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Recipes
*STRAWBERRY LOVER'S PIE
By stepjo7269
Taste of Home Country Woman
- Directions:
- 3 squares (1 ounce each) semisweet chocolate, divided
- 1 tablespoon butter
- 1 pastry shell (9 inches), baked
- 2 packages (3 ounces each) cream cheese, softened
- 1/2 cup sour cream
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 3 to 4 cups fresh strawberries, hulled
- 1/3 cup strawberry jam, melted
- ● In a large saucepan, melt 2 oz. chocolate and butter over low heat, stirring constantly; spread or brush over the bottom and up the sides of pastry shell. Chill.
- ● Meanwhile, in a large bowl, beat the cream cheese, sour cream, sugar and vanilla until smooth.
- ● Spread over chocolate layer; cover and chill for 2 hours.
- ● Arrange strawberries over the filling; brush with jam.
- ● Melt the remaining chocolate and drizzle over the top.
CANNOLI CUPCAKES
By stepjo7269
Taste of Home's Test Kitchen
- Directions:
- 1 1 1 package (18-1/4 ounces) white cake mix
- 3/4 3/4 3/4 cup heavy whipping cream, divided
- 1 1 1 cup ricotta cheese
- 1 1 1 cup confectioners' sugar
- 1/2 1/2 1/2 cup Mascarpone cheese
- 1/4 1/4 1/4 teaspoon almond extract
- 1/2 1/2 1/2 cup chopped pistachios
- 4 4 4 ounces white baking chocolate, chopped
- White chocolate curls
- 1/2 a small bowl, beat 1/2 cup cream until stiff peaks form; set aside.
- ●In a large bowl, combine the ricotta cheese, confectioner's sugar, Mascarpone cheese and extract until smooth. Fold in pistachios and reserved whipped cream.
- ●Cut the top off of each cupcake. Spread or pipe cupcakes with cheese mixture; replace tops.
- to In a small saucepan, melt white baking chocolate with remaining cream over low heat; stir until smooth. Remove from the heat. Cool to room temperature.
- ●Spoon over cupcakes; sprinkle with chocolate curls.
- ●Refrigerate leftovers.
OLE MISS REBEL COOKIES
By stepjo7269
Preserved Traditions a sampling of St
- ● Cream together:
- 1 cup butter or oleo
- 1 cup white sugar
- 1 cup brown sugar
- ● Add and mix will:
- 2 eggs
- 1 teaspoon vanilla
- ½ teaspoon soda
- ● Add 1 teaspoon baking powder to 2 cups flour, and toss with the following ingredients:
- 1 cup cocoanut (Angel Flake)
- 1 cup nuts, chopped
- 1 package chocolate chips
- 2 cups rice crispies
- ●Mix well and drop by teaspoonfuls onto a greased cookie sheet.
- Bake at 350 degrees about 18 minutes or until lightly browned.
HUNGARIAN NOODLE SIDE DISH
By stepjo7269
The Taste of Home Classic Cookbook p
- Directions:
- 3 chicken bouillon cubes
- 1/4 cup boiling water
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/2 cup chopped onion
- 2 tablespoons Worcestershire sauce
- 2 tablespoons poppy seeds
- 1/8 to 1/4 teaspoon garlic powder
- 1/8 to 1/4 teaspoon hot pepper sauce
- 2 cups (16 ounces) 4% cottage cheese
- 2 cups (16 ounces) sour cream
- 1 package (16 ounces) medium noodles, cooked and drained
- 1/4 cup shredded Parmesan cheese
- Paprika
- ●In a large bowl, dissolve bouillon in water. Add the next six ingredients; mix well.
- ●Stir in cottage cheese, sour cream and noodles and mix well.
- ●Pour into a greased 2-1/2-qt. baking dish. Sprinkle with the Parmesan cheese and paprika.
- ●Cover and bake at 350° for 45 minutes or until heated through.
- ●Editor's Note: Casserole may be covered and refrigerated overnight. Allow to stand at room temperature for 30 minutes before baking.
CHILI OIL
By stepjo7269
Real and Healthy Chinese Cooking By: Nicholas Zhou
- Directions:
- 1/3 cup salad oil
- 3 tablespoons sesame oil
- 6 small dry hot chili peppers
- ●Heat wok and add oil. When oil is ready, add the chili peppers and the sesame oil, and stir-fry for approximately 1 minute. Remove from the heat and allow to cool.
- ●Strain and discard the peppers.
MILK CHOCOLATE BAR CAKE
By stepjo7269
Dee Gray's Church's Family Favorite Cookbook p
- Directions:
- 1 package chocolate cake mix
- 1 (8 oz) cream cheese, softened
- 1 c. powdered sugar
- 1/2 c. granulated sugar
- 1 (12 oz) container Cool Whip
- 10 milk chocolate bars with almonds, divided
- ●Prepare cake mix according to package directions.
- ●Pour into 3 greased and floured 8 inch round cake pans.
- ●Bake at 325 F. for 20-25 minutes or until a wooden pick inserted into center comes out clean.
- ●Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on wire racks.
- ●Beat cream cheese, powdered sugar and granulated sugar at medium speed with electric mixer until creamy.
- ●Chop 8 candy bars finely.
- ●Fold cream cheese mixture and candy bars into whipped topping.
- ●Spread between layers and on top and sides of cake.
- ●Chop remaining 2 candy bars and sprinkle over cake.
ROASTED CHICKEN WITH NEW POTATOES
By stepjo7269
The Clarion Ledger; Wednesday, July 12, 1995
- ●Preheat oven to 450F.
- ●Wash chicken thoroughly. Rub chicken all over with the olive oil. Sprinkle with salt and pepper inside and out.
- ●Stuff cavity with the whole sprigs of rosemary and head of garlic.
- ●Scatter the sliced onions over bottom of a small roasting pan.
- ●Place chicken, breast side down, over onions and surround with new potatoes.
- ●Roast chicken for 40 minutes breast side down, basting every 10 minutes or so with olive oil then pan juices.
- ●Turn chicken over (breast side up) and roast for another 20 minutes or until juices run clear. To test for doneness pierce thigh and press gently until juices run. There should be no blood.
- ●Remove roasting pan from oven. Turn chicken breast side down again, let it rest like that until ready to serve, so that juices run back into the breast.
WHITE CHOCOLATE CREAM PIE
By stepjo7269
Allrecipes By: sal "Heaven and earth are symbolically united in this edible work of art
- 5 5 5 (1 ounce) squares white chocolate, chopped
- 3 3 3 tablespoons heavy cream
- 1 1 1 (3 ounce) package cream cheese, softened
- 2/3 2/3 2/3 cup confectioners' sugar
- 1 1 1 cup whipped cream
- 1 1 1 (9 inch) pie shell, baked
- 1 1 1 (1 ounce) square white chocolate, melted
- Directions
- ● Beat in softened cream cheese and confectioners' sugar. Gently fold in the whipped cream until no streaks remain. Spoon into crust.
- ● Melt remaining square of white chocolate in the microwave. Drizzle melted white chocolate on top of pie.
- ● Chill in refrigerator overnight.
GINGER PLUM TART
By stepjo7269
Taste of Home's Cooking School Magazine p
- Directions:
- Pastry for single-crust pie (9 inches)
- 3-1/2 cups sliced unpeeled fresh plums
- 3 tablespoons plus 1 teaspoon coarse sugar, divided
- 1 tablespoon cornstarch
- 2 teaspoons finely chopped crystallized ginger
- 1 egg white
- 1 tablespoon water
- ● Roll pastry into a 12-in. circle. Transfer to a large baking sheet lined with parchment paper.
- ● In a large bowl, combine plums, 3 tablespoons sugar and cornstarch. Arrange plums in a pinwheel pattern over pastry to within 2 in. of edges; sprinkle with ginger. Fold edges of pastry over plums.
- ● Beat egg white and water; brush over pastry. Sprinkle with remaining sugar.
- ● Bake at 400° for 20-25 minutes or until crust is lightly browned. Cool for 15 minutes before removing from pan to a serving platter. Yield: 8 servings.
BUTTERMILK POUND CAKE
By stepjo7269
Taste of Home Country Extra
- Directions:
- 1 cup butter
- 3 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Confectioners' sugar, optional
- ● In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
- ● Combine flour and baking soda; add alternately with the buttermilk and beat well. Stir in vanilla.
- ● Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 70 minutes or until a toothpick inserted near the center comes out clean.
- ● Cool in pan for 15 minutes before removing to a wire rack to cool completely.
- ● Dust with confectioners' sugar if desired.