Search Results for '("C'

[rottiedogs]

Lola's Chocolate Zucchini Cake
Submitted by sweetielola on October 14, 2003 at 12:41 am

DESCRIPTION
Lola's Chocolate Zucchini Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Lola's Chocolate Zucchini Cake

2-1/2 c flour
1/2 c cocoa
2-1/2 teasp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3/4 c butter, softened
2 c sugar
3 eggs
2 tsp. vanilla
2 tsp. grated orange rind
2 c shredded zucchini (take green part off for this one)
1/2 c milk (preferably whole, up to you--when this was developed
it's all I drank)

Combine flour, cocoa, baking powder, baking soda, salt and cinnamon using a whisk. Cream butter and sugar in mixing bowl. Add eggs one at a time.

Stir in vanilla, orange rind, and zucchini. Add dry ingredients alternately with milk.

Pour into greased & floured 10" tube pan or bundt pan. Bake about 50 minutes at 350F or toothpick comes out clean. Cool in pan 10-15 minutes. Turn onto wire rack and cool completely.

Then make Glaze

Glaze
2 cup confectioners sugar
3 TB milk
1 tsp. vanilla

Mix all together and drizzle over cake.

Enjoy!

[rottiedogs]

Key Lime Pie
Submitted by sweetielola on April 08, 2004 at 9:35 pm

DESCRIPTION
Key Lime Pie

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
Key Lime Pie

Makes 1 9-inch pie. (I make in tart pan with removable sides) – Preheat oven to 350F.

Graham Cracker Crust
1 wax paper-wrapped package chocolate graham crackers (can use regular but I like chocolate--so good again key lime!)
about 5 TB melted, unsalted butter
1/3 cup sugar

Butter pan and put graham crackers in processor and process to crumbs. Add melted butter and sugar and process or until sugar is fine and mixed with crackers. Press into bottom and sides of pan. Bake until the crust is set ~8 minutes. Set aside on wire rack, leave oven on.

Filling
3 egg yolks (can freeze whites for future angel food cakes)
Zest of 2 limes (about 1-1/2 tsp.)
1 14-ounce can sweetened condensed milk
2/3 cup lime juice—be sure to use the Key Lime juice can get in bottles—won’t be the same otherwise

Use electric mixer with wire whisk attachment, beat yolks and zest at high speed until very fluffy, abut 5 minutes. Gradually add condensed milk and continue to beat until thick, 3-4 minutes longer. Lower speed and slowly add the lime juice, mixing just until combined, no longer. Pour mixture into the crust. Bake for 10 minutes or until just set. Cool on wire rack, then refrigerate.

Topping
1 cup heavy/whipping cream
3 TB confectioner’s sugar

Whip cream and sugar until nearly stiff. And use this for the topping

[rottiedogs]

Irish Cream Cheesecake
Submitted by sweetielola on March 29, 2003 at 10:55 pm

DESCRIPTION
Irish Cream Cheesecake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
1 sleeve cinnamon graham cracker crumbs (or plain if you like)
3 TB white sugar
3 TB melted butter

3 (8 ounce) cream cheese, softened
1 cup white sugar
2 tsp vanilla
1 cup sour cream
1/2 cup Bailey's Irish cream
4 eggs

Mix together cracker crumbs, 3 TB sugar, and melted butter and press into bottom of 8 or 9 inch springform pan and bake at 350 degrees until light borwn, about 8 minutes.

Transfer to rack and cool. Maintain oven temp.

Using mixer beat cream cheese, sugar, and vanilla in large bowl until blended. Beat in sour cream and Baileys. Add eggs one at a time beating just until combined. Pour filling over crust in pan. Bake until eges are puffed, and center no longer moves when pan is shaken. For 8" took about 1 hr 15 minutes, judge accordingly.

Transfer to rack and cool. Cover and refrig overnight or at least 8 hours. Release pan from cheesecake. Cut and serve.

Enjoy!

[rottiedogs]

Holiday Sausage Squares - Bob Evans
Submitted by sweetielola on May 29, 2003 at 10:57 pm

DESCRIPTION
Holiday Sausage Squares - Bob Evans

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
1 lb. Bob Evans Italian Roll Sausage
1 TB olive oil
1 cup finely chopped onion
4 cloves garlic, minced
1 (8 oz) can tomato sauce
1 tsp. oregano
1/4 tsp black pepper
2 eggs, lightly beaten
1/4 cup Parmesan cheese
1 cup shredded mozzarella cheese
1 (15 oz) ricotta cheese, drained
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
3/4 cup melted butter
12 sheets frozen phyllo dough, thawed according to pkg directions
2 TB seasoned dry bread crumbs

Sour cream and chopped basil for garnish.

Crumble and brown sausage in large skillet over medium heat. Pour off drippings, drain on paper towels and place into large bowl. Put olive oil in sillet and cook onion and garlic until onion is transparent. Mix with sausage. Add tomato sauce, oregano and pepper. Chill. Combine eggs, cheeses and spinach and add to chilled sausage mixture.

Using pastry brush, lightly coat a 13" x 9" x 2" baking pan with some of the melted butter. Layer 6 sheets of phyllo dough in pan, brushing each with butter. Spread with sausage and cheese mixture. Top with remaining 6 sheets, butter each layer. Cover and chill at least 2 hours. Preheat oven to 375 F. Cut into 8 squares, sprinkle with bread crumbs and bake 30-35 minutes or until golden brown. Garnish each square with sour cream and fresh basil. Serves 8 well.

[rottiedogs]

Gingerbread Tea Cake
Submitted by sweetielola on September 09, 2003 at 11:18 pm

DESCRIPTION
Gingerbread Tea Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Gingerbread Tea Cake

For Cake:

1-1/2 cups AP flour
1/2 tsp. baking soda
2 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/2 cup buttermilk (use fresh not dried)
1 stick (1/2c) unsalted butter
2 tsp. vanilla
1/2 cup molasses
1/2 cup firmly packed light brown sugar
2 large eggs

For frosting:

3/4 c heavy cream
3/4 cup sugar
3 oz unsweetened chocolate chopped
5 TB unsalted butter
3/4 tsp. vanilla

1/3 c raspberry jam (I used blackberry all I had, so used what you like)

Make cake:

Heat oven to 350F and grease and flour an 8-2 round cake pan (I had 8" square pan)

In a bowl whisk together flour, baking soda, and spices. In another bowl stir together buttermilk and vanilla.

In a large bowl with electric mixer cream together butter and brown sugar until light and fluffy. Beat in molasses and eggs, one at a time, beating well after each addition. Add flour mixture alternating with buttermilk mixture in batches, beginning and ending with flour mixture and beating well after each addition.

Spread batter evenly in prepared pan and bake in middle of oven 35-40 minutes (for square 32-35 is enough--don't over cook this or it will be dry). Cool in pan on rack for 10 minutes. Invert and cool completely.

Make frosting - This frosting is so good, be sure to keep it in recipe.

In a saucepan bring cream and sugar to a boil, stirring. Reduce heat to low and simmer, stirring occasionally, until reduced by about 1/4, about 5 minutes. In the bowl of mixer stir together cream mixture, chocolate, butter, vanilla, and a pinch salt until chocolate and butter are melted. Set bowl in a larger bowl of ice and stir until cooled. Beat then until thick and fluffy.

Assemble cake:

With a long serrated knife cut cake in half horizontally. Spread bottom half with jam. Cover with top of cake and frost cake.

Enjoy!

[rottiedogs]

Fresh Mint Ice Cream
Submitted by sweetielola on June 08, 2007 at 9:50 am

DESCRIPTION
Fresh Mint Ice Cream

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Fresh Mint Ice Cream with Chocolate Sauce

1-1/2 cups milk (do not use low fat or nonfat)
3 TB chopped fresh mint
1-1/2 cups whipping cream

6 large egg yolks
2/3 cup sugar
pinch of salt

Chocolate sauce

1/2 cup (1 stick) unsalted butter
1 cup whipping cream
3/4 cup sugar
1/3 cup sifted unsweetened cocoa powder
Pinch of salt

For ice cream: Combine milk and mint in heavy medium saucepan and bring to simmer. Remove from heat. Cover and let stand 30 minutes. Mix in cream.

Using electric mixter, beat egg yolks, sugar and salt in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 3 minutes. Gradually beat in milk mixture. Return mixture to same saucepan and stir over med-low heat until custard thickens and leaves path on back of spoon when fingers in drawn across, about 6 minutes; do NOT boil. Cool. Strain through sieve into clean bowl; cover and chill.

Process custard in ice cream maker according to manufacturer's instructions. Transfer to covered container and freeze (can be prepared 3 days ahead...I never have so I can't say how it will be).

For sauce: Melt butter in heavy small saucepan over low heat. Whisk in cream, sguar cocoa and salt and simmer until sauce thickens slightly, whicking frequently, about 5 minutes. (Can be prepared 3 days ahead, rewarm over low heat).

[rottiedogs]

Crusty Honey Wheat Bread
Submitted by sweetielola on May 17, 2003 at 12:45 am

DESCRIPTION
Crusty Honey Wheat Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Here is a Crusty Honey Wheat bread that I made with my niece yesterday (who is only 6 and did most of the work) and it turned out two nice loaves. I believe this recipe came from an old mixer's cookbook that I no longer have. Sweetielola

Crusty Honey Wheat Bread

1 cup milk 2 packages active dry yeast
1 cup water 1 egg
1/2 cup honey 1 TB salt
3 TBS butter or oleo 1-1/2 cups whole wheat flour
2 cups AP flour 1-1/2-2 cups AP flour
1 cup whole wheat flour

Heat milk, water, honey and butter to 120F. Assemble machine with dough hook or those with bread machine do their thing :). In large mixer bowl combine 2 cups all-purpose flour, 1 c whole wheat flour, yeast, egg, salt and warmed milk mixture. Mix with dough hook at highest mixer speed for 3 minutes. Add 1-1/2 c whole wheat flour and 1-1/2 cup AP flour and continue kneading for 3 minutes. If dough is sticky, knead in enough of the remaining 1/2 cup AP flour to form stiff dough. Place in a greased bowl, turn once to grease top. Cover and rise until doubled, about an hour. Punch down and divide into 2 equal parts. Shape into loaves and place in 2 greased 9 x 5 x 3 pans. Cover and let rise until doubled about 1 hour. Bake 375F for about 35 minutes. Remove from pans and cool on rack.

[rottiedogs]

Corn Bread With Jiffy Mix But Better
Submitted by sweetielola on May 14, 2003 at 1:32 am

DESCRIPTION
Corn Bread with Jiffy Mix but better

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
Corn Bread with Jiffy Mix

2 8.5 oz. Pkg corn bread mix
1-1/2c buttermilk
3 large eggs
1/4 cup (1/2 stick) melted butter

Heat oven 375. Butter 13x9x2 metal pan. Empty mixes into large bowl and add buttermilk and eggs and melted butter, mix well with wooden spoon.

Pour into pan, bake, until tester comes out clean, about 25 minutes. Turn out on rack or put pan on rack to cool.

[rottiedogs]

Chutney Baked Brie
Submitted by sweetielola on May 31, 2003 at 11:44 pm

DESCRIPTION
Chutney Baked Brie

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
1 (2.2 pound) wheel Brie cheese
2-3 teaspoons ground mild curry powder
1 cup homemade green tomato chutney (or purchased)
1 cup chopped cashews
crackers or french bread

Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Sprinkle curry powder over top and sides of Brie; rub the curry powder into the rind to thoroughly coat the surface. Place the Brie wheel in a large pie plate or oven proof dish. Spread a generous layer of chutney over the top, and evenly sprinkle with cashews.
3 Bake 15 minutes in the preheated oven, or until cashews are slightly golden and cheese inside the rind is melted. Serve with slices of bread or crackers.

[rottiedogs]

Chocolate Clipper Chip Cookies
Submitted by sweetielola on June 10, 2003 at 11:23 pm

DESCRIPTION
Chocolate Clipper Chip Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Clipper Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter, room temp
¾ cup sugar
¾ cup firmed packed light brown sugar
1 TB vanilla extract
1 TB Frangelico
1 TB coffee liqueur
2 large eggs
1 tsp baking soda
2-1/2 cups all-purpose flour
½ tsp. salt
2 11-1/2 ounce pkgs. Milk choc. Chips
1 cup chopped walnuts (I just put in the amount I like)
½ c chopped pecans
½ cup chopped macadamia nuts

Preheat oven to 325 degrees. Beat first 6 ingredients in large bowl until light and fluffy. Add eggs and beat well. Mix flour, baking soda and salt in small bowl. Stir with butter mixture. Mix in choc. Chips and all chopped nuts. Drop batter by ¼ cup measure onto ungreased cookie sheets, leave sufficient space. Bake till golden brown, about 16-17 minutes. Cool on rack.

If you use 1/8 c measure for smaller cookies, about 13 mintues.

Approx. 3 dozen.

[rottiedogs]

Cheese And Rosemary Breadsticks
Submitted by sweetielola on February 24, 2004 at 9:24 pm

DESCRIPTION
Cheese and Rosemary Breadsticks

SUMMARY
Yield 0 File under Pizza Focaccia Flatbreads

INSTRUCTIONS
1/4 cup grated Parmesan
1/3 cup grated Gruyere (or you could use Swiss)
1 tsp. chopped fresh rosemary leaves
1 (11-ounce) container refrigerated breadstick dough (Pillsbury)
1 TB olive oil

Line 2 heavy large baking sheets with silicone baking sheets or parchment paper. In a food processor, chop the Parmesan, Gruyere and rosemary together until coarsely chopped. Set the cheese mixture aside. Separate the dough strips. Using a pizza cutter or a large sharp knive, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip witht he cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.

Bake until the breadsticks are golden brown, about 10 to 15 mintues. Transfer the warm breadsticks to a basket and serve.

Copyright 2003 Food Network

[rottiedogs]

BLT Pasta
Submitted by sweetielola on September 07, 2003 at 11:36 pm

DESCRIPTION
BLT Pasta

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
BLT Pasta

1 lb farfelle (I used 3/4#)
12 bacon slices (I used 10--what I had)
1 28-oz diced tomatoes, drained
1/4 tsp crushed red pepper
3 cup argula (I used baby spinach and just threw in until it looked good)
((argula would be very good in it but my store didn't have))
1 cup sliced green onions
1 c thinly sliced basil
1/4 c dry white wine
3/4 c Parmesan grated, 1/4 c to sprinkle on top at table-1 c total

Cook pasta firm (it will cook more later) and set aside.

Cook bacon in heavy skilled until crisp and drain. Keep 3 TB drippings and add green onions, cook 1 minute. Add tomatoes and crushed pepper. Cook about 2 minutes. Add argula (or spinach), onions, basil and bacon (broken up). Cook about 2 minutes or until argula is wilted. Stir in wine. At this point I turned it off and did other things...or you can go to next step if you are ready to eat.

Add pasta and mix in 3/4 c Parmesan cheese. Cook until cheese melts and coats pasta about 2 minutes. Add salt and pepper to taste. Serve and put more cheese on top if desired.

[rottiedogs]

Big Batch Tomato Sauce
Submitted by sweetielola on April 09, 2003 at 1:35 pm

DESCRIPTION
Big Batch Tomato Sauce

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Sweetie's Big-Batch Tomato Sauce

¼ cup oil
3 medium onions, thinly sliced
3 large carrots, thinly sliced
2 medium green peppers, diced
2 medium garlic cloves, minced
12 pounds (about 48 small) tomatoes, peeled and diced or chunked
¼ cup packed brown sugar
2 TB salt
2-tsp. oregano leaves
1-1/2 tsp. basil
½ tsp. pepper

About 3-1/2 hours before serving:

I large (8-qt) Dutch oven over medium heat, in hot oil, cook onions, carrots, green peppers, and garlic until tender, stirring occasionally. Add tomatoes and remaining ingredients; over high heat, heat to boiling. Reduce heat to medium-low; partially cover and cook about 2 hours, stirring occasionally. Makes about 9 pints.

Enjoy!

[rottiedogs]

Barbeque Sauce
Submitted by sweetielola on May 21, 2003 at 12:45 am

DESCRIPTION
Barbeque Sauce

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
3 TB olive oil
1 Spanish onion, cut into 1/4" pcs
4 garlic cloves, minced
2 can (28 oz each) crushed tomatoes
2 canned chipotle chiles packed in adobe sauce minced, or 1/4 tsp. cayenne pepper
3 TB Worcestershire sauce
3 TB cider vinegar
1/2 c unsulfured molasses
Coarse s&p

In a medium saucepan, heat oil over medium heat. Add onion and garlic. Cook, stirring, until onion is soft and translucent, about 5 minutes.

Stir in tomatoes, chiles, Worcestershire, vinegar, and molasses. Simmer until reduced by a third, stirring occasionally, about 45 minutes.

Working in batches, puree sauce in blender, season with s&p. Refrigerate up to 2 weeks.

Enjoy!

Can be canned or gift as a gift with a basting brush tied around jar.

From Martha Stewart Living Magazine

[rottiedogs]

Banana Bread
Submitted by sweetielola on April 29, 2003 at 7:10 pm

DESCRIPTION
Banana Bread

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
Mix in bowl until just combined:

2 bananas
2 eggs

Add:

1 3/4 cups unsifted flour
1-1/2 cup sugar
1 cup chopped walnuts (opt)
1/2 cup oil
5 TB buttermilk
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt.

Mix until just combined.

Grease a loaf pan. Bake at 325 for 1 hr 10-1 hr 20 minutes or until tooth pick comes out clean. Enjoy.