May 1st, 2006 by alice
Tags: Cookies, Oatmeal, Orange, Raisin, Spiced
INGREDIENTS
- 3/4cupraisins
- 3tablespoonstriple sec(orange liqueur)
- 1/2cupbutter, room temperature
- 3/4cupsugar
- 1largeegg
- 2teaspoons freshly gratedorange zest
- 1cupflour
- 1teaspoonbaking soda
- 1 1/2cupsrolled oats
-
Drizzle
- 8ounceswhite chocolate chips
- 1teaspoonCrisco shortening
DIRECTIONS
- Combine raisins and liqueur; let stand overnight or for several hours.
- Beat butter and sugar until fluffy.
- Beat in egg and orange peel.
- Combine flour and baking soda; stir into butter mixture.
- Add raisins (with liquid) and oats.
- Mix well.
- Drop dough by rounded teaspoonfuls onto lightly greased baking sheets; spacing about 2-inches apart–flatten slightly.
- Bake at 350° for 10-12 minutes.
- Cool completely.
- Melt white chocolate according to directions on package.
- Use Crisco to thin until consistency is appropriate to drizzle on top of each cookie.
- Let harden completely before storing.
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May 1st, 2006 by alice
Tags: Brittle, Easy, Peanut
INGREDIENTS
- 2cupssugar
- 8tablespoonsunsalted butter(1 stick)
- 1/2cupwater, plus
- 2tablespoonswater
- 1/3cuplight corn syrup
- 1/2teaspoonbaking soda
- 1 1/2teaspoonssalt
- 12ounces whole dry-roastedsalted peanuts
DIRECTIONS
- Spray (nonstick spray) or butter a 12-x-16×1/2-inch pan lightly.
- Combine the sugar, butter, water, and corn syrup in a large saucepan and stir until all the sugar is wet.
- Cook over high heat, stirring, until the mixture turns medium golden.
- Immediately remove from the heat and carefully whisk in the baking soda followed by the salt (take care; the mixture will rise in the pan and bubble).
- Fold in the peanuts.
- Quickly pour the mixture onto the prepared sheet pan and spread it out using the back of the spoon before it starts to harden.
- (It may not cover the whole pan.) Once the brittle is completely cool, break it into bite-size pieces with the back of a knife or other blunt instrument.
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May 1st, 2006 by alice
Tags: Beef, Dinner, Ground, Italian, Quick
INGREDIENTS
- 1lblean ground beef
- 1packageHamburger Helper mix for beef pasta, for lasagna
- 2-3cloves fresh mincedgarlic
- 1onion, chopped
- 1/4cup gratedparmesan cheese
- 3cupshot water(more for a thinner sauce, less for a thicker sauce)
- 1-2cup shreddedmozzarella cheese
- 3/4cupchopped tomatoes(about 1 medium)
- 1/2cup choppedgreen bell peppers
- 1/2-1teaspoondried oregano
DIRECTIONS
- In a large skillet, brown the beef with onion and garlic, until beef is no longer pink; drain off any fat Mix in the Parmesan cheese into the beef mixture.
- Stir in ingredients of the Hamberger Helper (do not add the noodles, they are to be boiled separately), water, mozzarella cheese, tomato, bell pepper and oregano.
- Heat to a simmer, stirring occasionally, adding more water to obtain a desired thickness; simmer for 20-25 minutes.
- In the meantime, boil the noodles from the Hamberger Helper package, until firm-tender.
- Add to the cooked hamberger mixture; mix well.
- Let stand for 5 minutes before serving.
- Sprinkle with additional Parmesan cheese if desired.
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May 1st, 2006 by alice
Tags: Cheesecake, Favorite, Martin, Pumpkin, Sheens
INGREDIENTS
-
For Crust
- 9wholegraham crackers, broken(about 4 ounces)
- 1/4cupsugar
- 1teaspoonground cinnamon
- 4tablespoonsbutter, melted
-
For Filling
- 4 (8 ounce)packagescream cheese, at room temperature
- 1 1/2cupssugar
- 3largeeggs
- 1 (15 ounce)canpumpkin puree(not pie filling)
- 1cupheavy cream
- 2teaspoonspure vanilla extract
- 1teaspoonground ginger
- 1/2teaspoonground nutmeg
- 1/2teaspoonground allspice
- 1/4teaspoonground cloves
DIRECTIONS
- To make the Crust: Preheat the oven to 350°F.
- Wrap a double layer of WIDE heavy-duty aluminum foil around the outside of a 10-inch springform pan. (The idea is to make it watertight).This is very important or you will have a soggy crust.
- Combine the graham crackers, sugar, and cinnamon in a food processor.
- Process until the graham crackers are very finely ground.
- Drizzle the melted butter over.
- Pulse until the crumbs begin to stick together.
- Press the crumbs over the bottom (not the sides) of the prepared pan.
- Bake in the middle of the oven until the crust is slightly golden, about 10 minutes.
- Transfer to a wire rack and cool while preparing the filling.
- To make the Filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy.
- Beat the eggs one at a time.
- Add the pumpkin and the remaining ingredients.
- Beat just until mixed.
- Pour the filing into the prepared crust.
- Place the springform pan in a large roasting pan and add hot water to come halfway up the sides of the springform pan.
- To bake and serve: Bake the cheesecake until the filling is slightly puffed and softly set and the top is golden, about 1 1/2 hours.
- Transfer the cheesecake to a wire rack to cool.
- Cover and refrigerate the cake overnight.
- Use a knife to cut around the side of the pan to loosen the cheesecake.
- Release the pan sides, cut the cheesecake into wedges, and serve.
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May 1st, 2006 by alice
Tags: Bowl, Wassail
INGREDIENTS
- 1quartapple cider
- 1pintcranberry juice
- 1cuporange juice
- 3/4cuplemon juice
- 3/4cupsugar
- 1teaspoonwhole allspice
- 1teaspoonwhole cloves
- 3cinnamon sticks
DIRECTIONS
- Combine liquids in coffee percolator.
- Place sugar and spices in brew basket.
- Perk as you would coffee.
- Serve hot.
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