Sunday, September 26, 2010

Holiday Beef Brisket

2 large onions (sliced), 1 fresh beef brisket (3 pounds), 3/4 cup ketchup, 1 t. paprika, 1/2 t. garlic powder, 2 beef bouillon cubes, 1-1/2 cups hot water, 5 small potatoes, peeled and cut into chunks, 4 medium carrots, cut into chunks, 2 celery ribs, cut into chunks.

Place the onions in a greased shallow roasting pan; top with the brisket. In a small bowl, combine the ketchup paprika and garlic powder; spread over brisket. Dissolve bouillon in hot water; pour into pan. Cover and bake at 325 degrees for 1-1/2 hours.

Add potatoes, carrots and celery. Cover and bake 1-1/4 to 1-1/2 hours longer or until meat is tender. Remove the brisket to a serving platter; let stand for 15 minutes. Thinly slice meat across the grain. Serve with potatoes, carrots and celery. Yield: 6 servings.

Editor's Note: This is a fresh beef brisket, not corned beef. The meat comes from the first cut of the brisket.

Homemade Eggnog

8 eggs, 1 cup sugar, 3 cups milk (divided), 3 cups heavy whipping cream (divided), 1 t. ground nutmeg.

In a large heavy saucepan, whisk the eggs and sugar. Gradually add 1 cup milk and 1 cup whipping cream. Cook and stir over low heat until a thermometer reads 160 degrees, about 25 minutes.

Pour into a large bowl, stir in nutmeg and remaining milk and cream. Place bowl in a ice water bath; stir frequently until mixture is cool. Cover and refrigerate for at least 3 hours before serving. Yield: 2 quarts.

Poppy Seed Cake

1-1/4 cups butter (no substitutes, softened), 1-1/2 cups sugar, 4 eggs, 2 cups (16 oz) sour cream, 1/4 cup milk, 2 T. lemon juice, 1 - 2 T. grated lemon peel, 1 T. vanilla extract, 5 cups flour, 2 t. baking powder, 2 t. baking soda, 1/4 t. salt, 1/4 cup poppy seeds.

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, milk, lemon juice, peel and vanilla; add to creamed mixture. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and beat just until combined. Stir in poppy seeds (batter will be thick).

Transfer to three greased and floured 9" round baking pans. Bake at 350 degrees for 25 - 30 minutes. Cool for 10 minutes before removing from pans to wire racks.

Frost and assemble layers atop each with a cream cheese frosting of your choice.

Strawberry Cheese Bundles

4 oz. cream cheese (softened), 2 T. confectioners' sugar, 1/4 t. almond extract, 1 tube (8 oz.) refrigerated crescent rolls, 1/3 cup strawberry pie filing, 1/3 cup crushed pineapple (drained), 2 - 3 T. apricot spreadable fruit preserves.

In a small mixing bowl, beat the cream cheese, sugar and extract until smooth. Unroll crescent dough and separate into eight triangles. Place 1 heaping teaspoonful of cream cheese mixture in the center of each triangle. Top with 1 t. pie filling and 1 t. of pineapple.

With one long side of pastry facing you, fold right and left corners over filling to top corner, forming a square. Seal edges. Place on an ungreased baking sheet. Bake at 375 degrees for 15 - 17 minutes or until lightly browned. Brush with spreadable fruit preserves. Serve warm or cold. Yield: 8 servings.

Clove Bundt Cake

1 cup butter (softened), 2 cups sugar, 3 eggs (lightly beaten), 3 cups flour, 1 T. cinnamon, 2 - 3 t. ground cloves, 3/4 t. baking soda, 1/4 t. salt, 1 cup buttermilk, Confectioners' sugar; optional.

In a mixing bowl, cream butter and sugar. Add eggs; mix well (mixture will appear curdled). Combine the flour, cinnamon, cloves, baking soda and salt; add to creamed mixture alternately with buttermilk.

Pour into a greased and floured 10" fluted tube pan (Bundt). Bake at 350 degrees for 50 - 55 minutes. Cool for 10 minutes before inverting onto a wire rack; cool completely. Dust with confectioners' sugar if desired.

Checkerboard Birthday Cake

1 cup butter (softened), 2 cups sugar, 4 eggs, 5 cups cake flour (divided), 4 t. baking powder, 1/4 t. salt, 1 cup milk, 1 square (1 oz.) unsweetened chocolate (melted and cooled), 1/2 t. vanilla extract, 1/2 t. almond extract, Red liquid food coloring, 1/2 t. lemon extract, yellow liquid food coloring.

Frosting: 6 T. butter, 6-1/2 - 7-1/2 cups confectioners' sugar (divided), 5 squares (1 oz each) unsweetened chocolate (melted and cooled), 3/4 cup milk, 1-1/2 t. vanilla extract.

Grease three 9" round baking pans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine 2-1/2 cups of cake flour, baking powder and salt; add to the creamed mixture alternately with milk. Divide batter into thirds. To one portion, fold in melted chocolate and vanilla. To second portion, fold in 1/4 cup flour, almond extract and 3-4 drops red food coloring. To third portion, fold in lemon extract, 3-4 drops yellow food coloring and remaining flour.

Spoon a ring of chocolate batter around edge of one prepared pan; spoon a ring of pink batter inside chocolate ring and fill center with yellow batter. Spoon a ring of yellow batter around edge of second pan; add a chocolate middle ring and a pink center. Spoon a ring of pink batter around edge of third pan; add a yellow middle ring and a chocolate center.

Bake at 350 degrees for 20 - 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a mixing bowl, cream butter and 2 cups confectioners' sugar. Beat in melted chocolate until smooth. Add milk and vanilla. Beat in enough of the remaining confectioners' sugar until frosting achieves spreading consistency. Spread between layers and top and sides of cake

Turkey Potpie

Crust: 2 cups flour, 1/2 t. salt, 1/2 cup finely shredded cheddar cheese, 2/3 cup shortening, 2 T. cold butter, 3 - 4 T. cold water.

Filling: 1 cup diced peeled potatoes, 1/2 cup thinly sliced carrots, 1/3 cup chopped celery, 1/4 cup chopped onion, 1 minced garlic clove, 1 T. butter, 1 cup chicken or turkey broth, 2 T. flour, 1/2 cup milk, 1-1/2 cups cubed cooked turkey, 1/2 cup frozen peas (thawed), 1/2 cup frozen corn (thawed), 1/2 t. salt, 1/4 t. dried tarragon, 1/4 t. pepper.

In a food processor, combine flour and salt; cover and pulse to blend. Add cheese; pulse until fine crumbs form. Add shortening and butter; pulse until coarse crumbs form. Gradually add water until dough forms a ball. Divide dough in half with one ball slightly larger than the other; wrap in plastic wrap. Refrigerate for 30 minutes.

For filling, in a large saucepan, saute potatoes, carrots, celery, onion, and garlic in butter for 5 - 6 minutes. Add broth; cover and cook for 10 minutes or until vegetables are tender. In a small bowl, combine flour and milk until smooth. Gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the remaining ingredients; simmer 5 minutes longer.

Roll out larger pastry ball to fit a 9" pie plate; transfer to pie plate. Trim pastry even with edge. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edge. Cut slits in top or make decorative cutouts in pastry. Bake at 350 degrees for 35 - 45 minutes or until crust is lightly golden brown. Serve immediately. Yield: 6 - 8 servings.

The Best Ever Scalloped Potatoes

5 lb sliced golden Yukon potatoes, 1 qt. heavy cream, 1 T. salt, 1 t. pepper, 10 oz. bag shredded Colby Jack cheese.

Lightly grease or spray a 13" x 9" baking pan. Preheat oven 350 degrees.

In a large mixing bowl mix sliced potatoes with heavy cream, salt and pepper. Evenly spread creamy potato mixture in baking pan. Sprinkle shredded Colby Jack cheese over top and bake 55 minutes - 1 hour. Remove from oven, cover with foil to keep hot until ready to serve. Refrigerate leftovers.

This recipe came from my friend Pam C. She brought it over to a dinner get together we had and it was fabulous! Everyone wanted the recipe including me to share. I told her I was going to add it to my blog. She was delighted!

Sunday, September 19, 2010

Six Layer Gelatin Salad

2 packages ( 3oz each) lime gelatin, 4-1/2 cups boiling water (divided), 4-1/2 cups cold water (divided), 1 cup whipping cream, 3 T. confectioners' sugar, 2 packages (3 oz each) orange gelatin, 1 can (11 oz) mandarin oranges (drained), 1 package (3 oz) lemon gelatin, 1 can (8 oz) crushed pineapple (drained), 1 package (3 oz) strawberry gelatin, 2 medium firm bananas (thinly sliced).

In a bowl, dissolve one package of lime gelatin in 3/4 cup boiling water; stir in 3/4 cup cold water. Refrigerate until slightly thickened. In a small mixing bowl, beat cream until slightly thickened. Add sugar; beat until soft peaks form. Fold a third of the whipped cream into the lime gelatin. Spoon into a 4-qt bowl. Refrigerate until firm. Refrigerate remaining whipped cream.

In a bowl, dissolve one package of orange gelatin in 3/4 cup boiling water; stir in 3/4 cup cold water. Refrigerate until slightly thickened. Fold in mandarin oranges. Spoon over creamy lime layer. Refrigerate until firm.

In a bowl, dissolve lemon gelatin in 3/4 cup boiling water; stir in 3/4 cup cold water. Refrigerate until slightly thickened. Fold in a third of the whipped cream. Spoon over orange layer. Refrigerate until firm.

In a bowl, dissolve remaining package of line gelatin in 3/4 cup boiling water; stir in 3/4 cup cold water. Refrigerate until slightly thickened. Fold in pineapple. Spoon over creamy lemon layer. Refrigerate until firm.

In a bowl, dissolve remaining package of orange gelatin in 3/4 cup boiling water; stir in 3/4 cup cold water. Refrigerate until slightly thickened. Fold in remaining whipped cream. Spoon over lime layer. Refrigerate until firm.

In a bowl, dissolve strawberry gelatin in remaining boiling water; stir in remaining cold water. Refrigerate until slightly thickened. Fold in sliced bananas. Spoon over creamy orange layer. Refrigerate overnight. Yield: 16 - 20 servings.

Striped Icebox Cookies

1 cup softened butter(no substitutes), 1-1/2 cups sugar, 1 egg, 1-1/2 cups flour, 1-1/2 t. baking powder, 1/4 t. salt, 1/4 cup chopped maraschino cherries (drained), 2 drops red food coloring, 1 square (1 oz) semisweet chocolate(melted), 1 T. nonpareils.

In a mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide into thirds; place in three bowls. Add cherries and red food coloring to one portion, chocolate to another portion and nonpareils to remaining portion.

Line a 9" x 5" x 3" loaf pan with waxed paper. Spread cherry dough over bottom. Cover with chocolate dough, then remaining dough. Cover with plastic wrap and refrigerate for 2 hours or until firm.

Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4" slices. Place 1" apart on lightly greased baking sheets. Bake at 375 degrees for 10 - 12 minutes or until edges begin to brown. Remove to wire racks to cool. Yield 5 dozen

Macaroon Cheesecake

1 cup flaked coconut, (toasted), 1/2 cup ground pecans, 2 T. butter (melted)
Filling: 3 packages (8 oz each) cream cheese (softened), 1/2 cup sugar, 3 eggs, 1/2 t. vanilla extract, 1/4 t. almond extract.
Topping: 1 egg white, 1/2 t. vanilla extract, 1/3 cup sugar, 2/3 cup flaked coconut (toasted).

In a bowl, combine the coconut and pecans; stir in butter. Press onto the bottom of a greased 9" springform pan; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combine. Beat in extracts just until blended. Pour over crust. Place pan on a baking sheet. Bake at 350 degrees for 35 minutes.

In a small mixing bowl, beat egg white and vanilla until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in coconut. Carefully spread over top of cheesecake. Bake 20 - 25 minutes longer or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 12 - 14 servings.

Chicken Supreme

4 oz. Monterey Jack cheese, 1/2 cup butter (softened), 1 T. minced fresh parsley, 1 t. dried oregano, 1/2 - 1 t. dried marjoram, 8 boneless skinless chicken breast halves (about 3 pounds), 1/2 t. seasoned salt, 1/2 cup flour, 2 eggs (beaten), 1-3/4 crushed Caesar salad croutons, 1/2 cup white wine or chicken broth.

Cut Monterey Jack cheese into eight 2-1/4" x 1" x 3/8" strips. In a bowl, combine the butter, parsley, oregano and marjoram; spread 1-1/2 t. over each cheese strip. Cover and refrigerate cheese and remaining butter mixture for at least 2 hours.

Flatten chicken to 1/8" thickness; sprinkle with seasoned salt. Place a cheese strip on each piece of chicken. Roll up and tuck in ends; secure with a toothpick. Coat chicken on all side with flour. Dip in eggs, then coat with croutons.
Place seam side down in a greased 13" x 9" x 2" baking dish. Bake, uncovered at 350 degrees for 30 minutes. In a saucepan, combine wine or broth and reserved butter mixture; heat until butter is melted. Pour over chicken. Bake 20 - 25 minutes longer or until chicken juices run clear. Discard toothpicks before serving. Yield: 8 servings.

Candy Cane Coffee Cake

1 T. active dry yeast, 1/4 cup warm water (110 - 115 degrees), 1/2 cup butter (softened), 1/2 cup sour cream, 2 eggs, 3 T. salt, 3 cups flour.
Filling: 2 packages (8 oz each) cream cheese (softened), 1/2 cup sugar, 2 egg yolks, 2 t. vanilla extract.
Toppings: 1 T. confectioners' sugar, 1 jar (12 oz) cherry jam.

In a small bowl, dissolve yeast in warm water. In a mixing bowl, combine the butter, sour cream, eggs, sugar and salt. Add yeast mixture and flour, beat until smooth (do not knead). Placed in a greased bowl, turning once to grease top. Cover and refrigerate overnight.

For filling, in a mixing bowl, beat cream cheese, sugar, egg yolk and vanilla until blended. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll out each portion into a 16" x 10" rectangle on a greased baking sheet. Spread filling down center of each rectangle. On each long side, cut 1-1/2" wide strips about 3" into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve one end, forming a candy cane. Cover and let rise until doubled, about 1 hour.

Bake at 350 degrees for 20 - 25 minutes or until golden brown. Carefully remove from pans to wire racks to cool. Sprinkle with confectioners' sugar. Stir jam, then spool over top of loaves, creating candy cane stripes. Refrigerate leftovers. Yield: 2 coffee cakes.

Saturday, September 18, 2010

Homemade Crescent Rolls

1 package (1/4 oz) active dry yeast, 1 cup warm water (110 - 115 degrees), 1 cup butter (melted), 1/2 cup sugar, 3 eggs, 1/2 t. salt, 4 - 4 1/2 cups flour.

In a small bowl, dissolve yeast in warm water. In a mixing bow, beat butter and sugar. Add eggs, salt and yeast mixture. Stir in enough flour until dough leaves sides of bowl and is soft (do not knead). Cover and refrigerate overnight.

Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into 12" wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 1 - 1 1/2 hours. Bake at 350 degrees for 20 - 22 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.

Note: This recipe lets you start the preparation the night before. The next day you shape them into rolls, let them rise and pop them into the oven for fresh-baked crescent rolls before guests arrive.

Saturday, September 11, 2010

Gorgoni Italian Wedding Soup

1 large sweet onion (sliced thin & chopped), 2 stalks celery & celery heart with celery leaves (sliced & diced), 2 T. butter, 1 T. olive oil, 1/2 jar Tomato Basil spaghetti sauce, 3 cubes ( approx.1/3 cup) pesto sauce (divided), 1 bag baby carrots (cut in bite size pieces), 5 (32 oz.) cartons College Inn (light & fat free) Chicken Broth, 1 fresh store bought cooked whole rotisserie chicken (bones, fat, and skin removed, reserve chicken dripping in bottom of container to add to soup broth) cut up chicken in chunks and cover to keep moist, 2 (9 oz.) bags baby spinach, 2 heads escarole or 2 bags (15 oz. each)rinsed and cut up, 1 bunch Red or Green Swiss Chard, rinsed and cut up, steams removed, 1 1/2 cups Parmesan cheese (divided), 1 t. black pepper (divided), 2 T. dried parsley flakes (divided), 1 lb. ground turkey, 1 egg, 1 cup quick oatmeal, 1 cup Italian seasoned bread crumbs, 1/2 t. onion powder, 1/2 lb (or 1/2 box) Rosa Marina pasta (Orzo).

In a large non stick skillet heat butter & oil, add onion and celery. Lightly saute. In a large pot empty all containers of chicken broth and reserved chicken drippings. Add cooked onion and celery, cut up carrots, spaghetti sauce, 1 cube pesto sauce, 1 T. dried parsley, and 1/2 t. black pepper. Bring to a boil and cook 25 minutes at a slow boil, covered. Next add all cut up greens (Escarole, Spinach, and Swiss Chard) melting them down into broth. Stir in reserved chicken chunks and 1 cup Parmesan cheese. Turn down on low cooking another 15 minutes, covered. In another large mixing bowl combine ground turkey, 2 cubes pesto, 1 T. dried parsley, 1/2 t. black pepper, 1/2 t. onion powder, egg, oatmeal, 1/2 cup Parmesan cheese, and bread crumbs. Blend thoroughly and then begin making very small meatballs with a pinch of meat mixture for each meatball rolling into a ball, the size of a marble. Once all meat mixture is rolled into balls, empty (slowly!) raw meatballs into soup. Lightly press down meatballs so they are covered into broth. Cover and continue cooking for 10 minutes. Lastly add Rosa Maria pasta (Orzo), lightly stir and cover cooking 10 minutes. Stir one more time bringing all ingredients from the bottom up to the top and mix to blend. Replace cover and cooking 5 minutes more. Turn off burner. DO NOT remove cover. Let set about an hour before serving.

Note: for those that like more Parmesan cheese, added extra to top when serving. The Pesto Sauce recipe is found in my blog.