August 23rd, 2006 by alice
Tags: Mini, Mix, Muffin, Pumpkin
INGREDIENTS
- 3cupsall-purpose flour
- 4teaspoonsbaking powder
- 1 1/2teaspoonssalt
- 1cupgranulated sugar
- 1teaspoonground cinnamon
- 1teaspoonground nutmeg
- 1cupraisins, sweetened dried cranberries or choppednuts (optional)
- 1 (15 ounce)canLibby’s canned pumpkin
DIRECTIONS
- Combine all ingredients, except pumpkin, in large bowl.
- Pour into a resealable plastic bag; seal.
- Wrap muffin mix and can of pumpkin in fabric; tie with a matching ribbon or twine.
- RECIPE TO ATTACH: Pour muffin mix into large bowl.
- Cut in 1/2 cup vegetable shortening with pastry blender until mixture is fine.
- Add 1 cup LIBBY’S 100% PURE pumpkin, 1 cup milk and 2 large eggs; mix until just moistened.
- Spoon into greased or paper-lined mini-muffin pans, filling 2/3 full.
- Bake in preheated 400ºF oven for 15 minutes; remove to wire racks.
- Sprinkle with powdered sugar, if desired.
- Makes about 60 mini muffins.
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August 23rd, 2006 by alice
Tags: Cookies, Kahlua
INGREDIENTS
- 1cupbutter
- 1teaspoonbaking soda
- 2 1/2cupsrolled oats
- 1cup packedbrown sugar
- 1teaspoonbaking powder
- 1teaspoonvanilla extract
- 1teaspoonKahlua
- 2cupsall-purpose flour
- 1cupwhite sugar
- 1 1/2cupsM&Ms plain chocolate candies(mini M&Ms are better)
- 1/2teaspoonsalt
- 2largeeggs
DIRECTIONS
- Preheat oven to 375°F (190°C).
- Cream the butter and the sugars until well blended on LOW speed.
- Add eggs, vanilla and Kahlua.
- Measure the oatmeal and blend in a blender to a fine powder.
- Mix the flour, oatmeal, salt, baking powder and baking soda.
- Fold it gently (but well) into the butter mixture.
- Add M&M’s.
- Roll into balls and place 2-inches apart on greased cookie sheet.
- Bake for 10-12 minutes at 375°F (190°C).
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August 23rd, 2006 by alice
Tags: Cheddar, Crock, Pot, Potatoes, Scalloped
INGREDIENTS
- 6mediumpotatoes, peeled and sliced
- 1-2mediumonion, thinly sliced
- 1/4cupcelery leaves
- 1tablespoondried parsley
- 2tablespoonsbutter, melted
- 1/4cupall-purpose flour
- 1teaspoonsalt
- 1/2teaspoonblack pepper
- 1 (13 ounce)canevaporated milk
- 1cup gratedcheddar cheese(old or sharp)
- 1/2teaspoonpaprika
DIRECTIONS
- lightly grease cooker insert; layer and alternate potato slices and onion in prepared cooker. In a blender or food processor, combine celery leaves, parsley, butter, flour, salt, pepper, evaporated milk and cheddar cheese.
- Process for 1 minute or until mixture is smooth.
- Pour over potatoes and onions, sprinkle with paprika.
- Cover and cook on LOW for 6- 8 hours or on HIGH for 3- 4 hours, until potatoes are tender and heated through.
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August 23rd, 2006 by alice
Tags: Baklava, Cheesecake
INGREDIENTS
-
Cheesecake Filling
- 2lbscream cheese, room temperature
- 1cup greekthyme honey
- 1/4cupfresh lemon juice
- 2teaspoonsvanilla
- 6eggs, room temperature
- 1/3cupbutter, melted
- 1lbphyllo pastry
-
Baklava Topping
- 1/2cupwalnuts
- 1/3cupalmonds, blanched
- 1tablespoonsugar
- 1teaspooncinnamon
- 1/2cupbutter, melted
- 1/3cupsugar
- 1/4cupwater
- 1tablespoonfresh lemon juice
- 1cinnamon stick
- 1tablespoonbrandy(optional, but good)
DIRECTIONS
- Position rack in lower third of oven and preheat to 350°F.
- Beat cream cheese in large bowl of mixer until light and fluffy; gradually mix in honey, lemon juice and vanilla; on low speed, add eggs, one at a time, beating until each has been incorporated before adding next.
- Brush 10 inch springform pan generously with melted butter.
- Take 1 sheet of phyllo pastry with long end facing you (cover the remainder with a sheet of wax paper and a dampened kitchen towel) and brush half of sheet with melted butter; fold over unbuttered half to turn the rectangle into a square shape; brush top of phyllo with butter and place in springform pan, buttered side up, leaving a 5 inch overhang on one end; cover pan with a dampened towel; repeat with phyllo 4 more times (using 5 sheets); wrap remaining phyllo in plastic and refrigerate; stir through cheesecake filling and pour into crust; cover filling with pastryoverhang; bake until pastry is light brown and cake is firm to the touch, about 50 minutes; let cool for 20 minutes and carefully remove pan sides and cool completely; refrigerate 2 days to mellow flavours (keep cake covered after the first day).
- For Topping: Preheat oven to 350F; cover baking sheet with 2 sheets of parchment; coarsely grind nuts with 1 tblsp sugar and 1 tsp cinnamon.
- Stack 10 reserved phyllo pastry sheets on work surface; set rim of 10 inch springform pan atop pastry; cut around outside of rim through entire stack of phyllo, making 10 pastry rounds; cover with damp towel; set pan rim on prepared baking sheet; brush parchment and inside of pan rim with butter; place 1 pastry round in pan rim and brush with butter; repeat with 4 more rounds; spread nut mixture evenly over pastry; top with remaining 5 rounds, brushing each with butter; cut pastry into 16 wedges with sharp knife (this is important as phyllo bakes up very crisp and would shatter if you tried to cut it fully baked); sprinkle lightly with water; bake until crisp and golden, about 30 minutes.
- Meanwhile, heat 1/3 cup sugar, water and lemon juice in heavy small saucepan over low heat, swirling pan occasionally until sugar dissolves; add cinnamon stick, increase heat and boil until syrupy, about 4 minutes; remove from heat; when bubbles subside, stir in brandy.
- Set baked pastry on cake, using a large spatula; recut wedges gently; replace pan rim on cake; pour hot syrup over; cool 1 hour; refrigerate for 1-6 hours; let cake stand at room temperature atleast 20 minutes before serving.
- Enjoy the fruit of your labours!
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August 23rd, 2006 by alice
Tags: Beans, Red, Smokey
INGREDIENTS
- 1lbdried red kidney beans
- 2mediumonions, peeled and quartered
- 1smoked ham hock, split or8 ouncessmoked pork butt
- 2clovesgarlic, peeled
- 3bay leaves
- 1-2teaspoonsalt, to taste
- fresh ground black pepper
DIRECTIONS
- Soak beans overnight in water to cover plus 2″; drain; place beans in a pot of cold, fresh water to cover plus 2″; add the onions and ham and bring to a boil; cover, reduce heat and simmer for 1 hour, skimming foam off occasionally.
- Add the salt and continue simmering, uncovered, over low heat for 1 1/2-2 hours more, stirring frequently; season with pepper; cut meat off bones, chop and return to the pot.
- The soup is actually best when refrigerated for a couple of days and then served.
- May be served over rice as a main course.
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