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

Topping:

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


Ingredients

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

Filling:

1 package (8 oz.) cream cheese, softened

1 egg

½ c. sugar

1 t. vanilla extract

1/8 t. salt

½ c. raspberry jam

Glaze:

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

Filling:

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.

Ganache:

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.

Thursday, November 10, 2011

Guacamole


3 avocados—peeled, pitted and mashed

1 lime, juiced

1 tsp salt

½ cup diced onion

3 Tbsp. chopped fresh cilantro

2 roma tomatoes, diced

1 tsp minced garlic

1 pinch ground cayenne pepper

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne. Refrigerate 1 hour for best flavor, or serve immediately.

Goat-Cheese Stuffed Mushrooms

Olive oil, for baking sheet

3 slices white sandwich bread

1 small garlic clove, coarsely chopped

1 log (5 ounces) soft goat cheese, crumbled

½ c. fresh parsley

¼ t. red pepper flakes

4 slices bacon

Coarse salt

2 packages (10 ounces each) white button mushrooms, stems removed

Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet.

In a food processor, pulse bread and garlic until fine crumbs form; set ½ cup aside. Cook bacon, crumble and set aside. To food processor, add goat cheese, parsley, red pepper flakes and bacon. Season with salt, and pulse filling until combined.

Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.

Feta Crostini with Tomato, Bacon, and Apple Jam


½ lb. smoked bacon

1 28-oz can diced tomatoes, drained

1 c. sugar

1 medium apple, peeled, cored, and diced

1 small yellow onion, diced

3 T. cider vinegar

1 ½ t. salt

¼ t. ground pepper

1 loaf baguette-style French bread, thinly sliced and toasted

1 8-oz block feta cheese, crumbled

Snipped fresh chives

In a large skillet over medium heat, cook the bacon until it is just browned, about 5 minutes. Transfer the bacon to paper towels to drain excess fat. Crumble or cut into small pieces.

In a large saucepan combine the drained tomatoes, sugar, apple, onion, vinegar, salt, pepper, and bacon. Bring to a boil over medium heat and cook, stirring often, for 12 minutes or until apples are tender and most of liquid is reduced. Remove pan from heat; let sit for 5 minutes.

Arrange baguette slices on a serving platter, top with a dollop of warm jam, feta, and chives.

Denise's Stuffed Mushrooms

So simple and yet soooo good.


1 case mushrooms

1 (8 oz) package of cream cheese, softened

1 tube sausage

Wash and remove stems from mushrooms. Dry on paper towel. Mix cream cheese and sausage, then stuff mushrooms with mixture. Cook at 350 for 25-30 minutes.

Mexican Wedding Cookies

Every time I make these cookies I think of Michelle - I know these are one of her favorites.


1 c. butter

½ c. sugar

2 t. vanilla

2 t. water

2 c. flour

1 c. chopped pecans or almonds

½ c. powdered sugar

Cream butter and sugar. Stir in vanilla and water. Add sifted flour and nuts, mix until well blended. Cover and chill for 3 hours.

Preheat oven to 325 degrees. Shape dough into balls or crescents. Bake on ungreased cookie sheet for 15-20 minutes. Cool on wire racks. Roll in powdered sugar.

Lemon Tea Cakes

I know these were a favorite. Just ignore the amount of butter and cream cheese that goes into them and ENJOY!


1 ½ c. butter, softened

1 package (8 oz.) cream cheese, softened

2 ¼ c. sugar

6 eggs

3 T. lemon juice

2 t. lemon extract

1 t. vanilla extract

1 ½ t. grated lemon peel

3 c. flour

Glaze:

5 ¼ c. confectioner’s sugar

½ c. plus 3 T. milk

3 ½ t. lemon extract

(I usually cut the glaze in half, you don’t need this much)

In a mixing bowl, cream butter, cream cheese, and sugar. Add eggs, one at a time, beating after each addition. Beat in the lemon juice, extracts, and lemon peel. Gradually add flour.

Fill greased miniature muffin tins two-thirds full. Bake at 325 degrees for 10-15 minutes or until cakes pull away from sides of cups. Cool for 5 minutes before removing from pans to wire races to cool completely. IN a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.

Italian Sodas

Fill a tall drinking glass half way with ice.


Add:

8 oz Sprite or some kind of carbonated base drink (club soda, sparkling water)

1 oz (1 shot) cream

1 oz flavored syrup (if you’re mixing syrups, they should combine to make 1 oz, i.e. ½ raspberry syrup, ½ oz white chocolate syrup)

Serve with a long spoon so that as the ice melts, you can continually stir to keep the drink mixed.

Flavor Suggestions:

Peach-Raspberry

Strawberry-Macadamia

Almond-Chocolate

Huckleberry-Crème Brulee

White Chocolate-Caramel

English Scones


1 cup sour cream

1 tsp baking soda

4 cups all-purpose flour

1 cup sugar

2 tsp baking powder

¼ tsp cream of tartar

1 tsp salt

1 cup butter

1 egg

1 cup raisins or craisins

In a small bowl, blend the sour cream and baking soda, and set aside. Preheat oven to 350. Lightly grease a large baking sheet. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a ¾ inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom. Optional: Once cooled, drizzle with icing. (For icing, I usually just mix up a little milk, vanilla, butter, powdered sugar mixture.)

Elegant Chocolate Truffles

1 ½ pounds (about 4 ½ cups) milk chocolate, melted

1 cup whipping cream

1 ½ t. vanilla

Place melted chocolate in a medium-size bowl. In a 1-quart saucepan, scald cream. Remove from heat and let cool for 5 minutes. Stir in vanilla. Beat chocolate with an electric mixer. Stop mixer and pour cream all at once over chocolate. Continue beating, cleaning sides and bottom of bowl several times with rubber spatula, until mixture is smooth and well-blended; this takes no more than 1 to 2 minutes. Refrigerate 6 hours or until firm.

Shape into balls with spoon and hands or with small ice cream scoop; if mixture becomes too soft to form, wash and thoroughly dry hands and dust lightly with cornstarch. (I had to do this about every 5-7 balls.) Arrange truffles on waxed paper-lined baking sheet. Roll in unsweetened cocoa. Keep refrigerated until ready to serve. Makes 24 to 36 truffles. (I think I made more than that.)

Note: The chocolate-and-cream mixture may sometimes develop a rough, somewhat “curdled” look as the truffles are beaten. To correct this situation, simply beat in more milk or cream – it does not need to be heated and may take anywhere from 2 tablespoons to about ½ cup – and continue beating until smooth.

My apologies to any who may have been waiting for more recipes. All the books I requested lately have come in from the library and I have shut myself off from the world to read. Not surprising, but I'll post extra recipes to make up for the dearth.