Cranberry-Pineapple Punch
1 cup cranberries
1 cup crushed ice
4 cups cranberry juice, chilled
4 cups pineapple juice, chilled
1 1/2 cups granulated sugar
1 tablespoon almond extract
2 liters ginger ale, chilled
Using molds of your choice, arrange cranberries and crushed ice alternately in a striped pattern. Add cold water to fill molds. Freeze for 2 hours.
To unmold, wrap a hot damp cloth around the bottom of the mold; invert onto a baking sheet.
In a punch bowl, combine the juices, sugar and extract; stir until sugar is dissolved. Add ginger ale. Place ice molds in bowl, rounded side up. Serve immediately.
Yields: 4 quarts (20 servings).
Easter Party Punch
96 oz. pineapple juice
8 oz. lime juice
56 oz. Schweppes Ginger Ale
28 oz. Schweppes Club Soda
24 oz. orange juice
2 cups sugar
12 oz. lemon juice
Mix the sugar and juices in a blender. Strain over a block of ice into the punch bowl.
Add the Ginger Ale and Club Soda. Stir gently to properly mix all the ingredients.
Makes approx 70 - 4oz servings.
Fruity Iced Tea Cooler
2 quarts iced tea
1 (6 ounce) can frozen cranberry, raspberry, lemon, lime or
orange concentrate, partially thawed and undiluted
1 cup orange juice
1/4 cup granulated sugar
Combine all the ingredients in a large pitcher and refrigerate.
Serve cold over ice and enjoy!
Serves 8.
Paradise Punch
1 (6 oz.) can frozen lemonade concentrate
1 (8 oz.) can crushed pineapple
1 package frozen strawberries, partially thawed
3 quarts ginger ale, chilled
Crushed ice
Put lemonade, strawberries and pineapple in blender container and run at high speed until completely smooth. Fruit mixture can be made in advance and stored covered in refrigerator.
Just before serving, combine with ginger ale and pour over ice.
Makes 1 gallon or 32 servings.
Pineapple Tea
3 (12 oz.) cans unsweetened pineapple
juice concentrate, thawed
1 1/2 cups lemon juice
1 cup granulated sugar
12 cups iced tea
Mix juice concentrate, lemon juice and sugar in large pitcher until sugar is dissolved. Stir in tea. Store covered in refrigerator.
Makes 12 servings (1 1/2 cups each)
Southern Fruit Tea
Tea bags for 2 gallons tea
1 1/2 quarts boiling water
2 cups granulated sugar
1 (48 oz.) can pineapple juice
1 (12 oz.) can frozen orange juice
1 (12 oz.) can frozen lemonade
Place tea bags in bowl or pitcher. Pour boiling water over tea bags. Add sugar, stirring to dissolve. Let tea bags steep in sugar water several hours or overnight. discard tea bags. Pour tea into a large bowl. Add juices, stirring well. Pour equal amounts into two one-gallon jugs. Add water to each to fill jug. Refrigerate. Shake well before serving.
Makes 2 gallons.
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Coconut Bread with Sweet Pineapple Butter
Coconut Bread
1 cup (1 stick) unsalted butter, melted, plus
½ more for greasing the pan
3 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1 cup brown sugar, packed
2 eggs, lightly beaten
1 tsp. vanilla extract
Zest of 1 lemon, finely grated
1 1/2 cups unsweetened coconut milk
1 1/2 cups shredded coconut, toasted (see note)
Confectioner's sugar, for dusting
Pineapple Butter
1 (8-ounce) can crushed pineapple, drained
1 cup (2 sticks) unsalted butter or margarine, softened
Preheat the oven to 375 F. Grease the bottom and sides of a 9x5-inch loaf pan with butter.
In a large bowl, mix the flour with the baking powder, salt, and cinnamon. In another large bowl, whisk together the melted butter with the brown sugar, eggs, vanilla, and lemon zest. Pour the wet ingredients into the dry ingredients and fold everything together with a spatula until you have a smooth batter. Gently fold in the shredded coconut until evenly distributed. Pour into the prepared loaf pan and set it on a cookie sheet. Bake for 1 hour to 1 hour 15 minutes, or until a wooden toothpick comes out clean when inserted into the center of the bread. Rotate the pan periodically to ensure even browning. Cool the bread in the pan for 20 minutes or so; then cool enough to handle, remove the coconut bread to a cutting board and let cool completely before slicing.
Press the liquid out of the crushed pineapple using the back of a spoon. (If there is too much juice, the fruit will separate from the butter.) In a small bowl, mash the pineapple with the softened butter until well blended. A food processor is a quick alternative to making the compound butter, so use it if you have one. Mound the butter in a small serving bowl. Toast the slices of coconut bread, dust with confectioner's sugar, and serve with the creamy pineapple butter.
Zest is the outer colored portion of the citrus peel
Easter Bread
1 package hot roll mix
3/4 cup warm water
1 unbeaten egg
1 egg yolk
1/3 cup raisins
1/3 cup candied chopped cherries
1/3 cup chopped citron
1/3 cup chopped blanched almonds
1 slightly beaten egg white
2/3 cup sifted confectioners' sugar
4-5 teaspoons cream
Dissolve yeast from hot roll mix in water in large bowl. Add egg, egg yolk, dry mix. Mix thoroughly. Let rise to double in bulk (30-60 minutes). Turn out on lightly floured board; knead in raisins, cherries, citron, almonds.
Divide dough into 3 parts; shape each portion into smooth ball. Place 3 balls on greased baking sheet, 1 inch apart, as for 3-leaf clover. Reserve in warm place to rise until double in bulk. Brush tops with egg white.
Bake 30 minutes at 375. Glaze while warm with confectioners' sugar combined with cream. Decorate with almonds and cherries.
Yield, 3 small coffee breads
Hot Cross Buns
1 yeast cake
1/4 cup lukewarm water
1 cup milk
1/2 cup sugar
1/2 cup shortening
1 egg
1/4 cup shredded citron
1/4 cup seedless raisins
3 cups flour
1/2 teaspoon salt
Soften the yeast in the lukewarm water. Scald milk, add sugar and shortening, and cool. Add the beaten egg, the yeast, citron, raisins, and the flour sifted with the salt. Knead and let rise to double its bulk. Shape into buns, place on greased baking sheet, and let rise until light. Brush with a little milk and bake at 375 for about twenty minutes. When done, cover with powdered sugar in the shape of a cross or do the same with a thin icing.
Confectioner's Sugar Icing
2 cups confectioner's sugar
2 tablespoons butter, softened
1 1/2 to 2 1/2 tablespoons milk
Food coloring (optional)
Sift the confectioner's sugar into a mixing bowl. Add the butter and 1 1/2 tablespoons of milk. Beat the ingredients with an electric mixer until the mixture is smooth enough to spread or pipe on the cookies (you can add up to 1 tablespoon more of milk if necessary). For colored icings, divide the mixture into several portions and stir a few drops of food coloring into each.
Use a butter knife or spatula to spread the icing. If your child wants to pipe on the icing, show them how to use a pastry bag with a fine tip or spoon the icing into a small plastic bag and snip off a tiny piece of one corner. Makes about 1 cup of icing.
Pineapple Upside Down Biscuits
1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)
Preheat the oven to 400 degrees F.
Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups.
Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.
Resurrection Rolls
3/4 cup warm water
1 large egg
3 cup flour
1 teaspoon salt
3 tablespoons granulated sugar
6 tablespoons butter
3 tablespoons dry milk
1 1/2 teaspoons yeast
1/2 cup butter
1 cup granulated sugar
1 tablespoon cinnamon
24 marshmallows
Combine first 8 ingredients. Let rise until double. Divide into 24 balls and flatten.
Mix sugar and cinnamon together.
Dip rolls in melted margarine, then into sugar mixture. Wrap roll around a marshmallow, covering completely. Dip once more into butter, and again into sugar. Place rolls in a large greased pan and allow to rise till double
(about 35 minutes).
Bake at 375 degrees F for about 15 minutes, or until done. Rolls should be completely empty when cooled...like the empty tomb.
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Fluffy Fruit Salad
20 ounces pineapple chunks, drained
17 ounces fruit cocktail, drained
16 ounces sliced pears, drained, cut in chunks
15 ounces mandarin oranges, drained
10 ounces maraschino cherries, drained
12 ounces frozen whipped topping, thawed
2 cups sour cream (16 oz.)
1/2 cup sugar
1 tablespoon fresh lemon juice
dash salt
1/2 cup chopped walnuts
Combine all the fruit in a large bowl. In another bowl, combine whipped topping, sour cream, sugar, lemon juice and salt; fold into fruit mixture. chill. Just before serving, stir in nuts.
Yield: 12 - 16 servings
Heavenly Cherry Salad
1 - 4 serving pkg. Jello cook and serve Vanilla pudding
1 - 4 serving pkg. Cherry Jello
1/4 cup water
1 - 8 oz. can crushed pineapple, undrained
2 cups tart red cherries, undrained
1 tsp. coconut extract
3/4 cup cool whip
3 tablespoons chopped pecans
1/2 cup mini marshmallows
2 tablespoons flaked coconut
In medium saucepan, combine dry pudding and jello, water and undrained pineapple. Stir in undrained cherries. Cook over medium heat, stirring often, until mix thickens and starts to boil; be careful not to crush cherries. Remove from heat and stir in coconut extract.
Place pan on wire rack and let set 20 minutes. Spoon cherry mix into large bowl. Add cool whip, nuts, marshmallows and coconut. Mix gently to combine. Spread mix into 8x8 dish.
Cover and refrigerate at least 1 hour.
6 servings.
Millionaire Salad
1 small pkg. (3 ounces) cream cheese
3 tablespoons half-and-half
1/4 cup mayonnaise
2 tablespoons lemon juice
dash salt
2 tablespoons sugar
1 cup diced pineapple
1 can (about 11 ounces) mandarin orange sections, drained
1/2 cup halved maraschino cherries
1/2 cup green or red seedless grapes, halved
1/2 cup chopped pecans
1 cup miniature marshmallows
1 cup whipping cream, whipped
Combine cream cheese and 3 tablespoons whipping cream; add mayonnaise, lemon juice, salt, and sugar.
Combine cream cheese mixture with fruit, pecans, and marshmallows. Fold whipped cream into fruit salad.
Freeze this fruit salad in an 8 inch square pan.
Serves: 8
Orange Pecan Tapioca Salad
1 pkg. vanilla cook and serve pudding mix
3 tablespoons quick cooking tapioca
2 cups milk
1 package sugar free orange jello
3/4 cup cool whip
1 cup mandarin oranges, drained
3 tablespoons chopped pecans
In large saucepan, combine dry pudding, tapioca, milk and gelatin. Mix well using wire whisk, then let set 5 minutes. Cook over medium heat, stirring constantly, until mix thickens and starts to boil.
Pour into large bowl and place bowl on wire rack. Cool 30 minutes.
Add cool whip, orange and pecans; mix gently to combine.
Cover and refrigerate at least 15 minutes.
Serves 6
Pineapple Easter Salad
1 (3 1/2 oz.) pkg. pistachio pudding
1 (16 oz.) container Cool Whip
1 small can crushed pineapple, drained
2 to 3 bananas
Mix pistachio pudding and cool.
Whip gently.
Add drained pineapple to mixture.
Cut bananas into bite-size pieces and add immediately to salad.
Special Strawberry Salad
1 envelope unflavored gelatin
1/4 cup cold water
1 cup half and half cream
2/3 cup sugar
2 cups sour cream (16 oz)
1 teaspoon vanilla
6 ounces strawberry gelatin powder
2 cups boiling water
16 ounces unsweetened frozen strawberries
11 ounces mandarin oranges
Dissolve unflavored gelatin in cold water. In a medium saucepan over low heat, heat cream and sugar until sugar dissolves. Stir in gelatin mixture until dissolved. Remove from heat; stir in sour cream and vanilla. Pour into a 2 quart glass bowl; chill until firm. Dissolve strawberry gelatin in boiling water. Drain orange liquid into strawberry gelatin; blend well. Gently stir in strawberries until thawed. Pour over cream layer; arrange oranges on top (allow to settle) and chill until firm.
Yield: 10 -12 servings.
Strawberry Waldorf Salad
2 pkg. (3 oz) Strawberry gelatin
1 1/2 cups boiling water
1/4 cup sugar
2 cups sliced strawberries
1 1/2 cups diced apples
1/2 cup sliced celery
1/4 cup walnuts
1 cup sour cream
Dissolve gelatin mixed with sugar in boiling water. Cool. Add strawberries, apples, celery, walnuts and mix well. Chill until almost jelly-like.
Add sour cream. Pour into 5 cup ring mold and chill until firm.
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Asparagus in Sour Cream
1 1/2 lb. fresh asparagus
salt and pepper
1 cup sour cream
1 cup grated cheddar cheese
1 cup soft bread crumbs
1/4 cup butter
Remove the tough end of asparagus by snapping (hold each end firmly and bend...discard stem below break). Stand the stalks in a deep kettle. Add boiling salted water to a depth of two inches and cook, tightly covered, until just done (about twenty minutes. Drain.
Place in a greased casserole. Sprinkle with salt and pepper. Spread with 1 cup of sour cream.
Sprinkle with 1 cup grated cheddar cheese, and then with 1 cup of soft bread crumbs mixed with 1/4 cup melted butter. Put in a 375 degree oven and bake until crumbs are brown (about 30 minutes).
Buttery Minted Carrots
1 cup water
1/4 teaspoon salt
6 medium carrots, julienned
2 tablespoons butter or margarine
1 to 2 tablespoons confectioners' sugar
1 1/2 teaspoons minced fresh mint or
1/2 teaspoon dried mint flakes
In a saucepan, bring water and salt to boil. Add carrots; cook until crisp-tender, about 8 minutes. Drain and set aside.
Melt butter in the same saucepan. Stir in confectioners' sugar and mint until blended. Return carrots to pan; cook and stir for 2 to 3 minutes or until carrots are tender and evenly coated.
Yields 4 servings.
Colorful Vegetable Stroganoff
12 oz. package linguine
2 cups broccoli flowerets
1 cup carrots, diced
1 cup cottage cheese
3/4 cup sour cream
½ cup Parmesan Cheese, grated
1 medium onion, chopped
1 clove garlic, minced
4.5 ounce jar mushrooms, sliced
3 tablespoons margarine
2 tablespoons all-purpose flour
1/4 tsp. pepper
1 tsp. pepper
2 cups milk
1/3 cup olives, sliced
Cook linguine according to package directions. Drain. Rinse with hot water. In large saucepan, cook broccoli, and carrots, covered in boiling water, until crisp-tender (about 5 minutes); drain.
In a small bowl, combine cottage cheese, sour cream and 1/4-cup Parmesan cheese (reserve the remaining Parmesan cheese for topping). Set aside. In 4-quart saucepan, saute onion, garlic and mushrooms in butter until onion is tender. Stir in flour, salt, and pepper; cook until mixture is smooth and bubbly. Gradually add in the milk. Cook until mixture is smooth and thickened, stirring constantly. Stir in olives and vegetables. Stir about 1-cup hot vegetable mixture into sour cream mixture; stir into vegetable mixture. Heat thoroughly. Do not boil. Add hot linguini; toss to mix. Place on serving platter; sprinkle with remaining Parmesan cheese.
Servings: 10 (1-cup) servings
Crunchy Sweet Potato Souffle
3 cups sweet potatoes, cooked, drained, peeled, and mashed
1 cup sugar
2 eggs
1/3 cup butter
1/2 cup milk
1/2 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
Topping
1/3 cup flour
1/3 stick butter, melted
1 cup brown sugar
1 cup pecans, chopped
1 cup coconut, shredded
Preheat oven to 350 degrees.
Combine sweet potatoes, sugar, eggs, butter, milk, salt, vanilla and cinnamon until well mixed. Place potato mixture into a buttered casserole dish.
In a separate bowl, combine flour, brown sugar, and melted butter until well blended. Stir in pecans and coconut. Spread the nut mixture on top of the potato casserole. Bake casserole for 35 minutes, until the top is golden and bubbly.
Serves 10 -12.
Easter Egg Sandwiches
6 hard-cooked eggs, peeled and chopped
1/2 cup finely chopped celery
1/4 cup chopped green pepper (optional)
2 tablespoons finely chopped green onion
1/3 cup mayonnaise
1/4 tsp. salt
A dash of pepper
Utensils: small bowl, measuring spoons and cups, spoon or fork for mixing, serrated knife.
Mix all ingredients and spread on bread; makes 6 sandwiches.
Gourmet Baked Spinach
1 lb Spinach, fresh
2 tbsp. onion, minced
3 tbsp. butter or margarine melted
3 tbsp. Flour, all-purpose
2 cups Milk
1/4 tsp. nutmeg, ground
3 eggs hard-cooked, finely chopped
Salt to taste
Pepper to taste
1/2 cup Cheese, American shredded
1/2 cup breadcrumbs buttered
Paprika
Wash spinach thoroughly. Cook in a small amount of boiling salted water until tender; drain and chop. Cook onion in butter until transparent.
Add flour and blend well; add milk and cook and stir until smooth and thickened. fold in spinach, nutmeg, and eggs; season with salt and pepper.
Spoon into a buttered shallow baking dish; top with mixture of cheese and breadcrumbs, and sprinkle with paprika.
Bake at 375 degrees for 20 minutes or until lightly browned.
Serves 6.
Pecan Wild Rice Pilaf
4 cups chicken broth
1 cup wild rice, rinsed well
1 3/4 cups wheat pilaf
1 cup pecan halves
1 cup dried currants
1 bunch scallions, thinly sliced
1/2 cup chopped parsley
1/2 cup fresh mint leaves, chopped
grated zest of 2 oranges
2 tablespoons olive oil
1 tablespoon orange juice
fresh ground black pepper
In a medium saucepan, bring broth to a boil. Add wild rice to boiling broth. Bring back to a boil, reduce heat to medium-low and cook, covered, for 50 minutes or until rice is tender. Do not overcook. Remove to a large bowl. While the rice is cooking, in another saucepan bring about 2 1/4 cups water to a boil. Stir in the pilaf, cover and bring back to a boil. Reduce heat to low and simmer 15 minutes, or until pilaf is tender. Remove from heat, let rest 15 minutes, and add to the (cooked) wild rice. Add remaining ingredients and toss well. Serve at room temperature.
Serves 8.
Sour Cream Noodle Bake
1 - 8 oz. pkg. medium-wide egg noodles
1 lb. ground beef
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. garlic salt
1 8 oz. can tomato sauce
1 cup sour cream
1 cup cream-style cottage cheese ( small curd )
1 cup green onion - chopped
1 cup cheddar cheese - shredded
Cook noodles in boiling salted water about 8 minutes. Rinse in cold water; drain.
Brown beef; pour off excess grease. Add salt, pepper, garlic salt and tomato sauce. Simmer 5 minutes.
Combine cottage cheese, sour cream, green onion and cooked noodles.
Alternate layers of noodle mixture and meat mixture in a greased 2-qt. casserole dish, beginning with noodles and ending with meat. Top with cheddar cheese.
Bake in 350 F. oven for 20 minutes or until cheese is melted and lightly browned.
Whipped Sweet Potato Casserole
2 pounds sweet potato, peeled and cubed
2 tablespoons orange juice
3/4 cup brown sugar
1/8 teaspoon ground nutmeg
2 tablespoons butter, cubed
1 cup miniature marshmallows
Preheat oven to 350 degrees F (175 degrees C)
In a large saucepan cook sweet potatoes in salted water over medium-high heat for about 20 minutes, or until done. Drain, and add orange juice, brown sugar, nutmeg and butter. Whip until smooth. Spread into a medium size casserole dish and top with marshmallows.
Bake in preheated oven for about 10 minutes, or until marshmallows are golden brown.
Prep Time:10 Minutes
Cook Time:30 Minutes
Ready In:40 Minutes
Servings:5
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Beef Tenderloin with Roasted Shallots
3/4 pound shallots, halved lengthwise and peeled
1 1/2 tablespoons olive oil
salt and pepper to taste
3 cups beef broth
3/4 cup port wine (optional)
1 1/2 teaspoons tomato paste
2 pounds beef tenderloin roast, trimmed
1 teaspoon dried thyme
3 slices bacon, diced
3 tablespoons butter
1 tablespoon all-purpose flour
4 sprigs watercress, for garnish
Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, sautZ bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.
Serves 6.
*Shallots are often thought to be another variety of onion, but they are actually a species of their own. They grow in clusters, where separate bulbs are attached at the base and by loose skins. Shallots have a mild taste that combines the flavor of a sweet onion with a touch of garlic.
Easy Baked Chicken & Potatoes
1 3-4 pound fryer, cut into serving pieces
6 potatoes, peeled & quartered
1 cup crushed tomatoes
2 tbsp. parsley
1 tsp. basil
2 cloves garlic, minced
Salt and pepper to taste
1/4 cup grated Parmesan cheese
3 tbsp. vegetable oil
Wash chicken and wipe dry with paper toweling. Put enough oil in a large roasting pan to cover bottom of the pan.
Place chicken in pan and place potatoes between the chicken pieces.
Sprinkle tomatoes, parsley, basil, garlic, salt and pepper over the chicken and potatoes. Lastly, sprinkle with the grated cheese and the oil.
Bake in 375 degree F. oven for 1 1/4 hours, or until chicken is done.
Honey Glazed Ham
5 lbs. ready to eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter
Preheat oven to 325 degrees F (165 degrees C)
Score ham and stud with the whole cloves. Place ham in foil lined pan.
In the top half of a double boiler, heat the corn syrup, honey and butter.
Keep glaze warm while baking ham.
Brush glaze over ham and bake for 1 hour and 15 minutes in the preheated oven.
Baste ham every 10 to 15 minutes with the honey glaze.
During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze.
Remove from oven and let sit a few minutes before serving.
Prep Time: 20 Minutes
CookTime: 1 Hour 15 Minutes
Ready In: 1 Hour 35 Minutes
Servings: 12
Peach-Glazed Leg of Lamb
1 (3 to 4 pound) leg of lamb
½ teaspoon crushed rosemary
½ teaspoon salt
1/8 teaspoon pepper
1 (10 ½ ounce) can condensed consomme
½ cup peach preserves
2 tablespoons lemon juice
1 small clove garlic, minced
1 tablespoon cornstarch
1 tablespoon water
Preheat oven to 325 degrees F (165 degrees C)
Pierce lamb in several places; insert rosemary. Sprinkle meat with salt and pepper. Place fat side up in shallow baking pan. Roast at 325 degrees F until done, 30 to 35 minutes per pound.
Spoon off fat from lamb.
Combine consomme, preserves, lemon juice and garlic; pour over meat for last hour of baking. Baste every 15 minutes. Remove meat to heated platter.
To thicken sauce, blend cornstarch and water until smooth; slowly stir into sauce. Cook, stirring until thickened. Serve with lamb.
Makes 4 servings with enough leftover for a second meal.
Roast Beef with Garlic Crust
3 lb Beef roast
2 tb Olive oil
3 cloves garlic, peeled and crushed
1 cup bread crumbs
1/4 cup chopped fresh parsley
1/2 tsp. salt
1/2 tsp. black pepper
Wipe roast and place on roasting rack. Heat oil in skillet. Add garlic and saute 2 minutes, pressing juice from garlic into oil. Discard garlic.
Mix in bread crumbs, parsley, salt and black pepper. Press mixture onto roast, coating well. Insert meat thermometer into thickest portion of meat. Roast at 325 degrees until meat thermometer registers 140 for rare (18-20 minutes per pound) 160 for medium (20-22 minutes per pound) or 170 for well done (22-24 minutes per pound.
Remove from oven. Allow to stand 15 -20 minutes before carving.
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Awesome Carrot Cake With Creme Cheese Frosting
3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
1 1/4 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
3/4 cup chopped pecans
3 1/2 cups confectioners' sugar
1 (8 ounce) package Philadelphia Neufchatel cheese
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.
Recipe yield: 1 - 9x13 inch cake
Ready In: 1 Hour 40 Minutes
Servings: 24
Best Carrot Cake
6 cups grated carrots
1 cup brown sugar
1 cup raisins 4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
In a medium bowl, combine grated carrots and brown sugar.
Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C)
Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla.
Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly
into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick.
Cool for 10 minutes before removing from pan.
When completely cooled, frost with cream cheese frosting.
Frosting:
3 1/2 cups confectioners sugar
1 (8 ounce) package Philadelphia Neufchatel cheese
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
1 cup chopped walnuts
To Make Frosting:
In a medium bowl, combine confectioners' sugar, Philadelphia Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped walnuts. Spread on cooled cake.
Prep Time:1 Hour 30 Minutes
Cook Time:1 Hour
Ready In:2 Hours 30 Minutes
Servings:16
Butter Crunch Cheesecake Bars
CRUST:
3/4 cup butter, softened
1/3 cup dark brown sugar
1/3 cup sugar
2 cups all purpose flour
1 cup shelled walnuts, chopped
FILLING:
16 ounces cream cheese softened
1/2 cup sugar
1 tsp vanilla
2 eggs
6 small chocolate crispy peanut butter flavored candy bars (such as Butterfinger), chopped
Heat oven to 350 degrees. CRUST: In bowl, beat butter with mixer until smooth and creamy, 1 min.
Add sugars, beat 3 min. until fluffy. Beat in flour. Beat in nuts until just incorporated.
Reserve 1 cup mixture. Press remainder over bottom of ungreased 13x9x2 inch baking pan. Bake crust 10 min. Let cool.
FILLING: In bowl, beat together cream cheese and sugar with mixer until smooth. Add vanilla and eggs, beat for 2 min. Fold in candy bars. Spoon over baked crust. Sprinkle reserved crust mixture over top.
Bake for 30 min. until cheesecake layer is set. Let cool.
Cut into 16 bars. Serve, or cover and refrigerate
Cheery Cherry Almond - Topped Fudge
1 can (8 oz.) almond paste
1 can (14 oz.) sweetened condensed milk (not evaporated milk), divided
Few drops red food color
1-3/4 cups Semi-Sweet Chocolate Chips
Red candied cherry halves
Sliced almonds
Line 8-inch square pan with foil, extending foil over edges of pan.
Beat almond paste and 1/4 cup sweetened condensed milk in small bowl until blended.
Add food color; beat until well blended. Refrigerate about 1 hour or until stiff. Spread onto bottom of prepared pan.
Place chocolate chips and remaining sweetened condensed milk in medium microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or just until chocolate is melted and mixture is smooth when stirred. Spread over top of almond paste layer. Cover; refrigerate until firm.
Use foil to lift fudge out of pan; peel off foil. Cut fudge into squares; garnish with candied cherry halves and sliced almonds. Store in tightly covered container in refrigerator. Makes about 4 dozen pieces.
Chocolate Peanut Butter Cookies
1 cup butter or margarine
1 1/2 cup Light Brown Sugar; packed
1 1/2 cup creamy Peanut Butter
1 large egg
2 tsp. vanilla
2 cups All Purpose Flour
1 tsp. baking soda
1 cup chocolate chips
Preheat the oven to 350 degrees F.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the peanut butter, egg, and vanilla, blending well. Thoroughly blend the flour and baking soda. Gradually add to the creamed mixture. Fold in the chocolate chips and refrigerate the dough for at least 1 hour.
Shape the dough into 3/4 inch balls and place on ungreased cookies sheets 3 inches apart. with the bottom of a glass, press each ball into a cookie 1 ½ inches in diameter.
Bake for 15 to 20 minutes or until lightly brown.
Creamy Mocha Fudge
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips
1 cup Milk Chocolate Chips
2 tablespoons milk
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
4 teaspoons powdered instant coffee dissolved in 1 tablespoon warm water or 1 tablespoon coffee-flavored liqueur
1 teaspoon vanilla extract
1 cup chopped nuts
Line 8- or 9-inch square pan with foil.
Combine semi-sweet chocolate chips, milk chocolate chips, milk, sweetened condensed milk, coffee mixture and vanilla in heavy saucepan. Cook over low heat, stirring constantly, until chips are melted. Remove from heat; stir in nuts.
Spread evenly into prepared pan. Refrigerate for 3 hours or until firm. Remove from pan; place on cutting board. Peel off foil; cut into squares. Store covered in refrigerator. Makes about 5 dozen pieces.
Divinity Fudge (Microwave)
2 cups sugar
1/3 cup light (or dark) corn syrup
2 egg whites
1 teaspoon vanilla extract
1/2 cup chopped nuts
Combine sugar, corn syrup, and 1/2 cup water in 4 cup glass measure. Cook on High for 3 minutes. Stir thoroughly. Cook on High for 6 to 8 minutes, or until a small amount of syrup dropped in cold water forms a hard ball.
(250 F on candy thermometer. Do not leave thermometer in oven while cooking.)
While syrup is cooking, beat egg whites in a large bowl with electric mixer until stiff peaks form.
When syrup is ready, pour in a very thin, slow stream into egg whites. Beat constantly with mixer on high.
Add vanilla and beat 6 to 8 minutes, or until mixture is stiff and loses its shine. Fold in nuts and drop mixture by teaspoonfuls on waxed paper.
When cool, store in airtight container.
Yield: 36 to 40 pieces
Easter Bird Nest Cookies
4 cups sweetened flake coconut
3 to 4 tbsp. mini chocolate chips
4 oz. (about 1/2 cup) mini jelly beans
1 1/4 cups all purpose flour
1/3 cup unsweetened cocoa powder
2 tsp. baking powder
1/4 tsp. salt
1/3 cup butter or margarine, at room temperature
1 pkg. (3 oz) cream cheese, at room temperature
3/4 cup packed light-brown sugar
1 egg yolk
1 tsp. coconut extract
Combine flour, cocoa powder, baking powder and salt in small bowl.
Beat together butter, cream cheese and brown sugar in large bowl until smooth and creamy, about 2 minutes. Beat in egg yolk and coconut extract. On low speed, gradually beat in flour mixture in 3 batches until well blended. Stir in 3 cups of the coconut. Cover bowl with plastic wrap; chill 1 hour until firm enough to handle. Spread remaining coconut on waxed paper.
Heat oven to 350 degrees
Using level tablespoon, shape dough into 1-inch balls; roll in remaining coconut. Place on ungreased baking sheet, spacing about 2 inches apart.
Bake at 350 degrees in oven 10 to 15 minutes or until firm to touch. Cool on baking sheet or wire rack for 1 minute. Then press indentation into center of each cookie, using back of ½ teaspoon measuring spoon. Spoon about 1/4 teaspoon mini chocolate chips into each indentation. Top with 3 jellybeans.
Easter Surprise Cookies
Cookie:
2/3 cup sugar
1 cup butter, softened
1 egg
1/2 tsp. salt
1 tsp. vanilla
2 1/4 cups all-purpose flour
48 jelly beans
Glaze:
1 1/2 cups powdered sugar
5 to 6 teaspoons milk
1 1/3 cups sweetened flaked coconut
Food color, if desired
Heat oven to 350 degrees. Combine all cookie ingredients except flour and jelly beans in large mixer bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in flour by hand.
Shape rounded teaspoonfuls of dough into 1-inch balls. Place 1 jelly bean in center of each ball making sure candy is covered with dough. Place cookies 2 inches apart onto ungreased cookie sheets. Bake for 15 to 18 minutes or until edges are lightly browned. Cool completely.
Meanwhile, combine powdered sugar and enough milk for desired glazing consistency in small bowl; stir until smooth. Tint coconut with food color, if desired. Dip tops of cookies in glaze; sprinkle with coconut.
Makes 4 dozen cookies
Note: To tint coconut, divide coconut evenly among desired number of small bowls. Add 1 to 2 drops of one food color to each bowl. Mix with fork until color is evenly distributed.
Layered Strawberry Cake
1 cup half and half
1/4 cup butter
1 1/2 cups sugar
1 tsp. vanilla
4 eggs
1 3/4 cups flour
3 teaspoons baking powder
1 dash salt
16 ounces cream cheese, room temperature
1/2 cup powdered sugar
1 pint whipping cream
1 pint fresh strawberries, cleaned, sliced
Heat half & half in a saucepan until boiling, add butter and set aside. In a bowl blend sugar, vanilla and eggs, beat at high speed until mixture is very light and fluffy. In another bowl, mix flour, baking powder and salt, add egg mixture, then add half & half mixture, mixing well after each addition.
Pour batter into a well greased and floured springform pan. Bake at 350ººF for 55 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool slightly and remove from pan. Let cool completely then cut cake into three even layers. Brush away any loose crumbs.
Whip the cream cheese until very smooth, beat in the powdered sugar and whipping cream, until mixture is creamy and fluffy. You may add a few drops of food coloring if desired to tint frosting. Spread frosting between each layer, place sliced strawberries on each layer. Then spread remaining frosting on top and sides of assembled cake. Garnish with strawberries on top and on sides.
Pineapple Pie
1 1/4 cups crushed pineapple in syrup
3 ounces lemon flavored gelatin
1 cup sugar
1 tablespoon fresh lemon juice, strained
1 cup whipped cream
9" graham cracker pie shell
Bring pineapple to a boil in saucepan. Add Jello, stir until dissolved. Mix in sugar and lemon juice. Cool until almost stiff. Fold into whipped cream and pour into graham cracker pie shell. Chill about 1 hour.
Servings: 8
Praline Cream Pumpkin Pie (Easter)
Pumpkin Filling:
1/2 cup sugar
1 1/2 tsp. pumpkin pie spice
1/4 tsp. salt
16 oz. can (2 cups) pumpkin
12 oz. can (1 1/2 cups) evaporated milk
2 eggs, slightly beaten
Praline Layer:
1/4 cup firmly packed brown sugar
2 tbsp. All Purpose Flour
1/4 cup margarine or butter
1/2 cup chopped pecans
Topping:
3 oz. pkg. cream cheese, softened
2 tsp. milk
1 tsp. grated orange peel
8 oz. (3 1/2 cups) frozen whipped topping
Prepare pastry for unbaked one-crust pie using 9-inch pie pan. Heat oven to 425 degrees F.
In large bowl, combine all Pumpkin Filling ingredients; beat until well blended. Pour into pastry lined pan. Bake for about 15 minutes.
Meanwhile, in small bowl combine brown sugar and flour. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Stir in pecans. Sprinkle Praline Layer mixture over Pumpkin Filling.
Reduce oven temperature to 350 degrees; bake an additional 30 to 35 minutes or until knife inserted near center comes out clean. Cool completely.
Topping:
In small bowl, combine cream cheese, milk and orange peel; mix until smooth. Gently fold whipped topping into cream cheese mixture. Spoon over cooled pie. Refrigerate until serving time. Store in refrigerator.
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