Sunday, November 20, 2011

Pork Wontons

1 lb. ground pork

1 clove garlic, crushed

1 t. chili garlic

½ inch ginger root peeled and chopped

3 T. soy sauce

1 bunch cilantro, stems removed and chopped

4 whole water chestnuts, minced or 1/3 can sliced chestnuts, additionally minced

1 ear corn or ½ c. frozen corn

2 wonton wrapper packages

Oil for frying

Sweet and Sour for dipping

Guacamole for dipping

Combine pork, garlic, chili garlic, ginger, and soy sauce. You want the meat still pink with a hint of brown from the soy sauce. Add the chopped cilantro, the water chestnuts, and corn. Prepare wonton wrappers with meat mixture as directed on the package. Fry on med-high for 5 minutes, making sure that both sides of the shell are golden brown. Drain on paper towels. Serve immediately with dipping sauces.

Italian Cheese Bread

2 ½ c. flour

1 t. salt

1 t. sugar

1 T. quick-rise yeast

1 c. warm water (120 – 130 degrees)

1 T. vegetable oil


1/3 c. Italian salad dressing

¼ t. salt

¼ t. garlic powder

¼ t. dried oregano

¼ t. dried thyme

Dash pepper

1 T. grated Parmesan

½ c. shredded mozzarella

In a bowl, combine the first four ingredients. Combine water and oil; add to flour mixture. Add additional flour if needed to form a soft dough. Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise for 20 minutes.

Punch the dough down; place on a greased 12-in. circle. Brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. Bake at 450 degrees for 10-15 minutes or until golden brown.

Ham and Apple Strata

3 large Granny Smith apples, peeled and sliced.

Sugar and Cinnamon to cover the apples

6 slices whole wheat bread, crusts removed

2 T. butter, room temperature

1 c. shredded Cheddar cheese

¾ c. shredded Monterey Jack cheese

1 ¼ c. half and half

1 ½ c. cubed ham

8 eggs

1 T. ground mustard powder

1 T. Worcestershire sauce

Lightly grease a 9x13 baking dish. In a large bowl combine the sliced apples with the sugar and cinnamon. Set aside.

Spread one side of the bread with butter. Arrange slices in a single layer in the prepared baking dish, buttered side up. Layer ½ Cheddar and Monterey Jack cheeses, cubed ham, and apple slices. Top with the remaining ½ cheeses.

In a medium bowl, combine eggs, half & half, mustard, and Worcestershire sauce. Pour mixture over the cheese. Cover and refrigerate at least 6 hours or overnight.

Preheat oven to 350 degrees. Bake 50-60 minutes. Remove from oven and serve.

Raspberry Coffee Cake


1 T. active dry yeast

1/3 c. warm water (110-115 degrees)

½ c. warm sour cream

1 egg

¼ c. butter, melted

¼ c. sugar

1 t. salt

2 ¼ - 2 ½ c. all-purpose flour


1 package (8 oz.) cream cheese, softened

1 egg

½ c. sugar

1 t. vanilla extract

1/8 t. salt

½ c. raspberry jam


1 ¼ c. powdered sugar

1 t. vanilla extract

2 T. milk

In a large bowl, dissolve yeast in warm water. Stir in sour cream, egg, butter, sugar and salt. Stir in enough flour to form a soft dough. Turn onto a floured surface, knead 20 times or until smooth. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in size, about 11/4 hours.

In a mixing bowl, beat cream cheese, egg, sugar, vanilla, and salt until smooth; set aside. Punch dough down. Turn onto a lightly-floured surface; divide in half. Roll each portion into a 12-in. x 8-in. rectangle. Spread filling to within ½ inch of edges. Spoon jam lengthwise over half of filling. Roll up jelly-roll style, starting with the long side with the jam. Pinch seams to seal; tuck ends under.

Place loaves seam side down on a greased baking sheet. With a sharp knife, cut shallow slashes across the top of each. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Combine glaze ingredients; drizzle over warm coffee cakes.

Pound Cake

2 Duncan Hines Butter Recipe Golden Cake Mixes

1 ½ c. water

2 ½ sticks butter, softened

3 T. vanilla

1 T. almond extract

6 eggs, room temperature

Preheat oven to 325 degrees. Grease and flour or spray a 10x10x3 pan. Height of pan is important, cake will rise. If you don’t have a 3” pan use two different pans.

Combine cake mixes, water, butter, and flavoring. Mix until blended. Add eggs one at a time, beating after each addition. Pour batter into prepared pan. Bake 45 minutes. Rotate the cake 180 degrees and bake for an additional 45 minutes. Let cake cool in pan for 5 minutes before turning out on to cooling rack. If you let it stay in the pan longer it will break. Sprinkle with powdered sugar, lemon glaze, or chocolate ganache.

Peach Cobbler

1 stick butter

1 c. flour

1 c. sugar

2 t. baking powder

¼ t. salt

¾ c. milk

1 large can peaches in heavy syrup

Melt butter in large baking dish (3 quart). Mix sugar, flour, baking powder, salt, and milk to make batter with melted butter. Pour fruit with juice over batter. Bake at 350 degrees for 1 hour – let cool for 10 minutes or longer before serving.

Miniature Boston Cream Pies

1 yellow cake mix (or any homemade yellow cake recipe), cooked in mini muffin tins


1 c. cold milk

1 small package vanilla pudding

Mix together and let it set up. Add 1 ½ c. cool whip and fold gently into pudding.


1 oz. unsweetened chocolate

1 T. butter

¾ c. powdered sugar

2 T. cold milk

Melt butter and chocolate together in microwave, careful not to burn. Whisk other ingredients into melted chocolate.

To assemble:

Cut cakes horizontally (use a serrated knife). Place a dollop of filling on cake bottom(about a tablespoon). Put cake on top. Drizzle with ganache. Repeat. You may want to double the ganache recipe if you prefer more chocolate.