Orange Cranberry Stuffing & Cranberry Muffins
Recipe By: Sharon Wilson
SHARON WILSON'S NOTES: _This recipe combines the best of both worlds: orange cranberry muffins
for breakfast, then the leftovers can be made into a simple and quick
stuffing which can be served with chicken or turkey.
Stuffing:
1 tablespoon extra-virgin olive oil,
2 tablespoons butter, cut into small pieces
2 ribs celery, with greens, from the heart of the stalk, chopped
1 medium onion, chopped
1 bay leaf, fresh or dried
Salt and pepper
2 cranberry orange muffins, recipe follows
2 tablespoons chopped fresh thyme leaves
1 cup chicken stock
Stuffing: In a medium frying pan over moderate heat add oil and
butter. When butter melts into oil, add celery, onion, bay. Season
with salt and pepper. Split muffins down the center and crumble into
pan to combine with the vegetables. Add thyme and chicken stock.
Cook stuffing 5 minutes, then remove from heat and let stand in warm
pan. To serve, mound cranberry orange stuffing onto each dinner plate
using an ice cream scoop. Rest chicken or turkey slices on top of the
stuffing and cover with gravy. Garnish with chopped parsley.
Muffin recipe:
1 cup dried cranberries
1/4 cup fresh orange juice
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened, plus more
for preparing the muffin tin
1 teaspoon grated orange zest
2/3 cup granulated sugar, plus up to 1 tablespoon
for topping the muffins, if desired
2 large eggs, at room temperature
1/2 cup milk
Preheat the oven to 375 degrees F. Put the cranberries and orange
juice in a small saucepan, and bring just to a simmer over medium
heat. Remove berries from the heat, and set aside to cool and plump.
Drain off any excess liquid and set aside. Lightly brush a 12-muffin
tin with butter. Sift the flour, baking powder, and salt into a
medium bowl and set aside. In a standing mixer fitted with the paddle
attachment, or with an electric hand bowl and set aside. In a standing mixer fitted with the paddle
> attachment, or with an electric hand mixer cream the butter and sugar well. Add eggs one at a time blending well after each addition. Scrape down sides of mixer bowl. Add flour mixture to egg. butter mixture. Add orange zest and reserved liquid from berries. Stir until just combined. Do not over mix. Portion batter mix into muffin cups. Sprinkle tops with extra reserved sugar if desires. Bake at 375 until browned and baked through. Use the clean toothpick test. Muffins are done when lightly pressed down will spring back.
I found this recipe years ago in a Junior League Cookbook. With a few changes, this has become a favorite of many. This is often a special request for the New Years Eve party.
1 pound ground chuck
1 (16 oz.) can refried beans
1 (16 oz.) can chili without beans
1 can chopped green chilies
1 envelope taco seasoning mix
1/2 cup picante sauce
3 medium-ripe avocados
2 T. lemon juice
1/2 t. garlic salt
1/4 t. pepper
2 cups sour cream
3 C. shredded lettuce
2 tomatoes, seeded and coarsely chopped.
1 cup shredded cheese
1 cup shredded Monterey Jack cheese
1 can sliced black olives, well drained
Lightly grease shallow serving platter or 9 x 13 glass baking dish. Brown meat in large skillet. Drain excess fat and stir in refried beans, chili, taco seasoning, and green chilies.
Spoon evenly ino prepared platter. Spoon picante sauce over top.
Peel, pit, and mash avocados in bowl. Add lemon juice, garlic salt, and pepper. Stir in sour cream. Spread avocado mixture over meat layer, leaving a narrow border. Sprinkle with lettuce, tomatoes, cheese, and ripe olives. Serve with corn chips or your favorite scoop for a taco type dip.
This makes a big dip and it is a tried and true recipe. I often make the layers up to through the avocado layer, then have my daughter use her artistic flair with the lettuce, tomatoes, cheese, and olives. One of my favorite presentations is when she makes diagonal bands of each of the condiments over the dip. The colors are awesome and the dip is tasty and filling.
Whenever I take this pie to a holiday party, potluck supper or bake sale, I take along copies of the recipe, too...I'm sure to be asked for it. With the pie's very rich taste, even a sliver is satisfying. It is a must for the dessert table for the holidays and the only pumpkin pie my family wants to have.
1 pkg (8 oz) cream cheese, softened
1/4 cup sugar
1/2 tsp vanilla extract
1 egg
1 unbaked pastry shell (9 in)
Filling:
1 1/4 cup solid pack pumpkin
1 cup evaporated milk
2 eggs beaten
1/4 cup sugar
1/4 cup packed brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
Topping:
2 Tbsp all purpose flour
2 Tbsp brown sugar
1 Tbsp butter or margarine, softened
1/2 cup chopped pecans
In a mixing bowl, beat cream cheese until smooth. Add sugar and vanilla. Mix well. Add egg. Beat until smooth. Spread over bottom of pie shell. Chill 30 min. In a mixing bowl, beat filling ingredients until smooth. Carefully pour over the cream cheese layer. Cover edge of pie with foil. Bake at 350 for 30 min. Remove foil. Bake 25 min longer.
Meanwhile, mix flour, brown sugar and butter until crumbly.Stir in pecans. Sprinkle over pie. Bake 10 -15 min more or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the fridge. Yield 6 to 8 servings.
My Mom's Stuffing
1 Reg.Bag Pepperidge Farm Stuffing Mix
1 Sm. Bag Pepperidge Farm Cornbread Stuffing Mix
1 Box Low salt Crackers,crumbled,or 12 leftover biscuits,crumbled
1 Stalk Celery,minced
2 med Onions,chopped
2 Tbsp.Margarine
1 Lb.Sausage,cooked and drained
Turkey or Chicken drippings.About 2 OTs,enough to make dressing smooth
Salt & Pepper to taste
6 Eggs,beaten
Saute celery and onions in margarine until nearly done.Mix together both stuffing mixes,crackers or biscuits,celery,onions,sausage,salt,pepper and broth.Add beaten eggs and mix thoroughly.Bake in a turkey or chicken according to the time needed to bake the bird,or bake in a greased 9x13 pan at 350º for 35 to 40 minutes or until done.Yum Yum
Makes 24 servings
Prep: 45 minutes
Bake: 20 minutes
Cool: 1 hour
Stand: 1 hour
Ingredients
3/4 cup butter
3 eggs
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
3/4 cup granulated sugar
1/4 cup amaretto
1 teaspoon finely shredded lemon peel
1/2 teaspoon vanilla
1/3 cup granulated sugar
1/4 cup water
2 tablespoons brown sugar
2 tablespoons light-colored corn syrup
1/2 cup amaretto
Directions
1. Allow butter and eggs to stand at room temperature 30 minutes. Generously grease and flour six 4-inch fluted tube pans or one 6-cup fluted tube pan. Combine flour, baking powder, and nutmeg; set aside.
2. In a large mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Beat on medium-high speed, adding the 3/4 cup granulated sugar, 2 tablespoons at a time, about 6 minutes or until mixture is very light and fluffy.
3. Stir in the 1/4 cup amaretto, lemon peel, and vanilla. Add eggs, 1 at a time, beating for 1 minute after each additional and scraping bowl often. Gradually add flour mixture to egg mixture, beating on medium-low speed just until combined. Pour into prepared pans.
4. Bake in a 325 degree F oven for 20 to 25 minutes for the 4-inch pans (40 to 45 minutes for the 6-cup fluted pan) or until a wooden toothpick inserted near the center(s) comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly on rack(s). Prick fluted top and sides of each cake generously with tines of a fork.
5. For syrup, in a medium saucepan combine the 1/3 cup granulated sugar, the water, brown sugar, and corn syrup. Cook and stir over medium heat until bubbly and most of the sugar is dissolved; remove from heat. Stir in 1/2 cup amaretto. Cool for 5 minutes.
6. Dip fluted top and sides of each cooled 4-inch cake into syrup. Place cakes on wire racks above a large tray or baking sheet. Spoon or brush as remaining syrup over tops of cakes. (If using 6-cup pan, do not dip cake into syrup. Place cake on wire rack over tray or baking sheet; spoon or brush syrup over top and sides of cake, reusing syrup on tray.) Cool cake(s).
7. Wrap cakes individually in plastic wrap or cellophane; shill, fluted side up, for up to 3 weeks. (or, transfer to a tightly covered container and chill for up to 3 weeks.) Makes 24 servings.
calories: 157
total fat: 7g
saturated fat: 2g
cholesterol: 34mg
sodium: 78mg
carbohydrate: 20g
fiber: 0g
protein: 2g
vitamin C: 0%
calcium: 1%
iron: 3%
English Christmas "pudding" is really a dense, moist spiced cake. This gingerbread version is flavored with orange marmalade and topped with a traditional hard sauce — butter and sugar mixed with brandy.
Hard Sauce
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons brandy
1 teaspoon grated orange peel
Pudding
Nonstick vegetable oil spray
11/4 cups all purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
3/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
3 large eggs
1/2 cup orange marmalade
1/4 cup mild-flavored (light) molasses
1 teaspoon grated orange peel
For sauce:
Combine all ingredients in small bowl; stir to blend well. (Can be made 4 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
For pudding:
Coat inside and center tube of 6- to 8-cup pudding mold or Bundt cake pan with nonstick spray, then generously with butter. Sift flour and next 6 ingredients into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs, 1 at a time, then marmalade, molasses and orange peel. Add flour mixture and beat just until blended. Transfer batter to prepared mold. Cover mold tightly with foil.
Place steamer rack in large pot. Place pudding mold on rack. Fill pot with enough water to come halfway up sides of mold. Bring water to boil. Reduce heat to medium. Cover pot and steam pudding until tester inserted near center comes out clean, adding more boiling water as needed to maintain level, about 1 hour 15 minutes. Using oven mitts as aid, remove mold from pot. Uncover and let stand 10 minutes. Cut around top center and sides of pudding to loosen. Turn pudding out onto rack and cool 20 minutes. (Can be made 1 day ahead. Cool completely. Return to mold; cover and chill. Resteam 45 minutes to heat through, then turn out of mold.) Transfer pudding to platter. Cut pudding into wedges; serve with sauce.
1/8 cup butter, chilled
3 cups sugar
1 cup eggnog
6 ounces white chocolate chips
1 1/2 cup mini-marshmallows
1 cup almonds, chopped
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Line a 9" x 9" pan with aluminum foil and set aside. Spray the sides of a large saucepan with butter-flavor non-stick spray. Add the eggnog and sugar, and bring to a rolling boil over medium to medium-high heat, stirring constantly. Boil for two full minutes. Fold in the marshmallows, cinnamon, and nutmeg. Bring back to a rolling boil for another 6 minutes, stirring constantly. The mixture will start to turn brown, which is normal, but if you see brown flakes in the mixture then turn down the heat a little. Remove from heat and add the butter, chips, and nuts. Stir until thoroughly mixed or until the mixture starts to lose its glossy appearance. Pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into squares.
(start the night before)
12 slices day-old French bread (1 inch thick)
5 eggs
2 1/2 cups milk
1 cup packed brown sugar, divided
1 tsp vanilla extract
1/2 tsp ground nutmeg
1 cup chopped pecans
1/4 cup butter or margarine, melted
2 cups fresh or frozen blueberries
Arrange bread in a greased 13 X 9 inch X 2 inch baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top. Bake, uncovered, at 400 deg. F for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes our clean. Yield: 6 - 8 servings.
Makes 12 to 16 servings
Prep: 40 minutes
Rise: 1 hour 15 minutes
Bake: 35 minutes
Ingredients
4 cups bread flour
1-1/4 teaspoons active dry yeast
1 cup milk
3 tablespoons sugar
3 tablespoons water
1 tablespoon margarine or butter
1 teaspoon salt
1 teaspoon ground cinnamon
1 egg
1-1/3 cups pitted dried plums (prunes), snipped
3/4 cup chopped bittersweet or semisweet chocolate (about 4 ounces)
Long wooden skewers
Powdered sugar (optional)
Directions
1. Stir together 2 cups of the flour and the yeast in a large mixing bowl; set aside. Heat and stir milk, sugar, water, margarine or butter, salt, and cinnamon in a small saucepan over medium heat just until warm (120 degrees F to 130 degrees F) and the margarine or butter almost melts.
2. Add milk mixture to flour mixture along with egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. (The dough should be just stiff enough to knead.)
3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
4. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease entire surface of dough. Cover, let rise in a warm place until double in size (45 to 60 minutes). Punch dough down. Cover and let rest 10 minutes.
5. Meanwhile, lightly grease a baking sheet; set aside. Combine dried plums and chocolate; set aside.
6. Roll dough on lightly floured surface into a 15x10-inch rectangle. Sprinkle about one-fourth of the chocolate mixture over 3 inches of dough along a 10-inch side. Brush edges of dough with water.
7. Fold dough over filling, allowing the long edge of dough to extend beyond topped dough. Add another one-fourth of the chocolate mixture on top of the filled layer, pressing filling lightly. Brush edges of dough with water. Fold dough back over filling. Repeat filling and folding dough accordion-style twice more. Fold remaining dough on top; press lightly. Gently pat sides of the loaf to form a rectangle.
8. Place shaped dough on prepared baking sheet. Cover; let rise in a warm place until nearly double (about 30 minutes).
9. Preheat oven to 350 degree F. Using a sharp knife, score top layer of loaf once lengthwise down the center and then crosswise at 1-inch intervals, creating a large checkerboard-type pattern. Insert two long wooden skewers (one close to end of the loaf) completely through the loaf to keep the bread layers from slipping while baking.
Bake about 35 minutes or until bread sounds hollow when you lightly tap the top with your fingers; if necessary, cover with foil the last 20 minutes of baking to prevent overbrowning. Transfer bread to a wire rack; cool completely. Remove skewers. If desired, sprinkle with powdered sugar. Makes 1 large loaf (12 to 16 servings).
calories: 297, total fat: 6g, saturated fat: 3g, cholesterol: 19mg, sodium: 206mg, carbohydrate: 55g, fiber: 3g, protein: 8g, iron: 18%
3 1/2 c. sweet potatoes, drained and mashed (you can also use canned yams)
1 c. sugar
2 tsp. vanilla
1/2 c. butter, melted
1/2 c. evaporated milk
3 eggs
Topping:
1 c. brown sugar
1 c. pecans, chopped
1/3 c. flour
1/2 butter
Preheat oven to 350 degrees. In a large bowl,beat potato pieces with an electric mixer on medium speed. Add remaining ingredients and mix. Pour into greased souffle dish and bake 15 minutes. While this is baking prepare the topping.
Put brown sugar, pecans and flour in a medium bowl and mix well. Drizzle butter over mixture and stir again until well coated. Remove souffle from oven and sprinkle over it. Bake 15 minutes more or until topping starts to brown.
Enjoy!
What to do with leftover Christmas ham? This is my favorite "to do". As with any recipe, the outcome is as good as the individual ingredients, so good ham is important.
2 C. chopped ham
1/4 C. mayonnaise
1-8 oz. package cream cheese, softened
2 T. parsley flakes
2 T. dried onion
Tabasco to taste ( I hit it for at least 4 good shakes.)
Mix all indredients together and refrigerate for at least 2 hours. Shape into ball and roll in mixture of chopped pecans and parsley flakes. Serve with crackers or your favorite dipper.
This is so easy and is always welcomed at a party or on a buffet. It can also be served in a bowl prior to the refrigeration step.
A family Favorite, my Grandmother has made this stuffing for as long as anyone can remember. I make this stuffing every Thanksgiving to remind me of home.
Start with:
A box of seasoned Stuffing (any brand you prefer).
1 Can of Chicken broth
2 Apples Chopped into smaller pieces(either Red or Yellow)
2 Large Sweet Onions chopped into smaller pieces
1 Tube of Jimmy Dean Maple Sausage
2 Cups of Celery chopped into smaller pieces
1 Large Egg (or 2 if you prefer)
1/2 Cup of chopped Almonds or Walnuts
2 Sticks of Butter
Brown sausage in a pan with a small amount of oil. Do not drain grease! Let cool slightly.
In another pan cook the Onion and Celery in the butter until they are translucent.
In a large bowl:
Combine:
Stuffing, cooked vegetables, almonds or walnuts, room temperature sausage, apples, and egg. Mix thoroughly.
Begin adding broth until stuffing mixture has reached desired consistency.
Stuff in Turkey or cook outside of turkey in a greased baking dish for 40 minutes.
Note*
You may also add Jalapeños to this recipe for an added kick.
Another family favorite! My husband would eat this every day if he could!
Start with:
1 can (10 3/4 oz.) Campbell's® Cream of Mushroom Soup
- 3/4 cup milk
- 1/8 tsp. black pepper
- 2 pkgs. (9 oz. each) frozen cut green beans, thawed* (I actually prefer to use 2 cans of French Cut Green Beans that have been drained instead of the frozen variety)
- 1 1/3 cups French's® Original French Fried Onions
1/2 package Bacon (Beef Bacon doesn't work well with this) cooked and chopped into small bits.
1/2 can (or more if you like) Water Chestnuts Diced
Combine all ingredients remembering to set aside one half of the French Fried Onions, in 1.5 quart baking dish.
Bake at 350ºF for 30 minutes or until hot. Stir. Sprinkle with remaining remaining French Fried Onions. Bake 5 minutes or until onions are golden.
Okay, I'm a day late posting for Thanksgiving. I'll shoot for Christmas. This is an awesome Cranberry relish that my college roommate gave me a few years back. Do the math. We're not young; but we can cook!
2 apples
1 orange
4 C. cranberries
1 C. walnuts
2 C. sugar
Using a food processor, or better yet, a food chopper, finely chop apples (cored), orange, and cranberries. Add 2. cups sugar and 1 cup finely chopped walnuts. Stir well and refrigerate. This is a great cranberry relish.
When the holidays come, I always love making gifts and this mix is so easy to make. Great on a cold winters morning or evening.
4 tablespoons powdered coffee creamer
2 tablespoons powdered orange drink mix (such as Tang)
3 tablespoons confectioners' sugar
3 tablespoons powdered chocolate-flavored powdered drink mix (such as Nestle Quick)
In a small bowl combine all ingredients together and blend well.
Store in a small baggie or a small jar.
Attach a gift tag with these directions:.
Orange Hot Chocolate.
1 1/2 to 2 tablespoons Orange Hot Chocolate Mix
8 ounces (1 cup) hot milk.
Marshmallows or whipped cream (optional).
Place the orange hot chocolate mixture in a mug. Pour hot milk over the mixture. Stir until the mix is completely dissolved. If desired, garnish with marshmallows or whipped cream.
This is Carolee's Famous apple cake from Aunt Fern. This is a keeper!!
12 servings
1¾ hours total
15 min prep
Apples:
5 apples, diced in large pieces
5 tablespoons sugar
2 teaspoons cinnamon
Cake:
3 cups unsifted flour
2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
4 large eggs
1 cup oil
1/2 cup orange juice
2 1/2 teaspoons vanilla
Set oven to 350ºF.
Grease and flour a 10 inch tube pan
Filling:
Mix apple pieces, sugar and cinnamon.
Cake:
Combine the wet ingredients.
Combine the dry ingredients and add to wet.
Batter will be thick.
Add half the batter to pan.
Add half the apples.
Add the other half of batter and top with the apples.
Bake for 1 ½ hours.
NOTE:
If making in those foil loaf pans (3), bake for only 55 minutes.
1 (12 ounce) bag semisweet chocolate chips *
1 tablespoon vegetable oil
1 teaspoon mint extract, or a bit more to taste
* If watched carefully, you can melt the chocolate in a microwave oven.
Place the chips in the top of a double boiler and over simmering water, melt the chips.
When they are about halfway melted, add the oil and the extract.
Continue to melt the chips, stirring to combine well the chocolate, the oil and the extract.
Remove the mixture from the heat and allow it to cool for about 15 minutes or so, or until the chocolate has started to thicken just a bit.
Place a sheet of parchment paper on a sheet tray, and using a soup spoon, pour coin shaped discs onto the parchment paper. Use all of the chocolate to make "coins."
Allow the coins to harden and then peel them off the paper and enjoy.
Another method of forming them is to peel off a large piece of plastic wrap and lay it over a minin muffin pan. Push it into each cup and pour in the chocolate to the depth you desire.
When cooled, just pop them out.
NOTE: try other flavors such as almond and vanilla as well.
Another variation is to use dried apricots and dip them half way in melted chocolate of your choice.
Makes about 3 dozen.
This is my fiance's favorite dish at Thanksgiving - he talks about it the whole ride down to Philly from Boston!
2 lbs Ritz Crackers
3 lbs carrots
5 med onions
1/4 lb butter
6 eggs
1 1/2 t pepper, 1 1/4 t garlic, salt, poultry seasoning
Cook carrots (boil/steam) until tender, Crush crackers to crumbs,
Using food processor, process carrots,onions (raw) & eggs together in several batches.
Melt butter (in microwave), and mix together carrot mixture, cracker crumbs and butter.
Bake in 9X13" pan at 350* for about an hour, or until done
Cider Baked Turkey Breast
5 lb To 5-1/2 lb turkey breast
1 ½ c apple cider
¼ c soy sauce
2 tb cornstarch
½ c apple cider
Place turkey breast, skin side up, in a large roasting pan; bake at 450º F for 30 minutes or until skin is crisp. Combine 1-1/2 cups cider and soy sauce; pour over turkey. Insert meat thermometer in meaty portion of breast, making sure it does not touch bone. Cover and bake at 325º F until meat thermometer registers 170º (about 1-1/2 hours); baste turkey frequently with cider mixture.
Combine cornstarch and 1/2 cup cider, stirring well; stir into pan drippings. Return to oven and bake, uncovered, until sauce is thickened. Transfer turkey to serving platter; serve with sauce.
Yield: 12 to 16 servings.
This is an adaptation of a family Christmas favorite! My mother always made it with Grand Marnier but I prefer Amaretto
1 Sarah Lee Pound Cake (or jelly roll works nicely as well)
1 can of crushed pineapple with juice
1 basket of strawberries, sliced
2-4 bananas, sliced
1 box french vanilla pudding (or custard), made to box specifications
homemade whipped cream (1 pint of whipping cream, 2T powdered sugar, whip until stiff)
Amaretto or Grand Marnier (to taste, if you like alcohol)
Chocolate shavings and sliced almonds to decorate
1. strain pineapple juice off of fruit and mix juice with Amaretto/Grand Marnier
2. slice cake to about 1/2 inch thickness, and line bottom of trifle bowl (or something clear with straight sides, it is pretty to see the layers)
3. "soak" cake with fruit and liquor juice, just enough to moisten the cake layer (save some for additional layers)
4. cover cake with a layer of pudding then, pineapple, bananas and strawberries.
5. cover fruit layer with layer of whipped cream.
6. repeat all layers until bowl is full, last layer should be whipped cream.
7. sprinkle chocolate shavings and almonds on top to decorate.
I found this easy recipe on another site that referenced it in the Chicago Tribune
24 chews 40 min 15 min prep
1 cup sweetened coconut
1 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 lbs boneless skinless chicken breasts
2 eggs, beaten
1/3 cup melted butter
1 jar apricot preserves
Preheat oven to 400°.
Combine coconut, flour, salt and pepper in a heavy-duty resealable plastic bag.
Cut chicken breast into 1-inch strips; dip chicken strips into beaten egg, then place in the plastic bag and shake until chicken is coated with the coconut mixture.
Place coated chicken strips in a shallow nonstick baking pan; drizzle melted butter over chicken and bake 25 minutes, turning once, or until chicken is cooked through.
Serve with apricot preserves as a dipping sauce.
1 1/2 cups finely chopped onion
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh cilantro leaves
3 tablespoons chopped fresh mint leaves
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1/4 cup olive oil
2 to 2 1/2 pounds boneless leg or shoulder of lamb, cut into 1-inch cubes with some of the fat attached
6 warm pita breads, for serving
Yogurt Dipping Sauce, recipe follows
In a large bowl, combine the onion, lemon zest, lemon juice, parsley, cilantro, mint, salt, cumin, paprika, pepper, and olive oil. Add the lamb to the marinade and toss to coat. Cover with plastic wrap and refrigerate for 2 to 4 hours.
Soak 8 to 10 bamboo skewers in warm water for about 1 hour before assembling the kabobs.
Preheat the grill to high, and lightly oil the grill grates to prevent sticking. Thread the lamb onto the soaked skewers and place on the grill, turning to evenly cook, about 12 to 14 minutes.
Drizzle the pitas with sauce, then wrap the pita around the meat on the skewer, fold over and twist the skewer off the meat. Serve.
Yogurt Dipping Sauce:
1/2 cup plain yogurt
1/2 cup sour cream
1 tablespoon fresh lemon juice, or more to taste
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh dill
Combine all ingredients in a small bowl. Refrigerate until ready to serve.
This is a very flavorful dish that is meant to be shared with friends and loved ones.
Ingredients:
1 cup olive oil
1 cup flour
1/4 cup minced garlic
2 cups minced celery
2 cups minced onion
1 cup minced green bell pepper
1 cup minced red pepper
1 cup minced green onion
2 quarts chicken stock
4-5 cans diced tomatoes
2 bay leaves
2 tsp. dried thyme leaves
2 tsp. oregano
1 tsp. allspice
1/2 tsp. cayenne
2 cloves
1/2 tsp hot sauce
2-3 lbs smoked sausage or andouille if you prefer
3 lbs chicken
Directions:
In a large stock pot (preferably at least 8 quarts) add your chicken and add just enough water to cover the chicken. Add some salt, pepper, garlic powder to give chicken little extra flavor.
Cook until chicken falls from bone, remove from pot and cut into uniform pieces, add back to pot.
In large heavy skillet (I use cast iron chicken fryer), heat oil and flour over medium high heat, stirring constantly to prevent burning. Cook approximately 10 min until it has turned a caramel color. (Some people prefer a darker roux, if so just continue cooking until desired color is achieved.)
To the roux, add all the vegetables and continue cooking for 5 minutes. Remove from heat and add by large spoonfuls to the stockpot, stirring after each addition.
Once the roux has been added, then add your tomates, if using frozen just put them in frozen - they'll cook down. If you use diced tomates, crush them as you add them. Slice smoked sausage into 1/4 rounds and add to pot.
Allow this mixture to simmer for about an hour, and you'll have a hearty meal. Serve over rice or mashed potatoes it makes a terrific meal
This is one of those soups that only gets better as it is reheated, so you can eat on it for a couple days if you like, and my family sure does.
Instead of 4-5 cans diced tomatoes (or you can use frozen tomatoes also, as I do. I use about 2 quarts of frozen.
For the chicken, I use half breasts and half thighs to make my stock have more flavor. Be sure to leave the skin on the thighs while boiling, you can skim excess fat off when they are done, or leave it in.
Prep time: 1 to 1-1/2 hours
approximately 15-20
These Polish cookies are very time consuming to make. It's a great help to have a bunch of your favorite family members to help! They are very flavorful and rich. This recipe makes hundreds of cookies. Literally. But they are worth it in the end. The cognac can easily be omitted entirely But why bother! You can cut the kneading time down by using a food processor! Use a couple of pans for frying to make it go faster! (Assembly line)! Cook time is 1 minute per batch of cookies!
200 cookies
31 min
30 min prep
2 whole eggs
10 egg yolks
1 tablespoon melted butter
3 tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon pure orange extract
1 teaspoon pure vanilla extract
1 teaspoon freshly grated fresh lemon rind
1 teaspoon freshly grated orange rind
3 tablespoons cognac
1/2 cup sour cream
4-5 cups flour
melted Crisco, mixed with lard, if kosher just use crisco
powdered sugar
Beat the eggs and egg yolks together until thick and lemon colored. Add the melted butter, sugar, salt, extracts, citrus rinds, cognac, and sour cream and beat until creamy and smooth.
Add enough flour gradually to produce a thick, fairly stiff dough.
Turn out onto a floured board and knead for 8-10 minutes until the dough is elastic and can be handled easily.
Roll pieces of dough 1/8 inch thin (should be able to see through them) and cut into strips about 3 inches long and 2 inches wide.
Cut the ends on a diagonal.
Slit each piece in the center and pull one end through the slit.
Heat the crisco and lard to 375ºF and fry the dough strips, until lightly browned (about 1 minute).
Drain on paper towels and sprinkle with powdered sugar.
(SHHHHHHHHHHH!) Sneak 1 or 2 while frying!
I've been making these for years. They are delicate and delicious. I've never counted how many this recipe makes, but it does make quite a few. Cook time is aproximate......each rosette should be cooked approx 3 minutes or until lightly browned.
One year I left these on the counter and went to midnight mass. When I got home they were all gone! What happened you ask? Sager happened! He was our Belgian Shepherd, and was hiding in the bathroom. He would go there when he knew he had done something wrong. We're just thankful he didn't get sick! There were 10 dozen!!!
1 batch
1¼ hours
10 min prep
2 eggs
2 teaspoons sugar
1/4 teaspoon salt
1 cup milk
1 cup flour
1 tablespoon lemon extract
confectioners' sugar, for coating
Add sugar to slightly beaten eggs, then add milk.
Sift flour before measuring, then together with salt.
Stir into first mixture until batter is smooth and about the consistency of heavy cream.
Add flavoring.
Heat fat or oil to 370°F in a deep kettle.
If you do not have a thermometer, put a small piece of bread into fat and count to sixty.
Bread should brown.
Dip your iron into hot fat to heat it and drain excess fat.
Dip heated iron into batter to about 3/4 its height.
If iron is properly heated and drained the batter will coat the iron.
If batter does not adhere the iron is too cool or greasy.
Plunge batter-coated iron quickly into the hot fat and cook for about 30 seconds.
If rosette does not drop off form easily, then push rosette off the iron using a fork or sharp knife.
Fry about 1 minute more and flip over to cook other side.
When brown and crisp looking, remove rosette from oil onto absorbent paper, inverting rosette to drain completely.
Your rosette should be crisp as soon as it is slightly cool.
If it is not, your fat may be too cool.
While still warm, sprinkle with confectioners sugar.
Crevices may also be filled with raspberry jam (or your favorite) prior to coating with the sugar.
A culinary fantasy inspired by summer roses. These rosettes are also known in Ukraine as carnival roses. They are very elegant and dainty.
6 servings
17 min
15 min prep
3 eggs
2 egg yolks
1 tablespoon confectioners' sugar
1 tablespoon soft butter
1/4 teaspoon salt
1 3/4 cups sifted flour, about
confectioners' sugar
candied cherries or red jelly
Beat the eggs and the egg yolks together.
Beat in the sugar, butter and salt.
Add enough flour to make medium soft dough that is easy to handle.
Knead lightly in the bowl to incorporate the flour.
Cover and let the dough stand for 10 minutes.
Roll very thin, about 1/8 inch or thinner, using a small amount of dough at a time.
Cut into circles with small cooky cutters of two different sizes, about 1 1/2 and 1 inch in diameter.
Place 2 circles of the same size one over the other, and top them with 1 smaller circle.
Press the centers together tightly with the blunt button end of a knitting needle, or with a finger tip.
The knitting needle is preferred as the finger tip leaves a large depression, making the fried rosettes hard in the center.
Make 5 even slits on the outer edge of the circles to form petals.
NOTE:
I make the 5 splits in each circle before I put them together. Try not to line up the slits, it makes for a prettier finish.
These petals will curl up in frying, giving a rosette shape.
Fry, a few at a time, in deep fat (375ºF) until delicately browned.
Drain on absorbent paper.
Sprinkle with the confectioners' sugar.
Just before serving, place the candied cherry, cut in half, or a dab of red jelly, in the hollow of each rosette.
Got this in a e-mail
2 packages cherry gelatin (3 oz.)
2 cups boiling water
1 package frozen strawberries (10 oz.)
1 can can cranberry sauce (16 oz.)
1 can crushed pineapple (16 oz.)
1 Carton sour cream (8 oz.)
Mix jello, add strawberries, cranberry sauce and pineapple.
Put 1/2 in dish and refrigerate until set.
Spread sour cream on top of that.
Then add remaining mixture and return to refrigerator.
Praline Pound Cake Recipe courtesy of Emeril Lagasse
4 sticks butter, cut into cubes and softened
2 1/2 cups sugar
10 eggs, separated
2 teaspoons vanilla extract
3 1/2 cups flour
1 teaspoon baking powder
Pinch of salt
1 teaspoon grated lemon zest
1 1/4 cups crumbled Pralines (recipe follows)
2 tablespoons dark rum
Preheat the oven to 350 degrees F. Butter two 9 by 5 by 3-inch loaf pan with 1 tablespoon of butter. Using an electric mixer, cream the remaining butter and sugar together. With a rubber spatula, scrape down the sides of the bowl. In a mixing bowl, whisk the egg yolks and vanilla together until the yolks are frothy. With the mixer on medium-low, slowly add the whisked yolks into the creamed butter and mix for 4 minutes. In another bowl, combine the flour, baking powder, and salt, together. While the mixer is running, alternately add the flour mixture and egg whites to the creamed butter mixture, a third at a time. Mix the batter until incorporated. Mix in the lemon zest. Pour half the batter into one prepared pan. Fold the pralines and rum into the remaining batter. Mix well. Pour the praline batter into the other prepared pan. Bake the plain cake for 1 hour and the praline cake for 1 hour and 10 minutes. Remove the cakes and slice.
PRALINES
Recipe courtesy of Emeril Lagasse
1/2 pound light brown sugar
Pinch of salt
1/4 cup plus 2 tablespoons evaporated milk
1 1/2 teaspoons butter
1 cup chopped pecans
Mix sugar, salt, evaporated milk and butter in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage. (234 to 240 degrees F on a candy thermometer; if you spoon a drop of boiling syrup in to a cup of ice water, it will form a soft ball that flattens easily between your fingers.) Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by teaspoonfuls, 1-inch apart onto parchment paper-lined baking sheets; let cool completely until firmed up. Store in an airtight container. Yield: About 1 dozen
Another recipe I found
Instructions:
Brown cornbread and bread crumbs in oil or bacon drippings. Add chopped onions and celery while browning. Season with poultry seasoning. Add chicken broth made from bouillon cubes or use a can of chicken rice or noodle soup--just enough to slightly moisten stuffing. Stuff Turkey or place in casserole dish and bake. Optional--add walnuts while browning.
Quantity Measurement Preparation Ingredient
1 pan cornbread
1 loaf dry bread
1 chopped onion
1 cup chopped celery
1 cup or can chicken broth or soup
4 strips cut up bacon or oil
These are traditional in the Douglas family. My Mom used to make them at Christmas (since we didn’t have Thanksgiving!). The recipe is very approximate…
1 lb sausage meat (use Jimmy Dean or some other kind of breakfast sausage – not hot)
Pepperidge Farm stuffing mix
Egg
¼ cup chopped fresh Parsley
Flour
Mix pork sausage meet with stuffing mix (use about one quarter stuffing mix to the sausage proportion). Beat an egg and add it also to the mixture along with the chopped parsley. Use your hands to squidge it together. It will be soft and messy. Shape the mixture into 1 ½ inch balls and roll in a small amount of flour on a plate just to lightly coat them. Bake in a 350 degree oven for about 30 minutes until brown. Put them in the oven after the turkey comes out.