Feeds:
Posts
Comments

Posts Tagged ‘Recipe of the Day’

Quick and Easy Peanut Butter Fudge

Quick and Easy Peanut Butter Fudge

Ingredients
1 cup packed brown sugar
1 cup sugar
1/2 cup milk
5 large marshmallows
1 jar (12 ounces) creamy peanut butter

Directions
In a heavy 2-qt. saucepan, combine the sugars, milk and marshmallows. Bring to a boil over medium heat, stirring until the sugar dissolves and marshmallows melt. Remove from the heat; stir in peanut butter. Pour into a buttered 8-in. square dish. Cool. When firm, cut into squares. Yield: 3 dozen.

If Cooking for Two: Fudge will keep for several weeks wrapped or store in an airtight container in the refrigerator

Recipe found here: Quick and Easy Peanut Butter Fudge

Read Full Post »

Apple Cider Cinnamon Rolls

Apple Cider Cinnamon Rolls

Ingredients
3-1/4 cups all-purpose flour
1/4 cup sugar
1 package (1/4 ounce) quick-rise yeast
1/2 teaspoon salt
3/4 cup 2% milk
1/4 cup apple cider or juice
1/4 cup plus 1/3 cup butter, softened, divided
1 egg
2 cups finely chopped peeled tart apples
1-1/4 cups packed brown sugar
3/4 cup finely chopped walnuts
3 teaspoons ground cinnamon

APPLE CIDER CREAM CHEESE FROSTING:
2 cups apple cider or juice
1 cinnamon stick (3 inches)
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 cup confectioners’ sugar

Directions
In a large bowl, combine 2-1/4 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, cider and 1/4 cup butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Roll into a 15-in. x 10-in. rectangle. Spread remaining butter to within 1/2 in. of edges. Combine the apples, brown sugar, walnuts and cinnamon; sprinkle over butter.

Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 13-in. x 9-in. baking dish. Cover and let rise in a warm place for 30 minutes.

Bake at 325° for 30-35 minutes or until golden brown. For frosting, place cider and cinnamon stick in a small saucepan. Bring to a boil; cook until liquid is reduced to 1/4 cup, about 20 minutes. Discard cinnamon stick; cool cider.

In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and reduced cider; beat until smooth. Spread over warm rolls. Yield: 1 dozen.

Recipe found here: Apple Cider Cinnamon Rolls

Read Full Post »

Sausage Corn Bread

Sausage Corn Bread

Ingredients
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1/4 cup unsweetened applesauce
2 egg whites

Dressing:
1 pound turkey Italian sausage links, casings removed
4 celery ribs, chopped
1 medium onion, chopped
1 medium sweet red pepper, chopped
2 medium tart apples, chopped
1 cup chopped roasted chestnuts
3 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 cup reduced-sodium chicken broth
1 egg white

Directions
For corn bread, combine the first five ingredients in a large bowl. Combine the buttermilk, applesauce and egg whites; stir into dry ingredients just until moistened.

Pour into an 9-in. square baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a large nonstick skillet, cook the sausage, celery, onion and red pepper over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Crumble corn bread over mixture. Add the apples, chestnuts, parsley, garlic, thyme and pepper. Stir in broth and egg white.

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 325° for 40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Yield: 16 servings.

Editor’s Note: Dressing can be prepared as directed and used to stuff a 10- to 12-pound turkey.

Recipe found here: Sausage Corn Bread Dressing

Read Full Post »

baklava

Baklava

Ingredients

For the filling:
1 lb. walnuts, coarsely ground
1/2 lb. almonds, coarsely ground
1/2 cup sugar
1 tbsp. ground cinnamon

For the syrup:
2 cups water
1 1/2 cups sugar
10 whole cloves
Juice of half a lemon

1 lb. phyllo pastry sheets
1/2 lb. unsalted butter, melted
Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 85 minutes
Yield: Approximately 24 pieces

PREPARATION

Note:
If you are using a food processor to grind the nuts, process the almonds separately from the walnuts. Almonds take a bit more time to grind than walnuts and you don’t want the walnuts to be ground too finely.

Mix the walnuts, almonds, sugar, and cinnamon in a bowl. Set aside.

Preheat the oven to 325 degrees.

Unwrap the Phyllo:

Carefully remove the Phyllo roll from the plastic sleeve. Most packages come in 12 x 18 inch sheets when opened fully. Using a scissor or sharp knife, cut the sheets in half to make two stacks of 9 x 12 inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other

Assemble the Baklava:

Using a pastry brush, brush the bottom and sides of a 9 x 12 rectangular pan. Begin by layering six sheets of phyllo making sure to brush each with melted butter.

Add half of the nut mixture in an even layer. Pat it down with a spatula to flatten.

Continue layering another 6 sheets of phyllo. Add the remaining nut mixture in an even layer. Top with the remaining phyllo sheets.

Before baking, score the top layer of phyllo (making sure not to go past the top filling layer) to enable easier cutting of pieces later. I place the pan in the freezer to harden the top layers and then use a serrated knife.

Bake in a preheated 325 degree oven for about 45 minutes or until the phyllo turns a rich golden color.

Prepare the Syrup While the Baklava is Baking:

In a medium saucepan, combine the water and the sugar and mix well. Add the cloves and simmer over medium high heat for about 20 minutes. You want the syrup to be slightly thickened. Remove from the heat and discard the cloves. Stir in the juice of half a lemon. Allow the syrup to cool slightly.

When the baklava is out of the oven and still warm, ladle the syrup carefully into the pan. Baklava can be refrigerated or stored at room temperature.

Recipe found here: Baklava

Read Full Post »

Carrot Layer Cake

Carrot Layer Cake

Ingredients

FILLING:
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup heavy whipping cream
1/2 cup butter
1 cup chopped pecans
1 teaspoon vanilla extract

CAKE:
1-1/4 cups canola oil
2 cups sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
4 cups finely shredded carrots
1 cup raisins
1 cup chopped pecans

FROSTING:
3/4 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners’ sugar

Directions
In a large heavy saucepan, combine sugar, flour and salt. Stir in cream; add butter. Cook and stir over medium heat until the butter is melted; bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in nuts and vanilla. Cool and set aside.

In a large bowl, beat oil and sugar until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; add to the creamed mixture alternately with eggs, beating well after each addition. Stir in the carrots, raisins and nuts.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

For frosting, in a small bowl, beat the butter, cream cheese and vanilla until fluffy. Gradually beat in sugar until smooth. Spread filling between cake layers. Frost the sides and top of cake. Store in the refrigerator. Yield: 16-20 servings.

Recipe found here: Carrot Layer Cake

Read Full Post »

Pumpkin-Citrus Bundt Cake

Pumpkin-Citrus Bundt Cake

Ingredients
2 cups canned pumpkin
1-1/3 cups sugar
1-1/4 cups fat-free milk
2 eggs
1/2 cup orange juice
1/3 cup canola oil
1-1/2 teaspoons maple flavoring
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
1/4 cup ground flaxseed
2 tablespoons grated orange peel
4 teaspoons baking powder
1 tablespoon cornstarch
1 tablespoon poppy seeds
2 teaspoons pumpkin pie spice
1 teaspoon salt
1/2 teaspoon baking soda

GLAZE:
1 cup confectioners’ sugar
1 teaspoon grated orange peel
1 to 2 tablespoons orange juice

Directions
n a large bowl, beat the pumpkin, sugar, milk, eggs, orange juice, oil, maple flavoring and vanilla until well blended. Combine the flours, flaxseed, orange peel, baking powder, cornstarch, poppy seeds, pie spice, salt and baking soda; gradually beat into pumpkin mixture until blended.

Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, whisk the confectioners’ sugar, orange peel and enough juice to achieve desired consistency. Drizzle over cake. Yield: 14 servings.

Recipe found here: Pumpkin-Citrus Bundt Cake

Read Full Post »

Hearty Beef and Barley Soup

Hearty Beef and Barley Soup

Ingredients
1 pound beef top round steak, cut into 1/2-inch cubes
1 tablespoon canola oil
3 cans (14-1/2 ounces each) beef broth
2 cups water
1/3 cup medium pearl barley
1 teaspoon salt
1/8 teaspoon pepper
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons minced fresh parsley
1 cup frozen peas

Directions
In a Dutch oven, brown beef in oil; drain. Stir in the broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

Add the carrots, celery, onion and parsley; cover and simmer for 45 minutes or until meat and vegetables are tender. Stir in peas; heat through. Yield: 9 servings (2-1/4 quarts).

Recipe found here: Hearty Beef and Barley Soup

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 4,702 other followers

%d bloggers like this: