Radio Given Recipes - December 2007

Radio Given Recipes December

GOURMET RICE DRESSING (11-24-07) 12-01-07 Top of page

1 cup onions, chopped
1 cup celery with leaves, chopped
4 oz. sliced mushrooms
3 tbsp. butter or margarine
1 cup rice, uncooked
2 cups gluten-free chicken broth, boiling
1 tsp. salt
pepper to taste
3/4 tsp. gluten-free poultry seasoning
1/2 cup sliced almonds, toasted

Saute onions, celery, mushrooms and uncooked rice in butter until vegetables are tender and rice is golden. Put into a 2-qt buttered, shallow casserole. Stir in seasonings and chicken broth. Cover casserole and bake at 350 degrees for 30 to 40 minutes, or until rice is tender and liquid is absorbed. Fluff with fork, sprinkle with almonds. If casserole has no cover, use foil sealed to top of dish.

Variation:
Reduce celery to 1/2 cup and add 1/2 cup green pepper, chopped. Add 1 cup gluten-free ham, cooked and chopped.

HOT CORN DIP (didn't give 1-28-06) 12-01-07

1 can corn, red and green peppers included
8 oz. package pepper jack cheese
1/2 cup parmesan cheese
3/4 cup mayonnaise

Mix together and put in a pie tin. Bake at 350° for 15-20 minutes. Serve with corn chips or tortilla chips.

MEXICAN EGG STACKS (didn't give) 12-01-07

6 eggs
1/4 cup water
1 teaspoon minced garlic
8 ounces cream cheese
1 (4 1/2 ounce) can chopped green chilies, drained
3 large flour tortillas
1 (11 ounce) can Mexican-style corn, drained
1 1/2 cups salsa
1 1/2 cups shredded cheddar cheese, divided
fresh cilantro stems (optional)

Preheat oven to 350. In medium bowl, beat together eggs, water and garlic. Spray a 10 inch non-stick skillet lightly with non-stick cooking spray. Pour in egg mixture; cover and cook on medium-low heat until eggs are almost set, about 7-9 minutes. Set aside.
Meanwhile, mix together cream cheese and green chilies. Set aside Place tortilla in bottom of lightly greased 9 or 10 inch spring form pan. Spread with 1/2 of cream cheese mixture and the can of corn. Spread 1/2 cup of salsa over. Top with another tortilla, the remaining cream cheese mixture, the cooked eggs, 1 cup of the cheddar cheese, and 1/2 cup of the salsa. Top with the remaining tortilla. Cover loosely with aluminum foil. Baked in preheated oven for 20 minutes. Remove from the oven and top with remaining salsa and cheddar cheese. Bake 10 minutes longer or until cheese is melted and stacks are warm throughout. Remove rim of the pan and cut into wedges and serve. Garnish with cilantro sprigs.

ANGEL BARS (4-9-99 also called ANGELFOOD BARS) 12-01-07

1 pkg. One-step Angel Food cake mix
22 oz. can lemon pie filling (could use any fruit filling)
Some powdered sugar

Combine cake mix with pie filling; beat well. Put batter in a greased and floured jelly roll pan. Bake at 350° for 20-30 minutes. Top with some powdered sugar. Could also top with a lemon glaze.

HOT CORN DIP 12-01-07

1 can mexican corn, drained
1 8 oz. pkg. monterey jack cheese, shredded
1/2 cup parmesan cheese shredded
3/4 cup mayonnaise

Mix together. Place in pie plate, bake at 350° for 15-20 minutes. Serve with corn chips or tortilla chips.

ONION DIP 12-01-07

1 cup onions
1 cup mayonnaise
1 cup shredded cheddar cheese

Mix together. Place in pie plate, bake at 350° for 15-20 minutes. Serve with corn chips or tortilla chips.

CORN DIP 12-01-07

2 cans mexican corn, drained
1 can Ro-tel tomatoes, drained
1 cup mayonnaise
1 cup sour cream
2 cups mexican shredded cheese
taco seasoning to taste

Mix together. Refrigerate and serve with corn tortilla shells.

BROWNIES (Jessica Seinfeld - with spinach and carrots) 12-01-07

Nonstick cooking spray
3 oz. semisweet or bittersweet chocolate
1/2 cup carrot puree
1/2 cup spinach puree
1/2 cup firmly packed light or dark brown sugar
1/4 cup unsweetened cocoa powder
2 Tbsp. trans-fat-free soft tub margarine spread
2 tsp. pure vanilla extract
2 large egg whites
3/4 cup oat flour or all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt

Preheat the oven to 350°. Coat an 8" x 8" baking pan with cooking spray. Melt the chocolate in a double boiler or over a very low flame. In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine and vanilla and whisk until smooth and creamy, 1 to 2 minutes. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon. Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars. If you do not cool completely you will still taste the spinach, do not serve warm.

SALTED PEANUT CHEWS (11-17-07) 12-01-07

Base:

1 package moist yellow cake mix
1/3 cup margarine/butter, softened
1 egg
3 cups miniature marshmallows

Topping:

2/3 cup corn syrup
1/4 cup margarine/butter
2 tsps. vanilla
1 10 oz. pkg. peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts

Heat oven to 350°. In large bowl, combine cake mix, butter and egg. Beat at low speed until crumbly. Press into the bottom of a 9x13" ungreased pan. Bake at 350° for 12-18 minutes until light golden brown. Remove from oven and immediately cover with marshmallows. Return to oven for 1-2 minutes or just until marshmallows puff. Cool and prepare topping.

In a large saucepan, combine all topping ingredients except cereal and peanuts. Heat until chips are melted and smooth, stirring constantly. Remove from heat, stir in cereal and peanuts immediately. Spoon over base. Refrigerate for an hour until firm, cut into bars.

CINNAMON CRAFT DOUGH ORNAMENTS (nov/dec98pg1) 12-08-07 Top of page

½ cup cinnamon
1 tbsp. ground cloves
1 tbsp. nutmeg
¾ cup applesauce
2 tbsp. wood glue

Mix ingredients together: form into a ball. Roll out flat. Cut in holes to hang ornaments. Dry.

ANGEL BARS (4-9-99 also called ANGELFOOD BARS) 12-08-07

1 pkg. One-step Angel Food cake mix
22 oz. can lemon pie filling (could use any fruit filling)
Some powdered sugar

Combine cake mix with pie filling; beat well. Put batter in a greased and floured jelly roll pan. Bake at 350° for 20-30 minutes. Top with some powdered sugar. Could also top with a lemon glaze.

LAURI STRUVE'S EASY LEMON BARS (9-15-07) 12-08-07

1 box lemon cake mix
1 16 oz. can lemon pie filling
4 eggs

Mix by hand with a spoon. Bake 350° 12-15 minutes. Frost with Betty Crocker canned vanilla frosting or cream cheese frosting.

CORN NUTS (11-24-07) 12-08-07

Shell mature, dried sweet corn. Toss into hot oil. Remove and salt.

CINNAMON COOKIE ORNAMENTS 12-08-07

1 cup cinnamon
2 tbsps. ground cloves
2 tbsps. ground nutmeg
1 cup applesauce
2 tbsps. elmer's glue

Preheat oven to 250°. Mix glue and applesauce in a large bowl, add spices. Roll dough to 1/8 or 1/4 thick. Cut out cookies. Poke a hole at the top. Bake for 2 hours.

CINNAMON ORNAMENTS (dec86pg8) 12-08-07

1 cup ground cinnamon
1 tsp. allspice
1 tsp. cloves
1 tsp. nutmeg
1 cup applesauce

Mix dry ingredients. Add applesauce a little at a lime. (Should look like playdough.) Add 1-2 tbsps. applesauce if too dry. Roll out ¼" thick on ungreased surface. Use cookie cutter to cut. Dry on level surface for 4-5 days. Makes 2 dozen decorations. (Note: Make a hole with sharp object for hanging, if desired.)

Suggestion for Raspberry Jalapeno Jelly: Use a raspberry jelly recipe and half the amount of raspberries, then add the other half amount of peppers. You can also add 1/4-1/2 a box of pectin. 12-08-07

RASPBERRY JALAPENO JELLY (didn't give, recipelink.com) 12-08-07

1 green bell pepper
1 cup frozen raspberries or fresh raspberries
5 jalapeno peppers
3 cups sugar
3/4 cup cider vinegar
3 ounces liquid pectin

Sterilize jelly jars and lids according to manufacturer's instructions. Remove seeds from green pepper and chilies Be very careful with chiles -- don't touch your eyes. Fit the steel knife blade into the bowl. Chop green pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve rest for another purpose. Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for jelly. Place the Raspberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute. Remove from heat; let cool 5 minutes. Stir in pectin. Strain mixture through a fine strainer to remove pieces of peppers, if desired. Pour strained liquid into sterilized jars. Process in boiling water bath 10 minutes.

RASPBERRY JALAPENO JELLY (allrecipes.com) 12-08-07

1 cup fresh or frozen raspberries
1/2 cup chopped green bell pepper
1/4 cup chopped jalapeno pepper
3 cups white sugar
3/4 cup apple cider vinegar
1/3 (6 fluid ounce) container liquid pectin
1 sprig fresh mint (optional)

Sterilize jars and lids by immersing in boiling water for at least 5 minutes. In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes. Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.

MICROWAVE CARAMEL CORN 12-08-07

5 quarts popped corn
1 cup brown sugar
1 stick margarine
1/2 cup corn syrup
1 tsp. salt
1/2 tsp. baking soda

Place popped popcorn in a large brown sack. Combine sugar, margarine, syrup and salt. Microwave to a boil. After it starts boiling, microwave another 2 minutes. Stir in baking soda until foamy. Pour over popcorn. Shake to mix. Fold the top of the bag down and microwave 1 1/2 minutes. Shake again. Microwave another 1 1/2 minutes. Shake and pour the contents into a pan, stir until cool.

RASPBERRY JALAPENO JELLY (allrecipes.com 12-08-07) 12-15-07 Top of page

PEANUT BUTTER MARSHMALLOW BARS 12-15-07

32 large or 4 cups miniature marshmallows
1/4 cup butter
1/2 tsp. vanilla
5 cups Reese's Peanut Butter Puffs cereal (Or you can use Cap'n Crunch Peanut Butter Crunch)

In a saucepan, melt the peanut butter, butter and marshmallows. Add vanilla. Take the melted marshmallow mixture and pour over the cereal in another bowl. Press it into a greased 9x9 pan and let set until firm. Can also add a 12 oz. bag of peanut butter chips or butterscotch chips or peanuts.

ORIENTAL BEEF SKILLET 12-15-07

1 1/2 - 2 pounds of ground beef
2 pkgs. beef flavored ramen noodles, uncooked
2 cups water
1 pound stir fry vegetables
1/4 tsp. ginger
1 tsp. soy sauce

Brown and crumble the meat and drain. Add one package of the noodles with the flavor packet. Mix well. Cook vegetables in water and ginger until tenderly crisp. Add to meat mixture and just before serving add the other package of noodles and soy sauce. Heat through. If you really like the flavoring you can add the second package of beef flavoring as well.

PASSIONATE PUMPKIN DELIGHT (didn't give nov/dec97pg6) 12-15-07

1½ cups flour
½ cup chopped nuts
1½ sticks margarine, softened

Blend and press into a 9x 13" pan. Bake 350° for 15-20 minutes. Let cool.

8 ozs cream cheese
8 ozs Cool Whip
1 cup powdered sugar

Blend cream cheese and sugar. Fold in Cool Whip and spread over cooled crust.

2 boxes instant vanilla pudding
1 can pumpkin pie mix
1 1/3 cups milk
¾ tsp. pumpkin pie spice

Blend ingredients until smooth. Spread over cream cheese layer.

Topping:
8 ozs Cool Whip
½ cup chopped nuts
¾ tsp. pumpkin pie spice

Combine Cool Whip and pumpkin pie spice. Fold in nuts.

WISCONSIN CHEER SOUP (jan/feb97pg6) 12-15-07

½ cup diced carrots
½ cup diced celery
½ cup chopped onion
1 clove garlic
¼ cup (½ stick) butter
3 tbsp. flour
½ tsp. salt
½ tsp. paprika
dash of pepper
2 cups chicken stock
2 cups milk
2 cups flat beer
3 cups (12 ounces) shredded Cheddar cheese

In large saucepan, cook vegetables in butter until tender. Stir in flour and seasonings. Gradually add chicken stock. Stir until mixture begins to thicken. Add milk and beer. Gradually stir in cheese. Simmer until ready to serve. If necessary, additional milk may be added to thin soup.

CREAMY TOMATO SOUP AND ITALIAN PATTY MELTS (didn't give, Recipe courtesy Rachael Ray) 12-15-07

4 cups whole milk
3 (14-ounce) cans diced tomatoes, drained
2 rounded tablespoons tomato paste
1 medium onion, chopped
Salt and pepper
1 teaspoon sugar
4 tablespoons all-purpose flour
2 tablespoons butter, cut in pieces
1 stalk of celery, coarsely chopped
1 clove garlic
1/2 cup Watercress and Hazelnut Pesto or store bought prepared basil pesto, available on dairy aisle
Watercress and Hazelnut Pesto:
12 ounces watercress, stems removed
1/2 cup hazelnuts, toasted
1/2 cup extra-virgin olive oil, eyeball it
2 cloves cracked garlic
1/4 teaspoon ground or grated nutmeg
Salt and pepper
1/2 cup grated Parmigiano-Reggiano

Sammies:

Extra-virgin olive oil, for drizzling, plus 1 tablespoon
4 sweet Italian sausage patties, 1/4 pound each, available in packaged meat case of the market
1 cubanelle long sweet Italian light green pepper, seeded and sliced
1 medium yellow skinned onion, sliced
Salt and pepper
8 slices Italian bread, or white bread
8 slices deli-sliced provolone

Heat the milk over moderate heat in a medium pot. Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, celery into a food processor and grind until smooth. Pour mixture into milk and raise heat to bring soup to a boil. Reduce heat and simmer 15 minutes. While soup cooks, make pesto and sammies.
Fill the food processor with watercress, loosely packed. Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining watercress to the processor and grind into the paste by pulsing the processor again. Transfer watercress paste to a bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.

Heat a griddle over medium high heat. Drizzle the pan with extra-virgin olive oil and add the patties and cook 5 minutes on each side. Remove from the griddle and add another tablespoon extra-virgin olive oil and the peppers and onions. Season the peppers and onions and cook until just tender, 5 minutes. Remove them from the griddle. Wipe the griddle clean and reduce heat to medium low. Assemble sandwiches: place 4 slices of bread down, top with 1/4 each of the peppers onions, then a slice of cheese, a cooked sausage patty, another slice of cheese and then place bread on top. Add butter to griddle and cook sammy melts 2 or 3 minutes on each side until golden and cheese is melted. Press with spatula as sammies cook or set another heavy skillet on sammies to weigh them down.

Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup. Cut the patty melts corner to corner and dip in the soup as you eat.

Tips, hints and helps: How to soften hard marshmallows. Just use them in your salad and they should soften. 12-22-07 Top of page

CHRISTMAS CRESCENT RING (from foodnetwork.com Sandra Lee) 12-22-07

Crescent Ring:
2 (8-ounce) containers refrigerated crescent roll dough
1 (7-ounce) container pure almond paste
1/4 cup seedless red raspberry jam or cherry jam

Glaze:
1 cup powdered sugar
1 1/2 tablespoons water
1/4 teaspoon pure almond extract
Sugar-dipped cherries and small pears, optional

Preheat oven to 375° F. Line a heavy large baking sheet with parchment paper and set aside. Unroll crescent dough; separate along dough perforations into 16 triangles. Overlap 8 dough triangles on prepared baking sheet, positioning longest points in center and forming a 10-inch-diameter dough disk. Press edges of triangles together to seal.

Using a rolling pin, roll out almond paste between 2 sheets of waxed paper into a 9-inch diameter disk. Place almond disc atop dough disk. Spread jam over almond paste . Using remaining 8 dough triangles, arrange second 10-inch diameter dough disk atop jam. Pinch edges of dough disks to seal. Tuck edges under. Bake for 25 minutes, or until golden brown. Remove from oven and cool for 10 minutes.

While ring is baking, make glaze by stirring powdered sugar, water, and almond extract together in a medium bowl until smooth. Drizzle half of glaze over warm crescent. Let glaze set for 10 minutes and then drizzle remaining glaze over. Decorate with sugar-dipped cherries and small pears, if desired.

KAREN'S LOVE JUICE (LEMONADE) (7-21-07) 12-22-07

3 cups sugar
1 cup boiling water
3 cups lemon juice
2 tbsps. grated lemon peel

In a 1 1/2 quart dissolve sugar in boiling water. Let cool. Add lemon juice and lemon peel. Mix well. Cover and store in refrigerator for up to a week. Combine 1/4-1/3 cup syrup and 3/4 cup cold water in glass. Stir well. For 8 servings, combine 2 2/3 cup syrup with 5 cups cold water.

EASY TURTLES (11-24-07) 12-22-07

knotted pretzels
rolo candy

Place 1 rolo candy on each pretzel. Place on a greased cookie sheet. Bake at 250° for 8 minutes.

ZESTY CARROT DISH 12-22-07

2 pounds carrots
onions and green peppers as desired
1/2 cup oil
1 cup sugar
1/2 cup vinegar
1 tsp. dry mustard
1 tsp. pepper
1 can tomato soup undiluted

Bring the sauce to a boil and pour over carrots, onions and green peppers. Put in crockpot to cook and serve hot.

BACON WRAPPED LITTLE SMOKIES 12-22-07

1 pound sliced bacon, cut into 3rds
1 14 oz. pkg. beef cocktail smokies
3/4 cup brown sugar

Refrigerate 2/3rds of the bacon until ready to wrap smokies. Preheat oven to 325°. Wrap smokies with a piece of bacon and secure with toothpick. Place on large baking sheet. Sprinkle brown sugar generously over all. Bake 40 minutes at 325° until sugar is bubbly. Keep warm for serving.

SCRAPPLE is the official name of corn meal mush with meat and you slice and fry it. You can also use grits. 12-22-07

CINNAMON ROLL SMOKIES (Requested Smokies wrapped in cinnamon dough on Channel 6 in the Quad Cities, found this, didn't give) 12-22-07

1 can (12.4 oz) Cinnamon Rolls, 8 Count
cocktail smokies

Take each cinnamon roll and break it into 4 long pieces. Flatten each piece of roll. Roll a smokie up in each piece. Lightly spray a cookie sheet and lay each cinnamon roll smokie seam side down. Put in a 350° oven for 20 minutes or until golden browm. Remove from cookie sheet and spread icing on each roll. ENJOY WHILE WARM!

GINGER CANDY (didn't give) 12-22-07

2 Cups Sliced Ginger (the slices should be about 1/8 inches thick and 1 inch wide)
Water
8 ½ Cups Water
8 Tea Spoons Salt
2 Tea Spoons Lemon Juice

Method of preparation for the Ginger Candy

Put the slices of ginger into a pot. Pour enough water over them, so that all of the pieces are immersed. Boil this on medium heat for about 5 – 6 minutes. Then drain all the water.

Repeat this process for 3 – 4 times. This ensures that the ginger loses its hotness.

Then poke holes into the ginger pieces using a fork one-by-one and blot the excess moisture with a paper towel. This process will help the ginger pieces absorb the syrup.

Take a pot with 2 Cups of Water, 1 ½ Cup of Sugar, 2 Tea Spoons of Salt and the 2 Tea Spoons of Lemon Juice. Mix thoroughly and bring to a boil over medium heat. Let it simmer for 2 minutes after it boils. Then put this mixture aside and allow it to cool.

Place the ginger slices in a glass jar (which has an airtight cap) and pour the syrup mixture on top of the slices. Cap the jar tightly. Let the ginger slices and syrup mixture remain in the glass jar overnight in a cool place.

The next day remove only the syrup into a pot and add 2 Cups of Sugar and 2 Tea Spoons of Salt. Bring this to a boil on medium heat and let it simmer for 2 minutes. Cool this mixture and then pour it over the ginger pieces in the glass jar. Cap the jar tightly and let it stand overnight in a cool place.

The next day, again, remove only the syrup into a pot and add ½ Cup of Sugar and 2 Tea Spoons of Salt. Bring the mixture to a boil on medium heat and let it simmer for 2 minutes. Cool the mixture and pour it over the ginger pieces in the jar. After capping the jar tightly, let this stand in a cool place overnight.

The next day, finally, remove the syrup into a pot and add ½ Cup of Sugar and 2 Tea Spoons of Salt and bring this mixture to a boil on medium heat and let it simmer for 2 minutes. Cool the mixture and pour it over the ginger pieces in the jar. Cap the jar tightly. This time, however, we let the jar stand in a cool place for 2 nights.

Two days later, take the mixture of the syrup and ginger slices and strain. Discard the syrup.

On a cookie sheet lined with foil, place the ginger slices next to each other. Dry this in the sun, or place this in the oven on the lowest heat. Do this till the ginger pieces begin to dry and have a glistening or glazed look.

Once the pieces are dry, toss the rest of the sugar along with these dried ginger pieces.

Your Ginger Candy is ready!

You can store the candy in an airtight container for over 3 months.

MAID RITES 12-22-07

1 pound hamburger, fry and drain. Pour a can of french onion soup over. Let simmer until it is the consistency you want.

Tips, hints and helps: For soft roll out sugar cookies, cut back on the sugar and use equal amounts of honey and sugar. 12-22-07

PASSIONATE PUMPKIN DELIGHT (didn't give nov/dec97pg6) 12-22-07

1½ cups flour
½ cup chopped nuts
1½ sticks margarine, softened

Blend and press into a 9x 13" pan. Bake 350° for 15-20 minutes. Let cool.

8 ozs cream cheese
8 ozs Cool Whip
1 cup powdered sugar

Blend cream cheese and sugar. Fold in Cool Whip and spread over cooled crust.

2 boxes instant vanilla pudding
1 can pumpkin pie mix
1 1/3 cups milk
¾ tsp. pumpkin pie spice

Blend ingredients until smooth. Spread over cream cheese layer.

Topping:
8 ozs Cool Whip
½ cup chopped nuts
¾ tsp. pumpkin pie spice

Combine Cool Whip and pumpkin pie spice. Fold in nuts.

WAFFLES 12-29-07 Top of page

4 eggs
2 1/2 cups milk
3/4 cup vegetable oil
1/2 tsp. vanilla, can be doubled
4 tsps. sugar
3 1/2 cups flour
5 tsps. baking powder
1 tsp. salt

Mix and pour over hot iron.

SOFT SOUR CREAM CUTOUTS 12-29-07

2 cups sugar
1 cup sour cream
3 eggs
1/2 cup butter/margarine, softened
1/2 cup vegetable shortening
5 1/2 cup all purpose flour
2 tsps. baking powder
2 tsps. baking soda
1 tsp. vanilla
1 tsp. almond extract
1/4 tsp. salt

In a large mixing bowl, combine sugar, sour cream, eggs, butter and shortening. Beat at medium speed with electric mixer until light and fluffy. Add flour, baking powder, soda, vanilla, almond extract and salt. Beat at low speed until soft dough forms. Cover with plastic wrap and chill for 1-2 hours or until firm. Heat oven to 350. On a floured surface, roll dough out to 1/4 inch thickness and cut cookies. Place on ungreased cookie sheet and bake for 8-10 minutes.

DECORATOR FROSTING 12-29-07

1/2 cup butter/margarine, softened
1/2 cup vegetable shortening
1 tsp. vanilla
4 cups powdered sugar
3-4 tbsps. milk
food coloring

Mix and frost cookies.

WAFFLES 12-29-07

1 1/2 cups flour
1 cup oatmeal, uncooked
1 tbsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
2 eggs, beaten
1 1/2 cups milk
6 tbsps. butter, melted
2 tbsps. brown sugar

Mix and pour onto hot iron.

PUMPKIN CHEESE CAKE (nov/dec88pg1, didn't give) 12-29-07

Crust:
1½ cups flour
¼ cup sugar
1 large egg white
½ cup softened butter

Mix flour and sugar. Add egg white and butter. Blend with fingers. Shape into ball. Press into 9" spring form pan. Prick dough with fork. Bake at 400° 15-20 minutes. Let cool.

2½ lbs. cream cheese, at room temperature.
1 cup sugar
4 large eggs
3 egg yolks
2 tbsps. flour
2 tsps. cinnamon
½ tsp. cloves
1 tsp. ginger
1 cup heavy cream
1 tbsp. vanilla
1 lb. cooked, pureed pumpkin (or canned)

Beat cream cheese, sugar, eggs and egg yolks in a large bowl. Add flour and spices. Beat in cream, vanilla and pumpkin on medium speed. Pour into prepared crust. Bake at 425°, 15 minutes. Reduce to 275° and bake an additional hour. Turn off heat. Let stand in oven for 2 hours to cool slowly. Refrigerate.

PUMPKIN CHEESE CAKE (nov/dec90pg1, didn't give) 12-29-07

Crust:
¼ cup butter
1¼ cups ginger snap cookies, crushed

Melt butter in sauce pan and mix in ginger snaps. Press into ungreased 9x9" pan. Bake at 350° for 10 minutes.

Filling:
2 (8 oz.) pkgs. cream cheese, softened
2/3 cup granulated sugar

Mix together and add 2 unbeaten eggs and stir till blended.

Mix in:
1 (14 oz.) can pumpkin
Add:
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
½ tsp. salt

Pour into crust and bake at 350° for 50-60 minutes till firm. Chill. Garnish with whipped cream and chocolate curls.

PUMPKIN CHEESE CAKE WITH BOURBON SOUR CREAME TOPPING (sep/oct99pg4, didn't give) 12-29-07

CRUST:

¾ cup graham crackers, crushed
½ cup finely chopped pecans
¼ cup firmly packed light brown sugar
¼ cup sugar
½ stick melted butter, cooled

FILLING:

1½ cups solid packed pumpkin
3 large eggs
1½ tsps. cinnamon
½ tsp. nutmeg
½ tsp. ground ginger
½ tsp. salt
½ cup firmly packed light brown sugar
3 pkgs. (8 oz.) cream cheese, cut in bits to soften
½ cup sugar
2 tbsps. heavy cream
1 tbsp. corn starch
1 tsp. vanilla
1 tbsp. bourbon

TOPPING:

2 cups sour cream
2 tbsps. sugar
1 tbsp. bourbon
16 pecan halves

Crust:

Combine crackers, pecans, sugars; stir in butter. Press into bottom and ½ inch up sides of 9 inch spring form pan. Chill for 1 hour.

Filling:

Whip together the pumpkin, eggs, cinnamon, nutmeg, ginger, salt and brown sugar, in a large bowl with a mixer, cream the cream cheese and sugar together. Beat in the cream, cornstarch, vanilla, bourbon and pumpkin mixture. Pour into the crust. Preheat oven to 350°. Bake on middle rack for 50-55 minutes, until center is set. Remove from oven and cool, in pan, for 5 minutes.

Topping:

Whip together sour cream, sugar and bourbon; spread over cake (still warm.) Bake an additional 5 minutes. Remove from oven and cool, in pan, on wire rack. Cover and chill overnight. Remove pan sides. Garnish with pecans.

PUMPKIN CHEESECAKE (jan/feb96pg5, didn't give) 12-29-07

1 cup nonfat ricotta cheese
2 (8 oz.) tubs light process cream cheese product
1 cup brown sugar, firmly packed
3 tbsps. all purpose flour
1½ tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground nutmeg
¼ tsp. ground cloves
2 eggs
1 (16 oz.) can cooked pumpkin, mashed
4 egg whites
¼ tsp. cream of tartar
¼ cup plus 3 tbsps. sugar, divided

Coat bottom of a 10" spring form pan with cooking spray. Wrap outside bottom and sides of pan with heavy duty aluminum foil; set aside.

Position knife blade in food processor bowl; add the ricotta cheese and cream cheese, and process until smooth. Add brown sugar and next 6 ingredients; process until smooth. Pour into a large bowl, stir in pumpkin, and set aside.

Beat 4 egg whites (at room temperature) and cream of tartar at high speed with an electric mixer until foamy. Gradually add ¼ cup sugar, 1 tbsp. at a time, beating until stiff peaks form. Gently stir one fourth of egg white mixture into pumpkin mixture. Gently fold in remaining egg white mixture.

Pour into prepared pan; place in a large, shallow pan. Add hot water to larger pan to a depth of 1". Bake at 300° for 50 minutes. Remove from oven; let cool in water bath 1 hour. Remove spring form pan from water, remove foil from pan. Cover and chill at least 8 hours.

Place 3 tbsps. sugar in a small saucepan over medium high heat. Caramelize by stirring often until sugar melts and is golden (about 5 minutes). Rapidly spread mixture onto a baking sheet coated with cooking spray. Cool completely. Break mixture into small pieces. Position knife blade in processor bowl; add crystallized sugar. Pulse 6 times. Sprinkle over cheesecake.

CRAB LEGS 12-29-07

Defrost frozen crab legs by placing in the refrigerator for 8 hours.

To Steam:

Pour 2 cups water into a steamer or large pot. Add 1 tbsp. salt and bring to a boil. Add crab legs, placing onto a rack at the bottom of the pan or in a steaming basket. As the water starts to boil again, start timer, and steam for 5-7 minutes. Until you can smell their aroma and they are warm. Remove from heat and serve with butter and lemon wedges.

To Boil:

Half fill a large saucepan with cold water and add salt and seasonings you want. Bring water to boil, drop crab legs in and reduce heat slightly and allow crab legs to simmer and heat up for 5-7 minutes. Remove from water, rinse and serve.

RED VELVET CAKE (Rick Bartlett's mother-in-law) 12-29-07

2 cups sugar
1 cup butter
2 eggs
1 tablespoon cocoa (if desired, to darken color) make a paste with vinegar
2 1/2 cups cake flour
1 cup buttermilk
2 1 ounce red food coloring
1 teaspoon vanilla flavoring
1 teaspoon salt
1 1/2 teaspoons soda

Cream butter and sugar, add eggs and beat until fluffy, add cocoa mix well, sift flour soda and salt together. Add the flour alternating with buttermilk, add food coloring and vanilla. Put equal amount in three greased cake pan. Bake at 350 until done.

RED VELVET CAKE ICING 12-29-07

1 stick butter
1 8 oz. cream cheese
1 tsp. vanilla
1 box powdered sugar
1 cup chopped pecans

Blend in food processor. Do not use a hand mixer.

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