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.
Yankee Beef Platter Recipe
Yankee Beef Platter Recipe
This recipe is a favorite in Pennsylvania Dutch Country. The distinctive flavor of this Yankee Beef Platter comes from the unique combination of spices. Once you treat your family to this delicious Yankee Beef Platter recipe, it is sure to become a favorite on your family dinner table.
Recipe Ingredients:
1 boneless rolled chuck beef roast, weighing about 4 pounds
1 tablespoon instant minced onion
2 teaspoons salt
2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1 bay leaf
1 cup dry red wine
2 tablespoons vegetable oil
1 cup thinly sliced celery
2 cloves of garlic, minced
1 can condensed onion sooup
2 tablespoons flour
Braised Leeks (recipe follows)
Recipe Directions:
1. Pierce the beef all over with the tines of a fork, place the beef in a large glass bowl.
2. Sprinkle the beef with onion, salt , sugar, pepper and cloves. Add the fragrant bay leaf and the red wine ot the bowl. Let stand for 1 hour to season, turning the meat several times during the seasoning process.
3. When ready to cook meat, remove the beef from the marinade. Pat the beef dry with paper toweling. Brown the beef in oil in a heavy kettle or Dutch oven.
4. Stir in onion soup, celery and garlic, heat to boiling. Cover. Simmer,, turning the meat several times for 3 hours or until beef is tender. Remove meat to a carving board, keep warm.
5. Pour liquid into a bowl; let stand several minutes or until the fat rises to the top, then skim off fat. Measure 2 tablespoons of the fat and return to the kettle, blend in flour. Cook, stirring constantly, until bubbly. Stir in 1 1/2 cups of the liquid, cook, stirring constantly until the gravy thickens and boils for 1 minute.
6. Carve part of the roast into 1/4 inch thick slices. Arrange slices on serving platter. Serve gravy separately with meat.
Makes 8 Main Dish servings.
Treasured Recipes for Cooks is delighted to present you with this free recipe for Yankee Beef Platter Recipe. If you are searching for a specific recipe, please e-mail 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 recipe is a favorite in Pennsylvania Dutch Country. The distinctive flavor of this Yankee Beef Platter comes from the unique combination of spices. Once you treat your family to this delicious Yankee Beef Platter recipe, it is sure to become a favorite on your family dinner table.
Recipe Ingredients:
1 boneless rolled chuck beef roast, weighing about 4 pounds
1 tablespoon instant minced onion
2 teaspoons salt
2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1 bay leaf
1 cup dry red wine
2 tablespoons vegetable oil
1 cup thinly sliced celery
2 cloves of garlic, minced
1 can condensed onion sooup
2 tablespoons flour
Braised Leeks (recipe follows)
Recipe Directions:
1. Pierce the beef all over with the tines of a fork, place the beef in a large glass bowl.
2. Sprinkle the beef with onion, salt , sugar, pepper and cloves. Add the fragrant bay leaf and the red wine ot the bowl. Let stand for 1 hour to season, turning the meat several times during the seasoning process.
3. When ready to cook meat, remove the beef from the marinade. Pat the beef dry with paper toweling. Brown the beef in oil in a heavy kettle or Dutch oven.
4. Stir in onion soup, celery and garlic, heat to boiling. Cover. Simmer,, turning the meat several times for 3 hours or until beef is tender. Remove meat to a carving board, keep warm.
5. Pour liquid into a bowl; let stand several minutes or until the fat rises to the top, then skim off fat. Measure 2 tablespoons of the fat and return to the kettle, blend in flour. Cook, stirring constantly, until bubbly. Stir in 1 1/2 cups of the liquid, cook, stirring constantly until the gravy thickens and boils for 1 minute.
6. Carve part of the roast into 1/4 inch thick slices. Arrange slices on serving platter. Serve gravy separately with meat.
Makes 8 Main Dish servings.
Treasured Recipes for Cooks is delighted to present you with this free recipe for Yankee Beef Platter Recipe. If you are searching for a specific recipe, please e-mail us at literarysage@yahoo.com We will do our best to include your recipe request on Treasured Recipes for Cooks in the near future.
Pennsylvania Hot Pot Recipe
Pennyslvania Hot Pot Recipe
Economical beef chuck, golden acron squash, potatoes and onions bake in a tomato-rich broth in this favorite Pennsylvania recipe. This delicious recipe stretches your food budget and also provides you and your family with lots of antioxidant rich vegetables. Treasured Recipes for Cooks is delighted to present you with this free recipe for Pennsylvania Hot Pot.
Recipe Ingredients:
2 pounds beef chuck, cut into 1-inch cubes
1/4 cup unsifted, all-purpose flour
2 cups tomato juice
2 beef-bouillon cubes
1 tablespoon sugar
1/4 cup finely chopped parsley
2 cloves of garlic, minced
2 teaspoons salt
1/8 teaspoon pepper
4 medium-sized potatoes, pared and sliced thin (about 4 cups)
8 small onions, peeled and quartered
1 acorn squash, peeled and quartered
2 tablespoons butter
Recipe Directions
1. Trim all fat from the beef. Cut beef into cubes. Shake cubes, a few at a time, with flour in a paper bag to coat well.
2. Combine tomato juce, bouillon cubes and sugar in a small saucepan, heat, crushing cubes to dissolve, bring just to boiling.
3. Now, combine the garlic, parsley, salt and pepper in a cup. Mix well with a small teaspoon to blend the flavors.
4. Layer the vegetables and the meat in a 12-cup deep baking dish in this manner: half the potatoes, half the onions, half the beef, the second half of the potatoes, the second half of the onions the second half of the beef, sprinkling each layer with the seasoning mixture.
5. Now, cut each squash half into 6 slices, pare, arrange on top. Pour hot tomato-juice mixture over, dot with butter, cover with aluminum foil.
6. Bake the Pennsylvania Hot Pot at 350 degrees for 3 hours, or until the beef is tender.
Makes 6 to 8 Main Dish Servings.
Treasured Recipes for Cooks is delighted to present you with this free recipe for Pennyslvania Hot Pot. If there is a specific recipe you're searching for, please e-mail us at literarysage@yahoo.com We will do our best to include your recipe request on Treasured Recipes for Cooks in the near future.
Economical beef chuck, golden acron squash, potatoes and onions bake in a tomato-rich broth in this favorite Pennsylvania recipe. This delicious recipe stretches your food budget and also provides you and your family with lots of antioxidant rich vegetables. Treasured Recipes for Cooks is delighted to present you with this free recipe for Pennsylvania Hot Pot.
Recipe Ingredients:
2 pounds beef chuck, cut into 1-inch cubes
1/4 cup unsifted, all-purpose flour
2 cups tomato juice
2 beef-bouillon cubes
1 tablespoon sugar
1/4 cup finely chopped parsley
2 cloves of garlic, minced
2 teaspoons salt
1/8 teaspoon pepper
4 medium-sized potatoes, pared and sliced thin (about 4 cups)
8 small onions, peeled and quartered
1 acorn squash, peeled and quartered
2 tablespoons butter
Recipe Directions
1. Trim all fat from the beef. Cut beef into cubes. Shake cubes, a few at a time, with flour in a paper bag to coat well.
2. Combine tomato juce, bouillon cubes and sugar in a small saucepan, heat, crushing cubes to dissolve, bring just to boiling.
3. Now, combine the garlic, parsley, salt and pepper in a cup. Mix well with a small teaspoon to blend the flavors.
4. Layer the vegetables and the meat in a 12-cup deep baking dish in this manner: half the potatoes, half the onions, half the beef, the second half of the potatoes, the second half of the onions the second half of the beef, sprinkling each layer with the seasoning mixture.
5. Now, cut each squash half into 6 slices, pare, arrange on top. Pour hot tomato-juice mixture over, dot with butter, cover with aluminum foil.
6. Bake the Pennsylvania Hot Pot at 350 degrees for 3 hours, or until the beef is tender.
Makes 6 to 8 Main Dish Servings.
Treasured Recipes for Cooks is delighted to present you with this free recipe for Pennyslvania Hot Pot. If there is a specific recipe you're searching for, please e-mail us at literarysage@yahoo.com We will do our best to include your recipe request on Treasured Recipes for Cooks in the near future.
Cape Cod Fish Balls Recipe
Cape Cod Fish Balls Recipe
Cape Cod Fish Balls are one of New England's most famous recipes. Made with codfish, mashed potatoes, eggs and butter, they are surpisingly easy to make. Treasured Recipes for Cooks is delighted to present you with this free recipe for Cape Cod Fish Balls.
Recipe Ingredients:
1 pound salt codfish
Instant mashed potatoes, to make 4 cups
Dash of salt
3 tablespoons butter or margarine
1 large egg
1 large egg yolks
Shortening or vegetable oil for frying
Recipe Directions:
1. Place the codfish in a large frying pan, cover the fish with cold water. heat to boiling, cover. simmer for 10 minutes or until the codfish flakes easily. Drain the fish. Flake the codfish with the tines of a fork.
2. Prepare 4 cups of instant mashed potatoes with water, salt and butter or margarine, following the package directions. Omit the milk that is called for in the directions. Beat in the large egg and the two egg yolks. Gently fold the mashed potatoe mixture into the flaked codfish.
3. Now, melt enough shortening or pour vegetable oil into a deep-fat fryier or large saucepan with high sides to two-thirds full. heat to 375 degrees.
4. Drop the cod mixture by tablespoons into the fat, fry, turning one, 1 minute or until crispy and golden in color. Lift out with a slotted spoon. Drain. Serve the Cape Cod Fish Balls hat with tartar sauce.
Treasured Recipes for Cooks is delighted to present you with this delicious free recipe for Cape Cod Fish Balls. If you have a recipe you're searching for, please e-mail us at literarysage@yahoo.com We will do our best to research your request and include the recipe you're looking for on Treasured Recipes for Cooks in the near future.
Cape Cod Fish Balls are one of New England's most famous recipes. Made with codfish, mashed potatoes, eggs and butter, they are surpisingly easy to make. Treasured Recipes for Cooks is delighted to present you with this free recipe for Cape Cod Fish Balls.
Recipe Ingredients:
1 pound salt codfish
Instant mashed potatoes, to make 4 cups
Dash of salt
3 tablespoons butter or margarine
1 large egg
1 large egg yolks
Shortening or vegetable oil for frying
Recipe Directions:
1. Place the codfish in a large frying pan, cover the fish with cold water. heat to boiling, cover. simmer for 10 minutes or until the codfish flakes easily. Drain the fish. Flake the codfish with the tines of a fork.
2. Prepare 4 cups of instant mashed potatoes with water, salt and butter or margarine, following the package directions. Omit the milk that is called for in the directions. Beat in the large egg and the two egg yolks. Gently fold the mashed potatoe mixture into the flaked codfish.
3. Now, melt enough shortening or pour vegetable oil into a deep-fat fryier or large saucepan with high sides to two-thirds full. heat to 375 degrees.
4. Drop the cod mixture by tablespoons into the fat, fry, turning one, 1 minute or until crispy and golden in color. Lift out with a slotted spoon. Drain. Serve the Cape Cod Fish Balls hat with tartar sauce.
Treasured Recipes for Cooks is delighted to present you with this delicious free recipe for Cape Cod Fish Balls. If you have a recipe you're searching for, please e-mail us at literarysage@yahoo.com We will do our best to research your request and include the recipe you're looking for on Treasured Recipes for Cooks in the near future.
Cape Cod Clam Pie Recipe
Cape Cod Clam Pie Recipe
Here's a new twist on a traditional clam bake -- you'll get all the delicious flavors of a New England clam bake cooked inside a delicious pie. This innovative recipe features clams, soda cracker crumbs, milk, butter, salt and pepper. Treasured Recipes for Cooks is delighted to present you with this free recipe for Cape Cod Clam Pie.
Ingredients:
1 package piecrust mix
2 eggs
2 cans (10 1/2 ounces each) minced clams
3/4 cup milk
1/2 cup coarse unsalted soda cracker crumbs
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 teaspoon cold water
Recipe Directions:
1. Prepare piecrust mix, following label directions, or make the pastry from your own favorite recipe for a two-crust pie. Use a rolling pin to roll out half of the batter to a 12-inch round on a lightly-floured pastry board. Place the pie crust dough into a 9-inch pie plate.
2. Beat the eggs well in a medium-size bowl. Measure 1 tablespoon of the egg mixture and reserve it in a cup for step 4.
3. Now, drain the liquid fromthe clams, measure out 1/4 cup and stir into beaten eggs with clams, milk, cracker crumbs, salt and pepper. Spoon into prepared pastry shell, dot the filling at even intervals with the butter.
4. Now, roll out the remaining pastry with a rolling pin to create an 11-inch round shape. Cut several slits near the center to allow steam to escape. Place the pastry shell on top of the pie. trim overhang to 1/2 inch, fold edges under, flute all around. Stir cold water into beaten egg in cup, brush over pastry.
5. Bake the pie in a very hot oven at 450 degress for 15 minutes. Then, lower the oven temperature to 350 degrees and bake the pie for an additional 30 minutes, or until the pie is a light golden color. Cool the pie for 15 minutes on a wire rack. To serve, cut into wedges.
Makes 6 Main Dish Servings.
Treasured Recipes for Cooks is delighted to present you with this free recipe for Cape Cod Clam Pie. If you are searching for a recipe, 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. Treasured Recipes for Cooks is proud to be helping chefs around the globe discover wonderful new recipes.
Here's a new twist on a traditional clam bake -- you'll get all the delicious flavors of a New England clam bake cooked inside a delicious pie. This innovative recipe features clams, soda cracker crumbs, milk, butter, salt and pepper. Treasured Recipes for Cooks is delighted to present you with this free recipe for Cape Cod Clam Pie.
Ingredients:
1 package piecrust mix
2 eggs
2 cans (10 1/2 ounces each) minced clams
3/4 cup milk
1/2 cup coarse unsalted soda cracker crumbs
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 teaspoon cold water
Recipe Directions:
1. Prepare piecrust mix, following label directions, or make the pastry from your own favorite recipe for a two-crust pie. Use a rolling pin to roll out half of the batter to a 12-inch round on a lightly-floured pastry board. Place the pie crust dough into a 9-inch pie plate.
2. Beat the eggs well in a medium-size bowl. Measure 1 tablespoon of the egg mixture and reserve it in a cup for step 4.
3. Now, drain the liquid fromthe clams, measure out 1/4 cup and stir into beaten eggs with clams, milk, cracker crumbs, salt and pepper. Spoon into prepared pastry shell, dot the filling at even intervals with the butter.
4. Now, roll out the remaining pastry with a rolling pin to create an 11-inch round shape. Cut several slits near the center to allow steam to escape. Place the pastry shell on top of the pie. trim overhang to 1/2 inch, fold edges under, flute all around. Stir cold water into beaten egg in cup, brush over pastry.
5. Bake the pie in a very hot oven at 450 degress for 15 minutes. Then, lower the oven temperature to 350 degrees and bake the pie for an additional 30 minutes, or until the pie is a light golden color. Cool the pie for 15 minutes on a wire rack. To serve, cut into wedges.
Makes 6 Main Dish Servings.
Treasured Recipes for Cooks is delighted to present you with this free recipe for Cape Cod Clam Pie. If you are searching for a recipe, 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. Treasured Recipes for Cooks is proud to be helping chefs around the globe discover wonderful new recipes.
Herb-Baked Scallops Recipe
Herb-Baked Scallops Recipe
Scallops are a natural delicacy that require just a few simple seasonings to bring out their flavor. Once you try this recipe and see how easy it is to prepare these delicious scallops, this is a entree you'll prepare for your family and friends again and again. Treasured Recipes for Cooks is delighted to present you with this free recipe for Herb-Baked Scallops.
Recipe Ingredients:
2 pounds fresh sea scallops or 2 pounds frozen sea scallops, thawed.
1/2 cup (1 stick) butter or margarine
3 tablespoons parsley, finely chopped
2 teaspoons leaf basil, crumbled
Dash of salt
1/4 teaspoon pepper
Recipe Ingredients:
1. Begin by washing the scallops in cold water. Drain the scallops on thoroughly between sheets of paper toweling.
2. Now, place the scallops in a single layer in a large, shallow baking dish, dot with butter or margarine, sprinkle with the chopped parsley, basil, salt and pepper.
3. Bake the scallops at 350 degres for 5 minutes. Stir the scallops to make sure they are coated well with the butter mixture. Bake for 20 minutes longer, or until tender.
Makes 6 Main Dish Servings.
Treasured Recipes for Cooks is delighted to present you with this free recipe for Herb-Baked Scallops.
Scallops are a natural delicacy that require just a few simple seasonings to bring out their flavor. Once you try this recipe and see how easy it is to prepare these delicious scallops, this is a entree you'll prepare for your family and friends again and again. Treasured Recipes for Cooks is delighted to present you with this free recipe for Herb-Baked Scallops.
Recipe Ingredients:
2 pounds fresh sea scallops or 2 pounds frozen sea scallops, thawed.
1/2 cup (1 stick) butter or margarine
3 tablespoons parsley, finely chopped
2 teaspoons leaf basil, crumbled
Dash of salt
1/4 teaspoon pepper
Recipe Ingredients:
1. Begin by washing the scallops in cold water. Drain the scallops on thoroughly between sheets of paper toweling.
2. Now, place the scallops in a single layer in a large, shallow baking dish, dot with butter or margarine, sprinkle with the chopped parsley, basil, salt and pepper.
3. Bake the scallops at 350 degres for 5 minutes. Stir the scallops to make sure they are coated well with the butter mixture. Bake for 20 minutes longer, or until tender.
Makes 6 Main Dish Servings.
Treasured Recipes for Cooks is delighted to present you with this free recipe for Herb-Baked Scallops.
Stuffed Whole Fish Recipe
Stuffed Whole Fish Recipe
This delicious recipe for Stuffed Whole Fish is truly a Fisherman's Delight. It will make a proud presentation of the catch of your choice, appetizing both inside and out.
Recipe Ingredients:
1 whole sea bass, cod or haddock, weighing about 3 pounds, dressed and boned
1 large onion, chopped (1 cup)
1/2 cup (1 stick) butter or margarine
1/2 teaspoon leaf sage, crumbled
2 teaspoons salt
6 slices of bread, cubed
1 large egg, beaen
2 tablespoons lemon jice
1/4 teaspoon pepper
Recipe Directions:
1. Wash the fish well in cold water, pat dry with paper toweling. Place the fish in a greased, large shallow baking pan.
2. Saute the chopped onion in 4 tablespoons of the butter or margarine in a large frying pan. Once the onion is soft, stir in the sage and 1 teaspoon of the salt. Add bread cubes, tossing them gently so they become evenly coated. Remove from the heat. Stir in beaten egg until well-blended. Spoon into the cavity of the fish.
3. Melt the remaining 4 tablespoons of butter or margarine in a small saucepan; stir in remaining 1 teaspoon salt, lemon juice and pepper. Brush the seasoned butter mixture over the fish.
4. Now, bake the fish at 350 degrees, brushing several times with remaining butter-lemon mixture. Bake the fish for 1 hour or until the fish flakes easily with a fork.
5. Lift the fish with wide spatulas onto a heated serving platter; garnish platter with lemon wedges and parsley, if you wish. Serve the remaining sauce separately. Serve with tartar sauce.
This delicious recipe for Stuffed Whole Fish is truly a Fisherman's Delight. It will make a proud presentation of the catch of your choice, appetizing both inside and out.
Recipe Ingredients:
1 whole sea bass, cod or haddock, weighing about 3 pounds, dressed and boned
1 large onion, chopped (1 cup)
1/2 cup (1 stick) butter or margarine
1/2 teaspoon leaf sage, crumbled
2 teaspoons salt
6 slices of bread, cubed
1 large egg, beaen
2 tablespoons lemon jice
1/4 teaspoon pepper
Recipe Directions:
1. Wash the fish well in cold water, pat dry with paper toweling. Place the fish in a greased, large shallow baking pan.
2. Saute the chopped onion in 4 tablespoons of the butter or margarine in a large frying pan. Once the onion is soft, stir in the sage and 1 teaspoon of the salt. Add bread cubes, tossing them gently so they become evenly coated. Remove from the heat. Stir in beaten egg until well-blended. Spoon into the cavity of the fish.
3. Melt the remaining 4 tablespoons of butter or margarine in a small saucepan; stir in remaining 1 teaspoon salt, lemon juice and pepper. Brush the seasoned butter mixture over the fish.
4. Now, bake the fish at 350 degrees, brushing several times with remaining butter-lemon mixture. Bake the fish for 1 hour or until the fish flakes easily with a fork.
5. Lift the fish with wide spatulas onto a heated serving platter; garnish platter with lemon wedges and parsley, if you wish. Serve the remaining sauce separately. Serve with tartar sauce.
Manhattan Clam Chowder Soup
Manhattan Clam Chowder Soup
This delicious recipe for Manhattan Clam Chowder Soup features fresh tomatoes, clams, thyme, cayenne, onions and green pepper. This classic soup is surprisingly easy to make. Enjoy!
Recipe Ingredients:
1 cup chopped onion
1/2 cup finely chopped celery hearts
2 teaspoons finely chopped green pepper
1 clove of garlic, minced
1 cup diced red-skinned potatoes
3 cups boiling water, salted lightly
3 fresh tomatoes, peeled, seeded and diced
1 pint freshly opened clams, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme
1/8 teaspoon cayenne
1 teaspoon minced parsley
3 to 4 soda crackers, coarsely crumbled
Recipe Directions:
1. Begin by simmering the onion, garlic, green pepper and garlic in butter for 20 minutes in a large soup pot.
2. Add potatoes and water. Cook until the potatoes are tender.
3. Now, add the fresh tomatoes, clams and their juice, salt, pepper, thyme and cayenne to taste. Bring the chowder to a boil, add chopped Parsley. Serve soup with crackers on the side.
This delicious recipe for Manhattan Clam Chowder Soup features fresh tomatoes, clams, thyme, cayenne, onions and green pepper. This classic soup is surprisingly easy to make. Enjoy!
Recipe Ingredients:
1 cup chopped onion
1/2 cup finely chopped celery hearts
2 teaspoons finely chopped green pepper
1 clove of garlic, minced
1 cup diced red-skinned potatoes
3 cups boiling water, salted lightly
3 fresh tomatoes, peeled, seeded and diced
1 pint freshly opened clams, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme
1/8 teaspoon cayenne
1 teaspoon minced parsley
3 to 4 soda crackers, coarsely crumbled
Recipe Directions:
1. Begin by simmering the onion, garlic, green pepper and garlic in butter for 20 minutes in a large soup pot.
2. Add potatoes and water. Cook until the potatoes are tender.
3. Now, add the fresh tomatoes, clams and their juice, salt, pepper, thyme and cayenne to taste. Bring the chowder to a boil, add chopped Parsley. Serve soup with crackers on the side.
New England Clam Chowder Soup
New England Clam Chowder Soup Recipe
This delicious recipe for New England Clam Chowder Soup features succulent clams, hearty potatoes, onion and bacon for garnish. This classic soup is hearty and delicious. The recipe is said to have originated along the East Coast. Now, of course, it's a favorite around the globe. Enjoy!
Ingredients:
3 slices bacon, chopped
1 large onion, chopped (1 cup)
4 medium-size potatoes, pared and diced (about 3 cups)
3 cups water
Dash of salt
1/4 teaspoon pepper
2 cans (10 1/2 ounces each) minced clams
1 bottle (8 ounces) clam juice
1 envelope non-fat dry milk (for 1 quart)
3 tablespoons flour
2 tablespoons minced flour
1. Cook bacon until crisp in a large, heavy frying pan. Remove bacon from the frying pan with a slotted spoon, drain on paper toweling, reserve. Add chopped onion to bacon drippings in frying pan, saute until the onions are soft.
2. Add potatoes, 2 cups of the water, dash of salt and pepper. Cover. Simmer the potatoe mixture for about 15 minutes or until the potatoes are tender. Remove from the heat.
3. Drain the liquid from the clams into a 4-cup measure; reserve the clams. Add bottled clam joice and remaining 1 cup of water.
4. Combine the envelope of dry milk with the flour into a small bowl; stir briskly into clam liquids in the cup. Add clam liquids to potatoe mixture in the frying pan. Cook, stirring constantly, over medium heat, until the chowder thickens and bubbles for 1 minutes.
5. Now, add the clams and heat just until piping hot. Ladle the chowder into soup bowls. Sprinkle with parsley and reserved bacon for garnish. Serve with pilot crackers.
Makes 6 to 8 servings.
Treasured Recipes for Cooks is delighted to share this wonderful recipe for New England Clam Chowder soup with you.
This delicious recipe for New England Clam Chowder Soup features succulent clams, hearty potatoes, onion and bacon for garnish. This classic soup is hearty and delicious. The recipe is said to have originated along the East Coast. Now, of course, it's a favorite around the globe. Enjoy!
Ingredients:
3 slices bacon, chopped
1 large onion, chopped (1 cup)
4 medium-size potatoes, pared and diced (about 3 cups)
3 cups water
Dash of salt
1/4 teaspoon pepper
2 cans (10 1/2 ounces each) minced clams
1 bottle (8 ounces) clam juice
1 envelope non-fat dry milk (for 1 quart)
3 tablespoons flour
2 tablespoons minced flour
1. Cook bacon until crisp in a large, heavy frying pan. Remove bacon from the frying pan with a slotted spoon, drain on paper toweling, reserve. Add chopped onion to bacon drippings in frying pan, saute until the onions are soft.
2. Add potatoes, 2 cups of the water, dash of salt and pepper. Cover. Simmer the potatoe mixture for about 15 minutes or until the potatoes are tender. Remove from the heat.
3. Drain the liquid from the clams into a 4-cup measure; reserve the clams. Add bottled clam joice and remaining 1 cup of water.
4. Combine the envelope of dry milk with the flour into a small bowl; stir briskly into clam liquids in the cup. Add clam liquids to potatoe mixture in the frying pan. Cook, stirring constantly, over medium heat, until the chowder thickens and bubbles for 1 minutes.
5. Now, add the clams and heat just until piping hot. Ladle the chowder into soup bowls. Sprinkle with parsley and reserved bacon for garnish. Serve with pilot crackers.
Makes 6 to 8 servings.
Treasured Recipes for Cooks is delighted to share this wonderful recipe for New England Clam Chowder soup with you.
Key Cooking Terms Defined
Definitions of Top Cooking Terms
For beginner cooks, learning key cooking words and phrases can help make recipes and cooking directions easier to understand. We've arranged an alphabetical list of key cooking terms to help you in your quest to make Treasured Recipes for your family and friends.
1. A la: In the matter of: a la Creole means in the Creole tyle, a la maison, in the style of the house or "the house specialty."
2. Al Dente: An Italian phrase meaning "to the tooth," used to describe spaghetti or other pasta at the perfect stage of doneness; tender but with enough firmness to be felt between the teeth.
3. Antipasto: An Italian cooking term, meaning "before the meal." Antipasto is the food, usually tart or biting, served before the main course.
4. Aspic: A clear gelatin made from vegetable or meat broth.
5. Au gratin: A cooking term meaing topped with crumbs and/or cheese and browned in the oven or broiler.
6. Bake: To cook, uncovered, in the oven in dry heat.
7. Barbecue: To roast meat or other food, basting often with a highly seasoned sauce; until the food is fully cooked.
8. Bard: To wrap meat or fowl in thin sheets of fat to prevent it from drying out during roasting.
9. Baste: To ladle drippings, marinade or other liquid over food as it roasts.
10. Batter: A flour-liquid mixture thin enough to pour.
11. Beat: To stir vigorously with a spoon or to beat with an egg beater or electric mixer.
12. Beurre noir: A French term for "browned" (literally black) butter.
13. Bind: To add egg, think sauce or other ingredients to a mixture to make it hold together.
14. Bisque: A smooth, creamy soup, often made with a shellfish base.
15. Blanch: To scald quickly in boiling water.
16. Blend: To mix two or more ingredients until smooth.
17. Boil: To cook in boiling liquid. You will know that the liquid is boiling when you see bubbles forming in the center.
18. Bombe: A frozen dessert of two or more flavors layered in a fancy mold; this term can also be used to refer to the mold itself.
19. Bone: To remove bones from meat or fish.
20. Bouillon: A clear stock made of poultry, beef or veal, vegetables and seasonings.
21. Braise: To brown in butter or olive oil, then to cook, covered, in a small amount of liquid.
22. Bread: To coat with bread crumbs.
23. Brochette: The French term for skewer.
24. Broil: To cook under or on a grill by direct dry heat.
25. Broth: a clear meat, fish, fowl or vegetable stock or a stock made of a combination of them.
26. Brush: To apply melted butter, marinade or other liquid to food with a pastry brush.
27. Canape: A small, decorative, open-face sandwich served with cocktails.
28. Canape a la fromage: A small, decorative open-face sandwich heavily garnished with cheese.
29. Chapon: A cube of bread saturated with olive oil and garlic toasted with green salads to impart a delicate garlic flavor. It is removed before serving.
30. Chop: To cut into small pieces.
31. Clairify: To make stock, aspic or other liquid crystal clear by adding egg white; also to clear melted butter by spooning off the milk solids.
32. Clove of garlic: One segment of a bulb of garlic.
33. Coat: To cover with flour, bread crumbs, cracker crumbs or other dry ingredients.
34. Coat the spoon: A cooking term used to describe egg thickened sauces when cooked to perfect degree of doneness; when a custard coats a spoon, it leaves a thin, somewhat jelly-like film on a silver spoon.
35. Coddle: To simmer gently in liquid.
36. Combine: To mix together two or more ingredients.
37. Compote: A mixture of sweetened, cooked fruits.
38. Consomme: Clarified stock or bouillon.
39. Core: To remove the core.
40. Court bouillon: A delicate broth, usually fish and vegetable based, used for poaching fish.
41. Cream: To beat butter or shortening alone or with butter until light and fluffy.
42. Crepe: A very thin French pancake, often filled with ingredients and then rolled up.
43. Crimp: To flute the edges of a pie crust for decorative effect.
44. Crisp: To warm in the oven until crisp.
45. Croustade: A toast case used for serving creamed meats, fish, fowl or vegetables.
46. Croutons: Small fried cubes of bread, often served in salads.
47. Crumble: to break between the fingers into small, irregular pieces.
48. Cube: To cut into cubes.
49. Cut in: To work shortening or other solid fat into a flour mixture with a pastry blender or two knives until it resembles the texture of coarse meat.
50. Deep fry: To cook in hot, deep fat.
51. Demitasse: A French term for "half cup," thus, small cups used for serving after-dinner coffee and the strong black coffee served in them.
52. Devil: A cooking term meaning to season with mustard, pepper, paprika and other spicy condiments.
53. Dice: To cut into small, uniform pieces.
54. Dot: To scatter bits or butter or other seasoning over the surface of a food to be cooked.
55. Dough: A mixture of flour, liquid or other ingredients stiff enough to knead.
56. Draw: To remove the entrails, to eviscerate. Also, to melt butter.
57. Dredge: To coat with flour prior to frying.
58. Dress: To eviscerate. Also, to add dressing to a salad.
59. Drippings: The juices that cook out of food, usually meat, fish or fowl, during cooking.
60. Drizzle: To pour melted butter, marinade or other liquid over the surface of food in a thin stream.
61. Dust: To cover tightly with flour, confectioners' powdered sugar or other dry ingredient.
62. Entree: The main course of the meal.
63. Eviscerate: To remove the entrails.
64. Fillet: A thin, boneless piece of meat or fish.
65. Flake: To fork up a food, salmon or tuna, for example, until flaky.
66. Flambe: A French word, literally meaning set a fire.
67. Flute: To crimp the edge of a pie crust in a fluted design.
68. Fold in: To mix a light, fluffy ingredient, such as beaten egg white, into a thicker mixture using a gentle over and over motion.
69. Frappe: A mushy frozen fruit dessert.
70. French fry: To deep fry.
71. Fricassee: To brown a food, then to cook, covered, with some liquid or sauce.
72. Frizzle: To fry bacon or other thinly sliced meat over intense heat until the edges ruffle.
73. Fromage: The French word for cheese.
74. Frost: To cover with frosting; also to chill until frosty.
75. Fry: To cook in a skillet in a small amount of fat.
76. Garnish: To decorate with colorful and/or fancily cut small pieces of food.
77. Giblets: The heart, liver and gizzard of fowl.
78. Glace: Candied.
79. Glaze: To coat the surface of a food with honey, syrup or other liquid so that it glistens.
80. Goulash: A stew.
81. Granite: A mushy, frozen dessert, based in water rather than milk or cream.
82. Grate: To cut into small pieces with a grater.
83. Grease: To rub butter or other fat over the surface of a food or container.
84. Grill: To cook on a grill.
85. Grind: To put through a food chopper.
86. Gumbo: A Creole stew made with tomatoes and okra and thickened with gumbo file (ground, dried sassafrass leaves).
87. Hors d'oeuvre: Bite-sized appetizers served with cocktails.
88. Ice: To cover with icing. Also, a frozen, water-based fruit dessert.
89. Julienne: Food cut into uniformly long, thin slivers.
90. Junket: A milk dessert thickened with rennet, also another name for rennet.
91. Knead: Manipulating dough with the hands until it is light and springy.
92. Lard: Creamy-white rendered pork fat, also, the act of inserting small cubes (lardoons) of fat in a piece of meat prior to roasting.
93. Leaven: To add leavening (baking powder, baking soda or yeast) to bread or a cake to make it rise.
94. Line: To cover the bottom, and sometimes sides, of a pan with paper or sometimes thin slices of food.
95. Lyonnaise: Seasoned in the style of Lyon, France, meaning with parsley and onions.
96. Macedoine: A mixture of vegetables and fruits.
97. Macerate: To allow food to steep in wine or spirits.
98. Marinade: The medium in which food is marinated.
99. Marinate: to let food steep in a piquant sauce prior to cooking.
100. Marzipan: Almond paste.
101. Mash: To reduce to pulp, such as in mashing mashed potatoes for Thanksgiving Dinner.
102. Mask: To coat with sauce or aspic.
103. Meringue: Stiffly beaten mixture of sugar and egg white.
104. Mince: To cut into fine pieces.
105. Mix: To stir together.
106. Mocha: A coffee-chocolate flavoring.
107. Mold: To shape into a mold.
108. Mousse: A rich, creamy frozen dessert; also a velvety hot or cold savory dish, also rich with cream, bound often with eggs or if cold, with gelatin.
109. Mull: To heat a liquid (often cider or wine) with spices so that it becomes spicy.
110. Panbroil: To cook in a skillet with a very small amount of fat; drippings are usually poured off as they accumulate.
111. Parboil: To boil until about half done; vegetables to be cooked en casserole are usually parboiled.
112. Parch: To dry out or brown without the addition of any fat.
113. Pare: To remove the skin of a fruit or a vegetable.
114. Pasta: The all-inclusive Italian word for all kidns of macaroni or spaghetti.
115. Paste: A smooth, creamy mixture of two ingredients.
116. Pastry: A stiff flour-water-shortening dough used for pie crusts, turnovers or other dishes.
117. Petits fours: Tiny fancily frosted cakes.
118. Pilaf: Rice cooked in a savory broth often with small bits of meat or vegetables, herbs and spices.
119. Pipe: To squirt frosting, whipped cream, mashed potatoes or other soft mixture through a pastry tube.
120. Pit: To remove pits.
121. Plump: To soak raisins or other dried fruits in liquid until they plump up.
122. Poach: To cook in simmering liquid.
123. Pot roast: To brown, then to roast, covered, with some liquid.
124. Pound: To flatten by pounding.
125. Preheat: To bring oven or broiler to recommended temperature before cooking.
126. Prick: To make holes over the surface of pastry using the tines of a fork.
127. Puree: To reduce food to a smooth, velvety medium by whirling in an electric blender or pressing through a sieve or food mills.
128. Ragout: A stew.
129. Ramekin: A small individual-size baking dish.
130. Reduce: To boil uncovered until quantity of liquid reduces.
131. Render: To melt solid fat.
132. Rennet: Material from a pig or calf's stomach used to curdle milk.
133. Rice: A cooking term meaning to press through a sieve.
134. Rissole: A small, savory meat pie fried in deep fat.
135. Roast: To roast in an oven by dry heat.
136. Roe: The eggs of fish.
137. Roll: To roll out with a rolling pin.
138. Roux: A mixture of fat and flour that is used in making sauces.
130. Saute: The French word for pan fry.
131. Scald: To heat a liquid almost to boiling, until bubbles form around the edge of the pan.
132. Scallop: To bake small pieces of food en casserol, usually in a cream sauce.
133. Score: To make criss-corss cuts over the surface of a food with a knife.
134. Scrape: To remove vegetable peeling by scraping it with a knife.
135. Sear: To brown under intense heat.
136. Seed: A cooking term meaning to remove the seeds.
137. Shirr: To cook whole eggs in ramekins with cream and crumbs.
138. Shortening: The fat used to make cakes, pastries, cookies and breads flaky and tender.
139. Shred: To cut into small, thin slivers.
140. Sieve: A cooking term meaning to put through a sieve.
141. Sift: To put flour or other dry ingredients through a sifter. Flour should always be sifted before it is measured.
142. Simmer: To cook in liquid just below the boiling point.
143. Skewer: Long metal or wooden pin on which food is impaled before being grilled; also the pin itself.
144. Skim: To remove fat or oil from the surface of a liquid or sauce.
145. Sliver: To cut in long, thin pieces.
146. Soak: To let stand in liquid.
147. Spit: To impale food on a long road and roast over glowing coals.
148. Steam: To cook, covered, over a small amount of boiling water so that the steam circulates freely around the food making it tender.
149. Steep: To let food soak in liquid until liquid absorbs its flavor, as in steeping tea in hot water.
150. Stew: To cook, covered, in boiling liquid.
151. Stir: To mix with a spoon using a round and round motion.
152. Stock: Meat, fowl, fish or vegetable broth.
153. Strain: To pull through a strainer or sieve.
154. Stud: To stick cloves, slivers or garlic or other seasoning into the surface of a food to be cooked.
155. Stuff: To fill the body cavity of fish or fowl.
156. Thicken: To make a liquid thicken, usually by adding flour, cornstarch or egg.
157. Thin: To make a liquid thinner by adding liquid.
158. Timbale: A savory meat, fish, fowl or vegetable custard.
159. Toss: To mix as for a salad by gently turning ingredients over and over in a bowl, either with the hands or with a large fork and spoon.
160. Truss: To tie fowl into a compact shape before roasting.
161. Whip: To beat until frothy or stiff with an egg beater or an electric mixer.
162. Zest: Oily, aromatic colored part of the skin of citrus fruits.
For beginner cooks, learning key cooking words and phrases can help make recipes and cooking directions easier to understand. We've arranged an alphabetical list of key cooking terms to help you in your quest to make Treasured Recipes for your family and friends.
1. A la: In the matter of: a la Creole means in the Creole tyle, a la maison, in the style of the house or "the house specialty."
2. Al Dente: An Italian phrase meaning "to the tooth," used to describe spaghetti or other pasta at the perfect stage of doneness; tender but with enough firmness to be felt between the teeth.
3. Antipasto: An Italian cooking term, meaning "before the meal." Antipasto is the food, usually tart or biting, served before the main course.
4. Aspic: A clear gelatin made from vegetable or meat broth.
5. Au gratin: A cooking term meaing topped with crumbs and/or cheese and browned in the oven or broiler.
6. Bake: To cook, uncovered, in the oven in dry heat.
7. Barbecue: To roast meat or other food, basting often with a highly seasoned sauce; until the food is fully cooked.
8. Bard: To wrap meat or fowl in thin sheets of fat to prevent it from drying out during roasting.
9. Baste: To ladle drippings, marinade or other liquid over food as it roasts.
10. Batter: A flour-liquid mixture thin enough to pour.
11. Beat: To stir vigorously with a spoon or to beat with an egg beater or electric mixer.
12. Beurre noir: A French term for "browned" (literally black) butter.
13. Bind: To add egg, think sauce or other ingredients to a mixture to make it hold together.
14. Bisque: A smooth, creamy soup, often made with a shellfish base.
15. Blanch: To scald quickly in boiling water.
16. Blend: To mix two or more ingredients until smooth.
17. Boil: To cook in boiling liquid. You will know that the liquid is boiling when you see bubbles forming in the center.
18. Bombe: A frozen dessert of two or more flavors layered in a fancy mold; this term can also be used to refer to the mold itself.
19. Bone: To remove bones from meat or fish.
20. Bouillon: A clear stock made of poultry, beef or veal, vegetables and seasonings.
21. Braise: To brown in butter or olive oil, then to cook, covered, in a small amount of liquid.
22. Bread: To coat with bread crumbs.
23. Brochette: The French term for skewer.
24. Broil: To cook under or on a grill by direct dry heat.
25. Broth: a clear meat, fish, fowl or vegetable stock or a stock made of a combination of them.
26. Brush: To apply melted butter, marinade or other liquid to food with a pastry brush.
27. Canape: A small, decorative, open-face sandwich served with cocktails.
28. Canape a la fromage: A small, decorative open-face sandwich heavily garnished with cheese.
29. Chapon: A cube of bread saturated with olive oil and garlic toasted with green salads to impart a delicate garlic flavor. It is removed before serving.
30. Chop: To cut into small pieces.
31. Clairify: To make stock, aspic or other liquid crystal clear by adding egg white; also to clear melted butter by spooning off the milk solids.
32. Clove of garlic: One segment of a bulb of garlic.
33. Coat: To cover with flour, bread crumbs, cracker crumbs or other dry ingredients.
34. Coat the spoon: A cooking term used to describe egg thickened sauces when cooked to perfect degree of doneness; when a custard coats a spoon, it leaves a thin, somewhat jelly-like film on a silver spoon.
35. Coddle: To simmer gently in liquid.
36. Combine: To mix together two or more ingredients.
37. Compote: A mixture of sweetened, cooked fruits.
38. Consomme: Clarified stock or bouillon.
39. Core: To remove the core.
40. Court bouillon: A delicate broth, usually fish and vegetable based, used for poaching fish.
41. Cream: To beat butter or shortening alone or with butter until light and fluffy.
42. Crepe: A very thin French pancake, often filled with ingredients and then rolled up.
43. Crimp: To flute the edges of a pie crust for decorative effect.
44. Crisp: To warm in the oven until crisp.
45. Croustade: A toast case used for serving creamed meats, fish, fowl or vegetables.
46. Croutons: Small fried cubes of bread, often served in salads.
47. Crumble: to break between the fingers into small, irregular pieces.
48. Cube: To cut into cubes.
49. Cut in: To work shortening or other solid fat into a flour mixture with a pastry blender or two knives until it resembles the texture of coarse meat.
50. Deep fry: To cook in hot, deep fat.
51. Demitasse: A French term for "half cup," thus, small cups used for serving after-dinner coffee and the strong black coffee served in them.
52. Devil: A cooking term meaning to season with mustard, pepper, paprika and other spicy condiments.
53. Dice: To cut into small, uniform pieces.
54. Dot: To scatter bits or butter or other seasoning over the surface of a food to be cooked.
55. Dough: A mixture of flour, liquid or other ingredients stiff enough to knead.
56. Draw: To remove the entrails, to eviscerate. Also, to melt butter.
57. Dredge: To coat with flour prior to frying.
58. Dress: To eviscerate. Also, to add dressing to a salad.
59. Drippings: The juices that cook out of food, usually meat, fish or fowl, during cooking.
60. Drizzle: To pour melted butter, marinade or other liquid over the surface of food in a thin stream.
61. Dust: To cover tightly with flour, confectioners' powdered sugar or other dry ingredient.
62. Entree: The main course of the meal.
63. Eviscerate: To remove the entrails.
64. Fillet: A thin, boneless piece of meat or fish.
65. Flake: To fork up a food, salmon or tuna, for example, until flaky.
66. Flambe: A French word, literally meaning set a fire.
67. Flute: To crimp the edge of a pie crust in a fluted design.
68. Fold in: To mix a light, fluffy ingredient, such as beaten egg white, into a thicker mixture using a gentle over and over motion.
69. Frappe: A mushy frozen fruit dessert.
70. French fry: To deep fry.
71. Fricassee: To brown a food, then to cook, covered, with some liquid or sauce.
72. Frizzle: To fry bacon or other thinly sliced meat over intense heat until the edges ruffle.
73. Fromage: The French word for cheese.
74. Frost: To cover with frosting; also to chill until frosty.
75. Fry: To cook in a skillet in a small amount of fat.
76. Garnish: To decorate with colorful and/or fancily cut small pieces of food.
77. Giblets: The heart, liver and gizzard of fowl.
78. Glace: Candied.
79. Glaze: To coat the surface of a food with honey, syrup or other liquid so that it glistens.
80. Goulash: A stew.
81. Granite: A mushy, frozen dessert, based in water rather than milk or cream.
82. Grate: To cut into small pieces with a grater.
83. Grease: To rub butter or other fat over the surface of a food or container.
84. Grill: To cook on a grill.
85. Grind: To put through a food chopper.
86. Gumbo: A Creole stew made with tomatoes and okra and thickened with gumbo file (ground, dried sassafrass leaves).
87. Hors d'oeuvre: Bite-sized appetizers served with cocktails.
88. Ice: To cover with icing. Also, a frozen, water-based fruit dessert.
89. Julienne: Food cut into uniformly long, thin slivers.
90. Junket: A milk dessert thickened with rennet, also another name for rennet.
91. Knead: Manipulating dough with the hands until it is light and springy.
92. Lard: Creamy-white rendered pork fat, also, the act of inserting small cubes (lardoons) of fat in a piece of meat prior to roasting.
93. Leaven: To add leavening (baking powder, baking soda or yeast) to bread or a cake to make it rise.
94. Line: To cover the bottom, and sometimes sides, of a pan with paper or sometimes thin slices of food.
95. Lyonnaise: Seasoned in the style of Lyon, France, meaning with parsley and onions.
96. Macedoine: A mixture of vegetables and fruits.
97. Macerate: To allow food to steep in wine or spirits.
98. Marinade: The medium in which food is marinated.
99. Marinate: to let food steep in a piquant sauce prior to cooking.
100. Marzipan: Almond paste.
101. Mash: To reduce to pulp, such as in mashing mashed potatoes for Thanksgiving Dinner.
102. Mask: To coat with sauce or aspic.
103. Meringue: Stiffly beaten mixture of sugar and egg white.
104. Mince: To cut into fine pieces.
105. Mix: To stir together.
106. Mocha: A coffee-chocolate flavoring.
107. Mold: To shape into a mold.
108. Mousse: A rich, creamy frozen dessert; also a velvety hot or cold savory dish, also rich with cream, bound often with eggs or if cold, with gelatin.
109. Mull: To heat a liquid (often cider or wine) with spices so that it becomes spicy.
110. Panbroil: To cook in a skillet with a very small amount of fat; drippings are usually poured off as they accumulate.
111. Parboil: To boil until about half done; vegetables to be cooked en casserole are usually parboiled.
112. Parch: To dry out or brown without the addition of any fat.
113. Pare: To remove the skin of a fruit or a vegetable.
114. Pasta: The all-inclusive Italian word for all kidns of macaroni or spaghetti.
115. Paste: A smooth, creamy mixture of two ingredients.
116. Pastry: A stiff flour-water-shortening dough used for pie crusts, turnovers or other dishes.
117. Petits fours: Tiny fancily frosted cakes.
118. Pilaf: Rice cooked in a savory broth often with small bits of meat or vegetables, herbs and spices.
119. Pipe: To squirt frosting, whipped cream, mashed potatoes or other soft mixture through a pastry tube.
120. Pit: To remove pits.
121. Plump: To soak raisins or other dried fruits in liquid until they plump up.
122. Poach: To cook in simmering liquid.
123. Pot roast: To brown, then to roast, covered, with some liquid.
124. Pound: To flatten by pounding.
125. Preheat: To bring oven or broiler to recommended temperature before cooking.
126. Prick: To make holes over the surface of pastry using the tines of a fork.
127. Puree: To reduce food to a smooth, velvety medium by whirling in an electric blender or pressing through a sieve or food mills.
128. Ragout: A stew.
129. Ramekin: A small individual-size baking dish.
130. Reduce: To boil uncovered until quantity of liquid reduces.
131. Render: To melt solid fat.
132. Rennet: Material from a pig or calf's stomach used to curdle milk.
133. Rice: A cooking term meaning to press through a sieve.
134. Rissole: A small, savory meat pie fried in deep fat.
135. Roast: To roast in an oven by dry heat.
136. Roe: The eggs of fish.
137. Roll: To roll out with a rolling pin.
138. Roux: A mixture of fat and flour that is used in making sauces.
130. Saute: The French word for pan fry.
131. Scald: To heat a liquid almost to boiling, until bubbles form around the edge of the pan.
132. Scallop: To bake small pieces of food en casserol, usually in a cream sauce.
133. Score: To make criss-corss cuts over the surface of a food with a knife.
134. Scrape: To remove vegetable peeling by scraping it with a knife.
135. Sear: To brown under intense heat.
136. Seed: A cooking term meaning to remove the seeds.
137. Shirr: To cook whole eggs in ramekins with cream and crumbs.
138. Shortening: The fat used to make cakes, pastries, cookies and breads flaky and tender.
139. Shred: To cut into small, thin slivers.
140. Sieve: A cooking term meaning to put through a sieve.
141. Sift: To put flour or other dry ingredients through a sifter. Flour should always be sifted before it is measured.
142. Simmer: To cook in liquid just below the boiling point.
143. Skewer: Long metal or wooden pin on which food is impaled before being grilled; also the pin itself.
144. Skim: To remove fat or oil from the surface of a liquid or sauce.
145. Sliver: To cut in long, thin pieces.
146. Soak: To let stand in liquid.
147. Spit: To impale food on a long road and roast over glowing coals.
148. Steam: To cook, covered, over a small amount of boiling water so that the steam circulates freely around the food making it tender.
149. Steep: To let food soak in liquid until liquid absorbs its flavor, as in steeping tea in hot water.
150. Stew: To cook, covered, in boiling liquid.
151. Stir: To mix with a spoon using a round and round motion.
152. Stock: Meat, fowl, fish or vegetable broth.
153. Strain: To pull through a strainer or sieve.
154. Stud: To stick cloves, slivers or garlic or other seasoning into the surface of a food to be cooked.
155. Stuff: To fill the body cavity of fish or fowl.
156. Thicken: To make a liquid thicken, usually by adding flour, cornstarch or egg.
157. Thin: To make a liquid thinner by adding liquid.
158. Timbale: A savory meat, fish, fowl or vegetable custard.
159. Toss: To mix as for a salad by gently turning ingredients over and over in a bowl, either with the hands or with a large fork and spoon.
160. Truss: To tie fowl into a compact shape before roasting.
161. Whip: To beat until frothy or stiff with an egg beater or an electric mixer.
162. Zest: Oily, aromatic colored part of the skin of citrus fruits.
Sunday, October 28, 2007
Coconut Macaroon Cookies
Coconut Macaroon Cookies
Coconut lovers will go crazy for these decadent Coconut Macaroon Cookies. A Christmas time favorite, these cookies are sure to be a hit with your family and friends.
Ingredients:
2 egg whites
Dash salt
1/2 teaspoon vanilla
2/3 cup granulated sugar
1 1/3 cups of flaked coconut
Directions:
In a large bowl, beat egg whites with a dash of salt and vanilla until soft peaks form. Gradually add in the sugar, beating until stiff. Fold in the coconut.
Drop the dough mixture by rounded teaspoons onto a greased cookie sheet. Bake at 325 degrees for 20 minutes. Makes about 18 cookies.
Coconut lovers will go crazy for these decadent Coconut Macaroon Cookies. A Christmas time favorite, these cookies are sure to be a hit with your family and friends.
Ingredients:
2 egg whites
Dash salt
1/2 teaspoon vanilla
2/3 cup granulated sugar
1 1/3 cups of flaked coconut
Directions:
In a large bowl, beat egg whites with a dash of salt and vanilla until soft peaks form. Gradually add in the sugar, beating until stiff. Fold in the coconut.
Drop the dough mixture by rounded teaspoons onto a greased cookie sheet. Bake at 325 degrees for 20 minutes. Makes about 18 cookies.
Coconut Kisses Christmas Cookies
Coconut Kisses Christmas Cookies
If you like coconut, you'll absolutely love these decadent Coconut Kisses Christmas Cookies. Your family and friends will probably be mystified as to how you create that unique crunchy texture in these cookies -- the secret ingredient that produces this texture is cornflakes! Your family will kiss you for baking these cookies!
Ingredients:
3 egg whites
1/2 teaspoon vanilla
1 cup granulated sugar
2 cups cornflakes
1 can (3 1/2 ounces) of flaked coconut
1/2 cup chopped walnuts
2 1-ounce squares semi-sweet chocolate
2 teaspoons shortening
Beat eggs whites and vanilla extract until soft peaks form. Gradually add in sugar, beat stiff. Mix in cornflakes, coconut and nuts.
Drop from a teaspoon onto a well-greased cookie sheet. Bake at 350 degrees for 18 to 20 minutes. Remove cookies immediately. If cookies stick to pan, return to the oven for another minute to soften them.
In a saucepan, melt chocolate and shortening together. Drizzle chocolate topping atop cookies. Makes 3 1/2 dozen cookies.
If you like coconut, you'll absolutely love these decadent Coconut Kisses Christmas Cookies. Your family and friends will probably be mystified as to how you create that unique crunchy texture in these cookies -- the secret ingredient that produces this texture is cornflakes! Your family will kiss you for baking these cookies!
Ingredients:
3 egg whites
1/2 teaspoon vanilla
1 cup granulated sugar
2 cups cornflakes
1 can (3 1/2 ounces) of flaked coconut
1/2 cup chopped walnuts
2 1-ounce squares semi-sweet chocolate
2 teaspoons shortening
Beat eggs whites and vanilla extract until soft peaks form. Gradually add in sugar, beat stiff. Mix in cornflakes, coconut and nuts.
Drop from a teaspoon onto a well-greased cookie sheet. Bake at 350 degrees for 18 to 20 minutes. Remove cookies immediately. If cookies stick to pan, return to the oven for another minute to soften them.
In a saucepan, melt chocolate and shortening together. Drizzle chocolate topping atop cookies. Makes 3 1/2 dozen cookies.
Spicy Hermit Christmas Cookies
Spicy Hermit Christmas Cookies
With cinnamon, nutmeg, cloves and raisins, these Spicy Hermit Christmas Cookies are sure to become a holiday favorite in your home! In fact, they are so delicious you just might want to eat them all year round.
Ingredients:
1/2 cup shortening
1 cup brown sugar
1 large egg
2 tablespoons water
1 1/2 cups sifted, all-purpose flour
1 tablespoon instant coffee powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup raisins
1/2 cup chopped walnuts
Cream together shortening until sugar until very well blended. Add egg, beat well. Stir in 2 tablespoons water. Sift together dry ingredients, add to creamed mixture. Stir in raisins and nuts. Drop from teaspoons 2 inches apart on lightly greased cookie sheet. Bake at 375 degrees for 10 minutes. Makes 42 cookies.
With cinnamon, nutmeg, cloves and raisins, these Spicy Hermit Christmas Cookies are sure to become a holiday favorite in your home! In fact, they are so delicious you just might want to eat them all year round.
Ingredients:
1/2 cup shortening
1 cup brown sugar
1 large egg
2 tablespoons water
1 1/2 cups sifted, all-purpose flour
1 tablespoon instant coffee powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup raisins
1/2 cup chopped walnuts
Cream together shortening until sugar until very well blended. Add egg, beat well. Stir in 2 tablespoons water. Sift together dry ingredients, add to creamed mixture. Stir in raisins and nuts. Drop from teaspoons 2 inches apart on lightly greased cookie sheet. Bake at 375 degrees for 10 minutes. Makes 42 cookies.
Oatmeal Cookies with a Hint of Spice
Oatmeal Cookies with a Hint of Spice
This delicious Oatmeal Cookie recipe boasts a dash of cinnamon and nutmeg, giving the cookies a wonderfully rich flavor.
Ingredients:
1 cup shortening
1 1/2 cups brown sugar
2 eggs
1/2 cup buttermilk
1 3/4 cup sifted, all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 cups quick-cooking rolled oats
1 cup raisins
1/2 cup chopped walnuts
Cream together the shortening, sugar and eggs until light and fluffy. Stir in buttermilk, mix well. Sift together dry ingredients. Add dry ingredients to the creamed mixture. Stir in oats, raisins and nuts. Drop by tablespoons 2 inches apart on lightly greased cookie sheet. Bake in a hot oven at 400 degrees for about 8 minutes. Cool slightly, then remove from pan. Makes about 60 cookies.
This delicious Oatmeal Cookie recipe boasts a dash of cinnamon and nutmeg, giving the cookies a wonderfully rich flavor.
Ingredients:
1 cup shortening
1 1/2 cups brown sugar
2 eggs
1/2 cup buttermilk
1 3/4 cup sifted, all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 cups quick-cooking rolled oats
1 cup raisins
1/2 cup chopped walnuts
Cream together the shortening, sugar and eggs until light and fluffy. Stir in buttermilk, mix well. Sift together dry ingredients. Add dry ingredients to the creamed mixture. Stir in oats, raisins and nuts. Drop by tablespoons 2 inches apart on lightly greased cookie sheet. Bake in a hot oven at 400 degrees for about 8 minutes. Cool slightly, then remove from pan. Makes about 60 cookies.
Classic Chocolate Chip Cookies
Classic Chocolate Chip Cookies
We tested more than 100 Chocolate Chip Cookies and selected this "classic" recipe as our hands-down favorite. Best of all, these chocolate chip cookies are surprisingly easy to make.
Ingredients:
1/2 cup shortening
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup sifted, all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 6-ounce package (1 cup) semi-sweet chocolate chips
1/2 cup chopped walnuts
Cream together shortening, sugars, egg and vanilla extract until light and fluffy. Sift together dry ingredients. Add dry ingredients to the creamed mixture, blend well. Add chocolate chips and nuts.
Drop by teaspoon 2 inches apart on a greased cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Immediately remove from cookie sheet. Makes 3 dozen cookies.
We tested more than 100 Chocolate Chip Cookies and selected this "classic" recipe as our hands-down favorite. Best of all, these chocolate chip cookies are surprisingly easy to make.
Ingredients:
1/2 cup shortening
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup sifted, all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 6-ounce package (1 cup) semi-sweet chocolate chips
1/2 cup chopped walnuts
Cream together shortening, sugars, egg and vanilla extract until light and fluffy. Sift together dry ingredients. Add dry ingredients to the creamed mixture, blend well. Add chocolate chips and nuts.
Drop by teaspoon 2 inches apart on a greased cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Immediately remove from cookie sheet. Makes 3 dozen cookies.
Spiced Applesauce in the Crock Pot
Spiced Applesauce in the Crock Pot
Nothing shouts fall more than a crisp apple. This spiced applesauce recipe will fill your home with the sweet aroma of fall as it simmers in your crock pot all day long. It's nutritious and your family will love it!
Ingredients:
4 pounds tart cooking apples, pared, cored and thinly sliced (about 12 cups)
3/4 cup sugar
1/2 teaspoon ground cinnamon
1 cup water
1 tablespoon lemon juice
Place apples in a slow crockery cooker (crock pot). In a large bowl, whisk together the sugar, cinnamon, water and lemon juice. Gently pour sugar mixture over the apples. Cover and cook on low heat setting for 5 to 7 hours or on the high heat setting for 2 1/2 to 3 1/2 hours. Makes about 6 cups of applesauce.
Nothing shouts fall more than a crisp apple. This spiced applesauce recipe will fill your home with the sweet aroma of fall as it simmers in your crock pot all day long. It's nutritious and your family will love it!
Ingredients:
4 pounds tart cooking apples, pared, cored and thinly sliced (about 12 cups)
3/4 cup sugar
1/2 teaspoon ground cinnamon
1 cup water
1 tablespoon lemon juice
Place apples in a slow crockery cooker (crock pot). In a large bowl, whisk together the sugar, cinnamon, water and lemon juice. Gently pour sugar mixture over the apples. Cover and cook on low heat setting for 5 to 7 hours or on the high heat setting for 2 1/2 to 3 1/2 hours. Makes about 6 cups of applesauce.
Pumpkin Nut Bread
Pumpkin Nut Bread
It wouldn't be fall without the sweet aroma of pumpkin baking in our ovens. This wonderfully decadent Pumpkin Nut Bread is rich and absolutely delicious.
Ingredients:
3/4 cup canned pumpkin
1/2 cup water
1 large egg
1 teaspoon ground mace
1 Package of a 1 pound, 1 ounce Nut Bread Mix
Preheat oven to 350 degrees. Mix all ingredients together in a large bowl until well moistened. Grease a 9 by 5 by 3 inch loaf pan. Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center can be removed clean. Allow to cool. Gently insert butter knife around edges of pan to remove loaf from the pan.
It wouldn't be fall without the sweet aroma of pumpkin baking in our ovens. This wonderfully decadent Pumpkin Nut Bread is rich and absolutely delicious.
Ingredients:
3/4 cup canned pumpkin
1/2 cup water
1 large egg
1 teaspoon ground mace
1 Package of a 1 pound, 1 ounce Nut Bread Mix
Preheat oven to 350 degrees. Mix all ingredients together in a large bowl until well moistened. Grease a 9 by 5 by 3 inch loaf pan. Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center can be removed clean. Allow to cool. Gently insert butter knife around edges of pan to remove loaf from the pan.
English Style Beef Stroganoff
English Style Beef Stroganoff
You'll love preparing this classic English-style Beef Stroganoff with mushrooms for your family and friends. It's delicious and quick and easy to prepare!
Ingredients:
1 pound beef sirloin
1 tablespoon shortening
1 medium yellow onion, sliced
1 clove garlic, minced
1 10 1/2 ounce can condensed cream of mushroom soup
1 cup sour cream
1 3-ounce can sliced mushrooms, undrained
1 tablepoon ketchup
2 teaspoons Worcestershire sauce
Poppy Seed Noodles (see directions below)
Begin by cutting meat into 1/4-inch strips. Brown in hot shortening. Add onion and garlic, sauteing until the onion is tender. In a large bowl, whisk together remaining ingredients until well-blended, add to meat. Heat through, but do not boil. Serve over hot Poppy Seed Noodles. Makes 4 generous servings.
Poppy Seed Noodles: Cook 6 ounces of noodles in a large amount of boiling salted water according to package directions, drain. Add 1 tablespoon butter and 1 teaspoon of poppy seeds, Toss together.
You'll love preparing this classic English-style Beef Stroganoff with mushrooms for your family and friends. It's delicious and quick and easy to prepare!
Ingredients:
1 pound beef sirloin
1 tablespoon shortening
1 medium yellow onion, sliced
1 clove garlic, minced
1 10 1/2 ounce can condensed cream of mushroom soup
1 cup sour cream
1 3-ounce can sliced mushrooms, undrained
1 tablepoon ketchup
2 teaspoons Worcestershire sauce
Poppy Seed Noodles (see directions below)
Begin by cutting meat into 1/4-inch strips. Brown in hot shortening. Add onion and garlic, sauteing until the onion is tender. In a large bowl, whisk together remaining ingredients until well-blended, add to meat. Heat through, but do not boil. Serve over hot Poppy Seed Noodles. Makes 4 generous servings.
Poppy Seed Noodles: Cook 6 ounces of noodles in a large amount of boiling salted water according to package directions, drain. Add 1 tablespoon butter and 1 teaspoon of poppy seeds, Toss together.
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