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Post by cooking4max on Oct 16, 2009 23:29:07 GMT -5
MOUNDS BARS Dena 2 C. graham cracker crumbs 1/2 melted butter 1/4 cup sugar Mix together and pat in 9X13 pan and Bake at 375 degrees for 10 min.
MIX TOGETHER: 1 pound coconut 1 can Eagles brand condenced milk Pour over the crust and bake for 20 min more on 375
Melt 12 oz chocolate chips 1 Tbls. peanut butter 1 Tbls. butter Frost bars with this mixture and let cool. Score before they are completely cooled. It makes them easier to cut.
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Post by cooking4max on Oct 16, 2009 23:35:16 GMT -5
Sauce for Salmon or other fish (Dena) -------------------------------------------------------------------------------- Great Sauce for Salmon From Sandy T. (Max’s sister) This is great! 1 Stick butter (real butter) 1 Cup Mayonnaise 2 Cloves Garlic Chopped 3 Tblsp. Honey 2 Tblsp. Lemon Juice
Put in sauce pan and Heat until blended.
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Post by cooking4max on Oct 16, 2009 23:41:02 GMT -5
Hershey's Red Velvet Cake (Dena) -------------------------------------------------------------------------------- Hershey's ® Red Velvet Cake This is a red-tinted chocolate sheet cake with white frosting. It can also be baked in heart-shaped pans. Makes 1 - 9x13 inch pan (15 servings). Printed from Allrecipes, Submitted by Hershey's Kitchens -------------------------------------------------------------------------------- 1/2 cup butter, softened 1 1/2 cups white sugar 2 eggs 1 teaspoon vanilla extract 1 cup buttermilk 2 tablespoons red food coloring 2 cups all-purpose flour 1/3 cup HERSHEY'S ® <br>Cocoa Powder 1 teaspoon salt 1 1/2 teaspoons baking soda 1 tablespoon white vinegar 1 (16 ounce) can vanilla frosting 2 cups HERSHEY'S ® MINI CHIPS ™ Semisweet Chocolate
Directions 1 Heat oven to 350 F. Grease and flour 13x9-inch baking pan. 2 Beat butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Pour into prepared pan. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost; garnish with chocolate chips, if desired. About 15 servings. 4 Variation: For heart shapes: Using open-topped heart-shaped cookie cutter (at least 1-1/2 inches deep and 3-inches wide), cut cake into 12 hearts. Frost and decorate as directed.
Here is the frosting I will be using, this recipe sounded better.
French Buttercream Frosting This buttercream is great for icing cakes, and writing on them. It gets hard when refrigerated, so you have to let it come to room temperature before serving. You cannot make flowers with this recipe. I use this recipe every time I make birthday cakes for my family. Makes 2 cups (12 servings). Printed from Allrecipes, Submitted by Kristen Pontier -------------------------------------------------------------------------------- 1 cup unsalted butter 1/2 cup shortening 2 cups confectioners' sugar 1 teaspoon vanilla extract 1/4 teaspoon butter flavored extract 1/2 cup heavy whipping cream 4 tablespoons all-purpose flour
Directions 1 Mix heavy cream and flour in a small bowl. Heat the mixure in the microwave for 45 seconds on high. Set aside to cool. 2 In a mixing bowl, combine butter, shortening, confectioner's sugar, vanilla extract and butter extract. 3 Using and electric mixer, beat on low until combined. Then beat on medium speed for 6-8 minutes. 4 Next add the heavy cream mixture, and beat on medium speed for another 10 minutes. ( Mixture will appear soupy at first, but will become fluffy.)
Lori, this icing recipe is the best I've ever had ever. Add 1 tsp Vanilla butternut flavoring to the icing and it is great.
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Post by cooking4max on Oct 16, 2009 23:43:10 GMT -5
Mock Baked Steak (Dena)
1 1/2 Pounds ground Chuck 1 Cup Bread Crumbs 1 Med. Onion ½ Cup Milk Salt and Pepper to taste 1 Can Cream of Mushroom Soup 1 Can Milk
Mix hamburger ,bread crumbs, chopped onions, milk and salt and pepper together and press down in bottom of 8X8 baking pan. Cover and put in fridge overnight covered with foil or waxed paper. Cut in squares and dip in flour and brown in skillet, about 5 min on each side. Put back in pan. Mix milk and mushroom soup together and pour over browned patties. Cover with foil and put in oven on 375 degrees for 1 hour. I served this with Mashed potatoes and the gravy from the meat and some green beans. Yummy!
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Post by cooking4max on Oct 16, 2009 23:50:19 GMT -5
Rum Raisin Cookies Dena
These are really moist and delicious
1 C. raisins 1/2 c. water 1/4 c. rum
3/4 C. Sugar 1/2 c. butter 1 egg
1 3/4 c. flour 1/2 tsp. baking soda 1/2 tsp. baking powder 1/4 tsp. salt
1. Heat raisins, water and rum to boiling in 1-quart saucepan; reduce heat. Simmer uncovered 20 min or until raisins are plump and liquid has evaporated almost.
2. Heat oven to 375 . Beat sugar and butter in large bowl with electric mixer on medium speed about 3 min. or until fluffy. Beat in egg. Stir in remaining ingredients. Stir in Raisins and remaining rum.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 min or until light brown. Remove from cookie sheet to wire rack; cool.
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Post by cooking4max on Oct 16, 2009 23:53:25 GMT -5
Almond Truffles 3 tablespoons butter -- softened 1/2 cup sifted powdered sugar 6 sq semi-sweet chocolate -- (1 oz.) finely grated 1 egg yolk -- slightly beaten 2 tablespoons creme de cocoa 24 whole almonds 1 cup finely chopped almonds Cream butter; gradually add sugar, beating well. Add chocolate, egg yolk, and creme de cocoa. Chill mixture 1 hour. Shape into balls. Insert one whole almond into the ball, and roll the ball in chopped almonds. Refrigerate overnight.
Baileys Irish Cream Truffles 12 ounces semi-sweet chocolate morsels 1/4 cup heavy cream 1 tablespoon sweet butter 2 egg yolks 1/4 cup Baileys Irish Cream Melt chocolate, Baileys and heavy cream together over very low heat. Whisk in yolks, one at a time; mixture will thicken. Whisk in butter. Refrigerate overnight, or until firm. With spoon make small balls. Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc. Yield: 16
Cappuccino Truffles 2 tb Instant coffee 2 tb Orange juice 2 tb Brandy flavoring 7 oz Marshmallow creme 3 c Crushed chocolate wafers 1 c Chopped pecans 2 tb Orange peel 2 tb Cocoa 2 tb Confectioner's sugar Coconut to coat Dissolve coffee in combined juice and flavorings. Gradually add to marshmallow creme with mixer. Add crumbs, pecans and peel. Shape into 1-inch balls. Roll half of balls in combined cocoa and confectioner's sugar. Roll remaining balls in coconut. Makes about 5 dozen.
Peanut Butter and Chocolate Truffles 1 C peanut butter chips 3/4 C butter 1/2 cup cocoa 1 can (14 oz) sweetened condensed milk 1 tablespoon vanilla Coatings: crushed graham cracker crumbs, Confectioners sugar or crushed nuts Makes about 3 dozen truffles In a heavy saucepan, over low heat, melt chips with butter. Stir in cocoa until smooth. Add condensed milk and vanilla. Cook and stir until thickened and well blended, about 4 minutes. Remove from heat. Chill until firm enough to handle. Shape into 1 inch balls. Roll in desired coating. Chill until firm. Store, covered in fridge.
Easy Mock Party Truffles 1 pound milk chocolate 1 can Pillsbury or Betty Crocker frosting, supreme 1 tablespoon flavoring rum, almond, raspberry (Irish Cream is delicious) jimmies, choc. chips, coconut, cocoa, to coat truffles mini muffin cups The taste is best when the frosting, chocolate and the flavoring accommodate each other. For example I would use milk chocolate and chocolate frosting with Bailey's Irish cream, or white chocolate with vanilla frosting (or raspberry frosting) and raspberry flavoring. I WOULD NOT use milk chocolate with vanilla frosting & lemon flavoring. Melt chocolate in top of double boiler over hot water or in microwave. Stir until evenly melted. Add the can of frosting and the flavor/extract. Blend well. Mixture may start to thicken. Chill in refrigerator for several hours or overnight. Use spoon or melon baller to scoop mixture into hand and roll in coating of your choice, place in mini muffin cups. Place in decorated box or tin & give as gift or place on party tray.
White chocolate fruit flavored truffles 8 oz. cream cheese at room temperature 5 oz. white chocolate 4 cups confectioner's sugar ¼ C. dry Jello You choose the flavor. 1/2 cup toasted coconut 1/2 cup finely chopped pistachio nuts Makes about 18 truffles Melt white chocolate in the top of a double boiler, let cool. Beat together the cream cheese, sugar and Jello until smooth. Add melted white chocolate and mix well. Chill for at least 1 hour or until easy to handle. Roll in balls and Coat one end in the toasted coconut, the other in the pistachio nuts. Place truffles in candy cups and chill until serving time.
CARAMEL MARSHMALLOWS 1 cup butter or margarine 1 pound light caramels 1 can sweetened condensed milk 1 package large marshmallows (frozen) 1 small box Rice Krispies Melt butter, caramel and milk together. Dip marshmallows in caramel, coating well. Roll in Rice Krispies. Chill until set. Makes approximately 40 marshmallows.
Toasted Almond Truffles Creamy and sinfully rich, these chocolate candies are coated with a fine layer of almonds. A touch of vanilla adds a warm note to this sweet confection.
1 cup Evaporated Milk 1/2 cup granulated sugar 2 package (11.5 oz pkg.) Milk Chocolate Morsels 1 teaspoon vanilla butternut 2 cup almonds, sliced, finely chopped, toasted in oven
Directions COMBINE evaporated milk and sugar in small, heavy-duty saucepan. Bring to a full rolling boil over medium-low heat, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.
STIR in morsels. Stir vigorously until mixture is smooth. Stir in almond extract. Refrigerate for 1½ to 2 hours. Shape into 1-inch balls; roll in nuts. Cover; refrigerate until ready to serve.
Makes about 4 dozen truffles.
Creme de Menthe Balls
1 cup vanilla wafer crumbs 3/4 cup finely chopped pecans 1 cup powdered sugar 2 tablespoon light corn syrup 1/3 cup green creme de menthe additional powdered sugar
Combine wafer crumbs, pecans, 1 cup powdered sugar, corn syrup and creme de menthe, blending to make a stiff dough. Roll into 1" balls, then roll in additional powdered sugar to coat.
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Post by cooking4max on Oct 16, 2009 23:54:39 GMT -5
Merry Christmas Bread 1/4 tsp. salt 1 Stick real butter 1/4 C. Brown Sugar 2 Eggs Cream this together Add: 1 1/2 Cup Flour 1 tsp. Allspice 1 tsp. Cinnamon Stir tog. well then add: 1/4 C. Black raspberry seedless preserves 1 C. Dates that has been soaked overnight in 1 C. Blackberry Brandy (add all to batter) 1 C. Chopped Spiced gumdrops 1 C. Coarsely Chopped pecans 1 C. Coarsely Chopped Walnuts 1 C. Crushed pineapple 1 C. Maraschino Cherries Make sure you soak your Dates all night the night before you want to make this in the Brandy. All the alcohol bakes out of the bread, but leaves a very wonderful flavor in the bread. Pour in greased bread pan and top with whole pecan halves and halves of maraschino cherries. Bake at 325 for 1 hour . It's done when inserted knife comes out clean. Triple batch makes 3 loaves and one small tin loaf. This is a wonderful recipe I got from my mom. I make several batches at Christmas. Try it!! Dena
Gift of the Magi Bread 1 Cup butter , softened 2 eggs 1 tsp. Vanilla 2 cups all-purpose flour 1 tsp. Baking soda 1 cup mashed ripe bananas (about 2 med.) 1 (11 oz.) can Mandarin oranges, drained 1 cup flaked coconut 1 cup semi-sweet chocolate chips 2/3 cup chopped walnuts ½ cup chopped dates ½ cup crushed drained pineapple
Cream butter and sugar. Beat in eggs and vanilla. Add flour baking soda and salt: add to the creamed mixture alternately with bananas. Stir in the oranges, coconut, choc. Chips, nuts, pineapple and dates. Pour into 2 greased bread pans. Bkae at 350 for 55 min. or until a toothpick inserted near the center com es out clean. Let cool before removing from the pan for 10 min. Enjoy!
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Post by cooking4max on Oct 16, 2009 23:59:56 GMT -5
Dena’s Homemade Italian Spaghetti Sauce
Olive Oil 1 med. Chopped onion 4 cloves garlic minced Sautee` in Large stock pot until onions are clear Add: 1 pound ground Italian spicy Sausage (Take out of casing) ½ pound ground round Sautee` until meat is browned Add: 1 sm can Italian tomato paste 2 sm cans water 1 can beef bouillon 8 oz. Simmer and Add: 2 Lg. Cans Italian Crushed tomatoes 1 Qt. Old world ragu sauce 1 Qt. Tomato Puree 3 Tbsp. Garlic pepper 1 tbsp. Salt 5 Bay leaves 1 tbsp. Rosemary 3 tbsp. Chives 3 tbsp. Parsley 1 tbsp. Italian seasonings 3 tbsp. Sugar 1 Cup grated parmesan regianno cheese
Mix together and simmer for 4 hours in a Large Stock stainless steel pan with lid on in a 325 oven. This way you don't have to stir it and it doesn't stick to the bottom. Remove Bay leaves before pouring over pasta. This makes a lot Of sauce and you can put in containers and freeze the leftovers For next time.
My Aunt Dena said you can process this in canning jars for 3 hours and it will preserve it . Just keep it in the coolest part of your house.
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Post by cooking4max on Oct 17, 2009 0:01:39 GMT -5
Italian Stuffed Chicken Breasts (Cooking4Max) -------------------------------------------------------------------------------- I'ts simple just pound your chicken breasts out flat and for 4 Chicken breast use 8 0z cream cheese 1 Tbls minced garlic 1 Tbls powdered garlic 1/2 tsp rosemary 1/2 tsp Italian seasonings tops of 1 bunch of green onions chopped 1 Tbls. dried spinach or if you can't find that 2 leafs of spinach diced finely 1 to 2 Tbls diced sun dried tomatoes in oil. Mix that all together and spread on each chicken Thigh using all of the mixture on 4 breasts.
Put 2 thin slices of ham on next and then 2 slices thin provolone cheese on next.
roll up chicken breast and fasten with toothpicks so it won't come apart.
Dip in flour then egg mixture and then breadcrums Brown all sides just until browned and put in large casserole or cookie sheet and bake in 350 oven for 25 min.
Let set for at least 10 min out of the oven before serving. These are wonderful
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Post by cooking4max on Oct 17, 2009 0:10:02 GMT -5
Deluxe Chicken Salad « Thread Started on Mar 11, 2009, 18:40 »
-------------------------------------------------------------------------------- I tasted this at our local deli and they told me they used Rotisserie Chicken in it. I bought a half a pound to figure out the recipe and I think I did it. Here it is and it is delicious..
4 C. Rotisserie Chicken cut in chunks 1# sweet seedless grapes cut in half ( I use black grapes) 1 Sm. red onion Copped Fine 1 Lg. Can mandarin oranges drained and cut in half 1 C. chopped Celery coarse chopped 1 C. chopped Sweet pickle coarse chopped 1 C. slivered almonds 1 C. mayonnaise 1 tsp. Turmeric 1 tsp. Mustard
Mix all together and store in fridge. Makes 4 1/2 pounds
Hope you enjoy Dena
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Post by cakegirl62 on Dec 5, 2010 16:27:00 GMT -5
I love that this thread is still here... its my go to file... hope we all feel the same about it... off to check my recipes against whats here... ;D see if I've forgotten anything
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amberngriffinco
NOW I'M A BLABBERMOUTH ALMOST LIKE HAZEL!
Not in Colorado anymore.
Posts: 11,281
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Post by amberngriffinco on Sept 15, 2015 22:12:34 GMT -5
mmmmmmmmmmmmmmmmmmmmmmmm
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amberngriffinco
NOW I'M A BLABBERMOUTH ALMOST LIKE HAZEL!
Not in Colorado anymore.
Posts: 11,281
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Post by amberngriffinco on Dec 3, 2015 15:00:45 GMT -5
Embarassingly Easy Toffee Bark (Paradyce) -------------------------------------------------------------------------------- Melt 1/2 bag Milk Chocolate Chips and 1/2 bag Semisweet Chocolate Chips in a double boiler. When melted, stir in 1/2 bag of Heath or Skor Toffee Bits. Spread onto wax paper lined cookie sheet. Allow to dry overnight. Crack into pieces. I took these to the APOOO (Rob's board) meet in August and they got rave reviews. I was almost embarassed to give out the recipe . today i'm making this@!!!!!!!!
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