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Recipes
COFFEE CAKE - APPLE KUCHEN
By akselden
1. Heat oven to 400 degrees
- 1 1/3 C. unsifted cake flour
- 1/4 C. granulated sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 4 T. butter
- 1 large egg
- 1/3 C. milk
- 2 tsp. vanilla extract
- 1 1/2 lb. cooking apples, peeled, cored and thinly sliced (about 3 C.)
- 1/3 C. apple jelly
- 2 T. light brown sugar
- 1/4 tsp. ground cinnamon
SYRUP - CRANBERRY
By akselden
Stir a spoonful of this seasonal wholeberry syrup into softened butter as well and serve both with hearty waffles
- 1 C. water
- 1/2 C. sugar
- 1/2 12 oz. bag cranberries
- 1/4 C. maple syrup
- 1/4 C. coarsely chopped pecans
- 1 tsp. grated lemon rind
LaHatte Buttermilk Waffles
By akselden
Blend together: Eggs, buttermilk Add melted butter (make sure you add them in this order) Add: Flour, s...
- 3 eggs
- 1 1/2 cup buttermilk
- 1/2 cup butter (melted)
- 1 3/4 cup flour
- 1 tsp. soda
- 1/2 tsp. salt
- 2 tsp baking powder
CHICKEN LETTUCE CUPS
By akselden
To prepare mushrooms: In small bowl, soak mushrooms in warm water to cover for 15 minutes or until softened
- Chicken:
- 2 dried black mushrooms
- 1/2 pound ground chicken or ground turkey
- 1 1/2 teaspoons cornstarch
- 2 teaspoons Chinese rice wine or dry sherry
- Sauce:
- 1/4 cup hoisin sauce
- 2 teaspoons soy sauce
- 1 1/2 teaspoons chili garlic sauce
- 1 teaspoon sesame oil
- Stir-fry:
- 1 tablespoon vegetable oil
- 1 teaspoon minced ginger
- 1 clove garlic, minced
- 1/2 red bell pepper, seeded and finely chopped
- 1/2 cup finely chopped water chestnuts
- 2 teaspoons chopped fresh cilantro
- 8 small iceberg lettuce cups
Maple Apple Pork Tenderloin
By akselden
1. Prepare rice according to package directions
- 1 package UNCLE BEN’S® Long Grain & Wild Rice Fast Cook Recipe
- 3/4 lb. pork tenderloin cut into four pieces
- 1 green apple diced
- 2 Tbsp. walnuts chopped
- 1/4 cup maple syrup
- 1 non stick cooking spray
Classic Cheese Fondue
By akselden
Rub the cut side of the garlic on the inside bottom of the fondue pot and halfway up the sides
- 1 clove garlic, halved
- 1 cup dry white wine
- 3/4 lb. Gruyere, grated
- 3/4 lb. Emmenthaler or Appenzeller, grated
- 1 1/2 tablespoons cornstarch
- 1 -2 tablespoons kirsch (optional)
- salt to taste
- Freshly ground pepper to taste
- Freshly grated nutmeg to taste
GERMAN CHOCOLATE CAKE - ORIGINAL SWEET
By akselden
1. Preheat oven to 350°F
- Coconut Pecan Frosting:
- 4 oz. Bakers Germans Sweet Chocolate
- 1/2 C. boiling water
- 2 sticks butter
- 2 C. sugar
- 4 eggs, separated
- 1 tsp. vanilla
- 2 C. all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 C. buttermilk
- 1 C. evaporated milk
- 1 C. sugar
- 3 slightly beaten egg yolks
- 1/2 C. butter
- 1 tsp. vanilla
- 1 1/3 C. coconut (3 1/2 oz.)
- 1 C. pecans
Parmesan Party Rounds
By akselden
In bowl, combine mayonnaise, artichoke hearts, Parmesan cheese and red pepper
- 3/4 c. (3 oz.) sargento
- Fancy Shredded
- Parmesan Cheese
- 3/4 c. mayonnaise
- 1 can (15 oz.) artichoke
- hearts, chopped
- 1/3 c. chopped roasted
- red pepper pimento
- 2 egg whites
- 24 thin slices French bread
- or cocktail rye bread
CHOCOLATE CAKE - DECADENT
By akselden
1. Preheat oven to 350°F
- 5 large eggs
- 1 8 oz. pkg. bittersweet chocolate squares or bars
- 2 T. butter
- 2 T. milk
- 1 C. sliced natural almonds
- 2 T. unsifted all-purpose flour
- 1 tsp. baking powder
- 2/3 C. granulated sugar
- 1 T. unsweetened cocoa powder
- Confectioners' sugar (optional)
BUTTER - CRANBERRY
By akselden
Whip butter in a medium mixing bowl, using an electric mixer on high speed, until light and fluffy
- 1 C. butter, softened
- 1 C. jellied or whole berry cranberry sauce
- Peacans, Chopped (optional)