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DESSERTS
Candy Box Truffles (makes 28 truffles)
12 squares (12 ounces) semisweet chocolate, coarsely chopped 2/3 cup whipping cream 1/4 cup margarine 2 beaten egg yolks Confectioner's coating, melted according to package directions Pecans, whole or chopped (optional) Powdered sugar (optional) Chocolate sprinkles (optional) Unsweetened cocoa powder (optional) In heavy 2-quart saucepan combine chopped chocolate, half the whipping cream and margarine. Cook and stir over low heat 10 minutes or till chocolate melts. Remove from heat; gradually stir about half the hot mixture into beaten yolks. Return yolk mixture to pan. Cook and stir over medium heat 2 minutes more or till thickened; remove from heat. Stir in remaining cream. Chill about 1 hour or till mixture is completely cool and smooth, stirring occasionally; transfer to small mixing bowl (with seal). Beat with an electric mixer on medium speed 2 minutes or till slightly fluffy. Apply seal; chill 15 minutes or till mixture holds its shape. For each truffle, drop a heaping tablespoon of the mixture onto a waxed paper-lined baking sheet. Chill 15 minutes or till firm. Do not over chill. Roll each mound into a 1 1/2-inch ball. Chill 20 minutes more. Remove chilled truffles, one at a time, from refrigerator and dip into melted coating. If desired, top with pecans or chocolate sprinkles. (Or, roll chilled truffles in powdered sugar or cocoa. If desired, use decorator bag and writing tip to pipe melted coating over truffles.) Let stand on a waxed paper-lined baking sheet in refrigerator or a cool place till dry. Can be stored in air tight container in refrigerator for up to 1 month. Note: For sensational holiday gifts, place in candy cups and arrange on doilies in small gift containers. ********************************************************** Brownies in a Jar 1 2/3 cups white sugar 1/4 cup unsweetened cocoa powder 1/2 cup chopped pecans 1 cup all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon salt 1/4 cup chocolate chips Directions: 1 Mix together flour, baking powder and salt. 2 Place sugar in bottom of a 1 quart canning jar (the kind with the wide mouth). 3 Layer the remaining ingredients on top of sugar: cocoa, flour mixture, pecans and chocolate chips. Attach these baking instructions to the jar : 1 When ready to prepare brownies pour contents of jar into a large mixing bowl and blend well. 2 Add 1/2 cup margarine or butter and 3 eggs, slightly beaten. 3 Mix until well blended. 4 Spread batter in a well-greased 13x9x2 baking pan. 5 Bake at 350 * F for 30 minutes or until toothpick comes out clean. 6 Once cool, cut into 2 inch squares. Makes about 2 dozen delicious brownies To be more festive, the top of the jar can be decorated with a piece of fabric or colorful gift wrap tied with a ribbon or gift cord. ************************************************************ Christmas Marshmallow Squares 1 can Sweetened Condensed Milk (Eagle Brand) 1 Tsp Vanilla Few Grains of Salt 1/3 cup Maraschino Cherries (I use half red, half green) 30 Large Marshmallows cut into quarters 2 Cups Graham Wafer Crumbs (or Vanilla Wafer Crumbs if you prefer) 2 1/2 Cups Coconut Blend together milk, vanilla and salt. Add cherries, marshmallows and wafer crumbs. Line an 8 or 9 inch pan with half the coconut. Add marshmallow mixture and spreading evenly over the pan. Top with remaining coconut. Press firmly. Place in refrigerator for 24 hours to ripen. Unmold and cut into squares. ************************************************************ Greek Rice Pudding 1/2 cup (125 ml) rice, preferably short-grain 1 cinnamon stick 2 cups (500 ml) water 6 cups (1.5 L) milk 1+1/2 Tbs (7 ml) cornstarch (cornflour) mixed with 2 Tbs (30 ml) milk 1/2 cup (125 ml) sugar Zest of 1 lemon 1 tsp (5 ml) vanilla extract A grating of fresh nutmeg Ground cinnamon for garnish. Combine the rice, cinnamon stick, and water in a saucepan and bring to a boil. Lower the heat and simmer covered for 15 minutes. Add the milk, cornstarch mixture, and sugar to the pan. Increase the heat to moderate and stir constantly until the mixture thickens, about 15 minutes. Add the lemon zest, vanilla, and nutmeg and stir to combine. Spoon into individual serving bowls or glasses and refrigerate for at least 2 hours. Dust with a little cinnamon before serving. Serves 6 to 8. ************************************************************** Fruit Cake Cookies 4 c. pecans 1/2 lb. candied pineapple 1/2 lb. candied cherries 1 lb. dates 1 c. margarine 1-1/2 c. sugar 2eggs 1 tsp. soda 1 tsp salt 2-1/2 c. flour 1 Tbs. cinnamon Chop fruits and nuts. Sift dry ingredients together and save about 1/2 cup for coating fruit. Cream margarine, sugar, and eggs. Mix well. Add fruit and dry ingredients. Mix well. Drop by teaspoons onto ungreased cookie sheet, 2 inches apart. Bake 350 oven 10 minutes. Do not cook too long...10 to 12 minutes should do it! ************************************************************** Pistachio Ribbon Dessert 1 cup white flour 2 TBS. white sugar 1/3 cup butter or margarine, softened 1/4 TEAS. butter flavoring (extract) 1/3 cup pecan meal 1 8 oz. package cream cheese, softened 2/3 cup powdered sugar 1/2 of a 9 oz. container of Cool Whip made with real cream cream 2 packages (3.4 oz.) INSTANT Pistachio pudding mix 2-1/2 cups whole milk 1/8 TEAS. almond flavoring (extract) Preheat oven to 350 degrees. Grease a 9" x 13" x 2" glass baking pan. In bowl, mix flour, sugar and pecan meal. Add butter and extract and rub between palms of your hands until mixture is crumbly. Lightly press this evenly over bottom of baking pan. Bake for 15 minutes. Set aside to cool completely. With an electric mixer, mix the cream cheese and powdered sugar until creamy. Scrape off the beaters so you don't lose any of this mixture. Add the Cool Whip and mix with a large spoon until well blended; then spread evenly over top of COOLED crust With a clean mixer, mix the 3rd set of ingredients according to directions on the box. When thickened, spread this evenly over top of the cream cheese layer in the pan. Top this layer with the rest of the Cool Whip. Cover and refrigerate. This will make 12 generous servings. P.S. If you can't find pecan meal where you live, you can use 1/3 cup of FINELY chopped pecans. **************************************************************** Holiday Crunch 1 12 oz pkg. White chocolate chips 2 TBS. butter 3/4 cup candied cherriesX-mas) Orange or lemon Oct-Nov Holidays 2 TBS. finely chopped candied lemon or orange peel 1/3 Cup toasted almonds pecans or walnuts will works too 3 Cups Rice krispie type cereal 1 Tsp. almond extract or vanilla, depending on your "nut" selection Cooking spray Melt chocolate and butter stirring constantly, when melted add remaining ingredients and immediately spread on a well sprayed cookie sheet. Chill this can be cut or broken into pieces. Store in airtight container. This will keep in the refrigerator too. ****************************************************************** Boiled Custard 1 quart milk 4 eggs 1 cup sugar Heat the milk in a heavy pan. In a separate bowl, beat the eggs and sugar until creamy. Add a small amount of hot milk to the egg mixture. Then add the milk/egg and sugar mixture to the remaining hot milk. Heat very slowly over very low heat until thick stirring constantly. Let cool and serve in small glasses. Stir in a bit of your favorite brandy or vanilla for extra flavoring. If the custard has curdled, process it in a blender to make it smooth and creamy. The recipe can be easily doubled. I have successfully substituted nonfat milk and egg substitute for whole milk and real eggs. Be sure to use a large pan for cooking the custard since its volume increases as it heats. **************************************************************** Creamy Peanut Patties 3 cups sugar 1 cup water 1 cup white corn syrup 3-1/2 cups raw peanuts 1 stick butter A few drops red food coloring Bring sugar, water and syrup to a boil. Add peanuts and coloring. Cook over medium heat until a hard ball stage. Remove from heat and add butter. Beat until mixture is thick and creamy. Pour into greased cookie sheet or drop from spoon onto greased waxed paper. I usually grease the throw-away pie pans. Usually the smallest ones. When they harden I usually wrap them in plastic wrap and freeze them in an air-tight container. ***************************************************************** Pecan Sandies approx. 4 dozen cookies 2 sticks of butter (don't use margarine) 1/3 cup sugar 2 tsp water 2 tsp vanilla extract 2 cups all-purpose flour 1 cup finely chopped pecans Cream sugar and butter together. Add water and vanilla. Mix well. Add flour and nuts, a little at a time. Mix well. Dough should be stiff. Refrigerate dough for at least 4 hours, but preferably overnight. Roll teaspoonfuls of the dough into the shapes of crescents. Bake on ungreased cookie sheet at 375 degrees F for 15 to 20 minutes. Do not over-bake. The bottom edges should just barely be brown. Allow cookies to cool. Remove from baking sheet when cool and roll the cookies in powdered sugar until well-coated. ****************************************************************** Chocolate-Filled Bon Bons 1 cup vegetable shortening 1/2 cup unsifted confectioners sugar 1 teaspoon vanilla extract 2 1/2 cups sifted all-purpose flour 1/2 teaspoon salt 1 box or bag (4 - 5 oz.) Milk Chocolate Stars Preheat oven to 375 degrees F. Cream shortening and sugar; blend in vanilla extract. Add flour and salt and mix until blended. Wrap about 2 teaspoons of dough around each chocolate star. Bake 10 - 12 minutes on an ungreased cookie sheet. (Cookies will brown on bottom only.) Cool briefly and then remove to wire racks to cool completely. Frost and decorated as desired.* Makes about 40 cookies. * I usually dip the tops in a thin powdered sugar frosting, and then add colorful sprinkles or colored sugar. ** Since I don't eat chocolate, I sometimes make a few with walnut halves or candied fruit in the middle for me, using food coloring to tint the non-chocolate ones a light yellow, so I can easily find them. ******************************************************************* Apple Lattice Tart 1 - 15 oz. package refrigerated pie crusts (or make your favorite two crust pie crust recipe) Filling: 3-1/2 cups thinly sliced peeled apples (4 medium) 1/2 cup sugar 3 Tbs. golden raisins 3 Tbs. chopped walnuts (optional) 3 Tbs. dried cranberries (optional) 1/2 tsp. cinnamon 1/2 tsp. grated lemon peel 2 tsp. lemon juice 1 egg yolk, beaten 1 tsp. water GLAZE: 1/4 cup confectioner's sugar 1 to 2 tsp. lemon juice Press 1/2 of pie crust against bottom and sides of 10" tart pan with removable bottom or 9" pie pan. Trim edges of excess crust. Heat oven to 400F. Place cookie sheet in oven to preheat. In large bowl, combine apples, sugar, raisins, (walnuts, dried cranberries), cinnamon, lemon peel and 2 tsp. lemon juice, toss lightly to coat. Spoon into a crust-lined pan. To make lattice top, roll out remaining portion of dough into a circle at least 10" around. Cut into 1/2" wide strips. Arrange strips in a lattice design over the filling. Trim and seal edges. In a small bowl, combine egg yolk and water, gently brush mixture over lattice. Place tart on the preheated cookie sheet. Bake at 400F for 40-60 minutes or until apples are tender and crust is golden brown. (Cover edge of crust with strips of foil after 15-20 minutes of baking if it looks as though it will brown too much). Cool 1 hour. For glaze, in a small bowl, combine confectioner's sugar and lemon juice, adding enough juice for desired drizzling consistency. Drizzle over slightly warm tart. Cool; remove sides of pan. Serves 8. *********************************************************** CREPES one cup flour one cup water one cup eggs (I use large eggs) 1/2tsp. salt break eggs in a measuring cup until you reach one cup level-a little over doesn't matter but not under.mix these with the flour water and salt in a blender or with a hand mixer-batter must be smooth.let this batter rest while mixing the filling. THE FILLING: 16OZ of ricotta cheese 1 large egg 1/4 cup parmesan cheese 1/3 cup chopped parsley dash of garlic powder mix gently-fold in all ingredients set aside- you will also need about a quart of prepared spaghetti sauce- to cook crepes you will need a small non stick pan about six or eight inches in diameter.lightly oil pan with olive oil spray.this must be done for each crepe. to measure out the batter I use a coffee measure(the kind that comes in the coffee can) for one crepe.heat pan on med high and put batter that has been measured into pan and rotate pan to spread batter evenly over bottom-cook one side only-the crepe will become shiny and a little crimped on the edges .be careful not to have heat too high or bottom of crepe will burn.remove from pan and put aside-continue cooking crepes until all batter is used up- crepes will be really thin-almost transparent.now you are ready to fill -put about 2 tbs.of ricotta off center on the crepe-roll up crepe .fill all crepes.At this point if you want you may freeze crepes on a cookie sheet and then when frozen put in a zip lock bag until ready to bake-when ready to bake preheat oven to 400 degrees.using a large lasagna pan put one cup of prepared spaghetti sauce in bottom of pan and put crepes in one layer-cover with aluminum foil and bake at 400 degrees for about 30 minutes. check after 30 min to see crepes steaming. remove from oven and serve with additional sauce and grated parmesan cheese. ************************************************************** Uncooked Fruit Cake 1 cup sweet whipping cream 1 lb marshmallows (large) 1 lb graham crackers 1 cup pecans 1 small bottle cherries or more if desired Cut marshmallows in half and melt in large pan with cream on very low heat so that it does not scorch. Stir often. Break up the crackers in small pieces. Add to cream and marshmallows. Stir in raisins, nuts and cherries. Line medium bowl with foil, long enough to bring over top of cake. Do the same on top of foil with wax paper. Grease wax paper with soft margarine (not melted). Press cake firmly in bowl. Store in refrigerator. Chill thoroughly before cutting. ***************************************************************** Love Bytes (Chocolate/Pecan/Caramel Candies) I've only made these in HUGE quantities, so I'm not sure how much chocolate you'll need. I'd start with a couple of pounds and see where it gets you. INGREDIENTS: 1. Melting chocolate (I use the discs, and you can usually buy them from any confectioner. A large grocery store like Sam's Club also has them) 2. Pecans or nuts of your choice 3. Wrapped caramels (like Brach's) - or if you can find it, a block of caramel (it looks like a brick of Velveeta) TIP: Make sure EVERYTHING involved in the cooking process (bowls, spoons etc) is bone dry or else your chocolate will go rock hard. PROCESS: a. Melt the chocolate in a double boiler, crock pot, or microwave. Do not add milk, shortening, or anything. Make sure the heat is on "low." Stir frequently to prevent scorching. b. While chocolate melts, break pecans in half widthwise, so they're kind of short and fat. Prepare caramels by pulling and stretching them to make circle shapes, about a quarter-inch thick. Depending on the size of the caramel pieces, you may need to cut them in half to accomplish this. c. Ladle about a half a cup of melted chocolate into a small bowl. On a large cookie sheet covered with waxed paper, spoon 2-inch circles of chocolate onto the pan, about an inch apart. d. Position 4 of the pecan halves on the edges of the circles, so they look like turtle feet. Leave part of the pecan sticking out of the edge of the circles. e. Carefully place a caramel piece on top of the circles. Press another pecan piece on top of the caramel and spoon more chocolate over the top so everything's covered up. f. Let them stand at room temperature. You can put them in the fridge to set, but you run the risk of the chocolate "sweating." The caramel can also get rock-hard too (ewww). The best idea is to put them in the coolest spot in the house to set, like a room where you might have the heat ducts closed off. ************************************************************* Great Canadian White Chocolate Cheesecake Crust: 2 cups Graham or chocolate cookie crumbs 1/4 cup sugar 1/3-1/2 c melted butter Mix together and press into a greased 10" spring form or cheesecake pan. Bake at 350 for 10 minutes. Meanwhile, prepare filling. 4 eggs 1/4 cup sugar 2.5 lbs cream cheese 1/2 cup melted butter 2 tablespoons vanilla 12 ounces melted white chocolate Place eggs and sugar into bowl of a large food processor. (If your food processor is small, you will have to do this in two batches. Do NOT use a blender, it's not the same! You're better off doing it by hand, starting with the cream cheese and sugar, then adding eggs.) Process until sugar is dissolved. Add cream cheese in 4 or 5 additions. Scrape sides of bowl often, and process until smooth. With the machine still running, add remaining ingredients. Process a few more seconds. Poor over prepared crust. Bake at 350 for 30-35 minutes and no longer! It will look loose and under baked, but that is how it is supposed to be. Resist the urge to cook it until it is set, otherwise it will be dry and grainy. The middle 3 inches should still be wobbly. Let cool, refrigerate overnight. It will set, I promise. Bring to room temperature to serve, and use a hot, wet knife to slice. You can serve 14-16 people with this cheesecake-it's very rich and creamy. ************************************************************* Winter Fudge 4 1/2 cups sugar 1 12oz. can evaporated milk 1 cup margarine 1 8oz. jar Kraft marshmallow cream 2 TBS vanilla extract 2 12oz bags Nestles chocolate chips 1 to 2 cups chopped walnuts Put sugar and milk in medium saucepan over the stove and stir until it comes to a boil. Once it comes to a boil, stir constantly for 8 minutes. Remove from heat and add margarine, marshmallow cream, vanilla, and chocolate chips. Stir well until glossy. Then add nuts if desired. Pour into large buttered baking dish and chill until firm. Once it is firm, cut into desired size squares. Just before serving, dust with powdered sugar for a wintery effect. This should serve a large group of people. ************************************************************** Pumpkin Chiffon Pie 1 envelope unflavored gelatin 1/2 cup sugar 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. allspice 1/4 tsp. ginger 1/2 tsp. nutmeg 3/4 cup milk 2 egg yolks - beaten 2 egg whites 1/4 cup sugar 1/2 cup whipping cream - whipped 1 9" graham cracker crust whipped cream for garnish Combine gelatin, sugar, salt, cinnamon, allspice, ginger, and nutmeg in a saucepan. Stir in the milk, egg yolks and pumpkin. Place over medium heat until mixture bubbles. Remove from heat and chill until partially set. Beat the egg whites until soft peaks form, gradually add the sugar and beat until stiff. Fold into the pumpkin mixture with the whipped cream. Pour into pie crust and chill for one hour. Decorate top with whipped cream rosettes. **************************************************************** Apple Streusel Muffins Makes 12 2 tablespoons all-purpose flour, plus 2 cups, scoop measured 1 tablespoon light brown sugar; plus 1/4 cup 3/4 teaspoon cinnamon 1 tablespoon butter or margarine, cut into small pieces 1/4 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1 large egg 3/4 teaspoon vanilla extract 1/4 cup vegetable oil 1 large apple, peeled, cored, and coarsely chopped Into a small bowl, sift together 2 tablespoons of the flour, 1 tablespoon of the brown sugar, and 1/4 teaspoon of the cinnamon. Whisk to blend and add the butter. Cut in with a knife until crumbly and set aside. Preheat the oven to 400 degrees F. Generously grease 12 muffin cups or line with papers. Into a large mixing bowl, sift the remaining 2 cups flour, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon, along with the granulated sugar, baking powder, baking soda, and salt. Whisk to blend thoroughly. In a separate bowl, whisk together the buttermilk, egg, vanilla extract, and vegetable oil. Make a well in the dry ingredients and pour in the egg mixture. Blend with a wooden spoon until a moist, lumpy batter is formed. Stir in the chopped apple. Spoon into the prepared muffin cups and sprinkle on the reserved streusel. Bake for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 5 minutes, then tilt the muffins on their sides or transfer them to the rack to complete cooling. ************************************************************ Cranberry Wobbler 1 1/2 Cups Ground fresh cranberries 1 1/2 Cups cold Water 1/2 Cup Sugar 1 teaspoon Lemon juice 2 Packages 3-oz each, Jello, lemon or orange 1/2 teaspoon Cinnamon 1/8 teaspoon Ground cloves 1/4 teaspoon salt 1 cup fresh Orange sectioned and diced 2 Cups Boiling Water 1/2 Cup chopped almonds or walnuts Combine cranberries and sugar and set aside. Dissolve Jello and salt in the boiling water and add cold water and lemon juice, cinnamon and cloves. Chill until thickened. Fold in Cranberries and orange and nuts. Put in a 6 cup mold and chill 4 hours. Unmold and Garnish ************************************************************** White Chocolate Cranberry Bark 1-1/2 cups white chocolate chips 1/2 cup blanched whole almonds, toasted 1/2 cup sweetened dried cranberries 1. line cookie sheet with foil. In small saucepan, melt chocolate chips over low heat, stirring constantly until smooth. 2. Stir in almonds and cranberries, Pour onto foil lined cookie sheets, spread to 1/4 inch thickness. Refrigerate 30 minutes or until firm 3. Break bark into pieces. Store in covered container in refrigerator. ************************************************************** Red Velvet Cake 1/2 cup Crisco (the white kind ONLY) 1 1/2 cups sugar 2 eggs 2 1/2 cups flour 1 tablespoon cocoa 1 cup buttermilk (although you can fake this, I suggest that you use the real stuff) 1 teaspoon vanilla 2oz red food coloring (you may want to use 4oz instead) 1 teaspoon of baking soda and 1 tablespoon of vinegar mixed together then added to the rest of the ingredients mix all ingredients and bake in greased and floured round baking pans at 350 for 25-30 minutes (do the toothpick test) Frosting: mix 1 cup sugar and 1 tablespoon of flour add: 1/2 cup of melted butter 1 teaspoon vanilla 1/2 cup hot milk (here is the secret...you want to do all of that so that you melt the sugar entirely, and then let it all cool down...if you have a mixer you may want to let it run on low speed so that it mixes the cold in with the ingredients) THEN and ONLY THEN add the last ingredient... 1/2 cup Crisco (now I usually double the frosting so that I have enough to cover the whole cake both layers and all the outside, but if you do a single batch then you will only have enough to cover the outside) ******************************************************** Christmas Danish 3 1/2 to 4 C flour 1/2 C sugar 1 1/2 tsp. salt 2 Tbs. cornstarch 1 1/2 tsp. Grated lemon peel 2 packages dry yeast 3/4 C milk; 1/2 water 1/4 C margarine 2 eggs, room temperature, separated 1 1/2 C margarine 1 Tbs. Water powdered sugar glaze 1. In large bowl thoroughly mix 1 1/4 C flour, sugar, salt, cornstarch, lemon peel and undissolved active dry yeast. 2. Combine milk, water and 1/4 C margarine in a saucepan and heat over low heat until liquids are warm (margarine may not necessarily all melt.) 3. Gradually add to dry ingredients and beat 2 minutes at med. Speed of electric mixer, scraping bowl occasionally. Add 2 egg yolks, 1 egg white (reserve other egg white) and 3/4 C flour or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Add enough additional flour to make a stiff batter; stir just until blended. Cover tightly with aluminum foil; chill for one hour. 4. On wax paper, spread 1 1/2 C margarine into a 10 X 12 inch (26 centimeters X 30 centimeters) rectangle. Chill 1 hour. 5. On a lightly floured board, roll chilled dough into a 12 X 16 in (30 cent. X 40 cent.) rectangle. Place margarine slab on 2/3 of dough. Fold uncovered third over middle section; cover with remaining third. Give dough a quarter turn; roll into a 12 x 16 inch rectangle again; fold as above. Turn, roll and fold once more; chill 1 hour. Repeat procedure of 2 rollings, foldings, turnings and chillings two more times that day. Then refrigerate until next day. 6. On a lightly floured board, divide dough in half. Roll of dough into a 15 x 6 inch (38 cent X 15 cent) rectangle. Cut 12 strips, full length of rectangle, 1/2 inch wide (2 cent). Twist each strip, swirling the strip around and form into a circle. Tuck end under and seal well. Place on a greased baking sheet. Repeat with remaining dough. Cover lightly with plastic wrap; refrigerate overnight. 7. Combine reserved egg white with 1 Tbs. Water. Brush rolls with egg white mixture. Bake in moderate oven (375 F/ 175C) about 10-20 minutes depending on size of rolls. Remove from baking sheets and cool on racks. Frost with glaze and if desired sprinkle with colored sprinkles to make festive! **************************************************** Gelato Spazzacamino 1 large scoop vanilla ice cream 1 Tbs (15 ml) Scotch whisky 1/2 tsp (2 ml) extremely finely ground espresso coffee beans* * We have substituted finely ground regular coffee beans, and even instant coffee in a pinch. Place the ice cream in a serving bowl, pour the Scotch whisky over it, and sprinkle with the coffee. Serves 1. **************************************************** Custard Sauce 3 cups (750 ml) milk 4 tsp (20 ml) cornstarch (cornflour) 2 Tbs (30 ml) sugar 2 egg yolks 1 tsp (5 ml) vanilla extract In a heavy 2 quart (2 L) saucepan, combine 1/2 cup (125 ml) of the milk and the cornstarch, and stir with a whisk until the cornstarch is dissolved. Add the remaining milk and the sugar, and cook over moderate heat, stirring, until the sauce thickens and comes to a boil. In a small bowl break up the egg yolks with a fork and stir in 4 to 6 tablespoons (60 to 90 ml) of the sauce. Then whisk the mixture back into the remaining sauce. Bring to a boil again and boil for 1 minute, stirring constantly. **************************************************** |
Chocolate Mint Fluff Pie Base: Packet of chocolate mint biscuits about 50 grams butter. Crush biscuits, melt butter and blend the two. Press into buttered 8 in. pie plate and chill. Filling: 2 cups water lime jelly 1/2 cup cream 1/4 cup chocolate chips Dissolve jelly crystals in 1 cup of boiling water. Add the other cup of water, cold. Chill till mixture begins to set, about 1 1/2 hours. Pour 3/4 of the thickened jelly into the chilled crust and return with the remaining jelly to the refrigerator till both are firmly set. Whip cream until just thickened then put the reserved, set jelly into the cream. Whip about 30 seconds to disperse the jelly through the cream. Stir in more chocolate chips, and possibly a teaspoon of liqueur. Spoon into pie case. Serves 6 - 8. ****************************************************** Lemon Cheesecake 1 cup graham cracker crumbs 2 tablespoons light margarine, melted 3 packages (8 oz each) lowfat cream cheese, softened 2 tablespoons all-purpose flour 1/4 cup sugar 3 tablespoons fresh lemon juice 3/4 cup egg substitute 1 carton (8oz) sugar-free fat-free lemon yogurt assorted fresh berries, optional Combine cracker crumbs and margarine; press into bottom of an ungreased 9-in. springform pan. Set aside. Beat cream cheese, four and sugar until light and fluffy. Gradually add lemon juice and egg substitute. Beat well. Fold in yogurt. Pour into crust. Cover loosely with foil. Bake at 350 for 60 -70 minutes or until center is almost set. Cool to room temperature. Refrigerate. garnish with berries if desired. Yield: 16 servings exchanges: 1-1/2 fat, 1 starch,1/2 meat Serving size: 1 slice, cal 178, sodium 330 mg chol. 25mg, carbs 16 gm, protein 7 gm, fat 10 gm (calculated without berries) ******************************************************** Christmas Date Roll 1/2 pound (about 32) large marshmallows cut into pieces, you need to use the large ones for the stickiness 1 pound of dates cut up 2 1/2 cups of graham cracker crumbs, finely crushed, plus a little extra (see recipe) 1/2 cup chopped walnuts Heavy cream Combine the marshmallows, dates, crumbs and walnuts. Add enough heavy cream to make the ingredients bind together. I find it best to do this by hand, you can feel when it's "right". Shape into a roll about four inches in diameter and roll in the extra finely crushed graham cracker crumbs. Roll in plastic wrap and then foil. Refrigerate for several hours before serving. This can be made days ahead of time. Serve in slices. *********************************************************** Christmas Bars 1 lb. tiny marshmallows 1 lb. pitted, chopped dates 1 cup chopped walnuts 1 cup whipping cream 1-1/2 package graham crackers (the waxed paper wrapped sections) maraschino cherries and whipped cream for topping Roll the graham crackers (or use already ground) and reserve some for the outside. Mix chopped nuts, dates, marshmallows (quarter large ones if small aren't available) and whipping cream to make a good consistency. Form into two rolls and roll in remaining crumbs. Store in refrigerator until needed. Slice about 3/4" to 1" thick for each serving and top with whip cream and a maraschino cherry. *********************************************************** Apple Strudel 6 cups (1.5 L) sliced tart apples 1/2 cup (125 ml) raisins The zest of 1 lemon 1 cup (250 ml) sugar 2 tsp (30 ml) ground cinnamon 1 cup (250 ml) chopped almonds 10 leafs packaged phyllo dough 2 cups (500 ml) butter or margarine, melted 1 cup (250 ml) bread crumbs Mix together the apples, raisins, lemon zest, sugar, cinnamon, and almonds and set aside. Place a phyllo leaf on a large kitchen towel and brush with butter. Place a second leaf on top of the first and brush with butter. Repeat three more times, making a stack of 5 leafs. Combine the bread crumbs with 1/4 cup (60 ml) butter in a small saucepan and cook over moderate heat until lightly browned. Sprinkle a little less than half the bread crumbs on the buttered phyllo. Place half the apple mixture in a strip about 3 inches (8 cm) wide along the narrow edge of the phyllo. Lift the towel, using it to roll the phyllo around the filling. Use the towel to place the strudel on a greased baking sheet. Brush with butter and sprinkle with about 2 tablespoons of the crumbs. Repeat the entire procedure for the second strudel. Bake in a preheated 400F (180C) oven for 20 to 30 minutes, until golden brown. Makes 2 strudels to serve 10 to 12. *********************************************************** Krumkake - makes approx 40 cookies 4 eggs 1 cup sugar 1/2 teaspoon of ground cardamom 2 tablespoons water 1 teaspoon vanilla 1 and 1/4 cups flour 1/4 pound melted butter (can substitute margarine, but the flavor won't be the same) Heat the Krumkake iron on the stove over medium heat. Mix together the eggs, sugar and cardamom, add the water and vanilla. Mix in the flour until smooth, slowly add the melted butter. When the iron is hot (I test it with a drop of water, when it sizzles, it's ready) place about a teaspoon in the center of the iron and close it, bringing the two irons together. After about 3 minutes lift the top and check it, when it's lightly browned flip the irons over and cook another few minutes. When both sides are browned carefully lift it off the iron and either roll it around the cone that comes with the iron, drape it over the bottom of a glass or leave it flat. Repeat with the remaining batter. These are light, delicate cookies that are very crispy when cooled. If you choose to mold them, they can be filled with any number of things. ********************************************************* Christmas Cookies 2 cups butter, softened 2 cups granulated sugar 2 tsp. vanilla 5 cups all purpose flour 1 to 1 and one half pounds powdered sugar 6 to 9 Tbs. of warm water Assorted food colors Beat butter,sugar, and vanilla until creamy. Beat in flour until thoroughly combined. With a floured stockingnet-covered rolling pin, roll out enough dough on an ungreased, unrimmed baking sheet to cover sheet in a one quarter to three eights in. thick layer. Use cutter then lift away the excess dough. Leave about one inch between cookies. An alternative method would be to place portions of dough between layers of plastic wrap, rolling and cutting them and then placing them on the cookie sheet. Bake in a 300 degree oven until cookies are pale gold and the centers are firm to the touch. Cookies should cool on the baking sheets until just warm to the touch. Transfer cookies to a flat surface(a place where you can leave them for a least 8 hours). Place powdered sugar in a large bowl. Gradually add water(about 6 TBS. per pound) beating constantly until glaze is smooth and thick; mixture should flow smoothly but set quickly. Spread each cookie with enough glaze to make a very smooth surface. Do not cover or move cookies until glaze is dry. If you are making the cookies ahead, keep them fresh by stacking the unpainted cookies, (separated between pieces of foil), and wrapped airtight. Store at room temp. up to 4 days or freeze for longer storage. Unwrap and thaw at room temp. before painting. Be sure and have plenty of film in the camera. You will definitely want to take pictures of the masterpieces. Remember to have plenty of bags so that the "artists" can take their works of art home. We each contribute a share of our cookies to a decorated box which the children then take to a nursing home. **************************************************** Sweet Potato Fluff 3 cups mashed sweet potatoes (about 3 medium sweet potatoes...peel, cut into chunks and boil until soft, drain) 1 1/2 cups sugar 2 eggs (beaten) 1 tsp. vanilla 1/2 cup milk Combine above ingredients. Mix using a mixer. Place in a 9x9 square pan. Topping: 1/3 cup margarine 2/3 cup light brown sugar 1/3 cup flour 1 cup chopped nuts Add first 3 ingredients together and mix. (using a mixer works best) Spread over above ingredients. then add the chopped nuts. Bake 350 degrees for 30 min. This can also be made up ahead and kept frozen for up to 2 months without baking until ready to use. ******************************************************* Cranberry Jello 1 large box black raspberry Jello (you can substitute black cherry or plain raspberry) 1 small can mandarin oranges (well drained) 1 large can crushed pineapple (well drained) 1 pound fresh cranberries, frozen 1 1/2 cups sugar chopped nuts (walnuts or pecans) Using a 9x13 glass baking dish, make Jello according to package directions EXCEPT cut the cold water by half. Put in refrigerator. Put frozen cranberries in a food processor and chop coarsely. Add oranges, pineapple, and sugar and process just until combined. Add cranberry mixture to Jello, stirring gently and return Jello to refrigerator. When Jello has set, sprinkle top with chopped nuts. Cut into squares and enjoy. ******************************************************* Peanut Butter Balls makes approx. 72 balls Combine in large bowl the following: 3 C rice krispies cereal 2 C powdered sugar 1 18 oz jar of chunky Peanut Butter 1 stick of melted margarine Mix well with hands and shape into 1/2 to 1 inch balls and chill 1 hour. While the balls are chilling Melt 3 C semi sweet chips and a 1 to 2 inch square of paraffin in a double boiler. Using fork and spoon dip balls in chocolate mixture place on wax paper and chill. This is a good do ahead recipe the can be made months ahead and frozen until needed. ********************************************************** Pumpkin Cranberry Bread Bread 2 1/4 cups all-purpose flour 1 T. pumpkin pie spice 1 t. baking powder 1/2 t. salt 2 eggs 2 cups granulated sugar 1/4 cup vegetable oil 1/4 stick butter 1 cup solid pack pumpkin 1 cup chopped fresh cranberries 1/2 cup brown sugar 2 T. cinnamon Topping 1/2 cup sugar 1/3 cup flour 1/2 stick butter 1 T. finely chopped fresh cranberries 1/2 t. cinnamon In a large bowl, combine flour, pumpkin pie spice, baking soda, salt and cinnamon. In a small mixer bowl, beat eggs; beat in both sugars, oil and pumpkin Pour pumpkin mixture into dry ingredients; stir until moistened. Stir in cranberries. Spoon batter into 2 greased and floured 8x4-inch loaf pans. (If you use a different size, only fill the pans full or you're likely to start a fire - trust me.) Divide topping between the pans, spreading evenly over loaves. Bake in pre-heated 350 degree oven for 60 minutes or until a wooden pick comes out clean. Cool for 5-10 minutes; remove from pans. ************************************************** Oatmeal Scotch Chippers Makes 10 dozen 1 1/4 c. Butter Flavor Crisco 1 1/2 c. light brown sugar 1 c. sugar 3 eggs 1 1/2 c. crunchy peanut butter 5 - 5 1/2 c. old fashioned oatmeal 2 tsp. baking soda 1 pkg. chocolate chips 1 pkg. butterscotch chips 1 1/2 c. chopped nuts Combine Crisco and sugars. Blend well. Beat in eggs. Add peanut butter and beat until blended. Combine oats and baking soda. Stir into creamed mixture. Stir in chips and nuts. Drop by teaspoonfuls onto cookie sheet. Bake at 350 for 10 - 11 minutes. Cool for 1-2 minutes before removing to rack. *************************************************** Heavenly Snow Custard ( serves 4 ) NOTE... This recipe has been changed only by adding sugar instead of honey to it contents and for a little touch of class ~ I use of long stemmed wide mouth champagne glasses to serve it in. This recipe is in two ( 2 ) steps:: 2 Tbs. cornstarch 2 Tbs. cold water 1 Cup boiling water 3 Egg, yolks and whites separated 2 Tbs. fresh lemon juice ( 2 Tbs. of concentrated lemon juice may also be used ) 3/4 Cup pasteurized whole milk OR the milk you prefer 4 Tbs. of granulated sugar 1/2 Cup of granulated sugar 1 tsp. vanilla extract Step one ( 1 ) : Directions for Custard : ( serves 4 ) Stiffly beat your 3 egg whites with an electric better till hard peaks are formed and then set them aside. In a heavy saucepan combine with a fork 2 Tbs. cornstarch, and 2 Tbs. cold water; stir till mixed well over medium heat. Next slowly add in the 1 Cup of boiling water and the 1/2 Cup of granulated sugar. Stir this mixture constantly until thickened, similar to that of a slightly thinned custard. At that point, take your mixture and pour slowly over your stiffened egg whites. Folding the mixture into the stiff egg whites thoroughly. Next add the 2 Tbs. lemon juice, and mix well. Take your custard and pour into four ( 4 ) tall wide mouth champagne glasses. Place the four ( 4 ) glasses on a flat surface, such as a tray or individual serving saucers, and chill for several hours until custard is fully set or over night. When ready to serve, remove and serve with the Custard Sauce. Step two ( 2 ) : Directions for Sauce : ( Yields : about one [ 1 ] Cup ) Placing your 3 egg yolks into a heavy saucepan, beating them well with a fork. Slowly beat into the egg yolks the 3/4 Cup of pasteurized milk, and the 4 Tbs. of granulated sugar. Cook, stirring constantly, until sauce is almost completely thickened. Remove sauce mixture from heat, and stir in the 1 tsp. of vanilla extract. Pour into a class bowl, cover with a tightly fitting lid or a tightly fitting plastic wrap. Chill thoroughly for several hours or over night. When ready to serve, remove your sauce and spoon over your Custard. ********************************************** Apple Puffed Pancake 6 eggs 1 1/2 cup milk 1 1/2 cup flour 3 tbs sugar 1 tsp vanilla 1/2 tsp salt 1/2 tsp cinnamon 1/4 lb butter 2 granny smith apples, peeled and sliced 2 to 4 tbs brown sugar raspberry sauce (optional) Preheat oven to 425 . In blender or large bowl mix eggs, milk, flour, sugar, vanilla, salt and cinnamon until well blended. Melt butter in 12" quiche or 9x13 baking pan. Add apples to dish and place in oven for several minutes until butter sizzles. Do not let brown. Take out of oven and pour batter over top. Sprinkle with brown sugar and additional cinnamon. Bake 20 minutes or until puffed and brown. Serve warm with butter and real maple syrup or fresh raspberry sauce. Raspberry Sauce: In a blender or food processor mix 1 bag frozen raspberries until smooth. Drain through a sifter to remove seeds. Add sugar to taste (if necessary). ********************************************** Chocolate Raspberry Truffles 1/3 Cup Whipping Cream 8 oz finely chopped Bittersweet or Semisweet Chocolate 6 Tablespoons Unsalted Butter 1/4 Cup Seedless Raspberry Jelly Sweetened Cocoa or Ground Almonds In large saucepan, heat cream to a simmer and turn off heat. Add chocolate and butter to hot cream and allow to melt. Whisk until smooth. Add jelly and mix until blended. Allow to cool to room temperature. Refrigerate until firm. Roll chocolate mixture into balls of any size you prefer. Roll each in cocoa or nuts. Transfer to paper candy cups and chill. May be stored in an airtight tin in refrigerator for 2 weeks or frozen up to 1 month. I make a dozen at a time and keep the rest in a covered bowl in the refrigerator until I need to make more. I usually double the recipe. One recipe makes approximately 24 1-inch truffles. ********************************************** Delicious Dessert (This recipe is NOT baked, so you may want to substitute a liquid egg product.) 1 pound vanilla wafers 1 cup sugar 1 cup chopped dates 1/2 cup butter 1 cup walnuts (chopped) 4 eggs (or equiv. liquid egg substitute) 1/4 cup strong coffee (or orange juice) Roll wafers into crumbs. Cream butter and sugar until no grains remain. Add one egg at a time (or liquid equivalent), beating five minutes after each egg. Add coffee or juice. Line 9 x 13" pan with waxed paper. Pat in layers of ingredients. Layer as follows: Crumbs Chopped Nuts & dates Batter Repeat with all ingredients until all are used, with crumbs on top. Let stand 48 hours in refrigerator. (Actually, I've eaten this after it stood only a couple of hours, but that's what the recipe says.) Top with whipped cream and maraschino cherry. ************************************************* Divinity 3 cups of sugar 1/2 cup water 1/2 cup white corn syrup 1/8 tsp salt 3 egg whites 1 cup chopped nuts (we use pecans) Combine sugar, water, syrup, and salt over low heat, stirring until dissolved. Boil without stirring to soft crack stage, 260 degrees (go to 260 no matter what stage your candy thermometer calls it). Beat egg whites until stiff; pour syrup over whites, stirring constantly with the mixer. Beat until creamy; add nuts when mixture loses gloss. Drop by teaspoons onto waxed paper (this is where you need help to get them formed). Let candy set and serve. Nuts may be omitted. Be sure to make when the weather is fair. The mixture will be very hot when you are dropping it onto the waxed paper. We always scoop some with a teaspoon and scrape the mixture off with another teaspoon so we don't burn our fingers. You will have to work fast! ************************************************** Baked Pineapple 1/2 cup butter 1 #2 can crushed pineapple ( 20 oz.) 1 cup sugar 6 pieces white bread, torn into small, bite size pieces 4 eggs Cream butter and sugar. Add eggs. Beat well, Add pineapple, with juice, and stir in bread. Bake in greased, 1 & 1/2 quart casserole dish, uncovered. Bake at 350 degrees for one (1) hour or until lightly golden. ************************************************** Pumpkin Pie Squares 1 can (13 oz) evaporated milk 3 beaten eggs 2 tsp. cinnamon 1 tsp. ginger 2 tsp. cloves OR substitute 2 tsp. pumpkin pie spice for previous 3 ingredients 1/2 tsp. salt 1 cup sugar 1 can (1 lb 13oz) pumpkin 1 box yellow cake mix 3/4 cup butter 1/2 to 1 cup chopped nuts Combine milk, eggs, spice, salt, sugar and pumpkin. Pour into 9 x 13 inch pan. Sprinkle dry cake mix over top. Slice butter over top of cake mix. Sprinkle with nuts. Bake at 350 degrees for 50 minutes. Serve with whipped cream or ice cream. **************************************************** Vanilla Bean Caramels Vegetable oil 1/2 cup firmly packed golden brown sugar 1/2 cup granulated sugar 1/2 cup light corn syrup 1/4 cup plus 2 tablespoons whole milk 1/4 cup plus 2 tablespoons condensed milk 1/4 cup heavy cream 1/4 cup unsalted butter 1 vanilla bean, split lengthwise pinch of salt Line an 8 inch square baking pan, with foil, covering the bottom and sides. Brush generously with vegetable oil. In a heavy sauce pan over medium heat, combine the brown sugar and granulated sugar, corn syrup, whole milk, condensed milk, cream, butter, vanilla bean, and salt. Stir constantly until the sugar dissolves and the mixture comes to a boil. Using a pastry brush dipped in water, brush down the sides of the pan to prevent sugar crystals from forming. Raise the heat to medium-high and clip a candy thermometer onto the sides of the pan. Cook, stirring slowly but constantly, until the thermometer registers 240F (116C) about 10 minutes. Remove the pan from the heat. Remove the vanilla bean and discard. Immediately pour the caramel into the prepared pan all at once: do not scrape the residue from the pan bottom. Let the caramel cool completely about 2 hours. Coat a cutting board with vegetable oil. Turn out the cooled caramel onto the board and peel off the foil. Oil a large knife and cut into strips about 1 1/2 inches wide. Cut the strips crosswise into pieces 1 inch long, recoiling the knife occasionally to prevent sticking. Wrap each candy in a piece of clear cellophane, waxed paper, or colored waxed paper, twisting the ends. Store in an airtight container at room temperature for up to 2 weeks. Makes about 3 dozen. *************************************************** Williamsburg Cookies 1 egg white 1 cup of brown sugar 1 cup of nuts (chopped fine) 1 T flour Beat the egg white until stiff slowly beat in the brown sugar dust the cup of nuts with the tablespoon of flour mix into the egg white & sugar Drop by teaspoon onto greased cookie sheet bake 18 to 20 min in preheated 275f oven move to rack to cool makes appx 3 dozen cookies ****************************************************** Williamsburg Cookies 1 egg white 1 cup of brown sugar 1 cup of nuts (chopped fine) 1 T flour Beat the egg white until stiff slowly beat in the brown sugar dust the cup of nuts with the tablespoon of flour mix into the egg white & sugar Drop by teaspoon onto greased cookie sheet bake 18 to 20 min in preheated 275f oven move to rack to cool makes appx 3 dozen cookies ******************************************************* Williamsburg Cookies 1 egg white 1 cup of brown sugar 1 cup of nuts (chopped fine) 1 T flour Beat the egg white until stiff slowly beat in the brown sugar dust the cup of nuts with the tablespoon of flour mix into the egg white & sugar Drop by teaspoon onto greased cookie sheet bake 18 to 20 min in preheated 275f oven move to rack to cool makes appx 3 dozen cookies ******************************************************** Eggnog Bread 2 eggs 1 cup sugar 1 cup dairy eggnog 2 tsp rum extract 1 tsp vanilla 2 1/4 cup flour 2 tsp baking powder 1/2 tsp salt 1/4 tsp nutmeg Preheat oven to 350 degrees. Beat eggs. Add sugar and wet ingredients. Mix well. Add dry ingredients, stirring until moistened. Grease bottom only of a 9 x 5 loaf pan. Pour batter in pan Bake for 45- 50 minutes-until the bread tests done. Makes one loaf. ********************************************************* Pecan Tassies Pastry 1 stick of butter - 1/4 lb 1 Cup of Flour 1 3 oz pkg of cream cheese Filling 1 egg 3/4 Cup of brown sugar 1/2 Cup of coarsely chopped pecans Heat oven to 350degrees F. Mix butter, flour, and cream cheese into large ball. Divide into 24 balls. Mold each ball into midget muffin pans. Mix filling in a separate bowl and fill each muffin pan Bake 20 minutes. *********************************************************** Mincemeat Bread Dry Ingredients 2 1/2 cups unbleached flour 2 teaspoons baking soda pinch of salt (optional) Wet Ingredients 1 27 oz. jar mincemeat 1 14 oz. can sweetened condensed milk 2 eggs, beaten 2 tablespoons (1 oz.) dark rum (optional) Mix together the dry ingredients. Combine the wet ingredients. Stir both together and spoon into either one greased medium loaf pan or five mini-loaf pans. Bake at 300 degrees F. for 1 1/2 to 2 hours (1 loaf) or about 45 minutes for mini-loaves. Test with a toothpick for doneness. Let the bread cool for 10 minutes before removing from the pan. *********************************************************** Grape Jell-O Salad 2-3oz boxes of grape Jell-O 2 cups boiling water 1-15oz can crushed pineapple, drained 5 Tbs. marshmallow creme 1-6oz can frozen grape juice 1-2.5 oz jar pimiento cheese spread 1 cup cool whip 1/4 cup chopped nuts Mix Jell-O, boiling water, pineapple and frozen grape juice. Pour into a 13 x 9 pan and place in refrigerator to set. Mix pimiento cheese spread, marshmallow creme and cool whip. Spread on top of set gelatin mixture. Top with chopped nuts. Keep refrigerated until ready to serve. Serves 8 -10 ************************************************************* Heavenly Popcorn 14-15 cups plain popped corn (remove any uncooked kernels) 2 cups dry roasted peanuts 1 lb. chocolate Confectionery coating** 3 tablespoons creamy peanut butter In a large deep roasting pan, combine popcorn and peanuts. In the top of a double boiler over simmering water, melt coating and peanut butter, stirring occasionally. Pour over popcorn mixture and stir to coat. (I find that if I stir gently w/ large spoon until it is not real hot, I then use my hands to toss and coat the popcorn evenly.) REMOVE RINGS as this type of chocolate is "waxy" and gets into the crevasses of rings and very hard to remove. Spread evenly on waxed paper. Allow to set about an hour. Break apart any extremely large chunks and store in an airtight container. Yield: 5-6 quarts. Hawaiian Fruit Salad 1 cup (250 ml) fresh pineapple, cut into bite-size pieces 1 papaya, peeled, seeded, and cut into bite-size pieces 1 cup (250 ml) fresh strawberries, sliced 2 kiwi fruits (Chinese gooseberries), peeled and sliced Juice of 1 lime Combine all ingredients in a serving bowl and serve chilled. Serves 4 to 6. ***************************************************************** |