World Best Finger Food Recipes : January 2016

Friday, January 22, 2016

Watermelon Lemonade

Ingredients

Servings: 6
1/2 cup white sugar
1/2 cup water
4 cups cubed watermelon
3 cups cold water
1/2 cup fresh lemon juice
6 cups ice cubes

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the watermelon into a blender. cover, and puree until smooth. strain through a fine mesh sieve.
bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. remove from heat. stir in 3 cups of cold water and the lemon juice. divide the ice into 12 glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade. gently stir before serving.

Thursday, January 21, 2016

aunt lillian's pickled okra

Ingredients

Servings: 72
1 quart white vinegar
1 1/3 cups water
1/3 cup salt
3 pounds small okra, stems trimmed
6 whole chile peppers
6 cloves garlic, peeled
1 tablespoon mustard seed
6 (1 pint) sterilized canning jars with lids and rings

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat vinegar, water, and salt in a saucepan over medium-high heat; bring to a boil. remove from heat.
sterilize jars and lids in boiling water for at least 5 minutes. pack okra, 1 pepper, and 1 garlic clove tightly into each of the hot, sterilized jars; sprinkle mustard seeds over the top. pour vinegar mixture into each jar, leaving 1/2-inch space at the top. wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids and screw on rings.
place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil and lower jars into the boiling water using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. bring the water to a rolling boil, cover the pot, and process for 10 minutes.
remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool, dark area, and wait at least 4 weeks before opening.

Lemon Berry Smoothie

Ingredients

Servings: 4
1 (8 ounce) container blueberry nonfat yogurt
1 1/2 cups skim milk
1 cup ice cubes
1 cup fresh blueberries
1 cup fresh strawberries
1 teaspoon powdered lemonade mix

Recipe

Preparation Time:

Ready Time:

place yogurt, milk, ice cubes, blueberries, strawberries, and lemonade mix in a blender. pulse until smooth and creamy.

Dessert Crepes

Ingredients

Servings: 8
4 eggs, lightly beaten
1 1/3 cups milk
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons white sugar
1/2 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

in large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
heat a medium-sized skillet or crepe pan over medium heat. grease pan with a small amount of butter or oil applied with a brush or paper towel. using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. cook over medium heat, 1 to 2 minutes on a side, or until golden brown. serve immediately.

Vanilla Cherry Ice Cream

Ingredients

Servings: 4
2 cups heavy cream
1 cup milk
3/4 cup white sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
2 cups fresh cherries, pits removed and cut in half

Recipe

Preparation Time:

Ready Time:

combine the cream, milk, and sugar in a bowl. stir until the sugar is completely dissolved. stir in the vanilla and almond extract. add the cherries. pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. transfer to a freezer-safe container and freeze for at least 2 hours before serving.

Wednesday, January 20, 2016

old fashioned stack cake

Ingredients

Servings: 1
4 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
4 eggs, beaten
2 teaspoons vanilla extract
1/2 cup butter, melted
2 (6 ounce) packages dried mixed fruit
ground cinnamon to taste
1/4 teaspoon ground nutmeg (or to taste)
salt to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, mix the flour, sugar, salt and baking powder. make a well in the center of the mixture and pour in the eggs, vanilla extract and butter. using the fingers, mix well, until a firm dough has formed. wrap in a clean tea towel and chill in the refrigerator 8 to 12 hours, or overnight.
preheat oven to 400 degrees f (200 degrees c). turn a 9 inch round baking dish upside down, and lightly grease the surface.
pinch off a portion of the dough and roll out into a 9 inch circle approximately 1/3 inch thick. continue this process with all the dough, making 5 to 7 layers.
bake each layer individually in the preheated oven 8 minutes, or until lightly brown.
in a medium saucepan over medium heat, place the dried fruit in enough water to cover. cook until soft and spreadable, but not runny, about 20 minutes.
drain the fruit well. mix in the cinnamon, nutmeg and salt.
stack the layers, spreading equal portions of the fruit mixture between each layer and on top of the final layer. chill in the refrigerator 8 to 12 hours, or overnight.

basic crepes

Ingredients

Servings: 8
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large mixing bowl, whisk together the flour and the eggs. gradually add in the milk and water, stirring to combine. add the salt and butter; beat until smooth.
heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each crepe. tilt the pan with a circular motion so that the batter coats the surface evenly.
cook the crepe for about 2 minutes, until the bottom is light brown. loosen with a spatula, turn and cook the other side. serve hot.

eggnog cake

Ingredients

Servings: 1
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup white sugar
1/4 cup butter
1/4 cup shortening
2 eggs
1 teaspoon flavored extract
3/4 cup milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour an 8x4 inch loaf pan. sift together the flour, baking powder, salt, nutmeg, and ginger; set aside.
in a large bowl, cream together sugar, butter, and shortening until light and fluffy. blend in the eggs one at a time, then stir in the extract. beat in the flour mixture alternately with the milk, mixing just until incorporated. pour batter into prepared pan.
bake in the preheated oven for 65 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Creamy Hot Cocoa

Ingredients

Servings: 4
1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the cocoa, sugar and pinch of salt in a saucepan. blend in the boiling water. bring this mixture to an easy boil while you stir. simmer and stir for about 2 minutes. watch that it doesn't scorch. stir in 3 1/2 cups of milk and heat until very hot, but do not boil! remove from heat and add vanilla. divide between 4 mugs. add the cream to the mugs of cocoa to cool it to drinking temperature.

Best Lemonade Ever

Ingredients

Servings: 20
1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small saucepan, combine sugar and 1 cup water. bring to boil and stir to dissolve sugar. allow to cool to room temperature, then cover and refrigerate until chilled.
remove seeds from lemon juice, but leave pulp. in pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Snicky Snackies

Ingredients

Servings: 20
15 ounces mini twist pretzels
2 cups mixed nuts
1 cup unsalted butter
2 cups packed dark brown sugar
1/2 cup light corn syrup
1 pinch salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 250 degrees f (120 degrees c).
in a 9x13-inch baking dish, combine the pretzels and nuts. set aside.
in a large saucepan combine the butter, sugar, corn syrup and salt. stir together over medium heat until sugar dissolves. bring to a boil and cook until very thick and at the 'firm ball' stage (260 degrees f, 125 degrees c). remove from heat, pour over pretzel/nut mixture and mix all together.
bake in the preheated oven for 20 minutes, stirring after 10 minutes. remove from oven and spread out on wax paper to cool.

handsome party punch

Ingredients

Servings: 24
1 (6 ounce) can frozen orange juice concentrate
1 (6 ounce) can frozen lemonade concentrate
3 liters lemon-lime flavored carbonated beverage
1 quart raspberry sherbet

Recipe

Preparation Time:

Ready Time:

in a punch bowl combine orange juice concentrate, lemonade concentrate, and lemon-lime soda. sir gently to mix, then slide the sherbet in.

Hot Chocolate Mix I

Ingredients

Servings: 34
1 1/2 cups white sugar
1 cup powdered non-dairy creamer
1 cup dry milk powder
3/4 cup unsweetened cocoa powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a blender or food processor, combine sugar, powdered creamer, milk powder and cocoa powder. mix well, and store in an airtight container.
to serve, put 2 to 3 tablespoons of powder in a mug, fill with hot water, and stir.

russian tea

Ingredients

Servings: 5
1 cup instant tea powder
2 cups orange-flavored drink mix (e.g. tang)
1 (3 ounce) package powdered lemonade mix
2 cups white sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves

Recipe

Preparation Time:

Ready Time:

in a large bowl, combine instant tea powder, orange drink mix, lemonade powder, sugar, cinnamon and cloves. mix thoroughly. store in a sealed jar.
to use, mix 3 to 4 tablespoons of mix with 1 cup hot or cold water. adjust to taste.

Vasilopita

Ingredients

Servings: 1
1 cup butter, softened
1 3/4 cups white sugar
5 eggs
2 tablespoons water
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 cup blanched slivered almonds
2 tablespoons sesame seeds

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c).
in a large bowl, blend together the butter or margarine and the sugar. separate 3 of the eggs; add the yolks and the 2 remaining whole eggs to the butter mixture. stir in the vanilla and water.
in another bowl, sift together the baking powder and flour. add these dry ingredients to the creamed mixture.
whip 3 egg whites until they are foamy. add 1 tablespoon sugar. continue to whip the whites until they are stiff, but not dry. fold whipped whites into batter.
pour the batter into a greased 10 x 4 inch tube pan. wrap a large coin in foil, and place the coin in the batter. press the coin down; it should be completely hidden. sprinkle the nuts and seeds on top of the batter.
bake the cake for about 70 minutes, or until done. cool on a wire rack.

Mock

Ingredients

Servings: 11
4 cups carbonated water, chilled
4 cups
3 cups unsweetened white grape juice

Recipe

Ready Time:

chill club soda, and grape juice overnight.
in a large pitcher combine club soda, and grape juice. serve immediately over ice.

Snicky Snackies

Ingredients

Servings: 20
15 ounces mini twist pretzels
2 cups mixed nuts
1 cup unsalted butter
2 cups packed dark brown sugar
1/2 cup light corn syrup
1 pinch salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 250 degrees f (120 degrees c).
in a 9x13-inch baking dish, combine the pretzels and nuts. set aside.
in a large saucepan combine the butter, sugar, corn syrup and salt. stir together over medium heat until sugar dissolves. bring to a boil and cook until very thick and at the 'firm ball' stage (260 degrees f, 125 degrees c). remove from heat, pour over pretzel/nut mixture and mix all together.
bake in the preheated oven for 20 minutes, stirring after 10 minutes. remove from oven and spread out on wax paper to cool.

Tuesday, January 19, 2016

handsome party punch

Ingredients

Servings: 24
1 (6 ounce) can frozen orange juice concentrate
1 (6 ounce) can frozen lemonade concentrate
3 liters lemon-lime flavored carbonated beverage
1 quart raspberry sherbet

Recipe

Preparation Time:

Ready Time:

in a punch bowl combine orange juice concentrate, lemonade concentrate, and lemon-lime soda. sir gently to mix, then slide the sherbet in.

basic crepes

Ingredients

Servings: 8
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large mixing bowl, whisk together the flour and the eggs. gradually add in the milk and water, stirring to combine. add the salt and butter; beat until smooth.
heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each crepe. tilt the pan with a circular motion so that the batter coats the surface evenly.
cook the crepe for about 2 minutes, until the bottom is light brown. loosen with a spatula, turn and cook the other side. serve hot.

russian tea

Ingredients

Servings: 5
1 cup instant tea powder
2 cups orange-flavored drink mix (e.g. tang)
1 (3 ounce) package powdered lemonade mix
2 cups white sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves

Recipe

Preparation Time:

Ready Time:

in a large bowl, combine instant tea powder, orange drink mix, lemonade powder, sugar, cinnamon and cloves. mix thoroughly. store in a sealed jar.
to use, mix 3 to 4 tablespoons of mix with 1 cup hot or cold water. adjust to taste.

Best Lemonade Ever

Ingredients

Servings: 20
1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small saucepan, combine sugar and 1 cup water. bring to boil and stir to dissolve sugar. allow to cool to room temperature, then cover and refrigerate until chilled.
remove seeds from lemon juice, but leave pulp. in pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

eggnog cake

Ingredients

Servings: 1
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup white sugar
1/4 cup butter
1/4 cup shortening
2 eggs
1 teaspoon flavored extract
3/4 cup milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour an 8x4 inch loaf pan. sift together the flour, baking powder, salt, nutmeg, and ginger; set aside.
in a large bowl, cream together sugar, butter, and shortening until light and fluffy. blend in the eggs one at a time, then stir in the extract. beat in the flour mixture alternately with the milk, mixing just until incorporated. pour batter into prepared pan.
bake in the preheated oven for 65 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Vasilopita

Ingredients

Servings: 1
1 cup butter, softened
1 3/4 cups white sugar
5 eggs
2 tablespoons water
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 cup blanched slivered almonds
2 tablespoons sesame seeds

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c).
in a large bowl, blend together the butter or margarine and the sugar. separate 3 of the eggs; add the yolks and the 2 remaining whole eggs to the butter mixture. stir in the vanilla and water.
in another bowl, sift together the baking powder and flour. add these dry ingredients to the creamed mixture.
whip 3 egg whites until they are foamy. add 1 tablespoon sugar. continue to whip the whites until they are stiff, but not dry. fold whipped whites into batter.
pour the batter into a greased 10 x 4 inch tube pan. wrap a large coin in foil, and place the coin in the batter. press the coin down; it should be completely hidden. sprinkle the nuts and seeds on top of the batter.
bake the cake for about 70 minutes, or until done. cool on a wire rack.

Mock

Ingredients

Servings: 11
4 cups carbonated water, chilled
4 cups
3 cups unsweetened white grape juice

Recipe

Ready Time:

chill club soda, and grape juice overnight.
in a large pitcher combine club soda, and grape juice. serve immediately over ice.

Monday, January 18, 2016

Creamy Hot Cocoa

Ingredients

Servings: 4
1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the cocoa, sugar and pinch of salt in a saucepan. blend in the boiling water. bring this mixture to an easy boil while you stir. simmer and stir for about 2 minutes. watch that it doesn't scorch. stir in 3 1/2 cups of milk and heat until very hot, but do not boil! remove from heat and add vanilla. divide between 4 mugs. add the cream to the mugs of cocoa to cool it to drinking temperature.

instant russian tea

Ingredients

Servings: 3
1/2 cup instant tea powder
2 cups orange-flavored drink mix (e.g. tang)
3 ounces lemonade-flavor drink powder
3/4 cup white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Recipe

Preparation Time:

Ready Time:

in a large bowl, mix together powdered drink mixes, sugar, and spices. place in jars.
instructions to include with gift: 1. place 2 to 3 rounded teaspoonfuls in a cup. 2. add boiling water and serve.

Raspberry Pie Ii

Ingredients

Servings: 1
1 recipe pastry for a 9 inch single crust pie
2 1/2 cups raspberries
1/2 cup packed brown sugar
1 teaspoon cornstarch
1 tablespoon butter
1 egg white

Recipe

preheat oven to 450 degrees f (230 degrees c).
line a 9 inch pie plate with pastry, and brush with egg white. arrange berries in crust. combine sugar and cornstarch; sprinkle mixture over the berries. dot with butter. cover with upper crust, and seal the edges.
bake for 10 minutes. reduce oven temperature to 400 degrees f (205 degrees c), and continue baking for 30 minutes.

Dessert Crepes

Ingredients

Servings: 8
4 eggs, lightly beaten
1 1/3 cups milk
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons white sugar
1/2 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

in large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
heat a medium-sized skillet or crepe pan over medium heat. grease pan with a small amount of butter or oil applied with a brush or paper towel. using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. cook over medium heat, 1 to 2 minutes on a side, or until golden brown. serve immediately.

Coconut Custard Pie Ii

Ingredients

Servings: 1
4 eggs
1/2 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups milk
1 cup flaked coconut
1 (9 inch) unbaked pie crust
1/4 cup packed brown sugar
2 tablespoons butter, softened

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
beat eggs slightly, stir in white sugar, salt and vanilla. gradually stir in milk. add 1/2 cup coconut to filling, and reserve remaining 1/2 cup for the top. pour filling into pie shell.
bake at 400 degrees f (200 degrees c) for 25 to 30 minutes, or until knife inserted into center of pie comes out clean. cool pie completely.
before serving, mix 1/2 cup coconut with butter and brown sugar. sprinkle on top of pie. broil, about 3 or 4 inches away from heat, for 2 to 4 minutes.

grilled honey-lemon chicken

Ingredients

Servings: 4
1/4 cup canola oil
1 lemon, zested and juiced
1 tablespoon dijon mustard
1 tablespoon honey
2 cloves garlic, pressed
2 teaspoons worcestershire sauce
2 teaspoons dried italian herb seasoning
1 1/2 teaspoons salt
1 teaspoon ground black pepper
4 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix canola oil, lemon zest, lemon juice, dijon mustard, honey, garlic, worcestershire sauce, italian herb seasoning, salt, and black pepper in a bowl; pour into a resealable plastic bag. place chicken breasts into the bag, seal, and squeeze bag with your fingers several times to coat chicken with marinade. place a second resealable bag over the first and seal to prevent leaks. refrigerate chicken for 2 to 4 hours.
preheat grill for medium heat and lightly oil the grate.
remove chicken breasts from bag; discard used marinade. cook chicken on the preheated grill until the center is no longer pink and the juices run clear, 7 to 8 minutes per side.

Best Lemonade Ever

Ingredients

Servings: 20
1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small saucepan, combine sugar and 1 cup water. bring to boil and stir to dissolve sugar. allow to cool to room temperature, then cover and refrigerate until chilled.
remove seeds from lemon juice, but leave pulp. in pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Chocolate Covered Orange Balls

Ingredients

Servings: 3
1 pound confectioners' sugar
1 (12 ounce) package vanilla wafers, crushed
1 cup chopped walnuts
1/4 pound butter
1 (6 ounce) can frozen orange juice concentrate, thawed
1 1/2 pounds milk chocolate, melted

Recipe

in a large bowl, combine the confectioners sugar, vanilla wafers, walnuts, butter and orange juice. mix well and shape into 1 inch round balls; allow to dry for 1 hour.
place chocolate chips in top of double boiler. stir frequently over medium heat until melted.
dip balls into melted chocolate and place in decorative paper cups.

basic crepes

Ingredients

Servings: 8
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large mixing bowl, whisk together the flour and the eggs. gradually add in the milk and water, stirring to combine. add the salt and butter; beat until smooth.
heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each crepe. tilt the pan with a circular motion so that the batter coats the surface evenly.
cook the crepe for about 2 minutes, until the bottom is light brown. loosen with a spatula, turn and cook the other side. serve hot.

Austrian Jam Cookies

Ingredients

Servings: 3
1/2 cup butter
1/2 cup white sugar
1 teaspoon vanilla extract
1 egg yolk
1 1/2 cups all-purpose flour
2/3 cup chopped almonds
1 cup raspberry jam

Recipe

in a medium bowl, cream together the butter and sugar. add the vanilla and egg yolk; mix until fluffy. stir in the flour, and refrigerate dough for 2 hours.
preheat oven to 300 degrees f ( 150 degrees c ). grease cookie sheets.
measure out the dough by teaspoonfuls, and roll into balls. dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. with a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown. remove from pan after baking to cool on a wire rack.

cherry poppyseed twinks

Ingredients

Servings: 2
1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons poppy seeds
1/2 cup cherry preserves

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degrees f (150 degrees c ).
cream together butter and confectioners' sugar until light and fluffy. beat in egg and vanilla. mix in flour, salt, and poppy seeds until well blended. drop dough from a teaspoon an ungreased cookie sheet. make an indention in the middle of each cookie with your finger. if the dough is too sticky, dip your finger in water first. fill each hole with about 1/2 teaspoon of cherry preserves.
bake in preheated oven for 20 to 25 minutes, or until edges begin to brown.

Sunday, January 17, 2016

Shaped Vanilla Cookies

Ingredients

Servings: 2
1 cup margarine
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt

Recipe

cream together the margarine, sugar and eggs. stir in vanilla, flour, baking soda and salt.
roll out (not too thin) and cut into any shape. bake at 375 degrees f (190 degrees c) for 8 minutes.
i have used confectioner sugar frosting, or buttercream frosting, or even canned frosting ( if i'm desperate). enjoy!

eggnog cake

Ingredients

Servings: 1
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup white sugar
1/4 cup butter
1/4 cup shortening
2 eggs
1 teaspoon flavored extract
3/4 cup milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour an 8x4 inch loaf pan. sift together the flour, baking powder, salt, nutmeg, and ginger; set aside.
in a large bowl, cream together sugar, butter, and shortening until light and fluffy. blend in the eggs one at a time, then stir in the extract. beat in the flour mixture alternately with the milk, mixing just until incorporated. pour batter into prepared pan.
bake in the preheated oven for 65 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Mock

Ingredients

Servings: 11
4 cups carbonated water, chilled
4 cups
3 cups unsweetened white grape juice

Recipe

Ready Time:

chill club soda, and grape juice overnight.
in a large pitcher combine club soda, and grape juice. serve immediately over ice.

Classic Butter Cookies Ii

Ingredients

Servings: 3
2 1/2 cups all-purpose flour
1 cup butter
1/2 cup white sugar
1 egg
1/2 teaspoon almond extract

Recipe

cream the butter until light. gradually add the sugar and beat until light and fluffy. beat in the egg and almond extract.
gradually blend in the flour. cover and chill dough for at least 1 hour.
preheat oven to 350 degrees f (175 degrees c).
roll dough out on a lightly floured surface to 1/8 inch thickness. cut into desired shapes, using lightly floured cookie cutters. place cookies on ungreased cookie sheets.
bake at 350 degrees f (175 degrees c) for 8 to 12 minutes or until golden. remove to wire racks to cool completely. decorate as desired.

Paneer (home Made)

Ingredients

Servings: 4
4 cups milk
1 tablespoon plain yogurt
1 teaspoon salt
1 teaspoon sugar
1 tablespoon fresh lemon juice

Recipe

Cook Time:

Ready Time:

combine the milk, yogurt, salt and sugar in a saucepan. heat over medium heat, stirring occasionally with a whisk. as the milk is just about to boil (it will bubble at the edges), stir in the lemon juice.
remove from the heat and pour into a sieve lined with cheesecloth. lift the cheesecloth by the four corners and tie them together. hang the cheese in the cloth over the sink to drain. it will take 30 minutes to 1 hour. once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use.
if later you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.

Saturday, January 16, 2016

pudding shots

Ingredients

Servings: 15
1 cup milk
1/2 cup irish cream liqueur (eg. bailey's®)
1/2 cup (eg. smirnoff®)
1 (4 serving size) package instant chocolate pudding mix

Recipe

Preparation Time:

Ready Time:

whisk together the milk, irish cream liqueur, , and instant pudding mix in a bowl until combined. continue whisking for 2 minutes.
spoon the pudding mixture into shot glasses or disposable 'party shot' cups. chill until set, about 30 minutes. the shots will have the consistency of mousse.

sharon's jamaican fruit cake

Ingredients

Servings: 2
2 cups butter
2 cups white sugar
9 eggs
1/4 cup white (optional)
1 tablespoon lime juice
1 teaspoon vanilla extract
1 tablespoon almond extract
1 grated zest of one lime
2 pounds chopped dried mixed fruit
2 cups red
1 cup dark molasses
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 pinch salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour 2 - 9 inch round cake pans.
in a large bowl, cream together the butter and sugar until light and fluffy. beat in eggs, then add , lime juice, vanilla, almond extract, and lime zest. stir in mixed fruit, , and molasses. sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt. fold into batter, being careful not to over-mix. pour into prepared pans.
bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the center comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.

Asparagus With Cranberries And Pine Nuts

Ingredients

Servings: 4
1 bunch asparagus
3 tablespoons olive oil
1/3 cup pine nuts
1/3 cup dried cranberries
1 pinch salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

break off or trim the woody ends from the asparagus and discard. set the spears aside.
heat the olive oil in a skillet over medium heat. stir in the pine nuts, cranberries, and salt. cook and stir until the pine nuts start to look translucent, 5 to 6 minutes. add the asparagus spears and cook, adding a little more olive oil if needed, until stalks are bright green and tender, about 5 to 8 minutes. serve on a platter with the cranberries and nuts spooned over the top of the asparagus.

cranberry apple pie i

Ingredients

Servings: 1
1 (9 inch) deep dish pie crust
6 apples - peeled, cored and chopped
1 (12 ounce) package fresh cranberries, roughly chopped
1 1/2 cups white sugar
1/3 cup quick-cooking tapioca
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup unsalted butter
1 egg, lightly beaten

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c). invert pie shell over another pie pan of equal size. this will keep the crust from shrinking down into the pan. bake in this position for 10 minutes, until partially baked. turn right side up, and remove the extra pie pan from inside the crust.
in a large bowl, combine apples, cranberries, and sugar. cover, and set aside for about 20 minutes. mix in tapioca, and set aside for 15 to 20 minutes, until tapioca has absorbed fruit juice. spread mixture into the partially baked pie shell.
in a medium bowl, combine flour, brown sugar, cinnamon, salt, and butter. work mixture with fingertips until crumbly. spread mixture over the apple-cranberry filling. brush exposed pie shell with lightly beaten egg.
place the pie on a cookie sheet to catch drips. bake 45 to 60 minutes on the bottom rack of the preheated oven, or until apples are tender when tested with a wooden pick.

Dessert Crepes

Ingredients

Servings: 8
4 eggs, lightly beaten
1 1/3 cups milk
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons white sugar
1/2 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

in large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
heat a medium-sized skillet or crepe pan over medium heat. grease pan with a small amount of butter or oil applied with a brush or paper towel. using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. cook over medium heat, 1 to 2 minutes on a side, or until golden brown. serve immediately.

Vasilopita

Ingredients

Servings: 1
1 cup butter, softened
1 3/4 cups white sugar
5 eggs
2 tablespoons water
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 cup blanched slivered almonds
2 tablespoons sesame seeds

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c).
in a large bowl, blend together the butter or margarine and the sugar. separate 3 of the eggs; add the yolks and the 2 remaining whole eggs to the butter mixture. stir in the vanilla and water.
in another bowl, sift together the baking powder and flour. add these dry ingredients to the creamed mixture.
whip 3 egg whites until they are foamy. add 1 tablespoon sugar. continue to whip the whites until they are stiff, but not dry. fold whipped whites into batter.
pour the batter into a greased 10 x 4 inch tube pan. wrap a large coin in foil, and place the coin in the batter. press the coin down; it should be completely hidden. sprinkle the nuts and seeds on top of the batter.
bake the cake for about 70 minutes, or until done. cool on a wire rack.

Nectarine Pie

Ingredients

Servings: 1
2/3 cup white sugar
4 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 cup heavy whipping cream
1/4 teaspoon almond extract
5 nectarines
1 (9 inch) unbaked pie shell

Recipe

preheat oven to 400 degrees f (205 degrees c). place a large pot of water over high heat, and bring to a boil.
combine sugar, flour, cinnamon, heavy cream and almond extract. set aside.
place the nectarines in boiling water for 30 to 45 seconds. immediately place nectarines under cold running water and remove skins. cut nectarines in half and remove pits. place halves in the pie shell with the cut side down. pour the cream mixture around the nectarines.
bake at 400 degrees f (205 degrees c) for 35 to 40 minutes. good served warm or cold.

Sausage Stuffing

Ingredients

Servings: 12
1 pound breakfast sausage
3/4 cup margarine, melted
3/4 cup finely diced onion
1 1/2 cups chopped celery
8 cups soft bread cubes, divided
3 teaspoons poultry seasoning
1/4 teaspoon ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. remove sausage from the skillet and let drain on paper towels. combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.
cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . stir in about 1/3 of the bread cubes. pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. watch your hands, it's hot. mix well. this stuffing is ready for baking.

Friday, January 15, 2016

eggnog cake

Ingredients

Servings: 1
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup white sugar
1/4 cup butter
1/4 cup shortening
2 eggs
1 teaspoon flavored extract
3/4 cup milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour an 8x4 inch loaf pan. sift together the flour, baking powder, salt, nutmeg, and ginger; set aside.
in a large bowl, cream together sugar, butter, and shortening until light and fluffy. blend in the eggs one at a time, then stir in the extract. beat in the flour mixture alternately with the milk, mixing just until incorporated. pour batter into prepared pan.
bake in the preheated oven for 65 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Mock

Ingredients

Servings: 11
4 cups carbonated water, chilled
4 cups
3 cups unsweetened white grape juice

Recipe

Ready Time:

chill club soda, and grape juice overnight.
in a large pitcher combine club soda, and grape juice. serve immediately over ice.

Creamy Hot Cocoa

Ingredients

Servings: 4
1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the cocoa, sugar and pinch of salt in a saucepan. blend in the boiling water. bring this mixture to an easy boil while you stir. simmer and stir for about 2 minutes. watch that it doesn't scorch. stir in 3 1/2 cups of milk and heat until very hot, but do not boil! remove from heat and add vanilla. divide between 4 mugs. add the cream to the mugs of cocoa to cool it to drinking temperature.

Best Lemonade Ever

Ingredients

Servings: 20
1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small saucepan, combine sugar and 1 cup water. bring to boil and stir to dissolve sugar. allow to cool to room temperature, then cover and refrigerate until chilled.
remove seeds from lemon juice, but leave pulp. in pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Delicious Vegan Hot Chocolate

Ingredients

Servings: 2
2 1/2 cups soy milk
3 tablespoons white sugar
3 tablespoons cocoa powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 pinch ground cinnamon
1 pinch cayenne pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring the soy milk, sugar, cocoa powder, salt, vanilla extract, cinnamon, and cayenne pepper to a simmer in a saucepan over medium-high heat. remove from the heat and whisk until frothy. serve immediately.

basic crepes

Ingredients

Servings: 8
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large mixing bowl, whisk together the flour and the eggs. gradually add in the milk and water, stirring to combine. add the salt and butter; beat until smooth.
heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each crepe. tilt the pan with a circular motion so that the batter coats the surface evenly.
cook the crepe for about 2 minutes, until the bottom is light brown. loosen with a spatula, turn and cook the other side. serve hot.

parker's famous margaritas

Ingredients

Servings: 12
5 fluid ounces tequila
3 fluid ounces fresh lime juice
1 fluid ounce sweetened lime juice
3 fluid ounces triple sec (orange-flavored liqueur)
ice cubes
1 lime, cut into wedges
rimming salt

Recipe

Preparation Time:

Ready Time:

measure the tequila, lime juice, sweetened lime juice and triple sec into a cocktail shaker and add a generous scoop of ice. cover and shake until the shaker is frosty, about 30 seconds.
rub a lime wedge around the rim of a glass and dip in salt. fill each glass with ice. strain equal amounts of the cocktail into the glasses to serve. garnish with a lime wedge.

Squash And Apple Bake

Ingredients

Servings: 8
1/2 cup packed light brown sugar
1/4 cup butter, melted
1 tablespoon all-purpose flour
1 teaspoon salt
1/2 teaspoon ground mace
2 pounds butternut squash - peeled, seeded, and cut into 1/2 inch slices
2 large apples - cored, and cut into 1/2 inch slices

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a medium bowl, stir together brown sugar, butter, flour, salt, and mace. arrange squash in an ungreased 9x13 inch baking dish. top with slices of apple, then sprinkle with the sugar mixture. cover with a lid or aluminum foil.
bake for 50 to 60 minutes in the preheated oven, or until squash is tender.

pudding shots

Ingredients

Servings: 15
1 cup milk
1/2 cup irish cream liqueur (eg. bailey's®)
1/2 cup (eg. smirnoff®)
1 (4 serving size) package instant chocolate pudding mix

Recipe

Preparation Time:

Ready Time:

whisk together the milk, irish cream liqueur, , and instant pudding mix in a bowl until combined. continue whisking for 2 minutes.
spoon the pudding mixture into shot glasses or disposable 'party shot' cups. chill until set, about 30 minutes. the shots will have the consistency of mousse.

Thursday, January 14, 2016

Squash Relish

Ingredients

Servings: 6
8 cups diced yellow squash
2 cups diced onion (optional)
2 red bell peppers, diced
2 green bell peppers, diced
3 tablespoons salt
3 cups white sugar
2 cups vinegar
2 teaspoons celery seeds
2 teaspoons whole mustard seeds
6 (1 pint) canning jars with lids and rings

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the squash, onion, and red and green bell peppers into a large bowl, and sprinkle with salt. toss to combine, and allow the vegetables to drain for 1 hour. discard juice.
place the sugar, vinegar, celery seeds, and mustard seeds into a large pot, and bring to a boil over medium heat, stirring to dissolve sugar. stir in the squash mixture, and return to a boil. cook the mixture until the vegetables are tender, about 15 minutes.
sterilize the jars and lids in boiling water for at least 5 minutes. pack the squash relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids, and screw on rings.
place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil over high heat, then carefully lower the jars into the pot using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. bring the water to a full boil, cover the pot, and process for 10 minutes, or the time recommended for your area.
remove the jars from the pot, and place a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in the refrigerator.

cinnamon snack mix

Ingredients

Servings: 12
5 cups honey graham cereal
3 cups cinnamon-flavored bear-shaped graham cookies
2 cups ramen noodles, crushed
3/4 cup sliced almonds
1 cup golden raisins
1/3 cup butter
1/3 cup honey
1 teaspoon orange juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
in a large bowl, mix honey graham cereal, bear-shaped graham cookies, ramen noodles, almonds, and golden raisins.
in a small saucepan over low heat, melt butter, and blend in honey and orange juice. spread over the honey graham cereal mixture, and toss to coat.
spread mixture a large baking sheet. bake 10 minutes in the preheated oven.

haroset for passover

Ingredients

Servings: 3
6 apples - peeled, cored and chopped
1 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
1 teaspoon white sugar
3 1/2 teaspoons honey
1/3 cup sweet red

Recipe

Preparation Time:

Ready Time:

place the apples and walnuts into a large bowl. mix together the cinnamon and sugar; sprinkle over the apples. stir in the honey and sweet . serve immediately, or refrigerate until serving.

Vasilopita

Ingredients

Servings: 1
1 cup butter, softened
1 3/4 cups white sugar
5 eggs
2 tablespoons water
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 cup blanched slivered almonds
2 tablespoons sesame seeds

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c).
in a large bowl, blend together the butter or margarine and the sugar. separate 3 of the eggs; add the yolks and the 2 remaining whole eggs to the butter mixture. stir in the vanilla and water.
in another bowl, sift together the baking powder and flour. add these dry ingredients to the creamed mixture.
whip 3 egg whites until they are foamy. add 1 tablespoon sugar. continue to whip the whites until they are stiff, but not dry. fold whipped whites into batter.
pour the batter into a greased 10 x 4 inch tube pan. wrap a large coin in foil, and place the coin in the batter. press the coin down; it should be completely hidden. sprinkle the nuts and seeds on top of the batter.
bake the cake for about 70 minutes, or until done. cool on a wire rack.

Janet's Rich Banana Bread

Ingredients

Servings: 1
1/2 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts
2 medium bananas, sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9x5 inch loaf pan.
in a large bowl, stir together the melted butter and sugar. add the eggs and vanilla, mix well. combine the flour, baking soda and salt, stir into the butter mixture until smooth. finally, fold in the sour cream, walnuts and bananas. spread evenly into the prepared pan.
bake at 350 degrees f (175 degrees c) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Brooke's Best Bombshell Brownies

Ingredients

Servings: 24
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 baking dish.
combine the melted butter, sugar, and vanilla in a large bowl. beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
sift the flour, cocoa powder, and salt in a bowl. gradually stir flour mixture into the egg mixture until blended. stir in the chocolate morsels. spread the batter evenly into the prepared baking dish.
bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. remove, and cool pan on wire rack before cutting.

Wednesday, January 13, 2016

Iced Pumpkin Cookies

Ingredients

Servings: 3
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
in a medium bowl, cream together the 1/2 cup of butter and white sugar. add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. mix in dry ingredients. drop on cookie sheet by tablespoonfuls; flatten slightly.
bake for 15 to 20 minutes in the preheated oven. cool cookies, then drizzle glaze with fork.
to make glaze: combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. add milk as needed, to achieve drizzling consistency.

easy sugar cookies

Ingredients

Servings: 4
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). in a small bowl, stir together flour, baking soda, and baking powder. set aside.
in a large bowl, cream together the butter and sugar until smooth. beat in egg and vanilla. gradually blend in the dry ingredients. roll rounded teaspoonfuls of dough into balls, and place ungreased cookie sheets.
bake 8 to 10 minutes in the preheated oven, or until golden. let stand on cookie sheet two minutes before removing to cool on wire racks.

I

Ingredients

Servings: 1
1 (1.5 fluid ounce) jigger amaretto liqueur
1 fluid ounce light
1 fluid ounce dark
6 fluid ounces orange juice
6 fluid ounces pineapple juice
1 teaspoon lemon juice
1 dash grenadine syrup
1 orange, sliced into rounds
1 maraschino cherry

Recipe

Preparation Time:

Ready Time:

fill a 16 ounce glass with ice. pour in amaretto, light and dark . pour in orange juice, pineapple juice, and lemon juice. stir, then top with a dash of grenadine and garnish with an orange slice and a cherry.

Banana Sour Cream Bread

Ingredients

Servings: 4
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degrees f (150 degrees c). grease four 7x3 inch loaf pans. in a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. dust pans lightly with cinnamon and sugar mixture.
in a large bowl, cream butter and 3 cups sugar. mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. mix in salt, baking soda and flour. stir in nuts. divide into prepared pans.
bake for 1 hour, until a toothpick inserted in center comes out clean.

banana slush punch

Ingredients

Servings: 54
4 ripe bananas
2 cups white sugar
3 cups water
1 (46 fluid ounce) can pineapple juice
2 (12 fluid ounce) cans frozen orange juice concentrate
1 (12 fluid ounce) can frozen lemonade concentrate
3 cups water
3 liters

Recipe

Preparation Time:

Ready Time:

in a blender, combine bananas, sugar and 3 cups water. blend until smooth. pour into a large bowl and stir in pineapple juice. blend in orange juice concentrate, lemonade concentrate and 3 cups water. divide into 3 plastic containers and freeze until solid.
remove from freezer 3 to 4 hours before serving. using one portion at a time, place slush in a punch bowl and pour in 1 liter of for each.

Tuesday, January 12, 2016

Scallops One - Two - Three

Ingredients

Servings: 12
6 slices bacon
12 sea scallops, rinsed and drained
3 tablespoons fresh lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
cut the bacon slices in half and wrap each half around a scallop. use a toothpick to secure in place. drizzle lemon juice over scallops. place on a cookie sheet.
bake in a preheated oven for 15 to 20 minutes or until bacon is cooked. serve warm.

Bison Tenderloin With Cherry-onion Chutney

Ingredients

Servings: 12
1 tablespoon olive oil
1 (3 pound) bison tenderloin roast
1 teaspoon kosher salt
1 teaspoon dried thyme
1/2 teaspoon coarsely ground black pepper
cherry-onion chutney:
1 tablespoon olive oil
1 1/2 cups chopped onion
3/4 cup packed brown sugar
1/4 cup balsamic vinegar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
dash cayenne pepper
3 cups frozen tart red pitted cherries
1 medium pear, cored and chopped
salt and black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f. brush the 1 tablespoon oil over bison tenderloin roast. for rub, stir together salt, thyme, and coarsely ground black pepper in a small bowl. sprinkle mixture evenly over bison tenderloin; rub in with your fingers.
place bison tenderloin on a rack set in a shallow roasting pan. insert an oven-going meat thermometer into center of the bison tenderloin. roast, uncovered, for 1 hour 10 minutes or until meat thermometer registers 135 degrees f for medium rare. (for medium, roast for 45 to 50 minutes or until meat thermometer registers 150 degrees f.)
transfer bison tenderloin to a cutting board. cover bison tenderloin with foil; let stand for 15 minutes. temperature of the bison tenderloin after standing should be 145 degrees f to 160 degrees f.
slice bison tenderloin across the grain and arrange on a serving platter. serve with cherry-onion chutney.
cherry-onion chutney: heat the 1 tablespoon oil over medium-high heat in a large skillet. cook onions in hot oil for 8 to 10 minutes or until golden brown. remove onions from skillet; set aside. add brown sugar, vinegar, cinnamon, cloves and cayenne pepper to skillet. bring to boiling; reduce heat. add cherries. simmer, uncovered, for 15 minutes. add pears and cook for 5 more minutes or until pears are softened. stir in cooked onion. season to taste with salt and black pepper.

sweet and spicy almonds

Ingredients

Servings: 2
1/4 cup white sugar
1 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
2 1/2 cups whole almonds
1 tablespoon water
1 tablespoon honey
1 teaspoon olive oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). spread the almonds a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. watch the nuts carefully as they bake: they burn quickly.
stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
stir together the water, honey, and olive oil in a large skillet over medium heat. once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. pour the almonds into the sugar and spice mixture, and toss until evenly coated. spread baking sheets in a single layer, and cool to room temperature.

best big, fat, chewy chocolate chip cookie

Ingredients

Servings: 1
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 325 degrees f (165 degrees c). grease cookie sheets or line with parchment paper.
sift together the flour, baking soda and salt; set aside.
in a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. beat in the vanilla, egg, and egg yolk until light and creamy. mix in the sifted ingredients until just blended. stir in the chocolate chips by hand using a wooden spoon. drop cookie dough 1/4 cup at a time the prepared cookie sheets. cookies should be about 3 inches apart.
bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

big soft ginger cookies

Ingredients

Servings: 2
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. set aside.
in a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. beat in the egg, then stir in the water and molasses. gradually stir the sifted ingredients into the molasses mixture. shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. place the cookies 2 inches apart an ungreased cookie sheet, and flatten slightly.
bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. store in an airtight container.

the best rolled sugar cookies

Ingredients

Servings: 5
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, cream together butter and sugar until smooth. beat in eggs and vanilla. stir in the flour, baking powder, and salt. cover, and chill dough for at least one hour (or overnight).
preheat oven to 400 degrees f (200 degrees c). roll out dough on floured surface 1/4 to 1/2 inch thick. cut into shapes with any cookie cutter. place cookies 1 inch apart on ungreased cookie sheets.
bake 6 to 8 minutes in preheated oven. cool completely.

best chocolate chip cookies

Ingredients

Servings: 4
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
cream together the butter, white sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

beth's spicy oatmeal raisin cookies

Ingredients

Servings: 3
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. stir in the oats and raisins. drop by rounded teaspoonfuls ungreased cookie sheets.
bake 10 to 12 minutes until light and golden. do not overbake. let them cool for 2 minutes before removing from cookie sheets to cool completely. store in airtight container. make sure you get some, because they don't last long!

Monday, January 11, 2016

banana crumb muffins

Ingredients

Servings: 10
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). lightly grease 10 muffin cups, or line with muffin papers.
in a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. in another bowl, beat together bananas, sugar, egg and melted butter. stir the banana mixture into the flour mixture just until moistened. spoon batter into prepared muffin cups.
in a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. cut in 1 tablespoon butter until mixture resembles coarse cornmeal. sprinkle topping over muffins.
bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Cherry Pie Ii

Ingredients

Servings: 1
1 pastry for a 9 inch double crust pie
2 1/2 cups pitted sour cherries
3/4 cup white sugar
3 tablespoons all-purpose flour
1 tablespoon butter
1 pinch salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). line a 9-inch pie plate with pastry.
mix the sugar, flour, and salt; toss with the cherries, mixing well. pour the cherry filling into the pie shell, and dot with butter.
weave strips of pastry into a lattice top. place the pie on a baking sheet.
bake in the preheated oven until the filling is bubbling and the crust is golden brown, about 40 minutes. cool on a wire rack.

banana banana bread

Ingredients

Servings: 1
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5 inch loaf pan.
in a large bowl, combine flour, baking soda and salt. in a separate bowl, cream together butter and brown sugar. stir in eggs and mashed bananas until well blended. stir banana mixture into flour mixture; stir just to moisten. pour batter into prepared loaf pan.
bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. let bread cool in pan for 10 minutes, then turn out a wire rack.