A quick update. I'll likely be adding more recipes over the next few weeks as I add them to my computer. Please excuse any spelling mistakes.
1/2C evaporated milk 2C boiling water 1pkg (5 5/8oz.) scalloped potatoes 2T butter 1/4t salt 1/8t black pepper 1/2t carroway seeds (opt.) 2 eggs slightly beaten 2C finely shredded cabbage 1 small green pepper (chopped) 1C shredded cheddar cheese
Mix milk, boiling water, potatoes and butter in medium bowl. Stir in seasoning packet from potatoes, salt, black pepper, caraway seeds, if used, and eggs. Add cabbage and green pepper. Mix well. Turn into greased, shallow 1 1/2qt. baking dish. Sprinkle with the cheese. Bake at 350* for 35 to 40 min. or until well browned and knife inserted near center comes out clean.
Preheat oven to 350.* Use a 9x12" baking dish. Cook pasta according to package directions and drain. Brown meat in skillet, add tomatoes and sauce or puree. Drain spinach well, in bowl blend spinach, ricotta and cottage cheese. Layer 3 noodles, 1/2 spinach mixture, 1/3 tomato mixture and 1/3 mozzarella in baking dish. Repeat, ending with noodles, tomatoes and shredded cheese. Bake at 350* for 30 min. or until heated through. About 8 servings
12 Large Manicotti Shells 4C shredded mozzarella 2C ricotta cheese 2T dried basil 1 (26oz.) jar or can prepared spaghetti sauce, divided 1/2C grated Parmesan cheese
Preheat oven to 350.* Spray 13x9 baking dish w/ non-stick spray. Cook pasta according to package directions. Drain, rinse w/ cool water and lay pasta on paper towels to dry. For filling, in medium bowl stir together mozzarella, basil, and ricotta (may need to mix w/ hands for best results). Using hands, carefully stuff each shell. Spoon 2C spaghetti sauce on bottom of baking dish. Arrange pasta on top. Pour remaining sauce over top. Bake 15min. sprinkle w/ Parmesan and bake for 10min. longer.
Cut shortening into flour, baking powder and salt with pastry blender til mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot meat or vegetables in boiling strew (don't drop into liquid). Cok uncovered 10 min. cover and cook 10 more minutes. 10 dumplings, 105 cal. each.
350* for 1 1/2hrs. Drain fat from pan part way through cooking.
1/2C peanut butter 1 1/4C sugar 1/2C milk 3T cocoa powder 1/2C flour Boil together one minute. Add... 1t vanilla 1 cube butter or margarine 3C oatmeal Drop onto waxed paper or lightly greased cookie sheet or press into cake pan. Refrigerate until hard.
1. Heat broiler. Line a rimmed baking sheet with foil (for easy cleanup); place toasts on foil. 2. Melt butter in a large nonstick skillet. Add shrimp, peas, salt and pepepr. Cook over medium-high heat, stirring often, 3 minutes until shrimp are almost cooked through. 3. Meanwhile broil toast 2 to 3 minutes, turning over once, until golden. 4. Add tomatoes and garlic to skillet, cover and, shaking pan often, cook 2 minutes until tomatoes soften and shrimp are cooked through. Stir in parsley and lemon peel. Serve with toasts and lemon wedges.
12oz. chunk smoked turkey, cut in thin strips 2 bags (4.5oz. each) walnut and cranberry spring mix salad 2 apples, cut in thin wedges 4oz. Cheddarella or Cheddar cheese, diced 1/2C sliced red onion 1/2C bottled honey-mustard dressing 2 slices 7-grain or other whole-grain bread, toasted, stacked and cut in 1/2-in croutons 1. Put turkey, greens from salad mix, the apples, cheese, onion and dressing in large bowl; toss to mix and coat. 2. Sprinkle with dried cranberries and walnuts (from packets in salad mix) and croutons.
1 pint fresh or frozen blueberries 1 (14oz.) can Sweetened Condensed Milk (NOT evap. milk) 2t grated lemon peel 3/4C. plus 2T cold butter or margarine 2C biscuit baking mix, divided 1/2C firmly packed brown sugar 1/2C chopped nuts Vanilla Ice Cream Blueberry Sauce
Preheat oven to 325. In bowl, combine blueberries, condensed milk and peel. In large bowl, cut 3/4C butter into 1 1/2C biscuit mix until crumbly; add blueberry mixture. Spread in greased 9inch square baking pan. In small bowl, combine remaining 2t butter until crumbly. Add nuts. Sprinkle over cobbler. Bake 1 hour and 10 minutes or until golden. Serve warm with vanilla ice cream and Blueberry Sauce. Refrigerate leftovers.
BLUEBERRY SAUCE: In saucepan, combine 1/2C sugar, 1T cornstarch, 1/2t ground cinnamon and 1/4t ground nutmeg. Gradually add 1/2C water. Cook and stir until thickened. Stir in 1 pint blueberries; cook and stir until hot.
ICING: 1 1/2C confectioner's sugar 6t milk or water Green liquid food color Decoration: silver and green dragees
Heat oven 350F. Have 2 baking sheets ready. 2. Beat butter, sugar, vanilla and salt in a large bowl with mixer on medium speed until blended. Stir in nuts, fruit and flour until a dough forms. Divide in sixths. 3. Shape dough into 6 balls on each baking sheet; pat each ball into a 5" round. With a large knife, cut each round in 8 wedges (don't separate). 4. Bake (1 sheet at a time) 16 minutes or until pale golden around edges, While hot, re-cut sedges. Cool slightly on baking sheets before transferring to wire racks to cool completely. 5. ICING: Stir sugar and milk in a small bowl until smooth. Spoon 1/2 into another bowl, tint green with food color. Spoon each batch into a small ziptop bag; cut top off corner of each and pipe garlands on wedges. While wet, decorate with dragees; let dry at room temperature.
1 1/2 sticks (3/4C) unsalted butter, softened 1C confectioner's sugar 1lg. egg 1/2t almond extract 1/4t salt 2 1/4C all-purpose flour 1/4C maraschino cherries (8 to 10) finely chopped Red liquid food color White of 1 egg, slightly beaten
1. Beat butter, sugar, egg, extract and salt in a large bowl with mixer on medium speed until blended. With mixer on low speed, gradually beat in 2C flour. 2. Remove and reserve 1 C dough. Divide remaining dough in half. Roll each half between 2 sheets of wax paper into a 6x3In rectabgle. Slide onto a baking sheet; refrigerate. 3. Put reserved dough in bowl; add remaining 1/4C four and the chopped cherries. Beat until well blended,a dding red food color (about 14 drops) until dough is bright pink. Divide in half; roll out as above; refrigerate 1 hour. 4. Remove paper from top of each rectangle. Brush tops of each white rectangle with egg white; top with a red rectangle. Wrap stacks separately; refrigerate 1 hour. 5. Cut 1 sack in half lengthwise (keep other stack refrigerated) to make two 1 1/2x6" strips. Brush top of 1 stack with egg white; place other stack on top, alternating colors. Rewrap and freeze 20 min. Repeat with remaining dough. 6. Cut each stack in thirds (1/2" x 6" strips); turn strips on their side. Brushing egg white between each strip, stack strips, alternating colors. Wrap in plastic wrap; freeze 20 minutes, or refrigerate longer until ready to bake. Repeat with remaining stack. 7. Heat oven to 350F. Cut square logs into 1/4" thick slices. Place 1" apart on ungreased baking sheet. Bake 10 to 12 minutes until set and edges are slightly golden. Remove cookies to wire rack; cool completely.
DOUGH 1/2C each walnuts and pecans 1/2C confectioner's sugar 1C cold unsalted butter, cut in small pieces 1t peppermint extract 2C all-purpose flour
COATING Six 5 1/2" red and white peppermint candy canes, broken in small pieces 1/2C confectioners' sugar
1. Heat oven to 325F. Have baking sheets ready. 2. DOUGH: Put nuts and confectioners sugar in food processor. Pulse just until finely ground (don't over process). Add butter and extract; pulse until smooth. Add flour and pulse just until blended. 3. With lightly floured hands, on a lightly floured surface, roll dough into a thick log. Cut log in 8 equal pieces. Toll each piece into an 8" rope. Cut each rope in 8 pieces. Roll some pieces into balls, others into a candy can shape. Place 1" apart on ungreased baking sheet. 4. Bake 13 to 16 minutes until bottoms are light brown. 5. COATING: Meanwhile, process candy canes and confectioners' sugar in food processor until a fine powder. Transfer to a plate. 6. Cool cookies on sheet on a wire rack 5 to 10 minutes. Gently (they're extremely fragile) transfer warm cookies to late with coating and dust with coating adding more confectioners' sugar if needed. Cool completely.
CRUST 3/4C butter, softened 3/4C confectioners' sugar 1 large egg 2C all-purpose flour TOPPING 1/2C butter 1/2C each honey and packed brown sugar 1/4C heavy cream 1T vanilla extract 1 3/4C chopped hazelnuts, toasted
1. Heat oven to 350F. Line a 13x9" baking pan with nonstick foil , letting foil extend above pan at both ends. 2. CRUST: Beat butter, sugar and egg in a large bowl with mixer on medium speed until blended. On low speed, beat in flour until blended. With floured fingers, pat dough evenly over bottom and 1/2" up sides of pan. 3. Bake 20 to 23 minutes until edges are lightly browned. Leave oven on. 4. Meanwhile, make Topping: Melt butter in a saucepan. Over low heat, add honey, brown sugar, cream and vanilla, stirring until blended and sugar dissolves. Off heat, stir in nuts. Pour over hot crust. 5. Bake 20 to 25 minutes until topping is bubbly and deep golden. Cool completely in pan on a wire rack. 6. Lift foil by ends to cutting board. Cut in 4 rows lengthwise and 6 crosswise to make 24 bars. Cut each bar in half diagonally to make triangles.
1. Heat oven to 350F. Arrange 56 mini foil baking cups on 2 rimmed baking sheets. 2. BROWNIE CUPS: Melt butter in a medium saucepan over med. low heat. Add choco chips; stir until melted and smooth. Remove pan from heat. Briskly stir in sugar, eggs and extract. Stir in flour until blended. Fill each baking cup with 1 level measuring Tspoon batter. 3. Bake 15 minutes, or until top looks cracked and a wooden pick inserted in center comes out clean. Set baking sheets on wire racks to cool completely. 4. TOPPING: Heat cream in medium saucepan over medium-low heat until bubbles form around edge. Remove from heat; add chips. Let stand 5 minutes;add extract. Stir until chocolate melts and mixture is smooth and glossy. Spoon 1/2t un each brownie cup. Let set at room temperature or refrigerate.
TOPPING 4 lg. eggs, at room temperature 2C granulated sugar 1T freshly grated lemon zest 1/2C fresh lemon juice 1/4C all-purpose 1t baking powder Red liquid food color Decoration: confectioners' sugar
1. Heat oven to 350F. Line a 13x9" baking pan with foil, letting foil extend above an at both ends. Coat foil with nonstick spray. 2. CRUST: Beat butter, flour and confectioners' sugar in a large bowl with mixer until blended (mixture will be crumbly) Press over bottom of pan. 3. Bake 15 minutes or until light golden. Leave oven on. 4. Meanwhile, make Topping: In a large bowl, beat eggs, sugar, lemon zest and juice, flour and baking powder with mixer to combine. Add about 5 drops food color and beat until Topping is pink. Pour over the hot crust. 5. Bake 25 to 30 minutes until top is golden and topping has set. Cool in pan on a wire rack. 6. Lift foil by ends to cutting broad. Cut in 6 rows lengthwise, 8 crosswise to make 48 bars. Dust with confectioners' sugar.
1. Heat oven to 350F. Have ready a large rimmed baking sheet. Coat a large baking sheet with nonstick spray. 2. Spread 2C pistachios in rimmed baking sheet. Bake, stirring occasionally, 8 minutes or until fragrant and tinged with brown. Let cool. Coarsely chop nuts, add to cherries and set aside. 3. Beat butter, sugar and extracts in a large bowl with mixer on high speed until pale and fluffy. Add eggs and egg white, 1 at a time, beating well after each (mixture may look curdled). Beat in corn syrup. On low speed, beat in flour, baking powder and salt until blended. Stir in toasted nuts and cherries. 4. Divide dough in thirds. Roll each portion into a log, 10" long by 2" wide. Place logs 2" apart on sprayed baking sheet. 5. Bake 25 to 30 minutes, or just until firm. Place sheet on a wire rack. When logs are cool enough to handle, carefully remove to a cutting board. Using a serrated knife and gentle sawing motion, cut each log diagonally crosswise in 1/2" thick slices. Lay slices on baking sheet. 6. Return to oven; bake 15 minutes longer, or until golden and firm. Remove to wire rack to cool. 7. Chop remaining 1 C pistachios. Melt chocochips as bag directs. Add shortening; stir until melted and blended. Spread chocolate halfway up both sides of biscotti; sprinkle with pistachios.