Christmas Recipes

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Sunday, November 18, 2007

[CHRISTMAS-RECIPE] 2 MORE PAULA DEEN'S GOOEY BUTTER CAKE FLAVORS...sorry to not include w/others

PAULA DEEN'S DOUBLE CHOCOLATE GOOEY BUTTER CAKE

Cake:

Butter, for greasing pan
1 (18.25 ounce) package chocolate cake mix
1 large egg
1 stick butter, melted

Filling:

1 (8-ounce) package cream cheese, softened
2 large eggs
3 to 4 tablespoons cocoa powder
1 (16-ounce) box powdered sugar
1 stick butter, melted
1 teaspoon vanilla extract
1 cup chopped nuts
Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan.

In a large bowl, combine the cake mix, 1 large egg, and 1 stick of melted butter, and mix with an electric mixer until well blended. Pat mixture into prepared pan and set aside.

In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the 1 stick of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.

Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

Prep Time: 20 minutes
Cook Time: 40-50 minutes
Difficulty: Easy
Yield: 20-24 servings

PAULA DEEN'S TOFFEE GOOEY BUTTER CAKE

Cake:

Butter for greasing the pan
1 18.25-ounce box yellow cake mix
1 large egg
1 stick butter, melted

Filling:

1 (8-ounce) package cream cheese, softened
2 large eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1 stick butter, melted
1 cup almond toffee bits or chocolate toffee bits

Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan.

In the bowl of an electric mixer, combine the cake mix, 1 large egg, and 1 stick of melted butter and mix well. Pat into the bottom of prepared pan and set aside.

Still using an electric mixer, beat cream cheese until smooth; add 2 large eggs and the vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in the 1 stick of melted butter. Mix well. Fold in toffee bits.

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!

Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.

Yield: 20-24 squares
Prep time: 15-20 minutes
Cook time: 40-50 minutes
Ease of preparation: moderately easy

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Saturday, November 17, 2007

[CHRISTMAS-RECIPE] Chocolate Bag Recipe

Chocolate Bag Recipe

Makes enough for 1 bag (2 generous servings)

Jackie Shen says that she uses Callebaut, a semisweet Belgian chocolate, to make the bag and that Ghirardelli semisweet chocolate works well, too. For a mold, I used a coffee bag; Jackie recommends a light bag, such as that used for doughnuts. Either way, just be sure the interior is waxy. For fillings, you can use practically anything. Both of us used chocolate mousse, fresh berries and mint. Hers also has whipped cream, while mine features pound cake. It's important that the temperature of the melted chocolate be 89 degrees to ease removal of the bag (as it freezes, the chocolate should shrink away from it) and to ensure a nice sheen.

The following recipe is adapted from numerous published recipes for Chocolate Bag and from my memory of the missing recipe that I worked from 20 years ago.

8 ounces semisweet chocolate
Chocolate mousse (from standard recipe you provide yourself)
3 ounces purchased pound cake, cut in bite-size cubes (optional)
Mixed fresh berries
Mint sprigs, for garnish
2 ounces frozen raspberries, thawed, pureed and strained, for garnish

Have ready a 5-to-6-inch- tall, flat-bottomed bag made of cellophane or with a waxy inner surface, such as a small Dunkin' Donuts bag. (If the bottom of your bag is tapered, tuck bottom corners underneath to make the bottom as flat as possible.) Create a lip by folding 1 to 2 inches outward from the top edge of the bag. Place the bag on a flat plate.

In the top of a double boiler or over low heat in a small pan or a microwave oven, slowly melt the chocolate. Its optimum temperature on a candy thermometer is 89 degrees. Using a pastry brush, paint the inside of the bag with the melted chocolate, coating the sides at least twice (don't worry about a second coat for the bottom; drippings will provide enough stability). Place the bag and plate in the freezer for at least 2 hours and preferably overnight, until the chocolate has hardened.

Starting at the lip and working in a circular motion, carefully peel off and discard the bag that served as a mold. If the chocolate bag is being served the same day, it can be refrigerated; otherwise, return it to the freezer (then transfer to the refrigerator 3 to 4 hours before filling).
Prepare fillings and refrigerate them, covered, until ready to assemble.

Within an hour of serving, fill the bag with layers of mousse, pound cake, if desired, and berries (or the fillings of your choice) and top with mint sprigs. Swirl some of the pureed raspberries on a serving plate and place the filled bag on top.

Per serving (bag only; fillings too varied for meaningful analysis): 567 calories, 8 g protein, 65 g carbohydrates, 36 g fat, 0 mg cholesterol, 21 g saturated fat, 0 mg sodium, 8 g dietary fiber

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Friday, November 16, 2007

[CHRISTMAS-RECIPE] Date Balls

Date Balls
1 egg
1&1/2 tablespoons butter
1 cup brown sugar
1 cup chopped dates
1 teaspoon vanilla
2 cups Rice Krispies
1 cup coconut

Mix together in a heavy pot the egg, butter, brown sugar and dates.

Cook and stir over medium heat until thick and smooth.

Remove from heat and stir in vanilla. Allow to cool slightly.

Stir in Rice Krispies.

Roll mixture into small balls and roll in coconut.

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Tuesday, November 13, 2007

Re: [CHRISTMAS-RECIPE] Paula Deen's Gooey Butter Cakes...original and different flavors

You're welcome Traci. They're really good. I haven't tried the pumpkin one, but I will for the holiday. Kim

traci <wrightfam@sympatico.ca> wrote: I watched Paula make the pumpking version on Rachael Ray today and was going
to seek out the recipe. It looked SO easy.
Thanks for sending it in..yummy :D

----- Original Message -----
From: "KIM" <red_velvet_cupcake@yahoo.com>
To: <CHRISTMAS-RECIPE@yahoogroups.com>
Sent: Tuesday, November 13, 2007 3:35 PM
Subject: [CHRISTMAS-RECIPE] Paula Deen's Gooey Butter Cakes...original and
different flavors

> Paula Deen's Gooey Butter Cakes
>
>

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Re: [CHRISTMAS-RECIPE] Paula Deen's Gooey Butter Cakes...original and different flavors

I watched Paula make the pumpking version on Rachael Ray today and was going
to seek out the recipe. It looked SO easy.
Thanks for sending it in..yummy :D

> Paula Deen's Gooey Butter Cakes
>
>

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[CHRISTMAS-RECIPE] Paula Deen's Gooey Butter Cakes...original and different flavors

Paula Deen's Gooey Butter Cakes

Cake

1 (18.25-ounce) box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted

Filling

1 (8-ounce) package cream cheese, softened
2 large eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan.

In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.

Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes.

Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!

Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way-even for piggies like me!

Pumpkin Gooey: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again!

Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.

Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above.

Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above.

Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.

Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.

Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.

Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above.

Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.

~ Try and fail, but don't fail to try ~

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Sunday, November 11, 2007

[CHRISTMAS-RECIPE] Honeybaked Ham Cranberry Walnut Spread

Honeybaked Ham Cranberry Walnut Spread

1 cup cream cheese, softened
1 cup chevre cheese, softened
1/2 cup dried cranberries
1/3 cup walnuts, chopped and toasted
oil for taosting
1 tablespoon parsley, chopped

Preparation:

Cook walnuts in a skillet with a little bit of oil until toasted, about four minutes.

Mash together the cream cheese and chevre cheese in a medium bowl.

Add the cranberries, toasted walnuts and parsley. Mix well.

Scrape mixture into decorative bowl and serve with crackers or bagels.

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[CHRISTMAS-RECIPE] HEARTY HOLIDAY PASTA SALAD

HEARTY HOLIDAY PASTA SALAD Pasta tossed with broccoli, turkey, dried cranberries, blue cheese, walnuts and a lemon dressing

8 ounces dry bow tie pasta, uncooked (8 oz = about 3 cups)
1&1/2 cups fresh broccoli florets (bite-size pieces
1/2 cup lemon juice
3 tablespoons chopped red onion
1 teaspoon granulated sugar
1 teaspoon salt
1/2 cup vegetable oil
2 cups chopped leftover cooked turkey
1 pkg (6 oz each) dried cranberries (6 oz = about 1-1/3 cups)
1 cup blue cheese crumbles (1 cup = 4 oz)
1/2 cup chopped walnuts, toasted

Cook pasta according to package directions, adding broccoli the last 2 minutes. Drain pasta and broccoli. Rinse with cold water to cool quickly; drain well.
Combine lemon juice, onion, sugar and salt in small bowl; whisk until blended. Slowly whisk in oil; set aside.

Place pasta and broccoli, cranberries, turkey, blue cheese and walnuts in large bowl; toss together. Add lemon juice mixture; toss lightly. Cover; refrigerate until ready to serve.

Nutrition (per serving) Calories 456 Sugars 1 g Total fat 25 g Protein 17 g Saturated fat 6 g Vitamin A 7% Cholesterol 31 mg Vitamin C 26% Sodium 775 mg Calcium 10% Carbohydrate 45 g Iron 10% Dietary fiber 4 g

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[CHRISTMAS-RECIPE] Cream Wafers

Cream Wafers

Makes about 60

2 cup all-purpose flour
1 cup margarine or butter
1/3 cup heavy cream
sugar
Creamy filling: below

Mix the ingredients to a dough and chill for an hour. Roll out half at a time to 1/8" thick and cut in 1 1/2" rounds. Carefully dip both sides of cookie in sugar and place on ungreased baking sheets lined with parchment paper. Poke with a fork 4 times and bake 7-9 min. at 375 F. When cool fill with filling and sandwich together.

Creamy filling:
3/4 cup powdered sugar
1 teaspoon vanilla (or other flavoring such as almond or peppermint)
1/4 cup margarine or butter
food color if desired

Mix all filling ingredients until smooth, add a few drops of water if needed.

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[CHRISTMAS-RECIPE] Triple Chocolate Macadamia Nut Cookies

Triple Chocolate Macadamia Nut Cookies

1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
10 ounces semi-sweet chocolate
1/2 cup unsalted butter, cut into cubes
1 tablespoon vanilla
2 teaspoons instant coffee
3 large eggs
1/3 cup brown sugar
1 cup sugar
1/2 cup milk chocolate, chopped into large bits
1/2 cup bittersweet chocolate, chopped into large bits
1/2 cup chopped macadamia nuts

Preheat oven to 350 degrees F. In a bowl, sift together flour, baking powder and salt. Set aside. Melt the 10 ounces of bittersweet chocolate with the butter in a double boiler over low heat. Remove from heat, and place the top part of the double boiler over a pan filled with warm water to prevent the chocolate from hardening. In a small bowl, mix the vanilla and coffee until the coffee is completely dissolved. Add to melted chocolate and stir.

In another bowl, using an electric mixer, beat the eggs, brown sugar and white sugar. Place this bowl on a pot containing hot water (not boiling). Continue mixing by hand until the mixture is warm. Remove the bowl from the hot water. Using the electric mixer, beat the egg mixture for approximately 5 minutes or until it is pale yellow, thick, and cool. Fold into melted chocolate. Fold in the flour. Add chopped chocolate and nuts, stir. Line a baking sheet with parchment paper.

Drop on a baking sheet by heaping tablespoonfuls, leaving 1 1/2 inches between cookies. Lightly flatten cookies with a floured fork. Place in the upper part of the oven and bake for 12 to 14 minutes or until the cookies are golden. Remove from oven and let cool 3 minutes, then place cookies on a cooling rack.

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[CHRISTMAS-RECIPE] Wild Blueberry Cookies

Wild Blueberry Cookies

Coating the blueberries with a dusting of flour helps keep them from bleeding into the rest of the dough while baking.

1/2 cup butter, at room temperature
1 cup granulated sugar
1 large egg, beaten
1/2 teaspoon lemon extract
2-1/2 teaspoons baking powder
2-1/2 cups sifted all purpose flour
1/2 cup milk
1 cup fresh wild blueberries
1/4 cup all-purpose flour

Pre-heat oven to 375 degrees F. Grease two cookie sheets or line then with parchment paper or a non-stick baking mat. In a large mixing bowl, beat together butter and sugar until light and fluffy. Beat in egg and lemon extract; set aside.

In a separate bowl, sift together baking powder and flour. Alternately stir the flour mixture and the milk into the butter mixture until well blended.

In a separate bowl, toss the blueberries with the 1/4 cup flour. With a strainer, sift out the blueberries and discard the flour (the blueberries should be lightly coated with flour). Fold the blueberries into the cookie batter.

Drop 1-1/2 inches apart on prepared baking sheets. Bake 12-15 minutes or until lightly golden but not brown. Allow to cool on baking sheet for 2 minutes then remove to wire racks to cool completely.

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[CHRISTMAS-RECIPE] Alabama Fudge-Pecan Chewies

Alabama Fudge-Pecan Chewies

Makes about 60

1/4 cup butter or margarine
14 ounces sweetened condensed milk
12 ounces semisweet chocolate chips
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup chopped pecans
60 pecan halves

Pre-heat oven to 350 degrees F. Combine first 3 ingredients in a heavy saucepan; cook over medium-low heat, stirring constantly, until chocolate and butter melt. Remove from heat. Stir in vanilla, flour, and chopped pecans. Drop by teaspoonfuls onto ungreased baking sheets. Press a pecan half into the center of each cookie. Bake for 7 minutes. (Do not over bake.) Remove cookies to wire racks to cool completely.

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[CHRISTMAS-RECIPE] Irish Whiskey Cookies

Irish Whiskey Cookies

1 cup butter, softened
1 cup granulated sugar
3 large eggs
2 cups all-purpose flour
1/4 cup Irish whiskey
1/4 cup candied citron, chopped
1/4 cup golden raisins, blanched and chopped
1/4 cup almonds, chopped

Preheat oven to 375 degrees F. and grease two cookie sheets; set aside. In a small mixing bowl, cream together the butter and the sugar. Beat in the eggs until well blended. Add the flour and the Irish whiskey, and beat the dough until smooth. Add the fruit and nuts, and mix well.

Drop cookie dough from a tablespoon onto the prepared cookie sheets. Bake each sheet of cookies for 8 to 10 minutes. Remove the cookies from the baking sheets with a spatula while still warm. Place on wire rack to partially cool.

Store the cookies in an airtight container with a slice of white bread to maintain their soft, fruity texture.

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Saturday, November 10, 2007

[CHRISTMAS-RECIPE] CUBAN PUDDING

CUBAN PUDDING

1 quart whole milk
1/4 teaspoon salt
1 piece of lime rind
1 cinnamon stick
8 egg yolks
1&1/2 cups light brown sugar
1/3 cup cornstarch
1/2 cup water
2 teaspoons vanilla
1 teaspoon ground cinnamon (optional)
grated coconut (optional)
nutmeg and/or cinnamon for dusting

Pour the milk into a 4-quart saucepan. Add salt, lime rind, and cinnamon stick, and bring to a boil. Reduce heat to low and simmer for about 10 minutes, stirring occasionally. Let cool. Remove cinnamon stick and lime rind.

Beat egg yolks with an electric mixer until fluffy. Continue beating and gradually add sugar until creamy. Gradually add milk until smooth. Place the mixture in the top half of a double boiler over high heat and begin to cook, stirring occasionally until it's bubbling hot.

Mix cornstarch with water and add to the mixture, stirring constantly until it thickens. Add more cornstarch mixed with water as needed to achieve a thick pudding-like consistency.

If desired, stir in a teaspoon of ground cinnamon and a handful of grated coconut after the mixture thickens. Cook for an additional 5 minutes, stirring constantly.

Remove from heat and stir in vanilla. Pour into individual serving bowls or custard cups. Chill completely in refrigerator. Sprinkle nutmeg or cinnamon on top just before serving.

Serves 8

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[CHRISTMAS-RECIPE] CUBAN RUM CAKE (with Rum Syrup)

CUBAN RUM CAKE (with Rum Syrup)

3 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking soda
pinch of salt
1&1/2 cups (3 sticks) butter, softened
1&1/2 cups granulated sugar
2 teaspoons pure vanilla extract
3 large eggs, PLUS 1 large egg yolk
2 tablespoons grated lemon peel
1/2 cup dark rum
1/4 cup banana liqueur
1 cup heavy whipping cream

RUM SYRUP

5 ounces (10 tablespoons) butter
1/4 cup dark rum
1/4 cup banana liqueur
3/4 cup granulated sugar
powdered sugar for dusting

Preheat oven to 350 degrees F.

To make the cake, sift flour, baking powder, baking soda, and salt; set aside.

With an electric mixer, cream together the butter and sugar. Add vanilla, eggs, and egg yolk and beat until blended. Beat in the lemon peel and then add the rum and banana liqueur. Gradually add the flour mixture to the creamed mixture, alternating with the whipping cream. Blend mixture until just combined. Pour batter into a well-greased and floured Bundt (circular ring) pan and bake approximately 1 hour. A skewer inserted in the cake should come out clean.

To make the syrup, melt the butter in a 2 -quart saucepan. Add rum, banana liqueur, and sugar. Slowly bring to a rolling boil, reduce heat to medium and cook until it reduces somewhat, about 10 to 15 minutes. Do not overcook. Let cool.

Remove cake from the oven and place it on a cooling rack. Leaving the cake in the pan, use a skewer and poke holes all over the cake. Spoon the syrup evenly over the cake. Let stand for 30 minutes, so that the syrup soaks in.

Finally, carefully turn the cake over (out of its pan) onto a serving plate. Dust with powdered sugar if desired.

Serves 12

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Monday, November 5, 2007

[CHRISTMAS-RECIPE] HOLIDAY STOLLEN - CHRISTMAS STOLLEN

* Exported from MasterCook *

HOLIDAY STOLLEN - CHRISTMAS STOLLEN

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups bread or all-purpose flour -- (2 1/4 to 2 3/4)
1/4 cup sugar
1 package FLEISCHMANN'S RapidRise Yeast
1/2 teaspoon ground cardamom
1/2 teaspoon freshly grated lemon peel
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup butter or margarine -- (1/2 stick) cut up
1/4 cup water
2 tablespoons milk
2 eggs -- divided use
1 teaspoon pure almond extract
1/2 cup slivered almonds -- toasted
1/4 cup dried blueberries
1/4 cup dried cranberries or cherries
1/4 cup golden raisins or chopped dried candied pineapple
Powdered sugar

In large bowl, combine 1 cup flour, sugar, undissolved yeast, cardamom,
lemon peel, salt and nutmeg. Heat butter, water and milk until very warm
(120 to 130oF); stir into dry ingredients. Stir in 1 egg, 1 egg yolk
(reserve 1 egg white), almond extract and enough remaining flour to make
soft dough. Knead on lightly floured surface until smooth and elastic,
about 6 to 8 minutes. Cover; let rest 10 minutes. Knead in almonds and
fruits (dough may be slightly sticky).
Roll to 12 x 8-inch oval.
Fold dough in half lengthwise, slightly off center, so top layer is set
back 1/2 inch from bottom edge; pinch to seal. Place on greased baking
sheet. Cover; let rise in warm, draft-free place until doubled in size,
about 30 to 60 minutes.

Lightly beat reserved egg white; brush on dough. Bake at 350 F for 30
to 35
minutes or until done, covering with foil after 20 minutes to prevent
excess browning. Remove from pan; cool on wire rack. Sift powdered sugar
over top.

Nutrition Information Nutrition information per serving (1/10 of recipe):
calories 283; total fat 9g; saturated fat 4g; cholesterol 55mg; sodium
181mg; total carbohydrate 43g; dietary fiber 3g; protein 7g

Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.
Robin D
from the files of ckpenner77@hotmail.com

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1341 Calories; 94g Fat (61.4%
calories from fat); 28g Protein; 105g Carbohydrate; 10g Dietary Fiber;
502mg Cholesterol; 1670mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean
Meat; 2 1/2 Fruit; 0 Non-Fat Milk; 17 Fat; 3 1/2 Other Carbohydrates.

NOTES : Yield: 1 Stollen, 10 servings

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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[CHRISTMAS-RECIPE] DIVINITY

* Exported from MasterCook *

DIVINITY

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1/2 cup hot water
1/3 cup light corn syrup
1/4 tsp salt
2 egg whites -- stiffly beaten
1 tsp vanilla extract
1/2 to 1 cup pecan or walnut pieces

Combine sugar, water, syrup and salt in saucepan. Cook stirring
constantly ,
until mixture boils. Cover for 2 mintues; uncover and cook, without
stirring,
to hardball stage (254º F) . Pour in steady fine stream over egg
whites and
continue beating with electric or rotary beater until mixture holds its
shape and loses its gloss. Stir in vanilla extract and nuts . Drop by
teaspoonfuls onto waxed paper.
from the files of ckpenner77@hotmail.com

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1902 Calories; 0g Fat (0.0%
calories from fat); 7g Protein; 485g Carbohydrate; 0g Dietary Fiber;
0mg Cholesterol; 246mg Sodium. Exchanges: 1 Lean Meat; 32 1/2 Other
Carbohydrates.

NOTES : (11/4 pounds)

Nutr. Assoc. : 0 0 0 0 0 0 0

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[CHRISTMAS-RECIPE] CHRISTMAS PARTY MINTS

* Exported from MasterCook *

CHRISTMAS PARTY MINTS

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg powdered sugar -- (lb)
1/2 C margarine -- softened
2 T evaporated milk
4 drops peppermint flavoring -- (4 to 5)
Few drops of desired food coloring

1.Combine all ingredients in a large mixing bowl. Beat at high speed
until well blended; then knead until smooth.
2.Shape mints in rubber candy molds, and place on baking sheets.
3.Cover with a paper towel, and let stand overnight to harden.

Makes: 8 1/2 to 9 dozen mints.
from the files of ckpenner77@hotmail.com

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1956 Calories; 129g Fat (58.5%
calories from fat); 35g Protein; 171g Carbohydrate; 0g Dietary Fiber;
148mg Cholesterol; 1600mg Sodium. Exchanges: 4 Non-Fat Milk; 25 Fat;
8 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0

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Sunday, November 4, 2007

[CHRISTMAS-RECIPE] Moon Pie Brownies

Moon Pie Brownies
3 Moon Pies (any flavor)
1 box brownie mix

Spray the bottom of a 13 x 9-inch glass baking dish with nonstick cooking spray. Line the bottom of the dish with chopped Moon Pies.

Prepare brownie batter as directed on box. Pour brownie mix on top of the Moon Pies. Bake according to brownie mix directions.

~ When you can't make them see the light, make them feel the heat ~ Ronald Reagan

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[CHRISTMAS-RECIPE] The Honey Baked Ham Spinach-Cheese Pie

The Honey Baked Ham Spinach-Cheese Pie

2 9-inch deep-dish pie shells (browned, if you like)
2 cups chopped ham
1 cup chopped onion
1 cup cooked spinach, chopped (you can substitute broccoli florets if preferred)
1 cup mozzarella cheese, grated
1 cup half-and-half
1 cup whipping cream
1 cup ricotta cheese
4 eggs
Salt and pepper
Other spices as desired
Butter

Divide the ham, onion, broccoli or spinach, and cheese evenly into the two pie shells. In a large mixing bowl, beat the half-and-half with the eggs and whipping cream. Stir in ricotta cheese and season as desired. Pour mixture into the pie shells, dividing it evenly. Dot with butter as desired.

Bake in the center of a pre-heated 350-degree oven. Bake for 25 to 30 minutes until lightly browned and set.

Let cool before cutting. Serve with fruit or salad. The recipe can be cut in half for one pie.

Makes 12 servings.

~ When you can't make them see the light, make them feel the heat ~ Ronald Reagan

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Thursday, November 1, 2007

[CHRISTMAS-RECIPE] Crispy Mushroom Strudel with Fresh Herb Cream Sauce and Cranberries

Crispy Mushroom Strudel with Fresh Herb Cream Sauce and Cranberries

Ingredients for Filling:

2 oz Unsalted Butter
1 lb Mixed Fresh Mushrooms - Sliced (Oyster, Portobello, Shiitake, Button, Gremini)
4 Fresh Garlic Cloves - Minced
1 Small Yellow Onion - Diced
Salt & Pepper to Taste
2 oz Plain Bread Crumbs
2 Tablespoons Fresh Chives - Chopped
2 oz Chardonnay White Wine

Ingredients for Dough:

2 oz Unsalted Butter - Melted
5 Sheets Phyllo Dough
1 Egg

Ingredients for Sauce:

8 oz Low Sodium Chicken Stock
6 oz Chardonnay White Wine
1 Shallot Onion - Sliced
8 oz Heavy Cream
2 Tablespoons Mixed Chopped Herbs (Parsley, Chives, Rosemary, Basil, Thyme)

Garnish:

4 Tablespoons Sliced Cranberries
1 Tablespoon Unsalted Butter

Preparation:

Heat medium size saute pan, add butter and onions and cook for one minute. Add garlic and mushrooms and saute for about three minutes. Deglaze pan with white wine and season with salt and pepper. Transfer mushrooms into a mixing bowl and let the mushrooms cool off.
Add chives, breadcrumbs and chives and mix everything very well.
Lay out a kitchen towel and place first sheet of Phyllo dough on it. Brush the sheet with melted butter then place the next layer of Phyllo dough and repeat the first step until the last sheet of dough is placed.
Spread mushroom mixture along the longer side of the sheet - about 2 inches wide. Take the towel and start rolling the Strudel.
Transfer Strudel to a greased baking sheet pan, brush with beaten egg and bake in 350 degree preheated oven for 20 minutes.
Put chicken stock, Chardonnay wine and shallot into a saucepot and bring mixture to a boil on high heat. Turn the heat to medium and let the liquid reduce (cool down) to about 5 oz.
Add the heavy cream and let the sauce reduce to half.
Strain the sauce through a fine sieve.
Taste the sauce and season with salt and pepper.
Add the fresh chopped herbs.
Heat cranberries with butter in a small saute pan.

To assemble strudel, pour sauce on the center of the plate, sprinkle cranberries across the sauce and place a two inch slice of Strudel in the middle of the plate. Garnish with fresh Thyme.
Sauteed baby spinach or root vegetable julienne accompany this appetizer very well.

* Your own soul is nourished when you are kind; it is destroyed when you are cruel *

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[CHRISTMAS-RECIPE] Creamy Key Lime Pie (healthier version)

Creamy Key Lime Pie (healthier version)

PER SERVING (1 slice): 180 calories, 10g fat, 180mg sodium, 24g carbs, 7g fiber, 7g sugars, 5g protein

Crust:
2 cups Fiber One® original bran cereal
1/4 cup butter or margarine, melted
1 tablespoon corn syrup
1 teaspoon vanilla extract

Filling:
2 tablespoons cold water
1 tablespoon fresh lime juice
1 1/2 teaspoons unflavored gelatin
4 oz (half 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
3 containers (6 oz each) Yoplait® Light Thick & Creamy Key Lime Pie yogurt
1/2 cup thawed reduced-fat whipped topping
2 teaspoons grated lime peel

Directions:
1. Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; sea l bag and finely crush with rolling pin or meat mallet until cereal looks like graham cracker crumbs (or finely crush in food processor).

2. In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up sides of 9-inch glass pie plate. Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.

3. In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.

4. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended. Fold in whipped topping and lime peel. Spoon into crust. Refrigerate until set, about 2 hours.

MAKES 8 SERVINGS

* Your own soul is nourished when you are kind; it is destroyed when you are cruel *

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[CHRISTMAS-RECIPE] Creamy Key Lime Pie (healthier version)

Creamy Key Lime Pie (healthier version)

PER SERVING (1 slice): 180 calories, 10g fat, 180mg sodium, 24g carbs, 7g fiber, 7g sugars, 5g protein

Crust:
2 cups Fiber One® original bran cereal
1/4 cup butter or margarine, melted
1 tablespoon corn syrup
1 teaspoon vanilla extract

MAKES 8 SERVINGS

* Your own soul is nourished when you are kind; it is destroyed when you are cruel *

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Tuesday, October 30, 2007

[CHRISTMAS-RECIPE] CHOCOLATE-COVERED MICE

CHOCOLATE-COVERED MICE

1 jar maraschino cherries with stems, drained and dried (approx. 36 cherries)
6 ounces semisweet chocolate (see notes)
1/2 teaspoon butter
1 ounce paraffin, chopped (see notes)
1/2 cup chocolate chips or 36 unwrapped chocolate Kisses (I used Kisses) (see notes)
1/2 cup sliced almonds
1 tube red (clear) gel icing

Line a cookie sheet with waxed or parchment paper.

Rinse the maraschino cherries, drain thoroughly, and let dry on paper towels, turning often.

The cherries must be completely dry or the chocolate will seize and get crumbly.

Gently melt chocolate, butter, and paraffin in a double boiler until smooth, stirring often to prevent burning. Once melted, turn off heat, but leave in the double-boiler on the burner.

Dip dry cherries in melted chocolate to completely cover up to the stem. Place on lined cookie sheet. Immediately press on chocolate chip, flat side to the front of the dipped cherry, to form a head.

While chocolate is still warm, wedge two sliced almonds between chocolate chip and cherry to form ears. Let cool.

Use a toothpick to dab beady red eyes on either side of the chocolate chip with the red gel icing.

Refrigerate to firmly set chocolate.

Notes: You can use the giant chocolate bars for the semisweet chocolate or semisweet baking squares or chocolate chips.

Paraffin is sold in the canning supplies section, usually under the brand Gulf Wax.

If your cherries are exceptionally large, you may wish to use chocolate kisses for the heads.

Yield: about 36 chocolate-covered mice

Picture at About.com/Home cooking/desserts/recipes

~ Woman was taken out of man; not out of his head to top him, nor out of his feet to be trampled underfoot; but out of his side to be equal to him, under his arm to be protected, and near his heart to be loved ~

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Monday, October 29, 2007

[CHRISTMAS-RECIPE] Grand Prize Coconut-Caramel Bars

Grand Prize Coconut-Caramel Bars

These gooey, chewy bars are loaded with coconut AND caramel AND chocolate. They're a tasty substitute for those Samoa cookies the Girl Scouts sell, if you've devoured your stash and just can't wait till Girl Scout cookie time comes around again.

1/2 cup (1 stick -or- 4 ounces) butter
1 1/2 cups (11 1/4 ounces) brown sugar
2 teaspoons vanilla
1 large egg
1 1/4 cups (5 1/4 ounces) unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups (6 ounces) shredded coconut, sweetened or unsweetened, toasted (1/2 cup reserved for topping)
1 cup (10 ounces) caramel cut from a block (or about 30 individual caramel candies), divided
1 1/2 cups (9 ounces) semisweet chocolate chips
1 tablespoon (1/2 ounce) milk or cream

To toast coconut, spread it in a 9" x 13" pan, and bake it in a preheated 300°F oven for 20 to 25 minutes, stirring it halfway through, or until it's a light golden brown. Watch it very closely towards the end, as it'll go from golden to dark brown very quickly. Increase the oven heat to 350°F. In a large bowl, beat together the butter, sugar, vanilla, and egg. Mix in the flour, salt, baking powder, and 1 1/2 cups of the toasted coconut.

Spread the mixture in an ungreased 9" x 13" pan.* Bake for 15 minutes. Just before the 15 minutes is up, melt half the caramel (1/2 cup); a microwave makes this easy. Drizzle the melted caramel over the crust and return it to the oven for 10 to 12 minutes; when done it'll be medium-brown and the caramel will be bubbly.

Remove the crust from the oven and, working quickly, use a heatproof plastic knife (plastic reduces the drag in sticky baked goods), or a bench knife, to loosen the edges of the crust from the pan, and to cut 2 dozen bars, leaving them right in the pan. It's easier to cut these bars while they're warm. Sprinkle the bars with the chocolate. Allow the chocolate to soften for about 5 minutes, then spread it evenly atop the bars. Set aside to cool completely.

Loosen the bars from the edge of the pan again, and use a flexible spatula to lift them out and set them on a rack. Combine the remaining caramel with 1 tablespoon milk or cream, and heat until the caramel is pourable. Stir to combine with the cream, and drizzle over the bars. Garnish with the reserved toasted coconut.

Yield: 24 bars.

*These bars usually aren't a challenge to get out of the pan. But if you're at all nervous, line the bottom of the pan with parchment, if desired

~ If you could kick the person in the pants responsible for most of your trouble, you wouldn't sit for a month ~

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Wednesday, October 24, 2007

[CHRISTMAS-RECIPE] Opryland Hotel Waldorf Salad

Opryland Hotel Waldorf Salad

2 red delicious apples, diced

2 ribs celery, diced

1/4 to 1/2 c mayonnaise

1/4 c honey

Bibb lettuce

Salt to taste

4 chopped prunes

4 chopped apricots

1/2 c golden raisins

1/2 c almond toffee

Directions: Combine apples, celery, and mayonnaise. Chill thoroughly. Serve on bed of lettuce, topped with walnuts and almond toffee. Source: John Harding - Senior Sous Chef

~ I cried because I had no shoes, then I met a man who had no feet ~

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[CHRISTMAS-RECIPE] Black Walnut Cookies

Black Walnut Cookies
1 cup butter or margarine
1 cup dark brown sugar
1 large egg
1/2 teaspoon baking soda
1 teaspoon maple flavoring
2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups chopped black walnuts

Beat together butter and sugar until creamy. Beat in egg and add maple flavoring. Add in flour and baking soda, then add baking powder dissovled in a couple drops of water. Add nuts and mix well. Divide dough into thirds and roll into logs. Refrigerate until firm (about 1 hour.) Preheat oven to 400 degrees F (205 degrees C). Slice logs into thin cookies. Bake for 9 minutes or until light brown in color.

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[CHRISTMAS-RECIPE] Pumpkin Cookies

Pumpkin CookiesMakes about 60

1 cup oil
3 cups sugar
2 eggs -- beaten
3 teaspoons vanilla
5 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon
1 teaspoon allspice
1/4 teaspoon ginger
1 3/4 teaspoons salt
1 29-ounce can solid-pack pumpkin
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

Pre-heat oven to 350 F. Beat oil and sugar in mixing bowl. Add eggs and vanilla, beating well. Sift flour, baking powder, baking soda, spices, and salt together. Add to sugar mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips and nuts. Drop by teaspoonfuls onto greased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Cool on wire rack.

Note: We like to top these with chocolate glaze (recipe below) and autumn-themed sprinkes. The kids love them!

Chocolate Glaze This shiny glaze is great for dressing up any cookie.
3/4 cup semi-sweet chocolate chips
1 tablespoon light corn syrup
3 tablespoons butter
1/4 teaspoon vanilla extract

Place chocolate chips, butter, and corn syrup in the top of a double boiler of hot (but not boiling) water. Stir until mixture is melted and smooth, then stir in vanilla. Spread over cookies and then top with sprinkles or nuts, if desired, or place in a zip-lock bag and snip off a tiny corner, then drizzle over cookies.

Note: Makes enough to glaze about 36 medium-sized cookies, or to drizzle over 3-4 times that many.

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[CHRISTMAS-RECIPE] Pumpkin Spritz

Pumpkin Spritz
1 cup butter, softened
1/2 cup granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/3 cup canned pumpkin
1 large egg
1 teaspoon vanilla
2-3/4 cups all-purpose flour
3/4 teaspoon baking powder
additional ground nutmeg

Pre-heat oven to 400 F. In a large mixing bowl beat butter until creamy; beat in sugar and spices until well combined. Mix in pumpkin, egg and vanilla until well combined. In a separate bowl, stir together flour and baking powder. Stir flour mixture into butter mixture until well combined. Place into a cookie press and press out shapes onto an ungreased baking sheet (for best results use a silver-colored baking sheet, not the kind with a non-stick surface). Lightly sprinkle cookies with additional nutmeg. Bake 6 to 8 minutes or until set but not browned. Allow to cool 2 minutes on baking sheet then remove to wire racks to cool completely.

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[CHRISTMAS-RECIPE] Opryland Hotel Cranberry Relish

Opryland Hotel Cranberry Relish

16 oz cranberries

6 oz orange juice

2 T sugar

4 oz red wine

Orange zest

Directions: Combine cranberries, orange juice and red wine. Add sugar to taste. Simmer the berries over medium heat until they are softened and thickened, about 10 to 15 minutes. When cranberries are thickened, add orange zest on top of cranberries.
Source: John Harding - Senior Sous Chef

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[CHRISTMAS-RECIPE] Opryland Hotel Cold Pumpkin Soufflé

Opryland Hotel Cold Pumpkin Soufflé

2 c pumpkin puree

1 t cinnamon

1/2 t ginger

1/4 t cloves

1/2 t salt

1 qt heavy whipping cream

1 1/2 c powdered sugar

1 1/4oz pkg unflavored gelatin, dissolved and bloomed for 5 minutes in 1/4 c cold water

Combine first 5 ingredients in mixing bowl. Whip cream and gradually incorporate powdered sugar. Whip to stiff peaks. Fold sweetened whipped cream into pumpkin mixture. Mix in dissolved gelatin. Measure 2 1/2- inch collars of aluminum foil or parchment paper around ramekins. Secure with tape. Fill ramekins to top of collar. Smooth with spatula. Chill 3 to 4 hours. Remove collar using hot knife around top of soufflé. Gently cover with powdered sugar and garnish with julienne crystallized ginger.
Source: John Harding - Senior Sous Chef

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[CHRISTMAS-RECIPE] Opryland Hotel Roasted Sweet Potatoes

Opryland Hotel Roasted Sweet Potatoes

4 large sweet potatoes

2 T nutmeg

1/4 c brown sugar

1/ c butter

1 c heavy cream

Salt to taste

Directions: Wash the sweet potatoes and rub with olive oil and brown sugar. Put in oven at 375° for 45 minutest to 1 hour. Remove from oven and peel. Mash in bowl and mix with other nutmeg, brown sugar, butter, cream and salt. Serve immediately.
Source: John Harding - Senior Sous Chef

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