NEED:
2 1/2 oz. dark rum
1/4 cup freshly squeezed lime juice
1/4 cup sugar
9 peach ice cubes (see below)
3/4 cups crushed ice
Combine all ingredients in blender; blend smooth. Pour into stemmed glasses. Garnish with peach and lime slices.
Makes three 6-oz drinks.
ENJOY!
Friday, December 26, 2008
Angel Peach Delights
NEED:
1 prepared angel food cake
15 fresh peaches, sliced
1/4 cup peach brandy (optional)
With serrated knife, at the top of the cake, cut 1/4 inch from each side of cake and hollow out 3 inches in depth. Place sliced peaches in hollowed angel food cake, sprinkle with brandy, garnish with peach slices. and raspberries.
ENJOY!
1 prepared angel food cake
15 fresh peaches, sliced
1/4 cup peach brandy (optional)
With serrated knife, at the top of the cake, cut 1/4 inch from each side of cake and hollow out 3 inches in depth. Place sliced peaches in hollowed angel food cake, sprinkle with brandy, garnish with peach slices. and raspberries.
ENJOY!
Baked Stuffed Peaches
NEED:
6 ripe peaches
1/2 cup sugar
4 egg yolks
1/2 lb. almond macaroons, crushed.
Peel and halve peaches; scoop out about 1 teaspoon of the center pulp of each half. Mash pulp; mix with sugar, crushed macaroons and egg yolks. Place halves close together, cut side up, in greased baking dish, 8x12. Spoon macaroon mixture into center of each. Bake in a slow oven (300°) for 30 minutes, or until peaches are tender.
ENJOY!
6 ripe peaches
1/2 cup sugar
4 egg yolks
1/2 lb. almond macaroons, crushed.
Peel and halve peaches; scoop out about 1 teaspoon of the center pulp of each half. Mash pulp; mix with sugar, crushed macaroons and egg yolks. Place halves close together, cut side up, in greased baking dish, 8x12. Spoon macaroon mixture into center of each. Bake in a slow oven (300°) for 30 minutes, or until peaches are tender.
ENJOY!
Monday, December 15, 2008
Cheddar-Apple Bundles
NEED:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 cups all-purpose flour
8 oz. white cheddar cheese, shredded (2 cups)
1 Tbsp. granulated sugar
1/2 cup butter, cut up
6 to 8 Tbsp. cold water
2 medium Granny Smith or Jonathan apples, peeled, cored, and chopped (about 2 cups)
3 Tbsp. fig jam or apricot preserves
Combine brown sugar and pecans; set aside. In food processor combine flour, 1/2 cup of the cheese, granulated sugar, and 1/4 teaspoon salt; cover and process with one on/off turn. Add butter. Cover; process with several on/off turns until size of small peas. With processor running, slowly add water to make dough come together in a ball. Gently knead until smooth.
Preheat oven to 400 degrees F. Divide dough in 8 pieces. For each bundle, on floured surface roll dough in 8-inch circle. Place 3 tablespoons cheese and 1/4 cup apple in center. Sprinkle with 1 tablespoon nut mixture. Brush dough edges with water. Bring up dough edges and press together to seal. Sealed sides up, place on parchment-lined baking sheet. Bake 20 to 25 minutes or until pastry is golden. Spoon preserves on each bundle. Cool 20 minutes on baking sheet. Serve warm.
Makes 8 servings.
ENJOY!
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 cups all-purpose flour
8 oz. white cheddar cheese, shredded (2 cups)
1 Tbsp. granulated sugar
1/2 cup butter, cut up
6 to 8 Tbsp. cold water
2 medium Granny Smith or Jonathan apples, peeled, cored, and chopped (about 2 cups)
3 Tbsp. fig jam or apricot preserves
Combine brown sugar and pecans; set aside. In food processor combine flour, 1/2 cup of the cheese, granulated sugar, and 1/4 teaspoon salt; cover and process with one on/off turn. Add butter. Cover; process with several on/off turns until size of small peas. With processor running, slowly add water to make dough come together in a ball. Gently knead until smooth.
Preheat oven to 400 degrees F. Divide dough in 8 pieces. For each bundle, on floured surface roll dough in 8-inch circle. Place 3 tablespoons cheese and 1/4 cup apple in center. Sprinkle with 1 tablespoon nut mixture. Brush dough edges with water. Bring up dough edges and press together to seal. Sealed sides up, place on parchment-lined baking sheet. Bake 20 to 25 minutes or until pastry is golden. Spoon preserves on each bundle. Cool 20 minutes on baking sheet. Serve warm.
Makes 8 servings.
ENJOY!
Sunday, December 14, 2008
Fudgy Peanut Brownie Cake
NEED:
1 (12.35 oz.)Chocolate Fudge Brownie Mix
1/3 cup Vegetable Oil
3 tablespoons water
1 large egg
3/4 teaspoon almond extract
1 cup Extra Crunchy Peanut Butter
1 (11.75 oz.) jar Hot Fudge Ice Cream Topping
HEAT oven to 350°F. Coat bottom of an 8-inch round cake pan lightly with no-stick cooking spray.
PREPARE brownie mix as directed on package using oil, water and egg. Stir in almond extract and peanut butter until blended. Spread batter evenly into prepared pan.
BAKE 40 to 42 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan. Place cake on serving platter. Stir topping until smooth. Spread over cake, covering top and sides. Place the tip of a frosting knife at the center of cake, pulling the knife toward the outer edge in a slight arc. Turn cake a notch counter clockwise. Repeat knife pull as a pattern forms all around the cake.
ENJOY!
1 (12.35 oz.)Chocolate Fudge Brownie Mix
1/3 cup Vegetable Oil
3 tablespoons water
1 large egg
3/4 teaspoon almond extract
1 cup Extra Crunchy Peanut Butter
1 (11.75 oz.) jar Hot Fudge Ice Cream Topping
HEAT oven to 350°F. Coat bottom of an 8-inch round cake pan lightly with no-stick cooking spray.
PREPARE brownie mix as directed on package using oil, water and egg. Stir in almond extract and peanut butter until blended. Spread batter evenly into prepared pan.
BAKE 40 to 42 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan. Place cake on serving platter. Stir topping until smooth. Spread over cake, covering top and sides. Place the tip of a frosting knife at the center of cake, pulling the knife toward the outer edge in a slight arc. Turn cake a notch counter clockwise. Repeat knife pull as a pattern forms all around the cake.
ENJOY!
Super Chocolate Kiss Cookies
NEED:
1 16-1/2-ounce package refrigerated chocolate chip cookie dough
1/3 cup unsweetened cocoa powder
2/3 cup chocolate-flavor sprinkles
2 tablespoons milk
About 40 dark chocolate kisses, unwrapped
Preheat oven to 375 degrees F. Lightly grease a cookie sheet; set aside. In a large resealable plastic bag, combine cookie dough and cocoa powder. Seal bag; knead with your hands until dough is well mixed. Remove dough from bag.
Place chocolate sprinkles in a shallow dish or small bowl. Place milk in another shallow dish or small bowl. Shape dough into 1-inch balls. Dip balls in milk to moisten, then roll in chocolate sprinkles to coat. Place balls 2 inches apart on prepared cookie sheet.
Bake in the preheated oven about 8 minutes or until edges are firm. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack; let cool.
Makes about 40 cookies
ENJOY!
1 16-1/2-ounce package refrigerated chocolate chip cookie dough
1/3 cup unsweetened cocoa powder
2/3 cup chocolate-flavor sprinkles
2 tablespoons milk
About 40 dark chocolate kisses, unwrapped
Preheat oven to 375 degrees F. Lightly grease a cookie sheet; set aside. In a large resealable plastic bag, combine cookie dough and cocoa powder. Seal bag; knead with your hands until dough is well mixed. Remove dough from bag.
Place chocolate sprinkles in a shallow dish or small bowl. Place milk in another shallow dish or small bowl. Shape dough into 1-inch balls. Dip balls in milk to moisten, then roll in chocolate sprinkles to coat. Place balls 2 inches apart on prepared cookie sheet.
Bake in the preheated oven about 8 minutes or until edges are firm. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack; let cool.
Makes about 40 cookies
ENJOY!
Sunday, December 7, 2008
Applesauce Bars
NEED:
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter or margarine, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups applesauce
1 cup chopped pecans or walnuts
1 cup raisins
powdered sugar, sifted
In a bowl or other container, mix flour with baking soda, cinnamon, and nutmeg. In a large mixing bowl, cream butter with sugar until light and fluffy. Add eggs and vanilla; beat well. Stir in flour mixture. Add applesauce, pecans and raisins and stir until blended. Pour into a greased and floured 15x10x1-inch jelly roll pan. Bake in preheated 350° oven 25 minutes, or until done. Cool applesauce bars on rack then cut in 2-1/2 x 1-inch bars and sprinkle with sifted powdered sugar.
Makes about 56 applesauce bars.
ENJOY!
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter or margarine, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups applesauce
1 cup chopped pecans or walnuts
1 cup raisins
powdered sugar, sifted
In a bowl or other container, mix flour with baking soda, cinnamon, and nutmeg. In a large mixing bowl, cream butter with sugar until light and fluffy. Add eggs and vanilla; beat well. Stir in flour mixture. Add applesauce, pecans and raisins and stir until blended. Pour into a greased and floured 15x10x1-inch jelly roll pan. Bake in preheated 350° oven 25 minutes, or until done. Cool applesauce bars on rack then cut in 2-1/2 x 1-inch bars and sprinkle with sifted powdered sugar.
Makes about 56 applesauce bars.
ENJOY!
Melt Away Cookie Bars
NEED:
1 cup margarine, room temperature
1 cup sugar
1 egg, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup chopped pecans, divided
Cream margarine and sugar until light and fluffy; stir in egg yolk, vanilla, and flour, blending well. Stir in 1/2 cup chopped pecans. Spread dough evenly in a lightly buttered 15x10x1-inch baking pan. Beat egg white until frothy; brush over dough. Sprinkle remaining pecans over egg white layer. Bake melt away bars at 350° for 25 to 30 minutes, until lightly browned.
Makes about 36 cookie bars.
1 cup margarine, room temperature
1 cup sugar
1 egg, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup chopped pecans, divided
Cream margarine and sugar until light and fluffy; stir in egg yolk, vanilla, and flour, blending well. Stir in 1/2 cup chopped pecans. Spread dough evenly in a lightly buttered 15x10x1-inch baking pan. Beat egg white until frothy; brush over dough. Sprinkle remaining pecans over egg white layer. Bake melt away bars at 350° for 25 to 30 minutes, until lightly browned.
Makes about 36 cookie bars.
Toffee Bars
NEED:
1/2 cup butter
1/2 cup light brown sugar, packed
1 cup all-purpose flour
Topping:
2 eggs
1 cup light brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons flour
1 cup flaked coconut
1 cup chopped pecans or walnuts
Cream butter with 1/2 cup brown sugar; add flour to mixture. Pat into a 13x9x2-inch baking pan. Bake at 350° for 10 minutes. Remove from oven and set aside and let cool.
For topping, beat eggs until light. Add 1 cup brown sugar and the vanilla. Combine salt, baking powder, flour; add to egg mixture. Blend in the coconut and chopped pecans. Spread evenly over slightly cooled bottom layer. Bake at 350° for 25 minutes.
ENJOY!
1/2 cup butter
1/2 cup light brown sugar, packed
1 cup all-purpose flour
Topping:
2 eggs
1 cup light brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons flour
1 cup flaked coconut
1 cup chopped pecans or walnuts
Cream butter with 1/2 cup brown sugar; add flour to mixture. Pat into a 13x9x2-inch baking pan. Bake at 350° for 10 minutes. Remove from oven and set aside and let cool.
For topping, beat eggs until light. Add 1 cup brown sugar and the vanilla. Combine salt, baking powder, flour; add to egg mixture. Blend in the coconut and chopped pecans. Spread evenly over slightly cooled bottom layer. Bake at 350° for 25 minutes.
ENJOY!
Southern Pecan Bars
NEED:
1 cup flour
1/2 cup butter
1/2 cup brown sugar
1/2 cup chopped pecans
2 eggs
1 cup brown sugar
1 teaspoon vanilla
2 tablespoons flour
pinch salt
1 teaspoon baking powder
1 1/2 cups coconut, optional
1/2 to 1 cup pecans
Mix first 4 ingredients together to make a smooth paste and pat into a greased baking pan. Bake 10 minutes in a 350 degree oven. Cool while preparing topping.
Beat eggs; add sugar and vanilla. Beat again. Mix flour, salt, and baking powder. Sift over coconut and pecans, then add to egg mixture. Pour onto baked crust. Bake 20 to 25 minutes at 350 degrees.
ENJOY!
1 cup flour
1/2 cup butter
1/2 cup brown sugar
1/2 cup chopped pecans
2 eggs
1 cup brown sugar
1 teaspoon vanilla
2 tablespoons flour
pinch salt
1 teaspoon baking powder
1 1/2 cups coconut, optional
1/2 to 1 cup pecans
Mix first 4 ingredients together to make a smooth paste and pat into a greased baking pan. Bake 10 minutes in a 350 degree oven. Cool while preparing topping.
Beat eggs; add sugar and vanilla. Beat again. Mix flour, salt, and baking powder. Sift over coconut and pecans, then add to egg mixture. Pour onto baked crust. Bake 20 to 25 minutes at 350 degrees.
ENJOY!
Raspberry Bars
NEED:
1 cup butter or margarine, softened
1 cup sugar
1 egg
2 cups flour
2/3 cup raspberry jam
1/4 cup melted butter or margarine
1 1/3 cups (3 1/2 ounce can) coconut
2 eggs, slightly beaten
1 teaspoon sugar
Cream together 1 cup butter or margarine and 1 cup sugar; add 1 egg and flour and blend well. Pat the crust mixture into a greased 9x13x2-inch baking pan.
Spread raspberry jam over crust layer. Mix together remaining ingredients; spread evenly over jam layer. Bake at 350° for 25 to 30 minutes. Cool in pan on rack then cut into bars.
ENJOY!
1 cup butter or margarine, softened
1 cup sugar
1 egg
2 cups flour
2/3 cup raspberry jam
1/4 cup melted butter or margarine
1 1/3 cups (3 1/2 ounce can) coconut
2 eggs, slightly beaten
1 teaspoon sugar
Cream together 1 cup butter or margarine and 1 cup sugar; add 1 egg and flour and blend well. Pat the crust mixture into a greased 9x13x2-inch baking pan.
Spread raspberry jam over crust layer. Mix together remaining ingredients; spread evenly over jam layer. Bake at 350° for 25 to 30 minutes. Cool in pan on rack then cut into bars.
ENJOY!
No Bake Fruitcake Balls
NEED:
1/2 cup butter
1/2 cup honey
1 cup finely chopped mixed candied fruits
1 cup chopped dates
1/2 cup raisins, chopped
1/2 cup candied pineapple, chopped
1/2 cup chopped candied cherries
1 cup chopped pecans
1 teaspoon grated orange peel
2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
dash ground cloves
3 1/2 cups fine graham cracker crumbs
In a large mixing bowl, cream butter until light; beat in honey until fluffy. Add fruits and nuts, orange peel, vanilla, salt, and spices. Mix to blend thoroughly. Let stand for several hours to let flavors blend. Add crumbs and mix in until well blended. Shape into small balls. If desired, drizzle with a confectioners' sugar icing or roll in finely chopped nuts or confectioners' sugar. Storee in tightly covered container in refrigerator, separating layers with waxed paper.
Makes about 4 to 5 dozen 1 1/4 to 1 1/2-inch balls.
ENJOY!
1/2 cup butter
1/2 cup honey
1 cup finely chopped mixed candied fruits
1 cup chopped dates
1/2 cup raisins, chopped
1/2 cup candied pineapple, chopped
1/2 cup chopped candied cherries
1 cup chopped pecans
1 teaspoon grated orange peel
2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
dash ground cloves
3 1/2 cups fine graham cracker crumbs
In a large mixing bowl, cream butter until light; beat in honey until fluffy. Add fruits and nuts, orange peel, vanilla, salt, and spices. Mix to blend thoroughly. Let stand for several hours to let flavors blend. Add crumbs and mix in until well blended. Shape into small balls. If desired, drizzle with a confectioners' sugar icing or roll in finely chopped nuts or confectioners' sugar. Storee in tightly covered container in refrigerator, separating layers with waxed paper.
Makes about 4 to 5 dozen 1 1/4 to 1 1/2-inch balls.
ENJOY!
Friday, December 5, 2008
Spicy Sausage Jambalaya
NEED:
8 ounce(s) turkey andouille sausage, sliced 1/4 inch thick
1 green or yellow pepper, chopped
1 can(s) (14 1/2-ounce) stewed tomatoes
1 cup(s) uncooked instant brown rice
8 ounce(s) chicken tenders, each cut crosswise in half
1 bunch(es) green onions, sliced
Heat 12-inch skillet on medium until hot. Add sausage and pepper, and cook 5 minutes, stirring occasionally.
Stir in tomatoes with their juice, rice, chicken, 1/2 cup water, and 1/4 teaspoon salt; heat to boiling on high. Reduce heat to low; cover and simmer 10 minutes or until rice is just tender. Remove skillet from heat; stir in green onions.
ENJOY!
8 ounce(s) turkey andouille sausage, sliced 1/4 inch thick
1 green or yellow pepper, chopped
1 can(s) (14 1/2-ounce) stewed tomatoes
1 cup(s) uncooked instant brown rice
8 ounce(s) chicken tenders, each cut crosswise in half
1 bunch(es) green onions, sliced
Heat 12-inch skillet on medium until hot. Add sausage and pepper, and cook 5 minutes, stirring occasionally.
Stir in tomatoes with their juice, rice, chicken, 1/2 cup water, and 1/4 teaspoon salt; heat to boiling on high. Reduce heat to low; cover and simmer 10 minutes or until rice is just tender. Remove skillet from heat; stir in green onions.
ENJOY!
Moroccan Chicken Stew
NEED:
1/3 cup(s) all-purpose flour
1 tablespoon(s) ground cumin
1 tablespoon(s) ginger
1 1/2 teaspoon(s) ground coriander
1 1/2 teaspoon(s) salt
1/2 teaspoon(s) cayenne pepper
1/2 teaspoon(s) ground cinnamon
6 whole(s) (10 ounces) chicken legs, (drumsticks and thighs), skinned
2 tablespoon(s) olive oil
1 pound(s) carrots, peeled, halved lengthwise, and cut into 2-inch pieces
1 Spanish onion, halved, cut into strips
4 large cloves garlic, chopped
1 can(s) (28 ounces) tomatoes in thick puree
1 can(s) (15 ounces) chickpeas, drained
1 can(s) (14 1/2 ounces) chicken broth
2/3 cup(s) jumbo red raisins or dark raisins
1/2 cup(s) pimiento-stuffed olives
1/2 cup(s) chopped cilantro
Mix first seven ingredients in a pie plate; coat chicken all over. Reserve 2 tablespoons of the flour mixture.
Heat oil in a nonstick 8-quart Dutch oven over medium heat. Brown chicken, in 2 batches, 5 minutes per side, until well browned; remove to a plate. Add carrots, onion, and garlic to drippings in pot; sauté 5 minutes.
Stir in tomatoes, chickpeas, broth, raisins, and olives, breaking up tomatoes with side of spoon. Return chicken to pot; bring to a boil, reduce heat to low, cover, and simmer 45 minutes, stirring frequently, until chicken is tender. Stir in cilantro.
ENJOY!
1/3 cup(s) all-purpose flour
1 tablespoon(s) ground cumin
1 tablespoon(s) ginger
1 1/2 teaspoon(s) ground coriander
1 1/2 teaspoon(s) salt
1/2 teaspoon(s) cayenne pepper
1/2 teaspoon(s) ground cinnamon
6 whole(s) (10 ounces) chicken legs, (drumsticks and thighs), skinned
2 tablespoon(s) olive oil
1 pound(s) carrots, peeled, halved lengthwise, and cut into 2-inch pieces
1 Spanish onion, halved, cut into strips
4 large cloves garlic, chopped
1 can(s) (28 ounces) tomatoes in thick puree
1 can(s) (15 ounces) chickpeas, drained
1 can(s) (14 1/2 ounces) chicken broth
2/3 cup(s) jumbo red raisins or dark raisins
1/2 cup(s) pimiento-stuffed olives
1/2 cup(s) chopped cilantro
Mix first seven ingredients in a pie plate; coat chicken all over. Reserve 2 tablespoons of the flour mixture.
Heat oil in a nonstick 8-quart Dutch oven over medium heat. Brown chicken, in 2 batches, 5 minutes per side, until well browned; remove to a plate. Add carrots, onion, and garlic to drippings in pot; sauté 5 minutes.
Stir in tomatoes, chickpeas, broth, raisins, and olives, breaking up tomatoes with side of spoon. Return chicken to pot; bring to a boil, reduce heat to low, cover, and simmer 45 minutes, stirring frequently, until chicken is tender. Stir in cilantro.
ENJOY!
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