Sunday, March 1, 2009
Recipes
The recipes that were just posted were courtesy of my mamacita.. Ellie the fabulous cook!!!!
Cioppino
Cioppino
Seafood Stew
Probably invented by an Italian in San Francisco, Cioppino starts with Dungeness crabs. For the authentic version, both crab and shrimp are cooked in their shell. This makes for messy eating, so have plenty of napkins available. Green salad and plenty of sourdough or Italian bread complete the meal.
Ingredients:
1/2 cup butter or margarine or olive oil
2 medium onions, chopped
2 or 3 cloves garlic
1 cup lightly packed chopped fresh parsley
2 large cans (28 oz.) tomatoes
2 cans (14 1/2 oz.) regular chicken broth
1 bay leaf
1 Tbs. dry basil
1/2 tsp. EACH thyme leaves and oregano leaves
1 cup water
1 1/2 cups dry white wine
1 1/2 lbs. large raw shrimp in shells (or boneless, skinless chunks of rock fish or ling cod)
2 large Dungeness crabs (about 4 lbs. total), live, cleaned and cracked (have this done at your fish market)
1 1/2 lbs. scallops
Directions:
In a 6 to 8-quart kettle over medium heat, melt butter.
Add onions, garlic and parsley; cook, stirring until onions are soft.
Add tomatoes (break up with a spoon) and their liquid, along with broth, bay leaf, basil, thyme, oregano, water and wine.
Bring to a boil, then reduce heat; cover and simmer for about 30 minutes.
Devein shrimp in this manner: Insert a small metal or wooden skewer along the bck of each shrimp (in shell), beneath the vein.
Gently pull the skewer to the surface, drawing out vein. Repeat as often as necessary to remove entire vein. Set shrimp aside.
Add crab to simmering sauce and cook, covered, for 10 minutes.
Add shrimp and scallops and return stew to simmering, then cover and simmer until scallops are opaque throughout (5 - 7 minutes)
Serve stew from the kettle or from a large tureen into large soup bowls.
Also have available a large bowl to hold shells as they're emptied.
Makes 8 - 10 servings
Cooked Crab Cioppino: Prepare recipe as directed above, but use whole, cooked, clean and cracked crab (thawed if frozen ) instead of live crab.
Add to sauce along with the shrimp.
Seafood Stew
Probably invented by an Italian in San Francisco, Cioppino starts with Dungeness crabs. For the authentic version, both crab and shrimp are cooked in their shell. This makes for messy eating, so have plenty of napkins available. Green salad and plenty of sourdough or Italian bread complete the meal.
Ingredients:
1/2 cup butter or margarine or olive oil
2 medium onions, chopped
2 or 3 cloves garlic
1 cup lightly packed chopped fresh parsley
2 large cans (28 oz.) tomatoes
2 cans (14 1/2 oz.) regular chicken broth
1 bay leaf
1 Tbs. dry basil
1/2 tsp. EACH thyme leaves and oregano leaves
1 cup water
1 1/2 cups dry white wine
1 1/2 lbs. large raw shrimp in shells (or boneless, skinless chunks of rock fish or ling cod)
2 large Dungeness crabs (about 4 lbs. total), live, cleaned and cracked (have this done at your fish market)
1 1/2 lbs. scallops
Directions:
In a 6 to 8-quart kettle over medium heat, melt butter.
Add onions, garlic and parsley; cook, stirring until onions are soft.
Add tomatoes (break up with a spoon) and their liquid, along with broth, bay leaf, basil, thyme, oregano, water and wine.
Bring to a boil, then reduce heat; cover and simmer for about 30 minutes.
Devein shrimp in this manner: Insert a small metal or wooden skewer along the bck of each shrimp (in shell), beneath the vein.
Gently pull the skewer to the surface, drawing out vein. Repeat as often as necessary to remove entire vein. Set shrimp aside.
Add crab to simmering sauce and cook, covered, for 10 minutes.
Add shrimp and scallops and return stew to simmering, then cover and simmer until scallops are opaque throughout (5 - 7 minutes)
Serve stew from the kettle or from a large tureen into large soup bowls.
Also have available a large bowl to hold shells as they're emptied.
Makes 8 - 10 servings
Cooked Crab Cioppino: Prepare recipe as directed above, but use whole, cooked, clean and cracked crab (thawed if frozen ) instead of live crab.
Add to sauce along with the shrimp.
Cheese Stuffed Zucchini
Cheese-stuffed Zucchini
Ingredients:
4 good sized zucchini
1/2 lb. mozzarella,, diced small
1/4 lb. fresh mushrooms, cut up, or canned chopped mushrooms
1 Tbs. chopped parsley
1 clove garlic, minced
1 tsp. chopped basil
2 or 3 Tbs. grated Parmesan or Romano cheese
salt and pepper to taste
pinch of nutmeg
1 Tbs. olive oil
bread crumbs
Directions:
Cut ends off zucchini, wash and scrape lightly.
Cut in half lengthwise and scoop out pulp.
Combine rest of ingredients, except bread crumbs, blending everything well together.
Fill zucchini cases with this mixture.
Arrange side by side in an oiled baking dish; sprinkle with bread crumbs and drizzle a little olive oil ever them.
Cover (use aluminum foil if pan has no cover) and bake in a preheated 350 degree oven for 1/2 hour.
Remove cover and continue baking for another 1/4 hour.
Serve hot.
Serves 4 - 6.
Ingredients:
4 good sized zucchini
1/2 lb. mozzarella,, diced small
1/4 lb. fresh mushrooms, cut up, or canned chopped mushrooms
1 Tbs. chopped parsley
1 clove garlic, minced
1 tsp. chopped basil
2 or 3 Tbs. grated Parmesan or Romano cheese
salt and pepper to taste
pinch of nutmeg
1 Tbs. olive oil
bread crumbs
Directions:
Cut ends off zucchini, wash and scrape lightly.
Cut in half lengthwise and scoop out pulp.
Combine rest of ingredients, except bread crumbs, blending everything well together.
Fill zucchini cases with this mixture.
Arrange side by side in an oiled baking dish; sprinkle with bread crumbs and drizzle a little olive oil ever them.
Cover (use aluminum foil if pan has no cover) and bake in a preheated 350 degree oven for 1/2 hour.
Remove cover and continue baking for another 1/4 hour.
Serve hot.
Serves 4 - 6.
Pot Roast with Potato Dumplings
Pot Roast with Potato Dumpling
Sauerbraten Mit Kartoffel Klosse
Ingredients:
3 lbs. round steak
1 Tbs. salt
1/2 tsp. pepper
2 onions, sliced
1 carrot, sliced
1 stalk celery chopped
4 cloves
4 peppercorns
1 pint red wine vinegar
2 bay leaves
2 Tbs. kidney fat
6 Tbs. butter
5 Tbs. flour
1 Tbs. sugar
8 or 10 gingersnaps, crushed
Directions:
Wipe steak with damp cloth; season with salt and pepper. Place in earthen, glass or enamelware bowl. Combine onions, carrot, celery, cloves, peppercorns, vinegar and bay leaves and pour over meat. Cover and put in refrigerator 4 days. Turn meat several times over the 4 days.
On the fifth day remove from refrigerator, drain meat, saute in kidney fat, until seared on all sides. Add marinade liquid and bring to a boil; then lower heat and let simmer about 3 hours.
Melt remaining 5 tablespoons butter in a pan. Stir lour smoothly into it. Add sugar, blend and let brown to a nice dark color. Add to simmering meat mixture. Cover and continue cooking until meat is tender, about 1 hour longer.
Remove meat to a warmed serving platter. Stir crushed gingersnaps into pot juices and cook until thickened. Pour this special sauerbraten gravy over meat.
Potato Dumplings
Ingredients:
6 medium-size potatoes, boiled in their skins
2 eggs lightly beaten
2/3 cut sifted flour
2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. nutmeg (optional)
Directions:
When cool enough to handle, peel and mash or rice the potatoes.
Beat in all the remaining ingredients.
Shape into 1 or 2 inch balls.
Drop into just boiling, salted water and cook for 7 to 10 minutes.
Drain.
Serve with Sauerbraten.
Serves 6 or more.

Sauerbraten Mit Kartoffel Klosse
Ingredients:
3 lbs. round steak
1 Tbs. salt
1/2 tsp. pepper
2 onions, sliced
1 carrot, sliced
1 stalk celery chopped
4 cloves
4 peppercorns
1 pint red wine vinegar
2 bay leaves
2 Tbs. kidney fat
6 Tbs. butter
5 Tbs. flour
1 Tbs. sugar
8 or 10 gingersnaps, crushed
Directions:
Wipe steak with damp cloth; season with salt and pepper. Place in earthen, glass or enamelware bowl. Combine onions, carrot, celery, cloves, peppercorns, vinegar and bay leaves and pour over meat. Cover and put in refrigerator 4 days. Turn meat several times over the 4 days.
On the fifth day remove from refrigerator, drain meat, saute in kidney fat, until seared on all sides. Add marinade liquid and bring to a boil; then lower heat and let simmer about 3 hours.
Melt remaining 5 tablespoons butter in a pan. Stir lour smoothly into it. Add sugar, blend and let brown to a nice dark color. Add to simmering meat mixture. Cover and continue cooking until meat is tender, about 1 hour longer.
Remove meat to a warmed serving platter. Stir crushed gingersnaps into pot juices and cook until thickened. Pour this special sauerbraten gravy over meat.
Potato Dumplings
Ingredients:
6 medium-size potatoes, boiled in their skins
2 eggs lightly beaten
2/3 cut sifted flour
2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. nutmeg (optional)
Directions:
When cool enough to handle, peel and mash or rice the potatoes.
Beat in all the remaining ingredients.
Shape into 1 or 2 inch balls.
Drop into just boiling, salted water and cook for 7 to 10 minutes.
Drain.
Serve with Sauerbraten.
Serves 6 or more.

Sour Cream Pound Cake
Sour Cream Pound Cake
Ingredients:
3 cups sugar
3/4 cup margarine, softened
1 1/3 cup frozen egg substitute, thawed
1 1/2 cups low-fat sour cream
1 tsp. baking soda
4 1/2 cups sifted cake flour
1/2 tsp. salt
2 tsp. vanilla extract
Vegetable cooking spray
Directions:
Cream sugar and margarine at medium speed of an electric mixer until combined.
Gradually add egg substitute, beating well.
Combine sour cream and baking soda. Set aside.
Combine flour and salt; with mixer running at low speed, add to creamed mixture, beginning and ending with flour mixture.
Stir in vanilla.
Spoon batter into a 10-inch tube pan coated with cooking spray.
Bake at 325 degrees for 1 hour and 35 minutes or until a wooden tooth pick inserted comes out clean.
Cool in pan 10 minutes, remove from pan. Cool on a wire rack.
Yield: 24 servings (serving size 1 slice - 1")

Ingredients:
3 cups sugar
3/4 cup margarine, softened
1 1/3 cup frozen egg substitute, thawed
1 1/2 cups low-fat sour cream
1 tsp. baking soda
4 1/2 cups sifted cake flour
1/2 tsp. salt
2 tsp. vanilla extract
Vegetable cooking spray
Directions:
Cream sugar and margarine at medium speed of an electric mixer until combined.
Gradually add egg substitute, beating well.
Combine sour cream and baking soda. Set aside.
Combine flour and salt; with mixer running at low speed, add to creamed mixture, beginning and ending with flour mixture.
Stir in vanilla.
Spoon batter into a 10-inch tube pan coated with cooking spray.
Bake at 325 degrees for 1 hour and 35 minutes or until a wooden tooth pick inserted comes out clean.
Cool in pan 10 minutes, remove from pan. Cool on a wire rack.
Yield: 24 servings (serving size 1 slice - 1")

Zucchini Quiche
Zucchini Quiche
Ingredients:
1 lb. zucchini
3/4 tsp. salt
1/2 cup chopped scallions (including green part)
1 9 inch partially baked pie shell
3 eggs lightly beaten
1 1/2 cup heavy cream
1/2 cup grated gruyere cheese
1 tsp. minced fresh dill
Freshly ground black pepper
Directions:
Wash, then carefully grate zucchini. Sprinkle with 1/4 tsp. salt and place in a fine strainer over a bowl.
Preheat oven to 375 degrees.
Melt butter in a skillet, add scallions and saute until tender, but not brown.
Spread in pie shell.
Mix eggs and cream together in a bowl.
Press as much fluid as possible out of the zucchini. (There should be about 1 cup grated.)
Stir grated zucchini into egg mixture.
Stir in cheese, dill, remaining 1/2 tsp. salt and pepper to taste.
Pour into the prepared pie shell and bake in the middle of a pre-heated oven for 30 - 35 minutes, or until a knife inserted in the center comes out clean.
Serve warm or at room temperature.
Yield: 6 to 8 srvings
Ingredients:
1 lb. zucchini
3/4 tsp. salt
1/2 cup chopped scallions (including green part)
1 9 inch partially baked pie shell
3 eggs lightly beaten
1 1/2 cup heavy cream
1/2 cup grated gruyere cheese
1 tsp. minced fresh dill
Freshly ground black pepper
Directions:
Wash, then carefully grate zucchini. Sprinkle with 1/4 tsp. salt and place in a fine strainer over a bowl.
Preheat oven to 375 degrees.
Melt butter in a skillet, add scallions and saute until tender, but not brown.
Spread in pie shell.
Mix eggs and cream together in a bowl.
Press as much fluid as possible out of the zucchini. (There should be about 1 cup grated.)
Stir grated zucchini into egg mixture.
Stir in cheese, dill, remaining 1/2 tsp. salt and pepper to taste.
Pour into the prepared pie shell and bake in the middle of a pre-heated oven for 30 - 35 minutes, or until a knife inserted in the center comes out clean.
Serve warm or at room temperature.
Yield: 6 to 8 srvings
Ratatouille
Ratatouille
Ingredients:
1 large or 2 small eggplants, unpeeled and thinly sliced
1/2 cup olive oil
2 medium onions thinly sliced
2 cloves of garlic thinly sliced
4 or 5 small or 2 large zucchini thinly sliced
1 red or green pepper thinly sliced
4 to 5 tomatoes, peeled, seeded and chopped or a 29 oz. can Italian plum tomatoes, drained
2 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. or more basil
1/2 tsp ground coriander
Directions:
Salt the eggplant and leave for 1 hour. Rinse and press.
Heat the oil in a large shallow pan which has a cover.
Add the onion and saute until just soft and
wilted.
Add the garlic, the drained and pressed eggplant and the zucchini. Mix well together and cook over medium heat for 5 minutes.
Add the red or green pepper and mix with the cooked vegetables.
Cover and cook for 15 minutes, removing the cover once or twice to stir the mixture.
Add the tomatoes and mix in.
Simmer uncovered for 45 minutes to 1 hour, or until veggies are well blended and cooked down slightly.
Add the salt, pepper, basil and coriander and cook for a few minutes longer.
Taste for seasoning.
(If the ratatouille is to be served cold, cool and chill and garnish with chopped parsley.
Variations:
Add sliced mushrooms during the last 10 minutes of cooking
For a cold ratatouille, add thinly sliced fennel with the red or green pepper.
Ingredients:
1 large or 2 small eggplants, unpeeled and thinly sliced
1/2 cup olive oil
2 medium onions thinly sliced
2 cloves of garlic thinly sliced
4 or 5 small or 2 large zucchini thinly sliced
1 red or green pepper thinly sliced
4 to 5 tomatoes, peeled, seeded and chopped or a 29 oz. can Italian plum tomatoes, drained
2 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. or more basil
1/2 tsp ground coriander
Directions:
Salt the eggplant and leave for 1 hour. Rinse and press.
Heat the oil in a large shallow pan which has a cover.
Add the onion and saute until just soft and
wilted.
Add the garlic, the drained and pressed eggplant and the zucchini. Mix well together and cook over medium heat for 5 minutes.
Add the red or green pepper and mix with the cooked vegetables.
Cover and cook for 15 minutes, removing the cover once or twice to stir the mixture.
Add the tomatoes and mix in.
Simmer uncovered for 45 minutes to 1 hour, or until veggies are well blended and cooked down slightly.
Add the salt, pepper, basil and coriander and cook for a few minutes longer.
Taste for seasoning.
(If the ratatouille is to be served cold, cool and chill and garnish with chopped parsley.
Variations:
Add sliced mushrooms during the last 10 minutes of cooking
For a cold ratatouille, add thinly sliced fennel with the red or green pepper.
Blueberry Orange Bread
Blueberry Orange Bread
Ingredients:
2 Tbs. butter
1/4 boiling water
2/3 cup orange juice
4 tsp. grated orange rind
1 egg
1 cup sugar
2 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 cup blueberries
2 Tbs. honey
Directions:
Melt butter in water small bowl; add 1/2 cup orange juice and 3 tsp. orange rind.
Combine flour, baking powder, baking soda and salt in a second bowl.
In a third bowl, beat egg with sugar until light.
Add dry ingredients alternately with orange liquid, beating until smooth after each addition .
Fold in berries.
Bake in 9"x5"x3" loaf pan, which has been lightly buttered on bottom and sides, at 325 degrees for ABOUT 1 hour 20 minutes.
Turn out on rack.
Mix together remaining orange juice. orange rind and honey; spoon over hot loaf.
Let stand until cool.
Use Pam in place of butter to coat pan.
NB: This recipe was given to me by my former Assistant Principal, Dr.William J. Hunter.
R.I.P. 1941 - 2007
Ingredients:
2 Tbs. butter
1/4 boiling water
2/3 cup orange juice
4 tsp. grated orange rind
1 egg
1 cup sugar
2 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 cup blueberries
2 Tbs. honey
Directions:
Melt butter in water small bowl; add 1/2 cup orange juice and 3 tsp. orange rind.
Combine flour, baking powder, baking soda and salt in a second bowl.
In a third bowl, beat egg with sugar until light.
Add dry ingredients alternately with orange liquid, beating until smooth after each addition .
Fold in berries.
Bake in 9"x5"x3" loaf pan, which has been lightly buttered on bottom and sides, at 325 degrees for ABOUT 1 hour 20 minutes.
Turn out on rack.
Mix together remaining orange juice. orange rind and honey; spoon over hot loaf.
Let stand until cool.
Use Pam in place of butter to coat pan.
NB: This recipe was given to me by my former Assistant Principal, Dr.William J. Hunter.
R.I.P. 1941 - 2007
Chocolate Chip Cake
Chocolate Chip Cake
Cake:
1 cup butter
1 cup brown sugar
2/3 cup sugar
4 eggs
2 tsp. vanilla
1/2 tsp. salt
2 cups flour
1 cup mini chocolate chips
Frosting
1 1/2 cups chocolate chips
1/4 cup butter
2 Tbs. cream cheese
1 1/2 cups sifted confectioners sugar
2 tsp. vanilla
Cake Directions:
Preheat oven to 350 degrees. Grease a rectangular pan (9" x 11" x 2") Line pan with waxed paper.
Combine butter, brown sugar and sugar; beat until creamy.
Add eggs one at a time, beating well after each addition .
Add vanilla and salt; mix well.
Gradually add flour.
Stir in chips.
Bake 20 - 25 minutes (DO NOT OVERBAKE).
When cool, cut cake crosswise into four smaller rectangles.
Spread frosting between layers and around sides.
Frosting:
Melt chocolate; stir until smooth. In a separate bowl, combine butter, cream cheese and confectioners sugar; beat until creamy.
add melted chocolate and vanilla.
If necessary, thin frosting with milk or cream .
Cake:
1 cup butter
1 cup brown sugar
2/3 cup sugar
4 eggs
2 tsp. vanilla
1/2 tsp. salt
2 cups flour
1 cup mini chocolate chips
Frosting
1 1/2 cups chocolate chips
1/4 cup butter
2 Tbs. cream cheese
1 1/2 cups sifted confectioners sugar
2 tsp. vanilla
Cake Directions:
Preheat oven to 350 degrees. Grease a rectangular pan (9" x 11" x 2") Line pan with waxed paper.
Combine butter, brown sugar and sugar; beat until creamy.
Add eggs one at a time, beating well after each addition .
Add vanilla and salt; mix well.
Gradually add flour.
Stir in chips.
Bake 20 - 25 minutes (DO NOT OVERBAKE).
When cool, cut cake crosswise into four smaller rectangles.
Spread frosting between layers and around sides.
Frosting:
Melt chocolate; stir until smooth. In a separate bowl, combine butter, cream cheese and confectioners sugar; beat until creamy.
add melted chocolate and vanilla.
If necessary, thin frosting with milk or cream .
Cheesey Spinach Party Loaf
Cheesy Spinach Party Loaf
1 1/2 lb. round sour dough bread loaf
1/3 cup margarine
1/3 cup red or green peppers chopped
1/3 cup chopped celery
1/3 cup chopped onion
1 lb. Velveeta cheese
1 10oz. package frozen chopped spinach
1/4 tsp. dried rosemary leaves, crushed
Directions:
Cut slice from top of bread; remove center, leaving 1 inch shell.
Cut removed bread into bite-size pieces.
Brush insides of shell with 3 Tbs. margarine melted.
Place on cookie sheet with reserved bread. Bake at 350 degrees for 20 minutes.
Saute peppers, celery and onions in remaining margarine until tender.
Add Velveeta, stir over low heat until melted.
Stir in remaining ingredients. Heat thoroughly, stirring constantly.
Pour into bread shell.
Serve with reserved bread, top slice and assorted vegetable dippers.
Makes 2 1/3 cups.
1 1/2 lb. round sour dough bread loaf
1/3 cup margarine
1/3 cup red or green peppers chopped
1/3 cup chopped celery
1/3 cup chopped onion
1 lb. Velveeta cheese
1 10oz. package frozen chopped spinach
1/4 tsp. dried rosemary leaves, crushed
Directions:
Cut slice from top of bread; remove center, leaving 1 inch shell.
Cut removed bread into bite-size pieces.
Brush insides of shell with 3 Tbs. margarine melted.
Place on cookie sheet with reserved bread. Bake at 350 degrees for 20 minutes.
Saute peppers, celery and onions in remaining margarine until tender.
Add Velveeta, stir over low heat until melted.
Stir in remaining ingredients. Heat thoroughly, stirring constantly.
Pour into bread shell.
Serve with reserved bread, top slice and assorted vegetable dippers.
Makes 2 1/3 cups.
Brandy Alexander Pie
Brandy Alexander Pie
8 servings
Ingredients:
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup sugar
2 Tbs. cornstarch
2 cups milk
4 egg whites
4 slightly beaten egg yolks
1 - 2 Tbs. unsweetened cocoa
1 tsp. vanilla extract
1/4 cup EACH Creme de Cocoa and Brandy
1 9 inch chocolate cookie crust.
Preparation:
Soften gelatin in 1/4 cup cold water.
In a 2 quart saucepan, combine 1/2 cup sugar and cornstarch.
Stir in milk and egg yolks. Cook till mixture thickens and bubbles.
Remove 1 cup and stir in cocoa and vanilla.
Spread evenly on crust.
Stir softened gelatin into remaining custard.
Add liquors.
Chill to partially set.
Add 1/4 cup superfine sugar to egg whites. Beat till stiff peaks. Fold in to chilled custard.
Pile on top of chocolate layer.
Chill 4 to 6 hours till set.
Hint:
Garnish with whipped cream rosettes and shaved chocolate.
8 servings
Ingredients:
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup sugar
2 Tbs. cornstarch
2 cups milk
4 egg whites
4 slightly beaten egg yolks
1 - 2 Tbs. unsweetened cocoa
1 tsp. vanilla extract
1/4 cup EACH Creme de Cocoa and Brandy
1 9 inch chocolate cookie crust.
Preparation:
Soften gelatin in 1/4 cup cold water.
In a 2 quart saucepan, combine 1/2 cup sugar and cornstarch.
Stir in milk and egg yolks. Cook till mixture thickens and bubbles.
Remove 1 cup and stir in cocoa and vanilla.
Spread evenly on crust.
Stir softened gelatin into remaining custard.
Add liquors.
Chill to partially set.
Add 1/4 cup superfine sugar to egg whites. Beat till stiff peaks. Fold in to chilled custard.
Pile on top of chocolate layer.
Chill 4 to 6 hours till set.
Hint:
Garnish with whipped cream rosettes and shaved chocolate.
Tia Maria Cake
Tia Maria Cake
1/4 cup Tia Maria or Kaluha Liquor
3/4 cup dark coffee (instant dark liquid)
40 large marshmallows or marshmallow cream
1 pint heavy cream
2 or 3 boxes Lady Fingers
Chocolate morsels or chocolate sprinkles
Directions:
Cut off top of Lady Fingers and line the sides of a spring form pan, scalloped edges on top.
Line the bottom of the pan with the remaining Lady Fingers.
In a double boiler, melt 40 marshmallows. coffee and a handful of chocolate morsels.
Cool to room temperature; DO NOT refrigerate.
Whip the cream.
Fold whipped cream and Tia Maria in the marshmallow mix.
Pour into the springform pan and refrigerate or freeze.
Apply chocolate sprinkles or peak cream with a spoon.
1/4 cup Tia Maria or Kaluha Liquor
3/4 cup dark coffee (instant dark liquid)
40 large marshmallows or marshmallow cream
1 pint heavy cream
2 or 3 boxes Lady Fingers
Chocolate morsels or chocolate sprinkles
Directions:
Cut off top of Lady Fingers and line the sides of a spring form pan, scalloped edges on top.
Line the bottom of the pan with the remaining Lady Fingers.
In a double boiler, melt 40 marshmallows. coffee and a handful of chocolate morsels.
Cool to room temperature; DO NOT refrigerate.
Whip the cream.
Fold whipped cream and Tia Maria in the marshmallow mix.
Pour into the springform pan and refrigerate or freeze.
Apply chocolate sprinkles or peak cream with a spoon.
Chocolate Trifle
Chocolate Trifle
2 pkgs. Jello Instant Chocolate Pudding -- follow package directions for pudding
1 large Chocolate or Vanilla Cool Whip
Devil's food sheet cake or
Sara Lee Chocolate Pound Cake or Entenmann's Devil's food pound cake or chocolate chip cake
Heath Bar crunch bar
Nestle's Milk Chocolate Chips
1 large clear bowl
Layer as follows:
Chocolate Cake
Pudding
Candy
Cool Whip
Cake
Pudding
Candy
Cool Whip
Chocolate Chips
Variations:
Use regular pound cake.
Layer with canned peaches and pineapple.
Use raspberry preserves in between layers. Top with banana slices dipped in lemon juice to prevent discoloration.
2 pkgs. Jello Instant Chocolate Pudding -- follow package directions for pudding
1 large Chocolate or Vanilla Cool Whip
Devil's food sheet cake or
Sara Lee Chocolate Pound Cake or Entenmann's Devil's food pound cake or chocolate chip cake
Heath Bar crunch bar
Nestle's Milk Chocolate Chips
1 large clear bowl
Layer as follows:
Chocolate Cake
Pudding
Candy
Cool Whip
Cake
Pudding
Candy
Cool Whip
Chocolate Chips
Variations:
Use regular pound cake.
Layer with canned peaches and pineapple.
Use raspberry preserves in between layers. Top with banana slices dipped in lemon juice to prevent discoloration.
Sunday, January 25, 2009
Mama Ellie's Famous Cheesecake
Crustless Cheesecake
Ingredients:
(Ingredients in parentheses may be substituted to make this Weight Watchers friendly)
1 pint sour cream (low fat sour cream)
2 8 oz. packages cream cheese (low fat cream cheese)
1 pint whole milk ricotta (part skim ricotta)
4 eggs (Egg Beaters)
1 1/2 cups sugar (Splenda for Baking)
3 Tbs. flour
3 Tbs. cream of tartar
2 tsp. vanilla
1 stick butter melted (I Can't Believe It's Not Butter or Land O' Lakes Lite)
Directions:
Melt butter. Set aside.
Mix cream cheese and ricotta until smooth.
Add sugar. Cream together until blended.
Add eggs one at a time until well mixed after each addition . Add vanilla.
Add flour and cream of tartar until folded in.
Pour in melted butter and mix well.
Lastly, add the sour cream and slowly fold in until well blended.
Pour into a greased springform pan and bake in a 375 degree oven for one hour and fifteen minutes. Turn off oven. Leave in oven for an additional 30 minutes.
Remove from oven and let cook. Refrigerate overnight and serve with strawberries. I used Comstock Pie Filling to cover top of cake. Comstock also makes a great Lite Pie Filling.
Variations:
Marble Cheesecake
Pour 1/2 of the batter into the pan. Leave the other half in a mixing bowl. Add 3/4 to 1 cup Hershey's Chocolate Syrup to batter. Mix thoroughly. Pour into white batter and swirl with a knife to make marble cheesecake. Follow baking directions.
Chocolate Cheesecake
Melt a 6 oz. package Nestle's Chocolate Morsels (Milk, Dark, Mint) over a double boiler or in microwave. When melted, pour into cheesecake batter and mix thoroughly. Follow baking directions.
Ingredients:
(Ingredients in parentheses may be substituted to make this Weight Watchers friendly)
1 pint sour cream (low fat sour cream)
2 8 oz. packages cream cheese (low fat cream cheese)
1 pint whole milk ricotta (part skim ricotta)
4 eggs (Egg Beaters)
1 1/2 cups sugar (Splenda for Baking)
3 Tbs. flour
3 Tbs. cream of tartar
2 tsp. vanilla
1 stick butter melted (I Can't Believe It's Not Butter or Land O' Lakes Lite)
Directions:
Melt butter. Set aside.
Mix cream cheese and ricotta until smooth.
Add sugar. Cream together until blended.
Add eggs one at a time until well mixed after each addition . Add vanilla.
Add flour and cream of tartar until folded in.
Pour in melted butter and mix well.
Lastly, add the sour cream and slowly fold in until well blended.
Pour into a greased springform pan and bake in a 375 degree oven for one hour and fifteen minutes. Turn off oven. Leave in oven for an additional 30 minutes.
Remove from oven and let cook. Refrigerate overnight and serve with strawberries. I used Comstock Pie Filling to cover top of cake. Comstock also makes a great Lite Pie Filling.
Variations:
Marble Cheesecake
Pour 1/2 of the batter into the pan. Leave the other half in a mixing bowl. Add 3/4 to 1 cup Hershey's Chocolate Syrup to batter. Mix thoroughly. Pour into white batter and swirl with a knife to make marble cheesecake. Follow baking directions.
Chocolate Cheesecake
Melt a 6 oz. package Nestle's Chocolate Morsels (Milk, Dark, Mint) over a double boiler or in microwave. When melted, pour into cheesecake batter and mix thoroughly. Follow baking directions.
The Most Yummy Fettucini Ever
Fettuccini a la Giovanni
Serves 4
Ingredients:
1 lb. Peccorino Romano grated cheese or Parmigiano Reggiano
1 lb. prosciutto sliced not thin
1 pint heavy cream
2 sticks sweet butter
2 small cans LE SEUER peas
2 lbs. homemade fettuccini (from an Italian salumeria)
Fresh grated pepper
Directions:
Place heavy cream and 1 stick butter in pan until butter melts. Add fresh pepper.
In a separate pan, place the peas, 1 stick of butter and diced prosciutto (1/4" pieces) until butter melts.
Boil and drain fettuccini.
Place fettucini in a large pasta bowl and add other ingredients from pots. Toss together and serve with warm crusty Italian seeded twist garlic bread.
Buon appetito!!!!!
Serves 4
Ingredients:
1 lb. Peccorino Romano grated cheese or Parmigiano Reggiano
1 lb. prosciutto sliced not thin
1 pint heavy cream
2 sticks sweet butter
2 small cans LE SEUER peas
2 lbs. homemade fettuccini (from an Italian salumeria)
Fresh grated pepper
Directions:
Place heavy cream and 1 stick butter in pan until butter melts. Add fresh pepper.
In a separate pan, place the peas, 1 stick of butter and diced prosciutto (1/4" pieces) until butter melts.
Boil and drain fettuccini.
Place fettucini in a large pasta bowl and add other ingredients from pots. Toss together and serve with warm crusty Italian seeded twist garlic bread.
Buon appetito!!!!!
Monday, January 12, 2009
Another fabulous cake from mom!
A Scrumptiously Delicious Crumb Cake
from Ellie
Ingredients:
1 box Duncan Hines Yellow Cake Mix *
1 envelope Dream Whip
4 eggs (Egg Beaters can substitute)
1 cup water
1 1/2 tbls. vanilla
Mix ALL ingredients in a bowl and beat well for 4 minutes.
Place in a greased or Pan sprayed 11" x 14" pan. Bake in a 350 degree oven for 35 minutes. Remove pan from oven.
Topping:
4 cups flour
1 1/3 cups sugar (Splenda will substitute)
3 tsp. vanilla
3 tsp. cinnamon
1 lb. margarine melted (Lite Margarine)
Pour margarine into dry ingredients and mix well with hands. (I learned to use my Kitchen Aid dough hook and get a great even mixture.) Mix well until thoroughly mixed.**
Knead with hands and crumble evenly over top of cake.
Return cake to oven and bake for an additional 35 minutes. Turn off oven and leave in oven for an additional 15 minutes.
Remove from oven and let cool. Top with confectioner's sugar.
* You may use any flavor Duncan Hines Cake Mix and omit the vanilla (except in Classic White, Chocolate, Chocolate Fudge, Devil's Food and Marble).
** You may also add a layer if pie filling between the baked cake and the crumb layer before you add the crumbs. I use Comstock Cinnamon Apple, Peach, Double Cherry and Pineapple (if I can find it). Comstock makes a Lite Pie Filling.
from Ellie
Ingredients:
1 box Duncan Hines Yellow Cake Mix *
1 envelope Dream Whip
4 eggs (Egg Beaters can substitute)
1 cup water
1 1/2 tbls. vanilla
Mix ALL ingredients in a bowl and beat well for 4 minutes.
Place in a greased or Pan sprayed 11" x 14" pan. Bake in a 350 degree oven for 35 minutes. Remove pan from oven.
Topping:
4 cups flour
1 1/3 cups sugar (Splenda will substitute)
3 tsp. vanilla
3 tsp. cinnamon
1 lb. margarine melted (Lite Margarine)
Pour margarine into dry ingredients and mix well with hands. (I learned to use my Kitchen Aid dough hook and get a great even mixture.) Mix well until thoroughly mixed.**
Knead with hands and crumble evenly over top of cake.
Return cake to oven and bake for an additional 35 minutes. Turn off oven and leave in oven for an additional 15 minutes.
Remove from oven and let cool. Top with confectioner's sugar.
* You may use any flavor Duncan Hines Cake Mix and omit the vanilla (except in Classic White, Chocolate, Chocolate Fudge, Devil's Food and Marble).
** You may also add a layer if pie filling between the baked cake and the crumb layer before you add the crumbs. I use Comstock Cinnamon Apple, Peach, Double Cherry and Pineapple (if I can find it). Comstock makes a Lite Pie Filling.
Heritage cake..
A recipe from my mother...
So delicious!!!!
HERITAGE CAKE
2 3/4 cups flour
1 3/4 cups sugar
1/4 tsp. salt
2 tbls. baking powder
3/4 cup milk
2 tbls. EACH orange and almond extract
1 cup butter softened (or margarine, Crisco or vegetable oil)
4 large eggs
Sift the dry ingredients into a large mixing bowl.
Add the milk, softened butter, extracts and two eggs. Beat at a medium speed until all ingredients are thoroughly mixed. Add remaining two eggs and mix thoroughly for an additional two minutes at a higher speed.
Spray a 12-cup Bundt or tube pan with Pam and pour batter into pan. Bake in a 375 degree oven for 60 - 70 minutes. Insert a toothpick into cake to test for doneness.
Variations:
Use vanilla flavoring and chocolate chips instead of orange and almond.
Use vanilla flavoring. Pour half the batter into pan. Reserve the other half and pour 1/2 - 3/4 chocolate syrup into it and mix thoroughly. Pour over white batter and swirl with a knife or fork for a marble cake.
Use other flavorings such as orange, lemon, pineapple, etc.
This cake is foolproof. Drizzle icing over top or serve with ice cream or whipped cream.
NB: This recipe is older than I am!!!!
So delicious!!!!
HERITAGE CAKE
2 3/4 cups flour
1 3/4 cups sugar
1/4 tsp. salt
2 tbls. baking powder
3/4 cup milk
2 tbls. EACH orange and almond extract
1 cup butter softened (or margarine, Crisco or vegetable oil)
4 large eggs
Sift the dry ingredients into a large mixing bowl.
Add the milk, softened butter, extracts and two eggs. Beat at a medium speed until all ingredients are thoroughly mixed. Add remaining two eggs and mix thoroughly for an additional two minutes at a higher speed.
Spray a 12-cup Bundt or tube pan with Pam and pour batter into pan. Bake in a 375 degree oven for 60 - 70 minutes. Insert a toothpick into cake to test for doneness.
Variations:
Use vanilla flavoring and chocolate chips instead of orange and almond.
Use vanilla flavoring. Pour half the batter into pan. Reserve the other half and pour 1/2 - 3/4 chocolate syrup into it and mix thoroughly. Pour over white batter and swirl with a knife or fork for a marble cake.
Use other flavorings such as orange, lemon, pineapple, etc.
This cake is foolproof. Drizzle icing over top or serve with ice cream or whipped cream.
NB: This recipe is older than I am!!!!
Sunday, January 11, 2009
Lasagna
This is, a day, of cooking. I am attempting my first lasagna.
I used Dom Deluise's recipe. It is very simple.
It was yummy.
2 lbs of Ricotta
1 cup of Parmesan
1lb of noodles
1lb of Mozzarella - Fresh
2 quarts of sauce of your choice.
I mixed the ricotta and parmesan in a large bowl. I also used marinara sauce and fresh mozzarella.
In the oven for 325 for one hour and a half. Let it sit for 20 minutes before cutting!
Enjoy!
I used Dom Deluise's recipe. It is very simple.
It was yummy.
2 lbs of Ricotta
1 cup of Parmesan
1lb of noodles
1lb of Mozzarella - Fresh
2 quarts of sauce of your choice.
I mixed the ricotta and parmesan in a large bowl. I also used marinara sauce and fresh mozzarella.
In the oven for 325 for one hour and a half. Let it sit for 20 minutes before cutting!
Enjoy!
Waffles
Ok..
So they were yummy.. but... You need to get all ingredients out *before* you start combining them. Also, read directions thru thoroughly before beginning.. That is my advice :)
I substituted Cinnamon for Nutmeg and I put in more Vanilla..
Enjoy!
So they were yummy.. but... You need to get all ingredients out *before* you start combining them. Also, read directions thru thoroughly before beginning.. That is my advice :)
I substituted Cinnamon for Nutmeg and I put in more Vanilla..
Enjoy!
Pop Overs
These are super yummy! I adore popovers. I cannot get enough of them and when I am feeling industrious, I will get up early on a Sunday and surprise Germann!
1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 1/2 cups milk, at room temperature
Directions
Preheat the oven to 425 degrees F.
Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You’ll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
The Barefoot Contessa is great and she is a big girl, so we know she is a good cook :)
1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 1/2 cups milk, at room temperature
Directions
Preheat the oven to 425 degrees F.
Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You’ll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
The Barefoot Contessa is great and she is a big girl, so we know she is a good cook :)
First Attempts
Today, my avid cooking fans, we will attempt to make waffles. Yes.. I said Waffles.. Home made.. Vanilla Flavored Waffles.
I got this recipe from Foodtv.com
So here it goes...
Ingredients
1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1/8 teaspoon fine salt
1/8 teaspoon ground nutmeg
1 1/2 cups milk, at room temperature
2 large eggs, at room temperature, separated
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, melted, plus more for brushing the iron
1 large egg white, at room temperature
1/4 cup sugar
Serving suggestions: Maple syrup, jam, fresh fruit, or yogurt
Directions
Preheat a waffle iron to medium-high.
In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
In a medium bowl, whisk together the milk, egg yolks, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over mix the batter.
In medium bowl, with a hand-held electric mixer or whisk, whip the 3 egg whites until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Using a rubber spatula, fold a third of the egg whites into the batter to lighten the base. Fold in the remaining whites.
Brush the inside surface of the iron with butter. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending upon the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Cover and cook until golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron is well seasoned or nonstick it is not necessary to brush the inner surface each time before cooking the waffles.)
Serve the waffles immediately with syrup, jam, fresh fruit, or yogurt.
I got this recipe from Foodtv.com
So here it goes...
Ingredients
1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1/8 teaspoon fine salt
1/8 teaspoon ground nutmeg
1 1/2 cups milk, at room temperature
2 large eggs, at room temperature, separated
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, melted, plus more for brushing the iron
1 large egg white, at room temperature
1/4 cup sugar
Serving suggestions: Maple syrup, jam, fresh fruit, or yogurt
Directions
Preheat a waffle iron to medium-high.
In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
In a medium bowl, whisk together the milk, egg yolks, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over mix the batter.
In medium bowl, with a hand-held electric mixer or whisk, whip the 3 egg whites until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Using a rubber spatula, fold a third of the egg whites into the batter to lighten the base. Fold in the remaining whites.
Brush the inside surface of the iron with butter. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending upon the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Cover and cook until golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron is well seasoned or nonstick it is not necessary to brush the inner surface each time before cooking the waffles.)
Serve the waffles immediately with syrup, jam, fresh fruit, or yogurt.
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