Thursday, December 9, 2010

See's Butterscotch Squares without the Chocolate

2 cups brown sugar, packed
3/4 cup heavy (whipping) cream
6 tbsp. butter (not margarine)
1/4 tsp vanilla (or maple) flavoring
1 1/2 cups confectioner's or XXX sugar
1/2 cup chopped pecans (use nuts only if you want to destroy the flavor)

Combine brown sugar, whipping cream and butter in large heavy saucepan. Heat and stir until boiling. Reduce heat and simmer for 15 minutes. 

Remove from heat. Add flavoring, confectioner's sugar (and pecans if you must). Mix well.

Spread into an UNgreased 8x8-inch pan. Cool to room temperature.

Cuts into about 36 pieces.

Cranberry Relish

3 pkg. Whole, Fresh Cranberries
3 Granny Smith Apples; peeled, cored, divided into 8 sections and sliced into ¼ inch slices
6 Oranges; juiced plus enough water to make 4 cups of liquid (or you can simply use 4 C of orange juice)
1 C Raisins
3 Tsp. Cinnamon
1 Tsp. Cloves
¼ Tsp. Nutmeg
1 Box MCP Pectin
4 C Sugar

In large pot fold all ingredients EXCEPT sugar.  Cook over medium heat until fruit comes to a gentle rolling boil.  Slowly add sugar and bring to rolling boil and let boil for 1 minute.  Ladle into prepared canning jars, place flat lids, screw on rings and invert for 1 hour.  Jars will self seal.  You may do a water bath to seal if you wish.  Yields 12 ½ pint jars or 7 pint jars.  This will keep in the pantry for 5 years (in my experience) but refrigerate once opened.  

Saturday, November 27, 2010

Raspberry-Cinnamon French Toast

12 slices cinnamon bread, cubed
5 eggs, beaten
1 3/4 C milk
3/4 C packed brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 C slivered almonds
1/4 C butter, melted
2 C fresh raspberries

Place bread cubes in a greased 13x9 in baking dish. In a bowl, combine the eggs, milk, 3/4 C brown sugar, cinnamon and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and 1/4 C brown sugar; drizzle over the top.

Bake, uncovered, at 400 degrees for 25 minutes. Sprinkle raspberries and bake 10 minutes longer or until a knife near the center comes out clean. Yield 6-8 servings

Swedish Cinnamon Coffee Cake

1 Tbl. yeast

2 cups flour

3 Tbls. sugar

1 tsp. salt

2/3 cup milk

1/4 cup butter

3 eggs

Cinnamon Topping: 3/4 cup sugar, 3 Tlbs. butter, 2 tsps. cinnamon mixed together

Combine yeast, flour, sugar, salt. Heat Milk and add butter and cool to lukewarm. Add to dry ingredients along with eggs. Beat on low for three minutes. Turn into 2 well-greased 8" cake pans. Sprinkle with Cinnamon Topping. Cover and let rise 30-40 minutes. Bake 375, 20-25 minutes. Frost with think powdered sugar icing if desired.

Tuesday, October 5, 2010

Molasses Cookies

3/4 C butter
1 C brown sugar
1 egg
1/4 C molasses
2 1/4 C flour
2t. baking soda
1/4 tsp salt
1/2 tsp cloves
1 tsp cinnamon
1 tsp ginger
granulated sugar for dipping

Combine all ingredients. Chill for 1 hour. Roll into balls. Roll in granulated sugar. Place on greased sheet. Drop 2 drops of water on each cookie to create a crackle effect while baking. Bake @375 degrees for 10-12min.

May be frosted with:
3 1/2 C powdered sugar
1 cube butter
1 tsp vanilla
canned milk to desired consistency.
Cream butter and sugar with vanilla and add small increments of milk till spreadable consistency.

Wednesday, September 22, 2010

Super Short Ribs

1 medium onion cut into wedges
3 to 3 1/2 pounds bone-in beef short ribs
1 can Pepsi
2 T brown sugar
2 T Dijon mustard
2 T tomato paste
2 t. dried thyme
2 t. beef bouillon granules
1 t. salt
1/4 t. pepper

3 T flour
1/2 cup cold water
Hot cooked noodles

Place onions in a slow cooker; add ribs. Combine the soda, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper. Pour over the meat. Cover and cook on low for 8-10 hours or until meat is tender.

Remove meat and vegetables to a serving platter; keep warm. Strain juices and remove fat. In a small saucepan, bring liquid to a boil. Combine flour and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and noodles.

Tuesday, September 21, 2010

Parmesan Pork Roast

4 lb boneless whole pork loin roast
2/3 C grated Parmesan cheese
1/2 C honey
3 T soy sauce
2 T dried basil
2 T minced garlic
2 T olive oil
1/2 tsp salt
2 T cornstarch
1/4 C cold water

Cut roast in half. Transfer to a 3-qt slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5 1/2 to 6 hours or until a meat thermometer reads 160 degrees and meat is tender.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast and serve with gravy.

Wednesday, August 25, 2010

Classic Hollandaise Sauce

2 egg yolks
1 package cream cheese, softened
2 Tablespoons lemon juice
1/4 teaspoon salt

In small saucepan, blend egg yolks, one at a time, into cream cheese, beating vigorously after each addition. Blend in lemon juice and salt. Cook over low heat, stirring vigorously, until sauce thickens.

Makes 2/3 cup sauce about enough for 4 servings Hansen style.

Monday, August 23, 2010

Stacey's Alfredo

1/2 C butter
1 8oz cream cheese
2 tsp garlic powder
2 C milk
6 oz grated Parmesan cheese
1/8 tsp pepper

Combine ingredients over medium low heat, stirring until smooth.
Serve over fettuccine noodles.

Tuesday, May 25, 2010

Raspberry White Chocolate Bars


1 1/2 cups sugar
1 1/2 cups butter, softened
1 teaspoon salt
2 teaspoons vanilla
4 cups all-purpose flour
2 eggs
1 (18-ounce) jar red raspberry preserves
1 cup vanilla milk chips

Heat oven to 350°F. Combine sugar, butter, salt and vanilla in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low. Beat, adding flour 1 cup at a time and scraping bowl often, until mixture resembles coarse crumbs. Remove 1 cup crumb mixture; set aside.

Add eggs to remaining crumb mixture in bowl; beat until mixture forms a dough. Press dough evenly into ungreased 13x9-inch baking pan. Bake for 30 minutes or until lightly browned.

Spread preserves over hot, partially baked bars. Sprinkle vanilla milk chips over preserves. Sprinkle with reserved crumb mixture.

Continue baking for 20 to 25 minutes or until topping is lightly browned. Cool completely. Cut into ba

Tuesday, May 4, 2010

Anna's Chocolate Chip Cookies

2/3 C butter
1 C sugar
1 C brown sugar
2 eggs
2 tsp vanilla
3 C flour
1 tsp salt
1 tsp soda
6 oz milk chocolate chips
6 oz semi sweet chocolate chips

Cream together butter, sugar, brown sugar, eggs and vanilla. In a separate bowl, mix together flour, salt and soda. Add dry ingredients to creamed mixture and combine. Mix in chocolate chips. Form round balls and bake at 375 degrees for 8-10 minutes.

Monday, April 26, 2010

Rhubarb Upside-Down Cake

I've baked this cake every spring for many years, and my family loves it! At potluck dinners it disappears quickly, drawing compliments even from those who normally don't care for rhubarb. Use you own fresh rhubarb or find a neighbor who will trade stalks for the recipe! —Helen Breman Marydale, New York
8-10 ServingsPrep: 20 min. Bake: 35 min.
3 cups sliced fresh or frozen rhubarb
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 cup butter, melted
3/4 cup sugar
1/4 cup butter, melted
1 egg
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup milk
Sweetened whipped cream, optional
Place rhubarb in a greased 10-in. heavy oven-proof skillet. Combine
sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter;
set aside. For batter, in a large bowl, beat the butter and sugar
until blended. Beat in the egg. Combine the flour, baking powder,
nutmeg and salt. Gradually add to egg mixture alternately with milk,
beating well after each addition.

Saturday, April 24, 2010

Cafe Rio Shredded Chicken

2 lbs chicken breast

1 small onion chopped
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
2 T brown sugar

Cook chicken in crock pot with water and onion on low for 6-8 hours. Drain water, shred chicken with a fork and return to crock pot. Add remaining ingredients and cook on low for one additional hour.

Sunday, March 21, 2010

Samoa Tartlets

3 tablespoons cold unsalted butter, cut into pieces, plus more for greasing
1/3 cup all-purpose flour
1 cup shredded coconut, toasted, plus more for garnish
2 tablespoons packed light brown sugar
5 ounces semisweet or bittersweet chocolate, very finely chopped
1/4 teaspoon salt
3/4 cup dulce de leche, warmed (available in the dessert-topping section)
1 quart coconut ice cream

Position a rack in the middle of the oven and preheat to 350 degrees. Grease a 12-cup muffin pan with butter.

Pulse the flour, 1/4 cup coconut, brown sugar and salt in a food processor until combined. Add the cold butter and pulse until the mixture resembles wet sand with pea-sized pieces, about 5 times. Put 1 heaping tablespoon of the mixture in each muffin cup and press to make even rounds. Bake until the crusts are golden, about 20 minutes.

Remove the pan from the oven and sprinkle the chocolate evenly over each crust. Turn off the oven; return the pan to the oven to melt the chocolate, about 3 minutes. Sprinkle each crust with 1 tablespoon of the remaining coconut. Cool slightly, then freeze crusts in the pan until set, about 15 minutes.

With a thin spatula, gently remove each crust from the muffin pan. Top with a small scoop of coconut ice cream, drizzle with dulce de leche and garnish with more coconut.

Saturday, March 20, 2010

Cream Cheese Cookies

1 cup butter
3 oz Philadelphia Brand Cream Cheese
1 cup sugar
1 egg, beaten
1 tablespoon lemon juice
1 teaspoon grated lemon rind
2 1/2 cups flour
1 teaspoon baking powder

1 cup confectioners sugar
2 tablespoons lemon juice
1/2 chopped pecans (optional)

Blend together the butter and the cream cheese. Add the cup of granulated sugar, and cream thoroughly. Add the egg, lemon juice and rind, and blend well. Add the flour and baking power sifted together. Place the dough in the refrigerator for a few minutes to chill it. Force 2-inch ribbon strips through a cookie press onto ungreased baking sheets. Bake in a moderate oven, 375 degrees, 8-10 minutes or until lightly browned.

Blend the cup of confectioners' sugar with the lemon juice. When the cookie are cool, dip the ends into this frosting, then in the chopped pecans. Yields 4 1/2 dozen cookies.