Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Pumpkin Pie Crunch
Dutch oven or regular oven

1 can (15oz) solid pack pumpkin
1 can (12oz) evaporated milk
3 eggs
1 1/2 cups sugar
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 pkg. yellow cake mix
1 cup chopped pecans
1 cup butter, melted (I used stick margarine)

Preheat oven to 350F. Grease bottom of 9x13 pan. Combine the first 6 ingredients in a large bowl. Pour into pan. Sprinkle cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter ( I just dropped the pats of butter on top - too lazy to melt & drizzle ). Bake at 350F for 50 to 55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.


I did this in a 12” dutch oven and it was fabulous!!! Yum Yum! I lined my dutch oven with easy release foil because I am lazy for cleanup! 6 coals on bottom & ~18 on top for same amount of time.

[Advertisement]

[Jolie Rouge]

Italian Sausage and Cremini Mushroom Pasta


Makes 2 servings. This is an intimate dinner that can be doubled or tripled for more people.

Ingredients:

1 leek, cleaned and sliced into quarter-inch "circles" (white and light green parts only)
1 Tbl olive oil
8 oz Cremini mushrooms, cleaned and quartered. (These are the same as baby Portobello mushrooms.)
1 Italian sausage per person (Hot, mild or medium--you choose), cut into one-inch chunks
Pasta for 2 (You choose linguini, penne or spaghetti. Follow the package for amount to cook.)
1 25-oz jar of pasta sauce. (I use tomato vodka sauce, but just about any tomato-based sauce will do.)
3/4 cup whipping cream or half-and-half
Parmesan cheese to sprinkle on top

In a large saute pan, cook the leek and sliced sausage in olive oil on Medium until the leek is soft and the sausage is half cooked. You'll still see some pink in the middle of the sausage. (About 4 minutes.) Add the mushrooms. Cook until the mushrooms give off their liquid and the sausage is cooked all the way through. (About 5 minutes more.) Cut a sausage piece open to see that the pink is gone.

While this is all cooking, you can cook your pasta in boiling water. Follow the package instructions for cooking times because, depending on which pasta you choose, cooking time will vary.

Back to the sauce... Add the cream and the pasta sauce from the jar to your saute pan. Stir to combine. Heat just until hot and just simmering. Turn off.

Drain your pasta and put in a large bowl. Pour the sauce on top and stir to combine. Or, alternatively, put your plain pasta on the plate or in individual pasta bowls and pour a portion of sauce on top. It just depends on how you like your pasta served.

Note: These are huge servings because of the amount of sauce you have. You can save some sauce or put in another sausage or two to stretch to serve 3 or 4 people.

Sprinkle grated parmesan on top to your taste. Savor the creamy yet tangy sauce and enjoy!

[the fugative]

Cranberry Decadent Cookies


2 cups (500 ml) all-purpose flour
1/2 cup (125 ml) Dutch process cocoa powder
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2 ml) baking powder
1/2 teaspoon (2 ml) baking soda
1/2 cup (125 ml) unsalted butter, softened
1/2 cup (125 ml) solid vegetable shortening, softened
1/2 cup (125 ml) granulated sugar
1 cup (250 ml) firmly packed light brown sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 ml) instant coffee granules
1 cup (250 ml) white chocolate chips
1 cup (250 ml) semi-sweet chocolate chips
1 cup (250 ml) dried cranberries

Preheat oven to 350 F (180 C). Grease two baking sheets or line them with parchment paper. Sift together flour, cocoa powder, ground cinnamon, baking powder and baking soda, and set aside.

In a large bowl beat butter, shortening, granulated sugar and brown sugar until light and fluffy. Add eggs, one at a time, mixing until fully combined before additions. In a small cup, mix together the vanilla and the coffee until the coffee is dissolved, then add to the butter mixture; beat to combine. Gradually add dry ingredients, mixing until combined. Stir in white chocolate chips, semi-sweet chocolate chips, and dried cranberries.

Drop 1 tablespoon (15 ml) of dough at a time onto baking sheets, spacing cookies about 2 inches (5 cm) apart. Bake for 8 to 10 minutes or until firm. Let cool for 1 minute then transfer to a wire rack to cool completely.

Store in airtight containers at room temperature for up to 1 month. Makes about 48 cookies.




Basler Brunsli


1½ cups natural almonds (8oz)
1 cup sugar
½ cup powdered sugar
6 oz semisweet or bittersweet chocolate chopped
1 teaspoon of cinnamon
½ teaspoon ground cloves
2 large egg whites

In a food processor combine almonds with sugars until ground fine. Add chocolate and mix until fine. (Do not overmix or chocolate will melt.) Add spices and egg whites and mix until dough comes together. Chill dough for about 1/2 hour.

On a surface covered with sugar, roll dough to about ½ inch thickness. Cut out cookies with a 2 inch cookie cutter (heart or star shaped) and transfer onto baking pan lined with parchment paper.

Preheat oven to 350º F. Put cookies into the oven and reduce the temperature to 325º F. Bake for 15 minutes or until firm. Be careful not to overbake or the cookies will be too hard.




Vanilla Half-moons


8 oz. flour
3 oz. sugar
6 oz. butter
2 egg yolks
4 oz. ground almonds
Seeds of 1.5 vanilla bean
8 oz. powdered sugar


Cut vanilla bean in half and scrape out the seeds. Mix flour, sugar, butter, egg yolks, almonds and vanilla (1/2 vanilla bean). Make 2 strands out of the dough and let stand in refrigerator for at least 1 hour. Slice each strand into 40 pieces.
Using your hands, roll each piece into an approximately 2 inches long strand, pull ends to form a half-moon or a "C". Lay onto a parchment lined baking sheet.
Bake at 350 F for 10-15 minutes. Mix powdered sugar and rest of vanilla seeds (1 vanilla bean). Carefully, roll hot half-moons into sugar and vanilla mixture
(approximately 80 pieces)



Barazek (Sesame Cookies)


2 Dozen

2 cups Sesame seeds
1/3 cup Honey
2 Eggs
3/4 cup Sugar
1 teaspoon Premium Ammonia Powder
1 3/4 cups Flour, sifted
2 cups Semolina Wheat Flour
1 dash Sea Salt
3 tablespoons Warm milk
1/2 cup White Pistachios
1 tablespoon Pure Ghee

Preheat oven to 375°F.

Mix sesame seeds with honey. In an electric mixer, cream eggs, ghee, and sugar together, until light and fluffy.

Sift the ammonia powder with the flour, semolina, and salt. Add to the egg mixture and blend thoroughly. Add milk gradually to form a dough.

Cut dough into small walnut-sized balls. Dip each ball into the pistachios, then flatten to form a 2-inch round cookie.

Place pistachio-covered side face down on a greased cookie sheet. Cover each with 1 Tablespoon of the sesame seed and honey mixture.

Bake for 15 minutes, or until golden.




Snickerdoodle Cookies


1 cup Margarine
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 tsp. cream of tarter
1 tsp. baking soda

Topping:
4 Tbs. sugar
2 Tbs. cinnamon

Preheat oven to 375 degrees.

In a large bowl, Cream together margarine, sugar and eggs. Add the dry ingredients to the margarine mixture. Stir until well blended.

In a small bowl, mix sugar and cinnamon.

Form dough into teaspoon size balls and roll in the sugar mixture. Place on a cookie sheet (un-greased) with parchment paper about 2" apart.

Bake at 375 degrees for 8-10 minutes. Remove from oven and let cool.

makes bout 5 dozen




Apple Butter Cookies


bout 30 cookies

1/4 c Margarine; softened
1 c Brown sugar; packed
1 Egg
1/2 c Oatmeal
1/2 c Apple butter
1 c Flour, all-purpose
1/2 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
2 tb Milk
1/2 c Nuts; chopped
1/2 c Raisins

In a mixing bowl, cream margarine (or butter) and sugar. Beat in egg, oats, and apple butter. Combine dry ingredients; gradually add to creamed mixture along with milk. Beat until blended. Stir in nuts and raisins. CHILL. Drop by teaspoonful onto lightly greased cookie sheets. Bake at 350 for 15 minutes.




Rum Truffle



(yield 50 pieces)

10 oz bittersweet chocolate
5 oz. whipping cream
2 oz butter
1/2 cup rum
4 oz. cocoa powder

Using a water bath, melt pieces of chocolate in whipping cream. Add butter. After chocolate and butter are melted, let mixture cool down.
Once mixture has somewhat hardened, whip it up, slowly adding rum. Using a pastry bag pipe walnut-sized mounds onto a baking sheet lined with aluminum paper. Freeze for at least 30 minutes or until firm.
Using your hand, form the truffle into little balls and roll them in the cocoa powder






Red Velvet Cookies



Box Duncan Hines Red Velvet Cake Mix

2 eggs

1/3 cup oil

Mix all ingredients together. This will make a cookie dough. Roll into balls and place on a lightly greased cookie sheet. Flatten down slightly (depending on the thickness you desire). Bake at 375° until the tops crackle (about 8-10 minutes) or until desired doneness.

Cool and then frost with basic...

Cream Cheese Frosting

1 8 ounce package cream cheese -- softened

1/4 cup stick margarine or butter -- softened

2 teaspoons milk

1 teaspoon vanilla

4 cups powdered sugar

Beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth.

Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Frosts one 13 × 9-inch cake generously, or fills and frosts one 8- or 9-inch two-layer cake. Refrigerate any remaining frosting.

Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the margarine.



Brown Sugar Cookies


1 1/4 c. light brown sugar, firmly packed
1/4 c. water
3 T. honey
1 large egg
2 1/3 c. all-purpose flour
1 c. finely chopped pecans, almost grounded
2 1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. ground allspice

Preheat oven to 375 degrees. In a large mixing bowl, combine first 4 ingredients. Beat on high speed until well combined.

In another bowl, combine remaining dry ingredients and stir. Add dry mixture to sugar mixture and blend until well combined..

Drop cookies onto greased baking sheet by teaspoonfuls, 1 1/2" apart. Bake for 10-12 minutes, until cookie edges are lightly browned.

Remove cookies from oven and let cool slightly. Place on cookie racks and let set for a few hours before eating. Store in an airtight container.

Makes about 3 dozen cookies.

[the fugative]

Lemon Turkey Pasta


• 1 c. heavy cream

• Salt and white pepper

• 2 lemons, zest and juice

• 1 c. shredded cooked turkey

• 1 (16-oz.) pkg. fettuccine or linguine

• 1/2c. freshly grated Parmesan cheese

• 2 tbsp. chopped parsley

In a large skillet, bring cream to a gentle boil. Season with 1/4teaspoon salt and 1/8teaspoon white pepper, lemon zest and juice. Add turkey, cover and keep warm over low heat.

Bring a Dutch oven filled with water and 1 teaspoon salt to a boil. Add fettuccine or linguine and cook until al dente, about 8 to 10 minutes. Drain pasta, add to skillet along with cheese and toss to blend. Season with additional salt and pepper, if desired. Spoon onto serving bowl or plates, sprinkle with parsley and serve.




Turkey Rolls With Tapenade

• 4 (4-in.) rolls of choice

• 1 tomato, thinly sliced or roasted red pepper

• Sliced turkey

• Sliced brie cheese, optional

• 1 c. spinach leaves

• 1/2c. tapenade

Slice rolls in half. Begin by layering bottom halves with sliced tomato or roasted pepper, if good tomatoes are not available. On top of that pile turkey, brie (if using), and spinach leaves. Spread 2 tablespoons of tapenade on the inside of each roll top and place on top of turkey and spinach halves.

Tapenade is a Provencal mashed olive, garlic, anchovy and caper mixture available in many upscale markets and supermarkets





Turkey Coconut Soup


• 2 (14.5-oz. cans) chicken broth (31/2c.)

• 1 c. bite-size cubes cooked turkey

• 1 (15-oz.) can straw mushrooms, drained, or 1 cup sliced fresh mushrooms

• 1 (14-oz.) can coconut milk (unsweetened)

• 1 to 2 hot Thai or other chiles, seeded and minced

• 6 tbsp. Thai fish sauce

• 4 tbsp. lime juice

• 1 c. baby bok choy or cabbage (see Note)

• Kaffir lime leaves for garnish, optional

• Cilantro for garnish, optional

In medium saucepan combine chicken broth, turkey, mushrooms, coconut milk, chiles to taste, Thai fish sauce, lime juice, and bok choy or cabbage, and simmer for 15 minutes. Serve garnished with lime leaves and cilantro

Note: For a different twist, instead of the bok choy or cabbage, substitute a (3-ounce) package of ramen noodles (don't add the seasoning packet) 3 minutes before the soup is done.




Turkey Salad


Dressing:

• 1 c. regular or reduced-fat (not nonfat) mayonnaise (see Note)

• 2 tbsp. freshly squeezed orange juice

• 2 tsp. grated orange zest

• 1 tsp. balsamic vinegar

Salad:

• 1 c. pecan halves

• 1 tbsp. unsalted butter, melted

• 3/4tsp. kosher salt

• 2 pinches cayenne pepper

• 2 c. diced ( 1/2-in. cubes) cooked turkey

• 1/2c. diced ( 1/4-in. cubes) celery

• 1/2c. dried cranberries (see Note)

• Lettuce greens for garnish

For dressing, whisk mayonnaise, orange juice and zest, and vinegar until blended in a medium non-reactive bowl. Set aside.

Spread nuts on a foil-lined, rimmed baking sheet and toss with butter, salt and cayenne pepper. Roast in preheated 350-degree oven until nuts are browned and crisp, about 8 minutes. Remove and cool. Chop coarsely.

Add nuts, turkey, celery and cranberries to bowl with mayonnaise dressing. Toss gently to blend. Taste and season with more salt and cayenne pepper, if needed.

To serve, arrange several lettuce leaves on each of four salad plates. Divide salad evenly and mound some onto each plate.

Note: If you use a reduced-fat mayonnaise, which is often sweeter than regular mayo, you can stir a few additional drops of balsamic vinegar into the turkey salad to counter the sweetness. And if the cranberries are very dry, place them in a bowl, cover with hot water and soak 4 to 5 minutes or until softened. Pat dry and then use.





Chunky Turkey Salad With Pistachio Nuts




• 8 oz. reduced-fat sour cream

• 1 c. reduced-fat mayonnaise

• 4 c. cooked turkey chunks (see Note)

• 1 bunch green onions (for about 1 c. chopped)

• 2 large ribs celery (for about 1 c. chopped)

• 1/3c. sweet pickle relish

• 1 c. shelled roasted pistachio nuts, salted or unsalted

• 1/2tsp. black pepper, or more to taste

• Salt to taste, if nuts are unsalted

In a 2 quart or larger bowl, mix together the sour cream and mayonnaise. Chop the turkey into bite-size chunks, if necessary, and add them to the mayonnaise mixture. Stir until the turkey is well coated.

Rinse and chop the green onions, using all of the white parts and enough tender green tops to make 1 cup. Sprinkle them over the turkey as you chop. Repeat with the celery. Drain the sweet pickle relish well and add it to the salad.

Add the nuts and black pepper. Stir to mix well. Taste for seasoning, and add salt and more pepper, if necessary. Serve immediately or cover and refrigerate for up to 24 hours.

Note: This recipe can be cut in half. It also could be made with an equal amount of cooked chicken

[the fugative]

LIME TURKEY SALAD


2 tablespoons lime juice

2 tablespoons vegetable oil

1 tablespoon fresh cilantro

½ teaspoon cumin

½ teaspoon salt

3 cups cooked rice, cooled to room temperature

2 cups turkey white meat, cut into 2-inch strips

1 medium bell pepper, julienned

1 cup julienned jicama strips or sliced water chestnuts

½ cup sliced green onions

In large bowl, whisk together lime juice, oil, cilantro, cumin and salt. Add rice, turkey, pepper, jicama and green onions. Toss lightly




HENNY PENNY MUFFINS


These savory muffins, from "The Laura Ingalls Wilder Country Cookbook,"


Makes 36 mini-muffins.

2 tablespoons chopped celery

2 tablespoons chopped onion

4 tablespoons butter, melted

2 cups flour

½ teaspoon salt

4 teaspoons baking powder

1 teaspoon thyme, sage or mixture of both

2 eggs, beaten

1 cup milk

1 turkey wing, skin removed and diced small, to make 1 cup

To prepare oven, muffin cups: Preheat oven to 425 degrees. Grease 36 mini-muffin cups or line with paper.

To make muffins: Sauté celery and onion in butter until soft. Sift dry ingredients together in mixing bowl. Sprinkle with thyme or sage. Combine eggs, milk, turkey and celery mixture. Add all at once to dry ingredients. Stir until just combined.

To make muffins: Spoon into muffin tins. Bake for 12 to 15 minutes or until golden brown.




TURKEY STEW WITH CRANBERRY DUMPLINGS


1 turkey leg and 1 wing

2 bay leaves

4 sprigs fresh thyme

4 allspice berries

1 medium rutabaga, peeled and cut into ½-inch cubes

1 large potato, peeled and cut into 2-inch cubes

4 small carrots, peeled and cut into ½-inch cubes

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

½ teaspoon baking soda

¼ teaspoon freshly grated nutmeg (or a pinch of ground)

1 egg, beaten

3 tablespoons unsalted butter, melted

2/3 cup buttermilk

Salt and pepper to taste

½ cup dried or cooked cranberries

2 cups fresh or frozen green peas

3 small parsnips, cut into ½-inch cubes

To make stew: Place leg and wing in large heavy stockpot or Dutch oven. Add enough water to just cover turkey. Add herbs and ruta-baga. Cover. Turn heat to medium-high. Bring to a boil. Cook for 10 minutes or until rutabaga is nearly soft through but still somewhat crisp. Add potato and carrots. Cover. Cook for 15 minutes or until carrots are nearly tender.

To make dumplings: Meanwhile, sift flour, baking powder, salt, baking soda and nutmeg together into medium-sized bowl. Make a well in middle. Add egg, melted butter and buttermilk. Mix together in well with small whisk, fork or fingers. Working quickly, incorporate dry ingredients to make fairly stiff dough. Fold in cranberries.

To cook dumplings: Adjust seasoning of stew with salt and pepper, making sure it is boiling merrily. Stir in peas and parsnips. Drop dumpling dough, 1 heaping tablespoon at a time, on top of stew so dumplings are not touching. Cover. Cook for 15 minutes or just until dumplings are puffed and cooked through. (Note: Check occasionally to be sure they don't overcook and become dry.)

To serve: Cut through dumplings with serving spoon. Ladle turkey (which will have fallen off bone) and vegetables into warmed shallow soup bowls. Remove thyme and bay leaves. Top with dumplings. Serve immediately.





TURKEY SALAD WITH BLUE CHEESE AND APPLE


4 cups shredded cooked turkey

½ cups diced celery (¼-inch dice)

½ cup diced green apple (½-inch dice)

1 tablespoon Home Spice Mix (recipe follows)

2 teaspoons minced fresh thyme

½ cup crumbled blue cheese, such as Maytag or Roquefort

2 tablespoons sour cream

1 tablespoon green Tabasco or other jalapeño sauce

½ cup dried cranberries

In large bowl, toss turkey, celery, apple, spice mix and thyme. In small bowl, gently stir together blue cheese, sour cream and Tabasco. Add blue cheese dressing to turkey mixture. Gently toss. Sprinkle with cranberries. Serve immediately.

HOME SPICE MIX

Makes ¾ cup.

1/3 cup cumin seeds

1/3 cup coriander seeds

1/3 cup yellow mustard seeds

Heat skillet over medium heat until hot. Add cumin seeds. Heat, tossing occasionally, for 1 minute or until lightly toasted. Transfer to plate to cool. Repeat with coriander seeds and then mustard seeds. When spices are cool, coarsely grind together in spice grinder or mortar with pestle.

[flute]

Man i'd hate to seriously have to search this thread for a recipe. That's a very scary thoughT!!

[the fugative]

Milk Chocolate Mocha Truffles


• 2 (12-oz.) pkg. milk chocolate chips

• 1 (8-oz.) pkg. cream cheese, regular or low-fat, at room temperature

• 3 tbsp. instant coffee granules (see Note)

• 2 tsp. water

• 1 lb. (or more) chocolate or white chocolate candy coating

Place chocolate chips in a microwave-safe bowl or the top of a double boiler over water, on low heat. If using a double boiler, heat until melted, or microwave at 15-second intervals until melted. Stir occasionally until melted.

Add the cream cheese, stir and remove from heat. Dissolve the coffee granules in two teaspoons of water and stir into the chocolate mixture, mixing well. Chill in the refrigerator at least two hours, until firm enough to form 1-inch balls and chill again, on a cookie sheet covered with wax or parchment paper, until firm.

Melt about six squares of the candy coating, either in the microwave or the top of a double boiler, over water, until it melts. Dip truffles into candy coating, using toothpicks or metal turkey lacing pins, to coat truffles. Let excess coating drip back and set truffle on wax paper to harden. After they harden, several stripes of the contrasting color of candy coating can be added


Note: One teaspoon of mint, orange or almond extract may be added instead of the coffee and water.

Truffle tips

• Create a contrasting design (white on chocolate or chocolate on white) on the finished truffles by putting a teaspoon or so of the confectionery coating in a small plastic bag and cutting a very small tip of the corner and pushing the coating through the bag to drizzle a design on the truffle.

• The finished truffles freeze well.

[Jolie Rouge]

Gobbler Soup

1 turkey frame
3 quarts water
2 large onions chopped in big pieces
Salt and pepper to taste
1 16-oz. can of chopped tomatoes
2 Tbsp. chicken bouillon granules
2 Tbsp. fresh chopped parsley
2 Tbsp. dried thyme
2 Tsp. oregano
1 cup chopped celery
1/2 cup chopped carrots
1/2 cup sliced fresh mushrooms
1/2 cup chopped broccoli
1/2 cup chopped cauliflower
1 cup chopped cabbage
1 cup rice

Break up turkey frame and place in very large pot. Add water, 1 onion and salt and pepper. Bring water to a boil then cover pot, reduce heat and simmer for about 1 and 1/2 hours. Remove turkey frame and allow to cool. Remove meat from bones. Strain broth and discard pieces of bone and other things you don't want to eat. Pour broth back into pot and add turkey meat, tomatoes with juice, chicken bouillon, thyme, oregano and veggies. Bring to a boil. Then cover, reduce heat and simmer for about 45 minutes. Add uncooked rice and simmer uncovered for about 20 - 25 minutes or until rice is just done.



Turkey Divan

1 large bunch of fresh broccoli
3 cups cooked turkey
1 (10.75 oz.) condensed cream of chicken soup
1 cup chicken broth
1/2 cup mayonnaise
2 tsp. lemon juice
1 cup shredded Cheddar Cheese
1 cup cube type stuffing mix (or use the leftover stuffing from Thanksgiving dinner)
3 Tbsp. butter

Cut broccoli florets into bite sized pieces. Trim bottom inch from broccoli stalks, peel stalks and cut into thin slices. Blanch broccoli in boiling water for just a minute or so.

Arrange broccoli in greased 12 x 8 inch baking dish. Layer turkey over broccoli. Combine soup, broth, mayo and lemon juice in a bowl and mix well. Pour evenly over turkey. Sprinkle cheese on top. Sprinkle stuffing mix over cheese and drizzle melted butter over the stuffing. Bake in preheated 350 degree oven for 30 to 40 minutes.



Potato Pancakes

3 Tbsp. finely chopped onion
1/3 cup butter
4 cups cooked mashed potatoes
2 eggs, beaten
1/2 cup flour

Cook onion in pan in about half of the butter until translucent. Remove onion from pan with a slotted spoon, allow the pan dripping to remain in the pan. Combine onion, mashed potatoes and egg. Sprinkle with flour. Add remaining butter to pan and heat over medium heat. Add potato pancakes and cook about 6 minutes each side until browned.


Fruit Tart

1 roll prepared sugar cookie dough
8 oz. cream cheese
1 tsp. vanilla
1 cup orange marmalade
1 Tbsp. lemon juice
2 Tbsp. water
Sliced fruit: kiwi, strawberries, grapes, apples, and bananas

Roll out sugar cookie dough and place on a cookie sheet or a pizza pan depending on desired shape. Cook dough according to package directions. Mix together cream cheese and vanilla and spread onto cooked, cooled cookie dough. Arrange sliced fruit on top of cream cheese. Combine orange marmalade, lemon juice and water in a small saucepan and heat until marmalade is melted. Pour over tart and chill. Slice and serve.

[Jolie Rouge]

Man i'd hate to seriously have to search this thread for a recipe. That's a very scary thoughT!!

God Bless Alex -- there is now a "search this thread" feature in the tool bar at the top of the thread.

[the fugative]

Bavarian Apple Walnut Bread



2 cups grated apples or applesauce

1/2 cup chopped walnuts

2/3 cup shortening

2 2/3 cup sugar

4 eggs

2/3 cup water

3 1/3 cup flour

2 tsps baking soda

1 tsp ground cinnamon

1 tsp ground cloves

1 tsp salt

Preheat oven to 325°F. Spray 2 (8" x 4" inch) loaf pans with vegetable spray. In the bowl of your home-style mixer, cream shortening and sugar on medium-high speed. Beat in eggs, apples (or applesauce) and water. In a separate bowl, sift together flour, baking soda, cinnamon, cloves and salt and blend into the creamed shortening mixture. When well blended, add walnuts. Divide the batter evenly between the loaf pans. Bake on the middle rack of the oven for 1 hour or until a toothpick inserted into the center of the loaf comes out clean. Remove from oven and allow to cool for 10 minutes before removing from the pans. Serve thick slices with a dollop of applesauce, sour cream or Creole cream cheese.

[Jolie Rouge]

Broccoli and Cheese Soup

1/3 cup butter
1 head fresh broccoli, washed
1 small onion, chopped
2 cloves garlic, minced
1/3 cup flour
2 cups half and half or light cream
2 cups chicken broth
1 tsp. Worcestershire sauce
Salt and pepper to taste
2 cups sharp cheddar cheese, grated
1/4 cup green onions, chopped

Cut the florets off the stalk and into bite sized pieces. You can also peel the stalk, cut off the bottom inch or so and then cut the stalk into thin slices. Melt butter in a saucepan and saute broccoli, onion and garlic until tender. Combine flour and half and half or cream and stir until smooth. Gradually add to broccoli. Add chicken broth, Worcestershire sauce and salt and pepper and stir until thickened. Add grated cheddar cheese and stir over low heat until cheese is melted. Serve warm with chopped green onions for garnish if desired.



Apple Stuffed Pork Tenderloin

2 pork tenderloins about 1 pound each
2 cups fresh apples, cored and diced
1 carrots, shredded
1 small onion, finely chopped
1/3 cup pecan, chopped
Salt and Pepper to taste
1/4 cup apricot preserves

Cut each pork tenderloin lengthwise about two-thirds of the way through. Flatten out with a meat mallet to about 1/4 inch thick. Combine apples, carrot, onion, pecans and salt and pepper together and mix well. Place equal amounts in each tenderloin and spread out. Roll up tenderloins and secure with toothpicks. Bake at 375 degrees for about 30 minutes. Spread apricot preserve on top of each tenderloin and bake an additional 10 - 15 minutes or until pork is fully cooked. Slice and serve.



Green Bean, Hazelnut and Goat Cheese Salad

2 pounds fresh green beans, washed and trimmed
6 oz. goat cheese, crumbled
2/3 cup chopped hazelnuts
1/4 cup red onion, sliced
2/3 cup extra virgin olive oil
1/2 cup red wine vinegar
2 cloves garlic, minced
Salt and pepper to taste

Steam green beans until crisp-tender. Remove from heat and allow to cool. Combine beans, cheese, hazelnuts, and onion together in a large bowl. In a cruet, combine olive oil, vinegar, garlic and salt and pepper and shake well. Pour over green bean mixture and toss. Chill until ready to serve.

This salad presents very well and is also very tasty. With the onions, slice them very thin and then soak them in cold water for about 25 minutes before adding them to the salad. This will help tone down the onion flavor.



Chocolate Orbit

12 oz bitter-sweet chocolate
6 eggs
1 cup sugar
1/2 cup butter

Melt the chocolate and butter in a double boiler. (I just use a glass Pyrex bowl inside a pot of water) Beat the 6 eggs with the sugar. When the chocolate is melted, whip it together with the egg mixture. Pour into a 9" x 2" cake pan lined on the bottom with parchment paper. Put the cake pan in another pan filled with water to 1/2 way up the cake pan. Cover with foil tightly and cook in a heated 350 degree oven for 1 hour and 15 minutes. Remove and let cool completely.