Saturday, October 08, 2005

Baked Potato Chips

Cooking Spray
4 TB parmesan cheese, grated
1/2 tsp. salt
1/2 tsp. garlic powder
1 lb. baking potatoes

Preheat oven to 350 degrees.
Spray a cookie sheet with cooking spray.
In a small bowl mix cheese, salt and garlic powder.
Slice potatoes thinly and place in a single layer
on the cookie sheet
Sprinkle both sides with cheese mix.
Bake 10-13 minutes.
Serves 4.

Sunday, October 02, 2005

Nutty Stuffed Mushrooms

50 small mushrooms suitable for stuffing
1/2 c. Camembert or Brie, diced, including rind
1 Tb. butter
1 c. walnut pieces, finely chopped
1 clove garlic, minced
1 c. bread crumbs
12 Tbs. freah parsley, chopped
2 - 4 Tbs. low fat milk

Preheat oven to 400 degrees
Trim the stems off the mushrooms
level with the gill.
Chop stems and place in a bowl.
Add cheese, butter, walnuts, garlic, bread crumbs
parsley and enough milk to moisten.
Mix well. Place mushrooms stem side up
in a large shallow oven proof dish.
Put a spponfull of the mixture on top
of each mushroom.
Bake for 8 - 10 minutes or just until tender.

Thursday, September 15, 2005

Stuffed Roasted Strawberries

12 large strawberries
1 - 2 oz. bittersweet chocolate
1 tsp. sugar (optional)
Spray whipping cream
Cocoa powder

Preheta oven to 400 degrees.
Slice off the top of the berries below the stem.
Cut the tips off so they will stand up
Scoop out the center and stuff with chocolate.
Place in a baking dish an sprinkle with sugar.
Roast until the berries are tender and the chocolate melts.
Serve with whipped cream and sprinkle with cocoa.

From Rachel Ray 30 Minute Get Real Meals Cookbook

Saturday, September 03, 2005

Walnut Butter Sauce

1 lb. butter
3 Tbs. heavy cream
3 egg yolks
1 c. grated parmesan cheese
1 c. lightly toasted ground walnuts
2 tsps. each salt and pepper
1 1/2 tsp. minced garlic

In a food processor or blender,
or by hand, cream the butter.
Add the cream and egg yolks
and blend until smooth.
Add the remaining ingredients.
Refrigerate, well covered,
if not using immediately.

From the Frog and Commissary Cookbook.

Sunday, August 28, 2005

Basil, Lime and Peanut Dressing

I love Thai peanut dressing!
I put it on salads, chicken and fish.
This recipe is fabulous!

6 Tbs. each lime juice and nam pla (Thai fish sauce)
1/2 c. corn oil or subsitute
1 tsp. pepper
1/2 tsp. salt
4 tsps. sugar
1 tsp. crushed red pepper flakes
2 tsps. minced garlic
2 tsps. ground coriander
1/3 c. minced parsley
1/2 c. finely chopped peanuts

Whisk together all of the ingrdients except for the peanuts,
and chill. Just before serving,
either mix the peanuts in or sprinkle on top.

Herb Vinaigrette

1 egg
1 c. corn oil or subsitute
1/2 c. wine vinegar
1 tsp.each salt and pepper
1/2 tsp. minced garlic
2 Tbs. each minced parsley and dill
1 Tbs. minced fresh basil or 1 tsp. dried

Whiz the egg in a food processor or blender
or whisk by hand until light-colored.
Gradually add the oil so that it is well blended.
Add the remaining ingredients.
Chill before using and store
in the refrigerator.

From the Frog and Commissary Cookbook.

Saturday, July 23, 2005

Carrot Cake

The best there is!
From the former, but famous Commissary and the Frog
restaurant in Philadelphia in the 1970s.
They are both gone, but the cookbook remains!


1 1/2 c. sugar
1/4 c. flour
3/4 tsp. salt
1 1/2 c. heavy cream
6 oz. (3/4 c.) unsalted butter
1 1/4 c. chopped pecans
2 tsp. vanilla extract


1 1/4 c. corn oil
2 c. sugar
2 c. flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
4 c. grated carrots (about a 1 lb. bag)
1 c. chopped pecans
1 c. raisins


8 oz. soft unsalted butter
8 oz. soft cream cheese
1 1 lb. box powdered sugar
1 tsp. vanilla extract


4 oz. shredded, sweetened coconut

Pecan Cream Filling:

In a heavy saucepan, blend well the sugar, flour and salt.
Gradually stir in cream.
Add the butter.
Cook and stir the mixture over low heat
until the butter has melted,
then simmer for 2--30 minutes until golden brown in color,
stirring occasionally.
Cool to lukewarm. Stir in the nuts and vanilla.
Let cool completely and then refrigerate,
preferably overnight.
If too thick to spread,
bring to room temperature before using.


Preheat the oven to 350 degrees.
Have ready a greased and floured 10" tube cake pan.
In a large bowl, whisk together the corn oil and the sugar.
Sift together the flour, cinnamon, baking powder, baking soda and salt.
Sift half of the dry ingredients into the sugar-oil mixture and blend.
Alternately sift in the rest of the dry ingredients while adding the eggs,
one at a time. Combine well.
Add the carrots, raisins and pecans.
Pour into a prepared tube pan and bake for 70 minutes.
Cool upright in the pan on a cooling rack.


Cream the butter well.
Add the cream cheese and beat until blended.
Sift in the sugar and add the vanilla.
If too soft to spread, chill it for awhile.


Preheat the oven to 300 degrees.
Spread the coconut in a baking sheet and
bake it for 10-15 minutes until
it colors lightly.
Toss the coconut as it's baking so that it browns evenly.
Cool completely.
Have the filling and the frosting at spreadable consistency.

Loosen the cake in its pan
and invert onto a serving plate.
With a long serrated knife,
cut the cake into three layers.
Spread the filling between the layers.
Spread the frosting over the top and sides.
Pat the toasted coconut on the sides of the cake.
If desired, reserve 1/2 cup of frosting and color with green
and orange food coloring.
Decorates the cake with carrots, using 1/16" piping.
Serve at room temperature.

Cake can be refrigerated for up to 48 hours.
It also freezes well.
Four cups of ungrated, green apples or zucchini
can be subsituted.
This batter can be made as cupcakes, loaves or petit fours.
The filling can be used as topping for ice cream if warmed first.

From The Frog and Commissary Cookbook

Tuesday, July 19, 2005

Oven Roasted Potatoes

2 1/2 lb. unpeeld all purpose potatoes
1 Tb. salt
1 tsp. pepper
2/3 c. corn oil
2 1/2 c. finely chopped onions

Preheat oven to 450 degrees.
Cut the potatoes into 1/2 - 1/3" dice
and toss them with the salt, pepper and corn oil.
Spread them in a single layer on a rimmed baking sheet
pan and bake for 20 minutes.
Remove the pan from the oven and combine
the onions with the potatoes.
Return to the oven and continue to roast
for 25 minutes or until browned and crisp.

Stir occassionally.

Wednesday, July 13, 2005

Sauteed Green Beans with Hazelnut Crumbs

1/2 c. ground or finely chopped toasted hazelnuts
1/2 c. fine fresh bread crumbs or 1/4 c. dry bread crumbs
1 lb. green beans, stemmed
6 Tbs. butter
1 Tb. minced shallots
1/4 tsp. each salt and pepper

Combine the nuts and bread crumbs and set aside.
Blanch the green beans in boiling salted water for 2-3 minutes.
Refresh under cold running water and drain.
Heat water the butter in a saute pan.
Add the shallots and saute until softened.
Add the green beans, salt, pepper and hazelnut crumbs.
Saute several minutes to heat through.
Serve at once.

From The Frog and Commissary Cookbook

Chicken Breasts with Apples and Cider Cream Sauce


2 c. flitered cider
2 Tbs. Dijon mustard
2 1/2 c. heavy cream
1/8 tsp. cayenne pepper
1/4 tsp. each salt and pepper


6 boneless chicken breast halves, skinned
3/4 c. flour, seasoned with 1 1/2 tsp. each salt and pepper
1/2 c. clarified butter
2 large tart apples, cored and cut into 1/4" slices


In a 2 qt. saucepan, reduce cider to 1/2 cup.
Whisk in the mustard and cream and reduce to about 2 cups
over medium-high heat or until thickened like a sauce.
Add seasonings and set aside.


Preheat oven to 350 degrees.
Dredge chicken in the seasoned flour and shake off the excess.
Heat 6 tablespoons of the butter in a large skillet.
Add the chicken and saute on one side for 5 minutes.
Turn the chicken over and saute for 3-5 minutes more or until
just done. Remove the chicken from the skillet
and keep warm in the oven.

Add the remaining 2 tablespoons of butter to the pan.
Add the apple slices and saute for 3-5 minutes or until
just tender.
Remove the apples and keep warm.
Pour off any excess butter from the pan.
Add the cider cream sauce to the pan and heat
through while scraping up any little browned bits
from the bottom of the pan.
When hot, serve over the chicken breast and garnish with the apple rings.

From The Frog and Commissary Cookbook

Sunday, June 26, 2005

Italian Rice Salad with Clear Garlic Vinaigrette


1 1/4 cups corn oil
1/2 c. white wine vinegar
1 3/4 tsp. salt
1 3/4 tsp. peppr
1 Tb. minced garlic
1/2 tsp. dried basil
1/2 tsp, dried oregano
1/4 c. parsley

Whisk together all the ingredients for the vinaigrette and set aside.


6 cups cooked rice (2 cups raw)
3/4 lb. cooked, peeled, cut into thirds
2 c. finely chopped green peppers
3/4 c. finely chopped red onions
1 cup quartered cooked marinated artichoke hearts
1/4 c. small capers
1/3 c. minced parsley
1/3 c. minced dill
1/4 c. golden raisins
1/4 c. dark raisins
Mixed greens

Combine all salad ingredients. Toss with the dressing
and let it marinate for several hours. Serve on a bed of greens


Chicken, pepperoni can be subsituted for the shrimp.
Orzo can be subsituted for the rice.
You can add peas, chopped olives, red peppers or what ever you have on hand.

From the Frog Commissary Cookbook

Friday, June 10, 2005

Havarti-Stuffed French Toast

2 eggs
1/2 c. milk or half and half
1 tsp. Dijon style mustard
1/4 tsp. salt
4 oz. Havarti cheese. sliced
4 slices home style bread
2 tsp. unsalted butter
Currant jelly (optional)

Beat eggs, milk, mustard and salt together
in a large shallow bowl. Set aside.
Divide Havart cheese between two slices of bread.
Melt butter in a large skillet.
Gently dip the assembled bread into the egg mixture,
one side at a time.
Ease into the skillet.
Cook over medium heat 3 to 5 minutes per side
or until golen brown.

Thursday, June 02, 2005

Microwave fudge

2/3 c. 10x confectioner's sugar
1/2 c. cocoa
1/4 c. milk
1/2 c. butter
1 Tb. vanilla
1/2 c. chopped nuts (optional)

In a microwave dish mix all ingredients except the vanilla
and nuts.
Cover the dish and microwave onhigh power until the butter melts,
about 2-3 minutes.
Stir until smooth and add the vanilla and nuts.
Place in a buttered 8 x8 dish and cool.

Tuesday, May 24, 2005

Green Beans with Bacon

1 lb. green beans
1 strip bacon
1/2 small onion
1/2/to 3/4 tsp. salt
2 c. water

Wash beans and cut off ends.
Cut into 1 inch diagonal pieces.
Place in saucepan.
Add all other ingredients.
Boil gently until beans are tender.
Drain; remove bacon and onion.
Serves 4-6.

Monday, May 23, 2005

Baltimore Crab Cakes

1 lb. crab meat
1 egg, well beaten
1 slice bread, crust removed
1/4 tsp. red peper
1 tsp. dry mustard
2 Tb. salt
red pimento (optional)
2 tb. mayonnaise

Break bread into very small pieces and add egg.
Combine all other ingredients, then add crab meat and toss lightly.
Form into small cakes and fry in hot oil until golden brown.
Serve with saltines. Serves 6 to 8.

Friday, May 20, 2005

Southern Peach Pudding


6 c. chopped peaches (about 10 peaches, peeled, pitted and chopped)
1/4 c. cornstarch
Cinnamon or nutmeg (optional)


1/2 pint heavy cream
1 c. grated pecans

Put half of the pecans in a blender or food processor and blend with
the cornstarch until smooth.
Add the cinnamon and nutmeg to taste, if desired.
Pour into the top of a double broiler, bring to a boil over medium heat, stirring constantly.
Mixture will thicken.
Add remaining chopped peaches and cook just until tender.
Spoon into individual sherbert dishes and chill.
Just before serving, whip heavy cream and spoon over pudding.
Top with grated pecans and serve immdiately.

Serves 6.

From the Sweet and Sugarfree Cookbook

Thursday, May 12, 2005

Pear Jam

1 cup blended pear (whip in a food processor or blendar until smooth)
1/4 tsp. cinnamon

Heat the blended pear and cinnamon in a pan to boil,
then turn to low and simmer, stirring occasionally,
until mixture reaches desired thickness.
Yields 1/3 cup.

From Sweet and Sugarfree Cookbook

Monday, May 09, 2005

Coconut Pineapple Squares


3 large eggs
1/2 c. butter, softened
1 c. pineapple juice (drained from 20 oz. can
of unsweetened crushed pineapple)
2 1/2 c. unbleached white flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
2 c. flaked coconut
Well drained pineapple from the 20 oz.can

1/2 c. flaked coconut

Beat together the eggs, butter and pineapple juice.
Add flour, baking soda, baking powder and cinnamon.
Beat well and stir in 2 cups coconut and the pineapple.
Pour batter into a well greased 9 x 13" baking pan and spread out evenly.
Sprinkle with 1/2 cup coconut.
Bake at 350 degrees for20 to 25 minutes until browned.
Cool and cut into squares.
Serves 8-10.

From Sweet and Sugarfree Cookbook

Tuesday, April 12, 2005

Banana Ice Cream

3 frozen bananas (1/2 banana per person)

Peel and freeze ripe bananas.
Just before serving, cut bananas into 1/2" slices.
Place in a food processor or blender and blend,
adding just enough milk to create a thick consistency.
Do not add too much milk or you will get a milk shake,
Serve immediaitely.

From Sweet and Sugarfree Cookbook

Thursday, April 07, 2005

Soft Pretzels

4 c. unbleached white flour
2 Tb. vegetable oil
2 Tb. granular yeast
1 1/2 c. lukewarm water
1 egg
Coarse salt (optional)*

Combine two cups flour, oil, yeast and water in a large
bowl and beat with an electric mixer for a few minutes.
Add the remaining flour and knead for 10 minutes ot
until the dough is smooth and elastic.
If the dough is sticky, add a little more flour.
Pinch off pieces of dough and roll into long snakes.
Twist into shape and place on and oiled baking sheet.
Leave the sheet in a warm place for 1/2 hour for the dough to rise.
Brush with the beaten egg and sprinkle with salt or covering of your choice.
Bake at 450 degrees for 15 minutes or until browned.
Yields 30.

Sunday, April 03, 2005

Pecan Rolls

1 c. butter (1/2 lb)
2 c. flour
1/2 c. powdered sugar
2 c. chopped pecans or walnuts
1 tsp. vanilla
2 Tb. water

Mix all ingredients, except powdered sugar,
with hands until all are mixed together.
Shape into date size. Chill 1/2 hour or longer.
Bake in a very slow 325 degree oven for 45 minutes
or until light brown.
Roll in powdered sugar when done.

Wednesday, March 30, 2005

Crab-Shrimp Quiche

My mom loved to make quiche.
This was my favorite of all of them.


1 c. flour
1 Tb. sugar
1/8 tsp. salt
1 tsp. baking powder
1/4 lb. butter

Sift flour, sugar, salt and baking powder together.
Blend in butter.
Mix with hands until rolling consistency.
Roll or pat into a 10 inch pie plate.


1/2 lb. Swiss cheese
1 c . crab meat
1/2 c. small cooked shrimp
1 1/2 c. light cream
4 eggs, beaten
1 Tb. flour
1/2 tsp. salt
1/4 tsp. nutmeg
dash of pepper
dash of cayenne
2 Tb. butter, melted
2 Tb. dry sherry

Cut cheese into 1/4 inch slices.
Put into the bottom of an unbaked pie shell.
Cover with crab and shrimp.
Beat the remaining ingredients well and pour into crust.
Refrigerate or freeze.
When ready to serve, bring to room temperature.
Bake at 375 degrees for 40 minutes or until browned.
Let stand 20 minutes before serving.
Serves 4 -6.

Tuesday, March 01, 2005

Sample of Baked Pears

Baked Pears Posted by Hello

I just threw in a handful of ingredients and came up with this!

Thursday, February 24, 2005

Oatmeal Refigerator Cookies

This is my family's recipe for oatmeal cookies,
which to date is still my favorite.
Refrigerator is is the name for you have to refrigerate the dough.
Kooky name for them I must admit, but it helps it stand out
amongst other oatmeal cookie recipes in my recipe box.

1 c. Shortening or butter (shortening makes a chewier cookie,
butter makes a crisper but more flavorful cookie)
1 c. White sugar
1 c. brown sugar
2 eggs
1 tsp. baking soda
1 tsp. salt
3 c. rolled oats
1 tsp. vanilla
1 1/2 c. sifted flour

Mix all ingrdients together and shape into a long roll.
Wrap in plastic or wax paper and chill for a few hours.
Slice in to 1/8" slices and place slices on a greased
cookie sheet. Bake 8 - 10 minutes at 400 degrees.
Yields: 5 dozen

Sunday, February 13, 2005

Chicken with Peaches

1/2 c. flour
1/2 tsp. salt
1 tsp. paprika
4 boneless chicken breasts
2 Tb. vegetable oil
1/2 c. dry sherry
2 Tbs. brown sugar
1 Tb. soy sauce
1/2 tsp. ground ginger
16 oz. can peach halves

Combine flour, salt and paprika. Dredge chicken in mixture.
Brown chicken on both sides in hot oil; drain.
Place in 12 x 9 x 2" baking dish.
In a bowl combine sherry, brown sugar, soy sauce and ginger.
Pour over chicken; cover and bake for 15 minutes at 350 degrees.
Add peaches and bake for another 15 minutes.

Friday, February 11, 2005

Baked Crab Dip

1 lb. fresh lump crabmeat
1/4 tsp. dry mustard
1 c. Mayonnaise
1 1/2 c. grated cheddar cheese
1 1/2 tsp Old Bay Seasoning
1 tsp.Worchestershire sauce

Combine all the ingredients, except 3/4 c. Cheddar cheese and crabmeat.
Fold in lump crabmeat; place into a 1 qt. baking dish. Top with remaining cheddar cheese and sprinkle a dash of Old Bay seasoning on top.
Bake 15 minutes or until mixture begins to boil around the edged. Serve with crackers.

Wednesday, February 09, 2005

Baked Brie in Puff Pastry with Honey Walnut Sauce

1 sheet of puff pastry, freshly made or frozen, thawed (17 1/4 oz. package)
2 wedges of Brie, each about 6 1/2" long by 1/1/2" wide at rind end.
1 egg, beaten
1/4 c. butter
3 Tbs. honey

1 1/2 tsp. minced garlic
3 Tbs. chopped walnuts

Preheat oven to 400 degrees. Roll out puff pastry sheet
on a floured surface to form a 12' square.
Cut diagonally through the pastry to form two triangles.
Place one Brie edge in the center of each triangle,
with the tip of the cheese wedge facing toward
the 90 degree angle of the triangle. Sprinkle the top of the cheese
wedges with 1/2 Tbs. of the chopped walnuts.
Pull up and fold the puff pastry loosely to enclose the cheese.
Press gently to seal. Press fork on the seam to seal completely.

Transfer the pastry wrapped Brie to a baking sheet, seam side up.
Brush with an egg glaze. Bake Brie until the pastry is golden,
about 18 minutes.

Meanwhile combine butter, honey and garlic in a small saucepan
over low heat. Stir until the butter melts. Divide
the sauce between two plates. Sprinkle sauce with remaining walnuts.
Place Pastry wrapped Brie atop sauce on plates and serve.

Hot Crab Dip 1

1 can jumbo lump crab meat
1 8 oz. package cream cheese, softened
1 tb. minced onion
Dash worcestershire sauce

Drain crab, save juice. Beat all ingredients together with mixer.
Add crab juice as needed for desired consistency.
Heat 20 minutes at 350 degrees in a baking dish.

Hot Crab Dip 2

8 oz. cream cheese, softened
6 oz can crabmeat spread, drained and flaked
1/2 c. dairy sour cream
2 Tb. green onions, finely chopped
1 Tb. milk
1 tsp. lemon juice
1/4 tsp. garlic salt
1/2 tsp. pepper
1/2 c. toasted sliced almonds

Heat oven to 375 degrees. In a medium bowl,
combine all ingredients, except almonds; mix well.
Spread in an ungreased 9 inch pip plate or
shallow 1 qt. casserole dish. Sprinkle with almonds.
Bake for 15-20 minutes or until thoroughly heated.
Serve with crackers.

Celia's Grapefruit Pie Story

My friend Celia who started me on blogging, but did not want
to be member of this blog for she does not cook, finally baked something.
I have to link the story.

Saturday, February 05, 2005

Crab Imperial

4 Tbs. butter
1 Tb. chopped onion
2 Tbs. chopped sweet red peppers
1/4 c. flour
1/2 tsp. salt
1/2 tsp. dry mustard
Dash of mace
1 1/2 c. milk
2 tsp. lemon juice
1/4 tsp Worchestersire sauce
2 eggs, beaten
1 lb. back fin crabmeat

In a saucepan, melt butter. Add green peppers and onions.
Cook about 5 minutes.
Add flour, salt, pepper, and mace. Cook about one minute.
Add milk. Stir continuously until mixture thickens.
Remove from heat and add lemon juice, worchestershire sauce,
eggs and crabmeat. Spoon into baking dish or shells.
Sprinkle with paprika.
Bake in a 350 degree oven. For the shells, about 20 minutes.
For the baking dish, a little longer.

Friday, February 04, 2005

Ice cream fudge sauce

This is my Nana's recipe.
To date I have never tasted any better.
And you really don't need the ice cream.
Nor do you need to warm it up.
Many times I eat it cold right from the jar.

It makes a great homemade Christmas gift.

2 squares unsweetened baking chocolate
Approximately 1 Tb. butter
3/4 c. sugar
1/4 c. cocoa
1 (5 oz.) can evaporated milk
Pinch of salt
1/2 tsp. vanilla

Melt chocolate with a lump of butter.
Add sugar, cocoa, evaporated milk, salt and vanilla.
Stir over low heat until thick.

Yields: 1 jar

Wednesday, February 02, 2005

Chocolate Raspberry Almond Torte

1/2 c. blanched almonds
2 oz. unsweetened chocolate
2 Tb. unsalted butter
2 large eggs
1 c. sugar
1 Tb. framboise or raspberry brandy
3/4 c. all purpose flour
1 tsp. double acting baking powder
1/4 tsp. salt
1 c. raspberries, plus additional for garnish.


1/3 c. seedless raspberry jam
1 Tb. sugar


1/4 c. heavy cream
6 oz. fine quality bittersweet chocolate, chopped

Lemon leaves for garnish (from florist)

In a processor, blend the almonds for 5 minutes
scraping the bowl occasionally until they reach the
consistency of a nut butter. Reserve.

In a bowl set over bareyy simmering water,
melt the chocolate, stirring occasionally
and remove bowl from heat.

In a large bowl of an electric mixer,
beat eggs until pale. Add sugar gradually,
beating until mixture is very thick and pale.
Beat in chocolate mixture, framboise and almond butter
until well blended. Into the same bowl, sift flour,
baking powder and salt. Beat until combined well.
Gently fold in 1 cup of raspberries.
Turn mixture into a well buttered 8 1/2" spingform pan,
and spread smooth.

Bake in the center of a pre heated 350 degree oven
for 40-45 minutes or until skewer comes out clean.
Cool on rack and than remove side the of the pan.


In a small heavy saucepan, combine the jam and sugar
and bring to a boil. Boil and stir for 3 minutes.
Invert the torte onto the rack and remove the bottom
of the pan. Spread the glaze on the top and sides.
Let stand and cool for 2 hours at room temperature
or 30 minutes chilled until glaze sets. This can be
done one day in advance.


In a small heavy saucepan, bring cream to a boil.
Remove pan from heat and add chocolate. Stir ganache
until smooth and let cool for 3 minutes.
Pour ganache over torte, smoothing with a spatula and
let excess drip down the sides. Let the torte stand
for 1 hour until the ganache is set.
Transfer to a plate and garnish.

Sunday, January 30, 2005

English to Metric Conversions

For anyone interested or who needs to convert measurements
from recipes, I found this site:

Raspberry Chicken Salad

1 1/2 lbs. boneless chicken breasts
Safflower oil
2 cloves of crushed garlic
1 head red leaf lettuce coarsley chooped
1/2 c. virgin olive oil
1/3 c. red wine vinegar
2 tsp. ground ginger
2 tsp. honey
Salt and pepper to taste
1 cu. freah raspberries
1/2 c. slivered almonds
2 Tb. poppy seeds

Preheat grill to to medium heat.
Brush chicken with oil and rub in garlic.
Grill chicken on both sides, 10 minutes per inch.
Arrange lettuce on a serving platter.
Cut chicken into 2" wide strips; place on lettuce.
Combine olive oil, vinegar, ginger, honey, salt and pepper.
Crush half the raspberries into the mixture, mix thoroughly.
Pour over chicken.
Top with remaining raspberries, almonds and poppy seeds.
Serves 4.

Apple and Pear Crisp

2 red apples, peeled, cored and sliced thin
2 Barlett pears peeled, cored and sliced thin
1 1/4 tsp. cinnamon, divided
3 tsp.. sugar, divided
2/3 c. each flour and light brown sugar
4 Tb. butter, melted
1 c. whipping cream

Toss fruit with 1/4 tsp. and 1 tsp. sugar.
Stir brown sugar, 1/2 tsp. cinnamon and flour with a fork.
Add butter and stir.
Butter a 8 - 9" baking dish and layer
half of the apples and pears on the bottom.
Sprinkle 1/3 of the flour topping over the fruit.
Repeat with remaining fruit and topping.
Bake at 350 degrees. for 35-40 minutes..
Whip cream. When it begins to stiffen, add remaining
cinnamon and sugar.
Spoon the crisp into dessert dishes and top with the
whipped cream.

Roasted Butternut Squash Soup

1 small butternut squash (1 1/4 lb.), peeled, seeded
and cut into 1" pieces.
1 Tb. olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 yellow squash (1/1/4 lb.) cut into 1" pieces
1/4 c. onion, finely chopped
1 1/2 tsp. pumpkin pie spice*
1 tb. tomato paste
2 cans (14 1/2 oz. each) vegetable or chicken broth
1/2 c. heavy dream
Pumpkin seeds (optional)

Heat oven to 450 degrees. Toss butternut squash with 1 Tb. oil,
1/4 tsp. salt and 1/8 tsp. pepper.
Place on a single layer on a large baking sheet.
Roast, turning once, for 15 minutes.
Toss yellow squash with remaining oil, salt and pepper.
Add to baking sheet with butternut squash.
Continue roasting for 20 minutes.
In a large saucepan over medium heat,
cook pumpkin pie spice for about 1 minute, stirring constantly.
Stir in tomato paste and cook 1 minute more.
Add roasted squash and broth.
Bring to a boil then reduce heat to low and simmer for 20 minutes.
Stir in cream. Remove from heat.
Puree soup with an immersion blender.
Heat gently to warm through.
Season with additional salt and pepper to taste.
Garnish with toasted pumpkin seeds and sour cream, if desired.

To make your own pumpkin pie spice, combine 1 teaspoon cinnamon,
1/4 tsp. ginger, 1/8 tsp. each of allspice and nutmeg. Add a pinch
of ground cloves.

Saturday, January 29, 2005

Philadelphia "Hoagie/Grinder" Sandwich

Here is the OTHER famous Philadelphia sandwich:


"Hoagie" rolls (submarine sandwich rolls)
Vegetable oil
Shredded lettuce
Sliced tomatoes (thin)
Sliced white onions
Salt and pepper
(See optional additions below)

Slice roll lengthwise but do not cut all the way through.
Drizzle both sides of the open roll with oil.*
Place about 4 oz. of meat or meat filling of your choice (turkey, roast beef, ham, tuna or chicken salad, cheesesteak, plain steak, pizza steak, just cheese, etc.)on the roll.
Next, if desired, place about three slices of cheese of you choice on top of the meat.
Next, place three to four thin slices of tomatoes on top of the meat/cheese.
On top of the tomatoes, place sliced onions. Sprinkle oregano, salt and pepper on top of the onions. You may drizzle some oil on top to moisten the sandwich more.

This is the basic hoagie. A "Grinder" is the same, with another layer of cheese on top and baked at 350 degrees or broiled in an oven until the cheese on top melts and/or is a little browned, and eaten warm.

* For turkey, roast beef or ham and cheese, mayonnaise maybe subsituted for the oil on the bread. It's a matter of choice, but oil is the standard.

An "Italian Hoagie" is made with salami, genoa salami and cappiola ham.
An "American Hoagie" is made with bologna, salami and cappiola ham.

Additions of choice are sweet and hot peppers and pickles.

Philadelphia Cheese Steak

If you have ever been to the City of Brotherly Love,
(not applicable to sports fans, we are so passionate
about sports and winning that we boo our own teams when needed.
We are famous for belting opposing footballs teams with snowballs!)
"Philly" is famous for its Cheesesteak sandwiches.
As we should be.
There IS no greater sandwich.
It is hard to find one in another city, even if a place
advertises that it can make them. They are never the same.
But you can! Here is how to do it!

First you need what we call "Hoagie" rolls.
(Hoagies are the OTHER Philly sandwich. Recipe to follow).
In your part of the country, this is a submarine sandwich roll.
Slice the roll lengthwise but do NOT cut it all the way through.

Next, saute some sliced onions in oil until translucent. Set aside.

In the same pan or grill pan, start frying "Steak 'Ums" sliced
beef steaks or sirloin steak, sliced super thin (1/16" thick or less,
I mean paper thin). Cut the steak up with two knives into bite size
pieces as it is frying.

Also, as it is frying, add the fried onions.

When the meat is cooked, a minute or two, shape the meat to fit
the roll, place American cheese slices (or the the cheese of your choice
but American is standard)on top to melt. You can turn the heat off
at this point.

When the cheese melts, place the opened roll face down on top
the cheesesteak. With a spatula underneath the length of the
sandwich, flip it over and off the grill.

Usually served with ketchup, but experiment with other toppings of your choice.

Can also be made into a hoagie.
A pizzasteak is a steak sandwich (simply no cheese)
with marinara sauce and mozzarella cheese. Add a little sauce to the meat
when it is done, then add the cheese.

Wednesday, January 26, 2005

Cranberry Walnut Tart

Tart Shell:

1 c. unsifted all flour
1/3. c. sugar
Pinch of salt
5 Tbs. unsalted butter
1 large egg, lightly beaten
1/2 Tb. water

Tart Filling:

1/2 c. sugar
1/2 c. light corn syrup
2 large eggs, lightly beaten
2 Tbs. butter, melted
1/2 tsp. grated orange rind
1 c. walnut halves
1 c. fresh or frozen cranberries

Prepare Tart Shell:

In a large bowl combine flour, sugar and salt.
With a pastry blender or two knives, cut in the butter
until the mixture resembles coarse crumbs.
Add egg and water and stir lightly with a fork
until the mixture forms a ball.
Wrap and refrigerate for 1 hour.

Heat oven to 375 degrees. With floured fingers,
pat chilled pastry into a 9 inch fluted tart pan
with a removable bottom.
(I use a regular pie plate, for I found that it
is too hard to get this out of a fluted pan
Line the pastry shell with aluminum foil
and fill with pie weights. Bake for 10 minutes.
Remove foil and weights. Bake for 5 minutes longer.

Prepare Tart Filling:

In a large bowl, combine sugar, corn syrup, eggs,
butter and orange rind. Place cranberries and walnuts
in the bottom of the baked shell. Pour sugar mixture over
the cranberries and walnuts.

Bake the tart for 25-30 minutes or until the crust is golden,
the filling is firm and the center is slightly soft.

Cool the tart on a wire rack and refrigerate until serving.

Tuesday, January 25, 2005

Pecan Pound Cake

1 c. butter, melted
3 c. sugar
6 eggs
3 c. all purpose flour
1/4 tsp baking soda
1 c. sour cream
2-4 c. chopped pecans

Cream butter and sugar together until light.
Add eggs, one at a time, and flour alternately
with sour cream, beating well after each addition.
Dredge pecans in flour. Add to batter.
Spoon into greased and floured 10 inch tube pan or bundt pan.
Bake1- 1 1/2 hours at 300 degrees or until done,
Insert toothpick in center, If it comes out clean it is done.
Cool 15 minutes before remving from the pan.

Sunday, January 23, 2005

Scottish Tablet

Found this site and recipe while surfing the net.
Sounds like it's very popular scottish sweet. aweet.

Thai Squash

1 (about 2 lbs.) spaghetti squash
2 Tb. corn oil
1/2 c. each julienned green and red pepper
1 c. julienned carrots
1/2 tsp. salt
2 tsp. sugar
1/4 tsp. black pepper
1 Tb. rice vinegar
1/4 c. roaste dpeanuts, chopped

Preheat oven to 350 degrees.
Prick squash with a fork and place in a baking pan.
Bake until tender about 1 1/2 hours.
When it has cooled, cut it open.
Discard seeds and fork off the flesh.
In a large skillet, heat the corn oil.
Add the peppers and carrots.
Stir fry over medium high heat for 2 minutes.
Add salt, sugar, pepper and squash.
Stir fry until hot.
Sprinkle on the rice vinegar and blend.
Put in a serving dish.
Place in a serving dish.
Sprinkle peanuts on top.
Yields 6-12 servings depending on the size of the spaghetti squash.

Cream of Crab Soup

1/4 c. butter
1 can (13 3/4 oz) chicken broth
4 c. milk
1 (12 oz.) can evaporated milk
1/3 c. flour
1/4 tsp. pepper
Salt to taste
Old Bay seasoning to taste
1 lb. backfin or lump crabmeat

In a large saucepan melt butter.
Add chicken broth and flour, bring to a boil, stirring constatly until thickened.
Add milk and evaporated milk.
Bring to second boil, stirring constantly.
Do not allow mixture to continue boiling.
Add crabmeat, blend in.
Season with salt, pepper and Old Bay seasoning.
Yields 6 servings.

Saturday, January 22, 2005

Apple Chutney

10 c. peeled, chopped green cooking apples
8 oz. chopped onion
2 each 16 oz. packages brown sugar
1 15 oz package dark seedless raisins
1/4 c. molasses
1 Tb. each salt and cinnamon
2 tsp. each ground cloves and ginger

In large pan mix all ingredients. Heat on high to a boil.
Reduce heat to medium and simmer, uncoverd, stirring often,
about 2 hours or until thick and dark.
Meanwhile prepare jars for processing.
Ladle hot mixture into jars, leaving 1/2 inch head space.
Close jars. Process in boiling water for 5 minutes.
Use tongs to remove jars from hot water. Cool.
Makes 2 pints.

Curried Pate

2-3 oz. cream cheese
1 c. shredded sharp cheese
2 tsp. sherry
1/4 tsp. salt
1/4 tsp. curry powder

Mix together and form into a ball.
Chill to serve.
Place in a dish with an edge.
On top, pour 4 oz. chutney, 1/3 c. chopped red onions
or scallions. Serve with crackers.

Oven Fried Chicken

A good friend gave me this recipe twenty-five years ago.
After making it for years I lost the recipe and lost touch
with the friend, so I am posting this to the best of my memory.
Measurements are approximate.
It was one of my favorites recipes for chicken.

Combine together in a small bowl:

1/4 to 1/2 c. flour
1/2 to 1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4. tsp. salt
1/8 tsp. pepper
1/8 tsp. savory

In another bowl combine:

1 beaten egg and 1/4 - 1/2 c. milk

In another bowl combine:

Crushed saltine crackers
Chopped fresh or dried parsley, about 1/4 cup.

Dredge chicken in flour mixture, then dip in egg mixture,
then roll in the cracker mixture to coat.

Bake in a shallow baking pan. Place a dab of butter on top of each piece.
Bake at 350 degrees for 40 to 45 minutes.

Friday, January 21, 2005

Veal or Chicken Saltimbucca

1 lb. veal or chicken cutlets, pound to very thin, about 1/4 inch
1 lb. fresh spinach
Minced garlic
Prosciutto, thinly sliced
Mozzarella cheese, shredded
1/4 stick butter
1/2 c. white wine

Saute garlic in a little bit of olive oil.
Cook down spinach. Add spinach to garlic.
Set aside and keep warm.

In another pan, coat the pan with olive oil, butter and white wine.
Saute veal or chicken with pepper, about 4 minutes on each side.
Place the ham on top.
Layer with cheese and melt the cheese.
Serve with spinach and remaining sauce on top.

This recipe was originally for veal, but I like it
with chicken also, much better that the recipe for
chicken saltimbucca below, for I am not a
parmesan cheese fan. So I have posted both.

Wednesday, January 19, 2005

Stuffed Chicken Breast with Crabmeat

Preheat oven to 325 degrees

6 boneless chicken breasts
1 lb. crabmeat
1 egg
6 slices smoked ham
1 1/4 c. mayonnaise
2 Tb. mustard
2 T. lemon juice

Line chicken breasts on a foil lined cookie sheet.
Mix crabmeat with egg, tossing lightly.
Divide crabmeat into six portions.
Mound one portion of crab on top of each breast.
Cover each portion with a slice of ham.
Bake for 40 minutes.


Blend mayonnaise, mustard and lemon juice.
Cook over low heat, do not aloow to boil.
Spoon over baked breast at serving time.

Tuesday, January 18, 2005

Fruit Stuffed Pork Chops

1/4 c. butter
1/3 c. chopped onion, 2 medium granny smith apples,
peeled and chopped.
1/3 c. raisins
2 slices of firm white bread torn into small pieces
(but try others)
1 egg, beaten
1/2 tsp. poultry seasoning
1/8 tsp. celery salt
Salt and pepper
4 ea. 1" thick blade end pork loin chops

Melt buttr in heavy medium saucepan over low heat.
Add onions and cook until translucent, stirring occasionally,
about 8 minutes. Remove from heat.
Mix in next 6 ingredients. Season with salt and pepper.

Preheat oven to 350 degrees.

Make a slit in each chop opposite the rib bone.
Cutan arc creating a wide pocket with a small opening.
Stuff and press to close. Place in a glass baking dish.
Bake until no longer pink, around 35 minutes.

Shrimp Butter

4 oz. can of baby shrimp
3 oz. of cream cheese
1/4 lb. butter, softened
2 Tb. mayonnaise
1/8 tsp. minced onion
Juice of 1/2 lemon

Mix all ingredients together and serve with crackers.

Shrimp with Cream Cheese

This is a family favorite. It's very easy to make
and it's guaranteed to be devoured quickly!

1/2 c. chili sauce
1/2 c. tomato sauce
3 Tb. dill pickle juice
3 Tb. chopped dill pickles
1 can (4-6) oz. of small (baby) shrimp, drained
1 Tb. horseradish
1 large (8 oz.) block of cream cheese
(or the soft kind. I have not tried the soft kind
yet, but I imagine it would be easier to dip crackers in)

Mix all ingredients except for the cream cheese.
Place cream cheese in a bowl that fits the cheese,
leaving some room for the sauce mixture.
Pour sauce over the cream cheese and
serve with crackers.

Monday, January 17, 2005

Pineapple-Peach Dipping Sauce

1 can(8 oz.) crushed pineapple in juice, undrained
1/2 c. glaze for peaches
1/2 tsp. grated fresh ginger or 1/4 tsp ground ginger

In small bowl, combine undrained pineapple, glaze and ginger. Cover; refrigerate until serving time. Use sauce as a dip for hot egg rolls or chicken nuggets or use to baste chicken or ribs during broiling or grilling. Makes about 1 1/2 cups sauce.

Black Raspberry Ice Cream

1 1/2 qt. black raspberries or enough to make 2 1/2 cups of pureed fruit
1 pt. heavy cream, or half and half
3/4 c. sugar
Juice of 1/2 lemon

Puree raspberries. Blend all ingredients in blender for one minute to thoroughly dissolve the sugar.
Pour mixture into freezer can of ice cream maker and follow the manufacturers directions to process the ice cream.
Yields approximately 1/3 gallon.
Store tightly covered in the freezer.

Black Raspberry Flan

1 c. milk
1/3 c. sugar
3 eggs
2 tsp. vanilla
pinch of salt
1/2 c. flour
3 c. black raspberries

Combine milk, 1/4 c. sugar, eggs, vanilla, salt, and flour in a blender
and blend at high speed for one minute.
Pour a thin layer into a lightly buttered pie plate or flan dish.
Cook over medium heat until it sets.
Remove pan from heat and spread with raspberries.
Sprinkle with remaining sugar. Pour remaining batter over berries.
Bake in a 350 degree oven for 50-60 minutes or until browned.
Serve immediately.

Broccoli Salad

4 cups chopped broccoli (crowns only)
1 c. shredded cheddar cheese
1 small chopped red onion
6 pieces of bacon, crumbled
1 c. mayonnaise
1/2 c. raisins
1/4 c. sugar
2 Tb. vinegar

Mix the broccoli crowns, cheese, bacon and onion in a bowl.
In another bowl, mix the mayonnaise, sugar and vinegar together.
Pour over the broccoli mixture and toss gently to coat.

Peaches and Cream French Toast

1/2 c. butter
1 c. brown sugar
2 Tb. corn syrup
1 1/2 c. (29 oz. can) cans of sliced peaches, drained
or 6 peaches, peeled and sliced
1 loaf of french bread, cubed
8 oz. cream cheese, cut into small chunks
12 eggs
1 1/2 c. half and half
1 tsp. vanilla

Heat butter, sugar and syrup in saucepan until bubbly.
Pour into a greased 9 x 13 baking dish.
Cover caramel sauce with peaches.
Spread cubed French bread over peaches.
Scatter cream cheese through the bread.
In a blender, combine remaining ingredients well.
Pour over bread and cream cheese.
Cover and refrigerate for at least one hour or overnight.
Bake at 350 degrees, uncovered, for 50-60 minutes.
Yields 1-12 servings.

From the Inn at Poplar Corner Cookbook

Monday, January 10, 2005

Raspberry Mousse

6 oz fresh raspberries
1/2 Tb. Gelatin
1 ea. egg white
2 oz. sugar
3/4 c.whipping cream
1 c. fresh raspberries (garnish)

Puree the raspberries in a blender and pass through a sieve
to remove the seeds.

In a small saucepan, soak the gelatin in a little of the puree
until it's softened. Over low heat, melt the gelatin and add
to the remaining raspberry puree.

Whip the egg white with 1 ounce of sugar and fold it into the
raspberry mixture.

Whip the cream with the remaining sugar and fold into the
raspberry mixture.

Sunday, January 09, 2005

Raspberry Cheese Pie

1 package (8 oz) cream cheese, softened,
1/2 c. sour cream
1/3 c.sugar
2 large eggs
1 unbaked 9-inch pie shell
20 oz. frozen raspberries,thawed
1 x water
3 Tb. cornstarch
1/2 c. whipped cream

Combine the cream cheese and sour cream in a bowl, using an electric
mixer set at medium speed, until smooth and fluffy. Add the sugar
and eggs blending well. Pour into the unbaked pie shell.

Bake at 375 degrees F. for 35 minutes or until a knife inserted in
the center comes out clean. Chill for at least 1 hour in the

Meanwhile, drain the raspberries, reserving the juice. Add enough
water to the juice to make 3/4 cup of juice. Blend the cornstarch
and juice together in a 2-quart saucepan.

Cook, over medium heat, stirring constantly, until the mixture comes
to a boil. Cook for 1 minute more. (Mixture will be very thick.)

Remove from the heat and stir in the raspberries, then cool to room

Fold the whipped cream into the cooled raspberries and spread the
mixture over the chilled cream cheese layer.

Chill for an additional 2 to 3 hours before serving.

Walnut-Pear Sour Cream Cake

1 c. chopped walnuts
1/2 c. packed brown sugar
1 tsp. cinnamon
1/2 c. butter
1/2 c. flour
2 medium pears, peeled, cored and sliced
2 tsp. lemon juice
1 1/4 c. flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 c. butter, softened
1 c. sugar
1 tsp. vanilla
2 eggs
1 (8 oz) carton sour cream
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Grease a 9 inch springform pan or
9x9x2 inch baking pan. Combine the cup nuts, brown sugar and cinnamon.
Topping: Cut the 1/2 cup butter into 1/3 cup flour to make coarse crumbs.
Stir in 3/4 cup of nut mixture. Set nut mixture and topping aside.
Toss pears with lemon juice; set aside.
In a medium bowl, combine 1 3/4 cup flour, baking soda, powder and salt;set aside.
In a large bowl, beat 1/2 cup butter with an electric mixer for 30 seconds.
Beat in sugar and vanilla. Add eggs, one at a time, beating well after each.
Add flour mixture and sour cream, alternately to batter.
Beat at low speed after each addition until combined.
Spread two-thirds batter into the prepared pan.
Sprinkle with reserved nut mixture. Layer pears on top.
Gently spread remaining batter over pears.
Sprinkle with reserved topping. Bake 10 minutes.
For a chunkytop, use 1/2 cup more nuts.
Bake 45-50 minutes more or until a wooden toothpick comes out clean.
Cool in pan on rack for 10 minutes. Remove side of springform pan, if using.
Cool at least 1 hour.
Serve warm with whipped cream, if desired. Serves 12.

From the Inn at Poplar Corner cookbook

Crab Souffle

1 lb. crab meat or imitation crab, chopped in small pieces
1. c. chopped celery
1 small onion, grated
2 tsp. prepared mustard
1/2 c. mayonnaise
Dash tabasco
Dash lemon juice
12 slices bread, cubed
2 c. grated sharp cheddar cheese
8 eggs, beaten
2 c. milk
1 Tb. sherry

In a large bowl, combine the first 7 ingredients.
In a blender, combine eggs, milk and sherry; add to crab mixture.
Mix in bread and cheese.
Pour into a well greased 9 x 13 baking dish; cover and refrigerate
for at least one hour or overnight.
Set dish in pan of hot water.
Bake at 350 degrees for 1 hour.
Makes 12 servings.

From the Inn at Poplar Corner Cookbook

Saturday, January 08, 2005

Pork Chops with Pear and Ginger Sauce

Four 4 oz. boneless pork chops, 1/2 inch thick, trimmed
Salt and freshly ground pepper to taste
2 tsp. canola oil
3 Tb. cider vingar
2 Tb. sugar
2/3 c. dry white wine
1 c. reduced sodium chicken broth
1 firm, ripe pear (Bocs or Anjou) peeled, cored and cut
lengthwise into eighths
One 1 1/2 inch long piece of fresh ginger, peeled and cut
into julienne strips
6 scallions, trimmed and sliced into 1/2 inch lengths
2 tsp. cornstarch mixed with 2 tsp. water

Season pork with salt and pepper. Heat oil in a large nonstick skillet
over medium high heat.
Add pork and cook until browned and just cooked through, 2-3 minutes per side.
Transfer to a plate and keep warm.
Add vinegar and sugar to the pan; stir to dissolve the sugar.
Cook over medium-high heat until the syrup turns dark amber, 10-20 seconds.
Pour in wine. Stand back as the caramel may sputter.
Bring to a simmer, stirring.
Add broth, pears and ginger; bring to a simmer.
Cook, uncovered, turning the pears occasionally, for 5 minutes.
Add scallions and cook until pears are tender, about 2 minutes longer.
Add the cornstarch mixture and cook, stirring, until slightly thickened.
Reduce heat to low and return the pork and accumulated juices to the pan;
turn to coat with the sauce. Serve immediately.
Makes 4 servings.

Laci's Lavender Cookies

In Memory of Laci and Connor. May you rest in peace.

5/8 c. butter
1/2 c. white sugar
1 egg
1 Tb. lavender flowers
1 1/2 c. all purpose flour

Optional for decorating:
1/2 c. colored sugar
1 Tb. lavender flowers

Preheat oven to 325 degrees. Cream together butter and sugar.
Beat egg and blend into the butter and sugar.
Mix in lavender flowers and flour.
Drop by teaspoonfuls on a cookie sheet.
Bake 15-20 minutes or until golden brown.
Remove cookies to cooling rack.
Sprinkle with colored sugar and lavender flowers, if desired.

Friday, January 07, 2005

Praline Pecan Cheesecake

1 pkg. butter cake mix
1/2 c. butter

3 (8oz) pkg. cream cheese softened
1/3 c. sugar
3 Tb. flour
1 to 1 1/2 tsp. rum extract
3 eggs
4 (1.2 oz) toffee candy bars, coarsley crushed

1/2 c. firmly packed brown sugar
1 c. chopped pecans
1.2 c. caramel ice cream topping.

Heat oven to 325 degrees. In a large bowl, combine cake mix
and butter at low speed, until crumbly.
Reserve 1 cup of the crumb mixture for topping.
Press remaing mixture in bottom and 1-1/2 up sides
of 9-10 inch springform pan.
(Use floured fingers to do this if necessary)

In the same large bowl, combine cream cheese, flour and sugar
and rum extract; beat until smooth.
Add eggs, mix well. Stir in crushed candy bars.
Pour into crushed lined pan.

In a small bowl, combine reserved crumb mixture,
brown sugar and pecans, blend well.
Sprinkle evenly over filling.
Bake at 325 until filling is set and the crumb mixture is golden brown.
Remove from oven. Drizzle caramel ice cream topping over top.
Bake an additional 8-10 minutes to set topping.
Cool 30 minutes then run knife arounf edge to loosen.
Cool completely. Remove sides of pan.
Refigerate 4-5 hours or overnight. Store in refrigerator.
16 servings.

Honey Pecan Chicken

1/4 tsp. salt
1/4 tsp. pepper
4 (6 oz.) skinned chicken breast halves
8 (4 oz) skinned chicken drumsticks
1/4 c. honey
2 tb. Dijon mustard
3/4 tsp. paprika
1/8 tsp. garlic powder
1 1/4 c. finely crushed cornflakes (= 4 cups uncrushed)
1/2 c. finely chopped pecans

Sprinkle salt and pepper evenly over chicken.
Combine honey, mustard, paprika and garlic powder
in a small bowl and stir well.
In another bowl combine crushed cornflakes and chopped pecans.
Brush both sides of chicken with honey mixture,
then dredge in cornflake mixture.
Place chicken pieces on a large baking sheet coated
with cooking spray.
Lightly coat chicken with cooking spray.
Bake at 400 degrees for 40 minutes or until done.

This recipe is from Cooking Light Magazine and kids love it!

Blueberry Orange Pecan Bread

4 eggs
1/2 c. milk
1 c. orange juice
2/3 c. vegetable oil
4 tsp. grated orange rind
4 c. flour
1 c. sugar
1 tsp. salt
4 tsp. baking powder
1/2 tsp. nutmeg
1 c. chopped pecans
2 c. blueberries

Combine eggs, milk, juice and oil.
Add and quickly mix together with flour,
sugar, salt, baking powder, nutmeg and pecans
(may be a few lumps).
Fold in blueberries gently.
Bake in 3 greased loaf pans at 325 degrees for 55-60 minutes.
Yields 2 loaves.

From the Inn at Poplar Corner Cookbook

Butter Pecan French Toast

3/4 c. butter
2 Tb. water
1 c. brown sugar
2 Tb. corn syrup
1 loaf French brad, cubed
12 eggs
1 qt. butter pecan ice cream, melted
1/4 c. maple syrup
Whole pecans

Heat butter, water, sugar and syrup in a saucepan
until bubbly. Pour into a greased 9 x 13 inch baking dish.
Cover caramel sauce with cubed bread.
In a blender, combine eggs, ice cream and syrup.
Pour over cubed bread. Scatter pecans on top.
Cover and refrigerate for at least 1 hour or overnight.
Bake at 350 degrees, uncovered, for 50 minutes.
Yields 10-12 servings.

From the Inn at Poplar Corner Cookbook

Baked Brie

1 round of Brie (or a wedge)

Peel the rind off and top with seedless raspberry jam
(or any other flavor) and chopped pieces of bacon.
Bake at 350 degrees for 15 minutes or until gooey.
Serve with stone crackers or gingersnaps.

Thursday, January 06, 2005

Raspberry French Toast

1 loaf french bread, cubed
1 Tb. cinnamon
1 stick butter
12 eggs
2 c. half and half
1 c. sugar
2 1/2 tsp. vanilla
1 c. seedless raspberry jam
2 Tb. Chambord
2 c. whipping cream
4 tb. sugar

Grease 3 qt. casserole dish. Place bread in baking dish.
Combine in a blender the cinnamon, butter, eggs, half and half,
sugar and vanilla. Pour over the bread. Refrigerate overnight.
In the morning, heat together the Chambord and raspberry jam.
Bake casserole at 350 degrees for 1 hour or until golden brown.
Spread raspberry mixture over French toast and allow to cool
for 10 minutes. Beat whipping cream and sugar until peaks form.
Serve with French toast.

From the Inn at Polplar Corner cookbook

Baked Pears

3 (29 oz.) cans pear halves
1/2 c. old fashioned oats
1/2 c. light brown sugar
1/4 c. flour
1/4 c. coconut
1/4 c. butter, cut into small pieces

Arrange pears in a single layer of a 3 qt. baking dish
that has been sprayed with non-stick coating.
Combine oats, brown sugar, flour and coconut.
Spread across pears. Dot with butter.
Bake at 350 degrees for 40 minutes.

From the Inn at Poplar Corner cookbook

Raspberry Cream Cheese Coffeecake

2 1/4 c. all purpose flour
3/4 c. sugar
3/4 c. butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. sour cream
1 egg
1 tsp. almond extract
8 oz. cream cheese softened
1/2 c. sugar
1 egg
1/2. c. raspberry perserves (I prefer black raspberry over red)
1/ 2 c. slivered almonds

Preheat oven to 350 degrees. Grease and flour bottom and sides
of a 9 or 10 inch springform pan.
In a large bowl, combine flour and 3/4 cup sugar. Using a pastry blender or a fork, cut in the butter until the mixture resembles coarse crumbs.
Reserve 1/2 cup of this mixture. To the remaining crumb mixture, add baking powder, baking soda, salt, sour cream, 1 egg and almond extract, blending well. Spread batter over bottom and 2 inches up the sides of the pan. Batter should be 1/4 inch thick on the sides.

In a small bowl, combine cream cheese, 1/2 cup sugar and 1 egg, blending well. Pour into the well of the batter in the pan. Spoon preserves evenly over cream cheese mixture. Sprinkle reserved crumb topping over top. Then sprinkle the almonds on top of the crumb mixture.

Bake at 350 for 45-55 minutes or until the cream cheese filling is set and the crust is a deep golden brown. Cool for 15 minutes. Remove the side of the pan.

This is very popular whenever I make it.

From Pillsbury and the Inn at Poplar Corner Cookbooks

Monday, January 03, 2005

Italian Wedding Cake

1 box yellow or white cake mix
1 small can crushed pineapple
1 (32 oz.) carton ricotta cheese
3 eggs
3/4 cup sugar
1 tsp. vanilla

2 boxes instant vanilla pudding
2 cups milk
1 (12 oz.) carton Cool Whip

Preheat oven to 350 degrees. Grease 9 x 12 inch cake pan.
Prepare cake mix according to directions.
Add crushed pineapple to cake mix and stir.
Pour into cake pan.
In a blender, blend ricotta cheese, eggs, sugar and vanilla.
Pour mixture over cake mixture and bake for 1 hour or until done.

Mix together pudding and milk until thick.
Blend in Cool Whip. Spread over cooled cake.
Cake must be kept refigerated.

Thanks to Carrie and Jen for this recipe! Carrie, the stringent perpetual
dieter, who sans sweets, runs to eat this cake! From the Inn at Poplar Corner Cookbook

Saturday, January 01, 2005

Chocolate Chip Treasure Cookies

1 1/2 cup graham cracker crumbs
1/2 cup all purpose flour
2 tsp. baking powder
1 (14 oz.) can Eagle Brand Sweentened Condensed Milk
(Not evaporated milk)
1/2 cup. Margarine or butter, softened
1 (3 1/2 oz) can flaked coconut (1 1/3 cup)
1 (12 oz) package semi sweet chocolate chips (2 cups)
1 cup chopped walnuts

Heat oven to 375 degrees F. In a small bowl, mix graham cracker crumbs, flour and baking powder. In large mixer bowl, beat sweetened condensed milk and margarine until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts.
Drop by rounded teaspoons onto ungreased cookie sheets. Bake 9-10 minutes or until lightly browned. Store loosely covered at room temperature. Makes about 3 dozen.