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

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Recipes from Spike & Jamie

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Contents Disk 365

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).



ALL ABOUT SUGAR VI
ALOHA BREAD RECIPE
APPETIZER SAUSAGE BALLS IN BLANKETS
BOSTON MARKET CREAMED SPINACH
BREAKFAST DELIGHT
BUTTER WAFERS
BUTTERSCOTCH PIE I
BUTTERSCOTCH PIE II
CANTERBURY RUM CAKE
CHERRY VANILLA CHOCOLATE CAKE
CHICAGO ICE BOX CAKE
CHOCOLATE ALMOND BARS
CHOCOLATE CHERRY KRIS KRINGLES
CHOCOLATE GRAVY
CHOCOLATE MINT CUTOUTS
CHOCOLATE MOUSSE IN CHOCOLATE CUPS
CHRUSCIKI
CHUNKY PUPPY CHOW
CLABBER CAKE
COOK TOP SCALLOPED POTATOES
CREAMY DREAMY CHOCOLATE VANILLA TRU
CROCKPOT SWEDISH CABBAGE ROLLS
DOUBLE CHOCOLATE PISTACHIO BISCOTTI
EGG CASSEROLE
EVER READY BRAN MUFFINS
FROSTY THE SNOWBALL
FROZEN CHRISTMAS PUDDING
FRUIT CAKE
GATEWAY FIRESIDE COFFEE MIX
GRANDMAS SUGAR COOKIES
HARVEST DAY SOUP
HEAVENLY CHOCOLATE COOKIES
HOLIDAY ROAST TURKEY WITH OLD FASHIO
ICE BOX FRUIT CAKE
INCREDIBLE CHOCOLATE CHIP COOKIES
INCREDIBLE POTATO SOUP
KEY LIME COCONUT SNOWBALLS
LASAGNA FLORENTINE
LIGHT STEAMED CHOCOLATE CHIP PUDDING
LOBSTER BITES
MARVEL CHOCOLATE PIE AND MORE
MILLION DOLLAR FUDGE
MORMON CHAMPAGNE
MRS CLAUS' CHOCOLATE CAKE
OLD FASHIONED CHOCOLATE PECAN FUDGE
PECAN SPRITZ
PEPPERMINT MARSHMALLOWS
POPCORN SNOWMAN
POT ROAST
POTATO and EGG CASSEROLE
POUTINE
PUMPKIN BREAD
SANTAS SNICKERS SURPRISES
SOUR CREAM DIPS
SOUR CREAM POUND CAKE
SPICY LOBSTER CROSTINI
SPRING ROLLS
SPRINGFIELD COFFEE CAKE
STRAWBERRY BREAD
THAI BRAISED BEEF WITH COCONUT MILK
TINY FUDGE TARTS
TURKEY BREAST WITH MUSTARD SAGE CRUM
VANILLA BUTTER COOKIES
VANILLA WAFERS

ALL ABOUT SUGAR VI

I have hinted at the complicated chemistry of sugars and other carbohydrates, and even used two-dollar words like "monosaccharides" and "disaccharides" and talked about glucose and sucrose and fructose and who knows what other -oses, but what does all this reveal beyond the fact that I like to dress up in a white lab coat and pretend to be a scientist once in a while?

It all boils down to one word - glucose. Glucose is a single sugar made of 6 carbon atoms, 12 hydrogen atom, and 6 oxygen atoms (C6H12O6). Single (or simple) sugars are known as monosaccharides primarily to distinguish them from disaccharides, which are sugars made up of two monosaccharides. You with me so far?

Let's take sucrose, or common table sugar, for example. Sucrose is a big disaccharide molecule that is made up of two little monosaccharide molecules - glucose and fructose. Similarly, lactose (the sugar in milk that so many people have an imaginary intolerance to) is a disaccharide made up of monosaccharide glucose and galactose molecules. Get it?

The tricky thing is that those same 24 atoms of carbon, hydrogen, and oxygen have the uncanny ability to arrange themselves in a myriad of marvelous configurations, and every one is a little bit different from the other. For example, another name for glucose is dextrose (why we really need more than one name for a sugar is a mystery that is still being investigated by the scientific community) which means "right-handed sugar." And another name for fructose (whose chemical formula, like glucose and all other simple sugars, is also C6H12O6),
is levulose, meaning "left-handed sugar." The differences between them are all a matter of atomic geometry, and if you really need to know more than that please enroll in an organic chemistry class in the college of your choice and let me know what you learn.

"But Chef," I can hear you thinking. "Now you tell us that there are all sorts of simple sugars like glucose and fructose and galactose, yet you insist that all this talk about sugar boils down to one word - glucose. What's that all about?" Well, my curious young reader, it is true that glucose is only one of many monosaccharides, but it's still the only one that matters to us (at least for the limited purposes of this essay) because it's the only fuel needed as an energy
source for all the little cells in our bodies. I'll get to that in a minute, but first I want to know what's wrong with dressing up in a white lab coat and pretending to be a scientist once in a while. OK, let's try to wrap this all up. As I have already said many times, it all boils down to glucose. Every sugar we eat is either made up of glucose to begin with, or is converted to glucose by enzymes in our bodies, and then it is carried in our blood to every cell in our bodies. These hungry little cells gobble up the glucose as if it were the only thing they can eat. because it is.

In fact, this is also true of all the carbohydrates we eat. Every sugar, starch, "carb," and every bit of dietary fiber we eat is composed of... you guessed it, glucose. Carbohydrates are nothing more than bunches of glucose molecules attached to each other in exciting and innovative ways. I could go on about carbohydrates forever, but maybe that is better saved for an "All About...
Carbohydrates" one of these days. For now, let's be satisfied with the fact that glucose is the basic building block of all carbohydrates. Therefore, all carbohydrates have the same caloric content (4 calories per gram) because ultimately they all break down into glucose. This is why diabetics have to monitor their consumption of carbohydrates as well as sugars because, after all, they're all the same thing.

It is true that the only fuel our cells are capable of burning is glucose, but I don't want to give the impression that glucose is the mythical "perfect food." A person who ate nothing but glucose would die a lonely, toothless death from malnutrition because our bodies also need all sorts of other things, such as fats, protein, vitamins, and minerals, to carry on all the other business of the body like digestion, growth, cell reproduction, and other trivial stuff like that.

As for the misinformed dietary zealots who insist that refined sugar is somehow bad for us, well, now you know better and I hope you'll set them straight the next time the subject comes up. Refined sugar is nothing more than the sucrose with all the other stuff that isn't sucrose removed - remind them of the meaning of the word "refined" if you think this will help. Or look at it this way: if someone told you that only unfiltered water is good for you, and that filtered, purified water is bad for you because it has had all the "good" stuff removed, would you believe it? I didn't think so. But then, you have the advantage of subscribing to the best darned recipezine in the whole darned universe, so maybe I'm asking the wrong people.

ALOHA BREAD RECIPE
(Trinity Hills Farm B&B, Paducah, KY)

Preheat oven 350 degrees F. Mix A: Ingredients & set aside. Combine B: Ingredients and add to A:

A: (mix and set aside)
2 cups all purpose flour
2 cups sugar
1 tsp salt
1 tsp soda
1 cup chopped nuts

B: (mix and add to mixture A)
1-1/2 cups oil
3 eggs
2 cups mashed ripe banana
8 oz. Crushed pineapple (drained)
2 tsp vanilla
1 cup shredded coconut

Grease pans and bake for 50-60 min. (2 lg. Or 3 sm. loaves; or 1 bundt cake). If using dark pans reduce oven to 325 degrees.

APPETIZER SAUSAGE BALLS IN BLANKETS

Can be made up to a week ahead, frozen, and heated when needed. Great for holiday open house or buffet table. DON'T MAKE TOO LARGE. Makes 3 dozen (18 servings). Printed from Allrecipes, Submitted by Eleanor Johnson

1 1/2 cups all-purpose flour
2 teaspoons curry powder
1 teaspoon paprika
1/4 teaspoon salt
8 ounces shredded Cheddar cheese
1 pound pork sausage
1/2 cup butter

1 Mix in a large bowl the flour, curry, paprika, salt and cheese. With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles coarse crumbs. With hands shape into a ball. Cover and refrigerate.

2 Meanwhile, shape heaping teaspoon of sausage meat into small balls. In a large skillet, over medium heat, fry until well browned. Drain thoroughly on paper towels.

3 Divide dough into as many pieces as sausage balls. Then shape dough evenly around balls. Wrap and freeze.

4 At Serving Time: Preheat oven to 400 degrees F. Place frozen sausage balls on a cookie sheet and bake 12-15 minutes until golden. Serve with toothpicks as appetizers.

BOSTON MARKET CREAMED SPINACH
Serving Size: 4-6
Notes: This is a Copykat Recipe Original. With this dish you might even win
over a few people to spinach.

1 20 oz Package Chopped Spinach Frozen
1 cup White Sauce (Thick) (below)
1/2 cup Sour Cream
1 tsp. Salt
2 Tbsp. Butter
2 Tbsp Finely Chopped Onion
1/4 cup Water

White Sauce:
3 Tbsp. Butter
4 Tbsp. Flour
1/4 tsp. Salt
1 cup Whole Milk

Prepare the white sauce using a medium low setting melt butter in a saucepan
add flour and 1/4 teaspoon of salt until creamed together. Add milk a little at a time on medium heat. Constantly stir with a whisk until mixture becomes thick and smooth. Place butter in a 2-quart saucepan on medium heat, add onions. Cook until the onions are transparent. Place spinach and add water to pan, lower the heat and place lid on pan. Stir several times until the spinach is almost completely cooked. Add 1 teaspoon of salt. When spinach is almost done add white sauce and sour cream, stir well and simmer until completely blended.

BREAKFAST DELIGHT
(Maple Hill Manor B&B, Springfield, KY)

1 can cream of onion soup
1 can cheddar cheese soup
32 oz frozen hash brown potatoes
3 oz cream cheese, softened

Grease 9x13 pan. Mix all ingredients together in large bowl. Pour into pan. Bake at 400 degrees for 40 minutes. Makes 10-14 servings.

BUTTER WAFERS

1/2 cup (125 ml) butter
1/2 cup (125 ml) sugar
1 egg
1 tsp (5 ml) vanilla extract
1/4 tsp (1 ml) grated lemon rind
3/4 cup (180 ml) sifted all-purpose flour

Cream together the butter and sugar until light and fluffy. Beat in the eggs, vanilla, and lemon rind. Stir in the flour and drop the batter by teaspoonfuls (5 ml) onto a lightly greased and floured baking sheet, about 3 inches (7 cm) apart. Bake in batches in a preheated 375F (190C) oven until the edges are brown, about 7 minutes. Remove with a spatula and cool on wire racks. Makes about 4 dozen cookies. Bon appetit from the Chef at World Wide Recipes

BUTTERSCOTCH PIE I
(old recipe)

1 9" baked pie shell
1 cup brown sugar
3 Tbs. butter
enough water to mix it

Cook until thick, stirring constantly, and the sugar has melted, leaving no crystals undissolved. Beat three egg yolks until lemon yellow. Combine with 3 cups of milk, 4 1/2 Tbs.. cornstarch and a pinch of salt. Pour milk mixture slowly into sugar mixture and cook slowly until mixture thickens, but do not boil. Add 2 tsp. vanilla after removing from heat. Pour into cooled pie shell. Top either with meringue or whipped cream.

During the depression, in the rural Southern Indiana area where our grand-parents lived their whole lives, the men were hard working miners that packed their lunches in their "bucket" or "pail". These men were pie lovers. Grandpa used to eat a whole pie every day... 1/4 at breakfast, 1/2 in his "bucket", and 1/4 at supper. During the winter fresh fruits were often unavailable so they made do with what was there. The following recipes reflect this in a simply delicious way! I hope you will enjoy these heirloom recipes as much as our family has over the years. [] Not written by Spike []

BUTTERSCOTCH PIE II

3/4 cup firmly packed dark brown sugar
1/3 cup flour
1/2 tsp. salt
2 cups milk (scalded)
2 egg yolks, slightly beaten
2 Tbsp. butter
1 tsp. vanilla (or maple)
1 baked pie shell

Stir together the brown sugar, flour, and salt. Slowly add the milk, egg yolks, and butter and bring to a full rolling boil, stirring constantly. Remove from heat, stir in flavoring and pour into baked pie shell. Make a meringue from the two egg whites, 4 TBSP. sugar, and 1/4 tsp. vanilla. Heap on pie. Put in 400 degree oven for 5 to 7 minutes, or until a light golden color.

CANTERBURY RUM CAKE

1/2 cup chopped pecans
1 pkg Duncan Hines Cake Mix (chocolate or yellow)
1 3/3/4 oz box instant vanilla pudding mix
1/2 cup light rum
1/2 cup water
1/2 cup cooking oil
4 eggs

Grease and flour tube cake pan. Sprinkle nuts in pan. Put cake and pudding mixes in mixer bowl. Add run, water, oil and eggs. Mix very well. Bake at 325 for 50 to 60 minutes. Immediately pour on hot rum glaze. Cake will settle in pan. Cool in pan for 30 minutes - then remove.

Hot Rum Glaze

1 cup sugar
1 stick butter
1/4 cup light rum
1/4 cup water

Boil 2 or 3 minutes. Drizzle down into pan thoroughly so flavors will penetrate.






CHERRY VANILLA CHOCOLATE CAKE
WITH TRUFFLE FROSTING

Cake Ingredients:

1-1/2 cups thick sour cream
1-1/2 cups sugar
2 tablespoons butter, melted
4 teaspoons pure vanilla extract, preferably Mexican
Scant 2-1/4 cups unbleached flour or cake flour
1/2 cup unsweetened cocoa
1-1/2 teaspoons baking soda
1/2 teaspoon salt
4 eggs

Preheat oven to 350 degrees. Grease two 9-inch round cake pans or one 9 x 13 x 2-inch pan.

Mix together sour cream, sugar, butter and vanilla extract. Sift together the flour, cocoa, baking soda and salt. Add to sour cream mixture. Beat in eggs, one at a time.

Pour into pan(s) and bake until the cake springs back when lightly touched (about 20 - 30 minutes, depending on pans used).

Cool on rack for 10 - 15 minutes. Remove cake from pans and sprinkle lightly with Kirsch (cherry brandy). If the cake has been baked in one large pan, cut cake in two layers and sprinkle both layers with Kirsch.

Filling Ingredients:

12 to 16 ounces cherry preserves (or strawberry, apricot, or any that you like)
2 tablespoons Kirsch
2 teaspoons Tahitian vanilla extract

Mix well and reserve 2 teaspoons of preserves to use as glaze. Place bottom layer of cake on serving dish. Cover with cherry preserves, then place top layer onto cake. Frost with Truffle Frosting.

Decorate cake with fresh cherries that have been pitted and glazed with the balance of the preserves, and sprigs of mint.




Truffle Frosting Ingredients:

1 cup sugar
1 cup heavy cream
4 ounces unsweetened chocolate, broken into small pieces or run through food processor
1/4 pound unsalted butter (8 tablespoons)
pinch of salt
1 tablespoon Tahitian vanilla extract

Place sugar and cream in a heavy, medium-sized saucepan and bring mixture to a boil. Reduce to a simmer and cook for 8 minutes. Remove from heat and add chocolate and butter, cut into little pieces. Mix well.

When chocolate and butter are completely melted, add pinch of salt (optional) and vanilla extract. Place in refrigerator until mixture has cooled. If necessary, beat with a spoon or whisk until frosting is the right consistency for frosting the cake.

CHICAGO ICE BOX CAKE

First Layer:
1/2 cup butter
1 cup flour
1/2 cup nuts (chopped)

Cream these ingredients and then press into 9 x 13 pan. Bake at 350 for 10
min.

Second Layer:
8 oz. cream cheese softened
1 cup powdered sugar

Cream these two ingredients together then fold in 1 cup cool whip (large
container) and spread mixture on cooled crust.

Third Layer:
2 1/2 cup milk
2 small packages chocolate pudding (NOT INSTANT)
Cook until thick, cool completely and spread on cream cheese layer.

Fourth (and final) Layer:
Spread rest of cool whip on. Can sprinkle on shaved chocolate for added
touch.

Refrigerate before serving. It is BEST if made day before and refrigerated
overnight!

CHOCOLATE ALMOND BARS

1 1/2 cups unsifted flour
2/3 cup sugar
3/4 cup cold butter or margarine
1 1/2 cups semi-sweet chocolate chips
1 can condensed milk
1 egg
2 cups almonds, toasted and chopped
1/2 tsp almond extract
1 tsp solid shortening

Preheat oven to 350° F.

Combine flour and sugar, cut in butter until crumbly.. Press on bottom of 13 x 9 inch baking pan. Bake 20 minutes or until lightly browned.

Melt 1 cup chips with sweetened condensed milk, remove from heat. Cool slightly, beat in egg. Stir in almonds and extract. Spread over prepared crust.

Bake 25 minutes or until set. Cool.

Melt remaining 1/2 cup chips with shortening, drizzle over bars. 30 seconds in the microwave should be enough. Chill 10 minutes or until set. Cut into bars

CHOCOLATE CHERRY KRIS KRINGLES

1/2 cup. butter
1/2 cup brown sugar
1 tsp vanilla
1 1/2 cups flour
1/8 tsp salt
20 to 25 maraschino cherries
20 to 25 chocolate bits , plus 1 cup chocolate bits

Preheat oven to 350° F. Cream sugar and butter well. Add vanilla, flour and salt. Mix well. Stuff cherries with chocolate bits. Wrap each cherry in 1 teaspoon dough. Bake on ungreased cookie sheet for 12 to 15 minutes. Cool. Melt 1 cup chocolate bits in a double boiler over low heat or in the microwave, and dip top of cookies in melted chocolate.



CHOCOLATE GRAVY
(Raintree Inn B&B, Somerset, KY)

3/4 stick butter
3 heaping Tbsp cocoa
3 heaping Tbsp flour
1/2 tsp salt
3 cups milk
1 cup sugar

Melt butter in heavy sauce pan. In a medium mixing bowl, mix together flour, sugar, salt and cocoa. Add one cup of milk to butter and stir in dry ingredients. Add remaining 2 cups milk. Cook over medium heat until desired thickness
stirring constantly. Serves 12

CHOCOLATE MINT CUTOUTS

1 8-oz. package cream cheese, softened
3/4 cup butter, softened
1 cup powdered sugar
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 cup mint-flavored semisweet chocolate chips

Beat cream cheese, butter and sugar in large mixing bowl at medium speed with electric mixer until well blended. Add flour and soda; mix well. Makes 3 cups dough.

Preheat oven to 325° F. Add 1/2 teaspoon mint extract and few drops green food coloring to dough; mix well. Chill 30 minutes.

On lightly floured surface, roll dough to 1/8-inch thickness; cut with assorted 3-inch cookie cutters. Place on ungreased cookie sheet.

Bake 10 - 12 minutes or until edges begin to brown. Cool on wire rack.

Melt 1/4 cup mint-flavored semisweet chocolate chips in small saucepan over low heat, stirring until smooth. Drizzle over cookies. Makes about 4 dozen cookies.

CHOCOLATE MOUSSE IN CHOCOLATE CUPS

4 egg yolks
1/4 cup sugar
1 cup whipping (heavy) cream
1 (6-ounce) package semisweet chocolate chips -- (1 cup)
Chocolate Cups (see below)
1 1/2 cups whipping (heavy) cream
Sliced strawberries -- if desired

CHOCOLATE CUPS
1 1/3 cups semisweet chocolate chips or white baking chips

Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar. Heat 1 cup whipping cream in 2-quart saucepan over medium heat just until hot. Gradually stir at least half of the cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).

Stir chocolate chips into cream mixture until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled. Prepare Chocolate Cups.

Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold refrigerated mixture into whipped cream. Pipe or spoon mousse into chocolate cups. Garnish with strawberries. Cover and refrigerate any remaining dessert. Yield: 8 servings.

CHOCOLATE CUPS
Mold aluminum foil to the outsides of eight 6-ounce custard cups. Place
upside down on cookie sheet. Melt chocolate chips in heavy 1-quart saucepan
over low heat, stirring constantly; remove from heat. Spread about 1 1/2
tablespoons melted chocolate over foil on bottom and about 1 1/2 inches up
side of each cup. Refrigerate about 30 minutes or until chocolate is firm. Carefully remove foil from custard cups, then remove foil from chocolate cups. Store chocolate cups in refrigerator.

NOTES : Skip the chocolate cups if you're in a hurry. Serve the mousse in fancy
dessert goblets placed on gold-rimmed dessert plates or gold doilies.
Garnish with chocolate curls or a purchased rectangular chocolate mint, or
top with an easy sprinkle of red or green sugar or nonpareils.

NEW TWIST: Here's a chance to go all out on flavor! Stir 2 tablespoons flavored
liqueur-such as almond, cherry, coffee, hazelnut or raspberry-into the 1 1/2 cups whipping cream before beating it.

CHRUSCIKI
(POLISH BOWS)

9 Egg yolks
3 Tbsp Sour cream
1 Tbsp Rum
1 tsp Vanilla
1 tsp Lemon Extract
1 tsp Orange zest
1cup Confectioner's sugar
3 cups Flour (sifted)
1/2 tsp Baking powder
1/2 tsp Salt
3 Tbsp Sugar
1 cup Crisco Oil for deep frying

Beat the egg yolks with the sugar until well combined. Add sour cream, rum, vanilla lemon extract and zest and mix until smooth. Sift the flour, baking powder and salt and add it to egg yolk mixture, a little at a time. On a heavily floured surface knead the dough vigorously, punching and squeezing as much flour into it as it will take until the dough is no longer sticky (about 1/2 hour).

Separate dough into several portions and roll very thin. Turn the dough and loosen often when rolling. The dough should be very thin. Cut dough into strips approx. 1 1/2 inches wide, 4 inches long. Make slit closer to one end and bring the longer end through the slit. Heat oil to 375° F. and fry quickly (only a few seconds) until golden not brown. Turn only once. Drain on paper towels. Dust with confectioner's sugar. Makes 8 dozen.

Note: Make a huge mound of dusted cookies and serve with coffee.

CHUNKY PUPPY CHOW

2 cup milk chocolate chips
1/2 cup margarine
1 cup chunky peanut butter
1 2 oz pkg Corn Chex cereal
2/3 cup powdered sugar

Combine chips, margarine and peanut butter in large bowl. Microwave on high for 3 minutes. Stir. Add cereal and stir. Put in large bag (small trash bag works best). Shake with sugar to coat.

CLABBER CAKE

2 sticks margarine
2 cups sugar
2 eggs
1/4 to 1/2 cup cocoa
3 cup + 3 tbsp flour
2 tsp soda, dissolved in little warm water
2 cup buttermilk
pinch of salt
1 tsp vanilla

Cream margarine, sugar; add eggs. Add remaining ingredients. Bake in large pan at 350 for about 45 minutes.

COOK TOP SCALLOPED POTATOES
WITH PEAS AND CARROTS
4 servings

2 tablespoons butter or margarine, divided
1 1/3 pounds (4 medium) potatoes, sliced, 1/8 inch thick
1 cup frozen peas
1 cup carrot slices, 1/8 inch thick
1/4 cup sliced green onions
1 tablespoon flour
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1 cup milk
Parmesan cheese, optional

Spread butter on bottom of 10 or 12-inch non-stick skillet. Layer half the potato slices on bottom of skillet. Layer half the peas, carrots, onions, flour, thyme, salt and pepper on potatoes. Repeat layers, ending with salt and pepper. Pour milk over all. Bring to simmer over high heat. Reduce heat to medium-low, cover and cook until potato slices are tender, about 20 minutes. Uncover and cook another 5 minutes. Sprinkle with cheese, if desired. www.potatohelp.com

CREAMY DREAMY CHOCOLATE VANILLA TRUFFLES

1/2 cup heavy cream
2 vanilla beans, split lengthwise
2 tablespoons soft unsalted butter
8 ounces bittersweet or semi-sweet chocolate, finely chopped
1 cup unsweetened cocoa powder

In a heavy saucepan, place cream and vanilla beans over medium heat, until the cream bubbles around the edge. Remove from heat and allow to steep for several hours or overnight. Reheat again till the cream bubbles around the edge, remove from heat, remove vanilla beans and pour into a measuring cup. You will want no more than 1/3 cup cream.

Pour cream into a bowl, add butter and finely chopped chocolate, submerging the chocolate completely with a wooden spoon.

Scrape seeds from vanilla beans into the chocolate mixture. Slowly stir mixture with a rubber spatula until it is completely blended and smooth.

Place in refrigerator for 30 minutes to an hour, or until a spoon of chocolate ganache mixture holds its shape.

Using a pastry bag or a melon baller dipped in cornstarch, make truffle balls and place onto a baking sheet. Refrigerate at least 30 minutes or until completely firm.

Roll each chocolate truffle between the palms of your hands, then roll in cocoa. Place in decorative candy cups and serve, or store in the refrigerator in an airtight container for several weeks. Makes about 30 truffles.

CROCKPOT SWEDISH CABBAGE ROLLS

12 Large cabbage leaves
1 pound Lean ground beef
1 Beaten egg
1 cup Cooked rice
1/4 cup Milk
8 ounces Tomato sauce
1/4 cup Finely chopped onions
1 teaspoon Brown sugar
1 teaspoon Salt
1 teaspoon Worcestershire sauce
1/4 teaspoon Pepper
1 tablespoon Lemon juice

Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain. Combine egg, milk, onion, salt, pepper, beef, and cooked rice. Place about 1/4 cup meat mixture in the center of each leaf; fold in sides and roll ends over the meat. Place in a crock-pot.

Combine tomato sauce with brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on low 7 to 9 hours... Makes
6 servings...

DOUBLE CHOCOLATE PISTACHIO BISCOTTI

8 Tbsp unsalted butter
4 oz. bittersweet or semisweet chocolate, finely chopped
1/2 cup Dutch-process cocoa powder
1-3/4 cups all-purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup whole shelled pistachio nuts or blanched almonds, lightly toasted
1 cup golden raisins

Heat oven to 350° F. Melt butter and chocolate in double boiler set over, but not touching, simmering water. Stir until smooth.

Sift together cocoa, flour, baking powder and salt. In electric mixer, beat sugar and eggs on medium speed until lightened. Add vanilla. On low speed, add chocolate mixture, then flour mixture. Stir in nuts and raisins. Dough will be soft.

Turn dough out onto a lightly floured surface. Form two 9 x 3-1/2-inch logs on a parchment-lined baking sheet. Bake until dough sets, 30 minutes. Cool 15 minutes. Reduce oven to 275° F. Cut dough on diagonal into 1/2-inch slices; place cut side down on baking sheet. Bake 20 minutes. Turn over; bake 20 minutes more, until slightly dry. Let cool on wire rack. Store in airtight container.
Makes 2 dozen.

EGG CASSEROLE
(Maple Hill Manor B&B, Springfield, KY)

1/4 cup flour
1/4 cup melted margarine
4 eggs, beaten
1 cup cottage cheese
2 cups shredded Monterey jack cheese
1-1/2 Tbsp chopped green chilies

Mix flour and margarine together in a large bowl. Then add both cheeses and green chilies. Put into a greased 11" x 7" glass pan and bake at 350 degrees for 30 minutes. Cut into 6 pieces and garnish with tomato and green pepper.

EVER-READY BRAN MUFFINS
(Inn at Morgan B&B, Versailles, KY)

Mix and let cool:
2 cups All Bran
1 cup 100% Bran
1 cup boiling water
2 cups buttermilk

Mix together in a second bowl:
1 1/2 cups sugar
3 eggs
2 1/2 tsp soda
1/2 tsp salt
1/2 cup shortening
2 1/2 cups flour

Optional additions
1 cup dates
1 cup nuts

Add mixture to cereal - do not over beat. Cover and refrigerate overnight. Bake at 375 degrees for 20 minutes. May be stored in refrigerator for up to six weeks.

FROSTY THE SNOWBALL

4 tablespoons butter
1 cup light brown sugar
3 to 4 drops green food coloring
2 cups crispy rice cereal
Cinnamon candy
1 quart ice cream

Line a baking sheet with waxed paper. Melt butter in large saucepan over medium-low heat. Add sugar and stir to dissolve. Remove from heat. Add food coloring and stir well. Add cereal and stir gently.

Spoon cereal mixture onto waxed paper and divide into four pieces. Form each piece into a wreath. Decorate the wreaths with cinnamon candy.

Refrigerate wreaths for 1 hour or until set. Before serving, place a scoop of ice cream in the middle of each wreath.

FROZEN CHRISTMAS PUDDING
Serves about 10 A Christmas tradition, with a twist. A perfect pudding for a hot Australian Christmas.

2 cups (400g) mixed dried fuit
1/4 cup (60g) chopped glacé peaches
1/4 cup (60g) chopped glacé apricots
1/2 cup (125ml) brandy
1/4 lb (125g) butter
1/2 cup (75g) plain flour
1/2 cup (100g) firmly packed brown sugar
1 cup (250ml) milk
1 1/4 pints (600ml) thickened cream
2/3 cup (160ml) chocolate hazelnut spread
2 teaspoons mixed spice
1 teaspoon ground cinnamon
4 eggs yolks
1/3 cup (50g) hazelnuts, toasted, chopped
6 oz (200g) dark chocolate, chopped

Combine fruit and brandy in bowl; cover, stand overnight or up to a week. Line 1.75-litre (7-cup) pudding basin with plastic wrap, extending plastic about 5cm above edge of basin.

Melt butter in pan, add flour, stir over heat until bubbling. Remove from heat. Gradually stir in sugar, milk and half the cream. Stir over heat until mixture boils and thickens. Transfer to bowl, whisk in spread, spices and yolks. Cover; refrigerate until cold.

Stir in fruit mixture and nuts. Beat remaining cream in small bowl until soft peaks form, fold into pudding mixture. Spoon mixture into prepared pudding basin, tap basin lightly to remove air bubbles. Cover, freeze overnight or until firm.

Turn pudding onto tray, remove plastic wrap. Melt chocolate, spread into a 32cm circle on piece of plastic wrap. Drape plastic, chocolate-side-down, over pudding. Quickly smooth with hands, avoiding deep pleats. Freeze until firm. Peel away plastic; trim away excess chocolate.

FRUIT CAKE

2 cups raisins
1 cup chopped mixed candied fruit
2 cups sugar
2 cups water
1 cup Crisco
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. ginger
1/2 tsp. cloves

Put all together in large pan, bring to a boil, boil 5 minutes, cool.

When cool add:
3 1/2 cups flour
1 cup chopped nuts
1/2 tsp. baking soda
1 tsp. salt
2 tbsp rum, brandy, or flavoring of either
1 tsp. baking powder

Mix well, add and mix in 3 beaten eggs. Put in greased and floured loaf pans, do not use vegetable spray as cakes will stick. Bake at 350 degrees, 1 hour for
regular sized pans, 30 minutes for small or when done (tooth pick comes out
clean) Recipe can be doubled, one makes 4 regular sized loaf pans, depending
on how full you fill them.

GATEWAY FIRESIDE COFFEE MIX
(Gateway B&B, Newport, KY)

2 cups non-dairy coffee creamer
1 1/2 cups hot cocoa mix (dry)
1 1/2 cups instant coffee
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Combine all ingredients. Store in an airtight container.

For one cup:
2 tablespoons + 1 tsp. of mix
Add water

GRANDMAS SUGAR COOKIES

1 lb. unsalted butter, softened
2-1/2 cups light brown sugar
2 eggs
2 tsp vanilla
5 cups sifted all-purpose flour
2 tsp salt
Colored sugar, optional decoration

In a large mixing bowl, cream together butter and brown sugar. Add eggs and vanilla, and mix well. Add flour and salt; mix until well blended. Chill dough for at least one hour.

Preheat oven to 350 deg. F. On a lightly floured board, roll out dough very thin, about 1/8 inch thick. Cut into desired shapes with cookie cutters and sprinkle with colored sugars. Scraps can be re-rolled and cut.

Bake about 8 to 10 minutes, or until lightly browned. Makes about 4 dozen.

HARVEST DAY SOUP
(Maple Hill Manor B&B, Springfield, KY)

1 lb sausage
1 large, finely chopped onion
2 1/2 cups chicken broth
2 cups canned pumpkin
1 tsp lemon juice
2 cups hot milk
1/2 tsp nutmeg
1/4 tsp cinnamon
salt & pepper to taste
chopped parsley

In large frying pan brown and crumble sausage. Remove sausage and sauté onions in drippings. In large pot or crock pot, add all the ingredients. Heat until hot. Serve sprinkled with parsley. Serve 8 to 10. Refrigerate leftovers.

HEAVENLY CHOCOLATE COOKIES
This is one of my favorites for holiday cookie baking. They're part cookie, part candy, with lots of nuts. The recipe makes a large batch of cookies but the recipe can be cut in half.

4 ounces unsweetened chocolate, cut into small pieces
12 ounces bittersweet bar chocolate, chopped coarsely
8 tablespoons unsalted sweet butter, room temperature
4 extra large eggs, room temperature
1-1/3 cups granulated sugar
1 tablespoon pure vanilla extract
1/2 cup unbleached flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 pound bittersweet bar chocolate, cut into 1/4 inch pieces
3 cups coarsely chopped, toasted English walnuts, pecans, or a blend of both

Place oven rack in middle of oven and heat to 350 degrees. Line cookie sheets with parchment or foil.

Melt unsweetened chocolate, 12 ounces of the bittersweet chocolate, and the butter in a heavy saucepan over low heat, melt the ingredients slowly, stirring until smooth. Let cool to warm.

In a medium bowl, using a mixer on high speed, beat eggs, sugar and vanilla until light and frothy, about 2 minutes. Reduce speed to low and beat in chocolate mixture. Add flour, baking soda and salt and beat just until blended. Stir in nuts and chocolate.

Make mounds of cookies by the tablespoon (or by 1/3 cup if you prefer large cookies) on cookie sheets, allowing space for spreading.

Bake 13 to 15 minutes. The surface should be dry but the centers soft. Cool cookies on racks. Best served warm so that chocolate pieces are soft.
HOLIDAY ROAST TURKEY WITH OLD FASHIONED
CORN BREAD STUFFING

Old-fashioned cooks sometimes added eggs and baking powder to their corn
bread stuffing to give it a fluffier texture. The stuffing in this recipe is
a delicious example.

3 tablespoons butter or margarine
1 large yellow onion, chopped
5 cups crumbled corn bread
5 cups toasted fresh breadcrumbs
1 teaspoon baking powder
1 teaspoon poultry seasoning
1/4 teaspoon black pepper
3/4 cup low-sodium chicken broth
1 large egg, lightly beaten
One 12-pound fresh (or frozen and thawed) turkey
1 tablespoon vegetable oil
.
Giblet Gravy (recipe follows)

1. Melt butter in a medium saucepan over medium heat. Add onion and cook 5
minutes or until softened. Remove from heat. Combine corn bread, breadcrumbs
baking powder, poultry seasoning and pepper in a large bowl. Stir in onion mixture. Whisk broth and egg together in a small bowl. Stir into corn bread mixture. Toss to coat well.

2. Heat oven to 325°F. Rinse turkey; drain and pat dry with paper towels. Remove neck and giblets; set aside to make Giblet Gravy. Stuff and truss
turkey. Place turkey, breast side up, on a rack in a large roasting pan. Brush with oil. Insert meat thermometer in turkey thigh without touching bone. Spoon remaining stuffing into a lightly greased 2-quart casserole; cover with foil and refrigerate.

3. Roast turkey 3 to 3 1/2 hours or until thermometer registers 180°F, basting often and covering with foil to prevent over browning if necessary. Bake the covered casserole of stuffing alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry. Let turkey stand 15 to 20 minutes before carving.

4. Meanwhile, cook neck and giblets for Giblet Gravy (see recipe below). Reserve 2 tablespoons of the pan drippings from roast turkey for Giblet Gravy. Prepare gravy. Carve turkey, discarding skin. Serve turkey and stuffing with gravy. Makes 12 servings.


Giblet Gravy
4 cups water
1 medium yellow onion, cut into wedges
1 large carrot, cut into chunks
2 sprigs fresh parsley
3/4 teaspoon salt, divided
1/2 teaspoon white or black pepper, divided
1 can (12 ounces) evaporated skimmed milk
1/3 cup all-purpose flour

1. Rinse turkey neck and giblets. Refrigerate the liver. Combine remaining
giblets, neck and the 4 cups water in a large saucepan. Add onion, carrot,
parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil over medium-high heat. Reduce heat to low and simmer, covered, 40 minutes. Add liver. Continue cooking 20 minutes more or until tender. Strain broth, reserving 1 1/3 cups. Reserve giblets and neck; discard vegetables. When cool enough to handle, remove meat from neck; discard neck bones. Finely chop the neck meat and giblets; set aside.

2. Whisk together reserved pan drippings, evaporated skimmed milk, flour,
remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a Dutch oven. Cook
over medium heat until bubbly. Add reserved broth. Cook, whisking constantly, until the mixture starts to thicken. Cook and whisk 2 minutes more or until thickened. Stir in neck meat and giblets; heat through. Makes 3 cups.

Recipes and photographs from Like Grandma Used to Make, copyright (c) 1996 The Reader's Digest Association, Inc.

ICE BOX FRUIT CAKE

It does call for candied cherries and pineapple, but I don't see why you
couldn't replace with dried fruit.

1 pound Marshmallows
1/2 pound butter
1 pound graham cracker crumbs
1 pound candied cherries
1 pound candied pineapple
1 pound raisins
1 quart nuts
1 can coconut

Chop cherries, pineapple and nuts. Set aside. Melt better in a large container or bowl and add marshmallows till mixed well. Add all other ingredients and mix well. This cake is very hard to mix and you will probably have to use your hands. Makes one large or several smaller cakes. This cake keeps well frozen or in refrigerator.

INCREDIBLE CHOCOLATE CHIP COOKIES

2 cups butter (I used a whole pound block)
2 cups sugar
3 cups Demerara (brown, crystallized) sugar
1/4 cup molasses
4 eggs
1 Tbsp vanilla extract (real, not imitation!)
5 cups flour
5 cups blended oatmeal
2 tsp baking powder
2 tsp baking soda
1 tsp salt
3 1/2 cups chopped nuts (pecans are quite good)
3 packages (250 g) chocolate chips
12 oz. grated Callebault (or the BEST quality chocolate you can find)

Cream together butter, sugars and molasses. I let the mixer run for a good 5 minutes here. Add eggs and vanilla and beat well. I let this beat on my mixer for another 5 or so minutes. Blend oatmeal in a food processor until it becomes a fine powder. Place in a bowl with the flour, baking powder, baking soda and salt and blend well. Add dry ingredients to wet stuff, and mix together well. This took another 5 minutes!. Add nuts, chocolate chips and grated Callebault. Mix until incorporated well. Roll into balls and place about 2 inches apart on a cookie sheet. You can make the balls about an inch to an inch and a half, and place them less than 2 inches apart. Bake 10 minutes at 375 deg. F. Allow to cool 2 minutes on sheet. Transfer to rack and cool completely.

INCREDIBLE POTATO SOUP

8 cups diced potatoes (red potatoes work very well)
1 diced onion
1/2 lb. bacon, fried and crumbled
3 cans chicken broth
1 can cream of chicken soup
8 oz package cream cheese
pepper to taste

Cook in crock pot on low for 6 hours.




INCREDIBLE POTATO SOUP

8 cups diced potatoes (red potatoes work very well)
1 diced onion
1/2 lb. bacon, fried and crumbled
3 cans chicken broth
1 can cream of chicken soup
8 oz package cream cheese
pepper to taste

Cook in crock pot on low for 6 hours.

KEY LIME COCONUT SNOWBALLS

5 cups sweetened, shredded coconut
1 (14 oz.) can condensed milk
1/3 cup light corn syrup
2 Tbsp key lime juice
1 Tbsp vanilla extract
1 Tbsp grated fresh lime rind
1/2 cup graham cracker crumbs
1 lb. confectioners sugar

Preheat the oven to 350° f. Spread 2 cups of the coconut on a baking sheet and place in the preheated oven for 5 to 7 minutes or until lightly toasted. (Toss the coconut once or twice during baking to ensure even browning. Be careful not to let it burn.) Transfer the coconut to a bowl to cool completely.

In a large mixing bowl, combine the remaining coconut, condensed milk, corn syrup, lime juice, vanilla, lime rind, and graham cracker crumbs. Beat by hand or with an electric beater until well blended. Slowly add the powdered sugar and beat for 2 more minutes. Place in the refrigerator until cold.

With your hands, form the chilled mixture into 1-inch balls, then roll each one in toasted coconut. Make sure each ball is generously coated. Place on large platter in the freezer for at least 1 hour before serving. Makes about 5 dozen.
Store the snowballs in an airtight container in the freezer for up to 1 month.

LASAGNA FLORENTINE

2 Lasagna pans.
1 large box of lasagna noodles (cooked)
2 jars spaghetti sauce (your choice) or you can make it from scratch
2 pounds ground beef
1 large package frozen leaf or chopped spinach (cooked and drained)
or 2 cans of spinach drained
1 pound cottage cheese (small curd)
1/2 pound grated cheese (Mozzarella is nice)
1 small onion chopped fine
2 ribs of celery chopped fine.

Cheese sauce topping:

1 pound sharp cheddar cheese
3 tablespoons margarine
3 tablespoons flour
1/2 to 1 cup milk

Cook noodles according to instructions on box. I put cold water on them to stop the cooking. Brown the ground beef with chopped onions and celery. Drain and add the spaghetti sauce add seasonings of your choice, garlic, sweet basil. Cook for at least one half hour.

In a double boiler, water in the bottom and margarine in the top. After melted add flour and cook 2-3 minutes. Stir in milk to make a thick sauce. Add the cheddar cheese and cook about 5 minutes after it has melted. To put it together, place a couple of spoons of tomato sauce in bottom of pan. Place noodles in pan to cover bottom. Place more sauce on noodles and another layer of noodles cross ways. Add cottage cheese, 1/2 pound in each pan. Add more noodles cross ways of last layer. Squeeze as much water out of spinach as you can and spread on noodles. Add more sauce, remainder of noodles and mozzarella cheese, now the remainder of the sauce. Top with cheese sauce. bake in oven at 350 degrees for about 45 minutes. They freeze well so you can eat one and freeze one for later. Thaw in refrigerator before cooking if possible if that is not possible cook at 300 degrees F. for 1 to 1 1/2 hours. Covered with foil for one hour. Uncover to brown the cheese sauce.

Note: Other vegetables can be used if you don't like spinach, Zucchini is good.

LIGHT STEAMED CHOCOLATE CHIP PUDDING
WITH BUTTERSCOTCH SAUCE

This recipe can be made 2 days ahead; keep refrigerated. Reheat single serves in the microwave or return the pudding to the steamer and steam as for the cooking method for about 1 hour or until hot. Reheat the sauce in the microwave or in a saucepan over a low heat.

1 cup (150g) self-raising flour
1 cup (70g) stale breadcrumbs
1/4 cup (50g) firmly packed brown sugar
1 1/2 lbs (2 x 410g jars) fruit mince
1/4 lb (125g) butter, melted
1/3 cup (80ml) dark crème de cacao
3 eggs, beaten lightly
1/2 cup (60g) toasted chopped pecans
1/4 lb (scant) (100g) dark chocolate, chopped coarsely

Butterscotch Sauce
1 cup (200g) butter, chopped
1 cup (200g) firmly packed brown sugar
1 1/8 cup (300ml) cream

1. Lightly grease a 6-cup (1.5 litre) pudding basin; line the base with baking paper.

2. Sift the flour into a medium bowl. Add the remaining ingredients and mix well. Spoon the mixture into the prepared pudding basin and smooth the top.

3. Lightly grease a sheet of foil large enough to cover the top of the basin and extend 5cm over the side. Top with a sheet of baking paper. Fold a 2cm pleat through the centre of the paper and foil. Place the sheets, foil side up, over the pudding basin and tie securely under the rim of the basin with a double length of string. Scrunch the excess foil and paper tightly under the string.

4. Place the basin in a large saucepan with enough boiling water to come halfway up the side of the basin. Cover the saucepan and bring to the boil; boil for about 31/2 hours, adding boiling water when necessary to maintain the water level. To test if the pudding is cooked, insert a skewer through the foil in the top of the pudding; if skewer comes out clean the pudding is ready.

5. Carefully remove the basin from the saucepan and stand for 10 minutes before turning out.

6. Butterscotch Sauce: Combine all ingredients in a medium saucepan.
Stir over a medium heat until the butter is melted. Bring to the boil and simmer, uncovered, for about 3 minutes or until thickened slightly.

7. Serve the pudding warm with Butterscotch Sauce, if desired.

Suitable to freeze. Butterscotch Sauce suitable to microwave.

LOBSTER BITES
(lobster update)

1 each 8 oz. tube crescent rolls, sliced into 24 discs
4 Tablespoons salted butter, melted
8 ounces lobster meat, cooked and cut into 24 cubes
4 Tablespoons golden sherry
1 pinch paprika

Press a crescent roll disc into bottom and up sides of each cup in 2, 12-cup mini muffin pans. Baste liberally with half of the butter. Put 1 lobster cube in each cup. Baste with sherry and again with remaining butter. Sprinkle tops with paprika. Bake at 375 deg. F. for 12-15 minutes.

MARVEL CHOCOLATE PIE AND MORE

6 ounces of high-quality bittersweet chocolate, in small pieces
3 tablespoons light cream
2 tablespoons sugar
4 large or extra-large eggs separated
1 tablespoon pure vanilla extract (preferably Mexican)

1 pie shell, baked and cooled
1/2 pint whipping cream
2 teaspoons fine sugar
1/2 teaspoon pure vanilla extract

Melt chocolate, cream and sugar over very low heat just until the chocolate has melted. Remove from heat, stir and set aside to cool.

Separate eggs. Beat the yolks just until blended. Fold them into the cooled chocolate mixture. Add Mexican vanilla extract and set aside.

Beat egg whites until stiff peaks are formed. Fold 1/3 of the egg white mixture into the chocolate mixture, folding just until blended. Then fold the chocolate mixture into the whites, again folding just until blended.

Pour into the baked pie shell and chill.

To Serve: Whip cream with sugar and vanilla extract. Cover pie with cream, then sprinkle with cocoa or shaved bittersweet chocolate.

For Chocolate Mousse

Prepare chocolate mixture as above. Fold in 3/4 cup of whipped cream. Mound into glasses or serving bowls. Decorate with raspberries and serve with raspberry sauce.






MILLION DOLLAR FUDGE

4 cups Sugar
1 can Evaporated milk
3/4 cup Butter or Margarine
12 ounces Chocolate Chips
32 large Marshmallows
1 tablespoon Vanilla
nuts -- if desired

In a medium saucepan, bring butter, sugar and evaporated milk to a full rolling boil. Boil rapidly for 8 1/2 minutes. Remove from heat and add chocolate chips and marshmallows. Stir well until blended, then pour into a large buttered inch pan. Cool. Knead in vanilla and nuts. Form into logs, or other desired shapes until you are ready to cut the fudge.

MORMON CHAMPAGNE

This looks like champagne and has a very subtle (sort of dry) grape flavor.

1 can frozen white grape juice concentrate
1 1/2 cans water
2 liters dry ginger ale

Mix white grape juice concentrate and water. Just before serving, add chilled ginger ale. Makes about 20 4-oz servings. Doubles infinitely.

MRS. CLAUS CHOCOLATE CAKE

1 cup of shortening
2 cups of sugar
2 teaspoons of vanilla
4 one-ounce squares of unsweetened chocolate, melted
5 large eggs
2 1/4 cups of sifted cake flour
1 teaspoon of soda
1 teaspoon of salt
1 cup of buttermilk
Whipped cream
Red and green glazed cherries

Stir shortening to soften. Gradually add sugar, creaming until light and fluffy. Blend in vanilla and cooled chocolate. Add eggs one at a time, beating well after each. Sift together flour, soda, and salt. Add to creamed mixture alternately with milk, beating after each addition. Bake in a large pan in the shape of a Christmas tree in the oven (350 degrees) for 20 - 25 minutes or until done. When the cake is cold, ice it with whipped cream and decorate with glazed cherries. Sprinkle the trunk with crushed filberts and cashews.

OLD FASHIONED CHOCOLATE PECAN FUDGE

2 cups sugar
1/2 cup whole milk
1 stick butter, cut in slices
2 squares (2 oz.) unsweetened chocolate, chopped
1 Tbsp light corn syrup
1 tsp vanilla extract
1-1/2 cups coarsely chopped pecans
16 pecan halves

Line the bottom and sides of an 8 x 8 x 2-inch pan with aluminum foil; butter the foil. Set aside.

Stir the sugar and milk in a deep, heavy saucepan over low heat until the sugar is dissolved, frequently washing down the sides of the pan with a pastry brush dipped in cold water. Do not boil.

Add the butter, chocolate and corn syrup and stir to melt.

Clip a candy thermometer inside the saucepan and raise the heat to medium, bringing the mixture to a low boil. Boil until the temperature reaches 240 deg. F, watching carefully after the thermometer reaches 220 deg. F. Do not overcook.

Remove the pan from the heat and set aside to cool. Don't move or jiggle the pan once you've put it down to cool. When the thermometer reaches 110 deg. F, stir in the vanilla and chopped pecans.

Using a wooden spoon, beat the mixture in the saucepan until it becomes very thick and stiff, somewhat lighter in color and less shiny. When it's sufficiently beaten, the fudge will not stream off the spoon. This may take anywhere from 5 to 15 minutes depending on the weather. Once you start beating, don't stop.

Immediately push the fudge into the prepared pan, using a spatula to get as much fudge as possible out of the saucepan without scraping any granulation from the sides of the saucepan. Work quickly to smooth the fudge and push it into the corners of the prepared pan. With the tip of a knife, mark 16 squares and press a pecan half into each square. Let the fudge cool until firm (20 - 45 minutes depending on the weather).

Lift the foil and fudge out of the pan. Cut the fudge into squares, on the marked lines; serve immediately or store unwrapped in an airtight container or wrap individually in plastic. The fudge does not have to be refrigerated but can be.
PECAN SPRITZ

1 1/2 cups butter
1 cup sugar
1 egg
1 tsp vanilla
3 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup pecan flour (see note)

Red and green decorating sugar or other holiday sprinkles

Heat oven to 375 deg. F. Blend butter and sugar. Beat in egg and vanilla. Blend in dry ingredients.

Put unchilled dough through a cookie press onto cookie sheet. Sprinkle tops with colored sugar or sprinkles. Bake 8 minutes, until firm but not brown.

Note: To make 1 cup pecan flour, process 1 1/4 cups pecans in the bowl of a blender. A small food processor will do the trick as well. Yield: 2 1/2 dozen.

PEPPERMINT MARSHMALLOWS
(easy and festive)

Powdered sugar
2 1/2 tablespoons unflavored gelatin
1/2 cup cold water
1 1/2 cups granulated sugar
1 cup corn syrup
1/4 teaspoon salt
1/2 cup water
1 teaspoon peppermint extract

Generously dust rectangular baking dish, 11 × 7 1/2 × 2 inches, with powdered sugar. Sprinkle gelatin on 1/2 cup cold water in large bowl to soften; set aside.

Heat granulated sugar, corn syrup, salt and 1/2 cup water in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Heat to boiling; cook without stirring to 250 F on candy thermometer or until small amount of mixture dropped into very cold water forms a ball that holds its shape but is pliable; remove from heat.

Slowly pour syrup into softened gelatin while beating with electric mixer on high speed. Beat on high speed until mixture is white and has almost tripled in volume. Add peppermint extract; beat on high speed 1 minute. Pour into pan. Sprinkle with powdered sugar, patting lightly with hands. Let stand uncovered at least 8 hours.

Turn pan upside down to remove marshmallow mixture onto board. Cut into shapes with miniature cookie cutters or knife dipped in water to keep from sticking. Store in airtight container at room temperature up to 3 weeks. Yield: 40 marshmallows (1 per serving).

POPCORN SNOWMAN

4 tbsp. unsalted butter
4 cups mini marshmallows
9 cups popped popcorn
1/2 cup milk
1 tbsp. gumdrops,
cinnamon candies,
jelly pretzels,
fruit leather

In a large saucepan, melt the butter over low heat. Add the marshmallows and cook, stirring often, until melted and syrupy, about 5 minutes. Place the popped popcorn in a large lightly greased shallow pan. Pour the syrup over the popcorn, tossing to coat evenly. While still warm, form 6 balls about 5" in diameter for the coated popcorn for the bottom sections, giving the balls flat bases so the snow-men will stand.

Form 6 balls about 3-1/2" in diameter for the middle sections. Then form 6 balls about 2' in diameter for the top sections. Stir in the confectioners' sugar and milk together until smooth. Use the icing to stack three popcorn balls of decreasing sizes into a snowman, then attach candies to decorate. (Gumdrops for hats, Fruit leather for scarves, etc.)

POT ROAST

3 1/2 - 4 pounds of chuck pot roast
4 cans Cream of Mushroom soup
6 medium onions, cut in thirds to make rings
6 potatoes, peeled and cut in quarters
1 bag baby carrots
1 can sliced mushrooms (optional)
Flour
Salt
Pepper

Set oven to broil setting. Mix flour with salt & pepper to taste and coat all sides of the meat. Cover broiler pan with enough excess foil to eventually cover all of the meat and veggies. Broil the meat for 15 minutes on each side then take it out of the oven. Set oven to bake at 325 degrees. Pour all of the mushroom soup over the meat. Put the sliced onions on top of the meat. Put the potatoes, carrots and mushrooms all around. Enclose the whole thing with the foil. It should be completely sealed. Bake at 325 for 3 1/2 hours. Be careful when opening the foil, because lots of steam escapes. Serves 6-8.

POTATO and EGG CASSEROLE
Raintree Inn B&B, Somerset, KY)

1/2 stick butter
16 oz hash brown potatoes
4 eggs
1 tsp salt
1/2 cup chopped tomato
2 Tbsp chopped pepper
2 Tbsp minced onion
3 Tbsp Ranch dressing
3/4 cup milk
1 cup grated cheese

Put butter and potatoes in casserole dish and bake in 350 deg. F. oven until potatoes are thawed... Drizzle dressing over potatoes. Add milk, tomatoes, peppers and onions, salt and one cup of grated cheese. Pour mixture over potatoes and bake in 350° oven until eggs are set, stirring occasionally. Serves 6-8. Recipe can be doubled easily.

POUTINE
(Fries and Gravy)
Recipe courtesy Emeril Lagasse, 1999

2 tablespoons butter
2 tablespoons flour
2 cups beef stock
Salt
Freshly ground black pepper
2 pounds Idaho white potatoes, peeled and cut
1/2 pound fresh cheese curd

In a saucepan, over medium heat, combine the butter and flour. Stir until
incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock.
Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to
medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and crumble the cheese. Serve immediately. Yield: 4 to 6 servings
Recipe from Mary, on RF4RP
"But seriously, folks, cheese curds are fresh, young cheddar cheese in the natural, random shape and form before being processed into blocks and aged. (Cheddar cheese is typically aged from 60 days to 4 years before being sold.) Unlike the aged variety, curds lose their desirable qualities if refrigerated or not eaten for a few days (the squeak disappears and they turn dry and salty). This means that even if you can find them in ordinary supermarkets, IMHO they are probably a few weeks old, and inedible or at least unremarkable."Information from http://www.doorbell.net/tlr/cheesecd.htm
PUMPKIN BREAD
(Helton House B&B, Owensboro, KY)

3 cups sugar
4 eggs
1 cup salad oil
1 1lb. can pumpkin
3 1/2 cups flour
1 tsp. baking powder
1 tsp. soda
2 tsp. salt
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
2/3 cup water
1 cup nuts
1 cup raisins

Combine sugar, oil and eggs; add pumpkin. Sift dry ingredients together. Add to pumpkin mixture. Add water, mix and bake at 350 degrees for 50 to 60 minutes in 2 large greased loaf pans or 3 small pans, or different sized tin cans (for round bread).

SANTAS SNICKERS SURPRISES

2 sticks softened butter
1 cup creamy peanut butter
1 cup light brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
3 1/2 cups all purpose flour, sifted
1 tsp baking soda
1/2 tsp salt
1 pkg. (13 oz.) Snickers Brand Miniatures

Combine the butter, peanut butter and sugars using a mixer on medium-low speed until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, salt and baking soda. Cover and chill dough for 2-3 hours.

Unwrap all of the Snickers Brand miniatures.

Remove dough from refrigerator. Divide into 1 tablespoon pieces and flatten. Place a Snickers miniature in the center of each piece of dough. Form the dough into a ball around each Snickers miniature. Place on a greased cookie sheet and bake at 300 deg. F. for 10-12 minutes.

Let cookies cool on baking rack or wax paper. Spruce up with powdered sugar and drizzle melted Dove Brand Chocolates over the top of each cookie.
SOUR CREAM DIPS
2 cups sour cream
1 package taco seasoning mix
1/2 cup chopped green pepper
1/2 cup chopped tomato

Combine ingredients. Serve with tortilla chips. For a spicier dip, substitute the green pepper with desired amount of chopped green chilies or jalapenos. Makes approximately 3 cups.

ONION SOUP DIP
2 cups sour cream
1 pkg Lipton's Onion Soup

Combine ingredients. Makes approximately 2 1/4 cups dip.

DILL SOUR CREAM DIP
(Alan's Kitchen.com)
2 shallots, chopped
2 cups sour cream
1/2 teaspoon salt
1 teaspoon parsley
1 teaspoon dill

Into a blender, add the shallots, cover and chop for 3 seconds. Next, add in the sour cream, salt, and parsley and using the stir speed for 10 seconds and increase speed to Mix for 20 seconds. Pour into a bowl, wrap with plastic wrap and place in refrigerator. Chill for 30 minutes before serving. Great with Rye Bread.

For Picnicking & Tailgating: Pour into a plastic container and close lid. Place in ice chest until you reach your picnic or tailgate location. Just pour into a paper or plastic bowl and enjoy. Makes 2 1/4 cups.

SOUR CREAM DIP FOR FRESH FRUIT
Bluegrass Winners - A Cookbook The Garden Club Of Lexington, Inc.

2 cups sour cream
1/2 cup+2Tbsp brown sugar
2 tablespoons dark rum
4 teaspoons Grand Marnier

Combine ingredients, blending thoroughly. Serve chilled with cut-up fresh fruit on toothpicks or in individual dessert dishes topped with 2 tablespoons sauce on each.

SOUR CREAM POUND CAKE
(Inn at Morgan B&B, Versailles, KY)

Cream:

2 sticks butter (no substitutes)
3 cups sugar

Beat in the following in order:

6 eggs
1 tsp almond flavoring
1 cup sour cream
1/4 tsp baking soda
3 cups flour

Optional
Add one of the variations (see below) to the mixture.

Spoon into well sprayed bundt pan. Bake at 300 degrees for 1 hour. Let stand 10 minutes. Turn out onto a large plate, rounded side up. Let cool and cover well with foil.

Variations:

Add one of the following to the basic 'Sour Cream Pound Cake' recipe and mix well before spooning into the bundt pan:

Raspberry
Add a pkg of thawed frozen raspberries. Top cake with slightly heated raspberry jam before serving.

Brown Sugar & Pecan
Substitute 1 cup of brown sugar for one cup of white sugar. (1 cup brown sugar and 2 cups white sugar). Add 1 cup chopped pecans

Orange
Add 2 cans mandarin oranges, well drained. Top cakes with slightly heated orange marmalade before serving.

Pumpkin
Add a small can of pumpkin pie mix.

SPICY LOBSTER CROSTINI
(LOBSTERSWEEPS)

2 each 1 1/2 lb. Maine lobsters
1 teaspoon red pepper flakes
2 tablespoons olive oil
1/2 each lime, juice only
1 loaf French bread
2 tablespoons olive oil (as needed)
1/2 cup Parmesan cheese

Boil lobsters for 5 minutes. The lobsters should not be completely cooked. Allow cooling.

Remove meat from tails and claws. Cut meat into small bite size pieces. Place lobster meat in a non-metallic bowl and toss with olive oil and red pepper flakes. Cover with plastic wrap and marinate in refrigerator for one hour.

Coat a non-stick frying pan with vegetable spray. Heat pan on medium high until it begins to smoke. Add lobster and sauté until the meat is golden brown. The red peppers will cause a small of amount of smoke while cooking. This will add to the flavor. Add the limejuice right before removing from pan.

Slice the bread into eight 1/2 slices. Brush both sides with olive oil. Place on baking sheet. Put in oven and bake for 8 to 10 minutes, check frequently. When bread is light golden brown remove from oven. Turn each piece over since they will be slightly more toasted on the bottom.

Place prepared lobster meat on top of toast and sprinkle with Parmesan cheese. Place back in oven for another 5 minutes or until cheese is melted and lightly brown. Serve immediately.

SPRING ROLLS

200g (7ozs) pork fillet, chopped finely
1 Tablespoon Dry Sherry
2 Tablespoons bottled oyster sauce 1 clove garlic crushed
1 teaspoon soy sauce
1/2 teaspoon salt
2 teaspoons sugar
1/4 teaspoon black pepper
1 teaspoon sesame oil
2 Tablespoons Cornflour
6 Tablespoons peanut oil
6 dried mushrooms, soaked in water and finely sliced
200g (7ozs) prawns, (shrimp)shelled and chopped finely
(yield 100g)(3 1/2ozs)
2 cups bean sprouts
1 cup bamboo shoots chopped finely
4 shallots (green onions) cut into 2.5cm lengths (1 1/2")
10 spring roll wrappers
1 egg white beaten
Oil for Deep frying

In a large bowl, mix the first 11 ingredients together. Heat the peanut oil in a wok. When oil is very hot add the mushrooms and stir for a few seconds. Add meat mixture and continue stirring over a very high heat until the meat has changed colour. Add prawns and cook for a further 1 - 2 minutes. Add the bean sprouts, bamboo shoots and shallots, and mix well together and allow to cool.

Cut each spring roll wrapper into 4 triangles. Have the wide part of the wrapper nearest to you. Place a tablespoon of the filling on the base of the triangle, fold the ends to the centre, then roll the base of the spring roll upward and seal the point with a little egg white. Fold all the spring rolls the same way.

Deep fry rolls in hot oil until golden brown. Serve on a bed of curly endive, along with the Sweet and Sour Sauce and shredded shallots if desired. (There are some very good commercial sauces on the market.)






SPRINGFIELD COFFEE CAKE
(Maple Hill Manor B&B, Springfield, KY)

1 box yellow cake mix
4 eggs
1/2 cup oil
12 oz sour cream
1 small box vanilla instant pudding
1/4 cup sugar
1-1/2 tsp cinnamon

Mix all ingredients except sugar and cinnamon together. Pour half into a greased bundt pan. Mix sugar and cinnamon together.

Sprinkle over batter and then cut through with a knife to swirl. Add remaining batter. Bake at 325 degrees for 1 hour. Cool 25 minutes, then remove from pan.

STRAWBERRY BREAD
(Helton House B&B, Owensboro, KY)

3 cups plain flour
1 tsp. soda
1 tsp. salt
3 tsp. cinnamon
2 cups sugar
3 eggs (well-beaten)
2 packages (10 oz each) frozen strawberries, thawed
1 1/4 cups oil
1 1/4 cups chopped pecans

Stir dry ingredients in large bowl making a well in the center of mixture. Mix remaining ingredients and pour into well. Stir enough to dampen all ingredients. Pour into greased, lightly floured loaf pans. Bake at 350 degrees 45 minutes to 1 hour, or when done. Cool before removing from pan.

THAI BRAISED BEEF WITH COCONUT MILK
AND GINGER

2 1/2 lb boneless chuck roast
1 tsp salt
2 tsp ground coriander
1 tsp ground cardamom
1 tsp ground cumin
1 tsp ground red pepper
1 tsp ground turmeric
1 tsp freshly ground black pepper
2 tsp vegetable oil, divided
3 cups chopped onions
1 cup diced carrot
2 Tbsp minced peeled fresh ginger
4 minced garlic cloves
1 16-oz can chicken broth
1 1/2 cups light coconut milk
2 Tbsp sliced peeled fresh lemongrass, or 1 Tbsp thinly sliced lime rind
3 bay leaves
6 cups Chinese-style egg noodles (about 12 ounces uncooked)
1 cup chopped fresh cilantro

Trim fat from beef. Cut beef into 2-inch pieces. Combine salt through black pepper in a small bowl. Sprinkle 2 Tbsp of spice mixture over beef; reserve rest of mixture. Preheat oven to 325F. Heat 1 tsp oil in a large Dutch oven over medium-high heat. Brown beef; remove from pan. Heat 1 tsp oil in pan. Add onion, carrot, ginger, and garlic; sauté 8 minutes or until tender. Stir in broth. Return beef to pan.

Add remaining spice mixture, coconut milk, lemongrass, and bay leaves. Bring to a boil. Cover and bake at 325F for 2 hours.

Cook the noodles. Remove beef from pan using a slotted spoon; shred, set aside, and keep warm. Bring vegetable mixture to a boil over medium-high heat and cook 10 minutes or until slightly thick. Discard bay leaves. Serve beef and vegetable mixture over noodles. Serves 6

TINY FUDGE TARTS

1 1/2 cups flour
1/4 tsp salt
1/2 cup butter or margarine
3 Tbsp water
1 tsp vanilla

Fudge filling: (Make first and set aside while you make the dough)

Mix the following ingredients thoroughly:
1/4 cup butter or margarine
1 egg yolk
1/2 cup sugar
1 tsp vanilla
1/4 cup cocoa
1/2 cup finely chopped nuts or flaked coconut

Heat oven to 350° F. Mix flour and salt. Cut in butter. Sprinkle with water and vanilla. Mix well with fork. Using 1/2 of dough at a time, roll out 1/16" thick on cloth-covered board generously sprinkled with sugar.

Cut in 2 1/2" squares. Spread 1 level tsp filling in center of each square. Bring corners to center. Seal together. Place sealed side up or down on ungreased baking sheet. Bake 15 to 20 minutes.

Makes about 2 1/2 dozen.

TURKEY BREAST WITH MUSTARD SAGE CRUMBS
LOW FAT recipe! - Serves 6 (Kitchen Link)

1/2 cup dry bread crumbs
1 1/2 teaspoons dried sage
1/4 cup chopped fresh parsley
3 tablespoons melted butter
3/4 teaspoon salt
1 (2-pound) boneless, skinless turkey breast
1/4 teaspoon fresh-ground black pepper
1 tablespoon Dijon mustard

Heat the oven to 450 degrees F.

In a small bowl, combine the bread crumbs, sage, parsley, butter, and 1/4 teaspoon of the salt.

Season the turkey breast with the remaining 1/2 teaspoon salt and the pepper. Set the turkey breast in a roasting pan and then brush the top and the sides of the breast with the mustard. Pat the seasoned bread crumbs onto the mustard.

Roast the turkey for 20 minutes. Reduce the oven temperature to 375 degrees F. and continue to roast the turkey breast until just done, 15 to 20 minutes longer. Transfer the turkey to a carving board and leave to rest in a warm spot for about 10 minutes. Cut the turkey into slices.

VANILLA BUTTER COOKIES

8 ounces unsalted butter
1 cup sugar
4 large egg yolks, beaten
2 tbsp pure Tahitian vanilla extract or 1/2 teaspoon finely ground vanilla bean
2-1/4 cups unbleached flour
3/4 teaspoon baking powder
Pinch of salt

In a large bowl, cream the butter with the sugar until light and fluffy. Add the beaten yolks and vanilla and beat thoroughly.

Sift flour, baking powder and salt together. Gradually add the dry ingredients to the butter mixture, blending well after each addition.

Form the dough into a ball, wrap in wax paper and refrigerate overnight, or place in freezer for about 30 minutes. Use non-stick pans or line pans with parchment paper. Spray lightly with baking oil. Preheat oven to 350 degrees.

Place dough between 2 pieces of wax paper and roll to a thickness of slightly less than 1/4 inch. Using a cutter, stencil, or inverted glass, cut cookies and transfer to baking sheets.

Bake for about 12 minutes or until cookies begin to brown. Place pans on cooling racks for about 5 minutes, then carefully remove cookies. Allow cookies to cool thoroughly before serving. Frost with confectioners glaze, if desired. Place cookies in an airtight tin or jar until ready to serve.

This recipe makes between 3 and 4 dozen cookies, depending on cookie cutter size.

Confectioners Glaze

2 tablespoons unsalted butter
1 cup confectioners sugar
5 tablespoons milk
1/2 teaspoon pure vanilla extract

Melt butter until nut-brown. Remove from heat. Add sugar, milk and vanilla. Stir until smooth.

VANILLA WAFERS

1/4 cup (4 tablespoons) unsalted butter, room temperature
1/3 cup vanilla sugar
1/4 cup egg whites
1/3 cup unbleached all purpose flour
1 teaspoon pure vanilla extract
pinch of salt

Preheat oven to 400 degrees F. Line heavy, large cookie sheets with parchment, then butter generously. Beat butter and sugar in medium bowl until light and fluffy. Beat in egg whites and vanilla. Gradually mix in flour and salt (batter will be soft).

Drop batter by level teaspoonfuls 3 inches apart onto prepared cookie sheets. Bake until edges are golden brown and centers of cookies are still pale, about 7 minutes. Transfer cookies to racks and cool completely. Store in airtight container. (Can be prepared a few days ahead.)












 

 

 

 

 

 

SHALOM FROM SPIKE & JAMIE



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