Search Results for '("C'

[rottiedogs]

Pampered Chef Spritz Cookies
Submitted by cwalde on October 18, 2004 at 2:02 pm

DESCRIPTION
Pampered Chef Spritz Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
This is one of the best and easiest Spritz cookies that I have ever made. Leave it to Pampered Chef to come up with something easy and great tasting at the same time. I will post the variation that I use but the pamphlet has many variations. If you like this recipe, I suggest that you pick up the pamphlet at the next Pampered Chef party that you attend. I'm not a demonstrator but just a fan of several of their products and recipes. Cheryl

1 # (4 sticks) butter, divided
2 3/4 c (11 oz) all purpose flour
1 pkg. (18.25 oz) white cake mix

Preheat oven to 350 degrees. In glass measure microwave 2 sticks of the butter on high 1 minutes or till melted. (I don't let it get too hot.) Using a knife, slice remaining butter into 1/2 inch pieces; add to melted butter, tossing to coat using a rubber spatula. Allow butter to stand 3-5 minutes or till softened. Meanwhile, accurately measure flour into bowl by lightly spooning it in. (I usually weigh my flour to make sure it's accurate.) Add cake mix to flour; blend well using a whisk to break up any large lumps. Whisk butter till smooth and free of lumps. If necessary, return butter to microwave for 10-20 seconds or till creamy and pourable. (Very important--butter should be creamy and just pourable.) Do not melt completely. Pour butter, all at once, into dry ingredients; thoroughly scrape butter from bowl using rubber spatula. Using sppon, mix till dry ingredients are incorporated and dough is smooth. If dough is too stiff to stir, knead till smooth by hand on counter. Fill Cookie press, fitted with disk of your choice. Press dough onto flat baking stone, 1 inch apart. Bake 15-17 minutes or till very light golden brown. Cool 3 minutes on baking stone; remove to cooling rack. Cool completely.

Tips:

I like to drizzle frosting and sprinkle with colored sugar over top in a z design on my christmas trees.

Preheat the oven 10-15 minutes before baking.

The first batch of cookies baked on a baking stone may require a slightly longer baking time till the stone heats up. I also watch my last few batches as the stone gets even hotter and may require less time even. The stone is wonderful as it bakes the cookies all the way through and creates a great texture. Also, I use parchment paper over the stone for easy clean up and non-stick. You can just slide the whole paper off and slide another right on if you wish, using just 2 sheets and hasten the baking. Hope you enjoy! Cheryl

[rottiedogs]

Mock Pate
Submitted by cwalde on May 31, 2005 at 7:47 pm

DESCRIPTION
Mock Pate

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
1 (8oz) pkg. Cream cheese
1 (8oz) pkg liver sausage (Brunsweiger, liverwurst, etc.)
1 T chopped onion
1 t lemon juice
1 t Worcestershire sauce
dash of salt and pepper

Combine solftened cream cheese and liver sausage, mixing till well blended. Add remaining ingredients; mix well. Chill. Serve with party rye or pumpernickel bread or assorted crackers. Makes 2 c.

My husband loves this pate. Of course, he loves liver sausage, too.

[rottiedogs]

Garlicky Shrimp
Submitted by cwalde on July 13, 2004 at 9:22 am

DESCRIPTION
Garlicky shrimp

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
1/2 c butter
1/4 c vegetble oil
2 cloves garlic, peeled and minced
2 bay leaves, crushed
1/2 tsp dried oregano, crushed
salt and pepper to taste
1 tsp. crushed red pepper
dash lemon juice
1 # medium-to-large shrimp in shell

Melt butter in 3 qt. saucepan or skillet with lid. Remove from heat. Add remaining ingredients. Toss well. Set aside for 30 minutes (butter may solidify), stirring occasionally. Place over medium heat, stir and cover. Cook for 5 minutes, uncovering once to stir. Shrimp should have turned pink; if not, cook another minute or two. Spoon shrimp into 2 bowls. Divide pan juices between the servings. Provide plenty of bread. Makes 2 generous servings.
Note: Shrimp can be peeled first, but they will have more flavor if cooked in the shell.

[rottiedogs]

Fantastic Focaccia Bread
Submitted by cwalde on May 31, 2005 at 1:07 pm

DESCRIPTION
Fantastic Focaccia Bread

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This recipe comes from Pampered Chef and is a very yummy pizza-like appetizer. This is so good and easy! Cheryl

1 (10 oz) pkg refrigerated pizza crust
2 garlic cloves, pressed
2 c shredded Mozzarella cheese, divided
2/3 c (2 oz) Romano cheese, grated and divided
2 t oregano
2 firm plum tomatoes

Preheat oven to 375 degrees. Roll dough into a 12 inch circle on a baking stone. Spread pressed garlic evenly over crust. Grate 1/2 of the Romano cheese (1/3 c) over crust. Sprinkle 1 c of Mozzarella and 1 t oregano over crust. Slice tomatoes thin and layer in a single layer over cheese. Sprinkle remaining Mozzarella and oregano over tomatoes. Grate remaining Romano on top. Bake 30-35 minutes. Cut into squares. Serve hot. Makes 8 servings.

[rottiedogs]

Crab And Cheese Fondue
Submitted by cwalde on May 31, 2005 at 12:36 pm

DESCRIPTION
Crab and Cheese Fondue

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is one of the best fondues that you will ever eat! You can substitute chopped shrimp for the crab if you like. Yum. Cheryl

2 T butter
2 T flour
1 c chicken broth
1/4 c sherry
dash onion salt
3-4 drops hot pepper sauce
1 pkg (8 oz) cream
1/4 # processed American cheese
1 pkg (6oz) frozen crab meat, flaked and thawed

Melt butter. Stir in flour. Add chick broth, sherry, salt and pepper sauce. Cook and stir till thick. Add cheeses, stirring till cheese has melted. Add crab meat, stir. Reduce heat to serve. Use frech bread cubes for dippers. Serves 6-8 as an appetizer

[rottiedogs]

Chocolate Pie Deluxe
Submitted by cwalde on October 19, 2004 at 12:38 pm

DESCRIPTION
Chocolate Pie Deluxe

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
This is one of the best chocolate cream pies I have ever eaten and is so easy too. For the chocolate pie fans in your house (my daughter in mine) this recipe is hard to beat. It would make a wonderful addition to your Thanksgiving dinner line up. this is another great recipe from my Gold Medal Century of Success Cookbook. Cheryl

9 inch baked pie shell
1 1/2 c miniature marshmallows or 16 large marshmallows
1/2 c milk
1 bar (8 oz) milk chocolate candy
1 c chilled whipping cream

Bake pie shell. Heat marshmallows, milk and chocolate over low heat, stirring constantly, just till chocolate and marshmallows are melted and mixture is smooth. Refrigerate, stirring occasionally till mixture mounds slightly when dropped from a spoon. Beat whipping cream in chilled bowl till stiff. Fold chocolate mixure into whipped cream. Pour into pie shell. Refrigerate till set, about 8 hours. Spread with sweetened whipped cream and garnish with chocolate curls if desired. 8-10 servings

[rottiedogs]

Chocolate Chip Treasure Cookies
Submitted by cwalde on October 07, 2004 at 1:12 pm

DESCRIPTION
Chocolate Chip Treasure Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
This cookie won the Grand prize in a contest in the Seattle Times in 2004. Thanks, Jozy for sending this recipe to me. The ingredients are very unusual and if you like coconut you will love this chocolate chip cookie. They are easy to make and tasty too. Hope that you enjoy.

1 1/2 c ground graham cracker crumbs
1/2 c AP flour
2 t baking powder
1 can (14 oz) sweetened condensed milk (not evaporated milk)
1/2 c (1 stick) unsalted butter, softened
2 c flaked coconut
1 pkg (12 oz) semisweet chocolate chips
1 c chopped walnuts

Preheat oven to 375 degrees. In a bowl, combine the graham cracker crumbs, flour and baking powder. In a mixer bowl, beat the condensed milk and butter till smoooth. Add the graham cracker mixture and mix well. Stir in the coconut, chocolate chips and walnuts; mixture should appear to be lumpy and dry. Shape dough into 1 1/2 inch balls and place onto ungreased cookie sheets, allowing room to spread. (I used a medium cookie scoop on a parchment-lined cookie sheet and baked my cookies for 12-13 minutes) Bake 9-10 minutes or till lightly browned. Transfer to racks to cool. Makes about 3 1/2 dozen

[rottiedogs]

Cherry Mash Bars
Submitted by cwalde on January 06, 2005 at 4:17 pm

DESCRIPTION
Cherry Mash Bars

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
This recipe is more like candy and tastes so close to a Cherry Mountain Bar that I couldn't believe it. My husband loved them. Cheryl

2 c sugar
2/3 c evaporated milk
Dash of salt
12 regular marshmallows
1/2 c butter
1 pkg (6 oz.) cherry chips (If you can't find these, substitute the same amount of white almond bark, 1 t cherry extract and red food coloring to desired color)
1 t vanilla (Omit this if cherry extract was used)
1 pkg. (12 oz.) semi-sweet chocolate chips
3/4 c peanut butter
1 c crushed salted peanuts

Combine sugar, milk, salt, marshmallows, and margarine in saucepan over medium heat. Boil 5 minutes. Remove from heat, add cherry chips and vanilla. Pour into buttered 9x13 inch pan. Melt chocolate chips in double boiler; add peanut butter and crushed peanuts. Spread over cherry mixture and chill. Very easy!

Note: I used the cherry chips that I ordered from the Bakers Catalogue.

[rottiedogs]

Vegetable And Chip Dip
Submitted by cwalde on May 31, 2005 at 1:25 pm

DESCRIPTION
Vegetable and Chip Dip

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is one of the easiest dips. It has a strong garlic flavor and I love it. If you would like it less strong, add more mayo and sour cream, but I like it as is. May substitute unflavored yogurt for sour cream for a lighter version. Cheryl

1 (6oz) pkg dry Good Seasons Italian dressing mix
1/4 c mayonnaise
1 pt. sour cream

Mix thoroughly. Use with any chip and vegetable. Suggestions are: cauliflower, broccoli, cucumber, carrots, jicama, chickory, celery, mushrooms, radishes, multi colored peppers, blanched green beans or asparagus.

[rottiedogs]

Classic Buttercream
Submitted by cowgirl on October 11, 2002 at 2:25 am

DESCRIPTION
Classic Buttercream

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Classic or Neoclassic Buttercream from the Cake Bible ( Rose Levy Beranbaum)

6 large egg yolks
200 grams sugar
½ cup water
1 pound butter (must be room temperature)

Stir together water and sugar, heat over medium until sugar dissolves. Don’t stir anymore, boil syrup to soft ball stage.
In the meantime beat the egg yolks until light in color, if using stand mixer stop it, pour a small amount of syrup over the yolks, beat on high for 5 seconds, add the remainder in a thin but steady stream, take care not to pour syrup directly on the beater.
Beat this until completely cool. Add butter in about 8 pieces, add flavoring, beat until smooth and fluffy.
If it’s too warm it might be helpful to refrigerate the buttercream, but bring to room temperature before rebeating or it may curdle.

Neoclassic Buttercream:
*Replace sugar & water with ½ cup corn syrup and 150 grams sugar, bringing this mixture to a rolling boil and stop cooking immediately, add this to the yolks.
*You can use maple syrup instead of corn syrup and add 2 teaspoons of maple extract.
*for a chocolate variation add up to 6 oz. melted, cooled chocolate into the buttercream.
*for coffee variation add 2 – 3 tbsp. instant coffee, dissolved in 2 tsp. boiling water
*for mocha add 2 tbsp. instant coffee, dissolved in 2 tsp. boiling water to chocolate buttercream

Above are my directions, I didn’t type it right from the book, plus I’ve always added a little additional powdered sugar to the buttercream cause it wasn’t sweet enough for me…I’ll try to use more sugar in the syrup next time, maybe 50 grams more.
The buttercream is wonderful, it can also be refrigerated for 1 week or frozen for 8 months.

[BakerAunt]

I am not sure that you can overprocess at the egg adding stage. Overprocessing is much more an issue at the adding flour stage. My cakes have improved now that I add one egg at a time and beat it in until fully incorporated. (I realized from a KAF article that I needed to mix until there was no trace of the egg before adding another.) That said, I've not had call to add eight eggs. My highest number has been 5.

[BakerAunt]

Italian Cook--I loved that Ocean Spray Cranberry-Orange relish. I have a recipe for a cranberry-orange relish that I used to make, before I found the one with dried cherries an cardamom which is now the one I make. (No one else in the family likes it, so it is all mine!) It's not the same as the Ocean Spray, however, as it is not cooked and uses raw cranberries and orange. I wonder if your could cook cranberries and add sugar and orange?

[BakerAunt]

On Sunday morning, I made oat pancakes. On Tuesday, I baked corn bread to go with the soup I made for dinner. I used my two Nordic Ware fall muffin pans (6 wells each). I should probably do a 1 1/2 x recipe to fill the pans more. I also tried a new cinnamon roll recipe from a Tasting Table, e-mail I printed a year ago. (I'm trying to sort my recipe file.) My husband took these to work for an office member's birthday. I've discussed the recipe in a separate thread here. On Saturday, I tried a new recipe from an old Penzey's catalog, Sour Cream Pumpkin Bundt Cake. (I'll report back on the recipe tomorrow.) I also baked the Super-Chewy Oatmeal Raisin Cookies from KAF. The cake and the cookies are for after service time at church.

[BakerAunt]

My husband was on dinner duty on Sunday, and he roasted a chicken. On Monday, when I was home for lunch, I made Cauliflower Soup. The recipe comes from a cookbook I've had since graduate school, The No Salt, No Sugar, No Fat Cookbook. I just like the recipe and how it tastes (especially now that I use 1% milk in it). It consists of chicken/turkey broth (homemade of course--there is a lot in the freezer), cauliflower, onion, 3 Tbs. of whole wheat flour to thicken, and milk. After being cooked, it is pureed in the blender. I like it with sandwiches. [Note to self: when cleaning the blender afterwards by running water in it, be sure that the bottom is tightly screwed on. Sigh.] On Tuesday, I made soup with Bob's Red Mill Vegi-Soup Mix [lentils, split peas, and barley], ground turkey, and seasoning with 1 Tbs. Bouquet Garni and 1 tsp. dried chives, and a bit of tomato paste (used up the last bit in tube). On Saturday, I sautéed carrots, celery, red bell pepper, mushrooms, and broccoli, added a cup of broth and leftover diced chicken. I mixed it with cooked buckwheat noodles, then added sliced green onion before serving.

[Mike Nolan]

One of the web site I visit periodically is the London Guardian, just to get the British perspective on things. (I used to use the Times, but they've installed a paywall with no freebies.)

Anyway, the Guardian has several stories running about the announced move of GBBO to Channel 4, apparently this is somewhat controversial. At least one critic has said it will kill the show. I tend to agree that losing Mary, Mel and Sue will be a problem, Paul Hollywood may be a great baker and a fair but not great cookbook author (I have one of his books, I'm not in a hurry to get others), but he has most of the personality and warmth of a lump of bread dough.