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SWEDISH MEATBALLS with Grape Juice Or Dill Sauce
MEATBALL RECIPE:
2 lb. ground beef
1 lb. ground veal
1 (4 1/2 oz.) can of deviled ham
2 eggs, beaten
1/2 t. salt
1 can evaporated milk
1 c. soft whole wheat bread crumbs
1 T. grated onions (or more)
1/2 t. allspice
1/4 t. pepper
fresh dill
1/4 c. water
1/4 c. shortening
Mix together everything but water and shortening in a large bowl. Shape into 72
meatballs smaller than a walnut. Heat shortening in a large skillet. Brown
meatballs. Drain fat, add water and simmer covered for 20 minutes. Drain if
using grape juice sauce; leave undrained if making dill sauce. Transfer
meatballs to large pot or chafing dish and simmer with sauce. Keep stirring and
watching or it might burn.
GRAPE JUICE SAUCE:
1/2 c. butter
1 onion, chopped
1/2 c. flour
1 (6 oz.) can undiluted Welch's Grape Juice
3/4 c. catsup (Heinz preferred)
1 c. red wine (sweet or dry)
2 c. water
1/2 t. salt
1 T. prepared mustard
Heat butter and saute onion. Stir in flour gradually. Blend in rest of
ingredients. Cook on low heat. Simmer until it thickens, stirring constantly.
Pour over meatballs in large pot or chafing dish and let simmer.
CREAMY DILL SAUCE:
2 T. butter
1 t. salt
1 c. sour cream
1 T. dill weed
2 T. flour
1 c. water
1 T. catsup
Melt butter in saucepan. Stir in flour and salt. Cook until bubbly. Stir in
water. Cook, stirring constantly, until thickened. Boil 1 minute. Stir in sour
cream, catsup and dill weed and heat just to boiling point. Pour over meatballs
and meat juices. Stir. (yield - 2 cups) FIRE BALLS
12 ounces Jalapeno peppers, canned
1 cup Buttermilk baking mix
6 ounces Mozzarella cheese -- shredded
1 pound Sausage
6 ounces * Seasoned bread crumbs
* Use a spicy breading mix made for pork or for less spicy
dish use unseasoned fine dry bread crumbs. A mixture of pork breading crumbs and
plain crumbs is good to use.
Cut off stem ends from the peppers. Stuff peppers lightly with cheese, then set
aside. Thoroughly mix sausage, biscuit mix, and remaining
cheese. Make small patties from the mixture. Place a pepper in the center of
each patty, then wrap and seal the dough around the pepper. Coat one or two
balls at a time by shaking them in a plastic bag with the pork breading mix or
seasoning of your choice. In a lightly greased skillet, brown
sausage balls until the sausage is thoroughly cooked, turning several times. Let
cool a bit on a paper towel and serve.
SPAGHETTI PIE
6 oz. spaghetti
2 T. butter
1/3 c. grated Parmesan cheese
2 well beaten eggs
1 c. cottage cheese
1 lb. ground beef
1/2 c. chopped onions
1/4 c. chopped green peppers
1 (8 oz.) can tomatoes, cut up
1 (6 oz.) can tomato paste
1 t. sugar
1 t. dried oregano, crushed
1/2 t. garlic salt
1/2 c. shredded Mozzarella cheese
Cook spaghetti per directions in water to which 1 T. oil has been added; drain
and stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form
mixture into a crust in a buttered (10 inch) pie plate. Spread cottage cheese
over crust. In a skillet, cook ground beef, onion and green peppers until tender
and browned. Drain off fat. Stir in remaining ingredients except Mozzarella
cheese and heat through. Pour mixture over cottage cheese. Bake at 350� for 20
minutes, uncovered. Sprinkle with Mozzarella cheese and bake 5 minutes longer.
EIGHT LAYER FIESTA DIP
1 pkg taco seasoning mix
1 lb. ground beef
3/4 c. water
1 can refried beans
1/2 c. grated Cheddar cheese
1 sm. can sliced ripe olives
1 medium tomato, chopped
1 lg. avocado, peeled and mashed
1/2 c. sour cream
1/2 cup chunky salsa
1/4 c. chopped green onion
Nacho chips
In medium skillet, prepare taco seasoning mix with ground
beef and water according to directions. Add refried beans and heat 5 minutes. In
shallow 1-qt. serving bowl, spread beef and bean mixture. Layer remaining
ingredients in order given above. Serve immediately with bowl of nacho chips.
HOT KIELBASA DIP
1 (8 oz.) pkg. cream cheese
1/3 c. sour cream
1/3 c. milk
1 tbsp. mayonnaise
1/2 tsp. Worcestershire sauce
8 oz. kielbasa, finely chopped
1/2 c. green onions, sliced
1/4 c. grated Parmesan cheese
In 1 1/2 quart micro-safe casserole, cook cream cheese on HIGH about 1 minute or
until soft. Stir in sour cream, milk, mayonnaise, and Worcestershire sauce. Add
the kielbasa, half of the onion and Parmesan cheese; stir. Cook, uncovered on
HIGH 3 to 4 minutes or until heated through, stirring once. Sprinkle with
remaining onion. Serve with crackers, vegetables or rye bread. Makes 2 1/2 cups.
FOOTBALL HAMBURGER CHEESE DIP
2 lbs. ground beef
1 lb. velveeta, cut into cubes
8 oz. picante sauce
6 oz. chopped green chilies
1 can golden mushroom soup
1 large package of Fritos-the new dippers are the best to use-or tortilla chips
Brown ground beef and drain grease. In crockpot heat browned ground beef,
velveeta, picante sauce, chilies, and soup until almost bubbly on high heat.
Turn heat to keep warm. Serve with fritos or tortillas.
WARM CORN DIP
2 tablespoons butter
1/4 cup small dice onion
2 tbsp minced jalape�os
1 1/2 tbsp minced garlic
3 cups corn kernels (frozen, canned or fresh)
1 cup roasted poblanos, chopped
1/2 cup roasted red bell pepper, chopped
1/4 cup green onions, finely chopped (green parts only)
4 ounces cheddar cheese, grated
4 ounces Monterey jack cheese, grated
3/4 cup sour cream
3/4 cup mayonnaise
Emeril's Essence *
Salt and cayenne pepper to taste
* Emeril's Essence:
5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme
Combine all ingredients in a small mixing bowl and blend well. Store in an
airtight container in your spice cabinet for up to 3 months.
Preheat oven to 375 degrees F. In a 10-inch saut� pan set over a medium high
heat, add the butter. Once the butter is melted, add the onions and sweat for
3-4 minutes. Add the jalape�os and the garlic and sweat for 2 more minutes. Add
the corn and sweat for 5-6 minutes.
Remove the corn, jalape�os, garlic and onion mixture to a mixing bowl. Add the
remaining ingredients to the mixing bowl and blend well. Season the dip with the
Essence, salt and cayenne pepper.
Place the dip in a casserole dish, and bake in the oven for 20 minutes or until
the dip begins to bubble. Serve with Fritos, or your favorite chips.
CHEESY FOOTBALLS
2 (8-ounce) packages cream cheese, softened
8 ounces shredded sharp Cheddar cheese
1/2cup grated Parmesan cheese
1/2cup mayonnaise
1/4cup chopped green onions
1/4teaspoon black pepper
1 large jar Bacon Bits
Pimento or red pepper slices
Crackers
Beat cream cheese, Cheddar cheese, Parmesan cheese and mayonnaise on medium
speed until well blended. Add chopped green onions and black pepper. Mix well.
Cover and refrigerate for several hours or overnight. On the morning of the game
shape mixture into a football. Cover with Bacon Bits. Add pimento or red pepper
slices to form "lacing" for the football.
Serve with favorite crackers.
More Recipes for the Super Bowl. |
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ALMOND BONELESS CHICKEN
2 whole medium size chicken breasts or
1 lb. boneless chicken cut in 1 1/2 inch strips.
Marinade:
salt and pepper to taste
4 t. oil
4 t. corn starch
1 unbeaten egg white
Batter:
3/4 c. pancake mix
1 egg
1/2 c. water
Gravy:
1 small can (1 41/2 oz.) chicken broth
3 T. corn starch
1/4 c. water
For Serving:
1 c. shredded lettuce 1/3 c. toasted slivered almonds
1 green onion (leaves only) chopped
Mix marinade ingredients and soak chicken strips 15-20 minutes at room
temperature stirring occasionally.
Mix the batter ingredients and dip each chicken piece into
the batter. Put in a deep fryer at 375� or in a pan with one inch of very hot
oil and cook until light or golden brown (3-5 minutes approximately). Remove
with tongs or a slotted spoon to paper towels to drain.
To prepare the gravy, warm the broth until bubbling. Mix the
cornstarch and water; add. Cook over low heat until thickened (this takes just a
few minutes).
Cover serving plates with lettuce and place chicken pieces on
top. Cover with a little gravy and top with some of the almonds and onion
greens. (Serves 2-4)
TRIPLE CHOCOLATE KISSES
2 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon almond extract
1 ounce semisweet chocolate -- grated
42 milk chocolate kisses
baking cocoa
In a medium bowl, beat egg whites until foamy. Add cream of tartar; beat until
soft peaks form, about 6 minutes.
Gradually add sugar, beat until soft peaks form, about 6
minutes. Beat in extract.
Fold in grated chocolate.
Insert a medium size open- star tip in a pastry or plastic
bag. Fill with meringue.
On lightly greased baking sheet, pipe forty-two 1 inch
circles. Press chocolate kiss into the center of each. Pipe meringue around each
kiss in continuous circles from the base to the top until the kiss is
completely covered. Dust with cocoa.
Bake 325� F. for 15-18 minutes or until edges are lightly
brown. Immediately remove to wire racks to cool.
Yield: 3 1/2 dozen
SWEETHEART TRIFLE
1 Pkg. Chocolate cake mix (18 1/4 oz.)
1 pkg. peanut butter chips (10 oz.)
4-1/4 Cups cold milk, divided
1/2 cup whipping cream
1/4 tsp. vanilla extract
2 pkgs. instant chocolate pudding mix (5.9 oz. each)
1 carton (12 oz.) frozen whipped topping, thawed
4 Nestle Crunch candy bars (1.5 oz. ea), crumbled
Prepare cake mix according to package directions. Pour the batter into greased
13 x 9 in baking pan. Bake at 350 for 30-35 minutes or until toothpick comes out
clean. Cool on wire rack.
In heavy saucepan, combine chips, 1/4 cup milk and cream. Cook and stir over low
heat until chips are melted. Remove from heat; stir in vanilla. Cool to room
temp. Place remaining milk in mixing bowl; beat in pudding mixes on low speed
for 2 minutes.
To assemble, crumble half of the cake into a 4 qt. trifle bowl or large bowl.
Layer with half of the peanut butter sauce, pudding, whipped topping and candy
bars; repeat layers. Cover and refrigerate at least 3 hours before serving.
Serves 12-15
CUPID'S CHERRY PARFAITS
1 can (21 ounces) cherry pie filling
1/4 teaspoon almond extract
1 cup (8 ounces) sour cream
1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
Whipped topping, chopped almonds and fresh mint, optional
Combine pie filling and extract; set aside. In a mixing bowl, combine sour cream
and milk. Stir in pudding mix; beat on low speed for 2 minutes. Spoon half into
parfait glasses; top with half of the pie filling. Repeat layers. Garnish with
whipped topping, almonds and mint if desired. Refrigerate until serving.
Yield: 4-6 servings.
HEART SHAPED CHERRY SCONES
1 c dried sour cherries
1 c warm water
1 c flour
1 c whole wheat flour
1/4 c sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 c chilled butter -- cut in bits
1 large egg yolk
3/4 c buttermilk
Soak cherries in warm water. Let stand until softened, 1 hour. Drain and discard
liquid. Preheat oven to 375 degrees.
In a medium bowl, mix together all-purpose flour, wheat flour, sugar, baking
powder, baking soda, salt, and nutmeg. Using a pastry blender cut butter into
flour mixture until coarse crumbs form. Mix together egg yolk and buttermilk.
Make a well in the center of flour mixture. Add egg mixture and cherries all at
once to well, tossing with a fork until a soft dough forms. On a floured
surface, knead dough 10 times.
Using a floured rolling pin, roll dough to a 1 in. thickness. Using a floured 3
in. heart-shaped cookie cutter, cut out scones. Gather trimmings, roll dough to
a 1 in. thickness, and cut out more scones. Place scones, 1 in. apart, on an
ungreased baking sheet.
Bake until golden, 18 to 20 min. Transfer to a wire rack to cool. Dust with
confectioners' sugar.
SWEETHEART COOKIE PUZZLE
1 C. butter or margarine, softened
1 C. granulated sugar
2 tsp. vanilla extract
2 C. uncooked rolled oats
1 1/4 C. unbleached flour
2 C. M&M's plain chocolate candy
Preheat oven to 350 degrees F. Lightly spray 2 baking sheets with cooking spray;
set aside.
In a mixing bowl, combine butter, sugar and vanilla extract.
In another mixing bowl, combine oats and flour.
Mix wet ingredients with dry ingredients just until moistened. Divide dough in
half. Pat each half of dough into heart shape about 1/4-inch thick on prepared
baking sheets.
To decorate, gently press M&M's into dough in a pattern or phrase of your
choice. With a sharp knife, cut through dough to form 10 random shapes. Do not
separate.
Bake for 15 to 18 minutes or until lightly browned. Carefully cut through pieces
again to separate.
Cool 5 minutes on baking sheet. Remove and cool completely on wire rack.
HEART LOLLIPOP COOKIES
Cookie
1/2 cup semisweet chocolate chips
1/2 cup butter, softened
1/3 cup packed light brown sugar
1/2 teaspoon vanilla
1 egg
2 cups all-purpose flour
Coating
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
12, 1 ounce squares dark or milk chocolate
Icing, optional
1 egg white
1-1/4 cups powdered sugar
3 drops red food coloring
Soak Popsicle sticks for one hour in a bowl of cold water; this will prevent
them from burning when baked. Preheat oven to 375�F. Grease cookie sheets.
Melt chocolate chips over a low heat until melted. Remove
from heat; let cool.
Beat butter, brown sugar and vanilla until light and fluffy.
Beat in egg. Beat in cooled chocolate. Stir in flour, cocoa powder and salt
until smooth.
Divide dough in half.
Roll each half out to 1/8 inch thick, wrap in wax paper and
freeze or six minutes.
Remove wax paper and cut out cookies with a heart shaped
cookie cutter.
Re-roll scraps, freeze and cut out. Place half of the hearts about 1 inch apart
on cookie sheet.
Remove Popsicle sticks from water and pat dry. Gently press
one stick into each heart, leaving about 2-1/2 inches for a handle.
Place remaining hearts on top and gently press edges to seal.
Bake about 12 minutes until firm to touch.Cool on wire racks.
Line cookie sheets with wax paper.
In a double boiler melt chocolate; remove from heat.
Dip each lollipop into melted chocolate; let excess drip back
into pan. Place lollipops on prepared cookie sheets.
Decorate with candies if desired and refrigerate 20 minutes
until chocolate is set.
Make icing: Beat egg white and powdered sugar until smooth.
Tint with food coloring if desired and spoon over lollipops.
NOTE: 3-inch heart-shaped cutters recommended.
CHOCOLATE MACAROON STICKS
2 egg whites
1/2 cup superfine sugar
2 T. Hot Chocolate Mix
1-1/2 cup shredded coconut
2 T. Cocoa sifted
1/3 powdered sugar
2 T. hot water
Preheat oven to 325 degrees. Lightly grease 2 baking sheets.
In a large bowl, beat or whisk the egg whites until stiff peaks form.
Combine the sugar and hot choc. mix, then add to the egg whites very slowly.
Beat until stiff. Stir in the coconut.
With a pastry bag fitted with a 1/3 in. nozzle, pipe the mixture into 2 in.
lengths on the prepared pans, OR make 2" strips using 2 spoons onto the pans.
Bake in the preheated oven 35 - 40 min. Cool completely.
Mix the sifted cocoa, powdered sugar, and hot water in a saucepan and warm for a
few seconds over a low heat. Dip one end of the baked macaroon sticks into the
icing, then place them on a sheet of waxed paper or parchment paper to dry.
Festive looking and delicious!
MINIATURE DOUBLE CHOCOLATE ESPRESSO CUPS
4 oz semisweet chocolate
1 C butter
3/4 C espresso or strong coffee
1 C chopped pecans
1 3/4 C sugar
1 1/2 C flour
4 eggs
1 t vanilla
1 C miniature chocolate chips
Melt 4 oz semisweet chocolate together with butter in microwave or double
boiler. Stir in espresso and pecans. Set aside.
Combine sugar, flour, eggs and vanilla by hand until blended. Add chocolate
mixture and stir carefully. Stir in mini chips. Spoon batter into greased mini
muffin pans. Bake at 325 for about 15 minutes, until toothpick comes out clean.
YIELD: 36 Miniature Cakes
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Valentine Recipes Section |
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CREMA De CHOCOLATE
6 eggs separated
3/4 cup sugar
1 Tblsp cornstarch
3/4 cup milk
1/2 Tsp vanilla extract
2 large sweet oranges
1-1/4 lb chopped semi-sweet chocolate
3 Tblsp unsalted butter
Whipped cream
Beat the egg yolks with the sugar until fluffy. Add the corn starch milk and
vanilla and heat gently in a double boiler until slightly thickened, stirring
constantly. Finely grate the rind of one orange and add to the custard along
with the chocolate. Continue to heat gently, stirring constantly until the
chocolate has completely melted. Remove from heat. Stir in the butter and let
cool to room temperature.
Whip the egg whites until stiff and glossy and fold into the mousse. Spoon into
6 tall dessert glasses and chill.
Use a vegetable peeler to peel thin rinds off the other orange and slice into
very fine shreds. Boil with 2 tablespoons sugar and 2 tablespoons water until
crystallized, about 5 minutes. Remove and separate with a fork and dry on a
rack.
Top each mousse with a swirl of cream and garnish with the crystallized orange
rind.
DOUBLE CHOCOLATE BROWNIE CAKE
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt
pan. Have all ingredients at room temperature.
In a large bowl, stir together cake mix and pudding mix. Make a well in the
center and pour in eggs, sour cream, oil and water. Beat on low speed until
blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate
chips. Pour batter into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted
into the center of the cake comes out clean. Allow to cool.
Serves 8-10
FANTASTIC CHOCOLATE FUDGE PIE
1 (9 inch) pie shell
2 eggs, beaten
1/2 cup butter, melted
1 cup white sugar
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 cup semi-sweet chocolate chips (optional)
Preheat oven to 325 degrees F.
In a medium bowl combine eggs, melted butter or margarine, and sugar. Stir in
vanilla extract. Set mixture aside.
In a separate bowl mix together flour and cocoa powder. Pour egg mixture into
flour mixture and stir until thoroughly combined. Fold in chocolate chips if
desired.
Pour into pastry shell. Bake in preheated oven for 30 to 40 minutes. Serve hot
if desired.
Serves 8
CHOCOLATE LOVER'S CHEESECAKE
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted, slightly cooled
1 OREO Pie Crust (6 oz.)
Preheat oven to 325�F. Mix cream cheese, sugar and vanilla with electric mixer
on medium speed until well blended. Add eggs; mix until blended. Stir in melted
chocolate.
Pour into crust.
Bake 40 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight.
CHOCOLATE PEANUT BUTTER PASTRY CUPS
1/2 pkg. Pepperidge Farm� Frozen Puff Pastry Sheets (1 sheet)
6 tbsp. creamy peanut butter
1 bar (4 oz.) sweet baking chocolate, broken into 18 squares
2/3 cup mini marshmallows
Thaw pastry sheet at room temperature 30 min. Preheat oven
to 400�F.
Unfold pastry on lightly floured surface. Roll into 18" x 9" rectangle. Cut into
18 (3") squares. Press squares into 3" muffin-pan cups. Place 1 tsp. peanut
butter in center of
each. Top with 1 square chocolate and 3 marshmallows.
Bake 12 min. or until golden. Cool in pan on wire rack 10 minutes.
Remove from pan and cool on wire rack.
Yield: 18 Pastries
BLACKOUT CAKE
If you don't know, a Blackout Cake is layers of dark chocolate cake with dark
chocolate frosting; the outside of the frosted cake is covered with more cake
that has been crumbled. This is a large, rich creation that should handily serve
12 people, and it's quite dense and moist. Three layers of cake are split to
make six, with the sixth layer crumbled for the outside of the cake. This
manages to look down-home and fancy simultaneously, and would be a good choice
for a party.
The cake layers are easy, and they may be made a day ahead if you wish, or
farther ahead and frozen. You'll need 9 inch layer pans, and they MUST be 2
inches deep; you'll also need a candy thermometer for the frosting. The
completed cake will keep in the refrigerator for a few days, if tightly wrapped,
and it can be frozen very successfully (thaw, still in wrappings, in the
refrigerator).
Cake: (ingredients listed are per layer)
1 cup buttermilk
6 Tbsp. unsalted butter, cut into pieces
1-1/4 cups all-purpose flour
1 cup plus 2 Tbsp. granulated sugar
1/3 cup unsweetened Dutch process cocoa powder
1 tsp. baking soda
Pinch salt
1 egg, graded "large", beaten to mix
1 tsp. vanilla
Frosting:
6 ounces good-quality semisweet chocolate, chopped
3 ounces good-quality unsweetened chocolate, chopped
14 Tbsp. unsalted butter, cut into chunks
5 eggs, graded "large"
1 cup plus 3 Tbsp. granulated sugar
Pinch salt
1/3 cup pulp-free orange juice, preferably fresh-squeezed
3 Tbsp. water
For Cake: You'll need three layers, or three times the recipe given. If you have
only two 9 inch layer pans that are 2 inches deep, you may want to make two
layers the night before you assemble the cake. Adjust rack to center of oven;
preheat oven to 350 degrees F. Grease pans with solid vegetable shortening. Line
bottoms with wax paper cut to fit, grease paper, and dust the entire inside
lightly with flour, knocking out any excess. Set aside.
In small, heavy-bottomed, nonreactive pot, combine buttermilk and butter. Place
over low heat, stirring often, until butter is melted. Set aside to cool to
lukewarm.
Meanwhile, sift flour, sugar, cocoa powder, baking soda, and salt into medium
bowl. When buttermilk mixture is lukewarm, add it to the beaten egg and vanilla;
with fork, beat to mix well. All at once, add liquid to sifted dry ingredients.
With whisk, stir until dry ingredients are moistened, then beat briskly until
well-mixed and smooth (a few small lumps are OK). Batter will be thin. Pour into
prepared pan. Holding pan with both hands, tilt slightly so that batter runs up
sides of pan a bit. From a height of about 3 inches above a flat surface, drop
filled pan three times (this helps to distribute air bubbles evenly--don't hold
the pan too high above the flat surface!).
Bake in preheated oven for 30 to 35 minutes, or until toothpick inserted in
center emerges with a few moist crumbs still clinging to it. Do not overbake.
Cool in pan 10 to 15 minutes. Gently loosen cake from edges of pan; invert onto
cooling rack. Gently peel wax paper from bottom of layer, then re-invert to cool
right side up. Cool completely before frosting or storing.
For Frosting: In large, heatproof bowl, combine chopped chocolates and butter.
Set over simmering water on low heat (water should not touch bottom of bowl).
Stir frequently until melted and smooth. Remove from heat and hot water; set
aside near stovetop.
In one quart heavy-bottomed, nonreactive saucepan, combine eggs, sugar, and
salt. By hand, beat thoroughly to combine well. Add orange juice, then water,
beating to mix after each addition. Cook over medium heat, stirring constantly,
until mixture registers 170 degrees F on a candy thermometer. Immediately remove
from heat.
Quickly strain about one-quarter of hot egg mixture into melted chocolate
mixture and whisk well to combine. Gradually strain remaining hot egg mixture
into chocolate mixture, whisking to mix after each addition. Scrape sides and
bottom of bowl periodically with rubber spatula to ensure thorough blending.
Cool slightly, then chill. Whisk occasionally until frosting begins to thicken,
then scrape bowl sides and bottom with rubber spatula and whisk frequently until
frosting is of spreading consistency. (Alternatively, place bowl of frosting
into larger, shallower pan half full of ice and cold water. Whisk frequently;
scrape bottom and sides of bowl often. This method is much quicker, but the
frosting must be watched carefully, as it can harden before you know it.) When
ready, frosting will have thickened considerably, and it will hold soft peaks
(just like a meringue or whipped cream) when the whisk is lifted from it.
Important note: while frosting chills (beforehand, if you're using the
quick-chilling ice-and- water method), prepare the cake layers, as they should
be ready for assembly when the frosting is. If necessary, trim tops of layers so
they are flat. Using a large, sharp, serrated knife, carefully halve each layer
horizontally (this will give you six thin layers). Use one thin layer, the top
half of one of the original three you baked, to make the crumbs for the outside
of the cake. To do this, pull the thin layer into very small pieces with a fork
and/or your fingers (because the cake is so dense and moist, the resulting small
pieces will look better than they would if you tried to actually crumble the
cake). Place these very small pieces into a bowl, and cover airtight. Cover the
remaining thin layers so they won't dry out. Get a serving plate ready; you'll
need a plate with a flat portion in the center at least 9-1/2 inches in
diameter.
When the frosting is ready, place a dab of it in the center of the serving
plate. Place what was originally the top half of one of the three layers you
baked, cut side up, onto the serving plate, on top of the dab of frosting.
Spread about 1/2 cup of the frosting onto the cut surface, spreading it just to
the edges. Place the bottom half of this original layer, cut side down, on top
of the frosting, and spread it with another 1/2 cup of frosting, just to the
edges. Repeat. At this point, you'll have one thin layer of cake left, the
bottom half of one of the original three you baked. Place this, cut side down,
on top of the cake. Press gently, and straighten the sides if necessary. Frost
sides and top with remaining frosting.
With your fingers, pick up some of the cake "crumbs" you made earlier. Flatten
your hand so it's just slightly cupped, and pat crumbs onto the side of the
cake. Some crumbs will fall onto the serving plate--that's OK, just pick them up
and re-apply them. Put the crumbs on randomly, but spread them out as evenly as
possible; the entire cake surface won't be covered with them. Save some crumbs
to pat onto the top of the cake. Chill cake about 30 minutes. If necessary, use
your hands to gently re-shape the sides. Chill until cold before covering
tightly. Chill at least 2 hours before serving.
To cut, you'll need a large, sharp knife. Cut thin slices, as this is quite
rich. Store in refrigerator, tightly wrapped, for up to three days, or freeze.
Yield: At least 12 servings!
CHOCOLATE AMARETTO BARS
1 cup sugar
2 eggs
1/2 cup unsalted butter melted
1/2 cup flour
1/3 cup cocoa
1-1/4 cup ground Almonds
2 tbs Amaretto or 1/2 tsp almond extract
Preheat oven to 325 F and butter a 8" square baking pan.
Beat the butter and sugar in a bowl until creamy. Add the eggs, flour and cocoa
and beat until well mixed. Stir in the Amaretto (or Almond extract) and the
ground Almonds.
Pour into the baking pan and bake for 35 to 40 minutes. Let cool in pan then cut
into bite size squares.
CHOCOLATE COMA COOKIES
1 cup blanched slivered almonds
4 ounces bittersweet chocolate (2 1/3 1.5-ounce bars of Godiva Dark or 1 1/2
3-ounce bars of Lindt bittersweet chocolate)
1 cup dried tart cherries
12 ounces semisweet chocolate chips (1 regular size bag)
2 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, softened
1 cup packed dark brown sugar
1 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla extract
Preheat the oven to 350 degrees. Butter two cookie sheets.
In a nonstick pan, toast the almonds over medium-low heat, stirring constantly
for about 5 to 10 minutes, until they have just begun to turn brown and emit a
nutty aroma. Turn out onto a plate to cool. Chop the chocolate bars into small
chunks, no larger than large chocolate chips, and set aside.
In a large bowl, combine cherries, chocolate chips and oats and set aside.
Sift together flour, baking powder, baking soda and salt, and set aside.
In a large mixing bowl, beat the butter until light and fluffy, about 4 minutes.
Add sugars and beat the butter until creamy. Add the eggs and vanilla. Beat the
mixture until well combined, about a minute. Add the dry ingredients to the
mixture and beat at low speed until well-combined, less than a minute. Add
chocolate chips, chopped chocolate, cherries and nuts. Using a sturdy wooden
spoon, mix well by hand, until all the ingredients are thoroughly incorporated.
Using a 1-tablespoon scoop, measure out cookies (about a dozen per sheet). Bake
12 to 14 minutes, or until the cookies have set and are slightly flattened and
light brown. Cool on sheets 2 minutes, then transfer to racks to cool
completely.
YIELD: 6 Dozen
HERSHEY'S SPECIAL DARK SNACK CAKE MEDLEY
CREAM CHEESE FILLING *(recipe follows)
2/3 cup vegetable oil
2 tablespoons white vinegar
1 teaspoon salt
2 cups water
2 cups sugar (my note: I would use less)
2 teaspoons vanilla extract
2 teaspoons baking soda
2 eggs
2/3 cup HERSHEY�S Cocoa
3 cups all-purpose flour
1/2 cup (3 oz) HERSHEY�S SPECIAL DARK Chocolate Chips
1/2 cup MOUNDS Sweetened Coconut Flakes
1/2 cup chopped nuts
Heat oven to 350 F. Grease and flour 13x9x2-inch baking pan. Prepare *CREAM
CHEESE FILLING *(see recipe below); set aside.
Stir together flour, sugar, cocoa, baking soda and salt in
large bowl. Add water, oil, eggs, vinegar and vanilla; beat on medium speed of
mixer 2 minutes or until well blended. Pour 3 cups batter into prepared pan.
Gently drop cream cheese filling onto batter by heaping teaspoonfuls. Carefully
spoon remaining batter over filling. Combine chocolate chips, coconut and nuts;
sprinkle over top of batter.
Bake 50 to 55 minutes or until wooden pick inserted into cake
center comes out almost clean and cake starts to crack slightly. Cool completely
in pan on wire rack. Cover; store leftover cake in refrigerator. 12 to 16
servings.
CREAM CHEESE FILLING
1/2 cup (3 oz) HERSHEY�S SPECIAL DARK Chocolate Chips
1 package (8 oz.) cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
Place chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1
minute; stir. If necessary, microwave an additional 15 seconds at a time,
stirring after each heating, until chips are melted and smooth when stirred.
Beat cream cheese and sugar in medium bowl until well
blended. Beat in egg and vanilla. Add melted chocolate, beating until well
blended. |
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CROCKPOT ITALIAN CHICKEN AND POTATOES
1 lb of boneless, skinless chicken breasts
1/2 cup of fat-free Italian salad dressing
1 tsp Italian seasoning
1/2 cup grated parmesan cheese
2 large peeled potatoes - sliced or cut into wedges
Put chicken breasts on the bottom of the crockpot.
Put half the salad dressing, Italian seasoning and parmesan
cheese on top of the chicken. Add the potatoes to the top of the mixture - top
with the rest of the salad dressing, Italian seasoning and parmesan cheese.
Cover and cook on low 6-8 hours.
Makes 4 servings
ASIAN PORK ROAST
3-4 lb. pork roast
1/4 c. soy sauce
1/4 c. orange marmalade or apricot preserves
1 Tbsp. catsup
1 garlic clove, crushed (can use more)
Combine soy sauce, marmalade, catsup and garlic. Brush all over roast. Place in
crockpot and pour remaining sauce over all.
Cover and cook on low all day, at least 10 hours.
CREAM CHEESE CROCKPOT CHICKEN
4-6 boneless chicken breasts
2 tbsp melted butter
salt and pepper to taste
1 package dry Italian season mix (Italian dressing mix)
Sauce
1 can cream of chicken soup
1 (8 oz) package cream cheese
1/2 cup chicken broth
1 large onion
Garlic to taste
Brush chicken with melted butter and sprinkle with seasoning mix.
Place in layers in crockpot. Cover and cook about 6 hours.
About 5 hours into chicken cooking time, add all sauce ingredients. Cook chicken
in sauce for remaining hour.
Remove chicken and serve on platter. Pour gravy into gravy boat. Serve with rice
or noodles.
CROCKPOT BOLOGNESE SAUCE
1 pound lean ground beef
1/2 pound Italian sausage
1/2 cup chopped onion
1 small carrot, grated
2 stalks celery, chopped
1 large clove garlic, crushed
1 (28 ounce) can diced, peeled tomato
2 (6 ounce) cans tomato paste
1 teaspoon sugar
1 tablespoon chopped, fresh oregano
1 tablespoon chopped, fresh basil
1/4 teaspoon pepper
1/2 cup dry red wine
cooked pasta
Parmesan cheese, optional
Remove sausage meat from casing. In a large skillet, brown ground beef and
sausage meat, breaking up while the meat cooks. Add onion, carrots and celery
after about 5 minutes; cook until onion is just tender. Drain well. Transfer
ground meat mixture to the slow cooker. Add remaining ingredients, except pasta
and cheese. Cover and cook on LOW for 5 to 7 hours. Makes about 8 cups. Spoon
over hot pasta. Sprinkle with grated Parmesan cheese, if desired.
Serves 8.
SLOPPY JOES
3 lbs of ground beef
1 large onion chopped
1 1/2 medium stalks of celery chopped
1 cup of barbecue sauce
1 can (26 1/2 oz) sloppy joes sauce
24 hamburger buns
Cook beef and onion over medium heat 10 minutes stirring occasionally, until
beef is brown. Drain
Mix beef mixture and remaining ingredients except buns in 3 1/2 - 6 quart low
cooker.
Cover and cook on low heat setting 7-9 hours ( or high heat 3-4 hours)
Stir well before serving.
If you like it thicker remove cover and cook until desired consistency.
24 sandwiches
CROCKPOT TORTILLA SOUP
2 skinned and boned chicken breast halves (4 oz ea) cubed
2 cups frozen whole kernel corn, thawed
1 large onion, chopped
2 garlic cloves, pressed
2 cans fat-free chicken broth (14.5 oz)
1 can tomato puree (10.75 oz)
1 can tomatoes with green chilies, diced (Rotel - 10 oz)
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon chili powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepper
1 bay leaf
4 corn tortillas (5 1/2" size)
Combine first 13 ingredients in a 4-quart slow cooker. Cover and cook on high
for 6 hours (low for 8-10). Discard bay leaf.
Cut tortillas into 1/4-inch-wide strips; place on a baking sheet. Bake at 375�F
for 5 minutes. Stir and bake 5 minutes more or until crisp. Serve with soup.
Garnish with cilantro, if desired.
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LARCO'S MEAT SAUCE (Larco's Restaurant in Detroit,
Mi.)
2 oz. panchetta, chopped
2 oz. butter
6 oz. onion, diced small
3 oz. carrots, diced small
3 oz. celery, diced small
3 cloves, finely minced
9 oz. tenderloin beef, coarsely ground
9 oz. veal, coarsely ground
2 c. dry red wine
4 c. tomato puree
4 c. plum tomatoes, seeded and diced
4 c. chicken stock
1/4 c. chopped basil
2 T. chopped parsley
salt and freshly ground pepper to taste
Saut� panchetta and butter in a 4 quart saucepan.
Add onions, carrots celery and garlic and cook over medium
heat 5 minutes.
Add ground beef and veal and stew for 10 minutes. Add
wine and cook 5 minutes.
Add tomato pur�e, diced tomatoes and chicken stock. Simmer
slowly for 1 hour. Add salt and pepper.
Remove from heat and stir in basil and parsley. Serve over
lasagna, spaghetti or tortellini. (2 quarts)
PONTCHARTRAIN WINE CELLAR'S GARLIC POTATO BALLS
To each cup of well mashed potatoes add:
1 T. butter
1/8 t. garlic powder
1/8 t. onion salt
1/4 t. flaked parsley
sprinkle of Cayenne pepper
dash of white pepper
dash of salt
1 egg yolk
Mix above ingredients well and refrigerate for 1/2 hour. Use 2 T. mixture and
form into balls until all has been used up.
Roll the balls in Progresso seasoned breadcrumbs and then
dip into a mixture of 1 beaten egg and 2 T. of vegetable oil and roll again in
the breadcrumbs.
Place on waxed paper and refrigerate for 1/2 hour.
Fry in deep oil heated to 390� until golden brown. Do not
over-crowd in the pan.
Place on a cookie sheet and cover with foil and keep warm in
a 275� oven until all are fried.
(1 c. will make 2 servings).
CRAWFORD BAKERY ROLLS (Northville, Michigan)
3 c. milk
3/4 lb. margarine or butter
9 whole eggs
1 1/4 c. sugar
1 T. salt
7 c. flour
2 pck. dry yeast (not rapid-rise)
2 T. sugar
3/4 c. warm water 95�
7 c. flour
Heat the milk and margarine til melted (but not hot).
In a large bowl mix eggs, 1 1/4 c. sugar and salt. Add milk
mixture and 7 c. flour and mix with hands.
Put yeast, warm water and sugar into a bowl and set aside to
proof. When thick and bubbly mix til smooth and add to the mixture.
Add remaining 7 c. flour, one cup at a time, mixing with
your hands (dough will be very soft and sticky - don't add more flour). Grease
the top with margarine, turn over and grease again.
Cover with a damp towel and let rise in a warm place 20 to
30 minutes (this step may be omitted if you're in a hurry). Punch down the dough
and divide into quarters, halves or use all of the dough.
Roll out into a circle 1/4 inch thick on a floured surface.
Cut into 12 wedges if using a quarter of the dough; 24 wedges if using half or
48 for all the dough.
Roll up the wedges from the wide end to the pointed end,
place on a cookie sheet and let rise til doubled (about 1 hour). Bake in the
center of a preheated 350� oven for about 20 minutes or til golden brown (if you
like, a pan of water can be placed on the bottom rack of the oven).
If using a quarter of the dough at a time (this makes 1
dozen) the remaining quarters may be put into floured Ziploc bags to be
refrigerated for 2 days or to freeze for 1 month. Thaw the frozen dough over
night in the refrigerator before using. The dough does not have to be at room
temperature to roll out.
(yield 4 dozen rolls)
Our Restaurant Recipes
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CHEESE HERB BREAD
1 1/4 cups warm water (110 degrees F)
3 cups bread flour
2 tablespoons dry milk
2 tablespoons white sugar
1 1/2 teaspoons salt
2 tablespoons butter or margarine softened
2 tablespoons grated Parmesan cheese up to 3
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
3 teaspoons active dry yeast
Place ingredients in bread machine pan in the order suggested by the
manufacturer. Select the basic bread cycle. Select start.
To bake bread in oven: select dough or manual cycle. Once cycle is complete,
shape dough and place in a greased loaf pan. Allow to rise in a warm spot until
doubled in size.
Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or
until a thermometer inserted in the center of the loaf reads 200 degrees F (95
degrees C).
ABM APPLE CIDER CINNAMON BREAD
2 1/4 teaspoons active dry yeast
3 cups bread flour
1 teaspoon cinnamon
2 tablespoons brown sugar
2 tablespoons butter
1 teaspoon salt
1 1/4 cups apple cider
Put in bread baking pan per manufacturer's directions and bake. Use light crust
setting.
GARLIC HERB FOCACCIA
1 package active dry yeast
2 cups warm water, divided
5 cups flour
1 teaspoon salt
2 tablespoons olive oil
12 cloves garlic, peeled and chopped
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh Italian parsley
1/2 teaspoon coarse salt
In large bowl, dissolve yeast in 1/4 cup warm water (105�F to 115�F). Let stand
5 minutes until foamy. Add remaining water, flour and salt. Beat until dough
forms.
Turn dough out on a lightly floured surface and knead until elastic, about 10
minutes. Place in oiled bowl, cover and let rise in warm place 1 hour or until
doubled. Punch dough down and knead a few times. Return to oiled bowl, cover and
rise again until doubled, about 1 hour.
Preheat oven to 400�F. Lightly grease two baking sheets.
After dough has risen the second time, press air out and divide in half. On a
floured surface, roll each half into a 9x12-inch rectangle. Place on prepared
baking sheets and brush with olive oil. Scatter garlic, oregano, rosemary and
parsley over surface of each and press lightly. Sprinkle with salt. Bake about
20 minutes or until golden. Serve warm.
ABM ORANGE BUBBLE LOAF
2 teaspoons yeast
2 tablespoons nonfat dry milk
2 tablespoons sugar
3 tablespoons butter
1 teaspoon salt
3 cups flour
1 egg
3/4 cup warm water
TOPPING:
1/4 cup melted butter
1/2 cup sugar
grated rind of 2 oranges
Put ingredients in machine for bread. Select Dough setting, and press Start.
When dough has risen long enough, the machine will beep. Turn off bread machine,
remove bread pan, and turn out dough onto a floured countertop or cutting board.
Prepare 12x9 pan. Gently roll and stretch dough into a 20 inch rope. With a
sharp, divide dough into 24 pieces and shape each piece into a ball.
In a small bowl, combine butter, sugar and orange rind. Dip each piece of dough
into glaze mixture. Place sugar-coated pieces in pan in layers. Cover and let
rise n warm oven 30 to 45 minutes until doubled. (Hint: To warm oven slightly,
turn oven on Warm setting for 2 minute, then turn it off, and place covered
dough in oven to rise. Remove from oven, turn out on a plate, then invert onto
serving dish. Serve Warm. Be sure to use real butter. Bake at 350�F for 25 to 30
minutes.
HARD ROLLS
2 pk Dry yeast
2 c Warm water (105-115 degrees)
2 ts Sugar
1 t Salt
4 1/2 c All-purpose flour - to 4 3/4
1/4 c Butter or margarine - Melted - divided
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add
sugar and salt; stir well. Gradually stir enough flour into the yeast mixture to
make a soft dough. Turn dough out onto a floured surface, and knead until smooth
and elastic (about 8 to 10 minutes). Place in a well-greased bowl, turning to
grease top. Cover and let rise in a warm place (85 degrees), free from drafts,
45 minutes or until doubled in bulk. Punch dough down, and shape into 18 (3-1/2-
x 1-1/2-inch) loaf-shaped rolls.
Place on greased baking sheets. Score tops of rolls with scissors, making
1/4-inch deep slashes; brush with 2 tablespoons butter. Cover and let rise in a
warm place, free from drafts, 30 minutes or until doubled in bulk. Bake at 400�F
for 25 to 30 1-1/2 dozen.
MAKE AHEAD HERBED GARLIC BREAD
1 long loaf french, Italian or sourdough bread
5 tablespoons unsalted butter, room temp.
2 tablespoons minced parsley
2 green onions, trimmed and fine chopped
1 clove garlic, crushed
1/2 teaspoon dried basil, crumbled
1/2 teaspoon salt
Preheat oven to 400�F. Cut bread diagonally into 1" slices, leaving bottom
intact. Cut 1" diagonal slices in opposite direction, forming diamond shapes. In
small bowl, thoroughly blend the butter, parsley, green onion, garlic, basil,
and salt with a fork. Butter both sides of the bread slices, then the top crust.
At this point the bread can be wrapped tightly with heavy duty foil and stored.
Refrigerate up to 3 days, freeze up to 1 month. Wrap the loaf loosely with foil
and place on baking sheet. Bake for about 15 minutes. If making from fridge,
loosen the foil, and bake in a preheated 400�F oven for about 20 minutes until
golden brown. From the freezer, follow directions above, but bake for 30-35
minutes.
DIVINE FREEZER BREAD
2 packages active dry yeast
1 1/2 cups lukewarm water
1/2 cup sugar
2 teaspoons salt
1/4 cup unsalted butter, melted and cooled
4 eggs
7 cups sifted flour
1 egg yolk beaten with 2 tbl. heavy cream -- for glaze
In large bowl or electric mixer fitted with dough hook, sprinkle yeast over the
water. Stir, let stand 5 minutes, then stir again until dissolved. Add the
sugar, salt, butter, and eggs to yeast mixture and blend well. Gradually add 6
1/2 cups of flour, 1 cup at a time, mixing well after each addition.
On lightly floured board, or in mixer, knead the dough until smooth and elastic
- about 3 minutes by hand, 1 1/2 minutes in mixer. Add flour as needed to keep
dough from sticking. Transfer to large lightly greased bowl and turn to coat
with grease; cover with a clean dry towel. Let rise in warm draft free place
until doubled in bulk, about 1 hour. Punch dough down. On lightly floured
surface, roll it out 1/2 inch thick, then shape into 2 oblong loaves or 2 round
loaves.
At this point, dough can be stored. Place loaves on a baking sheet, cover with
foil, and freeze. When frozen solid, about 8 hours, remove from the pan and
rewrap tightly in foil. Label and freeze for up to 1 month. To bake frozen
dough, remove foil and place dough on lightly greased baking sheet. Cover with
clean dry towel and let rise until doubled in bulk, about 6 hours, in a warm
place, or overnight in fridge. Bake and serve as below.
If not frozen, place loaves on lightly greased baking sheets, cover with clean
towel, and let rise until doubled, 45 minutes. Preheat oven to 350�F. Brush
loaves with egg cream glaze (sprinkle with poppy seeds if desired). Bake one
loaf at a time, on middle shelf of oven, until loaf is golden brown and sounds
hollow when tapped on the bottom (about 45 minutes). Cut into 12 slices.
More Bread Recipes can be found in our
Everyday Cooking Recipes |
