MOCHA SPICE ROLL CAKE 11-01-08 Top of page
6 lg Eggs, separated
1 1/2 ts Ground cinnamon
1 c Sugar MOCHA CREAM FILLING/FROSTING
3/4 c Cake flour
1 1/2 pt Heavy cream
1/2 ts Salt
3 tb Instant coffee
1 ts Baking powder
1/4 c Superfine sugar + to taste
1/2 ts Allspice
4 1/2 tb Sweetened cocoa
1 ts Ground cloves or - to taste
CAKE ROLL: 1. Preheat oven to 350 degrees. Grease a 10x15-inch jelly roll pan. Line the pan with wax paper and grease the paper. 2. In the bowl of an electric mixer, beat the egg yolks and sugar together until the mixture is pale and fluffy. 3. Sift the flour with the salt, baking powder, and spices. Add the dry ingredient to the batter. 4. In a separate bowl, beat the egg whites until stiff and gently fold them into the batter. 5. Pour the batter into the prepared jelly roll pan. Bake for 20 minutes. Remove from the oven and turn the cake over onto a clean linen dish towel that has been dusted with confectioners sugar. Lift off the pan and let the cake cool for 10 minutes. Peel off the wax paper from the cake. Carefully roll the cake with the towel, jelly roll fashion, and let the cake remain in this position on a rack for 20-30 minutes while it cools completely. 6. When the cake is cooled, unroll to fill (IMPORTANT* If the cake is even slightly warm, the whipped cream filling will weep.) Spoon a generous amount of the mocha cream onto the inside of the cake, smoothing it to within 1-inch of all the edges. 7. Roll the cake up to form a log. Place it seam side down on a platter. Spread the remainder of the mocha cream over the roll, frosting it evenly. Run the tines of a fork along the top of the cake roll to create decorative ridges resembling the bark of a tree. Refrigerate the cake roll until serving time. (If you choose to freeze the dessert, wrap it loosely in saran wrap. Defrost 2 hours in the fridge prior to serving.)
MOCHA CREAM FILLING AND FROSTING: (Cream to fill & frost one cake roll) 11-01-08 Top of page
In a small saucepan, warm 1/2 pt. of the heavy cream with the instant coffee just enough to dissolve the granules. Remove from the heat and chill well. In the bowl of an electric mixer, whip all of the cream, sugar and cocoa until stiff peaks form. Refrigerate until needed.
PUMPKIN PIE DESSERT 11-01-08
1 graham cracker crust or double
entire recipe and put in 9x13" pan.
1 can pumpkin
1 cup milk
2 pkgs. instant vanilla pudding
1 tsp. cinnamon
1/2 tsp. ginger root
(or 2 tsps. pumpkin pie spice)
Mix together until well blended and pour over crust. Chill and top with whipped cream.
TIRAMISU 11-01-08
boiling water
instant coffee
chocolate powder
sugar coated biscuits
mascarpone cheese
condensed milk
In a medium bowl, combine two packages of mascarpone cheese and 1 can of condensed milk. Add 1/4 cup of boiling water to a small bowl with 1 tablespoon instant coffee. Allow to cool 5 minutes, then dip sugar coated biscuits in the coffee one by one until moistened. Put 1 layer of the biscuits into a larger ovenproof dish, then spread the cream on top, reserving a portion. Make another layer of the coffee biscuits, then spread another layer of cream. Finally, put some chocolate powder in a sieve and sprinkle on top of the dish. Place in refrigerator for 45 minutes, then serve.
ARIZONA LEMON PIE 11-01-08
1 large lemon, ends removed, cut into 8 pieces and take out seeds
Put in blender and blend for 30 seconds.
1 1/2 cups sugar
4 eggs
1 stick butter, cut into small
pieces
1 tsp. vanilla
Blend well in blender. Pour into 9 inch unbaked pie shell. Bake at 350 for 40-50 minutes.
SUGAR-FREE CRANBERRY SAUCE 11-08-08 Top of page
1 lb. package cranberries
1 12-oz. can frozen concentrate
apple juice
1 8-oz. can crushed pineapple in
own juice (unsweetened)
6 packages Nutra Sweet (or other
artificial sweetener)
Place cranberries, apple juice and undrained pineapple in pan and bring to a boil; simmer until it begins to thicken. Cool and add six packages of Nutra Sweet or more, if not sweet enough.
ARIZONA LEMON PIE (11-01-08) 11-08-08
1 large lemon, ends removed, cut into 8 pieces and take out seeds
Put in blender and blend for 30 seconds.
1 1/2 cups sugar
4 eggs
1 stick butter, cut into small
pieces
1 tsp. vanilla
Blend well in blender. Pour into 9 inch unbaked pie shell. Bake at 350 for 40-50 minutes.
SOUTHERN MEATLOAF 11-08-08
2 pounds ground beef
1/2 pound fresh ground pork
1 cup dry bread crumbs
2 teaspoons salt
1/2 teaspoon pepper
1 large egg
3 tablespoons butter
1/2 cup hot water
Directions
Place a medium sized baking pan into a cool oven and heat oven to 350 degrees. Place the hot water into a large mixing bowl and add the butter. Stir until completely melted. Add all remaining ingredients and mix well. Shape mixture into a loaf and place in heated baking pan. Cook your meatloaf for approximately 40 minutes or until an internal temperature of 170 degrees has been reached. Don't overcook or the meatloaf will be dry. You may serve this southern meatloaf either hot or cold. My kids like to use ketchup when eating this, but I prefer sauteed onions on the top of mine.
This recipe also freezes well, so it can be a good idea to double the recipe and make 2 loaves of meatloaf at once. It will take a bit longer to cook 2 meatloaves, but use an internal meat thermometer to test for doneness. Cool 2nd meatloaf completely before covering in freezer wrap and storing in your freezer for another night. Thaw in your refrigerator and reheat in 350 degree oven. Cover the meatloaf with aluminum foil while reheating to make sure the meatloaf doesn't dry out.
PUMPKIN PIE CAKE (jan/feb88pg3 using dry cake mix) 11-08-08
1 can (29 oz.) pumpkin
4 eggs
1 (13 oz.) can evaporated milk
1½ cups sugar
2 tsps. cinnamon
1 tsp. ginger
½ tsp. nutmeg
1 yellow cake mix
Mix all ingredients. Place in ungreased 9x13" pan. Sprinkle 1 yellow cake mix over top. Drizzle 1 cup melted margarine over top. Sprinkle 1 cup chopped nuts over top. Bake at 350° for 1 hour. Serve with Cool Whip.
ALMOST TURTLES #2 (jan/feb84pg4) 11-08-08
18 ounce package chocolate chips
(use real chocolate)
1 can sweetened condensed milk
1 pint marshmallow cream
1 teaspoon vanilla
1 pound pecans
½ teaspoon salt
1 pound Kraft caramels (quartered)
Combine chocolate chips, milk and
marshmallow cream. Cook over low heat. Stir until combined. Remove from
heat; add vanilla, nuts
and salt. Add caramels. Stir but
don't allow to melt. Drop by teaspoonful on buttered pan. (Makes 50-60
pieces.)
ULTIMATE IRRESISTIBLE GRANOLA (Veronica Sackett) 11-08-08
This is THE BEST granola out there. Walnuts, pecans, coconut, sesame seeds and honey are just a few of the delectable ingredients that make this the most delicious and nutty granola out there, you won't be disappointed!
Prep Time: 15m
Cook Time: 20m
Ready in: 35m
Yield: 20 servings
5 cups rolled oats
1 cup blanched slivered almonds
1 cup chopped walnuts
1 cup chopped pecans
1 cup sesame seeds
1 cup wheat germ
2 cups shredded coconut
1 cup unsalted sunflower seeds
1 cup canola oil
1 1/2 cups honey
1 cup raisins
1 cup dried cranberries
Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, stir together the oats, almonds, walnuts, pecans, sesame seeds, wheat germ, coconut and sunflower seeds. In a small pan over medium heat, stir together the oil and honey. Cook and stir until blended. You could also do this in a large measuring cup in the microwave, heating for about 2 minutes and 30 seconds. Pour over the oat mixture, and stir to coat evenly. Spread out in an even layer on two cookie sheets.Bake for 20 minutes in the preheated oven, until the oats and nuts are toasted. Immediately after it comes out of the oven, stir in the raisins and dried cranberries. Let stand until cooled, and stir again to break up any large clusters. Store in an airtight container at room temperature for up to two weeks, but I guarantee it won't be around that long!
Servings Per Recipe: 20
Amount Per Serving
Calories: 583 cal
Total Fat: 37.8 g
Cholesterol: 0 mg
Sodium: 9 mg
Carbohydrates: 56.5 g
Fiber: 8.5 g
Protein: 11.3 g
ULTIMATE IRRESISTIBLE GRANOLA (Veronica Sackett 11-08-08) 11-22-08 Top of page
This is THE BEST granola out there. Walnuts, pecans, coconut, sesame seeds and honey are just a few of the delectable ingredients that make this the most delicious and nutty granola out there, you won't be disappointed!
Prep Time: 15m
Cook Time: 20m
Ready in: 35m
Yield: 20 servings
5 cups rolled oats
1 cup blanched slivered almonds
1 cup chopped walnuts
1 cup chopped pecans
1 cup sesame seeds
1 cup wheat germ
2 cups shredded coconut
1 cup unsalted sunflower seeds
1 cup canola oil
1 1/2 cups honey
1 cup raisins
1 cup dried cranberries
Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, stir together the oats, almonds, walnuts, pecans, sesame seeds, wheat germ, coconut and sunflower seeds. In a small pan over medium heat, stir together the oil and honey. Cook and stir until blended. You could also do this in a large measuring cup in the microwave, heating for about 2 minutes and 30 seconds. Pour over the oat mixture, and stir to coat evenly. Spread out in an even layer on two cookie sheets.Bake for 20 minutes in the preheated oven, until the oats and nuts are toasted. Immediately after it comes out of the oven, stir in the raisins and dried cranberries. Let stand until cooled, and stir again to break up any large clusters. Store in an airtight container at room temperature for up to two weeks, but I guarantee it won't be around that long!
Servings Per Recipe: 20
Amount Per Serving
Calories: 583 cal
Total Fat: 37.8 g
Cholesterol: 0 mg
Sodium: 9 mg
Carbohydrates: 56.5 g
Fiber: 8.5 g
Protein: 11.3 g
TURTLES (SHUTTERBUGS) (mar/apr97pg5) 11-22-08
1½ cups unsalted butter
3½ cups brown sugar
1½ cups light corn syrup
21 oz. sweetened condensed milk
2 tsp. vanilla
2 lbs. pecan or walnut halves
½ lb. chocolate
Melt butter. Add sugar, then corn syrup. Add condensed milk, stirring over medium heat. When boiling, reduce heat, stirring constantly, until it coats the spoon. Remove from heat and fold in vanilla. Spread pecan or walnut halves on buttered baking sheet. With a teaspoon, drop caramel onto pecan or walnut halves as close as possible. When caramel has set, remove turtles onto a cooling rack. Melt chocolate until lukewarm. Coat caramel with chocolate.
ALMOST TURTLES #2 (jan/feb84pg4) 11-22-08
18 ounce package chocolate chips
(use real chocolate)
1 can sweetened condensed milk
1 pint marshmallow cream
1 teaspoon vanilla
1 pound pecans
½ teaspoon salt
1 pound Kraft caramels (quartered)
Combine chocolate chips, milk and
marshmallow cream. Cook over low heat. Stir until combined. Remove from
heat; add vanilla, nuts
and salt. Add caramels. Stir but
don't allow to melt. Drop by teaspoonful on buttered pan. (Makes 50-60
pieces.)
HOLIDAY RAISIN APPLE STUFFING (cooks.com) 11-22-08
1 1/2 c. chopped onions and celery
1 1/2 c. unpeeled diced apples
1/2 c. butter
8 c. (7 1/2 oz.) pkgs. unseasoned
bread cubes
1 1/2 c. raisins
1/2 lb. bacon, cook crisp, drain
and crumble
1/4 c. chicken broth
1/4 c. chopped parsley
2 to 3 tsp. poultry seasoning
Salt and pepper to taste
Saute onions, celery and apples in butter until tender. Add bread, raisins, bacon, broth, parsley, poultry seasoning, salt and pepper. Toss over low heat 2 minutes. Use to stuff 12 to 15 lbs. turkey. Moisten any remaining stuffing with additional broth. Bake in covered, buttered baking dish in moderate oven to heat through. Makes about 11 cups.
CARAMEL APPLE DIP (Caramels) 11-22-08
1 stick margarine or butter
2 cups brown sugar
3/4 cup white syrup
1 can sweetened condensed milk
1 tsp. vanilla
Put all ingredients except vanilla in saucepan and stir constantly until boiling. Boil 5 minutes, stirring constantly. Remove from heat and add vanilla. Can last up to even a month in the refrigerator and be used when you want. Can be used for apple dip, caramel in turtles or drizzled over bars.
PARTY PINK DIVINITY (nov/dec99pg2) 11-22-08
3 cups sugar
¾ cup light corn syrup
¾ cup water
¼ tsp. salt
2 egg whites
3 ozs. cherry gelatin
1 cup chopped nuts
½ cup maraschino, quartered
Combine sugar, syrup, water and salt in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture boils. Cook, without stirring, until hardball stage (250 degrees.) Remove from heat. Beat egg whites in a large bowl until soft peaks form. Gradually add gelatin and beat until stiff peaks form. Slowly add syrup, beating constantly at high speed, and cook until mixture loses its shine. Stir in nuts and cherries. Drop by teaspoons on waxed paper. (You can use any flavor of gelatin.)
CROCK POT BEEF AND NOODLES (3-29-08) 11-22-08
2 cans beer
2 cans cream of mushroom soup
2 cans beef broth
Brown a 3-4 lb. beef roast. Place
in crock pot with the beer and soup. Cook for 4 hours on high. Remove meat.
Put noodles into crock
pot. Cook the noodles. Tear up
beef and put back in with noodles.
CROCKPOT STUFFING (recipeplex.com) 11-22-08
1 (8 inch) pan cornbread
8 slices dry white bread
4 eggs
2 cups chicken broth
2 cans cream of chicken soup
1 tsp. sage
1/2 tsp. black pepper
Celery to taste
1 medium onion
2 tbsps. butter
Mix ingredients except butter. Place in crock pot. Dot butter on top. Cook 2 hours on High then 4 hours on low.
EASY TURTLES (11-24-07) 11-29-08 Top of page
knotted pretzels
rolo candy
Place 1 rolo candy on each pretzel. Place on a greased cookie sheet. Bake at 250° for 8 minutes. Variation: Use small round pretzels and put a rolo or hershey's kiss on top. Bake at 275° for 2 1/2 minutes. Press a pecan on top. Variation #2: Can add a red m&m on the top for a rudolph nose.
TACO DIP (didn't give) 11-29-08
2 lb. block of velveeta cheese
3 cans Hormel Beanless Chili
2 cans Rotel tomatos - lime flavor
Just heat and serve!
MOCK CRAB AND PASTA SALAD 11-29-08
(May use any quantity of pasta, lettuce and crab, depending on number of people to serve!)
1 cup spiral pasta (may use elbow
or shell)
2 cup shredded lettuce
1 cup mock crab (sea legs or other
white fish)
1/2 cup chopped celery
1 cup Miracle Whip salad dressing
1/2 cup sour cream
1 tsp. season-all salt
Pepper to taste
Cook pasta, drain and cool. Cut or shred mock crab into bite size pieces. Mix all ingredients together and season to taste. Chill thoroughly.
RAW CRANBERRY RELISH WITH APPLES 11-29-08
Mix cranberries and apples. Not over half apples. Grind the fruit together. Add sugar to taste. Add orange kool-aid instead of oranges.
LOBSTER SALAD 11-29-08
1 cup cooked, flaked small lobster
1 tablespoon fresh lemon juice
1/2 cup thinly sliced celery
1/3 cup mayonnaise, or to moisten
1/4 teaspoon salt
dash pepper, mixed salad greens
1 avocado, peeled, quartered
Sprinkle lobster with lemon juice. Ad celery, salt and pepper. Gently stir in mayonnaise; chill thoroughly. Brush avocados with lemon juice. Arrange lobster salad on mixed greens with a wedge of avocado. Lobster salad serves 4.
KOLACHES (1-29-05, variation of) 11-29-08
1 cup softened margarine
6 oz. softened cream cheese
2 cups flour
Combine margarine and cream cheese until smooth and creamy. Blend in flour. Divide into thirds. Wrap in plastic wrap and refrigerate. Roll out to 1/8" thickness. Cut into squares or rounds, make indentation and add 1/4 tsp. or less of your favorite filling. On the squares, you can bring two corners together and crimp it or all four sides together. Bake at 350° on ungreased cookie sheet for 15-18 minutes. Dust with powdered sugar.
RICE ONION CREAM SOUP BASE 11-29-08
2 tsbps. butter
1 cup thinly sliced onion
Cook over medium heat until browned.
5 cups chicken stock or canned broth
1/2 cup raw white rice
salt and pepper and spices to taste
Put all together and cook until rice is tender. Put in blender and make it into a cream sauce. You can thin it with milk or water.
CHICKEN WILD RICE SOUP 11-29-08
1/2 cup cooked wild rice
1 recipe of rice onion soup base
1/2 cup small slivered carrots
and celery
1 - 1 1/2 cups chicken pieces
Mix together, heat and serve.
Tips, hints and helps: Spice up your chili using italian or hot sausage and hamburger mixed.
Click here to go to the next month of radio recipes.