Saturday, October 9, 2010

Dolly's Holiday Pumpkin Cupcakes

1 box yellow cake mix, 1 (3 oz.) box vanilla instant pudding, 1 T. cinnamon, 1 t. nutmeg, 1/2 t. cloves, 1/4 t. ginger, 3 eggs, 1 T. oil, 2 T. milk, 2/3 cup water, 1 (15 oz.) can solid packed pumpkin.

In a large mixing bowl empty box of cake mix, box of pudding, and spices. Stir and blend dry ingredients. Then add eggs, oil, milk, water and pumpkin. Blend together and beat on high with electric beater to a consistency of a smooth rich batter. Fill paper lined cupcake tins 3/4 full. Bake in a preheated 350 degree oven for 20 minutes. Cool completely and frost with your favorite cream cheese frosting. Yield: 2 dozen cupcakes.

I found that the apple does not fall far from the tree! My daughter, Audra, who I also call affectionately by nickname "Dolly" developed this delicious Holiday Pumpkin Cupcake recipe. It is fabulous! Her creative ability for this recipe is astounding!

Tuesday, October 5, 2010

Cream Pie Filling (for 10" pie)

Mix together in a large glass bowl: 1 cup sugar and 1/2 cup less 1 T. cornstarch

Stir in: 3 whole eggs, 4 cups milk

Place in microwave on high stirring every 4 - 5 minutes until thick and bubbly (about 12-15 minutes depending on the microwave). If you want to cook on stovetop in a large pot then be sure to have all above ingredients combined and stir constantly until thick and bubbly. Takes about 20 - 25 minutes.

Remove from microwave and stir in: 1 t. vanilla and 3 T. butter

For coconut pie, stir in (1) large bag coconut and pour into cooked pie shell.

For banana pie, cool filling and spoon a little filling in pie shell, add 3 cut up bananas, and pour remaining filling on top of bananas.

*Update: For a Chocolate Cream (custard style) Pie melt 10 dark Dove Chocolates pieces in a small bowl in microwave with the 3 T. of butter (called for in the recipe) and stir in 1 T. (heaping scoop) of Hershey's Special Dark Cocoa powder. Blend til creamy. Blend into hot cooked cream pie mixture stirring to thoroughly blend. Empty into cooked & cooled pie shell and chill as recommended above.

For whipped cream topping... Mix (beat) until thick: 1 pint heavy cream 1 - 2 heaping T. Confectioners' sugar and 1/2 t. vanilla extract. Spoon on top of pie and refrigerate until serving.

This recipe was sought after when we went to a local church supper. The awesome cook that gave me this recipe was Janet V. who was volunteering at the church supper. She was gracious to stop in her very busy kitchen work at the church to speak with me about the pie recipe.

For a really creamy variation subsitute one cup of Half & Half for one cup of milk.

Saturday, October 2, 2010

Chicken with Lemon-Caper Sauce

3 garlic cloves (minced), 1 T. oil, 4 boneless skinless chicken breast halves (5 oz each), dash salt and pepper, 1 cup cold water (divided), 1/4 cup reduced sodium chicken broth, 1 T. butter flavored sprinkles, 1 T. lemon juice, 1 reduced sodium chick bouillon cube, 1 T. cornstarch, 3 T. capers (drained), 1 t. olive oil.

In a large skillet coated with cooking spray, cook the garlic in 1 T. oil over medium heat for 1 minute. Add the chicken; sprinkle with salt and pepper. Cook for 5 - 7 minutes on each side or until the juices run clear. Remove and keep warm.

In a small bowl, combine 3/4 cup cold water, broth, butter flavored sprinkles, lemon juice and bouillon; add to the skillet. Combine cornstarch and remaining water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. Stir in capers and olive oil. Return chicken to pan; turn to coat. Serve chicken with sauce. Yield: 4 servings.

Old Fashioned Ranger Cookies

1 cup shortening, 1 cup sugar, 1 cup packed brown sugar, 2 eggs, 1 t. vanilla extract, 2 cups flour, 1 t. baking soda, 1/2 t. baking powder, 1/2 t. salt, 2 cups quick cooking oats, 1 cups crisp rice cereal, 1 cup flaked coconut.

In a large mixing bowl, cream shortening and sugars until light and fluffy. Beat in the eggs and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in the oats, cereal and coconut.

Drop dough by rounded Tablespoonfuls 2" apart onto ungreased baking sheets. Bake at 350 degrees for 7 - 9 minutes or until golden brown. Remove to wire racks. Yield 7 1/2 dozen cookies

Note: 1 cookie = 63 calories (not so bad!)

Sour Cream Sugar Cookies

1 cup shortening, 1 cup sugar, 1 egg, 1 cup (8 oz.) sour cream, 1-1/2 t. vanilla extract, 4 cups four, 1-1/2 t. baking soda, 1/3 t. salt.
Frosting: 1 cup butter, softened, 9 cups confectioners' sugar, 3 t. vanilla extract, 2/3 - 3/4 cup milk, paste food coloring of your choice.

In a large mixing bowl, cream the shortening and sugar until light and fluffy. Beat in the egg, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll the cookie dough to 1/4" thickness. Cut with floured cookie cutters of your choice.

Place 1" apart on baking sheets lightly coated with cooking spray. Bake at 350 degrees for 8 - 10 minutes or until set. Cool for 1 minute before removing to wire racks to cool completely.

For frosting, in a large mixing bowl, cream butter until light and fluffy. Beat in confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Tint with food coloring. Decorate cookies as desired. Yield: 4-1/2 dozen.

Note: 1 cookie = 197 calories... but they are so good to splurge on during holidays!

Strawberry Cream Cake

6 eggs, separated, 1-1/2 cups sugar, divided, 3 T. lemon juice, 3 T. oil, 2 T. water, 1-3/4 cups flour, 1/2 t. salt, 2 cups heavy whipping cream, 1/2 cup confectioners' sugar, 1/2 t. vanilla extract, 3 cups sliced fresh strawberries, 2 cups whole fresh strawberries.

Place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. In another mixing bowl, beat yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in lemon juice, oil and water. Combine flour and salt; add to yolk mixture.

Beat the egg white on medium speed until soft peaks form. Gradually add remaining sugar, 1 T. at a time, beating on high until stiff glossy peaks form. Fold a fourth of the egg whites into the batter, then fold in remaining whites.

Gently spoon into an ungreased 10" tube pan; smooth the top. Bake at 325 degrees for 35 - 40 minutes or until cake springs back when lightly touched. Immediately invert pan onto a waxed paper lined platter, let set; cool completely.

In a large mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.

Run a knife around the sides and center tube of pan; remove cake. Split into three horizontal layers. Place one layer (bottom layer) on a cake dish plate; top with some whipped cream and sliced strawberries. Repeat. Top with remaining cake layer; spread remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides of cake. Cut whole berries in half; arrange on cake top. Store in the refrigerator until ready to serve. Refrigerate leftovers (if there is any!) Yield: 12 servings.

Slice and Bake Lemon Gems

3/4 cup butter (softened), 1/2 cup confectioners' sugar, 1 T. grated lemon peel, 1 cup flour, 1/2 cup cornstarch, 1/4 cup colored nonpareils.
Lemon Icing: 1 cup confectioners' sugar, 2 T. lemon juice, 1/2 t. grated lemon peel.

In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon peel. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.

Shape the cookie dough into 1-3/4" diameter roll; roll in nonpareils (in a large enough pan to contain the nonpareils) coat roll all around. Wrap in plastic wrap. Refrigerate for 2 - 3 hours or until firm.

Unwrap dough and cut into 1/4" slices. Place 1" apart on ungreased baking sheets. Bake at 375 degrees for 9 - 11 minutes or until set and the edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely.

In a small bowl, combine the icing ingredients. Spread over cookies. Let set out for icing to dry. Store in an air-tight container or cover tray with plastic wrap. Yield: 28 cookies

Thanksgiving Casserole

6 medium potatoes, peeled and cut into chunks, 1-1/4 cups chopped celery, 3/4 cup chopped onion, 1/2 cup butter, cubed, 6 cups unseasoned stuffing cubes, 1 t. poultry seasoning, 1/4 t. rubbed sage, 1 cup chicken or turkey broth, 4 cups cubed cooked turkey, 2 cans (10-3/4 oz each) condensed cream of chicken soup, undiluted, 1 t. garlic powder, 3/4 cup sour cream, divided, 4 oz cream cheese, softened, 1/2 t. pepper, 1/4 t. salt, 1-1/2 cups (6 oz.) shredded cheddar cheese.

Place the potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce the heat; cover and cook for 15 - 20 minutes or until tender.

Meanwhile, in a large skillet, saute celery and onion in butter until tender. Remove from the heat. In a large bowl, combine the stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture. Transfer to a greased 13" x 9" x 2" baking dish.

In another large bowl, combine turkey, soup, garlic powder and 1/4 cup sour cream, spoon over the stuffing mixture. Drain potatoes; mash in a large mixing bowl. Beat in the cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture.

Sprinkle with shredded cheddar cheese. Bake, uncovered, at 350 degrees for 30 - 35 minutes or until heated through. Yield: 8 servings

Lemon Ricotta Pancakes

2 cups chopped fresh or frozen rhubarb, 1/2 cup water, 1/3 cup packed brown sugar, 1 cup flour, 1 T. sugar, 1 t. baking powder, 1/2 t. salt, 1 cup ricotta cheese, 1 cup milk, 2 T. lemon juice, 2 t. grated lemon peel.

For the rhubarb sauce, combine the rhubarb, water and brown sugar in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the rhubarb is tender.

Meanwhile, in a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the ricotta cheese, milk, lemon juice and peel. Stir into dry ingredients just until combined.

Drop batter by 2 Tablespoonfuls onto a greased hot griddle. Cook over medium heat for 1 - 2 minutes on each side or until lightly browned. Serve with rhubarb sauce. Yield: 12 pancakes (1-1/3 cups rhubarb sauce)