September 19, 2003

Mini Issue

Hi Everyone,

  I have 2 tried and true recipes for you this week. The warm raspberry pudding cake is absolutely wonderful and the sticky chicken is a new recipe I found this week in a newspaper. I'd adjust the hot pepper sauce in it to your tastes or leave it out. I've also included a recipe for a Pumpkin Jar Cake  further down. I get e-mails about these cakes all of the time. I've baked them a few times. On the storage time for them, I always put them in the freezer if they aren't going to be eaten in week. Many people say you don't have to, I just feel better about it for safeties sake. They are wonderful to have on hand and make a nice gift.

  I added about 20 new recipes that can be reached from the home page of That's My Home. I've also added a site index for all of the sections at That's My Home. I hope you all find this useful. I'll be adding one for Razzle Dazzle Recipes in the next few weeks.

  See you next week!

     Mary Ellen        



For frosting
3 oz. fine-quality bittersweet chocolate (not unsweetened)
1/2 C. seedless raspberry jam
1/2 C. heavy cream

For cake batter
1/2 C. boiling water
1/3 C. plus 2 t. unsweetened cocoa powder (not Dutch process)
1/4 C. whole milk
1/2 t. vanilla
1/3 cup seedless raspberry jam
1/2 C. butter, softened
1/3 C. packed light brown sugar
1/3 C. granulated sugar
2 large eggs
1 C. all-purpose flour
3/4 t. baking soda
1/4 t. salt


Preheat oven to 350 F. and generously butter a 9 x 2-inch round cake pan.

Make frosting:
Chop chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.

Make cake batter:
In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.

Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350F. 10 to 15 minutes.

Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Frosting will cover cake and run onto plate.

Serve cake garnished with raspberries.

Source: Gourmet Magazine


3 garlic cloves, crushed
2 T. honey
4 T. ketchup
4 T. Worcestershire sauce
2 t. English or Dijon mustard
2 t. hot pepper sauce
3 skinless, boneless chicken breasts, cut into thin strips
Salt and freshly ground black pepper

Soak 12 (10-inch) bamboo skewers in water for 20 minutes.

Meanwhile, mix together the garlic, honey, ketchup, Worcestershire sauce, mustard and hot pepper sauce, and season to taste with salt and freshly ground black pepper. Toss in the chicken and stir until well combined, transfer to a nonmetallic dish, cover and marinate for 20 or 30 minutes, or overnight.

Prepare the outdoor grill, or preheat the broiler to high. Thread the marinated chicken onto the skewers. Cook over the hot coals of an outdoor grill for 5 to 6 minutes. Or, arrange on a foil-lined baking sheet and broil for 6 to 7 minutes, turning occasionally until well browned and cooked through.

Yield: 4 servings.

Don't forget if you are looking for recipes for Halloween to visit us
at Razzle Dazzle Recipes.



3 medium potatoes, peeled and sliced about 1/4-inch thick
1 C. grated Cheddar cheese
1/2 C. bacon bits
1 C. sour cream

Preheat oven to 400 F.

Place the sliced potatoes in a lightly greased baking pan, not touching and in a single layer. Lightly brush them with olive oil and a little kosher salt.

Bake for about 15 minutes, until easily sliced with a fork but firm. Sprinkle cheese on each slice and top with bacon bits. Put them back in the oven for a few minutes, watching closely, and take them out as soon as the cheese is melted. Serve immediately with a small dollop of sour cream.


1 (8-oz.) can refrigerated crescent rolls
8 oz. cubed brie cheese
3/4 C. whole berry cranberry sauce
1/2 C. chopped pecans

Preheat oven to 425 F. Lightly grease a 12-inch pizza pan or 9 x 13-inch baking dish.

Unroll the crescent rolls and separate into triangles. Arrange in the pan with tips toward the center and lightly press together to form one crust.

Bake 5 minutes or until lightly brown. Remove from the oven and sprinkle with pieces of brie. Spoon the cranberry sauce over the cheese. Top with pecans.

Bake an additional 8 minutes or until the cheese is melted and the crust is golden brown. Cool 5 minutes and cut into wedges or squares.

Serves 12.


3 large and long yams
1/2 - 3/4 C. good olive oil
2 large cloves garlic, finely chopped
Salt and pepper to taste

Wash and peel yams. Cut into real thin pieces or rounds. Dredge yam slices into olive oil and chopped garlic mixture for a moment.

Place slices on non-stick greased cookie sheet. Bake at 350 F. for 5 to 8 minutes turning chips with tongs. Be careful not to burn. When done let cool and salt and pepper to taste.



Assemble the night before and bake the next morning for a delicious treat!
1 C. firmly packed brown sugar
1 (1 lb.) loaf frozen sweet roll baking dough, thawed
1/2 C. butter - 1-2 T. butter, melted (divided use)
1 T.. light corn syrup
1 C. peeled, chopped apple
1/2 C. chopped pecans
1/4 C. granulated sugar
1 t. apple pie spice

In small saucepan, combine brown sugar, butter and corn syrup; cook and stir over low heat until sugar is completely dissolved (about 8 min.). Pour evenly into 9 x 13 baking pan. Sprinkle pecans evenly over caramel; set aside.

On lightly floured pastry cloth, roll dough into a 10 x 15  rectangle; brush with melted butter.

In small bowl, combine remaining ingredients; spread evenly over butter. Starting with 15" side, roll up tightly, pressing edge to seal. Cut dough into 12 equal pieces; place cut side down on caramel in pan. Cover tightly with plastic wrap and foil; refrigerate several hours or overnight, if desired.

To Bake:
Let rise in warm place until doubled in size.. Bake in a preheated 375 F. oven, uncovered, until golden brown, about 25 - 30 min. Cool in pan 5 minutes; invert onto serving platter or foil. Serve immediately.

Yield: 12 rolls.


1 C. all-purpose flour
1/2 C. pecans, toasted and finely chopped
1 t. baking powder
1/4 t. baking soda
1/2 t. salt
1 C. well-shaken buttermilk
1 stick unsalted butter, melted (divided use)
1 large egg, lightly beaten

Caramelized Bananas
3 large firm-ripe bananas
3/4 C. sugar

Accompaniment: warm honey

Preheat oven to 250 F. and preheat (a well-seasoned or nonstick) waffle iron. Whisk together flour, pecans, baking powder, baking soda and salt. Stir in buttermilk, 6 tablespoons of the butter and egg until smooth. (Batter will be thick.)

Spoon batter into waffle iron, using half of the batter for 4 (4-inch) standard waffles and spreading batter evenly; cook according to manufacturer's directions. Transfer waffles to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles in same manner.

Halve bananas crosswise and then lengthwise. Roll bananas in sugar to coat. Heat remaining 2 tablespoons butter in a large nonstick skillet over moderately high heat until foam subsides, then saute bananas, starting with cut sides down and turning once, until golden brown. Transfer bananas with a spatula to an oiled baking sheet and cool slightly.

Put 4 waffles on 4 plates and divide bananas among them.


2/3 C. pureed peaches (can use baby food peaches)
1 t. baking soda
10 T. butter, softened
1 C. sugar
2 eggs
1 1/4 C. all-purpose flour
1/4 t. salt
1/2 t. vanilla
3 T. poppy seeds

Stir baking soda into pureed peaches; prepare for the mixture to foam. Cream butter and sugar until mixture is smooth; add eggs one at a time. Alternately add flour and peach puree. Stir in salt, vanilla and poppy seeds.

Fill greased muffin cups nearly to the top. Bake at 350 F. for 20-25 minutes or until wooden toothpick inserted in one of the muffins comes out clean.

Makes 12-18 muffins.

I had a request in my e-mail this week from Kathryn for Cracker Barrel's Breakfast Scramble. If anyone has it would you please share it? Send it to me at  and I will publish the recipe next week. I don't think that Cracker Barrel shares its recipes but Granny B. did find a couple of recipes for cider chicken to share. Thanks Granny B.!


5 T. butter
4 chicken breasts, boned and skinned
1/2 C. apple cider
1 T. grated lemon rind
1 C. heavy cream
1 t. each salt and white pepper (or to taste)

Melt butter in pan and brown chicken well on both sides. Add cider and lemon rind, reduce heat and simmer until chicken is done, about 10 minutes. Remove chicken and keep warm.

Cook pan drippings for a few minutes to reduce; add cream and simmer for a few more minutes. Season with salt and pepper.

Pour sauce over chicken and serve.

Serves 4


8 chicken breast halves - boneless, skinless
1 C. buttermilk
1 T. butter
1 granny smith apple; core - cut in 8 wedges
1 red delicious apple; core - cut in 8 wedges
1 C. apple cider
1 C. chicken broth
1 C. whipping cream
1 C. flour
1 salt and pepper to taste
2 T. vegetable oil
2 T. fresh chives; chopped
3/4 C. pecans; coarsely chop, toast

Place chicken in single layer in glass baking dish. Pour buttermilk over. Turn chicken to coat. Cover; chill overnight.

Melt butter in heavy skillet over medium high heat. Add apples and saute until golden, about 5 minutes. Transfer apples to bowl.

Add cider to same skillet. Boil until cider is reduced to 1/4 cup, about 8 minutes. Add broth and cream. Boil until liquid is reduced to sauce consistency, about 15 minutes. (Apples and sauce can be made 1 day ahead; cover separately and refrigerate.)

Drain chicken. Place flour in bowl. Season flour generously with salt and pepper. Coat chicken with flour. Heat oil in a large heavy skillet over medium heat. Add chicken and cook until browned and cooked through, about 5 minutes per side.

Transfer to plates. Add apples to same skillet and reheat over medium heat. Divide among plates. Add sauce to same skillet and reheat. Stir in chives. Season to taste with salt and pepper. Pour sauce over chicken. Sprinkle with pecans.

Yield: 4 Servings.


This recipe comes from a restaurant not to far from us. They are packed all the time and make delicious BBQ.


For the dry rub:

2 T. salt
1 t. freshly ground black pepper
1 t. lemon pepper
1 t. cayenne pepper
1 t. chili powder
1 t. dry mustard
1 t. light brown sugar
1/2 t. garlic powder
Pinch cinnamon

For the meatloaf:
2 oz. vegetable oil
3/4 lb. onions
1/4 lb. celery, minced
1/4 lb. green pepper, minced
1 T. garlic, minced
6 oz. French bread, crusts removed
1/2 c. milk
2 eggs
1/4 t. salt
2 T. dry rub (from recipe above)
3 1/4 lbs. ground beef, 80 percent lean
Barbecue sauce, as needed

To make the dry rub: In a small bowl, combine all dry-rub ingredients. Stir to mix. Use immediately or store in a cool, dry place. This makes about 4 1/2 T., of which 2 T. is used in this recipe. Store the remainder for another recipe.

To make the meatloaf: Heat the oil in a saute pan. Add the onions, celery and green peppers and saute until tender. Add the garlic and saute for 1 minute more. Remove from the stove and set aside to cool.

Place the bread in a large mixing bowl. Add the milk. Mix thoroughly with your hands until smooth. Add the eggs, sauteed mixture, salt and dry rub. Add the ground beef and mix thoroughly with your hands. Note: If the mixture is too thin, add plain bread crumbs.

Form into two equal loaves and place on a greased baking sheet, coating each loaf with about 3 T. barbecue sauce. Bake at 350 degrees for 30-45 minutes until the meat is cooked through (the internal temperature should be 175-180 degrees).

Remove from the oven and let cool. Place in the refrigerator overnight.

When ready to serve, slice the cold meatloaf into 1-inch-thick slices. Reheat by grilling over medium-low heat, basting with barbecue sauce. Garnish with sliced, grilled Vidalia onions, if desired.

Makes two meatloaves; serves 6-8.


1/4 C. pineapple juice
2 T. soy sauce
2 T. brown sugar
1 t. bourbon
1/4 t. cracked black pepper
1/2 t. minced garlic
1/4 C. oil
2 8-oz. salmon fillets
1 T. cornstarch

Combine the pineapple juice, soy sauce, brown sugar, bourbon, pepper and garlic in a medium bowl. Stir to dissolve the sugar; add the oil. Be sure all of the skin is removed from the salmon.

Place the fillets in a shallow dish and pour the bourbon marinade over them.

Put a lid over the fish and refrigerate for at least an hour. A few hours is even better. Reserve marinade.

Preheat your barbecue or stove top grill over medium-high heat. Cook the fish for 5 to 7 minutes per side or until fish flakes easily. Strain oil from marinade and cook this mixture in a small pot.

Add 1 tablespoon cornstarch with a small amount of water to form a thin paste. Pour into cooking marinade and cook until thick. Pour over fish.



8 (1 pint) canning jars
1 C. raisins
1 C. walnuts
2 C. flour
2 t. baking soda
1/4 t. baking powder
1/2 t. salt
2 t. ground cloves
2 t. cinnamon
1 t. ground ginger
4 eggs
2 C. sugar
1 C. vegetable oil
16 oz. can pumpkin

Wash the jars, lids and rings in hot soapy water and rinse well. Allow the jars to air dry. Once the jars are dry, generously grease the inside of each jar with shortening.

Preheat oven to 325 F. Coarsely chop the raisins and walnuts; set aside. Sift together the dry ingredients in a large bowl. Add raisins and walnuts; toss to lightly combine.

In a separate bowl, beat eggs at high speed until thick and lemon colored, about 3 minutes. Gradually beat in the sugar until thick and light. At low speed, beat in the oil and pumpkin; blend well. Gradually stir in the flour mixture until well blended.

Divide batter among jars, they should be slightly less than half full. Wipe any batter from the rim of the jars. Place jars on a baking sheet, and bake 35 to 40 minutes or until a pick inserted into the center of each jar comes out clean.

While the cakes are baking, place the lids and rings in a pan of water and bring to a boil. Remove from heat and leave them in the water until the cakes are done. Remove the cakes from the oven one at a time, place the lids and rings on them and tighten. Allow the jars to cool, then check to be sure they have sealed. There should be no movement on the lid. If any have not sealed properly, eat them within a week.


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