Recipes

[LilBitMissty]

Beebee2
Hungarian Rhapsody Coffee Cake

Crust:
1 c melted butter
1/2 c powdered sugar
2 c flour

Mix melted butter, kpowdered sugar, and flour. Pat into a 9 x 13-inch Pyrex baking dish. Bakie 20 min in a 350 deg F oven.

Filling:
1 1/2 c butter
1 1/2 c sugar
8 eggs, separated
3 t lemon juice or vanilla
1/3 c flour
(2) 8-oz pkg cream cheese

Cream together butter with 1 c sugar. Add egg yolks one at a time, beating well after each addition. Add lemon juice or vanilla. Add flour and cfream cheese. Cream until smooth.
Whip egg whites; gradually add 1/3 c sugar. Fold into egg yolks mixture. Pour into 'half-baked' crust. Bakie in 350 deg F oven for 35-40 min. Test with knife to see if it comes out clean. Dust with powdered sugar. Cut into small squares. Serves 18-22
Source: "California Poppycoctions Cookbook"

bizziebee007
PEPPERMINT BARK:

Ingredients:
8 oz brown chocolate (your favorite)
8 oz white chocolate
2 tsp vegetable oil, divided
1/2 tsp peppermint extract, divided
candy canes or peppermint candies, crushed

If making one sheet of bark, line a rimmed baking sheet with parchment paper. Smooth out any wrinkles. Prepare candy canes by unwrapping and tossing in a plastic bag. Smash with a meat tenderizer, rolling pin or other heavy object. Don't pulverize the candies but do make sure any huge chunks are broken down.
In a heat safe bowl, add brown chocolate and half of the vegetable oil. Melt chocolate at 50% power in 30 second intervals. Stir well after each heating. When fully melted, stir in half of the peppermint extract. Pour brown chocolate onto prepared pan and spread out evenly. Sprinkle with a small amount of candy cane pieces, preferably some of the smaller pieces. Transfer to the fridge for 30-60 minutes or until fully set and hardened.
Repeat melting process with white chocolate: white chocolate plus 1 tsp vegetable oil in a heat safe bowl. Heat at 50% power in 30 second intervals, stiring well each time. Add the remaining 1/4 tsp peppermint extract, stir well. Pour over brown chocolate. Tap tray to spread chocolate out. Sprinkle with remaining candy pieces. Transfer to the fridge for an additional 30-60 minutes or until fully hardened.
Break sheet bark with a heavy object. Store in the fridge in an airtight container.

forrestwolf
MANGO CHUTNEY CHEESE BALL

11 ounces cream cheese, at room temperature
1 cup golden raisins
1 (2.1 ounce) package cooked bacon, diced
1 bunch green onions, chopped
3 tablespoons sour cream
1 (9 ounce) jar mango chutney

In a medium bowl, stir together the cream cheese, raisins, bacon, green onions and sour cream. Form into a ball, and wrap in plastic wrap. Refrigerate for at least 3 hours or overnight before serving.
To serve, place the cheese ball on a serving tray, and pour the mango chutney over it. Surround with crackers for dipping.

Zhillsgem
Johny Carinos Artichokes and Angel Hair Pasta

4 tbsp olive oil
2 cloves fresh garlic finely diced
1 cup finely diced Roma tomatoes OR
1 cup cherry tomatoes, halved
1/2 cup finely diced black olives
1/4 cup capers
1 small jar of Artichoke hearts, halved
1 package angel hair pasta (12 oz)

Saute garlic in olive oil. Add tomatoes, olives, capers,
and artichoke hearts. Saute until done.
Serve over pasta. Serves 4. (not at my house!)
I served this with Ina Gartin's Roasted Shrimp.

forrestwolf
ORANGE CARDAMOM CAKE

Cooking spray
3 cups plus 1 tablespoon all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 3/4 teaspoons ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup fresh orange juice
2/3 cup canola oil
1 tablespoon grated orange rind
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
3 large eggs

Glaze:
1 cup powdered sugar
4 1/2 teaspoons fresh orange juice
1/2 teaspoon fresh lemon juice

Preheat oven to 350°.
To prepare cake, coat a 10-inch tube pan or Bundt pan with cooking spray; dust with 1 tablespoon flour. Set aside.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine 3 cups flour, sugar, baking powder, cardamom, cinnamon, and 1/2 teaspoon salt in a large bowl. Make a well in center of mixture. Add 3/4 cup orange juice, canola oil, orange rind, lemon rind, vanilla, and eggs to flour mixture, and beat with a mixer at low speed until well combined, scraping sides of bowl occasionally.
Spoon batter into prepared cake pan, spreading evenly. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 5 minutes on a wire rack, and remove from pan.
To prepare glaze, combine 1 cup of powdered sugar, 4 1/2 teaspoons orange juice, and lemon juice in a small bowl, stirring well with a whisk. Drizzle glaze over warm cake; cool cake completely on wire rack.

ambermoon
Mushroom Manicotti

8 manicotti shells
1 lb ricotta or cottage cheese
1 egg
2 T. chopped parsley
1/2 lb mushrooms, sliced and sauted (I saute the mushrooms in butter or olive oil)
1 T. minced onion, sauted with mushrooms
1 16 oz jar spaghetti sauce (I sometimes mix this into browned hamburger to make a meat sauce)

Cook shells, drain, cover w/cold water
Combine cheeses, egg, parsley, mushroom
Stuff shells
Spoon half the sauce into bottom of pan, arrange maicottis in single layer and top with remaining sauce. Cover with foil and bake 30 min at 350 degrees.
Let stand a few min befoe serving.

forrestwolf
CITRUS SALAD WITH CRYSTALLIZED GINGER

2 pink or red grapefruits
6 navel oranges
10 clementines
1/4 cup sugar
2 tablespoons crystallized ginger, minced
3/4 cup salted roasted almonds, such as marcona, chopped

Finely grate 1 teaspoon each of grapefruit zest, orange zest and clementine zest into a large bowl and add the sugar.
Using a sharp knife, peel the citrus, removing all of the bitter white pith. Working over the bowl, cut the grapefruits and oranges in between the membranes and release the sections into the bowl. Squeeze the juice from the membranes over the fruit. Cut each clementine into eighths. Add to the bowl along with the sugar and ginger and stir. Sprinkle with the almonds just before serving.

bizziebee007
**NO NAME**

2 3/4 cups bread flour
1/4 cup canola oil
1 teaspoon active dry yeast
1/4 cup white sugar
1/2 teaspoon salt
18 tablespoons warm water
1/4 cup prepared eggnog (my addition -- not in original recipe)

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread cycle; press Start.
When the dough has raised once and second cycle of kneading begins, turn machine off. Reset by pressing Start once again. This gives the dough two full raising cycles before the final raising cycle prior to baking.
NOTE: i have made this bread w/o turning the machine off for 2 rising cycles and it was fine.

forrestwolf
Cucumber Canoes with Tuna

Tuna salad
* Cucumber (peeled), 2 large (8-1/4" long)
* Mayonnaise, regular (mayo), 2 tbsp
* Peas, canned, 1 cup
* Salt, 1 dash
* Pepper, black, 1 dash
* Tuna, Canned in Water, 1 can

Cut peeled cucumbers in half from the long side, with a spoon remove the seeds and set them aside.
In a bowl, mix the rest of the ingredients, starting with the drained canned tuna, adding the mayo, the peas, the salt and pepper. Incorporate it well and then put the mix inside the canoe shaped cucumbers.
You can serve them long or you can cut the canoes in half.
Great snack

bizziebee007
Easy Candied Walnuts Recipe

1/2 cup sugar
1 1/2 cups raw walnut halves
1/8 teaspoon coarse salt

1 Preheat oven to 350°F. Use middle rack in oven. Lay walnuts out on a baking sheet in a single layer. Bake for 5 minutes. Test for doneness. If not quite toasted enough, toast for 1 or 2 more minutes. Be careful not to burn. Remove from oven and let cool in pan on a rack.
2 Pour sugar into a medium saucepan with a thick bottom. Have walnuts nearby, ready to quickly add to the pan at the right time. Cook sugar on medium heat, stirring with a wooden spoon as soon as the sugar begins to melt. Keep stirring until all the sugar has melted and the color is a medium amber. As soon as sugar is melted and the color is a medium amber, add the walnuts to the pan, quickly stirring and coating each piece with the sugar mixture.
3 As soon as the walnuts are coated with the sugar mixture, spread them out on a rimmed baking sheet, lined either with a Silpat non-stick mat, or parchment paper. Use two forks to separate the walnuts from each other, working very quickly. Sprinkle the nuts with the salt. Let cool completely.
Makes 1 1/2 cups.

forrestwolf
CHOCOLATE MASCARPONE BROWNIES

1 cup unsalted butter
3 ounces best-quality semisweet chocolate , finely chopped
1 cup white sugar
1/2 cup cocoa powder
1/2 cup mascarpone cheese , softened
3 large eggs , at room-temperature
2 teaspoons pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt

Ganache
6 ounces best-quality semisweet chocolate , finely chopped
6 tablespoons whipping cream
3 tablespoons unsalted butter

Preheat oven to 325°F; have ready a buttered 8-inch square glass cake pan.
First, prepare the brownies.
In a small saucepan, melt the butter and bring it to just below a boil; have the chopped chocolate in a mixing bowl--pour the hot butter over the chocolate and let stand for 30 seconds.
Stir until chocolate is completely melted.
Sift in the sugar and cocoa powder (I do this through a sieve, not with a sifter).
With a wooden spoon, beat in the mascarpone, eggs (30 minutes on the counter brings them to room temperature) and vanilla, mixing until smooth.
Gently fold the flour and salt into the batter.
Pour batter into prepared pan and spread evenly--this is important since, if the batter isn't spread evenly, it won't bake evenly.
Place into preheated oven and bake for 45 to 50 minutes, or until a tester comes out clean (45 minutes did it for me).
Place pan on a cooling rack and let brownies cool for 10-15 minutes, while you now make the ganache.
Place chopped chocolate in a mixing bowl; in a small saucepan, bring the cream and the butter to just below the boiling point, over medium heat.
Pour this hot cream-butter mixture over the chocolate and let stand for 30 seconds, then stir until smooth; ganache is now ready to use and can be spread over the brownies.
Should you wish to wait a bit, make sure the ganache is warm when you spread over the brownies, as it does firm up which makes spreading hard to do.
Don't cut into the brownies until ganache has firmed up; I find it best to put the brownies into the fridge to speed this along; once the ganache is firm the brownies do not need to be kept in the fridge, though.

bizziebee007
BUTTERMILK BRINED FRIED CHICKEN W/HONEY PECAN BUTTER:

Recipe by FIREANDSPICE on YT

BUTTERMILK BRINE:

3 cups buttermilk
1/3 cup kosher salt
2 tblsp. White sugar
Various seasonings: black peppercorns, poultry seasoning, garlic, fresh oinion, etc.
Brine boneless skinless chicken breasts for 2-3 hours.

HONEY PECAN BUTTER:

Toast 2 cups of coarsely chopped pecan pecans in a saucepan over medium heat for 2 minutes.
Add 1 cup of honey and mix well. Gradually add one stick of butter and reduce heat til butter is softened; then remove from heat and let butter continue to melt.

Now:
Put kosher salt and pepper on chicken; dredge in flour/sugar mixture; then do an eggwash and return to flour/sugar mixture again. Fry in hot oil (peanut oil) til crispy. Serve w/mashed potatoes and make sure to pour honey pecan butter on top of fried chicken.

forrestwolf
EARL GREY POUND CAKE WITH LEMON CURD

1 1/2 cups butter
6 eggs
1 1/2 cups sour cream
3 1/3 cups all-purpose flour
4 teaspoons finely ground earl grey tea , leaves*
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla
1 1/2 cups lemon curd (about one and a half 10-oz. jars)

Let the butter, eggs, and sour cream stand at room temperature for 30 minutes.
Preheat oven to 350 degrees F. Grease and flour 12 individual fluted tube pans; set aside. (OR CUPCAKE PANS......BUT THE MINI BUNDT PANS ARE SO CUTE)
In a large bowl combine flour, ground tea leaves, baking powder, salt, and soda; set aside.
In a very large mixing bowl beat butter with an electric mixer on medium-high speed for 1 to 2 minutes.
Add granulated sugar; continue beating 5 minutes.
Beat in the eggs, 1 at a time, scraping sides of bowl after each addition.
Beat in vanilla (Mixture may appear curdled).
Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition until combined.
Spoon batter into prepared pans, filling two-thirds full.
Bake 25 minutes or until pick inserted near center comes out clean.
Cool in pans on racks 10 minutes.
Remove; cool on racks.

TO FINISH:.
Split cakes in half. Place tops on plates upside down; spread with curd.
Add bottoms to creat a proper looking bundt cake.
16Sprinkle powdered sugar.
TIP:.
For 4 teaspoons ground Earl Grey tea leaves, open bags with finely ground tea leaves (5 bags) or use mortar and pestle to finely grind loose Earl Grey tea leaves; measure 4 teaspoons.).