February 17th, 2006 by alice
Tags: Cake, Eggnog, Pound
INGREDIENTS
-
CAKE
- 1packageyellow cake mix
- 1 1/8cupseggnog
- 3eggs
- 1/2cupbutter or margarine, softened
- 1/2-1teaspoonground nutmeg
-
CUSTARD SAUCE
- 1/4cupsugar
- 1tablespooncornstarch
- 1/4teaspoonsalt
- 1cupmilk
- 1egg yolk, lightly beaten
- 1teaspoonbutteror margarine
- 1teaspoonrum extract
- 1/2cupwhipping cream, whipped
DIRECTIONS
- Combine cake ingredients in a bowl.
- Beat on low until moistened, scraping bowl occasionally.
- Beat on medium for 2 minutes.
- Pour into a greased and floured 12-cup fluted tube pan.
- Bake at 350 for 40-45 minutes or until toothpick comes out clean.
- Cool in pan 10 minutes; invert on a wire rack.
- Remove pan and cool completely.
- Sauce: Combine sugar, cornstarch, and salt in a saucepan, gradually stir in milk.
- Bring to a boil over medium heat, stirring constantly.
- Blend a small amount into egg yolk and return to pan; mix well.
- Cook and stir for 2 minutes.
- Remove from heat, stir in butter and rum extract.
- Cool 15 minutes.
- Fold in whipped cream.
- Store in fridge and serve with cake.
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February 17th, 2006 by alice
Tags: Cool, Salad, Whip
INGREDIENTS
- 8ouncesCool Whip
- 12ouncessmall curd cottage cheese
- 4ounceslemon Jell-O gelatin(do not add water)
- 16ouncespineapple tidbits(drained)
- 2 (11 ounce)cansmandarin oranges
- 1-1 1/2cupminiature marshmallows
DIRECTIONS
- Mix Jello™ with Cool Whip™ and cottage cheese.
- Add fruit and marshmellows, mix well.
- Refrigerate overnight.
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February 17th, 2006 by alice
Tags: Best, Gingersnaps, The
INGREDIENTS
- 1 1/2cupsplain flour(7 1/2 oz)
- 1 1/4teaspoonsbaking soda
- 1 1/2teaspoonsground cinnamon
- 1/2teaspoonground ginger
- 1/4teaspoonground cloves
- 1/4teaspoon freshly gratednutmeg
- 1/8teaspoonsalt
- 1/2cupunsalted butter, at room temp
- 2/3cupsugar, plus(5 oz)
- 5tablespoonssugar, for dusting tops
- 1/2teaspoonvanilla extract
- 1egg yolk
- 1/4cupmolasses
DIRECTIONS
- Sift together dry ingredients.
- In a large bowl, using an electric mixer set on high speed, cream together and 2/3 cup sugar until light and fluffy, 1 to 2 minutes.
- Beat in the vanilla, egg yolk and molasses, mixing well.
- Add the flour mixture to the butter mixture in three batches, mixing on low speed until each addition is fully blended.
- Cover with plastic wrap and chill for 1 hour.
- Place the chilled dough on a piece of plastic wrap and shap it into a rough log about 1 1/2 inches in diameter.
- Wrap the log in the plastic wrap and ro.
- it back and forth until the surface of the log is smooth and even.
- Chill the roll for about 2 hours, or freeze for up to 2 months.
- Preheat oven to 375*F (190*C) Lightly oil 3 baking sheets.
- Remove the rolls from fridge, unwrap and slice 1/8 inch thick.
- Place the slices 1 inch apart on the prepared baking sheets.
- Sprinkle the tops with 1/2 tsp sugar each.
- If using one oven, place 2 baking sheets in at a time, refrigerating the remaining one until ready to bake.
- Bake the cookies until golden around the edges but still soft.
- *to 10 minutes for chewy cookies and 10 to 12 minutes for crisp cookies.
- Switch the pans around, halfway through the baking time.
- Using a spatula, immediately transfer the cookies to rack to cool.
- Store in an airtight container.
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February 17th, 2006 by alice
Tags: Milanese, Minestronela
INGREDIENTS
- 1/4cupextra-virgin olive oil
- 1cup finely choppedonions
- 1cup finely choppedleeks
- 1cup finely choppedcelery
- 2cups finely choppedcarrots
- 2cups finely choppedcabbage(preferably Savoy)
- 1cupgreen beans, cut into 1/2 inch lengths
- 2cups of 1/2 inch cubes of peeledboiling potatoes
- 1/2cup finely choppedprosciutto
- 1cup of 1/2 inch cubes of unpeeledzucchini
- 1cup chopped rinsed fresh stemmedspinach
- 2/3cup choppedfresh tomatoesor canned tomatoes
- 1/2cuptomato sauce
- 6cupschicken broth
- 3/4cuprice(preferably short grain Arborio)
- 2cups cookeddried cannellini beans(or canned)
- 1teaspoondried rosemary(crushed)
- 1teaspoondried oregano
- 2tablespoonsextra-virgin olive oil
- 1/4cup mincedfresh parsley
- 1/2cup gratedparmesan cheese
- salt & freshly ground black pepper
- gratedparmesan cheese(to garnish)(optional)
- crustygarlic bread (optional)
DIRECTIONS
- In a large stock or soup pot, over medium heat, heat the 1/4 cup of olive oil.
- Add the onion, leek, celery, carrots, cabbage, green beans & potatoes & stir for 2 minutes.
- Add the prosciutto, zucchini, spinach, tomatoes & tomato sauce & stir for another 2 minutes.
- Add the chicken broth, bring to a boil & then simmer, covered, over low heat for 15 minutes.
- Add the rice & beans & simmer, uncovered for 15 minutes or until the rice is tender.
- Remove the soup from the heat.
- In a small skillet, sautè the rosemary and oregano in the 2 tablespoons of olive oil for 30 seconds.
- Add this to the soup along with the parsley & cheese.
- Season with salt & pepper to taste & serve immediately with a crusty garlic bread.
- Garnish with more grated cheese if desired.
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February 17th, 2006 by alice
Tags: Encrusted, Granola, Haddock
INGREDIENTS
- 1 1/2lbshaddock fillets
- 1cup shaw signaturegranola cereal, oats and honey variety
- 1 sleeve shaw signature entertainmentcracker, toated wheat variety
- 6tablespoons shawbutter, melted
- 1/2lemon, juice of
DIRECTIONS
- Spray a 9×13 inch glass-baking dish with baking spray.
- Preheat oven to 350 degrees.
- Squeeze half the juice from lemon over haddock.
- Place granola cereal and crackers in a plastic storage bag.
- With a rolling pin, crush the crackers and granola until they are finely ground.
- place the crumbs in a bowl.
- Pour butter over them and mix.
- Cover the haddock with the crumb mixture.
- Cover dish with foil and bake for 25 minutes.
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