Archive for May, 2008

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Creamy Chocolate Pie

Saturday, May 31st, 2008
Recipe
Creamy Chocolate Pie
Ingredients
1/2 cup water
1 tablespoon cornstarch
1 (14 ounce) can chocolate sweetened condensed milk
3 egg yolks, slightly beaten
2 tablespoons butter or margarine
1/2 teaspoon vanilla extract
1 graham cracker pie crust
Whipped topping
Method
Stir together water and cornstarch. In saucepan, combine sweetened condensed milk and egg yolks; stir in cornstarch mixture. Cook over medium-low heat, stirring constantly until thick and bubbly, about 12 to 15 minutes.

Remove from heat; stir in butter and vanilla extract. Spoon into pie crust. Chill 3 hours or until set.

Top with whipped topping. Refrigerate leftovers.

Posted in Pasta | No Comments »

Black Forest Bundt Cake

Saturday, May 31st, 2008
Recipe
Black Forest Bundt Cake
Ingredients
16 servings

1 cup lite cherry pie filling
1/4 teaspoon pure almond extract
1 1/3 cups granulated sugar
1/4 cup vegetable oil
4 ounces sweet baking chocolate, melted
4 large egg whites
3 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder
1 2/3 cup buttermilk
2 teaspoons pure vanilla extract
Vegetable cooking spray
1/2 teaspoon powdered sugar

Method
Heat oven to 350 degrees F. Coat 12-cup (10-inch) Bundt pan with cooking spray.

Combine pie filling and almond extract; stir well; set aside.

In large bowl on medium speed of electric mixer, combine 1 1/3 cups sugar and oil, beating well. Add melted chocolate; beat well. Add egg whites; beat well.

Combine flour and next 3 ingredients; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla extract. Reserve 2 cups batter; set aside.

Pour remaining batter into prepared Bundt pan. Spoon pie filling mixture over center of batter to form a ring. Top with reserved batter.

Bake at 350 degrees F for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on wire rack completely. Sprinkle with powdered sugar.

Posted in Cakes | No Comments »

Beef Bourguignonne

Saturday, May 31st, 2008
Recipe
Beef Bourguignonne
Ingredients
1 (3 pound) lean beef chuck, cubed
1/2 cup shortening
3 tablespoons flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1 cup beef consomm�
2 to 3 cups dry red wine
1 (4 ounce) can mushrooms or 1/2 pound fresh
mushrooms, saut�ed in 2 tablespoons butter
12 small white onions, parboiled
Method
Brown meat in shortening; add flour and seasonings. Stir well. Pour into 2-quart casserole. Add broth and wine. Bake 2 hours at 300 degrees F.

Add mushrooms and onions. May add more broth and wine, if dry. Bake 1 1/2 hours more, perhaps lowering oven temperature.

Skim fat from gravy. Serve with mashed potatoes, noodles or rice.

Yields 8 to 10 servings.

Posted in Meats | No Comments »

Baked Apple Fritters

Saturday, May 31st, 2008
Recipe
Baked Apple Fritters
Ingredients
1 envelope active dry yeast
1/4 cup warm water (100-110 degrees F)
3/4 cup milk, scalded
1/4 cup (4 tablespoons) margarine
1/4 cup granulated sugar
1/2 teaspoon salt
3 1/2 cups (about) flour
1 1/2 teaspoons cinnamon
1 egg
2 cups peeled, chopped apples
1 cup powdered sugar
2 tablespoons hot water
Method
Sprinkle yeast over warm water and set aside for 5 minutes.

Meanwhile, combine hot milk, margarine, sugar and salt in a large mixer bowl; let stand until margarine melts. Beat in 1 cup flour. Add yeast mixture, cinnamon and egg, beating until combined. If using a heavy-duty mixer, beat in remaining flour to make a sticky dough. If using a hand mixer, stir in remaining flour with a spoon.

Turn dough onto a floured board and knead 5 to 10 minutes, until soft and elastic, adding additional flour if necessary. Place dough in a greased bowl and turn to grease top. Cover and let rise about 1 1/2 hours, until doubled in bulk; or cover and let rise overnight in the refrigerator. Bring dough to room temperature before continuing.

Punch down dough and divide into thirds. Shape one-third of dough into a flat disc. Chop roughly with a sharp knife. Toss with one-third of the apples. Arrange apples and dough in six mounds on a greased baking sheet. Repeat with remaining dough and apples. Cover and let rise at room temperature until doubled in bulk, about 1 hour.

Uncover and bake at 350 degrees F for about 15 minutes, or until golden. While still warm, drizzle with glaze made by stirring together powdered sugar and water. When cool, store in plastic bags.

Posted in Dessert | No Comments »

Tijuana Tacos

Saturday, May 31st, 2008
Recipe
Tijuana Tacos
Ingredients
1 (1 1/2-pound) rib eye steak, sliced
Juice from 1 Mexican lime
Salt, to taste
Corn tortillas, heated
Method
Sprinkle lime juice and salt on the meat. Let set for 10 minutes, then broil it over charcoal until just done. Slice the meat into bite-size pieces and place on heated corn tortillas.

Top with guacamole, minced onion, chopped cilantro and sauce of your choice, to taste.

Posted in Barbecue | No Comments »

Easy Peachy Coffee Cake

Saturday, May 31st, 2008
Recipe
Easy Peachy Coffee Cake
Ingredients
1 (32 ounce) can sliced peaches, with juice
1 (18.25 ounce) box yellow cake mix
Butter
Cinnamon
Method
Preheat oven to 350 degrees F.

Place sliced peaches in their juices in a 13 x 9-inch baking dish. Sprinkle DRY yellow cake mix on top. Dot top of coffee cake with butter, then sprinkle with cinnamon. Bake for 30 minutes at 350 degrees F.

Posted in Breakfast | No Comments »

Cinnamon Coffeecake

Saturday, May 31st, 2008
Recipe
Cinnamon Coffeecake
Ingredients
1/4 cup margarine
3/4 cup granulated sugar
1 egg, slightly beaten
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract

Topping
1 cup brown sugar
3 tablespoons flour
2 teaspoons cinnamon
4 tablespoons margarine
1/2 cup walnuts or pecans, finely chopped

Method
Preheat oven to 350 degrees F. Spray and 9-inch square baking pan with cooking spray.

In a medium bowl, cream margarine and sugar; beat in egg.

Sift together flour, baking powder and salt in a separate bowl. Add to creamed mixture alternately with milk. Stir in vanilla extract. Pour blended mixture into prepared pan.

To make topping: In a small bowl, mix together sugar, flour and cinnamon. Cut in margarine with pastry blender or fork. Spoon half over batter and swirl. Spoon remaining topping over batter and sprinkle with nuts. Bake for 30 minutes.

Posted in Breakfast | No Comments »

Chili Cheese Ball

Saturday, May 31st, 2008
Recipe
Chili Cheese Ball
Ingredients
3 ounces cream cheese
8 ounces Velveeta cheese, shredded
1 tablespoon lemon juice
1 teaspoon chili powder
1/4 teaspoon garlic powder
Dash of red pepper
1/4 cup chopped pecans
1 teaspoon paprika
Method
Combine softened cheeses, lemon juice, garlic powder and red pepper; beat with electric mixer until light and fluffy. Stir in nuts. Shape into a ball and sprinkle with mixture of chili powder and paprika. Chill.

Posted in Appetizers | No Comments »

Tangerine and Chicken Salad

Saturday, May 31st, 2008
Recipe
Tangerine and Chicken Salad
Ingredients
1/2 pound cooked chicken cutlets
4 tangerines, seeded and sectioned
3 tbsp chopped pecans
2 tbsp raisins
3 scallions, chopped
1 tbsp olive oil
2 tbsp orange juice
1/2 tsp minced fresh rosemary
Method
Shred chicken into bite-size pieces, then place them in a medium bowl along with tangerines, pecans, raisins, and scallions.
In a small bowl, whisk together oil, juice, and rosemary. Pour over salad and toss well until all pieces are lightly coated.
Serve at room temperature as a main dish salad.

Posted in Salad | No Comments »

Shrimp Pasta Salad

Saturday, May 31st, 2008
Recipe
Shrimp Pasta Salad
Ingredients
8 ounces small cooked shrimp
4 ounces small pasta shells, freshly cooked
1/2 cup chopped seeded peeled cucumber
1/2 cup chopped seeded tomato
1/4 cup chopped black olives
1/4 cup chopped red onion
1/4 cup chopped fresh dill or 1 tablespoon dried dillweed
2/3 cup regular or reduced-calories mayonnaise
1 tbsp white wine vinegar
Method
Combine shrimp, pasta, cucumber, tomato, olives, onion and dill in medium bowl.
Whisk mayonnaise and vinegar to blend in small bowl. Add dressing to salad and toss to coat. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour an up to 2 hours.

Posted in Salad | No Comments »

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