Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Taffy Treats


• 1 1/3 c. walnuts, divided

• 1/3 c. granulated sugar

• 1 c. evaporated milk, divided

• 1/2 c. (1 stick) butter

• 1/4 c. firmly packed brown sugar

• 1/4 c. sifted powdered sugar

• 1/4 tsp. salt

• 1 egg

• 1 tsp. vanilla

• 2 c. sifted flour

• Round, colored toothpicks

• 1/2 lb. caramels

• 1 to 2 tbsp. water, if necessary

To make filling: In a food processor, grind walnuts fine. In a small saucepan over medium heat, combine 1/3 cup of ground walnuts (reserve remainder), granulated sugar and 1/3 cup evaporated milk, and cook, stirring constantly, until very thick, about 5 minutes. Cool and reserve.

To make dough: Preheat oven to 350 degrees. In a large bowl using an electric mixer on medium speed, cream butter with brown sugar, powdered sugar and salt, creaming well. Add egg and vanilla extract and mix well. Reduce speed and gradually add flour, mixing well. Shape dough into 1-inch balls. Make a depression in ball with your thumb and drop 1/4 teaspoon sweetened-walnut filling into depression. Reshape cookie into a ball, enclosing the filling. Place on parchment-paper-lined baking sheets and bake 15 to 18 minutes, or until lightly browned. Remove to a wire rack to cool, and insert a rounded colored wooden toothpick into top of each cookie.

To make caramel coating: In a double boiler, combine caramel and remaining 2/3 cup evaporated milk and heat until caramel melts, stirring occasionally (if too thick, thin with 1 to 2 tablespoons water). Remove from heat but keep mixture warm over hot water (If using a microwave oven, melt caramels in 1-minute intervals, stirring and repeating until caramel is melted). Dip cookies into caramel coating, allowing excess caramel to drop off (cookies can be double-dipped). Dip bottom of cookie in remaining ground walnuts and place on waxed or parchment paper to set.

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[the fugative]

Kossuth Kifli

(Pronounced coo-SOOTH KEY-flee.)



• 1 c. (2 sticks) unsalted butter, plus extra for pan

• 1 1/2 c. granulated sugar

• 8 eggs, separated

• 1/2 tsp. vanilla

• Grated peel and juice of 1 lemon

• 2 tsp. baking powder

• 1 2/3 c. flour, plus extra for pan

• 1 1/2 c. finely chopped walnuts

• Powdered sugar for garnish

Preheat oven to 350 degrees. Butter and flour bottom and sides of a 9-by 13-inch cake pan. In a large bowl, using an electric mixer on medium speed, cream together butter and granulated sugar. Add egg yolks, one at a time, and beat until fluffy. Add vanilla, lemon rind and lemon juice and beat to combine. Gradually add in baking powder and flour.

In a medium bowl using electric mixer on high speed (with clean beaters), beat egg whites until stiff. Fold egg whites into batter. Gently spread batter into prepared pan. Evenly sprinkle top with finely chopped walnuts and bake 25 to 30 minutes. Remove to a wire rack.

Cool until cake shrinks away from sides of pan (about 15 minutes) and with a small round biscuit cutter periodically dipped in powdered sugar, cut one circle (don't remove it), then cut another circle halfway down the first one, making two crescents and one oval scrap. Remove from pan and repeat. Cool crescents completely and dust with powdered sugar shaken through a wire-mesh screen. Store in a tightly covered container for up to 2 days.

[the fugative]

Nutella Cookies


about 4 dozen

• 1/2 c. (1 stick) butter

• 2/3 c. creamy peanut butter

• 1/2 c. granulated sugar

• 1/2 c. firmly packed browned sugar

• 1 egg

• 2 c. Bisquick

• 1/2 c. toffee chips

• 1/2 c. Nutella, a chocolate hazelnut spread

• 2 1/2 tbsp. milk

• 2 tbsp. powdered sugar

Preheat oven to 325 degrees. In a large mixing bowl using an electric mixer on medium speed, cream together butter, peanut butter, granulated sugar and brown sugar until fluffy. Add egg and mix to combine. Reduce speed and add Bisquick, mixing thoroughly. Stir in toffee chips. Shape into 1-inch balls and bake 10 to 12 minutes. Remove to a wire rack to cool. In a small saucepan over low heat, whisk together Nutella, milk and powdered sugar until smooth. Dip cookies into glaze and remove to waxed paper to cool completely.





Tropical Cookies

about 6 dozen

• 3 1/2 c. uncooked rolled oats

• 2 1/2 c. flour

• 1 tsp. salt

• 1/2 tsp. baking soda

• 1 c. (2 sticks) unsalted butter

• 3/4 c. firmly packed brown sugar

• 3/4 c. granulated sugar

• 2 eggs

• 1 c. coconut milk (not cream of coconut)

• 1 tsp. vanilla extract

• 3/4 c. coconut flakes

• 1 (11-oz.) pkg. white chocolate chips

• 1 (6-oz.) pkg. dried cranberries (Craisins)

• 3 oz. chopped macadamia nuts

• 1 (14-oz.) can small pineapple chunks, drained and patted dry

Preheat oven to 350 degrees. In a large bowl, combine rolled oats, flour, salt and baking soda and reserve. In a large bowl, using an electric mixer on medium speed, cream butter with brown sugar and granulated sugar until fluffy.

Add eggs, coconut milk and vanilla extract, mixing well after each addition. Reducing speed to low, gradually add oats-flour mixture into batter until mixed thoroughly. Add coconut flakes, white chocolate chips, dried cranberries and macadamia nuts and mix well. Using a rubber spatula, stir in pineapple chunks. Using a small ice-cream scooper, shape dough into balls and drop on parchment paper-lined baking sheets. Bake until lightly browned, about 12 to 15 minutes. Remove to a wire rack to cool.





Zimt Sterne

about 4 dozen.

• 8 oz. walnuts

• 8 oz. semisweet chocolate

• 1 tsp. cinnamon

• 1/4 tsp. ground cloves

• 1/2 tsp. nutmeg

• 1/4 tsp. ginger

• 4 egg whites

• 1/4 c. sugar

Preheat oven to 425 degrees. In a food processor, grind walnuts until finely chopped. Using a grater, finely grate chocolate. In a large bowl, combine walnuts and chocolate. Add cinnamon, cloves, nutmeg and ginger and mix to combine. In a medium bowl, using an electric mixer on high speed, beat egg whites until stiff, gradually adding sugar. Gently fold nut mixture into egg whites.

Drop by teaspoonfuls on parchment paper-lined baking sheets and bake 5 to 6 minutes, watching carefully for when tops of cookies are dry to the touch. Remove to a wire rack to cool. Store in a tightly sealed container.



Shortbread Cookies



about 3 dozen

• 1 c. (2 sticks) unsalted butter, at room temperature

• 1/2 c. plus 2 tbsp. granulated sugar

• 2 to 2 1/3 c. flour

• 1/3 c. raspberry jam

• 1 c. powdered sugar

• 1 tsp. almond extract

• 2 to 3 tsp. water

Preheat oven to 350 degrees. In a large bowl, using an electric mixer on medium speed, cream butter and granulated sugar. Slowly add flour, adding enough so dough isn't sticky. Divide dough into six balls and refrigerate 30 minutes. Place a dough ball between two sheets of parchment paper and roll to 1/4-inch thickness, forming a 3-by 10-inch rectangle. Carefully peel away top layer of parchment paper.

Make a shallow crease down long center of rectangle and fill crease with raspberry jam. Repeat with remaining dough. Bake 10 to 12 minutes until edges become golden brown. Remove from oven, cool slightly and cut across short side of rectangle at a slight angle, making 6 or so cookies. Remove to a wire rack and cool completely. In a small bowl, whisk together powdered sugar, almond extract and water until smooth, then drizzle glaze across cookies.

[Jolie Rouge]

Bavarian Cream with Raspberry Sauce

Lady fingers (about 14)
2 envelopes unflavored gelatin
1/4 cup cold water
8 egg yolks
1 cup sugar
2 cups milk
2-inch piece vanilla bean
1/4 cup Cointreau
2 cups whipping cream

Line 2 (1-quart) molds or souffle dishes with lady finger halves, covering bottom first, then standing them up around sides of mold. Soften gelatin in cold water. Combine egg yolks and sugar; beat well. Scald milk with vanilla bean; pour slowly over egg yolk mixture, stirring constantly. Cook over boiling water, stirring constantly, until custard is smooth and thick. Remove vanilla bean. Add softened gelatin and continue stirring until gelatin is completely dissolved. Strain through wire strainer and let cool, stirring occasionally to prevent a film from forming. When cool, add Cointreau. Whip cream and fold in carefully. Pour into prepared molds; chill at least 2 hours. Unmold onto serving platter and serve with Raspberry Sauce.

SERVES: 8 - 10

INGREDIENTS for Raspberry Sauce:

1/2 cup Cointreau
1 package (10 – 12 ounces) frozen raspberries
1 cup whipping cream
2 Tablespoons sugar

TO PREPARE Raspberry Sauce:

Add Cointreau to frozen raspberries; let thaw. Drain, reserving juice. Whip cream, fold in sugar and raspberries. Thin with a little reserved juice. Sauce may be served immediately or refrigerated until serving time. Serve in sauce boat with ladle, to be spooned over individual servings of Bavarian Creme.

YIELDS: 2 cups

[Jolie Rouge]

Curry Clam Dip

2 small cans minced clams (usually 4 to 6 oz. per can)
2 - 6 oz. packages cream cheese softened
1/2 cup butter, melted
1 medium onion finely chopped
1 Tbsp. Confectioners sugar
1 Tbsp. Vermouth
1 Tbsp. dried parsley
1 Tbsp. curry powder

Combine all ingredients in baking dish and bake at 325 degrees
for 30 minutes. Serve with crackers. In preparing this recipe,
the cook is entitled to one additional Tbsp. of Vermouth combined
with a generous helping of dry gin... shaken not stirred.



Southern Pear Salad

3 cans (15 oz.) pear halves, drained
Boston lettuce leaves
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise

Place 2 - 3 lettuce leaves on salad plate. Place 2 pear halves on
lettuce leaves. Place 2 Tbsp. of mayonnaise on top of the pears.
Sprinkle with cheddar cheese. Serving size is one salad
plate per person.



Chicken Casserole

2 - 3 lbs. cubed cooked chicken
8 oz. seasoned stuffing cubes
1 cup chicken broth
1 can (10 and 3/4 oz.) cream of mushroom soup
1 - 4 oz. jar sliced mushrooms
16 oz. sour cream
1/2 cup butter

Mix chicken, sour cream, mushrooms, cream of mushroom soup
and chicken broth together in large baking dish. Place stuffing
over chicken mixture. Melt butter and pour over stuffing. Bake
at 350 degrees for 35 to 40 minutes.



Lemon Cookies Dipped in Chocolate and Pecans

1/2 cup butter
1/2 cup sugar
1 and 1/2 cup flour
1 Tbsp. lemon juice
1 tsp. lemon zest
1/2 cup chocolate bark
1/4 cup pecans, finely chopped

Place butter, sugar, flour, lemon juice, and lemon zest in a food
processor and process until a dough begins to form. Divide
dough into 2 equal parts and roll into a log. Wrap each log in
wax paper and chill until firm. Cut into 1/2 inch pieces and place
on an ungreased cookie sheet. Bake for 15 minute at 325 degrees.
Remove from oven and allow to cool. Meanwhile melt the chocolate
bark according to directions on the package. We find it easier to
melt in a glass bowl in the microwave and stir halfway between
time. When chocolate is melted, dip one end of each cookie in the
chocolate and them in the pecans. Allow to cool on wax paper.



Broccoli Salad

1 bunch broccoli, cut or broken in smaller bite-size pieces
1/3 to 1/2 pound bacon, cooked crisp, crumbled
3/4 or so cup raisins
1 med. size purple onion, sliced into rings, rings cut in quarters
1/2 to 1 cup slivered almonds, sauteed in butter till brown.

Put all ingredients in a bowl and chill until ready to
serve. Prepare the dressing and chill. When ready to
serve, add the chilled dressing.

Dressing:

About 1 cup of mayo
4 or so Tbs. of red or white vinegar
3 or so Tbs. sugar.

Blend well.

[Jolie Rouge]

Spinach and Onion Dip

1/4 cup extra virgin olive oil
1 large sweet onion, peeled and chopped
1/3 pound shallots, peeled and chopped
1 pound baby spinach, coarsely chopped
1 8-oz. block of cream cheese, softened
1 8-oz. container sour cream
Salt and pepper to taste

Saute onions and shallots in olive oil until golden brown, add spinach and cook until wilted. Remove from heat and allow mixture to cool. Place spinach mixture in a bowl and add cream cheese, sour cream and salt and pepper. Chill before serving; serve with crackers or crispy bread.




Antipasto Salad

2 Romaine hearts torn into small pieces
1 red onion, sliced
1 cup cherry or grape tomatoes, halved
1 cup brine cured olives
2 6-oz. jars marinated artichoke hearts, drained
1 cup peperoncini peppers

Vinaigrette:

1/4 cup red wine vinegar
1/3 cup extra virgin olive oil
1 clove garlic, minced
1/2 tsp. sugar
Salt and pepper to taste

Combine all salad ingredients on a large platter. Combine all vinaigrette ingredients in a cruet and shake well. Just before serving pour vinaigrette over salad and toss.



Meatball Submarine Sandwiches

4 - 6 6-inch submarine rolls
18 - 20 prepared meatballs
1 26-oz. jar spaghetti sauce
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded

Cut each submarine roll in half lengthwise. Hollow out the middle portion of each half of each sub roll. Combine meatballs and spaghetti sauce in a saucepan and simmer for 10 minutes. Place 3 meatballs, sliced in half, in each sub roll and top with mozzarella cheese and Parmesan cheese. Place in a 450-degree oven until cheese melts.



Apple Salad

1 Tbsp. all-purpose flour
2/3 cup sugar
2 Tbsp. cider vinegar
2 Tbsp. instant tapioca
1 8-oz. can crushed pineapple, drained but reserve juice
2 green apples, cored and chopped
2 red apples, cored and chopped
1 cup peanuts
1 8-oz. container whipped topping

Combine flour, sugar, vinegar, tapioca and pineapple juice in a saucepan and cook over medium heat stirring constantly until thickened. Remove and chill. Combine apples, peanuts and crushed pineapple in a large bowl. Pour chilled tapioca mixture over the apple, peanut and pineapple mixture and mix well. Just before serving fold in whipped topping.

[flute]

Originally posted by the fugative
Nutella Cookies
[/B]

awww yea

[Jolie Rouge]

Individual Crawfish Pies

1/2 cup margarine
3 Tablespoons flour
1 medium onion, finely chopped
1/2 bell pepper, finely chopped
1/2 cup finely chopped celery
2 small pods garlic, finely chopped
1 cup canned chicken broth
2 pounds crawfish meat with fat that clings to them
1-1/4 teaspoons salt
1/4 teaspoon red pepper
Worcestershire sauce to taste
4 green onions, tops and bottoms, finely chopped
Flaky pie crust

Use heavy iron pot with tight fitting lid. Melt margarine over low fire and add flour. Cook and stir over low fire for 10 minutes or longer, but do not brown. Add onion, bell pepper, celery and garlic. Sauté until soft. This takes 30 minutes or so. Add crawfish, hot chicken broth, salt, pepper, Worcestershire sauce and green onions. Cover pot and cook over low, low fire for 30 minutes. Stir often. Check seasonings as it will probably need more salt and pepper. Let crawfish mixture cool. Use as filling for individual pastry-lined pie pans. Cover with top crust. Do not put too much juice. Bake in 425 degree oven for 25 to 30 minutes.

YIELDS: 8 individual 3-1/2-inch diameter pies or one 9-inch pie

[Ladytiger]

Louisiana Smothered Pork Chops
Serves 4-6

3 tablespoons bacon grease (-or- vegetable oil)
4 pork chops
1 cup water (more as needed)
2 cups thinly sliced onions
1 cup chopped green bell peppers
Salt, to taste
dash of cayenne pepper (to taste)

Heat oil in large, heavy skillet over medium heat. Season pork
chops with salt and cayenne. Add chops to skillet and brown both
sides well, turning once or twice, but no more. Add water, scraping
bottom to loosen any browned bits. Reduce heat to medium, add
onions and bell peppers. Cover and cook, stirring occasionally,
until the vegetables are very soft and golden, and meat has cooked
through, axp. 30 to 40 minutes. Serve over grits or rice (egg noodles
goes well, also).

[Ladytiger]

A HUGE family favorite!
Prep Time: 30 min. Cooking Time: 15 min.
Ingredients

1 package piecrust mix (for 2 crusts)
1/4 cup granulated sugar
3 to 4 tablespoons water
1 cup finely chopped nuts
1/3 cup granulated sugar
2 tablespoons honey
1 teaspoon ground cinnamon
1 teaspoon lemon juice
Milk
1/2 cup semisweet chocolate pieces
1 teaspoon shortening


Directions:

1. In a medium bowl stir together piecrust mix and the 1/4 cup sugar. Add enough water to form a ball. Divide dough in half.
2. On a lightly floured surface, roll each half of the dough into a 9-inch circle. Transfer 1 circle to an ungreased cookie sheet.
3. For filling, combine the nuts, the 1/3 cup sugar, honey, cinnamon, and lemon juice. Spread over dough circle on cookie sheet. Top with remaining dough circle. Use tines of fork to seal edges and prick dough. Brush with milk.
4. Bake in a 375 degree F oven for 15 to 20 minues or until pastry starts to brown. Cool 10 minutes on a wire rack. While warm, cut into 16 to 20 wedges. Cool completely.
5. In a small saucepan combine the chocolate pieces and shortening. Cook and stir over low heat just until melted. Drizzle over wedges. Makes 16 to 20.

Nutritional facts per serving

calories: 214 , total fat: 13g , saturated fat: 2g , cholesterol: 0mg , sodium: 136mg , carbohydrate: 24g , fiber: 1g , protein: 3g

[Ladytiger]

Prep: 15 min.
Bake: 12 min.
Cool: 1 min.
Stand: 1 min.

Ingredients
• 1 7-ounce packate (2-2/3 cups) flaked coconut
• 2/3 cup chopped red or green candied cherries
• 2 tablespoons cornstarch
• 1/2 cup sweetened condensed milk
• 1 teaspoon vanilla

Directions
1. Preheat oven to 325 degree F. Grease and flour a cookie sheet; set aside.
2. Combine coconut, candied cherries, and cornstarch in a medium mixing bowl. Stir in sweetened condensed milk and vanilla until mixture is combined.
3. Drop mixture by small rounded teaspoonfuls about 1 inch apart on the prepared cookie sheet.
4. Bake in preheated oven for 12 to 15 minutes or until lightly browned on bottoms. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. Makes 24 to 30 drops.

Nutritional facts per serving
calories: 75, total fat: 3g, saturated fat: 3g, cholesterol: 2mg, sodium: 10mg, carbohydrate: 11g, fiber: 0g, protein: 1g, vitamin A: 0%, vitamin C: 0%, calcium: 2%, iron: 1%