Favorite Recipes

[morgans4]

FOR YOU CHOCOLATE LOVERS...

OREO BALLS

Grind up 1 package of Oreo cookies in a food processor, (use regular Oreos, not the double stuff kind)or put in ziplock and crush with rolling pin.
Beat in 1 (8 oz.) package of cream cheese, which is at room temperature. Roll into balls.
In a double boiler, melt 1 pkg. chocolate almond bark. Stick a toothpick into the ball and dip each one into the melted chocolate then put on wax paper until hardened.

I have some chocolate sprinkles for the tops of cupcakes, and after I remove the ball from the chocolate, I roll them in the sprinkles. Never can have too much chocolate. You could roll in chopped nuts or coconut if you prefer.

[Chrissy1]

Giada's Raspberry Scones
375 degrees 15-18 minutes on parchment lined cookie sheet

2 cups flour
1/2 cup sugar
1 Tabs. finely chopped fresh rosemary
1/4 tesp. fine sea salt
6 Tabs. cold unsalted butter cut in tiny pieces
1 cup heavy cream


Glaze
1/4 cup fresh lemon juice
2 cup powder sugar

raspberry jam


Combine flour, sugar baking powder and salt. Cut in butter until like coarse meal
stir in heavy cream with a spoon until just blended
place on floured surface and shape into a ball, flatten ball to about 1/2" thick. Cut with heart shape cookie cutter. Put a thumbprint size dent in center. Place 1/2 tesp. raspberry jam in cente.
Bake. Let cool on cookie rack for 30 minuites, in the meantime make glaze. When completely cool drizzle with lemon glaze.

I am not sure how they taste yet but the aroma is worth it. I am tempted to do them without the rosemary and then use cimmanon sugar on top instead of glaze. Makes about 12-14 good size hearts

I truly apologize, I did leave out the one tesp. baking powder

[sewngran]

Chrissy1, I think you left out the amount of baking powder in the Giada's Raspberry Scones recipe ? I noticed it was mentioned in the mixing instructions, but not listed in the recipe. This recipe sounds good with the rosemary........and I love anything with rosemary.

sewngran

[morgans4]

Does anyone here have a really good recipe for Thousand Island dressing or Ranch dressing? Mine just isn't as good as some I've had out in restaurants.

[kho]

Pumpkin Apple Streusel Muffins
(makes 18)
2 1/2 cups flour
2cups sugar
1 Tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup Libby's solid pack pumpkin
1/2 cup vegetable oil
2 cups peeled, finely chopped apples
In large bowl combine the first 5 ingriedents:set aside. In medium bowl combine, eggs, pumpkin and oil. Add liquid ingriedents to dry ones and stir just until moist. Stir in apples. Spoon batter into greased or paper lined muffin tins. Fill about 3/4 full. Sprinkle with the streusel topping and bake a 350 for 35-40 minutes or tooth pick comes out clean.
Streusel Topping: In small bowl combine 2 tablespoons all purpose flor, 1/4 cup sugar and 1/2 teaspoon ground cinnamon. Cut in 4 teaspoons of butter until mixture is crumbly.

[Chrissy1]

Nigellas Quadruplicate Chocolate Loaf Cake
Now, just to let everyone know before I write down the recipe, mine took well over an hour to bake. Also when I made the "syrup" first time I had hard boil stage stuff stuck in the pan, next time it was a bit soupy so I am going to work with it a bit and try and come out with what looked like her gooey syrup.

325 degree oven for approximatley 1 hr.
foil lined bread panThe recipe mentioned a cookie sheet in the oven so I put one in and put the stoneware breadpan on it.

This recipe is made in a food processor but seeing as I don't have one I used a big mixing bowl and my mixer.

place all in processor or bowl
1 2/3 cup flour
1 1/3 cup sugar
1/2 tesp.baking soda
1/2 cup cocoa powder
1 1/2 sticks soft unsalted butter
1/3 cup sour cream
1 tabs. vanilla
2 eggs
after you get this all blended well add 1/2 cup water that has been boiled
stir in 1 cup chocolate chips
foil lined (I also used a bit of butter on the foil)

Syrup
1/2 cup sugar
1/2 cup water
1 tesp. cocoa
mix all and about 10 minutes before cake is done boil all for about 5 minutes (this was the only tricky part of the recipe) It is supposed to be kind of like chocolate syrup.
Place cake on rack to cool. Do not remove from pan.

When cake comes out clean with tester, poke hole all over top with chop stick, wooden skewer, something like that. Pour the chocolate syrup all over. Let cake cool completele in the pan before removing.
If you like you can top it with chocolate curls or bits of shaved chocolate.
One lady said she make them in smaller tins and can get 3.
enjoy

[FarmChick]

Homemade Noodles

1 cup flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 egg
1/2 eggshell of water

Mix together and form into a ball. Roll out 1/8" thick on floured board. Let air dry. (I put mine between two muslin dish towels that I keep for noodle making--yes, I acquired more.) Roll up and cut to desired width. Cook in chicken broth with diced celery, a little onion, a few shredded carrots (optional, but they add golden color), and the diced chicken--salt and pepper to taste. I like to cook with the flour from the floured board, so they are thickened some. ENJOY!!!

This is my mom's and grandma's recipe.

I thought I'd move it over here in case anyone wants to try these. They are easier than you'd think. You can freeze the uncooked noodles in sealed bags to cook later. (Make ahead for holidays and cook then.)

[morgans4]

Remember those wonderful Tunnel of Fudge cakes you used to eat back in the 70's and 80's? Then Pillsbury stopped making the frosting mix, which was necessary to get the fudgy center. Well, on Cook's Country today, they showed how they have created a new way to make it even better than what the original one was!
Notice that there is no leavening agent. This cake gets it's lift from the eggs.

TUNNEL OF FUDGE CAKE
BY COOK’S COUNTRY

2 OZ. BITTERSWEET CHOCOLATE, CHOPPED
½ C. BOILING WATER
POUR WATER OVER CHOCOLATE TO MELT, THEN SET ASIDE TO COOL FOR ABOUT 30 MINUTES BEFORE CONTINUING.

DRY INGREDIENTS
2 C. ALL PURPOSE FLOUR
2 C. FINELY CHOPPED NUTS
2 C. CONFECTIONERS SUGAR
¾ C. DUTCH PROCESSED COCOA
1 TSP. SALT
WHISK THESE TOGETHER. BE SURE TO USE DUTCH PROCESSED COCOA.

LIQUID
5 EGGS
1 TBSP. VANILLA
BEAT THESE TOGETHER
PUT IN MIXER BOWL:
20 TBSP. BUTTER
1 C. SUGAR
¾ C. LT. BROWN SUGAR
BEAT 2 MINUTES TILL LIGHT AND FLUFFY, SCRAPING DOWN SIDES. GIVE 30 MORE SECONDS AND SCRAPE AGAIN, AND ADD EGG MIXTURE AND MIX 30 SECONDS TILL INCORPORATED, SCRAPING SIDES AGAIN.

ADD CHOCOLATE MIXTURE, AND 30 MORE SECONDS OF MIXING. IT WILL LOOK GRAINY AND THAT’S OKAY.
ADD DRY INGREDIENTS ALL TOGETHER AND MIX ON LOW TO START, THEN HIGHER AFTER THREAT OF PUFFBALL OF FLOUR HAS PASSED. THEN 30 MORE SECONDS ON HIGHER SPEED.

GREASE AND COCOA A 12 C. BUNDT PAN. USE SAME DUTCH PROCESS COCOA OR IT WILL HAVE WHITE SPOTS ON CAKE.
SPOON IN BATTER. IT’S THICK. LEVEL THE TOP, THEN RAP ON TABLE TO REMOVE ANY POTENTIAL AIR POCKETS IN BATTER.

BAKE AT 350 DEGREES F. UNTIL IT CRACKS ON THE TOP AROUND THE OUTER EDGES, ABOUT 40-45 MINUTES. YOU CANNOT TEST THIS CAKE FOR DONENESS WITH A TOOTHPICK BECAUSE OF THE FUDGY CENTER. THE CRACKS AROUND THE OUTER EDGE WILL TELL YOU IF IT’S DONE.

COOL ON A RACK FOR 90 MINUTES, STILL IN THE BUNDT PAN, THEN INVERT AND COOL ANOTHER 2 HOURS OR MORE TO TOTALLY COOL IT. THIS CAKE IS DELICATE BECAUSE OF THE GOOEY CENTER AND IT WILL FALL APART IF YOU DON’T COOL IT THOROUGHLY IN THE PAN.

FOR THE GLAZE:
RIGHT IN THE SAUCEPAN, PUT
¾ C. HEAVY CREAM,
¼ C. LIGHT CORN SYRUP
8 OZ. BITTERSWEET CHOCOLATE, CHOPPED

OVER MEDIUM HEAT, STIR TILL CHOCOLATE MELTS, THEN REMOVE FROM HEAT AND ADD
1 TSP. VANILLA.

LET COOL AND IT WILL THICKEN. COOL IT FOR 30 MINUTES. REMOVE CAKE FROM PAN AND DRIZZLE GLAZE OVER. LET IT SIT ABOUT 10 MINUTES BEFORE CUTTING TO GIVE GLAZE A CHANCE TO SET.

[morgans4]

GARLIC MASHED POTATOES
from Cook's Country

PUT
4 TBSP. BUTTER IN YOUR DUTCH OVEN AND ON MEDIUM HEAT, MELT IT. THEN ADD
12 CLOVES OF GARLIC, MINCED
1 TSP. SUGAR (SOUNDS ODD, BUT IT HELPS THE BITTERNESS)
COOK UNTIL IT'S STRAW COLORED, 3-4 MINUTES THEN ADD
1/2 C. WATER
1 1/4 C. HALF & HALF
3/4 TSP. SALT
THEN PUT IN THE POTATOES...
4# POTATOES,
WHICH HAVE BEEN PEELED AND CUT INTO 1/2" PIECES, RINSED AND WELL DRAINED. STIR TO GET IT ALL MIXED TOGETHER, TURN HEAT TO LOW, COVER AND SIMMER 25-30 MINUTES, TOSSING EVERY 2-3 MINUTES. WHEN SOFT, DO NOT DRAIN OFF THE LIQUID. ADD

8 TBSP. MORE BUTTER AND MASH RIGHT IN THE POT. THEN ADD ANOTHER
1/4 C. HALF AND HALF AND FOLD THAT IN. TEST FOR SALTINESS. I DON'T THINK THE 3/4 TSP. ABOVE IS NEARLY ENOUGH. POTATOES ABSORB SALT AND NEED PLENTY.

[Judithlucille]

Judy's 4in1 Sugar Cookie Recipe

1 pkg. cream cheese
3/4 C. (1-1/2 softened butter)
1 C. sugar
2 tsp. vanilla extract
1 tsp. almond extract
2-1/4 C. Flour
1/2 tsp. baking powder

Beat ...Cream cheese, butter, sugar, vanilla, almond...Add flour & baking soda...split into 2 or 3 balls wrap in wax paper ...place in fridge for 30-60 mins..Roll out on floured board & cut
350* for 9-12 mins..let cool then decorate.. enjoy...XO