Navigation:
Soups
Salads
Entrees
Side Dishes
Sauces
Desserts and Cookies
Humor
Crockpot Entrees
Pizza
Where to get Great Pizza Around the World.
Lobster Crab and Seafood Dishes
Appetizers
Sandwich
Breakfast
Wines to go with dinner
Easter
|
| Name |
|
| Description |
Angel Food Strawberry Torte |
| Ingredients |
1 package angel food cake mix
12 ounces frozen strawberries
1 package non-dairy topping mix (dry)
1 tablespoon cornstarch |
| Instructions |
Prepare angel food cake mix according to package directions. Cool. Slice into thirds across the cake (not vertically).
Partially thaw frozen strawberries and drain, saving 3/4 cup of the juice. Prepare non-dairy topping mix (dry) according to the package directions and mix with the strawberries (reserving 6 strawberries to use as a garnish on the top). Spread the topping mixture between the 3 layers.
In a saucepan, combine cornstarch with the reserved strawberry juice and cook over medium heat until the mixture boils and begins to thicken. Arrange the reserved fruit on the top and drizzle the glaze over the top.
Refrigerate until the glaze is set.
Makes 16 servings.
|
| Name |
|
| Description |
Blätterteig Apfel Strudel (Apple Strudel) |
| Ingredients |
4 medium tart green apples, peeled, cored, quartered, sliced
1 cup toasted sliced almonds, chopped, divided use
1 cup sour cream
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
2/3 cup raisins
1 cup sugar
Pinch of ground cinnamon
1 slice of sponge cake, 10 x 2 1/4-inch
1/3 cup rum
1 sheet prepared frozen puff pastry, thawed according to package directions
Egg Wash: 1 egg beaten with 1 teaspoon water
1 tablespoon sugar
Optional Garnish: whipped cream and fresh berries |
| Instructions |
Preheat oven to 375*F (190*C).
In a large bowl, combine apples, 3/4 cup of the almonds, sour cream, whipping cream, vanilla, raisins, sugar and cinnamon. Toss gently. Allow to stand at room temperature for 30 minutes.
Place puff pastry on a lightly floured, dry surface. Using a rolling pin, roll until approximately 12 x 6 x 1/8-inch. Place on baking sheet. Place sponge cake down the middle. Drizzle rum over cake. Place apple mixture on top of cake. Fold puff pastry over the top and seal. Seal ends, too.
Brush with egg wash. Sprinkle on remaining almonds and 1 tablespoon sugar. Bake in middle of preheated oven until golden brown, approximately 20 to 25 minutes.
Makes 8 servings.
*To toast almonds, place on baking sheet and place in a 350*F (180*C) oven for 3 to 5 minutes. Watch carefully because they can burn easily.
|
| Name |
|
| Description |
Mamma's No-Bake Bourbon Cookie Balls |
| Ingredients |
1 6 oz. pkg. chocolate chips
3 tbsp. white corn syrup
3 cups sifted 10x (confectioner's) sugar
1 cup chopped english walnuts
2 tsp. instant coffee
1/3 cup Bourbon
1 and 3/4 cup (about 3 doz.) crushed vanilla wafers
1/2 cup additional sifted confectioner's sugar
|
| Instructions |
Melt chocolate chips in double boiler over hot water (or microwave). Remove from heat. Add in order: corn syrup, 3 cup sugar, nuts, coffee dissolved in hot water and vanilla wafer crumbs. Form into balls about 1" thick. Roll in the 1/2 cup sifted sugar. Store in airtight container to ripen - at least 4 days.
"I have some from last year. More potent! Ha-Ha!"
Erma "Mamma" Demory |
| Name |
|
| Description |
CANDIED POPCORN (Erma" Mamma's" Demory) |
| Ingredients |
CANDIED POPCORN (Erma Demory)
(My mother made this every Halloween and it was a big hit with kids and
grownups alike. She would color it orange for Halloween. But,
sometimes she would put whatever color she had. One time she used green
and she said the popcorn looked "moldy." We ate it anyway!!)
A large bowl of popcorn
|
| Instructions |
Boil 2 cups sugar, food coloring to preference, and 1/2 cup water for
5-10 minutes till very bubbly and sticky. Stir constantly. Add 1
tablespoon vinegar. Slowly stir over popcorn, tossing continuously. BE
CAREFUL! It will be VERY HOT! Eat and enjoy! |
| Name |
|
| Description |
CONGO COOKIES Linda Demory - Dixon |
| Ingredients |
(Got recipe when taking Home Economics in Junior High.)
1 cup + 6 tbsp. sifted flour
1-3/4 tsp baking powder
1/4 tsp salt
1/3 cup shortening
2 eggs
1/2 lb brown sugar
1 small pkg. chocolate chops
1/2 cup nuts
1/2 tsp vanilla
1 tsp water |
| Instructions |
Sift together flour, baking powder and salt; melt shortening in
saucepan. Add sugar, stir, and cool slightly. Add eggs one at a time
beating well. Add dry ingredients and water, then beat. Add vanilla and
stir. Add nuts and chocolate chips. Pour into greased square cake pan.
Bake at 350 degrees for 35 minutes in preheated oven. Recipe can be
doubled. When toothpick inserted comes out with no dough, cookies are
done; mark and cut when cool. |
| Name |
|
| Description |
Creamy Butterscotch Pudding Tarts |
| Ingredients |
1 1/3 cups whole milk
1/3 cup sour cream
1 (3-ounce) package butterscotch instant pudding
1/4 cup crushed peanuts
1/4 cup brown sugar
4 graham cracker tart shells, prepared
Additional peanuts and brown sugar, as desired |
| Instructions |
Combine sour cream and milk together in large mixing bowl. Add pudding mix, nuts and brown sugar.
Pour mixture into tart shells and sprinkle with additional crushed peanuts and/or brown sugar for garnish, if desired. Chill 1 hour before serving.
Makes 4 servings.
|
| Name |
|
| Description |
Fudge Brownie Torte |
| Ingredients |
1 cup semisweet chocolate chips, divided
2 1/2 tablespoons butter
1 large egg
1/4 cup sugar
1/2 teaspoon vanilla
Pinch of salt
2 tablespoons all-purpose flour
1/2 cup chopped walnuts
Vanilla ice cream or sweetened whipped cream |
| Instructions |
Preheat oven to 350*F (175*C). Grease and flour an 8-inch round cake pan; set aside.
Melt 3/4 cup of the chocolate chips with the butter in a double boiler over simmering water, stirring until the mixture is smooth.
In a bowl whisk together the egg, sugar and vanilla until mixture is foamy, whisk in the chocolate mixture and salt, whisking until the mixture is smooth.
Stir in flour, the remaining 1/4 cup chocolate chips, and walnuts.
Spoon batter into the prepared pan, spreading it evenly, and bake the torte in the middle of the oven for 15 to 20 minutes, or until a tester comes out clean.
Transfer the torte to a rack; cool for 10 minutes, and serve warm, cut into wedges, with the ice cream or sweetened whipped cream, as desired. |
| Name |
|
| Description |
This is an Australian or British version of what Americans call pumpkin pie. |
| Ingredients |
For Crust:
1 1/4 cups plain (all-purpose) flour
1/2 cup (125g) butter,chopped
2 teaspoons granulated (caster) sugar
4 tablespoons chilled water
1 egg yolk, lightly beaten with 1 tablespoon milk for glazing
Sift the flour into a bowl and add chopped butter,using your fingertips, rub the butter into the flour for 2 minutes or until the mixture is fine and crumbly. Stir in the sugar, add almost all the water and mix to a firm dough, adding more water, if necessary.
Turn onto a lightly floured surface, press together for 1 minute or until smooth. Roll out the pastry until it is large enough to cover the base and side of a 9-inch (23cm) diameter pie dish, line the dish with pastry, trim away excess; crimp the edges; brush with egg glaze. Refrigerate for about 20 minutes.
Preheat the oven to 350*F (175*C), cut a piece of parchment (baking) paper to cover the pastry lined pie dish, spread a layer of dried beans or rice over the paper, bake for 10 minutes, remove from the oven and discard the paper and beans, return pastry to the oven for 10 minutes or until lightly golden. Cool. |
| Instructions |
Filling Ingredients:
2 eggs (lightly beaten)
3/4 cup packed brown sugar
2 cups (500g) pumpkin, cooked, mashed and cooled
1/3 cup cream
1 tablespoon sweet sherry
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
Whisk the eggs and sugar in a bowl, add the cooled pumpkin, cream, sweet sherry and spices and stir to combine thoroughly, pour the mixture into the cooled pastry shell, smooth the surface with the back of a spoon, then bake for 40 minutes or until set. (If the pastry edges begin to brown to much, cover the edgeswith foil.) Allow the pie to cool to room temperature and then decorate.
Serve with cream or ice cream.
Serves 8.
|
| Name |
|
| Description |
Individual Chocolate Espresso Souffles |
| Ingredients |
These decadent but delicate chocolate soufflés have a slightly creamy center and a hint of coffee flavor, and they are easy to make!
2 tablespoons sugar
1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1/2 cup hot water
3 tablespoons French Roast NESCAFÉ® Gourmet Instant Coffee
2 tablespoons butter
3 tablespoons flour
3/4 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
3/4 cup sugar, divided
4 egg whites
1/8 teaspoon salt
2 tablespoons powdered sugar |
| Instructions |
PREHEAT oven to 375°F. Spray eight 6-ounce custard cups with nonstick cooking spray; sprinkle evenly with 2 tablespoons sugar.
COMBINE cocoa, water and Nescafé in a medium bowl; stir until smooth. Melt butter in a small saucepan over medium heat. Stir in flour; cook, stirring constantly, for 1 minute. Stir in evaporated milk and ½ cup sugar. Cook, whisking frequently, for 2 to 3 minutes or until mixture is slightly thickened. Remove from heat. Add to cocoa mixture; stir until smooth.
BEAT egg whites and a pinch of salt in a small mixing bowl until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Fold ¼ of egg whites into chocolate mixture to lighten. Fold in remaining egg whites gently but thoroughly. Pour mixture into prepared cups, filling ¾ full. Place on baking sheet.
BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out moist but not wet. Sprinkle with powdered sugar. Serve immediately.
Makes 8 servings.
|
| Name |
|
| Description |
An Australian treat. |
| Ingredients |
1 cup butter
1 cup sugar
4 eggs (beaten)
2 cups self raising flour*
Icing (recipe follows)
Preheat oven to 350*F (175*C). Grease a 13 x9 x 2-inch pan and set aside.
Cream butter and sugar, gradually add the eggs and mix well. Add 1/3 cup of flour at a time, stirring gently and thoroughly after each addition.
Place batter in pan and bake for 1 to 1 1/4 hours, decreasing the temperature to 325*F (160*C) after 30 minutes. Place on a rack to cool.
|
| Instructions |
Icing
2 cups powdered sugar
2 tablespoons baking cocoa
1 tablespoon boiling water
1 teaspoon vanilla
1 1/2 cups sweetened shredded (desiccated) or flaked coconut
Sift powdered sugar into a bowl, add boiling water and vanilla to baking cocoa and stir into powdered sugar, beat well.
Cut cooled cake into 24 rectangular-shaped bars and ice on all sides. This is best done using a pair of tongs and dipping the cake into the icing mixture, then roll the iced cake in the coconut, coating well. Allow to dry on a rack.
*Or you may substitute with 2 cups all purpose flour, 2 teaspoons baking powder and 1 teaspoon salt.
|
| Name |
|
| Description |
Sweet Potato Pie |
| Ingredients |
2 large sweet potatoes, cooked and mashed
1/2 cup skim milk
1/2 cup maple syrup
1 tsp vanilla
1/4 tsp nutmeg
2 eggs |
| Instructions |
1. Boil sweet potatoes until soft.
2. Mash potatoes in a large-mixing bowl.
3. Combine mashed sweet potatoes with eggs, syrup, vanilla, milk and nutmeg. Mix well.
4. Spray 9-inch pie pan with non-fat cooking spray.
5. Pour mixture into the prepared pan and bake at 350 degrees for 1 hour or until knife comes out clean.
Serves 8
Per serving (without pie crust): Calories 105, Fat 1.49 gms, Chol 46.8 mg, Sod 20.3 mg, Carb 20.8 gms, Sugars 16.1 gms, Pro 2.29 gms
Optional: Prepare in a low fat pie crust and top with Cool Whip.
|
| Name |
|
| Description |
NECCO Wafer Gingerbread House |
| Ingredients |
NECCO Wafer Gingerbread House
Gingerbread Dough:
This dough bakes into a firm, sturdy cookie, making it appropriate for gingerbread houses, large cookies or ornaments. This recipe makes enough dough for one house plus accessories.
Ingredients:
51/2 cups unsifted flour
1 tsp. baking soda
1/4 tsp. baking powder
2 tsp. cinnamon
3 tsp. ground ginger
2 tsp. ground cloves
1 tsp. nutmeg
1 cup shortening
1 cup sugar
11/4 cup molasses
1 large egg
1 tsp. vanilla |
| Instructions |
Preparation: In a large bowl, thoroughly blend shortening and sugar. Add molasses, egg and vanilla and beat until smooth. In another bowl, sift dry ingredients. Gradually stir dry ingredients into molasses mixture. When mixture becomes too stiff to stir with spoon, work dough with hands until completely blended. Separate dough into 4 balls. Wrap each in plastic wrap and chill a minimum of one hour. Dough can be refrigerated for up to two weeks.
Baking & Construction Techniques: You may build your house in stages over a few days or a few weeks time. Bake pieces one day, attach pieces for construction at another time, and add decorations even later. Place a disk of chilled dough directly on aluminum foil cut to fit your baking sheet. Cover dough with plastic wrap and roll to 1/4" thickness.
For gingerbread house dimensions, cut patterns from waxed or parchment paper that include 2 pieces of the following: side walls which are 7" wide and 4" high, end walls which are pointed are 51/2" wide and 8" high at the point, roof panels which are 81/2" wide and 6" high.
Remove plastic wrap, place pattern pieces for house (which you have cut from waxed or parchment paper), directly on dough, leaving at least 1/2" border around pieces. Using a small sharp knife, cut around edges of pattern. Using your fingers or a small knife, remove scrap pieces of dough, leaving cut pieces intact on foil. Cut out doors and windows. Remove paper pattern pieces and place foil directly on a flat baking sheet. Bake at 325 degrees, 10 - 25 minutes, depending on size of pieces. Gingerbread will darken, especially around edges, and feel firm to the touch. Remove sheet from oven and allow gingerbread pieces to cool on sheet. Gently peel gingerbread from foil. You may store pieces lying flat in a cool dry place or freeze in an appropriate container.
When ready to construct the house, spread icing directly on a strong piece of cardboard, plywood, or a flat unbreakable tray to cover area where house will be built. Spread or pipe icing on edges of each piece which will attach to one another. Press pieces firmly together and hold to form neat angles. You may release your hold when pieces are self-standing. (This should only take a minute or two.) Allow sections of the house to dry before applying the roof or candy decorations.
When house is thoroughly dry, you may begin attaching candy, cookies, nuts, etc., to the house or "grounds" using the icing as glue. Store house in a cool dry place for up to four weeks.
The Icing: The icing is used as "cement" to put the house together, attach decorations, and make icicles and decorative trim. You will need 2 - 3 batches to complete one house. Make each batch separately. Any fat substance will inhibit the whites from beating so separate the yolks carefully and keep all utensils grease-free.
Ingredients:
3 large egg whites,
room temperature
4 3/4 cups confectioner's sugar
1/2 tsp. cream of tartar
Preparation: Place egg whites in bowl. Add cream of tartar. Sift sugar directly onto egg whites. Beat 4 minutes with electric mixer on high speed. The mixture will thicken as you beat it and when finished should be the consistency of mashed potatoes. Place a piece of plastic wrap directly over icing while using to prevent air from drying it. If storing for use at another time, store icing in an airtight plastic container in the refrigerator. If icing becomes too firm, simply beat a little water into it.
Decorations: Select candy according to size and desired color. NECCO Wafers are ideal for the roof. In addition, NECCO Gummy Bears, Cherry Coins, Candy Buttons, Haviland Chocolate Covered Raisins, Peanuts, Malted Milk Balls and Nonpareils are perfectly suited for gingerbread decoration. Spread additional icing around house to cover board. Complete your house with inverted ice cream cone trees (iced & decorated), Sky Bars for sleds, NECCO Chocolate Marshmallow Santas, Mary Jane Holiday Kisses, and Haviland Thin Mints. |
| Name |
|
| Description |
SNICKERDOODLES Erma "Mamma" Demory |
| Ingredients |
(We always had these at Christmas with candied cherries on top. Yummy!)
Mix:
1 cup soft butter (real butter)
1-1/2 cups sugar
2 eggs
Sift together:
2-3/4 cup flour
2 tsp cream of tartar
1 tsp soda
1/2 tsp salt |
| Instructions |
Mix flour mixture with sugar mixture. Chill dough
Roll into balls size of walnut. Roll in cinnamon sugar. Place 2" apart
on ungreased baking sheet. Bake 8 - 10 minutes. Will be still soft.
They puff first then flatten. You can put a piece of candied cherry on
top. 4 - 5 dozen cookies |
| Name |
|
| Description |
SPICE COOKIES (Erma " Mamma' Demory) |
| Ingredients |
SPICE COOKIES (Erma Demory)
(My very very favorite cookie.)
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup baking molasses
2 cup flour
2 tsp soda
1/4 tsp salt
1 tsp cinnamon
3/4 tsp cloves
3/4 tsp ginger
|
| Instructions |
Mix shortening, sugar, egg, and molasses together thoroughly. Sift
flour, soda, salt, cinnamon, cloves and ginger. Mix thoroughly with
shortening mixture. Grease hands (use shortening or spray with cooking
spray). Form balls size of walnut. Place about 2 inches apart on
ungreased baking sheet. Bake 10-12 minutes in a 375 degree oven.
Sprinkle with granulated sugar while still warm. Makes about 4-5 dozen
cookies |
| Name |
|
| Description |
Diane Marcella's Spiced Sugar Pecans |
| Ingredients |
Spiced Sugared Pecans
1 lb. pecan halves
2 egg whites
2 tsp. water
1/2 cup white sugar
1/2 tsp. cinnamon (or more)
1/4 tsp. nutmeg (or more)
1/4 tsp. ginger (or more)
|
| Instructions |
Beat egg whites and 2 tsp. water with
fork until frothy. Mix sugar, cinnamon, nutmeg
and ginger in medium bowl.
Add pecans to egg white mixture to coat all sides
of each pecan. Then roll each pecan into sugar
and spice mixture. Place separated pecans onto
teflon coated and/or lightly buttered cookie sheet
(with sides). Bake at 325-350 degrees for
25-30 minutes. Remove from oven, spread on
wax paper to cool.
When thoroughly cooled, place in glass jars
and seal. (decorate the jar top with a piece of
fabric and a bow and you've got a great gift!)
Can be kept several months -
if not eaten before!
Diane Marcella
New Castle, PA
|
| Name |
|
| Description |
Tarte A La Bouilli |
| Ingredients |
4 1/4 cups milk, divided
2 egg yolks
2 cups sugar, divided
12 ounces NESTLÉ® CARNATION® Evaporated Milk
2 teaspoons vanilla, divided
2 3/4 cups flour, divided
1/2 cup butter, divided
1 teaspoon baking powder
2 tablespoons flour
1 package wax paper
|
| Instructions |
Preheat oven to 350 degrees.
Scald 4 cups milk in a heavy kettle; set aside.
Beat egg yolks until thick and lemon colored with an electric mixer on low speed. Add 1 cup sugar and beat well. Add evaporated milk and 1 teaspoon vanilla, mixing well on low speed with an electric mixer. Stir in 3/4 cup flour.
Gradually stir about one-fourth of the hot milk into the egg mixture; return to the milk mixture, stirring constantly. Cook over medium heat for 15 minutes, stirring constantly, until thick and smooth. Gently stir in 1/4 cup butter, then remove from the heat.
In a bowl cream 1/4 cup softened butter; gradually add 1 cup sugar, beating well. Add 2 cups flour and baking powder, beating at low speed of an electric mixer until the mixture resembles coarse meal. Add 1/4 cup milk and 1 teaspoon vanilla, stirring until blended.
Turn out onto a flat surface and knead briefly. Divide the dough in half. Sprinkle 2 tablespoons flour on wax paper and roll out half the dough to a 14" circle. Transfer to a pie pan then fill with the custard. Roll out the remaining dough to an 11" circle and carefully place on top. Seal and flute the edges. Bake at 350 degrees for 35 minutes, or until browned.
Makes 8 servings.
|
| Name |
|
| Description |
Texas Sheet Cake by My Sister Diane Marcella |
| Ingredients |
Preheat oven to 350 degrees.
2 sticks margarine (or 1 of butter & 1 of margarine)
1 cup water
4 tbsp. Hershey's cocoa
Mix in large saucepan and bring to boil over medium
to medium high heat stirring
constantly. (I use a heavy wire whisk.)
|
| Instructions |
Remove from heat and add:
2 cups sifted flour (it's all pre-sifted now).
2 cups sugar
1/2 tsp. salt
1 tsp. baking soda
2 slightly beaten eggs
1/2 pint (1 cup) sour cream
Add dry ingredients a little at a time alternating with eggs and
sour cream and beating with spoon or wire whisk until smooth.
Pour into jelly roll pan and bake @ 350 for 20-25 minutes.
Place on wire rack.
Icing
1 stick margarine or butter
4 tbsp. cocoa
6 tbsp. water or milk
Bring to boil. Remove from heat and
add 1 box confectioner's sugar and 1 tsp. vanilla.
Beat until smooth. Pour onto warm cake and
spread evenly. Can add 3/4 cup chopped nuts
to icing if desired.
If your confectioner's sugar comes
in a bag, not a box,
the amount is 3 and 3/4 cups, I believe.
Diane Marcella
|
|
|
