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Archive for December, 2012

Cheese Meatballs

Cheese Meatballs

Ingredients
3 cups (12 ounces) finely shredded cheddar cheese
1 cup biscuit/baking mix
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 pound lean ground beef (90% lean)

Directions
In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan.

Bake at 400° for 12-15 minutes or until the meat is no longer pink; drain. Yield: about 4 dozen.

Recipe found here: Cheese Meatballs

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Gouda Melt with Baguette Slices

Gouda Melt with Baguette Slices

Ingredients
1 French bread baguette (4 ounces), sliced
1 round (7 ounces) Gouda cheese
1 plum tomato, seeded and chopped
1 tablespoon minced fresh basil

Directions
Place baguette slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes on each side or until toasted.

Meanwhile, carefully remove waxed coating from cheese round. Using a 3-in. biscuit cutter, press into the center of cheese, but not all the way through. Scoop out center, leaving a 1/4-in. shell; set shell aside.

Place the tomato, basil and removed cheese in a small microwave-safe bowl. Cover and microwave on high for 1 minute or until cheese is melted. Stir until combined; pour into shell. Serve with baguette toasts. Yield: 4 servings.

Recipe found here: Gouda Melt with Baguette Slices

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Mocha Mousse Brownies

Mocha Mousse Brownies

Ingredients
2/3 cup semisweet chocolate chips
1/2 cup butter
2 eggs
1 cup plus 2 tablespoons Imperial Sugar® / Dixie Crystals® Granulated Sugar
1/4 cup hot water
2 tablespoons instant coffee granules
1/2 cup all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking powder

MOCHA MOUSSE:
1 package (3 ounces) cream cheese, softened
1/4 cup sweetened condensed milk
1/2 cup semisweet chocolate chips, melted
1 envelope unflavored gelatin
1/4 cup cold water
2 tablespoons instant coffee granules
1 cup heavy whipping cream

Directions
In a microwave, melt the chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Combine hot water and coffee granules; add to chocolate mixture. Combine the flour, cocoa and baking powder; gradually add to chocolate mixture.

Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean (do not overbake and brownies will be thin). Cool on a wire rack.

For mousse, in a small bowl, beat cream cheese until smooth; beat in milk and melted chips. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Remove from the heat; stir in coffee granules until dissolved.

In a small bowl, beat whipping cream until slightly thickened. Beat in gelatin. Fold into cream cheese mixture. Spread over brownies. Cover and refrigerate for 3 hours or until set. Cut into squares. Yield: 2 dozen.

Recipe found here: Mocha Mousse Brownies

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coconut fruitcake

Coconut Fruitcake

Ingredients
1/2 cup butter, softened
1 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
3 eggs
1 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup orange juice
1 pound chopped mixed candied fruit
1-1/2 cups flaked coconut
1 cup golden raisins
1 cup chopped nuts
Additional candied fruit or nuts, optional

Directions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with orange juice. Stir in the candied fruit, coconut, raisins and nuts.

Press into a greased and waxed paper-lined 10-in. tube pan. Bake at 300° for 80-90 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with candied fruit or nuts if desired. Yield: 16 servings.

Recipe found here: Coconut Fruitcake

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Sausage Chowder

Sausage Chowder

Ingredients
1/2 pound bulk sage-flavored sausage or sausage of your choice
1/4 cup chopped onion
1/4 cup chopped celery
3 cups water
2 medium red potatoes, cut into 1/2-inch cubes
2 teaspoons chicken bouillon granules
1 cup frozen corn
3 tablespoons butter
1/4 cup all-purpose flour
1/8 teaspoon pepper
1-1/2 cups 2% milk

Directions
In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain.

Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender.

Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into the sausage mixture. Yield: 4 servings.

Recipe found here: Sausage Chowder

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German Spice Cookies

German Spice Cookies

Ingredients
3 eggs
2 cups packed brown sugar
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon pepper
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1 cup chopped Diamond of California® Walnuts

Directions
In a large bowl, beat eggs. Add the brown sugar, cloves, cinnamon and pepper. Combine the flour, baking soda and salt; gradually add to the egg mixture. Stir in raisins and walnuts.
Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 400° for 8-10 minutes or until surface cracks. Remove to wire racks to cool. Yield: 3-1/2 dozen.

Editor’s Note: This recipe contains no butter or shortening.

Recipe found here: German Spice Cookies

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eggnog

Eggnog

Ingredients
4 egg yolks
1/2 cup sugar
2 cups milk
2 whole cloves
Pinch of cinnamon
1 cup cream
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
2 Tbsp each of bourbon and rum or brandy, or to taste (can omit for kid-friendly eggnog)
*4 egg whites (optional)

Directions
1 In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in color. Slowly add the sugar, beating after each addition, whisking until fluffy.

2 Combine the milk, cloves, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling.

3 Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.

4 Cook on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.) Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves. Let cool for one hour.

5 Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog). Chill.

*Optional: Beat egg whites until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog. Note, because of the salmonella risk from raw eggs, it is recommended that children, elderly, and people with compromised immune systems refrain from eating raw eggs such as the optional whipped egg whites in this recipe, unless you use pasteurized eggs.
Yield: Makes 1 quart. Serves 4-6.

Recipe found here: Eggno

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pfeffernusse cookies

Pfeffernusse Cookies

Ingredients
1/2 cup molasses
1/4 cup honey
1/4 cup butter, cubed
1/4 cup shortening
2 eggs
1-1/2 teaspoons anise extract
4 cups all-purpose flour
3/4 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cloves
3/4 teaspoon coarsely ground pepper
1/2 teaspoon salt
1 cup confectioners’ sugar

Directions
In a small saucepan, combine the molasses, honey, butter and shortening. Cook and stir over medium heat until melted. Remove from the heat; cool to room temperature. Stir in eggs and extract.

Combine the flour, sugar, brown sugar, cinnamon, baking soda, ginger, cardamom, nutmeg, cloves, pepper and salt. Gradually add molasses mixture and mix well. Cover and refrigerate for at least 2 hours or overnight.

Roll dough into 1-in. balls. Place 1 in. apart on greased baking sheets. Bake at 325° for 12-15 minutes or until golden brown. Remove cookies to wire racks. Roll warm cookies in confectioners’ sugar. Cool completely. Store in an airtight container. Yield: 10 dozen.

Recipe found here: Pfeffernusse Cookies

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date nut bread

Date Nut Bread

Ingredients:
1 cup boiling water
8 ounces chopped dates
2 tablespoons butter
3/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
2 1/4 cups flour, stir before measuring
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans

Preparation:
Grease a 9x5x3-inch loaf pan.

Pour boiling water over dates in a medium bowl; add butter and set aside. With mixer, beat sugars and egg until light. In another bowl, combine the flour, baking powder, and salt. Add to the sugar mixture, alternating with the date and water mixture. Stir in chopped nuts. Bake at 325° for 45 to 55 minutes, or until a wooden pick inserted in center comes out clean.

Recipe found here: Date Nut Bread

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coconut shrimp

Coconut Fried Shrimp with Mango Horseradish

Ingredients
Breading:
1 cup shredded coconut
1 1/2 cups (Japanese breadcrumbs), slightly crushed

Sauce:
1 cup diced mango, fresh or frozen
1 tablespoon granulated sugar
1 teaspoon Sriracha
1/4 cup horseradish

Beer Batter:
1 1/2 cups lager beer
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon Cajun spice
1 egg yolk
Shrimp:
1 cup seasoned all-purpose flour
Salt and ground white pepper
2 dozen shrimp, 21 to 25 count, peeled and deveined shrimp, tail on
8 cups vegetable oil

Directions
For the breading: In a small bowl, blend the panko and coconut and hold at room temperature until breading.

For the sauce: In a medium saucepan over medium-high heat, cook the mangos with 1/4 cup cold water and the sugar until the mangos have started to break down, stirring throughout. This should take 10 to 12 minutes. Next, add the Sriracha and continue to cook for 5 minutes. Remove from the heat and puree in a food processor or blender. Then add the horseradish. Serve or hold.

Cook’s Note: When blending hot liquids, remove the liquid from the heat and allow to cool for at least 5 minutes. Transfer the liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

For the batter: In a medium mixing bowl, blend the lager, flour, baking powder, Cajun spice and egg yolk with a whisk; the batter should be thick like pancake batter consistency. If additional flour or liquid is needed, add and whisk again and hold cold until breading.

For the shrimp: Heat the oil in a deep-fryer to 325 degrees F. Season the flour with salt and pepper. Lightly coat the shrimp, excluding the tails, with the seasoned flour, then dip in the beer batter. Evenly coat with the coconut breading, and repeat the process until all the shrimp have been dressed.

Carefully place the shrimp in the fryer and cook until golden brown. Repeat the process until all the shrimp have been cooked. Serve with the mango sauce.

Recipe found here: Coconut Shrimp with Mango Horseradish

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