Kai's "Old-Fashioned" Recipe Thread

[flute]

iok we bought real wine & scratched that cooking wine..sides kroger din't have nEY & I had a glass of wine can ja tell ? olol

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[Gumball1960]

flute - cooking wines would probably be over near the vinegars. Don't ask me why, but that's where it is at the Kroger here.


Banana Cream Dessert

2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar
1 (12-ounce) container non-dairy whipped topping
1 (3-ounce) box instant vanilla pudding
1 cup sour cream
3 firm, ripe bananas, sliced
1/3 cup toasted walnuts, finely chopped

Combine graham cracker crumbs, melted butter and sugar; press into the
bottom and 1-inch up the sides of a 9-inch springform pan. Bake at 375*F
(190*C) for 7 to 10 minutes. Cool.

Combine pudding mix and sour cream; fold in whipped topping. Spoon half of
mixture onto cooled crust. Layer sliced bananas over mixture; top with
remaining cream mixture. Sprinkle top with walnuts.
Chill for several hours before serving.

[Gumball1960]

Sugar Free Double Fudge Balls

Ingredients

1/3 cup (90 mL) margarine (soft)
3 Tablespoon (45 mL) evaporated skimmed milk
dash salt
1 teaspoon (5 mL) vanilla extract
1/4 cup (60 mL) cocoa
1 cup (250 mL) Powdered Sugar Replacement
1 recipe Semisweet Dipping Chocolate

Directions

Cream together margarine, milk, salt and vanilla
until fluffy. Stir in cocoa and sugar replacement.
Knead or work with hands until dough is smooth,
and form dough into 60 small balls. Dip balls in
chocolate, cool completely; dip again and cool.

[Gumball1960]

Chicken Marsala

6 - 8 boneless chicken breasts, pounded to 1/4 inch thick
1/4 cup butter or olive oil
Flour
Salt and pepper to taste
1 cup fresh mushrooms, sliced
2 cloves garlic, minced
1/4 - 1/2 cup Marsala wine or dry sherry
1/2 tsp. dried marjoram

Dredge chicken breasts through flour and add salt and pepper to taste.
Melt butter or heat oil in a skillet. Sauté mushrooms until tender and
remove from pan. Brown the chicken on both sides in the pan. Add
garlic, Marsala wine and marjoram and return mushrooms to pan. Cover
and simmer over low heat for about 20 minutes or until chicken is
fully cooked. This recipe is rich and tasty.

[Gumball1960]

Raspberry Swirl Cheesecake

Crust
1 9oz.pkg.chocolate wafer cookie, finely crushed
1/4-cup butter, melted
1/4 cup firmly packed brown sugar

Filling
3-8oz.pkgs.cream cheese, softened
1-cup sugar
1-cup sour cream
3 eggs
2 tbl. lemon juice
3 tbl. flour
2 tsp. vanilla extract
1 12 oz. can raspberry dessert filling, strained

Preheat oven to 325f. In medium bowl, combine cookie crumbs, butter,
and brown sugar. Press firmly on bottom of spring form pan 9".with
sides greased, take cookie crumbs and lightly go over the sides of the
pan. In large bowl, beat cheese until fluffy. Beat in sugar, sour
cream and eggs until smooth. On low speed, add lemon juice, flour and
vanilla, mix well. In medium bowl, stir 1/3 of the batter into
strained raspberry filling, mix well. Pour remaining batter into
prepared pan; using spoon, drop the raspberry filling into the plain
batter. With knife, swirl filling into batter. Bake for one hour or
until center is set. Carefully loosen top of cheesecake from the edge
of pan with a tip. Cool. Chill. Remove sides of pan. Garnish as desired.

[flute]

Originally posted by GUmball1960
flute - cooking wines would probably be over near the vinegars. Don't ask me why, but that's where it is at the Kroger here.

hmmm...vinegar..I went down the aisle w/the lard/oil/pam....hmm o well don't care. I got the GOOD stuff.

[Gumball1960]

Caramel Apple Cookies

(Makes about two dozen)


3 cups all-purpose flour
2 eggs
1 Tbls. apple-pie spice
1 1/2 tsp. vanilla extract
1/2 tsp. baking soda
Red and green food coloring pastes
1/2 tsp. salt
24 green wooden craft sticks
1 cup (two sticks) butter, softened
1 pkg. (14 ounces) caramels
1/2 cup firmly packed brown sugar
3 Tbls. water
1/2 cup granulated sugar
1/3 cup chopped cashews


1. Preheat oven to 375 F. In a medium bowl, combine flour, apple-pie spice,
baking soda and salt. In a large bowl, using a mixer set on high, beat butter,
brown sugar and granulated sugar until fluffy. With the mixer on low, beat in
eggs and vanilla; beat in flour mixture.

2. Remove 1/3 cup of dough to a small mixing bowl; tint green. Tint remaining
dough red; divide in half.

3. On a lightly floured surface, roll half of the red dough to a 1/4 inch thickness.
Using an apple-shaped template or cookie cutter, cut dough into shapes;
place 3 inches apart on an ungreased baking sheet.

4. Place a craft stick under "stem" end of each cookie, pressing dough lightly.

5. Using your fingers, mold a small piece of green dough into a leaf shape and
place on top of each apple cutout on baking sheet.

6. Repeat rolling and cutting process with remaining dough. Bake until crisp,
but not browned, 8 to 10 minutes. Transfer cookies to wire racks; cool completely.

7. In a small saucepan, heat caramels and water over low heat, stirring often,
until smooth. Set a wire rack over a waxed paper-lined baking sheet. Dip the
cookies into melted caramel and then into chopped nuts. Let cookies stand
until caramel is set, about an hour.

[Gumball1960]

Sunkist® Citrus Mini-Tart

½ cup Sunkist fresh-squeezed orange juice
2 tablespoons Brown sugar
8 Sunkist fresh orange segments
4 Sunkist fresh pummelo* segments
4 Puff pastry rounds, 3" rounds
4 tablespoons Sunkist Fresh Orange Whipped Cream

To make:

In small saucepan, combine Sunkist fresh-squeezed orange juice
and brown sugar, stirring to dissolve brown sugar.
Heat to boiling and reduce mixture by one half to a syrup consistency.
Let syrup cool to room temperature.
Brush one tablespoon of syrup on each pastry round.
Arrange 2 Sunkist orange segments and 1 pummelo segment on top of each pastry.
Bake in 425°F 10 -15 minutes until puffed and lightly golden brown.
Place each tart on dessert plate and top with 1 tablespoon Sunkist Fresh Orange Whipped Cream.

*Sunkist grapefruit may be substituted for the pummelo when they are out of season.

Makes 4 Portions

[the fugative]

Todays Recipies


GOLDEN RAISIN AND APRICOT OATMEAL BARS



Oatmeal-raisin cookie crust:

¾ cup all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

¾ teaspoon ground cinnamon

6 tablespoons soft unsalted butter

1/3 cup granulated sugar

1/3 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

¾ cup old-fashioned oatmeal

½ cup raisins

• Filling:

½ cup apricot filling or apricot preserves

½ cup golden raisins

½ cup dried apricots (about 12) cut into ½-inch pieces

1 cup coarsely chopped walnuts

• Oatmeal crunch topping:

¾ cup all-purpose flour

½ cup old-fashioned oatmeal

1 cup packed brown sugar

1 teaspoon ground cinnamon

8 tablespoons (1 stick) cold unsalted butter, cut into ½-inch pieces

To prepare oven, pan: Preheat oven to 325 degrees. Butter 9-by-9-by-2-inch or 11-by-7-by2-inch baking dish.

To make crust: Into small bowl, sift together flour, baking powder, salt and cinnamon. Set aside. In large bowl, combine butter, granulated sugar and brown sugar. Using electric mixer, beat on medium speed for 1 minute, or until mixture looks smooth. (Note: Move beaters around in bowl if using hand-held electric mixer.) Stop mixer. Scrape mixture from sides of bowl and any that become caught in beaters. Mix in egg and vanilla until blended thoroughly. Reduce speed to low. Add flour mixture, mixing just until incorporated. Stir in oatmeal and raisins, just to blend evenly into mixture.

To bake crust: Using rubber spatula, scrape dough into prepared pan. Using thin metal spatula, spread dough evenly over bottom of pan. Bake for 15 minutes, or until edges are brown and center still soft. Leave oven at 325 degrees. Cool crust for 15 minutes.

To add filling: Spread thin layer of apricot filling over slightly cooled crust. Sprinkle golden raisins, apricots and walnuts evenly over filling.

To make topping: In large bowl, using wooden spoon, combine flour, oatmeal, brown sugar and cinnamon. Add butter pieces, stirring to coat with flour. Using pastry blender, cut butter into flour mixture until pea-size crumbs are formed. Sprinkle crumbs evenly over filling.

To bake bars: Bake for 35 minutes, or until crumb topping feels firm and looks golden. Cool bars in baking pan at room temperature. Cut into 12 to 16 squares. Remove bars from pan.

To store bars: Bars can be wrapped in plastic wrap and stored at room temperature up to 3 days



CRANBERRY WHITE CHOCOLATE SCONES


2 cups flour

2½ teaspoons baking powder

¼ teaspoon salt

4 tablespoons butter

¾ cup orange juice

½ tablespoon almond flavoring

¼ cup white chocolate chips

½ cup dried cranberries

Sugar for garnish

To prepare oven, tins: Preheat oven to 350 degrees. Grease 1 or 2 muffin tins with butter or cooking spray.

To make scones: Sift together flour, baking powder and salt. Cut in butter until mixture forms coarse crumbs. Slowly stir in orange juice, almond flavoring, white chocolate chips and cran-berries. (Note: Dough should be sticky but not too wet, and it will be hard to mix.)

To bake scones: Drop dough into prepared muffin cups, filling each three-fourths full. Sprinkle with granulated sugar. Bake for 18 minutes, or until light golden brown around edges. Cool slightly. Remove from pan. Dust with powdered sugar.



Leg of Lamb

• 2 1/2 c. dried white beans (such as Great Northern)

• 5 tbsp. olive oil, divided

• 1/2 c. minced carrot

• 1/2 c. minced onion

• 1/2 c. minced celery

• Bouquet garni (1 stalk celery tied together with 1 bay leaf, 3 sprigs parsley and 2 sprigs thyme)

• 2 c. plus 2 tbsp. dry white wine

• 3 1/2 c. (approximately) well-flavored chicken stock

• 1 (5-lb.) leg of lamb, boned and butterflied

• 2 cloves garlic, peeled and thinly sliced, divided

• 2 tsp. coarse salt

• 1 tsp. freshly ground pepper

• 1 tsp. minced fresh thyme or 1/2 tsp. dried thyme

• 1 bay leaf, crumbled

• 2 tbsp. finely minced parsley, for garnish

Put beans in a large pot; cover with 8 cups cold water and let soak overnight. (To quick-soak, bring beans and water to a boil; boil 1 minute, then cover and let stand 1 hour.) Drain beans and set aside.

Into an ovenproof casserole large enough to hold both lamb and beans, add 3 tablespoons of the olive oil. Add carrots, onions and celery, and sauté over moderately low heat until softened (about 10 minutes). Add drained beans, bouquet garni, the 2 cups wine and just enough chicken stock to barely cover.

Bring mixture to a simmer over moderately high heat, stirring. Cover, reduce heat to maintain a simmer and cook until beans are just tender. Depending on the age of the beans, cooking may take up to 3 hours.

With a small, sharp knife, cut 10 slits in the lamb about 1/2 inch long and 1/4 inch deep. Into each slit insert a garlic sliver. In a blender, combine remaining garlic, salt, pepper, thyme, bay leaf and the remaining 2 tablespoons each olive oil and wine. Blend to mix. Rub mixture evenly over meat. Cover lamb and marinate, refrigerated, at least 5 hours, or overnight.

Preheat oven to 350 degrees. In the center of the beans, clear a space just large enough to hold lamb. Transfer marinated lamb to casserole. Sprinkle beans with just enough chicken stock (about 1 cup) to moisten them. Roast, uncovered, until lamb is done to your liking (about 1 hour and 10 minutes for rare meat). Let stand 10 minutes before carving.

To serve, arrange sliced lamb on a warm serving platter. Serve beans in a separate dish or surround lamb with beans. Garnish beans with minced parsley.

[Jolie Rouge]

Stuffed Italian Tomatoes

8 large tomatoes
3 tablespoons olive oil
1 cup onions (1 large onion), chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 cup ricotta cheese
2 egg yolks, beaten
1/2 cup parsley, chopped
1/2 cup mozzarella cheese, grated
2/3 cup freshly-grated Parmesan cheese
1/2 cup almonds, toasted and slivered
Salt and pepper

Preheat oven to 350 degrees. Wash tomatoes, remove tops and scrape out pulp. Salt cavity of tomatoes and turn upside down to drain for 30 minutes. In a sauté pan over medium heat, cook onions in oil for 20 minutes or until softened. Add spinach to onions and stir until heated through. Remove from heat and set aside.

In a mixing bowl, beat together ricotta cheese and egg yolks. Add parsley, mozzarella cheese, Parmesan cheese and slivered almonds. Season with salt and pepper.

Stir in sautéed onion and spinach mixture and blend until all ingredients are well combined. Fill tomatoes with mixture and place stuffed tomatoes in a shallow, greased baking dish.

Sprinkle tops of stuffing with additional Parmesan cheese and place in 350-degree oven. Bake for 20 minutes or until tops are brown.

SERVES 8 to 10




CAULIFLOWER SOUFFLE

1 medium cauliflower, cut into florets
2 tablespoons butter
2 tablespoons all purpose flour
1 cup milk
salt & pepper
ground nutmeg
4 eggs, separated
1 cup strong cheddar cheese, grated

Cook cauliflower in boiling, salted water until tender, drain well and mash. Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown. Meanwhile, bring milk to a boil in another saucepan. Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth. Season to taste with salt, pepper and nutmeg.
Remove from heat. Lightly beat egg yolks and stir into sauce. Stir in cheese and cauliflower until smooth. In a large bowl, beat egg whites until stiff but not dry. Fold cauliflower mixture gently but thoroughly into beaten egg whites. Pour into a buttered 2 quart souffle dish. Bake in preheated 350F oven for 30 to 40 minutes, or till puffed, firm and lightly browned. Serve at once.

SERVES: 4-6




Triple Chocolate Ecstasy

INGREDIENTS FOR THE CAKE:

4 ounces semisweet chocolate
1/2 cup butter or margarine, softened
2 eggs
2 cups sugar
1-1/2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups flour
1 teaspoon baking powder
1 cup finely chopped pecans

INGREDIENTS FOR THE FILLING:

4 ounces semisweet chocolate
1/4 cup butter or margarine
1/2 cup confectioners' sugar
1/3 cup milk

INGREDIENTS FOR THE FROSTING:

2 cups whipping cream
1 cup confectioners' sugar
1 teaspoon vanilla extract
2/3 cup baking cocoa

TO PREPARE THE CAKE:

Grease two 9-inch cake pans; line the bottoms with waxed paper and grease the paper. Melt the chocolate and butter in a 3-quart saucepan over low heat, stirring to blend well; remove from heat. Beat in the eggs with a wooden spoon. Stir in the sugar, milk, vanilla and salt. Add the flour and baking powder; stir until smooth. Stir in the pecans. Spoon into the prepared pans. Bake at 350 degrees for 30 to 35 minutes or until a cake tester inserted near the center comes out clean. Cool in the pans on a wire rack for 5 minutes. Invert the layers onto the rack; remove the waxed paper. Cool completely.

TO PREPARE THE FILLING:
Melt the chocolate and butter in a small saucepan over low heat; remove from heat. Stir in the confectioners' sugar and then the milk. Chill for 1 hour or until of spreading consistency.

TO PREPARE THE FROSTING AND ASSEMBLE:
Combine the cream, confectioners' sugar and vanilla in a large mixer bowl. Sift the baking cocoa over the top; stir to mix well. Chill
for 30 minutes. Beat at high speed for 30 to 60 seconds or until stiff peaks form. Place 1 cake layer bottom side up on a cake plate. Spread with the filling. Place the second layer bottom side down over the filling. Spread the frosting over the top and side of the cake. Garnish with fruit slices or chocolate curls.

SERVES 12

[Gumball1960]

Grilled Glazed Chicken

1/8 cup apple jelly
1 1/2 tsp. mustard
1/4 tsp. salt
1 1/2 tsp. honey
1/4 tsp. cinnamon
2 chicken breasts

Combine all ingredients except chicken. Brush chicken with glaze.
Place chicken on grill. Cook 15-20 minutes, turning occasionally and
brushing with glaze.

2 gm fat

-----------------------------------------

Chocolate Cherry Cake

1 package devils food cake mix, dry
3 eggs
1 can cherry pie filling
1 teaspoon almond extract
1 cup chocolate chips

In a large bowl combine all of the ingredients and mix well.
Pour into a greased and floured 9 x 13-inch baking pan.
Bake at 350-degrees for 45 minutes.
Serve with whip cream or ice cream