NEED:
1 small butternut squash, peeled, seeded and cubed (about 2 cups)
1/2 cup mayonnaise
1/2 cup finely chopped onion
1 egg, lightly beaten
1 teaspoon sugar
Salt and pepper to taste
1/4 cup crushed saltines (about 8 crackers)
2 tablespoons grated Parmesan cheese
1 tablespoon butter, melted
Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until very tender. Drain well and place in a large bowl; mash squash.
In another bowl, combine the mayonnaise, onion, egg, sugar, salt and pepper; add to the squash and mix well.
Transfer to a greased 1-qt. baking dish. Combine the cracker crumbs, cheese and butter; sprinkle over top.
Bake, uncovered, at 350° for 30-40 minutes or until heated through and top is golden brown.
Yield: 6 servings.
ENJOY!
Sunday, October 26, 2008
Molten-Chocolate Cakes
These are my current favorites. Many places sell them now but not all are good. To be molten..the center needs to be rich and gooey and flow when you cut away the side of the cake...and these are just perfect.
NEED:
3 tablespoons sugar
1/4 cups sugar
6 tablespoons margarine or butter
4 ounces semisweet chocolate
1/4 cups heavy or whipping cream
1/4 cups all-purpose flour
1/2 teaspoons vanilla extract
2 large eggs
2 large egg yolks
In 3-quart saucepan, heat margarine or butter with chocolate and cream over low heat until melted and smooth, stirring occasionally. Remove saucepan from heat; whisk in flour and vanilla until blended.
In medium bowl, with mixer at high speed, beat eggs, egg yolks, and remaining 1/4 cup sugar until very thick and pale yellow, about 10 minutes. With rubber spatula, gently fold egg mixture into chocolate mixture, one-third at a time, until blended.
Pour batter into 6 ounce ramekins or custard cups that have been greased or sprayed with cooking spray..sprinkle bottom of each with sugar, filling each about three-fourths full. Place ramekins in 15 1/2" by 10 1/2" jelly-roll pan for easier handling.
Oven at 400 degrees. Bake 9 to 10 minutes, until edge of cake is set but center is slightly jiggly.
Cool in pan on wire rack 5 minutes. Run small knife around sides of ramekins. Invert onto dessert plates and serve immediately.
ENJOY!
NEED:
3 tablespoons sugar
1/4 cups sugar
6 tablespoons margarine or butter
4 ounces semisweet chocolate
1/4 cups heavy or whipping cream
1/4 cups all-purpose flour
1/2 teaspoons vanilla extract
2 large eggs
2 large egg yolks
In 3-quart saucepan, heat margarine or butter with chocolate and cream over low heat until melted and smooth, stirring occasionally. Remove saucepan from heat; whisk in flour and vanilla until blended.
In medium bowl, with mixer at high speed, beat eggs, egg yolks, and remaining 1/4 cup sugar until very thick and pale yellow, about 10 minutes. With rubber spatula, gently fold egg mixture into chocolate mixture, one-third at a time, until blended.
Pour batter into 6 ounce ramekins or custard cups that have been greased or sprayed with cooking spray..sprinkle bottom of each with sugar, filling each about three-fourths full. Place ramekins in 15 1/2" by 10 1/2" jelly-roll pan for easier handling.
Oven at 400 degrees. Bake 9 to 10 minutes, until edge of cake is set but center is slightly jiggly.
Cool in pan on wire rack 5 minutes. Run small knife around sides of ramekins. Invert onto dessert plates and serve immediately.
ENJOY!
Chocolate Torte
NEED:
2 tablespoons cake flour - or regular flour..NOT self rising
2 tablespoons good-quality cocoa
1/4 teaspoons salt
6 tablespoons butter
6 ounces chopped dark chocolate
3 eggs
2/3 cups sugar
Zest 1 large orange
8 inch spring form pan Butter 8-inch spring form pan and securely wrap the bottom with aluminum foil. Set aside.
Sift the flour, cocoa, and salt together and set aside.
Sifting it to not only blend but to add air..if you don t have a sifter..whisk together and add a few extra strokes
Set a heatproof bowl (metal) over a pot filled with 1 inch of simmering water. Melt the butter in the bowl. Add the chocolate. Stir just until the chocolate melts. Remove from the heat and wipe the bowl bottom. Let chocolate cool.
Lightly beat the eggs. Add the sugar and orange zest and beat, using a mixer set on medium-high, until pale and quadrupled in volume -- about 5 minutes. Reduce mixer speed to low to stir in the chocolate mixture. Fold in the flour mixture gently.
Oven at 350 degrees. Bake for 35 minutes or until inserted toothpick comes out clean. Cool completely before unmolding.
ENJOY!
2 tablespoons cake flour - or regular flour..NOT self rising
2 tablespoons good-quality cocoa
1/4 teaspoons salt
6 tablespoons butter
6 ounces chopped dark chocolate
3 eggs
2/3 cups sugar
Zest 1 large orange
8 inch spring form pan Butter 8-inch spring form pan and securely wrap the bottom with aluminum foil. Set aside.
Sift the flour, cocoa, and salt together and set aside.
Sifting it to not only blend but to add air..if you don t have a sifter..whisk together and add a few extra strokes
Set a heatproof bowl (metal) over a pot filled with 1 inch of simmering water. Melt the butter in the bowl. Add the chocolate. Stir just until the chocolate melts. Remove from the heat and wipe the bowl bottom. Let chocolate cool.
Lightly beat the eggs. Add the sugar and orange zest and beat, using a mixer set on medium-high, until pale and quadrupled in volume -- about 5 minutes. Reduce mixer speed to low to stir in the chocolate mixture. Fold in the flour mixture gently.
Oven at 350 degrees. Bake for 35 minutes or until inserted toothpick comes out clean. Cool completely before unmolding.
ENJOY!
Thursday, October 23, 2008
Warm and Spicy Autumn Punch
NEED:
2 oranges
8 whole cloves
6 cups apple juice
1 cinnamon stick
1/4 teaspoon ground nutmeg
1/4 cup honey
3 tablespoons lemon juice
2 1/4 cups pineapple juice
Preheat oven to 350 degrees. Stud the whole oranges with cloves, and bake for 30 minutes.
In a large saucepan, combine the apple juice and cinnamon stick. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Remove from heat, and stir in the nutmeg, honey, lemon juice, and pineapple juice.
Serve hot in a punch bowl with the 2 clove-studded baked oranges floating on top.
ENJOY!
2 oranges
8 whole cloves
6 cups apple juice
1 cinnamon stick
1/4 teaspoon ground nutmeg
1/4 cup honey
3 tablespoons lemon juice
2 1/4 cups pineapple juice
Preheat oven to 350 degrees. Stud the whole oranges with cloves, and bake for 30 minutes.
In a large saucepan, combine the apple juice and cinnamon stick. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Remove from heat, and stir in the nutmeg, honey, lemon juice, and pineapple juice.
Serve hot in a punch bowl with the 2 clove-studded baked oranges floating on top.
ENJOY!
Witches Brew
NEED:
1 (10 ounce) package frozen raspberries, thawed
2 1/2 cups cranberry juice
2 envelopes unflavored gelatin
2 liters ginger ale
2 liters sparkling apple cider (non-alcoholic)
6 gummi snakes candy
THE BEST PART OF THIS PUNCH IS THE FROZEN HAND USED TO KEEP IT COLD..VERY SIMPLE TO MAKE...
To make the frozen hand:
Wash and rinse the outside of a rubber glove.(MAY WANT TO CONSIDER LATEX FREE DUE TO ALLERGIES) Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice.
Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.
Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible.
To serve: Carefully cut glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.
ENJOY!
1 (10 ounce) package frozen raspberries, thawed
2 1/2 cups cranberry juice
2 envelopes unflavored gelatin
2 liters ginger ale
2 liters sparkling apple cider (non-alcoholic)
6 gummi snakes candy
THE BEST PART OF THIS PUNCH IS THE FROZEN HAND USED TO KEEP IT COLD..VERY SIMPLE TO MAKE...
To make the frozen hand:
Wash and rinse the outside of a rubber glove.(MAY WANT TO CONSIDER LATEX FREE DUE TO ALLERGIES) Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice.
Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.
Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible.
To serve: Carefully cut glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.
ENJOY!
Hot Apple Cider
NEED:
6 cups apple cider
1/4 cup real maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips
**you can buy mulling spices..which is a mixture of great dry spices for hot cider**
Pour the apple cider and maple syrup into a large stainless steel saucepan.
Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.
ENJOY!
6 cups apple cider
1/4 cup real maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips
**you can buy mulling spices..which is a mixture of great dry spices for hot cider**
Pour the apple cider and maple syrup into a large stainless steel saucepan.
Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.
ENJOY!
Walnut Bars
NEED:
1 cup white sugar
1 pound ground walnuts
1 tablespoon orange zest
1 tablespoon fresh orange juice
3 egg whites
2 cups confectioners' sugar
Combine the white sugar, ground walnuts, orange zest, orange juice and 2 egg whites. This mixture will become very sticky and paste-like.
Form the paste into a long rectangle on a smooth surface sprinkled with sugar so that it won't stick. The rectangle should be about 16 x 4 inches.
Make the frosting by mixing the remaining egg white with the confectioners' sugar. You don't need to beat the egg white first! You may need to add a little water, or a little more powdered sugar to form a paste that you can easily spread, but that isn't runny.
Spread the frosting over your rectangle. Use a knife covered with sugar to cut the rectangle into small 1 x 2 inch bars and place them on an ungreased cookie sheet.
Oven at 200 degrees. Bake for about 35 minutes or until frosting is hard but still white.
ENJOY!
1 cup white sugar
1 pound ground walnuts
1 tablespoon orange zest
1 tablespoon fresh orange juice
3 egg whites
2 cups confectioners' sugar
Combine the white sugar, ground walnuts, orange zest, orange juice and 2 egg whites. This mixture will become very sticky and paste-like.
Form the paste into a long rectangle on a smooth surface sprinkled with sugar so that it won't stick. The rectangle should be about 16 x 4 inches.
Make the frosting by mixing the remaining egg white with the confectioners' sugar. You don't need to beat the egg white first! You may need to add a little water, or a little more powdered sugar to form a paste that you can easily spread, but that isn't runny.
Spread the frosting over your rectangle. Use a knife covered with sugar to cut the rectangle into small 1 x 2 inch bars and place them on an ungreased cookie sheet.
Oven at 200 degrees. Bake for about 35 minutes or until frosting is hard but still white.
ENJOY!
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