Apple Dumplings

SUBMITTED BY: Carol




"These Apple Dumplings are swimming in a buttery vanilla sauce. My family loves them. I hope you will, too."

Original recipe yield : 8 dumplings
PREP TIME : 20 Min
COOK TIME : 35 Min
READY IN : 55 Min

INGREDIENTS

1 (16 ounce) can refrigerated flaky biscuit dough
4 apples - peeled, cored and halved
1 cup white sugar
1 cup water
1/2 cup butter, melted
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
   Butter a 7x11 inch baking pan. Separate biscuit dough into 8 pieces. Flatten each piece of dough into a circle.
2. Wrap one biscuit around each apple half and place, seam side down, in pan.
3. In small bowl, combine sugar, water, melted butter and vanilla. Pour mixture over dumplings in pan. Sprinkle cinnamon on top. Bake 35 to 40 minutes, until golden. Serve hot.

Blueberry Cornmeal Pancakes

Submitted by : Jen



"These pancakes taste really good with blueberry jam or warmed maple syrup."



Original recipe yield:12 - 4 inch pancakes


PREP TIME : 10 Min
COOK TIME : 15 Min
READY IN : 25 Min



INGREDIENTS


1 cup soy milk
1/2 cup water
1 cup whole wheat flour
1/2 cup stone ground cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries
2 tablespoons vegetable oil


DIRECTIONS

1. Preheat oven to 200 degrees F (95 degrees C).
   


2. In a small bowl combine the soy milk and water.
   


3. In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Stir in the soy milk mixture just until combined. Fold in the blueberries and let the batter sit for 5 minutes.
   


4. Lightly oil a skillet or griddle and heat over medium heat. Pour about 1/4 cup of batter onto the hot griddle and cook until pancakes are bubbly on top and edges are slightly dry looking. Turn and cook until pancakes are browned. Transfer to a baking sheet and keep warm in the oven while cooking the remaining batter. Serve warm with syrup or jam.
   

Jalapeno Salsa Mexican Style

"This all purpose salsa is great on tortilla chips, tacos and other Mexican-style favorites. Roasted jalapeno chile peppers give the salsa an excellent flavor."



Original recipe yield:1.5 quarts
PREP TIME : 20 Min
COOK TIME : 15 Min
READY IN : 35 Min

Submitted by: Kaylene Dow

INGREDIENTS

4 jalapeno chile peppers
5 cloves garlic, finely chopped
1 onion, finely chopped
1 tablespoon white sugar
1 teaspoon salt
1/4 teaspoon ground cumin
1 (10 ounce) can diced tomatoes with green chile peppers
1 (28 ounce) can whole peeled tomatoe

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
   


2. Place jalapeno chile peppers on a medium baking sheet. Bake in the preheated oven 15 minutes, or until roasted. Remove from heat and chop off stems.
   


3. Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes with green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to attain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.

Marinated Mushroom

Submitted by Stella

"These mushrooms will really grow on you, especially when served as a Christmas appetizer।"

Original recipe yield:8 to 10 servings

Ingredients

1 cup red wine
1/2 cup red wine vinegar
1/3 cup olive oil
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1/4 cup red bell pepper, diced
1 pound fresh mushrooms, stems removed
1/4 cup chopped green onions
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions

In a saucepan over medium heat, combine the wine, vinegar, oil, sugar, garlic, bell pepper, red pepper flakes and mushrooms. Bring to a boil, cover and set aside to cool.
Once cooled, stir in the green onions, oregano, salt and pepper. Serve chilled or room temperature.

Tiramisu.......

(Serves 6)

Ingredients

8 tablespoons rum
4 tablespoons brandy
6 tablespoons strong black coffee 15-18 sponge fingers
14 ozs Mascarpone
2 eggs
4 tablespoons icing sugar
5 fl ozs double cream (or whipping cream for a lower fat version or half cream for even lower fat)
1 tablespoon cocoa powder crushed

Directions

Chocolate Flake Mix together half the rum, the brandy and coffee
Arrange the sponge fingers at the bottom of a shallow dish and pour the liquid evenly over them
Mix together the Mascarpone, egg yolks, remaining rum and the icing sugar।
Whip the egg whites and gently mix with the cheese mixture।
Spoon over the soaked sponge fingers and place in the fridge for at least two hours before serving To finish, whisk the cream and spread over the pudding।
Dust with cocoa using a sieve and sprinkle with the crushed Flake। Serve with light biscuits।

Chocolate Orange Rum Cake

Ingredients

5 tablespoons butter, softened
1 cup plus 1 Tablespoon sugar
3 eggs
Juice and grated zest of one orange (or 1/3 cup juice and 1 1/4 teaspoon dried rind)
Pinch of salt
1 1/3 cup flour
1 teaspoon baking powder
1/3 cup grated dark chocolate
1/4 cup heavy cream or half and half (not milk)
3 Tablespoons additional sugar
1/2 cup light rum

Direction

1. Prepare a 9x5 loaf pan (glass is best) either with flour spray or grease and flour


2. Cream the butter and sugar together until smooth Mix in sugar and eggs, beating to a light froth


3. Stir in the orange juice, grated zest, and salt


4. Add the cream, mix


5. Add the flour and the baking powder, beating well, but do not overmix। If mixture is too thick, add a touch or cream or orange juice to thin a bit Stir in the grated chocolate, just to give a tweed-like appearance to the batter।


6. Pour into the greased and floured 9x5 loaf pan (glass is best)


7. Bake at 350 degrees Fahrenheit oven for 45-50 minutes। Check for doneness it should not be too wet; toothpick should come out clean but not dry. Add time if needed.


8. Cool for 5 minutes but do not remove from pan।


9. Pierce top of cake with fork or toothpick, to allow rum/sugar mixture to seep in. Set aside.
   Warm the rum with the remaining sugar carefully and slowly over low heat। The rum should be warm, not hot, and the sugar just dissolved. Do not overheat.


10. Pour warm rum mixture gently over warm cake in pan, allowing the rum mixture to seep in. Cool completely in the pan.
    
    

Vegetarian Penne

INGREDIENTS

2 cups uncooked penne or medium tube pasta
1/3 cup finely chopped onion
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 cup sliced fresh mushrooms
1 teaspoon minced garlic
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup heavy whipping cream

DIRECTIONS

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender.
2. In a bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.
   

"These brownies always turn out!"

INGREDIENTS

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
   In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
2. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
3. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm

Peppermint Patty Brownies

"Brownies with York Peppermint Patties in them."

INGREDIENTS

1 1/2 cups margarine
3 cups white sugar
1 tablespoon vanilla extract
5 eggs
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
24 small peppermint patties

DIRECTIONS

1. Mix butter, sugar, and vanilla. Beat in eggs till well blended. Stir in flour, cocoa, baking powder, and salt. Blend well.
2. Reserve 2 cups of batter, set aside Grease 13x9x2 inch pan. Spread remaining batter in prepared pan. Arrange peppermint patties in a single layer over batter about 1/2 inch apart.
3. Spread reserved 2 cups batter over patties. Bake 350 degrees F (175 degrees C) for 50-55 minutes till brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Enjoy!!!

Black Forest Cake

"Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling."

Original recipe yield : 2 layer 8 inch round cake
PREP TIME : 30 Min
COOK TIME : 40 Min
READY IN : 2 Hrs 10 Min

INGREDIENTS

1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk
1/2 cup kirschwasser
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

90 Minutes Cinnamon Rolls

Submitted by : Debbie

"Delicious cinnamon rolls made with a soft, quick rising dough."

Original recipe yield : 12 rolls
PREP TIME : 20 Min
COOK TIME : 20 Min
READY IN : 1 Hr 30 Min

INGREDIENTS

3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
1/2 cup raisins (optional)

DIRECTIONS

1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted.
2. Let cool until lukewarm. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
   

Tofu Peanut Stir-Fry

Submitted by : Ani

"This is absolutely the best way to eat tofu, especially for first timers. The tofu has a slightly crunchy exterior while the inside is nice and soft. I used to make my stir-fry with chicken or beef, but my husband won't have it any other way than tofu now! And my 2 year old loves it! It is a delicious, easy, quick, and inexpensive meal. Serve with Asian noodles or with steamed rice. Enjoy!"

Original recipe yield : 8 servings
PREP TIME : 15 Min
COOK TIME : 15 Min
READY IN : 30 Min

INGREDIENTS
1 teaspoon vegetable oil
1 (16 ounce) package frozen stir-fry vegetables
1/2 teaspoon minced fresh ginger
salt and pepper to taste
2 eggs, beaten
1 cup cornstarch
salt and pepper to taste
1 (14 ounce) package firm tofu, drained and cubed
1/2 cup vegetable oil
3/4 cup peanut sauce
1/4 cup chopped peanuts

DIRECTIONS

1. Heat the oil in a large skillet or wok over medium heat, and cook the vegetables until tender. Mix in the ginger, and season with salt and pepper. Remove vegetables from skillet, and set aside. Place the eggs in a bowl. In a separate bowl, mix the cornstarch, salt, and pepper. Dip tofu cubes first in the egg, then the cornstarch mixture to coat.
2. Heat the remaining oil in the skillet or wok over medium heat, and cook the coated tofu 5 minutes, or until golden brown. Stir in the peanut sauce and peanuts.
3. Continue to cook and stir until sauce has thickened and tofu is well-coated. Serve with the vegetables

Lemon Cake with Lemon Filling and Lemon Butter Frosting

Original recipe yield:1 - 4 layer 8 inch cake


PREP TIME 1 Hr
COOK TIME 1 Hr
READY IN 4 Hrs





INGREDIENTS

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup milk
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3/4 cup white sugar
4 egg yolks, beaten
4 cups confectioners' sugar
1/2 cup butter, softened
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons milk

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
   
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
   
3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
   
4. To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
   
5. Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
   
6. To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
   To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers.Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

Lemon Apricot Cake

"Light dessert...can double for a breakfast cake."


Original recipe yield:1 -10 inch tube or bundt cake


PHOTO BY: Ogiplex



INGREDIENTS
1 (18.25 ounce) package lemon cake mix
1 cup apricot nectar
3/4 cup vegetable oil
1/3 cup white sugar
4 eggs
2 cups confectioners' sugar
3 tablespoons lemon juice
1 dash vegetable oil

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube or bundt pan.
   
2. Combine the cake mix, white sugar, 3/4 cup vegetable oil, and apricot nectar together. Beat in the eggs one at a time, mixing well after each addition. Pour the batter into the prepared pan.
   Bake at 325 degrees F (165 degrees C) for 1 hour. Let cake cool in pan for 10 minute then invert onto a serving dish and pour glaze over cake while it is still warm.
   
3. To Make Glaze: Combine the confectioners' sugar, lemon juice and the 3 drops of oil, mixing until smooth. Use immediately to pour over still warm cake.

Hot Baked Fruit

SUBMITTED BY: Jennifer H.

"A nutritious dish to add to your brunch table."






Original recipe yield : 8 servings
PREP TIME : 5 Min
COOK TIME : 2 Hrs
READY IN : 2 Hrs 5 Min

INGREDIENTS

8 ounces pitted prunes
8 ounces dried apricots
1/3 cup raisins
1 (15 ounce) can pineapple chunks, undrained
1 (16 ounce) can cherry pie filling
1/4 cup dry sherry
1 cup water
1/3 cup blanched slivered almonds

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a deep baking dish, mix together prunes, dried apricots, raisins, and pineapple chunks. In a separate bowl, combine cherry pie filling, sherry, and water. Pour over the fruit, and blend thoroughly. Stir in almonds.

Cover, and bake in preheated oven for 1 1/2 hours.


Notes
Serve warm on a plate, or spoon into individual sherbet dishes topped with a dressing of equal parts vanilla yogurt and cream with 1 tablespoon honey. Garnish with sprinkling of slivered almonds.
Freezes well, and reheats very well.

Sauteed Portobellos and Spinach

SUBMITTED BY: Leslie
"Tender portobello mushrooms and spinach are simmered with Parmesan cheese, wine and seasoning. Unique, easy, and extremely tasty side dish! Excellent with a steak and baked potato dinner."

Photo by : Cardamum


Original recipe yield : 4 servings

PREP TIME : 10 Min
COOK TIME :10 Min
READY IN : 20 Min

INGREDIENTS

3 tablespoons butter
2 large portobello mushrooms, sliced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, chopped
2 tablespoons dry red wine
1/4 cup grated Parmesan cheese


DIRECTIONS

1. Melt butter in a large skillet or saute pan over medium heat. Saute mushrooms, spinach, basil, salt, pepper and garlic until mushrooms are tender and spinach is heated through.
   
2. Pour in wine and reduce heat to low; simmer 1 minute. Stir in Parmesan cheese and serve.