Saturday, March 28, 2009

Peanut Butter Cookies


Submitted: Carrie Brady ( I got the recipe from Cami Jones, who got it from Melanie Ball)

Thursday, March 12, 2009

Veggie Burger

Veggie Burger recipe that uses black beans.

2 c. black or kidney beans
2 c. cooked brown or white rice
2 Tbsp ketchup
1/2 tsp garlic powder
1 tsp dried oregano
1/8 tsp dried thyme
1/4 tsp ground sage
salt and pepper to taste
1/4 c very finely chopped onions

Combine beans, rice, ketchup, and spices. Mash with fork or potato masher until beans are mashed well (I cheat and pulse it a few times in the Cuisinart). Add onions and mix well. Wet hands slightly to avoid sticking and form into 6-8 burgers (1/2-3/4-inch thick). Heat lightly oiled or sprayed griddle or skillet over medium heat. Place burgers on skillet and brown on both sides, turning burgers several times. Serve hot. Only make as many as you will eat; they're nasty reheated in the microwave. You can store the bean/rice mix uncooked for up to a week; just shape and cook burgers as needed.

Monday, March 2, 2009

Amy Langford’s Mint Brownies

Amy Langford’s Mint Brownies

Ingredients (for a 9x13” pan)

1 box of brownie mix (I usually get Betty Crocker’s double chocolate with Hershey chunks in it – or something like it)
Stuff to make the brownies per box directions: 2 eggs, 1/3 c. vegetable oil, water
4 cups icing sugar, sifted
½ cup (1 stick) butter softened
Milk and/or water
Peppermint extract
~6 candy canes (or peppermint candies), crushed (using a motar and pestel, or a plastic bag and hammer, or whatever works) Don’t crush too fine, leave a few bigger pieces in there.
2 oz semisweet chocolate chips
¼ c. cream (heavy or whipping)

1.Prepare the brownie mix and bake as directed on the box. Use a 9x13 pan so the brownies are not too thick.
2.Let the brownies cool for a bit. Once they are mostly cool, put them in the freezer for a little while (could be a few hours, could be shorter, depending on the time you have). This helps make them even more fudgy (and cold enough to the spread the icing on without issue).
3.Prepare the icing: combine the icing sugar and butter and beat until mixed well. Add enough liquid (water or milk or a combo of the 2) and beat until the icing is a good spreadable consistency (sorry, that’s the best I can do for descriptions) – go slowly, adding a little here and there. Add a few drops of peppermint extract ‘till it tastes pepperminty enough to you. I don’t use much; remember, you’re going to be putting peppermints on the top, so you don’t want an overpowering flavor. Go slowly, adding a drop here and there until you get what you want.
4.Spread icing on chilled brownies. I put on about ¼ of an inch worth, but go with what looks good to you. You will probably have a bit of leftover icing. Don’t plan on using it all (unless you like things with lots of icing on them).
5.Sprinkle the crushed candy on top till it looks good to you. It’s hard to say exactly how much to use, but go with your gut on this one. In the end, it will kind of look like William Sonoma’s peppermint bark (mmm….delicious), if that’s helpful at all.
6.Create the ganache (fancy French name for chocolate and cream sauce) to go on top. Put chocolate chips and cream in a saucepan on medium heat. Stir together until cream and chocolate fully mix together. (Note: this can be made far ahead of time and just put in the fridge. To re-melt it, stick it in the microwave for 30 or so seconds.)
7. Drizzle ganache over the brownies as desired.
8. Put the whole pan, uncovered, in the freezer again, to harden the icing and ganache for a little bit. It’s easiest to cut if they’re still chilled. If you’re going to keep it in there for a while, be sure to freeze it a little first, then cover, then freeze again.
submitted by: Amy Langford

GOLDEN PEACH PIE

GOLDEN PEACH PIE

Note: You can use canned peaches for this recipe. You can make the filling ahead and refrigerate it, then pour into crust when ready. Most pies made with canned or premade fillings bake at 400 degrees for 40-45 minutes, as does this one.

Drain 2 1-pound cans (or 1 quart jar) of peaches, reserving 1/3 cup of juice. Combine 1/2 cup sugar, 2 Tablespoons flour, 1/4 tsp nutmeg, and dash salt in a saucepan. Cook with reserved juice, stirring constantly until thick and bubbly. Add 2 Tablespoon butter, 1 Tablespoon lemon juice, 1/2 teaspoon grated lemon peel and 1/8 teaspoon almond extract. Stir in sliced peaches. Either refrigerate or pour into prepared pastry lined pan. Adjust top crust and bake.

magic s'mores bars

magic s'mores bars

10 ounces graham crackers (18 whole crackers, or two cellophane wrapped stacks)
1 stick unsalted butter, melted
1 pinch of salt
1 can sweetened condensed milk
1 1/2 cups semisweet chocolate chips
2 cups mini marshmallows

1. Preheat the oven to 350 degrees. In a large resealable bag (or in a food processor), smash graham crackers until finely ground. Stir in melted butter and salt. Press into a 13×9″ pan.
2. Drizzle can of condensed milk over graham crackers. Sprinkle on chocolate chips; follow with marshmallows.
3. Bake for 30-35 minutes until marshmallows are lightly browned.
submitted by: Ellen Patton

Lemon Cake Cookies

Lemon Cake Cookies

Cookies:
2 1/2 cups plus 1 T cake flour
3/4 t. baking powder
3/4 t. baking soda
1/2 t. salt
9 T butter, at room temperature
1 cup plus 2 T sugar
1 T grated lemon zest
2 large egg yolks, at room temperature
1 whole large egg, at room temperature
1 1/4 cups sour cream, at room temperature

Glaze:
6 T unsalted butter
1 1/2 cups confectioner's sugar
3 T fresh lemon juice

Preheat oven to 375 degrees. Sift the flour, baking powder, baking soda, and salt together into a small bowl and set aside. Using an electric mixer on medium speed, cream the butter, sugar, and lemon zest in a medium-size bowl until light and fluffy, about 2 minutes. Scrape the bowl. Add the egg yolks and mix on medium speed until blended, about 10 seconds. Scrape the bowl, then add the whole egg and mix until blended, 10 seconds more. Add the sour cream and mix on medium-low speed until blended, about 8 seconds. Fold in the dry ingredients by hand, then turn the mixer on low speed for 5 seconds. Scrape the bowl with the rubber spatula and mix on low until the batter is smooth and velvety, 10 seconds. Give the batter a stir or two with the spatula. Drop the batter by large rounded tablespoonfuls about 2 inches apart onto the prepared cookie sheets. Bake until the cookies puff up, are firm to the touch, and just begin to turn golden, about 12 minutes. Remove the cookies from the sheets with a spatula and place them on a cooling rack. Allow them to cool completely. Meanwhile prepare the glaze: Melt the butter in a small pan over low heat. Place the sugar in a medium-size bowl. Add the butter and lemon juice to the sugar and beat vigorously with a whisk until the mixture is smooth and creamy. Once the cookies have cooled, dip the entire rounded top of each into the glaze. Place the cookies on the cookie sheets and allow them to sit until the glaze hardens, several hours. Makes 36 cookies.

Note: Although cake flour gives these cookies a superior texture, you may substitute 2 cups plus 3 T all-purpose flour for it.
submitted by: Ellen Patton

Raspberry Trifle

Raspberry Trifle


Prep Time: 20 Minutes

Ready In: 4 Hours 20 Minutes

Yields: 18 servings


INGREDIENTS:

1 1/2 cups heavy cream

1/4 cup white sugar



2 (8 ounce) packages cream cheese, softened

2 teaspoons lemon juice

1 1/2 teaspoons vanilla extract

1/2 cup white sugar



1 (10.75 ounce) package prepared pound cake or angel food cake (the bar kind)

2 (10 ounce) packages frozen raspberries, thawed

2 tablespoons unsweetened

cocoa powder, for dusting (optional)



DIRECTIONS:

1. In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.

2. Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.
submitted by: Carrie Brady

Chocolate Trifle

Chocolate Trifle

INGREDIENTS:

1 (19.8 ounce) package brownie mix

1 (3.9 ounce) package instant chocolate pudding mix

1/2 cup water

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) container frozen whipped topping, thawed

1 (12 ounce) container frozen whipped topping, thawed

1 (1.5 ounce) bar chocolate candy



DIRECTIONS:



1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
submitted by: Carrie Brady

Peanut Butter Silk Cake and frosting

Peanut Butter Silk Cake
1 box yellow cake mix

1 1/4 cups water

1/2 cup creamy peanut butter

1/3 cup vegetable oil

3 eggs

1/4 cup butter or margarine

1/4 cup packed brown sugar

1 cup whipping cream

1/2 cup creamy peanut butter

1 container chocolate frosting, or dark chocolate frosting recipe (see below)

1 cup chopped peanuts, if desired



1. Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 round cake pans.

2. In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.

3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.

4. In small saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.

5. In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.

6. Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost sides and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.

High Altitude (3500-6500 ft): Heat oven to 375°F. Use 9-inch pans. Stir 1 tablespoon flour into dry cake mix. Decrease oil to 2 tablespoons. Bake 30 to 35 minutes.



Dark Chocolate Frosting
1/4 cup butter or margarine

1/3 cup baking cocoa powder

1 tsp vanilla

1 to 2 Tbsp milk or cream

2 cups powdered sugar

Melt butter and stir in baking cocoa. Stir in vanilla and 1 Tbsp milk. Stir in powdered sugar one cup at a time. If necessary, add up to 1 more Tbsp milk to make frosting of a spread-able consistency.

You can make this frosting up to several days ahead and store in the fridge until needed. Warm in the microwave until spread-able, stirring every 15 seconds.
submitted by: Saralynn Jensen

Go Nuts for Doughnuts and Glaze

Go Nuts for Doughnuts
1 pkgs (1/4 oz each) yeast or 4 1/2 tsp
1/4 cup water (105 to 115 degrees)
1 1/2 cups lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 tsp salt
2 eggs
1/3 cup shortening
5 cups flour, divided
2+ quarts canola oil

1. Proof or dissolve yeast in warm water in 2 1/2 quart bowl.
2. Add milk, sugar, salt, eggs, shortening and 2 cups flour.
3. Beat on low for 30 seconds, scraping bowl constantly.
4. Beat on medium for 2 minutes, scraping bowl occasionally.
5. Stir in remaining flour until smooth.
6. Cover and let rise until double (50 to 60 minutes).
7. (Dough is ready when indentations remains when touched.) Turn dough onto floured surface.
8. Gently roll dough 1/2 in chick with rolling pin. Cut out doughnuts by cutting out large circle and using smaller cutter to remove center.
9. Cover and let rise while oil is heating.
10. Heat oil to 350 degrees.
11. Slide doughnuts and doughnut holes into hot oil.
12. Fry until golden brown - 1 minutes - then flip and fry other side.
13. Remove carefully from oil (do not prick surface) and drain on paper towels and/or rack.
14. Dip doughnuts in creamy glaze or cover with chocolate frosting.

Creamy Glaze
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp vanilla
4 to 6 Tbsp hot water

1. Melt butter
2. Stir in powdered sugar and vanilla until smooth.
3. Stir in 1 Tbsp water at a time until desired consistency is reached.
submitted by: Jill Geslison

Decadent Chocolate Pecan Pie

Decadent Chocolate Pecan Pie
1 pie crust
3/4 cup packed brown sugar
3/4 cup corn syrup
1/4 cup margarine
2 squares (1 oz each) semi-sweet baking chocolate, cut in chunks
3 eggs
1 cup pecan halves
1 cup flaked coconut
Preheat oven to 350 degrees. Roll out pie crust and place in 9" pie plate. Trim and press edges as desired. Heat brown sugar and corn syrup in microwave until boiling (about 3 minutes). Stir in margarine and chocolate. Let cool 10 minutes or a little longer then add eggs and mix thoroughly. Stir in pecans and coconut and pour mixture into crust. Bake for 50 to 55 minutes.
submitted by: Saralynn Jensen

Chocolate Hazelnut Cake

Chocolate Hazelnut Cake

Ingredients:

For the Cake:
6 large eggs, separated
pinch of salt
1/2 cup soft unsalted butter
14 oz Nutella
1 tbsp water
scant 1/2 cup ground hazelnuts
4 ounces bittersweet chocolate, melted
a 9-inch springform pan, greased and lined with parchment or wax paper

For the icing:
4 oz hazelnuts (peeled weight) - optional
1/2 cup heavy cream
1 tsp water
4 oz bittersweet chocolate

Preheat the oven to 350 degrees F.

In a large bowl, whisk the egg whites and salt until stuff but not dry. In a separate bowl, beat the butter and Nutella together, and then add the water, egg yolks, and ground hazelnuts. Fold in the cooled, melted chocolate, then lighten the mixture with a large dollop of egg whites, which you can beat in as rougly as you want, before gently folding the rest of them in a third at a time. Pour into the prepared pan and cook for 40 minutes.

Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so that they don't burn on one side and stay to pallid on others. transfer to a plate and let cool. This is imperative: if they go on the ganache (icing) while hot, it will turn oily. (This whole step is optional as far as I say. I don't like a lot of nuts in my food, so I left these off).

In a heavy-bottomed saucepan, add the cream, water, and chopped chocolate, and heat gently. Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice the top of the cake. Unmold the cooled cake carefully, leaving it on the base as it will be too difficulty to get such a damp cake off in one piece. Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts.
submitted by: Amy Langford