Food, Food Food!




We all love food, when we are hot we eat ice cream, when it's cold outside we like nothing more than sitting down to a lovely bowl of hot, steaming soup or stew, and of course there are times when we are sad, at those moments we need comfort food, don't we? Below are some great recipes friends have past on to me. If you have a fun food recipe, why not send it to me and we can all try it out.



Click on the item to go to the recipe.




Ok, here are those recipes in full...



Apple Pie.


You will need the following to create your apple pie:

6 small or four large cooking apples (Granny Smith recommended)
8 oz, 225g or 1 3/4 cups all purpose flour
Pinch of salt
4 oz, 110g or 1/2 cup cold margarine or cold butter (or half of each)
Cold water
At least 3 oz, 85g, or 1/2 cup sugar or sugar substitute. The amount of sugar is determined by how sweet the apples are.
3/4 teaspoon ground cinnamon (optional)
one egg
A pie pan
small fruit knife
Rolling pin
Peeling tool
Pastry brush
Small cooking pan
A table spoon
A scale or measuring cups
***
Wash and peel the apples, then core and chop them using a small knife.
Place the apple slices into a pan and sprinkle over 2 oz (50g) of sugar, two tablespoons of water and 3/4 teaspoon of cinnamon.
Cook slowly until the apples are soft and ...
... place into a suitable container and refrigerate for later use.
***
Pie dough (sweet shortcrust pastry dough)
To make the pie dough scale 8 oz (225g) of all purpose flour and 4 oz (110g) of margarine or butter.
Add a pinch of salt and 1 oz (25g) of sugar.
Using your hands rub the ingredients together until the mixture resembles bread crumbs.
Make a hollow circle in the powdered mix and ...
... add to this approx. 2 tablespoons (30ml) of water.
Now gently mix the water into the powdered mix until a paste is formed.
Note: Depending on the flour quality you may need to add a little more water or a bit more flour
to reach the desired dough consistency. Knead the dough until the consistency is smooth and neither too hard nor too soft. Roll it into a ball, wrap it in film and let it rest in the refrigerator for about an hour.
Storage: The dough could be prepared the day before and can be kept in the refrigerator for about 3 days.
Mixer: You could of course place everything into a food processor and mix it up that way if you prefer not to get your hands too dirty... :)
**
Apple Pie - roll out the dough
Get your favorite 9 inch pie pan or pie dish.
Using a rolling pin roll out about two thirds of the dough.
Roll it out to a 1/2 cm (1/5 inch) thickness and until it is large enough to cover the pie dish with a little extra to spare.
Make sure you have dusted the working surface with some flour to prevent the dough from sticking.
Lift the dough gently and flop it over the pie pan and set into place.
Ease the dough all around the pie dish and into the dip.
Now you can add the filling or alternately freeze the pie shell for later use.
Spread the filling evenly into the pie shell.
Optional: Add a final sprinkling of sugar onto the apple filling. This really depends on how sweet the apple filling is or how sweet your tooth.
***
Cover your Apple Pie
Using water or egg wash, wet the dough on the edge of the pie shell.
Roll out the remainder of the dough and gently flop it over to cover the top of the filled pie
dish. Using your thumb and fingers press the two pieces of dough firmly together.
Using a small sharp knife trim the dough by cutting against the edge of the pie pan in a downward fashion.
Tidy the edge using your thumb and fingers again.
Make an egg wash using one egg and a pinch of salt. Brush it over the top of the pie.
***
Baking the Apple Pie
With a small sharp knife stab in a few small cuts in the middle of the pie top.
Optionally, sprinkle some sugar over the pie.
Bake in a pre-heated oven of....
* 230 degrees Centigrade,
* 430 degrees Fahrenheit,
* Gas Mark 8
for approx 10 minutes and then.....
* 190 degrees Centigrade,
* 375 degrees Fahrenheit,
* Gas Mark 5
for an additional 20 minutes or until golden brown.
Leave to cool or serve hot... fresh from the oven.

Back to the recipe listing

Banana Walnut Loaf.


Banana Walnut Loaf

1/3 c Shortening
1/2 c Sugar
2 Eggs
1 3/4 c Flour
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 c Bananas; ripe, mashed
1/2 c Walnuts

Cream together shortening and sugar, add eggs and beat well. Sift dry ingredients, add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts. Pour into well-greased 4 to 6 cup mold. Cover with foil and tie. Pour 2 cups hot water in slow cooker. Place mold on rack or trivet in pot. Cover and bake on high 2 to 3 hours or until bread is done. Serve warm or cool, with butter.

Back to the recipe listing

Boiled Fruit Cake.


This great recipe was passed on to me from my dear friend Jean. She is a marvelous cook, I always enjoy being invited to her home for dinner!

Ingredients:
12 ounces mixed dried fruit
5 ounces glace cherries (roughly chopped)
2 ounces mixed peel
2 ounces walnuts
3/4 cup butter or margarine
1 teaspoon mixed spice
1/2 teaspoon baking soda 1 cup milk
12 ounces self-rising flour, sifted
2 eggs
1 1/2 cups white sugar

Directions:
1 Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with greasproof paper.
2 Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
3 Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
4 Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.
Makes 1 - 8 inch cake

Back to the recipe listing

Cocoa-nut Meringue Cheesecake.



7 oz Flaked coconut; toasted
1/4 c Pecans; chopped
3 tb Margarine; melted
FILLING
16 oz Cream cheese
1/3 c Sugar
3 tb Cocoa
2 tb Water
1 ts Vanilla
3 Eggs; separated
TOPPING
7 oz Marshmallw cream
1 pn Salt
1/2 c Pecans; chopped

Combine toasted coconut; nuts and margarine; press onto bottom of a 9 inch springform pan.
Combine softened cream cheese, sugar, cocoa, water and vanilla, mixing on electric mixer until well blended. Blend in egg yolks; pour over crust. Bake at 350F, 30 minutes. Loosen cake from rim of pan. Cool; remove rim.
Beat remaining egg whites and salt until soft peaks form. Gradually add marshmallow cream, beating until stiff peaks form. Sprinkle nuts on top of cheesecake to within 1/2 inch of edge.
Carefully spread marshmallow cream mixture over the top of the cheesecake to seal. Bake at 350 F, 15 minutes. Cool.

Back to the recipe listing

Chocolate Chip Squares.



4 Servings
1/2 c Firmly Packed Brown Sugar
1/2 c Margarine Softened
1 ea Large Egg
1 t Vanilla
1/2 c Unbleached Flour
1/2 c Rolled Oats
1 t Baking Powder
1/4 t Salt
1/3 c Semisweet Chocolate Chips
1/4 c Chopped Nuts

Grease bottom only of square baking dish, 8 x 8 x 2-inches. Mix brown sugar, margarine, egg, and vanilla. Stir in flour, oats, baking powder, and salt. Spread evenly in baking dish. Sprinkle with chocolate chips and nuts. Microwave uncovered on high (100%), 4 minutes; turn dish one-quarter turn. Microwave until no longer doughy, 2 to 3 minutes. Cool; cut into about 2 inch squares. Makes 16 Cookies

Back to the recipe listing

Eggnog Cookies.


Contributed by Lynn Williams, Georgia U.S.A. Big thanks Lynn!
Just in time for the holidays!! Enjoy!!
MRS. FIELDS EGGNOG COOKIES
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup butter
1/2 cup eggnog 1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg

Preheat oven to 300F. In a medium bowl combine flour, baking powder, cinnamon and nutmeg. mix well with a wire whisk and set aside.
In a large bowl, cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined. Do not overmix.
Drop by rounded teaspoons onto ungreased baking sheet, 1 inch apart.
Sprinkle lightly with nutmeg. Bake for 23 to 25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula.

Back to the recipe listing

Quick Fudge Recipe.


SKAARUP'S QUICK Fudge! RECIPES

Most of my recipes call for marshmallow creme (an easy source of egg whites and corn syrup). If marshmallow creme is not available in your area they you may substitute mini-marshmallows. Substitute 2 cups of mini-marshmallows for 7 ounces (1 jar) of marshmallow creme.
CRAZY MAMIE FUDGE RECIPE
This recipe is a original "Lunatic Fudge" variation of Mamie Eisenhower Fudge. It's simple to make, sets up very nicely without refrigeration, and has an excellent taste and texture. Don't be surprised if your friends tell you this is the best fudge they've ever had in their life. Honest. All I ask is that you don't modify this recipe, change it's name, or remove my copyright.
[Note: this makes A LOT of fudge, use a very large saucepan for boiling.]
1/4 cup Butter (1/2 stick, chilled)
4 3/4 cup Sugar (Granulated)
12 oz Evaporated Milk (one large can)
12 oz Semi-Sweet Chocolate Chips (one bag, 2 cups)
11.5 oz Milk Chocolate Chips (one bag, 2 cups)
13-14 oz Marshmallow Creme or Marshmallow Fluff (two 7 oz. jars)
(may substitute 4 cups of mini-marshmallows)
2 cup Nuts (walnuts, pecans, almonds, chopped -or- 8 oz. bag)
1 tsp Vanilla Extract
1 tsp Imitation Butter Flavor (optional)

Directions:

Line a 13" x 9" pan with aluminum foil, butter the insides, and set aside.
Place chips, vanilla & butter flavor, about half the marshmallow creme, chilled butter, and nuts into a LARGE saucepan or Pyrex glass dish and set aside (or in the refrigerator). Use Medium heat to bring the milk and sugar to a rolling boil while stirring constantly with a wooden spoon or single stem hand mixer. Add marshmallow creme - fold in - the boil will stop.
Bring back to a rolling boil and continue to boil for [8] full minutes by the clock (start timing once all the marshmallow has completely dissolved and the boil has resumed). Use the lowest flame possible to keep the rolling boil. The mixture will expand and start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a little and continue stirring.
Remove from heat and pour hot mixture over chips, vanilla, butter, butter flavor, and nuts without scraping the sides of the hot saucepan. Mix thoroughly and pour into prepared pan. Cool 2-3 hours at room temperature. Remove from pan, remove foil, cut into squares.
Store in an airtight container with wax paper dividers for up to 2 weeks. Makes about 4 pounds of fudge.
- See Notes -
NOTES: * THE STUFF GROWS: After adding the marshmallow creme and butter to the hot milk/sugar solution, the volume will expand to almost twice the original volume. So use a sufficiently large sauce pan (4 quart or better). As the boil continues, the volume will begin to contract. Stirring is important to help distribute the heat throughout the mixture and prevent scorching. Remember, this recipe calls for two [2] sauce pans... one to boil and one to mix.
* YOU CAN SUBSTITUTE: If you don't have access to Milk Chocolate Chips then you may use 24 oz. of semi-sweet chocolate chips - though it has a stronger chocolate taste. Two large Hershey bars (7 oz each) will more than substitute for the Milk Chocolate Chips. You can also use 24 oz. of White Chips for an excellent Vanilla Fudge. Don't be shy about substituting mini-marshmallows for the marshmallow creme.
* MAKE HALF A BATCH: You may cut the recipe in half (using exactly 1/2 the amount of everything) but the boil time must be reduced to [5] full minutes by the clock. I would also recommend a 9" x 9" pan. You can also substitute 5 oz. of evaporated milk (one small can) for 6 oz. (half a large can).
* PERSEVERE: This is a much more liquid mix (more 'soupy') than other fudge recipes and you might get discouraged midway. Keep going. I've nearly given up several times only to have it set extremely well once cast.
* NERVOUS NELLY: If you're afraid this won't set (and it will) or if you just want a more firm fudge then bring the milk and sugar to a rolling boil for a full minute before adding the marshmallow. During the second boil (after the marshmallows are dissolved) go for 9 or 10 minutes. This will set very quickly and be a much firmer fudge.
* DON'T PANIC: If you use a candy thermometer (and this recipes *does not call for a candy thermometer*) the temperature will not reach the normal 232-236F found in other fudge recipes. It will attain something around 220-224F. Don't panic! This is a whole different way of making fudge. The mixture will set once cast.
* STORAGE: Fudge will keep for up to two weeks at room temperature. You'll need to store it wrapped in waxed paper (cut it up into reasonable segments) and in an airtight container. Fudge will keep frozen for up to six months. When freezing fudge you'll need to wrap in waxed paper, store in a double-airtight containter. I use double freezer Baggies. Thaw fudge at room temperature in its air-tight container... it will take most of one day.
* SOFTNESS: This produces a medium-hard fudge. If you prefer a softer fudge (or if the weather is especially dry on the day you make the fudge... like snowing or you live in the desert) then boil for only [7] minutes instead of the recommended [8] minutes. Conversely, if you'd like a firmer fudge (or if the weather is especially damp on the day you make fudge) then boil for [9] minutes instead of the recommended [8] minutes.
NOTES: SEE'S CANDY VARIATION: * SPLIT THE MARSHMALLOW CREME* Add half the marshmallow creme to the hot mixture (one of the two 7 oz. jars) when called for. Splitting the amount helps keep the texture creamy and give it a more "fluffy" texture. When the boil is complete add the butter, chocolate chips, butter flavor, nuts, and vanilla directly to the hot slurry and mix until mostly melted (but no more than 30 seconds). Now dispense the remaining marshmallow creme onto the surface and fold in several times - but not completely mixed. Let sit for about 3 minutes undisturbed. Now stir like crazy to dissolve any unmelted chips and marshmallow creme. Turn out into waiting pan.

Back to the recipe listing

Jack Daniels Brownies.


These are absolutely delicious. Sometimes, I substitute half of the butter with cream cheese. Hope you enjoy them. Lynn

Jack Daniel's Brownies
Serves 12 to 15
1 23-ounce package Duncan Hines Brownie Mix
3 eggs
1/4 cup oil
1 cup chopped nuts
4 tablespoons Jack Daniels (Black lable variety is best)
1/2 cup softened butter 2 cups Confectioner's sugar
3 tablespoons Jack Daniels
1 6-ounce package semisweet chocolate chips
4 tablespoons butter

1. Preheat oven to 350 degrees.
2. Omitting water called for on package, combine brownie mix, eggs, oil, and nuts. Grease a 9 by 13-inch baking pan. Bake for 25 to 30 minutes. Remove from oven and immediately sprinkle evenly with 4 tablespoons Jack Daniels. Cool thoroughly for one hour.
3. Combine 1/2 cup butter, Confectioners' sugar, and 3 tablespoons Jack Daniels. Spread evenly over brownies. Chill about 1 hour.
4. Melt Chocolate and 4 tablespoons butter and drizzle over brownies. Chill an additional hour or until chocolate hardens. With a warm knife cut into serving pieces. Enjoy!!!!
This delicious recipe was contributed by Lynn Williams, Georgia, U.S.A. Thanks Lynn, these sound wonderful!

Back to the recipe listing

Pasta Carbonara.



Serves 4
1 pound thick-sliced bacon diced
2 tablespoons Salt
1 pound Linguini
3 Eggs
1/3 cup Chopped parsley
Grated Parmesan cheese
Fresh ground pepper to taste

1. Saute the bacon in a small skillet until crisp. Remove with a slotted spoon and drain well on a paper towel.
2. Boil the water and cook linguini until firm and tender.
3. Meanwhile, beat the eggs thoroughly in a large bowl suitable for serving. Have the cooked bacon and the chopped parsley ready at hand.
4. When the pasta is done, drain it immediately in a colander, and pour into the bowl of eggs and immediately begin tossing it. As the strands of pasta become coated with the beaten eggs, their heat will cook the eggs.
5. Sprinkle the bacon and parsley on, and serve immediately. This is great with lots of freshly grated Parmesan cheese and freshly ground black pepper.

Back to the recipe listing

Roast Beef Recipe.


Dear Mags,
Here is a "knock your socks off" pot roast recipe I think you will really enjoy. Betsey made it for the two of us last night and it really hit the spot! She also made some brussel sprouts and mashed potatoes to go with it.
Let me tell you, I am still smacking my lips it was so good! I hope you both get a chance to enjoy it. If I am not mistaken, you will never make a roast beef any other way! Betsey included both the oven and crock pot directions for making it, but we decided it really turned out great by using the crock pot!
Your friends from Minnesota,
Dan and Grady...or, Marauder and his Midnight Marauder!

COKE CLASSIC ROAST BEEF:

1 3-lb pot roast
1 envelope Lipton Recipe Secrets--beefy onion
1 can cream of mushroom or cream of celery soup (your choice)
8 oz (1 cup) Coca Cola Classic

This roast should be cooked in either an enamel pan or a glass casserole. I did it in the crock pot and it is perfect there. Don't use aluminum, as the Coke will react with it and the roast will be inedible. I believe the best results come from cooking the roast in the crock pot.
Put roast in roasting pan or crock pot. Add Lipton Recipe Secrets and can of soup. Pour Coke over the entire thing.
Oven: cook at 350 degrees for 4 to 5 hours.
Crock Pot:
cook on low in crock pot for 6 to 10 hours
When the roast is done, (by done, I mean falling apart), remove the meat from the pan. Transfer liquid to a sauce pan and put it on the stove. Bring the liquid to a gentle boil. Take about 3 tablespoons of flour and shake it with 1 to 1-1/2 cups hot water. I use a covered jar and shake this mixture until it's smooth. You need to make what is called a "slurry" of water and flour so that the flour doesn't cause lumps in the gravy. To be successful, the slurry must be free from lumps.
Pour slurry gradually in the boiling liquid and stir constantly. Soon, the gravy will be thickened.
I made this with a 6-pound roast and simply put in 2 cans of soup, 2 envelopes of Recipe Secrets and a whole 12 oz. can of coke Classic. It worked very well.
P.S. Do not use any other type of Coke, or it may not turn out correctly!
Absolutely do not use diet Coke or it will not have the same flavor! Enjoy!

Back to the recipe listing



Have a fun recipe to share? Why don't you E-Mail Me Here.



Return to my Home page...

Return to top of this page.

Valid XHTML 1.0!