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Recipes
Chocolate Raspberry Cheesecake with Chocolate Glaze
By Hklbrries
Preheat oven to 350 F. With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk unti...
- Chocolate Glaze:
- 1 Ready Crust chocolate pie crust (6 ounce)
- 6 ounces cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk (not evaporated milk)
- 1 egg
- 3 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries
- 2 (1 ounce each) squares semisweet baking chocolate
- 1/4 cup whipping cream
Crumbly Apple Pie
By Hklbrries
A hearty brown sugar topping is a fabulous variation on this classic American apple pie
- Crust:
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/3 cup chilled solid vegetable shortening
- 1/4 cup ice water
- Filling:
- 7 medium Granny Smith, Golden Delicious, or Gravenstein apples, peeled, cored, and very thinly sliced
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- Topping:
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup all-purpose flour
- 1/2 tsp ground nutmeg
- 1/3 cup chilled butter, cut into smaller pieces
Pumpkin Pound Cake
By Hklbrries
This pound cake is simplicity itself, relying on the simple flavors of pumpkin, brown sugar and spices to do the he...
- Cake:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup unsalted butter, slightly softened
- 1 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/3 cups canned pumpkin
- 3 eggs
- Glaze:
- 1 1/2 cups sifted powdered sugar
- 4 1/4 teaspoons water, about
- 1 1/2 tablespoons chopped toasted walnuts
Saffron Vegetable Pilaf
By Hklbrries
Preheat oven to 375 F. Melt margarine in an ovenproof nonstick skillet
- 1 tbsp unsalted margarine or butter
- 1/4 medium onion, sliced (about 1/2 cup)
- 1 medium clove garlic, crushed
- 1 small red bell pepper, diced (about 1 cup)
- 4 medium mushrooms (about 1/2 cup sliced)
- 1/2 cup long-grain rice
- 1 cup low salt vegetable stock
- 1/2 tsp saffron or turmeric
- 1 cup frozen tiny peas
- 2 tbsp grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
Tip - Healthy Fingernails
By Hklbrries
I want healthy nails! Dear Heloise: My nails tend to peel and crack, but I don't want to get artificial nails, whi...
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Huckleberry Topping
By Hklbrries
Measure crushed berries into a large saucepan; stir in pectin
- 4 cups crushed huckleberries
- 1 box powdered pectin
- 5 cups sugar
Hints from Heloise - Cleaning Birdbath
By Hklbrries
Heloise: How do I clean my birdbath? Hints from Heloise Buzz up! E-Mail Print Reprint Comments (0) Tex...
- None
Carmel Corn
By Hklbrries
Combine (butter, honey, brown sugar and salt)in heavy skillet
- 6 to 8 quarts popped corn
- 1 cup butter
- 1/2 cup honey
- 2 cups brown sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 1 tsp vanilla
Thai-Style Peanut-Cabbage Salad
By Hklbrries
To prepare dressing, combine brown sugar, water, garlic and pepper flakes in a jar with a lid
- Dressing:
- 1/3 cup brown sugar
- 2 tbsp water
- 4 garlic cloves, peeled and chopped (not pressed)
- 1/2 tsp red pepper flakes
- 2 tbsp soy sauce
- 1/4 cup lime juice
- 2 tbsp peanut oil
- 1 tsp finely grated fresh ginger
- 1/4 tsp salt
- Salad:
- 1/4 pound blanched green beans
- 4 cups baby spinach
- 2 cups slivered green cabbage
- 3 green onions, sliced
- 1/2 red pepper, slivered
- 2/3 cup chopped dry roasted peanuts
- 1/4 cup chopped basil or mint (optional)
- 1 (1-ounce) package roasted vegetable chips or sweet potato chips (such as Terra), lightly crushed
Peppermint Snow Pie
By Hklbrries
Create a winter wonderland with this festive recipe for a delicious white mousse pie
- 1 1/4 cups (8 crackers) chocolate graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/3 cup butter, melted
- 1 envelope (7 grams) unflavored gelatin
- 2 tablespoons boiling water
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Premier White Morsels
- 1/2 teaspoon peppermint extract
- 1 container (8 oz.) frozen whipped topping, thawed, divided
- 1/2 cup (about 24) coarsely chopped hard peppermint candies, divided