Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

BACON EGG NESTS

BANANA CRUNCH CAKE

BASIL POLENTA

BEEF BARLEY AND VEGETABLE SOUP

BEER CHEESE SOUP

BITTERSWEET CHOCOLATE CREAM CHEESE

BLACK FOREST CHEESECAKE

BROWN SUGAR POUND CAKE

BUBBLY TOXIC WASTE PUNCH

CARAMEL CORN CANDY

CASHEW TRIANGLES

CAULIFLOWER WITH LEMON MAYONNAISE

CHARLOTTE RUSSE DE RASPBERRY

CHICKEN ALFREDO WITH GARLIC POTATOES

CHICKEN ALMOND DING

CHICKEN AND WORMS CASSEROLE

CHINESE SPINACH

CHOCOLATE BREAD PUDDING

CHOCOLATE MINT CHEESECAKE

CHOCOLATE NUT CRUNCH

CHOCOLATE PIZZA

CHOCOLATE TURTLES

CLUB SODA WAFFLES

CORN PUDDING

CRANBERRY GLAZED CHICKEN

CRANBERRY TANGERINE SALSA

CREAM CHEESE POUND CAKE

CREAMY HOT CHOCOLATE MIX

CREAMY LEMON

CREAMY WHITE CHILI

CUBAN MOJO

DECADENT HALLOWEEN BROWNIES

FLAVORFUL BEEF STIR FRY

FUDGE BARS

GRAND ITALIAN VEGETABLE STEW

HALLOWE'EN CHILI

HALLOWE'EN RECIPES

HASH BROWN CASSEROLE

HEALTHFUL BANANA BREAD

JOHNNY APPLESEED CAKE

KILLER CHOCOLATE SAUCE

LEMON GLAZED CASHEW SHORTBREAD

LIME DREAM BARS

ORANGE DROPS

PASTA WITH BLACK OLIVES

PEPPER STEAKS WITH BLACKBERRY GLAZE

PINEAPPLE MINT SUPREME

PINTO BEAN SOUP

PORK BRAISED IN MILK

PORK CORDON BLEU

PUDDING SUGAR COOKIES

PUMPKIN CAKE

RICE CAKE

SOUTHWESTERN GRAVY

SPANISH POTATOES

SPICED COCOA DOUGHNUTS

SUGAR FREE BERRY STRIPED POPS

SWEET BASIL'S CHICKEN CACCIATORE

TANGERINE CHICKEN

TANGERINES INFORMATION

TIGER BUTTER candy

TREACLE

VERMONT PUMPKIN WALNUT CHEESECAKE

WILD INDIAN POPCORN BALLS

YUCKY HALLOWE'EN STUFF

BACON EGG NESTS

(River House B&B, Machesney Park, IL)

Yield: individual serving

Generously grease custard cups, muffin cups, or small ramekins.

Wrap the inside of each cup with:

2 slices precooked bacon, lightly browned

Gently drop into each:

1 egg

Dot with:

1/2 teaspoon butter

Bake in preheated 350 degree oven for approximately 12 minutes or until eggs set to preference. Remove nest from cup, sprinkle with: lemon pepper and paprika, to taste Serve at once with waffles, pancakes, or on buttered toast.

 

 

 

 

 

BANANA CRUNCH CAKE

1/2 cup all-purpose flour

1 cup flaked coconut

1 cup rolled oats

3/4 cup firmly packed brown sugar

1/2 cup chopped pecans

1/2 cup margarine or butter

1 1/2 cups (2 large) sliced very ripe bananas

1/2 cup sour cream

4 eggs

1 (1-pound 2.3-oz) package pudding-included yellow cake mix

1. Heat oven to 350 F. Grease and flour 10-inch tube pan. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. With fork or pastry blender, cut in margarine until mixture is crumbly. Set aside.

2. In large bowl, combine bananas, sour cream and eggs; beat at low speed until smooth. Add cake mix; beat 2 minutes at high speed. Spread 1/3 of batter in greased and floured pan; sprinkle with 1/3 of coconut mixture. Repeat layers 2 more times using remaining batter and coconut mixture, ending with coconut mixture.

3. Bake at 350 F. for 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes. Remove cake from pan; place on serving plate, coconut side up. Cool 1 hour or until completely cooled.

High Altitude (above 3500 feet): Add 3 tablespoons flour to dry cake mix. Bake at 375 F. for 45 to 55 minutes.

BASIL POLENTA

Serves 6

The accent of basil is a delicious and colorful complement to the savory yellow polenta, bringing this simple dish up to the status of dinner-party fare. Cornmeal, rather than polenta, is used to achieve a smoother texture.

3 cups water

1 cup cornmeal mixed with 1 cup water

4 garlic cloves, minced

1/4 cup chopped, fresh basil leaves

1/2 teaspoon salt

1/4 teaspoon white pepper

1 tablespoons butter

2 tablespoons freshly grated Romano cheese

Bring the 3 cups water to a boil in the top of a double boiler. Add the cornmeal-water mixture, garlic, basil, salt and pepper. Cook, stirring constantly with a whisk, until mixture again comes to a boil. Reduce heat and simmer for 20 to 30 minutes, until smooth, stirring occasionally.

Stir in butter and cheese. When butter is melted, remove polenta from heat and serve with the some of the sauce from the lamb shanks spooned over or alongside polenta.

BEEF BARLEY AND VEGETABLE SOUP

(PRESSURE COOKER) ** See below for method without pressure cooker

1-1/4 pounds lean ground beef

1 28oz can crushed tomatoes

2-1/2 cups water

1/2 cup barley

3 large carrots, about 8 ounces total

2 medium stalks celery

1 large Idaho potato, about 10 ounces

1 medium onion, about 6 ounces

1 small clove garlic

1/2 teaspoon dried basil

1/2 teaspoon dried thyme leaves

1/2 teaspoon dried rosemary

1/2 teaspoon dried marjoram

3/4teaspoon salt

black pepper to taste

note: A cross between a soup and stew, this is a perfect supper for midwinter warm-ups. Serve it with a salad or Cole slaw and warm rolls with butter.

Brown beef in pressure cooker. Drain off any fat. Add the tomatoes, water, and barley. Cover pressure cooker and bring up to full pressure (15 pounds). Reduce heat to stabilize and cook for 10 minutes.

While the soup is cooking, split the carrots in half lengthwise, then cut into 1/4" thick slices. Cut the celery into 1/4" thick slices. Peel and dice the potato. Dice the onion and mince the garlic. When the soup has cooked for 10 minutes, release pressure and add the vegetables, spices, salt and pepper. Cover pressure cooker and bring up to full pressure (15 pounds). Reduce the heat until

pressure is stabilized and cook 10 minutes longer. Release the pressure.

The soup can be refrigerated for up to 4 days or frozen. Yield: 8 cups

Without a pressure cooker: Brown the beef in a heavy skillet. Drain off the

fat. In a soup pot, bring the water (add 2 beef bouillon cubes if you like) to a boil. Add vegetables, beef, and barley. Reduce heat to a slow simmer and permit the soup to cook until the veggies are tender - judge that by the carrots. Add the herbs and pepper about 15 minutes before you plan to serve.

BEER CHEESE SOUP

 

1/4 cup margarine or butter

1 cup chopped onions

1/2 cup chopped celery

1/2 cup chopped carrots

1/4 cup chopped fresh parsley

2 garlic cloves, crushed

1/4 cup all-purpose flour

3 teaspoons dry mustard

1/8 teaspoon pepper

2 cups half and half, or milk

1 cup chicken broth

12 ounces (2 1/2 cups) cubed American cheese

1 (12-ounce) can beer

2 cups popped popcorn

1. Melt margarine in large saucepan or Dutch oven over medium heat. Stir in onions, celery, carrot, parsley and garlic. Cook 5 to 6 minutes or until vegetables are crisp-tender.

2. Stir in flour, dry mustard and pepper; mix well. Cook 1 minute, stirring constantly. Gradually add half-and-half and chicken broth; mix well. Cook 10 to 15 minutes or until soup is thickened and thoroughly heated, stirring occasionally.

3. Add cheese and beer; cook 5 to 8 minutes or until cheese is melted, stirring frequently. Do not boil. Sprinkle individual servings with popcorn. 7 servings.

BITTERSWEET CHOCOLATE CREAM CHEESE COOKIES

1 cup sugar

1/2 cup margarine or butter (1 stick) -- softened

1 1/2 teaspoons vanilla

1 egg

1 (3 ounce) package cream cheese -- softened

3 ounces bittersweet or semisweet chocolate -- melted and cooled

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

6 ounces vanilla-flavored candy coating -- melted

3/4 cup finely crushed peppermint candies

OR

3/4 cup finely chopped pistachio nuts

Heat oven to 375 degrees F. Mix sugar, margarine, vanilla, egg, cream cheese and chocolate in large bowl until smooth. Mix flour, baking powder and salt; stir into margarine mixture.

Divide dough in half. Roll each half 1/8 inch thick on lightly floured cloth-covered surface with cloth-covered rolling pin. Cut into desired shapes with cookie cutters. Place about 1 inch apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until dry and set. Remove from cookie sheet. Cool on wire rack.

Roll edge of cookies about 1/4 inch deep in candy coating; immediately roll in candies. Place on waxed paper. Let stand about 10 minutes or until coating is set. Makes about 6 dozen 2 1/2-inch cookies (1 per serving).

BLACK FOREST CHEESECAKE

 

1 1/2 cups chocolate wafer crumbs

1/4 cup butter or margarine, melted

2 tbsp unflavored gelatin

3/4 cup cold water

1 tin cherry pie filling (19 oz/540ml)

1/3 cup almond flavored liqueur, divided

1 pkg. cream cheese -- softened (250g)

1/3 cup granulated sugar

1 cup sour cream

1 cup whipping cream, whipped

chocolate shavings and mint leaves for garnish, if desired.

 

Combine wafer crumbs and butter. Press onto bottom of a 9-inch spring-form pan.

 

Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Dissolve in microwave about 1 minute or in small pan on stove top.

 

Add 1/4 cup of the gelatin mixture to the cherry pie filling, stir in 2 tsp of the almond liqueur. Pour the cherry mixture over chocolate crust, refrigerate until set, about 30 minutes or so.

 

Beat cream cheese and sugar together in a large bowl with mixer at high speed until light and fluffy; stir in sour cream. Add remaining gelatin mixture and remaining liqueur. Fold in whipped cream; spread over cherry base. Refrigerate until set, about 4 hours or overnight.

 

Remove from pan and place on serving dish. Garnish with shaved chocolate and mint leaves and perhaps a few cherries.

BROWN SUGAR POUND CAKE

1 cup golden brown sugar firmly packed

1 cup (2 sticks) butter

4 eggs

1 3/4 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

Beat together sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking powder and salt. Stir into creamed mixture. Pour into greased and floured 9x5x3 inch loaf pan. Bake in 350 degrees F oven 1 hour or until cake tests done. Remove from pan and cool on rack. Makes 1 cake.

BUBBLY TOXIC WASTE PUNCH

Last Halloween we made a real nasty looking punch that actually didn't taste too bad. We mixed vodka, 7-up, lemonade lime ice cream,

green food coloring and dry ice. We just tossed it all together and seasoned to taste. A little strong to begin with but eventually we got it right. The dry ice and ice cream created this foamy mess that looked like toxic waste and bubbled like a mad scientists lab.

CARAMEL CORN CANDY

8 quarts popped corn

2 cups salted peanuts

1 cup butter or margarine

1/2 cup light corn syrup

1 cup sugar

1 cup firmly packed brown sugar

1 tsp salt

1 tsp baking soda

1 tsp vanilla extract

1 tsp maple flavoring

Combine popped corn and peanuts in a large bowl; set aside. Combine butter,

corn syrup, sugar, and salt in a saucepan; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Remove from heat; quickly stir in soda and flavorings. Pour over popcorn mixture; mix well. Spoon mixture onto three 15- x 10- x 1-inch jellyroll pans. Bake at 250 degrees F. for 1 hour, stirring occasionally. Remove from oven; stir occasionally while mixture cools. Store in an airtight container. Serves 8 to 16.

CASHEW TRIANGLES

1/2 cup margarine or butter (1 stick) -- softened

1/4 cup granulated sugar

1/4 cup packed brown sugar

1/2 teaspoon vanilla

1 egg -- separated

1 cup all-purpose flour

1/8 teaspoon salt

1 teaspoon water

1 cup chopped salted cashews, macadamia nuts or toasted almonds

1 ounce unsweetened chocolate -- melted and cooled

Heat oven to 350 degrees F. Mix margarine, sugars, vanilla and egg yolk in medium bowl. Stir in flour and salt. Press dough in ungreased rectangular pan, 13 × 9 × 2 inches, with floured hands. Beat egg white and water; brush over dough. Sprinkle with cashews; press lightly into dough.

Bake about 25 minutes or until light brown; cool 10 minutes. Cut into 3-inch squares. Cut each square diagonally in half. Immediately remove from pan; cool. Drizzle with chocolate. Let stand about 2 hours or until chocolate is set. Yield: 24 servings.

CAULIFLOWER WITH LEMON MAYONNAISE

-CHEDDAR CRUST

Serves 6

The textures and flavor combinations in this dish make it a favorite: the baked cauliflower is coated with a golden crust of sharp cheddar cheese, underneath which is a lemon mayonnaise that is a creamy complement between the mild cauliflower and the sharp cheese.

1 medium head cauliflower (about 1 1/2 pounds)

1/3 cup mayonnaise

1 teaspoon fresh lemon juice

1/2 teaspoon grated lemon zest

2 teaspoons Dijon mustard

1/8 teaspoon white pepper

2 tablespoons minced fresh tarragon

1 cup grated sharp cheddar cheese

Preheat oven to 350 degrees.

Steam the whole head of cauliflower for 15 minutes, until barely done. Cool slightly. Combine mayonnaise, lemon juice and zest, mustard, pepper and tarragon. Spread mayonnaise mixture over cauliflower.

Pat cheese onto mayonnaise-coated head of cauliflower and bake in preheated oven for 10 minutes. Cool for a few minutes to let cheese set, and slice into 6 wedges.

CHARLOTTE RUSSE DE RASPBERRY

 

Dessert:

18 lady fingers

1/4 cup orange liqueur

2/3 cup water

2 envelopes unflavored gelatin

1/4 cup sugar

3 tablespoons lemon juice

1 (10-ounce) package frozen raspberries, in syrup, thawed

1 pint (2 cups) whipping cream, whipped

 

Topping:

1 tablespoon butter

1/2 cup sliced almonds

2 tablespoons sugar

1/2 cup whipping cream

2 tablespoons powdered sugar

1. Grease 9-inch spring form pan with butter. Split ladyfingers lengthwise. Sprinkle cut surfaces with liqueur. Place ladyfingers around sides and in bottom of buttered pan (cut sides facing center and top of pan).

2. In small saucepan, combine water and gelatin; let stand 2 minutes to soften. Heat mixture over low heat until gelatin dissolves, stirring occasionally. Remove from heat. Stir in 1/4 cup sugar, lemon juice and raspberries; beat with wire whisk until frothy. Refrigerate 15 minutes or just until mixture begins to thicken.

3. Gently fold cooled raspberry mixture into whipped cream. Pour into ladyfinger-lined pan. Refrigerate 4 hours or until mixture is set.

4. Meanwhile, heat oven to 350 F. Place butter in shallow baking pan. Place pan in oven for 1 to 2 minutes or until butter is melted. Add almonds; stir until well coated. Bake at 350 F. for 8 to 10 minutes or until almonds are light golden brown, stirring occasionally. Remove from oven. Sprinkle with 2 tablespoons sugar; stir to coat. Cool completely.

5. In small bowl, combine 1/2 cup whipping cream and 2 tablespoons powdered sugar; beat at high speed until stiff peaks form. Garnish top of dessert with whipped cream and sugared almonds. Store in refrigerator. Yield: 12 servings.

 

CHICKEN ALFREDO WITH GARLIC POTATOES

4 boneless chicken breasts

1/4 teaspoon Basel leaves

1 chicken bouillon cube from Knorr's

2 cups water

1 little garlic powder

salt and pepper to taste

1 jar of original Alfredo sauce by Ragu

Put everything except sauce, in a medium size pot and simmer for about 20 minutes. Remove chicken and cut into 1/2 inch strips, save broth for chicken noodle soup the next day. Return chicken to pot and add sauce, heat to serving point.

Garlic Potatoes

About 3 pounds potatoes peeled and quartered if medium size. While chicken is simmering cook potatoes. In a small frying pan heat 2 tablespoons virgin olive oil and sauté 1/2 onion chopped fine and 4 cloves garlic, if you have fresh basil, chop 1 tablespoon and add also. If not add 1 teaspoon dry basil leaves. Toss potatoes with oil mixture, serve with garlic bread and salad.

CHICKEN ALMOND DING

1 1/3 cups uncooked regular long-grain white rice

2 2/3 cups water

1 cup chicken broth

2 tablespoons cornstarch

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon sugar

1/4 teaspoon salt, if desired

1 tablespoon oil

2 garlic cloves, minced

1/2 cup slivered almonds

4 boneless skinless chicken breast halves, cut into 1/2-inch pieces

1 medium red bell pepper, cut into 3/4-inch pieces

1 cup fresh pea pods, trimmed, cut diagonally in half

1 (8-ounce) can sliced water chestnuts, drained

2 cups chopped Chinese (Napa) cabbage

1. Cook rice in water as directed on package.

2. Meanwhile, in small bowl, combine broth, cornstarch, soy sauce, vinegar, sugar and salt; mix well. Set aside.

3. Heat oil in large skillet or wok over medium-high heat until hot. Add garlic, almonds and chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink and almonds are golden brown.

4. Add bell pepper; cook and stir 2 to 3 minutes. Add pea pods and water chestnuts; cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Add cabbage and cornstarch mixture; cook and stir until sauce is bubbly and thickened. Serve over rice.

CHICKEN AND WORMS CASSEROLE

3 lbs. boneless, skinless chicken breasts

1/2 cup butter

1 large onion

4 ribs celery, chopped

2 green bell peppers, chopped

1 lb. sliced mushrooms

3 cups chicken broth

1 large can tomato juice

1/2 cup stuffed green olives

3 Tbsp chili powder

3 t. salt

1 lb. dry spaghetti

1 lb. processed American cheese, cut into cubes

1/2 cup dry sherry, optional

Poach chicken breasts. Chop cooked chicken and set aside. In a large pan, melt butter and sauté the onion, celery, peppers and mushrooms. Add chicken, chicken broth, tomato juice, olives, chili powder and salt. Simmer this mixture for 30 minutes.

Preheat oven to 350°F.

Meanwhile, cook the spaghetti in boiling water until tender, about 6 minutes. Drain spaghetti and fold into simmering sauce. Stir in cheese and sherry. Place in a large baking pan and bake 30 - 45 minutes.

CHINESE SPINACH

Adapted from Jeanne Jones' Healthy Cooking For People Who Don't Have Time to Cook (Rodale, 1999) by Jeanne Jones (Rodale Press, 1999).

A 15-minute recipe, this is a delicious way to eat spinach! Water spinach (sometimes called water broccoli) is a uniquely different green vegetable with very long stems usually available in Asian markets and some supermarkets. If you can't find it, you can substitute regular spinach.

2 pounds Chinese water spinach

2 tablespoons reduced-sodium soy sauce

2 teaspoons dark sesame oil

2 teaspoons sugar

3 garlic cloves, pressed or minced

1. Trim the stems off the spinach and wash the leaves well to remove any grit. Drain thoroughly.

2. Combine the soy sauce, sesame oil, sugar and garlic in a small bowl and mix well.

3. Bring a large pot of water to a rapid boil. Add the spinach and stir for 30 seconds, or until it just starts to wilt and turns a brighter green. Immediately drain thoroughly in a colander. Return the spinach to the pot, add the soy sauce mixture and mix well. Makes 4 servings

CHOCOLATE BREAD PUDDING

4 cups French or Italian hard bread, torn into small pieces and lightly

packed into measuring cup

1/4 cup (1/2 stick) butter, softened

1 1/4 cups sugar

3 cups (two 12 ounce can) evaporated milk

3 eggs

1/4 cup Hershey's cocoa

2 tsp vanilla extract

1/2 tsp salt

1/4 tsp cream of tartar

1/2 cup golden raisins

1/2 cup chopped pecans

2 tbsp coarsely chopped pecans (optional)

Heat oven to 400 degrees F. Place bread in lightly buttered 2 quart casserole; set aside. In large mixer bowl, beat butter and sugar until well blended. Add evaporated milk, eggs, cocoa, vanilla, salt and cream of tartar; beat on low speed of mixer until blended. Stir in raisins and 1/2 cup pecans. Pour mixture over bread, making sure bread is covered with mixture. Sprinkle coarsely chopped pecans over top, if desired. Bake 45 to 50 minutes (place foil over top for last 10 minutes of baking) or until top is browned. Serve warm with light cream. Serves 8

 

 

 

 

CHOCOLATE MINT CHEESECAKE

30 Grasshopper Fudge Mint cookies (Keebler)

2 tbsp. butter melted and cooled

1 envelope unflavored gelatin

1/3 cup cold water

1 cup unsweetened cocoa powder

3/4 cup warm water

8 ounce each: regular cream cheese and 1/3 less fat cream cheese

2 cups sugar

1 tsp. peppermint extract

garnish:

thawed frozen whipped topping

creme de menthe thins (Andes) halved diagonally

mint leaves

Coat an 8 or 9 inch spring form pan with nonstick spray. Break cookies into

a food processor; pulse until fine crumbs form. Transfer 1/4 cup crumbs to a

bowl, cover and reserve. Add butter to remaining crumbs and pulse just until

blended. Press over bottom of pan, place in freezer. Sprinkle gelatin over

cold water in a saucepan. Let stand 1 minute, then stir with a spatula over

medium low heat until granules completely dissolve and liquid begins to

steam. Remove from heat. Whisk cocoa powder into warm water until well

blended, set aside. Beat cream cheese and sugar in bowl with mixer on medium

speed until smooth and fluffy. On low speed beat in cocoa mixture, dissolved

gelatin and mint extract until blended. Pour over chilled crust. Cover and

refrigerate at least 5 hours or until firm.

BEFORE SERVING: Remove sides of pan, using 2 spatulas lift cake off spring form pan base onto serving platter. Press reserved crumbs onto sides of cake. Drop small dollops of topping around top edge, then garnish with mint triangles and mint sprigs. Makes 12 servings.

CHOCOLATE NUT CRUNCH

1 cup (250 ml) sugar

1 cup (250 ml) butter

3 Tbsp (45 ml) water

1 1/2 cups (375 ml) whole peanuts, almonds, hazelnuts, pistachios, or coarsely

chopped pecans or walnuts

4 oz (100 g) semisweet chocolate, melted

1/2 cup (125 ml) finely chopped nuts (see choices above)

Combine the sugar, butter, and water in a large heavy skillet over high heat and cook, stirring constantly, about 10 minutes, until the mixture reaches the hard-crack stage (300F, 149C). Stir in the nuts and pour the mixture onto a buttered slab or baking sheet. Form into a 1-foot (30 cm) square. When almost cool, brush with the melted chocolate and sprinkle with the finely chopped nuts. Break into pieces when cold. Makes about 2 lbs (1 Kg).

Bon appetit from the Chef at World Wide Recipes

CHOCOLATE PIZZA

1 cup semisweet chocolate chips

1/2 cup shortening

1/2 cup all-purpose flour

1/2 cup white sugar

2 eggs

1 teaspoon baking powder

3/4 cup semisweet chocolate chips

2 tablespoons shortening

2 tablespoons water

Melt 1 cup chocolate chips, and 1/2 cup shortening in a double boiler; cool. Stir in flour, sugar, eggs, and baking powder with fork. Spread crust evenly onto a well greased pizza pan. Bake at 375 degrees F for 15 minutes. Cool. Combine 3/4 cup chocolate chips, 2 tablespoons shortening, and water. Melt in a double boiler. Stir until smooth. Spread glaze evenly over cooled chocolate crust. Decorate as desired with candies.

CHOCOLATE TURTLES

75 pecan halves about 1-1/2 cups

25 caramels

4 oz. semi-sweet chocolate

Preheat your oven to 300 degrees

On a greased cookie sheet place the pecan halves in rows of three, each touching end to end. Place a caramel on the top of each one and place in the oven for about 6 minutes, until the caramel has softened. Remove from the oven and flatten the caramels over the pecans with a buttered spoon and cool.

Melt the chocolate carefully in your microwave or in a double boiler. Dip the turtles into the chocolate and place on wax paper to cool. Store in a cool place in covered containers.

CLUB SODA WAFFLES

2 cups good-quality biscuit mix

1 egg

1/2 cup Vegetable oil

1 1/3 cups Club Soda

Mix all ingredients together and pour onto hot waffle iron. Or make pancakes. The batter will not keep, so cook all the batter and freeze leftovers. These heat well in the toaster! Just like Eggos.

CORN PUDDING

1- 12 oz. can Mexicorn- (corn with red and green bell peppers)

2-17 oz. cans creamed corn

5 eggs beaten

1/2 cup sugar

4 tbs. cornstarch

1-1/2 tsp. seasoned salt

1/2 tsp. dry mustard

1 tsp. instant minced onion

1/2 cup each milk and melted butter

Mix all ingredients and pour into a greased 3 quart casserole. Bake at 400 deg. for 1 hour.

CRANBERRY GLAZED CHICKEN

1/2 cup plus 1 T. flour (divided)

1 1/4 tsp salt (divided)

Dash pepper

3 lbs. chicken (skinless boneless works great - may use up to 3 1/2 pounds)

2 to 3 tbsp butter

2 to 3 tbsp cooking oil

3/4 cup water

1 cup brown sugar, firmly packed

1 Tbsp wine vinegar

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground allspice

1 1/2 cups fresh or frozen cranberries

Preheat oven to 350°F.

Combine 1/2 cup flour, 1 teaspoon salt and dash of pepper. Roll chicken pieces in flour mixture, then brown in oil and butter in large skillet. When brown, remove from pan and place in baking dish.

In skillet with drippings, mix until smooth the water, brown sugar, wine vinegar, remaining 1 tablespoon flour, cinnamon, cloves, allspice and remaining 1/4 teaspoon salt. Add cranberries and cook slowly, stirring constantly, until cranberry skins pop and mixture thickens, about 10 minutes. Pour sauce over chicken pieces and bake for about 1 hour, until chicken is tender.

CRANBERRY TANGERINE SALSA

Makes 2 cups

This is a savory salsa, not a traditional sweet cranberry sauce. It is an ideal accompaniment to pork, veal, lamb, poultry, or hearty fish such as halibut or tuna. Use it on chicken, turkey or pork sandwiches as a wonderful condiment. Try it with mild sausages, or as a topping for goat cheese or cream cheese to serve with crackers.

1 16-ounce can whole berry cranberry sauce

1/4 cup minced onions

1/4 cup finely chopped cilantro

2 tablespoons tangerine juice

Zest from 1 tangerine (1 tsp. grated; 1 tablespoon zested)

1 1/2 teaspoons balsamic vinegar

3/4 teaspoons salt

Combine all ingredients and mix to blend. Best if made several hours before serving. May be made several days ahead and stored in refrigerator (it even freezes reasonably well). Serve at room temperature.

CREAM CHEESE POUNDCAKE

1 1/2 Cups Butter, softened

1 8 oz. Package Cream cheese, softened

3 Cups Sugar

6 Large Eggs

1 1/2 Teaspoons Vanilla or Almond extract

3 Cups All-purpose flour

1/8 Teaspoon Salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla, mixing well.

Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan.

Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan.

Bake at 300 degrees for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

CREAMY HOT CHOCOLATE MIX

1 box Powdered Milk (8-quart)

1 box Powdered sugar (1-pound)

1 jar Coffee creamer (1-pound)

1 can Hot chocolate powder (1-pound) (Nestle's Quick)

2 Tbls powdered vanilla (optional)

Mix all together and store in an airtight container. Use 1/3 cup of mix per cup of hot water for a cup of hot chocolate. Top with miniature marshmallows.

Notes: This mix makes wonderful gifts for Christmas. Just put in a decorative container with a pretty ribbon and attach the recipe. I put this in a tightly sealing jar from the dollar store, include a Christmas or other recipient oriented cup and a bag of miniature marshmallows.

CREAMY LEMON-SHRIMP PASTA

Adapted from Jeanne Jones' Healthy Cooking For People Who Don't Have Time to Cook (Rodale, 1999) by Jeanne Jones (Rodale Press, 1999).

This recipe can literally be made in 15 minutes-or less. That means that, from the time you walk into your kitchen until you have a dish ready to serve, no more than 15 minutes has elapsed.

Fish and other seafood are generally lower in fat than either poultry or meat and are an excellent source of protein. Generally speaking, for quick cooking, you should buy fish and shellfish that are already cleaned and ready to cook.

8 ounces fresh pasta shells

1 tablespoon extra-virgin olive oil

1 can (10 3/4 ounces) condensed reduced-fat cream of chicken soup, undiluted

1 cup skim milk

2 tablespoons fresh lemon juice

2 tablespoons dry sherry (optional)

2 teaspoons grated lemon rind, yellow part only

1/4 teaspoon freshly ground black pepper

1 pound shelled cooked shrimp

1/4 cup shredded fresh Parmesan cheese

1. Cook the shells in a large pot of boiling water for about 2 minutes, or until tender but still firm to the bite. Drain thoroughly in a colander, return to the pot and toss with the oil. Transfer to an 8-by-8 inch baking dish.

2. Preheat the broiler.

3. In a medium saucepan, combine the soup, milk, lemon juice, sherry (if using), lemon rind and pepper; mix well. Bring to a simmer over medium heat. Stir in the shrimp and heat through. Pour the mixture over the pasta in the dish. Sprinkle the Parmesan evenly over the top.

4. Broil for about 3 minutes, or until the cheese is melted and lightly browned.

Makes 4 servings

Tip: Use 1 teaspoon pure lemon extract in place of the grated lemon rind.

CREAMY WHITE CHILI

1 1/2 lbs. boneless, skinless chicken breasts, cut into bite size pieces

1 large onion, chopped fine

2 tsp. garlic powder

2 tbsp. olive oil

3 cans (15.5 oz.) Great Northern Beans, rinsed and drained

2 cans chicken broth

2 cans (4.5 oz.) chopped green chilies

1 1/2 tsp. sea salt

1 1/2 tsp. cumin

1 1/2 tsp. ground oregano

1 1/2 tsp. pepper

1/2 tsp. cayenne pepper (or more ;-)

2 cups sour cream

3/4 cup whipping cream

 

Sauté onion, garlic powder and chicken in olive oil until chicken is no longer pink. Add beans, broth, chilies and remaining seasonings. Stir well and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat, stir in sour cream and whipping cream. Serve immediately with warm corn bread. I like to add jalapeno and cheddar cheese to my corn bread mix for added flavor and punch.

CUBAN MOJO

Adapted from Steven Raichlen's Healthy Latin Cooking, by Steven Raichlen (Rodale Inc., 1998). To get your copy now, click here now.

Mojo (MO-ho) is Cuba's national table sauce-a tart, garlicky vinaigrette fragrant with cumin and oregano. No Cuban meal would be complete without mojo. Cubans splash it on everything from seafood to vegetables to sandwiches. The citrus fruit of choice is naranja agria, or sour orange. You can also use a combination of lime juice and orange juice, as many Cuban cooks do in the United States where sour orange is hard to come by.

1/4 cup olive oil

8 cloves garlic, very thinly sliced

3/4 cup sour orange juice (or 1/2 cup lime juice + 1/4 cup orange juice)

1/2 cup vegetable stock or reduced-sodium vegetable broth

1/2 teaspoon ground cumin

1/2 teaspoon ground oregano

1/2 teaspoon ground black pepper

Salt

3 tablespoons chopped fresh cilantro or flat-leaf parsley

1. Heat the oil in a small saucepan over medium heat. Add the garlic and cook for 2 to 4 minutes, or until fragrant and pale golden brown. (Be careful not to let the garlic burn or it will become bitter.)

2. Remove the pan from the heat and stir in the sour orange juice or lime juice and orange juice, stock or broth, cumin, oregano, and pepper. Return the pan to the stove. Bring the sauce to a boil over high heat. (Be careful; the mixture may splatter.) Reduce the heat to medium and simmer for 3 minutes, or until the flavor has mellowed. Season with salt. Remove from the heat and let cool to room temperature. Stir in the cilantro or parsley.

Store in a glass bottle in the refrigerator for up to a week. Shake well before using.

Makes 1 1/2 cups

DECADENT HALLOWEEN BROWNIES

2 cups (4 sticks) unsalted butter

16 oz. chocolate chips

6 oz. unsweetened chocolate

6 eggs

2 tbsp. instant espresso powder

2 tbsp. vanilla extract

2 7/8 cups sugar

1 cup flour

1 tbsp. baking powder

1 tsp. salt

2 cups chocolate chips

2 cups chopped walnuts

1 tub prepared vanilla frosting

1 tub prepared chocolate frosting

1 orange food coloring (or mix red and yellow)

Preheat oven to 350 degrees.

Melt together butter, chocolate chips and unsweetened chocolate in top of double boiler until smooth. Set aside and allow to cool to room temperature.

In large bowl, whisk together eggs, espresso powder, vanilla and sugar. Stir in cooled chocolate mixture, combine well. Stir in flour, baking powder and salt. Mix until combined. Fold in chocolate chips and walnuts. Pour into buttered 15-by-10-inch baking pan.

Bake 30 minutes in preheated oven. Let cool completely in pan on rack.

Cover and chill overnight.

In large bowl, whip vanilla frosting until light and fluffy, using electric mixer. Use food coloring to dye frosting deep orange color. Using favorite cookie cutters such as pumpkins, cats or leaves, cut shapes out of chilled brownies, carefully loosening from pan with spatula. Decorate brownies with frosting. Makes about 1 dozen.

FLAVORFUL BEEF STIR FRY

2 tablespoons cornstarch

2 teaspoons sugar

6 tablespoons soy sauce

1/4 cup white wine, apple juice or water

1 pound boneless beef round steak, cut into thin strips

3 cups broccoli florets

2 medium carrots, thinly sliced

1 (6 ounce) package frozen pea pods, thawed

2 tablespoons chopped onion

2 tablespoons vegetable oil, divided

1 (8 ounce) can sliced water chestnuts, undrained

hot cooked rice

In a bowl, combine cornstarch, sugar, soy sauce and wine, apple juice or water until smooth. Add beef and toss to coat; set aside.

In a large skillet, stir-fry broccoli, carrots, pea pods and onion in 1 tablespoon oil for 1 minute. Stir in water chestnuts. Cover and simmer for 4 minutes; remove and keep warm.

In the same skillet, stir-fry beef in remaining oil until meat reaches desired doneness. Return vegetables to pan; toss. Serve over rice. Serves 4

 

 

FUDGE BARS

Part One

1 cup Butter or Margarine -- softened

2 cups Brown Sugar -- packed

2 1/2 cups Flour

2 Eggs

2 teaspoons Vanilla

1 teaspoon Salt

1 teaspoon Baking Soda

3 cups Quick-Cooking Oats

Part Two

12 ounces Milk Chocolate Chips

1 can Sweetened Condensed Milk

1/2 teaspoon Salt

1 cup Nuts -- chopped (optional)

To make dough: In a large bowl, cream butter, eggs and brown sugar with an

electric mixer- then add vanilla, salt and baking soda. Using a large wooden spoon, stir in flour and oats. Spread dough in a large greased baking sheet, reserving 1 1/2 cups of mixture for later. Set aside.

To make filling: Preheat oven to 350 degrees F. Using a medium saucepan,

melt filling ingredients over low heat.

Pour filling over dough on baking sheet, and spread evenly. Now crumble

remaining dough and sprinkle over filling as a topping. Bake at 350 degrees

F for 20 - 25 minutes. Cool for 5 minutes, then cut into 24 squares and remove from pan.

To freeze: These cookies freeze wonderfully! To freeze them for eating later, divide cookies into groups of 4 - 6 squares, and wrap each group as a 'group square', using foil, and making certain to smooth our any air pockets. Next, flash freeze the wrapped squares by placing them onto baking sheets and placing them in your freezer until they have hardened- 1 - 2 hours. Once your squares have frozen, you can place the wrapped squares into large zip baggies, or sealed containers. Label, and freeze for 6 - 12 weeks. To eat your cookies later, keep cookies inside foil wrappers and thaw at room temperature for 2 hours.

(C)1999-2002, Kaylin White/Real Food for Real People All Rights Reserved.

GRAND ITALIAN VEGETABLE STEW

Adapted from Real Stew, Clifford A. Wright (The Harvard Common Press, 2002).

This rather impressive vegetable stew from the southern Italian province of Calabria is meant to use typical seasonal vegetables in one grand preparation to feed lots of people. It is usually eaten piping hot, but it is also great at room temperature.

The recipe can easily be cut in half if you don't need to feed 10.

2 red bell peppers

2 yellow bell peppers

3 green bell peppers

1 1/2 pounds potatoes, peeled and cut into 1/2-inch chunks

4 pounds eggplants, peeled and diced

2 tablespoons salt, plus extra for sprinkling the eggplant

1 1/2 cups extra virgin olive oil

6 medium-size zucchini, ends trimmed, peeled, and sliced

2 cups peeled and diced winter squash, such as pumpkin, butternut, or acorn

1 pound diced, chopped, or shredded mixed seasonal vegetables of your choice,

such as kale, mustard greens, celery root, broccoli rape, Swiss chard,

spinach, or green beans

4 large onions, sliced and separated into rings

2 large garlic cloves, crushed

2 springs fresh rosemary

2 teaspoons dried oregano

Good-size pinch of saffron threads

2 large, ripe tomatoes, peeled, seeded, and chopped

1 1/2 cups water

1 tablespoon freshly ground black pepper, or more to taste

2 tablespoons finely chopped fresh basil leaves (or 1 tsp dried)

2 tablespoons finely chopped fresh parsley leaves. (or 1 tsp dried)

1. Preheat the oven to 425F. Place the peppers in a baking dish with a little water or on a wire rack set over a baking sheet and roast until the skins are blistered black, 35 to 40 minutes. Remove the peppers from the oven. When cool enough to handle, remove the seeds, peel off the skins, and cut lengthwise into sixths. Set aside.

2. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil on medium heat and cook until semi-hard, 10 to 15 minutes. Drain and set aside.

3. Lay the eggplant pieces on some paper towels and sprinkle with salt. Leave them to drain of their bitter juices for 30 minutes, then pat dry with paper towels.

4. In a large casserole, heat 3/4 cup of the olive oil over medium-high heat. Cook the peppers for 5 minutes. Remove with a slotted spoon and set aside. Reduce the heat to medium, add the eggplant, zucchini, squash, and any other root vegetable you are using, such as celery root. Cook, covered, stirring occasionally, until soft looking, 20 to 25 minutes.

5. Meanwhile, in a large, deep earthenware casserole set on a heat diffuser, heat the remaining 3/4 cup of olive oil over medium-high heat until smoking. Add the onions, garlic, rosemary, oregano, and saffron. Stir well, and cook until soft, stirring occasionally, about 15 minutes. Add the tomatoes and cook for 8 minutes. Add the water, reserved potatoes, and the eggplant, zucchini, squash, and other partially cooked vegetables, if using. Add the 2 tablespoons of salt and the pepper. Reduce the heat to low, and cook until the potatoes are completely soft, about 45 minutes.

6. Serve from the earthenware casserole after discarding the rosemary and garlic. Sprinkle the top with the basil and parsley and serve hot or at room temperature, if desired. Makes 10 servings.

 

HALLOWEEN CHILI

1 1/4 lb. ground goblin gizzards: (ground beef 15% fat)

1 medium eye of Cyclops (onion)

15 oz. can soft shelled beetles: (kidney beans)

28 oz. can blood of bat: (V-8 juice)

1/8 tsp pureed wasp: (prepared mustard)

1/4 tsp common dried weed: (oregano)

1 dash Redtailed hawk toenails: (crushed red pepper)

2 tsp ground sumac blossom: (chili powder)

1 tsp hemlock: (honey or sugar)

1/2 C. fresh grubs: (sliced celery)

1 Tbsp eye of Newt: (pearled barley)

1 Tbsp dried maggots: (uncooked rice)

Water from a stagnant pond: (tap water)

(Substitutions are in parenthesis.)

 

Best made during the last phase of the moon, if that is not possible, just do the best you can in a softly lighted kitchen after dark.

Brown the gizzards in an iron cauldron over a fire made from the siding off of a haunted house, add chopped eye of Cyclops and simmer until the pieces of eye become translucent again, add blood of bat, and soft shelled beetles, bring to a slow bubbling boil. At this time, add the common weed, maggots, toenails, sumac, grubs, hemlock, eye of newt and the pureed wasp.

 

As it cooks you may want to adjust the consistency with pond water. You can tell it is done when the eye of newt swells and the vertical tan colored 'cats eye' appears on one side.

 

 

 

HALLOWE'EN RECIPES

SHREDDED BRAIN DIP

8 ounces cream cheese, softened

1 8 ounce can crabmeat, drained and flaked

3 T. finely chopped onion

2 T. snipped fresh chives

2 T. milk

orange and green food coloring

1/2 t. prepared horseradish

salt and pepper to taste

Preheat the oven to 375°F. Mix all of the ingredients and place in a greased shallow baking dish. (Add only enough green and orange food coloring to give the dish a greyish cast.) Bake for 15 minutes.

Note: Omit the food coloring and top with sliced almonds when making this dip for another occasion.

This next easy, tasty dish goes with many outlandish Halloween main dishes. It just sounds goulish!

MAGGOTS AND WORMS WITH TOASTED ALMONDS

2 C. rice (not instant)

small handful of vermicelli noodles broken

4 C. chicken broth

salt and pepper

1/3 C. butter

1/2 C. slivered almonds

Add 1/2 of the butter to a saucepan. Add the rice and vermicelli. Brown lightly. Stir in the chicken broth. Cook until all of the liquid is absorbed. (about 20 minutes) Season to taste. In a small skillet melt the butter and cook the almonds until golden brown. Add to the rice and serve hot.

Imagine the look on your children's faces when you tell them you're having frog's eyes for dinner!

FROG'S EYES

1/2 lb. pepe pasta

1/2 lb. small rings pasta

1/4 t. green food coloring

1 C. sugar

1 T. flour

1/4 t. salt

2 eggs

2 cans mandarin oranges (reserve juice)

2 C. Cool Whip

Cook pasta separately, drain. Use the food coloring to color the small rings green, set both pastas aside.

Beat eggs until frothy and combine with sugar, flour, salt and juice from the mandarin oranges. Place this egg, sugar, juice mixture in a saucepan, and heat until thick and frothy.

Pour over the pastas and mix well. Refrigerate until well chilled. Blend in Cool whip and mandarin oranges.

OLIVE FINGERS

Slice the uncooked pizza dough into finger shapes, place on a greased cookie sheet, and press a black Kalamata olive into the end for a fingernail. Sprinkle with grated Parmesan cheese. Bake as directed on the package. Serve with marinara sauce.

PEPPERONI FINGERS

Separate 1 (11-ounce) can refrigerated breadstick dough and place onto a greased cookie sheet. Cut the pepperoni into the shape of a fingernail. Push the pepperoni into the breadstick to look like a finger. Cut small knucklemarks in each breadstick. Sprinkle with salt and a bit of black pepper. Bake according to the directions on the breadstick package. Serve with marinara sauce or ranch dressing.

SKELETON BONES

4 lbs. baby back ribs

2 onions, quartered

1/2 C. maple syrup

1/4 C. chili sauce

Stand baby back ribs up, lining the slow-cooker insert. Place onions in center. Mix together maple syrup and chili sauce and, using a measuring cup, drizzle the mixture over the ribs, making sure to coat well.

 

Cook on Low for 8 hours. Remove and serve. Baste with a mixture of extra maple syrup and chili sauce before serving. Serves 4-6.

Make these treats for your little ghosts and goblins! They are sure to love them. We had a neighbor who made popcorn balls every Halloween for the neighborhood kids. It was everyone's first stop of the night. Make sure to include a tag with your name, address and phone number if you give these out as treats. I made them a few years ago and only gave them to kids who had parents with them and asked first. No one turned them down.

BUTTERFINGER POPCORN BALLS

6 C. popped popcorn

3 (2.1 oz ea) Butterfinger(r) Candy Bar, chopped

1/4 C. (1/2 stick) butter or margarine

3 1/2 C. miniature marshmallows

Combine popcorn and chopped Butterfinger in large bowl.

Melt butter in medium saucepan over low heat. Stir in marshmallows. Heat, stirring constantly, until marshmallows are melted and mixture is smooth.

 

Pour over popcorn mixture; quickly toss to coat well. Spray hands with nonstick cooking spray.

Form popcorn mixture into six 3-inch balls. Place on waxed paper to cool. Store in airtight container.

Makes 6.

LEFTOVER HALLOWEEN CANDY CAKE

For the cake:

12 Fun Size candy bars (8 to 8.5 ounces total)

2 T. milk

1 box white cake with pudding in the mix (18.5-ounce box)

1 C. water

1/3 C. vegetable oil

3 eggs

2 T. flour

For the frosting:

1/2 C. unsweetened cocoa

2 1/2 C. powdered sugar, sifted

1 t. vanilla

6 T. butter, softened

3 T. plus 2 t. milk

Preheat the oven to 350°F.

To make the cake, lightly butter and flour a 13-by-9-inch cake pan. In a medium saucepan over medium-low heat, melt the candy bars with the milk. Stir until the candy has melted. Cool for 5 minutes.

In a large bowl using an electric mixer, blend the cake mix, water, oil and eggs on low, scraping down the sides of the bowl. Beat for 2 minutes on high.

Stir 2/3 cup of the cake batter and the flour into the cooled chocolate mixture and mix until thoroughly incorporated.

Pour the remaining white cake batter into the prepared pan. Spoon the chocolate mixture on top of the cake batter. Swirl the chocolate mixture into the cake batter with a knife.

Bake for 28 to 32 minutes or until a toothpick inserted in the center of the cake comes out clean. Completely cool the cake in the pan before frosting.

To make the frosting, cream together the cocoa, powdered sugar, vanilla and butter in a large bowl using an electric mixer on high.

Gradually add the milk and heat until the frosting is spreadable. Frost the top of the cake.

For more Halloween Recipes, go to Razzle Dazzle Recipes - Halloween Section

http://www.razzledazzlerecipes.com/halloween/index.htm

HASH BROWN CASSEROLE

2 lbs. frozen hash brown potatoes (thawed)

1/2 cup chopped onion

1/2 cup melted butter

l can Cream of Chicken soup

1 pint sour cream (2 cups)

2 cups mild cheddar cheese, grated

salt and pepper to taste

Mix above ingredients together in a large bowl. Pour into 9x13 dish.

Sprinkle with 1 cup crushed corn flakes or buttered bread crumbs and drizzle

4 Tbsp. butter over top. Bake at 350 for 45 min.

HEALTHFUL BANANA BREAD

1 1/2 cups Whole Wheat Flour

1/2 cup Unsweetened Coconut Meat -- Shredded

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt -- optional

1 cup Bananas -- ripe, mashed

3 tablespoons Vegetable Oil

2 tablespoons Honey

Preheat oven to 350 degrees F. Lightly grease an 8x4 inch loaf pan or coat with cooking spray. In a mixing bowl, combine the flour, coconut, baking powder, baking soda, and salt (optional). In another mixing bowl, combine the banana, oil, and honey. Stir the banana mixture into the dry ingredients just until combined. (Do not over mix. ) The batter should be lumpy and stiff. Spread the batter evenly into the prepared loaf pan and bake until a tester (toothpick) inserted in the center comes out clean, about 45-50 minutes. Allow the banana bread to cool in the pan about 10 minutes, then turn it out of the pan and cool completely on a rack.

NOTES: For low fat version, substitute unsweetened applesauce for oil.

Source: "adapted from recipe in: Healthy & Hearty Diabetic Cooking by CDA"

JOHNNY APPLESEED CAKE

Adapted from, "The Peaceful Cook," by Harriet Kofalk.

Nature's bounty is so magnificent at this autumn time of year that it's easy to find ways to appreciate her. This cake is certainly one of them, and teaches us to appreciate the bounty of our own existence in every season, but especially in this moment. Then we can plant the seeds of that joy in all that we do.

2 cups whole wheat pastry flour

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves

2 tsp baking soda

1 cup raisins

1 cup coarsely chopped walnuts

1/2 cup butter

1/2 cup honey

3 Tbsp molasses

1 1/2 cups applesauce

Mix together the dry ingredients, raisins, and walnuts in a large bowl. Melt the butter in the oven while it heats; mix with honey molasses, and applesauce. Add wet to dry ingredients and mix thoroughly. Pour batter into a well buttered 9x9-inch pan. Bake at 325 for 40-60 minutes, or until a toothpick inserted in the center comes out clean. Serves 8.

Copyright: Adapted from, "The Peaceful Cook," by Harriet Kofalk. Copyright (c) 1991 by Harriet Kofalk. Published by Peace Place, through Talking Leaves Publications. Reprinted by permission of Living Tree Paper.

KILLER CHOCOLATE SAUCE

 

Serve this sauce over a brownie and ice cream and it will truly be DEATH

BY CHOCOLATE! Makes a great gift in a cute little jar.

 

3 Tablespoons unsalted butter

4 oz. unsweetened chocolate

2/3 cup boiling water

1 1/2 cup sugar

7 Tablespoons corn syrup

1 Teaspoon vanilla

 

Melt the butter and chocolate in a heavy saucepan over low heat; add boiling water and stir well. Mix in the sugar and corn syrup until sauce is smooth. Boil the sauce, without stirring, for 10 minutes (a low boil); remove from heat; cool

20 minutes, then add the vanilla.

LEMON GLAZED CASHEW SHORTBREAD

Cookies:

3/4 cup powdered sugar

1 1/4 cups butter, softened

3 cups all-purpose flour

1/2 cup finely chopped cashew nuts

1 teaspoon ginger

1/2 cup coarsely chopped cashew nuts

Glaze:

1 cup powdered sugar

1 teaspoon grated lemon peel

4 to 6 teaspoons lemon juice

1. Heat oven to 325 F. In large bowl, combine 3/4 cup powdered sugar and butter; beat until light and fluffy. Add flour, 1/2 cup finely chopped cashews and ginger; mix well. Press dough evenly in ungreased 15x10x1-inch baking pan. Sprinkle with coarsely chopped cashews; press lightly into dough.

2. Bake at 325 F. for 20 to 30 minutes or until edges are light golden brown. Place pan on wire rack. Immediately cut into 2 1/2-inch squares. Cut each square diagonally in half. Cool in pan 30 minutes or until completely cooled.

3. In small bowl, combine all glaze ingredients, adding enough lemon juice for desired drizzling consistency. Remove cooled cookies from pan; place on waxed paper. Drizzle with glaze. Yield: 4 dozen cookies.

High Altitude (above 3500 feet): Decrease flour to 2 3/4 cups. Bake as directed above.

LIME DREAM BARS

1/2 cup Butter or Margarine

1 cup Flour

2 tablespoons Sugar

2 Eggs

1/2 cup Brown Sugar

1/8 teaspoon Salt

1/2 teaspoon Vanilla

3/4 cup Coconut

1/2 cup Nuts -- chopped

1/8 teaspoon Baking Powder

1 cup Powdered Sugar

2 teaspoons Lime Zest

2 tablespoons Lime Juice

Using a pastry blender, cut butter into flour & sugar in a large bowl. Press mixture into an 8x8 inch baking pan. Bake at 350 degrees F for 15 minutes.

In a medium bowl, mix eggs, brown sugar, salt, vanilla, coconut, nuts and baking powder. Pour onto baked crust, then return to oven and bake for an additional 15 - 20 minutes, until golden brown. While hot, spread with the following frosting:

Mix powdered sugar, lime zest & lime juice (add green food coloring if desired). Cool, cut into squares and serve.

ORANGE DROPS

1 cup (250 ml) evaporated milk

1 cup (250 ml) plus 2 cups (500 ml) sugar

1/4 cup (60 ml) orange juice

Grated rind of 2 oranges

1 cup (250 ml) chopped almonds, walnuts, or pecans

Heat the evaporated milk in a small saucepan over low heat or in the

microwave - do not boil. Melt 1 cup (250 ml) sugar in a small

saucepan over moderate heat until it is a rich brown*. Stir the

orange juice into the hot milk and stir this mixture into the browned

sugar. Stir in the remaining sugar until dissolved and boil covered

for 3 to 4 minutes, until the steam washes the sugar crystals off the

sides of the pan. Cook uncovered over low heat, without stirring,

until the mixture reaches the soft-ball stage* (234F, 112C). Stir in

the orange rind and allow to cool to room temperature. Beat the

mixture until creamy and stir in the chopped nuts. Drop by spoonfuls

onto aluminum foil and allow to set. Makes about 2 pounds (1 Kg).

PASTA WITH BLACK OLIVES

3/4 pound Rigatoni

2 tablespoons Olive oil

1/8 teaspoon Salt -- (or to taste)

1/8 teaspoon Black Pepper -- freshly ground

1/2 cup Black Pitted Olives -- roughly chopped

Sweet Pepper Sauce

2 large Red Pepper

4 cloves Garlic -- peeled

Salt -- to taste

Black Pepper -- to taste

Cook the rigatoni in a large saucepan until al dente. Drain immediately and return the rigatoni to the still-warm pan with the olive oil; season the pasta to taste with salt and black pepper. While the pasta is cooking, make the Sweet Pepper Sauce. Serve the pasta on warmed plates, pour the sauce on top and sprinkle with the chopped olives.

Sweet Pepper Sauce: Put the peppers into a saucepan with enough water to

almost cover. Bring to a boil, then simmer until tender. Remove the peppers from the water, reserve the water and discard the stems and seeds. Chop and place in a blender or food processor. Add the garlic to the peppers, together with 1 1/4 cups of the cooking water, and blend to a puree. Transfer to a clean saucepan. Season with salt and pepper and reheat gently.

PEPPER STEAKS WITH BLACKBERRY GLAZE

Glaze:

1/2 cup blackberry jam

1/4 cup red wine vinegar

Steaks:

3 teaspoons coarse ground black pepper

4 (4-ounce) boneless strip beef steaks

1/2 cup fresh or frozen blackberries, thawed

1. Grill directions: Heat grill. In small saucepan, combine jam and vinegar. Cook over medium heat until jam is melted, stirring constantly. Remove from heat.

2. Rub pepper on both sides of each steak. When ready to grill, place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 12 minutes or until of desired doneness, turning once.

3. To serve, spread steaks with glaze; top with berries. Yield: 4 servings.

TIP:*To broil steaks, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.

PINEAPPLE MINT SUPREME

Combine:

1 cup all purpose flour

1/2 cup walnuts, chopped

1/4 cup brown sugar

Cut in 1/2 cup butter or margarine until fine. Press into bottom of greased 12x8x2 or two 5x9x2 dishes. Bake 12 to 15 minutes at 400 degrees. Cool.

Filling:

Drain juice of 1 can (1lb. 40z) crushed pineapple into saucepan.

Bring juice to boiling point.

Dissolve 1 package (3oz) Lime jell-o in hot juice. Cool

Cream 1 cup (8oz pkg.) cream cheese with 1 cup sugar. Blend in cooled lime jell-o mixture. Stir in pineapple; Chill until thick but not set.

Chill 2/3 cup Pet Evaporated milk with

1/8 teaspoon peppermint extract

in small bowl until ice crystals form. (You can do this at the very beginning.)

Beat until thick. Fold into pineapple-cheese mixture. Spoon over baked crust.

Refrigerate while preparing glaze. Spoon glaze over filling. Spread carefully. Chill at least 4 hours.

Chocolate Mint Glaze:

Melt, stirring occasionally, over low heat:

1/2 cup Nestles Semi Sweet Chocolate Chips

in 1/3 cup Evaporated milk.

Add 1 Tbsp butter

1/4 teaspoon peppermint extract

Let this cool some before spreading over gelatin mixture.

 

 

PINTO BEAN SOUP

Adapted from Steven Raichlen's Healthy Latin Cooking, by Steven Raichlen (Rodale Inc., 1998). To get your copy now, click here now.

Central Mexico is home to this rich bean soup. Charring the onions, tomatoes, and chilies creates so much flavor that you don't need a lot of fat. The preferred chili is the pasilla, a dried chili pepper that's wrinkled like a raisin. If unavailable, use dried ancho chilies or 2 tablespoons pure chili powder.

3 tomatoes, stem ends removed

1 onion, quartered

3 cloves garlic

1 jalapeno chili pepper, seeded (wear plastic gloves when handling)

2 pasilla or ancho chili peppers (wear plastic gloves when handling)

3 1/4 cups warm chicken stock or fat-free reduced-sodium chicken broth

3 tablespoons finely chopped fresh cilantro

1 1/2 tablespoons lard or olive oil

3 cups cooked or rinsed and drained canned pinto beans

Salt and ground black pepper

1 corn tortilla (6-inch diameter), cut into thin strips

3 tablespoons nonfat sour cream

1 tablespoon chopped fresh chives or scallion greens

 

1. Preheat the broiler. In a roasting pan, combine the tomatoes, onions, garlic, and jalapeno chili pepper. Broil, turning occasionally, for 3 minutes per side, or until nicely browned. Transfer to a blender.

2. Tear the pasilla or ancho chili peppers open (wear plastic gloves when handling) and discard the seeds. Broil the pasilla or ancho chili peppers for 10 seconds per side, or until lightly toasted. (Be careful; they burn easily.) Transfer to a small bowl and add 1 cup of the stock or broth. Let soak for 15 minutes, or until soft. Transfer the childe peppers to the blender; reserve the stock. Add the cilantro and puree until smooth.

3. Heat the lard or oil in a large deep saucepan over medium heat. Add the puree. Cook and stir for 5 minutes, or until thick. Stir in the beans and 2 cups of the remaining stock. Season with salt and black pepper. Simmer for 8 minutes. Transfer the soup to the blender and puree. Return it to the pan. If the soup is too thick, add a little more stock. Season with more salt, if desired.

4. Meanwhile, preheat the oven to 400 F.

5. Spread the tortilla strips on a baking sheet. Bake for 3 minutes, or until crisp.

6. Ladle the soup into serving bowls. Top each with 1 1/2 teaspoons of the sour cream. Sprinkle with the tortilla strips and the chives or scallion greens.

PORK BRAISED IN MILK

(ARROSTO DI MAIALE AL LATTE)

Braising pork in milk sounds a little bit eccentric, but this classic Italian dish forms a delicious sauce with the browned milk solids that result at the end of cooking.

2 Tbsp (30 ml) butter

2 lb (900 g) pork loin roast

Salt and freshly ground pepper to taste

2 1/2 cups (625 ml) whole milk

2-3 Tbsp (30-45 ml) water

Heat the butter over high heat in a pot just large enough to hold the pork. Season the pork with salt and pepper and brown on all sides. Reduce the heat to low and add the milk. Simmer partially covered for 1 1/2 to 2 hours, until the meat is tender and the milk has been reduced to nut-brown clusters. Remove the meat and allow to rest 10 to 20 minutes before slicing. Skim off and discard the fat from the pot, being careful to leave the clusters of milk solids behind. Add

the water and cook over high heat, whisking constantly, until the water has evaporated. Adjust the seasoning of the sauce and spoon it over the sliced pork. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes

PUDDING SUGAR COOKIES

7 Dozen

 

1 cup butter, softened

1 cup vegetable oil

1 cup sugar

1 cup confectioners sugar

2 eggs

1 tsp vanilla

1 pkg instant lemon pudding, or -other flavor

4 cups flour

1 tsp cream of tartar

1 tsp baking soda

In a large mixing bowl, cream the butter, oil and sugars. Beat in the eggs, vanilla and dry pudding mix. Combine the flour, cream of tartar and baking soda; gradually add to creamed mixture. Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Flatten with a glass dipped in sugar. bake at 350 degrees for 12- 15 minutes or until lightly browned. Remove to wire racks.

 

PUMPKIN CAKE

Serves 8

This is a very rich dessert. Top it with homemade ice cream and garnish it with honey roasted, shelled pumpkin seeds.

1 canned pumpkin, large can

1 evaporated milk, 1 can

1 cup sugar

3 eggs

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon cloves

1/4 teaspoon ginger

1 box yellow cake mix, dry

1 cup pecans, chopped

1 1/4 cups butter, melted

Preheat your oven to 350 degrees.

Combine the canned pumpkin, evaporated milk, sugar, eggs, cinnamon, nutmeg, salt and cloves in a large bowl and blend thoroughly. Pour the blended mixture into a greased 9X13 pan. Top with the dry cake mix, then the pecans. Finally drizzle with the melted butter and bake for 50-60 minutes until done. Let the cake stand overnight.

RICE CAKE

(TORTA DI RISO)

This recipe is an Easter tradition in Bologna, but it's good anywhere, anytime. This cake improves with age, so cook it up to several days in advance for best results.

4 cups (1 L) milk

1 1/4 cups (310 ml) sugar

1/4 tsp (1 ml) salt

The grated zest of 1 lemon

1/3 cup (80 ml) rice, preferably Arborio

4 eggs, beaten

1/2 cup (125 ml) chopped blanched almonds

1/2 cup (125 ml) chopped candied citron or lemon peel

2 Tbs (30 ml) rum (optional)

Butter

Dry, unseasoned bread crumbs

Combine the milk, sugar, salt, and lemon zest in a pot and bring to a boil over moderate heat. Stir in the rice and simmer uncovered on the lowest possible setting for 2 1/2 to 3 hours, stirring occasionally, until the mixture becomes a dense, pale-brown mush. Set aside to cool. In a mixing bowl, beat the rice mixture into the eggs, adding it a little at a time, until combined. Stir in the almonds, citron, and optional rum until thoroughly combined. Generously butter the bottom and sides of a 6-cup (1.5 L) rectangular cake pan and coat with bread crumbs. Pour the batter into the cake pan and bake in a preheated 350F (180C) oven for 1 hour. Cool on a wire rack and invert onto a serving platter. Store in the refrigerator for up to 3 days, or at room temperature for 24 hours before serving. Serves 6 to 8. Bon appetit from the Chef at World Wide Recipes

SOUTHWESTERN GRAVY

1/4 cup vegetable oil

1/4 cup flour

2 medium onions, chopped

2 cups hot water (or part evaporated milk and part water)

1 (14 1/2 oz) can diced tomatoes, undrained

1 (10 oz) can diced tomatoes & green chilies

1 (6oz) can tomato paste

1 teaspoon Worcestershire sauce

4 beef bouillon cubes

1/4 teaspoon sugar

1/4 teaspoon oil

Whisk together oil and flour in large skillet. Cook over medium heat whisking constantly until roux is caramel colored (about 20 minutes). Add onions and cook 5 minutes, stirring often. Stir in 2 cups hot water and remaining ingredients. Bring to a boil. Reduce heat and simmer 5 minutes. Serve with grits, eggs, chicken, pork, or black eyed peas. Yield: 6 1/2 cups.

SOUTHWESTERN GRAVY

1/4 cup vegetable oil

1/4 cup flour

2 medium onions, chopped

2 cups hot water (or part evaporated milk and part water)

1 (14 1/2 oz) can diced tomatoes, undrained

1 (10 oz) can diced tomatoes & green chilies

1 (6oz) can tomato paste

1 teaspoon Worcestershire sauce

4 beef bouillon cubes

1/4 teaspoon sugar

1/4 teaspoon oil

Whisk together oil and flour in large skillet. Cook over medium heat whisking constantly until roux is caramel colored (about 20 minutes). Add onions and cook 5 minutes, stirring often. Stir in 2 cups hot water and remaining ingredients. Bring to a boil. Reduce heat and simmer 5 minutes. Serve with grits, eggs, chicken, pork, or black eyed peas. Yield: 6 1/2 cups.

SPANISH POTATOES

2 1/2 pounds Idaho(r) Potatoes -- sliced into bite-sized pieces

1 8-ounce package sliced lean bacon

1 10-ounce package frozen diced sweet peppers

1 15-ounce can crushed tomatoes

1/2 cup chopped Spanish olives with pimiento

1/4 teaspoon garlic powder

1/2 teaspoon onion powder

1 tablespoon chili powder (1 to 3 tablespoons)

2 cups water

1 tablespoon chopped capers* (or to taste)

*Additional capers may be used for garnish

In a large heavy skillet, cook bacon until well done and crisp. Remove from

skillet. Drain on paper towel. Crumble and reserve.

Pour off drippings and add peppers to skillet where you cooked the bacon.

Cook 5 minutes or until liquid has evaporated.

Add tomatoes, olives, powders, water and potatoes. Bring to boiling and cook

uncovered, stirring occasionally for 20 minutes or until fork-tender. Stir

in capers.

Let stand 5 minutes to allow liquids to absorb. Stir in crumbled bacon and

serve. Add more capers for garnish if desired. Yield: 8 servings.

Serve warm with green vegetable. (Also may be served at room temperature on

a bed of green salad)

SPICED COCOA DOUGHNUTS

2 1/4 cups all-purpose flour

1/2 cup Hershey's cocoa

2 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp ground cinnamon

1/4 tsp ground mace

1/4 tsp salt

1 1/2 tbsp butter, softened

3/4 cup granulated sugar

1 egg

1/2 cup milk

1/4 cup powdered sugar

Dash ground cinnamon

In medium bowl, stir together flour, baking powder, baking soda, 1/4 tsp cinnamon, mace and salt. In large bowl, beat butter and sugar until creamy.

Add egg; beat well. Add flour mixture alternately with milk, mixing until well blended; shape into ball. On lightly floured surface, roll dough to 1/4 inch thickness. With floured 2 1/2 inch doughnut cutter, cut into rings. Reroll dough as necessary. Fry two or three doughnuts at a time in deep hot fat (375 degrees F0 about 30 seconds, turning once with slotted spoon. Drain on paper towels. Repeat with remaining doughnuts. Stir together powdered sugar and dash cinnamon; sprinkle over top of warm doughnuts. Makes 2 dozen doughnuts.

SUGAR FREE BERRY STRIPED POPS

2 cups Strawberries

1 tablespoon NutraSweet -- powdered sweetener (for strawberries)

6 Kiwi Fruit -- peeled and sliced

1 tablespoon NutraSweet -- powdered sweetener (for kiwi)

2 cups Peaches -- sliced

1 tablespoon NutraSweet -- powdered sweetener (for peaches)

12 (3-ounce) paper cups or Popsicle molds

12 Popsicle sticks

Purée strawberries with 1 Tbsp. NutraSweet in blender or food processor. Divide mixture evenly between 12 cups or Popsicle molds. Freeze about 30 minutes or until firm. Meanwhile, rinse processor; purée kiwi fruit with 1 Tbsp. NutraSweet. Repeat process with peaches and remaining 1 Tbsp. NutraSweet. When strawberry layer is firm, pour kiwi fruit purée into molds. Insert Popsicle sticks and freeze about 30 minutes or until firm. Pour peach purée into molds and freeze until firm and ready to serve.

For non-sugar-free pops, use 3/4 cup honey in place of the NutraSweet, and

divide into three 1/4 cup measurements.

SWEET BASIL'S CHICKEN CACCIATORE

2 lb. boneless, skinless chicken thighs

Kosher salt and black pepper, to taste

2 T. olive oil

2 medium carrots, diced

1 onion, diced

1/2 C. minced garlic

2 stalks celery, diced

10 medium mushrooms, diced

3 red bell peppers, sliced

4 Roma tomatoes, diced

2 C. chicken stock

1 1/2 C. port wine

1 1/2 C. red wine

1 C. Balsamic vinegar

1 bay leaf

1-2 lb. uncooked pasta

2 T. asiago or Parmesan cheese

1 bunch chopped fresh basil

Preheat the oven to 400°F.

Sprinkle the chicken thighs with generous amounts of salt and pepper. Place in a large, oven-proof casserole and roast for about 20 minutes, until they are fairly well cooked but still juicy.

Meanwhile, heat the olive oil in the bottom of a stock pot. Sauté the carrots, onions, garlic, celery, mushrooms and peppers until they are well browned but not black. Add the tomatoes, chicken stock, two types of wine and Balsamic vinegar. Bring to a boil and pour over the chicken.

Add the bay leaf and return the casserole to the oven. Bake for 20 minutes.

Bring a pot of salted water to a boil and cook the pasta until it is barely cooked. Drain, but don't rinse the pasta, reserving some of the pasta cooking water. Add the pasta to the casserole and let it finish cooking (out of the oven) in the sauce, about 2-3 minutes, depending on how you like your pasta. If the sauce is a little dry, add some of the pasta cooking water. If it is too watery, let the pasta sit and sop up some of the liquid.

To serve, garnish with cheese and basil. Makes 4-6 servings.

TANGERINE CHICKEN

Serves 6

Fresh tangerines are a cool foil to the slightly spicy chicken in this dish, with a sauce that must have rice to absorb every drop.

1/4 cup all-purpose flour

1 teaspoon thyme

1 teaspoon salt

1/2 teaspoon white pepper

1/4 teaspoon cayenne pepper

1 1/2 pounds boneless, skinless chicken breasts, cut into 24 strips

2 tablespoons olive oil

2 tablespoons butter

1 cup finely chopped onion

1 cup chicken broth

1 cup tangerine juice (juice from 4 tangerines)

2 tangerines, peeled, halved crosswise, seeded, and broken into segments

Mix flour, thyme, salt and peppers together. Pat chicken dry and coat with the flour mixture, saving any extra flour (tossing in a zip-style bag works well).

Heat the oil and butter together in a large skillet set over medium-high heat. When butter is melted and foam subsides, reduce heat to medium, add onions and sauté for 3 minutes, stirring constantly. Add chicken breast strips with any remaining seasoned flour and cook 5 minutes, stirring constantly.

Raise heat to high and add broth and tangerine juice. Bring to a boil. Reduce heat and simmer for 3-4 minutes, until thickened. Add the segments from the 2 tangerines and simmer for 2-3 minutes, or until chicken and tangerine segments are hot. Serve with rice, noodles, or crusty bread. Tangerine Chicken

Serves 6

TANGERINES INFORMATION

In the dark ages citrus fruits were thought to be harmful if consumed, although the Mesopotamians loved them for their fragrance and beauty, and the Egyptians employed them in their embalming rituals. Most cultures used citrus fruits in some form even before they were accepted as a food: aphrodisiacs, a prevention or cure for fever, colds and scurvy; an antidote for poison, a deterrent for bugs.

Mandarin oranges, or tangerines, in their many forms are, perhaps, the most loved of all the citrus fruits. They are the perfect size for a single snack, their unique flavor and low acid content make them a welcome change from the ubiquitous orange and their short season of availability makes them seem even more precious.

Tangerine Tips:

When purchasing, choose tangerines that are plump and heavy for their size and soft to the touch, but firm underneath the skin. The loose-skinned varieties like Satsuma appear puffy.

Store tangerines at room temperature for a week, or refrigerate for up to 2 weeks

When using the zest or peel of any citrus fruit, it is preferable to buy organic fruit as it has not been sprayed.

Tangerine zest is almost as useful and prized as the flesh. In Chinese cookery it is an important seasoning that is sold as dried tangerine peel. It is soaked and used, sparingly, to flavor meat, poultry, soup and sweet dishes. The older skins are very expensive, some are said to be more than one hundred years old and are highly prized.

There are many everyday applications for the use of tangerine zest. It can be used in place of lemon zest to add a zing with less acid than lemon and a tangerine flavor for a sweeter taste.

Some tangerines don't zest as well as others, due to bumpy loose skin, or to thin skin that turns to mush when zested. Tangerine skin does not have a thick white layer (pith) between the skin and flesh. Thus, the entire skin can be used rather than cutting away the colored part and avoiding the pith, as is necessary with other citrus fruits. The skin, while tangy, is sweet and flavorful and tastes much like the tangerine flesh. It is good fresh, dried and frozen.

Tangerine skin may also be grated on any type of grater with tiny holes. Grating produces a more compact, moist zest, one teaspoon of which is equivalent to one tablespoon of zest produced from a zester.

Tangerine zest may be slightly dried, then frozen for use as needed.

1 average tangerine equals about 1/4 cup juice-more or less, depending upon size, type and juiciness of tangerine.

Tangerines lose some of their flavor when heated or cooked. If substituting tangerines for oranges in a recipe, use a bit extra tangerine or tangerine juice.

Add tangerine zest and minced garlic to soft butter to make a compound butter for vegetables, bread, seafood or poultry.

TIGER BUTTER candy

1 pound white chocolate, chopped

1/4 cup semisweet chocolate chips

1/3 cup crunchy peanut butter

1/2 cup crispy rice cereal

Line a 9x9 inch dish with waxed paper. Combine white chocolate, chocolate

chips and peanut butter in a 2 quart microwave safe dish and microwave on

low one minute. Stir until smooth. Stir in the rice cereal and spread into

prepared pan. Let cool completely before cutting into squares.

 

 

TREACLE

[] Would anybody like to know what treacle is? We see it in recipes rather often,

especially from readers who have sent them from the UK. I've probably looked in my dictionary 100 times, because I can't seem to remember what it is. Here we are:

"Treacle, a byproduct of making sugar, is available in two varieties. Dark treacle is very similar to dark molasses, and the two can be used interchangeably in recipes. Light treacle, also known as golden syrup, is similar to corn syrup which can be substituted. Lyle's is a popular brand of golden syrup which is available in some gourmet shops in the United States." from www.worldwiderecipes.com []

VERMONT PUMPKIN WALNUT CHEESECAKE

(16 servings)

1 pkg. (6 ounces) zwieback crackers, crushed (1 1/2 cups)

1/2 cup granulated sugar

6 tbsp. butter, melted

3 pkg. (8 ounces each) cream cheese, softened

3/4 cup granulated sugar

3/4 cup firmly packed light brown sugar

5 eggs

1 can (16 ounces) pumpkin

1 3/4 tsp. pumpkin pie spice

1/4 cup heavy cream

Walnut Topping (recipe follows)

Blend zwieback crumbs, the 1/4 cup sugar and the butter in a medium-size bowl. Press firmly over bottom and up the side of a lightly buttered 9-inch spring-form pan. Chill.

Beat cream cheese in a large bowl with electric mixer at medium speed until smooth. Add sugars gradually, beating until well mixed. Beat in eggs one at a time, until mixture is light and fluffy. Beat in pumpkin, pumpkin pie spice and heavy cream at low speed. Pour into prepared pan.

Bake in a slow oven (325 degrees F.) for 1 hour and 35 minutes. Remove the cake from oven, sprinkle with Walnut Topping, bake an additional 10 minutes. Cool cake on wire rack, refrigerate for several hours, or overnight. Garnish with whipped cream and pecans, if you wish.

Walnut Topping:

6 tbsp. butter, softened

1 cup brown sugar

1 cup walnuts

Combine softened butter with firmly packed light brown sugar in a small bowl, mix well until crumbly. Blend in coarsely chopped walnuts.

WILD INDIAN POPCORN BALLS

1 cup sugar

1/2 cup light molasses

1/2 cup white corn syrup

1/4 cup of water

1/2 tsp. salt

3 tbsp. butter

1 tsp. vanilla

4 qts. Cooked popcorn, unsalted, unbuttered

Mix sugar, molasses, syrup, water and salt in a saucepan. Cook over medium heat until the mixture just boils,(250 degrees), stirring constantly. Boil gently until a small amount of syrup forms a hard ball when dropped in cold water

Remove from heat and carefully stir in butter and vanilla. Let the mixture cool so you don't burn your hands. Pour mixture over cooked popcorn and form into balls.

NOTE: Coat your hands well with butter before forming the popcorn balls. This will prevent the syrup from sticking to your hands. You may also want to wear rubber gloves when forming the balls.

YUCKY HALLOWE'EN STUFF

Boogers on a Stick

8-ounce Jar Cheez Whiz

3 or 4 drops green food coloring

3 dozen pretzel sticks

Melt Cheez Whiz in the microwave according to jar directions. Allow the cheese to cool slightly in the jar. Carefully stir in food coloring using just enough to turn the cheese a pale snot green.

To form boogers: Dip and twist the tip of each pretzel sticks into the cheese, lift out, wait twenty seconds, then dip again. When cheese lumps reach a boogerish size, set pretzels boogers on wax paper to cool.

 

Simple Pimples

1-2 dozen cherry tomatoes

Flavored soft cream cheese spread

Core tomatoes with a carrot peeler or knife. Drain excess tomato juice. Using a butter knife, fill holes in tomatoes with cream cheese. Give each pimple a gentle squeeze and arrange on a platter.

Strained Eyeballs

6 hard boiled eggs

6 ounces whipped cream cheese

7 ounces green olives with pimientos

red food coloring

Peel eggs cut in half lengthwise. Remove the discard yolks. Fill the holes with cream cheese. Press an olive into each cream cheese eyeball, pimiento facing up, for an eerie green iris and startling red pupil! For a final touch, dip the tip of a toothpick in red food coloring and draw broken blood vessels in the cream cheese.

 

Day Old Bath Water

12-ounce can frozen lemonade

2 liters 7-Up

1/2 gallon rainbow sherbet

pastel after dinner mints

Thaw sherbet for approximately 15 minutes and place in a plastic tub. Add lemonade (prepared according to directions) and 7-Up. Sherbet will melt and turn mixture day old bathwater grayish-brown. Float a handful of green, yellow and white tiny after dinner mints (tiny bars of soap) on top of the scummy punch.

 

Crusty Booger Balls

(funny Halloween name, but a really good recipe)

14 ounces sweetened condensed milk

5 1/3 cups (14 oz.) shredded coconut

8 ounce package lime jell-o

1 cup ground blanched almonds

1 teaspoon almond extract

In a large bowl, combine the milk, coconut, 1/3 cup of the unprepared gelatin, almonds, and almond extract. Mix well using a spoon or spatula. Cover bowl with plastic wrap and chill about an hour, or until firm enough to mold in your hands.

Scoop up by 1/2 teaspoons and shape into various size booger balls. Place them on waxed paper on a cookie sheet. Make sure they are all slightly different, just as each and every booger is unique and special.

 

Place another sheet of waxed paper on your work surface and pour remaining unprepared jell-o into the center of the waxed paper. Roll each ball into it to create a thin outer layer. Place them back on the sheet, and refrigerate at least an hour before serving. Any leftovers should be kept in the refrigerator.

 

These next recipes are for external use!

 

Homemade Blood

1/2 bottle light corn syrup

very hot water

squirt of liquid soap

red food coloring

blue or green food coloring (optional)

Pour light corn syrup into a bowl and add hot water sparingly, adding and stirring until you have the right consistency. Add a squirt of liquid soap to make the blood easier to clean off later. Tint with red food coloring. You may add a drop of blue or green if you like to make the blood a darker color. Store in the refrigerator until ready to use. Smear on as needed.

 

Homemade Face Make Up

1 teaspoon corn starch

1/2 teaspoon water

1/2 teaspoon cold cream

food coloring

Stir together starch and cold cream until well blended. Add water and stir, then add food coloring, use lots for more intense colors.

Wash any area you will applying the makeup to. Dry thoroughly. Use fingertips to spread onto large areas. Use a small paint brush to paint designs on face. Removes with soap and water. Store in airtight container. A little goes a long way.

SHALOM FROM SPIKE & JAMIE



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