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Post by KD7LBR on Aug 30, 2002 10:50:43 GMT -6
Welcome to the board!!! To view a recipe, pick the topic you are interested in... (i.e crockpot), click on that subject and a list of recipes will pop open. Click on the one that interest you ( most likely you will enjoy them so much you will open each one The recipe will come up on your screen. If you want to cut and paste it, highlight the part you want to copy, go to your "edit" on top of page, click "copy", then "paste it to a word pad. You can then click the "Back" at top of page, and it will take you back to the sub topics for that category. If you wish to add a recipe, or comment on it, click the "reply", type a message and then at the bottom of the page you can click on the "post". If you find a category you would like to add a recipe to ( i.e. candy), then click on the "New thread" on the top right of the message page...... Hope this helps, and again, welcome to the board!!!! Ellie (KD7LBR)
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Post by KD7LBR on Oct 4, 2002 13:41:25 GMT -6
I agree with Carnation. If we all would post a reply on the message board, not only would "our group" benefit, but those who get to the message board from other links. Not only that, it might be less work for Nancy, who already goes above and beyond to help us.
As Carnation said, others could see the recipes posted as well....and will save room in the newsletter if Nancy just puts a note that says request for_____are answered in the messge board....
Good Suggestion!
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Post by KD7LBR on Nov 29, 2002 11:15:21 GMT -6
This was found in a magazine about 40 some years ago. I thought it was cute....but I bring it out after thanksgiving, since that seems to be the BIG turkey day (We do ham at Christmas) 9 nights of turkey AKA: Nine nights a- gnawing On the first day of Christmas, I served my love a meal Whose turkey & accessories had total eye-appeal. On the second day of Christmas the same food heated up Seemed rather less attractive as we settled down to sup On the third day of Christmas, strong brew and fancy ices Helped take the curse from sandwiches of breast and drumstick slices On the fourth day of Christmas, we dined by candlelight Pretending that the entree` wasn't fowl again that night On the fifth day of Christmas, I simmered up the bones Into a reminiscent soup with turkey undertones. On the sixth day of Christmas in cream sauce laced with sherry The scrapes made appetizing toast, although prehaps not very On the seventh day of Christmas, my true love wished to know "How long oh Lord" and I shuddered when I figured five more to go On the eigth day of Christmas an oozing casserole Of stew beneath its biscuit crust was greeted with "my soul" On the ninth day of Christmas he eyed the pots a bubble And whisked me to a restaurant for T bone steak, on the double!
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Post by KD7LBR on Dec 9, 2002 20:55:26 GMT -6
Greetings everyone from yet ANOTHER Oregonian! I: am logged in as KD7LBR, which is my ham radio call sign. I live in the Milwaukie/Clackamas area.
Happy Holidays to all of you!!
Ellie
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Post by KD7LBR on Dec 9, 2002 20:55:01 GMT -6
Greetings everyone from yet ANOTHER Oregonian! I: am logged in as KD7LBR, which is my ham radio call sign. I love in the Milwaukie/Clackamas area.
Happy Holidays to all of you!!
Ellie
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Post by KD7LBR on Sept 12, 2002 10:19:09 GMT -6
DFoes anyone have the recipe from "jello" for glow in the dark jello for halloween? I don't want to spend $15. for a cookbook for the one recipe.
thanks, Ellie
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Post by KD7LBR on Apr 7, 2003 10:43:31 GMT -6
Chocolate Easter Nests
Ingredients: 1 8 oz. milk chocolate candy bar 1 4 oz. package German's sweet baking chocolate 2 cups crushed cornflakes 1 1/3 cups shredded coconut miniature jelly beans
Melt milk chocolate and sweet chocolate in double boiler. Stir in cornflakes and coconut until completely coated with chocolate. Spoon small amount of mixture on waxed paper and form into nest shapes. Decorate with 3 jelly bean "eggs" in each nest. Refrigerate until set. Keep chilled. Arrange on a small plate or in a flat box for gift giving.
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Post by KD7LBR on Apr 7, 2003 10:31:09 GMT -6
Make dyes for Easter eggs from materials in the kitchen.
· Red cabbage leaves produce a robin's egg blue color.
· Orange peels create a tender yellow
· carrot tops yield a smoky yellow green
· yellow Delicious apple peelings dye eggs pale lavender flecked with soft rust.
· Brown (not white) onion peels dye orange.
· Fresh spinach gives you a pinkish color with gray-green buffs.
To dye eggs, place in a pan and cover with water. Add 1 teaspoon of vinegar and dye material. Bring to a boil; reduce heat and simmer gently 20 minutes.
The color will deepen or change if the eggs are left in the dye solution overnight. ( In the refrigerator if you are going to eat them:)
DO NOT eat the eggs if you leave them out of the refrigerator over night
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Post by KD7LBR on Aug 21, 2002 8:17:16 GMT -6
All Seasons Lemon Trifle
16 ounces angel food cake 14 ounces low-fat sweetened condensed milk 2 teaspoons grated lemon peel 1/3 cup fresh lemon juice 8 ounces nonfat lemon yogurt 8 ounces whipped topping -- reduced fat, thawed 1 cup fresh strawberries -- sliced 1 cup fresh blueberries 1 cup fresh raspberries 1/2 cup coconut flakes -- lightly toasted
Cut cake into bite-size pieces, and set aside. Combine condensed milk and next 3 ingredients. Fold in 2 cups whipped topping, and set aside.
Place one-third of cake pieces in bottom of a 4-quart trifle bowl; top with one-third of lemon mixture. Top with strawberries. Repeat layers twice, using remaining cake pieces, lemon mixture, blueberries, and raspberries, ending with raspberries.
Spread remaining whipped topping over raspberries; sprinkle with toasted coconut. Cover and chill 8 hours. Yield: 18 servings.
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Post by KD7LBR on Sept 18, 2002 8:24:34 GMT -6
Harvest Pecan Pie
2 cups pecan halves, toasted in butter 1 unbaked (10 inch) pie shell 1 ¼ cups packed light brown sugar 2 tablespoons flour 1 teaspoon kosher salt 1 ¼ cups light corn syrup 2 tablespoons molasses 1 ½ teaspoons vanilla extract ¼ teaspoon almond extract 5 eggs, lightly beaten
Arrange the pecans over the bottom of the pie shell. Preheat the oven to 325 degrees.
Mix brown sugar, flour and salt in a bowl. Mix corn syrup, molasses and flavorings in a bowl. Add the syrup mixture and the eggs to the flour mixture and mix well.
Pour carefully into the prepared pie shell without disturbing the pecans. Bake for 40 to 45 minutes or until the center is set. Cool on a wire rack for 1 hour before serving.
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Post by KD7LBR on Sept 18, 2002 8:23:13 GMT -6
Double Layer Pumpkin Pie
4 oz, cream cheese, softened 1 tbsp. milk or half&half 1 tbsp. sugar 1-1/2 C. thawed CoolWhip 1 gaham cracker crumb crust 1 cup cold milk or half&half 2 pkg(4-serving size) Jell-O Vanilla Flavor Instant pudding an pie filling 1 can (16oz) pumpkin 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground cloves
Mix cream cheese, 1 tbsp milk an sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup milk into bowl. Adding pudding mix. Beat with wire whisk until well blended. 1 to 2 minutes(mixture will be thick). Stir in pumpkin an spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Makes 8 servings.
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Post by KD7LBR on Sept 18, 2002 8:21:04 GMT -6
CHOCOLATE PECAN CHRISTMAS FUDGE PIE
1 1/4 c. chocolate wafer crumbs 1/3 c. melted margarine
Combine above ingredients. Firmly press mixture on bottom and sides of 9" pie plate. Bake at 350 degrees for 6 to 8 minutes.
1/2 c. margarine, softened 3/4 c. firmly packed brown sugar 3 eggs 1 (12 oz.) pkg.chocolate chips, melted 2 tsp. instant coffee granules 1 tsp. vanilla 1/2 c. flour 1 c. chopped pecans
Cream margarine, gradually add brown sugar, beating at medium speed of mixer until well blended. Add eggs, one at a time, beating after each addition.
Stir in melted chocolate and next 4 ingredients. Pour mixture into prepared crust. Bake at 375 degrees for 25 minutes. Cool completely.
Can be served with whipped cream, chocolate syrup or maraschino cherries. Great pie, but very rich.
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Post by KD7LBR on Sept 18, 2002 8:18:29 GMT -6
CHOCOLATE CHIP-PECAN PIE Serving Size: 1 Pie
1/2 cup semi-Sweet Chocolate Chips 1 unbaked 8-inch Pie Shell 2 eggs -- large 3/4 cup dark corn syrup 1/2 cup sugar 1/4 cup butter or margarine 1/4 teaspoon salt 3/4 cup pecan halves
Melt the butter or regular margarine and set aside. Sprinkle the chocolate chips over the bottom of an 8-inch unbaked pie shell.
Freeze at least 1 hour. Combine eggs, corn syrup, sugar, melted butter, and salt in a bowl. Beat until well blended, using an electric mixer set to medium speed. Stir in the pecans and pour over the chocolate chips in the pie shell.
Bake in a 375 degree oven for 50 minutes or until the custard is set. Cool on a wire rack.
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Post by KD7LBR on Sept 18, 2002 14:01:25 GMT -6
Basic Christmas Cookie Recipe Mix
2 c Unsifted all-purpose flour 1/4 c Sugar 1/4 ts Salt 1/2 c Butter, softened In large bowl, combine flour, sugar and salt; mix well. With pastry blender or two knives, cut in butter until mixture resembles coarse cornmeal. Place in airtight container; store in refrigerator (mixture will keep for up to 8 weeks). Bring to room temperature before using. Recipe can be doubled or tripled.
Rolled Christmas Sugar Cookies: 1 Basic Christmas Cookie Recipe Mix 1 large egg 1 tsp vanilla extract Preheat oven to 350F. Lightly grease 2 baking sheets. In large bowl of electric mixer, combine ingredients; at low speed, beat until mixture forms a dough. Divide dough into thirds. Working with one third at a time, on lightly floured work surface, roll out dough to 1/8" thick; cut out with 3" cookie cutters. Transfer to prepared baking sheets. Bake 8 min or until golden. Transfer cookies to wire rack to cool; if desired, decorate with icing, candies and colored sugars. Makes 3 dozen.
Candy Cane Christmas Cookies: 1 Basic Christmas Cookie Recipe Mix 1 large egg 1 tsp vanilla extract Red paste food color 1/2 c (2 1/2 oz) crushed peppermint candy Red edible glitter
Preheat oven to 350F. Lightly grease 2 baking sheets. In large bowl of electric mixer, comibine cookie mix, egg and vanilla. At low speed, beat until mixture forms a dough. Divide dough in half; remove one half from bowl.
With food paste, tint dough in bowl red; add candy. Mix well. On work surface, divide each half dough into 20 equal pieces; working with one piece at a time, roll dough into 8" rope. Place a plain and red rope side by side; press together lightly and twist. Place twist on prepared baking sheet; curve top to form cane. Repeat with remaining dough. Bake cookies 10 to 12 min or until golden. Sprinkle with glitter; transfer to wire rack to cool.
Checkerboard Christmas Squares: 1 Basic Christmas Cookie Recipe Mix 1 lg Egg 1 ts Vanilla extract 2 tb Unsweetened cocoa powder Chocolate icing and white icing
In large bowl of electric mixer, combine cookie mix, egg and vanilla. At low speed, beat until mixture forms a dough. Divide dough in half; remove one half from bowl. To dough in bowl, add cocoa powder; knead to mix well. On work surface, on separate sheets of waxed paper, roll each half of dough to 9x6" rectangle. Using paper to lift dough, invert plain dough onto top of chocolate dough. Remove paper from plain dough. Using long chef's knife, cut doughs lentghwise into 2" wide strips. Stack strips, removing waxed paper and alternating colors. Cut stack lengthwise into three equal strips. Stack strips so colors alternate; gently press stack so dough layers stick together. Wrap stack in plastic wrap; refrigerate 2 hours. Preheat oven to 375F. Lightly grease 2 baking sheets. Remove plastic wrap from dough; cut stack crosswise into 1/4" slices. Place slices checkerboard side down on prepared baking sheets; bake 8 min or until golden. Transfer to wire rack to cool. With pastry bag and writing, decorate cookies with dots of chocolate and white icing. Makes 4 dozen cookies.
Christmas Gingerbread People: 1 Basic Christmas Cookie Recipe Mix 1/3 c molasses 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground ginger 1/2 tsp grated nutmeg 3 tb water White icing Red cinnamon candies Preheat oven to 350F. Lightly grease 2 baking sheets. In large bowl of electric mixer, combine cookie ingredients; at low speed, beat until mixture forms a dough. Divide dough into thirds. Working with one third at a time, on lightly floured urface, roll out dough 1/8" thick; cut out with 3" cookie cutter. Transfer to prepared baking sheets. Bake 8 min or until just beginning to brown. Transfer to wire rack to cool. Decorate with icing and candies. Makes 3 dozen cookies.
Lemon Linzer Christmas Cookies: 1 Basic Christmas Cookie Recipe Mix 1 lg egg 1 tsp grated lemon zest (colored part of peel) 1 tsp fresh lemon juice 1/2 c seedless raspberry jam Confectioners' sugar for dusting
Preheat oven to 350F. Lightly grease two baking sheets. In large bowl of electric mixer, combine cookie mix, egg, lemon zest and lemon juice. At low speed, beat until mixture forms a dough. Divide dough in half. Working one half at a time, on lightly floured surface, with lightly floured rolling pin, roll out dough 1/8" thick; cut out with 3" round cookie cutter, cut out centers of half of the cookies. If desired, re-roll dough centers for additional cookies. Transfer dough rounds and rings to prepared baking sheets. Bake 8 min or until cookies are golden; transfer to wire rack to cool completely. With 1 tsp jam each, cover flat sides of rounds. Place a cookie ring, flat side down, on top of each filling-topped round. Dust tops of cookies with confectioners' sugar. Makes 2 dozen cookies.
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Post by KD7LBR on Sept 18, 2002 8:29:30 GMT -6
Holiday Cranberry & Pistachio Biscotti
1/3 C. butter 2 egggs
mix together in sep. bowl: 3/4 c up dried cranberries or cherries 3/4 cup shelled green pistachios 2 cups all purpose unbleached flour 1/2 teaspoon cinnamon 2 teaspoon baking powder 2/3 cup sugar
Beat butter on medium speed for 30 seconds. Add eggs and beat on medium until well combined. Using a wooden spoon, stir in remaining ingredients just until combined.
Divide into 2 loaves on cookie sheet, chilling if necessary to make dough easier to handle. Each loaf should be about 9 inches long and 2 inches wide.
Bake at 375°F for 25-30 min or until a toothpick inserted in the center comes out clean. Cool on sheet for 1 hour.
Cut each loaf diagonally into 1/2 inch thick slices using a serrated (bread) knife.
Place slices on an ungreased cookie sheet. Bake at 325°F for 8 minutes, then turn over and bake for 8-10 minutes more or until dry and crisp. Transfer to wire rack to cool. Makes 32 cookies.
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Post by KD7LBR on Sept 17, 2002 12:09:36 GMT -6
Cranberry Cookies
1/4 cup butter or margarine 3/4 cup brown sugar 1 large egg 1 teaspoon vanilla 1 tablespoon orange zest pinch of salt 1 1/2 cups flour 1/2 teaspoon baking soda 1/2 cup chopped walnuts 3/4 cups chopped cranberries (fresh or frozen)
Beat butter, sugar, egg, vanilla, orange zest and salt until fluffy. Stir in flour and baking soda. Fold in nuts and cranberries. Drop by rounded teaspoonfuls onto greased cookie sheet, 2 inches apart. Bake at 375 degrees for 10 to 12 minutes or light golden. Remove from rack to cool.
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Post by KD7LBR on Sept 17, 2002 12:08:42 GMT -6
CHOCOLATE HAZELNUT MACAROONS
Yields: about 3 dozen cookies
1 cup hazelnuts (filberts), toasted 1 cup sugar 1/4 cup unsweetened cocoa 1 ounce unsweetened chocolate, chopped 1/8 teaspoon salt 2 large egg whites 1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Line large cookie sheet with kitchen parchment or foil.
2. In food processor with knife blade attached, blend toasted hazelnuts with sugar, cocoa, chocolate, and salt until finely ground. Add egg whites and vanilla, and process until blended.
3. Remove blade from processor. Drop batter by rounded teaspoons, 2 inches apart, on cookie sheet. If necessary, with moistened fingertip, push batter from teaspoon. Bake cookies 10 minutes or until tops feel firm when lightly pressed.
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Post by KD7LBR on Sept 17, 2002 12:06:35 GMT -6
CHERRY CHEESE BARS
1 c. walnut pieces, divided 1 1/4 c. all purpose flour 1/2 firmly packed brown sugar 1/2 c. butter flavored Crisco 1/2 c. flaked coconut
FILLING: 2 pkg. cream cheese, softened 2/3 c. granulated sugar 2 eggs 2 tsp. vanilla 1 can cherry pie filling
Heat oven to 350 degrees. Grease 13 x 9 x 2 inch pan with butter flavored Crisco; set aside. Chop 1/2 cup nuts coarsely for topping; set aside. Chop remaining 1/2 cup finely.
For crust, combine flour and brown sugar. Cut in butter flavor Crisco until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut. Mix well. Remove 1/2 cup. Set aside.
Press remaining crumbs in bottom of pan. Bake at 350 degrees for 12-15 minutes or until edges are lightly browned.
For filling, beat cream cheese, granulated sugar, eggs, and vanilla in small bowl at medium speed with electric mixer until smooth. Spread over hot baked crust. Return to oven. Bake 15 minutes longer.
Spread cherry pie filling over cheese layer. Combine reserved coarsely chopped nuts and reserved crumbs. Sprinkle evenly over cherries. Return to oven. Bake 15 minutes longer. Cool.
Refrigerate several hours. Cut into bars, 2 x 1/2 inch, 36 bars.
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Post by KD7LBR on Sept 17, 2002 12:03:20 GMT -6
Candy Cane Cookies about 4 dozen cookies
1 cup (2 sticks) butter, softened 1 cup confectioners' sugar 1 egg 1/2 teaspoon peppermint extract 1/2 teaspoon vanilla extract 2-1/2 cups all-purpose flour 1/4 teaspoon salt 1 c. finely crushed candy canes 3 tablespoons granulated sugar
Preheat the oven to 375F. In a large bowl, with an electric beater on medium speed, cream the butter and confectioners' sugar until light and fluffy.
Add the egg and the peppermint and vanilla extracts and beat until well blended. Gradually add the flour and salt; mix well. Cover the bowl tightly with plastic wrap and chill for 1 hour.
Coat two baking sheets with nonstick cooking spray.
In a shallow bowl, combine the crushed candy canes and the granulated sugar; mix well.
** Shape the chilled dough into 1-inch balls then roll each ball in the candy cane mixture; place on the baking sheets and bake for 10 to 12 minutes, or until browned. Immediately remove from the baking sheets and place on wire racks to cool.
Note: **These can also just be mixed together, and rolled into a log. Slice & bake.
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Post by KD7LBR on Oct 7, 2002 8:09:53 GMT -6
KOOLAID CANDIED APPLES
1 1/2 C. granulated sugar 2 tsp. vinegar 2/3 C. water 1 pkg. unsweetened cherry Kool-Aid 10 apples 10 wooden craft sticks
Mix sugar, vinegar and water. Boil until mixture reaches 300ºF on a candy thermometer; cool. Stir in Kool-Aid. Put apples on sticks and dip into mixture quickly.
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Post by KD7LBR on Nov 7, 2002 11:57:05 GMT -6
CHOCOLATE CANDY CANE TRIFFLE
1 pkg. chocolate cake mix 1 pt. heavy cream, whipped 6 candy canes, crushed 2 pkgs. vanilla pudding mix 1 c. Vandermint Cordial (optional) ( I use Torani{tm}Peppermint syrup instead)
Bake cake as directed on the package in a 9 x 13 inch pan. Cool and pierce all over with a fork. Pour 1/4 cup Vandermint over cake for 4 days in a row. Eliminate this step if not using the cordial.
On the day of assembly, cook and cool vanilla pudding. Whip heavy cream, sweetening to taste with confectioners' sugar.
In a large glass bowl, put in a layer of chocolate cake that has been cut into small squares. Pour some vanilla pudding over cake layer. Spread with a layer of whipped cream. Sprinkle with crushed candy canes.
Continue to add layers until the bowl is filled, ending with the whipped cream layer.
Garnish with crushed candy canes.
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Post by KD7LBR on Feb 17, 2004 10:39:22 GMT -6
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Post by KD7LBR on Sept 9, 2002 15:30:13 GMT -6
Southern Blackberry Cobbler
4 c Fresh blackberries 3/4 c + 2 tb Sugar 3 tb + 1 3/4 c Flour 1 1/2 c Water 1 tb Lemon juice 2 ts Baking powder 1 ts Salt 1/4 c Shortening 6 tb Whipping cream 6 tb Buttermilk or sour milk 2 tb Butter, melted Cream & sugar (optional)
Preheat oven to 350 degrees. Place berries in a lightly greased 2-quart baking dish.
Combine 3/4 c sugar and 3 Tbsp flour; add water and lemon juice, mixing well. Pour syrup over berries; bake about 15 minutes while preparing the pastry.
Make pastry by combining 1 3/4 c flour, 2 Tbsp sugar, baking powder, and salt.
Cut in shortening until mixture resembles coarse crumbs; stir in whipping cream and buttermilk. Knead dough 4 or 5 times; roll to about 1/4" thickness on a lightly floured surface. Cut dough to fit baking dish.
Raise oven temperature to 425. Place pastry over hot berries; brush with melted butter. Bake for 20 to 30 minutes, or until pastry is golden brown. Serve cobbler warm with cream and sugar.
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Post by KD7LBR on Sept 9, 2002 15:30:56 GMT -6
Apple Cranberry Crisp
4 Granny Smith apples, each cut into eight wedges 1/2 Cup dried cranberries 3 Tablespoons apple juice 1/4 Cup all-purpose flour 1/4 Cup old-fashioned rolled oats 1/3 Cup firmly packed brown sugar 3/4 Teaspoon ground cinnamon 1/4 Teaspoon ground nutmeg 1-1/2 Tablespoons reduced-calorie margarine, chilled cut into small pieces vegetable cooking spray
Preheat oven to 375F. Combine first 3 ingredients (through apple juice) in a bowl. Toss well and set aside.
Combine flour and next 4 ingredients (through nutmeg) in another bowl. Cut in margarine with a pastry blender until the mixture resembles coarse meal.
Place apple mixture in an 8-inch square baking dish coated with cooking spray; sprinkle evenly with flour mixture. Lightly coat top with cooking spray. Cover and bake at 375F for 30 minutes. Uncover and bake an additional 20 minutes or until apples are tender. Serves 6.
Calories 187 , Fat 3 g (1 g saturated), Protein 2 g, Carbohydrate 42 g, Fiber 5 g, Cholesterol O mg, Iron 1 mg, Sodium 33 mg, Calcium 27 mg Weight Watcher Points - 3 Points
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Post by KD7LBR on Apr 7, 2003 10:42:45 GMT -6
Chocolate Easter Nests
Ingredients: 1 8 oz. milk chocolate candy bar 1 4 oz. package German's sweet baking chocolate 2 cups crushed cornflakes 1 1/3 cups shredded coconut miniature jelly beans
Melt milk chocolate and sweet chocolate in double boiler. Stir in cornflakes and coconut until completely coated with chocolate. Spoon small amount of mixture on waxed paper and form into nest shapes. Decorate with 3 jelly bean "eggs" in each nest. Refrigerate until set. Keep chilled. Arrange on a small plate or in a flat box for gift giving.
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Post by KD7LBR on Sept 28, 2002 14:17:01 GMT -6
Tropical Drop Candies 12 oz pkg (2 cups) semi-sweet chocolate chips 3/4 cup shredded coconut 1/2 cup chopped macadamia nuts 1/2 cup chopped banana chips or dried pineapple
Line cookie sheet with waxed paper. Melt chocolate chips in medium saucepan over low heat, stirring constantly. Stir in remaining ingredients; blend well. Drop by teaspoonfuls onto waxed paper-lined cookie sheet. Refrigerate until set, about 30 minutes. Store in airtight container. Makes 24 candies
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Post by KD7LBR on Sept 28, 2002 14:18:30 GMT -6
Orange-Chocolate Truffles
1/3 cup Heavy cream 1/4 cup Butter or margarine 6 ounces Semi-sweet chocolate chips 2 tablespoons Grated orange peel 1 teaspoon Orange extract
Coatings: Ground natural pistachio nuts Unsweetened cocoa powder Confectioners' sugar Chocolate jimmies
Stir the cream and chocolate chips in a small heavy saucepan over medium heat until bubbling and chocolate is almost melted. Remove from heat.
Stir until the chocolate is completely melted and the mixture is smooth. Stir in the grated orange peel and orange extract.
Pour the mixture into a shallow baking pan and refrigerate until firm enough to shape, about 40 minutes.
Meanwhile, spread 2 to 3 tablespoons of each coating ingredient in individual shallow dishes.
Divide the cold chocolate mixture into 24 equal portions. Roll each portion into a ball. Roll the balls in the coatings, 6 per coating, to cover completely. Place the balls as they are coated in 1-inch paper or foil bonbon cups.
Store in an airtight container in the refrigerator for up to 2 weeks. Makes 2 dozen truffles.
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Post by KD7LBR on Sept 28, 2002 14:18:47 GMT -6
Orange-Chocolate Truffles
1/3 cup Heavy cream 1/4 cup Butter or margarine 6 ounces Semi-sweet chocolate chips 2 tablespoons Grated orange peel 1 teaspoon Orange extract
Coatings: Ground natural pistachio nuts Unsweetened cocoa powder Confectioners' sugar Chocolate jimmies
Stir the cream and chocolate chips in a small heavy saucepan over medium heat until bubbling and chocolate is almost melted. Remove from heat.
Stir until the chocolate is completely melted and the mixture is smooth. Stir in the grated orange peel and orange extract.
Pour the mixture into a shallow baking pan and refrigerate until firm enough to shape, about 40 minutes.
Meanwhile, spread 2 to 3 tablespoons of each coating ingredient in individual shallow dishes.
Divide the cold chocolate mixture into 24 equal portions. Roll each portion into a ball. Roll the balls in the coatings, 6 per coating, to cover completely. Place the balls as they are coated in 1-inch paper or foil bonbon cups.
Store in an airtight container in the refrigerator for up to 2 weeks. Makes 2 dozen truffles.
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Post by KD7LBR on Sept 28, 2002 14:19:39 GMT -6
Hazelnut Chocolate Truffles
1 lb. bittersweet or semi-sweet chocolate, chopped 1/2 C. water 2/3 C. chambord or raspberry liqueur 2/3 lb. unsalted butter, diced 2 large egg yolks 1 C. toasted and finely chopped hazelnuts
For Truffles: Combine all ingredients in metal bowl over double-boiler. Melt very slowly on low heat, stirring constantly until smooth and all chocolate is melted. remove from heat, whisk in egg yolks one at a time, stirring until fully incorporated. Cool to room temperature. Place in covered container and refrigerate at least 2 hours.
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Post by KD7LBR on Sept 28, 2002 14:21:21 GMT -6
Ultra Dark Fudge-
1/2 cup Butter 2 1/2 cup Sugar 5 oz. Evaporated Milk 8 oz. Semi-Sweet Chocolate Chips 6 oz. Unsweetened Chocolate (2 squares of Bakers chocolate, cut into small clumps) 7 oz. Marshmallow Creme (1 Jar) 1 cup Walnuts (chopped) 1 tsp Vanilla Extract
Line a 9" x 9" pan with aluminum foil and set aside. Place chocolate chips, vanilla, and marshmallow cream into a 3-quart saucepan and set aside.
Chop walnuts and set aside . Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil, stirring constantly with a wooden spoon. Continue to boil for 8 full minutes -or- if using a candy thermometer continue boiling until the boiling temperature reaches 235°F but do not exceed 9 minutes rolling boiling total. Remove from heat and add butter. Stir until dissolved (but no more than 30 seconds).
Pour hot mixture over chocolates, vanilla, and marshmallow cream without scraping the sides of the hot saucepan. Mix until the chocolates are melted. Add walnuts if desired. Mix thoroughly and pour into prepared pan.
Cool at room temperature. Chill in refrigerator prior to cutting. Remove from pan, remove foil, cut into squares.
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