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March 15, 2002

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Newsletter for That's My Home & Razzle Dazzle Recipes
Edition 9, March 15, 2002

**Overview of this Issue**

From the Editor
Newsletter Theme.... St. Patrick's Day Recipes
Shared Recipes from Home Cooking
Actual Restaurant Recipes
Quick and Easy Recipes...
Kitchen Tips ... Mixing Quick Breads

You're wearing your green T-shirt with "Kiss me, I'm Irish" emblazoned on the front. "Oh Danny Boy" is playing on the CD player. The corned beef and cabbage is on the stove. Could life be better? It seems on St. Patrick's Day, everyone is Irish, so I thought I would send you a few more recipes that might become new family favorites. For more St. Patrick's Day Recipes go to http://www.razzledazzlerecipes.com/stpatricks/index.htm 

Another change is also underway. We are getting a new message board and I expect it to be up and running this weekend. Come on in and say hi, I'd love to meet you all! It has the ability to do a mailing of all recipes posted, so there will be another subscriber list. You will have to sign up again if you want to receive the recipes that are posted on the board. There will also be an archive there so that the recipes won't be lost. The new board is going to be called "The Recipe Exchange". There will be buttons on the home pages of both my sites once the message board is open.

Also it seems like I was having a problem with my e-mail over the weekend. If you e-mailed me and I didn't reply, please resend it, I didn't get it. Sorry.


An old Irish Poem states:
Boxty on the griddle,
Boxty in the pan,
If you can't make boxty,
You'll never get a man.

So in case you're looking for a man, or not, here is a recipe for Boxty.


1/2 lb. raw potato
1/2 lb. mashed potato
1/2 lb. plain flour
1 egg
salt and pepper

Grate the raw potatoes and mix them with the cooked mashed potatoes. Add salt, pepper and flour. Beat the egg and add to mixture with just enough milk to make a batter that will drop from a spoon. Drop by tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each side.

Serve with applesauce or with breakfast.


10-12 inch pie pastry
1 chicken, about 4 lbs.*
4 1 inch-thick slices ham steaks cut in 1 inch pieces
4 large leeks, cleaned/chopped
1 large onion, chopped
salt and pepper
1/2 t. ground mace or nutmeg
2 C. chicken stock
1 C. heavy cream

*Jointed, chopped, skinned and de-boned and cooked with salt, garlic, sage, 1 stalk chopped celery, and 1 chopped onion.

In a deep 1 - 1 1/2 quart dish, place layers of the chicken, the ham, leeks and onion or shallot, adding the mace, nutmeg and seasoning, then repeating the layers until the dish is full. Add the stock, then dampen the edges of the dish before rolling out the pastry to the required size.

Place the pastry over the pie and press the edges down well. Crimp them with a fork. Make a small hole in the center. Roll out the scraps of pastry and form a leaf or rosette for the top. Place this very lightly over the small hole. Brush the pastry with milk, and bake at moderate heat, 350F, for 25-30 minutes. Cover the pastry with damp greaseproof paper when partially cooked if the top seems to be getting too brown.

Gently heat the cream. When pie is cooked, remove from oven. Carefully lift off the rosette and pour the cream in through the hole. Put back the rosette and serve.

Serves 6.


3 1/2 C. whole wheat flour (preferably stone ground)
1/4 C. all-purpose flour
2 t. salt
1 1/2 packages active dry yeast
2 T. molasses or black treacle
2 C lukewarm water

Set the oven at 450F. Butter a 9 x 5 x 3 inch loaf pan.

In a large bowl, mix together the whole wheat and all-purpose flours with the salt. In a small bowl, combine the yeast and molasses in 1/2 cup of water and set them aside for 5 to 10 minutes.

Pour the yeast mixture and the remaining 1 1/2 cups of water into the flour mixture. Blend with a wooden spoon to make a thick, sticky dough. (If necessary, add up to 1/4 cup more water).

Turn the dough into the loaf pan, cover lightly with a towel, and set it aside for 20 to 30 minutes or until the dough has risen almost to the top of the pan.

Transfer the bread to the hot oven. Bake it on the middle rack for 10 minutes. Reduce the oven temperature to 425F. and continue baking for 35 to 40 minutes or until the top is a rich brown and the loaf sounds hollow when tapped. turn out onto a rack and let the bread cool before slicing.

Makes 1 large loaf.


3 1/2 C. all-purpose flour
5 t. baking powder
2 T. sugar
1 t. salt
4 oz. cold butter
4 eggs, beaten
3/4 C. cream
2 t. almond extract
1 C. chocolate chips
1/2 C. sliced almonds, toasted

Preheat oven to 425F.

Combine flour, baking powder, sugar and salt. Cut in batter until it resembles course meal. Add 3 eggs, almond extract and cream. Stir until soft dough forms, mix in chocolate chips and almonds.

Pat out until 3/4-inch thick. Cut into diamond shape, brush with reserved egg. Place on baking pan coated with cooking spray. Bake for 10 minutes until lightly browned. Serve warm.

Yield: 1 dozen


1/2 C.) unsalted butter
1/2 C. light brown sugar, packed
2 T. heavy cream
1 T. light corn syrup
1/2 t. vanilla
1/4 C. all-purpose flour
3/4 C. McCanns Quick Cooking Irish Oatmeal
1/4 t. salt

Preheat the oven to 350F. Line a baking sheet with parchment paper.

In the large bowl of an electric mixer, cream the butter, sugar, cream, corn syrup, and vanilla until light and fluffy. Stir in the flour, oatmeal, and salt. Beat together until a soft dough forms. Turn the dough out onto waxed paper, shape into a ball, and chill for 30 minutes.

Shape the dough into approximately 12 one tablespoon balls. Place 3 balls on the baking sheet and flatten with your palm. Bake until golden brown and lacy, about 10 minutes. Cool for at least 2 minutes before removing with a spatula (cookies are delicate and must harden slightly before being removed). Repeat, 3 cookies at a time.

Makes 12 cookies.



cooking spray
2 T. cocoa powder
1 16 oz. bag frozen raspberries, thawed
1 box devil's food cake mix (18.25 oz.)
1/4 C. canola oil
3/4 C. raspberry liqueur
2 large eggs

2 egg whites
1/2 C. seedless raspberry or boysenberry jam
1 C. semisweet chocolate chips
1 t. canola oil

Preheat oven to 350F. Generously coat bottom of either two 9-inch round cake pans or one 9 x 13 inch cake pan with cooking spray (or lightly grease). Add cocoa powder and tilt pan(s) to completely coat the bottom.

Empty the entire bag of raspberries into a food processor and pulse until a puree forms (or mash with potato masher until a puree forms). Pour the raspberry puree in batches into a fine wire mesh strainer and push on the puree with the back of a large spoon to push through everything but the seeds (discard the seeds).

Place cake mix, canola oil, raspberry liqueur, eggs or egg substitute, and raspberry puree to a large mixing bowl and beat on low speed for 1 minute, scraping bowl constantly (or beat 1 minute by hand using a wire whisk). Pour evenly into pan(s).

Bake until toothpick inserted in center comes out almost clean (30-35 minutes for a 13-by-9-inch pan, 25-30 minutes for two round 9-inch pans. Cool 10 minutes in pan. Run knife around side of pan(s) before removing. Carefully turn pan over to release cake onto serving plate(s). Cool completely before adding the topping.

For topping, put seedless raspberry or boysenberry jam in microwave-safe small bowl and microwave on low for about 1 minute. Spread evenly over the top of the cake(s). Add a cup of semisweet chocolate chips to a 1 cup glass measure and drizzle with 1 teaspoon canola oil. Microwave on high for 1 minute and stir. Microwave a minute or two longer (stirring after each 30-second interval) until chocolate is melted and smooth. If it is too thick, you can add a couple of tablespoons of hot-but-not-boiling liquid - such as coffee or liqueur - to flavor and thin out the chocolate. Drizzle evenly over top of cake(s) and smooth. Let cool a few hours. If you are in a hurry, chill cake in refrigerator for about an hour to harden chocolate.

Makes 16 servings.


6 Small eggs*
1 Lg. cooked potatoes, mashed
squeezed lemon juice
1 T. Chopped chives or scallions
salt and peppers
1 T. Butter

*Or four large ones.

Separate the eggs and beat the yolks: add to the mashed potato, mixing thoroughly, then add the lemon juice, chives, and salt and pepper. Melt the butter in the omelet pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until golden, then run under the broiler to finish and puff it up. Serve at once.

Posted by Darlene


1 single pie crust
1 t. flour
3 oz. cream cheese, softened
2 T. flour
2 eggs
1/2 C. semisweet chocolate chips
1/4 C. Irish Mist liqueur
8 oz. Cool Whip, thawed
1 T. Irish Mist liqueur
Green food coloring

In a large bowl, combine sugar, cream cheese and flour, mixing at medium speed of electric mixer, until well blended. Add eggs, chocolate and Irish Mist, mix well. Add one cup Cool Whip; pour into pie crust.

Bake at 375F. for 30 to 35 minutes or until knife inserted in the center comes out clean.

Combine remaining Irish Mist, whipped topping and a few drops green food coloring. Mix well. Spread over pie.

Posted by Linda


1/2 (17.5 oz.) package frozen puff pastry, thawed
1 T. lard
1/2 lb. beef cube steak
1/4 lb. carrots, diced
1/4 lb. turnips, diced
1/2 lb. peeled and cubed potatoes
1/4 lb. onions, diced
1 C. water
1 C. bitter ale
1 T. cornstarch
1/4 C. cold water
salt and pepper to taste

Preheat oven to 375F.

Heat a large skillet over high heat. Add lard, then meat. Toss to coat meat, and saute just long enough to brown meat on all sides. Remove from heat. Place meat in a 1 quart baking dish. Add carrots, turnip, potatoes, and onion. Mix well.

Place 1 cup water and ale in a small saucepan. Bring to a simmer. Mix cornstarch with 1/4 cup cold water until smooth. Slowly pour cornstarch mixture into simmering ale mixture, whisking constantly. Continue to simmer until mixture has thickened. Add salt and pepper to taste. Pour mixture over meat and vegetables. Trim puff pastry to fit over top of filling.

Bake in preheated oven for 45 to 50 minutes, until pastry is deep golden brown.

Makes 4 servings
Posted by Marla


For the Crust:
1/2 C. butter - at room temperature
1/4 C. sugar
1 large egg yolk
1 t. vanilla extract
1/4 t. salt
1 C. all-purpose flour

For the Banana Topping:
3 large bananas - thinly sliced
1 T. butter - melted
1 T. sugar
1 C. macadamia nuts - lightly toasted

For Caramel Sauce;
1 C. heavy whipping cream
1 C. sugar
1 T. freshly squeezed lemon juice
1/4 C. butter

For the Crust
In a large bowl, beat butter and sugar, with an electric mixer, until blended. Beat in yolk, vanilla, and salt. Add flour and beat until moist clumps form. Press dough into bottom of 9 inch tart pan with removable bottom. Pierce with fork and refrigerate for 1 hour.

Preheat oven to 450F. Bake crust until golden (about 15 minutes). Cool.

For the Banana Topping
Reduce oven temperature to 375F. Overlap banana slices on crust, covering completely. Brush melted butter over banana slices and sprinkle with sugar. Bake until just warmed through (3 minutes). Drizzle with some caramel sauce (below). Sprinkle with macadamia nuts. Serve with ice cream (vanilla or coconut) and pass extra caramel sauce around.

For Caramel Sauce:
In a heavy saucepan, heat the cream over medium low heat until bubbles form, along the edges of the pan. Keep warm.In a heavy saucepan, combine the sugar and lemon juice until well mixed. Cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes. Remove the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes. While cooking, brush the sides of the pan with a wet brush just above the bubbling sugar to keep crystals from forming. Stirring constantly, slowly pour the warm cream. Bring to a boil, continuing to stir constantly. Cook until slightly thickened, about 3 minutes.

Remove the sauce from the heat, add the butter, and stir until the butter melts and the sauce is smooth. Serve immediately or cool to room temperature, then cover tightly and refrigerate for up to two weeks; reheat in a pan of simmering water or a microwave.

Posted by Chyrel.



16 oz. Guinness Stout
3 to 4 lb. chuck roast
2 T. prime rib rub seasoning
2 t. vegetable oil
2 large onions, coarsely chopped
1 clove garlic, minced
2 C. beef stock
2 T. Kitchen Bouquet browning liquid (optional)
Vegetables (see note)
3 T. cold water
2 T. cornstarch

Preheat oven to 450F.

Pour Guinness into bowl and set aside so beer flattens. Rub roast with prime rib rub seasoning.

In large non-stick pan over medium-high heat, add vegetable oil. Sear roast on each side until browned. Immediately remove meat from pan and set in large roasting pan. Coarsely chop onions and add to pan along with garlic. Add stock and Kitchen Bouquet, if desired. Roast in preheated oven 1 hour.

Reduce heat to 350F. and add Guinness. Liquid level should be at least halfway up side of roast. Roast an additional 2 hours, checking liquid level periodically and adding water if needed.

If adding vegetables while roast cooks, add during last 45 minutes. After 3 hours, roast should be fork-tender. Transfer from roasting pan onto warm platter.

Place roasting pan on stove top over high heat, stirring juices constantly. Make a slurry by combining water and cornstarch. Gradually add to juices until mixture thickens. Cook 3 to 4 minutes. Remove from heat and serve over meat and vegetables. Makes 4 to 6 servings.

Note: At the restaurant vegetables such as carrots, wedges of cabbage and mashed potatoes are served alongside meat. If desired, your choice of vegetables can be added to pot and cooked with roast as noted above.

County Clare an Irish Inn & Pub, Milwaukee


2 (16 oz.) cans applesauce
1 (8 oz.) can crushed pineapple with juice
1 C. frozen strawberries with juice (or 1 package)

Mix, chill, serve alone or with potato pancakes or boxty.


10 whole graham crackers, broken into pieces
1 1/4 c. pecans
1/4 c. granulated sugar
6 t. unsalted butter, melted

1 1/2 lbs. cream cheese, at room temperature
3/4 C. granulated sugar
3 eggs
1/3 C. Bailey's Original Irish Cream liqueur
1 t. vanilla
3 oz. imported white chocolate, such at Lindt, broken into pieces

1 1/2 C. sour cream
1/4 C. confectioners' sugar
1 1/2 oz. imported white chocolate, grated
24 pecan halves

For the crust:
Preheat the oven to 325F. Lightly butter a 9 inch springform pan.

Finely grind the graham crackers, pecans and sugar in a food processor. Add the butter and blend, using the pulse button. Press the crumbs onto the bottom and 2 inches up the sides of the prepared pan. Refrigerate 20 minutes.

For the filling:
Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth. Whisk the eggs, liqueur and vanilla in a medium bowl until just blended. Beat the egg mixture into the cream-cheese mixture. Finely chop the white chocolate in the processor using the pulse button. Add to the cream-cheese mixture.

Transfer the filling to the crust-lined pan. Bake until the edges of the filling are puffed and dry looking and the center is just set, about 50 minutes. Cool on a rack.

For the topping:
Mix the sour cream and confectioners' sugar in a small bowl. Spread the topping onto the cooled cake. Refrigerate until well chilled, about 6 hours. (Can be prepared one day ahead.)

Sprinkle the grated chocolate over cake. Place the pecans around the edge and serve.

The recipe is from the Main Street Cafe in Grass Valley, Calif.


3-4 lbs. point-cut corned beef
3 cloves garlic
2 medium onions, quartered
3 shallots, sliced
4 carrots, chopped
2 sprigs fresh parsley
1/2 t. white pepper
3 T. brown sugar

Ask for the tail end (point cut) of the brisket, which is very lean. If you have time, place the beef in a deep bowl, add water to cover, and refrigerate overnight. Soaking gets rid of excess salt. Drain before cooking.

When ready to cook, preheat the oven to 375F. Place the beef in a deep roasting pan. Add hot water to cover. Add the garlic, onions, shallots, carrots, parsley, pepper and sugar. Cover the pan tightly with aluminum foil.

Bake for approximately 2 hours. To check for doneness, poke your finger into the lean portion of the brisket. If it is bouncy, the brisket is done. Overcooking will make it stringy.

Let the beef sit for 10 minutes or so before slicing. Slice perpendicular to the meat's grain. Cook accompaniments, such as cabbage, potatoes and carrots, separately to keep the vegetables from absorbing the fat from the meat.

Makes 6-8 servings.

Note: Boiling the meat on the stovetop is not recommended.

From the Black Rose, Boston, MA.



Press down dough from 10 oz. can refrigerated pizza crust in 9 x 13 baking sheet. Prick with fork; bake at 350F. 15 minutes or till lightly browned. Cool.

Peel and cube 3 large potatoes; cook in water to cover until tender; drain; mash, adding whatever you like - a little salt, about 1/4 cup milk, a little butter. Spread potatoes over crust. (You can also use the prepared mashed potatoes, just not instant)

In skillet, partially cook 3/4 to 1 pound diced bacon. Add 1 cup chopped onion and 1/2 cup chopped red and green bell peppers (minced garlic optional) to partially cooked bacon. Finish cooking until bacon is crisp and veggies tender. Drain well. Sprinkle bacon mixture over potatoes; top with 1 1/2 cups shredded Cheddar and 1 1/2 cups shredded mozzarella (or 3 cups Cheddar-mozzarella blend).

Increase oven to 375F.; bake 20 minutes. Serve with sour cream if desired.

Makes 8 servings.


3 T. butter, divided
1/4 C. chopped onion
1/4 C. chopped celery
2 1/2 C. cooked and cubed chicken
1 can cream of chicken soup
1/2 C. milk
1 2 oz. jar diced pimientos
1 10 oz. package frozen peas and carrots, defrosted
1 package Jiffy corn muffin mix, prepared according to package directions

Heat oven to 350F. Heat 1 tablespoon butter in a skillet. Add the onion and celery and saute until tender and translucent. Add the cooked, cubed chicken and heat. Remove from the heat and stir in the cream of chicken soup, milk, pimientos and peas and carrots. Crumble the prepared corn muffins over the top. Melt the remaining 2 tablespoons of butter and drizzle over the top. Bake for 30 to 40 minutes, until the crumbs are lightly browned and the casserole is bubbly.

Makes 6 servings.


2 whole boneless skinless chicken breasts
1 can cream of mushroom soup
2 T. sour cream
3 T. crumbled blue cheese
1/2 C. white wine

Stir-fry chicken breasts in large skillet over medium heat until cooked through, seasoning with salt and pepper. Combine soup, sour cream, blue cheese and white wine in skillet with chicken. Reduce heat and simmer approximately five minutes.

Serves 2.


1/2 C. butter
1/3 C. unsweetened baking cocoa
1/4 C. firmly packed brown sugar
1/4 C. milk
3 1/2 C. powdered sugar
1 t. vanilla
30 caramels, unwrapped
1 T. water
2 C. salted peanuts
1/2 C. semisweet chocolate chips
1/2 C. milk chocolate chips

In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave until mixture boils, about 3 minutes. Stir in powdered sugar and vanilla. Pour into a greased 8-inch square baking pan.

In another microwave-safe bowl, heat caramels and water for 2 minutes, or until melted. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips for 1 minute, or until melted; spread over caramel layer. Chill until firm.


Because quick breads come together so easily, it's not hard to overmix them. If you beat them smooth, as you would a cream sauce, you'll end up with lopsided crusts and ugly tunnels, and a coarse, dry texture. For a lightly rounded top and a tender, moist interior, mix the liquid and dry ingredients only until they're barely blended. Any lumps will disappear during baking.

Other tips for quick breads:

* Store baking powder and baking soda in airtight containers in a cool, dry place.

* Sifting baking soda or baking powder with other dry ingredients disperses the leavening evenly, eliminating the need for extended mixing of dry and liquid ingredients.

* Batters leavened with baking soda, unlike those made with double-acting baking powder, do not continue to rise in the oven. For this reason, baking soda batters should go into the oven as soon as possible after mixing, before the batter deflates.

Any questions or comments? I'd love to hear from you. E-mail me at: http://www.razzledazzlerecipes.com/email.htm

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