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

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Recipes from Spike & Jamie

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Contents Disk 369

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).



APPLE CALVADOS FRUITCAKE
BANANA APPLE LOAF
BANANA CINNAMON DOUGHNUTS
BREAD AND BUTTER PUDDING
CAJUN STYLE BLACKENED FISH FILLETS
CANDY CANE SUGAR TWIST COOKIES
CHERRY PIE
CHOCOLATE CARMEL CHEWS
CHOCOLATE PEANUT BUTTER FUDGE
CHOCOLATE PIE
CHOCOLATE PUFFS
CHOCOLATE REVEL BARS
CHOCOLATE RUM RASPBERRY CAKE ROLL
CHRISTMAS MORNING WIFE SAVER
CHRISTMAS STEAMED PUDDING
CINNAMON GINGER WALNUT STREUSEL COFF
CINNAMON SQUASH RINGS
COFFEE COCONUT MUFFINS
CRAB WONTON OR CRAB RANGOON
CRANBERRY COBBLESTONE BREAD
CREAMY CHICKEN AND VEGETABLES NOODLE
DIVINITY
ESCARGOTS A LA BOURGUIGNONNE
FRENCH BREAD
FRESH FRUIT SUNDAES
FRUITCAKE COOKIES
GINGER PEACH FRUITCAKE
GOLDEN GNOCCHI
GYPSY SOUP
HALLY TOSIS DOG TREATS
HONEY BARBECUED GLAZED SALMON
HONEY GARLIC CHOPS
HONEY NUT POPCORN
HOT AND SPICY STIR
LEEK AND POTATO SOUP
LEMON SPICE PUFFS
LOBSTER AND TORTELLINI SALAD
LOLLIPOP COOKIES
LOTSA FUDGE RECIPES
METRIC CONVERSION CHART
ORANGE PINEAPPLE CONGEALED SALAD
PENUCHE FUDGE
POLISH REUBEN CASSEROLE
POLLO CRIOLLO CHICKEN
POMEGRANATES INFORMATION
PORK AND LOBSTER EGG ROLLS FLORENTIN
RED RASPBERRY HOLIDAY TRIFLE
RIBBON OF CHERRY CHEESECAKE
ROLL OUT SUGAR COOKIES
RUM COFFEE
SANDIES
SHORTBREAD CIRCLES
SHRIMP WONTON CUPS
SOFT SUGAR COOKIES
SPINACH SALAD WITH BLUE CHEESE
STARBUCKS CRANBERRY BLISS BAR
STUFFED SHELLS
SUGAR COOKIES
SUGARLESS FRUIT AND NUT COOKIES
TEQUILA CHRISTMAS CAKE
TRADITIONAL FRUITCAKE RECIPE
TURKEY POT PIE
WHOLE WHEAT BUNS

APPLE CALVADOS FRUITCAKE
For gift giving, you can use mini-loaf pans. Use the same baking times, checking at the earliest time and expect about 4 to 6 mini-loaves from each recipe. Apple-Calvados Fruitcake is a dense, moist fruitcake that is beautiful even straight out of the pan.

2 cups dried apples, finely chopped
1-1/2 cups dried apricots
1-1/2 cups pitted dates, cut in half
1 cup dried cranberries
1 cup dried cherries
1/4 cup apple juice
1/4 cup Calvados or Apple Jack (or all apple juice)
1 cup sugar
1 cup (2 sticks) unsalted butter at room temperature
6 eggs, at room temperature
3 cup all-purpose flour
1 teaspoon baking powder
1 Tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
One 15 ounce jar applesauce
1-1/2 cups (about 6 ounce) chopped walnuts
1/3 cup Calvados or Apple Jack (for soaking)

Preheat oven to 300 degrees. Grease a 10-inch tube pan or bunt pan or two 8 x 4 x 2-inch loaf pans. Mix the fruit, apple juice and Calvados in a medium bowl; let stand for 1 hour.

Cream the sugar and butter in a mixing bowl with an electric mixer until light and creamy. Add the eggs, one at a time, beating well after each one. Stir together the flour, baking powder, cinnamon, nutmeg and allspice in a medium bowl. With the mixer on low speed, alternately add the flour mixture and applesauce beginning and ending with the flour mixture, blend-ing until incorporated. Stir in
the fruit and nuts.

Pour the mixture into the prepared pan and bake for 2 hours or until a cake tester inserted in the middle of the cake comes out clean. Cool 30 minutes. Go around the sides with a knife and invert onto a cooling rack. Turn right side up and cool completely.

Soak a large piece of cheese cloth in Calvados. Wrap the cake in the cloth and then in foil. Store in the refrigerator and remoisten the cloth with Calvados every
couple of weeks or as necessary. Makes: one large round or two 8 x 4-inch cakes.

BANANA APPLE LOAF

1/2 cup butter -- softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
3 tablespoons sour cream
1/2 cup mashed bananas (2 bananas)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 apples -- chopped
1/2 cup chopped black walnuts

Cream together butter and sugars, beat in eggs thoroughly. Blend in sour cream, banana and vanilla. Combine flour, baking powder, soda and cinnamon. Gradually add to butter mixture. Gently fold in chopped apples and nuts. Pour into greased and floured loaf pan. Bake about 1 hour at 375 degrees F. Cool before slicing.




BANANA CINNAMON DOUGHNUTS

3 cups peanut oil -- for frying
4 cups all-purpose flour
3/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup butter
1 cup bananas -- mashed
2 large eggs -- beaten

TOPPING
3/4 cup sugar
2 teaspoons ground cinnamon

Heat oil in a deep-fat fryer or deep heavy skillet. Time heating so it will be ready when you are prepared to begin frying doughnuts. Use Canola oil if you prefer, but peanut oil has a higher smoking point and is a good choice for frying. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg. Cut in butter using a pastry blender or two knives. Make a well in center of mix and add mashed bananas and eggs. Mix well. You can do this with a wooden spoon, or since dough will be very stiff you may want to use your hands to mix it well. Place dough on a lightly floured surface and roll to 1/2-inch thick. Cut with a 2-1/2 inch doughnut cutter that you dip in flour as needed. Deep-fry, a few at a time, until golden brown. Drain on brown paper bags. Fry the doughnut "holes" also. Combine sugar and cinnamon in a paper bag or place on a shallow plate. Coat warm doughnuts with this mixture. Yield: about 22 doughnuts and 22 centers.

BREAD AND BUTTER PUDDING
(makes 8 servings)

refrigerated butter-flavored cooking spray
8 slices whole wheat bread
1 1/2 tablespoons (19 g) unsalted butter, softened
1/3 cup (35 g) chopped dried apricots, soaked in 2 tablespoons (30
ml) brandy for 5 minutes
1 large baking apple, cored, peeled, and chopped
1/4 cup (36 g) golden raisins
1 tablespoon (12 g) sugar
1 teaspoon (5 ml) ground cinnamon
3/4 cup (180 ml) egg substitute
2 1/4 cups (540 ml) 1% low-fat milk

Preheat oven to 350°F (180°C), Gas Mark 4. Lightly coat a 2-quart casserole dish with cooking spray. Trim and discard the crusts off each bread slice. Thinly butter each slice and cut into quarters. Set aside. In a bowl, combine the soaked apricots, apple, and raisins. Place half of the fruit mixture into the prepared dish. Mix the sugar and cinnamon. Sprinkle 1/3 of the mixture over the fruit. Top with half of the bread quarters, the remaining fruit mixture and another 1/3 of the sugar mixture. Arrange the remaining bread quarters on top, buttered side up. Whisk the egg substitute and milk together, and pour over the bread. Sprinkle with remaining 1/3 of the sugar mixture.

Bake for 35 to 40 minutes, until a tester inserted in the center comes out clean. Cool in the dish for at least 10 minutes before spooning into dessert bowls.

CAJUN STYLE BLACKENED FISH FILLETS
(any fish)

1-teaspoon salt
1 teaspoon minced fresh or dry thyme
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/2 teaspoon ground black pepper
1/2 teaspoon fennel seeds, crushed
4 6-ounce fish fillets
2 tablespoons olive oil

4 teaspoons butter

Preheat oven to 400 degrees F. Mix first 7 ingredients in small bowl. Place fillets on baking sheet. Brush on both sides with 1 tablespoon of oil. Sprinkle top of each with seasoning.

Heat heavy large skillet (preferably cast-iron) over high heat until very hot. Add remaining 1-tablespoon of oil; swirl to coat. Place fillets, seasoned side down, in skillet. Cook until very brown on bottom, one minute. Return fillets, browned side up, to baking sheet. Place in oven; bake until just opaque in center, about 8 minutes. Top each with 1-teaspoon of butter. Makes 4 servings.

CANDY CANE SUGAR TWIST COOKIES
(Practical Kitchen)

Basic Dough

1 cup of butter, softened
1 cup of confectioner's sugar
1 egg
1 tsp of vanilla
1/2 tsp peppermint extract
2 1/2 cups of sifted flour
1/2 tsp salt
1 tsp baking soda
1 tsp cream of tartar
2 tbsp of red food coloring (for Candy Cane Sugar cookies only)

Beat the butter and sugar together until light and fluffy. Beat in the egg, vanilla and almond extract. Set aside. Mix the flour salt, baking soda, and cream of tartar together. Stir into the butter mixture. Divide the dough in half and add the red food coloring to half the dough. Refrigerate dough for one hour.

Take one teaspoon of each color of dough and roll out into 4 inch long strips. Lay the strips side by side and twist together to make a red and white striped rope. Place the dough on an ungreased cookie sheet. Turn the end into a curve to make the canes handle. Repeat this procedure to make 12 canes. Place 1 inch
apart. Bake at 375 degrees for 10 minutes.

Place one inch apart on baking sheet. Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely.

VARIATIONS

White Chocolate and Candy Cane Cookies

Candy Cane Topping
1/2 cup crushed red and white peppermint candy
2 tbsp red colored sugar

Crush the peppermint candy in a heavy plastic bag with a
hammer or rolling pin. Mix in the red colored sugar.

White Chocolate Coating
1 cup of Nestle white morsels

Melt the morsels in a microwave safe container, uncovered,
on medium high (70%) for 1 minute. Stir and microwave at
additional 10 to 20 second intervals, stirring in until
smooth.

Cookie Directions
Make one batch of the basic dough from above. Roll dough into one inch balls and place 2 inches apart on a cookie sheet. Flatten by pressing with the bottom of a drinking glass coated with sugar. Dip the glass in the sugar for each cookie. Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely. Dip each cookie half way in the warmed white chocolate then sprinkle with the red sugar and peppermint mixture.

CHERRY PIE

1 cup sugar
1 tsp. ground cinnamon
2 Tbsp. flour
4 cups tart cherries, pitted
1 Tbsp. butter, melted
1 double 9-inch pie crust

Combine cherries, sugar, cinnamon, and flour in a bowl and toss well. Pour cherries in the bottom half of the piecrust and top with butter. Place the top portion of the piecrust on the cherries and make several vents in the top with a sharp knife. You may also sprinkle a small amount of sugar on the top crust if desired. Bake at 350 degrees for 40 minutes. Serve warm with vanilla ice cream.

CHOCOLATE CARMEL CHEWS
Yield: Approx. 32 bars

Caramel Topping:
1 cup sugar
1/2 cup corn syrup (use a greased liquid measuring cup)
1 1/2 tablespoons unsalted butter
3/4 cup heavy cream
1 teaspoon vanilla

Have a long-handled ladle and a greased 2 cup heatproof measure ready near the range. In a heavy, medium size saucepan, preferably with a nonstick lining, combine the sugar and corn syrup and cook over medium-low heat, stirring constantly, until boiling.

Stop stirring and continue boiling until the mixture caramelized to a deep amber (a candy thermometer will read 370 degrees).

Immediately remove the pan from the heat and add the butter and cream, using the ladle to pour in the cream gradually to avoid spattering.

Return the caramel to the range and continue boiling on medium-high heat for about 1 1/2 minutes or until a candy thermometer reads 240 degrees or the caramel is reduced to 1 1/2 cups.

Immediately pour the caramel into the prepared cup and allow it to cool for a least 10 minutes or up to 1 hour (the caramel should still be pourable). Stir in the vanilla extract after 10 minutes.

Cookie Base:
1 cup flour
1 cup quick oats
3/4 cup firmly packed light brown sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
12 tablespoons unsalted butter, melted
6 oz bittersweet or semi-sweet chocolate, chopped into 1/2 inch pieces
1 cup coarsely chopped walnuts

Butter or grease only the sides of a 13 x 9-inch pan and set aside.

In a large mixing bowl, at medium speed, beat together the flour, oats, brown sugar, baking soda, and salt for about 3 minutes or until well mixed. At low speed, beat in the melted butter.

Scrape the mixture into the prepared pan and pat it in to coat the bottom evenly.
Bake for 10 minutes in a 350 degree oven. Remove the pan from the oven and evenly sprinkle on the chocolate pieces and walnuts.

Drizzle the caramel mixture evenly on top and return the pan to the oven for 20 minutes more, or until bubbling. (The caramel will bubble, coating most of the surface.)

Allow the chews to cool completely in the pan on a wire rack. Use a small metal spatula or pancake turner to dislodge the sides and invert the chews onto a plastic wrap covered cookie sheet.

Re-invert it onto a cutting surface and cut it lengthwise into 4 strips (each about 2 inches wide) and then crosswise into 8 strips (about 1 1/2 inches wide).

Place on paper towels for at least 15 minutes to absorb the excess butter.
Source: Adapted from Rose's Christmas Cookies

CHOCOLATE PEANUT BUTTER FUDGE

12 oz. bag of semi-sweet chocolate chips
12 oz. jar of peanut butter (creamy or chunky)
1 can sweetened condensed milk

Butter, oil or spray 8x8 baking pan.

In microwave safe bowl, combine chocolate chips and peanut butter. Microwave for 2 minutes and then at 1 minute intervals stirring after each just until melted and combined. Quickly stir in sweetened condensed milk and spread into pan. Cut into small squares after firm, as soon as 20-30 minutes. Doubles easily.

CHOCOLATE PIE

1 9-inch pie crust
3 oz. semi-sweet chocolate
1/2 cup butter
2/3 cup sugar
2 tsp. vanilla
2 eggs, beaten
1 Tbsp. flour
6 oz. evaporated milk or Half and Half
Whipped topping for garnish

Place pie crust in a 375 degree oven for about 10 minutes or until lightly browned. Meanwhile, melt chocolate and butter in a large saucepan. Add sugar and vanilla and beaten eggs and continue to cook over low heat. Combine flour and evaporated milk and stir until flour is dissolved. Add to chocolate mixture and cook for several minutes until mixture starts to thicken. Pour into pie shell and bake at 375 degrees for 20 - 25 minutes. Allow to cool and serve with whipped topping if desired.

CHOCOLATE PUFFS

1/2 cup shortening
4 ounces unsweetened chocolate
2 cups sugar
2 teaspoons vanilla
4 eggs
2 cups flour
2 teaspoons baking powder
Powdered sugar

Melt shortening and chocolate together. Remove from heat and add sugar, blending thoroughly. Add vanilla and the eggs, one at a time, beating between each addition.

Sift flour with baking powder and stir into the chocolate mixture.

Chill overnight. Form into balls and roll in powdered sugar. Bake on an ungreased cookie sheet at 350 degrees for 12 minutes.




CHOCOLATE REVEL BARS

1 cup butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
3 cups quick oatmeal

Cream butter and sugar until light and fluffy. Mix in eggs and vanilla. Sift together the flour, soda and salt. Mix quick oats with flour mixture. Add dry ingredients to the creamed mixture.

Spread 2/3 of the oatmeal mixture in the bottom of a 15 x 10 x 1-inch jelly roll pan. Cover with the following chocolate mixture. Dot with remaining oatmeal. Bake in 350 degree oven for 25 to 30 minutes.

Filling:
12 ounce package semi-sweet chocolate chips
15 ounce can sweetened condensed milk
2 tablespoons butter
1/2 teaspoon salt
1 cup chopped walnuts
2 teaspoons vanilla

Mix chocolate chips, sweetened condensed milk, butter and salt together in the top of a double boiler and melt. When smooth, add the nuts and vanilla.

CHOCOLATE RUM RASPBERRY CAKE ROLL

1 10 1/2" × 15 1/2" Jelly Roll Pan

SIMPLE RASPBERRY SAUCE
1 12-ounce package whole frozen raspberries (about 2 1/2 ups) -- thawed
4 tablespoons Chambord or other berry liqueur
1/3 cup sugar

CAKE
1/2 cup flour
1/4 cup cocoa -- unsweetened
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs -- separated
1 teaspoon rum flavoring
1 1/2 teaspoons dry instant coffee
3/4 cup sugar -- divided

RASPBERRY MOUSSE FILLING
1 3-ounce package whole frozen raspberries (about 1/2 cup)
1 tablespoon sugar
1 teaspoon unflavored gelatin
1 tablespoon water
1 tablespoon raspberry liqueur
3/4 cup whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 cup seedless raspberry jam
1 tablespoon raspberry liqueur
Fresh raspberries, if available

EASY CHOCOLATE RUM GLAZE
8 ounces semi-sweet chocolate -- about 1 1/4 cups
1/4 cup butter
2 tablespoons light corn syrup
2 1/2 teaspoons rum flavoring

Simple Raspberry Sauce: Purée thawed raspberries in food processor or blender until smooth. Strain to remove seeds. At this point (before liqueur is added), remove 1/4 cup of the purée and reserve for filling. Stir liqueur into remaining purée. Refrigerate until ready to serve. (Best if made 24 hours ahead.)

Cake Roll: Preheat oven to 375 F. Prepare baking pan by greasing sides and
placing parchment or wax paper in bottom of pan. Stir together dry ingredients except coffee and sugar. Set aside.

Place eggs in a bowl of hot tap water for 3 minutes to bring to room temperature. Separate eggs. In small narrow bowl, blend together yolks, rum flavoring and coffee granules. Gradually add 1/4 cup sugar and beat on high speed until thick,
about 5 minutes. Set aside. Clean beaters well in preparation for next step.

In larger bowl, beat egg whites on medium speed until foamy. Gradually add
remaining 1/2 cup sugar and beat on high speed until stiff peaks form. Briefly fold yolks into whites without being too thorough. Sift dry ingredients over egg mixture in three parts, and gently fold in until barely incorporated. Turn into prepared pan, and smooth to edges with as few strokes as possible. Bake for 12 to 15 minutes, until top springs back when gently pressed with finger. Do not overbake.

As cake is baking, lay out a linen cloth larger than the baking pan, and sprinkle with sifted confectioners' sugar. As cake is removed from oven, immediately turn cake out onto prepared cloth. Gently remove parchment or wax paper from bottom. Grasping cake from the shortest side, (the 10" side), roll cake and towel together, so that towel remains inside the cake roll. Set aside to cool, seam side down.

Filling: Combine cold water and 1 tablespoon liqueur. Sprinkle gelatin over and allow to soften for 2-3 minutes. Microwave on HIGH for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved. Combine reserved purée with gelatin mixture. Refrigerate until syrupy. (If it gels too quickly, simply warm again.) Whip cream with sugar and vanilla until stiff. Fold purée/gelatin mixture into sweetened whipped cream. Refrigerate until ready to use.

Stir remaining 1 tablespoon liqueur into jam. Carefully unroll cake, remove towel and spread jam over unrolled cake. Top with mousse, sprinkle with fresh raspberries, if available. Roll up again, seam side down.

Glaze: Warm glaze ingredients together in heavy saucepan over low heat, just until melted and smooth. Brush all crumbs from surface of cake roll. Pour approximately 1/4 of the glaze over the cake surface, using spatula to smooth a thin glaze, just barely sealing the surface. Refrigerate cake for 10 minutes. Reheat glaze so that it pours easily. (A small amount of half and half or light cream may be used if necessary to thin glaze.) Pour over entire cake roll (except ends) and allow to drip over and down sides, keeping use of spatula to a minimum. Refrigerate until ready to serve.

To Serve: Remove from refrigerator 15 - 20 minutes before serving. Place
2-3 tablespoons raspberry sauce on each dessert plate. Slice with a clean
knife dipped in warm water and place a slice on each plate. Pass raspberry
sauce around the table. Yield: 8 servings.

NOTES : Reminiscent of the French Bûche de Noël in its basic method of preparation, this recipe uses the same jelly roll technique to create a special holiday dessert with the season's two favorite ingredients: chocolate and raspberries. A high proportion of egg to flour is the key to creating an elastic batter that will yield and curve into the classic jelly or cake roll. Although daunting to many a home cook, the technique itself is not hard, but requires a few extra steps because the cake is filled and glazed. The final festive result is worth the extra effort.

The optional stenciled garnish of confectioners' sugar is sifted over the glaze after it has set, and while still cold. A handmade paper stencil, doily or plastic stencil (available at craft stores) will all give satisfactory results after a little practice on a clean plate. Serving this dessert cold will prevent condensation from forming on the surface.

CHRISTMAS MORNING WIFE SAVER

16 slices white bread, crust removed thinly
Sliced back bacon or ham
processed cheese slices
6 eggs
1/2 tsp salt
1/4 tsp pepper
1/2 to 1 tsp dry mustard
1/4 cup minced onion
1 to 2 tsp Worcestershire sauce
1/4 cup finely chopped pepper
dash Tabasco
3 cups milk
1/2 cups butter
crushed Corn Flakes

Arrange 8 slices bread in bottom of buttered 13x9 inch baking dish. Cover bread with single layer of bacon or ham and then cheese. cover with remaining bread.
Beat eggs with salt & pepper. Add mustard, onion, green pepper, Worcestershire sauce, Tabasco and milk. Pour over sandwiches. Cover and refrigerate overnight. In morning, melt butter and pour over top. Sprinkle with
crushed Corn Flakes. Bake, uncovered at 350 for 1 hour. Let stand 10 minutes before serving.

CHRISTMAS STEAMED PUDDING

1 cup boiling water
1 cup chopped raisins
2 tablespoons shortening
1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup molasses
1 egg
Creamy Sauce (see below) OR Rum Hard Sauce (see below)

CREAMY SAUCE
1/2 cup powdered sugar
1/2 cup butter or margarine -- softened
1/2 cup whipping (heavy) cream

RUM HARD SAUCE
1/2 cup butter or margarine -- softened
1 cup powdered sugar
1 tablespoon rum OR 2 teaspoons rum extract

Generously grease 6-cup mold. Pour 1 cup boiling water over raisins; stir in shortening until melted. Mix flour, sugar, baking soda and salt in medium bowl. Stir in raisin mixture, molasses and egg. Pour into mold.

Cover mold tightly with aluminum foil. Place mold on rack in Dutch oven or steamer. Pour enough boiling water into Dutch oven until halfway up mold. Cover Dutch oven. Keep water boiling over low heat about 2 hours or until toothpick inserted in center of pudding comes out clean. Prepare Creamy Sauce.

Remove mold from Dutch oven. Let stand 5 minutes; unmold. Serve warm with
sauce. Yield: 8 servings.

CREAMY SAUCE
Mix powdered sugar and butter in 1-quart saucepan until smooth and creamy.
Stir in whipping cream. Heat to boiling, stirring occasionally. Serve warm.

RUM HARD SAUCE
Beat butter in small bowl with electric mixer on high speed about 5 minutes
or until smooth. Gradually beat in powdered sugar and rum. Cover and
refrigerate 1 hour.

HOLIDAY HINTS
A custom still observed in parts of England is to hide a silver charm or a coin wrapped in foil in the batter before the pudding is steamed (just tell your guests to be on the lookout for it!). Whoever finds the treasure will have good luck in the coming year. Another custom requires that every family member take a turn stirring the batter, always in a clockwise direction, while making a secret wish.

Surround your pudding with a platter of sugared fruit. Brush small-sized fruits (such as grapes, cranberries, kumquats) with 1 beaten egg white. Sprinkle with sugar. Remember, these pretty sugared fruits are just to look at, not to eat.

CINNAMON GINGER WALNUT STREUSEL COFFEE CAKE
(Prince George Inn, Annapolis, MD)

l 3/4 cups all-purpose flour
1 3/4 cups sugar
2 teaspoons baking powder
1/4 cup unsalted butter, cut into pieces
1 egg, slightly beaten
3/4 cup milk
1 teaspoon vanilla extract(essence)
2 teaspoons ground cinnamon
1/4 teaspoon ginger
1/2 cup coarsely chopped walnuts
Preheat an oven to 375 degrees F (190 degrees C.).
Butter an 8-inch square baking pan.

In a bowl, stir together the flour, 1 cup of the sugar and the baking powder. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs. Add the egg, the milk and the vanilla and stir until just blended. Pour the batter into the prepared pan.

In another bowl, stir together the remaining 1/4 cup sugar, the cinnamon, ginger and walnuts. Sprinkle the mixture evenly over the surface of the batter. Using a
table knife, cut gently down through the batter at intervals of about 2 inches to spread a little of the topping through the batter.

Bake until the coffee cake is golden and a toothpick inserted into its center comes out clean. 25-30 minutes.

Remove from oven and let cool on a rack for 15 minutes. Cut into squares and serve warm.

CINNAMON SQUASH RINGS

2 tablespoons packed brown sugar
2 tablespoons milk
1 egg
3/4 cup soft bread crumbs -- (about 1 slice bread)
1/4 cup cornmeal
2 teaspoons ground cinnamon
1 medium acorn squash, cut crosswise into 1/2" slices, seeded
1/3 cup butter or margarine -- melted

Heat oven to 400F. Mix brown sugar, milk and egg. Mix bread crumbs,
cornmeal and cinnamon. Dip squash slices into egg mixture, then coat with
bread crumb mixture.

Place squash in un-greased rectangular pan, 13 × 9 × 2 inches. Drizzle with
butter. Bake uncovered 30 to 35 minutes or until tender. Yield: 6 servings.

NOTES : HOLIDAY HINTS
For a prettier center, use a scalloped-edge round cookie cutter to cut out
the centers of the squash rings. Add toasted pecans to this picture-perfect
dish for a crunchy treat.

TIMESAVING TIPS
Feeling a bit frazzled with company coming? You can cut and seed the squash
up to two days ahead of time, then cover and refrigerate.
COFFEE COCONUT MUFFINS

1/2 cup butter -- solid
1/2 cup sugar
1/2 cup packed light brown sugar
2 eggs
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup brewed coffee -- strong
1/3 cup milk
2 teaspoons vanilla extract
1/2 cup black walnuts -- chopped
3/4 cup dried coconut
1/4 teaspoon almond extract -- optional

Grease and flour 12 muffin cups, or use paper liners. Use a large electric mixer bowl. Cream the butter, sugar and brown sugar until very light and fluffy. Beat in the eggs one at a time. Sift the flour, baking powder and salt. Combine the coffee, milk, vanilla and almond extract. Alternately blend the coffee mixture and the flour mixture into the butter mixture. Stir in the nuts and coconut. Divide the batter among the 12 muffin cups. Bake in a preheated 375-degree oven for 25-35 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes on rack and remove from muffin tins and cool longer before enjoying with your coffee or tea.

CRAB WONTON OR CRAB RANGOON

1- 8oz. cream cheese
1/4 tsp. granulated garlic
1/4 of a finely chopped onion
1/2 lb. fresh crab meat or you can use canned crab flakes..
1 package of the Small Wonton Wrappers

Mix the first 4 ingredients well. Put a small dollop in a wonton wrapper, dip your fingers into water and go around the edge of the wonton pinch it up into a little packet. When all are finished, heat your oil, and deep fry until a golden brown.

CRANBERRY COBBLESTONE BREAD

1/3 cup Dried Cranberries
2 teaspoons Orange Zest
1/3 cup Sugar
4 teaspoons Ground Cinnamon
2 packages Refrigerated Dinner Rolls -- (11 ounces each)
4 tablespoons Butter or Margarine -- (melted)
Glaze:
1/2 cup Powdered Sugar
3 teaspoons Milk

Preheat oven to 375 degrees F. For bread, combine cranberries and orange
zest in a small bowl. Mix lightly and set aside. In a medium size bowl, combine sugar and cinnamon. Unroll dough and separate into 16 rolls. Using scissors, cut each roll into quarters. Place half of the dough pieces and half of the butter in a large bowl and toss gently. Sprinkle with half of sugar mixture and toss to coat evenly. Place dough in bottom of a greased loaf pan. Sprinkle with half of cranberry mixture. Repeat layers with remaining ingredients. Bake for 35 - 40 minutes or until golden brown. Cool in pan 15 minutes and loosen bread from edges of pan to remove to a cooling rack.

For glaze, combine powdered sugar and milk in a small bowl. Drizzle over
warm loaf.

CREAMY CHICKEN AND VEGETABLES NOODLES

5 cups uncooked medium noodles -- (10 ounces)
2 cups frozen mixed vegetables -- thawed
6 medium green onions -- sliced (6 tablespoons)
1 (8-ounce) tub garden vegetable fat-free cream cheese
1 1/4 cups skim milk
1 1/2 cups cut-up cooked chicken or turkey
1/2 teaspoon garlic salt
1/4 teaspoon pepper
Chopped fresh parsley -- if desired

Cook noodles as directed on package. While noodles are cooking, spray
12-inch nonstick skillet with cooking spray; heat over medium heat. Cook
vegetables and onions in skillet about 4 minutes, stirring frequently, until
vegetables are crisp-tender.

Stir cream cheese and milk into vegetable mixture until blended. Stir in
chicken, garlic salt and pepper; heat through.

Drain noodles. Stir noodles into cheese sauce mixture; heat through.
Sprinkle with parsley. Yield: 4 servings.

DIVINITY

2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
2/3 cup coarsely chopped nuts

Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days)
in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Cook without stirring to 260 F on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.

Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. (For best results, use electric stand mixer, not a portable handheld mixer because total beating time is about 6 minutes and mixture is thick.) Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (If mixture becomes too stiff for mixer, continue beating with wooden spoon.) Fold in nuts. Quickly drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 4 hours, but no longer than 12 hours, until candies feel firm and dry to the touch. Store in airtight container at room temperature.

NEW TWIST
Divinity is a divine candy. To add your final touch, indulge in one of these
variations:

o CHERRY-ALMOND: Add 1/2 cup chopped candied cherries; use almond extract instead of the vanilla.

o PEPPERMINT: Add 1/2 cup crushed hard peppermint candies and, if desired, 2 or 3 drops of red food color.

o CHOCOLATE-MINT: Add 1/2 cup semisweet chocolate chips, 2 drops green food color and 1/4 teaspoon mint extract.

HOLIDAY HINTS
Making Divinity can be a little tricky, but it helps if you start with the spoonful test. Drop a spoonful of the divinity mixture onto waxed paper. If it stays in a mound, it has been beaten long enough. If the mixture flattens out, beat another 30 seconds and check again. If the mixture is too stiff to spoon, beat in a few drops of hot water until a softer consistency is reached.

ESCARGOTS A LA BOURGUIGNONNE

12 Tbsp (180 ml) unsalted butter
1 1/2 Tbsp (23 ml) finely chopped shallots
1 Tbsp (15 ml) finely chopped garlic
1/2 Tbsp (8 ml) finely chopped parsley
2 tsp (10 ml) salt
1/2 tsp (2 ml) freshly ground pepper
24 canned snails*, rinsed and drained

*Canned escargots (snails) can be bought, complete with empty shells
for serving, in most supermarkets in the US.

In a small bowl mix the butter, shallots, garlic, parsley, salt and pepper until the butter is soft and the ingredients are thoroughly combined. Put about 1/4 tablespoon (4 ml) of the butter in each shell, followed by a snail, and then another 1/4 tablespoon (4 ml) of butter. Place on individual oven-proof serving dishes and bake in a 400F (200C) oven for 10 to 15 minutes, until the butter begins to bubble. Serve with crusty French bread (baguette) for sopping up the
sauce. Serves 4.

FRENCH BREAD

1 Tbsp (15 ml) sugar
1 package (1/4 oz, 7 g) yeast
2 cups (500 ml) lukewarm water
6 cups (1.5 L) all-purpose flour
2 tsp (10 ml) salt
2 Tbsp (30 ml) melted butter

Dissolve the sugar and yeast in the water in a small bowl and allow to proof for 15 minutes. Sift the flour and salt into a large mixing bowl and form a well in the center. Stir in the water mixture and beat in an electric mixer with dough hooks or knead on a lightly floured surface until the dough is smooth, about 15 minutes. Transfer to a lightly greased bowl and allow to rise in a warm place until
doubled in volume, about 90 minutes. Form into 3 loaves about 16 inches (40 cm) long and place on a lightly greased baking sheet. Brush with melted butter and cut 5 or 6 diagonal slashes in the top of the loaves with a sharp knife. Cover with a dish towel and allow to rise until doubled in volume, about 90 minutes.

Bake for 15 minutes in a preheated 400F (200C) oven for 15 minutes. Reduce the heat to 350F (180C) and bake an additional 30 minutes, until golden brown.
Cool on wire racks. Makes 3 loaves.
Bon appetit from the Chef at World Wide Recipes

FRESH FRUIT SUNDAES

2 Tbsp (30 ml) butter
1/4 cup (60 ml) packed brown sugar
2 cups (500 ml) sliced fresh peaches, plums, apricots, or strawberries
1/4 tsp (1 ml) ground cinnamon
Vanilla ice cream
1/2 cup toasted chopped walnuts or pecans

Heat the butter in a skillet over moderate heat and stir in the brown sugar until dissolved. Add the fruit and cinnamon and sauté just until the fruit begins to soften, about 3 minutes. Spoon over scoops of vanilla ice cream and top with toasted nuts. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes

FRUITCAKE COOKIES
Makes 144 cookies

1 pound candied pineapple
16 ounces candied cherries
3 cups dates, pitted and chopped
4 1/2 cups golden raisins
3 cups all-purpose flour
6 cups chopped walnuts
1/2 cup butter or margarine
1 cup brown sugar
4 eggs, separated
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 teaspoons baking soda
3 tablespoons sweetened condensed milk
1/2 cup brandy

Cut fruit into small pieces. In a large bowl, dredge fruit and nuts in 1 cup flour.

Cream together butter or margarine, brown sugar and egg yolks. Stir together flour, cinnamon and nutmeg; add to creamed mixture.

In a small bowl, dissolve baking soda into sweetened condensed milk.

Gradually add soda mixture and brandy. Turn mixture into the big bowl of fruit and nuts. Combine.

Beat egg whites to stiff peaks. Fold into dough.

Bake at 300 degrees for 20 minutes, or until lightly browned.

Cool on wire racks. Cookies should be soft.





GINGER PEACH FRUITCAKE
Two 5-by-9-inch cakes

2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon baking powder
1/8 teaspoon salt 2 cups (4 sticks) unsalted butter, softened
2 cups sugar
2 tablespoons vanilla brandy (see note below; may substitute vanilla extract with
good results)
6 large eggs
2 1/2 cups golden raisins
1 cup crystallized ginger, coarsely chopped
2 2/3 cups dried peaches, coarsely chopped
3 1/2 cups chopped walnuts
2 to 3 cups brandy or dark rum, as needed

Preheat oven to 225 degrees. Cut 2 sheets of waxed paper each 9 inches wide and about 12 inches long. Fit each sheet of paper into a 9-by-5-inch loaf pan, with the ends overhanging the long side of the pan. Butter the waxed paper and the short ends of the pans; set aside.

Sift 1 1/2 cups of flour with cinnamon, nutmeg, baking powder and salt; set aside.

In a large bowl, with an electric mixer on medium-high speed, cream butter and sugar until light and fluffy; add vanilla brandy and mix thoroughly. Add eggs, one at a time, beating well after each. Lower speed to slow; gradually beat in sifted mixture, being careful not to over-mix.

Toss raisins, ginger and peaches with remaining 1/2 cup flour; fold into batter along with walnuts.

Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in the center of the loaves emerges clean, 2 1/4 to 2 1/2 hours. Cool cakes in pans on wire rack for 20 minutes. Un-mold cakes; peel away waxed paper and turn right side up. Cool completely on racks.

Lay 2 large sheets of aluminum foil on a work surface. Cut a piece of cheesecloth large enough to wrap each cake; place each on top of a sheet of foil. Place 1 cake on each piece of cheesecloth. Baste the top and sides of the cake with 1/4 to 1/2 cup of your choice of brandy or rum, brushing it on and letting it soak in for a few minutes. Brush again twice.

Wrap the cakes in the cheesecloth, then in the foil. Refrigerate 4 to 8 weeks to age and ripen, brushing with more liquor through the cheesecloth about once a week.

Note: To make vanilla brandy, soak 2 vanilla beans, cut up, in a small bottle of brandy and let steep for about a week.

GOLDEN GNOCCHI
Adapted from The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper (Scribner, 1999). Copyright 1999 by Lynne Rossetto Kasper. Serves 6 as a first course, 4 as a main dish

1 quart milk
1-1/2 cups (1/2 pound) semolina (ground durum wheat flour with a sandy texture)
3 tablespoons unsalted butter
3 to 4 scallions, thinly sliced
3/4 cup (3 ounces) freshly grated Parmigiano-Reggiano cheese
Salt
2 large egg yolks
1/3 cup canned low-sodium chicken broth
Freshly ground black pepper
2 to 3 ounces creamy fresh goat cheese

1. Bring the milk to a simmer in a heavy 6- to 8-quart pot. Whisk in the semolina, whisking until it's free of lumps. Simmer gently 20 minutes, or until very thick and with no raw flour taste, stirring frequently to keep the mixture smooth. Remove from the heat.

2. Beat in 2 tablespoons of the butter, the scallions, Parmigiano-Reggiano cheese, salt to taste, and the yolks. Run a baking sheet under cold running water. Turn the hot semolina mixture onto the sheet and shape it with two spatulas into 2 or 3 long cylinders about 2 inches in diameter. Cool several hours. (At this point, you can wrap it and refrigerate overnight.)

3. Preheat the oven to 375 degrees F. Butter a 9x13-inch shallow baking dish. Slice the semolina cylinders into 1/4-inch rounds and overlap in the dish. (At this point, the gnocchi can be covered and refrigerated for baking the next day.)

4. In a small saucepan, simmer the remaining 1 tablespoon butter with the broth a few seconds. Pour over the gnocchi and dust lightly with salt and pepper. Bake 25 to 35 minutes, or until golden and slightly crispy on top. Dot with the goat cheese and heat another minute. Serve hot.




GYPSY SOUP

3-4 tbs. Olive oil
2 cups chopped onion
2 cloves crushed garlic
2 cups chopped, peeled sweet potatoes or winter squash
1/2 cup chopped celery
1 cup chopped, fresh or canned tomatoes
3/4 cup chopped sweet peppers
1 1/2cups cooked chickpeas
3 cups stock or water

Cook the chickpeas (after checking) for a few hours before you use them in the soup. In a soup kettle filled with water/stock, throw in onions, garlic, celery, sweet potatoes and seasonings. Simmer, covered, fifteen minutes. Add remaining vegetables and chickpeas, simmer another 30 minutes or so - until all the vegetables are as tender as you like them. from Chef Herschel, Aish Ha-Torah,
Jerusalem

HALLY TOSIS DOG TREATS!

2 cups Rice Flour
1 Tbsp. Activated Charcoal (from pharmacy)
3 Tbsp. Vegetable Oil
1 Egg
1/2 cup Fresh Mint, chopped
1/2 cup Fresh Parsley, chopped
2/3 cup Milk

Preheat oven to 400 degrees F. Lightly grease a baking sheet. Combine flour
and charcoal in a large bowl. Add all the other ingredients. Drop by teaspoon-
fuls on greased sheet, about 1 inch apart. Bake 15-20 minutes. Store in airtight container in the refrigerator.
(C)2001-2002, Kaylin White/Real Food for Real People

HONEY BARBECUED GLAZED SALMON

1 large onion -- sliced
1 cup dry white wine
1 cup tomato juice
1/2 cup ketchup
1/4 cup honey
1 tablespoon Worcestershire sauce
1/2 teaspoon chopped garlic
1/2 teaspoon chili powder
Salt and pepper -- to taste
4 (4 ounce) salmon steaks

Combine onion and white wine in large saucepan; bring to a boil over medium-high heat. Add remaining ingredients except fish; mix well. Reduce heat to medium. Cook 10 minutes, stirring frequently. Transfer barbecue glaze to blender or food processor; process until smooth. Grill salmon over medium-hot coals, basting with barbecue glaze, about 10 minutes per inch thickness or until fish turns opaque and flakes easily when tested with fork.

HONEY GARLIC CHOPS

4 boneless center pork loin chops (1 1/4 to 1 1/2 inch thick)
1/4 cup lemon juice
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon dry sherry
2 cloves garlic -- minced

Combine all ingredients except pork; pour over chops in heavy plastic bag; seal. Refrigerate 4-24 hours. Prepare covered grill with drip pan in center, banked by medium-hot coals. Remove chops from marinade; reserve marinade. Grill chops 16-18 minutes, turning once and basting occasionally with reserved marinade. Or broil chops 5 inches from heat source for 13-18 minutes, turning once.

HONEY NUT POPCORN

3 quarts popped corn
1/2 cup finely-chopped almonds
1/2 cup finely-chopped dried apricots
1 1/3 cup sugar
1/3 cup honey
1/4 cup water
1 teaspoon lemon or orange extract

In a large, greased mixing bowl, combine popcorn, almonds and apricots; mix well. In a saucepan over medium heat, combine sugar, honey and water. Bring to a boil, stirring constantly for about 5 to 7 minutes (approximately. 280° on candy thermometer, the soft-crack stage).

Remove pan from heat. Immediately stir in extract. Quickly pour syrup over popcorn mixture. Stir thoroughly to make sure all pieces are coated. Serve immediately.

To make popcorn balls: Grease hands with butter or margarine. Working fast, scoop up enough popcorn mixture to make a medium sized ball. Shape firmly into ball and place on waxed paper. When balls are slightly cooled, re-grease hands and firmly press each popcorn ball again so shape will hold.

Serve immediately or store in an airtight container. Makes 6 servings or 15 to 18 popcorn balls.

HOT AND SPICY STIR-FRY BEEF
Sesame noodles with snow peas (recipe below) complete the meal. Fresh snow peas add a crisp texture to the noodles. I find the extra few minutes needed to trim them is worth the time. SERVES: 2

Hints:
Use food processor to chop shallots and peanuts.

Remove woody, outer leaves of lemon grass before slicing. Slice pale inner leaves and bulb into thin slices.

Prepare all ingredients for beef and noodle dishes before starting to stir-fry.
If using ground ginger instead of fresh, mix it in with sauce.

To save cleaning time, make stir-fry beef, remove to a plate and use the same wok, without washing it, for the noodles.

WINE SUGGESTION: Spicy beef would be nicely matched by a red wine so fruity it seems to have a tinge of sweetness. Try a pinot noir or a beaujolais.

1/4 cup tomato paste
1/2 teaspoon hot pepper sauce
1/2 cup water
1 teaspoon sugar
1 teaspoon sesame oil
1/2 cup chopped shallots
2 garlic cloves, crushed
2 tablespoons chopped fresh ginger or 2 teaspoons ground ginger
3 stalks lemon grass, sliced, or grated lemon rind from 1 lemon
1/2 pound steak, cut into 1/2-inch by 2-inch strips (sirloin, flank, skirt, strip)
2 tablespoons unsalted, roasted peanuts, chopped

Mix tomato paste, hot pepper sauce, water and sugar together and set aside. Heat the oil in a wok or skillet on high. Add the shallots, garlic, ginger and lemon grass or lemon rind and stir-fry two minutes.

Add meat and stir-fry four to five minutes. Add sauce and mix a few seconds.
Remove to a plate and sprinkle with peanuts.


SESAME NOODLES WITH SNOW PEAS
SERVES: 2

1/4 pound Chinese noodles
1 teaspoon sesame oil
1/2 pound snow peas, trimmed (2 cups)
2 tablespoons sesame seeds
Salt and freshly ground black pepper

Bring a large pot of water to a boil. Add noodles, cook one minute and drain. Toss with sesame oil. Using same wok as for meat, add snow peas and stir-fry one minute. Add noodles and toss two minutes. Add salt and pepper to taste. Remove to dinner plates and serve beef on top.

LEEK AND POTATO SOUP
(Tair ar Ddeg B&B, Baltimore, MD)
Our first recipe of the New Year features the leek, a vegetable present in many Welsh dishes.

2 large leeks
1 medium onion, finely chopped
3 tbsp. butter
2 medium potatoes, peeled and cut into 1/2-inch cubes
3 cups chicken stock
1 cup heavy cream
Salt and freshly ground black pepper
Chopped chives (optional)

Trim the root end of the leeks, then cut off and discard approximately half of the green stems. Slit the leeks several times lengthwise from the stem and rinse well
under cold water. Some leeks are rather sandy. Chop the leeks and cook them with the onion in the butter. Cook three minutes, stirring.

Add the potatoes and stock and bring to a boil. Simmer about fifteen minutes, or until the potatoes are tender. Add the cream and bring just to a boil. Season with salt and pepper to taste and serve hot, sprinkled with chopped chives, if desired.

LEMON SPICE PUFFS

1/4 cup warm water (105 to 115 F)
1 package Fleischmann's(r) Active Dry Yeast
1 cup warm milk (105 to 115 F)
1/2 cup sugar
5 tablespoons butter or margarine -- softened
2 tablespoons poppy seeds
1 tablespoon grated lemon peel
1 teaspoon salt
3 cups all-purpose flour -- * see note
2 eggs
2 teaspoons ground nutmeg

Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in warm milk, 6 tablespoons sugar, butter, poppy seeds, lemon peel, salt and 2 cups flour; blend well. Add eggs and remaining flour; stirring until smooth. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Stir batter down. Grease 18 (2 1/2-inch) muffin pan cups. Spoon batter into cups, filling half full. In small bowl, combine remaining 2 tablespoons sugar and nutmeg. Sprinkle about 1/2 teaspoon sugar mixture evenly over each cup. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 375 F for 20 minutes or until done. Remove from muffin cups; cool on wire racks. Yield: 18 servings.

LOBSTER AND TORTELLINI SALAD
(Lobster Sweeps)

1/2 cup light olive oil (or other light oil)
1/3 cup balsamic vinegar
1/4 cup fresh lemon juice
1 large clove garlic, crushed
1 pound cheese tortellini, cooked well
1 cup tomato, peeled, seeded, 1/2" dice
1/2 cup celery, thinly sliced
1/4 cup onion, cut into 1/4" dice
1/2 cup curly parsley, coarsely chopped
1 pound clear lobster meat
1 pinch salt and pepper, to taste

In a small bowl, combine oil, vinegar, lemon juice, and garlic. Whisk thoroughly and set aside. In a large bowl, add tortellini, tomatoes, celery, onions, parsley and above dressing. Mix well.

Fold in lobster, salt and pepper, being careful not to shred the meat. Serve on a bed of green leaf lettuce and garnish with three halved and shingled lemon slices on the side.




LOLLIPOP COOKIES
You'll need a candy thermometer for this recipe.

Cookies:
3/4 cup granulated sugar
6 ounces (1 1/2 sticks) unsalted butter, softened at room temperature
2/3 cup vegetable shortening
1 egg
1/4 teaspoons pure vanilla extract
1/2 teaspoons baking powder
3 1/2 cups flour

Lollipop Centers:
1 cup sugar
3 tablespoons glucose
1/2 cup water
Few drops food coloring

Cookies: Preheat oven to 350 degrees. Butter a sheet pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the sugar, butter and shortening until fluffy. Add the egg, vanilla and baking powder and mix.
Add the flour and mix. Shape the dough into a large flat disk, kneading
briefly if necessary to bring the dough together. Wrap in plastic wrap and
chill 1 to 2 hours.

On a lightly floured surface, roll out the dough 1/4-inch thick. Using
cookie cutters or empty tuna cans, cut out large round cookies about 3
inches in diameter. Transfer to the prepared pan. Cut a heart or circle out
of the center of each cookie that will be filled later with lollipop syrup. Carefully slip the sucker sticks under the cookies and gently press dough down and around it to secure the stick. Bake until very light golden, 20 to 25 minutes. Let cool completely on the sheet pan.

Lollipop Centers: Combine sugar, glucose and water in a clean, dry, small saucepan fitted with a candy thermometer and cook on high heat. While cooking the candy syrup, occasionally wash down the pan sides to prevent crystallization using a clean brush dipped in water. Without stirring, cook until mixture reaches 305 degrees F or hard crack on the candy thermometer. Remove the pot from the heat and dip it into an ice bath for 10 seconds to stop the cooking. Remove the pot from the ice bath and add food coloring, stirring well with a wooden spoon so the color is evenly distributed. To avoid air bubbles, stir in both directions and be careful not to over mix. Pour the syrup into hole of the cookies. Cool at least 20 minutes to harden. Store in an airtight container. Yield: 12 to 24 cookies



RADARANGE QUICKIE FUDGE

1 lb confectioners' sugar
1/2 cup cocoa
1/4 cup milk
1/4 lb butter or margarine
1 Tbsp vanilla
1/2 cup chopped nuts (optional)

1. Blend confectioners' sugar & cocoa in 8x8x2 inch dish. Pour in milk &
place butter on top. Cook in Radarange (Microwave) Oven 2 minutes. Remove from Radarange (Microwave) and stir just to mix ingredients.

2. Add vanilla ( and nuts, if using). Stir until blended. Place in freezer for 20
minutes or in refrigerator for 1 hour. Cut and serve.

EASY PEANUT BUTTER FUDGE

12oz package semisweet chocolate morsels
12oz jar crunchy peanut butter
14oz can sweetened condensed milk

Put chocolate chips and peanut butter into a microwave-safe dish. Microwave
on high 1-2 minutes until chips have completely melted. Add sweetened
condensed milk; stir until mixture is of a uniform consistency. Pour into a
8"x8" square pan lined with wax paper. Refrigerate until firm. Cut into 1"
pieces. Yield:1 1/2 pounds or 16 servings

PEANUT BUTTER FUDGE

2 cups sugar
1 cup milk
dash of salt
1/2 stick butter
1 tsp vanilla
2 heaping tbsp peanut butter

Cook sugar, milk, and salt until hard ball stage, then add butter, vanilla,
and peanut butter. Beat until thick. Pour into a buttered pan.

PEANUT BUTTER FUDGE

3 cups sugar
1/2 cup butter (NOT margarine)
1 cup evaporated milk
7 oz. marshmallow creme
1 1/4 cup peanut butter
1 tsp. vanilla
1 cup chopped nuts (optional)

Combine sugar, butter and evaporated milk; mix well and bring to a boil.
Turn heat to medium and cook 5 minutes, stirring constantly. Add
marshmallow creme, peanut butter, vanilla and nuts. Beat real good. Pour
into a buttered dish or pan and cool.

PEANUT BUTTER FUDGE

5 cups white sugar
1/2 cup white Karo syrup
1 stick butter
1 can evaporated milk
40 oz. jar peanut butter
3 large tablespoons marshmallow cream

Mix sugar, Karo, butter and milk on low heat and cook until forms a soft
ball in cold water. Remove from heat and add peanut butter and marshmallow
cream. Beat until mixed well and pour into a 13 x 9 pan. Cool at room
temperature. YIELD: 5 pounds.

CHOCOLATE FUDGE

4 cups sifted confectioners' sugar
8 ounces cream cheese, softened
4 ounces unsweetened chocolate, melted
1/2 cup chopped nuts
1 teaspoon vanilla
dash salt

Gradually add sugar to softened cream cheese, mixing well after each
addition. Add remaining ingredients; mix well. Spread into greased 8" square
pan. Chill several hours or overnight; cut into squares. garnish with
additional nuts, if desired.

Variations: Omit nuts and vanilla; add a few drops peppermint extract and
1/4 cup crushed peppermint candy.

Omit nuts; add 1 cup shredded coconut.

Omit nuts; add 1/2 cup chopped maraschino cherries.


MILK CHOCOLATE FUDGE

3 pkg milk chocolate pieces (18 oz)
1 cup butter (2 sticks - 1/2 pound)
2 cups nuts
1 pint marshmallow creme
1 tsp vanilla
4 1/2 cup sugar (white)
1 large can evaporated milk (13 oz)

Combine chocolate, butter, nuts, marshmallow and vanilla in large bowl. Mix
sugar and milk in large saucepan, bring to boil. Reduce heat and boil for
15 minutes, stirring constantly. Pour over chocolate mixture and mix well.
Pour into two (2) 9 X 13 buttered pans. Cool. (makes 6 pounds).

METRIC CONVERSION CHART

1012 microphones = 1 megaphone

106 bicycles = 2 megacycles

500 millinaries = 1 seminary

2000 mockingbirds = 2 kilomockingbirds

10 cards = 1 decacards

1/2 lavatory = 1 demijohn

10¯6 fish = 1 microfiche

454 graham crackers = 1 pound cake

1012 pins = 1 terrapin

1021 picolos = 109 los = 1 gigolo

10 rations = 1 decoration

100 rations = 1 C-ration

10 millipedes = 1 centipede

3 1/3 tridents = 1 decadent

10 monologs = 5 dialogues

5 dialogues = 1 decalogue

2 monograms = 1 diagram

8 nickels = 2 paradigms

2 snake eyes = 1 paradise

2 wharves = 1 paradox

10¯6 phones = 1 microphone

106 phones = 1 megaphone

10¯2 mental = 1 centimental

10¯1 mate = 1 decimate

1012 bulls = 1 terabull

10¯12 boos = 1 picoboo

10¯15 bismol = 1 femtobismol

ORANGE PINEAPPLE CONGEALED SALAD

2 3-oz. packages orange gelatin
2 cups hot water
1 15-oz. can crushed pineapple with juice
1 cup cheddar cheese, grated
1/2 cup heavy cream

Dissolve gelatin in hot water. Add crushed pineapple and chill until partially set. Fold in cheddar cheese and heavy cream. Pour into mold and chill until set.

PENUCHE FUDGE

2 cup white sugar
2 cup light brown sugar
1 stick butter (no margarine substitutions please!)
1 12oz. can of evaporated milk (not condensed)

Heavily butter a pan or plate and set aside.

Fill sink with enough water so the pan you use will be half way immersed.

Put all the ingredients in a heavy sauce pan and cook over medium heat
stirring constantly. Cook until it reaches the soft ball stage (a bit in ice
cold water forms a soft, pliable ball). Take off the heat and put the pan in
the sink.

Continue beating the penuche until it starts to lose it's gloss and begins to
set up. Pour immediately into the prepared pan. While still warm cut into
squares.

Note: If you cook it too long it will set up in the pan and you'll have
concrete to chip out. If you don't stir it well it will scorch. You may
substitute dark brown sugar if that is your taste.

POLISH REUBEN CASSEROLE

2 10 3/4 oz cans cream of mushroom soup -- undiluted
1 1/3 cups milk
1/2 cup chopped onion
1 tablespoon prepared mustard
2 15 oz cans sauerkraut -- rinsed and drained
8 oz noodles -- medium, uncooked
1 1/2 pounds Polish sausage -- cut into 1/2" pieces
2 cups shredded Swiss cheese
3/4 cup whole wheat bread crumbs
2 tablespoons butter -- melted

Combine soup, milk, onion and mustard in medium bowl; blend well. Spread
sauerkraut in greased 13x9-inch pan. Top with uncooked noodles. Spoon soup
mixture evenly over top. Top with sausage, then cheese. Combine crumbs and
butter in small bowl; sprinkle over top. Cover pan tightly with foil. Bake
in preheated 350 degree oven 1 hour or until noodles are tender. Serves 8

POLLO CRIOLLO CHICKEN

2 broiler fryers cut up
3 teaspoons salt
1/4 cup olive oil
1 medium onion, chopped
1 small green pepper, chopped
2 cloves garlic, minced
1 can tomato paste
1 cup dry white wine
2 1/2 cups water
1/4 tablespoon cumin
1/2 tablespoon pepper
1/2 tablespoon oregano
1/2 tablespoon paprika
Dash of cayenne

Brown chicken one part at a time. Remove.

Sauté onion, pepper, and garlic with drippings. Add tomato paste. Mix in water, wine salt, cumin, pepper, oregano, and paprika. Bring to a boil. Pour into 12-cup casserole dish or baking pan. Arrange chicken and cover.

Bake in a 375-degree oven until chicken is tender and water is absorbed. Take off cover and bake 15 minutes for color. from Chef Herschel, Aish Ha-Torah,
Jerusalem

POMEGRANATES INFORMATION

Pomegranates have finally made their annual and all-too-brief appearance in the produce aisle. They look like lovely red leather purses filled with rubies, and taste rich and sweet with a hint of tang. And they're a romantic fruit if there ever was one -- in Christian art they symbolize hope, fertility, and plenty.

Look for plump, heavy fruit with rich color. Eat the succulent, juicy seeds out of hand, sprinkle them over a salad of mixed greens, or use as a sparkling garnish. Drink the juice, or boil it down to sauce everything from fish to meats to desserts. These gems can be pricey, so use every bit you can.

To remove the seeds, work over a bowl to catch every drop of juice. Cut the fruit into quarters then bend back each quarter and pop out the seeds with a fork or the tip of a knife. For juice, press on the fruit as you roll it on a counter. Then poke a hole in it and squeeze hard.

One misinformed writer once directed us to seed the fruit under water to avoid stained hands. Don't do this. You want every drop of juice you can get!

Pomegranates will keep in the refrigerator about 3 months. If good fortune is yours and you come across some inexpensive ones, buy several and dry them. Pile in a pretty bowl and they'll add lovely color to your table.

Try a pomegranate ... we need all the hope we can get right now.

PORK AND LOBSTER EGG ROLLS FLORENTINE
(Lobster Sweeps)

1/2 cup plum preserves
2 tablespoons white wine vinegar
2 tablespoons soy sauce
1 teaspoon cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 beaten egg
1 6-ounce can lobster, drained, cartilage removed, and finely chopped
or 1 1/2 lbs of fresh lobster coarsely chopped, cooked
3/4 cup finely chopped cooked pork
1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained
1/4 cup finely chopped water chestnuts
1/2 teaspoon garlic salt
8 packaged egg roll wrappers
Cooking oil or shortening for deep-fat frying

For plum sauce, combine preserves, white wine vinegar, soy sauce, cornstarch, garlic powder, and ginger in a small saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat and cool slightly. Cover and chill.

Combine egg, lobster, pork, spinach, water chestnuts, and garlic in a bowl.

To wrap an egg roll, place the egg roll wrapper with a point toward you. Spoon 1/4 filling diagonally on the wrapper, just below the center. Fold the bottom point over filling; tuck it under filling. Fold the right and left corners over the filling to form an envelope shape. Roll the egg roll toward the remaining corner. Moisten the top point with water and press firmly to seal.

Heat 1-1/2 inches shortening or oil in a 3-quart saucepan or deep-fat fryer to 365 degrees F. Fry egg rolls, two or three at a time, for 2 to 4 minutes or until golden brown. Carefully remove and drain on a baking sheet lined with paper towels. Keep egg rolls warm in a 200 degree F oven while frying remaining rolls. Serve with Plum Sauce. Makes 8 appetizer servings.

RED RASPBERRY HOLIDAY TRIFLE
Traditionally, in Britain, trifles are made with layers of sponge cake, marinated fruit, custard and whipped cream. This trifle calls for angel-food cake. To streamline preparation, use store-bought cake.
15 servings.

1 angel-food cake, sliced
Two (16-ounce) bags frozen sweetened raspberries
1 cup raspberry-cranberry juice concentrate, thawed
6 tablespoons Cointreau (see note for substitutions)
4 cups raspberry-cranberry juice
2 tablespoons cornstarch

For mousse layer:
6 large egg yolks
3/4 cup sugar
1/2 cup fresh orange juice
4 tablespoons unsalted butter
2 tablespoons grated orange zest
Generous pinch of salt
8 ounces mascarpone cheese
1 cup heavy cream whipped to medium-firm peaks

Garnish:
1/2 cup heavy cream whipped to medium-firm peaks and placed in decorating
bag with piping tip or in plastic resealable bag with corner snipped
6 fresh red raspberries

To make the berry filling: In a large saucepan, bring the 4 cups of raspberry-cranberry juice to a boil over high heat. Cook until reduced to about 1 1/2 cups, about 10 minutes.

In a small bowl, stir together 4 tablespoons Cointreau with the cornstarch. Whisk into the reduced raspberry-cranberry juice and cook on medium heat until juice has thickened and become clear. Remove from the heat and add the two 16-ounce bags of frozen raspberries. Set aside and let stand until the berries have thawed.

To make the mousse layer: In a heavy nonreactive saucepan (stainless steel or enamel) combine the egg yolks, sugar, orange juice and butter. Cook over medium heat, stirring to dissolve the sugar, until the butter melts. Reduce the heat to medium-low and stir constantly with a wooden spoon until the mixture thickly coats the back of the spoon, about five to 10 minutes.

Strain mousse through a fine-mesh strainer to remove lumps, into a large bowl. The orange mousse mixture will be very thick. Refrigerate, covered with plastic wrap on the surface to prevent a skin from forming, until completely chilled, about half an hour.

When mixture is chilled, in a large bowl, mash mascarpone cheese with rubber spatula, add 1/4 cup of orange mousse; stir until smooth and creamy. Stir in remaining orange mousse, then fold in the whipped cream.

To make the soaking liquid: In a small bowl, mix the 1 cup of thawed raspberry-cranberry concentrate with 2 tablespoons of Cointreau.

Stir until blended and set aside.

To assemble the Trifle: In a 12-cup trifle bowl or a glass bowl with straight sides, layer half the slices of the angel-food cake on the bottom, making sure that only the white, cut edges of the cake are visible against the sides of the trifle bowl.

Drizzle cake with half the soaking liquid. Evenly spread half the orange mousse mixture over the soaked cake slices. Spread three-quarters of the berry filling carefully over the mousse.

Layer the remaining angel-food cake slices on top of berry filling, cut sides against the glass.

Drizzle cake with remaining soaking liquid. Spread remaining orange mousse mixture over cake. Mound remaining quarter of the raspberry mixture on top of the mousse in the center of the bowl.

Pipe whipped cream on top of trifle to decorate. Garnish with fresh raspberries. Refrigerate for four to six hours or overnight before serving.

Note: You can substitute 6 tablespoons orange juice, plus 1 tablespoon sugar, for Cointreau. Also, brandy could be used instead of Cointreau.

RIBBON OF CHERRY CHEESECAKE

1 cup sliced almonds
1 cup graham cracker crumbs
1/3 cup butter or margarine -- melted
1 21-ounce can cherry filling and topping
3/4 cup plus 2 tablespoons granulated sugar -- divided
2 tablespoons cornstarch
1/2 teaspoon almond extract
4 8-ounce packages cream cheese -- softened
3 tablespoons amaretto liqueur
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 eggs -- slightly beaten

In a skillet over medium heat, toast almonds. Remove from heat; finely chop almonds. In a medium bowl, combine almonds, graham cracker crumbs and butter; mix well. Press crumb mixture evenly 2 inches up the sides and over the bottom of a 10-inch springform pan. Set aside.

In an electric blender or food processor container, purée cherry filling until smooth. Pour puréed cherry filling into a medium saucepan. Combine 2 tablespoons granulated sugar and cornstarch; stir into cherry filling.

Cook, stirring constantly, over low heat until mixture is thick and bubbly. Remove from heat. Stir in almond extract. Set aside to cool.

In a mixing bowl with an electric mixer, combine cream cheese, remaining
3/4 cup sugar, amaretto, lemon juice and vanilla; beat until light and fluffy. Add eggs all at once, beating on low speed just until mixed. Do not overbeat.

To assemble the cheesecake, pour one-third of the cream cheese mixture into
prepared crust. Top with about 1/3 cup of the cherry purée. Swirl cherry mixture into cream cheese mixture using a knife or spatula. Repeat layers twice, ending with cherry purée. Reserve remaining purée.

Bake in a preheated 350 F oven 60 to 65 minutes or until the center appears
nearly set when gently shaken. Do not let the top crack. Cool on a wire rack. Let chill.

To serve, spoon a generous tablespoon of purée on serving plate. Place cheesecake wedge on top of purée. Yield: 12 servings.

NOTES : When baking cheesecake, set a shallow baking dish filled with water
on the lower shelf of the oven. Bake cheesecake on shelf in middle of the
oven. The resulting cheesecake will be creamy without the usual dry outer edge.

ROLL OUT SUGAR COOKIES

1 cup butter (NO SUBSTITUTES)
1 cup vegetable oil
1 cup powdered sugar
1 cup white sugar
2 eggs
1 1/2 teaspoons vanilla
4 cups flour
1 tsp baking soda
Dash of salt
1 tsp. cream of tartar

Cream butter, oil and sugars. Add eggs and vanilla. Mix together flour, soda,
salt and cream of tartar. Add to creamed butter ingredients. Chill for a few hours so its not so sticky. Then roll on a lightly floured surface, cut with floured cookie cutter and place on a greased cookie sheet. Bake at 350 degrees for 15 minutes or until golden brown, as you prefer. Decorate after they are cooled.






RUM COFFEE

3 cups strong Coffee -- made the way you like it; percolated, drip, etc.
1 pint vanilla ice cream
1 cup whipping cream -- whipped
3 tablespoons honey
1/2 cup rum
1 cup Ice -- crushed

Pour hot coffee over ice cream.

Add honey to whipped cream.

Fold into coffee-ice cream mixture.

Add rum and crushed ice, and serve. Makes about 5-8 cups.

SANDIES
Yield: Approx. 3 dozen cookies

1 cup butter or margarine
1/3 cup sugar
2 teaspoons water
2 teaspoons vanilla
2 cups flour
1 cups chopped pecans

Cream butter and sugar, add 2 teaspoons water and vanilla, mix well. Blend in flour and nuts, chill 4 hours. Shape into balls or fingers.

Bake on ungreased cookie sheet at 325 degrees about 20 minutes. Remove from pan, cool slightly, roll in powdered sugar. Source: Better Homes and Gardens New Cookbook

SHORTBREAD CIRCLES

1 Lb. Parkay margarine (sticks, do not use the soft spread)
3 3/4 cups flour + or -
1 cup sugar
granulated colored sugar

Soften margarine and mix with sugar. Gradually mix in flour until dough is
workable but not sticky. Divide into 3 portions, and roll on waxed paper into long "logs" about 2 inches in diameter. Using a fresh sheet of waxed paper, sprinkle colored sugar on the paper, and then roll the log around until covered with the colored sugar. Roll up in the waxed paper, place on a cookie sheet, and refrigerate over night. The next day, slice the rolls into 1/4" cookies, and lay in a single layer on a non-stick cookie sheet. Cook at 375 about 10 minutes. Cookies should be pale blonde, just beginning to color around the edges. Cool before eating or packing in tins.

SHRIMP WONTON CUPS

24 square wonton wrappers
1 Tbsp butter or margarine melted
10 oz. shelled deveined and cooked medium shrimp
2 green onions, finely chopped
1/3 cup grated carrot
4 oz. cream cheese, softened
1 garlic clove, pressed
1/2 tsp Worcestershire sauce
1 cup (4 oz) shredded mozzarella cheese

Preheat oven to 350 degrees. Lightly spray mini-muffin pan with non-stick cooking spray. With pastry brush, brush one side of each wonton wrapper with
melted butter. Press wonton buttered side up into muffin cup. Bake 8 minutes or until edges turn light golden brown. Remove pan from oven. Meanwhile, reserve 24 shrimp. Finely chop remaining shrimp. Combine cream cheese, garlic and Worcestershire sauce in bowl, blend well. Stir in chopped shrimp, green onions, carrot and mozzarella cheese. Using small scoop fill each wonton cup with rounded scoop of cream cheese mixture. Top with reserved shrimp. Bake 5 minutes or until wontons are golden brown and filling is bubbly around edges. Yield 24 appetizers.

SOFT SUGAR COOKIES

1 1/2 cups Butter or Margarine -- (softened)
2 1/2 cups Sugar
3 Eggs
8 cups Flour
4 teaspoons Baking Powder
1 teaspoon Salt
2 tablespoons Vanilla
1 cup Milk

Cream margarine, eggs and sugar together, then add milk & vanilla and mix well. Add 6 to 8 cups of flour, one cup at a time, and baking powder & salt. Keep adding flour until you have a soft dough. Refrigerate dough in a covered bowl until dough is firm (up to overnight).

Roll cookies out to desired thickness, cut and bake at 350 degrees F for 8 - 10 minutes. Add a pan of water to the bottom of your oven while baking to help keep cookies soft. Do No Brown cookies while baking.

Decorations:
You can add food coloring to the dough for colored cookies, or sprinkle with sugar before baking as alternatives to frosting the cookies, or frost cookies with your favorite frosting, and decorate as desired. An easy way to apply frosting, is to place frosting in a heavy duty zip baggie and snip the corner off the bag, leaving a tiny hole. Ease air out of top of baggie, then seal and you are ready to squeeze the frosting onto the cookies.
Copyright: "(C)1999-2002, Kaylin White/Real Food for Real People"

SPINACH SALAD WITH BLUE CHEESE

6 - 8 cups baby spinach
1 red apple, chopped
1 green apple, chopped
1 small red onion, thinly sliced
1/3 cup blue cheese, crumbled
1/4 cup pecans, chopped

Dressing:
1/2 cup olive oil
2/3 cup red wine vinegar
2 tsp. brown sugar
1 clove garlic, minced
Salt and pepper to taste

Combine salad ingredients in a large bowl and toss. Combine dressing ingredients in a cruet and shake well. Pour dressing over salad just before serving and toss.

STARBUCKS CRANBERRY BLISS BAR(r)
by Todd Wilbur

The tangy cranberries and sweet creamy frosting make this cake bar a holiday favorite that evokes piles of cloning requests when Starbucks stops selling it after Christmas. Now, with this easy-to-make clone, this treat can be a perennial hit. Break out this red and white treat for the gang on this holiday and you might be as popular as the guy in the red and white suit.

Cake:
1 cup (2 sticks) butter, softened
1 1/4 cups light brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup diced dried cranberries
6 ounces white chocolate, cut into chunks

Frosting:
4-ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract

1/4 cup diced dried cranberries

Drizzled Icing:
1/2 cup powdered sugar
1 tablespoon milk
2 teaspoons shortening

1. Preheat oven to 350 degrees.

2. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a well-greased 9x13-inch baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on the edges. Allow cake to cool.

3. Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla extract in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.
4. Sprinkle 1/4 cup of diced cranberries over the frosting on the cake.

5. Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to lace frosting across the top of the cake.

6. Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices. (http://www.topsecretrecipes.com) Makes 16 bars





STUFFED SHELLS

2 Tbsp. olive oil
1 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 cup beef broth
1/4 cup fresh parsley, chopped
1 Tbsp. fresh basil, chopped
Ground pepper to taste
1/3 cup Parmesan cheese, grated
12 oz. box jumbo macaroni shells, cooked
1 12-oz. jar spaghetti sauce
2 cup mozzarella cheese, shredded

Sauté ground beef, onion and garlic in olive oil in a saucepan. Drain of any fat. Add beef broth, parsley, basil, pepper and Parmesan cheese and mix well. Stuff each shell with meat mixture and place in a glass baking dish. Pour sauce over shells and sprinkle with mozzarella cheese. Bake for 30 minutes in preheated 350 degree oven. Note: Use the leanest ground beef you can find and fat free beef broth. You can also use light or low fat cheese.

SUGAR COOKIES

1 cup butter
1 1/2 cups sugar
1 teaspoon vanilla
2 well beaten eggs
3 tablespoons sour milk
1 scant teaspoon baking soda dissolved in milk
1/2 teaspoon salt
2 3/4 cup flour (or enough to roll well)

Thoroughly cream sugar, butter and vanilla. Add eggs, beat well. Add milk and baking soda. Blend flour and salt into creamed mixture. Chill dough for 1 hour.

Roll out on lightly floured surface to 1/8-inch thickness. Cut in desired shapes with cutters. Bake on greased cookie sheet at 375 degrees about 6 to 8 minutes.

Sprinkle with sugar while warm or decorate otherwise once cooled. Cool slightly before removing from pan.





SUGARLESS FRUIT AND NUT COOKIES

1 cup raisins
1/2 cup chopped dates
1/2 cup chopped apples
1 cup water
1/2 cup butter or margarine ( 1 stick )
1 cup all-purpose flour
1 teaspoon baking soda
1/2 cup nuts

In a saucepan, boil together the raisins, chopped dates, chopped apples and
water on low heat for 3 minutes. Allow to cool slightly, then add margarine,
flour, baking soda and chopped nuts. Mix well; refrigerate overnight. Drop
by teaspoonfuls onto greased cookie sheet. Bake at 350 degrees 10 to 15
minutes. Cool on wire rack. Small recipe but doubles easily.

TEQUILA CHRISTMAS CAKE

1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
Lemon juice
4 large eggs
Nuts
1 bottle tequila
2 cups of dried fruit

Sample the tequila to check quality. Take a large bowl, check the tequila again. To be sure it is of the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar. Beat again. At this point it's best to make sure the tequila is still OK. Try another cup... just in case. Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit. Pick the frigging fruit up off floor. Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the tequila to check for tonsisticity. Next, sift two cups of salt. Or something. Check the tequila. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window. Finish the tequila and wipe counter with the cat. CHERRY MISTMAS! This recipe was provided by "DR. SPAGHETTI" for World Wide Recipes.

TRADITIONAL FRUITCAKE RECIPE
from Mr. Grumpy

Ingredients:
4 oz. fruit bits
1 railroad tie

Instruments:
Wood saw
Large rubber mallet
Safety goggles

Wearing your safety goggles, cut a one-foot section from the middle of your railroad tie. The resulting block of wood should be the size and shape of a loaf of bread. Then, take some fruit bits and pound them into the block with your rubber mallet. Spread the colors around or you might wind up with an ugly fruitcake! Then take the fruitcake and set it on top of your garage for a year. After 12 months, cover tightly in a plastic wrap and give your loved ones the timeless and enduring gift of fruitcake.

TURKEY POT PIE

2 Tbsp. butter or oil
1 clove garlic, minced
2 ribs celery, diced
1 small white onion, diced
1 carrot, diced
1/4 cup flour
1 and 1/2 cups chicken broth
1/3 cup dry white wine, optional
1/3 cup fresh parsley, chopped
1 tsp. dried thyme
1 tsp. dried oregano
1/2 cup Half and Half or light cream
2 - 3 cups cooked turkey, cubed
Salt and pepper to taste
1 package frozen puff pastry sheets, thawed
1 egg

Melt butter in a saucepan and sauté garlic, celery, onion and carrot until tender. Add flour and stir. Add chicken broth, wine, parsley, thyme and oregano and cook for 2-3 minutes.

Add Half and Half and turkey stir until mixture is creamy. Add desired amount of salt and pepper and pour mixture into a baking dish. Cover with pastry sheets. Beat egg and brush over pastry sheets. Bake at 400 degrees for 30 minutes. If you want to save some time you may substitute a package of frozen mixed vegetables instead of the carrots, onion, and celery.

WHOLE WHEAT BUNS

4 cups + 1 and 1/2 cups white flour
3 Tbsp. of yeast
1/2 cup brown sugar
3 eggs
6 Tbsp of margarine
2 cups warm water
2 cups warm milk
4 and 1/2 cups wheat flour


Mix 4 cups white flour, yeast, margarine, sugar, water, milk and eggs for 2 minutes until smooth. (Use really hot water and mix in the milk to make it all lukewarm before adding it to the rest). Add wheat flour and approximately 1 1/2 cups white flour to make a soft dough. Knead 5 - 7 minutes, using as little flour as possible to knead. Shape into buns; let raise. Bake at 375 degrees for 20 minutes. Don't overbake, they should not be all brown, just barely starting to turn.




 

 

 

 

 

 

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