World Best Finger Food Recipes : July 2016

Sunday, July 31, 2016

Honey Glazed Carrots And Pears

Ingredients

Servings: 12
3 anjou pears, peeled and cut into chunks
3 pounds carrots, peeled and sliced
1 cup butter
2 tablespoons brown sugar
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon chopped fresh parsley, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add pears; cover and steam until tender, 5 to 10 minutes. transfer pears to a bowl. add carrots to steamer, cover, and cook until tender, about 10 minutes; add carrots to bowl with pears.
heat butter in a saucepan over medium heat; stir in brown sugar, honey, cinnamon, and nutmeg. bring to a simmer, stirring occasionally, until sugar has melted and glaze is slightly reduced, 5 to 10 minutes.
pour glaze over pears and carrots; toss to coat. remove pears and carrots with a slotted spoon and transfer to a serving dish; sprinkle with parsley.

western north carolina vinegar barbeque sauce

Ingredients

Servings: 1
4 cups vinegar
1 cup brown sugar
1 1/3 cups ketchup
1/4 cup butter
2 tablespoons hot pepper sauce (e.g. tabasco™)
2 tablespoons fresh lemon juice
2 tablespoons worcestershire sauce
2 teaspoons crushed red pepper flakes
2 teaspoons mustard powder
1 teaspoon salt
1 teaspoon fresh ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan. bring to a simmer over high heat, then reduce heat to medium-low, and simmer 30 minutes longer, stirring occasionally. remove from the stove and pour into a heatproof bowl. cover, and refrigerate the sauce for 2 days.
strain the sauce through a mesh sieve to remove the red pepper flakes. store the sauce in the refrigerator. bring to room temperature before serving.

Easy Baked Pumpkin Pudding

Ingredients

Servings: 10
1/4 cup butter, melted
2 cups pumpkin puree
1 cup white sugar
1 cup evaporated milk
1/2 cup all-purpose flour
2 eggs, beaten
1 tablespoon vanilla extract
1/2 teaspoon salt
1 pinch baking soda
1/2 cup white sugar
2 tablespoons ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 450 degrees f (230 degrees c). pour melted butter into a 2-quart baking dish.
whisk pumpkin, 1 cup sugar, evaporated milk, flour, eggs, vanilla extract, salt, and baking soda in a large bowl; pour into the prepared baking dish. combine remaining 1/2 cup sugar and cinnamon in a small bowl; sprinkle over pumpkin mixture.
bake in the preheated oven until center is set, about 30 minutes.

rojo salsa de canning (red salsa for canning)

Ingredients

Servings: 24
10 pounds roma (plum) tomatoes
3 tablespoons pickling salt
2 (6 ounce) cans tomato paste
6 large onions, chopped
1 pound jalapeno peppers, chopped
3/4 pound green chile peppers, chopped
2 cups chopped fresh cilantro
20 cloves garlic, minced
24 (1 pint) canning jars with lids and rings
1 1/2 cups fresh lime juice, divided

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of water to a boil. working in batches, blanch tomatoes for one minute and immediately immerse tomatoes in ice water. slip tomatoes out of skins, discard skins, and chop tomatoes. transfer chopped tomatoes to a strainer set over a bowl and sprinkle with pickling salt. drain at room temperature, at least 4 hours.
beat tomato paste with about 1 cup chopped tomatoes until mixture is smooth and free of lumps. stir remaining chopped tomatoes, tomato paste mixture, onions, jalapenos, green chile peppers, cilantro, and garlic together in a large pot; bring salsa mixture to a boil.
sterilize the jars and lids in boiling water for at least 5 minutes.
pour 1 teaspoon lime juice into each pint jar. pack hot salsa into jars, filling to within 1/4 inch of the top. run a knife or 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 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 20 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.

cashew caramel corn

Ingredients

Servings: 24
5 quarts popped popcorn
2 cups unsalted cashews
2 cups packed brown sugar
1/2 cup light corn syrup
1 cup unsalted butter
1 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon baking soda

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 200 degrees f (95 degrees c).
mix popcorn and cashews together in a large roasting pan.
combine brown sugar, corn syrup, butter, salt, and cream of tartar in a large saucepan. bring to a boil, stirring constantly, until a candy thermometer inserted into the middle of the syrup, not touching the bottom, reads 260 degrees f (127 degrees c), 6 to 8 minutes.
remove syrup from heat; stir in baking soda. pour over popcorn and cashews; stir to coat.
bake in the preheated oven, stirring every 20 minutes, until sugar mixture has baked and caramelized popcorn and cashews, about 1 hour. spread cashew caramel corn a parchment paper-lined baking sheet to cool. if desired, form into balls while still warm.

nectar of the gods - a beverage

Ingredients

Servings: 1
1 (1.5 fluid ounce) jigger raspberry-flavored liqueur (such as chambord®)
1 1/2 fluid ounces agave nectar
4 fluid ounces , or as needed

Recipe

Preparation Time:

Ready Time:

stir raspberry-flavored liqueur and agave nectar together in a tall, thin-sided glass using a spoon. tilt the glass at an angle and pour in .

non-alcoholic punch

Ingredients

Servings: 24
1 (12 fluid ounce) can frozen lemonade concentrate
1 (12 fluid ounce) can frozen limeade concentrate
1 cup confectioners' sugar
4 egg whites
6 cups crushed ice
1 liter carbonated water
1 lime, sliced
coarse salt

Recipe

Preparation Time:

Ready Time:

in a 4 quart container, combine lemonade concentrate, limeade concentrate, powdered sugar, egg whites, and crushed ice; mix well. cover and freeze at least 30 minutes before serving.
spoon 2 cups slush mixture into blender. add 1 cup of carbonated water. blend until frothy. to serve rub rim of glass with lime slice, dip in salt, and fill glass. garnish with lime slices.

Potato Latkes From Simply Potatoes®

Ingredients

Servings: 6
1 (20 ounce) package simply potatoes® shredded hash browns
1/2 cup better'n eggs®
1/3 cup whole wheat flour*
1/4 cup finely chopped green onion
1/4 teaspoon ground black pepper
1 teaspoon salt
1/4 teaspoon baking powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

in large bowl stir together simply potatoes, better'n eggs, flour, green onion, pepper, salt, and baking powder.
heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat.
cook 4 latkes at a time: spread 1/4 cup potato mixture for each latke into 3 1/2-inch circles in skillet.
cook 4 to 5 minutes, turning once. repeat with remaining potato mixture and add oil to skillet as needed. season with salt and pepper if desired.

abc (absolute best chewy) chocolate chippers

Ingredients

Servings: 2
3 cups unbleached all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup unsalted butter, softened
1 cup dark brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
2 eggs
2 tablespoons dark corn syrup
1 tablespoon half-and-half cream
2 cups semisweet chocolate chips
1 1/2 cups chopped walnuts, toasted

Recipe

Preparation Time:

Ready Time:

position oven rack in lower third of oven and preheat to 350 degrees f (175 degrees c). (using an oven thermometer will ensure proper baking temperature since ovens vary.) line cushion-type baking sheets with baking parchment; set aside. (professional bakeries double their baking sheets and use baking parchment.)
in a medium bowl, whisk together flour, salt, baking soda and baking powder; set aside. in a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light. add eggs, one at a time, beating well after each addition. beat in corn syrup and cream or milk. reduce mixer speed to low. add flour mixture, in 3 separate batches, scraping down bowl after each addition. mix well to ensure full incorporation of flour mixture. stir in chocolate chips (or chopped chocolate) and nuts.
for each cookie, using a 1- 3/8 inch spring-loaded scoop (or 1 tablespoon measuring spoon), scoop 2 level spoonfuls of dough and roll into a ball with wet hands. (dough will be very sticky. wetting hands between every 3 rollings of dough will prevent sticking. simply hold hands under running tap water and shake hands 10 times over sink before handling dough. don't worry, this will not harm the cookies. i guarantee that this added effort will be worth it for these cookies!) arrange at least 2 inches apart on prepared baking sheets. (cookies will spread a bit during baking.) flatten each ball of dough slightly with heel of hand or fingers.
bake for 14 minutes or until light golden brown around edges and centers are still a little puffy. (do not underbake this particular cookie or they will be too soft.) allow cookies to cool at least 5 minutes while on baking sheets before transferring (with a thin, metal cookie spatula) to wire racks to cool completely. repeat with remaining dough and fresh sheets of baking parchment. store cookies in an airtight container at room temperature. (these chewy chocolate chip cookies keep better than traditional types.)
note: professional chefs and pastry chefs use coarse kosher salt and i use it in my everyday cooking and baking. it really does have a better flavor. however, you may substitute 1 teaspoon regular table salt for 1- 1/4 teaspoons coarse kosher salt.
to toast nuts: toasting nuts brings out their flavor and makes them crisp. it is easy to do. preheat oven to 350 degrees f (175 degrees c). place nuts, in a single layer, on an ungreased baking sheet. (i like to use my round non-stick pizza pan because it has a lip on it which prevents the nuts from rolling off.) bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned. (watch nuts closely to prevent burning.) cool nuts completely before chopping and adding to recipe. (you can speed up the cooling process by immediately placing hot, toasted nuts a plate and place in the freezer for 5 to 8 minutes. halfway through chilling time, stir the nuts to aid the cooling process.)

Cranberry Bread Pudding

Ingredients

Servings: 1
3 cups milk
1 1/2 cups heavy whipping cream
3/4 cup white sugar
5 eggs
1 1/2 teaspoons lemon zest
1 1/2 teaspoons kosher salt
1/4 teaspoon ground cinnamon
3/4 vanilla bean, split and seeds scraped away
1 1/2 french baguettes, cut into 2-inch slices
1/2 cup golden raisins
1 cup cranberries
2 teaspoons butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk milk, cream, sugar, eggs, lemon zest, salt, cinnamon, and vanilla bean together in a bowl; fold in baguette slices, raisins, and cranberries. set aside to soak for 40 minutes.
preheat oven to 350 degrees f (175 degrees c). butter a 12-inch deep-dish pie dish.
transfer bread mixture to prepared pie dish; remove and discard vanilla bean. cover dish with aluminum foil.
bake in the preheated oven for 45 minutes. remove foil and bake until until pudding is set and lightly browned, about 15 more minutes.

Shortbread Thumbprints With Bittersweet Ganache

Ingredients

Servings: 56
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/4 cup half-and-half
2 1/2 cups all-purpose flour
1/2 cup coarse sugar (optional)
3/4 cup whipping cream
1 (10 ounce) package ghirardelli® 60% cacao bittersweet chocolate baking chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f. in a large bowl, beat butter with an electric mixer on medium to high speed for 1 minute. add the 1/2 cup granulated sugar and the vanilla; beat until smooth. beat in half-and-half until combined. beat in as much of the flour as you can with the mixer. stir in any remaining flour with a spatula or wooden spoon.
on a lightly floured surface, pat dough into an 8x7-inch rectangle. cut into 1-inch squares and shape each square into a 1-inch ball. if desired, roll balls in coarse sugar. place balls 2 inches apart on ungreased cookie sheets. using your thumb, make an indentation in the center of each ball. bake for 8 to 10 minutes or until edges are lightly browned. (if an indentation puffs up during baking, re-press with the end of a wooden spoon.) transfer to a wire rack; cool.
meanwhile, for ganache filling, in a medium saucepan, bring the whipping cream just to a boil over medium-high heat. remove from heat. add ghirardelli® 60% cacao bittersweet chocolate baking chips; do not stir. let stand for 5 minutes; stir until smooth. cool for 15 minutes before using. spoon about 1/2 to 1 teaspoon of the filling in the center of each cookie.*
enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

christmas wreaths

Ingredients

Servings: 1
1/2 cup butter
30 large marshmallows
1 1/2 teaspoons green food coloring
1 teaspoon vanilla extract
4 cups cornflakes cereal
2 tablespoons cinnamon red hot candies

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a large saucepan over low heat. add marshmallows, and cook until melted, stirring constantly. remove from heat, and stir in the food coloring, vanilla, and cornflakes.
quickly drop heaping tablespoonfuls of the mixture waxed paper, and form into a wreath shape with lightly greased fingers. immediately decorate with red hot candies. allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.

Fresh Pineapple Upside Down Cake

Ingredients

Servings: 1
3/4 cup butter
3/4 cup packed dark brown sugar
3/4 cup unsweetened pineapple juice
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1 fresh pineapple - peeled, cored and cut into rings

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (205 degrees c).
melt the butter. brush a little bit of the butter on the inside of a 9-inch cake pan.
mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. place this mixture in the bottom of the cake pan. arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). set pan aside.
stir together the flour, salt, white sugar, and baking powder.
separate the eggs. beat the whites until stiff but not dry.
beat two of the egg yolks until lemony yellow. stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. add this mixture to the flour mixture. gently fold in the egg whites. pour batter over the top of the brown sugar and pineapple rings.
bake in the preheated oven until cake springs back when lightly touched with a finger, about 30 minutes. let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.

Joyce's Fantastic Lemon Easter Bread

Ingredients

Servings: 3
3/4 cup warm water (100 degrees f/38 degrees c)
2 tablespoons warm water (100 degrees f/38 degrees c)
2 tablespoons butter, softened
2 eggs at room temperature
2 tablespoons lemon extract
3 1/2 cups bread flour
1/2 cup white sugar
1 tablespoon active dry yeast

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour both amounts of warm water into a bread machine and add butter, eggs, lemon extract, bread flour, sugar, and yeast in the order recommended by the manufacturer. select dough setting and start the machine.
grease 3 8-inch round cake pans.
remove dough when cycle is finished; cut dough into 3 equal-sized pieces. roll each piece into a ball and place into a prepared cake pan; cover and let rise for 1 hour.
preheat oven to 350 degrees f (175 degrees c).
bake loaves in the preheated oven until lightly browned, 15 to 20 minutes.

Orange Crunch Cake

Ingredients

Servings: 1
1 cup butter
1 cup white sugar
2 eggs
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking soda
1 cup raisins
1/2 cup walnuts
1 teaspoon vanilla extract
2 tablespoons orange zest
1/4 cup orange juice
1/2 cup white sugar

Recipe

preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan.
cream butter or margarine and 1 cup sugar. add eggs, and beat well with an electric mixer at medium speed. mix in sour cream and vanilla. combine flour and baking soda: add to creamed mixture, blending just until moistened. stir in raisins, walnuts, and orange rind. mix well. pour batter into prepared pan.
bake for 60 minutes, or until a wooden pick comes out clean. cool cake in pan for 5 minutes.
dissolve 1/2 cup sugar in orange juice. pour over hot cake. cool completely in pan.

Melon Smoothie

Ingredients

Servings: 4
1/4 cantaloupe - peeled, seeded and cubed
1/4 honeydew melon - peeled, seeded and cubed
1 lime, juiced
2 tablespoons sugar

Recipe

Preparation Time:

Ready Time:

in a blender, combine cantaloupe, honeydew, lime juice and sugar. blend until smooth. pour into glasses and serve.

Brown Sugar Candy

Ingredients

Servings: 16
1 pound brown sugar
3/4 cup evaporated milk
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

butter a 8 or 9 inch square baking dish.
in a large heavy saucepan, stir together the brown sugar and evaporated milk. bring to a boil over medium-high heat. cook until the temperature reaches between 234 and 240 degrees f (112 to 116 degrees c), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
remove from the heat and stir in the butter, vanilla and walnuts. continue to beat with a sturdy spoon until the mixture looses its gloss. pour into the prepared pan. score into squares with a knife then set aside until firm, about 5 minutes. cut into squares and serve or store in an airtight container in the refrigerator.

green tomato and pepper relish

Ingredients

Servings: 6
12 large green tomatoes, cut into large chunks
6 large green bell peppers, cut into large chunks
6 large red bell peppers, cut into large chunks
10 large onions, cut into large chunks
4 cups boiling water, or as needed
4 cups vinegar
5 cups white sugar
1 tablespoon salt
2 teaspoons ground turmeric
1 (8 ounce) jar mustard
6 (1 pint) canning jars with lids and rings

Recipe

Preparation Time:

Cook Time:

Ready Time:

place green tomatoes, green bell peppers, red bell peppers, and onions in a food processor; pulse until coarsely chopped. transfer to a large bowl. pour boiling water over vegetable mixture; drain. transfer vegetable mixture to a large pot. add vinegar, sugar, salt, turmeric, and mustard; stir to combine. bring mixture to a boil until vegetables are softened, 10 minutes.
sterilize the jars, lids, and rings in boiling water for at least 5 minutes. pack the 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 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 15 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.

autumn butternut squash casserole

Ingredients

Servings: 10
squash layer:
4 cups mashed, cooked butternut squash
1/4 cup butter, softened
1 tablespoon brown sugar
1/4 teaspoon salt
1 pinch ground black pepper
apple layer:
1 1/2 tablespoons butter
6 cups peeled and sliced red delicious apples
1/4 cup white sugar
topping:
1/3 cup all-purpose flour
1/3 cup rolled oats
1/3 cup firmly packed brown sugar
1/4 teaspoon ground cinnamon
1/4 cup butter
1/4 cup chopped pecans

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). butter or spray a 3-quart casserole dish with cooking spray.
stir butternut squash, 1/4 cup softened butter, 1 tablespoon brown sugar, salt, and pepper together in a bowl.
melt 1 1/2 tablespoons butter in a large skillet over medium heat; stir in apples and white sugar. cover skillet and simmer over low heat until apples are barely tender, 5 to 10 minutes.
whisk flour, oats, 1/3 cup brown sugar, and cinnamon together in a bowl. cut 1/4 cup butter into flour mixture using a pastry blender until mixture resembles coarse crumbs; stir in pecans.
spread apple mixture into the prepared casserole dish. spoon butternut squash mixture over apples; sprinkle with topping.
bake in the preheated oven until bubbling and lightly browned, about 25 minutes.

zuppa inglese

Ingredients

Servings: 1
1 (10 ounce) jar maraschino cherries
1 teaspoon flavored extract
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.9 ounce) package instant chocolate pudding mix
2 (3 ounce) packages ladyfinger cookies
1 pint heavy cream
1 teaspoon white sugar
2 ounces almonds, lightly toasted

Recipe

Preparation Time:

Ready Time:

in a small bowl, drain cherry juice and add ; set aside. prepare vanilla and chocolate puddings in separate bowls, according to package directions. allow to set up 5 minutes.
in a 9x13 inch baking dish, place a layer of cookies on the bottom of the dish; cut a few of the cookies in order to create a tight fit, if needed.
sprinkle cookie layer with 1/3 of the cherry juice mixture and spoon vanilla pudding over the cookies, spreading to the edge of the pan. repeat steps with cookies, cherry juice and chocolate pudding. make final layer with cookies and remaining juice.
in a medium bowl, whip cream and sugar together until soft peaks form. top dessert with whipped cream, sprinkle with almonds, and garnish with whole cherries. refrigerate for 2 hours or more before serving.

Grandma's Russian Tea

Ingredients

Servings: 3
2 family-sized tea bags
1 quart boiling water
1 1/2 quarts water
6 whole cloves
1 cinnamon stick
1 (12 ounce) can pineapple juice
1 cup white sugar
1 (6 ounce) can frozen orange juice concentrate
1 (6 ounce) can frozen lemonade concentrate
1 teaspoon ground allspice

Recipe

Preparation Time:

Cook Time:

Ready Time:

steep tea bags in boiling water until the tea is of desired strength, 4 to 5 minutes. remove and discard tea bags.
combine 1 1/2 cups water, cloves, and cinnamon together in a large pot; bring to a boil. stir brewed tea, pineapple juice, sugar, orange juice concentrate, lemonade concentrate, and allspice into the boiling water to dissolve the sugar. serve immediately or reduce heat to low and keep at a simmer until ready to serve.

Razzy Blue Smoothie

Ingredients

Servings: 3
1 banana
16 whole almonds
1/4 cup rolled oats
1 tablespoon flaxseed meal
1 cup frozen blueberries
1 cup raspberry yogurt
1/4 cup concord grape juice
1 cup 1% buttermilk

Recipe

Preparation Time:

Ready Time:

peel the banana and cut into 1/2-inch chunks. chill in freezer until solid, about 2 hours.
place the almonds, oats, and flaxseed meal into a blender; pulse until finely ground. add the frozen banana, frozen blueberries, yogurt, grape juice, and buttermilk; puree until smooth.

Irish Car Bomb Cocktail

Ingredients

Servings: 1
8 fluid ounces (such as guinness®)
1 fluid ounce irish cream liqueur (such as bailey's®)
1/2 fluid ounce (such as jameson®)

Recipe

Preparation Time:

Ready Time:

pour into a pint glass. pour irish cream and into a shot glass. gently drop the shot glass into the glass of .

Easy Crustless

Ingredients

Servings: 8
1 (15 ounce) can pumpkin puree
1 1/4 cups skim milk
3/4 cup granular sucralose sweetener (such as splenda®)
1/2 cup egg substitute
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a pie dish.
beat pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into prepared pie dish.
bake in preheated oven until set, about 30 minutes.

matzah

Ingredients

Servings: 8
1 teaspoon all-purpose flour for dusting*
1 cup all-purpose flour*
1/3 cup water, or more if needed
1/2 teaspoon kosher salt, or as needed (optional)
1 teaspoon olive oil, or as needed (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

move an oven rack near the top of oven and preheat oven to 475 degrees f (245 degrees c). preheat a heavy baking sheet in the oven.
dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed. place 1 cup of flour into a mixing bowl; set a timer for about 16 minutes (18 minutes maximum). start the timer; pour the water, about 1 tablespoon at a time, into the flour. stir the water and flour together with a fork until the dough forms a rough ball, remove the dough to the prepared work surface, knead rapidly and firmly until smooth, about 30 seconds to 1 minute.
divide the dough into four equal pieces; cut each piece in half again to get 8 pieces total. swiftly roll each piece into a ball. roll each piece of dough out into a 5-inch pancake, dusting the top and rolling pin with flour as needed. gradually roll the pancakes out to a size of about 8 inches, increasing the size of each by about 1 inch, then letting the dough rest for a few seconds before rolling again to the finished size. roll from the center out. the bread rounds should be very thin. using a fork, quickly pierce each bread about 25 times, all over, to prevent rising. the holes should go completely through the bread. flip the bread over, and pierce each piece another 25 times with the fork.
with at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven, and place the rounds the baking sheet. place the baking sheet the rack near the top of the oven, and bake for 2 minutes; turn the breads over and bake an additional 2 minutes, until the matzot are lightly browned and crisp.
transfer to a wire rack to cool. lightly anoint each matzah with olive oil, using a brush, and sprinkle generously with salt.

frothy eggnog

Ingredients

Servings: 3
8 eggs
3/4 cup white sugar
1/2 teaspoon salt
1 tablespoon flavored extract
1 teaspoon vanilla extract
2 quarts milk
1 1/2 cups heavy cream
1 teaspoon ground nutmeg

Recipe

Preparation Time:

Ready Time:

in a large mixing bowl, beat eggs at high speed of mixer until thick and foamy. gradually beat in sugar and salt, then and vanilla extracts. slowly mix in the milk. cover and chill in refrigerator until ready to serve.
just before serving, whip whipping cream until soft peaks form. fold into eggnog. pour into punch bowl and garnish with nutmeg.

Creamy Coconut

Ingredients

Servings: 6
1 (15 ounce) can cream of coconut (such as coco lopez®)
1 cup ice
3/4 cup tequila (such as sauza® 100% blue agave)
1/2 cup freshly squeezed lime juice
1/4 cup -based orange liqueur (such as grand marnier®)

Recipe

Preparation Time:

Ready Time:

blend cream of coconut, ice, tequila, lime juice, and orange liqueur in a blender until smooth.

Peach Salsa With Cilantro And Lime

Ingredients

Servings: 6
4 fresh peaches - peeled, pitted, and diced
1/4 red onion, finely chopped
1 tablespoon chopped fresh cilantro
1 lime, juiced
1 teaspoon white sugar

Recipe

Preparation Time:

Ready Time:

mix peaches, onion, and cilantro together in a large bowl; drizzle with lime juice. sprinkle salsa with sugar; toss to coat. refrigerate for 30 minutes before serving.

Sparkling Peachy Punch

Ingredients

Servings: 24
1 (64 fluid ounce) bottle chilled white cranberry-peach juice (such as ocean spray® white cran-peach)
1 liter chilled lemon-lime soda (such as sprite®)
2 (11.5 ounce) cans peach juice, chilled, or to taste
2 (10 ounce) packages frozen peach slices
1 (12 ounce) package frozen raspberries (optional)

Recipe

Preparation Time:

Ready Time:

mix white cranberry juice, lemon-lime soda, and peach juice together in a punch bowl. float as many peach slices and raspberries in the punch as desired. place remaining fruit back in freezer and add as needed.

Grandma's Sweet Hubbard Squash Custard Pie

Ingredients

Servings: 1
2 1/2 pounds hubbard squash - cut into chunks and seeds removed
1/2 cup firmly packed dark brown sugar
3 large eggs
1/2 cup heavy cream
1 1/2 teaspoons apple pie spice
1/2 teaspoon salt
2 tablespoons salted butter, softened
1 (9 inch) unbaked pie crust

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). line a large baking sheet with aluminum foil.
arrange squash on lined baking sheet. roast in preheated oven until the skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. remove flesh from squash using a spoon.
reduce temperature setting on oven to 375 degrees f (190 degrees c).
place 2 cups of squash in a food processor and process until smooth. add the brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth.
pour the squash mixture into the pie crust. bake until the filling rises, about 1 hour.

christmas wassail

Ingredients

Servings: 12
1/2 gallon apple
1 (46 fluid ounce) can pineapple juice
46 fluid ounces cranberry juice cocktail
1 orange, thinly sliced
5 cinnamon sticks
1 tablespoon whole allspice berries
1 tablespoon whole cloves

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour apple , pineapple juice, and cranberry juice into a stockpot. place orange slices, cinnamon sticks, allspice berries, and cloves in a muslin pouch or directly into the apple mixture. bring apple mixture to a boil; reduce heat and simmer until flavors have blended, 15 to 20 minutes. remove orange slices and spices before serving.

Pineapple Kugel

Ingredients

Servings: 8
1 (8 ounce) package wide egg noodles
6 eggs
5 tablespoons unsalted butter, melted
1/2 cup white sugar
1 (8 ounce) can crushed pineapple, with juice
1 1/4 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 (8 ounce) can sliced pineapple, drained
1/4 cup candied cherries (optional)

Recipe

boil noodles in boiling salted water just until softened; do not cook through. rinse, and drain.
beat the eggs with the melted butter. mix in sugar, crushed pineapple with juice, vanilla, and cinnamon. stir in the noodles. spread into a greased 9 x 13 inch baking pan. place pineapple rings decoratively over the top. place a cherry in the center of each ring if desired
bake at 350 degrees f (175 degrees c) for 50 minutes, or until golden.

prissy's garlic bread

Ingredients

Servings: 2
2 cups butter, softened
1 tablespoon olive oil
1/2 teaspoon celery salt
1 teaspoon poultry seasoning
1 teaspoon ground cumin
1 teaspoon onion powder
2 teaspoons garlic powder
2 loaves italian bread

Recipe

Preparation Time:

Cook Time:

Ready Time:

whip the butter, olive oil, celery salt, poultry seasoning, cumin, onion powder, and garlic powder together until light and fluffy. cover; refrigerate at least 4 hours. allow the mixture to return to room temperature before using.
preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
open the loaves of italian bread with your fingers (do not use a knife) by pulling edges and ripping the bread into two equal portions (top and bottom). spread the garlic butter evenly over the torn sides of the bread and place buttered-side-up a baking sheet.
broil in the preheated oven until golden brown and crunchy on top, 4 to 5 minutes. serve hot.

Cedar Plank Salmon

Ingredients

Servings: 4
1 (12 inch) cedar plank
2 tablespoons sesame oil
3 tablespoons brown sugar
1 teaspoon dried dill weed
1 tablespoon sesame seeds
3 tablespoons water
4 (6 ounce) salmon fillets, with skin
1 teaspoon freshly ground black pepper (optional)
1 tablespoon soy sauce (optional)
1 lemon, cut into wedges (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

soak the cedar plank in water for at least 2 hours and up to 12.
preheat the oven to 325 degrees f (165 degrees c), or see footnote for grilling instructions.
place the salmon on the plank, skin-side down. in a small bowl, stir together the sesame oil, brown sugar, dill weed and sesame seeds. stir in just enough water to make it liquid. season with pepper and soy sauce if desired. spoon the mixture over the salmon so it is fully coated.
bake for 30 to 40 minutes in the preheated oven, until the fillet can be flaked with a fork.

peppy pear preserves

Ingredients

Servings: 6
3 pounds pears - peeled, cored, and chopped
4 cups white sugar
1/2 cup chopped crystallized ginger
1 tablespoon fresh lemon juice
2 teaspoons minced fresh ginger
1 teaspoon lemon zest

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix chopped pears with sugar, crystallized ginger, lemon juice, fresh ginger, and lemon zest in a large heavy pot; let the mixture stand for 2 hours for pears to release their juice. place the pot over medium-high heat, bring to a boil; cook, stirring often, until preserves are thick and fall off a metal spoon in sheets, 45 minutes to 1 hour. pear pieces will be translucent and preserves will be darkened.
sterilize the jars and lids in boiling water for at least 5 minutes. pack the pear preserves 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 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.

chicken with rice and gravy

Ingredients

Servings: 4
2 cups long-grain white rice
4 cups water
4 boneless, skinless chicken breasts
3 tablespoons butter
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground paprika
1/4 teaspoon dried thyme
3/4 cup cold water
1/4 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

place rice in a saucepan with 4 cups of water. bring to a boil, then reduce heat to low, cover and simmer for 20 minutes or until rice is tender. prepare chicken while the rice is cooking.
in a medium bowl, stir together the flour, 1/2 teaspoon salt, pepper, paprika, and thyme. use a finger to grind the thyme to a powder in the palm of your hand before adding. coat the chicken breasts in the flour mixture. reserve 2 tablespoons of the flour mixture for the gravy.
melt butter in a large skillet over medium heat. place chicken in the skillet, and cook for about 10 minutes on each side, until the chicken is golden brown, and the juices run clear. remove chicken from the pan, leaving the drippings and crusty bits in.
whisk together 3/4 cup water, 2 tablespoons of the flour mixture, and 1/4 teaspoon salt. whisk into the skillet, scraping the browned bits from the bottom of the pan. cook over medium heat, stirring constantly, until thick and bubbly. add additional water 1 tablespoon at a time if the gravy is too thick. serve chicken alongside rice topped with gravy.

Whippee Ripple Strawberry Cake

Ingredients

Servings: 1
1 (18.25 ounce) package strawberry cake mix
3 cups frozen whipped topping, thawed
3 egg whites
1 cup water
1 package strawberry frosting mix
1 tablespoon water

Recipe

preheat oven to 350 degrees f (175 degrees c). grease one 9x13 inch baking pan.
blend together cake mix, egg whites, 2 cups whipped topping and 1 cup of water. pour 1/2 the batter into the prepared pan. sprinkle 1 1/2 cups of the dry frosting mix over batter. spread remaining batter over frosting mix.
bake at 350 degrees f (175 degrees c) for 35 to 40 minutes or until cake tests done. let cake cool then frost with strawberry frosting.
to make frosting: blend remaining frosting mix with remaining whipped topping and 1 tablespoon water until easy to spread. frost cooled cake in pan. if desired you can add 1/2 cup strawberry slices, fresh or frozen (drained) to the prepared frosting.

apple-cinnamon farfel kugel

Ingredients

Servings: 6
1 cup hot water
1 cup matzo farfel
1/2 cup white sugar
2 large apples - peeled, cored and shredded
2 teaspoons ground cinnamon
3 egg whites, stiffly beaten

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). spray an 8x8 inch baking dish with non-stick cooking spray.
in a large bowl, combine the water and farfel. add the sugar, apple, and cinnamon. fold in the egg whites. pour mixture into the prepared baking dish and dust the top with more cinnamon.
bake at 375 degrees f (190 degrees c) for 45 minutes.

Sour Cream Ganache

Ingredients

Servings: 20
2 cups semisweet chocolate chips
1 1/2 cups sour cream
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chocolate chips into a glass or metal bowl, and set over the top of a pan of barely simmering water. stir occasionally until melted and smooth. remove from the heat and transfer the chocolate to a medium bowl.
add the sour cream and vanilla; beat with an electric mixture until smooth and creamy. if you let it cool down too much it will set up, so frost your cake while it is still liquid, or reheat before using.

Sugared Campfire Donuts

Ingredients

Servings: 24
1/2 cup white sugar
1/4 teaspoon ground cinnamon
1 (10 ounce) can refrigerated biscuit dough
3 tablespoons melted butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

toss together the sugar and cinnamon in a bowl, set aside. cut each biscuit into thirds, and roll into balls. skewer on a toasting fork, and cook over hot coals, turning constantly, until golden brown. dip into melted butter, then roll in cinnamon sugar.

Scalloped Oysters Ii

Ingredients

Servings: 6
1 pint shucked oysters
8 ounces saltine crackers, crushed
1 egg, beaten
1 3/4 cups milk
1/2 cup butter
salt and pepper to taste

Recipe

preheat oven to 400 degrees f (200 degrees c). grease a 2 quart baking dish and set aside.
place oysters and their liquid in a 4 quart saucepan. cook over medium heat until oysters curl around the edges. remove from heat and set aside.
in a mixing bowl, whisk together egg and 1/3 cup milk. add 1/2 of the crushed crackers, oysters and any remaining liquid; mix together well.
place 1/2 of remaining crushed crackers into prepared pan. pour oyster mixture into pan and cover with the last of the crushed crackers. add enough milk to almost submerge crackers. dot top with butter. sprinkle with salt and pepper to taste.
bake at 350 degrees f (175 degrees c) for 1 hour.

barbeque ranch meatloaf

Ingredients

Servings: 1
1 1/2 pounds bulk lamb sausage
1 pound ground beef sirloin
2 eggs, beaten
1 cup dry bread crumbs
1/2 cup finely chopped onion
1/2 cup reduced-fat ranch dressing
1 pound fingerling potatoes
1 (16 ounce) package baby carrots
1/4 cup barbeque sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
mix sausage and ground sirloin in a large bowl until thoroughly combined; add eggs, bread crumbs, onion, and ranch dressing; mix well. form into a loaf and place into the center of a 9x13-inch baking dish.
arrange fingerling potatoes and baby carrots around meatloaf and cover dish with foil.
bake in the preheated oven for 1 hour; remove foil and brush meatloaf with barbeque sauce. bake uncovered until an instant-read meat thermometer inserted into the center of the loaf reads at least 160 degrees f (70 degrees c), about 30 more minutes. let meatloaf rest 5 to 10 minutes before slicing.

spiced spider cupcakes

Ingredients

Servings: 2
spice cake:
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 cups water
2/3 cup canola oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
cream cheese frosting:
2 (3 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
5 cups sifted confectioners' sugar, or more as needed
decorations:
1 (.68 oz. tube) black decorating gel
24 large spiced gumdrops
black shoestring licorice

Recipe

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). line cupcake pans with paper liners.
combine flour, white sugar, baking soda, 1 teaspoon salt, 1 teaspoon cinnamon, cloves, and nutmeg in bowl; whisk to mix. in separate bowl, mix water, canola oil, vinegar, and 2 teaspoons vanilla extract. pour liquids into dry mixture and stir until smooth. the batter will be very thin.
transfer batter into a measuring cup or pitcher; pour batter into prepared cupcake pans.
bake in preheated oven until tops spring back when gently pressed with a fingertip and a toothpick inserted in the center comes out clean, about 25 minutes. allow cupcakes to cool completely on a wire rack.
beat cream cheese, butter, 2 teaspoons vanilla extract, 1/4 teaspoon salt, and 1/8 teaspoon cinnamon with an electric mixer until smooth. gradually mix in confectioners' sugar until frosting is creamy and spreadable. frost the cooled cupcakes.
to decorate cupcakes, use black decorating gel to draw a small circle in the center of each cupcake. draw a larger circle around the first, and continue making larger circles until the last circle is about 1/4 inch from the edge. there should be about 5 rings on each cupcake. use a toothpick to draw about 8 lines radiating from the center of the cupcake to the edge, like spokes on a wheel, to make webs.
cut the licorice strings into pieces about 1 1/4 inch long for legs. poke four licorice legs into both sides of each gumdrop. use decorating gel to make eyes and a smiley mouth on each gumdrop. place a gumdrop spider each cupcake in the center of the webs.

parsley butter seasoned chicken

Ingredients

Servings: 6
8 chicken legs
1 tablespoon butter
3 green onions, chopped
2 cloves crushed garlic
1 cup fresh bread crumbs
1/2 cup chopped parsley
1 cup butter
1 tablespoon coarse grained prepared mustard
1 clove crushed garlic
2 teaspoons curry powder

Recipe

lightly oil grill and preheat to high.
loosen skin on chicken pieces with fingers, by sliding hand between skin and flesh. in a small skillet, saute green onion and 2 cloves garlic in butter or margarine for 1 minute. stir in breadcrumbs and parsley. push this seasoning under chicken skins, working it down well.
combine 1 cup butter or margarine with mustard, 1 clove garlic and curry powder. spread this seasoned butter or margarine over chicken and put on preheated grill. cook 10 to 15 minutes each side, or until chicken is cooked through and juices run clear. brush with remaining seasoned butter while grilling.

Suet Pudding

Ingredients

Servings: 6
1 cup chopped suet
1 cup raisins
1 cup dark corn syrup
1 cup water
1 teaspoon baking soda
2 teaspoons salt, divided
1/2 teaspoon nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 cups all-purpose flour
1 teaspoon baking powder
2 cups milk
1 tablespoon butter
1 cup white sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl combine suet, raisins, corn syrup, water, baking soda, 1 teaspoon salt, nutmeg, cinnamon, cloves, flour and baking powder; mix well.
heat batter in a steamer over 1 inch of hot, but not boiling, water. steam until a toothpick inserted comes out clean.
in a medium saucepan over medium heat, combine milk, 1 teaspoon salt, butter, sugar and cornstarch. stir constantly until mixture thickens; stir in vanilla extract.
serve pudding and sauce warm.

Saturday, July 30, 2016

tarte au sucre i

Ingredients

Servings: 1
1 recipe pastry for a 9 inch single crust pie
3 eggs
7/8 cup light brown sugar
3/4 cup real maple syrup
6 tablespoons unsalted butter, melted
1/4 cup brewed tea
6 1/2 teaspoons vinegar
1 pinch salt
3/4 cup toasted chopped walnuts

Recipe

roll out the dough, and fit it in a 9 inch pie pan. crimp the edges. chill while preparing filling.
in a bowl, whisk together the eggs and sugar. add the syrup, butter, tea, vinegar, and salt. whisk until smooth. stir in the nuts.
place the pie shell on a cookie sheet, and pour the filling into the shell. bake in a preheated 450 degree f (230 degrees c) oven for 10 minutes. lower the heat to 350 degrees f (175 degrees c), and bake until the center is still a bit wiggly. it will set completely when cooled, about 25 minutes. cool, and serve with sweetened whipped cream.

Poppy Seed Cake I

Ingredients

Servings: 2
3/4 cup poppy seeds
3/4 cup water
3/4 cup butter
1 1/2 cups white sugar
1/2 cup nonfat dry milk powder
2 cups sifted all-purpose flour
2 teaspoons baking powder
4 egg whites

Recipe

soak poppy seeds in water for 2 hours. preheat oven to 350 degrees f (175 degrees c). grease and flour two 8 inch round cake pans. sift nonfat dry milk, flour and baking powder together, and set aside.
cream butter and sugar together until light and fluffy.
add 1/4 of the flour mixture to the creamed butter mixture and beat well. continue to add the flour mixture alternately with the poppy seeds and water, beating well after each addition.
beat egg whites until stiff and gently fold into batter. pour batter into prepared pans.
bake at 350 degrees f (175 degrees c) for 30 minutes. cool, then fill and top with almond custard filling before serving, if desired.

Kourambiedes Iii

Ingredients

Servings: 3
1 cup unsalted butter
4 tablespoons confectioners' sugar
1 teaspoon vanilla extract
2 cups sifted all-purpose flour
1 cup chopped pecans
36 whole cloves
1/2 cup confectioners' sugar

Recipe

preheat oven to 350 degrees f (175 degrees c).
in a medium bowl, cream the butter and confectioners' sugar together. stir in the vanilla, then the flour, then the pecans.
roll dough into walnut sized balls and insert a clove into each one. place on an unprepared cookie sheet and bake for 15 to 18 minutes in the preheated oven. roll the cookies in powdered sugar while they are still hot. remove cloves before serving or warn guests to remove them.

cornbread cakes

Ingredients

Servings: 4
1 cup self-rising cornmeal
1 egg
1 cup buttermilk
1 teaspoon butter, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix self-rising cornmeal, egg, and buttermilk together in a bowl to make a smooth batter.
melt butter in a large skillet over medium heat; pour about 1/4 cup of batter into the hot butter and cook pancake until browned and appear on the surface, about 5 minutes. flip and cook until set and other side is browned, 2 to 3 minutes more. repeat with remaining batter.

Honey Bars

Ingredients

Servings: 2
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs
1 cup honey
2 teaspoons almond extract
1 cup dates, pitted and chopped
1 cup chopped almonds
1/3 cup confectioners' sugar for decoration

Recipe

combine flour, baking powder and salt and set aside. beat eggs in a large bowl until thick and lemon colored. beat in honey and almond extract.
gradually add in dry ingredients blending well. stir in dates and almonds. spread evenly in a 13 x 9 inch greased pan.
bake at 350 degrees f (175 degrees c) 12-15 minutes until lightly brown on top. cool 2 minutes in pan. cut into bars. when cool, sprinkle with confectioners' sugar.

German Anise Christmas Cookies (springerle)

Ingredients

Servings: 2
4 1/2 cups all-purpose flour
1 teaspoon baking powder
4 eggs
1 pound confectioners' sugar
1 tablespoon lemon zest
1 tablespoon anise seed, ground
1 tablespoon anise seed, crushed

Recipe

sift together the flour and baking powder, set aside. in a large bowl, whip the eggs and sugar until thick and light. stir in the lemon zest and ground anise. add the flour mixture, mix well. cover and chill dough for about an hour.
on a lightly floured surface, roll the dough out to 1/2 inch thickness. traditionally, you would roll over the dough with a springerle rolling pin, but the dough can be cut into small shapes of any kind. place cookies 1/2 inch apart on baking sheets, sprinkle with anise seed and leave out uncovered, overnight.
preheat oven to 350 degrees f (175 degrees c). bake cookies for 25 to 30 minutes.

watermelon fruit bowl

Ingredients

Servings: 20
1 large watermelon
1 cantaloupe, halved and seeded
1 honeydew melon, halved and seeded
2 (15 ounce) cans mandarin oranges, drained
2 (20 ounce) cans pineapple chunks, drained
2 cups halved fresh strawberries
2 cups seedless grapes
1/2 cup water
1/4 cup white sugar
2 tablespoons grated lemon zest

Recipe

Preparation Time:

Cook Time:

Ready Time:

with a large, sharp knife, remove the top 1/4 section of the watermelon. with a melon baller, scoop flesh from inside of watermelon, removing as many seeds as possible. leave 1/2 inch of flesh inside the shell of the watermelon. scoop cantaloupe and honeydew in the same manner, removing as much flesh as possible, and discarding the rinds. refrigerate fruits separately until ready to assemble.
in a small saucepan over medium-high heat, bring water and sugar to a boil. remove from heat, and continue stirring until sugar has completely dissolved. add lemon zest, and set aside to cool.
to serve, place watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes, in a large mixing bowl. pour syrup over, and toss thoroughly. transfer mixture to watermelon bowl, and serve. set aside any fruit mixture that will not fit. there will be enough fruit to refill the bowl.

red hearts

Ingredients

Servings: 3
1 cup shortening
2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 teaspoons baking soda
4 1/2 cups all-purpose flour
3 drops red food coloring

Recipe

mix ingredients in the order given. divide dough and add enough red food coloring for desired shades of pink or red.
refrigerate dough for 40 to 60 minutes.
roll and cut out with heart cutters. sprinkle with sugar. bake at 350 degrees f (175 degrees c) for 11 minutes. do not overbake.

Apple Cake Ii

Ingredients

Servings: 1
1 cup self-rising flour
1/2 cup butter
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
5/8 cup chopped walnuts
1 cup chopped raisins
1 1/2 cups grated apple
3 eggs
1/4 cup pineapple juice
1 tablespoon grated lime zest

Recipe

preheat oven to 350 degrees f (175 degrees c). grease one 9x5 inch loaf pan.
place the flour in a bowl and mix well, then rub in the butter and stir in the cinnamon and nutmeg.
stir in the walnuts, raisins, and apples. add the grated lime rind, eggs, and juice. beat well until thoroughly combined. spoon the mixture into the prepared pan and smooth the top.
bake at 350 degrees f (175 degrees c) for about 1-1/4 hours, or until the cake is well-risen and firm to the touch. turn out and cool on wire rack.

Springerle Iii

Ingredients

Servings: 3
4 egg whites
4 cups sifted confectioners' sugar
4 egg yolks, beaten
3 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons anise seed

Recipe

beat egg whites. add sifted powdered sugar and beaten egg yolks. beat for 15 minutes (!)
sift cake flour with baking powder and salt.
when you roll them out, use just enough flour to roll easily. roll lightly to 1/4 or 1/2 inch thickness and press design into dough with a well-floured 'springerle' rolling pin - but don't go all the way through the dough. (the rolling pin has designs cut into it. they sell them in specialty stores.)
butter a cookie sheet and then sprinkle it with anise seed. cut each section apart carefully and transfer the cookies to the sheet.
let stand overnight to set the design. otherwise, they sort of melt into themselves.
preheat oven to 350 degrees f (180 degrees c).
bake for 15 minutes. do not brown. springerles are hard at first, but if you store them in a bread box they become tender.

authentic tiramisu

Ingredients

Servings: 12
1/2 cup white sugar
3 eggs, separated
2 tablespoons
2 cups brewed espresso, cooled, divided
2 (8 ounce) packages mascarpone cheese
1 pinch white sugar
30 ladyfingers (such as savoiardi®)
3 tablespoons unsweetened cocoa powder

Recipe

Preparation Time:

Ready Time:

beat 1/2 cup sugar, egg yolks, , and 1 tablespoon espresso together in a bowl using an electric mixer until smooth, 2 to 3 minutes. add mascarpone cheese to sugar-egg mixture and beat until well blended, 3 to 5 minutes.
beat egg whites and a pinch sugar in a bowl using an electric mixer until stiff peaks form. gently fold egg whites into mascarpone mixture.
pour remaining espresso into a shallow dish. dip 1 side of each ladyfinger into the espresso and arrange on a serving platter in 2 horizontal rows of 6 with 2 1/2 ladyfingers in opposite direction on both ends to form a rectangular shape.
spread 1/2 of the mascarpone mixture the ladyfinger layer and dust with 1/2 of the cocoa powder. repeat with remaining ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder. refrigerate tiramisu until ladyfingers have softened from the espresso and mascarpone mixture, 2 to 3 hours.

Vasilopita

Ingredients

Servings: 1
1/2 cup warm milk
1 (.25 ounce) package active dry yeast
1/2 cup bread flour
6 cups bread flour
1/2 teaspoon salt
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup butter, melted
3 eggs
2 cups warm milk
2 tablespoons butter, melted
1 egg, beaten
1/2 cup chopped almonds

Recipe

Cook Time:

Ready Time:

in a small bowl, stir together 1/2 cup milk, yeast and 1/2 cup flour. cover and let rise in a warm place until nearly doubled in size, about 1 hour.
place 6 cups flour in a large bowl. make a well in the center and add contents of small bowl, salt, sugar, cinnamon, nutmeg, 3/4 cup melted butter, 3 eggs and 2 cups milk. mix thoroughly to make a thick dough.
scoop the dough into a lightly greased 8x8 inch baking pan. brush dough with melted butter, cover and let rise in a warm place until doubled in size, about 30 minutes.
preheat oven to 375 degrees f (190 degrees c).
when dough has risen, insert a clean silver coin into the loaf. brush dough with beaten egg and sprinkle with chopped almonds. bake in preheated oven until golden brown, about 40 minutes.

eggnog thumbprints

Ingredients

Servings: 4
3/4 cup butter, softened
1/2 cup white sugar
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup butter
1 cup confectioners' sugar
1 tablespoon
1 pinch ground nutmeg

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c).
in a medium bowl, cream together 3/4 cup butter, white sugar, and brown sugar until smooth. beat in egg and vanilla. combine flour and salt; stir into the creamed mixture by hand to form a soft dough. roll dough into 1 inch balls, and place balls 2 inches apart on ungreased cookie sheets. make an indention in the center of each cookie using your finger or thumb.
bake for 12 minutes in preheated oven. cool completely.
in a small bowl, mix together 1/4 cup butter, confectioners' sugar, and . spoon rounded teaspoonfuls of filling cookies. sprinkle with nutmeg. let stand until set before storing in an airtight container.

Pheasant Sticky Fingers

Ingredients

Servings: 6
1 cup honey
1 cup butter-based wing sauce (such as hooters®)
1/4 cup all-purpose flour
salt and black pepper to taste
2 eggs
6 skinless, boneless pheasant breast halves, cut into strips
1/4 cup butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). whisk the honey and wing sauce together until smooth; set aside. season the flour to taste with salt and pepper; whisk, and set aside.
beat the eggs in a mixing bowl until smooth; stir in the pheasant strips. remove the pheasant strips from the egg, and gently press into the flour to coat; shake off the excess flour. melt the butter in a large skillet over medium heat. cook the pheasant strips on each side until golden brown and crispy, about 3 minutes per side. toss the pheasant strips in the wing sauce, and pour into a 9x13-inch baking dish.
bake in the preheated oven until the pheasant has absorbed the sauce, about 20 minutes.

candy bar squares

Ingredients

Servings: 2
1 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
6 (2.1 ounce) bars chocolate-coated peanut and nougat candy, eg: baby

Recipe

preheat oven to 350 degrees f (175 degrees c).
beat the butter or margarine with the white and brown sugars until light and fluffy. blend in the eggs, mixing well.
mix in the flour, baking soda and salt to the egg mixture. reserve 1/2 cup of the chopped candy bars for the topping. stir the remaining candy into the flour mixture. spread the batter into one 13x9 inch baking pan. sprinkle the reserved candy on top.
bake at 350 degrees f (175 degrees c) for 25 to 30 minutes or until lightly browned. cool in pan on a wire rack then cut into squares.

Italian Pizzelles

Ingredients

Servings: 3
1/2 cup ground walnuts
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tablespoon baking powder
3 eggs
1 cup white sugar
1/3 cup butter, melted
2 teaspoons vanilla extract

Recipe

in a medium bowl, stir together the ground nuts, flour, cocoa and baking powder; set aside. in a separate bowl, beat eggs on the high speed of an electric mixer, gradually add the sugar and mix until thick and yellow. stir in the melted butter and vanilla. gradually stir in the flour mixture, just mixing enough to combine.
heat up the pizzelle iron until a drop of water dances on the surface, then slightly reduce heat. drop 1 rounded tablespoon of batter for each cookie. close the lid and bake for about 2 minutes, depending on your iron. turn cookie out and trim before cooling on racks.

sweet tamarind chutney

Ingredients

Servings: 1
1 tablespoon canola oil
1 teaspoon cumin seeds
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/2 teaspoon fennel seeds
1/2 teaspoon asafoetida powder
1/2 teaspoon garam masala
2 cups water
1 1/8 cups white sugar
3 tablespoons tamarind paste

Recipe

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heat the oil in a saucepan over medium heat. add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
stir the water into the pan with the spices along with the sugar and tamarind paste. bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. this should take 20 to 30 minutes. the sauce will be thin, but it will thicken upon cooling.

poppy seed cookies iii

Ingredients

Servings: 3
1 cup shortening
3/4 cup white sugar
1 egg
1/4 cup poppy seeds
2 tablespoons plain yogurt
1 1/2 teaspoons orange zest
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder

Recipe

in a medium bowl, cream the shortening and sugar together until fluffy. stir in the egg, poppy seeds, yogurt and orange zest. sift the flour and baking powder together; mix into the creamed mixture. divide dough into 3 portions, wrap in plastic, and chill overnight.
preheat oven to 350 degrees f (175 degrees c).
cut dough logs into 1/4-inch slices. place circles an unprepared cookie sheet and bake for 8 to 10 minutes in the preheated oven. transfer cookies to wire racks to cool.

Southwestern Cranberries

Ingredients

Servings: 8
2 cups fresh or frozen cranberries
2 cups white sugar
2 granny smith apples - peeled, cored and chopped
1 cup chopped walnuts
1 (12 ounce) container frozen whipped topping, thawed

Recipe

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chop cranberries in an electric blender or food processor until they are almost mush; stir in sugar and refrigerate overnight.
a couple of hours before serving, stir the apples and walnuts into cranberry mixture and fold in the non-dairy whipped topping. this dessert will keep well in a covered container for several days.

Apricot-filled Empanaditas

Ingredients

Servings: 1
4 cups chopped dried apricots
1 1/2 cups water
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 pinch ground cloves
1 (.25 ounce) envelope active dry yeast
1 cup lukewarm water
1/4 cup shortening or lard
3 cups all-purpose flour
1 teaspoon salt
1 quart oil for frying, or as needed

Recipe

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place the dried apricots and 1 1/2 cups of water into a saucepan, and bring to a boil. cook for about 15 minutes, or until tender. remove from heat, and allow to cool slightly.
in the container of a blender or large food processor, combine the apricots with any remaining water, sugar, cinnamon, nutmeg and cloves. cover, and puree until smooth. set aside.
pour 1 cup of water into a large bowl, and sprinkle the yeast over the top. let stand for about 5 minutes to dissolve the yeast. mix in the shortening and salt. gradually mix in the flour using a sturdy spoon until the dough is stiff enough to knead on a floured surface. knead the dough until smooth and elastic, about 8 minutes. do not set aside the dough to rise.
roll out the dough to 1/4 to 1/8 inch thickness. cut into circles with a large biscuit cutter or round cookie cutter. spoon about a tablespoon of the filling in the center of the circles, and fold over. seal the edges by pressing with your fingers.
heat about 1 inch of oil in a deep heavy skillet over medium-high heat, or to 365 degrees f (185 degrees c). fry the pastries in the hot oil, turning once, until golden brown. drain on paper towels.

cherry almond cake

Ingredients

Servings: 1
2 cups halved red candied cherries
1/2 cup blanched slivered almonds
1/2 cup cake flour
1 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
4 eggs
1 3/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk

Recipe

combine cherries, almonds, and 1/2 cup flour in a bowl; mix until fruit is well coated.
in another bowl, combine 1 3/4 cups flour, baking powder, and salt. stir well to blend.
cream butter or margarine, sugar, and flavorings together until light and fluffy. add eggs one at a time, beating for one minute with mixer on high speed after each addition. add flour mixture to creamed mixture alternately with milk, starting and ending with flour mixture. stir in floured fruits and nuts. spread batter into greased and floured bundt or tube pan.
bake at 300 degrees f (150 degrees c) for 55 to 65 minutes, or until toothpick inserted in center comes out clean. cool cake in pan for 10 minutes, then turn out wire rack to cool completely. wrap cooled cake in aluminum foil, and store in cool place for several days to allow cake to ripen.

zucchini pickles

Ingredients

Servings: 3
2 pounds zucchini, thinly sliced
1/2 pound onions, quartered and thinly sliced
1/4 cup salt
2 cups white sugar
2 cups apple vinegar
1 teaspoon celery seed
1 teaspoon ground turmeric
1 teaspoon prepared yellow mustard
2 teaspoons mustard seeds
3 1-quart canning jars with lids and rings

Recipe

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place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl.
bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan; pour the mixture over the zucchini and onions. let the mixture stand for at least 2 more hours. return zucchini, onions, and pickling liquid with spices to a large pot and bring to a boil. boil for 3 minutes.
while vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes. pack the zucchini and onion into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. 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 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 24 hours before opening.