Alisha Youngberg posted this recipe on facebook. I made them yesterday and they are really good. Thanks Alisha!!!
COCONUT BANANA MUFFINS
Stir together and set aside.
1 1/4 c. flour
1 t. baking powder
1/4 t. salt
Place in mixer bowl.
2 mashed bananas
1/2 c. butter or margarine
2/3 c. sugar
1 egg
1/2 t. vanilla
2/3 c. coconut (can save some out to sprinkle on top of batter if desired).
Beat well and then add dry ingredients, mix just until blended. Pour into sprayed muffin tins. Bake at 375 for 20 to 25 minutes. Makes 10-12 muffins.
Sunday, June 27, 2010
Sunday, June 20, 2010
John Deere Tractor Cake
Here is a great way to enhance any cake mix or use it according to box directions. Just don't overbake it!! Freezing your cake not only makes it easier to frost but it makes it more moist. John Deere Tractors are a part of my ATKINSON heritage. So this cake is a family hit.
Birthday Cake
1 Betty Crocker cake mix (flavor of choice) I used yellow
4 eggs
1/2 c. oil
1/2 c. water
1 small box pudding (flavor of choice) I used vanilla
1 c. sour cream
Place all ingredients in mixer bowl. Beat for 2 minutes. Pour batter into 2 sprayed loaf pans (one 9x5 and one 6x3 inches). Bake for 35 to 45 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes. Run knife around edges of pan and dump cake out onto a cooling rack. Completely cool cakes and then place in freezer.
Make frosting
1/2 c. crisco
5 c. powdered sugar
1/2 t. salt
1 t. vanilla or butter extract
1/3 c. milk
yellow and green paste food coloring
additional items needed for decorating: 7 oreo cookies, 2 chocolate pinwheel cookies, A Twix candy bar or Tootsie Roll
Place all ingredients in bowl except the food coloring. Beat well, add more milk or powdered sugar as needed to reach desired consistency. Color 2/3 of icing green and 1/3 of icing yellow.
Remove cake from freezer and cut the large loaf cake to form a seat area. Use cut pieces to build a seat. You may want to return cake to freezer as a frozen cake is easier to frost without crumbs in the frosting. Frost the green portions first, the large loaf is the tractor and it is entirely green except for the seat and steering wheel. Place yellow frosting in large pastry bag. With a round tip pipe in a pin strip on each side and a seat, smoothing frosting with a spatula to make smooth. Frost the sides and about 1/2 inch onto the top of the smaller loaf with the green frosting to make a wagon. Position behind tractor and then add wheels to tractor and wagon, 6 oreo cookies and 2 large chocolate pinwheel cookies and the remaining oreo becomes a steering wheel. See photo for positioning and decorating. With the round tip pipe a circle in the center of each cookie making a yellow center (wheel axle). Change to an open leaf tip and pipe on yellow straw covering the top of the wagon. Add a small Twix candy bar or Tootsie Roll for a smoke stack.
Pipe Happy Birthday wishes onto cake or platter with round tip. Enjoy your party. This cake is a hit with all ages of tractor lovers!!!
** I made matching cupcakes for my "3" year old grandson, Connor.
Friday, June 18, 2010
What to do with a Brownie Mix.....
Betty Crocker Favorites....what to do with a brownie mix......
A hint, I recently discovered: "Use a plastic knife to cut brownies". At the Taste of Home cooking show they gave us a plastic VELVETTA knife. It works great for cutting brownies.
for more ideas and recipes see: http://www.bettycrocker.com/search/searchresults?sr=2&term=Top-Ten-Delicious-Brownies&WT.dcsvid=NTYwNjAxMjgxMAS2&rvrin=3D26B43B-527D-493D-BDE4-1FB4BF08FA4D&WT.mc_id=Newsletter_BC_06_17_2010_Non-GmailYahooControl
Peanut Butter Truffle Brownies
Brownie Base
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
Topping
1 cup semisweet chocolate chips
1/4 cup butter
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.
Ultimate Turtle Brownies
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
1 bag (14 oz) caramels, unwrapped
1/4 cup whipping cream
1 bag (11.5 oz) semisweet chocolate chunks (2 cups)
1 cup coarsely chopped pecans
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with baking spray with flour. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread 1/2 of batter (about 1 1/2 cups) in pan. Bake 15 minutes.
Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.
Pour caramel over partially baked brownie; spread to edges. Sprinkle with 1 cup of the chocolate chunks and 1/2 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 1 cup chocolate chunks and 1/2 cup pecans.
Bake 33 to 36 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 6 rows. Store covered at room temperature.
S'mores Brownies
1 box (1 lb. 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
3 cups miniature marshmallows
4 graham crackers, broken into small pieces
2 milk chocolate candy bars (1.55 oz each), broken into 1-inch squares
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. Make and bake brownies as directed on box for 13x9-inch pan, using water, oil and eggs.
Set oven to broil. Immediately sprinkle marshmallows and graham crackers over warm brownies. Broil about 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are golden brown. (Watch carefully marshmallows and graham crackers will brown quickly.) Sprinkle with chocolate candy. To serve warm, cool about 30 minutes. For brownies, cut into 6 rows by 4 rows.
Peppermint Patty Brownies - GLUTEN FREE
1 box Betty Crocker® Gluten Free brownie mix
Butter and eggs as called for on brownie box
1/2 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
2 1/2 to 3 cups gluten free powdered sugar
1 cup Betty Crocker® Rich & Creamy chocolate frosting
Heat oven to 350°F (325°F for dark or nonstick pan). Line pan with aluminum foil; grease bottom of pan with shortening. Make and bake brownies as directed on box, using butter and eggs, for (8- or 9-inch) square pan. Cool 1 hour.
In medium bowl, stir together sweetened condensed milk and peppermint extract. Beat in enough powdered sugar on low speed of electric mixer until blended and slightly crumbly. Turn mixture onto surface sprinkled with powdered sugar. Knead lightly to form a smooth ball. Pat mixture evenly over top of brownies.
Spread frosting over brownies. To serve, remove brownies from pan by lifting on aluminum foil; transfer to cutting board. With long sharp knife, cut into squares, 4 rows by 4 rows
Special Touch
Sprinkle frosted brownies with crushed peppermint candies or chopped thin mints.
Brownie & Strawberry Shortcakes
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
2 1/2 cups milk
2 boxes (4-serving size each) white chocolate instant pudding and pie filling mix
1 pint (2 cups) whipping cream
3 cups sliced fresh strawberries
Heat oven to 350°F. Grease 15x10x1-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, chocolate syrup, water, oil and eggs with spoon until well blended. Spread batter in pan.
Bake 23 to 25 minutes or until brownie springs back when touched lightly in center. Cool 15 minutes.
Meanwhile, in large bowl, beat milk and pudding mixes with wire whisk until thickened; set aside. In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into pudding mixture until well combined. Cover; refrigerate until serving.
Cut brownies into 6 rows by 4 rows, making 24 squares. Place 1 brownie square on each individual dessert plate; top each square with 1/4 cup pudding mixture and 2 tablespoons strawberries.
Time-Saver: Use 4 cups frozen (thawed) whipped topping for the whipped cream
A hint, I recently discovered: "Use a plastic knife to cut brownies". At the Taste of Home cooking show they gave us a plastic VELVETTA knife. It works great for cutting brownies.
for more ideas and recipes see: http://www.bettycrocker.com/search/searchresults?sr=2&term=Top-Ten-Delicious-Brownies&WT.dcsvid=NTYwNjAxMjgxMAS2&rvrin=3D26B43B-527D-493D-BDE4-1FB4BF08FA4D&WT.mc_id=Newsletter_BC_06_17_2010_Non-GmailYahooControl
Peanut Butter Truffle Brownies
Brownie Base
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
Topping
1 cup semisweet chocolate chips
1/4 cup butter
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.
Ultimate Turtle Brownies
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
1 bag (14 oz) caramels, unwrapped
1/4 cup whipping cream
1 bag (11.5 oz) semisweet chocolate chunks (2 cups)
1 cup coarsely chopped pecans
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with baking spray with flour. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread 1/2 of batter (about 1 1/2 cups) in pan. Bake 15 minutes.
Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.
Pour caramel over partially baked brownie; spread to edges. Sprinkle with 1 cup of the chocolate chunks and 1/2 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 1 cup chocolate chunks and 1/2 cup pecans.
Bake 33 to 36 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 6 rows. Store covered at room temperature.
S'mores Brownies
1 box (1 lb. 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
3 cups miniature marshmallows
4 graham crackers, broken into small pieces
2 milk chocolate candy bars (1.55 oz each), broken into 1-inch squares
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. Make and bake brownies as directed on box for 13x9-inch pan, using water, oil and eggs.
Set oven to broil. Immediately sprinkle marshmallows and graham crackers over warm brownies. Broil about 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are golden brown. (Watch carefully marshmallows and graham crackers will brown quickly.) Sprinkle with chocolate candy. To serve warm, cool about 30 minutes. For brownies, cut into 6 rows by 4 rows.
Peppermint Patty Brownies - GLUTEN FREE
1 box Betty Crocker® Gluten Free brownie mix
Butter and eggs as called for on brownie box
1/2 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
2 1/2 to 3 cups gluten free powdered sugar
1 cup Betty Crocker® Rich & Creamy chocolate frosting
Heat oven to 350°F (325°F for dark or nonstick pan). Line pan with aluminum foil; grease bottom of pan with shortening. Make and bake brownies as directed on box, using butter and eggs, for (8- or 9-inch) square pan. Cool 1 hour.
In medium bowl, stir together sweetened condensed milk and peppermint extract. Beat in enough powdered sugar on low speed of electric mixer until blended and slightly crumbly. Turn mixture onto surface sprinkled with powdered sugar. Knead lightly to form a smooth ball. Pat mixture evenly over top of brownies.
Spread frosting over brownies. To serve, remove brownies from pan by lifting on aluminum foil; transfer to cutting board. With long sharp knife, cut into squares, 4 rows by 4 rows
Special Touch
Sprinkle frosted brownies with crushed peppermint candies or chopped thin mints.
Brownie & Strawberry Shortcakes
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
2 1/2 cups milk
2 boxes (4-serving size each) white chocolate instant pudding and pie filling mix
1 pint (2 cups) whipping cream
3 cups sliced fresh strawberries
Heat oven to 350°F. Grease 15x10x1-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, chocolate syrup, water, oil and eggs with spoon until well blended. Spread batter in pan.
Bake 23 to 25 minutes or until brownie springs back when touched lightly in center. Cool 15 minutes.
Meanwhile, in large bowl, beat milk and pudding mixes with wire whisk until thickened; set aside. In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into pudding mixture until well combined. Cover; refrigerate until serving.
Cut brownies into 6 rows by 4 rows, making 24 squares. Place 1 brownie square on each individual dessert plate; top each square with 1/4 cup pudding mixture and 2 tablespoons strawberries.
Time-Saver: Use 4 cups frozen (thawed) whipped topping for the whipped cream
Saturday, June 12, 2010
Cream Cheese Brownies
This is my most requested recipe. I keep these ingredients on hand and make this often. It's fast and easy and very yummy!!! My niece, Mikaela especially loves these!! Some of the seminary students call these SEMINARY BROWNIES because I often make them for seminary functions. I made them for a funeral last week and they requested the recipe and so I thought while I was at it I should post it here too. It's in the cookbook but for those that don't have the cookbook here it is.
CREAM CHEESE BROWNIES
1 German Chocolate Cake Mix – Mix as directed on box and pour batter into a sprayed cookie sheet.
Mix together:
8 oz. cream cheese
½ c. sugar
1 egg
Then add: ½ c. milk chocolate chips and mix well.
Drop cream cheese mixture by spoonfuls onto the cake batter & swirl into batter with a knife. Sprinkle with additional milk chocolate chips if desired. Bake at 350 for 20 to 25 minutes.
CREAM CHEESE BROWNIES
1 German Chocolate Cake Mix – Mix as directed on box and pour batter into a sprayed cookie sheet.
Mix together:
8 oz. cream cheese
½ c. sugar
1 egg
Then add: ½ c. milk chocolate chips and mix well.
Drop cream cheese mixture by spoonfuls onto the cake batter & swirl into batter with a knife. Sprinkle with additional milk chocolate chips if desired. Bake at 350 for 20 to 25 minutes.
Thursday, June 10, 2010
Chocolate Chip Peanut Butter Torte
Another recipe from Pillsbury that I want to try.....
CHOCOLATE CHIP PEANUT BUTTER TORTE
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies (or Make your own)
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1 cup miniature semisweet chocolate chips
1 cup chopped honey-roasted peanuts
1 cup butterscotch chips
1/4 cup peanut butter
1/4 cup chocolate-flavor syrup
Heat oven to 350°F. In ungreased 10- or 9-inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 18 minutes or until light golden brown. Cool 10 minutes.
Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in sugar and egg until well blended. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts. Pour over cooled crust; spread evenly.
In medium microwavable bowl, microwave butterscotch chips on High 1 minute, stirring twice, until melted and smooth. Stir in peanut butter until smooth. Drizzle over cream cheese mixture. Sprinkle with remaining chocolate chips and peanuts.
Bake 30 to 40 minutes longer or until edge is set but center is still slightly jiggly. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen torte; carefully remove side of pan. Cool 1 hour. Refrigerate until chilled, about 2 hours.
To serve, cut torte into wedges. Drizzle 1 teaspoon chocolate syrup onto each dessert plate. Place wedges over syrup. Store in refrigerator
CHOCOLATE CHIP PEANUT BUTTER TORTE
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies (or Make your own)
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1 cup miniature semisweet chocolate chips
1 cup chopped honey-roasted peanuts
1 cup butterscotch chips
1/4 cup peanut butter
1/4 cup chocolate-flavor syrup
Heat oven to 350°F. In ungreased 10- or 9-inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 18 minutes or until light golden brown. Cool 10 minutes.
Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in sugar and egg until well blended. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts. Pour over cooled crust; spread evenly.
In medium microwavable bowl, microwave butterscotch chips on High 1 minute, stirring twice, until melted and smooth. Stir in peanut butter until smooth. Drizzle over cream cheese mixture. Sprinkle with remaining chocolate chips and peanuts.
Bake 30 to 40 minutes longer or until edge is set but center is still slightly jiggly. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen torte; carefully remove side of pan. Cool 1 hour. Refrigerate until chilled, about 2 hours.
To serve, cut torte into wedges. Drizzle 1 teaspoon chocolate syrup onto each dessert plate. Place wedges over syrup. Store in refrigerator
Thursday, June 3, 2010
Cherry Jubilee........in a crock pot
for those days when you want a warm dessert that can be made ahead and ready when you are...........another crock pot favorite. Make any flavor you like.
Cherry Jubilee
Spray crock pot with cooking spray and dump in: (4 1/2 to 6 qt. Crock pot)
2 cans (21 oz. each) cherry pie filling
Sprinkle with:
1 yellow cake mix
Pour over:
½ c. melted butter or margarine
Cover and cook on HIGH for 2 hours or on LOW for 4 hours.
Serve with vanilla ice cream or whipped topping.
Cherry Jubilee
Spray crock pot with cooking spray and dump in: (4 1/2 to 6 qt. Crock pot)
2 cans (21 oz. each) cherry pie filling
Sprinkle with:
1 yellow cake mix
Pour over:
½ c. melted butter or margarine
Cover and cook on HIGH for 2 hours or on LOW for 4 hours.
Serve with vanilla ice cream or whipped topping.
Crock Pot Chicken Recipes.....
I love to cook in my crock pot. Just dump it in and let it cook until dinner time. Here are some of my favorite crock pot recipes using chicken.
Lemonade Chicken
Spray crock pot with cooking spray and put in: (3 to 4 ½ qt. Crock Pot)
4 chicken breasts
Mix together:
6 oz. frozen lemonade, thawed
3 T. brown sugar
1 T. vinegar
¼ c. ketchup
Pour over the chicken. Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
Thicken the liquid and serve over potatoes or rice.
Sunday Chicken
Spray crock pot with cooking spray and put in: (3 ½ to 5 qt. Crock Pot)
4 to 6 chicken breasts
Mix together:
2 cans cream of chicken soup
1 envelope dry onion soup mix
Pour over the chicken. Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
One hour before serving, stir in:
1 c. sour cream
Chicken Soft Tacos
Spray crock pot with cooking spray and put in: (3 ½ to 4 ½ qt. Crock Pot)
4 frozen chicken breasts (boneless, skinless)
Pour over :
16 oz. jar salsa
Cover and cook on HIGH for 6-8 hours or on LOW for 10-12 hours. Shred chicken with 2 forks.
Stir in:
1 c. sour cream
Continue to cook for 1 more hour. Serve in warmed flour tortilla shells. Garnish with lettuce and grated cheese.
EASY Chicken
Spray crock pot and put in chicken of choice. Sprinkle with dry ranch dressing. Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
Lemonade Chicken
Spray crock pot with cooking spray and put in: (3 to 4 ½ qt. Crock Pot)
4 chicken breasts
Mix together:
6 oz. frozen lemonade, thawed
3 T. brown sugar
1 T. vinegar
¼ c. ketchup
Pour over the chicken. Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
Thicken the liquid and serve over potatoes or rice.
Sunday Chicken
Spray crock pot with cooking spray and put in: (3 ½ to 5 qt. Crock Pot)
4 to 6 chicken breasts
Mix together:
2 cans cream of chicken soup
1 envelope dry onion soup mix
Pour over the chicken. Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
One hour before serving, stir in:
1 c. sour cream
Chicken Soft Tacos
Spray crock pot with cooking spray and put in: (3 ½ to 4 ½ qt. Crock Pot)
4 frozen chicken breasts (boneless, skinless)
Pour over :
16 oz. jar salsa
Cover and cook on HIGH for 6-8 hours or on LOW for 10-12 hours. Shred chicken with 2 forks.
Stir in:
1 c. sour cream
Continue to cook for 1 more hour. Serve in warmed flour tortilla shells. Garnish with lettuce and grated cheese.
EASY Chicken
Spray crock pot and put in chicken of choice. Sprinkle with dry ranch dressing. Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
Tuesday, June 1, 2010
Tea Party Fun!!
Here are the recipes I talked to you about. I have not tried them, but I am planning to. Go on line to read more. The cream is an English recipe, make from clotted cream. This is a "pretend" recipe. I am growing lavendar in my garden this year. There were lots of recipes to use it in. Ready to try some. Something fun and new.
I also saw some stuff of Ellen Easton's Tea Travel. That is where I saw the jam recipe. Have fun, Marcia
Originally from Devonshire County, England, it is a thick, buttery cream often used as a topping for desserts.
Easy Devonshire Cream
1 3 oz. cream cheese, room temperature (I read where some thought you needed more)
1 T. sugar (I read where some thought 2-3 T sugar was better)
1/8 t. salt
1 cup heavy whipping cream
In a large bowl, combine cream cheese, sugar, and salt; stir until well blended.
Stir in whipping cream.
With an electric mixer, beat mixture until stiff peaks form. Store in refrigerator.
There was a picture of it, looks like lemon zest on top. Another recipe was kinda like this one. But. It was 4 oz. of mascapone cream, 1 cup heavy whipping cream, 1 t vanilla, 1-2 T sugar and zest of lemon or lime.
Lavendar Scones
2 cups flour
1 T. baking powder
4 T. butter
mix til crumbly
add 1/4 cup sugar
2 t. fresh lavendar or 1 t. dried (save little for sprinkle on top)
2/3 cup milk
Mix til dough is soft and sticky
Roll out on floured surface. Cut into round circles or whatever.
Bake 425 10-12 mins makes 12 scones
Rose Petal Jam
1/2 lb. pink or red edible rose petals (no chemical sprays, not from nursery, green houses, florist)Clip and discard bitter white bases from the rose petals. (4 cups)
2 cups sugar, divided(Karla sprinkled the petals and still used 2c.sugar in the jam)
4 1/2 cups water (Karla used 4)
juice of 2 lemons (1/2 c.)
Rinse petals thoroughly and drain.
Place rose petals in a bowl and sprinkle enough sugar to coat each petal. Let set overnight. (one recipe said to do this, the other one didn't)
In a saucepan over low heat, place remaining sugar, water, and lemon juice; stirring to dissolve sugar. Stir in rose petals and let simmer 20 minutes (the other recipe said 10 minutes, Karla did about 15 minutes). Increase heat to medium-high and bring to a boil; continue boiling for approximately 5 minutes (more like 30) until mixture thickens and the temperature on a candy thermometer reaches 221 degrees F. or until a spoonful dropped onto a cold plate jells and holds its shape. Remove from heat.
After boiling, transfer the jam into hot sterilized jars. Fill them to within 1/4-inch of the top. Wipe any spilled jam off the top, seat the lid, and tighten the ring around them. Cover, label, and store in a cool place.
Makes 1 pound of jam.
It did not say to take out petals, but I think I would. It said the most fragrant roses makes the best jam.
June 27, 2010 - I made a batch of this jam today, while my roses are in full bloom. My kids thought I was crazy but it turned out to be really good. I did strain it and it takes way longer than 5 minutes to cook it to 221 degrees, more like 30 minutes. I found another recipe that was about the same except it doesn't have you sprinkle the petals with sugar and let set overnight. It called for 4 cups of rose petals and only 4 cups of water. I only used 4 cups of water and I'm glad I did or it would probably have taken longer to thicken it. We had some on an English Muffin and it was yummy!!! I think I will serve it at Abigail's Sweet 16 Garden Party on Wednesday!!!
Here is the website Marcia was referring to: http://whatscookingamerica.net/EllenEaston/TeaTravelsIndex.htm
It has some fun ideas there!! Here are more recipes I found there. There is an endless supply of recipes here. Karla
Iced Tea Punch
4 cups water
8 teaspoons of Earl Grey Tea or Black Tea Blend (I would just leave this out)
3/4 cup granulated sugar
4 cups of orange juice
Juice of 2 lemons
4 cups Ginger Ale
1 orange, sliced
1 lemon, sliced
Flavored Iced Tea cubes (see below)
In a large pot, bring the water to a boil; remove from heat. Add the tea leaves and let steep approximately 5 minutes or until brewed to your liking. Remove tea bags and discard. Stir in sugar until dissolved. Let cool and refrigerate until well chilled.
Just before serving, add orange juice, lemon juice, and Ginger Ale.
To serve, place orange and lemon slices on the side of each tea glass. Place prepared frozen Flavored Iced Tea Cubes into each glass before serving. Makes 4 servings.
Flavored Iced Tea Cubes
Brewed tea of your choice
Zest of 1 orange and 1 lemon
Zest the orange and the lemon. Place the zest in the bottom of an ice cube tray, pour brewed tea into the trays and freeze until firm.
Remove the ice cubes from the tray when ready to served the Iced Tea Punch.
NOTE: You may also add edible flowers and herbs to the tea before freezing. Citrus juices of an orange, lime, lemon, and/or lemonade may also be frozen into the ice cubes to be served with the punch.
Old-Fashioned Lemonade - How To Make Lemonade
Simple Syrup (see recipe below)
Juice of 6 freshly-squeezed lemons (approximately 1 cup)
4 cups cold water
1 sliced lemon, for garnish
Ice cubes
Prepare Simple Syrup in advance and refrigerate.
In a large pitcher, combine lemon juice and sugar and cold Simple Syrup. Add water, lemon slices, and ice cubes; stir until well blended. Serve in tall glasses over ice.
Yields approximately 6 cups.
Basic Simple Syrup Recipe:
1 cup granulated sugar*
1 cup water
* You can reduce the sugar to 3/4 cup, if desired.
In a medium saucepan, combine sugar and water. Boil for 5 minutes, without stirring. Remove from heat and let cool before using. Store in the refrigerator.
Lemonade Variations:
Lavender Lemonade - Add 1 tablespoons dried culinary lavender buds. Add lavender to the hot Simple Syrup and let steep for 10 minutes. Strain the Simple Syrup and discard the lavender buds. Refrigerate Simple Syrup until cool.
Limeade - Substitute fresh lime juice for the lemon juice.
Strawberry Lemonade - In a blender, puree 1 pint of fresh strawberries (hulled and halved); add to the pitcher with the lemon juice and Simple Syrup.
Ellen's Plain Scones
3 cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons baking powder
1/2 pound (1 cup) unsalted cold butter, diced
1 1/2 cups half and half cream
1 tablespoon pure vanilla extract
Alternative Ingredients (see below)
Scone Wash (see below)
Cinnamon Sugar (see below)
Preheat oven to 350 degrees F.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt together.
With a pastry blender or two knives, cut the cold butter into flour mixture until particles are the size of small peas. Fold in your Alternative Ingredients of choice to the flour mixture. Add half and half cream to the mixture and blend until dough forms. DO NOT over mix the dough.
With floured hands, pat dough to a 1-inch thickness onto a floured board. With a floured cutter of your desired shape, cut out and place 1-inch apart on a parchment paper lined or a lightly greased and floured baking sheet.
Lightly brush the top of the scones a little of the half and half Scone Wash Cream. Sprinkle some cinnamon-sugar on top of each scone to taste.
Bake 20 to 25 minutes until lightly golden brown. Baking time will vary according to the size of your scone. Scones are best served warm. Yields: 24 scones.
Alternative Ingredients To Taste:
Golden Raisins
Ground Ginger and Butterscotch Morsel Bits
Semi-Sweet Chocolate Chips
Flavored extracts
Coconut Flakes
Dried Fruits
Herbs and Spices
Scone Wash:
1/2 cup half and half cream (for brushing top of scones)
Cinnamon Sugar:
1/4 cup granulated sugar
1 or 2 tablespoons cinnamon, to taste.
In a small bowl, mix together the sugar and cinnamon. If more Cinnamon/Sugar is needed, repeat if needed.
Lemon curd is a British teatime favorite. This sweet, yet tart, velvety spread is heavenly on freshly baked scones, muffins, and tea breads. Another favorite is serving lemon curd on gingerbread or used as a filling for tarts and cakes. Lemon curd can add a special touch to your favorite desserts and tea time goodies.
Lemon curd is so easy-to-make as all it contains is eggs, sugar, lemon juice, lemon zest, and butter. I usually use the stove-top method, but the microwave method also works great.
I know that lemon curd is not something to include in your every day diet, especially if you need to watch your fat, sugar, and/or calories intake. A jar of lemon curd would certainly make a great gift, or a nice addition to gift baskets.
Stove-Top Lemon Curd
3 to 4 tablespoons lemon zest (rind)*
1/2 cup fresh-squeezed lemon juice (4 to 6 lemons)**
1 1/2 cups granulated sugar
6 tablespoons salted butter, cut into pieces***
3 eggs, lightly beaten
* Cold lemons are much easier to grate. Always grate your lemons first, and then juice them. Grate lemons just before using as the zest will lose moisture if it sits too long.
** Do not use the bottled lemon juice - only use fresh-squeezed lemon juice. Room temperature lemons produce more juice. When choosing lemons, look for ones that are firm, plump, and heavy for their size. Always use fresh lemons when making lemon curd.
*** Use good quality butter. Do not use butter substitutes. T
Remove the zest (rind) from the limes using a zester or a peeler (be careful to avoid getting any of the white pith). Juice the lemons after removing the zest.
In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature. NOTE: Use a heavy-based, non-reactive saucepan. Stainless steel, anodized aluminum, and enamel all work well. Aluminum or unlined copper pans will react with the acid in the lemons, discoloring the curd and giving it a metallic flavor.
Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon. NOTE: Do not let the lemon curd boil, as it can cause the mixture to curdle. Remove from heat. The lemon curd will continue to thicken as it cools.
Makes approximately 2 cups.
Microwave Lemon Curd
3 to 4 tablespoons lemon zest (rind)*
1/2 cup freshly-squeezed lemon juice (4 to 6 lemons)**
1/2 cup unsalted butter, cut into small pieces***
1 cup granulated sugar
3 eggs, lightly beaten
* Cold lemons are much easier to grate. Always grate your lemons first, and then juice them. Grate lemons just before using as the zest will lose moisture if it sits too long.
** Do not use the bottled lemon juice - only use fresh-squeezed lemon juice. Room temperature lemons produce more juice. When choosing lemons, look for ones that are firm, plump, and heavy for their size. Always use fresh lemons when making lemon curd.
*** Use good quality butter. Do not use butter substitutes.
Remove the zest (rind) from the lemons using a zester or a peeler (be careful to avoid getting any of the white pith). Juice the lemons after removing the zest.
In a microwave-safe bowl, melt butter in the microwave on high.
In a separate bowl, combine sugar, beaten eggs, lemon zest, and lemon juice. Slowly whisk into the hot melted butter until well combined.
Cook in the microwave on high for 1-minute intervals only, stirring well after each minute, until the mixture is thick enough to coat the back of a metal spoon, approximately 3 to 4 minutes. NOTE: Do not skip mixing after the 1-minute intervals and do not let the lemon curd boil, as it can cause the mixture to curdle. The lemon mixture will thicken further as it cools.
Pour into a clean glass jar or bowl and allow to cool in refrigerator.
Makes approximately 2 cups.
Variation: For a Lime Curd, substitute lime zest and lime juice for the lemon zest and juice.
Storing Lemon Curd:
Cover by laying a layer of plastic wrap directly on the surface of the curd (this prevents a skin from forming on the surface).
Store in refrigerator for up to 4 weeks or store in the freezer for one year. To thaw, move the container from the freezer to a refrigerator at 40°F or colder for 24 hours before intended use. After thawing, store in the refrigerator in a covered container and consume within 4 weeks.
Cucumber Tea Sandwich
1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices)
1/2 cup unsalted butter, room temperature
1/2 cup coarsely-chopped watercress leaves
16 slices best-quality white bread*
Salt to taste
1/2 cup alfalfa sprouts
* Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
Place cucumber slices between layers of paper towels to remove excess moisture.
In a small bowl, combine butter and watercress; spread on one side of each slice of bread.
Lay cucumber slices onto the buttered side of eight (8) slices of bread. Sprinkle the cucumbers with salt. Cover each with 1 tablespoon alfalfa sprouts and top with the remaining slices of bread, buttered side down.
Carefully cut the crusts from each sandwich with a long, sharp knife after the sandwiches are filled. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.
Yields 8 whole sandwiches or 16 halves or 32 fourths.
Ritz Egg Salad Tea Sandwiches
8 hard-cooked eggs*
1/2 cup mayonnaise
Salt and pepper to taste
1 tablespoon finely-chopped fresh dill
6 tablespoons unsalted butter, room temperature
20 slices best-quality white bread**
Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, and dill; stir until well blended. NOTE: This mixture can be refrigerated, covered, up to two days.
Spread butter onto one side of each slice of bread. Spread the buttered side of 10 slices of bread with 2 tablespoons egg mixture. Top with remaining slices of bread, buttered side down.
Carefully cut the crusts from sandwich with a long, sharp knife. Cut in half diagonally, then cut in half again. If desired, decorative shapes can be made with cookie cutters.
Yields 10 whole sandwiches or 20 halves or 40 fourths.
Making Sandwiches Ahead of Time:
If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate.
When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.
Oreo Truffle Balls
1 (1 pound, 2 ounce) package Oreo cookies
1 (8 ounce) package cream cheese, room temperature*
2 (8 ounces) packages semi-sweet chocolate chips**
Optional Toppings (additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, Heath Bar Crunch bits, colored sugar or sprinkles, etc.)
* You can use original or low-fat cream cheese
** Use a good-quality chocolate chips. The taste and quality of these truffles are dependent on the quality of chocolate you start with.
Line two large baking or cookie sheets with either wax paper, parchment paper or a Silicone Baking Mats; set aside.
In a food processor or blender, process and crush all of the Oreo cookies into fine crumbs. NOTE: Do not over crush! You want a crumb, not a powder. If you do not have a food processor or blender, cookies can also be finely crushed in a resealable plastic bag using a Rolling Pin.
Add cream cheese and process until thoroughly mixed and you have a creamy dough (there should be no white traces of cream cheese).
Using your hands, roll into walnut-size balls, approximately 3/4-inch diameter. If the mixture becomes too soft to work, place the remaining mixture back into the refrigerator to slightly harden. Place Oreo Balls on the lined baking sheet and refrigerate or at least 45 to 60 minutes.
The Oreo Balls may be stored in the freezer for up to 1 week before dipping in chocolate.
If you put the Oreo balls in the freezer for a short time before dipping in chocolate, this helps keep the balls cold longer. I also put the cookie sheets in the freezer first so they are really cold when I place the chocolate-covered Truffle Balls onto the cookie sheet.
Use latex gloves to roll the balls, less mess!
How To Melt Chocolate - Using one of the below methods to melt the chocolate chips:
Double Boiler: In the top of a double boiler over hot water, not boiling water (don't let the bottom of the bowl touch the water, melt chocolate; stirring until smooth. Be careful boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy. If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water. Remove from heat. Let the chocolate cool slightly, but it should not set.
Microwave Melting Chocolate: In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If you need more time, do it in 10 to 20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring. Blend in cream, brandy, liqueur, or coffee
When ready to coat the truffle balls with the melted chocolate, remove the chilled Oreo Balls from the refrigerator. Replace parchment paper on baking sheets if they are not clean. A small fork, toothpicks, wooden skewer, or chopsticks are great to use as dipping tool. Dip each Oreo Ball into the melted chocolate, allowing the excess to drip back into the pot. Place the Oreo Truffle Balls onto the wax paper. If the chocolate gets too hard to dip well, reheat it over the double boiler or in the microwave.
Variation Ideas:
These truffle balls may also be coated with additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, Heath Bar Crunch bits, colored sugar or sprinkles, etc.
You can also make Mint Oreo Truffles by substituting Mint Oreo Cookies for the regular Oregon Cookies.
Let Oreo Truffle Balls harden and then store in an airtight container in the refrigerator. Keep truffles refrigerated or frozen prior to serving.
Makes 40 to 50 candy balls, depending on the size balls your roll.
For more menu ideas see this site: http://whatscookingamerica.net/HighTeaRecipes.htm
There are a ton of recipes here......you could spend hours here.....in fact I just did.....and didn't even begin to see what all is here.
just one more....
Strawberries in Lemon-Lavender Syrup
1 pound fresh strawberries
6 tablespoons water
1/4 cup fresh-squeezed lemon juice
3 tablespoons granulated sugar
3 tablespoons dried lavender flowers
Whipped cream (optional)
Rinse and drain strawberries. Hull and cut into halves or quarters into a large bowl and set aside.
In small saucepan over low heat, combine water, lemon juice, sugar and lavender and simmer, stirring occasionally, for about 3 minutes or until sugar is dissolved and lavender is infused. Remove from heat and strain syrup, discarding the blossoms.
Pour strained syrup over strawberries and toss gently to mix. Serve berries and syrup right away in pretty glass bowls or stemmed glasses. Garnish with whipped cream, if desired.
Note: You can prepare the syrup in advance and let it cool. Toss with berries just before serving. Makes 4 servings.
Happy Tea Party!!!!
I also saw some stuff of Ellen Easton's Tea Travel. That is where I saw the jam recipe. Have fun, Marcia
Originally from Devonshire County, England, it is a thick, buttery cream often used as a topping for desserts.
Easy Devonshire Cream
1 3 oz. cream cheese, room temperature (I read where some thought you needed more)
1 T. sugar (I read where some thought 2-3 T sugar was better)
1/8 t. salt
1 cup heavy whipping cream
In a large bowl, combine cream cheese, sugar, and salt; stir until well blended.
Stir in whipping cream.
With an electric mixer, beat mixture until stiff peaks form. Store in refrigerator.
There was a picture of it, looks like lemon zest on top. Another recipe was kinda like this one. But. It was 4 oz. of mascapone cream, 1 cup heavy whipping cream, 1 t vanilla, 1-2 T sugar and zest of lemon or lime.
Lavendar Scones
2 cups flour
1 T. baking powder
4 T. butter
mix til crumbly
add 1/4 cup sugar
2 t. fresh lavendar or 1 t. dried (save little for sprinkle on top)
2/3 cup milk
Mix til dough is soft and sticky
Roll out on floured surface. Cut into round circles or whatever.
Bake 425 10-12 mins makes 12 scones
Rose Petal Jam
1/2 lb. pink or red edible rose petals (no chemical sprays, not from nursery, green houses, florist)Clip and discard bitter white bases from the rose petals. (4 cups)
2 cups sugar, divided(Karla sprinkled the petals and still used 2c.sugar in the jam)
4 1/2 cups water (Karla used 4)
juice of 2 lemons (1/2 c.)
Rinse petals thoroughly and drain.
Place rose petals in a bowl and sprinkle enough sugar to coat each petal. Let set overnight. (one recipe said to do this, the other one didn't)
In a saucepan over low heat, place remaining sugar, water, and lemon juice; stirring to dissolve sugar. Stir in rose petals and let simmer 20 minutes (the other recipe said 10 minutes, Karla did about 15 minutes). Increase heat to medium-high and bring to a boil; continue boiling for approximately 5 minutes (more like 30) until mixture thickens and the temperature on a candy thermometer reaches 221 degrees F. or until a spoonful dropped onto a cold plate jells and holds its shape. Remove from heat.
After boiling, transfer the jam into hot sterilized jars. Fill them to within 1/4-inch of the top. Wipe any spilled jam off the top, seat the lid, and tighten the ring around them. Cover, label, and store in a cool place.
Makes 1 pound of jam.
It did not say to take out petals, but I think I would. It said the most fragrant roses makes the best jam.
June 27, 2010 - I made a batch of this jam today, while my roses are in full bloom. My kids thought I was crazy but it turned out to be really good. I did strain it and it takes way longer than 5 minutes to cook it to 221 degrees, more like 30 minutes. I found another recipe that was about the same except it doesn't have you sprinkle the petals with sugar and let set overnight. It called for 4 cups of rose petals and only 4 cups of water. I only used 4 cups of water and I'm glad I did or it would probably have taken longer to thicken it. We had some on an English Muffin and it was yummy!!! I think I will serve it at Abigail's Sweet 16 Garden Party on Wednesday!!!
Here is the website Marcia was referring to: http://whatscookingamerica.net/EllenEaston/TeaTravelsIndex.htm
It has some fun ideas there!! Here are more recipes I found there. There is an endless supply of recipes here. Karla
Iced Tea Punch
4 cups water
8 teaspoons of Earl Grey Tea or Black Tea Blend (I would just leave this out)
3/4 cup granulated sugar
4 cups of orange juice
Juice of 2 lemons
4 cups Ginger Ale
1 orange, sliced
1 lemon, sliced
Flavored Iced Tea cubes (see below)
In a large pot, bring the water to a boil; remove from heat. Add the tea leaves and let steep approximately 5 minutes or until brewed to your liking. Remove tea bags and discard. Stir in sugar until dissolved. Let cool and refrigerate until well chilled.
Just before serving, add orange juice, lemon juice, and Ginger Ale.
To serve, place orange and lemon slices on the side of each tea glass. Place prepared frozen Flavored Iced Tea Cubes into each glass before serving. Makes 4 servings.
Flavored Iced Tea Cubes
Brewed tea of your choice
Zest of 1 orange and 1 lemon
Zest the orange and the lemon. Place the zest in the bottom of an ice cube tray, pour brewed tea into the trays and freeze until firm.
Remove the ice cubes from the tray when ready to served the Iced Tea Punch.
NOTE: You may also add edible flowers and herbs to the tea before freezing. Citrus juices of an orange, lime, lemon, and/or lemonade may also be frozen into the ice cubes to be served with the punch.
Old-Fashioned Lemonade - How To Make Lemonade
Simple Syrup (see recipe below)
Juice of 6 freshly-squeezed lemons (approximately 1 cup)
4 cups cold water
1 sliced lemon, for garnish
Ice cubes
Prepare Simple Syrup in advance and refrigerate.
In a large pitcher, combine lemon juice and sugar and cold Simple Syrup. Add water, lemon slices, and ice cubes; stir until well blended. Serve in tall glasses over ice.
Yields approximately 6 cups.
Basic Simple Syrup Recipe:
1 cup granulated sugar*
1 cup water
* You can reduce the sugar to 3/4 cup, if desired.
In a medium saucepan, combine sugar and water. Boil for 5 minutes, without stirring. Remove from heat and let cool before using. Store in the refrigerator.
Lemonade Variations:
Lavender Lemonade - Add 1 tablespoons dried culinary lavender buds. Add lavender to the hot Simple Syrup and let steep for 10 minutes. Strain the Simple Syrup and discard the lavender buds. Refrigerate Simple Syrup until cool.
Limeade - Substitute fresh lime juice for the lemon juice.
Strawberry Lemonade - In a blender, puree 1 pint of fresh strawberries (hulled and halved); add to the pitcher with the lemon juice and Simple Syrup.
Ellen's Plain Scones
3 cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons baking powder
1/2 pound (1 cup) unsalted cold butter, diced
1 1/2 cups half and half cream
1 tablespoon pure vanilla extract
Alternative Ingredients (see below)
Scone Wash (see below)
Cinnamon Sugar (see below)
Preheat oven to 350 degrees F.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt together.
With a pastry blender or two knives, cut the cold butter into flour mixture until particles are the size of small peas. Fold in your Alternative Ingredients of choice to the flour mixture. Add half and half cream to the mixture and blend until dough forms. DO NOT over mix the dough.
With floured hands, pat dough to a 1-inch thickness onto a floured board. With a floured cutter of your desired shape, cut out and place 1-inch apart on a parchment paper lined or a lightly greased and floured baking sheet.
Lightly brush the top of the scones a little of the half and half Scone Wash Cream. Sprinkle some cinnamon-sugar on top of each scone to taste.
Bake 20 to 25 minutes until lightly golden brown. Baking time will vary according to the size of your scone. Scones are best served warm. Yields: 24 scones.
Alternative Ingredients To Taste:
Golden Raisins
Ground Ginger and Butterscotch Morsel Bits
Semi-Sweet Chocolate Chips
Flavored extracts
Coconut Flakes
Dried Fruits
Herbs and Spices
Scone Wash:
1/2 cup half and half cream (for brushing top of scones)
Cinnamon Sugar:
1/4 cup granulated sugar
1 or 2 tablespoons cinnamon, to taste.
In a small bowl, mix together the sugar and cinnamon. If more Cinnamon/Sugar is needed, repeat if needed.
Lemon curd is a British teatime favorite. This sweet, yet tart, velvety spread is heavenly on freshly baked scones, muffins, and tea breads. Another favorite is serving lemon curd on gingerbread or used as a filling for tarts and cakes. Lemon curd can add a special touch to your favorite desserts and tea time goodies.
Lemon curd is so easy-to-make as all it contains is eggs, sugar, lemon juice, lemon zest, and butter. I usually use the stove-top method, but the microwave method also works great.
I know that lemon curd is not something to include in your every day diet, especially if you need to watch your fat, sugar, and/or calories intake. A jar of lemon curd would certainly make a great gift, or a nice addition to gift baskets.
Stove-Top Lemon Curd
3 to 4 tablespoons lemon zest (rind)*
1/2 cup fresh-squeezed lemon juice (4 to 6 lemons)**
1 1/2 cups granulated sugar
6 tablespoons salted butter, cut into pieces***
3 eggs, lightly beaten
* Cold lemons are much easier to grate. Always grate your lemons first, and then juice them. Grate lemons just before using as the zest will lose moisture if it sits too long.
** Do not use the bottled lemon juice - only use fresh-squeezed lemon juice. Room temperature lemons produce more juice. When choosing lemons, look for ones that are firm, plump, and heavy for their size. Always use fresh lemons when making lemon curd.
*** Use good quality butter. Do not use butter substitutes. T
Remove the zest (rind) from the limes using a zester or a peeler (be careful to avoid getting any of the white pith). Juice the lemons after removing the zest.
In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature. NOTE: Use a heavy-based, non-reactive saucepan. Stainless steel, anodized aluminum, and enamel all work well. Aluminum or unlined copper pans will react with the acid in the lemons, discoloring the curd and giving it a metallic flavor.
Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon. NOTE: Do not let the lemon curd boil, as it can cause the mixture to curdle. Remove from heat. The lemon curd will continue to thicken as it cools.
Makes approximately 2 cups.
Microwave Lemon Curd
3 to 4 tablespoons lemon zest (rind)*
1/2 cup freshly-squeezed lemon juice (4 to 6 lemons)**
1/2 cup unsalted butter, cut into small pieces***
1 cup granulated sugar
3 eggs, lightly beaten
* Cold lemons are much easier to grate. Always grate your lemons first, and then juice them. Grate lemons just before using as the zest will lose moisture if it sits too long.
** Do not use the bottled lemon juice - only use fresh-squeezed lemon juice. Room temperature lemons produce more juice. When choosing lemons, look for ones that are firm, plump, and heavy for their size. Always use fresh lemons when making lemon curd.
*** Use good quality butter. Do not use butter substitutes.
Remove the zest (rind) from the lemons using a zester or a peeler (be careful to avoid getting any of the white pith). Juice the lemons after removing the zest.
In a microwave-safe bowl, melt butter in the microwave on high.
In a separate bowl, combine sugar, beaten eggs, lemon zest, and lemon juice. Slowly whisk into the hot melted butter until well combined.
Cook in the microwave on high for 1-minute intervals only, stirring well after each minute, until the mixture is thick enough to coat the back of a metal spoon, approximately 3 to 4 minutes. NOTE: Do not skip mixing after the 1-minute intervals and do not let the lemon curd boil, as it can cause the mixture to curdle. The lemon mixture will thicken further as it cools.
Pour into a clean glass jar or bowl and allow to cool in refrigerator.
Makes approximately 2 cups.
Variation: For a Lime Curd, substitute lime zest and lime juice for the lemon zest and juice.
Storing Lemon Curd:
Cover by laying a layer of plastic wrap directly on the surface of the curd (this prevents a skin from forming on the surface).
Store in refrigerator for up to 4 weeks or store in the freezer for one year. To thaw, move the container from the freezer to a refrigerator at 40°F or colder for 24 hours before intended use. After thawing, store in the refrigerator in a covered container and consume within 4 weeks.
Cucumber Tea Sandwich
1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices)
1/2 cup unsalted butter, room temperature
1/2 cup coarsely-chopped watercress leaves
16 slices best-quality white bread*
Salt to taste
1/2 cup alfalfa sprouts
* Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
Place cucumber slices between layers of paper towels to remove excess moisture.
In a small bowl, combine butter and watercress; spread on one side of each slice of bread.
Lay cucumber slices onto the buttered side of eight (8) slices of bread. Sprinkle the cucumbers with salt. Cover each with 1 tablespoon alfalfa sprouts and top with the remaining slices of bread, buttered side down.
Carefully cut the crusts from each sandwich with a long, sharp knife after the sandwiches are filled. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.
Yields 8 whole sandwiches or 16 halves or 32 fourths.
Ritz Egg Salad Tea Sandwiches
8 hard-cooked eggs*
1/2 cup mayonnaise
Salt and pepper to taste
1 tablespoon finely-chopped fresh dill
6 tablespoons unsalted butter, room temperature
20 slices best-quality white bread**
Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, and dill; stir until well blended. NOTE: This mixture can be refrigerated, covered, up to two days.
Spread butter onto one side of each slice of bread. Spread the buttered side of 10 slices of bread with 2 tablespoons egg mixture. Top with remaining slices of bread, buttered side down.
Carefully cut the crusts from sandwich with a long, sharp knife. Cut in half diagonally, then cut in half again. If desired, decorative shapes can be made with cookie cutters.
Yields 10 whole sandwiches or 20 halves or 40 fourths.
Making Sandwiches Ahead of Time:
If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate.
When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.
Oreo Truffle Balls
1 (1 pound, 2 ounce) package Oreo cookies
1 (8 ounce) package cream cheese, room temperature*
2 (8 ounces) packages semi-sweet chocolate chips**
Optional Toppings (additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, Heath Bar Crunch bits, colored sugar or sprinkles, etc.)
* You can use original or low-fat cream cheese
** Use a good-quality chocolate chips. The taste and quality of these truffles are dependent on the quality of chocolate you start with.
Line two large baking or cookie sheets with either wax paper, parchment paper or a Silicone Baking Mats; set aside.
In a food processor or blender, process and crush all of the Oreo cookies into fine crumbs. NOTE: Do not over crush! You want a crumb, not a powder. If you do not have a food processor or blender, cookies can also be finely crushed in a resealable plastic bag using a Rolling Pin.
Add cream cheese and process until thoroughly mixed and you have a creamy dough (there should be no white traces of cream cheese).
Using your hands, roll into walnut-size balls, approximately 3/4-inch diameter. If the mixture becomes too soft to work, place the remaining mixture back into the refrigerator to slightly harden. Place Oreo Balls on the lined baking sheet and refrigerate or at least 45 to 60 minutes.
The Oreo Balls may be stored in the freezer for up to 1 week before dipping in chocolate.
If you put the Oreo balls in the freezer for a short time before dipping in chocolate, this helps keep the balls cold longer. I also put the cookie sheets in the freezer first so they are really cold when I place the chocolate-covered Truffle Balls onto the cookie sheet.
Use latex gloves to roll the balls, less mess!
How To Melt Chocolate - Using one of the below methods to melt the chocolate chips:
Double Boiler: In the top of a double boiler over hot water, not boiling water (don't let the bottom of the bowl touch the water, melt chocolate; stirring until smooth. Be careful boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy. If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water. Remove from heat. Let the chocolate cool slightly, but it should not set.
Microwave Melting Chocolate: In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If you need more time, do it in 10 to 20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring. Blend in cream, brandy, liqueur, or coffee
When ready to coat the truffle balls with the melted chocolate, remove the chilled Oreo Balls from the refrigerator. Replace parchment paper on baking sheets if they are not clean. A small fork, toothpicks, wooden skewer, or chopsticks are great to use as dipping tool. Dip each Oreo Ball into the melted chocolate, allowing the excess to drip back into the pot. Place the Oreo Truffle Balls onto the wax paper. If the chocolate gets too hard to dip well, reheat it over the double boiler or in the microwave.
Variation Ideas:
These truffle balls may also be coated with additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, Heath Bar Crunch bits, colored sugar or sprinkles, etc.
You can also make Mint Oreo Truffles by substituting Mint Oreo Cookies for the regular Oregon Cookies.
Let Oreo Truffle Balls harden and then store in an airtight container in the refrigerator. Keep truffles refrigerated or frozen prior to serving.
Makes 40 to 50 candy balls, depending on the size balls your roll.
For more menu ideas see this site: http://whatscookingamerica.net/HighTeaRecipes.htm
There are a ton of recipes here......you could spend hours here.....in fact I just did.....and didn't even begin to see what all is here.
just one more....
Strawberries in Lemon-Lavender Syrup
1 pound fresh strawberries
6 tablespoons water
1/4 cup fresh-squeezed lemon juice
3 tablespoons granulated sugar
3 tablespoons dried lavender flowers
Whipped cream (optional)
Rinse and drain strawberries. Hull and cut into halves or quarters into a large bowl and set aside.
In small saucepan over low heat, combine water, lemon juice, sugar and lavender and simmer, stirring occasionally, for about 3 minutes or until sugar is dissolved and lavender is infused. Remove from heat and strain syrup, discarding the blossoms.
Pour strained syrup over strawberries and toss gently to mix. Serve berries and syrup right away in pretty glass bowls or stemmed glasses. Garnish with whipped cream, if desired.
Note: You can prepare the syrup in advance and let it cool. Toss with berries just before serving. Makes 4 servings.
Happy Tea Party!!!!
Monday, May 31, 2010
Striped Icebox Cookies
From Martha Stewart Living Omnimedia -
The stripes of jam make these treats look especially festive — perfect for serving to guests or to give as a gift.
Striped Icebox Cookies
3/4 c. dried sour cherries
1/3 c. sour cherry jam, or preserves
1 T. sugar, (for filling)
1/8 t. almond extract
1 1/4 c. all-purpose flour
1/2 c. yellow cornmeal
1 t. baking powder
1/4 t. salt
1/2 c. unsalted butter, room temperature
1 c. sugar, (for dough)
1 egg
1 t. pure vanilla extract
Make the filling: In a food processor, combine dried sour cherries, jam, and sugar. Process until coarsely pureed. Transfer to a small saucepan over medium heat. Cook, stirring occasionally until it comes to a boil. Remove from heat, and stir in almond extract. Let stand until cool.
Make the dough: In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, 2 to 4 minutes. Add egg and vanilla; incorporate. With mixer on low speed, add flour mixture to butter mixture; mix to combine.
Transfer dough to a clean work surface, and divide into four equal portions. Place one portion between two pieces of parchment paper that are at least 12 inches square. Roll out dough to a 3 1/2-by-9-inch rectangle about 1/4 inch thick. Repeat with the remaining three portions dough. Transfer to a baking sheet and freeze for about 30 minutes.
Assemble the cookies: Remove dough from freezer. Remove top pieces of parchment from dough. Spread one-third of the filling evenly over one portion of dough. Invert second rectangle over the first; remove parchment on top. Repeat layering process, leaving the top rectangle uncoated. Trim to a 3 1/4-by-8 1/2-inch brick. Wrap in plastic wrap and transfer to freezer for 1 hour.
Preheat oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). Cut the brick into 1/4-inch-thick rectangles; place on baking sheets, spaced 2 1/2 inches apart.
Bake until light golden around the edges, 12 to 15 minutes. Transfer to a wire rack to cool. Store in an airtight container for up to 2 weeks.
The stripes of jam make these treats look especially festive — perfect for serving to guests or to give as a gift.
Striped Icebox Cookies
3/4 c. dried sour cherries
1/3 c. sour cherry jam, or preserves
1 T. sugar, (for filling)
1/8 t. almond extract
1 1/4 c. all-purpose flour
1/2 c. yellow cornmeal
1 t. baking powder
1/4 t. salt
1/2 c. unsalted butter, room temperature
1 c. sugar, (for dough)
1 egg
1 t. pure vanilla extract
Make the filling: In a food processor, combine dried sour cherries, jam, and sugar. Process until coarsely pureed. Transfer to a small saucepan over medium heat. Cook, stirring occasionally until it comes to a boil. Remove from heat, and stir in almond extract. Let stand until cool.
Make the dough: In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, 2 to 4 minutes. Add egg and vanilla; incorporate. With mixer on low speed, add flour mixture to butter mixture; mix to combine.
Transfer dough to a clean work surface, and divide into four equal portions. Place one portion between two pieces of parchment paper that are at least 12 inches square. Roll out dough to a 3 1/2-by-9-inch rectangle about 1/4 inch thick. Repeat with the remaining three portions dough. Transfer to a baking sheet and freeze for about 30 minutes.
Assemble the cookies: Remove dough from freezer. Remove top pieces of parchment from dough. Spread one-third of the filling evenly over one portion of dough. Invert second rectangle over the first; remove parchment on top. Repeat layering process, leaving the top rectangle uncoated. Trim to a 3 1/4-by-8 1/2-inch brick. Wrap in plastic wrap and transfer to freezer for 1 hour.
Preheat oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). Cut the brick into 1/4-inch-thick rectangles; place on baking sheets, spaced 2 1/2 inches apart.
Bake until light golden around the edges, 12 to 15 minutes. Transfer to a wire rack to cool. Store in an airtight container for up to 2 weeks.
Cupcakes........3 ways
From Martha Stewart Living Omnimedia - Stir up one batter three ways, then add on buttery icing, plus cute flourishes, for head-of-the-class results.
CUPCAKES THREE WAYS
1/2 c. unsalted butter, room temperature, plus more for pan
1 3/4 c. all-purpose flour (spooned and leveled), plus more for pan
2 t. baking powder
1/2 t. salt
3/4 c. sugar
2 large eggs, room temperature
1 t. pure vanilla extract
1/2 c. whole milk
Vanilla, raspberry, or chocolate buttercream
Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).
Divide batter among prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with your choice of buttercream.
Tips & Techniques
For Chocolate Cupcakes: Reduce flour to 1 1/4 cups, and add 1/2 cup unsweetened cocoa powder. Makes 12.
For Black-and-White Cupcakes: Prepare both vanilla and chocolate batters; fill muffin cups with 3 tablespoons of each, side by side. Makes 24.
CUPCAKES THREE WAYS
1/2 c. unsalted butter, room temperature, plus more for pan
1 3/4 c. all-purpose flour (spooned and leveled), plus more for pan
2 t. baking powder
1/2 t. salt
3/4 c. sugar
2 large eggs, room temperature
1 t. pure vanilla extract
1/2 c. whole milk
Vanilla, raspberry, or chocolate buttercream
Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).
Divide batter among prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with your choice of buttercream.
Tips & Techniques
For Chocolate Cupcakes: Reduce flour to 1 1/4 cups, and add 1/2 cup unsweetened cocoa powder. Makes 12.
For Black-and-White Cupcakes: Prepare both vanilla and chocolate batters; fill muffin cups with 3 tablespoons of each, side by side. Makes 24.
Fudgy Brownies
FUDGY BROWNIES
1 c. all-purpose flour (spooned and leveled)
1/4 c. unsweetened cocoa powder
1/2 t. baking powder
1/2 t. salt
1/2 c. unsalted butter, cut into pieces, plus more for pan
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 c. sugar
3 eggs
Preheat oven to 350 degrees. Butter a 9-inch square baking pan. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
Place butter and chocolate in a double boiler or microwave @ 70% power. Heat, stirring occasionally, until smooth. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes.
1 c. all-purpose flour (spooned and leveled)
1/4 c. unsweetened cocoa powder
1/2 t. baking powder
1/2 t. salt
1/2 c. unsalted butter, cut into pieces, plus more for pan
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 c. sugar
3 eggs
Preheat oven to 350 degrees. Butter a 9-inch square baking pan. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
Place butter and chocolate in a double boiler or microwave @ 70% power. Heat, stirring occasionally, until smooth. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes.
Thursday, May 27, 2010
Slow Cooked Pork Tacos
SLOW COOKED PORK TACOS
1 boneless pork sirloin roast (2 pounds), cut into 1-inch pieces
1-1/2 cups salsa verde
1 medium sweet red pepper, chopped
1 medium onion, chopped
1/4 cup chopped dried apricots
2 tablespoons lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash hot pepper sauce
10 flour tortillas (8 inches), warmed
TOPPINGS: Reduced-fat sour cream, thinly sliced green onions, cubed avocado, shredded reduced-fat cheddar cheese and chopped tomato, optional
In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and cook on high for 4-5 hours or until meat is very tender.
Shred pork with two forks. Place about 1/2 cup pork mixture down the center of each tortilla. Serve with toppings if desired. Yield: 10 tacos.
1 boneless pork sirloin roast (2 pounds), cut into 1-inch pieces
1-1/2 cups salsa verde
1 medium sweet red pepper, chopped
1 medium onion, chopped
1/4 cup chopped dried apricots
2 tablespoons lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash hot pepper sauce
10 flour tortillas (8 inches), warmed
TOPPINGS: Reduced-fat sour cream, thinly sliced green onions, cubed avocado, shredded reduced-fat cheddar cheese and chopped tomato, optional
In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and cook on high for 4-5 hours or until meat is very tender.
Shred pork with two forks. Place about 1/2 cup pork mixture down the center of each tortilla. Serve with toppings if desired. Yield: 10 tacos.
Lemon Chicken with Gravy
LEMON CHICKEN WITH GRAVY
1 pound chicken tenderloins
1/4 cup chicken broth
3 tablespoons lemon juice
3 tablespoons butter, cubed
1 tablespoon grated lemon peel
2 large garlic cloves, peeled and sliced
1/2 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 teaspoons cornstarch
2 teaspoons cold water
Hot cooked rice, optional
In a 1-1/2-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 2-1/2 hours. Add parsley and thyme; cover and cook 30 minutes longer or until chicken is no longer pink.
Remove chicken to a serving plate and keep warm. Transfer juices to a small saucepan. Combine cornstarch and water until smooth; add to juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice if desired. Yield: 4 servings.
1 pound chicken tenderloins
1/4 cup chicken broth
3 tablespoons lemon juice
3 tablespoons butter, cubed
1 tablespoon grated lemon peel
2 large garlic cloves, peeled and sliced
1/2 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 teaspoons cornstarch
2 teaspoons cold water
Hot cooked rice, optional
In a 1-1/2-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 2-1/2 hours. Add parsley and thyme; cover and cook 30 minutes longer or until chicken is no longer pink.
Remove chicken to a serving plate and keep warm. Transfer juices to a small saucepan. Combine cornstarch and water until smooth; add to juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice if desired. Yield: 4 servings.
Sweet N Tangy Pot Roast
SWEET N TANGY POT ROAST
1 boneless beef chuck roast (3 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
1 cup ketchup
1/4 cup red wine or beef broth
1 envelope brown gravy mix
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup cold water
Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat.
Cover and cook on low for 9-10 hours or until meat is tender.
Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy. Yield: 8 servings.
1 boneless beef chuck roast (3 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
1 cup ketchup
1/4 cup red wine or beef broth
1 envelope brown gravy mix
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup cold water
Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat.
Cover and cook on low for 9-10 hours or until meat is tender.
Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy. Yield: 8 servings.
Slow Cooked Enchiladas
SLOW COOKED ENCHILADAS
1 pound lean ground beef (90% lean)
1 small onion, chopped
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (10 ounces) diced tomatoes with mild green chilies, undrained
1/4 cup chopped green pepper
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
6 flour tortillas (6 inches)
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, green pepper, chili powder, salt, cumin and pepper. In a small bowl, combine the cheeses; set aside.
In a 5-qt. slow cooker coated with cooking spray, place two tortillas side by side, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice.
Cover and cook on low for 2 to 2-1/2 hours or until heated through. Yield: 6 servings.
1 pound lean ground beef (90% lean)
1 small onion, chopped
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (10 ounces) diced tomatoes with mild green chilies, undrained
1/4 cup chopped green pepper
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
6 flour tortillas (6 inches)
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, green pepper, chili powder, salt, cumin and pepper. In a small bowl, combine the cheeses; set aside.
In a 5-qt. slow cooker coated with cooking spray, place two tortillas side by side, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice.
Cover and cook on low for 2 to 2-1/2 hours or until heated through. Yield: 6 servings.
Grilled Veggies.....AND CORN ON THE COB TOO...
Why not throw your veggies on the grill while you are cooking your meat. Keeps the mess and the heat outside.
GRILLED VEGGIES
3-1/2 cups frozen California-blend vegetables, thawed
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1/4 teaspoon salt
In a large bowl, combine all ingredients. Transfer to a double thickness of heavy-duty foil (about 14 in. x 12 in.). Fold foil over vegetables and seal tightly.
Grill, covered, over medium heat for 6-7 minutes on each side or until vegetables are tender. Open foil carefully to allow steam to escape. Yield: 4 servings.
CORN ON THE COB
Place ear of corn on a sheet of foil. Add a pat of butter & an ice cube, wrap up in foil and grill for 25 minutes turning 3 times.
OR to cook it in the husk soak the corn, husk and all in water for 20 minutes. Peel back the husks and remove the silk with a damp paper towel. Spread seasoned butter on the corn. Pull the husks back up to cover the corn and tie with string. Place on grill for 25 to 30 minutes turning often. This corn will have a smoky flavor.
GRILLED GARDEN VEGGIES
2 tablespoons olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed, divided
2 small zucchini, sliced
2 small yellow summer squash, sliced
1/2 pound medium fresh mushrooms, quartered
1 large tomato, diced
3/4 teaspoon salt
1/4 teaspoon pepper
Drizzle 1 tablespoon oil over a double thickness of heavy-duty foil (about 24 in. x 12 in.). Combine the onion, garlic and 1/2 teaspoon rosemary; spoon over foil. Top with zucchini, yellow squash, mushrooms and tomato; drizzle with the remaining oil. Sprinkle with salt, pepper and remaining rosemary.
Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until tender. Open foil carefully to allow steam to escape. Yield: 8 servings.
GRILLED VEGGIES
3-1/2 cups frozen California-blend vegetables, thawed
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1/4 teaspoon salt
In a large bowl, combine all ingredients. Transfer to a double thickness of heavy-duty foil (about 14 in. x 12 in.). Fold foil over vegetables and seal tightly.
Grill, covered, over medium heat for 6-7 minutes on each side or until vegetables are tender. Open foil carefully to allow steam to escape. Yield: 4 servings.
CORN ON THE COB
Place ear of corn on a sheet of foil. Add a pat of butter & an ice cube, wrap up in foil and grill for 25 minutes turning 3 times.
OR to cook it in the husk soak the corn, husk and all in water for 20 minutes. Peel back the husks and remove the silk with a damp paper towel. Spread seasoned butter on the corn. Pull the husks back up to cover the corn and tie with string. Place on grill for 25 to 30 minutes turning often. This corn will have a smoky flavor.
GRILLED GARDEN VEGGIES
2 tablespoons olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed, divided
2 small zucchini, sliced
2 small yellow summer squash, sliced
1/2 pound medium fresh mushrooms, quartered
1 large tomato, diced
3/4 teaspoon salt
1/4 teaspoon pepper
Drizzle 1 tablespoon oil over a double thickness of heavy-duty foil (about 24 in. x 12 in.). Combine the onion, garlic and 1/2 teaspoon rosemary; spoon over foil. Top with zucchini, yellow squash, mushrooms and tomato; drizzle with the remaining oil. Sprinkle with salt, pepper and remaining rosemary.
Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until tender. Open foil carefully to allow steam to escape. Yield: 8 servings.
Wednesday, May 26, 2010
Cucumber Punch
I found this recipe in my Healthy Cooking Magazine. Now I can't wait for the cucumbers to grow so I can try it. Kinda different??!!
CUCUMBER PUNCH
2 medium cucumbers
3 cups water
1 can (12 ounces) frozen lemonade concentrate, thawed
2 liters diet ginger ale, chilled
4-1/2 cups diet grapefruit or citrus soda, chilled
Directions
With a zester or fork, score cucumbers lengthwise; cut widthwise into thin slices. In a large pitcher, combine water and lemonade concentrate; add cucumbers. Cover and refrigerate overnight.
Just before serving, transfer cucumber mixture to a punch bowl; stir in ginger ale and grapefruit soda. Yield: 25 servings (4-3/4 quarts).
CUCUMBER PUNCH
2 medium cucumbers
3 cups water
1 can (12 ounces) frozen lemonade concentrate, thawed
2 liters diet ginger ale, chilled
4-1/2 cups diet grapefruit or citrus soda, chilled
Directions
With a zester or fork, score cucumbers lengthwise; cut widthwise into thin slices. In a large pitcher, combine water and lemonade concentrate; add cucumbers. Cover and refrigerate overnight.
Just before serving, transfer cucumber mixture to a punch bowl; stir in ginger ale and grapefruit soda. Yield: 25 servings (4-3/4 quarts).
4 Berry Smoothie
We will soon be picking lots of fresh berries. Here is a good smoothie that uses lots of berries. If youdon't have all 4 different kinds it will still be good. enjoy!!!
4 BERRY SMOOTHIE
1-1/2 cups fat-free milk
1/2 cup frozen blackberries
1/2 cup frozen blueberries
1/2 cup frozen unsweetened raspberries
1/2 cup frozen unsweetened strawberries
2 tablespoons lemonade concentrate
1 tablespoon sugar
1/2 teaspoon vanilla extract
In a blender, combine all the ingredients. Cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 2 servings.
4 BERRY SMOOTHIE
1-1/2 cups fat-free milk
1/2 cup frozen blackberries
1/2 cup frozen blueberries
1/2 cup frozen unsweetened raspberries
1/2 cup frozen unsweetened strawberries
2 tablespoons lemonade concentrate
1 tablespoon sugar
1/2 teaspoon vanilla extract
In a blender, combine all the ingredients. Cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 2 servings.
Tuesday, May 25, 2010
Layered Fruit Trifle
LAYERED FRUIT TRIFLE
Creamy Lime Dressing
1 package (8 oz) cream cheese, softened
1/2 cup frozen limeade concentrate, thawed
1/4 cup powdered sugar
1 cup whipping cream, whipped OR 8 oz. whipped topping
Fruit
3 cups cut-up cantaloupe
1 quart strawberries, quartered
2 ripe medium mangoes, seed removed, peeled and cut up
2 cups blueberries
2 cups cut-up honeydew melon
Mint leaves, if desired
In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside.
In 3-quart trifle bowl, layer cantaloupe and strawberries. Spread half the cream cheese mixture over the strawberries. Layer mangoes, blueberries and honeydew over cream cheese mixture. Spread remaining cream cheese mixture on top. Garnish with mint leaves.
Serve immediately, or cover and refrigerate up to 2 hours before serving.
Creamy Lime Dressing
1 package (8 oz) cream cheese, softened
1/2 cup frozen limeade concentrate, thawed
1/4 cup powdered sugar
1 cup whipping cream, whipped OR 8 oz. whipped topping
Fruit
3 cups cut-up cantaloupe
1 quart strawberries, quartered
2 ripe medium mangoes, seed removed, peeled and cut up
2 cups blueberries
2 cups cut-up honeydew melon
Mint leaves, if desired
In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside.
In 3-quart trifle bowl, layer cantaloupe and strawberries. Spread half the cream cheese mixture over the strawberries. Layer mangoes, blueberries and honeydew over cream cheese mixture. Spread remaining cream cheese mixture on top. Garnish with mint leaves.
Serve immediately, or cover and refrigerate up to 2 hours before serving.
Monday, May 24, 2010
Raspberry Lemonade Smoothie
Hopefully one day soon it will be warm enough to actually enjoy one of these. But I made one today because I had some fresh strawberries that needed to be used.
RASPBERRY LEMONADE SMOOTHIE
1 cup refrigerated raspberry lemonade (plain lemonade will work too)
2 ripe bananas, thickly sliced
1 1/2 cups fresh raspberries
2 - 6 oz. each raspberry yogurt
Place all ingredients in blender and blend for 1 minute or until smooth.
Makes 4 - 1 cup servings.
Strawberries work nicely too.
RASPBERRY LEMONADE SMOOTHIE
1 cup refrigerated raspberry lemonade (plain lemonade will work too)
2 ripe bananas, thickly sliced
1 1/2 cups fresh raspberries
2 - 6 oz. each raspberry yogurt
Place all ingredients in blender and blend for 1 minute or until smooth.
Makes 4 - 1 cup servings.
Strawberries work nicely too.
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Lacey Making Teddy Bear Cookies
