recipe newsletter

January 7, 2004

Happy New Year Everyone!

 I hope you all had a wonderful holiday season. We're just back from vacation so I apologize for the lateness of our first newsletter of 2005. If you've e-mailed me and I haven't answered yet, I should get them answered in the next couple of days. I've have added about 100 new recipes at That's My Home yesterday and I'll be updating the Valentine's Day Recipe Section over the next couple of weeks.

 We're having a Cookbook Giveaway over at Razzle Dazzle Recipes. Submit your favorite personal tried and true Valentine's Day Recipe and if your recipe is chosen as our Valentine's Day Recipe of the Month you will receive a free cookbook. This month I have selected the wonderful Rosie's Bakery Delicious and Decadent Dessert Book. The winner will be announced here and on the website on February 1, 2005. The rules are at the website.

  Many of the newspapers this week have their best recipes of 2003 featured, some sound just too good not to share with you. So here is one last look at some of what the food column writers think are the best recipes from 2003.

     Mary Ellen        



2 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 cup fresh orange juice, plus 3 strips orange zest
1 1/2 cups soy sauce
1/3 cup honey
4 cloves garlic, minced
4 green onions, white part minced, green part thinly sliced for garnish
1 tablespoon minced fresh ginger
1 cinnamon stick
2 teaspoons sesame oil
Citrus wild rice (see recipe)
Wash and dry chicken breasts, trimming off any fat or sinew. Cut breasts into halves and place in shallow baking dish.

Prepare marinade. Place orange juice in saucepan and boil until reduced by half. Add soy sauce, honey, garlic, whites of green onion, ginger, cinnamon stick and sesame oil. Boil mixture until thick and syrupy, about 5 minutes. Remove pan from heat and strain glaze into bowl. Let cool to room temperature. Pour half the mixture over chicken breasts, turning breasts to coat both sides. Marinate chicken breasts mixture 30 minutes.

Meanwhile, prepare citrus wild rice.

Just before serving, preheat grill or broiler to high. Grill chicken breasts until cooked, 2 to 3 minutes per side, basting with remaining glaze. Sprinkle chicken with chopped onion greens and serve at once with citrus wild rice.

Makes 4 servings.


1 cup wild rice
2 large oranges
1/2 cup orange juice
1/3 cup raisins
2 tablespoons capers
1 1/2 tablespoons olive oil
1 1/2 tablespoon, balsamic vinegar (or to taste)
Salt and freshly ground black pepper
3 green onions, finely chopped
1/2 bunch flat leaf parsley, finely chopped (about 1/2 cup), plus 4 sprigs for garnish

Rinse rice thoroughly in cold water in strainer, then place in large saucepan with 3 quarts water. Bring to boil. Reduce heat and simmer 30 minutes. Remove pan from heat and let rice stand until tender, about 30 minutes. Drain well in colander and blot dry.

Meanwhile, cut oranges into segments: Cut off rind (both zest and white pith) to expose flesh. Make V-shaped cuts to remove individual segments from membranes. Dice most of the segments, reserving a few whole for garnish. Soak raisins in orange juice in mixing bowl for 5 minutes.

Whisk capers, olive oil, vinegar, salt and pepper into orange juice-raisin mixture. Stir in green onions, chopped parsley, rice and diced orange segments. Correct seasoning, adding salt or vinegar to taste. Mound rice on platter or plates and decorate with reserved whole orange segments and parsley sprigs.



3 tablespoons extra-virgin olive oil
2 large garlic cloves, sliced
2 cups chopped leeks, white and green parts, washed and drained
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 cup thinly sliced small potatoes
1 1/2 cups baby carrots, quartered lengthwise
3 or 4 teaspoons dried lemon peel (see note)
2 tablespoons dried tarragon
1/2 cup water or vegetable broth
1 cup (4 ounces) grated low-fat Jarlsberg cheese
1 cup frozen peas, thawed
minced fresh parsley, for garnish

In wok or large skillet with cover, heat olive oil over high heat until nearly smoking. Stir-fry garlic, leeks and chicken until golden-brown and tender, about 5 minutes. Remove to a bowl.

Add potatoes, carrots, lemon peel and tarragon to wok, and stir-fry 5 minutes. Return leeks and chicken to wok. Add 1/2 cup water or vegetable broth; stir quickly, cover tightly and steam 5 minutes. Remove from heat, add cheese and peas; stir to combine. Garnish with parsley and serve immediately.

Makes 4 servings.

Note: Dried lemon peel is available in the spice section of the supermarket.

-- From Jarlsberg cheese and Source:


When we asked some of our local celebrities for their favorite can't-miss holiday dishes, Maryland's first lady, Kendel Ehrlich, provided us with this lovely entree. "I love making this dish for guests because it's easy to make, it tastes great and presents beautifully on a nicely set table." We couldn't agree more.

1 package Pepperidge Farm puff-pastry sheets, thawed
one 4-ounce package of Garlic and Spice Alouette cheese
salt and pepper
6 skinned and boneless chicken breast halves
1 egg, beaten
1 tablespoon water

Unfold pastry sheets. Roll both sheets out and add about 2 inches of length and width to the sheets, making sure they are not too thin. Cut one sheet into four 7-inch-by-6-inch rectangles; cut the second sheet into two 7-inch-by-6-inch rectangles and one 12-inch-by-6-inch rectangle. Set the 12-inch-by-6-inch rectangle aside.

Spread the cheese on the small rectangles, leaving a 1/2 -inch cheese-free border. Salt and pepper the chicken and place it on the cheese. Slightly moisten the pastry edges with water and press lengthwise to close into 6 packets. Place on lightly greased pastry sheet.

Using cookie cutters, cut remaining puff pastry into shapes, such as leaves, snowflakes and flowers. Decorate chicken packets. Combine egg and 1 tablespoon water and brush all over pastry. Bake at 400° F. on lower rack for 25 minutes or until golden-brown.

Serves 6


COCONUT CHICKEN BREAST (stuffed with pineapple, ham, and mozzarella)

4 skinless and boneless chicken breasts (about 4 oz. each)
2 canned pineapple rings (optional)
4 slices Mozzarella cheese (about 1/2 oz. each)
4 slices boiled ham (about 1/2 oz. each)
1 egg
3 tablespoon milk
2/3 cup shredded coconut
1/3 cup fine dry bread crumbs
1/3 cup all purpose flour
oil for deep frying.

Pound breasts lightly with mallet to 1/4 inch thickness. In center of each breast, place 1/2 of a pineapple ring (if desired); top with 1 slice cheese and 1 slice ham. Roll chicken breasts to enclose filling; secure with toothpicks.

In 2 shallow bowls, combine egg with milk and coconut with bread crumbs.

Place flour on a plate or wax paper. Dip chicken first in flour, then in egg mixture. Roll in coconut mixture to coat chicken evenly.

In large skillet, heat 2 inch oil to 350° F. Fry chicken 1 minute on each side or until golden brown.

Servings: 4.



Any small thin-skinned potato would be delicious here. Serve in shallow bowls, mashing the potatoes into the fragrant broth as you eat them.

2 to 3 tablespoons unsalted butter
2 pounds fingerling potatoes, left whole and scrubbed
1 1/2 to 2 teaspoons chopped fresh rosemary
1 1/2 cups chicken broth, home- made or low-sodium canned
Kosher salt and freshly ground black pepper

Preheat oven to 375° F.

Melt butter in a flameproof casserole large enough to hold potatoes in a single layer. Add potatoes and rosemary. Season with salt and pepper; stir to mix. Add broth to come two-thirds of the way up the sides of potatoes; bring to a boil.

Cover and bake until potatoes are tender, some broth has cooked away and remainder is slightly thickened, 35 to 45 minutes.

Serves 4 to 6.

"Hudson River Valley Cookbook" by Waldy Malouf and


This is an old Scottish recipe meaning rumbled, or mashed, potatoes and thumped, or pounded, together, according to Virginia Peet.

1 pound potatoes
1 pound cabbage
1/2 cup minced onion
1/2 cup melted butter
Salt and pepper to taste
1 1/2 cups shredded cheddar cheese

Peel, chop and boil potatoes until tender. Finely chop cabbage and saute with onion in melted butter. Mash potatoes by hand; don't make too creamy. Fold in sauteed cabbage and onion and season with salt and pepper. Place in an oven-proof dish and sprinkle cheese on top. Cover and bake 20 minutes at 350° F.

Serves 6 as a side dish.



2 pounds small sweet potatoes
1/4 cup grated Parmesan cheese
3 tablespoons chopped parsley
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 400° F. Prick sweet potatoes and bake 35 to 45 minutes, until tender but not mushy. Set on a rack to cool. (Potatoes may also be microwaved.)

Combine remaining ingredients in a large bowl.

When potatoes are cool enough to handle, preheat broiler.

Halve potatoes lengthwise. Scoop out flesh, leaving a 1/4-inch thick wall. (Reserve flesh for another use.) Cut each shell into 1/2-inch-wide wedges.

Toss skins in the Parmesan mixture. Place on baking sheet and broil 4 to 5 inches from heat for 4 to 6 minutes, or until cheese is melted.

Serves 4.

Source: "The Wellness Kitchen: Bringing the Latest Nutrition Information to Your Table" 


8 ounces frozen french-cut green beans, thawed
2 tablespoons butter
1/3 cup seasoned breadcrumbs
2 tablespoons finely grated Parmesan cheese

Bring a pot of water to a boil and cook beans 4 to 5 minutes.

Meanwhile, melt butter in a non-stick pan. Add breadcrumbs and stir until combined. Mixture will resemble wet sand.

Drain beans and place in an oven-proof dish. Spread breadcrumbs evenly over the top. Sprinkle with cheese. Broil 3 minutes or until breadcrumbs are golden brown. Watch closely to prevent scorching.

Just before stirring, stir breadcrumbs and cheese into beans.



2 tablespoons butter
3 tablespoons flour
1 leek, well washed and chopped fine
1 medium onion, chopped fine
2 1/2 cups chicken, vegetable or lamb stock
1 bouquet garni (see note)
8 medium potatoes, about 3 pounds, peeled
1 cup heavy cream
Salt and white pepper
1/4 cup chopped green onion, parsley, watercress or chives

In a large, heavy pot, melt the butter over medium heat. Sprinkle on the flour and stir briskly until flour is dissolved and mixture turns golden, about 5 minutes. Add the leek and onion. Reduce heat to low, cover and cook 5 minutes, stirring once or twice.

Whisk in some of the stock, scraping up any browned bits. Add remaining broth, bouquet garni and potatoes. Bring to a boil, reduce heat and simmer until potatoes are soft, about 25 minutes.

Remove potatoes from pot and mash coarsely. Discard bouquet garni. Return potatoes to pot, stir well, add the cream and salt and pepper to taste and cook just long enough to warm through. Sprinkle with chopped parsley and serve. Makes 4 generous servings.

Note: To make a bouquet garni, tie together sprigs of fresh parsley and thyme and a bay leaf with kitchen string.


1 (3 1/2-pound) chicken, skinned and cut into 12 serving pieces (backbone included)
1 tablespoon coarse salt
2 medium carrots (about 12 ounces total), peeled and cut into 1/2-inch cubes
3 medium red potatoes (about 1 pound total), rinsed and cut into 1-inch cubes
3 medium chayotes (about 20 ounces total), peeled, seeded and cut into 1-inch cubes

Chili Sauce:
3 canned chipotle chiles in adobo sauce
3 garlic cloves, peeled
1/2 small white onion (about 3 ounces), peeled
1 medium ripe plum tomato (about 3 ounces), quartered
1/4 teaspoon ground cumin
1 teaspoon black peppercorns
2 tablespoons corn oil
2 chicken bouillon cubes

1/2 small white onion (about 3 ounces), finely chopped
2 limes, rinsed and cut into wedges
12 cilantro sprigs, finely chopped

Cooking the chicken: Place the chicken, salt and 8 cups water in an 8-quart pot. Bring to a boil over high heat. Lower the heat to medium and simmer, uncovered, for 10 minutes. Add the vegetables and cook until they are almost tender, about 15 minutes.

Preparing the sauce: While the chicken cooks, purée the chiles, garlic, onion, tomato, cumin, peppercorns, and ½ cup water in a blender or food processor. Strain through a sieve, pushing the sauce through the mesh with a wooden spoon.

Heat the oil over medium-high heat in a medium pot or skillet until rippling. Add the strained sauce and sauté, stirring, for about 5 minutes. Add the bouillon cubes and stir until dissolved, about 5 minutes.

To finish: Stir the sauce into the soup; simmer 10 more minutes. Serve garnished with lime wedges and chopped onion and cilantro.

Makes 8 servings.


1 cup finely chopped onions
2 garlic cloves, minced or pressed (she uses chopped garlic in a jar as a time saver)
1 small fresh chile, seeded and minced (she uses a medium jalapeno for added kick)
Salt to taste (use sparingly with canned stock or stock made with vegetable cubes)
3 cups vegetable stock (divided)
2 teaspoons ground cumin
1 medium sweet potato, peeled and diced (about 2 cups)
1/2 red bell pepper, finely chopped
3 cups fresh or frozen corn kernels (may add 1 cup more to make it heartier)
Lime wedges (optional)
Finely chopped cilantro leaves (optional)

In covered soup pot, simmer onions, garlic, chile and pinch of salt in 1 cup of the vegetable stock about 10 minutes, or until onions are soft.

In small bowl, make a paste with cumin and 1 tablespoon of stock from pot. Stir paste into pot, and simmer another 1 to 2 minutes. Add sweet potato and rest of stock and simmer about 10 minutes, until sweet potatoes soften. Add bell pepper and corn and simmer, covered, another 10 minutes, or until all vegetables are tender. Puree about half the soup in blender or food processor and return to pot. Soup will become creamy and thick. Add salt to taste and gently reheat over low heat to serve. If desired, serve with lime wedges and top with cilantro.

Makes about 6 servings.

Source: Phaedra Christou


1 small onion, chopped
2 teaspoons bottled minced garlic (4 cloves)
1 tablespoon cooking oil
12 ounces pork tenderloin, cut into 3/4-inch cubes
2 teaspoons chili powder
2 teaspoons ground cumin
1 yellow or red sweet pepper, cut into 1/2-inch pieces
1 cup beer or beef broth
1/2 cup bottled picante sauce or salsa
1 to 2 tablespoons finely chopped canned chipotle chili pepper in adobo sauce (see note)
15-ounce can small red beans or pinto beans, rinsed and drained
1/2 cup dairy sour cream
Fresh cilantro or flat-leaf parsley sprigs (optional)

In a large saucepan, cook onion and garlic in hot oil over medium-high heat about 3 minutes or until tender. Toss pork with chili powder and cumin; add to saucepan. Cook and stir until pork is brown. Add sweet potato, beer or beef broth, picante sauce or salsa, and chipotle chili pepper. Bring to boiling; reduce heat.

Cover and simmer about 5 minutes or until pork is tender. Stir in beans; heat through. Serve with sour cream. If desired, garnish with cilantro or parsley.

Makes 4 main-dish servings.

Note: When handling hot chili peppers, wear plastic or rubber gloves to prevent skin burns. Disposable plastic gloves from a pharmacy or paint store are ideal. If skin burns should occur, wash the area well with soapy water. If the juices come into contact with your eyes, flush them with cool water to neutralize the chili pepper oil.


 1 1/2 cups pure maple syrup
 3/4 cup water
 2 teaspoons butter
 1 cup flour
 1 1/2 teaspoons baking powder
 1/2 teaspoon salt
 1 tablespoon solid vegetable shortening
 1/2 cup sugar
 1 egg, beaten
 1/3 cup milk
 1 cup whipping cream
 Maple sugar (optional)
In medium saucepan, bring maple syrup and water to boil; remove from heat. Stir in butter to melt and set aside.
Preheat oven to 350° F.
In bowl, combine flour, baking powder and salt.
In mixer bowl, cream shortening and sugar until light and fluffy. Add egg, mixing well. Fold in dry ingredients alternately with milk, beating well after each addition.
Spread batter in greased 8-inch-square baking pan. Pour maple syrup sauce evenly over batter. Bake in preheated oven 30 to 35 minutes, until top is browned and set. (Cake will rise to top and syrup will sink to bottom.) Remove carefully from oven to cool in pan on rack; syrup on bottom will be very hot. Serve warm with cream or whipped cream, sweetened with maple sugar if desired. Makes 6 large or 9 medium servings.
Note: If making ahead, refrigerate. Warm individual servings in the microwave for about 20 seconds.


20-ounce package chocolate cream-filled chocolate cookies (Oreos or similar brand)
8 ounces cream cheese, softened
15 ounces white candy coating
12 ounces chocolate candy coating

Place cookies in a blender and process until finely crushed. Combine cream cheese and crushed cookies until well mixed. Roll into 3/4-inch balls. Cover and refrigerate for at least 1 hour.

In a small saucepan, double boiler or microwave, melt white candy coating, stirring until smooth. Dip half of the balls into white coating -- place on waxed paper to harden. Melt chocolate candy coating and repeat with remaining cookie balls. Drizzle white candies with chocolate coating and chocolate candies with white coating. Store in refrigerator.

Makes about 5 1/2 dozen.



4 C. whole milk
12 T. Godiva Classic Milk Chocolate Cocoa *
2 C. heavy whipping cream
2 t. vanilla extract
2 T. granulated sugar
2 T. milk chocolate shavings

* You can also use Dark Chocolate Truffle Cocoa or Chocolate Mocha Cocoa.

Warm the milk in a small pot over a medium flame. Stir in the cocoa and whisk constantly. Do not boil. Remove from the stove and cover with foil. Let cool for 15 minutes.

Pour the hot cocoa mixture in to ice cube trays or a metal bowl. Freeze. Remove the chocolaty mixture from the freezer and allow to soften for approximately 20 minutes.

Drop the slushy cubes or chunks into a blender. Pulse intermittently until smooth and slightly icy. You may have to add a little fresh milk to help with the process. Immediately pour into a large glass bowl. Top with fresh whipped cream and milk chocolate shavings.

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Rum-glazed apples (see recipe)
1/2 cup low-fat ricotta cheese
1 package (3 ounces) cream cheese
2 teaspoons sugar
1 to 2 teaspoons milk, plus 1/2 cup milk (divided)
4 slices French bread (1/2-inch thick, each)
1 tablespoon butter
2 eggs

Prepare rum-glazed apples and set aside. Cream ricotta cheese, cream cheese and sugar together in bowl. Stir in 1 to 2 teaspoons milk, if necessary, to make an easy-to-spread filling. Spread on 2 slices of bread. Top with remaining 2 bread slices.

Melt butter in large skillet. Beat together remaining 1/2 cup milk and eggs in shallow bowl. Holding sandwich, dip into egg mixture, coating both sides. Add sandwiches to skillet. Brown over medium heat 3 to 5 minutes per side. Remove from heat, cut sandwiches in half and serve with rum-glazed apples.

Makes 2 servings.

1 tablespoon butter
1 large apple, unpeeled, cored and cut into 1/4-inch thick slices
2 tablespoons dark rum
1/4 cup maple syrup
1/4 teaspoon ground cinnamon
Pinch of salt
2 tablespoons chopped walnuts

Melt butter in medium skillet. Add apple slices and saute 2 minutes or until golden. Add rum and cook over high heat 1 minute or until liquid evaporates by half. Add maple syrup, cinnamon, salt and walnuts. Heat through.


1/4 cup or 12 teaspoons packed brown sugar
2 tablespoons chopped walnuts or pecans
8 ounces pineapple slices, drained
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 egg white
3/4 cup packed brown sugar
2 tablespoon vegetable oil
1 teaspoon vanilla
1 can, 8 ounces crushed pineapple, undrained
1 cup finely grated carrot
3/4 cup baking raisins

Heat oven to 400° F. and spray 12 muffin cups with cooking spray. Pat 1 teaspoon brown sugar in bottom of each muffin cup. Divide nuts evenly among cups.

Stack pineapple slices and cut stack into 6 wedges (24 pieces) Place 2 pineapple pieces in each muffin cup.

Stir together flours, cinnamon, baking powder, baking soda and salt in medium bowl. Mix egg, egg white, cup brown sugar, oil and vanilla in large bowl, using fork or wire whisk. Stir in crushed pineapple. Stir in flour mixture, carrot and raisins, using spoon, just until moistened. Divide batter evenly among muffin cups.

Bake 20 to 25 minutes or until golden brown. Loosen edges immediately, turn muffins out onto cookie sheet. Cool 10 minutes before serving.



2 pounds chicken pieces
1 or 2 cloves garlic, minced
Red pepper flakes
Salt and pepper

Easy Barbecue Sauce:
1 cup ketchup
1/4 cup molasses
1 teaspoon chili powder
1 teaspoon garlic powder
Pinch red pepper flakes
1 tablespoon brown sugar
1 teaspoon vinegar

Wash chicken and dab dry with a paper towel, then season with salt, pepper, pepper flakes and minced garlic.

Clean the grill off with a grill brush and a towel, and lightly brush with olive oil to keep chicken from sticking. Heat grill on a medium-low setting for 5 minutes.

Grill chicken, skin side up and with grill top down, for about 1 to 1 1/2 hours, turning occasionally. Chicken is done when meat is fork-tender and juices run clear. At the last minute, baste chicken with barbecue sauce, turning once to allow sauce to "dry." Take off grill immediately, and serve with side of barbecue sauce.

Easy Barbecue Sauce: Mix ingredients in small saucepan and cook over medium heat until bubbly. Use to baste chicken on grill after it is cooked or on the side. Makes about 1 cup.

Serves 6.

Sam DiBattista, Vivo restaurant and


1 yellow bell pepper (optional), halved, stem and seeds removed
1 red bell pepper, halved, stem and seeds removed
Vegetable oil to coat peppers
4 Roma tomatoes
1 to 2 jalapeno peppers, stems and seeds removed
5 tomatillos (husks removed)
4 cloves garlic, peeled, arranged on wood skewer or toothpick
1 small white onion, peeled and quartered (about 6 ounces)
1 loosely packed cup of chopped cilantro
1/4 cup tomato juice
2 teaspoons kosher salt
3 teaspoons freshly squeezed lime juice
1 pound uncooked small shrimp with shell
1 teaspoon salt
1 teaspoon chili powder
2 ripe avocado (peeled, seeded, diced)
Cook vegetables first either on grill or in your oven.

For grill: Light charcoal fire. Lightly coat bell peppers with oil. When fire is very hot, set peppers on grill, skin side down and grill to char skin. Remove from fire, cover with a towel and let cool. Grill tomatoes, jalapenos, tomatillos, garlic and onion quarters until ingredients are lightly charred and soft. Transfer ingredients to bowl and let cool.

In oven: Lightly coat peppers with oil. Arrange peppers, skin side up, and tomatoes, tomatillos, jalapenos, garlic skewer and onion quarters in 13-by-9-inch pan or other oven-proof pan. Broil 10 to 15 minutes or until skins of peppers are charred and tomatoes and tomatillos are blistered and soft. Let ingredients cool.

Combine grilled or broiled ingredients with cilantro, tomato juice, kosher salt and lime juice in food processor. Blend to make a coarse puree.

Place shrimp in sauce pot and cover with cold water. Add salt and chili powder. Bring water to boil, stirring occasionally. When water comes to boil, remove pot from heat. Let stand 1 minute or until shrimp are just cooked through. Drain water immediately and spread shrimp out evenly on tray to cool. Do not rinse with water or cover with ice. When shrimp are cool, peel and dice.

Just before serving, add avocado and diced shrimp to salsa and mix well. Serve with warm fried tortilla chips.

Makes 3 to 4 cups.


16 oz. cream cheese, room temperature
3/4 C. granulated sugar
1 T. flour
3 eggs
2 tsp. vanilla extract

In large bowl of electric mixer, beat together cream cheese and sugar until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.

Carrot Cake
3/4 C. vegetable oil
1 C. granulated sugar
2 eggs
1 tsp. vanilla extract
1 C. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
Dash salt
1 (8 1/2 oz.) can crushed pineapple
packed in juice, well-drained and
juice reserved
1 C. grated carrots
1/2 C. flaked or shredded coconut
1/2 C. chopped walnuts

In large bowl, combine oil, sugar, eggs and vanilla extract, blending thoroughly. Stir in flour, baking soda, cinnamon and dash of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.

Spread 1 1/2 cups carrot cake batter over bottom of greased 9- or 9 1/2-inch springform pan. Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife. Bake in preheated 350° F. oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate.

When cake is cold, prepare Pineapple Cream Cheese Frosting.

Pineapple Cream Cheese Frosting
2 oz. cream cheese, softened
1 T. butter, softened
1 3/4 C. confectioners' sugar
1/2 tsp. vanilla extract
1 T. reserved pineapple juice
Dash of salt

In a bowl of electric mixer, combine cream cheese, butter, confectioners' sugar, vanilla extract, reserved pineapple juice and dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.

Makes 1 (9-or 9 1/2-inch) cheesecake.



one 2-inch piece fresh ginger, cut into thin rounds
2 cinnamon sticks
2 teaspoons black peppercorns
10 whole cloves
6 cardamom pods
6 cups cold water
6 bags of black tea (preferably Darjeeling)
2 cups whole milk
1/2 cup (packed) golden-brown sugar

Combine first 5 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices.

Add 6 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan and simmer gently 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. Add milk and sugar.

Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot.

Serves 6.

- "Bon Appetit," December 2002


4 orange spice tea bags
6 C. boiling water
2 C. orange juice
1 qt. cranberry juice
2 T. honey
1 cinnamon stick
1/2 C. fresh cranberries
1 1/2 C. Grand Marnier or other orange liqueur

Place the tea bags in the bottom of a large pot or kettle. Cover with the boiling water and let steep 5 minutes. Remove and discard the tea bags.

Add the orange juice, cranberry juice, honey, cinnamon stick and whole cranberries to the pot. Bring just to a boil, then simmer 15 minutes. Stir in the Grand Marnier and serve at once, ladled into mugs.

Makes 8 servings.


Fresh Egg?
To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it's fresh. If it floats, throw it away.

Lemons and Limes
To obtain more of the juice from lemons, limes or oranges, microwave on high for 30 seconds and then let stand for a couple of minutes before cutting and squeezing. Rolling them between your hand and the counter will also help release more juice.

Garbage Disposals
To help rid a garbage disposal of funny smells save lemon and lime rinds in a plastic bag in the refrigerator and grind them through the disposal as needed.

To rid your microwave of bad odors, place a glass of water mixed with 2 tablespoons lemon juice inside and microwave on high for 2 minutes.


Any questions or comments? I'd love to hear from you. E-mail me at:

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