S: Favorite Family Recipes by Anne Hager
FC: Favorite Family Recipes
1: Yugoslavian Coffee Cake 1 package active dry yeast 1/4 cup warm water (105-115) 3/4 cup lukewarm milk (scalded, then cooled) 1/2 cup butter softened 3 eggs 1/4 cup sugar 1/2 tsp salt 4 to 5 cups flour Pecan Filling: 2 cups finely chopped pecans or walnuts (use food processor) 1 cup packed brown sugar 1/3 cup butter softened 1 egg 2 tsp ground cinnamon Mix all ingredients Dissolve yeast in warm water in large bowl. Stir in milk, butter, eggs, sugar, salt and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make sough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until doubled, 1-1 /2 hours. (Dough is ready if indentation remains when touched.) Punch down dough; divide into halves. Roll each half into rectangle, 15 x 12 inches, on lightly floured surface. Spread half the filling over each rectangle. Roll up tightly, beginning at the longer side. Pinch each edge of dough into roll to seal well. Stretch roll to make even. With sealed edges down, coil into snail shapes on lightly greased cookie sheets. Cover; let rise until double, about 1 hour. Heat oven to 350. Bake until golden brown, 35-45 minutes. Brush with butter if desired; spread with Glaze. Glaze: Mix 1 cup powdered sugar and 1-2 TBL water until smooth and of desired consistency.
2: Spinach and Mushroom Quiche Pastry for a 9-inch pie 1- 1/2 cups (6 ounces) shredded Swiss cheese 1 TBL flour 1/2 cup diced cooked ham (or bacon) 5 ounces of chopped spinach 1/4 cup chopped onion 4 ounces of sliced mushrooms 2 TBL of butter 1/4 tsp of salt pepper to taste 3 eggs beaten 1 -1/2 cups half-and-half (or milk) 1/2 tsp dry mustard 1/4 tsp salt Line a 9-inch pie plate with pastry. Fold under and flute edges. Melt butter in medium skillet. Sauté onions and mushrooms until tender. Add spinach and cook. Cool slightly. Combine cheese and flour; sprinkle evenly into pastry shell. Top with bacon or ham. Then top with sautéed spinach, onion, mushroom mixture. Combine eggs, half-and-half, dry mustard, and salt, stirring well. Pour mixture into pastry shell. Bake at 325 for 55 minutes to 1 hour. Let stand 10 minutes before serving.
3: Hash Brown Bake Serves: 8 servings 3 cups frozen shredded potatoes or 1 package Simply Potatoes 1 pound ground sausage 1 cup (4 ounces) shredded Cheddar cheese 1/4 cup chopped bell pepper (red or green) 1/4 cup chopped onion 5 large eggs beaten 1-2/3 cup milk 1/2 tsp salt 1/4 tsp pepper 1/2 tsp dry mustard Cook sausage in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well. Saute bell pepper and onion then set aside. Prepare hash browns according to package directions using 1/2 teaspoon salt and pepper. Stir together hash browns, sausage, vegetables, and cheese. Pour into a lightly greased 13x 9-inch baking dish or deep dish pie pan. Whisk together eggs, milk, and remaining 1/2 tsp of salt, pepper, and dry mustard. Pour evenly over potato mixture. Bake at 350 for 35 to 40 minutes.
4: Marinated Cheese 1/3 cup olive oil 1/3 cup white wine vinegar 3 TBL chopped fresh parsley 3 TBL minced green onions (2-3 onions) 1/2 tsp sugar 3/4 tsp dried basil 1/2 tsp salt 1/2 tsp fresh ground pepper 3 cloves garlic, minced 2 TBL finely chopped red pepper 1 block sharp cheddar cheese (8 ounces), chilled 1 (8 ounce) package cream cheese, chilled Combine first 10 ingredients in a jar; cover tightly and shake vigorously or just whisk in a bowl. Set mixture aside. Cut block on cream cheese in half lengthwise. Cut crosswise into 1/4 inch thick slices. Cut block of cheddar cheese into corresponding 1/4 inch thick slices. Arrange cheese and cream cheese slices alternately in a serving dish, standing slices on edges. Pour marinade over cheese slices. Cover and let marinate in refrigerator at least 8 hours, preferably overnight. Serve with assorted crackers.
5: Chicken Enchilada Dip 1 pound skinless, boneless chicken breast (steamed or baked or even rotisserie) 1 (8oz) packaged cream cheese, softened 8 oz mayonnaise 8 oz shredded Cheddar cheese 1 (4oz) can diced green Chile peppers 1 jalapeno pepper, finely diced Sprinkle in Southwest seasoning (optional) Directions: 1. Cook chicken until no longer pink. Cool and shred. 2. Place shredded chicken in a medium bowl, and mix with all the above ingredients. 3. Transfer the chicken mixture into a medium baking dish (or freeze half for later). 4. Bake uncovered in preheated oven (350 degrees) for 30 minutes, or until edges are golden brown. 5. Serve with chips or crackers.
6: Sugar and Spice Pecans 3/4 cup sugar 1 egg white 1 tsp ground cinnamon 1/2 tsp salt 1/4 tsp ground allspice 1/4 tsp ground cloves 1/4 tsp ground nutmeg 8 cups pe1can halves (about 2 pounds) Combine first 8 ingredients in a large bowl. Mix well. Add pecans; stir until evenly coated. Spread in a greased 15 x 10 x 1 inch jelly roll pan. Bake at 275 for 50-55 minutes. Separate and remove to waxed paper while still warm; cool. Store in airtight container. Yield: 9 cups
7: Crab Bites 1 package English muffins 1 small can (6 oz.) crab meat, drained 1 small jar (4 oz.) sharp cheese spread (preferably Old English) 1/2 cup butter or margarine, softened 1/2 tsp onion powder Mix crab meat, cheese and butter together. Spread on English muffins and freeze on baking sheet for one hour. With a sharp knife, cut each muffin into 4 pieces. Place wedges in a plastic bag and freeze. When ready to use, place on a baking sheet and bake 15 - 20 minutes in a 350 degree oven until golden and hot. You can also cut the muffins in quarters before spreading with the cheese mixture. Then freeze. They store in the freezer for several months.
8: Seven Layer Taco Dip 2 cans Fritos Bean Dip or 1 can refried beans 2 avocados with juice of 1/2 lime, garlic powder, and salt - or guacamole dip 1/2 cup mayo 1 cup sour cream 1 envelope taco seasoning mix cheese, tomatoes, onions, olives Mix together mayo, sour cream, and taco seasoning. Refrigerate for an hour or so. Make the guacamole dip. Then layer the ingredients. You can layer everything except the veggies and refrigerate. Have the veggies chopped and ready and put it together before serving. Layers: bean dip, avocado, sour cream mix, cheese, onions, tomatoes, and olives
11: Green Bean Casserole 2-10 oz boxes of French style green beans 2 TBL butter 2 TBL flour 1 cup sour cream 1/4 pound Swiss cheese grated 1 tsp salt 1/2 tsp pepper 1 tsp sugar 1/2 tsp grated onion 1/2 cup Ritz crackers crushed 2 TBL butter Cook green beans in boiling water for 5 minutes or until crisp-tender. Drain and return to heat for a few minutes to evaporate as much water as possible. Make sauce by melting butter and adding flour and spices. Remove from the heat and add cheese in small pieces. Add sour cream. Mix beans and sauce. Place in buttered shallow casserole dish. Mix cracker crumbs and butter. Sprinkle on top Bake at 350 for 20-30 minutes. Can refrigerate after placing in dish before crumbs are added. Take out of the fridge ahead of time and warm for about 30 minutes. Add crumbs and cook another 15 minutes.
12: Caramelized Onion Potato Gratin 1 -1/4 cups soft, fresh breadcrumbs (about 2 slices) 1/4 cup chopped fresh parsley 3 TBL grated Parmesan cheese 2 tsp lemon zest 3 TBL butter 2 large sweet onions, halved and thinly sliced 3 garlic cloves, minced 3 TBL all-purpose flour 3-1/2 cups milk 1-3/4 tsp salt 1 tsp dried Italian seasoning 1/8 tsp ground red pepper 1 (8-oz.) package shredded Italian six-cheese blend 3 pounds baking potatoes, peeled and thinly sliced 1. Preheat oven to 375. Combine first 4 ingredients in a small bowl. This topping is optional. 2. Melt butter in a Dutch oven over medium-high heat; add onion, and cook, stirring often, 15 minutes or until onions are caramel colored; add garlic, and cook 1 minute. 3. Stir in flour, and cook, stirring constantly, 1 minute. Gradually whisk in milk and next 3 ingredients. Cook, whisking often, 8 to 9 minutes or until mixture thickens. Remove from heat; whisk in cheese until melted and smooth. 4. Layer half of potatoes in a lightly greased 13- x 9-inch baking dish; pour 2 cups sauce over potatoes in dish. Repeat layers once. 5. Bake, uncovered, at 375 for 1 hour and 10 minutes or until golden brown and potatoes are fork tender, topping with breadcrumb mixture during last 15 minutes of baking. Remove from oven, and let stand 10 minutes.
13: Roasted Broccoli with Lemon Garlic Sauce 1 pound broccoli florets 2 TBL olive oil Salt and freshly ground black pepper 2 TBL butter 1 tsp minced garlic 1/2 tsp grated lemon zest 1 to 2 TBL fresh lemon juice 2 TBL pine nuts, toasted -optional Preheat oven to 475 degrees. In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender. Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice. Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top.
14: Broccoli Slaw 1 (16 ounce) package coleslaw mix or 1 head of Romaine chopped 8 green onions, chopped 1/2 cup butter or margarine 1 head fresh broccoli, cut into florets 2 (3 ounce) packages chicken flavored ramen noodles 1 cup slivered almonds 1 cup unsalted sunflower seeds 1/4 cup white sugar 1/4 cup apple cider vinegar 1/2 cup vegetable oil 1 tsp soy sauce 1. In a large bowl, toss together the coleslaw mix, green onions and broccoli. Set aside. 2. Melt the butter in a large skillet over medium heat. Crumble the ramen noodles into a bowl, and mix with the almonds and sunflower seeds. Sprinkle the seasoning packets over all. Add to the skillet; cook and stir until noodles and nuts are toasted, about 8 minutes. 3. In a jar with a tight fitting lid, combine the sugar, vinegar, oil and soy sauce. Seal, and shake vigorously to blend. 4. Just before serving, combine the slaw mixture with the nuts and noodles. Pour the dressing over all, and stir briefly to coat.
15: Brussel Sprouts 3 slices bacon, chopped 1 TBL extra-virgin olive oil, 1 turn of the pan 1 shallot, chopped 1-1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved Salt and pepper, to your taste 1 cup chicken broth Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
17: Chicken and Shrimp Marsala 1/4 cup butter 1/4 cup chopped green onions 1 clove garlic, minced (plus 1 for shrimp) 1 tsp salt 1/4 tsp pepper 6 chicken breast halves skinned, boned and halved 1/2 cup flour 1 (8-ounce) can tomato sauce 1/4 cup Marsala wine 1 tsp dried basil 2 TBL chopped fresh parsley and more for garnish 2 TBL butter 2 cups deveined shrimp (about 1 pound) Fresh - lemon if wanted for the scampi and garlic 1. In a large skillet, over medium heat, melt butter and sauté onions and garlic, about 3 minutes. With a slotted spoon, remove mixture to a small bowl and set aside. 2. Salt and pepper chicken breasts and lightly dust with flour. In butter remaining in the skillet, brown chicken over medium-high heat until golden on all sides. Remove from skillet and arrange pieces in a baking-serving dish. 3. Preheat oven to 325. Deglaze skillet by adding tomato sauce, wine, basil, parsley and reserved onion mixture. Bring to a boil and remove from heat. Spoon sauce over chicken and cover with foil. You can refrigerate it at this point or bake for 25-35 minutes or until juices run clear when pierced with a fork. Bake 15-20 minutes, longer if chicken was refrigerated. 4. While chicken is baking, or 15-20 minutes before serving, heat 2-tablespoon butter in a skillet and add shrimp. Sauté over low heat for 3-5 minutes or until heated through. Sprinkle shrimp over chicken and garnish with parsley. * I treat the shrimp like scamp and sauté garlic with the butter then add a touch of lemon.
18: Roasted Turkey with Make-Ahead Gravy 1 (12-pound) fresh or frozen turkey, thawed olive oil and choice of seasonings Remove the giblets and neck from turkey. Rinse and trim excess fat. Brush turkey with oil and season with salt and pepper. Place the turkey, breast side up, on a roasting rack in a roasting pan. Cover the turkey with foil securing the foil on the sides of the pan. Bake at 325 for 1- 1/2 hours; remove foil, and baste turkey with pan juices. Bake an additional hour or until a thermometer inserted in the meaty part of the thigh registers 165, basting every 30 minutes. Remove turkey from oven; let stand at least 30 minutes before carving. Meanwhile, rinse and cook giblets in a saucepan cover with water. Simmer for about 30 minutes. Remove giblets, cool and chop for the gravy. Save giblet water to add to gravy if needed. Make-Ahead Gravy: 3 TBL all-purpose flour 2 TBL butter, softened 5 cups Chicken stock, divided 2 tsp chopped fresh sage or 1/2 tsp dry sage 1/4 tsp salt 1/4 tsp freshly ground black pepper Prepare this up to a day in advance. 1. Combine the flour and butter in a medium bowl. 2. Heat a large saucepan over high heat. Add 2 cups stock; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Add the remaining 3 cups stock; bring to a boil. 3. Stir 1 cup stock into flour mixture, stirring with a whisk until smooth. Pour mixture into saucepan; reduce heat to medium-low, and cook until thickened, about 5 minutes. Stir in sage, salt, and black pepper. 4. Add drippings and giblets adjust seasonings. Thin with giblet water
20: Shepherd's Pie with Mushroom Onion Gravy 2 pounds Russet potatoes, washed, peeled and cut into chunks 1 clove garlic, smashed salt 6 TBL butter 1/2 cup half and half freshly ground black pepper 2 TBL vegetable oil 1-1/2 pounds ground beef (85 percent lean) 2 tsp Worcestershire sauce 1/2 tsp cayenne pepper 2 TBL tomato paste 1/2 cup low-sodium beef stock (need 2 cups for gravy) 1/2 large onion, finely chopped (need the other half for gravy) 1 red bell pepper, julienned 2 zucchini, julienned (or just throw in some peas) 2 carrots, peeled and grated or julienned 1 tsp Hungarian hot paprika, plus more for garnish 4-8 ounces Havarti cheese, grated (or just use the slices) Mushroom Onion Gravy, recipe follows Preheat oven to 375 degrees F. In a medium saucepan, cover potatoes and crushed garlic with enough water to cover by 1-inch. Add some salt and bring to a boil over high heat, then reduce to medium-high and cook until fork tender, about 15 minutes. Drain potatoes, return to pot, and mash together with 3 tablespoons of the butter and the half and half. Season with salt and pepper, to taste, and set aside. In a large pan on medium-high heat, combine 1 tablespoon butter and 1 tablespoon oil. When butter has melted, add beef, Worcestershire sauce, cayenne pepper and salt and pepper, to taste, and cook until meat is brown. Stir in tomato paste and saute for a few minutes. Add stock and bring to a simmer. Season and remove mixture to a bowl. In the same pan, add remaining butter and oil and saute onions until almost tender, then add red bell pepper, zucchini, carrots and paprika. Cook until tender, about 10 minutes. Remove from heat.
21: To assemble, in a 9 by 12-inch baking dish layer half of beef, pressing down to pack in, then sprinkle the cheese on evenly. Pour the remaining half of the beef over the cheese and press down. Next, add the sauteed vegetables and top with the mashed potatoes, spreading out with a spatula or the back of a spoon to even out and to form decorative peaks and valleys. Sprinkle top with paprika and bake for 30 minutes or until edges on potatoes turn golden brown. Serve with Mushroom Onion Gravy. Mushroom Onion Gravy: 1/2 large onion, chopped 8 ounces white button mushrooms, sliced 3 TBL oil 3 TBL all-purpose flour 1 cup red wine 2 cups beef broth Salt and freshly ground black pepper In a medium saucepan over medium heat, saute onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in wine and then the broth. Simmer until thickened and season with salt and pepper, to taste. This will thicken up in about 20 minutes while pie is in the oven.
22: Sauted Tilapia with White Wine and Lemon Sauce Yield: 4 servings 1/2 Cup flour 3 TBL Meyers Lemon Olive Oil or olive oil with a little lemon zest 4 Tilapia Fillets -- fresh Kosher salt and pepper -- to taste White Wine and Lemon Sauce: 1 TBL Meyer Lemon Olive Oil 1 shallot or any onion - roughly chopped 1/2 cup white wine 2 TBL butter 1 TBL fresh parsley 1/2 lemon Place flour in shallow baking dish or pie plate and set aside. Pat fish fillets with a paper towel, season both sides of fillet with salt and pepper and let stand until fillets are glistening with moisture, about 5 minutes. If you going to make the White Wine Sauce -- do it now while the fish is resting. Sauce: In a sauce pan, heat 1 tablespoon Lemon Olive Oil over medium heat. Saute shallots until softened and beginning to color, about 1-1/2 minutes. Add wine, increase heat to high and bring to boil, boil until reduced to 1/4 cup -- about 3-5 minutes. Remove saucepan from burner and pour into another container, such as a coffee mug or creamer, through a small strainer to strain out the shallot, and then discard the shallot. Whisk in butter and parsley -- and a squeeze of half a lemon. Set aside and keep warm until the fish is done.
23: Coat both sides of fillet with flour and shake off excess and place them on a separate plate or paper towel, preferably in one single layer. Saute the Fish: Heat 2 Tablespoons of the Meyer Lemon Olive Oil over high heat in a large non-stick skillet until oil is shimmering, but not smoking. Place the fillets in a single layer and immediately reduce heat to medium-high. ** Depending on the size of your skillet and the amount of fish your making, you'll have do add more oil and saute the fillets in batches. Without moving the fish, saute for 2 to 3 minutes on each side and until the edges of fillet are opaque and bottoms are lightly browned. Use the fish spatula to gently flip fillets. Transfer fillets onto plate and if you're using the sauce, pour it over now and serve.
24: Chicken Lombardy 4 chicken breast halves, skinned and boned 1/3 cup flour 1/4 cup butter melted and divided 12 ounces sliced mushrooms 1/2 cup Marsala or white wine 1/3 cup chicken broth 1/2 cup shredded mozzarella, Monterrey Jack, or Italian 1/2 cup grated Parmesan cheese 1. Place chicken between 2 sheets of wax paper; flatten to 1/8-inch thickness using a meat mallet or rolling pin. Cut the breast in half if too big. 2. Dredge chicken lightly with flour. (I salt and pepper the chicken before flouring) Place 4 pieces at a time in 2 tablespoons melted butter in a large skillet; cook over low heat 3 to 4 minutes on each side or until chicken is golden brown. 3. Place chicken in a lightly greased 13 x 9 x 2-inch baking dish, overlapping edges. Repeat procedure with remaining chicken, adding 2 tablespoons butter. Reserve drippings. 4. Sauté mushrooms in remaining cup butter. (I lightly salt and pepper them) Sprinkle evenly over chicken. 5. Stir wine and chicken broth into pan drippings in skillet. Simmer 15-10 minutes. Stirring occasionally. Spoon sauce evenly over chicken. Bake at 400 for 10 minutes. 6. Combine cheeses, and sprinkle over chicken. Bake an additional 5 minutes. Yield 4 servings.
25: Gingerbread Cookies 1 cup butter 1 cups sugar 1 egg 4 tsp orange peel 2 TBL dark corn syrup 3 cups flour 2 tsp baking soda 2 tsp cinnamon 1 tsp ginger 1/2 tsp salt 1/2 tsp cloves Cream butter and sugar. Add egg and mix. Add orange peel and corn syrup, mix. Stir in dry ingredients. Chill dough. Roll out 1/4 inch in a slightly floured board. Dip gingerbread cookie cutter in flour each time before using and press firmly and evenly into dough. Place gingerbread boys on baking sheet, bake at 375 degrees for 5-6 minutes. Place cookies on wire rack to cool and then enjoy frosting with your creative design.
26: Coconut Cake with Lemon Filling Make 2 nine inch round cakes – French Vanilla Cake mix Filling : 3/4 cup sugar 3 TBL cornstarch 1/4 tsp salt 2/3 cup cold water 2 egg yolks 1 TBL butter 2 tsp grated lemon peel 3 TBL lemon juice In small saucepan combine 3/4 cup sugar, cornstarch and 1/4 teaspoon salt. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat. Beat egg yolks in a small bowl. Stir about 1/4 cup of hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over medium heat until mixture boils. Boil 1 minute, stirring constantly. Remove from heat; stir in butter, lemon peel and lemon juice. Frosting : 2 egg whites 1/4 tsp salt 1-1/2 tsp vanilla 1/4 cup sugar 3/4 cup light corn syrup 1 cup coconut In small deep bowl, beat 2 egg whites, 1/4 teaspoon salt and vanilla at medium speed until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating at highest speed until soft peaks form and sugar is dissolved. In small saucepan over medium heat, bring corn syrup to a boil. Pour in thin stream over egg whites, beating at highest speed until mixture forms stiff peaks. Spread on cooled cakes and sprinkle with coconut.
28: Cheesecake Pie Graham cracker crust for a 9 inch pie pan: 1 1/2 cup. graham crackers, crushed 2 to 3 TBL brown sugar 6 TBL butter, melted 1/2 tsp cinnamon, optional Mix & press. Bake 7 min.at 375. Cool. Ingredients: 11 ounces cream cheese, softened 2 eggs 3/4 cup sugar, divided 1/2 tsp vanilla 2 cups sour cream 1/4 cup toasted whole almonds (optional) whole strawberries and/or blueberries Directions: 1. Prepare graham cracker crust in 9 inch pie pan. 2. Preheat oven to 350. 3. Blend cream cheese in mixer when smooth and add eggs one at a time. Beat well after each. Continue on low speed. Gradually add cup sugar and vanilla. Pour mixture into pie crust and bake 20 minutes or until set usually take at least 5 minutes more! 4. Cool a few minutes before putting on sour cream topping. 5. Blend sour cream with cup sugar and almonds. Spread mixture evenly over top of pie. Turn oven off. Return pie for 4 minutes. Cool briefly, then chill until set. 6. Garnish with fresh strawberries and blueberries.
29: Pumpkin Pie Cake 1 can pumpkin 1 can evaporated milk 3 eggs 1-1/2 cup sugar 4 tsp pumpkin pie spice 1/2 tsp salt 1 box butter recipe cake mix 1 cup chopped pecans 1 cup melted butter Mix pumpkin, evaporated milk, eggs, sugar, and spices and pour into a 9 x 13 inch pan. Sprinkle 1 box of butter recipe cake mix on top. Sprinkle on 1 cup of chopped pecans. Pour 1 cup of melted butter over mixture. Bake about 1 hour at 350 degrees. Cool completely then refrigerate. You may want to take it out to sit about 30 minutes before serving. Top with whipped cream.
30: Blackbottoms Makes 18 cupcakes. Topping: 1/8 tsp salt 8 oz cream cheese softened 6 oz chocolate chips 1/3 cup sugar 1 egg Cake: 1 cup flour 1 cup sugar 1/4 cup cocoa 1 tsp baking soda 1/2 tsp salt 1 cup water 1/3 cup oil 1 tsp vanilla 1 TBL vinegar Prepare muffin tins with paper liners. Preheat oven to 350. Beat the cream cheese. Blend in sugar, egg, and salt. Stir in chocolate chips. Set aside. Mix dry ingredients. Mix wet ingredients. Combine and mix. Fill about 18 muffin tins with about to 2/3 cake batter. Spoon one tablespoon of cream cheese mixture in center. Bake about 22-25 minutes.
31: Toffee 1 cup butter 1 cup sugar 2 TBL water 1 cup chopped almonds 1/2 cup finely chopped almonds 1 cup or a little more – milk chocolate chips PREPARE EVERYTHING AHEAD OF TIME! Greased cookie sheet Melt butter, add sugar and water – bring to a boil then add 1 cup chopped almonds. Cook on med-high to high stirring constantly for about 4-5 minutes. Mixture will darken and smoke (it will actually be burning). Quickly pour mixture onto greased cookie sheet, spread evenly. Sprinkle with bag of chocolate chips. Let sit a short time to melt and spread and sprinkle with cup of finely chopped almonds. Put in the fridge or just sit outside for a while to cool. Break apart and store in an airtight container. I use my big spaghetti pot and a wooden spoon. The real trick here is getting it to cook to the right temperature. I wait till it just starts to smoke and then keep stirring a little longer before taking it off. It really needs to get a little darker to get that nice smoky flavor.
32: Peanut Butter Pie 4 ounces soft butter 1 cup powdered sugar 1/2 cup creamy peanut butter 2 eggs, room temperature 2 cups whipped topping or whipped cream 1 baked 8-9 inch pie crust Ingredients for Topping: 2 ounces of chocolate chips 2 1/2 TBL of whipping cream In a mixing bowl, whip butter until fluffy and light in color. Add sugar and whip gently again until fluffy. Add peanut butter to the butter/sugar mixture and whip. Add one egg and whip 2-3 minutes. Scrape down sides of bowl and add second egg, whip another 2-3 minutes. Again, scrape down sides of bowl. Fold in whipped cream or whipped topping until smooth (but do not over-beat or over-mix). Pour into the pie shell, mounding toward the center. Instructions for Topping: Over hot water, melt chocolate chips and whipping cream. Stir to combine, then cool. Drizzle over pie with a spoon and chill the pie in the refrigerator.
33: Blueberry Sour Cream Pie Filling: 1 cup sour cream 2 TBL flour 3/4 cup sugar 1 tsp vanilla 1/4 tsp salt 1 egg, beaten 2 -1/2 cups fresh blueberries 1 unbaked 9 inch pastry shell Topping: 3 TBL flour 1 TBL butter 3 TBL chopped nuts (I like pecans) Preheat the oven to 400 F. Combine first 6 ingredients. Beat 5 minutes at medium speed or until smooth. Fold in blueberries. Pour into pastry shell. Bake at 400 for 25 minutes. Combine remaining ingredients. Sprinkle over top of the pie. Bake 10 additional minutes. Chill before serving. This is a great “do the day before” dessert.
34: Festive Chocolate Cake 2 – 4 oz packages of German Sweet Chocolate 3 TBL water 6 oz cream cheese softened 2 cups powdered sugar 1 tsp vanilla 3 cups thawed cool whip (or less) 2 baked 9 inch round chocolate cakes (Devil’s Food) * Original recipe calls to split 2 layers into 4 layers. Make a 2 layer devils food cake. You can bake it in 3 pans to make a 3 layer cake or divide each of the 2 layers in half to make 4 total layers. Frosting: Stir chocolate with water over low heat until melted. Cool slightly. Beat into cream cheese with mixer. Beat in sugar and vanilla. Blend 1/3 of chocolate frosting with cool whip. Take out and reserve 1 cup of moose mixture for decorating. Put into pastry bag to pipe on cake after icing. Fill remaining layers with moose mixture. Frost top and sides of cake with chocolate frosting.
36: DeluxSugar Cookies 1 cup butter or margarine, softened l cups confectioners’ sugar 1 egg 1 tsp vanilla 1 tsp almond extract 2 cups all-purpose flour 1 tsp baking soda 1 tsp cream of tartar Mix thoroughly butter, confectioners’ sugar, egg, vanilla, and almond extract. Blend in flour, soda and cream of tartar. Cover, chill 2 to 3 hours. Heat oven to 375. Divide dough in half. Roll each half 3/16 inch thick on lightly floured covered board. Cut into desired shapes. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until light brown on edge.