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

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Recipes from Spike & Jamie

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Contents Disk 356

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).



1/2 cup Margarine
1 cup Sugar
1 Egg
1 cup Raisins
2 teaspoons Baking Powder
2 cups Applesauce
1 teaspoon Baking Soda
1 3/4 cups Flour
1 teaspoon Cinnamon
1/2 teaspoon Cloves
1/2 teaspoon Allspice
1 teaspoon Nutmeg
1 cup Nuts -- chopped
1/2 teaspoon Salt
1/2 teaspoon Vanilla

1 pound Powdered Sugar -- (for frosting)
1/2 cup vegetable shortening -- (for frosting)
1/2 cup Flour -- (for frosting)
2 tablespoons White Corn Syrup -- (for frosting)
1 tablespoon Milk -- add as needed

In a large bowl, cream margarine and sugar; add egg, vanilla & applesauce.
Mix in dry ingredients, then add nuts and raisins. Pour into 9 x 13 inch cake pan prepared with non-stick cooking spray, and bake at 350* F. for 40 minutes. Cool and then frost.

Place all ingredients except Milk, into a mixing bowl. Begin mixing with beaters, adding 1 Tbsp. of Milk at a time until the desired consistency is reached. Spread on cooled Applesauce Cake.


2 bags (16 oz.) frozen kernel corn (defrosted)
1 1/2 cups whipping cream
2 tsp salt
1 Tbsp sugar
3 Tbsp flour mixed with 3 T. melted butter or margarine
2 to 3 Tbsp plus 1/2 cup grated Parmesan cheese

Butter an ovenproof baking dish. Sprinkle 2 to 3 tablespoons Parmesan over the butter, tilting the pan to distribute the cheese. Bring the whipping cream to a boil. Reduce the heat and add corn. Simmer for 5 minutes. Stir in salt and sugar. Make a paste out of the butter and flour, and stir into the corn and cook until thickened. Turn corn into oven-proof dish, sprinkle with cheese and dot with butter. Refrigerate up to 4 days. Do not freeze this dish. Bake at 350° F. for 30 minutes or until bubbling and golden brown.


"A close friend and neighbor of mine, when I lived in the small community of Carmacks, Yukon was Heather Scanlon. She shared a recipe for a potato topping with me, that her mother, Brenda Francis had made when she was growing up. She knew it by no other name but "Goop". It's a very simple recipe, but the combination of flavors melting into a hot baked potato, is like nothing else I have ever tasted, and an excellent substitute for those who don't like sour cream. (My hubby even puts it on his burgers.)" [] Not written by Spike []

4 baked potatoes (hot)

Brenda's Goop:

1 cup shredded cheddar cheese
1/2 cup mayonnaise
1/2 cup softened butter
1/4 cup diced green onion (scallions)
Salt & pepper to taste
Combine all ingredients, cut open the potatoes and top them generously.

1 1/2 cups flour
1 cup chopped walnuts
1/2 cup toasted wheat germ
1/2 cup brown sugar
1 Tbsp baking powder (yes, that is correct)
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
2 ripe bananas, mashed
3/4 cup milk
5 Tbsp melted butter
1 egg
cinnamon sugar, optional

Preheat oven to 400 deg. F. Fit 12 muffin cups with paper liners. Coat each with cooking spray.

Mix flour, walnuts, wheat germ, brown sugar, baking powder, cinnamon, salt, and nutmeg in large bowl. Stir in bananas, milk, butter, and egg. Mix just until blended.

Using an ice cream scoop, fill muffin cups evenly with batter. Sprinkle with cinnamon sugar, if desired.

Bake muffins until a skewer inserted into centers comes out clean, 20 to 22 minutes. Cool 1 minute, then remove from the muffin pan and cool on a wire rack.

Note: Over-mixing muffin batter can cause tunnels and pointed tops; mix just
until dry ingredients are moistened.


Wild blueberries are abundant up here. Wild blueberries have a much more pronounced flavor. I simply clean them and freeze them in freezer bags. Blueberry Grunt is a very old recipe and can be found in many of the older cookbooks. It is basically berries baked with a sweet dumpling topping, but still a delicious dessert.

4 cups blueberries, fresh or frozen
1 cup granulated sugar
1/2 cup water
1/2 tsp. lemon juice
2 cups flour
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
2 tbsp. butter
1 cup milk

In a saucepan, combine the berries, sugar, water and lemon juice. Heat to boiling and reduce to a simmer.

Combine the flour, sugar, baking powder and salt in a bowl. Cut in the butter. Add the milk, all at once and mix only until moistened.

Drop by spoonfuls into the simmering berries. Cover and simmer for 15 minutes. Do not lift the lid. Serve warm with whipped cream, cream, or ice-cream.
Yield: 6-8 servings


1 pint fresh or frozen blueberries
1 (14-oz) can Sweetened Condensed milk (not evaporated)
2 tsp grated lemon peel
3/4 plus 2 Tbsp cold butter
2 cups biscuit baking mix, divided
1/2 cup firmly packed brown sugar
1/2 cup chopped nuts
vanilla ice cream
blueberry sauce (recipe below)

Preheat oven to 325 deg. F. In bowl, combine blueberries, milk, and peel.

In large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan

In small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 Tbsp butter until crumbly. Add nuts. Sprinkle over cobbler.

Bake 1 hour and 10 minutes or until golden. Serve warm with vanilla ice cream and blueberry sauce. Refrigerate leftovers.

Blueberry sauce:

1/2 cup sugar
1 Tbsp cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

1/2 cup water
1 pint blueberries

Combine sugar, cornstarch, and spices in a small saucepan. Gradually add water. Cook and stir over medium heat until thickened. Stir in 1 pint blueberries; cook and stir until hot.

(Cowboy Candy)

4 lb. fresh jalepeno peppers sliced
2 lb. onions diced
1/2 cup vinegar
1/2 cup water
6 to 8 cups sugar
2 Tbsp. mustard seed
1 tsp. turmeric
2 tsp. celery seed (optional)
1 Tbsp. garlic powder
1 tsp. ginger

Slice Jalapenos into thin slices and dice onions (I would suggest a pair of rubber gloves for handling jalapenos, personal experience, do not touch your face.). Place in pan with water and vinegar, bring to a boil, reduce heat & simmer about 10 min or until tender. (do not breathe fumes) . Pour off most of the water and vinegar mixture, add the sugar and spices. Bring to soft candy temperature, to completely dissolve sugar; about another 10 min. Place boiling mixture into jars, leaving 1/4 inch head space. Adjust caps.


3/4 cup walnuts
1/2 cup finely ground oatmeal
1/2 cup butter
3/4 cup dark brown sugar, packed
2 eggs
2 Tbsp Kahlua or double-strength coffee
1 tsp vanilla extract
1 1/4 cups unbleached or all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt

Place nuts in a shallow pan and bake in a preheated 350° F. oven for 8 to 10 minutes., or until golden brown. Let cool.

Place oatmeal in a baking pan and bake in a 350° F. oven for 8 to 10 minutes or until golden brown. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, Kahlua or coffee, and vanilla. In a bowl combine the flour, baking soda, and salt. Add to the creamed mixture, mixing until just blended. Mix in the oatmeal. Coarsely chop nuts and fold in.

Divide dough in half. On a greased and floured cookie sheet, pat into two logs about 1 1/2-inch wide and 14 inches long, spacing at least two inches apart. Bake in the middle of a preheated 325° F. oven for 25 minutes or until lightly browned. Transfer to a cooling rack and cook for five minutes. Place on a cutting board. With a serrated knife slice diagonally on a 45-degree angle about 1/2-inch thick. Lay the slices flat on the baking sheet and return to oven for 10 minutes, turning them once. Let cool on a rack.


1 pkg (10 oz) frozen chopped broccoli
2 tsp olive oil
1 clove garlic, minced
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
2 jarred roasted red peppers, coarsely chopped
1 Tbsp chopped fresh oregano or 1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 pkg (16 oz) frozen bread dough, thawed

Preheat oven to 375 deg. F. Grease 2 baking sheets. Cook broccoli according to package directions. Drain well.

In a medium skillet, heat oil over low heat. Add garlic; sauté for 2 minutes. Add broccoli; cook, stirring until moisture has evaporated, about 3 minutes. Remove from heat; cool slightly.

In a medium bowl, combine broccoli mixture, mozzarella, Parmesan, roasted peppers, oregano, salt, and pepper; mix well.

On a lightly floured surface, divide dough into 8 pieces; roll out each piece to form a 6-inch circle. Spoon an equal amount of broccoli mixture into the center of each circle. Fold dough over filling to form a half circle. Press edges with a fork to seal; prick a few holes in pocket tops.

Place pockets on prepared baking sheets. Bake until golden, about 25 minutes. Serve immediately.


1 14-oz. can sweetened condensed milk, divided
1 1-oz. square unsweetened chocolate
1/2 tsp almond extract, divided
1 9-inch pastry shell, baked
1 10-oz. jar of maraschino cherries, drained
1 8-oz. package cream cheese, softened
1 cup cold water
1 small package instant vanilla pudding
1 cup whipping cream, whipped
1/2 cup chopped toasted almonds
Chocolate curls, optional

In a saucepan over low heat, cook and stir 1/2 cup condensed milk and chocolate until the chocolate is melted and mixture is thickened, about 4-5 minutes. Stir in 1/4 teaspoon almond extract. Pour into pastry shell; set aside. Reserve eight whole cherries for garnish. Chop the remaining cherries; set aside. In a mixing bowl, beat the cream cheese until light. Gradually beat in the water and remaining sweetened milk. Add the pudding mix and remaining extract; mix well. Fold in whipped cream. Stir in chopped cherries and almonds. Pour over pie. Chill for four hours or until set. Garnish with whole cherries and chocolate curls if desired. Yields 8 - 10 servings.


2 cups all-purpose flour
2 cups cornmeal
1/2 cup sugar
4 tsp baking powder
1/2 tsp salt
1/2 cup chopped pecans, toasted
1/2 cup chopped dried cherries
2 cups buttermilk
2 eggs, lightly beaten
1/2 cup butter or margarine, melted

Preheat oven to 375° F. Spray miniature muffin pans with nonstick vegetable spray.

In a large mixing bowl, combine flour, cornmeal, sugar, pecans, and cherries; set aside. In a small bowl, combine buttermilk and eggs, mixing thoroughly. Pour the buttermilk mixture and the melted butter into the flour mixture, mixing with a wooden spoon until thoroughly combined. Fill each muffin cup to the rim. Bake for 20 to 22 minutes or until the tops are lightly browned. Yield: 3 dozen.


6 boneless chicken breasts (about 1-1/2 pounds) or 1 Package pre sliced
Turkey Breasts, raw
1/2 cup flour or more
3 eggs, beaten
3 tablespoons water
1/2 cup Romano cheese
1/4 cup snipped parsley (optional)
1/2 teaspoon salt
1 cup fine bread crumbs , will need more
3 tablespoons butter or margarine
2 tablespoons vegetable oil
Cheese Sauce Recipe is below
6 slices Mozzarella cheese or use shredded, about 1 1/2 cups

1. Coat chicken in flour. Mix eggs, water, Romano cheese, parsley, and salt. Dip chicken in egg mixture; then, into bread crumbs.2. Heat butter and oil in large skillet. Cook chicken breasts over medium heat until brown, about 15 minutes, less if using turkey. Remove chicken to 11"x7" baking dish. Try to put them in a single layer as much as possible 3. Heat oven to 425 degrees. Make cheese sauce and pour over chicken. Top each piece with Mozzarella cheese. Bake uncovered until cheese melts and chicken is tender, about 8 minutes.

Ingredients for the Cheese Sauce
1 cup whipping cream
1/4 cup water
1/4 cup butter or margarine
1/2 cup grated Romano cheese
1/4 cup snipped parsley (I leave this out)

Heat cream, water, and butter in a 1-quart saucepan until butter melts. Add cheese; stir over medium heat for 5 minutes. Stir in parsley.


3/4 cup olive oil, divided
3 Tbsp fresh lemon juice
1 Tbsp Worcestershire sauce
2 cloves garlic, pressed
8 half-inch baguette slices
3 tbsp butter
freshly ground pepper
2 boneless, skinless chicken breast halves (7 to 8 oz each)
1/4 cup soy sauce
3 hard-cooked eggs, peeled and chopped
1 head romaine lettuce, cut up
3/4 cup freshly grated Parmesan cheese

Heat oven to 300 deg. F. In a medium bowl whisk together 1/2 cup olive oil, lemon juice, Worcestershire sauce, and garlic. Set aside so flavors have a chance to meld.

Butter both sides of baguette slices, then cut into cubes. Place on a cookie sheet and sprinkle with pepper, to taste. Bake until croutons are crisp, 10 to 15 minutes, stirring once. Cool completely.

Meanwhile, slice chicken breasts in half horizontally. Combine with soy sauce in a pie plate, coating both sides. In a large nonstick skillet, heat remaining olive oil. (Discard soy sauce.) Sauté chicken over high heat 3 minutes per side. Transfer to a cutting board. Once cool, cut the chicken into bite-size pieces.

Whisk the chopped egg into the reserved oil-garlic mixture. Toss with lettuce, croutons, chicken, Parmesan cheese and pepper to taste. Serves 4.


1/3 cup flour
1/4 tsp salt
1/4 tsp pepper
4 boneless, skinless chicken breast halves (about 1 1/4 lbs), pounded
3 Tbsp butter
1/2 cup chicken broth
4 thin slices lemon

Combine flour, salt, and pepper. Dip chicken in flour mixture. In 12-inch skillet, melt 1 Tbsp butter and cook 1/2 of the chicken, turning once, until no longer pink. Remove to platter. Repeat with remaining 1 Tbsp butter and chicken. Into skillet, add broth and lemon. Bring to a boil, scraping up browned bits from pan. Stir in remaining butter. Pour sauce over chicken.


2 cups baking mix (Bisquick)
2 Tbsp unsweetened cocoa powder
1/4 tsp ground nutmeg
3/4 cup low fat vanilla yogurt
3 Tbsp honey
2 Tbsp vegetable oil
2 cups sliced strawberries
1 Tbsp sugar
1 1/2 cups sweetened whipped cream or non dairy whipped topping

Preheat oven to 425 deg. F. Combine baking mix, cocoa, and nutmeg in a medium bowl; mix well. Add yogurt, honey, and oil, stirring until a soft dough forms.

Drop dough by large spoonfuls onto an ungreased baking sheet, 1 inch apart,
forming 6 shortcakes. Bake until a toothpick inserted the centers comes out clean, about 15 minutes. Place baking sheet on a wire rack and cool for 20 minutes.

Combine strawberries and sugar inn a small bowl. Slice each cooled shortcake in half horizontally; place bottom halves on individual plates. Divide whipped cream and strawberries among shortcake bottoms. Top with remaining shortcake halves. Serve immediately.

for a holiday feast

Rum-buttercream frosting:
1/2 cup Rum
3/4 cup Sugar
1 1/2 teaspoons Corn syrup
6 Egg yolks
1 teaspoon Vanilla extract
1 1/2 cups Butter

3/4 cup Flour
1/4 cup Cocoa powder
1/4 teaspoon Salt
6 Eggs
1 teaspoon Vanilla extract
1/2 teaspoon Almond extract
1 cup Sugar -- superfine
6 tablespoons Butter -- clarified
1/2 cup Almonds, toasted -- chopped
4 Vanilla wafers
30 Almonds -- chocolate-covered

Almond chocolate mousse
1/2 cup Cream -- heavy
7 teaspoons Sugar
8 ounces Chocolate -- semisweet
1 1/4 cups Cream -- heavy
3/4 teaspoon Almond extract

Rum Buttercream Frosting: Heat rum, sugar, and corn syrup in saucepan over low heat, stirring gently, until sugar dissolves. Wash down sides of pan with pastry brush dipped in ice water. Clip candy thermometer to side of pan, raise heat to medium, and boil without stirring until syrup registers 240 degrees F (soft ball stage). Remove syrup from heat and let cool slightly. In large bowl, beat egg yolks and vanilla until mixture is pale and thick and falls in ribbon when you lift beaters. Add hot syrup to yolks by pouring down side of bowl a little at a time, beating in after each addition. Let yolk mixture cool. Add softened butter 1T at a time, beating well after each addition. Frosting should be thick and perfectly smooth. Use frosting as soon as possible, or refrigerate up to three days. When ready to use, bring to room temperature and beat until smooth.

Cake: Preheat oven to 350. Prepare two 9" cake pans by greasing them, lining bottoms with wax paper circle, greasing wax paper, and dusting bottoms and sides with flour.
Mix together flour, cocoa, and salt; set aside. Bring eggs to room temperature. Eggs achieve greater volume if they are warm when you beat them, so combine eggs, vanilla, and almond extract in large deep bowl placed in shallow bowl of hot tap water. Beat with electric mixer until light and thick and quadrupled in volume. Add sugar 1Tbsp at a time, beating continuously. Keep beating until mixture is thick and airy, like soft whipped cream, and thick rope of batter falls and sits on top of mixture for a few seconds when you lift beaters. Gently fold in 1/4 flour mixture; repeat with remainder, 1/4 at a time.

Remove 1 cup batter to separate bowl and whisk in clarified butter. Stir in chopped almonds. Return mixture to remaining batter, 1/4 cup at a time, folding in gently but thoroughly. Divide batter equally between prepared pans.

Bake 25-30 minutes; when cake is done, center will spring back if lightly pressed, and cake will be pulling away from pan sides. Let layers cool in pan on wire racks for 10 minutes, then run knife around each layer. Turn out, peel off waxed paper, and turn right side up on racks to finish cooling. When cool, wrap individually in plastic and freeze 1 hour.

Almond Chocolate Mousse: Finely chop chocolate. Scald cream with sugar, stirring to dissolve. Pour hot cream over chopped chocolate and stir until chocolate is melted and mixture is smooth. Set aside to cool completely.
When cool, whip cream with almond extract just until stiff; do not over beat. Fold whipped cream into chocolate mixture. Use as soon as possible.

Assembly: Split each cake layer in half horizontally to make a total of four thin layers. Put one layer cut side up on cake plate and tuck strips of waxed paper under cake to keep plate neat while you assemble and decorate cake.

Spread first layer with 3/4 cup frosting and then with 3/4 cup mousse. Repeat with remaining layers, cut sides down, making a stack that ends with frosting. Use remaining mousse to cover top and sides of cake. Process vanilla wafers to fine crumbs; sprinkle some over top of cake, then blow some from your palm onto sides of cake. Use generous amount, since first layer of crumbs will darken as crumbs absorb moisture from cake. Press chocolate almonds around top edge to complete decorations. Serve immediately, or put cake in freezer uncovered for 1 hour, until very firm, then cover with plastic wrap and return to freezer until one hour before serving. Yield: 24 servings.


3 pkg (8 oz each) cream cheese, softened
3/4 cup sugar
3 eggs
1 tsp vanilla extract
2 cups (12-oz package) semi sweet mini chocolate chips, divided
1 extra-serving-size packaged graham cracker crumb crust (9 oz)
2 tbsp whipping cream

Heat oven to 450 deg. F. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 cups small chocolate chips; pour into crust.

Bake 10 minutes. Without opening oven door, reduce temperature to 250 deg. F;
continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled.

Place remaining 1/3 cup chips and whipping cream in small microwave-safe bowl. Microwave at HIGH (100%) for 20 to 30 seconds or just until chips are
melted and mixture is smooth when stirred. Cool slightly; spread over top of cheesepie. Refrigerate 15 minutes or until topping is set. Cover; refrigerate leftover cheesepie.

Note: chocolate retains its shape in the microwave, so you can't tell whether it is melted or not. Stir halfway through the heating time to prevent it from scorching.


1 1/2 cups butter, at room temperature
2 cups sugar
1 Tbsp grated orange peel
2 tsp vanilla
1 large egg
3 1/4 cups flour
1 tsp baking powder
1/4 tsp salt
1 1/2 cups dried cranberries
1 1/2 cups sweetened flaked dried coconut

In a large bowl, with a mixer on medium speed, beat 1 1/2 cups butter, sugar, orange peel, and vanilla until smooth. Beat in egg until well blended

In a medium bowl, mix flour, baking powder and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes. (The mixture may look too dry, but keep mixing.) Mix in cranberries and coconut.

Shape dough into 1-inch balls, and place about 2 inches apart on buttered
12 x 15 inch baking sheets. Bake at 350 deg. F. regular or convection oven until cookie edges just begin to brown, 11 to 15 minutes (shortest baking time will yield a chewier cookie; longer baking time will yield a crisper cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.


2 8-oz. packages of cream cheese, softened
1/2 cup powdered sugar
1 6 oz. package sweetened dried cranberries, divided
1 15 1/2 oz. can of crushed pineapple
1 11 oz. can mandarin oranges
1 3 1/2 oz. can shredded coconut, divided
1 cup pecans, toasted and chopped
pecan halves (4-8), toasted for garnish

Mix together the cream cheese and sugar until well blended. Add cranberries, reserving 1/4 cup cranberries. Drain pineapple and oranges. Pat dry between layers of paper towels. Set oranges aside. Stir pineapple and coconut into the cream cheese mixture, reserving 1/4 cup coconut. Stir in chopped pecans. Spoon mixture into serving dish or bowl. Sprinkle reserved cranberries around outside edge of bowl. Arrange orange sections around inside edge of cranberries. Sprinkle reserved 1/4 cup coconut in center, and arrange pecan halves in center. Serve with gingersnaps or crackers.


1 lb. cranberries
1 cup granulated sugar
1 cup crushed pineapple, drained
1 12-ounce package miniature marshmallows
1 cup whipping cream, whipped

Chop the raw cranberries in a food processor, blender or meat grinder. Combine cranberries, sugar, drained pineapple, miniature marshmallows and whipped cream. Mix together and refrigerate overnight.


4 eggs
1 2/3 cups sugar
1 cup oil
16 oz. can pumpkin
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. soda
3 oz. cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla
2 cups powdered sugar

Preheat oven to 350°. Beat together eggs, sugar, oil and pumpkin until light and fluffy. Stir together flour, baking powder, cinnamon, salt and soda. Add to pumpkin mixture and mix thoroughly. Spread batter in greased and floured 9x13 pan. Bake for about 40 minutes. Cool. Cream together cream cheese and butter. Stir in vanilla. Add confectioners' sugar, a little at a time, beat until smooth. Spread on cooled cake. Cut into bars.


7 oz. spaghetti
1/2 cup green peppers
1/2 cup sweet red peppers
1 cups milk
10 3/4 oz. cream of mushroom soup
10 3/4 oz. cream of celery soup
1 cup sour cream
1 tsp celery salt
1/2 tsp pepper
3/4 cup chopped onion
1/4 cup butter
1/3 cup flour
4 cups cooked chicken or turkey
2 cups shredded Mozzarella
1/2 cup shredded Cheddar cheese

Cook spaghetti; sauté green and red peppers and onions in butter until tender. Blend flour and milk. Put in sauté mixture. Cook until thickened. Stir in soups, sour cream, celery salt, pepper and chicken. Add spaghetti.

Put into buttered 13 x 9 x 2-inch pan. Cover and bake at 350° F. for 45 minutes. Uncover and top with cheeses. Put in uncovered for 15 to 20 minutes or until browned.


1 cup warm water
2 pkg active dry yeast
1/2 cup butter, melted
1/2 cup sugar
3 eggs
1 tsp salt
4 to 4 1/2 cups flour
additional melted butter (optional)

Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes. Stir in butter, sugar, eggs, and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.

Grease a 13 x 9 inch pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour.

Preheat oven to 375 deg. F. Bake until rolls are golden brown, 14-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.


3/4 cup butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
3 large eggs
1 tsp vanilla extract
2 1/2 cups flour, divided
2 1/2 tsp baking powder
1/2 tsp salt
1/3 cup unsweetened cocoa powder
1 Tbsp butter, melted
1 cup M&M's semi-sweet chocolate mini baking bits, divided

Preheat oven to 350 deg. F. Lightly grease a 13 x 9 x 2 inch baking pan; set aside. In large bowl, cream 3/4 cup butter and sugars until light and fluffy; beat in eggs and vanilla. In medium bowl, combine 2 1/4 cups flour, baking powder, and
salt; blend into creamed mixture. Divide batter in half. Blend together cocoa powder and melted butter; stir into one half of the dough. Spread cocoa dough evenly into prepared baking pan. Stir remaining 1/4 cup flour and 1/2 cup M&Ms
into remaining dough; spread evenly over cocoa dough in pan. Sprinkle with remaining 1/2 cup M&Ms. Bake 25 to 30 minutes or until edges start to pull away from sides of pan. Cool completely. Cut into bars. Store in tightly covered container.


3/4 cup butter
2 squares (2 oz) unsweetened chocolate
2 1/4 cups flour
2 cups sugar
1/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1 3/4 cups buttermilk
2 eggs, at room temperature

3/4 cup whipping cream
1 1/2 cups semisweet chocolate chips

Preheat oven to 350 deg. F. Grease and flour two 9-inch round cake pans. In a saucepan, melt butter and chocolate, stirring, over low heat.

Combine flour, sugar, cocoa, baking soda and salt in large bowl of electric mixer.
Add chocolate mixture, buttermilk, and eggs. Beat on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes.

Divide batter between cake pans. Bake until cakes spring back when gently pressed, 25 to 30 minutes. Cool in pans 5 minutes; invert onto wire rack.

Meanwhile, bring cream just to a boil. Remove from heat and stir in chocolate chips; mix until frosting is smooth and starts to thicken.

Place 1 cooled layer on cake plate. Spread with 1/3 cup frosting. Top with second layer. Frost top and side of cake with remaining frosting.


1 1/2 pounds tuna, cut into 1-inch-thick steaks
1/2 cup extra-virgin olive oil, divided
freshly ground pepper
3 leeks, thinly sliced (white part only)
1 cup thinly sliced red onions
2 garlic cloves, pressed
2/3 cup pitted kalamata olives, halved
3 Tbsp capers, rinsed
4 tsp grated lemon peel
1 Tbsp fresh lemon juice
1 pound fusili cooked according to package directions
6 Tbsp chopped flat-leaf parsley

Heat a grill pan over high heat. Rub tuna with 2 Tbsp olive oil and sprinkle with salt and pepper to taste. Grill 2 minutes per side. Transfer to a cutting board and break into 1-inch chunks. Set aside.

Heat remaining oil in a large non-stick skillet over medium heat; sauté the leeks, onions, and garlic until soft, 5 to 10 minutes. Stir in the tuna, olives, capers, lemon peel, and juice until heated through, about 5 minutes more. Toss with hot pasta and sprinkle with parsley. Serves 6.


1 lb. hot cooked carrots

1 cup water
1/2 cup brown sugar
1/8 tsp. ginger
Dash of nutmeg
1 tbsp. cornstarch dissolved in 1/4 c. water.
2 tbsp. butter

Bring water, brown sugar, ginger and nutmeg to a boil. Thicken with cornstarch mixture. Stir in butter. Pour over carrots, tossing to coat.


1 1/3 cups flour
1/2 cup finely ground almonds
1/3 cup sugar
1 tsp grated lemon rind
1/4 tsp salt
6 tbsp cold butter, cut into pieces
1 egg
1 tsp vanilla extract
3/4 cup seedless raspberry or strawberry jam
1 tsp lemon juice
2 pints strawberries, hulled and sliced
sweetened whipped cream (optional)

Stir together flour, almonds, sugar, lemon rind, and salt in a large bowl. Cut butter into flour mixture with a pastry blender or 2 knives, until coarse crumbs form. Whisk together egg and vanilla in a small bowl; stir into flour mixture until a dough forms. Shape into a disk. Wrap in plastic; refrigerate for at least 1 hour, or overnight.

Preheat oven to 350 deg. F. Grease and flour a baking sheet. Place dough on baking sheet; pat into a 10-inch circle, forming a high edge. Pierce bottom of dough all over with a fork. Bake until slightly browned, about 25 minutes. Place baking sheet on a wire rack and cool for 10 minutes; transfer shell to rack to cool completely.

Melt jam with lemon juice in a small saucepan over low heat, until spreadable. Spread 1/2 cup jam mixture over bottom of shell. Arrange berries on top, cut sides down. Brush with remaining jam mixture. Serve with whipped cream on the side, if desired.


8 fresh chicken thighs
1 tsp ground coriander
1/4 tsp cayenne pepper
1/2 tsp salt
2 cups cooked rice
1 ripe avocado, peeled and sliced (dip in lemon juice to avoid rust)
4 Tbsp sour cream

Preheat grill to medium-thigh. In small bowl, mix together coriander, cayenne, and salt; rub chicken thighs with mixture.

Place chicken on grill and cook, turning occasionally about 12 minutes or until internal juices run clear. Remove chicken from grill

Spoon rice onto 4 individual plates; top rice with Tomato Cilantro sauce and arrange chicken on top. Garnish with avocado slices and dollops of sour cream.


2 tomatoes, coarsely chopped
1 red onion, coarsely chopped
1 clove garlic, coarsely chopped
1 jar (7 oz) roasted red peppers, drained
1/4 cup cilantro leaves
1/4 tsp salt
1/8 tsp pepper

In blender or food processor, place all ingredients and blend until smooth.


1 can (10 3/4 oz) condensed chicken broth
1 1/3 cups water, divided
4 medium carrots, thinly sliced (about 1 1/2 cups)
3 medium red potatoes, scrubbed and diced (about 1 1/2 cups)
2 Tbsp olive oil
2 cups quartered medium mushrooms
1 medium onion, coarsely chopped
1 cup frozen peas
1/3 cup flour
1 refrigerated unbaked piecrust (for 9-inch pie)
2 1/2 cups cooked chicken

Combine broth, 1 cup water, carrots and potatoes in a medium saucepan.
Bring to a boil; reduce heat and simmer over low heat for 10 minutes.

Preheat oven to 425 deg. F. Heat oil in a large skillet over medium heat. Add mushrooms and onion; sauté until softened, about 5 minutes. Stir in broth mixture and peas. Whisk remaining 1/3 cup water into the flour until smooth; whisk into vegetable mixture. Increase heat to medium-high; bring to a boil.

Spread out piecrust on floured surface. Measure and roll, if necessary, to fit 1-ionch larger than top of a 2-quart shallow baking dish. Stir chicken into vegetable mixture and transfer to the baking dish. Place crust over filling; trim and flute edge. Cut a scalloped round from center with a cookie cutter.

Bake until filling is bubbly and crust is browned, about 20 minutes.


1 Bag Cranberries
1 Cup Sugar
1 Cup Apricot Preserves
1 Cup chopped Pecans

cream cheese

Bake cranberries with 1 cup of sugar at 350 deg. F. for 1 hour or until they burst. Stir in preserves and pecans. Pour over a brick of cream cheese and serve with
crackers or use as dressing with turkey or on sandwiches.

1 - 3 oz sugar-free raspberry Jell-o
1 - 3 oz sugar-free lemon Jell-o
1-1/2 cups boiling water
1 - 10 oz frozen raspberries
1/2 tsp cinnamon
1/4 tsp nutmeg
1 - 16 oz can jelled cranberry sauce
1 Tbsp dark rum, optional (do not use rum flavoring)
7 oz diet lemon-lime carbonated beverage

Dissolve Jell-os with water. Stir in frozen berries, rum & spices, breaking up pieces. Mash cranberry sauce with fork. Stir in mixture. Chill until partially set. Carefully pour in soda & stir gently. Pour into a 6 cup mold, refrigerate overnight till firm. Un-mold onto serving plate lined with Romaine lettuce. Serve.

by Brenda Hyde

The following recipes can be used to stuff any poultry you may be serving for the holidays, or you can bake them for 30-45 minutes in a casserole dish. I would be sure to add a little extra moisture to each one if you do this (bake in a dish) since it won't have the juices from the poultry. Be sure to cover the casserole dish as it's baking.


1/2 cup chopped celery with leaves
1/4 cup finely chopped onion
1/3 cup margarine or butter
3 cups soft bread cubes (about 5 slices)
1 tsp. fresh sage leaves (1/2 tsp. dried)
1/4 tsp. salt
1 tsp. fresh thyme (1/4 tsp. dried)
1/8 tsp. pepper

Cook Celery and onion in margarine or butter in skillet, stirring occasionally, until onion is tender. Stir in about 1 cup of the bread cubes. Turn into deep bowl. Add remaining ingredients; toss. Stuff before roasting your choice of fowl, or cook 30-45 minutes in casserole dish.


1 1/2 cups each chopped onions and celery
2 tablespoons chopped parsley
1 cup butter
2 tablespoons poultry seasoning
1 tsp. salt
3/4 tsp. pepper
16 cups day old bread cubes, light toasted in skillet
1 quart shucked oysters, drained (reserve liquid)

In large heavy skillet sauté onion, celery and parsley in butter until tender but not brown. Add seasonings. Stir over low heat for 2 minutes. Place bread cubes in large bowl; stir in sautéed vegetables. Chop oysters coarsely. Toss gently with bread mixture. Add some reserved oyster liquid if dressing seems dry. Makes 16 cups, enough for a 14 to 16 pound turkey.


2 cups chopped Granny Smith apples
1 1/2 cups sliced almonds
3/4 cup chopped onions
3/4 cup chopped celery
4 Tablespoons butter or margarine
1 tsp. cinnamon
1/2 tsp. poultry seasoning
1/4 tsp. salt
6 cups whole wheat bread, cubed
1 cup raisins
1 egg, lightly beaten
1/3 to 1/2 cup apple cider or juice

Sauté apples, almonds, onion and celery in butter for 5 minutes, stirring. Remove from heat. Stir in seasonings. Toss together with bread cubes and raisins; add apple mixture. Stir egg in 1/3 cup apple cider; toss into bread mixture. Add more cider if moister stuffing is desired. Will stuff a 15 to 20 pound turkey, or two large roasting chickens. Makes 10 cups. Recipe can be halved, but still use 1 egg.


1 16 ounce loaf bread
1 15 ounce can pineapple chunks in own juice, drained
1 cup chopped celery
1 small onion, diced
1 8 ounce can water chestnuts, drained
1/2 cup slivered almonds, toasted
1/2 cup raisins
1 1/2 tsp. sage
1 tsp. poultry seasoning
1/8 tsp. pepper
1/4 tsp. salt
1 1/2 tsp. cinnamon
1 14 1/2 ounce chicken broth

Cut bread into 1 inch cubes. Place in a large bowl. Add pineapple, celery, onion, water chestnuts, almonds and raisins. Set aside. In a small bowl, stir seasonings with broth. Pour broth evenly over dry ingredients. Toss. Stuff a 10 pound bird just before baking. Makes 2 quarts.


1 pound bulk turkey or pork sausage
1/2 cup butter or margarine
1 large onion, chopped
1 large fennel bulb, trimmed & diced
5 celery stalks and leaves, diced
2 large apples, peeled, cored, and diced
12 cups day old whole wheat bread, cubed
1 cup chicken broth
2/3 cup dried cranberries
1/3 cup chopped fresh parsley
2 teaspoons chopped fresh thyme leaves or 1 tsp. dried
1 teaspoon chopped fresh sage leaves or 1/2 tsp. dried
Salt and ground black pepper

In a medium skillet crumble and cook the sausage until well browned. Remove from the pan and place in a large bowl. In the same pan sauté the onion, fennel, and celery in the butter until soft. Add the apple slices and cook for 2-3 minutes more. Add to the sausage mixture. Combine all of the remaining ingredients in the bowl and mix well. Stuff the turkey or bake in a greased casserole for 45 minutes. Recipe from Brenda Hyde of Teatime at Seeds of Knowledge

Serves: 6

1 package (16 ounces) baby carrots
3/4 cup orange juice
1/2 cup packed light brown sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground mace
1 tablespoon margarine
Salt and white pepper, to taste
Finely chopped parsley, as garnish

Cook carrots in 1 inch simmering water in covered medium saucepan until crisp-tender, 10 to 12 minutes; drain.

Mix orange juice, brown sugar, cornstarch, and spices in small saucepan; heat to boiling. Boil, stirring constantly, until thickened, about 1 minute. Stir in margarine until melted; season to taste with salt and white pepper.

Arrange carrots in serving bowl; pour orange sauce over and sprinkle with parsley.


1 4-serving size package vanilla pudding mix
1 3/4 cups orange juice
1 8-oz container vanilla or pineapple yogurt
3/4 cup coarsely crushed ginger snaps and/or chocolate wafer cookies
orange peels (optional)
fresh mint springs (optional)

Prepare pudding mix according to package directions, use orange juice instead of milk. Transfer pudding to a bowl. Cover with plastic wrap and chill thoroughly.

Before serving, fold yogurt into pudding. Divide one-third pudding mixture among 6 glasses. Spread with half of the crushed cookies. Repeat pudding and cookie layers.

Top with remaining pudding mixture. Garnish with orange peel or mint sprigs.

3 lbs. russet potatoes, peeled
1 1/2 cups sour cream
5 Tbsp butter, divided
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup dry bread crumbs

If potatoes are large, cut in quarters. Cook potatoes until tender in boiling, salted water. Drain and place cooked potatoes in the large bowl of an electric mixer. Add sour cream, 4 tablespoons butter, salt and pepper. Beat potato mixture until light and fluffy on low speed of an electric beater. Pile lightly into a buttered 2-quart casserole dish. Cover and refrigerate overnight.

Bring casserole out of refrigerator 1 hour before cooking. Bake covered in a preheated 325° F. oven about 1 hour or until heated through. Toss bread crumbs with remaining 1 tablespoon butter, which has been melted, and sprinkle buttered crumbs over potatoes. Continue baking, uncovered, about 30 minutes longer.
Makes 8 to 10 servings.


3 1/2 cups all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp pumpkin pie spice
1 tsp ground cinnamon
dash ground nutmeg
1 cup chopped pecans or walnuts
4 large eggs, lightly beaten
16 oz. canned pumpkin or 2 cups cooked, mashed pumpkin
3 cups sugar
1 cup canola or vegetable oil
2/3 cup water
2 tsp vanilla extract

Preheat oven to 350° F. Grease two 9" loaf pans. Set aside. Combine flour and next six ingredients. In large mixing bowl, combine eggs and next five ingredients, stirring well. Add flour mixture to the pumpkin mixture, stirring until well blended. Stir in pecans.

Spoon batter into two greased 9" loaf pans. Bake at 350° F. for one hour or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and let cool completely on wire racks. Eat immediately or wrap and freeze up to three months.


8 gingersnap cookies, crushed very finely
nonstick cooking spray
1/2 cup sugar
1 cup evaporated skim milk
1 envelope unflavored gelatin
1-1/4 tsp. ground ginger
1 large egg yolk
1 lb. canned pumpkin
3 large egg whites
1/4 tsp. cream of tartar

Place cookie crumbs in a 9 inch pie pan that has been coated with cooking spray. Move pan around until entire surface has been coated with cookie crumbs. Refrigerate. Combine half the sugar with 1/4 cup evaporated milk in a saucepan. Sprinkle with gelatin and ginger. Set aside 5 minutes. Cook mixture over medium low heat 5-6 minutes, stirring frequently until sugar is dissolved. Remove from heat.

Combine remaining milk with egg yolk in another mixing bowl. Whisk vigorously until mixed thoroughly. Whisk in hot gelatin mixture. Pour mixture back in same saucepan. Cook over low heat, stirring constantly, about 3 minutes or until mixture begins to thicken. Do not boil. Stir in pumpkin and mix thoroughly. Cover and transfer to refrigerator. Chill 30 minutes, stirring occasionally, until mixture thickens.

Combine egg whites and cream of tartar in a large clean bowl. Using clean beaters, beat at medium speed until mixture is foamy. Add remaining sugar. Increase speed to high and beat until egg whites hold soft peaks. Fold egg whites into pumpkin mixture. Transfer to ginger crust and refrigerate at least 6 hours before serving.


4 Tbsp (1/2 stick) unsalted butter, softened
4 Tbsp canned pumpkin puree
1 tsp brown sugar
1 tsp cinnamon
1/8 tsp ground cloves *
1/8 tsp ground ginger *
1/8 tsp freshly grated or dried nutmeg *
1/8 tsp salt
Combine butter with pumpkin, sugar and spices and mix well. Keep tightly covered in the refrigerator up to three weeks.

* 1/2 teaspoon of pumpkin pie spice can be substituted for cloves, ginger and nutmeg.

Yield: 9 servings Serving Size: 1 tablespoon


1 large red cabbage, cored and shredded
2 lbs country pork ribs
8 whole cloves
2 Tbsp olive oil
1 large onion, chopped
1 large ripe tomato, diced
1 tart apple, cored and diced
1 cup diced celery
2 bay leaves
1 Tbsp red-wine or cider vinegar
1 tsp sugar
salt and pepper to taste
boiled potatoes (for serving), optional

Blanch the cabbage in boiling water. Set aside.

Insert 2 whole cloves into each of the ribs. Place the olive oil in a heavy pot over medium heat; brown the ribs, about 6 minutes per side. Remove ribs to a plate. Reduce heat to low; add the onion and cook, stirring occasionally, about 12 minutes. Return ribs to the pot.

Add reserved cabbage, tomato, apple, celery, bay leaves, vinegar, sugar, salt, and pepper. Cook partially covered, over medium heat, for 15 minutes. Uncover and cook over medium-law heat, stirring occasionally, until meat is tender, about
1 1/2 hours more, making sure the meat does not stick to the bottom of the pot and the cabbage covers the meat. Serve immediately, with potatoes.


3 cups milk
1 1/2 cups cooked rice
1 1/2 Tbsp melted butter
1/2 cup sugar
1/3 tsp salt
1 cup raisins (or walnuts)
3 beaten eggs
Heat milk; blend in rice and butter. In a bowl, combine sugar, salt, raisins or nuts, and eggs. Blend milk mixture into egg mixture. Pour into greased baking dish. Place in pan of hot water. Bake at 350 deg. F. for 1 hour until set.
[] This recipe is from my friend, Linda Thurlow. []


2 1/2 to 3 lb chicken, cut into serving pieces
1 envelope Lipton Recipe Secrets Onion Soup Mix
2 Tbsp olive oil
1/2 cup hot water

Preheat oven to 425 deg. F. In broiler pan, without the rack, arrange chicken; brush with soup mix combined with oil. Bake chicken, basting occasionally, 40 minutes or until chicken is no longer pink.

Remove chicken to serving platter. Add hot water to pan and stir, scraping browned bits from bottom of pan. Serve sauce over chicken. Serve with mashed potatoes and gravy.


4 (8-oz.) packages cream cheese
3/4 cup heavy cream
1 cup grated Asiago cheese
2 Tbsp roasted garlic puree
1 tsp salt
1 tsp white pepper

Place cream cheese in a mixer and beat on medium speed until softened. Add cream, Asiago cheese, garlic puree, salt and pepper, and beat until smooth and well-blended. Serve with chips, toasted pita wedges or crackers. Also makes an excellent dip for crudites.


For the stock:
2 Tbsp (30 ml) vegetable oil
4 lamb shanks (about 4 lbs, 3.5 Kg)
1 large onion, halved
1/2 cup (125 ml) dry red wine
8 cups (2 L) boiling water
Salt and freshly ground pepper to taste

For the soup:
1 Tbsp (15 ml) vegetable oil
3 medium leeks, white parts only, thinly sliced
2 medium carrots, chopped
1 stalk celery, chopped
1 medium turnip, peeled and chopped
1/2 tsp (2 ml) dried thyme
1/2 cup (125 ml) pearl barley
Chopped fresh parsley for garnish (optional)

To make the stock, heat the oil in a large soup pot over moderate heat and brown the lamb shanks and onion on all sides. Remove to a platter and add the wine to the pot. Cook, stirring the wine to scrape up all the brown bits in the bottom of the pot, until the wine is reduced to about 1 tablespoon (15 ml). Return the lamb and onion to the pot, reduce the heat to low, and simmer covered for 20 minutes. Increase the heat to high and add the boiling water, salt, and pepper. Bring to a boil and simmer partially covered for 2 hours. Strain the stock, discard the onion, and set the lamb shanks aside until cool enough to handle. Remove the meat from the bones and chop coarsely - discard the bones. Refrigerate the stock and meat for at least 6 hours or overnight. Skim the fat off the surface of the stock and discard. To make the soup, heat the oil in a large soup pot over moderate heat and sauté the leeks, carrots, and celery until tender but not
brown, about 5 minutes. Add the lamb stock, the reserved lamb meat, turnip, thyme, and barley. Bring to a boil, reduce the heat, and simmer partially covered until the barley is tender, about 45 minutes. Adjust the seasoning with salt and pepper and serve garnished with chopped parsley if desired. Serves 6 to 8.
Bon appetit from the Chef at World Wide Recipes


1/4 cup extra-virgin olive oil
1 1/4 pounds baby eggplant, diced (about 3)
3 cloves garlic, pressed
1 tsp salt
1/2 tsp red pepper flakes
1/2 cup basil leaves, chopped
1 pound fettuccine, cooked according to package directions
8 oz ricotta salata cheese

Heat oil in a large nonstick skillet over medium heat. Stir in eggplant, garlic, salt, and red pepper. Reduce heat to low, cover and cook 8 to 10 minutes, stirring occasionally. Increase heat to medium, add pasta sauce and cook 2 to 3 minutes more. Remove from heat and stir in basil. In a large serving bowl, combine hot pasta with sauce, tossing to coat. Crumble Ricotta salata over top.


2 16-oz. cans black beans
1/2 cup butter or margarine
1 cup chopped mild fresh chilies
1 cup chopped onion
1/2 cup chopped red pepper
3 cloves garlic, minced
2 Tbsp dried oregano
1/4 cup flour
4 chicken bouillon cubes, crumbled
1 1/2 Tbsp chili powder
2 Tbsp ground cumin
1/2 tsp salt
1/2 tsp sugar
4 cups water
2 cups fresh corn, or equivalent of frozen, defrosted
4 cups shredded cooked turkey or chicken

In a large stockpot, melt the butter over medium heat, add the vegetables, and cook for 10 minutes, until they are softened. Add the next 7 ingredients, and whisk until the mixture is combined and bubbles. Stir for 3 minutes, or until the flour is golden. Gradually stir in the water. Puree 1 cup of corn and add to the chili. Add the sugar, the remaining corn, chicken or turkey and black beans. Simmer for 15 minutes, stirring occasionally, and season with salt and pepper to taste. Serve immediately, or keep in the refrigerator for 3 days.


2 cups butter
2 cups sugar
4 cups flour
4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp soda
1/4 tsp salt
1/2 cup sour cream
1/2 cup chopped nuts

Cream butter with sugar. Sift flour with spices, salt & soda and add alternately with sour cream to creamed mixture. Add nuts. Knead together. Shape into loaf; chill. Slice and bake at 400 deg. F. until they barely start to show color (if you like chewy cookies) or until lightly browned (if you like them crisp). 72 cookies.
Note: You can freeze them in small rolls to thaw, slice, and bake at will.


8 cups (2 L) chicken stock
4 eggs, lightly beaten
1/4 cup (60 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) finely chopped fresh parsley or basil
A grating of fresh nutmeg
Salt and freshly ground pepper to taste

Bring the stock to a simmer in a large soup pot over moderate heat. Combine the remaining ingredients in a mixing bowl and stir to thoroughly combine. Using a fork, stir the stock in a circular motion so as to make the entire contents of the pot move in a circle. Continue stirring while you pour the egg mixture into the stock in a slow, steady stream. Let the soup stand without stirring for 2 minutes, until the eggs are set. Serve immediately. Serves 6 to 8.
Bon appetit from the Chef at World Wide Recipes


3 lb. dressed lake trout
1/4 cup lemon juice, divided
Salt and pepper
2 cups dry breadcrumbs
1 tbsp. dry dill weed
1/2 cup sour cream
1/2 tsp. salt
A few grinds of fresh pepper
1 fresh lemon, cut in eighths
Heavy-duty foil, or large covered roasting pan

Wash lake trout in cold water and pat dry, inside and out. Make long slashes every 2" about 1/4" deep through the skin along the body of the fish.

Sprinkle 1/2 the lemon juice in the cavity, then sprinkle with salt and pepper. Lay trout on a sheet of heavy-duty foil that is slightly more than twice the length of the fish.

Combine the breadcrumbs, sour cream, dill weed, and a little salt and pepper. Stuff this mixture into the cavity. Bring edges of the foil together and seal well. Place on a sheet pan and roast in a 425º oven for 10 minutes for each inch of thickness.

Remove from oven and place on serving platter. Open foil and remove as much as possible, some may remain on the underside of the fish.

When you remove the foil, most of the skin will adhere to the foil, remove any that does not stick to the foil. Serve with fresh lemon wedges. Yield: 4-6 servings
Note: Any leftover fish makes an excellent sandwich filling, mixed with mayonnaise and onion.

Makes one, 1 1/2-quart casserole

2 cups dark-brown sugar
2 cups chopped pecans
2/3 cup all-purpose flour
2/3 cup softened butter or margarine

5 cups cooked, mashed sweet potatoes
4 whole eggs, slightly beaten
1 can (14 oz.) sweetened-condensed milk
1/2 cup melted butter or margarine, cooled
1 tsp vanilla
1/2 cup dark-brown sugar
1 Tbsp all-purpose flour
1/2 tsp salt
1/2 tsp ground cinnamon

Pre-heat oven to 350° F.

Combine the sweet potatoes, eggs, milk, butter, and vanilla in a large mixing bowl.

In another bowl, combine the remaining casserole ingredients and mix well. Add the sweet potato mixture, blending well. Pour the entire mixture into a buttered, 2-quart casserole dish; bake uncovered in a 350° F. oven for 30 minutes.

While casserole is baking, combine all the topping ingredients in a mixing bowl, and mix well.

When casserole has baked for 30 minutes, remove it from the oven, reduce heat to 325° F., spread topping over casserole, cover and return to oven; bake, covered, for another 30 minutes at 325° F.


7 large egg yolks
1 cup sugar
1/4 cup sweetened coconut cream (Coco Lopez brand recommended)
8 oz. (about 2 1/3 C.) sweetened flaked coconut
1 (17.3-oz.) package frozen Pepperidge Farm Puff Pastry sheets

In a large mixing bowl, whisk egg yolks until well-mixed. Stir in sugar, then coconut cream, and finally coconut. Make sure mixture is well-blended by stirring it occasionally while shaping pastries.

Preheat oven to 350° F. Spray a baking sheet with no-stick cooking spray. Soften one sheet of puff pastry according to package directions. Roll out on a lightly floured board to a 12 x 9-inch rectangle. Cut sheet into 12 (3-inch) squares. (Make sure they are no smaller than 3 inches so there is plenty of room for filling.)

Place 1 heaping tablespoon coconut mixture diagonally across each square. Moisten other two points lightly with water. Bring those points up over filling and pinch together on top. Then, to make sure pastry does not pop open during baking, turn that point firmly under once or twice.

Place filling-side-up about 1 inch apart on prepared baking sheet and bake in center of oven only 15 minutes. Pastries will be golden brown. Remove to wire racks to cool. Some filling may seep out, but when cooled slightly, what oozed out can easily be broken off to make pastries look perfect. Repeat with second puff pastry sheet. Serve slightly warm or at room temperature. 24 pastries.


1 cup butter or margarine, softened
2 cups sugar
2 eggs
10-/2 tsp vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
2 tsp instant coffee granules
1 cup boiling water

1/2 tsp instant coffee granules
1 tsp hot water
2 cups whipping cream
3 Tbsp light brown sugar
6 Heath candy bars (1.4 oz. each), crushed and divided

In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Dissolve coffee in water; add to batter. Beat for 2 minutes.

Pour batter into 3 greased and floured 9-inch round baking pans. Bake at 350° F. for 16 - 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For topping, dissolve coffee in water in a mixing bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1 cups of topping. Sprinkle with 1/2 cup crushed candy bars. Repeat layers twice. Store in refrigerator. Makes 12 - 14 servings.
Note: This dessert won the grand prize in Taste of Home magazine's Classic Cakes contest.

Yields 4 servings

1 1/3 pounds (3-4 medium) potatoes
2 cans (618 ounces each) tuna packed in water
1 cup frozen peas
1/3 cup sliced green onions
1 can (10 3/4 ounces) cream of mushroom soup
1/4 cup low-fat milk
1/8-1/4 teaspoon black pepper
1 1/2 cups crushed potato chips

Scrub potatoes with a vegetable brush and dice into 1/2-inch cubes. Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 minutes until just tender. Heat oven to 400 degrees. Open cans of tuna and thoroughly drain. Add tuna, peas, green onions, soup, milk and pepper to cooked potatoes; mix well. Coat 2-quart baking dish with nonstick cooking spray. Spoon mixture into baking dish; level top of casserole with a spoon or butter knife. Cover with crushed potato chips (to crush, place potato chips in zip-lock plastic bag and crush with rolling pin). Bake 20 minutes or until mixture is bubbly and chips are lightly browned.


6 ozs. uncooked fettuccine or spaghetti
1 cup fresh or frozen broccoli flowerets
1 (10 3/4-oz.) can cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
2 cups cubed cooked turkey
1/4 tsp freshly ground pepper

Prepare fettuccine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.

In skillet mix soup, milk, cheese, turkey, pepper and fettuccine mixture and cook through, stirring often. Serves 4.


1 1/4 lbs. Ground skinless turkey breast
1 onion, chopped
3 garlic cloves, minced
1 large (1 1/2-lb.) eggplant, cubed
1 28-oz. Can crushed tomatoes
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
3/4 cup seasoned dried breadcrumbs
1 tsp. Dried basil
1/4 cup grated Parmesan cheese

1. Preheat the oven to 350 degrees. Spray a 13x9" baking pan with nonstick
cooking spray.

2. Spray a large nonstick saucepan or Dutch oven with nonstick cooking
spray; heat. Add the turkey, onion and garlic; cook, stirring as needed,
until the turkey is browned and the onion is softened, 5-6 minutes.

3. Add the eggplant, tomatoes, peppers, breadcrumbs and basil; bring to a
boil, stirring as needed.

4. Transfer the turkey mixture to the pan and bake, covered, until the
vegetables are tender, 45-50 minutes; uncover and sprinkle with the cheese.
Bake until the cheese is lightly browned, about 15 minutes longer. Let
stand 5 minutes before serving. Makes 8 servings.


1 3-1/2-lb. spaghetti squash
3 Tbsp unsalted butter
3 Tbsp flour
3 cups canned chicken broth or chicken stock
1 bay leaf
3 cups diced cooked turkey
1/2 cup heavy cream or half-and-half
1 Tbsp Madeira or dry sherry
1/2 cup freshly grated Parmesan
Fresh lemon juice to taste
Freshly grated nutmeg to taste
2 Tbsp fresh bread crumbs

Bake the spaghetti squash, pricked with a knife, on a baking sheet in a preheated 400° F. oven for 45 to 50 minutes, or until it is tender, and let it cool. Halve the squash lengthwise, remove the seeds and center strings, and with a fork scrape the flesh from the skin into a buttered 13 x 9-inch baking dish. Season the squash with salt and pepper.

In a saucepan, melt the butter, stir in the flour and cook over moderately low heat, stirring, for 3 minutes. Add the broth in a stream, whisking vigorously until the mixture is smooth. Add the bay leaf and salt and pepper to taste and simmer the sauce for 20 minutes. Stir in the turkey, the cream and the Madeira, bring the liquid to a boil, and simmer the mixture for 5 minutes. Add 1/3 cup of the Parmesan, the lemon juice, and nutmeg and salt and pepper to taste. Discard the bay leaf.

Spoon the turkey mixture over the squash and sprinkle it with the remaining Parmesan and bread crumbs. Bake the dish in a preheated 350° F. oven for 25 to 30 minutes, or until the sauce is bubbling and the top is golden. Serves 4 to 6.


Allow at least 1 pound of turkey per person; begin thawing a frozen turkey, still wrapped, on a tray in the refrigerator, allowing 24 hours for each 5 pounds. Fresh turkeys should not be kept longer than two days before roasting. Immerse a frozen, wrapped bird in cold tap water for faster thawing only in a time pinch.

Buy a probe meat thermometer, if you don't have one, to eliminate guessing when the turkey's done. Polls show that only about 50 percent of cooks own one and use it. Proper end-point temperature not only assures safe poultry, but helps eliminate overdone, dried-out breast meat or, worse, soft and pink dark meat that's underdone. Those little timers in the turkey are a sales gimmick can't be trusted. The internal temperature should be 180° F. when the turkey is fully cooked. Other clues to doneness: The thigh should move easily in the joint and juices should run clear.

Make sure you have a pan large enough to hold the turkey. A 12 x 15 x 3 is a good size. If you are planning to use a throw away aluminum one, consider buying two and place one inside of the other. A single one can buckle and be a danger especially once you have the turkey and all the cooking liquid in it.

For easier carving let the turkey rest for at least 20 minutes before carving.


1 1/2 qt. milk
1/2 cup yellow cornmeal
3/4 cup molasses
6 Tbsp sugar
3/4 tsp salt
1 1/2 tsp ginger
1 tsp cinnamon

Scald 1 qt. milk in the top of a double boiler. Combine cornmeal with 1/2 cup of the remaining milk and add slowly to the scalded milk, stirring constantly. Cook, uncovered, 20 minutes, stirring constantly. Add molasses, sugar, salt, ginger and cinnamon. Pour into a buttered 1 1/2-qt. baking dish, casserole or bean pot. Bake in a moderate (325° F.) oven for 1 hour. Stir in the remaining 1 1/2 cup milk and continue baking for 1 1/2 hours. Makes 8-10 servings.


16 oz whipping cream
1 cup milk
1 pkg instant pudding (vanilla is best)

Put all into a bowl and beat until stiff.








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