtight tins. If desired, the recipe can be reduced by half."

2-1/3 cups all-purpose flour
2/3 cup rice flour, or substitute cornstarch if rice flour is unavailable
1/2 teaspoon salt
1-1/2 cups (3/4 pound) fresh unsalted butter, at room temperature
6 tablespoons fruit sugar or superfine sugar
6 tablespoons tightly packed light brown sugar
3/4 cup miniature butterscotch chips
2/3 cups English toffee pieces for baking such as Skor Bits (available in the baking sections of most supermarkets)
Additional unsalted butter for greasing pan

Preheat the oven to 325° F. Butter the bottom and sides of a 9 x 13-inch metal baking pan. Line the bottom and up the two long sides with a piece of parchment paper. Leave about a 1-inch overhang over the sides to make removing the cooled shortbread easier. Sift the all-purpose and rice flour together with the salt and set aside.

In the bowl of an electric or stand mixer fitted with the paddle attachment, or in a large mixing bowl with a wooden spoon, beat the butter until very smooth. Gradually add the sugars and cream the mixture until it is very light and fluffy. If using a mixer, transfer the creamed butter-sugar mixture to a large mixing bowl. Add the flour mixture, about 1/2 cup at a time, fully incorporating each addition before adding the next. Use your fingers to knead the final portion of dry ingredients into the dough, keeping your palms off the dough as much as possible, so the warmth doesn't turn the butter oily. When the last of the flour is fully blended, add the butterscotch and toffee bits and knead them into the dough until they are evenly distributed. I should warn you at this point, that this dough now smells better than any cookie dough you have ever experienced. Restrain yourself; you will do yourself no favors devouring the entire mess at this point, and the baking doesn't take that long.

Press the dough firmly into the prepared pan and use the back of a metal spoon to smooth the surface. Prick the dough all over with a fork and set the pan in the center of the oven. Bake the shortbread for about 45 minutes, then prick the dough again to release any trapped air. Return the pan to the oven for another 15 to 30 minutes, or until the edges are light golden brown, and the center feels just firm to the touch.

The shortbread will set to a very firm biscuit as it cooks, so it must be cut while it is still warm. Cool the pan on a wire rack for 7 to 8 minutes, then run a sharp paring knife around the outside of the dough to loosen the edges. Make two long cuts in the shortbread, dividing it evenly into three rectangles, each cut beginning and ending at a short side of the pan. Cutting from long side to long side, cut the rectangles into about ¾-inch wide fingers, wiping the knife on a clean towel between each cut, as it gets sticky and can pull and tear the cooling shortbread.

Leave the fingers to cool completely in the pan, then re-cut and transfer them to airtight tins. This shortbread can be frozen before or after it is baked. Freeze the dough pressed into the prepared pan, well wrapped with plastic and aluminum foil. Thaw overnight in the refrigerator, without disturbing the wrapping, and bake directly from the refrigerator. The baking time may have to be increased by a few minutes to compensate for the chilled dough. Freeze the cooled fingers in airtight bags or containers, layering between sheets of waxed or parchment paper and wrapping the whole tin or container with aluminum foil. Thaw the entire package, without removing the wrapping, at room temperature for 6 to 8 hours.

I haven't previously frozen the dough, but I do intend to do that this year. Very handy for the holidays.

Carol

Here's my long time favorite cut out cookie dough. If I remember correctly it was originally in a BH+G magazine in the late 70's. I usually double it in my KA mixer and usually make at least three bowls of the dough. I have a very large tree shape cookie cutter (about 9") and love to make and decorate special cookies for those that love cutouts.
This dough is one that you can roll thick, if you like a softer cutout, yet still holds up.

1½ C sugar
1 C unsalted butter
1 8oz pkg cream cheese
1 egg
1 tsp vanilla
½ tsp almond extract
3½ C flour (I like unbleached)
1 tsp baking powder

In a mixing bowl cream sugar, butter and cream cheese until fluffy.
Add egg and flavorings, beat smooth'
Stir together the flour and baking powder, add to creamed mixture and mix thoroughly.

FOR CUT-OUT COOKIES
Chill dough. Roll out on surface dusted with a mixture of ½ powered sugar and ½ flour, ¼ to ½ inch thick depending on your preference. Cut into desired shapes. Place on ungreased cookie sheet ( I line with parchment paper) and bake in a 375° oven 8-10 minutes. Watch for the edges to just barely begin to brown if you like a moist cookie. Cool and frost.

COOKIE PRESS COOKIES

Divide dough into portions and add desired colors. Force through cookie press onto ungreased cookie sheets. Bake in a 375° oven 8-10 minutes. Remove from cookie sheet and cool on wire rack. Before baking brush with slightly beaten egg white and sprinkle with colored sprinkles if desired.
Note...I have added about 4 oz of almond paste to the dough when making the cookie press cookies.....yum!

FAVORITE ICING FOR CUTOUT COOKIES

2 c powered sugar, sifted
2 Tbsp softened butter
¼ tsp vanilla
¼ tsp almond extract
1 egg white
¼ C milk or cream

Combine egg white and milk, set aside.
Beat together powered sugar, butter and flavorings.
Add small amounts of the milk mixture until icing is spreading consistency.
Tint with desired colors.
Using the egg white will give you a nice finish on the icing, the butter will keep it soft on the inside.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

DATE PINWHEELS

Filling

1 lb. dates, chopped
1 C water
½ C brown sugar
1 C walnuts, chopped

Cook dates, water and brown sugar until thick. Remove from heat and cool while making dough. Stir in nuts just before spreading on dough.

Dough

1 C butter
2 C brown sugar
2 eggs
1 tsp vanilla
½ tsp soda
½ tsp cream of tarter
4 C flour

Cream butter and sugar add eggs and vanilla.
Add dry ingredients, combine but don't over mix.
Roll out dough on floured surface into a rectangle approx. 12"x18"(about ¼" thick).
Spread with cooled date filling.
Roll up from long side to form a log about 18" long.
Wrap in plastic wrap and refrigerate at least 2 hours.
Slice about ½" thick.
Place on parchment lined baking sheet.
Bake at 375° for about 10 minutes.
Approx. 3 dz cookies.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

TURTLES

Crust:
2 C flour
1 C brown sugar
½ C butter, at room temperature

Caramel:
1 C butter
1½ C brown sugar
3 Tbsp corn syrup
2 C pecans

12 ounces chocolate chips

Preheat oven to 350°
Mix crust ingredients in mixer bowl at medium speed until well mixed and dough forms fine particles. With hands pat dough into a 9X13 pan.
In a saucepan over medium heat, mix butter, syrup and brown sugar for caramel. Bring to a boil; boil for one minute, stirring constantly.
Sprinkle nuts over crust; pour caramel over all.
Bake 18 to 22 minutes, until surface bubbles.
Immediately after removing from oven pour chocolate chips evenly over all. Let stand briefly to melt then spread chocolate with a smooth knife.
Cool, cut into squares.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Sherry....Is there a way for you to give us a link to your finished cookbook?
I'm assuming it's all on computer.

Nancy

Annie

Another virgin drink idea is a ginger punch. It has a lot of punch to it, so gives the feeling of having an alcoholic drink (since it's not a sugary fruit punch type of concoction). I don't have a specific recipe (I've never made it myself, but have had it when others made it).

Basically you use ginger beer (get the real stuff that has some heat to it - not ginger ale) and pineapple juice (probably close to equal parts). And add smaller quantities of fresh lime juice and angostura bitters. It's a really fun drink. I've bought all the ingredients and have been waiting for the appropriate occasion.

Lynn.

I like the idea of steak and baked potato. Caesar salad is what they requested, and it's fairly easy, so go for it!

My idea of an impressive appetizer would be:

Bruschetta

INGREDIENTS:
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
2/3 cup grated Parmesan cheese
1/3 cup finely chopped red onion
2/3 cup diced roma tomatoes
5 tablespoons mayonnaise
1/2 c finely chopped shrimp (optional)
Parsley flakes
1 French baguette, cut diagonally into 1/3 inch thick slices
________________________________________
DIRECTIONS:
Preheat the broiler.
In a medium bowl, mix marinated artichoke hearts, Parmesan cheese, red onion, tomatoes and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet. Sprinkle with parsley.
Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This torte is easy and delicious, otherwise Ann's Bread and Butter Pudding would be lovely, too!

St Paul Hotel Chocolate Turtle Torte

Crust:
3-2/3 c pecans
1-1/4 c sugar
7T unsalted butter

In food processor blend pecans and sugar, add melted butter in steady stream until combined well. Turn out mixture into a 12" tart pan with removable bottom. Press to 1/8" thickness on bottom and 3/8" on sides. Bake at 350F for approximately 20-25 minutes or until lightly toasted. Cool.

Filling:
1lb semi sweet chocolate
2 c heavy whipping cream

Bring cream to a boil and pour over coarsely chopped chocolate. Mix until chocolate is melted and mixture is combined well. Pour into cooled crust and refrigerate for 3 hours or up to overnite.

Caramel Sauce:
4oz unsalted butter
1 c sugar
1 c heavy whipping cream
¾ c crushed pecans (for garnish)

In heavy saucepan melt butter, add sugar and cook until dark brown (not burnt). Add cream and remove from heat. Mix thoroughly until mixture turns a rich golden color.
Drizzle over slices of torte and serve.

Linda

I used no-boil noodles (Barilla) for the first time. They cooked just fine, but didn't have much taste to me. Being that we're now in Joisey, there's gotta be someone close that sells fresh pasta, so I'll try that next time. I hate boiling noodles, so I rarely make lasagne.

I'm sure most everyone has seen this, but here's the recipe, just in case.

***************************************

Neither Vittoria nor my mom ever made lasagna. Although some historians say it's a Sicilian dish, I never knew any Sicilians who made lasagna.
It wasn't until I was gone from the family and discovered lasagna on my own. Actually took me MANY lasagnas to realize that I could like it. After whimpy lasagna No. 317, I started playing with the basic recipe.

I came up with this, a recipe that a friend dubbed "Joey's Killer Lasagna"...

Makes eight big portions.

1 medium onion -- chopped
3 tablespoons olive oil
1/2 pound ground beef
1/2 pound Italian sausage -- casings removed and broken up
1/2 pound ground veal
2 cloves garlic -- minced
4 ounces mushrooms -- chopped
15 ounces tomato sauce
12 ounces tomato paste
1/2 cup dry red wine
1/2 cup water
1 teaspoon oregano -- leaves
1 teaspoon basil -- crushed
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
8 ounces mozzarella cheese -- thinly sliced
1 pound Ricotta cheese
1/2 cup Parmesan cheese
12 ounces lasagna noodles

Saute the chopped onion in the olive oil. Add and cook the ground meats, starting with the sausage, then the beef, then the veal.

Add the garlic and mushrooms. Cook. Drain.

Add the tomato sauce, tomato paste, wine, water, oregano, basil, salt, pepper, and sugar. Simmer covered for 1-1/2 hours.

Cook the lasagna noodles while sauce is simmering. Use 10 to 16 pieces depending on the width of the noodles. Drain, rinse, drain again.

Butter a 9 x 13-inch baking dish.

Cover the bottom of the dish with a thin layer of the sauce. Layer: 1/3 of the noodles, 1/3 of the sauce, 1/3 of the Ricotta cheese (in dollops), 1/3 of the Mozzarella. Repeat twice more. Cover with the Parmesan cheese.

Bake uncovered in a 350-degree oven for 40-50 minutes, or until bubbly.

Joe

Trump's Chocolate Tea Cake
Source: Ma Cuisine

6 oz. semi-sweet chcolate, chopped
1 stick unsalted butter, soft
2/3 cup sugar
3 eggs
1/2 cup cake flour

Heat oven to 350 degrees. Butter and flour a 9" round cake pan. Line bottom of pan with parchment and butter parchment.

Melt chcolate in a double boiler or bowl over hot water, let sit to cool. Cream butter until light and fluffy, gradually add in the sugar, beat well. Pour in the chocolate and mix well. Add eggs one at a time, beating well after each. Gently mix in flour just until it disappears. Spread batter evenly in the pan.

Bake for 25 minutes. Test w/ a cake tester in the center to be sure it comes out clean and the cake is done. Cool in the pan on a rack for 30 minutes. Invert onto a serving platter, peel off parchment and dust w/ powdered sugar or spread on the following glaze:

Glaze:
2 oz. unsweetened chocolate
2 oz. semisweet chocolate
2 oz. (1/2 stick) unsalted butter
2 t. honey

Put all in a bowl over hot water, melt smooth, stir well. Cool. Pour over cake top and spread evenly and smoothly.

Cream sugar and oil, to that add eggs one at a time and beat well. Sift dry ingredients all together, twice,then add vinegar and food coloring to sugar mixture and mix well. Add dry ingredients alternating with buttermilk mixing after each addition. Mix well. Add vanilla. Beat well. Bake @ 350* for 30-35 minutes. This will give you several layers depending how large your pans are.
Frosting
1 stick real Cow's butter
1 8 oz. cream cheese
l box powdered sugar
1 cup chopped pecans
1 Tablespoon cocoa
l teaspoon vanilla
Cream butter and cheese add vanilla. Sift sugar and cocoa and mix with cheese mixture, add pecans and mix again. Spread on cooled cake.
I get 4, 9 inch layers.

I hope you like this recipe from an old Southern Cook. I am sorry if it is a repeat. I have seen Red Velvet Cake Recipes before but not any that use these particular ingredients. Just wanted to share:)

Lemon Loaf Cakes
Barefoot Contessa Parties!
Recipe Summary
Difficulty: Medium
Prep Time: 40 minutes
Cook Time: 45 minutes
Yield: 2 loaves
User Rating: 5 stars
1/2 pound (2 sticks) unsalted butter at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest lightly packed (6 to 8 large lemons - Use only fresh lemon juice and zest)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar
3 1/2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, the key to great cakes is beating the butter and sugar until the mixture's until light and fluffy, about 5 minutes. With the mixer on medium speed add the eggs, (break the eggs into a dish before adding to the batter to avoid a bad egg or shells in the batter) 1 at a time, and the lemon zest. Sift together the flour, to make sure there are no lumps, baking powder, baking soda, and salt in a bowl. Separately, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately, beginning and ending with the flour. Divide evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Cook 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, cool for 10 minutes, invert them onto a rack set over a tray and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
To freeze these cakes, prepare them except the glaze. Wrap them well in plastic wrap and freeze. When you're ready to use, defrost and glaze.

Blue Ribbon Carrot Cake
2 cup flour
2 tsp. soda
2 tsp. cinnamon
½ tsp. salt
Sift above together and put aside.
Beat three eggs together and add the following:
3/4 cup oil
* 3/4 cup buttermilk
2 cups sugar
2 tsp. vanilla
8 oz. crushed pineapple
** 2 cups grated carrots
***3-1/2 oz. Coconut
1 cup chopped nuts
Beat above well. Add to dry ingredients.

Pour into well-greased 9 x 13 pan and bake 55 minutes at 350 degrees.
* Rather than buying a quart of buttermilk, it’s cheaper to make your own. Pour 1 Tablespoon of white vinegar into a ¾ cups measuring cup and fill up to the ¾ mark with milk. Stir and let sit for 10 minutes. Stir after 10 minutes and you have buttermilk.
** I buy a bag of shredded carrots at Meijer. They are more like thin strips, but they work well.
*** I think you can buy 3-1/2 oz. Cans. Otherwise you have to buy a 10-1/2 oz. Bag
Cream Cheese Frosting
1 stick butter
8 oz. cream cheese
2 cup powdered sugar
1 Tbs. lemon juice
1 Tbs. Grated lemon peel (optional)
Mix together and spread on cooled cake. If it seems too thick, you can thin it with more lemon juice. Only add 1 tsp. at a time or you could make it too thin.

2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 cups sugar
1 1/2 cups oil
4 eggs
3 cups carrot -- grated
1/2 cup almonds -- chopped, toasted
1 can crushed pineapple -- 30 oz, well-drained
1/2 cup raisins


8 ounces cream cheese -- softened
1 stick butter -- softened
1 teaspoon vanilla
1 pound powdered sugar
1 pinch salt

Sift together first five dry ingredients. Add sugar, oil, and eggs and mix well.

Add nuts, pineapple, carrots, raisins, and mix well.

Pour mixture into three 9-inch round layer pans or two 8 by 12" pans. Bake at 350° for 25 to 35 minutes.

Frosting:

Mix cream cheese, butter, vanilla, sugar, and salt until well blended. Spread on cooled cake. Refrigerate.

This cake is SOOOO moist, I sometimes make it without the frosting. In fact, when I do brunches, I make this without the frosting and serve it sliced on the board.

I also sent a version of this to a chef friend of mine in Hawaii. I subbed diced dried mango for the raisins and macadamia nuts for the almonds. A good sprinkling of toasted coconut decorates the frosting.

It's now THE cake at the Akaka Falls Inn Cooking School.

Joe

Home Cookin Chapter: Recipes From Thibeault's Table

Strawberry Genoise
==================
This cake is from the 1984 Food and Wine Magazine. I have been making this cake for my DH's birthday since then.
I wish I could figure out a way to show you a picture of this cake. It really is a work of art and not that difficult, although there are a number of steps. Hopefully the written explanation will be sufficient.
Recipe for Genoise (Recipe follows)

Genoise
************************************************************

Makes one 10 x 3 inch round layer

1 3/4 cps sifted all-purpose flour
8 eggs, at room temperature
1 1/4 cups sugar
1 teaspoon grated lemon zest
1/4 cup clarified butter, tepid

Filling

1 cup heavy cream chilled
2 tablespoons confctioners sugar
1 tablespoon framboise, raspberry brandy
1 pint coarsely chopped strawberries
sliced strawberries and fresh mint sprigs for garnish
************************************************************

Raspberry Syrup Recipe
************************************************************

1/2 cup sugar
1 tablespoons framboise (raspberry brandy)

In a small heavy saucepan, combine the sugar with 1/4 cup of water. Bring to boil over moderate heat, stirring to dissolve the sugar. Boil for 1 minute. Remove from the heat and let cool for 10 minutes. Stir in the framboise.
************************************************************
.

Preheat the oven to 350°. Lightly butter a 10 inch springform pan.
Cover the bottom with a round of parchment or waxed paper. Lightly
butter the paper. dust the entire pan with flour; tap out any excess.

Sift the flour two more times on a piece of waxed paper and set aside.

In a large bowl, combine the eggs, sugar and lemon zest. Set over - not
in - a large saucepan filled one-quarter of the way with hot water.
Warm over low heat, whisking occasionally, until the mixture is smooth
and syrupy, with a deep yellow color and feels warm to the touch, 5 to
8 minutes. Remove from the heat.

In a large mixer bowl, beat the warmed eggs and sugar at high speed
until tripled in volume and holds a ribbon for a full 10 seconds after
the beaters are lifed. (This will take 10 to 15 minutes if you are
using a kitchenaide type mixer or 15 to 20 minutes with a hand beater.)

Sprinkle half the flour on top of the beaten egg mixture. Using a
balloon whisk, fold in the flour lightly but thoroughly, using scooping
and swirling motions and lifting the whisk out of the mixture with each
folding stroke. Pour the tepid butter on top and quickly fold it in,
using the same motion. Spoon the remaining flour on top and fold in
quickly and delicately, with a minimum number of strokes; too much
folding will deflate the batter. Pour into the springform pan and tap
once on the counter to help spread the batter evenly.

Bake in the middle of the oven for 40 minutes to 45 minutes, until the
cake is golden brown on top and a cake tester inserted in the centre
comes out clean.

Remove from the oven and tranfer to a wire rack to cool for 5 minutes.
Remove the sides of the pan. Invert to remove the bottom; peel off the
waxed paper. Invert again to let the cake cook right-side up on a wire
rack for 2 or 3 hours.

If making ahead, wrap airtight in plastic and store in a cool dry place
for up to three days or freeze.

Hollow out the cake: Using a potlid or tart pan bottom as a guide,
centre a 7 inch circle on top of the genoise and with the tip of a
sharp knife, cut down 1 inch deep into the cake and cut around the
circle.

Insert the knife in the side of the cake 1 inch down from the top and
swivel it back and forth, keeping the knife horizontal. The idea is to
remove the 7 inch circle of cake from the top, leaving the sides of the
cake intact.

Carefully remove the top of the cake and with the cake cut side up,
trim off enough of the cake to leave an even layer of 1/2 inch thick.
Cut this round into 8 wedges and reserve.

Place the genoise shell on a large serving platter. Carefully hollow
out the inside with a knife, leaving a 1/2 inch layer on the sides and
a 1 inch layer on the bottom.

Cut the insides pieces roughly into 1/2 inch cubes and place them in a
medium bowl. Sprinkle 2 tablespoons of the rasperry syrup on top and
toss to moisten.

Brush the insides of the genoise shell with the remaining Raspberry
Syrup, dabbing generously on the sides and lightly on the bottom. Do
not moisten the wedges.

In a large bowl, beat the cream with 1 tablespoon of the confectioners
sugar and the framboise until soft peaks form. Fold in the chopped
strawberries and the moistened cubes of cake.

Spoon this filling into the genoise shell, spreading it into an even
layer. Arrange the wedges of cake decoratively on top, in a spiral
pattern with the points meeting in the middle. For decoration, slice
whole strawberries almost through to stem and fan out. Place one on the
edge under each wedge and a couple in the middle. Sprinkle with
confectioners sugar and a some sprigs of mint.

Home Cookin Chapter: Recipes From Thibeault's Table

Praline Cheesecake
==================
1-1/4 cup crushed graham crackers
1/4 cup granulated sugar
1/4 cup finely chopped pecans toasted
1/4 cup butter melted
3 - 8 oz packages cream cheese
1 cup packed brown sugar
2/3 cup evaporated milk NOte: I used coffee cream
2 Tablespoons all purpose flour
2 teaspoons vanilla
3 eggs
1 cup pecan halves toasted.

Caramel Sauce topping

1 cup corn syrup - dark
1/4 cup cornstarch
2 Tablespoon Brown sugar
1 Tablespoon vanilla

Nnte: I use my regular caramel sauce instead of the one mentioned above:

Caramel Sauce

1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

Mix all the ingredients together and simmer for about 5 or 6 minutes.

Serve over Bread and butter pudding, apple pie and icecream, warm gingerbread, etc..
. Combine graham crackers, sugar, pecans and stir in melted butter.
Press mixture over the bottom and 1 1/2 inches up sides of a 9" ich
spring pan.

Bake at 350°F for 10 minutes.

Beat cream cheese, 1 cup brown sugar, evaporated milk, flour and
vanilla. Add egss and beat until just blended. pour into crust. Bake
50 to 55 minutes or until set.

Cool in pan for 30 minutes. Loosen sides and remove rim. Cool
completely. Arrange toasted pecans on top of cake decoratively.

Make Topping by combining corn syrup, cornstarch and brown sugar in a
small saucepan. Cook and stir until thickened. Remove from heat and
add vanilla.

To serve cake, Pour sauce over top and serve remaining sauce in a
pitcher at the table.

NOTE: I baked the cake in a Baine Marie. I wrapped foil around the
outside of the springform pan to prevent any water from seeping in to
the cake.

(Toronto Star Newspaper: 1981)

Home Cookin Chapter: Recipes From Thibeault's Table

Cassata Cake (Sicilian Ricotta Cheesecake)
==========================================
Source: Bonnie Stern, Toronto

Cake Base

1 cup unsalted butter
1 1/2 cups sugar
5 eggs
2 cups cake flour
1/2 teaspoon salt
1 teaspoon vanilla
2 tablespoons lemon juice (Brandy, orange ligueur or Amaretto)

Preheat oven to 325°F. Butter a 9 x 5 loaf pan.

Cream butter until light and add sugar gradually.

Beat eggs in one at a time.

Add vanilla and falvourings

Stir or sift dry ingredients together and stir into egg mixture quickly. Pour into pan and bake 1 1/4 or 1 1/2 hours.

Note: This cake improves with age and freezes well.

Filling, Icing and Final Assembly

1 pound ricotta cheese
2/3 cups sugar
2 teaspoon vanilla
2 ounces of liqueur (Orange, Cognac, Amaretto, your choice)
2 oz. semisweet chocolate grated
1/4 cup candied fruit

Icing,

2 cups whipping cream
1/4 cup sifted icing sugar
2 oz liqueur (use the same as above)

Beat the sugar into the cheese. Add vanilla, liqueur, fruit and chocolate.

Slice the cake into 3 or 4 layers and spread each with some fo the cheese mixtuer reshaping the cake into a loaf as you proceed. Finish with a layer of cake. The cake will keep, well wrapped, two days at this point.

A few hours before serving whip the cream until light and add the sugar and liqueur. Continue beating until quite stiff.

Spread a coating of cream ocer the sides and top of the cake. Place the remaining cream into a piping bag and decorate the cake. It could be garnished with pistachio nuts , chocolate curls or strawberries. This cake is very rich so serve think slices.

Notes: This cake ban also be iced with chocolate icing and it can be made into a round instead of in a loaf.

My Notes: I usually add extra chocolate to the filling and leave out the candied fruit.

Surprise Cheese Balls (Weed's)

2 cups grated sharp cheddar
1 stick butter, softened
1 cup flour
1/2 tsp. cayenne pepper
1/2 tsp. dry mustard
1 small jar pimento stuffed olives.
Sift dry ingredients together. Add softened butter and cheese. (use hands to mix) Take about 1 tsp of dough and flatten. Put an olive in the middle and wrap dough around it, then roll to make a ball. Put tray of olives in freezer until firm. Bake 15 minutes in 400 degree oven. Sprinkle with paprika while still warm.

I've used pecans for this recipe too.

Barefoot Contessa Pan-Fried Onion Dip

Makes two cups.

This dip is like the California dip that we remember from our childhood, except it’s the real thing, with slowly caramelized onions, and it’s ten times more tasty. For a real treat, I love to serve this appetizer with Eli Zabar’s potato chips plus fresh vegetables and crackers for dipping.

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Cut the onions in half, and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.)

Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes.

Reduce heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well.

Taste for seasonings. Serve at room temperature.

Note: I dice the onions now. I didn't like the long strands of onions in the dip. The diced worked much better for dipping IMO.

This has and still is a big hit with my group.

These are very easy to make, don't be fussed about the phylo just keep a tea towel over it while you are working. I promise you these will be a huge hit, with a bit of "Wow" factor.

Spanikopita (Sharon/Chase)
16 oz Phyllo Dough,thawed in the fridge for 24 hours
10 oz Frozen Spinach,thawed and drained of all liquid
3/4 lb Feta Cheese, 375 Grams
1/2 lb Cottage Cheese,pressed and drained about 1 cup
1/4 lb Cream Cheese,softened
3 Eggs
1/4 cup Fresh Dill,Chopped Fine
Salt
Pepper
Nutmeg
3/4 cup Butter,melted
In large bowl combine all ingredients except phylo and butter. Working with one sheet of phylo at a time, brush with melted butter and cut in 5 strips lengthwise. Place 1 spoonful of mixture at the bottom of each strip about 1 inch from the bottom, fold the bottom piece up over the filling and then fold up in a triangle shape. Fold like you fold a flag, to the left, up , to the right ,up etc. Brush tops with more melted butter.
Place on a baking sheet and bake at 350 for 20 minutes or until golden. Serve warm
NOTE: To freeze, place the uncooked spanikopita on a cookie sheet and place in the freezer. Once frozen place in bags or containers. When ready to serve place frozen spanikopita on a cookie sheet and bake.

Here's to a great party...clink!

David

Tonight I am resurrecting an old recipe from the forum - Pasta with Spinach Cream, Gorgonzola and Prosciutto. Eileen L. posted it as Pasta Dish Fantastic and it is really good!

Pasta with Spinach Cream, Gorgonzola and Prosciutto
Source: Nick Stellino on CUCINA AMORE (posted by EileenL)

1 10 oz pkg of frozen spinach thawed & drained
4 tablespoons Olive Oil
4 large cloves Garlic minced
1/2 cup White Wine
1 cup chicken stock or canned College Inn
1 cup Heavy Cream
1/4 teaspoon fresh ground Pepper
4 ounces Procuitto thin sice into small ribbons
1/2 cup crumbled Gorgonzola
1 pound Penne Pasta
1/4 cup grated Parmesean

Heat 3 tablespoons Olive Oil in pan add garlic saute 1 minute add Spinache cook 1 minute add Wine and reduce by half about 2 minutes add stock,cream and pepper Bring liquid to Boil reduce heat and simmer for 12 minutes. Take remaining 1 tablespoon of Olive Oil and fry Proscuitto until crisp drain on paper towel. On a low heat add Gorgonzola to the Spinache mixture and now add the Procuitto mix well...Pour mixture over cooked Pasta mix well and sprinkle Parmesean on top. Serve Immediately.

Cindy

Stuffed Baguettes - Chase
This one is a hit and while I would not freeze it , it can be made a day or
two in advance
1 Baguette or French stick
2 c spinach leaves,choped and packed
4 oz cream cheese,room temp
1/4 c fresh dill,chopped
1 T milk
4 c minced ham
1/3 c toasted pistachios,chopped
1 T dijon mustard
1/3 c mayonnaise
Slice the baguette lengthwise. Hollow out the bread leaving the shell about
1/2 inch thick. Rinse spinach and shake off excess moisture cook in just a
bit of water until the leaves are wilted. Drain and squeeze
dry and chopp in the food processor ( I just use frozen and ensure it is
well drained). Combine cream cheese , dill , milk, and spinach until
spreadable. Combine ham, nuts, mustard and enough mayo to make a moist
filling.
Spread cream cheese all over the inside of the shells. Spoon the ham mixture
into the bottom shell, mounding slightly. Place top of loaf back over the
filling. Wrap tightly in plastic wrap. Refrigerate for at least 2 hours and
as long as 8. Serve cut in slices.

Weed's Pork Tenderloin with Dijon Cream

Serves: 2
Prep time: 15 min
Cook time: 15 min

1# pork tenderloin, cut into 1" slices
Seasoned flour
2 Tbl. butter, divided
2 tsp. canola or olive oil
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard - or more to taste
salt and pepper to taste

Preheat oven to low, about 170 degrees.
Pound pork medallions to 1/2" thick.
Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.

Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)

Add the remaining 1 tablespoon butter to pan.
Add white part of onion, saute for 1 minute.
Add wine or vermouth, simmer until reduced to about 3 tablespoons.
Add cream, simmer 2 - 3 minutes until thickened.*
Stir in Dijon, add salt and pepper to taste.
Spoon sauce over pork, garnish with green part of onion.

*If sauce ends up too thick for your liking, add a little water, but no more than 1/4 cup.

Triple Chocolate Brownies

1 cup butter
4 ounces (4 squares) unsweetened chocolate
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 cup sour cream (this is optional, make them even more moist)
1 tablespoon instant (espresso) coffee granules (this just makes the chocolate taste more like chocolate, you can’t really taste it. You can leave this out.)
1 cup semi-sweet chocolate chips (6 ounces)
3/4 cup heavy whipping cream
6 ounces chocolate chips (semi-sweet)
1 teaspoon vanilla extract
1 tablespoon salted butter
1/2 cup chopped pecans or almonds (optional)

Preheat oven to 350°. Prepare 9X13-inch baking pan: Grease with butter or spraying with cooking spray, lay a sheet of parchment over bottom and allow to overlap pan on 2 sides, grease again. Melt butter in a large saucepan. Over low heat add unsweetened chocolate and stir until chocolate is melted. Remove from heat, mix in sugar (in saucepan). Add eggs and vanilla, stir until incorporated. Combine flour, baking powder and salt and stir into chocolate mixture just till flour is mixed in. Gently stir in sour cream, instant coffee and 1 cup chocolate chips. Spread in prepared pan and bake 30 to 35 minutes just until brownies begin to pull away from the sides. Do not over bake. Cool on rack for 20 minutes; remove from pan and cool completely on rack.

After brownies are cooled, prepare Ganache topping. Over low heat in a medium saucepan, bring heavy cream to the boil. Remove from heat and add 6 ounces chocolate chips, 1 tablespoon butter and 1 teaspoon vanilla. Let sit for a few minutes to melt chocolate. Stir until all chocolate is melted. Let mixture cool and thicken, stirring occasionally until you can pour it and it coats your finger. Meanwhile, cut brownies and place on a rack. Pour Ganache over all or if Ganache is cooled longer and thickened to spreading consistency, frost cooled brownies while they are still in the pan. If desired, press chopped pecans into the Ganache. I like the texture of these after they have been refrigerated overnight. Very easy to make a half recipe using a square baking dish.

Here is another picture.

Marilyn

Thanks Ann!
____________________________________________

Since we have a lot of new members I thought it would be helpful to give some information on posting pics, FAQ's etc. Please feel free to add any other goodies to this thread!
What is the FAQ and the Search buttons at the top of the page for?
FAQ (or frequently asked questions) has a list of the most popular projects that people have asked about. It has directions for teacup feeders, decorating bowling balls, wire and copper art, planted chairs ,etc along with a some pics of the projects! Check it out!

The search button is so that you can search through old posts in case your question has already been answered or you just want to go back and reread an old post! This is a good idea because everytime you post a new thread..an old thread drops off! This is such an active forum that threads drop off at an alarming rate.

What is the conversations button for?
This is a spot for us junkers to talk about almost anything..from pets, husbands, jokes, etc. It is where we can share our best days but it also helps us when we are at our lowest and we need some kind words of encouragement! Feel free to join in any of the threads!

What the heck is POTM?
POTM (or project of the month) was set up so that we all could work on the same project each month if we wanted to! You don't need to sign up..... just jump right in! You can do as few or as many as you like! Karen (Klynnnn) chooses the project at the beginning of each month. Here are a list of the past projects: January-mosaics, February-totems or anything red, March-Windy or anything green, April-Spring Tea Party, May-Memorial, and June- Water in the Garden (real or suggested). When you do post your pic of your project just put the letters POTM in the subject and I will upload them to an album. Please take a look at the album...it is at www.snapfish.com The email address is klynnnn_2000@yahoo.com and the password is gardenjunk. Just hit the 'go to photos' button to see the past albums! If you don't have a camera then please post a description of your project!

How to post pics directly into thread without learning the code.
The absolute easiest and fastest way to post pics in a thread where you don't need to figure out the codes (you can learn them later) is to store your photos free at photobucket.com. They post the code under every picture so you would just copy and paste this code into the message. The code to copy starts with

< img src=

The one thing you should also do is change the pic size so it is not too big. Photobucket gives you an edit button above every pic and your final pic should be around 100k or less. I just hit the REDUCE BY 50% button and that usually does it for me.

To post by typing the HTML code yourself:
...First you must post your pictures in an online album like snapfish.com, webshots.com, etc.

Then you use the code

< img src="URLofpicture">
with the only space being between "img" and "src" and no quotation marks.

To get the URLofpicture go to your album picture and right click on the full size picture. Left click on properties and copy the ENTIRE URL address from that window. Then go to the above code and take out the words URLofpicture and paste in what you copied. You can practise posting at the test forum test forum
A couple of hints:
Make sure you get the entire URL...some can be quite long and snapfish you need to get all 3 lines so pull your cursor past the first two so that you can copy the hidden 3rd line. Snapfish's URL's usually end in the letters si.

Make sure you type the code correctly..a lot of people mix up src and type scr and it will not work!

Sorry this was so long but please feel free to add any corrections, comments or questions to this thread! Happy Junking!
ann

Here is one of my favorites that I saved from a TV Guide or Readers Digest many years ago, it is yellowed, stained, and fading but I have it memorized!

Janelle McComb,who was Elvis's friend from the time he was a boy in Tupelo Mississippi used to bake two loaves of this cake every Christmas and bring them to Graceland. On a good day, Elvis could eat one all by himself. He shared the other with his entourage.

ELVIS PRESLEY'S FAVORITE POUND CAKE

3 cups sugar
1/2 pound of butter softened
7 eggs room temperature
3 cups cake flour, sifted twice
1 cup heavy cream (not whipped)
2 teaspoons vanilla extract

Thoroughly butter and flour a 10-inch tube pan. Cream together the sugar and butter. Add eggs one at a time, beating extemely well after each addition. Mix 1/2 half of the flour, then the whipping cream, then the other half of the flour. Beat 5 full minutes. Add vanilla. Pour batter into prepared pan. Set in cold oven and turn temp to 350 degrees. Bake 1 hour to 90 minutes, until a sharp knife inserted in the cake comes out clean. Cool in the pan 5 minutes. Remove the cake from the pan and cool thoroughly. Wrapped well in foil, this cake keeps several days.

David