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Newsletter for That's My Home & Razzle Dazzle Recipes
Edition 10, April 1, 2002

**Overview of this Issue**

From the Editor
Newsletter Theme.... Easter Desert Recipes
Shared Recipes from The Recipe Exchange
Actual Restaurant Recipes
Quick and Easy Recipes
Recipe Request
Kitchen Tips ... Perfectly Centered Easter Eggs
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FROM THE EDITOR

Happy Easter! Spring is finally here! Just a quick update of what's been happening. We have a new message board now called "The Recipe Exchange". Stop in and say hi! There is also a subscription area if you would like to receive the recipes as they are posted into the archive. The subscription area is in the archives at http://www.razzledazzlerecipes.com/scgi-bin/bbs/archives.pl  I am expecting to start that sometime this week. Mother's Day recipes were added this week in Razzle Dazzle Recipes. Updates were also made in Simply Salads and the General Store at That's My Home.

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NEWSLETTER THEME

Just in case you haven't got your new Easter Bonnet yet, don't despair!

PEEPS HAT
For the Easter bonnet:
10 packages assorted colors of Marshmallow Peeps (a total of 100 chicks, bunnies and eggs)
1 sombrero, plastic cowboy hat or fireman's hat
2 bags Just Born Peeps Jelly Beans

To make the Easter bonnet: Use a hot glue gun to fasten Peeps chicks, bunnies and eggs directly onto the hat. Use some of the jelly beans to fill in any exposed surfaces of the hat.

For more creative ideas with Peeps, go to http://www.marshmallowpeeps.com  There is even a picture of this hat there.

EARTHQUAKE CAKE

1 C. coconut
1 C. chopped nuts
1 box chocolate cake mix
1 8 oz. package cream cheese
1/2 C. margarine or butter (1 stick)
1 t. vanilla
2 C. powdered sugar
3/4 C. chocolate chips

Grease a 9 x 13-inch pan. Sprinkle nuts and coconut on bottom of pan. Mix cake mix as directed on box. Pour over nuts and coconut. In separate bowl, mix together the cream cheese, butter, sugar and vanilla. Mix well and drop by spoonfuls over batter. Sprinkle with the chocolate chips.

Bake at 350�F. for 50 minutes.

LEMON-ALMOND POUND CAKE

5 t. unsalted butter, softened
1/3 C. olive oil
3/4 C. sugar
12 oz. almond paste, cut into pieces
grated zest of 3 lemons
5 large eggs
1/2 C. cake flour (not self-rising)
1 t. baking powder
3-4 T. lemon liqueur

Confectioners' sugar for dusting

Preheat the oven to 325�F and set a rack on the middle level. Butter a 9-inch round cake pan. Line the bottom with parchment paper, butter the paper and dust with flour.

Beat together the 5 tablespoons butter, oil and sugar in a large bowl with an electric mixer until fluffy. Add the almond paste and lemon zest and beat until smooth. Beat in the eggs one at a time, beating well after each addition. Fold in the flour and baking powder.

Pour the batter into the prepared pan and bake for about 1 hour, until a cake tester inserted in the center of the cake comes out almost clean. Let cool in the pan on a wire rack for 20 minutes. Unmold onto the rack and let cool completely.

Transfer the cake right side up to a serving plate and gradually brush the lemon liqueur over the top slowly so it sinks in completely. (The cake can be made up to a day in advance; wrap with plastic wrap and store at room temperature.) Just before serving, sprinkle the cake with confectioners' sugar.

Serves 10

GINGER CRUNCH CAKE WITH STRAWBERRY SAUCE

Crunch Topping
1 C. pecans, toasted and chopped fine
1/2 C. gingersnap cookie crumbs (from about eight 2-inch gingersnaps)
1/2 C. firmly packed light brown sugar
1/4 C. unsalted butter, melted

Ginger Cake
1 3/4 C. all-purpose flour
3/4 t. baking soda
3/4 t. ground ginger
3/4 t. cinnamon
3/4 t. salt
3/4 C. unsulfured molasses
2/3 C. buttermilk
1/3 C. granulated sugar
6 T. unsalted butter, softened
1 large egg, beaten lightly

3 C. well-chilled heavy cream
1 t. vanilla
4 T. granulated sugar
1 pint strawberries
1 T. fresh lemon juice
Garnish: strawberries, with leaves and blossoms if desired

Preheat oven to 350�F. Grease three 8- by 2-inch cake pans.

For crunch topping:
In a small bowl combine crunch topping ingredients, stirring until combined. Divide topping among pans and press evenly onto bottom.

For ginger cake:
In a large bowl whisk together flour, baking soda, ginger, cinnamon, and salt. Add remaining ginger cake ingredients and with an electric mixer beat on high speed 2 minutes. Carefully spread batter over crunch topping in pans and bake in upper and lower thirds of oven, switching position of pans in oven halfway through baking, 20 minutes, or until a tester inserted in center of each layer comes out clean.

Immediately invert cake layers onto racks lined with wax paper and cool completely. Cake layers may be made 2 weeks ahead and frozen, wrapped separately in plastic wrap. Thaw layers in refrigerator before proceeding with recipe.

In a chilled bowl with chilled beaters of an electric mixer beat 2 cups cream with vanilla and 2 tablespoons granulated sugar until it just holds stiff peaks.

Cake Assembly:
Arrange 1 cake layer, crunch side up, on a cake plate and spread with a heaping cup whipped cream. Repeat with another cake layer and another heaping cup whipped cream and top with third cake layer, crunch side up. Leaving top plain, spread remaining whipped cream on side of cake to coat (a final coating will be added later). Chill cake, covered loosely with plastic wrap, at least 4 hours (to facilitate slicing) and up to 24.

Hull strawberries and slice half of them. In a bowl with a potato masher mash sliced berries with lemon juice and remaining 2 tablespoons granulated sugar. In a food processor pur�e remaining berries and strain through a fine sieve into bowl with mashed berry mixture. Sauce may be made 1 day ahead and chilled, covered.

In a chilled bowl with chilled beaters of an electric mixer, beat remaining cup cream until it just holds stiff peaks and spread decoratively on side of cake. Arrange some whole strawberries on top of cake and garnish plate with additional whole strawberries.

Serve cake with strawberry sauce.

Makes 1 Cake

BANANA CREAM PIE WITH BANANA CRUST AND CARAMEL DRIZZLES

1 Banana Pie Crust (recipe follows)
3 C. heavy cream, in all
1 small vanilla bean, split and scraped
1 tablespoon unsalted butter
3/4 cup cornstarch
2 1/2 cups sugar
1/2 teaspoon salt
5 large egg yolks
4 ripe bananas
3/4 cup Caramel
Drizzle Sauce (recipe follows)
2 cups heavy cream, whipped with 1/2 teaspoon vanilla and 2 teaspoons sugar
Shaved chocolate

Prepare the Banana Pie Crust, and allow it to cool completely.

Heat 2 cups of the cream in a large saucepan over high heat. Stir in the paste scraped from inside the vanilla bean, and the butter, and bring to a simmer.

Meanwhile, in a small bowl, combine the remaining 1 cup cream with the cornstarch and stir until thoroughly blended and smooth. When the mixture in the saucepan begins to boil, stream in the cream/cornstarch mixture, whisking constantly until all is thoroughly incorporated. Remove from heat.

In a bowl, combine the sugar and salt, and whisk this dry mixture vigorously into the saucepan until the cream is thick and the dry ingredients are thoroughly incorporated. Over low heat, whisk in the egg yolks one at a time. Remove from the heat and whisk the pastry cream until smooth and creamy.

Peel the bananas and cut them crosswise into 1/4-inch slices. Spread about 1/3 of the pastry cream in the pie crust, and arrange 1/2 of the banana slices over the cream. Spread on another 1/3 of the pastry cream, and arrange the remaining banana slices over that. Cover with the remaining pastry cream, and smooth out the top. Refrigerate for at least 2 hours or until firm.

About 20 minutes before serving, prepare the Caramel Drizzle Sauce.

To serve, cut the pie into wedges and drizzle on the warm Caramel Drizzle Sauce. Top with whipped cream and shaved chocolate.

Banana Pie Crust
2 cups graham cracker crumbs
1/4 cup light brown sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
1 very ripe banana, mashed

Preheat the oven to 375�F.

In a bowl, cream the ingredients together with your hands. Press the mixture into a 10-inch pie pan, and bake until brown, for about 15 minutes. Remove from the oven, and allow to cool completely before filling. Makes one 10-inch pie crust.

Caramel Drizzle Sauce
1 cup sugar
1/4 cup water
1 cup heavy cream

In a saucepan, combine the sugar and water, and bring it to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep nutty-brown color and the consistency of thin syrup, for about 10 to 15 minutes. Turn off the heat.

Stir in the cream, turn the heat back on to high, and boil the sauce for about 2 minutes. Remove from the heat. Use immediately. Makes about 3/4 cup.

Serves about 10.
Source: Emeril Lagasse
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SHARED RECIPES FROM THE RECIPE EXCHANGE
http://www.razzledazzlerecipes.com/scgi-bin/bbs/index.pl?

CHERRY PECAN BRIE

1 (8-inch) round Brie
8 ozs. sweet cherries, pitted and halved
1/3 C. finely chopped sweet yellow pepper
2 T. finely chopped green onion
1 1/2 t. granulated sugar
1/4 t. salt
3/4 C. toasted pecans, chopped
Thinly sliced French bread to serve

Allow Brie to rest at room temperature about 1 hour. Meanwhile, combine cherries, yellow pepper and green onion in a medium bowl. Stir in sugar and salt. Set aside.

Shortly before serving, assemble: Using a long serrated knife, cut Brie in half horizontally, separating top from bottom. Place top to one side; cover bottom layer with half the cherry mixture; cover with half the pecans.

Replace top; gently saw off thin white rind on top of cheese. Spoon remaining cherry mixture on top of cheese; cover with remaining nuts. Serve at room temperature accompanied by French bread. (Do not refrigerate, it will make pecans soggy.)

Makes 12 servings.

KAHLUA BAKED EASTER HAM

10 lb. precooked ham
3/4 C. brown sugar
1/2 C. kahlua
3 T. kahlua
2 T. dry mustard
Whole cloves

Place ham with rind on rack in roasting pan, fat side up. Roast at 300�F, 18 minutes per pound. During last hour, trim rind, score fat (criss cross) and stud with cloves. Sprinkle top with brown sugar, then 3 tablespoons kahlua. Pour 1/2 cup kahlua and mixed mustard into pan. Baste frequently with pan syrup. Delicious!

Posted by Darlene

MAPLE AND CRANBERRY HOT CROSS BUNS

5 t. yeast
1/4 c. warm water
1 C. warm milk
1 t. vanilla
1/4 C. unsalted butter - melted and cooled to warm
3/4 C. sugar
1/4 C. pure maple syrup
1 t. salt
2 eggs
3 - 3 1/2 C. all-purpose flour
1/2 C. whole wheat flour
1 t. cinnamon
1/2 t. nutmeg
1/2 t. allspice
1/4 t. cloves
1/2 C. plumped dried sour cherries
1/2 C. plumped dried cranberries
1 T. orange zest - finely minced

Glaze
2 C. confectioner's sugar
orange juice as required
water as required

In a large bowl or bowl of an electric mixer fitted with a dough hook, hand whisk together the yeast and water and let stand 2 minutes. Stir in the milk, butter, sugar, maple syrup, vanilla, and salt to dissolve.
Whisk in eggs. Add most of white flour, whole wheat flour, spices , and orange zest and mix by hand to make a soft dough. When dough can no longer be mixed by hand, begin kneading (5 to 7 minutes by hand or using a dough hook on an electric mixer), dusting in more all-purpose flour if needed. Let dough rest for 15 minutes. Knead in dried cranberries and cherries. Shape dough into a ball and let rest, covered with a tea towel for about 20 minutes.

Divide into 12 pieces and shape into balls. You may also roll dough out and cut into 3-inch rounds (about 1/2 inch thick).

Place buns on a lightly-greased baking sheet about one inch apart. Using floured scissors, snip a cross on the top of each bun (about 1/2 inch deep). Paint with egg wash. Let rest for about 25 minutes or until buns look puffy and light.

Preheat oven to 375�F. Place buns in oven and reduce heat to 350�F. Bake for 17-20 minutes until the tops are golden brown. Remove from the oven and transfer to a rack. When cool, apply fondant.

Fondant
In one small bowl, mix orange juice and 1 1/2 cups of confectioner's sugar to make a spreadable glaze.
In a second bowl, mix 1/2 cup of confectioner's with water to make a white glaze. Smear each bun with orange glaze. Allow to set, then drizzle on some white glaze. Allow to set.

Makes 12 buns.

Posted by Chyrel

ALMOND LACE BASKETS

These cookie baskets are designed for filling with ice cream, etc. Makes a beautiful dessert!

1/4 lb. butter
1/4 lb. brown sugar
4 oz. light corn syrup
1/2 C. all-purpose flour
1/2 C. finely ground sliced blanched almonds

Preheat the oven to 350�F.

Over medium heat in a heavy saucepan, simmer the butter, brown sugar and corn syrup. Combine flour and ground almonds, then add to the simmering ingredients and mix well over low heat for about 1 minute.

With a 1 to 1 1/2 ounce ice cream scoop, place several dollops of batter on a nonstick cookie sheet or wax paper-lined baking pan, spreading each dollop about 3 inches apart.

Bake for 5-6 minutes, or until reddish brown in color. Remove from the oven and allow to cool until comfortable to the touch but still pliable.

While cookies are cooling, place round soup cups or coffee cups upside down on the countertop.

When cookies are cool enough to handle, lay them over the cups to form an inverted basket shape. Let cool completely. Store in an airtight container.

Posted by Linda

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ACTUAL RESTAURANT RECIPES

SAINT MICHAEL'S ALLEY BANANA FRENCH TOAST

Make the banana bread at least one day ahead. Note that only half of the loaf will be used for the French toast.

Banana Bread
2 eggs
1 1/2 C. mashed ripe bananas (about 3 medium)
1/4 C. buttermilk
1/4 C. vegetable oil
1 t. vanilla
2 C. flour
1/2 C. sugar
1 T. baking powder
1/2 t. baking soda
1/2 t. salt

French Toast
2 eggs
1/3 C. heavy cream
1/2 t. vanilla
1/4 t. nutmeg
Butter for frying
Real maple syrup, or sliced strawberries and whipped cream

Position rack in middle of oven; preheat oven to 350�F. Liberally grease a standard-size (about 9 x 5 x 3-inch) loaf pan.

Beat the eggs with an electric mixer. Add the bananas, buttermilk, oil and vanilla; blend well.

Sift together the flour, sugar, baking powder, baking soda and salt. Add the flour mixture to the banana-egg mixture and mix by hand until well blended.

Spoon the batter into the prepared pan. Bake for 50 minutes to 1 hour, until a skewer comes out clean when inserted into the center of the loaf. Place the pan on a rack to cool for 10 minutes, then turn the loaf out onto the rack to cool completely. Wrap in plastic wrap.

For the French toast: Whisk together the eggs, cream, vanilla and nutmeg.

Cut 8 slices, each about 1/2 inch thick, from the banana bread loaf. This is about half of the loaf; reserve the remainder for another use. Soak each slice in the egg-cream mixture for about 1 minute. Fry in a little butter in a heavy skillet or on a griddle until both sides are nicely browned.

Serve on warm plates topped with maple syrup, or sliced strawberries and lightly sweetened whipped cream.

Serves 4.

BETTE'S OCEANVIEW DINER DUTCH BUNNY

This oven pancake looks elegant but is quick and easy to make.

3 eggs
3/4 C. milk
3/4 C. flour
1/2 t. salt
1/2 C. butter
2 ripe bananas, peeled and sliced
Juice of 1/2 lemon
Powdered sugar as needed

Preheat the oven to 450�F.

Beat together the eggs and milk until well blended. Add the flour and salt all at once; stir with a fork until just combined. The batter will be a little lumpy.

Melt the butter in an oven-proof 12-inch skillet, preferably seasoned cast iron. When the butter sizzles, add the banana slices, then pour the batter on top. Place in the oven and bake for about 20 minutes, until the pancake is puffed up and golden.

Drizzle the lemon juice over the top, then sift powdered sugar over all. Serve immediately.

Serves 2 to 4.

Variation: You may substitute 2 sliced peeled tart apples for the bananas. Saute the apple slices in the butter and season with 3 T. sugar, 1/4 t. cinnamon and 2 T. lemon juice before adding the batter.
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QUICK AND EASY RECIPES

MAPLE RICE KRISPIE TREATS

1/2 lb. butter
2 9 oz. bags of marshmallows
2 T. of maple syrup
1 large box of Rice Krispies
1/4 C. of maple sugar
Melt butter on top of stove in saucepan, then add marshmallows.

Add maple syrup as the butter and marshmallows melt and become creamy and smooth. When they become melted and blended, add Rice Krispies and fold ingredients together.

Pour into ungreased 11 x 14-inch pan and press into pan edges, then sprinkle with maple sugar, and let stand for about an hour. Cut into serving sizes.

JELLY BEAN FUDGE
2 c. white chocolate chips
1 16 oz. container vanilla frosting
2 C. assorted jelly beans

Line a 9-inch square pan with foil and grease lightly. Melt the chips according to the package directions, or in a medium-heavy saucepan over very low heat, stirring constantly until the chocolate is melted and smooth. Add the frosting and stir until the mixture is smooth. Remove from the heat and let cool slightly. (Fudge mixture should still be easy to stir, but should not be hot enough to melt the jelly beans.) Add the jelly beans and stir well to incorporate evenly. Spread the fudge mixture into the prepared pan and cool to room temperature. Cover tightly and refrigerate for at least 2 hours. Remove the foil and fudge from the pan together and place on a cutting surface. Carefully remove the foil and cut the fudge into small pieces.

Makes 3 dozen pieces.

FRESH STRAWBERRY CREME PIE

8 oz. cream cheese, softened
1/4 C. sugar
1/2 t. vanilla or almond extract
dash of nutmeg
1 pint ripe strawberries, sliced
1 C. whipping cream
1/4 C. powdered sugar, sifted
1/4 t. vanilla or almond extract
9 inch graham cracker crust

Combined softened cream cheese, sugar, vanilla and nutmeg, mixing until well blended. Mash about half of the strawberry slices, stir into cream cheese mixture. Whip cream with powdered sugar and vanilla until stiff peaks form. Fold into cream cheese mixture along with remaining strawberries. Spoon into crust. Chill several hours or overnight. Garnish with additional strawberries if desired.

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RECIPE REQUEST

SHIRL wants to know the secret for making a great cup of tea with loose tea leaves. I haven't made it this way before so I thought I'd ask to see if any tea drinkers might care to share your secrets.

Some time back if you remember, I've been looking for a egg appetizer dish. I finally found it! So I thought I would share it with you. It will also be a good way to use those boiled eggs from Easter.

GOLDEN EGG SALAD CASSEROLE

Blend 6 chopped hard-cooked eggs with 2 tablespoons diced pimiento, 1/2 cup sliced celery and 1 cup of finely crushed soda crackers. You'll need about 1-1/2 cups of finely crushed crackers in total. Stir in 1/4 cup milk and 1 cup mayonnaise or salad dressing, plus a dash of garlic salt and 1/4 teaspoon milled pepper.

Spread the egg mixture in a greased 1-quart baking dish or a 9-inch pie plate. Top with remaining 1/2 cup cracker crumbs blended with 1 tablespoon melted butter. Bake at 400�F. about 25 minutes. Serve hot.
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KITCHEN TIP

FOR PERFECT CENTERED BOILED EGGS

When you want uniform shells of white to hold fillings, researchers have found that eggs stored on their sides have the most consistently centered yolks. So, the night before you cook eggs, just tape the carton shut and turn it on its side.

Centered egg yolks can also be achieved by cooking eggs upright in specially made wire racks, or by manually twirling the eggs as they cook, but that�s a little extreme, don�t you think?
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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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