This was a traditional fall recipe in my mother's house and then it became one in mine. I make it every fall and remember New England!
4 Cups peeled & grated apples (depending on size, about 6 - use your favorite, but we have always used crispy red delicious)
2 Cups sugar
6 Tablespoons water
Combine the above and let set for 10 minutes.
Add:
2 Teaspoons baking soda
2 Cups Flour
2 Teaspoons baking powder
2 Teaspoons cinnamon
(I usually combine the above dry ingredients together in a bowl and then stir into the apple mixture.)
Bake at 350 - 375 for 30 minutes.
When cake is still slightly warm, pour this topping over it:
Topping:
2 HEAPING tablespoons flour
1/2 Cup brown sugar
1/2 Cup Sugar
1 Cup Boiling Water
Cook the above until thickened (Yes, you have to stir while cooking, but it thickens really fast, and I usually whisk it a time or two when I first start it to take out all the flour lumps.)
When thickened, remove from heat and stir in:
1 Stick of Butter (I slice up first so it melts faster)
1 Teaspoon Vanilla
Is an incredibly moist cake, the topping is to die for, and if you have someone who doesn't like apples, just don't tell them and they'll never guess it's apple cake!!
Tuesday, October 24, 2006
Sunday, October 22, 2006
Tuesday, October 17, 2006
Thai Lettuce Wraps
Great recipe - I used dipping sauces instead of the basil and stuff but only cause the hubby doesn't like that stuff
Thai Lettuce Wraps
Thai Lettuce Wraps
Saturday, September 30, 2006
Wednesday, September 27, 2006
Sunday, September 03, 2006
Pineapple Cream Cheese Crisp
Another Brandy Original
1 8in cake pan
2 cups crushed graham crackers
1 stick of butter
Lg can of pineapple chunks, or frozen or fresh
1 3oz package cream cheese softened
1 package jiffy yellow cake mix
1/2 cup packed brown sugar
Preheat oven to 375
My favorite way to crush graham crackers is by putting them is a sandwich size ziplock and beating them with a hammer but a food processor works well too.
Melt half of stick of butter and mix with graham crackers press into bottom of pan.
Mix pinapple chunks, brown sugar and cream cheese
pour over cracker crust
Sprinkle dry cake mix over the top
Melt other half stick of butter and drizzle over cake mix
Cook for 30 mintues or until desired cripsness is reached
1 8in cake pan
2 cups crushed graham crackers
1 stick of butter
Lg can of pineapple chunks, or frozen or fresh
1 3oz package cream cheese softened
1 package jiffy yellow cake mix
1/2 cup packed brown sugar
Preheat oven to 375
My favorite way to crush graham crackers is by putting them is a sandwich size ziplock and beating them with a hammer but a food processor works well too.
Melt half of stick of butter and mix with graham crackers press into bottom of pan.
Mix pinapple chunks, brown sugar and cream cheese
pour over cracker crust
Sprinkle dry cake mix over the top
Melt other half stick of butter and drizzle over cake mix
Cook for 30 mintues or until desired cripsness is reached
chocolate recipes collection | chocolate recipes | chocolate cake recipes | chocolate pie recipes | chocolate cookie recipes | brownie recipes
chocolate recipes collection | chocolate recipes | chocolate cake recipes | chocolate pie recipes | chocolate cookie recipes | brownie recipes: "Chocolate Recipes from the Chocolate Inn"
Famous Chocolate Refrigerator Roll
1 teaspoon vanilla extract
2 cups heavy cream, whipped, or 8-ounce container frozen whipped topping, thawed
9-ounce package Nabisco Famous Chocolate Wafers
Chocolate curls, for garnish
Stir vanilla into whipped cream or topping. Spread 1/2 tablespoon whipped cream or topping on each wafer. Begin stacking wafers together and stand on edge on serving platter to make a 14-inch log (I make 2 7in. logs side by side for a smal rectangular cake). Frost with remaining whipped cream or topping. Chill overnight. To serve, garnish with chocolate curls; slice roll at 45-degree angle.
Serves 12
Source: The recipe for this simple but impressive-looking dessert has appeared on the Nabisco Famous Chocolate Wafers box for more than 50 years. These wafers are generally found near the Ice cream cones rather than the cookie aisle. Can often be difficult to locate so don't be afraid to ask.
2 cups heavy cream, whipped, or 8-ounce container frozen whipped topping, thawed
9-ounce package Nabisco Famous Chocolate Wafers
Chocolate curls, for garnish
Stir vanilla into whipped cream or topping. Spread 1/2 tablespoon whipped cream or topping on each wafer. Begin stacking wafers together and stand on edge on serving platter to make a 14-inch log (I make 2 7in. logs side by side for a smal rectangular cake). Frost with remaining whipped cream or topping. Chill overnight. To serve, garnish with chocolate curls; slice roll at 45-degree angle.
Serves 12
Source: The recipe for this simple but impressive-looking dessert has appeared on the Nabisco Famous Chocolate Wafers box for more than 50 years. These wafers are generally found near the Ice cream cones rather than the cookie aisle. Can often be difficult to locate so don't be afraid to ask.
Saturday, August 19, 2006
Lemon Chicken Puffs
A new original recipe. Great finger food for parties. Leftovers for snacks or as a dinner with a side of rice pilaf and a salad.
Makes approx. 15 puffs
Ingredients
Puffs
2 shallots diced very fine
1 3oz package cream cheese
6 peeled cloves of garlic
7-8 boneless, skinless chicken breast tenders
1 Lemon
Tarragon
1 Can of large Croissants
Lemon Pepper
Whipping cream
Place chicken and garlic cloves in dry frying pan, Keep garlic seperated from chicken.
While chicken is cooking mix
Beat together cream cheese and shallots
Grate zest from lemon and add to mix
Sqeeze juice of lemon into mix after grating
Mix in 1/8 Cup Whipping cream
After garlic has softened place in bowl
Beat every thing together on high speed until garlic falls apart
Once chicken has cooked mostly through beat it with the spatula until it is broken into small cooked pieces, spinkle liberally with lemon pepper and let it finish cooking.
When chicken is completely cooked pour into the cream cheese mix and beat together until it forms a spread. If you want chunkier don't beat as long
Open package of croissants and take dough from package. Seperate the croissants and cut dough into 2-3inch squares with pizza cutter
Take the spiked ends that are left over and form squares. Press squares with fingers or palms or hand to make bigger before filling
Spoon spead into center of squares and fold ends together tightly to prevent the mix from leaking out. You will end up with puffs full of chicken on the bottom and squeezed together tops of dough. Kind of like crab rangoons. Place on a cookie sheet
Turn oven to 350 and place cookie sheet of puffs into freezer while preheating oven. Once oven has heated to temperature place cookie sheet in oven and cook until brown and puffy.
I made a sweet lemon sauce to go ove rthe top but this is entirely optional.
Sweet sauce
2 Tablespoons butter
1 Tablespoon butter
1 cup Whipping cream
Milk for thinning
2 tables spoons raw sugar
lemon juice
1/8 cup white wine (Optional)
Use pan that chicken was cooked in (no need to clean it first)
Melt butter in pan add flour and cook until bubbly blending contantly with whisk. Add sugar
Remove from heat and add 1 cup whipping cream blend well making sure mixture is smooth. Return to low heat and cook until thickened. Add lemon juice and white wine to taste if desired. If mix becomes too thick thin with milk or more cream. Cook until bubbly and smooth.
Drizzle sauce over puffs right before serving.
Variation
Use Dill instead of tarragon
Or maybe even mint
Be creative and have fun
This recipe is for use by all but is copyrighted 2006. Printed use is only with permission. But feel free to link to this page.
Enjoy
Makes approx. 15 puffs
Ingredients
Puffs
2 shallots diced very fine
1 3oz package cream cheese
6 peeled cloves of garlic
7-8 boneless, skinless chicken breast tenders
1 Lemon
Tarragon
1 Can of large Croissants
Lemon Pepper
Whipping cream
Place chicken and garlic cloves in dry frying pan, Keep garlic seperated from chicken.
While chicken is cooking mix
Beat together cream cheese and shallots
Grate zest from lemon and add to mix
Sqeeze juice of lemon into mix after grating
Mix in 1/8 Cup Whipping cream
After garlic has softened place in bowl
Beat every thing together on high speed until garlic falls apart
Once chicken has cooked mostly through beat it with the spatula until it is broken into small cooked pieces, spinkle liberally with lemon pepper and let it finish cooking.
When chicken is completely cooked pour into the cream cheese mix and beat together until it forms a spread. If you want chunkier don't beat as long
Open package of croissants and take dough from package. Seperate the croissants and cut dough into 2-3inch squares with pizza cutter
Take the spiked ends that are left over and form squares. Press squares with fingers or palms or hand to make bigger before filling
Spoon spead into center of squares and fold ends together tightly to prevent the mix from leaking out. You will end up with puffs full of chicken on the bottom and squeezed together tops of dough. Kind of like crab rangoons. Place on a cookie sheet
Turn oven to 350 and place cookie sheet of puffs into freezer while preheating oven. Once oven has heated to temperature place cookie sheet in oven and cook until brown and puffy.
I made a sweet lemon sauce to go ove rthe top but this is entirely optional.
Sweet sauce
2 Tablespoons butter
1 Tablespoon butter
1 cup Whipping cream
Milk for thinning
2 tables spoons raw sugar
lemon juice
1/8 cup white wine (Optional)
Use pan that chicken was cooked in (no need to clean it first)
Melt butter in pan add flour and cook until bubbly blending contantly with whisk. Add sugar
Remove from heat and add 1 cup whipping cream blend well making sure mixture is smooth. Return to low heat and cook until thickened. Add lemon juice and white wine to taste if desired. If mix becomes too thick thin with milk or more cream. Cook until bubbly and smooth.
Drizzle sauce over puffs right before serving.
Variation
Use Dill instead of tarragon
Or maybe even mint
Be creative and have fun
This recipe is for use by all but is copyrighted 2006. Printed use is only with permission. But feel free to link to this page.
Enjoy
Thursday, August 10, 2006
Wednesday, August 09, 2006
Great Kung Po Chicken
Since I am old now and don't have to cook for the family I am always on the look out for Healthy frozen meals that taste good. One of the biggest problem I have found generally is that most of the frozen entrees offered such as Lean Cuisine are just too bland for my taste. And their chicken is always just a little bit off. I think its that formed and processed part.
Well Thats not a problem with this company. Their meals are all natural, no chemicals or artificial ingredients and it actually has flavor and real spices. Great for those people looking for fast and quick meals and available at your local grocery or healthfood store
Be warned when they say spicey it is spicy. Which is just the way I like it.
If you live in Corpus Christi, These meals can be found at Sun Harvest along with the great Alexia products listed previously.
Ethnic Gourmet
Well Thats not a problem with this company. Their meals are all natural, no chemicals or artificial ingredients and it actually has flavor and real spices. Great for those people looking for fast and quick meals and available at your local grocery or healthfood store
Be warned when they say spicey it is spicy. Which is just the way I like it.
If you live in Corpus Christi, These meals can be found at Sun Harvest along with the great Alexia products listed previously.
Ethnic Gourmet
Sunday, August 06, 2006
Revitalizing Leftover Onion Rings and Fries
If you are like me and the Hubby, Getting older and eating less you may end up with left over. Now most peole toss extra fries and onion rings but I generally eat food until its gone as I do not like waste. So here is a quick way to make those leftover fries and onion rings taste better than they did when they came home the first time.
The secret ingredient is Butter or if you want to be healthy use olive oil or spiced dipping oils.
Melt 2-3 tablespoons of butter in sauce pan depending on the amount you are cooking.
Saute fries or rings until crispy - Feel free to add spices.
Garlic, Onion salt, Season Salt, Lemon pepper, Rosemary, Cayenne pepper are just a few ideas
The secret ingredient is Butter or if you want to be healthy use olive oil or spiced dipping oils.
Melt 2-3 tablespoons of butter in sauce pan depending on the amount you are cooking.
Saute fries or rings until crispy - Feel free to add spices.
Garlic, Onion salt, Season Salt, Lemon pepper, Rosemary, Cayenne pepper are just a few ideas
Great breads and Quick too. All Natural in your grocers freezer
I am not generally a fan of fast foods but sometimes a company actually does it right. All natural ingredients, gourmet taste, And fast. The one I triend was the 3 cheese artisan bread and it was tasty. The garlic fries and all natural pizza rolls are going to be my next purchase. Buy it at your local grocery store and enjoy.
PS No MSG
*Alexia Foods*
Try The Alexia Oven Fries Now
PS No MSG
*Alexia Foods*
Try The Alexia Oven Fries Now
Sunday, June 18, 2006
Tuesday, June 06, 2006
Monday, May 15, 2006
Maple Syrup, Grade A, Dark Amber, Org., 12 oz.: Gourmet Food
Even if you think you hate maple syrup you should try this stuff it is like liquid sugar. It ain't your normal grocery store supply
Real Maple Syrup
Real Maple Syrup
Choices for Dinner
I haven't eaten dinner if I am good I will have apple chips
If I am bad I will have chips and salsa and steak and mushroom fajitas
Mexican food was delivered from On the border by my darling daiughter for mothers day. Okay I paid and I asked but she delivered and life was grand. Good Salsa - generally good food - Wish they some good seafood enchiladas they could really use some on the menu. And the new everything queso has tooo many beans needs more queso.
To find an On The Border Near You
On The Border Mexican Food Restaurant Grill Margaritas
If I am bad I will have chips and salsa and steak and mushroom fajitas
Mexican food was delivered from On the border by my darling daiughter for mothers day. Okay I paid and I asked but she delivered and life was grand. Good Salsa - generally good food - Wish they some good seafood enchiladas they could really use some on the menu. And the new everything queso has tooo many beans needs more queso.
To find an On The Border Near You
On The Border Mexican Food Restaurant Grill Margaritas
Saturday, May 13, 2006
Rasta Pasta
Rasta Pasta
Yield: Serves 4
Ingredients:
1 pint heavy cream
1/2 cup sun-dried tomatoes, julienne
1 chicken bouillon cube (such as Knorr Swiss)
1/2 cup basil, chiffonade
1/2 cup scallions, chopped
2 cups Shiitake mushrooms, julienne
1 lb boneless breast of chicken, cut in strips
8 oz. penne pasta, cooked al dente
1 tablespoon salted butter
1/4 cup jerk paste (such as Busha Browne)
1/4 cup teriyaki
Method:
1.Mix the teriyaki and jerk paste together and marinate the chicken strips for one hour.
2. Cook the pasta as directed for al dente. Set aside and keep warm.
3. Heat a large skillet and add the butter. Then add the marinated chicken. Saut? for about 4-5 minutes.
4. Add the sun-dried tomatoes and shiitake mushrooms. Crumble the bouillon cube into the cream and add this mixture to the skillet. Cook over medium heat, reducing until sauce is thickened.
5. Combine the chicken mixture and the cooked pasta. Add in the scallion and basil to finish. Divide into four bowls.
They dont sell the jerk paste here in corpus christi so we just use the seasoning works just the same. Also dont throw out the Marinate cook it with the chicken if you like it extra spicy.
This was seen on the Saturday Ealry Show
http://www.cbsnews.com/stories/2006/02/17/earlyshow/saturday/chef/main1329148_page2.shtml
Yield: Serves 4
Ingredients:
1 pint heavy cream
1/2 cup sun-dried tomatoes, julienne
1 chicken bouillon cube (such as Knorr Swiss)
1/2 cup basil, chiffonade
1/2 cup scallions, chopped
2 cups Shiitake mushrooms, julienne
1 lb boneless breast of chicken, cut in strips
8 oz. penne pasta, cooked al dente
1 tablespoon salted butter
1/4 cup jerk paste (such as Busha Browne)
1/4 cup teriyaki
Method:
1.Mix the teriyaki and jerk paste together and marinate the chicken strips for one hour.
2. Cook the pasta as directed for al dente. Set aside and keep warm.
3. Heat a large skillet and add the butter. Then add the marinated chicken. Saut? for about 4-5 minutes.
4. Add the sun-dried tomatoes and shiitake mushrooms. Crumble the bouillon cube into the cream and add this mixture to the skillet. Cook over medium heat, reducing until sauce is thickened.
5. Combine the chicken mixture and the cooked pasta. Add in the scallion and basil to finish. Divide into four bowls.
They dont sell the jerk paste here in corpus christi so we just use the seasoning works just the same. Also dont throw out the Marinate cook it with the chicken if you like it extra spicy.
This was seen on the Saturday Ealry Show
http://www.cbsnews.com/stories/2006/02/17/earlyshow/saturday/chef/main1329148_page2.shtml
Dona's Amazing Egg Salad
Dona's Amazing Egg Salad
YOu can replace the eggs in this recipe with 8 boneless, skinless chicken strips or tenders sayteed in butter and make most excellent chicken salad also,
YOu can replace the eggs in this recipe with 8 boneless, skinless chicken strips or tenders sayteed in butter and make most excellent chicken salad also,
Lazy Person's Yummy Cake
Wisdom of the Ages - Women, Young and Old: Lazy Person's Yummy Cake: "Lazy Person's Yummy Cake"
Martin Sheen'S Favorite Pumpkin Cheesecake Recipe
Martin Sheen'S Favorite Pumpkin Cheesecake Recipe: "Martin Sheen's Favorite Pumpkin Cheesecake"
French Onion Meets Hungarian Mushroom and World Collide
A savory blend of two soups both easy to make and cooking on my stovetop right now.
Will make approx 6 reasonable servings, maybe more
Ingredients
1/4 - 1/2 cup Butter or oil
2 Large Portabello Mushrooms thinly sliced or 2 -3 cups slides any other type of mushrooms
3 Large onions Thickly sliced into rings -recommend yellow onions but since hubby did my shopping I used 1 red, 1 yellow and 1 white -
1 Box Pacific Organic Beef Broth
McCormicks California Style Lemon pepper
2 carrots thinly sliced
1 stock celerly thinly sliced
Paprika - 1/4 - 1/2 cup
1/4 Dry Red Wine
Squirt of yellow mustard or 1 teaspoon dry mustard
1/2 Teaspoon Rubbed Sage
teaspoon dill seed or handful of dresh dill sprigs - cut up
French Bread
Sour Cream
Swiss Cheese
1 head of garlic broken up into cloves and either pressed or skinned and tossed in
How to do it
In large deep skillet cook carrots,onions, celery and garlic in butter takes at least a 1/4 cup but if you don't mind the fat throw that whole stick in
Cook until onions are soft and starting to carmelize brown with the butter. Garlic should be mushy.
Pour in container on Beef Broth
Add 1/4 - 1/2 cup paprika - Depending on how much you like it - I used about 1/4 cup this time
3 tablespoons Lemon pepper
Add all the rest of the spice to measurements or taste
I don't cook with salt so you are on your own in that catagory
Toss in mushrooms
Stir and cover cook over low to medium heat for an hour or so. It will still be kinda chunky. If you like smoother soup you can cook over low heat for longer time until it reaches the consistancy and taste you desire. Warning if you cook it long enough onions and other veggies will dissolve leaving just a wonderful broth.
Once cooked ladle into crock bowls
Turn oven on to broil
Place thick slice or chunck of rench bread on top of soup cover with 2 slices of swiss cheese. Broil until the cheese is melted
Top with 1 -2 Scoops Sour Cream
Chow Baby Chow
Will make approx 6 reasonable servings, maybe more
Ingredients
1/4 - 1/2 cup Butter or oil
2 Large Portabello Mushrooms thinly sliced or 2 -3 cups slides any other type of mushrooms
3 Large onions Thickly sliced into rings -recommend yellow onions but since hubby did my shopping I used 1 red, 1 yellow and 1 white -
1 Box Pacific Organic Beef Broth
McCormicks California Style Lemon pepper
2 carrots thinly sliced
1 stock celerly thinly sliced
Paprika - 1/4 - 1/2 cup
1/4 Dry Red Wine
Squirt of yellow mustard or 1 teaspoon dry mustard
1/2 Teaspoon Rubbed Sage
teaspoon dill seed or handful of dresh dill sprigs - cut up
French Bread
Sour Cream
Swiss Cheese
1 head of garlic broken up into cloves and either pressed or skinned and tossed in
How to do it
In large deep skillet cook carrots,onions, celery and garlic in butter takes at least a 1/4 cup but if you don't mind the fat throw that whole stick in
Cook until onions are soft and starting to carmelize brown with the butter. Garlic should be mushy.
Pour in container on Beef Broth
Add 1/4 - 1/2 cup paprika - Depending on how much you like it - I used about 1/4 cup this time
3 tablespoons Lemon pepper
Add all the rest of the spice to measurements or taste
I don't cook with salt so you are on your own in that catagory
Toss in mushrooms
Stir and cover cook over low to medium heat for an hour or so. It will still be kinda chunky. If you like smoother soup you can cook over low heat for longer time until it reaches the consistancy and taste you desire. Warning if you cook it long enough onions and other veggies will dissolve leaving just a wonderful broth.
Once cooked ladle into crock bowls
Turn oven on to broil
Place thick slice or chunck of rench bread on top of soup cover with 2 slices of swiss cheese. Broil until the cheese is melted
Top with 1 -2 Scoops Sour Cream
Chow Baby Chow
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