Hot Apple Pandowdy Recipe
This luscious Hot Apple Pandowdy Recipe is sweet and delicious. Made with fresh apples, cinnamon and brown sugar it is a wonderful dessert dish. This recipe is a great way to share the bounty of fall apples with your family and friends.
Recipe Ingredients:
1 1/4 cups butter or margarine
1/4 cup sugar
1 egg, well-beaten
2 1/2 cups sifted, all-purpose flour
2 teaspoons baking powder
Dash of salt
1 cup milk
3 cups sliced, pared apples
1/4 cup brown sugar
1 teaspoon ground cinnamon
2 cups sweetened whipped cream
Recipe Directions:
1. Cream butter or margarine and add sugar gradually. When well combined, mix in the egg.
2. Sift together the flour, baking powder and salt and all alternatly with the milk.
3. Spread the apples in the bottom of a shallow, well-buttered ovenproof china baking dish.
4. Now, mix together the bown sugar and cinnamon and sprinkle it over the apples. Pour the batter over the top, spreading the batter evenly with the back of a large spoon or spatula.
5. Bake at 350 degrees for about 50 minutes. Remove from oven. Let stand for 10 minutes. To serve, invert on serving platter or serve directly from the baking dish. Pass the sweetened whipped cream to place on top.
Sweetened Whipped Cream Recipe
1 cup very cold whipped cream
1 1/2 tablespoons confectioners' powdered sugar
2 teaspoons vanilla extract
Beat 1 cup very cold cream for whipping until it is almost stiff. Fold in the powdered sugar. Add the vanilla extract. Makes 2 cups.
Recipe Note: A buttered baking pan or dish, 9 by 9 by 2 inches, works equally well for baking Hot Apple Pandowdy.
Treasured Recipes for Cooks is pleased to present you with this free recipe for Hot Apple Pandowdy. If there is a specific recipe you are searching for, please e-mail us at literarysage@yahoo.com We will research your recipe request and include it in Treasured Recipes for Cooks as soon as possible.
Monday, October 29, 2007
Boston Cream Pie Recipe
Boston Cream Pie Recipe
Boston is famous for creating America's most beloved pie recipe -- the Boston Cream Pie. This recipe version uses a yellow cake mix and packaged vanilla pudding -- making it a snap for even the busiest baker. Treasured Recipes for Cooks is delighted to present you with this delicious free recipe for Boston Cream Pie.
Recipe Ingredients:
1 package yellow cake mix
2-3 large eggs, use the number called for on the cake mix directions
Water, amount called for on cake mix directions
1/2 teaspoon lemon extract
1 package (about 4 ounces) vanilla instant pudding mix
1 1/2 cups milk
1 teaspoon vanilla
1 square semisweet chocolate
2 tablespoons butter or margarine
1/4 cup confectioners' powdered sugar
Recipe Directions:
1. Prepare the cake mix with egg and water, following package directions. Add in the lemon extract. Pour the cake batter into a greased and floured 9-inche round layer-cake pan.
2. Bake the cake at 350 degrees for 25 minutes or until the top springs back when lightly pressed with your fingertip. Cool in plan on a wire rack for 10 minutes. Loosen around the edge with a knife, turn out onto rack, cool completely.
3. Prepare the pudding mix with milk and vanilla, following label directions.
4. In a saucepan, melt the chocolate with butter. Remove saucepan from the heat. Stir in the confectioner's sugar and 1 teaspoon of hot water, stir until the ingredients are well-blended and smooth.
5. Split the cake layer in half. Put the vanilla pudding in the middle, place the top back on the cake. Pour chocolate mixture on top, allowing the chocolate mixture to drizzle down the sides. Chill the cake until serving time.
Makes 8 servings.
Treasured Recipes for Cooks is delighted to present you with this free recipe for Boston Cream Pie. We hope you enjoy serving this delicious dessert cake to your family and friends. If there is a specific recipe you are searching for, e-mail us at literarysage@yahoo.com We will research your recipe request and include it on Treasured Recipes for Cooks in the near future.
Boston is famous for creating America's most beloved pie recipe -- the Boston Cream Pie. This recipe version uses a yellow cake mix and packaged vanilla pudding -- making it a snap for even the busiest baker. Treasured Recipes for Cooks is delighted to present you with this delicious free recipe for Boston Cream Pie.
Recipe Ingredients:
1 package yellow cake mix
2-3 large eggs, use the number called for on the cake mix directions
Water, amount called for on cake mix directions
1/2 teaspoon lemon extract
1 package (about 4 ounces) vanilla instant pudding mix
1 1/2 cups milk
1 teaspoon vanilla
1 square semisweet chocolate
2 tablespoons butter or margarine
1/4 cup confectioners' powdered sugar
Recipe Directions:
1. Prepare the cake mix with egg and water, following package directions. Add in the lemon extract. Pour the cake batter into a greased and floured 9-inche round layer-cake pan.
2. Bake the cake at 350 degrees for 25 minutes or until the top springs back when lightly pressed with your fingertip. Cool in plan on a wire rack for 10 minutes. Loosen around the edge with a knife, turn out onto rack, cool completely.
3. Prepare the pudding mix with milk and vanilla, following label directions.
4. In a saucepan, melt the chocolate with butter. Remove saucepan from the heat. Stir in the confectioner's sugar and 1 teaspoon of hot water, stir until the ingredients are well-blended and smooth.
5. Split the cake layer in half. Put the vanilla pudding in the middle, place the top back on the cake. Pour chocolate mixture on top, allowing the chocolate mixture to drizzle down the sides. Chill the cake until serving time.
Makes 8 servings.
Treasured Recipes for Cooks is delighted to present you with this free recipe for Boston Cream Pie. We hope you enjoy serving this delicious dessert cake to your family and friends. If there is a specific recipe you are searching for, e-mail us at literarysage@yahoo.com We will research your recipe request and include it on Treasured Recipes for Cooks in the near future.
Cranberry Tartlets Recipe
Cranberry Tartlets Recipe
Tangy Cranberry Tartlets are a favorite treat during the fall and Holiday season. This delicious dessert recipe is sure to become a hit with your friends and family! Treasured Recipes for Cooks is delighted to present you with this free recipe for Cranberry Tartlets.
Recipe Ingredients:
1 package piecrust mix
2 large tart apples, pared, quartered, cored and diced (about 2 cups)
1 cup fresh cranberries, stems removed
1 1/2 cups granulated sugar
1 teaspoon ground allspice
1/2 cup water
2 tablespoons cornstarch
1 cup cream for whipping
1/2 cup chopped walnuts
Recipe Directions:
1. Prepare piecrust mix, following label directions, or make the pastry from your own favorite double-crust recipe. Roll out the pie crust, half at a time, to a rectangle, 14 by 10 inches, on a lightly floured pastry board. Cut out 12 rounds with a 3-inch plain or scallopped cutter.
2. Fit each round into a tiny 2-inch size muffin cup, pressing firmly against the bottom and the side. Repeat with the remaining half of the dough; re-roll trimmings and cut out to make 36 shells in all. Prick the bottom of the shells with the tines of a fork.
3. Bake the shells in a hot oven at 400 degrees for 10 minutes, or until golden brown. Remove carefully from pans to wire racks, cool completely.
4. Now, combine the apples, cranberries, sugar, allspice and 1/4 cup of the water in a medium-size saucepan. Heat, stirring constantly, to boiling, then cook for 5 minutes.
5. Stir cornstarch slowly into the remaining 1/4 cup of water to create a paste in a cup, stir cornstarch into cranberry mixture. Cook, stirring constantly, until the mixture thickens and boils 3 minutes. Pour into a small bowl, cool, then chill.
6. Just before serving, beat the whipping cream in a small bowl until it is stiff. Spoon the cranberry filling into the tart shells, top each tartlet with a dollop of whipped cream. Garnish with chopped walnuts.
Tip for making the day before serving: Make and bake tart shells. Cool, store carefully in a tightly covered container. Make cranberry filling and chill. Spoon the cranberry filling into the tartlets just before serving.
Makes 3 dozen cranberry tartlets.
Treasured Recipes for Cooks is delighted to present you with this free recipe for Cranberry Tartlets. If there is a specific recipe you are searching for, e-mail us at literarysage@yahoo.com We will research your recipe request and include it in Treasured Recipes for Cooks as soon as possible.
Tangy Cranberry Tartlets are a favorite treat during the fall and Holiday season. This delicious dessert recipe is sure to become a hit with your friends and family! Treasured Recipes for Cooks is delighted to present you with this free recipe for Cranberry Tartlets.
Recipe Ingredients:
1 package piecrust mix
2 large tart apples, pared, quartered, cored and diced (about 2 cups)
1 cup fresh cranberries, stems removed
1 1/2 cups granulated sugar
1 teaspoon ground allspice
1/2 cup water
2 tablespoons cornstarch
1 cup cream for whipping
1/2 cup chopped walnuts
Recipe Directions:
1. Prepare piecrust mix, following label directions, or make the pastry from your own favorite double-crust recipe. Roll out the pie crust, half at a time, to a rectangle, 14 by 10 inches, on a lightly floured pastry board. Cut out 12 rounds with a 3-inch plain or scallopped cutter.
2. Fit each round into a tiny 2-inch size muffin cup, pressing firmly against the bottom and the side. Repeat with the remaining half of the dough; re-roll trimmings and cut out to make 36 shells in all. Prick the bottom of the shells with the tines of a fork.
3. Bake the shells in a hot oven at 400 degrees for 10 minutes, or until golden brown. Remove carefully from pans to wire racks, cool completely.
4. Now, combine the apples, cranberries, sugar, allspice and 1/4 cup of the water in a medium-size saucepan. Heat, stirring constantly, to boiling, then cook for 5 minutes.
5. Stir cornstarch slowly into the remaining 1/4 cup of water to create a paste in a cup, stir cornstarch into cranberry mixture. Cook, stirring constantly, until the mixture thickens and boils 3 minutes. Pour into a small bowl, cool, then chill.
6. Just before serving, beat the whipping cream in a small bowl until it is stiff. Spoon the cranberry filling into the tart shells, top each tartlet with a dollop of whipped cream. Garnish with chopped walnuts.
Tip for making the day before serving: Make and bake tart shells. Cool, store carefully in a tightly covered container. Make cranberry filling and chill. Spoon the cranberry filling into the tartlets just before serving.
Makes 3 dozen cranberry tartlets.
Treasured Recipes for Cooks is delighted to present you with this free recipe for Cranberry Tartlets. If there is a specific recipe you are searching for, e-mail us at literarysage@yahoo.com We will research your recipe request and include it in Treasured Recipes for Cooks as soon as possible.
Cranberry Pear Chutney Recipe
Cranberry Pear Chutney Recipe
For a new twist on cranberries, try this delicious and unique Cranberry Pear Chutney Recipe. It is amazingly easy to make and is certain to wow your family and friends.
Recipe Ingredients:
1 package (1 pound) fresh cranberries, stems removed
2 large pears, pared, quartered, cored and diced
2 cups granulated sugar
1 jar (4 ounces) candied lemon peel
Recipe Directions:
1. Combine cranberries, pears, sugar and candied lemon peel in a large saucepan. Heat, stirring constantly, to boiling. Cover. Cok the chutney for 5 minutes. Lightly skim off the foam with a spoon.
2. Reduce heat. Simmer the chutney mixture for 15 minutes, or until the cranberries and pears are tender. Pour into a bowl. Cool, then cover and chill.
Note: Chutney can be served warm or cold. You can make the chutney ahead of time and then reheat it just before serving time.
For a new twist on cranberries, try this delicious and unique Cranberry Pear Chutney Recipe. It is amazingly easy to make and is certain to wow your family and friends.
Recipe Ingredients:
1 package (1 pound) fresh cranberries, stems removed
2 large pears, pared, quartered, cored and diced
2 cups granulated sugar
1 jar (4 ounces) candied lemon peel
Recipe Directions:
1. Combine cranberries, pears, sugar and candied lemon peel in a large saucepan. Heat, stirring constantly, to boiling. Cover. Cok the chutney for 5 minutes. Lightly skim off the foam with a spoon.
2. Reduce heat. Simmer the chutney mixture for 15 minutes, or until the cranberries and pears are tender. Pour into a bowl. Cool, then cover and chill.
Note: Chutney can be served warm or cold. You can make the chutney ahead of time and then reheat it just before serving time.
Cape Cod Cranberry Salad Recipe
Cape Cod Cranberry Salad Recipe
This delicious recipe for Cape Cod Cranberry Salad includes sweet pineapple tidbits and tangy cranberries for a delicious taste sensation. This cranberry salad makes a wonderful accompaniment to Thanksgiving dinner or to a traditional chicken or ham dinner any time of the year. Enjoy!
Recipe ingredients:
1 can (about 9 ounces) pineapple tidbits
1 package (3 ounces) red-cherry flavor gelatin
1 can (1 pound) jellied cranberry sauce
1/4 cup lemon juice
1 carton (8 ounces) cream-style cottage cheese
1/2 cup thinly sliced celery
1/2 cup coarsely chopped walnuts
Romaine lettuce
Recipe directions:
1. Drain syrup from pineapple tidbits into a 1-cup measure, add water to make 1 cup. Heat to boiling in a small saucepan. Stir hot pineapple mixture and gelatin together in a large bowl, mixing well until the gelatin completely dissolves. Beat in the cranberry juice and lemon juice. Chill for 45 minutes, or until the gelatin is as thick as unbeaten egg whites.
2. Now, stir in the pineapple tidbits, cottage cheese, celery and chopped walnuts into a 6-cup mold. Chill several hours or until firm (overnight is best.
3. When ready to serve, loosen the gelatin salad around the edge of the mold with a knife; dip mold very quickly in and out of hot water. Cover with a serving plate, turn upside down. Gently lift off mold.
4. Garnish with romaine leaves. Serve plain , or with mayonnaise or salad dressing, if you wish.
Makes 8 servings.
Treasured Recipes for Cooks is delighted to present you with this free recipe for Cape Cod Cranberry Salad. If there is a specific recipe you are searching for, e-mail us at literarysage@yahoo.com We will do our best to research your recipe request and include it in Treasured Recipes for Cooks in the near future.
This delicious recipe for Cape Cod Cranberry Salad includes sweet pineapple tidbits and tangy cranberries for a delicious taste sensation. This cranberry salad makes a wonderful accompaniment to Thanksgiving dinner or to a traditional chicken or ham dinner any time of the year. Enjoy!
Recipe ingredients:
1 can (about 9 ounces) pineapple tidbits
1 package (3 ounces) red-cherry flavor gelatin
1 can (1 pound) jellied cranberry sauce
1/4 cup lemon juice
1 carton (8 ounces) cream-style cottage cheese
1/2 cup thinly sliced celery
1/2 cup coarsely chopped walnuts
Romaine lettuce
Recipe directions:
1. Drain syrup from pineapple tidbits into a 1-cup measure, add water to make 1 cup. Heat to boiling in a small saucepan. Stir hot pineapple mixture and gelatin together in a large bowl, mixing well until the gelatin completely dissolves. Beat in the cranberry juice and lemon juice. Chill for 45 minutes, or until the gelatin is as thick as unbeaten egg whites.
2. Now, stir in the pineapple tidbits, cottage cheese, celery and chopped walnuts into a 6-cup mold. Chill several hours or until firm (overnight is best.
3. When ready to serve, loosen the gelatin salad around the edge of the mold with a knife; dip mold very quickly in and out of hot water. Cover with a serving plate, turn upside down. Gently lift off mold.
4. Garnish with romaine leaves. Serve plain , or with mayonnaise or salad dressing, if you wish.
Makes 8 servings.
Treasured Recipes for Cooks is delighted to present you with this free recipe for Cape Cod Cranberry Salad. If there is a specific recipe you are searching for, e-mail us at literarysage@yahoo.com We will do our best to research your recipe request and include it in Treasured Recipes for Cooks in the near future.
Maple Glazed Squash and Parsnips
Maple Glazed Squash and Parsnips
This delicious Maple Glazed Squash and Parsnips recipe would make a wonderful addition to the Thanksgiving or Christmas dinner table. Acorn squash is abundant and tastes especially delicious during the fall season. Treasured Recipes for Cooks is delighted to present you with this free recipe for Maple Glazed Squash and Parsnips.
Recipe Ingredients:
1 bunch medium-sized parsnips (about 1 1/2 pounds)
2 small acorn squash (about 3/4 pound each)
1 1/4 cups maple syrup
2 tablespoons butter
1 tablespoons chopped parsley
Recipe Directions:
1. Pare parsnips; quarter the parsnips lengthwise, then cut into 3-inch pieces. Cut the squash in half, crosswise, then scoop ou the seeds and stringy membrane. Cut the squash into 1/2 inch slices. Do not pare.
2. Cook the parsnips and squash in boiling salted water, covered, about 10 minutes or until the vegetables are almost tender. Drain.
3. Heat the maple syrup in the same skillet, add butter and stir until the butter is melted. Return the parsnips and the squash to the skillet. Cook over medium heat, basting frequently with a bulb baster or large spoon, about 15 minutes, or until vegetables are tender and richly glazed.
Treasured Recipes for Cooks is delighted to present you with this free recipe for Maple Glazed Squash and Parsnips. If you have a specific recipe you're searching for email us at literarysage@yahoo.com We will do our best to include your recipe request on Treasured Recipes for Cooks in the near future.
This delicious Maple Glazed Squash and Parsnips recipe would make a wonderful addition to the Thanksgiving or Christmas dinner table. Acorn squash is abundant and tastes especially delicious during the fall season. Treasured Recipes for Cooks is delighted to present you with this free recipe for Maple Glazed Squash and Parsnips.
Recipe Ingredients:
1 bunch medium-sized parsnips (about 1 1/2 pounds)
2 small acorn squash (about 3/4 pound each)
1 1/4 cups maple syrup
2 tablespoons butter
1 tablespoons chopped parsley
Recipe Directions:
1. Pare parsnips; quarter the parsnips lengthwise, then cut into 3-inch pieces. Cut the squash in half, crosswise, then scoop ou the seeds and stringy membrane. Cut the squash into 1/2 inch slices. Do not pare.
2. Cook the parsnips and squash in boiling salted water, covered, about 10 minutes or until the vegetables are almost tender. Drain.
3. Heat the maple syrup in the same skillet, add butter and stir until the butter is melted. Return the parsnips and the squash to the skillet. Cook over medium heat, basting frequently with a bulb baster or large spoon, about 15 minutes, or until vegetables are tender and richly glazed.
Treasured Recipes for Cooks is delighted to present you with this free recipe for Maple Glazed Squash and Parsnips. If you have a specific recipe you're searching for email us at literarysage@yahoo.com We will do our best to include your recipe request on Treasured Recipes for Cooks in the near future.
Red-Flannel Hash with Beets Recipe
Red-Flannel Hash with Beets Recipe
This Red-Flannel Hash with Beets Recipes is surprisingly different. The sweet taste and texture of the beets makes a delicious accompaniment to corn beef hash. Treasured Recipes for Cooks is delighted to present you with this free recipe for Red-Flannel Hash with Beets.
Recipe Ingredients:
1 can (1 pound) julienne beets
2 cans (1 pound each) corn beef hash
1 tablespoon instant minced onion
1 tablespoon butter
Recipe Directions:
1. Drain the beets, then pat the beets dry between sheets of paper toweling.
2. Break up the corned beef hash with a fork in a large bowl. Mix in the onion and beets. Shape the corn beef misture into 8 thick patties.
3. Melt the butter in a large frying pan. Saute the corn beef patties slowly, turning only once, until crusty brown. Serve hot with prepared ketchup or mustard.
Makes 8 Main Dish Servings.
Treasured Recipes for Cooks is delighted to share this free recipe for Red-Flannel Hash with Beets with you. If there is a specific recipe you are searching for, e-mail us at literarysage@yahoo.com We will do our best to include your recipe request in Treasured Recipes for Cooks in the near future.
This Red-Flannel Hash with Beets Recipes is surprisingly different. The sweet taste and texture of the beets makes a delicious accompaniment to corn beef hash. Treasured Recipes for Cooks is delighted to present you with this free recipe for Red-Flannel Hash with Beets.
Recipe Ingredients:
1 can (1 pound) julienne beets
2 cans (1 pound each) corn beef hash
1 tablespoon instant minced onion
1 tablespoon butter
Recipe Directions:
1. Drain the beets, then pat the beets dry between sheets of paper toweling.
2. Break up the corned beef hash with a fork in a large bowl. Mix in the onion and beets. Shape the corn beef misture into 8 thick patties.
3. Melt the butter in a large frying pan. Saute the corn beef patties slowly, turning only once, until crusty brown. Serve hot with prepared ketchup or mustard.
Makes 8 Main Dish Servings.
Treasured Recipes for Cooks is delighted to share this free recipe for Red-Flannel Hash with Beets with you. If there is a specific recipe you are searching for, e-mail us at literarysage@yahoo.com We will do our best to include your recipe request in Treasured Recipes for Cooks in the near future.
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