ooops......I think we messed up Mom's most famous recipe!!!
When I make Cool Rise Rolls I always use 1 1/2 t. salt. When I was getting ready for my class a few weeks ago I discovered that the recipe in the cookbook only calls for 1/2 t. salt. So I spent a little time trying to find out if anyone in the family had made them with only 1/2 t. salt. I didn't find anyone who did until today Alisha emailed to ask if the recipe really only called for 1/2 t. salt. She made them and said, "they tasted dull and they didn't rise too well". Anyway, I am concerned that we kinda ruined Mom's most famous recipe???? We really didn't mean to!!! The main purpose of salt is to enhance the flavor and it does affect the yeast as well. So I think you really do need 1 1/2 t. salt!!!
So I decided I would post it here so at least some of you will have it right!!!
Actually here is my whole handout from my class.
BREAKFAST, LUNCH OR DINNER? WITH ONE BASIC RECIPE!!
Class and recipes by Karla Kimball
This class is designed to teach you how to take the basic, “Cool Rise Roll” recipe and make just about anything made with bread dough by adding a few other ingredients.
Cool Rise Rolls - This recipe was my Mom’s creation (Evelyn Atkinson)
Place in Large Mixing Bowl in the order listed:
2 c. flour ( I use Bread flour)
2 T. dry Yeast
½ c. sugar
2/3 c. dry powdered milk
1½ t. salt
In a 2 cup measuring cup pour in ½ cup oil (I use canola oil) and 1 ½ cups of hottest tap water. Add all at once to the dry ingredients and beat until well blended and smooth.
Add 2 eggs and 1 more cup of flour – Mix Well.
Add 2 more cups of flour and mix well. You may need to add ½ to 1 cup more of flour at this point – add about ¼ cup at a time. You want a soft smooth dough but not overly sticky.
* Sometimes Mom would add ¼ t. ginger & 1 c. of leftover mashed potatoes instead of the powdered milk.
Take a large piece of saran wrap (about 2 ft. long) and pour about 2-3 Tablespoons of oil on to it and smear it around on the saran wrap. Place the dough on the saran wrap and coat the dough with the oil and then fold the saran wrap over the dough. Let rest for 20-30 minutes.
Punch the dough down and divide the dough into 3 even pieces. On a sprayed OR floured surface, roll each piece of dough into about a 10 inch circle (about ½ inch thick). Cut each circle into 8 pieces like cutting a pie. Then roll each piece starting at the widest edge to form a crescent roll. Place on a greased cookie sheet. Makes 24 rolls. (You can shape the dough in any way that you choose – crescent rolls are just my favorite shape.)
Now you can either cover the rolls with that same piece of saran wrap and place them in the refrigerator to bake within the next 24 hours OR put them in the freezer to use in the next month OR you can let them rise for a few minutes while the oven preheats and bake them. Bake at 375 for 15-17 minutes. If you put them in the refrigerator to bake later; when you take them out of refrigerator, remove the saran wrap, let them sit while the oven preheats, and then bake as directed above. If they were in the freezer thaw and let rise (3 hours on the counter OR 8 hours in refrigerator) and then bake.
Breakfast ideas
Cinnamon rolls, Orange rolls, Cinnamon Pull a Parts, Lemon Pull a Parts, Breakfast Pizzas, Cream Cheese Ring, French Toast Bundt Ring, Braided Berry Loaf, Coffee Cake, Domino Dots, etc. etc. etc.
I made up this recipe because I like really gooey cinnamon rolls.
Gooey Carmel Cinnamon Rolls
Gooey Carmel
melt together in the microwave:
1/2 c. butter or margarine
1 c. brown sugar
Stir well and add 2 T. karo syrup. Stir and set aside.
Place cupcake papers on a cookie sheet and spray them with cooking spray and them put about 1 tablespoon of the Gooey Carmel mixture in each one.
Take one third of a batch of cool rise dough and roll into a rectangle (about 14x7 inches).
Spread with butter or margarine. Sprinkle with brown sugar and cinnamon. Roll up and slice into 10 cinnamon rolls and place one slice in each cupcake paper. Rise for about 20-30 minutes and bake at 375 for 15 minutes. Cool slightly and frost while still warm.
Frosting
1/3 c. melted butter or margarine
4 - 5 c. powdered sugar
1 t. vanilla
1/4 - 1/2 c. milk
Stir until desired consistency; adding more powdered sugar or milk as needed.
This is enough gooey carmel and frosting for a whole batch of cool rise dough; which makes about 30 cinnamon rolls or a cookie sheet full. You do not have to use the cupcake papers, and you can make them bigger if you want.
Lunch Ideas
Traditional Pizza, Garden Salad Pizza, Taco Pizza, Hamburger Buns, Bacon Cheese Bites, Weiner Roll Ups, Little Smokies, Sandwich rollups, Sloppy Joes, Open Faced Sandwiches, Meatball Muffins, etc. etc. etc.
Meatball Muffins
1/2 batch of Cool Rise Roll Dough
1/2 cup marinara sauce OR spaghetti sauce OR tomato sauce seasoned with Italian Seasoning
12 frozen cooked Italian style meatballs
½ c. grated mozzarella cheese, or cheese of choice
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
extra sauce, if desired, and you may want to warm it
Spray counter lightly with non-stick cooking spray. Roll out a piece of dough (divide dough into 12 pieces, a 1½ inch ball) into a 5-inch circle. Place 1-2 tablespoons sauce in the center of each circle. Top with 1 meatball and sprinkle with cheese. Pull dough up around filling to completely enclose and pinch to seal. Place seam side down in a sprayed muffin tin, makes 12. Brush each one with butter and sprinkle with Parmesan cheese and Italian seasoning. Let rise 20-30 minutes and bake at 350 for 20-25 minutes. Serve warm with or without extra sauce.
Pizza
For a 12” pizza crust use 1/3 of a batch of dough. Spray a 12 inch pizza pan and roll dough out on the pizza pan forming a ridge around the outside edge. Bake at 400 for 5 minutes. Spread pizza sauce over the crust. Sprinkle with grated cheese, and whatever other toppings you like, sprinkle with a little more cheese. Bake at 350 for 12 to 15 minutes.
Hint: For a fresh fruit or fresh vegetable pizza cook the crust completely before adding toppings. Bake at 400 for 5 minutes. Remove from oven and gently press down all the bubbles. Return to oven for 10 to 15 minutes.
Dinner Ideas
Dinner rolls, Tuna Ring, Chicken Ring, Scones, Navajo Tacos, Chicken Pillows, Chicken Pot Pie, Chicken Puffs, Bread sticks, etc. etc. etc.
Tuna Ring
½ batch of Cool Rise Dough. Roll out and cut into 12 crescent rolls. Arrange crescent roll dough on 12” – 14” round baking stone in circle (arrange dough with points hanging off the edge of the edge of the stone).
For filling, mix together:
2 cans tuna, drained
2 eggs
½ c. Chopped celery
½ c. Grated cheese
Place this mixture on the dough and then pick up the point of the dough that is hanging over the edge of the pan and fold over the filling and tuck under the dough. Allow to rise for 20 minutes. Bake 375 for 20 minutes. Serve with white sauce or tuna gravy.
Chicken Ring Filling
Follow directions above only use this filling.
1 – 10 ¾ ounce can Cream of Chicken soup
2 c. cooked chicken, diced into small pieces
1 ½ c. Chopped broccoli
½ c. Chopped celery
2 T. grated onion
½ c. Grated cheese
Serve with chicken gravy or make gravy with 1 can of cream of chicken soup and ½ can of milk heated in the microwave.
A friend at the class also shared that she makes a Taco Ring by using refried beans, hamburger, taco seasoning and cheese. I think I'll try it!!
Anytime is Dessert Time -- Dessert Ideas
Apple Tart, Carmel Apple Pie, German Chocolate Pizza, Cream Cheese Fruit Torte, Coffee Cake, Cinnamon Streusel Bundt Rolls, Carmel Cashew Bars, Banana Cream Pizza, Cinnamon Knots, etc. etc. etc.
German Chocolate Pizza
1/3 of a batch of Cool Rise Roll Dough
14 oz can sweetened condensed milk
1 cup chopped walnuts or pecans
1 cup shredded coconut
11/2 cups milk chocolate chips
Spray a 12 inch pizza pan and roll dough out on the pizza pan forming a ridge around the outside edge. Bake at 400 for 5 minutes. Spread about ½ (or less) of the can of sweetened condensed milk over the crust, sprinkle with nuts, coconut, chocolate chips and drizzle the remainder of the sweetened condensed milk over the top. Bake at 350 for 12-15 minutes.
Wednesday, March 31, 2010
Monday, March 29, 2010
Resurrection Rolls
This recipe just came from my cousin, Eilleen. I am looking forward to trying it in preparation for Easter. I plan to use my Cool Rise Roll Dough, I'm sure it will work. If you want a fun Easter Story Cookie Recipe see pg. 162 in the Atkinson Family Cookbook.
HAPPY EASTER!
I received this recipe and the scripture activity that I have included and thought some of you might want to use it or pass it on. What a wonderful way to remember and celebrate Jesus Christ.
May you all have a blessed Easter and year.
Love,
Eilleen Whiteley Waddell
Resurrection Rolls
Yield 8 rolls
* 1 (10 ounce) can refrigerated crescent dinner rolls (or Rhodes
dinner rolls dough, thawed)OR Cool Rise Roll Dough
* 8 large marshmallows
* 1/4 cup melted butter
* 2 tablespoons ground cinnamon
* 2 tablespoons white sugar
1. Preheat oven to 400 degrees F Lightly grease a baking sheet.
2. Separate crescent rolls into individual triangles.
3. In a small bowl, mix together cinnamon and sugar.
4. Dip a marshmallow into melted butter, then roll in sugar
mixture. Place marshmallow into the center of a dough triangle.
Carefully wrap the dough around the marshmallow. Pinch the seams
together tightly to seal in marshmallow as it melts. Place on a baking
sheet. Repeat. (If using Rhodes rolls, allow to rise. If you would
like, make these the night before and "seal" them in the oven
overnight to rise.)
5. Bake in a preheated oven until golden brown, about 15 minutes.
Talk about how the marshmallow represents Christ's body. The butter
and cinnamon sugar can represent the oils and dressings that the body
was prepared with. Have the children wrap the marshmallows, but make
sure that you check that all of the seams are sealed, use a little
water for spots that aren't sticking well. Place them on a cookie
sheet and after you put them in the oven and shut the door, place a
piece of tape over the door to represent how the tomb was "sealed".
When the rolls come out of the oven they will be hollow inside, just
as the tomb where Christ was laid was found empty. Have a blessed
Easter.
The Savior's Last Week
Saturday- Raising of Lazarus Jn 11:1-46
Sunday (one week before Easter)- Christ's Triumphal Entry: Mt 21:1-11
Mk 11:1-10, Lk 19:29-44, Jn 12:12-19
Monday- Jesus cleanses the Temple: Mt 21:12-13, Mk 11:15-18
Tuesday- Jesus teaches in the Temple, is anointed: Mt 21:28 - 23:29,
Mk 12:1-44, Lk 20:9 - 21:4, Jn 12:2-11
Wednesday- Enemies plot against Jesus: Mt 26:14-16, Mk 14:10-11, Lk 23:3-26
Thursday- The Last Supper: Mt 26:17-29, Mk 14:12-25, Lk 22:7-20, Jn
13:1-38; Gethsemane: Mt 26:36-46, Mk 14:32-42, Lk 22:40-46; Jesus'
arrest and trial: Mt 26:47 - 27:26, Lk 22:22 - 23:25, Jn 18:2 - 19:16
Friday- Christ is crucified: Mt 27:27-56, Mk 15:16-41, Lk 23:26-49, Jn
19:17-30; Christ is buried: Mt 27:57-66, Mk 15:42-47, Lk 23:50-56, Jn
19:31-42
Saturday- Christ is in the Spirit World: D&C 138:12-19, 1 Peter 3:19
Easter Sunday- The empty tomb: Mt 28:1-10, Mk 16:1-8, Lk 24:1-12, Jn
20:1-10; Mary at the tomb: Mk 16:2-13, Jn 20:11-18; Jesus appears to
disciples: Mk 16:14, Lk 24:36-43, Jn 20:19-25
HAPPY EASTER!
I received this recipe and the scripture activity that I have included and thought some of you might want to use it or pass it on. What a wonderful way to remember and celebrate Jesus Christ.
May you all have a blessed Easter and year.
Love,
Eilleen Whiteley Waddell
Resurrection Rolls
Yield 8 rolls
* 1 (10 ounce) can refrigerated crescent dinner rolls (or Rhodes
dinner rolls dough, thawed)OR Cool Rise Roll Dough
* 8 large marshmallows
* 1/4 cup melted butter
* 2 tablespoons ground cinnamon
* 2 tablespoons white sugar
1. Preheat oven to 400 degrees F Lightly grease a baking sheet.
2. Separate crescent rolls into individual triangles.
3. In a small bowl, mix together cinnamon and sugar.
4. Dip a marshmallow into melted butter, then roll in sugar
mixture. Place marshmallow into the center of a dough triangle.
Carefully wrap the dough around the marshmallow. Pinch the seams
together tightly to seal in marshmallow as it melts. Place on a baking
sheet. Repeat. (If using Rhodes rolls, allow to rise. If you would
like, make these the night before and "seal" them in the oven
overnight to rise.)
5. Bake in a preheated oven until golden brown, about 15 minutes.
Talk about how the marshmallow represents Christ's body. The butter
and cinnamon sugar can represent the oils and dressings that the body
was prepared with. Have the children wrap the marshmallows, but make
sure that you check that all of the seams are sealed, use a little
water for spots that aren't sticking well. Place them on a cookie
sheet and after you put them in the oven and shut the door, place a
piece of tape over the door to represent how the tomb was "sealed".
When the rolls come out of the oven they will be hollow inside, just
as the tomb where Christ was laid was found empty. Have a blessed
Easter.
The Savior's Last Week
Saturday- Raising of Lazarus Jn 11:1-46
Sunday (one week before Easter)- Christ's Triumphal Entry: Mt 21:1-11
Mk 11:1-10, Lk 19:29-44, Jn 12:12-19
Monday- Jesus cleanses the Temple: Mt 21:12-13, Mk 11:15-18
Tuesday- Jesus teaches in the Temple, is anointed: Mt 21:28 - 23:29,
Mk 12:1-44, Lk 20:9 - 21:4, Jn 12:2-11
Wednesday- Enemies plot against Jesus: Mt 26:14-16, Mk 14:10-11, Lk 23:3-26
Thursday- The Last Supper: Mt 26:17-29, Mk 14:12-25, Lk 22:7-20, Jn
13:1-38; Gethsemane: Mt 26:36-46, Mk 14:32-42, Lk 22:40-46; Jesus'
arrest and trial: Mt 26:47 - 27:26, Lk 22:22 - 23:25, Jn 18:2 - 19:16
Friday- Christ is crucified: Mt 27:27-56, Mk 15:16-41, Lk 23:26-49, Jn
19:17-30; Christ is buried: Mt 27:57-66, Mk 15:42-47, Lk 23:50-56, Jn
19:31-42
Saturday- Christ is in the Spirit World: D&C 138:12-19, 1 Peter 3:19
Easter Sunday- The empty tomb: Mt 28:1-10, Mk 16:1-8, Lk 24:1-12, Jn
20:1-10; Mary at the tomb: Mk 16:2-13, Jn 20:11-18; Jesus appears to
disciples: Mk 16:14, Lk 24:36-43, Jn 20:19-25
Saturday, February 27, 2010
German Chocolate Pizza
On March 13, I have to teach a class at our Stake Women's Conference. The title is: "Breakfast, Lunch or Dinner? with one basic recipe!", just a fancy name for Cool Rise Rolls. It seems that if someone has never made rolls they don't think they ever can. So the title is to trick them into coming and finding out that they really can make rolls and much more. Do you think it will work? Here's a recipe I'll be using. It's easyand good!!! 
German Chocolate Pizza
1/3 of a batch of Cool Rise Roll Dough
14 oz can sweetened condensed milk
1 cup chopped walnuts or pecans
1 cup shredded coconut
1 1/2 cups milk chocolate chips
Spray a 12 inch pizza pan and roll dough out on the pizza pane forming a ridge around the outside elds. Bake at 400 for 5 minutes. Spread about 1/2 (or less) of the can of sweetened condensed milk over the crust, sprinkle on nuts, coconut, chocolate chips and drizzle the remainder of the sweetened condensed milk over the top. Bake at 350 for 12-15 minutes.
German Chocolate Pizza
1/3 of a batch of Cool Rise Roll Dough
14 oz can sweetened condensed milk
1 cup chopped walnuts or pecans
1 cup shredded coconut
1 1/2 cups milk chocolate chips
Spray a 12 inch pizza pan and roll dough out on the pizza pane forming a ridge around the outside elds. Bake at 400 for 5 minutes. Spread about 1/2 (or less) of the can of sweetened condensed milk over the crust, sprinkle on nuts, coconut, chocolate chips and drizzle the remainder of the sweetened condensed milk over the top. Bake at 350 for 12-15 minutes.
Wednesday, February 17, 2010
Meatball Muffins
Meatball Muffins
These muffins will surprise everyone! Great Italian taste and simple to make!
Steve says, this recipe is a keeper.
1/2 batch of Cool Rise Roll Dough
1/4 to 1/2 cup marinara sauce or spaghetti sauce or tomato sauce seasoned with Italian Seasoning
12 frozen cooked Italian style meatballs
1/2 c. grated mozazarella cheese, of cheese of choice
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
extra sauce for dipping, if desired, you may want to warm it up
Spray counter lightly with non-stick cooking spray. Roll out a piece of dough (divide dough into 12 pieces, a 1 1/2" ball) into a 5 inch circle. Place 1 tablespoon sauce in the center of each circle. Top with 1 meatball and sprinkle with grated cheese. Pull dough up around filling to completely enclose and pinch to seal. Place seam side down in a sprayed muffin tin, makes 12. Brush each one with butter and sprinkle with Parmesan cheese and Italian seasoning. Let rise for 20-30 minutes and bake at 350 for 20-25 minutes. Serve warm with or without extra sauce.
These muffins will surprise everyone! Great Italian taste and simple to make!
Steve says, this recipe is a keeper.
1/2 batch of Cool Rise Roll Dough
1/4 to 1/2 cup marinara sauce or spaghetti sauce or tomato sauce seasoned with Italian Seasoning
12 frozen cooked Italian style meatballs
1/2 c. grated mozazarella cheese, of cheese of choice
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
extra sauce for dipping, if desired, you may want to warm it up
Spray counter lightly with non-stick cooking spray. Roll out a piece of dough (divide dough into 12 pieces, a 1 1/2" ball) into a 5 inch circle. Place 1 tablespoon sauce in the center of each circle. Top with 1 meatball and sprinkle with grated cheese. Pull dough up around filling to completely enclose and pinch to seal. Place seam side down in a sprayed muffin tin, makes 12. Brush each one with butter and sprinkle with Parmesan cheese and Italian seasoning. Let rise for 20-30 minutes and bake at 350 for 20-25 minutes. Serve warm with or without extra sauce.
Tuesday, January 26, 2010
Chocolate Raspberry Cheesecake
This one is for Kasey's next birthday.....maybe we will try it before then?? Whenever we come across a cheesecake recipe we always think of Kasey. He loves cheesecake. I can get him to do about anything for me if I promise him cheesecake. Anyway Lisa found this recipe and left it on my desk with a note that said, "KASEY'S BIRTHDAY CAKE PLEASE!!!" So before I lose it in this mess of papers I am going to post it so I can find it when the time comes to make it.
July 2010 - Well I did actually make this for Kasey's Birthday this year. It was a hit!!! Lisa actually made 2 boxes of his all time favorite boxed Jello Cheesecake just to make sure he got enough cheesecake. Much to her dismay....the graham crackers or something was rancid and she had to throw it all away. And NO they were not old, she just bought them the week before. So it was a good thing I had made this Cheesecake and that it was good.
I think this recipe has lots of possibilities!! It is a definite keeper!! Baking the cheesecake in water really made it creamy and wonderful. Before when I have baked cheesecakes I felt like the texture was weird and dry...not this one!!
Chocolate Raspberry Cheesecake
1 1/2 c. cream filled chocolate sandwich cookie crumbs
2 T. melted, butter
4 - 8 oz. pkgs. cream cheese, softened
1 1/4 c. sugar
1 c. sour cream
1 t. vanilla
3 eggs, lightly beaten
9 oz. semi-sweet chocolate pieces (1 1/2 c.)
1/2 c. raspberry jam
TOPPING - (AKA: Ganache)
6 oz. semi-sweet chocolate pieces (I prefer milk chocolate - 1 c.)
1/3 c. heavy whipping cream (I added 1 T. corn syrup & 1/2 t. vanilla)
optional: fresh raspberries & whipped cream OR make a raspberry sauce
Place a greased 9 in. springform pan on a double layer of heavy duty foil. Securely wrap foil around pan.
Combine cookie crumbs and butter, press into bottom of prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs, beat on low just until combined. Set aside 1 1/2 cups of batter and pour remaining batter over crust.
In a microwave bowl melt chocolate on 50% power stirring every minute until melted. Stir in jam until well blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter - do NOT swirl. (NEXT TIME I THINK I WILL SWIRL IT) Place springform pan in a large baking pan and fill large outer pan with 1inch of hot water.
Bake at 325 for 65 to 75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, cool 1 hour longer.
For topping place, chocolate pieces in small bowl. In a saucepan heat cream just to a boil. Pour over chocolate, whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream and serve.
HaPpY BirThDay KaSeY!!!!!!!!
August 2010 - I made it again. This time I did swirl in the chocolate. Just make sure you swirl carefully so as not to disturb the crust. I also made a raspberry sauce to pour over it. I used milk chocolate this time and it didn't melt as good as the semi-sweet and it wasn't pretty and shiny like before.....but it was yummy!!
July 2010 - Well I did actually make this for Kasey's Birthday this year. It was a hit!!! Lisa actually made 2 boxes of his all time favorite boxed Jello Cheesecake just to make sure he got enough cheesecake. Much to her dismay....the graham crackers or something was rancid and she had to throw it all away. And NO they were not old, she just bought them the week before. So it was a good thing I had made this Cheesecake and that it was good.
I think this recipe has lots of possibilities!! It is a definite keeper!! Baking the cheesecake in water really made it creamy and wonderful. Before when I have baked cheesecakes I felt like the texture was weird and dry...not this one!!
Chocolate Raspberry Cheesecake
1 1/2 c. cream filled chocolate sandwich cookie crumbs
2 T. melted, butter
4 - 8 oz. pkgs. cream cheese, softened
1 1/4 c. sugar
1 c. sour cream
1 t. vanilla
3 eggs, lightly beaten
9 oz. semi-sweet chocolate pieces (1 1/2 c.)
1/2 c. raspberry jam
TOPPING - (AKA: Ganache)
6 oz. semi-sweet chocolate pieces (I prefer milk chocolate - 1 c.)
1/3 c. heavy whipping cream (I added 1 T. corn syrup & 1/2 t. vanilla)
optional: fresh raspberries & whipped cream OR make a raspberry sauce
Place a greased 9 in. springform pan on a double layer of heavy duty foil. Securely wrap foil around pan.
Combine cookie crumbs and butter, press into bottom of prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs, beat on low just until combined. Set aside 1 1/2 cups of batter and pour remaining batter over crust.
In a microwave bowl melt chocolate on 50% power stirring every minute until melted. Stir in jam until well blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter - do NOT swirl. (NEXT TIME I THINK I WILL SWIRL IT) Place springform pan in a large baking pan and fill large outer pan with 1inch of hot water.
Bake at 325 for 65 to 75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, cool 1 hour longer.
For topping place, chocolate pieces in small bowl. In a saucepan heat cream just to a boil. Pour over chocolate, whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream and serve.
HaPpY BirThDay KaSeY!!!!!!!!
August 2010 - I made it again. This time I did swirl in the chocolate. Just make sure you swirl carefully so as not to disturb the crust. I also made a raspberry sauce to pour over it. I used milk chocolate this time and it didn't melt as good as the semi-sweet and it wasn't pretty and shiny like before.....but it was yummy!!
Pork Linguine
Here's a new one from Laurie Charley.
Laurie says, "This was the second time I made this recipe. I made some notes last time and made a couple changes. My whole family loved it! I doubled the recipe to be sure I would have leftovers for my lunch."
Asian Pork Linguine
6oz uncooked linguine
2 tsp. cornstarch
1/2 c. water
2 T. honey
2 T. soy sauce
1/8 tsp. ginger
1/8 c. creamy peanut butter
1 lb. pork loin, cubed
3 tsp. sesame oil (I love sesame oil!)
2 med carrots, sliced
1 med onion halved and sliced
2 cloves garlic, minced
Cook linguine. Sauce:cornstarch, water, PB, soy sauce, honey, ginger, blend and set aside.
Stir fry pork in 2 tsp. oil until no longer pink. Remove from pan. Stir fry carrots,onion,garlic in 1 tsp oil until tender. Add sauce, bring to boil cook and stir 2 min until thickened. Add pork, drained linguine. Stir to coat.
Laurie says, "This was the second time I made this recipe. I made some notes last time and made a couple changes. My whole family loved it! I doubled the recipe to be sure I would have leftovers for my lunch."
Asian Pork Linguine
6oz uncooked linguine
2 tsp. cornstarch
1/2 c. water
2 T. honey
2 T. soy sauce
1/8 tsp. ginger
1/8 c. creamy peanut butter
1 lb. pork loin, cubed
3 tsp. sesame oil (I love sesame oil!)
2 med carrots, sliced
1 med onion halved and sliced
2 cloves garlic, minced
Cook linguine. Sauce:cornstarch, water, PB, soy sauce, honey, ginger, blend and set aside.
Stir fry pork in 2 tsp. oil until no longer pink. Remove from pan. Stir fry carrots,onion,garlic in 1 tsp oil until tender. Add sauce, bring to boil cook and stir 2 min until thickened. Add pork, drained linguine. Stir to coat.
Monday, January 18, 2010
Cheddar Potato Chowder
This recipe came from Laurie Charley. Laurie is my daughter that I share with Marcia. I am Mom #2. Laurie is a wonderful cook. Laurie said, "This soup is one of my families favorites! I found this recipe while doing Weight Watchers so I use low fat cheese to keep the points low. We invited friends for dinner after church tomorrow and this is what I am going to serve, with crescent rolls. I will put all the veggies in the crock pot to cook while at church and then just make the cheese sauce when I get home so it will be quick to serve."
I can't wait to try this one!!!
Cheddar Potato Chowder
2 cups water
2 cups red potato, diced
1 cup carrots, diced
¼ cup onion, chopped
½ cup celery, diced
1 tsp salt
¼ tsp pepper
¼ cup flour
2 cups skim milk
8 ounces reduced fat cheddar cheese, shredded
1 cup lean ham, diced
Combine first seven ingredients. Bring to a boil, reduce heat, cover and simmer for 10-12 min. Place flour in sauce pan whisk in milk, bring to a boil over med. heat; cook and stir until thickened. Remove from heat, add cheese, stir until melted. Stir in ham and cheese mixture into undrained vegetables.
1 c.=4 pt. in Weight Watchers
I can't wait to try this one!!!
Cheddar Potato Chowder
2 cups water
2 cups red potato, diced
1 cup carrots, diced
¼ cup onion, chopped
½ cup celery, diced
1 tsp salt
¼ tsp pepper
¼ cup flour
2 cups skim milk
8 ounces reduced fat cheddar cheese, shredded
1 cup lean ham, diced
Combine first seven ingredients. Bring to a boil, reduce heat, cover and simmer for 10-12 min. Place flour in sauce pan whisk in milk, bring to a boil over med. heat; cook and stir until thickened. Remove from heat, add cheese, stir until melted. Stir in ham and cheese mixture into undrained vegetables.
1 c.=4 pt. in Weight Watchers
For the instant pot I cooked the first 7 ingredients on high pressure for 8 minutes and do a quick release of pressure. Whisk together the flour and milk. Turn to Saute and stir in the milk mixture. Cook until thickened. Stir in the cheese and ham.
Savory Leek & Ham Quiche
This recipe was sent to me by Laurie Charley. She found this recipe online and changed it up a bit to her liking (this is the changed version). When she was Relief Society President she had a Birthday bash every other month to celebrate those sisters who had birthdays in those months. It was on Saturday and brunch was served. This recipe went over so well, the sisters started spreading the word, and many were looking forward to their birthday month so they could try it.
SAVORY LEEK & HAM QUICHE
1 Tbsp. oil
2 leeks halved lengthwise, cut into 1/4-inch-thick slices
3/4 cup chopped OSCAR MAYER Smoked Ham
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
1 cup cheddar cheese
6 eggs
1-1/2 cups half-and-half
PREHEAT oven to 375°F. Heat oil in large skillet on medium heat. Add leeks; cook and stir 8 to 10 min. or until tender. Stir in ham. Remove from heat; set aside.PREPARE pie crust as directed on package for unfilled 1-crust pie using 9-inch pie plate. Sprinkle half of the cheese evenly onto bottom of crust. Top with leek mixture and remaining cheese. Beat eggs and half-and-half with wire whisk until well blended; pour over ingredients in crust.
BAKE 35 to 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.
SAVORY LEEK & HAM QUICHE
1 Tbsp. oil
2 leeks halved lengthwise, cut into 1/4-inch-thick slices
3/4 cup chopped OSCAR MAYER Smoked Ham
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
1 cup cheddar cheese
6 eggs
1-1/2 cups half-and-half
PREHEAT oven to 375°F. Heat oil in large skillet on medium heat. Add leeks; cook and stir 8 to 10 min. or until tender. Stir in ham. Remove from heat; set aside.PREPARE pie crust as directed on package for unfilled 1-crust pie using 9-inch pie plate. Sprinkle half of the cheese evenly onto bottom of crust. Top with leek mixture and remaining cheese. Beat eggs and half-and-half with wire whisk until well blended; pour over ingredients in crust.
BAKE 35 to 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.
Wednesday, January 13, 2010
Need a NEW Main Dish??? here's a couple to try...
I sent these recipes to Loralyn and I thought you might like them too. I got them off of Realmomkitchen.com. Alisha
Thank you Alisha!!!
South-of-the-Border Chicken & Pasta Skillet
2 cups medium-size pasta
1 chicken breast, cubed
2 cups salsa
4 oz.Cream Cheese, cubed
2 cups corn
1/4 tsp. ground cumin
1 cup Cheese, divided
Cook pasta as directed on package. Cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 min. or until done. Add salsa, cream cheese, corn and cumin; simmer on medium-low 6 min. or until corn is heated through and cream cheese is melted, stirring occasionally. Drain pasta; add to skillet with half the shredded cheese. Simmer 3 min. or until heated through. Top with remaining shredded cheese; cover. Remove from heat; let stand 5 min. or until cheese is melted.
Applesauce BBQ Sauce Shredded Pork
1 pork loin (around 3 pounds)
some apple juice, if desired
Applesauce BBQ Sauce
1 cup applesauce
1/2 cup BBQ sauce or ketchup
2 cups brown sugar
6 tablespoons lemon juice
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
Place pork loin in crock pot and cook on low for 8 hours. Add a little apple juice, if desired. Remove from crock pot and shred. Remove any juice or fat left in crock pot. Place meat back in crock pot and add prepared applesauce bbq sauce. Heat until warm.
To prepare sauce: In a medium saucepan over medium heat, mix applesauce, BBQ Sauce OR ketchup, brown sugar, lemon juice, ground black pepper, salt, paprika, garlic powder and cinnamon. Stirring frequently, bring mixture to a boil. Remove from heat. (Also good with chicken)
The recipe calls for ketchup, but when Alisha made it she said, "I accidently put in BBQ sauce and we loved it". Since the recipe has BBQ in the title, I was just thinking BBQ sauce. Kinda funny! A lot of good recipes come from mistakes.
So with that....you choose which way you prefer to make it!??!?!?!?
Thank you Alisha!!!
South-of-the-Border Chicken & Pasta Skillet
2 cups medium-size pasta
1 chicken breast, cubed
2 cups salsa
4 oz.Cream Cheese, cubed
2 cups corn
1/4 tsp. ground cumin
1 cup Cheese, divided
Cook pasta as directed on package. Cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 min. or until done. Add salsa, cream cheese, corn and cumin; simmer on medium-low 6 min. or until corn is heated through and cream cheese is melted, stirring occasionally. Drain pasta; add to skillet with half the shredded cheese. Simmer 3 min. or until heated through. Top with remaining shredded cheese; cover. Remove from heat; let stand 5 min. or until cheese is melted.
Applesauce BBQ Sauce Shredded Pork
1 pork loin (around 3 pounds)
some apple juice, if desired
Applesauce BBQ Sauce
1 cup applesauce
1/2 cup BBQ sauce or ketchup
2 cups brown sugar
6 tablespoons lemon juice
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
Place pork loin in crock pot and cook on low for 8 hours. Add a little apple juice, if desired. Remove from crock pot and shred. Remove any juice or fat left in crock pot. Place meat back in crock pot and add prepared applesauce bbq sauce. Heat until warm.
To prepare sauce: In a medium saucepan over medium heat, mix applesauce, BBQ Sauce OR ketchup, brown sugar, lemon juice, ground black pepper, salt, paprika, garlic powder and cinnamon. Stirring frequently, bring mixture to a boil. Remove from heat. (Also good with chicken)
The recipe calls for ketchup, but when Alisha made it she said, "I accidently put in BBQ sauce and we loved it". Since the recipe has BBQ in the title, I was just thinking BBQ sauce. Kinda funny! A lot of good recipes come from mistakes.
So with that....you choose which way you prefer to make it!??!?!?!?
Tuesday, December 29, 2009
Hawaiian Bread
This is a new bread machine recipe that I want to try...
HAWAIIAN BREAD
1/4 cup milk
1 egg, beaten
1/4 cup margarine
1/2 cup crushed pineapple with juice
1 tsp coconut extract
1/2 cup mashed banana
1/3 cup sugar
1/2 tsp salt
1/2 cup instant potato flakes
3 cups flour
1 1/2 tsp yeast
Add ingredients to a bread machine in order given. Bake on sweet bread cycle, light setting.
Notes: If you want something different for your bread machine, this is it.
Number of Servings: 10
HAWAIIAN BREAD
1/4 cup milk
1 egg, beaten
1/4 cup margarine
1/2 cup crushed pineapple with juice
1 tsp coconut extract
1/2 cup mashed banana
1/3 cup sugar
1/2 tsp salt
1/2 cup instant potato flakes
3 cups flour
1 1/2 tsp yeast
Add ingredients to a bread machine in order given. Bake on sweet bread cycle, light setting.
Notes: If you want something different for your bread machine, this is it.
Number of Servings: 10
Sunday, December 27, 2009
Mousse & Parfait Recipes
I found these online and want to try these but haven't yet. So I will file them here until I do....
Peppermint Mousse
1 envelope unflavored gelatin
2 tablespoons cold water
1 cup milk
4 ounces chocolate-covered peppermint patties
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup heavy whipping cream, whipped
Fresh mint and additional peppermint patties, optional
In a large saucepan, sprinkle gelatin over water; let stand for 1 minute. Add milk and peppermint patties; stir over low heat for 5 minutes or until candies and gelatin are dissolved. Add vanilla and salt. Pour into a large bowl; place in freezer for 15-20 minutes, stirring frequently until mixture is cooled and thickened. Beat for 1 minute or until fluffy. Fold in whipped cream. Spoon into serving dishes. Garnish with mint and peppermint patties if desired. Yield: 4-6 servings.
Nutrition Facts: 1 serving (1 each) equals 239 calories, 17 g fat (11 g saturated fat), 60 mg cholesterol, 141 mg sodium, 18 g carbohydrate, trace fiber, 4 g protein.
Peppermint Parfaits
24 large marshmallows
1/2 cup milk
1 teaspoon vanilla extract
Pinch salt
1/4 teaspoon peppermint extract
5 to 8 drops red food coloring
2 cups whipped topping
Crushed chocolate wafers
In a saucepan over low heat, melt marshmallows with milk. Remove from heat; stir in vanilla, salt, extract and food coloring. Chill for 10 minutes; fold in whipped topping. Spoon into individual dishes. Chill until ready to serve. Garnish with chocolate wafers. Yield: 4 servings.
Strawberry Mousse Parfait
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed, undrained
1 tablespoon plus 2 teaspoons cornstarch
1 can (14 ounces) sweetened condensed milk
2 tablespoons orange juice
1/8 teaspoon red food coloring, optional
2 cups heavy whipping cream, whipped
Place strawberries in a food processor; cover and process until pureed. In a small saucepan, combine cornstarch and strawberries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a large bowl; refrigerate until chilled.
Set aside 1/2 cup strawberry mixture. Add the condensed milk, orange juice and food coloring if desired to the remaining mixture; stir until blended. Fold in whipped cream.
Spoon 1/4 cup cream mixture into each of 12 parfait dishes or cocktail glasses. Layer each with 4 teaspoons of reserved strawberry mixture and 1/4 cup cream mixture. Refrigerate until serving. Yield: 12 servings.
Peppermint Mousse
1 small box (1 ounce) sugar-free instant white chocolate pudding
2 cups nonfat milk
1/2 teaspoon peppermint extract
3-4 drops red food coloring
2 cups nonfat whipped topping
5 crushed peppermint candies (optional) regular or sugar-free
In a medium bowl, mix pudding with milk, peppermint extract and food coloring.
Stir constantly with a wire whisk for 2 minutes.
Refrigerate for 5 minutes.
Add whipped topping and mix well.
Spoon into 5 parfait glasses and serve as is or topped with crushed peppermint candies or a candy cane. .
Peppermint Mousse
1 envelope unflavored gelatin
2 tablespoons cold water
1 cup milk
4 ounces chocolate-covered peppermint patties
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup heavy whipping cream, whipped
Fresh mint and additional peppermint patties, optional
In a large saucepan, sprinkle gelatin over water; let stand for 1 minute. Add milk and peppermint patties; stir over low heat for 5 minutes or until candies and gelatin are dissolved. Add vanilla and salt. Pour into a large bowl; place in freezer for 15-20 minutes, stirring frequently until mixture is cooled and thickened. Beat for 1 minute or until fluffy. Fold in whipped cream. Spoon into serving dishes. Garnish with mint and peppermint patties if desired. Yield: 4-6 servings.
Nutrition Facts: 1 serving (1 each) equals 239 calories, 17 g fat (11 g saturated fat), 60 mg cholesterol, 141 mg sodium, 18 g carbohydrate, trace fiber, 4 g protein.
Peppermint Parfaits
24 large marshmallows
1/2 cup milk
1 teaspoon vanilla extract
Pinch salt
1/4 teaspoon peppermint extract
5 to 8 drops red food coloring
2 cups whipped topping
Crushed chocolate wafers
In a saucepan over low heat, melt marshmallows with milk. Remove from heat; stir in vanilla, salt, extract and food coloring. Chill for 10 minutes; fold in whipped topping. Spoon into individual dishes. Chill until ready to serve. Garnish with chocolate wafers. Yield: 4 servings.
Strawberry Mousse Parfait
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed, undrained
1 tablespoon plus 2 teaspoons cornstarch
1 can (14 ounces) sweetened condensed milk
2 tablespoons orange juice
1/8 teaspoon red food coloring, optional
2 cups heavy whipping cream, whipped
Place strawberries in a food processor; cover and process until pureed. In a small saucepan, combine cornstarch and strawberries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a large bowl; refrigerate until chilled.
Set aside 1/2 cup strawberry mixture. Add the condensed milk, orange juice and food coloring if desired to the remaining mixture; stir until blended. Fold in whipped cream.
Spoon 1/4 cup cream mixture into each of 12 parfait dishes or cocktail glasses. Layer each with 4 teaspoons of reserved strawberry mixture and 1/4 cup cream mixture. Refrigerate until serving. Yield: 12 servings.
Peppermint Mousse
1 small box (1 ounce) sugar-free instant white chocolate pudding
2 cups nonfat milk
1/2 teaspoon peppermint extract
3-4 drops red food coloring
2 cups nonfat whipped topping
5 crushed peppermint candies (optional) regular or sugar-free
In a medium bowl, mix pudding with milk, peppermint extract and food coloring.
Stir constantly with a wire whisk for 2 minutes.
Refrigerate for 5 minutes.
Add whipped topping and mix well.
Spoon into 5 parfait glasses and serve as is or topped with crushed peppermint candies or a candy cane. .
Gourmet Cupcakes
Excerpted from 101 Gourmet Cupcakes in 10 Minutes by Wendy Paul; Cedar Fort. These recipes came as an e-mail from LDS Living so it is ok to post them as long as you post where they came from too. However, they really do take longer than 10 minutes to make!! Or else I am just really slow!!!!! OR maybe she meant 10 minutes to make the batter??? 
I haven't made all of these yet; but I want to.
A few hints. When making the Peanut Butter Cup Cupcakes, when adding candy to the center of the cupcake don't push it in, leave it kind of on top of the batter. The batter will rise when baking to cover it. If you push it in there will be no batter on the bottom and the candy sticks to the cupcake liner and isn't nearly as good.
I made a double batch and added Rolos to half of them and then frosted them with Chocolate Ganache. However I used my chocolate Ganache recipe found in the Atkinson Cookbook on page 85. When making Ganache I have found that my family likes it best when I use MILK CHOCOLATE. Ganache goes along way. With one batch I frosted 3 cakes and 16 cupcakes. It keeps well in the refrigerator and then just heat it in the microwave for about 20 to 30 seconds and it is ready to spread again. The other half with the peanut butter cups in them were frosted with the peanut butter frosting and they were yummy. (See photo above)
Chocolate Cream Cupcakes
Chocolate cream cupcakes are simple to prepare, yet elegant and full of rich chocolate flavors.
1 box chocolate cake mix
3 eggs
1 cup sour cream
2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 cup grated chocolate, for garnish
Mix together cake mix, eggs, and sour cream until smooth.
Bake at 350 degrees for 15-18 minutes or until cake springs back when lightly touched.
Cool completely on a wire rack. When cooled, cut the top off and pull out some of the cake filling, leaving a solid wall of cake to support the filling. Whip the cream until stiff peaks form and add powdered sugar. Add whipped cream by the spoonful to the holes of all cupcakes and top with cupcake lid. Frost with desired frosting and garnish with grated chocolate.
Frosting suggestion: Chocolate Ganache
1 cup heavy whipping cream
12 ounces semi-sweet chocolate chunks or chips (I prefer Milk chocolate, I actually used my Ganache recipe on Page 85 of the Atkinson Cookbook))
Heat cream in a saucepan until it comes to a boil. Remove from heat and pour over chocolate in a mixing bowl. Stir to mix together. You can pour it over your cakes warm, or allow to cool slightly and be spread like frosting.
Chocolate Peanut Butter Cup Cupcakes
My neighbor said these cupcakes are sinful. But believe me, they are worth every bite.
1 box chocolate cake mix
3 eggs
1 cup milk
1 bag chocolate peanut butter cups
Mix together cake mix, eggs, and milk. Pour 2 tablespoons batter into paper liners and place a peanut butter cup on top. Fill paper liners 3/4 full.
Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched. Remove from oven and allow to cool on a wire rack. When completely cooled, frost.
Frosting suggestion: Peanut Butter
1 cup peanut butter (chunky or smooth)
1/2 cup butter, room temperature
2 cups powdered sugar
3-4 tablespoons milk or cream
1 teaspoon vanilla extract
Combine peanut butter and butter in a large bowl, mixing together until light and fluffy. Stop mixer before adding sugar.
Add sugar, 3 tablespoons milk or cream, and vanilla. Start slow and mix together, gradually increasing the speed. Mix until smooth and creamy. Add 1 tablespoon milk or cream if frosting is too thick.
Gingerbread Cookie Cupcakes
Feel like you aren't getting enough gingerbread with the holidays? Now you have a new way to satisfy the craving!
1 box spice cake mix
3 eggs
1/3 cup molasses
1/3 cup oil
1/2 cup milk
Mix together cake mix, eggs, molasses, oil, and milk. Pour into paper liners and fill 3/4 full.
Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched.
Frosting suggestion: Orange Cream Cheese
8 ounces cream cheese, softened
1/2 cup butter, softened
3 3/4 cups powdered sugar
1 teaspoon orange extract
1/4 cup frozen orange concentrate
Beat cream cheese and butter until smooth and light. Stop mixer and add sugar, orange extract, and orange concentrate. Start mixer on slow and gradually increase the speed until frosting is fluffy. Frost and refrigerate.
Candy Cane Cupcakes
Make these for any Christmas gathering, and please your friends and family. The white chocolate chunks and crushed peppermint candy add to the taste and texture of the little cake.
1 box white cake mix
3 eggs
1 cup milk
1 teaspoon vanilla extract
1 recipe vanilla buttercream frosting
Peppermint candy for garnish
1 cup white chocolate chunks for garnish
Mix together cake mix, eggs, milk, and vanilla. Pour batter into the paper liners and fill 3/4 full.
Bake at 350 degrees for 15-18 minutes or until cakes are light golden brown.. Remove from oven and cool completely on a wire rack.
Frost with vanilla buttercream frosting and top generously with white chocolate chunks and crushed peppermint candies.
frosting suggestion: Vanilla Buttercream
1/2 cup butter, softened
3 3/4 cups powdered sugar, sifted
3-4 tablespoons milk or cream
2 teaspoon vanilla extract
Place butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop beating before adding sugar to avoid a large mess.
Add sugar, 3 tablespoons milk or cream, and vanilla extract. Beat frosting starting on slow, increasing yours peed until frosting is nice and creamy. Add up to 1 more tablespoon milk or cream if frosting is too thick.
I haven't made all of these yet; but I want to.
A few hints. When making the Peanut Butter Cup Cupcakes, when adding candy to the center of the cupcake don't push it in, leave it kind of on top of the batter. The batter will rise when baking to cover it. If you push it in there will be no batter on the bottom and the candy sticks to the cupcake liner and isn't nearly as good.
I made a double batch and added Rolos to half of them and then frosted them with Chocolate Ganache. However I used my chocolate Ganache recipe found in the Atkinson Cookbook on page 85. When making Ganache I have found that my family likes it best when I use MILK CHOCOLATE. Ganache goes along way. With one batch I frosted 3 cakes and 16 cupcakes. It keeps well in the refrigerator and then just heat it in the microwave for about 20 to 30 seconds and it is ready to spread again. The other half with the peanut butter cups in them were frosted with the peanut butter frosting and they were yummy. (See photo above)
Chocolate Cream Cupcakes
Chocolate cream cupcakes are simple to prepare, yet elegant and full of rich chocolate flavors.
1 box chocolate cake mix
3 eggs
1 cup sour cream
2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 cup grated chocolate, for garnish
Mix together cake mix, eggs, and sour cream until smooth.
Bake at 350 degrees for 15-18 minutes or until cake springs back when lightly touched.
Cool completely on a wire rack. When cooled, cut the top off and pull out some of the cake filling, leaving a solid wall of cake to support the filling. Whip the cream until stiff peaks form and add powdered sugar. Add whipped cream by the spoonful to the holes of all cupcakes and top with cupcake lid. Frost with desired frosting and garnish with grated chocolate.
Frosting suggestion: Chocolate Ganache
1 cup heavy whipping cream
12 ounces semi-sweet chocolate chunks or chips (I prefer Milk chocolate, I actually used my Ganache recipe on Page 85 of the Atkinson Cookbook))
Heat cream in a saucepan until it comes to a boil. Remove from heat and pour over chocolate in a mixing bowl. Stir to mix together. You can pour it over your cakes warm, or allow to cool slightly and be spread like frosting.
Chocolate Peanut Butter Cup Cupcakes
My neighbor said these cupcakes are sinful. But believe me, they are worth every bite.
1 box chocolate cake mix
3 eggs
1 cup milk
1 bag chocolate peanut butter cups
Mix together cake mix, eggs, and milk. Pour 2 tablespoons batter into paper liners and place a peanut butter cup on top. Fill paper liners 3/4 full.
Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched. Remove from oven and allow to cool on a wire rack. When completely cooled, frost.
Frosting suggestion: Peanut Butter
1 cup peanut butter (chunky or smooth)
1/2 cup butter, room temperature
2 cups powdered sugar
3-4 tablespoons milk or cream
1 teaspoon vanilla extract
Combine peanut butter and butter in a large bowl, mixing together until light and fluffy. Stop mixer before adding sugar.
Add sugar, 3 tablespoons milk or cream, and vanilla. Start slow and mix together, gradually increasing the speed. Mix until smooth and creamy. Add 1 tablespoon milk or cream if frosting is too thick.
Gingerbread Cookie Cupcakes
Feel like you aren't getting enough gingerbread with the holidays? Now you have a new way to satisfy the craving!
1 box spice cake mix
3 eggs
1/3 cup molasses
1/3 cup oil
1/2 cup milk
Mix together cake mix, eggs, molasses, oil, and milk. Pour into paper liners and fill 3/4 full.
Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched.
Frosting suggestion: Orange Cream Cheese
8 ounces cream cheese, softened
1/2 cup butter, softened
3 3/4 cups powdered sugar
1 teaspoon orange extract
1/4 cup frozen orange concentrate
Beat cream cheese and butter until smooth and light. Stop mixer and add sugar, orange extract, and orange concentrate. Start mixer on slow and gradually increase the speed until frosting is fluffy. Frost and refrigerate.
Candy Cane Cupcakes
Make these for any Christmas gathering, and please your friends and family. The white chocolate chunks and crushed peppermint candy add to the taste and texture of the little cake.
1 box white cake mix
3 eggs
1 cup milk
1 teaspoon vanilla extract
1 recipe vanilla buttercream frosting
Peppermint candy for garnish
1 cup white chocolate chunks for garnish
Mix together cake mix, eggs, milk, and vanilla. Pour batter into the paper liners and fill 3/4 full.
Bake at 350 degrees for 15-18 minutes or until cakes are light golden brown.. Remove from oven and cool completely on a wire rack.
Frost with vanilla buttercream frosting and top generously with white chocolate chunks and crushed peppermint candies.
frosting suggestion: Vanilla Buttercream
1/2 cup butter, softened
3 3/4 cups powdered sugar, sifted
3-4 tablespoons milk or cream
2 teaspoon vanilla extract
Place butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop beating before adding sugar to avoid a large mess.
Add sugar, 3 tablespoons milk or cream, and vanilla extract. Beat frosting starting on slow, increasing yours peed until frosting is nice and creamy. Add up to 1 more tablespoon milk or cream if frosting is too thick.
Chocolate Mousse Ice Cream Ball
I saw one of these online and it looked so good...but it was made with liquor and weird ingredients I had never heard of. So here is my revision. I think it turned out yummy!!!! Let me know what you think.....
The chocolate mousse part doesn't freeze solid, it stays velvety soft with the center ice creams frozen solid. Next time I am going to make it with some kind of carmel ice cream and top it with crushed heath bar. You can change the flavors of ice cream & toppings according to your tastes.
CHOCOLATE MOUSSE ICE CREAM BALL
1 1/2 c. semi-sweet chocolate chips
5 eggs, separated & at room temperature
1/4. c. Hershey's chocolate syrup
2 T. sugar
3 c. vanilla ice cream
3 c. peppermint ice cream (I used RoeAnn's candy cane yogurt), or flavor of choice
Crushed candy canes, or topping of choice
Line an 8 cup glass measuring cup (Large batter bowl) with plastic wrap. I used the heavier Glad Press N Seal wrap and it came out fine. Don't worry about the wrinkles. Melt the chocolate chips in the microwave at 50% power stirring every minute for 3 minutes or until melted and smooth. Whisk in the egg yolks and chocolate syrup. In mixer beat egg whites until soft peaks form. Gradually add the sugar one tablespoon at a time, continue beating until stiff peaks form. Add the melted chocolate mixture to the egg white mixture and whisk together with mixer until well blended. Spoon the mousse into the prepared batter bowl. Freeze for one hour, or until the mousse is firm enough to spread up the sides of the bowl and forms a hollow shell. Return the bowl to the freezer until the chocolate is firm.
Slightly soften the first layer of ice cream & spread it over the chocolate mousse leaving the center hollow. Return to freezer, and repeat for the second layer of ice cream filling the hollow cavity full of ice cream. Cover with foil and freeze until solid. These can be frozen for several months, if desired. But I doubt you can wait that long to eat them.
Several hours before serving, invert the bowl onto a serving platter. It is best if the platter has an indented center, a large plate works nicely and keeps it from sliding off and keeps any melted ice cream from running all over. (I learned this after having put it on a flat platter and then had to move it...that is why the above photo has messed up edges.) If it doesn't want to come out of the bowl dip the bowl briefly in hot water and then invert onto the platter. Remove the plastic wrap and smooth the chocolate with a spatula. Return to freezer until firm. Decorate with crushed candy or decorations of choice. Remove from the freezer about 20 minutes before serving. Cut into wedges and serve.
Thursday, December 17, 2009
My latest creations......Christmas baking.....Parties...
Steve's annual German Chocolate Cake
Chocolate Ganache Snowman Cake
Gourmet Cupcakes....Chocolate Peanut Butter Cup and Rolo Chocolate Ganache 
Chocolate Mousse Ice Cream Ball Recipes will soon be posted.....
Friday, November 13, 2009
Peppermint Marshmallows
Found this recipe on the internet. Marcia has made them and recommends them, her recipe is the same except doubled. She says they are especially good in Hot Chocolate!!
PEPPERMINT MARSHMALLOWS
1/2 cup confectioners' sugar
1/3 cup cornstarch
2 (1/4 ounce) envelopes unflavored gelatin
1 1/3 cups sugar
2/3 cup light corn syrup
1/2 cup crushed peppermint candy
1/8 teaspoon salt
Into a small bowl, sift together the confectioners sugar and the cornstarch; line a 13X9 inch baking pan with non stick foil and spray foil with non stick cooking spray; sift 2 tablespoons of the sugar/cornstarch mixture into the pan, tilting to coat the pan; set the rest of the mixture aside for later.
Place 2/3 cup water in a large bowl; sprinkle with gelatin; let soften for five minutes.
In a medium heavy bottomed saucepan, heat sugar, corn syrup, candy pieces and salt over medium heat until sugar and candy pieces are dissolved, stirring occasionally; slowly mix into bowl with gelatin.
Beat gelatin/sugar mixture on high speed with electric beater until light and fluffy, about 15 minutes; spread into prepared pan and smooth top; dust with 2 tablespoons of the reserved sugar/cornstarch mixture and let set at room temperature for 2 hours.
Lift marshmallow block from pan using foil; with a wet knife, cut into six squares.
Spread remaining sugar/cornstarch mixture onto a baking sheet; invert marshmallow blocks onto baking sheet and cut each square into 9 smaller squares.
Toss marshmallows in sugar/cornstarch mixture and set on a pan to set for an additional hour; store loosely covered at room temperature.
PEPPERMINT MARSHMALLOWS
1/2 cup confectioners' sugar
1/3 cup cornstarch
2 (1/4 ounce) envelopes unflavored gelatin
1 1/3 cups sugar
2/3 cup light corn syrup
1/2 cup crushed peppermint candy
1/8 teaspoon salt
Into a small bowl, sift together the confectioners sugar and the cornstarch; line a 13X9 inch baking pan with non stick foil and spray foil with non stick cooking spray; sift 2 tablespoons of the sugar/cornstarch mixture into the pan, tilting to coat the pan; set the rest of the mixture aside for later.
Place 2/3 cup water in a large bowl; sprinkle with gelatin; let soften for five minutes.
In a medium heavy bottomed saucepan, heat sugar, corn syrup, candy pieces and salt over medium heat until sugar and candy pieces are dissolved, stirring occasionally; slowly mix into bowl with gelatin.
Beat gelatin/sugar mixture on high speed with electric beater until light and fluffy, about 15 minutes; spread into prepared pan and smooth top; dust with 2 tablespoons of the reserved sugar/cornstarch mixture and let set at room temperature for 2 hours.
Lift marshmallow block from pan using foil; with a wet knife, cut into six squares.
Spread remaining sugar/cornstarch mixture onto a baking sheet; invert marshmallow blocks onto baking sheet and cut each square into 9 smaller squares.
Toss marshmallows in sugar/cornstarch mixture and set on a pan to set for an additional hour; store loosely covered at room temperature.
Chocolate Mint Creams
This recipe came from my recipe buddy, Marcia McCormick
Chocolate Mint Creams
1 1/4 cups flour
1/2 tsp baking soda
2/3 cup brown sugar
6 TB butter
1 TB water
6 oz (1 cup) semi-sweet chocolate chips
1 egg
1/2- 3/4 lb pastel mint kisses
Sift together flour and baking soda. In medium pan heat and stir brown sugar, butter, and water over low heat until butter is melted. Add chocolate chips and continue to heat and stir until chocolate is melted. Pour into large mixing bowl and let cool for 10-15 minutes. Beat egg into chocolate mixture, then stir in flour mixture (dough will be soft). Cover and chill for 1-2 hours or until easy to handle. Shape into 1" balls and place 2" apart on ungreased cookie sheet. Bake 350* for 8 minutes. Remove and immediately top each cookie with a mint. Return to oven, bake about 2 more minutes. Swirl melted mints to frost cookies. Don't overbake!
Chocolate Mint Creams
1 1/4 cups flour
1/2 tsp baking soda
2/3 cup brown sugar
6 TB butter
1 TB water
6 oz (1 cup) semi-sweet chocolate chips
1 egg
1/2- 3/4 lb pastel mint kisses
Sift together flour and baking soda. In medium pan heat and stir brown sugar, butter, and water over low heat until butter is melted. Add chocolate chips and continue to heat and stir until chocolate is melted. Pour into large mixing bowl and let cool for 10-15 minutes. Beat egg into chocolate mixture, then stir in flour mixture (dough will be soft). Cover and chill for 1-2 hours or until easy to handle. Shape into 1" balls and place 2" apart on ungreased cookie sheet. Bake 350* for 8 minutes. Remove and immediately top each cookie with a mint. Return to oven, bake about 2 more minutes. Swirl melted mints to frost cookies. Don't overbake!
Tuesday, November 10, 2009
Minnie Mouse's Famous Chewy Cheese (Chocolate) Chip Cookies
In September Katie went to Disneyland. In Minnie Mouse's house she saw this recipe and so she took a picture of it and then when she got home she made them for family and everyone at work. They are quite tasty!!!
MINNIE MOUSE'S FAMOUS CHEWY CHEESE (CHOCOLATE) CHIP COOKIES
2/3 c. shortening
2/3 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
2 t. vanilla
3 c. sifted flour
1 t. baking soda
1 t. salt
10 oz. semi sharp cheddar cheese chips OR 10 oz. milk chocolate chips
Mix, shortening, butter, sugar, eggs and vanilla. Stir in dry ingredients. Add chips. Spoon onto cookie sheet and bake at 375 for 10 minutes.
MINNIE MOUSE'S FAMOUS CHEWY CHEESE (CHOCOLATE) CHIP COOKIES
2/3 c. shortening
2/3 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
2 t. vanilla
3 c. sifted flour
1 t. baking soda
1 t. salt
10 oz. semi sharp cheddar cheese chips OR 10 oz. milk chocolate chips
Mix, shortening, butter, sugar, eggs and vanilla. Stir in dry ingredients. Add chips. Spoon onto cookie sheet and bake at 375 for 10 minutes.
Sunday, November 8, 2009
French Chewy (Taffy Pull)
I need to get this recipe on here before I loose it again. Years ago, Alan & MaryKaye Brown came to a mutual activity and we pulled taffy. It was amazing and fun!!! Well we did it again recently. This is so good!!! Nice group activity, enough to keep about 10 to 15 people busy for an hour...
FRENCH CHEWY (TAFFY PULL)
Put in large heavy pan:
6 c. sugar
1 pt. cream
2 c. corn syrup
20 shaves of parafin wax
Stir ONLY once and place on high heat. Turn pan occassionally but DO NOT STIR, reduce heat to medium. Test in cup of cold water, when stretches & snaps off it is ready (About 290 degrees)
Mix together:
1 pkg. knox unflavored gelatin
1/3 c. water
Stir until dissolved and set in glass bowl by pan to keep warm.
Remove pan from heat and add gelatin mixture and 1 lg. T. real butter.
Stir well and then pour onto 5 or 6 BUTTERED plates. OPTIONAL: If you want a variety of flavors you can add 1/2 t. extract to each plate (Mint, orange, lemon, vanilla, etc.)
Allow to cool until cool enough to handle.
Wash hands in cold water and leave damp. Do not grease your hands, use more water as necessary.
Then pull the taffy between to people. Pull, grab center and throw!!
Pull until it is hard to pull and before it breaks. Twist into a long rope. Cut with scissors. Wrap in waxed paper. This stays soft and chewy and is so good!!!
FRENCH CHEWY (TAFFY PULL)
Put in large heavy pan:
6 c. sugar
1 pt. cream
2 c. corn syrup
20 shaves of parafin wax
Stir ONLY once and place on high heat. Turn pan occassionally but DO NOT STIR, reduce heat to medium. Test in cup of cold water, when stretches & snaps off it is ready (About 290 degrees)
Mix together:
1 pkg. knox unflavored gelatin
1/3 c. water
Stir until dissolved and set in glass bowl by pan to keep warm.
Remove pan from heat and add gelatin mixture and 1 lg. T. real butter.
Stir well and then pour onto 5 or 6 BUTTERED plates. OPTIONAL: If you want a variety of flavors you can add 1/2 t. extract to each plate (Mint, orange, lemon, vanilla, etc.)
Allow to cool until cool enough to handle.
Wash hands in cold water and leave damp. Do not grease your hands, use more water as necessary.
Then pull the taffy between to people. Pull, grab center and throw!!
Pull until it is hard to pull and before it breaks. Twist into a long rope. Cut with scissors. Wrap in waxed paper. This stays soft and chewy and is so good!!!
Wednesday, November 4, 2009
Goumet Pumpkin Spice Cupcakes
Cindy Vickery shared this recipe on Facebook. Yummy!!!
GOURMET PUMPKIN SPICE CUPCAKES
1 Spice cake mix
1 c. pumpkin
1 t. vanilla
2 eggs
1/2 c. milk
1 c. semi sweet chocolate chips
Mix well and scoop into cupcake liners. Bake at 350 for 20 minutes. Cool and Frost with cream cheese frosting.
GOURMET PUMPKIN SPICE CUPCAKES
1 Spice cake mix
1 c. pumpkin
1 t. vanilla
2 eggs
1/2 c. milk
1 c. semi sweet chocolate chips
Mix well and scoop into cupcake liners. Bake at 350 for 20 minutes. Cool and Frost with cream cheese frosting.
Tuesday, November 3, 2009
Tomato Cake
This recipe also originally belonged to Ardeth Mouritsen and was shared with me by Christina Church. This is Christina's husband's favorite cake. Jimmy has always had one of these for his birthday cake EVERY year!!!
TOMATO CAKE
2 c. sifted flour
1 1/3 c. sugar
4 t. baking powder
1 t. soda
1 1/2 t. allspice
1 t. cinnamon
1/2 t. cloves
1/2 c. shortening
1 c. condensed tomato soup
2 eggs
1/4 c. water
Sift together dry ingredients. Add shortening and soup. Beat 2 minutes, scraping the sides and bottom constantly. Add eggs & water. Beat 2 more minutes. Pour into 2 - 9" OR 1- 9x13" sprayed pans. Bake at 350 for 25 minutes.
CREAM CHEESE FROSTING
Beat together:
2 - 3 oz. cream cheese
1 T. milk
Gradually beat in:
2 1/2 c. powdered sugar
Add:
1/2 t. vanilla
Mix well and frost cooled cake.
TOMATO CAKE
2 c. sifted flour
1 1/3 c. sugar
4 t. baking powder
1 t. soda
1 1/2 t. allspice
1 t. cinnamon
1/2 t. cloves
1/2 c. shortening
1 c. condensed tomato soup
2 eggs
1/4 c. water
Sift together dry ingredients. Add shortening and soup. Beat 2 minutes, scraping the sides and bottom constantly. Add eggs & water. Beat 2 more minutes. Pour into 2 - 9" OR 1- 9x13" sprayed pans. Bake at 350 for 25 minutes.
CREAM CHEESE FROSTING
Beat together:
2 - 3 oz. cream cheese
1 T. milk
Gradually beat in:
2 1/2 c. powdered sugar
Add:
1/2 t. vanilla
Mix well and frost cooled cake.
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