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Gifts From The Kitchen 12/12/05
Dec 11, 2005
Category: Christmas

Chocolate Truffle Pound Cake Mix in a Jar

3 cups granulated sugar
3 cups all-purpose flour
1 teaspoon baking soda
1/2 cup cocoa powder
Mix well together and put into a decorative airtight jar.

Attach the following instructions on a gift tag:

Chocolate Truffle Pound Cake

3/4 cup butter, softened
5 eggs
1 cup milk
1 teaspoon vanilla extract
Contents of jar

Preheat oven to 325 degrees F. Butter an 8- to 9-cup Bundt pan.

Cream butter until it is smooth. Add eggs one at a time, beating well after each addition. Add milk and vanilla extract, beating until thoroughly blended. Add contents of jar and beat 3 minutes until smooth. Pour into prepared pan and bake 1 hour and 5 minutes, or until a wooden pick inserted comes out clean. Cool 25 minutes in pan, remove from pan and finish cooling on rack.






Coca-Cola Cake Mix in a Jar

1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
2 1/4 tablespoons cocoa powder
3/4 teaspoon baking soda
1 1/8 cups miniature marshmallows

Layer all ingredients in a 1-quart wide mouth canning jar.

Attach a gift card with the following instructions:

Coca-Cola Cake

Contents of jar
3/4 cup butter or margarine
3/4 cup Coca-Cola
1/4 cup plus 1/8 cup milk
2 small eggs, beaten
1 teaspoon vanilla extract

Heat oven to 350 degrees F. Grease and flour a 9-inch square pan.

Empty jar contents into a large bowl; set aside.

Combine butter and Coca-Cola in a medium saucepan over medium heat. Bring to a boil. Pour Coca-Cola mixture over cake mix, blending well. Add remaining ingredients. Pour into prepared pan, and bake for 30 minutes.
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Posted: Dec 11, 2005 10:16pm
Christmas Beverage Recipes 12/03/05
Dec 2, 2005
Category: Beverages
i8

Christmas Cappuccino Recipe

  • 1 1/2 cup Espresso beans
  • 3 cups Boiling water
  • 2 tablespoons Sugar
  • 1 Vanilla Bean -- Split
  • 4 cups Milk
  • 4 ounces Bittersweet Chocolate -- Chopped
  • Whipped cream - optional
Finely grind the beans in coffee grinder. In a coffee maker, brew the espresso with the boiling water.
Meanwhile, in a small bowl, combine the sugar and cinnamon and set aside. Using a small knife, scrape the seeds from the vanilla bean into a medium saucepan. Pour in the milk and scald over moderate heat, about 5 minutes. Remove from heat, add chocolate and stir until melted. Cover and keep warm over very low heat.

Divide the hot espresso into 4 cups. In a blender, begin whipping half of the warm chocolate milk at low speed. Gradually increase the speed to high and blend until frothy, about 1 minute. Pour the chocolate milk into the cups of coffee, stir briefly and top each serving with some of the milk froth. Sprinkle the reserved cinnamon sugar on top. Serve immediately with a dollop of whipped cream, if desired.



Chocolate Eggnog Recipe
  • 3 cups dairy eggnog -- chilled
  • 1 cup chocolate milk
  • 1/2 cup creme de cocao
  • 1 cup whipping cream
  • Shaved chocolate
Combine first 3 ingredients, chill. Garnish with whipped cream and saved chocolate.



Coffee Eggnog Recipe

  • 2 eggs, separated
  • 1/3 cup sugar
  • 1/3 cup instant coffee
  • Dash salt
  • 1 tablespoon vanilla extract
  • 2 cups milk, chilled
  • 1 cup heavy cream
  • 1 cup whipped Shaved unsweetened chocolate
In a small bowl using an electric mixer, beat at high speed, beat egg whites until soft peak forms. In large bowl, beat egg yolks until lemon colored. Gradually beat in coffee, salt, vanilla, milk, and 3/4 cut water. Stir in egg-white mixture and whipped cream; mix well. Serve well chilled, with chocolate sprinkled over each serving.


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Posted: Dec 2, 2005 10:23pm
Thanksgiving Sides 11/22/05
Nov 21, 2005
Category: Side Dishes
Port Wine Cranberry sauce
1 bag of fresh cranberries
1 large orange
1 c of ruby port

Zest the orange and set it aside in a bowl. Bring the port to a boil in a sauce pan, add the zest. Finally,stir in the cranberries. Let it boil until cranberries are soft and stewed. Let it cool and serve.Adjust tartness by adding sugar to your liking.



Tangy Mashed Potatoes
Start with red or brown potatoes- peel, boil and mash.
Add butter and milk to make stiff. Then add enough mayo to make creamy. Salt to taste.




Baked Stuffed Sweet PotatoesWhole sweet potatoes are baked then stuffed with a little pineapple and a whole marshmallow then baked a little longer.
INGREDIENTS:

  • 4 medium sweet potatoes
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1 tablespoon milk
  • 1 can (8 ounces) crushed pineapple, drained and reserve liquid
  • 6 marshmallows
PREPARATION:

Bake sweet potatoes at 450° until soft. Cut each sweet potato in half lengthwise and scoop out potato, leaving shell intact. Mash sweet potatoes with butter, salt and milk, along with 1/2 cup crushed pineapple.Add a little more milk or butter if necessary. Fill sweet potato shells. Slice marshmallows in half and top each sweet potato with two halves. Top with a spoonful of crushed pineapple. Put reserved pineapple syrup or juice in a saucepan and bring to a boil. Drizzle each sweet potato with a little of the juice. Place sweet potatoes under broiler and broil until browned
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Posted: Nov 21, 2005 9:37pm
Pecan Streusel Coffee Cake 11/06/05
Nov 5, 2005
Category: Cakes
Ingredients
1  cup chopped pecans
2/3  cup packed brown sugar
2  tablespoons margarine or butter, melted
1-1/2  teaspoons ground cinnamon
1  26-1/2-ounce package cinnamon streusel coffee cake mix
1/2  cup dairy sour cream
Directions
1. For topping, in a mixing bowl stir together pecans, brown sugar, margarine or butter, and cinnamon.
2. Prepare the cake mix batter according to the package directions, except stir sour cream into prepared batter. Spread two-thirds (about 4 cups) of the batter into a greased and floured 13x9x2-inch baking pan. Sprinkle batter with the streusel mix from the package. Carefully spread with the remaining batter. Sprinkle with reserved nut topping.
3. Bake in a 350 degree F oven for 35 to 40 minutes or until a toothpick inserted near center comes out clean. Cool slightly in pan. Meanwhile, prepare glaze from the cake mix according to package directions. Drizzle glaze over warm coffee cake. Serves 14 to 16.
Make-Ahead Tip: Cool coffee cake completely and do not add glaze. Cover pan with heavy foil or remove coffee cake from pan and wrap in freezer wrap. Freeze for up to 6 months. To serve, if freezer wrap was used, remove wrap and cover loosely with foil. Bake, covered, in a 350 degree F oven for 25 to 30 minutes or until heated. Glaze as directed above.
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Posted: Nov 5, 2005 10:38pm
Pasta Stir-Fry 11/05/05
Nov 4, 2005
Category: Pasta
Pasta Stir-Fry
Ingredients
1  9-ounce package cheese-filled tortellini
1  16-ounce package fresh cut or frozen stir-fry vegetables (such as broccoli, pea pods, carrots, and celery)
1  tablespoon cooking oil
3/4  cup peanut stir-fry sauce or garlic stir-fry sauce
1/4  cup chopped unsalted cashews or peanuts
Directions
1. Cook tortelloni or tortellini according to package directions. Drain and set aside.
2. In a wok or large skillet stir-fry vegetables in hot oil for 3 to 5 minutes (7 to 8 minutes for frozen vegetables) or until crisp-tender. Add pasta and stir-fry sauce; toss gently to coat. Heat through. Sprinkle with cashews or peanuts; serve immediately.
Makes 4 servings.
Serving Suggestion: Line 4-salad places with leaf lettuce. Top each with 2 canned pear halves or fresh pear halves, peeled and cored. Dollop with sour cream and sprinkle with brown sugar
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Posted: Nov 4, 2005 9:13pm
Chocolate Chip Biscotti 11/04/05
Nov 3, 2005
Category: Cookies
Chocolate Chip Cookie Sticks 
biscotti
Ingredients
1/2  cup butter, softened
1/2  cup shortening
1  cup packed brown sugar
1/2  cup granulated sugar
1/2  teaspoon baking soda
2   eggs
2  teaspoons vanilla
2-1/2  cups all-purpose flour
8  ounces coarsely chopped semisweet chocolate
1  cup chopped walnuts, pecans, hazelnuts (filberts) (optional)
Directions
1. Line a 13x9x2-inch baking pan with foil; set aside. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda; beat until combined, scraping sides of bowl occassionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in chocolate and, if desired, nuts. Press dough evenly into the prepared pan.
2. Bake in a 375 degree F oven for 22 to 25 minutes or until golden brown and center is set. Cool in pan on a wire rack 1 hour.
3. Preheat oven to 325 degrees F. Holding securely to foil lining, gently remove cookies from pan and place on a cutting board, leaving cookies on foil lining. Cut crosswise into 9x1/2-inch slices. Place slices, cut side down, about 1 inch apart on an ungreased cookie sheet. Bake for 6 to 8 minutes or until cut edges are crispy. Carefully transfer cookies to wire rack (cookies will be tender). Cool. Makes 18.
Make-Ahead Tip: Bake cookies as directed; cool completely. Place in a freezer container or bag and freeze for up to 3 months. Before serving, thaw for 15 minutes.
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Posted: Nov 3, 2005 9:04pm
Fresh Pear Custard Tart 11/03/05
Nov 2, 2005
Category: Pastries
13023_08222005
Ingredients
1  recipe  Single-Crust Pastry (see below)
1/2  cup sugar
2  tablespoons cornstarch
2  cups fat-free milk
2   beaten eggs
4  teaspoons finely chopped crystallized ginger
1  teaspoon vanilla
2/3  cup pear nectar
1-1/2  teaspoons cornstarch
3   small ripe pears
1/2  cup fresh berries (such as raspberries, blackberries, and/or blueberries)
Directions
1. Prepare Single-Crust Pastry; set aside.
2. For vanilla cream, in a heavy medium saucepan combine sugar and 2 tablespoons cornstarch. Stir in milk. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten eggs.
3. Return all of the egg mixture to the saucepan. Stir in the ginger. Cook and stir until bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Pour vanilla cream into baked tart shell. Cover and chill until ready to assemble.
4. Meanwhile, for glaze, in a small saucepan combine the pear nectar and 1-1/2 teaspoons cornstarch. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cover and cool to room temperature.
5. To assemble tart, peel, core, and thinly slice the pears. Arrange in a concentric pattern over the vanilla cream. Pour cooled glaze over pears, spreading evenly. Cover and chill 1 to 4 hours. To serve, top with berries. Makes 10 servings.
Single-Crust Pastry In a medium mixing bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Combine 1/4 cup skim milk and 3 tablespoons cooking oil. Add oil mixture all at once to flour mixture. Stir with a fork until dough forms. Form dough into a ball.
On a lightly floured surface, flatten the ball of dough with hands. Roll dough from center to the edge, forming a circle about 13 inches in diameter. Ease pastry into an 11-inch tart pan with removable bottom, being careful not to stretch the pastry. Trim pastry to the edge of the tart pan. Prick the bottom, sides, and corners of pastry generously with the tines of a fork. Bake in a 450 degree F oven for 10 to 12 minutes or until pastry is golden. Cool in pan on a wire rack.
B>Make-Ahead Tip: Prepare tart as directed. Cover and chill for up to 4 hours. Just before serving, top with berries.
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Posted: Nov 2, 2005 8:53pm
Caramel-Pecan Pumpkin Pie 11/02/05
Nov 1, 2005
Category: Pies
Caramel Pecan Pumpkin Pie
Ingredients
1  recipe Pastry for Single-Crust Pie (see Recipe Center)
2   slightly beaten eggs
1  15-ounce can pumpkin
1/4  cup half-and-half, light cream, or milk
3/4  cup granulated sugar
1  tablespoon all-purpose flour
1  teaspoon finely shredded lemon peel
1/2  teaspoon vanilla
1/4  teaspoon salt
1/4  teaspoon ground cinnamon
1/4  teaspoon ground nutmeg
1/8  teaspoon ground allspice
1/2  cup packed brown sugar
1/2  cup chopped pecans
2  tablespoons butter, softened
Directions
1. Prepare and roll out pastry. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. In a large bowl stir together eggs, pumpkin, and half-and-half or milk. Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate. Cover the edge of the pie with foil to prevent overbrowning. Bake in a 375 degree F oven for 25 minutes.
2. Meanwhile, in a medium bowl stir together the brown sugar, pecans, and butter until combined. Remove foil. Sprinkle brown sugar mixture over top of pie. Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours. Makes 8 servings.
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Posted: Nov 1, 2005 8:37pm
Muffin Recipes 11/01/05
Oct 31, 2005
Category: Breakfast & Brunch
Pear-Almond MuffinsPear-Almond Muffins 
Ginger is in both the muffins and the cream cheese spread.

Ingredients
1-1/4  cups all-purpose flour
3/4  cup packed brown sugar
1  tablespoon baking powder
1/2  teaspoon ground ginger
1/4  teaspoon salt
1  cup chopped pear
1  cup whole bran cereal
1  cup nonfat milk
1/4  cup frozen egg product, thawed
1/4  cup cooking oil
   Nonstick cooking spray (optional)
2  tablespoons finely chopped almonds
1/2  of an 8-ounce tub fat-free cream cheese
1  tablespoon honey
1  tablespoon finely chopped crys
Directions
1. In a large bowl, stir together the flour, brown sugar, baking powder, 1/2 teaspoon ground ginger, and salt. Add pear, stirring to coat. Stir together cereal and milk; let stand 5 minutes. Stir in egg product and oil; add to pear mixture, stirring until moistened.
2. Lightly coat 14 to 16, 2-1/2-inch muffin cups with cooking spray or line with paper bake cups. Spoon batter into cups, filling 3/4 full. Sprinkle with nuts. Bake in a 400 degrees F oven 18 to 20 minutes or until done.
3. Meanwhile, in a small bowl, stir together cream cheese, honey, and crystallized or 1/4 teaspoon ground ginger until mixed. Serve warm muffins with cream cheese mixture. Makes 14 to 16 muffins.
tallized ginger or 1/4 teaspoon ground ginger


Blueberry MuffinsBlueberry Muffins 
A hint of orange complements the blueberries in these tender muffins.

Ingredients
2   cups all-purpose flour
2-1/2  teaspoons baking powder
1/2  teaspoon salt
2   beaten eggs
3/4  cup milk
1/2  cup melted butter (no substitutes)
1  tablespoon finely shredded orange peel
1  cup fresh or frozen blueberries, thawed
   Coarse sugar (optional)
3/4  cup sugar
Directions
1. Preheat oven to 375 degrees F. Grease twelve 2-1/2-inch muffin pan cups. Set aside.
2. Stir together flour, the 3/4 cup sugar, baking powder and salt in a medium mixing bowl. Make a well in the center of dry mixture; set aside.
3. Combine eggs, milk, butter, and orange peel; add all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
4. Spoon batter into prepared muffin cups, filling each almost full. If desired, sprinkle tops with coarse sugar. Bake in preheated oven 20 minutes or until golden. Cool in muffin cups on wire rack 5 minutes. Remove from muffin cups. Makes 12.


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Posted: Oct 31, 2005 9:14pm
Golden Squash Soup 10/26/05
Oct 25, 2005
Category: Soups and Stews
Cuisine: American
Golden Squash Soup
Ingredients
4-1/2   to 5 pounds banana, buttercup, butternut, Hubbard, and/or turban squash
2  cups chopped green onions
1  tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1/4  cup butter
5  cups chicken stock or reduced-sodium chicken broth (three, 14-1/2-ounce cans)
1/4  teaspoon pepper
1/2  cup dairy sour cream
3  tablespoons snipped chives
   Toasted pumpkin seeds (optional)
4  slices  bacon, crisp-cooked, drained and crumbled (optional)
   Fresh herbs (optional)
Directions
1. Wash and halve squash lengthwise; remove seeds. Place halves, cut sides down, in baking dish(es). Bake in 350 degree F oven for 30 minutes. Turn cut sides up. Bake, covered, for 20 to 25 minutes more or until tender. Cool slightly.
2. Meanwhile, in a Dutch oven or kettle, cook green onions and thyme in butter over medium-low heat for 10 minutes or until tender, stirring occasionally.
3. Scoop squash out of skins; discard the skins. Place about 1/4 of the squash, onion mixture, and chicken stock or broth at a time in a food processor bowl or blender container. Cover and process or blend until smooth. Repeat with remaining squash, onion mixture, and stock in batches.
4. Return all to Dutch oven or kettle. Stir in pepper. Bring to boiling; reduce heat. Cover; simmer 20 minutes.
5. To serve, ladle soup into warm bowls. Drizzle with sour cream and sprinkle with snipped chives. If you like, top with toasted pumpkin seeds or crumbled bacon and garnish with fresh herb. Makes 8 appetizer servings.
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Posted: Oct 25, 2005 9:05pm

 
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Tracy Zuber
female, age 45, married, 2 children
Mesquite, TX, USA
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