Search Results for '("C'

[S_Wirth]

Peanut Butter Pie

(1) 8 oz. cream cheese, softened
(1) cup powdered sugar
(1) cup creamy Jif peanut butter
(1) 8 oz. Cool Whip

Cream all ingredients together.

Pour into a chocolate Keebler or Oreo ready-crust (graham cracker type).

Freeze for 4 hours before serving.

Thaw at room temp. for 15 min. before serving.

[S_Wirth]

Peach Crumble

Layer in order in buttered 8" x 8" baking pan.

(6) sliced fresh peaches
3/4 cup light brown sugar
(1) cup crushed cinnamon graham crackers
Dot w/3 Tbsp. butter

Bake at 375 degrees for 30 min.

[S_Wirth]

Peach Cobbler

Here's a wonderful recipe I copied from Martha Stewart's program back on 6/2/2000.

10 peaches, sliced
1/4 cup cornstarch
2 Tbsp. dark brown sugar
1/2 tsp. cinnamon

Toss so peaches are coated w/other three ingredients. Place fruit into buttered baking dish.

Biscuit Topping

2 cups flour
1/4 cup sugar
1 Tbsp. baking powder
1/2 tsp.salt

Mix well. Cut in 6 Tbsp. cold butter.

Stir into flour mixture:

1 egg
2/3 cup heavy cream (I've used buttermilk)

Don't overmix.

Roll out/cut or scoop/drop on...divide dough into 8 pieces, top onto fruit.

Sprinkle 2 Tbsp. sugar on top of biscuit topping.

Bake 375F for 45 min.

Dollop with whipped cream or vanilla ice cream.

Other fruits can be used...apples, cherries, blueberries, etc.

[S_Wirth]

Old Fashioned Peppermint Patties

Ingredients:

1 pound box confectioners sugar
3 Tbsp. soft butter
1/2 Tsp. LorAnn Peppermint Oil
1/2 Tsp. LorAnn Pure Madagascar Vanilla Extract
1/4 cup evaporated milk
12 oz. Milk Chocolate Wafers (any chocolate chips can be
substituted)
1 Tbsp. shortening

Combine butter, peppermint, vanilla, & evaporated milk. Add confectioners sugar. Mix well, & roll into 1" balls. Place onto cookie sheet covered with wax paper. If mixture is too sticky to roll, add a little more powdered sugar.

Refrigerate for 20 minutes. Remove & flatten with the bottom of a glass. Chill again for about 30 minutes.

Melt the Chocolate Wafers and shortening in the top of a double boiler or microwave according to package directions. Dip patties and place on wax paper to harden. For added ease, try using LorAnn dipping forks and Dipping Paper.

[S_Wirth]

No-bake Chocolate Peanut Butter Bars

Makes about 60 bars.

2 cups peanut butter, divided
3/4 cup ( 1 1/2 sticks) butter, softened
2 cups powdered sugar
3 cups graham cracker crumbs
2 cups (12 oz. pkg) semi-sweet chocolate mini chips, divided

Grease a 9 x 13 baking pan.

Beat 1 1/4 cups peanut butter & butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs & 1/2 cup mini chips. Press evenly into prepared baking pan. Smooth top with spatula.

Melt remaining peanut butter and remaining mini chips in medium heavy-duty saucepan over lowest possible heat, stirring constantly until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm. Cut into bars. Store in refrigerator.

[S_Wirth]

Navy Bean Soup

One 1-pound smoked ham steak, cooked and diced
2 med. onions, chopped
1 carrot, shredded
4 cans (16 oz. ea.) navy beans, undrained
1 can (14 oz.) ready-to-use chicken broth
1 cup water
1/4 tsp. black pepper
Salt to taste

In a large soup pot, combine ham, onions, and carrot and saute over med. high heat for 3-5 min., just until onions are tender.

Add remaining ingredients to pot; mix well. Reduce heat to low, cover, and simmer for 15 min., or until heated thru. I like to simmer for much longer and stir occasionally to keep from sticking.

[S_Wirth]

Nanaimo Bars

Bottom layer

1/2 cup butter or margarine
1/4 cup sugar
5 Tbsp. cocoa
1 egg, beaten
1 3/4 cups graham cracker crumbs
3/4 cup fine coconut
1/2 cup finely chopped walnuts

Second layer

1/2 cup butter or margarine
3 Tbsp. milk
2 Tbsp. vanilla custard powder (instant vanilla pudding)
2 cups icing (confectioner's sugar)

Third layer

2/3 cup semi-sweet chocolate chips
2 Tbsp. butter or margarine

Bottom layer: Melt 1st 3 ingredients in top of double boiler or in heavy saucepan. Add beaten egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into ungreased 9 x 9 inch pan.

Second layer: Cream butter, milk, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.

Third layer: Melt chips and butter over low heat. Cool. When cool but still runny, spread over 2nd layer. Chill in refrigerator. Use a sharp knife to cut. Makes 36 squares.

[S_Wirth]

My Mom's Homemade Potato Salad Dressing

Here is my mom's homemade potato salad dressing. It is so good...everyone asks me for the recipe when I take it to a picnic, etc.

In a small sauce pan over med. heat combine...

2 eggs, well beaten
salt
pepper
1/2 cup sugar
1 Tbsp. mustard
1/2 cup vinegar (I use apple cider vinegar)
1 Tbsp. butter

Stir continually as it cooks over med. heat into a nice thick texture...maybe 5 min. or more after it gets to bubbling...pour over chopped/diced potatoes, diced onions, chopped celery, boiled eggs, & diced red/green peppers. I like to pour it over chopped items while it is still hot, as I think it seems to have more flavor than when poured on after it is cooled

[S_Wirth]

Here is a pretty, easy dessert for St. Patrick's Day from Mr. Food.

Minty Green Mousse

Air Date: 3/17/2008

6 to 8 servings

1 package (6 ounces) white baking bars
1 pint (2 cups) heavy cream, divided
4 to 5 drops green food color
1/3 cup confectioners' sugar
1 teaspoon peppermint extract

In a medium saucepan, combine the baking bars and 1/2 cup heavy cream over low heat, stirring constantly until the bars are melted and the mixture is smooth. Remove from the heat, mix in the food color thoroughly, and let cool completely.

In a medium bowl, with an electric beater on medium speed, beat the confectioners' sugar, peppermint extract, and the remaining cream until stiff peaks form. Gently fold the white chocolate mixture into the whipped cream until blended. Cover and chill for at least 2 hours before serving.

SERVING TIP: This is great as is, but to make it extra fancy, serve it in chocolate cups topped with a sprig of fresh mint or chocolate shavings.

[S_Wirth]

Lemon Ginger Scones (Plus 8 Other Flavor Combos)

3 cups flour (unbleached is better)
1/2 cup sugar
4 tsp. baking powder
1 stick butter, very cold
3/4 to 1 cup buttermilk (liquid)
1 egg, beaten
1/2 tsp baking soda
3/4 tsp. salt
1 cup pecan meal (or chopped pecans)
3/4 cup mini diced ginger (Baker's Cat. #1404)
1/2 cup mini lemon chips (Baker's Cat. #1608)
1/2 tsp. lemon oil (Baker's Cat. #1056/#1061)

In a large bowl, mix all the dry ingredients together very well; work in the very cold butter with hands and a fork, mixing til crumbly (some pea sized butter bits is good); in a separate bowl, whisk together the buttermilk, egg and lemon oil; add liquid ingredients to dry ingredients til well blended; put out onto floured work surface, knead 10-12 times and pat out with hands into a rectangle 1/2" thick, use a dab of flour as needed on hands and work surface to keep from sticking...I like to brush w/buttermilk and sprinkle w/sugar and wheat germ or a few old fashioned oat flakes.

Preheat oven to 400 degrees; cut into squares or triangles with a serrated knife or cut into circles with a round stainless steel biscuit cutter in size of your choice.

Place onto parchment-lined cookie sheets (or silpat-lined sheets) and bake for 15-18 min., depending on size, until just a golden brown.

Best eaten warm, so if you have any left, they can be warmed for 15 sec. ea. in microwave.

We like them better the next day as the fruit flavors seem to develop better...these are not dry scones; the butter and buttermilk makes them very moist.

NOTE: Other great flavors you can use include:

Lemon Apricot (use lemon oil, slivered apricots # 1051 Baker's Cat. and lemon chips)

Cranberry Orange (use dried cranberries and orange oil # 1058/#1060 Baker's Cat.)

Cinnamon Raisin or Currant (use mini-cinnamon chips # 1604 Baker's Cat. and raisins or currants)

Strawberry Sour Cream (use dried strawberries # 1475 and sour cream powder # 1424 Baker's Cat., and 16 fold vanilla powder # 2677 Baker's Cat.)

Apricot Sour Cream (use sour cream powder, slivered apricots, and Fiori di Sicilia # 1203 Baker's Cat.)

Cinnamon Pecan (use 1 cup mini cinnamon chips, pecan meal and pecan flavoring # 1717 Baker's Cat.)

Maple Oat (use 1 cup old fashioned oats for 1 cup of the flour or 1/2 cup oat bran and 1/2 cup old fashioned oats for 1 cup of the flour and powdered maple flavor # 2677 Baker's Cat.)

Dried Cherry Almond (use dried cherries and Almond-Vanilla flavor powder # 2677 Baker's Cat.)

These scones can also be baked in the Nordic Ware scone pan and can also be baked as drop scones...you'll just have to watch them and adjust baking time til they are a golden brown.

Bake on the center/middle position oven rack.

This is a recipe I have adapted from one in a 1998 Baker's Cat. and one I get many requests for after anyone tries them.

[S_Wirth]

Lemon Ginger Muffins

2 cups unbleached or all purpose flour
1/2 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4-1 cup pecan meal or almond meal (or chopped nuts)
1/2 cup Lemon chips (Baker's Cat. #1608)
1/2 cup mini diced ginger (Baker's Cat. #1404)
1 cup buttermilk (liquid)
1/2 cup melted/cooled butter (or veg. oil)
1 egg, lightly beaten
1/2 tsp. lemon oil (Baker's Cat. #1056 or #1061)

Preheat oven to 400 degrees. Grease muffin pan cups or line w/papers and spritz w/Pam.

In a large bowl, stir or whisk together flour, sugar, baking powder, baking soda, salt, pecan/almond meal or chopped nuts, and lemon chips and mini diced ginger.

In another bowl, stir together buttermilk, cooled melted butter or veg. oil, egg, and lemon oil.

Make a well in dry ingredients, add milk mixture & stir just to combine.

Spoon batter into prepared muffin cups...I fill 3/4 full or more, so if you want smaller muffins, or have smaller muffin cup areas in your muffin pans, you'll need another pan prepared to hold all the batter.

Bake for 15-20 min. at 400 degrees...I bake on center/middle oven rack position...mine take 20 min. Bake until cake tester inserted in center of one muffin comes out clean.

Remove pan(s) to wire rack to cool...let cool for 5-10 min. before removing muffins from pan(s); finish cooling on rack.

Serve warm or cool completely and store in airtight container at room temp., but in hot weather I store in ziplock bag(s) in refrigerator.

Makes 12-18 depending on how full you fill cups & size of your cups.

[S_Wirth]

Knox Blox or Jigglers

A fun little sweet treat, popular as finger-foods for young and old alike. Can be made with sugar-free Jello, as well.

4 envelopes Knox Unflavored Gelatine
3 pkgs.(small) fruit flavor or sugar-free fruit flav. gelatine
4 cups boiling water

In a large bowl, mix the unflavored gelatine and the 3 packages of fruit flavored gelatine (dry) until well blended...stir in the 4 cups boiling water until gelatine is completely dissolved.
Pour into a 9 x 13 inch pan or pyrex baking dish; chill until firm. Cut into squares.

[S_Wirth]

Key Lime Pie

2 eggs
1 egg yolk
1 can (14 oz.) sweetened condensed milk
1/2 cup fresh or bottled key lime juice or 1/2 cup lime juice
2 Tbsp. water
1 to 2 drops green food coloring (optional)
1 tsp. grated lime peel

1 Keebler Ready Crust Graham Pie Crust

1 cup whipping cream
2 Tbsp. sugar
1/2 tsp. vanilla

Key Lime slices or lime slices (optional)

In large mixing bowl, beat eggs and yolk with wire whisk until combined.

Gradually add milk to yolks, beating until combined. Add lime juice, water, food coloring, & lime peel.

Whisk until well mixed. Pour into crust. Place on baking sheet. Bake at 350F degrees for 20 minutes or until almost set in center. Cool on wire rack for 1 hour. Refrigerate for at least 4 hours.

Chill small mixing bowl and beaters of electric mixer.
In chilled bowl, beat cream, sugar & vanilla on medium speed of electric mixer until stiff peaks form. Pipe or spoon whipped cream around edges of pie. Garnish with lime slices, if desired.

[S_Wirth]

KAF No-Roll Pie Crust

The Fastest, Easiest, Tastiest No-Roll Pie Crust Ever
From Baker’s Catalogue-Late Fall 2007

If you’ve always feared pie crust, here’s your new best friend. And, if you’re watching your diet, the entire recipe (two crusts) is cholesterol free and contains just 2 to 4 teaspoons of “good” fat-olive oil-per serving.

3 cups (12 ounces) King Arthur Mellow Pastry Blend (p. 15)
1 tablespoon (1/2 ounce) sugar
1/2 teaspoon baking powder (p. 11)
1 1/8 teaspoons salt (p. 13)
1 teaspoon vanilla extract (p. 5)
2/3 cup (4 ¾ ounces) light olive oil*
1/3 cup (2 ¾ ounces) cold water

*For best flavor, use light or extra-light olive oil.

Stir together the dry ingredients. Stir together the wet ingredients. Combine the two, stirring just to blend. Divide the mixture in half; it’ll make two single crusts, or one crust plus a streusel topping.

Press half the pastry into the bottom and up the sides of a 9” pie pan, crimping the edges. Use the other half to make the bottom crust for another pie. Or put it back in the mixing bowl, add 1/3 cup (2 ½ ounces) brown sugar and 1 teaspoon cinnamon, and mix till it becomes moist/crumbly. Fill your prepared crust, spread the topping over the filling, and bake as directed.

[S_Wirth]

Husarenkrapfen-Thumb Cookies (Germany)

1 1/4 sticks butter or margarine
1/2 cup sugar
1 egg, separated
1 2/3 cups flour
Grated lemon rind
Coarse sugar
Jelly/jam or nuts

Cream butter and sugar thoroughly; add egg yolk and mix well. Blend in flour and lemon peel. Mix thoroughly. Form dough in long roll, the size of a 50 cent piece in diameter. Cut in ¾ inch thick slices; make thumb print in center of each and dip top side of cookie in unbeaten egg white, then in coarse sugar. Put a dot of jelly/jam or a nut in center. Line up on ungreased baking sheets and bake at 350 degrees until bottom of cookie is medium brown. Yield 2-3 dozen