Feeds:
Posts
Comments

Archive for July, 2016

Refreshing Raspberry Iced Tea

Refreshing Raspberry Iced Tea

Ingredients
6 cups water
1-3/4 cups sugar
8 individual tea bags
3/4 cup frozen apple-raspberry juice concentrate
8 cups cold water
Ice cubes
Fresh raspberries, optional

Directions
In a large saucepan, bring 6 cups water and sugar to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Add juice concentrate; stir in cold water. Serve over ice with raspberries if desired. Yield: 16 servings (1 cup each).

Recipe found here: Refreshing Raspberry Iced Tea

Read Full Post »

Black Forest Cheesecake

Black Forest Cheesecake

Ingredients
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
1 chocolate crumb crust (8 inches)
1/4 cup baking cocoa
1 tablespoon confectioners’ sugar
1 can (21 ounces) cherry pie filling

Directions
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Fold in whipped topping.

Spread half of the mixture evenly into crust. Fold cocoa and confectioners’ sugar into remaining whipped topping mixture; carefully spread over cream cheese layer. Refrigerate for at least 4 hours.

Cut into slices; top each slice with cherry pie filling. Yield: 8 servings.

Recipe found here: Black Forest Cheesecake

Read Full Post »

lasagna rolls

Lasagna Rolls

Ingredients
6 lasagna noodles
1 pound ground beef
1 jar (14 ounces) spaghetti sauce
1 teaspoon fennel seed, optional
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

Directions
Cook lasagna noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and fennel seed if desired; heat through.

Drain noodles. Spread 1/4 cup meat sauce over each noodle; sprinkle with 2 tablespoons cheese. Carefully roll up noodles and place seam side down in an 8-in.-square baking dish. Top with remaining sauce and cheese.

Bake, uncovered, at 400° for 10-15 minutes or until heated through and cheese is melted. Yield: 6 servings.

Recipe found here: Lasagna Rolls

Read Full Post »

Milk Chocolate Bundt Cake

Milk Chocolate Bundt Cake

Ingredients
1 milk chocolate candy bar (7 ounces), broken into pieces
1/2 cup chocolate syrup
1 cup butter, softened
1-1/2 cups sugar
4 eggs
1 teaspoon vanilla extract
2-3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Confectioners’ sugar, optional

Directions
In a microwave, melt candy bar with chocolate syrup; stir until smooth. Set aside to cool.

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 chocolate mixture and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool completely. Dust with confectioners’ sugar if desired. Yield: 12-14 servings.

Recipe found here: Milk Chocolate Bundt Cake

Read Full Post »

William Tell's Never-Miss Apple Cake

William Tell’s Never-Miss Apple Cake

Ingredients
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg

CAKE:
1-3/4 cups sugar
1 cup canola oil
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon baking soda
2 cups chopped peeled tart apples
1 cup shredded carrots
1/2 cup chopped pecans, toasted

PRALINE ICING:
1/2 cup packed brown sugar
1/4 cup butter, cubed
2 tablespoons 2% milk
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1/4 cup chopped pecans, toasted

Directions
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a small bowl, beat cream cheese and sugar until smooth; beat in egg.

For cake, in a large bowl, beat sugar, oil and eggs until well blended. In another bowl, whisk flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture. Stir in apples, carrots and pecans.
Transfer half of the batter to prepared pan; layer with cream cheese mixture, then remaining batter. Bake 50-60 minutes or until a toothpick inserted in cake portion comes out clean. Cool 10 minutes before removing to a wire rack to cool completely.

For icing, in a large saucepan, combine brown sugar, butter and milk; bring to a boil. Cook and stir 1 minute. Remove from heat; whisk in confectioners’ sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans. Yield: 12 servings.

Editor’s Notes: To remove cakes easily, use solid shortening to grease plain and fluted tube pans. To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Recipe found here: William Tell’s Never-Miss Apple Cake

Read Full Post »

Cinnamon Bagels with Crunchy Topping Recipe

Cinnamon Bagels with Crunchy Topping Recipe

Ingredients
2 teaspoons active dry yeast
1-1/2 cups warm water (110° to 115°)
4 tablespoons brown sugar, divided
3 teaspoons ground cinnamon
1-1/2 teaspoons salt
2-3/4 to 3-1/4 cups all-purpose flour

TOPPING:
1/4 cup sugar
1/4 cup packed brown sugar
3 teaspoons ground cinnamon

Directions
In a large bowl, dissolve yeast in warm water. Add 3 tablespoons brown sugar, cinnamon and salt; mix well. Stir in enough flour to form a soft dough.

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Shape into 12 balls. Push thumb through each center to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes.

Fill a Dutch oven two-thirds full with water and remaining brown sugar; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.

In a small bowl, mix topping ingredients; sprinkle over bagels. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 400° for 15-20 minutes or until golden brown. Remove to wire racks to cool. Yield: 1 dozen.

Recipe found here: Cinnamon Bagels with Crunchy Topping Recipe

Read Full Post »

paisley lemonade

Paisley Lemonade

Ingredients

For the simple syrup:

1 cup water
1 cup sugar
1.5 oz. dried lavender
15 basil leaves

For the lemonade:

6 to 8 lemons (for juicing—about one cup of juice)
4 cups water
Ice
Basil (for garnish)

Directions
To make the simple syrup: Put water in a pot and turn burner to low heat. Add sugar; stir until dissolved. Add lavender and basil, making sure to immerse them fully in the mixture. Heat to a boil, then remove from heat and cover until cool. Strain syrup; discard lavender and basil leaves.

To make the lemonade: Cut and juice lemons. Add 1 cup of cooled syrup to a pitcher. Stir in lemon juice, then water. Taste; you can add more lemon juice if you want a more tart flavor, or more syrup for sweetness. Serve over ice

Read Full Post »

Older Posts »

%d bloggers like this: