Irresistible Irish Soda Bread

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/3 cup white sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 egg, lightly beaten
• 2 cups buttermilk
• 1/4 cup butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• preheat oven to 325 degrees f (165 degrees c). grease a 9x5 inch loaf pan.
• combine flour, baking powder, sugar, salt and baking soda. blend egg and buttermilk together, and add all at once to the flour mixture. mix just until moistened. stir in butter. pour into prepared pan.
• bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. cool on a wire rack. wrap in foil for several hours, or overnight, for best flavor.

chocolate clouds

Ingredients

• Servings: 24
• 1 (17.3 ounce) package frozen puff pastry (such as pepperidge farm®), thawed
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 cup low-fat milk
• 1/2 (8 ounce) container frozen whipped topping, thawed
• 1 tablespoon confectioners' sugar for dusting, or to taste

Recipe

Preparation Time: 55 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• preheat oven to 400 degrees f (200 degrees c).
• unfold both sheets of puff pastry and lay a lightly floured work surface. cut each sheet into 3 strips along the fold marks, then cut each strip into 4 squares to make 12 pastry squares per sheet. place squares a baking sheet.
• bake in the preheated oven until the puff pastry is golden brown, about 15 minutes. let squares cool completely.
• whisk pudding mix and milk in a bowl until thick and smooth, about 1 minute; let stand about 3 minutes to finish thickening. gently fold whipped topping into pudding. transfer chocolate mousse mixture into a pastry bag fitted with a medium tip.
• use a finger or a butter knife to gently open a corner of a pastry square. make a small pocket in the pastry with the knife. pipe about 1 tablespoon of chocolate mousse into the opening; a small amount of mousse will appear at the opening site when the pastry pocket is full. repeat with remaining pastry squares and mousse mixture. dust pastries lightly with confectioners' sugar.

todd's famous blueberry pancakes

Ingredients

• Servings: 12
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 1/4 teaspoons white sugar
• 1 egg
• 1 cup milk
• 1/2 tablespoon butter, melted
• 1/2 cup frozen blueberries, thawed

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 1 hr 15 mins


• in a large bowl, sift together flour, salt, baking powder and sugar. in a small bowl, beat together egg and milk. stir milk and egg into flour mixture. mix in the butter and fold in the blueberries. set aside for 1 hour.
• 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 pancake. brown on both sides and serve hot.

malaysian lady fingers (okra)

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 5 cloves garlic, minced
• 5 fresh red chili peppers, chopped
• 10 uncooked shrimp - peeled, deveined, and cut in half
• 10 fresh okra pods, sliced diagonally
• 1 teaspoon belacan (malaysian chili-shrimp paste)
• 2 teaspoons light soy sauce
• 2 tablespoons water

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• heat the vegetable oil in a wok or skillet over medium-high heat; cook and stir the garlic until fragrant, about 1 minute. stir in the red chilies, shrimp, okra, and belacan, and cook and stir until the chilies begin to soften and the shrimp start to turn opaque and pink, about 2 minutes. pour in light soy sauce and water, and cook and stir until the okra are tender and sticky, 2 to 4 more minutes.

lime spareribs

Ingredients

• Servings: 8
• 4 pounds lamb spareribs
• 1 cup chopped onion
• 1 clove garlic, minced
• 1 cup fresh sliced mushrooms
• 1/4 cup olive oil
• 2 tablespoons red vinegar
• 2 tablespoons honey
• 1/4 cup fresh lime juice
• 1 tablespoon prepared mustard
• 2 teaspoons salt
• ground black pepper to taste
• 1/4 cup soy sauce
• 2/3 cup water
• 1/3 cup chili sauce

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• cut ribs into serving size pieces and place in a 9x13 inch baking dish. preheat oven to 325 degrees f (165 degrees c).
• in a medium saucepan saute onion, garlic and mushrooms in oil until tender. add vinegar, honey, lime juice, mustard, salt, pepper, soy sauce, water and chili sauce and mix together well. warm mixture throughout.
• pour this sauce over the ribs and bake in the preheated oven for 1 hour or until ribs are tender and internal temperature has reached 160 degrees f (70 degrees c). baste often with sauce.

strawberry sauza®-rita

Ingredients

• Servings: 9
• 1 (12 ounce) can frozen limeade concentrate
• 12 ounces
• 8 ounces sauza® blanco tequila
• 4 ounces dekuyper® strawberry liqueur
• 12 ounces water

Recipe

• pour limeade into pitcher with ice. fill limeade can with and pour into pitcher. then fill limeade can with 2/3 sauza blanco tequila and 1/3 dekuyper strawberry and pour in. lastly, add a can of water, stir and serve over ice. makes 9 delicious drinks, perfect for any ladies night in.
• looking for a lighter option? swap soda water for the and 2 cups of sliced strawberries for the strawberry liqueur.

best toffee ever - super easy

Ingredients

• Servings: 2
• 2 cups butter
• 2 cups white sugar
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup finely chopped almonds

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 1 hr 20 mins


• in a large heavy bottomed saucepan, combine the butter, sugar and salt. cook over medium heat, stirring until the butter is melted. allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees f (137 degrees c). stir occasionally.
• while the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• as soon as the toffee reaches the proper temperature, pour it out the prepared baking sheet. sprinkle the chocolate over the top, and let it set for a minute or two to soften. spread the chocolate into a thin even layer once it is melted. sprinkle the nuts over the chocolate, and press in slightly. putting a plastic bag over your hand will minimize the mess.
• place the toffee in the refrigerator to chill until set. break into pieces, and store in an airtight container.

fresh peach dessert

Ingredients

• Servings: 15
• 16 whole graham crackers, crushed
• 3/4 cup butter, melted
• 1/2 cup white sugar
• 4 1/2 cups miniature marshmallows
• 1/4 cup milk
• 1 pint heavy cream
• 1/3 cup white sugar
• 6 large fresh peaches - peeled, pitted and sliced

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• combine the graham cracker crumbs, melted butter, and 1/2 cup sugar in a mixing bowl. mix until evenly moistened, reserve 1/4 cup of the mixture for the topping. press the remaining mixture into the bottom of a 9x13-inch baking dish.
• heat marshmallows and milk in a large saucepan over low heat and stir until the marshmallows are completely melted. remove from heat and cool.
• whip cream in a large bowl until soft peaks form. beat in 1/3 cup sugar until the cream forms stiff peaks. fold the whipped cream into the cooled marshmallow mixture.
• spread 1/2 the cream mixture over the crust, arrange the peaches on top of the cream, then spread the remaining cream mixture over the peaches. sprinkle the reserved crumb mixture over the cream. refrigerate until serving.

All-day Apple Butter

Ingredients

• Servings: 4
• 5 1/2 pounds apples - peeled, cored and finely chopped
• 4 cups white sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 11 hrs

Ready Time: 11 hrs 30 mins


• place the apples in a slow cooker. in a medium bowl, mix the sugar, cinnamon, cloves and salt. pour the mixture over the apples in the slow cooker and mix well.
• cover and cook on high 1 hour.
• reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
• uncover and continue cooking on low 1 hour. stir with a whisk, if desired, to increase smoothness.
• spoon the mixture into sterile containers, cover and refrigerate or freeze.

sugarless ii

Ingredients

• Servings: 1
• 1 (9 inch) pie shell
• 1 egg
• 6 packets granulated artificial sweetener
• 1 teaspoon spice
• 1 cup pumpkin puree
• 1 cup evaporated milk

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl whisk together egg, sugar substitute, and spice until well blended. add pumpkin and milk to egg mixture, and stir until smooth. pour mixture into pie shell.
• place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.

Quick Yeast Rolls

Ingredients

• Servings: 8
• 2 tablespoons shortening
• 3 tablespoons white sugar
• 1 cup hot water
• 1 (.25 ounce) package active dry yeast
• 1 egg, beaten
• 1 teaspoon salt
• 2 1/4 cups all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 40 mins


• in a large bowl, mix the shortening, sugar, and hot water. allow to cool until lukewarm, and mix in the yeast until dissolved. mix in the egg, salt, and flour. allow the dough to rise until doubled in size.
• grease 8 muffin cups. divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
• preheat oven to 425 degrees f (220 degrees c).
• bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

pectin-free strawberry rhubarb jam

Ingredients

• Servings: 20
• 4 1/2 cups rhubarb, cut into 1/2-inch pieces
• 6 cups white sugar
• 1/4 cup lemon juice
• 4 1/2 cups fresh strawberries, halved
• 20 4-ounce canning jars with lids and rings

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• mix rhubarb and sugar in a large heavy pot and let stand for 2 hours; stir in lemon juice and strawberries. bring the mixture to a boil, stirring to dissolve sugar. set heat to medium-high and cook jam at a full rolling boil until thickened, stirring often to prevent scorching, 20 to 25 minutes. a candy thermometer inserted into the middle of the jam, not touching the pot, should read 220 degrees f (105 degrees c).
• remove jam from heat and stir for 2 to 3 more minutes; skim off any foam.
• sterilize the jars and lids in boiling water for at least 5 minutes. pack the jam into the 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.
• remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool. let jars stand on wire racks for 24 hours to cool and seal. 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).

Griddle Scones

Ingredients

• Servings: 12
• 4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 tablespoon white sugar
• 1/2 teaspoon salt
• 1/2 cup shortening or lard
• 1 tablespoon corn syrup
• 1 1/2 cups buttermilk, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• in a large bowl, whisk together the flour, baking soda, sugar, and salt. cut in the shortening with a fork, pastry blender, or by pinching between your fingers. make a well in the center, and pour in the corn syrup and buttermilk. stir with a sturdy spoon to form a soft dough. divide the dough in half, and pat out into 3/4 inch thick circles on a floured surface. cut each circle into 6 wedges.
• heat a griddle over medium heat, and grease lightly with cooking spray or oil. cook scones on each side, then stand them on edge, and cook all three edges. cool on a wire rack.

icelandic pepper cookies

Ingredients

• Servings: 3
• 1 1/4 cups butter, softened
• 1 1/4 cups white sugar
• 3/4 cup light corn syrup
• 2 small eggs
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cloves
• 1 teaspoon ground ginger
• 1/4 teaspoon ground black pepper

Recipe

• in a large bowl, cream butter and sugar. stir in corn syrup and eggs; cream well. sift together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and pepper. add dry ingredients to the butter mixture, and mix until smooth. refrigerate dough over night.
• preheat oven to 350 degrees f (175 degrees c).
• roll out dough to 1/4 inch thickness. cut out cookies with a 2 inch round cookie cutter. place at least 1 inch apart on cookie sheet and bake for 8 to 10 minutes in preheated oven.

chocolate thumbprints ii

Ingredients

• Servings: 4
• 1 cup butter
• 1 cup white sugar
• 2 eggs, separated
• 2 (1 ounce) squares unsweetened chocolate, melted
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 48 milk chocolate candy kisses, unwrapped
• 1/3 cup granulated sugar for decoration

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a medium bowl, cream the butter and sugar together. stir in 2 egg yolks, melted chocolate, and vanilla. sift together the flour and salt; stir into the creamed mixture.
• in a small bowl, slightly beat the remaining egg whites. roll dough into walnut sized balls. dip balls into the egg whites, then roll in sugar (or chopped nuts if desired). place the cookies the prepared cookie sheets and make a small indentation in the center with your thumb. bake for 10 to 12 minutes in the preheated oven. when the cookies come out, press a chocolate kiss into the center of each one. let stand, and then spread the chocolate candy like frosting, if desired.

chef john's ham and cheese calzones

Ingredients

• Servings: 4
• 24 ounces prepared pizza dough
• 8 slices prosciutto
• 2 cups ricotta cheese, drained
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper to taste
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups finely diced smoked ham
• 4 ounces fresh mozzarella cheese, thinly sliced, drained on paper towels
• 1 teaspoon extra-virgin olive oil
• 1 tablespoon cornmeal
• 1 egg
• 1 teaspoon water
• 1 tablespoon freshly grated parmigiano-reggiano cheese
• 2 cups marinara sauce for dipping, heated (optional)

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 50 mins


• preheat oven to 500 degrees f (260 degrees c). line a baking sheet with parchment paper.
• divide dough into 4 equal portions; shape each into a ball. on a lightly floured surface, flatten each dough ball into a flat circle and roll out into an 8- or 9-inch circle.
• place 2 prosciutto slices on one half of each circle of dough, leaving a 1-inch empty border. spoon ricotta cheese on prosciutto. season with a pinch of salt, pepper, and cayenne pepper. top with chopped ham, mozzarella slices, and a drizzle of olive oil.
• moisten edge of dough with a bit of water using your fingertip. fold the empty half of the dough over the filling and lightly seal edges. crimp the edges up to completely seal the calzone.
• sprinkle lined baking sheet with cornmeal. transfer calzones to baking sheet. cut several small slits in the top of the crust with the tip of a knife to allow for venting.
• beat egg with water to make egg wash. brush the calzones with egg wash. dust with grated parmigiano-reggiano cheese. remove excess cornmeal and grated cheese from around calzones to avoid smoke from the hot oven.
• bake in preheated oven until browned, about 15 minutes. let cool 15 minutes before serving. serve with heated marinara sauce for dipping.

breaded pheasant nuggets

Ingredients

• Servings: 4
• 2 1/2 cups italian-style panko bread crumbs
• 1/2 cup grated parmesan cheese
• 1 tablespoon dried parsley
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dry mustard powder
• 3/4 cup butter
• 2 cloves garlic, minced
• 6 skinless, boneless pheasant breast halves, cut into chunks

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat an oven to 350 degrees f (175 degrees c). combine the panko, parmesan cheese, parsley, salt, black pepper, and mustard powder in a bowl until evenly combined.
• melt the butter with the garlic in a skillet over low heat. once melted, cook and stir the garlic for 5 minutes to flavor the butter. pour into a mixing bowl once melted. dip the pheasant pieces into the melted butter, then press into the panko crumbs. place an ungreased baking sheet in a single layer. sprinkle the remaining panko crumbs over the pheasant nuggets.
• bake in the preheated oven until the pheasant pieces are no longer pink in the center, about 45 minutes.

buffalo chicken fingers

Ingredients

• Servings: 8
• 4 skinless, boneless chicken breast halves - cut into finger-sized pieces
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 3/4 cup bread crumbs
• 2 egg whites, beaten
• 1 tablespoon water

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (205 degrees c). coat a baking sheet with a nonstick spray.
• in a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. on a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.
• shake the chicken pieces with the seasoned flour. beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. place on prepared baking sheet.
• bake for about 8 minutes in the preheated oven. use tongs to turn pieces over. bake 8 minutes longer, or until chicken juices run clear.

ruth's grandma's pie crust

Ingredients

• Servings: 4
• 4 cups all-purpose flour
• 1 3/4 cups shortening
• 3 tablespoons white sugar
• 2 teaspoons salt
• 1 egg
• 1/2 cup water

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. blend together with a pastry cutter until crumbly.
• in a small bowl, mix egg with water. blend into flour mixture. chill in refrigerator until ready to use.

Brown Family's Favorite

Ingredients

• Servings: 1
• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 egg yolks
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 egg whites
• 1 (9 inch) unbaked pie shell
• 2 tablespoons all-purpose flour
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, chilled
• 1 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat the oven to 425 degrees f (220 degrees c).
• in a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. in a large glass or metal bowl, whip egg whites until soft peaks form. gently fold into pumpkin mixture. pour filling into pie shell.
• bake for 15 minutes in the preheated oven. while the pie is baking, prepare the streusel topping: in a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. blend in the cold butter with a fork or pastry blender until the mixture is crumbly. mix in the chopped nuts. sprinkle the topping over the pie.
• reduce the heat to 350 degrees f (175 degrees c). bake an additional 40 minutes, or until set.

coconut macaroons iii

Ingredients

• Servings: 1
• 2/3 cup all-purpose flour
• 5 1/2 cups flaked coconut
• 1/4 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 10 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper or aluminum foil.
• in a large bowl, stir together the flour, coconut and salt. stir in the sweetened condensed milk and vanilla using your hands until well blended. use an ice cream scoop to drop dough the prepared cookie sheets. cookies should be about golf ball size.
• bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

Russian Tea Cakes I

Ingredients

• Servings: 3
• 1 cup butter
• 1 teaspoon vanilla extract
• 6 tablespoons confectioners' sugar
• 2 cups all-purpose flour
• 1 cup chopped walnuts
• 1/3 cup confectioners' sugar for decoration

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, cream butter and vanilla until smooth. combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. mix in the chopped walnuts. roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
• bake for 12 minutes in the preheated oven. when cool, roll in remaining confectioners' sugar. i also like to roll mine in the sugar a second time.

Apple Walnut Cake

Ingredients

• Servings: 1
• 2 cups white sugar
• 1/2 pound butter
• 3 eggs
• 3 cups sifted all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts
• 3 cups sliced macintosh apples

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). butter and flour one 10 inch tube pan.
• cream together the butter and sugar. add eggs one at a time beating well after each addition. set aside.
• sift together the flour, salt, baking soda, cinnamon and nutmeg. add to wet ingredients and mix well.
• stir in vanilla, walnuts and apples. mix well and pour into prepared pan.
• bake at 350 degrees f (175 degrees c) for approximately 1 hour or until toothpick inserted in center comes out clean. set aside to cool. slide knife along outer edges to release bottom of tube pan. slide knife along bottom of tube pan and inner tube to release cake.

Mock Peanut Brittle

Ingredients

• Servings: 1
• 1 cup light corn syrup
• 1 cup white sugar
• 1 cup peanut butter
• 8 cups cornflakes cereal

Recipe

• grease one 9x13 inch baking pan.
• combine the corn syrup with the sugar and cook, stirring constantly over medium high heat. once sugar has dissolved stir in the peanut butter. pour mixture over cornflakes and stir to coat. spread mixture into the prepared pan and let cool.

Mock Angel Food Cake

Ingredients

• Servings: 1
• 4 1/2 cups cake flour
• 4 cups white sugar
• 2 teaspoons salt
• 2 cups boiling water
• 16 egg whites
• 2 tablespoons baking powder
• 2 teaspoons cream of tartar
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• sift cake flour, sugar, and salt three times then stir in the boiling water. let cool.
• beat egg whites, cream of tartar, baking powder, vanilla and almond flavorings until stiff peaks form. fold into the flour mixture and pour batter into one ungreased 12x18 inch baking pan.
• bake at 350 degrees f (175 degrees c) for 35 minutes. cool cake inverted in pan, laying a tea towel underneath the cake to absorb the steam. frost as desired once the cake is cooled.

fruitcake cookies

Ingredients

• Servings: 4
• 1 cup butter
• 2 cups packed light brown sugar
• 4 eggs
• 1 pound golden raisins
• 1 pound raisins
• 1/2 pound red candied cherries
• 1/2 pound red candied pineapple
• 1/2 pound green candied cherries
• 1/2 pound green candied pineapple
• 1 cup bourbon
• 2 tablespoons milk
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 3 1/2 cups all-purpose flour
• 1 pound walnut halves
• 1 pound pecan halves

Recipe

• in a medium bowl, dredge candied fruit and raisins in 1 cup flour.
• in a large bowl, cream together brown sugar and butter. beat in eggs. gradually beat in bourbon and milk. mix in remaining flour and spices. stir in fruit and nuts. refrigerate overnight.
• preheat oven to 350 degrees f (175 degrees c). drop dough by teaspoonfuls, about 2 inches apart, ungreased cookie sheets.
• bake for approximately 15 minutes. remove from oven, and cool on wire racks.

pectin-free strawberry rhubarb jam

Ingredients

• Servings: 20
• 4 1/2 cups rhubarb, cut into 1/2-inch pieces
• 6 cups white sugar
• 1/4 cup lemon juice
• 4 1/2 cups fresh strawberries, halved
• 20 4-ounce canning jars with lids and rings

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• mix rhubarb and sugar in a large heavy pot and let stand for 2 hours; stir in lemon juice and strawberries. bring the mixture to a boil, stirring to dissolve sugar. set heat to medium-high and cook jam at a full rolling boil until thickened, stirring often to prevent scorching, 20 to 25 minutes. a candy thermometer inserted into the middle of the jam, not touching the pot, should read 220 degrees f (105 degrees c).
• remove jam from heat and stir for 2 to 3 more minutes; skim off any foam.
• sterilize the jars and lids in boiling water for at least 5 minutes. pack the jam into the 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.
• remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool. let jars stand on wire racks for 24 hours to cool and seal. 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).

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: 2 mins Cook Time: 5 mins Ready Time: 7 mins


• 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.

Asparagus Pie

Ingredients

• Servings: 8
• 1/2 cup flour
• 1/2 teaspoon salt
• 3/4 teaspoon white sugar
• 1 pinch fresh ground black pepper
• 1 teaspoon chopped fresh thyme
• 1 1/4 cups milk
• 3 large eggs
• 1 tablespoon lemon zest
• 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
• 1/4 teaspoon salt
• 2 tablespoons butter

Recipe

Preparation Time: 15 mins Cook Time: 42 mins Ready Time: 57 mins


• preheat oven to 350 degrees f (175 degrees c).
• butter the inside edges of a 2-quart casserole dish.
• stir flour, 1/2 teaspoon salt, sugar, black pepper, fresh thyme, and milk together in a large bowl until smooth.
• whisk eggs and lemon zest into milk mixture to form a smooth batter.
• melt butter in a heavy skillet over medium heat.
• cook and stir asparagus and 1/4 teaspoon salt in melted butter until the asparagus turns dark green and is coated with butter, 1 to 2 minutes.
• layer asparagus in the bottom of the prepared casserole dish. pour batter evenly over the top.
• bake in the preheated oven until the pie has puffed up and is browned around the edges, 40 to 45 minutes.

amazingly easy irish soda bread

Ingredients

• Servings: 1
• 4 cups all-purpose flour
• 4 tablespoons white sugar
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup margarine, softened
• 1 cup buttermilk
• 1 egg
• 1/4 cup butter, melted
• 1/4 cup buttermilk

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease a large baking sheet.
• in a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. stir in 1 cup of buttermilk and egg. turn dough out a lightly floured surface and knead slightly. form dough into a round and place on prepared baking sheet. in a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. use a sharp knife to cut an 'x' into the top of the loaf.
• bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. check for doneness after 30 minutes. you may continue to brush the loaf with the butter mixture while it bakes.

Margaritas

Ingredients

• Servings: 6
• 1 (12 fluid ounce) can frozen limeade concentrate
• 12 fluid ounces tequila
• 12 fluid ounces water
• 12 fluid ounces
• ice
• 1 lime, cut into wedges

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• pour limeade, tequila, water, and into a large pitcher. stir until well-blended, and limeade has melted. add plenty of ice, and garnish with lime wedges. adjust with additional water, if needed.

french chocolate cake

Ingredients

• Servings: 1
• 1/2 cup white sugar
• 10 (1 ounce) squares semi-sweet chocolate
• 3/4 cup unsalted butter, cubed
• 2 teaspoons vanilla extract
• 5 eggs, separated
• 1/4 cup sifted all-purpose flour
• 1 dash cream of tartar
• salt to taste
• confectioners' sugar, for dusting (optional)

Recipe

Preparation Time: 35 mins Cook Time: 45 mins Ready Time: 2 hrs 20 mins


• preheat the oven to 325 degrees f (165 degrees c). generously grease a 9-inch springform cake tin. dust with a little sugar, and tap out the excess.
• set aside 3 tablespoons of the sugar. place the chocolate, butter, and remaining sugar in a large, heavy-based pan. cook over moderate heat until the chocolate and butter have melted, and the sugar has dissolved. remove the pan from heat. stir in the vanilla, and leave the mixture to cool slightly.
• beat the egg yolks into the chocolate mixture one at a time, beating well after each addition. stir in the flour.
• in a large bowl, scrupulously clean and grease-free, beat the egg whites until foamy. add the cream of tartar and salt, and beat to stiff peaks. sprinkle reserved sugar over egg whites, and beat until stiff and glossy. use a whisk or spatula to fold 1/3 of the egg whites into the chocolate mixture, then carefully fold in the remaining whites. carefully pour batter into the prepared tin, and tap the tin gently to release air .
• bake until well risen and a skewer inserted into the center of the cake comes out clean, for about 45 minutes to 1 hour. check the cake after 30 minutes: if the cake appears to rise unevenly, rotate after 30 to 35 minutes. if the cake starts to crack or become too brown, place a piece of foil lightly over the top. transfer the cake to a wire cooling rack, and remove the sides of the springform tin. cool completely, and then remove the base. do not attempt to remove the cake before it's completely cooled as this cake is very fragile.

Chocolate Covered Strawberries

Ingredients

• Servings: 3
• 16 ounces milk chocolate chips
• 2 tablespoons shortening
• 1 pound fresh strawberries with leaves

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. holding them by the toothpicks, dip the strawberries into the chocolate mixture.
• insert toothpicks into the tops of the strawberries.
• turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Willard Family German Chocolate Cake

Ingredients

• Servings: 1
• 1 (4 ounce) package sweet baking chocolate (such as baker's german's sweet chocolate®) - broken into pieces
• 1/2 cup boiling water
• 1 cup margarine, softened
• 2 cups white sugar
• 4 eggs, separated
• 1 teaspoon vanilla extract
• 2 1/2 cups sifted all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup evaporated milk
• 1 cup white sugar
• 3 egg yolks
• 1/4 cup margarine
• 1 teaspoon vanilla extract
• 1 1/3 cups sweetened flake coconut
• 1 cup chopped pecans

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 2 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour 3 8-inch cake pans and line bottoms with parchment paper.
• place the chunks of chocolate into the boiling water and stir until the chocolate has melted; set aside to cool. in a large bowl, beat 1 cup of softened margarine with 2 cups of sugar with an electric mixer until light and fluffy. stir in 4 egg yolks, one at a time, beating well after each addition. beat in 1 teaspoon of vanilla extract and the chocolate-water mixture until thoroughly blended.
• sift the flour, baking soda, and salt into a bowl. beat the flour mixture into the liquid ingredients, alternating with buttermilk, in 3 or 4 additions. beat until batter is smooth, about 1 minute.
• in a metal or glass bowl, beat the reserved egg whites until they hold stiff peaks when the beaters are lifted straight up. gently fold the beaten egg whites into the batter, keeping as much volume as possible. pour the batter into the prepared cake pans.
• bake in the preheated oven until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. allow the cakes to cool in pans before removing.
• to make frosting, pour the evaporated milk into a large saucepan, and mix in 1 cup of sugar, 3 egg yolks, 1/4 cup of margarine, and 1 teaspoon of vanilla extract. bring to a boil, reduce heat to medium, and cook until thickened, stirring constantly, about 12 minutes. remove from heat, and mix in the coconut and pecans, beating the frosting until cooled and spreadable. frost and fill the cake with the coconut frosting.

soft christmas cookies

Ingredients

• Servings: 4
• 3 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup margarine, softened
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 3 hrs


• sift flour, baking powder, and salt together, set aside. in a large bowl, cream together the margarine and sugar until light and fluffy. beat in the eggs one at a time, then stir in the vanilla. gradually blend in the sifted ingredients until fully absorbed. cover dough, and chill for 2 hours.
• preheat oven to 400 degrees f (200 degrees c). grease cookie sheets. on a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. cut out shapes using cookie cutters.
• bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. remove from cookie sheets to cool on wire racks.

jewel's watermelon margaritas

Ingredients

• Servings: 4
• 1/2 cup white sugar
• 1/2 cup water
• 3 strips orange zest
• 2 cups cubed seeded watermelon
• 3/4 cup white tequila
• 1/4 cup lime juice
• salt or sugar for rimming glasses (optional)
• 1 lime, cut into wedges
• 2 cups crushed ice, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 45 mins


• bring 1/2 cup sugar, water, and orange zest in a small saucepan to boil, stirring constantly. simmer until sugar is dissolved, about 3 minutes. remove simple syrup from heat and allow to cool completely.
• place watermelon in a blender or food processor. pulse until pureed.
• stir watermelon puree into a large pitcher with simple syrup, tequila, and lime juice.
• place a small amount of salt or sugar into a saucer. rub edge of glasses with a lime wedge to moisten. lightly dip the rim of the glass into the saucer to rim the glass; tap off excess salt or sugar.
• fill rimmed glasses with crushed ice; pour mixture into glasses and garnish with lime wedges to serve.

triple berry crisp

Ingredients

• Servings: 18
• 1 1/2 cups fresh blackberries
• 1 1/2 cups fresh raspberries
• 1 1/2 cups fresh blueberries
• 4 tablespoons white sugar
• 2 cups all-purpose flour
• 2 cups rolled oats
• 1 1/2 cups packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups butter

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
• in a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. cut in butter until crumbly. press half of mixture in the bottom of a 9x13 inch pan. cover with berries. sprinkle remaining crumble mixture over the berries.
• bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Classic Thanksgiving Dressing With Parsley, Sage And Thyme

Ingredients

• Servings: 10
• 1 (1 pound) loaf crusty italian or french bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes
• 4 tablespoons butter
• 2 onions, diced
• 2 celery stalks, diced
• 1/4 cup minced fresh parsley leaves
• 1 teaspoon dried sage, rubbed between fingers
• 1 teaspoon dried thyme leaves
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups low-sodium chicken broth
• 2 large eggs

Recipe

• spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. adjust oven racks to lower- and upper-middle positions. heat oven to 400 degrees. bake bread until golden, 12 to 15 minutes. reduce heat to 350 degrees.
• meanwhile, heat butter in a large skillet over medium-high heat. add onions and celery; saute until soft, 8 to 10 minutes. in a large bowl, mix bread, vegetables and remaining ingredients. turn into a greased 3-quart baking dish. cover with foil and bake until steamy, 30 minutes. remove foil; bake until crusty, 10 minutes longer. serve immediately.

buttery pan rolls

Ingredients

• Servings: 40
• 5 1/2 cups all-purpose flour
• 3 tablespoons white sugar
• 2 teaspoons salt
• 1 1/2 teaspoons active dry yeast
• 1 1/2 cups milk
• 1/2 cup water
• 5/8 cup butter

Recipe

• combine 3 cups of the flour, the sugar, salt and yeast in a large bowl. stir well and set aside.
• combine milk, water and 1/4 coup of the butter in a saucepan and cook over medium heat until butter melts, stirring occasionally. remove from heat and let mixture cool to 120 to 130 degrees f (49 to 54 degrees c).
• gradually add milk to flour mixture and beat at low speed of an electric mixer for 30 seconds. then beat for 2 minutes at high speed. gradually stir in the remaining flour to make a soft dough.
• turn dough out a lightly floured surface and knead for about 8 to 10 minutes or until dough is smooth and elastic. place dough in a well greased bowl, turning to grease top. cover and let rise in a warm place for about 1 hour and 15 minutes. punch dough down, cover and let rest for 10 minutes.
• melt remaining 1/4 cup plus 2 tablespoons butter.
• shape dough into 40 balls and dip each one in the melted butter. place the balls in two greased 9 inch square baking pans. cover and let rise for 45 minutes.
• bake in a preheated 375 degrees f (190 degrees c) oven for 15 minutes or until rolls are golden. brush warm rolls with any remaining melted butter.

Banana Cream Pie I

Ingredients

• Servings: 1
• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 2 cups milk
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1 1/4 teaspoons vanilla extract
• 1 (9 inch) pie crust, baked
• 4 bananas, sliced

Recipe

Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 1 hr 42 mins


• in a saucepan, combine the sugar, flour, and salt. add milk in gradually while stirring gently. cook over medium heat, stirring constantly, until the mixture is bubbly. keep stirring and cook for about 2 more minutes, and then remove from the burner.
• stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. cook for 2 more minutes; remember to keep stirring. remove the mixture from the stove, and add butter and vanilla. stir until the whole thing has a smooth consistency.
• slice bananas into the cooled baked pastry shell. top with pudding mixture.
• bake at 350 degrees f (175 degrees c) for 12 to 15 minutes. chill for an hour.

Melt - In - Your - Mouth Shortbread

Ingredients

• Servings: 2
• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/4 cup cornstarch
• 1 1/2 cups all-purpose flour

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat the oven to 375 degrees f (190 degrees c).
• whip butter with an electric mixer until fluffy. stir in the confectioners' sugar, cornstarch, and flour. beat on low for one minute, then on high for 3 to 4 minutes. drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
• bake for 12 to 15 minutes in the preheated oven. watch that the edges don't brown too much. cool on wire racks.

Christmas Cornflake Wreath Cookies

Ingredients

• Servings: 3
• 1/2 cup butter
• 4 cups miniature marshmallows
• 1 teaspoon green food coloring
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 4 cups cornflakes cereal
• 1 (2.25 ounce) package cinnamon red hot candies

Recipe

• microwave marshmallows and butter on high for 2 minutes. stir, then microwave on high for 2 minutes more. stir. (this can be done in a double boiler if one doesn't have a microwave.)
• add and mix quickly the coloring, extracts, then cornflakes. drop by spoonfuls in clumps on greased wax paper and decorate with 3 red hots each.
• once cool, transfer to lightly greased serving/storage tray with lightly greased fingers.

white chocolate and cranberry cookies

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 tablespoon
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 cup white chocolate chips
• 1 cup dried cranberries

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c). grease cookie sheets.
• in a large bowl, cream together the butter, brown sugar, and white sugar until smooth. beat in the egg and . combine the flour and baking soda; stir into the sugar mixture. mix in the white chocolate chips and cranberries. drop by heaping spoonfuls prepared cookie sheets.
• bake for 8 to 10 minutes in the preheated oven. for best results, take them out while they are still doughy. allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Smooth Sweet Tea

Ingredients

• Servings: 2
• 1 pinch baking soda
• 2 cups boiling water
• 6 tea bags
• 3/4 cup white sugar
• 6 cups cool water

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 3 hrs 20 mins


• sprinkle a pinch of baking soda into a 64-ounce, heat-proof, glass pitcher. pour in boiling water, and add tea bags. cover, and allow to steep for 15 minutes.
• remove tea bags, and discard; stir in sugar until dissolved. pour in cool water, then refrigerate until cold.

slow cooker ham

Ingredients

• Servings: 24
• 2 cups packed brown sugar
• 1 (8 pound) cured, bone-in picnic ham

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. use your hands to rub the remaining brown sugar the ham. cover, and cook on low for 8 hours.

Hot Chocolate Mix I

Ingredients

• Servings: 16
• 11 cups dry milk powder
• 1 (8 ounce) container powdered non-dairy creamer
• 2 1/2 cups confectioners' sugar
• 1 (16 ounce) container instant chocolate drink mix

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• sift together the powdered milk, non-dairy creamer, powdered sugar and instant chocolate drink mix. store in air tight containers or glass jars for gift giving.
• to use: add 3 to 4 tablespoons of mix to 1 cup of water. add a dash of cinnamon if desired.

fresh peach pie

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 1/2 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 cup shortening
• 6 tablespoons ice water, or as needed
• 3 tablespoons cornstarch
• 1 cup white sugar
• 1 cup orange juice
• 1 cup water
• 1/2 lemon, juiced
• 10 fresh peaches - peeled, pitted, and sliced

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• preheat the oven to 450 degrees f (220 degrees c).
• in a medium bowl, stir together the flour, 1/2 teaspoon of sugar, and salt. rub in shortening between your fingers, forming evenly small lumps no larger than peas. stir in water until dough can form a ball. knead briefly to pull it together, then let rest for a few minutes. roll out the dough to a about a 12 inch circle. fit into a 9 inch pie plate, and prick with a fork. top with another pie plate, and flip over. this method works best with thinner metal pans than glass pans.
• bake the crust for 8 to 10 minutes in the preheated oven, or until golden. cool, then flip back into the original pan. this process keeps the crust from sagging down into the pan without using pie weights.
• meanwhile, stir together the cornstarch and 1 cup of sugar in a saucepan. stir in the orange juice, water and lemon juice. warm over medium heat, stirring occasionally until thickened and clear. remove from heat, and chill.
• to assemble the pie, alternate layers of fresh sliced peaches with the chilled citrus sauce, beginning and ending with the sauce. serve with whipped cream or ice cream.

Cranberry Apple Pie Ii

Ingredients

• Servings: 1
• 6 apples
• 1 (16 ounce) can whole cranberry sauce
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 recipe pastry for a 9 inch double crust pie

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). line a pie plate with pastry.
• peel, core, and slice the apples.
• combine apples and cranberry sauce in a medium-sized mixing bowl. combine brown sugar, flour, cinnamon, and nutmeg; add to the apple mixture. mix thoroughly. turn filling into the pastry lined pan. cover with top crust. crimp edges. cut slits in top crust.
• bake for 1 hour, or until the crust is golden brown and the filling bubbly.

chocolate snowballs

Ingredients

• Servings: 6
• 1 1/4 cups butter
• 2/3 cup white sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/8 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 2 cups chopped pecans
• 1/2 cup confectioners' sugar for decoration

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 3 hrs 15 mins


• in a medium bowl, cream butter and sugar until light and fluffy. stir in the vanilla. sift together the flour, salt, and cocoa; stir into the creamed mixture. mix in the pecans until well blended. cover, and chill for at least 2 hours.
• preheat oven to 350 degrees f (175 degrees c). roll chilled dough into 1 inch balls. place on ungreased cookie sheets about 2 inches apart.
• bake for 20 minutes in preheated oven. roll in confectioners' sugar when cooled.

baked salmon fillets dijon

Ingredients

• Servings: 4
• 4 (4 ounce) fillets salmon
• 3 tablespoons prepared dijon-style mustard
• salt and pepper to taste
• 1/4 cup italian-style dry bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 400 degrees f (200 degrees c). line a shallow baking pan with aluminum foil.
• place salmon skin-side down on foil. spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. top with bread crumbs, then drizzle with melted butter.
• bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

Baker's Clay

Ingredients

• Servings: 5
• 4 cups all-purpose flour
• 1 cup salt
• 1 1/2 cups water

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• mix the flour, salt and water. knead dough until smooth. roll out dough and cut into desired shapes. bake at 350 degrees f (175 degrees c) for 1 hour. once cool paint with colors, if desired.

pizza dough iii

Ingredients

• Servings: 1
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water (110 degrees f/45 degrees c)
• 2 cups bread flour
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 teaspoons white sugar

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 5 mins


• in a small bowl, dissolve yeast in warm water. let stand until creamy, about 10 minutes.
• in a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. beat well until a stiff dough has formed. cover and rise until doubled in volume, about 30 minutes. meanwhile, preheat oven to 350 degrees f (175 degrees c).
• turn dough out a well floured surface. form dough into a round and roll out into a pizza crust shape. cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.

Finger Sandwich Butter Cookies

Ingredients

• Servings: 4
• 1 1/2 cups butter
• 1 cup white sugar
• 1 1/2 eggs
• 2 1/2 teaspoons vanilla extract
• 30 drops red food coloring
• 3 3/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• cream together butter and sugar. add eggs, vanilla and food coloring of your choice. add dry ingredients and mix well.
• place dough in a pastry bag fitted with a number 4-s tip (the s means 'star'), and pipe out in 2 inch bars on greased baking pan. (can also be piped into rosettes or other shapes)
• bake for about 5 to 7 minutes. put baked cookies together with jam, frosting or melted chocolate.

mud and worms

Ingredients

• Servings: 4
• 12 chocolate cream-filled sandwich cookies
• 1 (3.9 ounce) package instant chocolate pudding mix
• 2 cups milk
• 1 (3 ounce) package gummy worms candy

Recipe

Preparation Time: 10 mins Ready Time: 15 mins


• place the chocolate sandwich cookies into a resealable plastic zipper bag, and crush with a rolling pin into crumbs. for a more mudlike appearance, untwist the cookies and scrape off the creme filling before crushing cookies.
• whisk together the chocolate pudding mix with the milk in a bowl, stirring for 2 minutes. sprinkle about 1/3 of the crushed sandwich cookie crumbs into the bottom of a serving bowl, and spoon the chocolate pudding over the crumbs. smooth out the top of the pudding, then top with the rest of the chocolate cookie crumbs to resemble dirt. poke gummy worms halfway into the dirt. refrigerate until serving.

Saltine Toffee Cookies

Ingredients

• Servings: 1
• 4 ounces saltine crackers
• 1 cup butter
• 1 cup dark brown sugar
• 2 cups semisweet chocolate chips
• 3/4 cup chopped pecans

Recipe

• preheat oven to 400 degrees f (205 degrees c).
• line cookie sheet with saltine crackers in single layer.
• in a saucepan combine the sugar and the butter. bring to a boil and boil for 3 minutes. immediately pour over saltines and spread t cover crackers completely.
• bake at 400 degrees f (205 degrees c) for 5 to 6 minutes. remove from oven and sprinkle chocolate chips over the top. let sit for 5 minutes. spread melted chocolate and top with chopped nuts. cool completely and break into pieces.

raspberry bars

Ingredients

• Servings: 16
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup butter
• 2 eggs
• 1 tablespoon milk
• 1/2 cup raspberry jam
• 2/3 cup white sugar
• 1/4 cup butter
• 2 cups shredded coconut
• 1/2 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f (180 degrees c). greasea 8 inch square baking pan.
• in large bowl, mix together the flour and baking powder. cut in 1/2 cup chilled butter cut into small pieces. mix until coarse crumbs form. stir in eggs, 1 at a time, into the flour mixture. add the milk and stir til a soft dough forms.
• spread dough in pan, pressing with fingers to cover bottom evenly. spread the jam over top.
• prepare topping, in a medium sized bowl. mix together the sugar and 1/4 cup melted butter. stir in coconut and vanilla. spread on top of jam layer.
• bake til topping is lightly browned, about 30 minutes. cool completely. cut into bars.

fiesta salsa

Ingredients

• Servings: 2
• 4 1/2 cups finely diced fresh tomatoes
• 3 tablespoons white vinegar (5% acidity)
• 1/4 cup ball® fiesta salsa mix - mix well before measuring
• 2 ball® or kerr® pint (16 oz) jars with lids and bands

Recipe

• prepare canner, jars, and lids according to manufacturer's instructions.
• combine tomatoes, vinegar, and ball® fiesta salsa mix in large saucepan.
• heat to a boil. reduce heat and simmer 5 minutes.
• ladle hot salsa into jars leaving 1/2 inch headspace. remove air . wipe rims. center lids on jars. apply bands and adjust to fingertip tight.
• process in boiling water canner for 35 minutes, adjusting for altitude.

roasted red pepper spread

Ingredients

• Servings: 5
• 6 pounds red bell peppers
• 1 pound italian plum tomatoes
• 2 cloves garlic, unpeeled
• 1 small white onion
• 1/2 cup red vinegar
• 2 tablespoons finely chopped fresh basil
• 1 tablespoon sugar
• 1 teaspoon salt
• 5 ball® or kerr® half-pint (8 oz) jars with lids and bands

Recipe

• roast red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425 degrees f, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. remove from heat.
• place pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. allow garlic and onion to cool. peel garlic and onion. finely chop garlic. set aside. finely chop onion, measuring 1/4 cup. set aside. peel and seed peppers and tomatoes. place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.
• prepare boiling water canner. heat jars and lids in simmering water until ready for use. do not boil. set bands aside.
• combine pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. bring to a boil. reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.
• ladle hot spread into hot jars leaving 1/2 inch headspace. wipe rim. center hot lid on jar. apply band and adjust until fit is fingertip tight.
• process in a boiling water canner for 10 minutes, adjusting for altitude. remove jars and cool. check lids for seal after 24 hours. lid should not flex up and down when center is pressed.

butter flaky pie crust

Ingredients

• Servings: 1
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup butter, chilled and diced
• 1/4 cup ice water

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, combine flour and salt. cut in butter until mixture resembles coarse crumbs. stir in water, a tablespoon at a time, until mixture forms a ball. wrap in plastic and refrigerate for 4 hours or overnight.
• roll dough out to fit a 9 inch pie plate. place crust in pie plate. press the dough evenly into the bottom and sides of the pie plate.

cannoli cake roll

Ingredients

• Servings: 1
• 5 eggs, separated
• 1 teaspoon vanilla extract
• 1/2 cup white sugar, divided
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 3/4 cup cake flour
• 2 tablespoons orange liqueur
• 1 tablespoon water
• 1 tablespoon white sugar
• confectioners' sugar for dusting
• 1 1/4 cups ricotta cheese
• 4 ounces cream cheese
• 1/2 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 cup mini semi-sweet chocolate chips
• 3/4 cup heavy whipping cream
• 3 tablespoons confectioners' sugar
• 2 tablespoons orange liqueur
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped pistachio nuts
• 1 tablespoon white sugar
• 1 tablespoon mini semi-sweet chocolate chips

Recipe

• preheat oven to 375 degrees f (190 degrees c). grease one 15 1/2 x 10 1/2 inch jelly-roll pan and line with parchment paper.
• separate the eggs. in small bowl, with mixer at high speed, beat egg yolks, vanilla, and 1/4 cup granulated sugar until very thick and lemon colored, about 5 minutes. set beaten yolk mixture aside.
• in large bowl, with clean beaters and with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks for. beating at high speed, gradually sprinkle in 1/4 cup granulated sugar until sugar dissolves and whites stand in stiff peaks.
• transfer beaten egg yolks to another large bowl. with rubber spatula, gently fold beaten egg whites into beaten egg yolks, one-third at a time. sift and fold flour, one-third at a time, into egg mixture.
• with metal spatula, spread batter evenly in pan. bake at 375 degrees f (190 degrees c) for 10 minutes or until top of cake springs back when lightly touched with finger.
• meanwhile, in a cup, mix 2 tablespoons orange liqueur with 1 tablespoon water and 1 tablespoon sugar until sugar dissolves.
• sprinkle clean cloth towel with confectioners' sugar. when cake is done, immediately invert hot cake towel. carefully peel off parchment paper and discard. brush cake with orange-liqueur mixture. starting from a long side, roll cake with towel jelly-roll fashion. cool cake roll, seam side down, on wire rack until completely cool, about 1 hour.
• to make ricotta filling: in food processor, with knife blade attached, blend the ricotta cheese, cream cheese, 1/2 cup confectioners' sugar, 1/2 teaspoon vanilla and cinnamon. until smooth. transfer filling to bowl and stir in 1/4 cup of the chocolate pieces. cover and refrigerate filling while cake cools.
• assemble cake: gently unroll cooled cake. with metal spatula, spread filling over cake almost to edges. starting from same long side, roll cake without towel. place rolled cake, seam side down, on platter.
• to make frosting: in small bowl, with mixer at medium speed, beat whipping cream and 3 tablespoons confectioners' sugar until soft peaks form. with rubber spatula, fold in 2 tablespoons orange liqueur and 1/2 teaspoon vanilla. with metal spatula, spread whipped-cream frosting over cake. refrigerate cake at least 2 hours before serving. sprinkle top of cake with chopped pistachios and chocolate pieces just before serving.

Simple Peanut Squash

Ingredients

• Servings: 2
• 1 butternut squash
• 2 tablespoons brown sugar
• 1/4 cup butter
• 1/4 teaspoon salt

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c).
• peel and cut the peanut squash into 2 inch pieces. place the pieces into a loaf pan or other deep and narrow baking container. sprinkle the brown sugar and salt over the pieces and drop the butter on top. cover the pan with aluminum foil.
• bake at 375 degrees f (190 degrees c) for 35 minutes. serve hot and enjoy!

liege belgian waffles with pearl sugar

Ingredients

• Servings: 10
• 1 (.25 ounce) package active dry yeast
• 1 1/2 tablespoons white sugar
• 3/4 cup lukewarm milk
• 3 eggs
• 1 cup melted butter
• 2 teaspoons vanilla extract
• 3 cups flour
• 1/2 teaspoon salt
• 1 1/2 cups pearl sugar (such as lars' own®)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins


• sprinkle the yeast and white sugar over warm milk in a small bowl. the milk should be no more than 100 degrees f (40 degrees c). let stand for 15 minutes until the yeast softens and begins to form a creamy foam.
• whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. stir together the flour and salt in a separate large bowl, and make a well in the center. pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. cover with a light cloth and let rise in a warm place (80 to 95 degrees f (27 to 35 degrees c)) until doubled in volume, about 30 minutes. gently mix in the pearl sugar.
• preheat a waffle iron according to manufacturer's instructions.
• place a baseball-size ball of dough on the preheated waffle iron. cook waffles until golden and crisp, about 2 minutes. repeat with remaining dough. allow waffles to cool for 2 to 3 minutes before serving.

onion tart

Ingredients

• Servings: 1
• 1 (.25 ounce) package active dry yeast
• 1 pinch white sugar
• 1/2 cup warm water
• 1 egg, at room temperature
• 3 tablespoons butter, at room temperature
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons lemon zest
• 1/2 teaspoon vegetable oil
• 1/2 red onion, sliced
• 1 cup shredded gouda cheese
• 1/2 cup grated parmesan cheese
• 2 jarred roasted piquillo peppers, diced
• 1/4 teaspoon ground black pepper to taste
• 2 eggs
• 1 1/2 cups heavy cream
• 1/4 teaspoon stone-ground mustard

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 2 hrs 5 mins


• sprinkle the yeast and sugar over 1/2 cup of warm water in a large bowl. the water should be no more than 100 degrees f (40 degrees c). let stand for 5 minutes until the yeast softens and begins to form a creamy foam. beat in 1 egg and butter. gently stir in the flour, salt, and lemon zest until the dough has pulled together. gather the dough into a ball, then place in a lightly oiled bowl. turn dough ball to coat with oil. cover with a light cloth and let rise in a warm place (80 to 95 degrees f (27 to 35 degrees c)) until doubled in volume, about 45 minutes.
• punch down the dough, and place in a 10-inch tart pan with a removable bottom. spread dough out from the center using fingers. the dough should be thinner in the center and thicker at the edges. chill in the refrigerator for 20 minutes.
• preheat an oven to 350 degrees f (175 degrees c).
• heat the vegetable oil in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. sprinkle chilled tart shell with gouda and parmesan cheeses. arrange the cooked onion and piquillo peppers decoratively over the cheese. beat 2 eggs and heavy cream with the mustard in a bowl; pour egg mixture over the onion and cheese.
• bake in the preheated oven until the crust is golden brown and the custard has set, 30 to 45 minutes.

Old Fashioned Coconut Cream Pie

Ingredients

• Servings: 1
• 1 cup sweetened flaked coconut
• 3 cups half-and-half
• 2 eggs, beaten
• 3/4 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 4 hrs 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
• in a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. bring to a boil over low heat, stirring constantly. remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. reserve the remaining coconut to top the pie.
• pour the filling into the pie shell and chill until firm, about 4 hours.
• top with whipped topping and with the reserved coconut.

classic apple pie filling

Ingredients

• Servings: 7
• 12 cups sliced, peeled, cored apples, treated to prevent browning* and drained
• water
• 2 3/4 cups granulated sugar
• 3/4 cup cooking starch used for preserving, such as clearjel®
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 1/2 cups apple juice
• 1 1/4 cups cold water
• 1/2 cup lemon juice
• 7 ball® or kerr® pint (16 oz) jars with lids and bands

Recipe

• prepare boiling water canner. heat jars and lids in simmering water until ready for use. do not boil. set bands aside.
• blanch apple slices, working with 6 cups at a time, in a large pot of boiling water for 1 minute. remove with a slotted spoon and keep warm in a covered bowl.
• combine sugar, clearjel®, cinnamon and nutmeg in a large stainless steel saucepan. stir in apple juice and cold water. bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. add lemon juice, return to a boil and boil for 1 minute, stirring constantly. remove from heat. drain apple slices and immediately fold into hot mixture. before processing, heat, stirring, until apples are heated through.
• ladle hot pie filling into hot jars leaving 1 inch headspace. remove air . wipe rim. center lid on jar. apply band until fit is fingertip tight.
• process jars in a boiling water canner for 25 minutes, adjusting for altitude. remove jars and cool. check lids for seal after 24 hours. lid should not flex up and down when center is pressed.

eileen's spicy gingerbread men

Ingredients

• Servings: 2
• 1/2 cup margarine
• 1/2 cup sugar
• 1/2 cup molasses
• 1 egg yolk
• 2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ginger
• 1/2 teaspoon ground nutmeg

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• in a large bowl, cream together the margarine and sugar until smooth. stir in molasses and egg yolk. combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. cover, and chill for at least one hour.
• preheat the oven to 350 degrees f (175 degrees c). on a lightly floured surface, roll the dough out to 1/4 inch thickness. cut into desired shapes with cookie cutters. place cookies 2 inches apart on ungreased cookie sheets.
• bake for 8 to 10 minutes in the preheated oven, until firm. remove from cookie sheets to cool on wire racks. frost or decorate when cool.

tyler's raspberry thumbprints with white chocolate glaze

Ingredients

• Servings: 4
• 1/2 cup butter, softened
• 1/2 cup sour cream
• 1 cup white sugar
• 2 tablespoons milk
• 2 eggs
• 2 2/3 cups all-purpose flour
• 2 cups rolled oats
• 1 teaspoon baking soda
• 5 ounces white chocolate, chopped
• 2/3 cup raspberry preserves
• 1 tablespoon butter
• 1/2 (1 ounce) square white chocolate
• 1 cup confectioners' sugar
• 2 tablespoons milk

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together the 1/2 cup butter and sugar until smooth. blend in the sour cream, 2 tablespoons of milk and eggs. combine the flour, oats and baking soda, gradually stir into the creamed mixture. finally, stir in the chopped white chocolate. drop by rounded spoonfuls the prepared cookie sheet. using a finger or your thumb, press a dent into the center of each cookie. fill the dent with a 1/2 teaspoon of raspberry preserves.
• 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.
• to make the glaze: combine 1 tablespoon butter and 1/2 ounce white chocolate in a microwave safe bowl. cook on high, stirring every 15 seconds until smooth. gradually beat in the confectioners' sugar and milk until icing is of a drizzling consistency. drizzle over cooled cookies.