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Recipes
OVER-THE-TOP PEANUT BUTTER-WHITE CREAM CAKE
By stepjo7269
Souther Living January 2007
- Preparation:
- Filling
- 2 tablespoons 2 tablespoons CRISCO All-Vegetable Shortening
- 2 tablespoons 2 tablespoons all-purpose flour
- 2 cups 2 cups all-purpose flour
- 1/4 teaspoon 1/4 teaspoon salt
- 1/4 teaspoon 1/4 teaspoon baking soda
- 12 tablespoons 12 tablespoons unsalted butter, softened
- 6 ounces 6 ounces PHILADELPHIA Cream Cheese, softened
- 1 cup 1 cup DOMINO Granulated Sugar
- 1 cup 1 cup firmly packed DOMINO Light Brown Sugar
- 3/4 cup 3/4 cup Creamy USA-GROWN PEANUT Butter
- 1 1/2 teaspoons 1 1/2 teaspoons vanilla extract
- 4 large 4 large eggs, at room temperature
- 3/4 cup 3/4 cup Dry-Roasted Unsalted USA-GROWN PEANUTS, coarsely chopped and divided
- Glaze
- 1 1. Set prepared Filling aside.
- 2 2. Grease a 12-cup Bundt pan with 2 Tbsp. shortening, and dust with 2 Tbsp. flour. Set pan aside.
- 3 3. Stir together 2 cups flour, salt, and baking soda in a medium bowl.
- 5 5. Spoon one-third of batter into prepared Bundt pan. Carefully spoon Filling onto center portion of batter. (Filling should touch edges of pan as little as possible.) Spoon remaining batter over Filling.
- 6 6. Bake at 300° for 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan onto a wire rack, and cool 1 hour or until completely cool.
- 7 7. Drizzle Glaze evenly over top of cake, and sprinkle with remaining 1/2 cup chopped peanuts. Chill 2 hours. Serve chilled or at room temperature.
- Filling:
- 1 package 1 (6-oz.) package white chocolate baking squares
- 1 1/2 packages 1 1/2 (8-oz.) packages PHILADELPHIA Cream Cheese, softened
- 1/4 cup 1/4 cup DOMINO Granulated Sugar
- 1/2 teaspoon 1/2 teaspoon vanilla extract
- Preparation:
- 1 1. Microwave white chocolate in a medium microwave-safe bowl at HIGH 1 1/2 minutes, stirring at 30-second intervals until melted.
- 2 2. Beat together melted white chocolate and remaining ingredients at low speed with an electric mixer until smooth.
- Glaze:
- 1 1 (6-oz.) dark chocolate candy bar
- 1/3 cup 1/3 cup whipping cream
- 1/2 teaspoon 1/2 teaspoon vanilla extract
- Preparation:
- 1 1. Microwave dark chocolate and whipping cream in a medium microwave-safe bowl at HIGH 1 minute, stirring after 30 seconds. Add vanilla, and stir until smooth.
BANANA PUDDING (Original Nilla Banana Pudding)
By stepjo7269
Nabisco Vanilla Wafer Box
- 45 45 45 Vanilla wafers, divided
- 5 5 3 ripe bananas, sliced (about 3 ½ cups), divided
- 3/4 3/4 3/4 C. sugar, divided
- 1/3 1/3 1/3 C. all-purpose flour
- Dash Dash salt
- 3 3 3 eggs, separated
- 2 2 2 C. milk
- 1 1 1 tea. vanilla extract
- 10 10 vanilla wafers for garnish.
- 3 10 to 12 flour and salt in a double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened.
- ●Remove from heat; stir in vanilla.
- 1/4 to to until soft peaks form; gradually add remaining 1/4 C. sugar and beat until stiff but not dry. Spoon on top of pudding, spreading to cover entire surface and sealing well to edge.
- 350 15 to 20 for 15 to 20 minutes or until browned. Cool slightly or refrigerate.
WHEN TO USE BAKING SODA VERSUS POWDER
By stepjo7269
Tips on when to use soda or baking powder By: PastryChefNYC Jul
- AS FOLLOWS
CHOOSING CHOCOLATES
By stepjo7269
Choosing Chocolate Pick the perfect type for baking, melting, or nibbling
- NONE
STRAWBERRY SYRUP
By stepjo7269
Allrecipes By: Nancy Dunaway "This recipe is a spin-off of my dad's homemade syrup
- Ingredients
- 1 cup sugar
- 1 cup water
- 1 1/2 cups mashed unsweetened strawberries
- Directions
- ● In a saucepan, bring sugar and water to a boil. Gradually add strawberries; return to a boil.
- ● Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
PEACH ICE CREAM
By stepjo7269
Allreipes By: Thelma Waggoner
- 4 cups milk
- 2 1/2 cups sugar
- 1/4 teaspoon salt
- 4 eggs, beaten
- 5 cups heavy cream
- 2 cups pureed peaches or nectarines
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- Directions
- ●In a heavy saucepan, heat milk over low until hot but not boiling. Stir in sugar and salt until dissolved. ●Gradually stir a quarter of the hot mixture into eggs, mixing constantly.
- ●Return all to the saucepan, stirring constantly. Continue to cook and stir for 10-12 minutes or until mixture coats the back of a metal spoon. ●Remove from the heat; cool. Chill for at least 2 hours or overnight.
- ●In a large bowl, combine the cream, fruit, vanilla and almond extract if desired. Add the chilled milk mixture, stirring well.
- ●Pour into a chilled freezer can of a 1-gallon ice cream freezer.
- ●Freeze according to manufacturer's instructions.
CHICKEN AND DUMPLINGS
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- Chicken pieces of choice
- 2 qts water
- 3 bouillon cubes
- salt to taste
- 2 1/2 c. all-purpose flour
- 1/2 t. salt
- 1/2 c. shortening
- 1 can cream of chicken soup
- 3/4 c. milk
- ●In a large soup pot, bring 2 qts of water to boil. Add bouillon cubes, salt and chicken pieces; cook chicken until done, yet still tender.
- ●Remove chicken; cool, debone, and set aside. Reserve broth.
- To Make Dumplings:
- ●Combine flour and salt and cut in shortening. Stir in can of cream of chicken soup and mix well.
- ●Roll out mixture into thin dough; cut into narrow strips.
- ●Bring broth back to boil and drop in dumplings. Place chicken on top of dumplings and pour milk over chicken.
- ●Bring mixture back to boil and then reduce heat to simmer. Add pepper to taste.
POTATO STRUDELS
By stepjo7269
Southern Living Cooking School Cookbook p
- Directions:
- 2 medium (about 1 pound) Idaho potatoes, peeled
- ½ cup (2 ounces) shredded Havarti cheese
- 1/4 cup 1 percent low-fat cottage cheese
- 2 tablespoons Lawry’s golden dijon mustard
- 2 tablespoons minced green onions
- 4 sheets frozen phyllo pastry, thawed
- Vegetable cooking spray
- ●Cut potatoes into quarters; place in a large saucepan with 1 inch of water.
- ●Bring to a boil; cover; reduce heat and simmer 25 to 30 minutes or until potatoes are tender.
- ●Drain well; mash or beat at medium speed on an electric mixer until smooth.
- ●Add cheeses, mustard, and green onions; beat until smooth.
- ●Coat 1 sheet phyllo with cooking spray; fold in half crosswise; cut in half crosswise; coat with cooking spray.
- ●Place 1/4 cup potato mixture in a 4 x 2 inch strip across short side of phyllo, leaving a 1 inch border.
- Bring bottom edge over filling; fold in sides and roll up; coat with cooking spray.
- ●Place seam-side down on baking sheet.
- ●Repeat with remaining ingredients.
- ●Bake at 375 degrees for 20 to 25 minutes or until crisp and golden broewn.
- ●Serve immediately.
DIRT CAKE
By stepjo7269
Edwina Simerly Humpherys (Ed's sister)
- 1 15 oz Oreo cookies, crushed
- 8 oz cream cheese, softened
- 2 8 oz Cool Whip
- 2 3/4 c. milk
- 1 large package instant chocolate pudding
- 1 c. oleo, melted
- ●Crush cookies and reserve 1 c. for topping. Mix cookies and oleo. Press into bottom of 9 x 13 x 2 pan.
- ●Cream the cheese and add 1 Cool Whip. Spread on crumbs.
- ●Make pudding with the milk. Spread as next layer.
- ●Spread the other Cool Whip and sprinkle with reserved Oreo crumbs.
DIPPING SAUCES FOF TEMPURA
By stepjo7269
Cuisine at Home Issue No. 49 February 2005
- Sweet and Spicy Dipping Sauce Makes about 1/2 cup
- 1/2 C. white wine vinegar
- 1/4 C. sugar
- 1/4 C. brown sugar
- 2 cloves garlic, minced
- 1/4 tea. kosher salt
- 2 tea. red pepper flakes, or to taste
- ● Simmer vinegar and both sugars in a saucepan over medium heat for 5 minutes, stirring occasionally to dissolve sugar.
- ● Mash garlic with salt until pasty using the side of chef’s knife.
- ● Off heat, add garlic paste and pepper flakes to vinegar mixture.
- ● Transfer to a bowl and cool to room temperature before serving.
- Asian-Flavored Aioli
- 1/2 C. mayonnaise (Reduced fat is fine.)
- 2 T. shallot, minced
- 2 T. hot chili sesame oil or toasted sesame oil
- 1 T. soy sauce
- 1 T. brown sugar
- 1 T. chopped fresh cilantro
- 1 tea. Dijon mustard
- 1/2 tea. anchovy paste
- 1 clove garlic, minced
- Juice of 1/2 lime
- ● Combine all ingredients, whisking until smooth.
- ● Chill until ready to serve.
- Gingered Soy Sauce
- 1/4 C. soy sauce
- 3 T. water
- 1 T. fresh ginger, minced
- 2 tea. brown sugar
- 1 tea. hot chile sesame oil or toasted sesame oil
- 1 scallion, sliced (green and white part)
- Juice of 1/2 lime or lemon
- ● Combine all ingredients.
- ● Let stand at room temperature for at least 10 minutes before serving.
- Sweet and Spicy Dipping Sauce Makes about 1/2 cup
- 1/2 C. white wine vinegar
- 1/4 C. sugar
- 1/4 C. brown sugar
- 2 cloves garlic, minced
- 1/4 tea. kosher salt
- 2 tea. red pepper flakes, or to taste
- ● Simmer vinegar and both sugars in a saucepan over medium heat for 5 minutes, stirring occasionally to dissolve sugar.
- ● Mash garlic with salt until pasty using the side of chef’s knife.
- ● Off heat, add garlic paste and pepper flakes to vinegar mixture.
- ● Transfer to a bowl and cool to room temperature before serving.
- Asian-Flavored Aioli
- 1/2 C. mayonnaise (Reduced fat is fine.)
- 2 T. shallot, minced
- 2 T. hot chili sesame oil or toasted sesame oil
- 1 T. soy sauce
- 1 T. brown sugar
- 1 T. chopped fresh cilantro
- 1 tea. Dijon mustard
- 1/2 tea. anchovy paste
- 1 clove garlic, minced
- Juice of 1/2 lime
- ● Combine all ingredients, whisking until smooth.
- ● Chill until ready to serve.
- Gingered Soy Sauce
- 1/4 C. soy sauce
- 3 T. water
- 1 T. fresh ginger, minced
- 2 tea. brown sugar
- 1 tea. hot chile sesame oil or toasted sesame oil
- 1 scallion, sliced (green and white part)
- Juice of 1/2 lime or lemon
- ● Combine all ingredients.
- ● Let stand at room temperature for at least 10 minutes before serving.
- Sweet and Spicy Dipping Sauce Makes about 1/2 cup
- 1/2 C. white wine vinegar
- 1/4 C. sugar
- 1/4 C. brown sugar
- 2 cloves garlic, minced
- 1/4 tea. kosher salt
- 2 tea. red pepper flakes, or to taste
- ● Simmer vinegar and both sugars in a saucepan over medium heat for 5 minutes, stirring occasionally to dissolve sugar.
- ● Mash garlic with salt until pasty using the side of chef’s knife.
- ● Off heat, add garlic paste and pepper flakes to vinegar mixture.
- ● Transfer to a bowl and cool to room temperature before serving.
- Asian-Flavored Aioli
- 1/2 C. mayonnaise (Reduced fat is fine.)
- 2 T. shallot, minced
- 2 T. hot chili sesame oil or toasted sesame oil
- 1 T. soy sauce
- 1 T. brown sugar
- 1 T. chopped fresh cilantro
- 1 tea. Dijon mustard
- 1/2 tea. anchovy paste
- 1 clove garlic, minced
- Juice of 1/2 lime
- ● Combine all ingredients, whisking until smooth.
- ● Chill until ready to serve.
- Gingered Soy Sauce
- 1/4 C. soy sauce
- 3 T. water
- 1 T. fresh ginger, minced
- 2 tea. brown sugar
- 1 tea. hot chile sesame oil or toasted sesame oil
- 1 scallion, sliced (green and white part)
- Juice of 1/2 lime or lemon
- ● Combine all ingredients.
- ● Let stand at room temperature for at least 10 minutes before serving.