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!
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