Grilled Vegetable Cheese Bread
1 loaf (1 lb.) French Bread, sliced lengthwise
¼ cup olive oil
3 large tomatoes, thinly sliced
2 cups thinly sliced zucchini
1 cup (4 ozs.) shredded cheddar cheese
1 jar (4 ozs.) sliced pimientos, drained
1 can (2¼ ozs.) chopped ripe olives, drained
1 teaspoon each…dried basil and dried oregano.
¼ cup grated Parmesan cheese
Brush cut sides of bread with oil. Layer with tomatoes and zucchini; sprinkle with cheddar cheese, pimientos, olives and basil-oregano mix. Prepare grill for indirect heat. Place bread on grill rack. Grill, covered, over indirect medium heat for 10 to 12 minutes or until zucchini is crisp-tender. Sprinkle with Parmesan cheese; grill 2 to 4 minutes longer or until melted. Makes 8 servings.
File #R156 D3 C7
Saturday, March 21, 2009
Chocolate Cheesecake
Chocolate Cheesecake
Crust:
Combine 1 cup of chocolate wafer crumbs and ¼ cup of butter or margarine; press onto bottom of 9-inch springform pan.
Filling:
3 pkgs. Cream cheese, softened
1¼ cups sugar
1 8oz. container dairy sour cream
2 teaspoon vanilla
½ cup HERSHEY’S cocoa (no substitutes)
2 tablespoons all-purpose flour
3 eggs
Preheat oven to 450° F
Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended., Pour into crust.
Bake at 450° for 10 minutes. Reduce oven temperature to 250° and continue baking for 40 minutes. Remove from oven to wire rack. Loosen cake from side of pan with knife. Cool completely; remove side of pan. Prepare Chocolate Drizzle; drizzle over top. Refrigerate 4 to 6 hours before serving. Store covered in refrigerator.
Drizzle: ½ cup Semi-Sweet chocolate chips and 2 teaspoons
of shortening (DO NOT use butter, margarine,
spread, or oil) in a small microwave-safe bowl.
Microwave at HIGH for 30 seconds or just until
chips are melted. Drizzle over top of cake.
File #R177 – D4 – C6
Crust:
Combine 1 cup of chocolate wafer crumbs and ¼ cup of butter or margarine; press onto bottom of 9-inch springform pan.
Filling:
3 pkgs. Cream cheese, softened
1¼ cups sugar
1 8oz. container dairy sour cream
2 teaspoon vanilla
½ cup HERSHEY’S cocoa (no substitutes)
2 tablespoons all-purpose flour
3 eggs
Preheat oven to 450° F
Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended., Pour into crust.
Bake at 450° for 10 minutes. Reduce oven temperature to 250° and continue baking for 40 minutes. Remove from oven to wire rack. Loosen cake from side of pan with knife. Cool completely; remove side of pan. Prepare Chocolate Drizzle; drizzle over top. Refrigerate 4 to 6 hours before serving. Store covered in refrigerator.
Drizzle: ½ cup Semi-Sweet chocolate chips and 2 teaspoons
of shortening (DO NOT use butter, margarine,
spread, or oil) in a small microwave-safe bowl.
Microwave at HIGH for 30 seconds or just until
chips are melted. Drizzle over top of cake.
File #R177 – D4 – C6
Friday, March 6, 2009
Breakfast Burritos
BREAKFAST BURRITOS
1 lb. Fully-cooked chicken, cut into cubes
4 Eggs
2 Tablespoons Milk
1 Tablespoon Butter
6 Flour Tortillas ( 8” size )
1 cup Shredded Cheddar Cheese (divided)
1 cup Shredded Monterey Jack Cheese (divided)
1 jar Taco Salsa
Heat oven to 400° F
In a bowl, beat eggs, milk and chicken together. Melt butter in a large skillet; add egg mixture. Cook, stirring, to desired doneness.
Fill each tortilla with chicken-egg mixture and half of each of the cheeses.
Roll burrito; place seam side down on a 12x8” baking dish.
Sprinkle remaining cheeses over top of burritos.
Bake 5 to 10 minutes, or until cheese is melted.
Serve with Salsa.
NOTE: You may substitute Ham, Sausage (or 1 lb.of any kind of fully-cooked meat….cut into cubes).
File #R211 – D4 – C8
1 lb. Fully-cooked chicken, cut into cubes
4 Eggs
2 Tablespoons Milk
1 Tablespoon Butter
6 Flour Tortillas ( 8” size )
1 cup Shredded Cheddar Cheese (divided)
1 cup Shredded Monterey Jack Cheese (divided)
1 jar Taco Salsa
Heat oven to 400° F
In a bowl, beat eggs, milk and chicken together. Melt butter in a large skillet; add egg mixture. Cook, stirring, to desired doneness.
Fill each tortilla with chicken-egg mixture and half of each of the cheeses.
Roll burrito; place seam side down on a 12x8” baking dish.
Sprinkle remaining cheeses over top of burritos.
Bake 5 to 10 minutes, or until cheese is melted.
Serve with Salsa.
NOTE: You may substitute Ham, Sausage (or 1 lb.of any kind of fully-cooked meat….cut into cubes).
File #R211 – D4 – C8
Raspberry Mega Scones
Raspberry Mega Scones
4 cups all-purpose flour
3 tablespoons baking powder
1 teaspoon salt
1 stick unsalted butter (chilled and cut into ¼- inch cubes)
¾ cup granulated sugar
1¼ cup heavy cream
1 teaspoon vanilla
zest of one lemon
2/3 cup of raspberry preserves
Glaze:
¼ cup powdered sugar
1 tablespoon lemon juice
zest of one lemon
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Combine the flour, baking powder and salt in a bowl. Cut the butter into the four mixture until it resembles small pebbles. Add in sugar. Then add the heavy cream, vanilla, and lemon zest. Mix until dough just comes together – don’t over mix, but if the batter seems too dry, just add a little more cream (a little bit at a time).
3. Turn onto a floured piece of parchment paper….divide into two equal sized pieces of dough, and set one aside. Take the first piece of dough and roll out into a 9 x 9-inch square, ½ inch thick. You want to keep the dough from sticking to the paper if possible, so sprinkle with a little more flour if needed.
4. Slather the slab of dough with the preserves and fold the left side of the dough in toward the center. To keep the dough from breaking or falling apart, fold it in by folding the parchment paper and then peeling back the paper afterwards. Fold the other side in towards the center, using the same technique. Slide onto the prepared baking sheet. Repeat this procedure with the other piece of dough. Leave just a few inches between the two scones so they don’t bake into
each other. Brush with a bit of cream and bake for about 25 minutes, or until golden.
5. While the scones are baking, prepare the glaze. Combine the powdered sugar, lemon juice and lemon zest in a small bowl. Stir until well combined, and set aside. When the scones come out of the oven, brush them generously with the glaze and let cool. Slice into pieces as big or as small as you like.
NOTE: You may use any kind of preserves…..blackberry is also excellent.
File #R197 D4 C8
4 cups all-purpose flour
3 tablespoons baking powder
1 teaspoon salt
1 stick unsalted butter (chilled and cut into ¼- inch cubes)
¾ cup granulated sugar
1¼ cup heavy cream
1 teaspoon vanilla
zest of one lemon
2/3 cup of raspberry preserves
Glaze:
¼ cup powdered sugar
1 tablespoon lemon juice
zest of one lemon
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Combine the flour, baking powder and salt in a bowl. Cut the butter into the four mixture until it resembles small pebbles. Add in sugar. Then add the heavy cream, vanilla, and lemon zest. Mix until dough just comes together – don’t over mix, but if the batter seems too dry, just add a little more cream (a little bit at a time).
3. Turn onto a floured piece of parchment paper….divide into two equal sized pieces of dough, and set one aside. Take the first piece of dough and roll out into a 9 x 9-inch square, ½ inch thick. You want to keep the dough from sticking to the paper if possible, so sprinkle with a little more flour if needed.
4. Slather the slab of dough with the preserves and fold the left side of the dough in toward the center. To keep the dough from breaking or falling apart, fold it in by folding the parchment paper and then peeling back the paper afterwards. Fold the other side in towards the center, using the same technique. Slide onto the prepared baking sheet. Repeat this procedure with the other piece of dough. Leave just a few inches between the two scones so they don’t bake into
each other. Brush with a bit of cream and bake for about 25 minutes, or until golden.
5. While the scones are baking, prepare the glaze. Combine the powdered sugar, lemon juice and lemon zest in a small bowl. Stir until well combined, and set aside. When the scones come out of the oven, brush them generously with the glaze and let cool. Slice into pieces as big or as small as you like.
NOTE: You may use any kind of preserves…..blackberry is also excellent.
File #R197 D4 C8
Special Filled Pancake
SPECIAL FILLED PANCAKE
2 Tablespoons butter
4 Eggs
2/3 Cup milk
2/3 Cup Flour
½ Teaspoon salt
¼ Teaspoon cinnamon
½ Cup slivered almonds (optional)
1 Tablespoon sugar
1. Preheat oven to 425°F
2. Melt butter in a 10” round baking pan
3. Beat together eggs, milk, flour, salt and cinnamon.
4. Pour batter into pan.
5. Bake 15 to 20 minutes. Center will fall when cake is done.
6. Remove from oven and fill center with choice of topping.
7. Cut into wedges and serve warm.
TOPPINGS:
A. Squeeze juice of 1 lemon over 3 cups fresh fruit or berries.
(or)
B. Melt ¼ cup butter, add 2 sliced apples and cook until apples
are tender. Stir in ¾ cup brown sugar and 2 tablespoons water.
Cook until bubbly. Cool slightly. Fill center of pancake.
NOTE: This filling should be prepared while cake is baking.
(or)
C: Same ingredients as Topping B, except instead of apples, you
can use any of the following:
Pears; Pineapple; Peaches; or any fresh
fruit. If you use canned fruit, you must
make sure it is well drained.
File #R048 D-1 C-8
2 Tablespoons butter
4 Eggs
2/3 Cup milk
2/3 Cup Flour
½ Teaspoon salt
¼ Teaspoon cinnamon
½ Cup slivered almonds (optional)
1 Tablespoon sugar
1. Preheat oven to 425°F
2. Melt butter in a 10” round baking pan
3. Beat together eggs, milk, flour, salt and cinnamon.
4. Pour batter into pan.
5. Bake 15 to 20 minutes. Center will fall when cake is done.
6. Remove from oven and fill center with choice of topping.
7. Cut into wedges and serve warm.
TOPPINGS:
A. Squeeze juice of 1 lemon over 3 cups fresh fruit or berries.
(or)
B. Melt ¼ cup butter, add 2 sliced apples and cook until apples
are tender. Stir in ¾ cup brown sugar and 2 tablespoons water.
Cook until bubbly. Cool slightly. Fill center of pancake.
NOTE: This filling should be prepared while cake is baking.
(or)
C: Same ingredients as Topping B, except instead of apples, you
can use any of the following:
Pears; Pineapple; Peaches; or any fresh
fruit. If you use canned fruit, you must
make sure it is well drained.
File #R048 D-1 C-8
Irish Tea Cake
IRISH TEA CAKE
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 pkg. (8oz.) cream cheese (softened to room temperature)
1 cup butter (NO SUBSTITUTES)
1½ cups sugar
4 eggs
1 tablespoon molasses
2 teaspoons vanilla
½ cup raisins
½ cup currants
1. Preheat oven to 325° F
2. Generously butter and lightly flour a 10 to 12 cup bundt pan or tube pan.
3. Mix flour, baking powder and salt. Set aside.
4. Cream butter and cream cheese until blended. Beat in sugar until smooth.
5. Add eggs. Beat until light and fluffy, scraping bowl often.
6. Add molasses and vanilla.
7. Slowly stir in flour mixture until well blended. Mix until flour is completely incorporated into batter. Batter will be rather heavy.
8. Stir in raisins and currants by hand; not in electric mixer.
9. Turn into prepared pan and bake at 325° for one hour or until tester inserted near center comes our clean.
10. Let cake stand in pan for 15 to 20 minutes. Then invert and place on wire rack to cool thoroughly. Place on serving platter and lightly dust with powdered sugar, or frosting.
File #R164 R-164 D-3
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 pkg. (8oz.) cream cheese (softened to room temperature)
1 cup butter (NO SUBSTITUTES)
1½ cups sugar
4 eggs
1 tablespoon molasses
2 teaspoons vanilla
½ cup raisins
½ cup currants
1. Preheat oven to 325° F
2. Generously butter and lightly flour a 10 to 12 cup bundt pan or tube pan.
3. Mix flour, baking powder and salt. Set aside.
4. Cream butter and cream cheese until blended. Beat in sugar until smooth.
5. Add eggs. Beat until light and fluffy, scraping bowl often.
6. Add molasses and vanilla.
7. Slowly stir in flour mixture until well blended. Mix until flour is completely incorporated into batter. Batter will be rather heavy.
8. Stir in raisins and currants by hand; not in electric mixer.
9. Turn into prepared pan and bake at 325° for one hour or until tester inserted near center comes our clean.
10. Let cake stand in pan for 15 to 20 minutes. Then invert and place on wire rack to cool thoroughly. Place on serving platter and lightly dust with powdered sugar, or frosting.
File #R164 R-164 D-3
Carrot Cake
Carrot Cake
Cake: Frosting:
· 4 eggs ½ cup butter, softened
· 1 1/4 cups vegetable oil 8oz. cream cheese, softened
· 2 cups white sugar 4 cups confectioners sugar
· 2 teaspoons vanilla extract 1 teaspoon vanilla
· 2 cups all-purpose flour 1 cup chopped pecans
· 2 teaspoons baking soda
· 2 teaspoons baking powder
· 1/2 teaspoon salt
· 2 teaspoons ground cinnamon
· 3 cups grated carrots
· 1 cup chopped pecans
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
File #R199-D4-C10
Cake: Frosting:
· 4 eggs ½ cup butter, softened
· 1 1/4 cups vegetable oil 8oz. cream cheese, softened
· 2 cups white sugar 4 cups confectioners sugar
· 2 teaspoons vanilla extract 1 teaspoon vanilla
· 2 cups all-purpose flour 1 cup chopped pecans
· 2 teaspoons baking soda
· 2 teaspoons baking powder
· 1/2 teaspoon salt
· 2 teaspoons ground cinnamon
· 3 cups grated carrots
· 1 cup chopped pecans
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
File #R199-D4-C10
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