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Archive forMay, 2009
Ortega Jalapeno Ice Cream
Ortega Jalapeno Ice Cream
1 qt Vanilla ice cream; slightly Softened 3 ts Jalapenos; diced 1/2 ts Grated lime peel In large bowl, combine ice cream, jalapenos and lime peel. Return to ice cream container and refreeze until firm. |
A ship in port is safe, but thats not what ships are built for. — Grace Murray Hopper
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rhubarb trifle
rhubarb trifle
Rhubarb Trifle
1 recipe stewed rhubarb
1 (18.25 ounce) box yellow cake mix, prepared
1 recipe basic soft custard
1 1/4 cups cream sherry
3/4 cup walnut pieces (reserve 6 to 8 pieces for garnish)
1 cup whipping cream
1/2 teaspoon vanilla extract
2 tablespoons granulated sugar
Prepare stewed rhubarb and make about 3 1/2 cups of custard while the cake bakes.
Whip cream with sugar and vanilla until soft peaks form; chill.
Allow cake, custard and rhubarb to cool.
Use a large, attractive bowl, preferably glass, to assemble the trifle in. Place 1/3 of the cake in the bottom of the dish and sprinkle with 1/3 of the sherry. Spread 1/3 of the rhubarb evenly over it. Pour 1/3 of the custard and sprinkle with 1/3 of the nuts. Continue layering cake, sherry, rhubarb, custard and nuts until the ingredients are used up. Spread whipped cream over trifle to cover it completely. Decorate top with nuts and refrigerate at least 4 hours or overnight. Serve cold.
Yields 12 to 14 servings.
During these periods of relaxation after concentrated intellectual activity, the intuitive mind seems to take over and can produce the sudden clarifying insights which give so much joy and delight. — Fritjof Capra
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spicy muffin mix in a jar
spicy muffin mix in a jar
Spicy Muffin Mix in a Jar
1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
Combine all the ingredients in a medium bowl. Place in a pretty airtight jar.
Attach these instructions to the gift tag:
Spicy Muffins
Makes 1 dozen
Contents of jar
1/4 cup butter or margarine, melted
1 egg
1 teaspoon vanilla extract
1 cup milk
Preheat the oven to 400 degrees F. Grease 12 muffin tins.
In a large bowl, combine the muffin mix with the butter, egg, vanilla extract and milk Stir the mixture until the ingredients are blended. Do not over-mix. The batter will be lumpy. Fill muffin tins 2/3 full, and bake for 15 minutes.
Whenever people agree with me I always feel I must be wrong. — Oscar Wilde
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pumpkin cranberry-amaretto cheesecake
pumpkin cranberry-amaretto cheesecake
Pumpkin Cranberry-Amaretto Cheesecake
Crust
3 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 cup (1 stick) melted butter
Preheat oven to 375 degrees F.
Combine graham cracker crumbs, sugar and butter; work mixture up sides of a large springform pan.
Filling
24 ounces cream cheese
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
6 eggs
1 (29 ounce) can pumpkin
Using electric mixer in a large bowl, blend cream cheese and sugar, adding sour cream, vanilla extract, spice, eggs and pumpkin. Spoon mixture into crumb crust and bake at 375 degrees F for 30 minutes, then lower heat to 350 degrees F and bake for 20 minutes, or until firm. Let cool, then refrigerate overnight.
Topping
1 (16 ounce) can whole cranberries
1 tablespoon juice from fresh lemon
1/4 cup amaretto liqueur
Pur?e cranberries, lemon juice and amaretto in blender. Serve some sauce over each slice.
Makes 20 to 25 servings.
Confessed faults are half mended. — Scottish Proverb
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watermelon sundaes
watermelon sundaes
Watermelon Sundaes
Posted by luvtocook at recipegoldmine.com May 7, 2001
1 cup cubed watermelon, seeds removed
1 teaspoon honey
1/4 teaspoon ground cinnamon
Vanilla ice cream
In a blender or food processor, combine the watermelon, honey and cinnamon; cover and process until chunky. Serve over ice cream.
Yield: 4 servings.
Once all struggle is grasped, miracles are possible. — Mao Zedong
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Jello Ice Cream Pies
Jello Ice Cream Pies
1 pt Ice cream 4 oz Jello; small package 8 oz Fruit; frozen w/syrup 1 c Water; hot Disolve jello in 1 cup of hot water. Put ice cream in that mixture and stir until disolved. Then blend in fruit. Pour into a pie shell and refrigerate until set. You can do so many combos. |
The danger of success is that it makes us forget the worlds dreadful injustice. — Jules Renard
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irish cream cheesecake
irish cream cheesecake
Irish Cream Cheesecake
1 cup graham cracker crumbs
1/4 cup granulated sugar
1/4 cup margarine, melted
1 envelope unflavored gelatine
1/2 cup cold water
1 cup granulated sugar
3 eggs, separated
16 ounces cream cheese, softened
2 tablespoons cocoa
2 tablespoons bourbon
1 cup whipping cream, whipped
Combine crumbs, sugar and margarine; press onto bottom of a 9-inch springform pan.
Soften gelatine in water; stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook, stirring constantly, over low heat for 3 minutes.
Combine cream cheese and cocoa, mixing at medium speed of electric mixer until well blended. Gradually add gelatine mixture and bourbon, mixing until blended. Chill until thickened but not set.
Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cream cheese mixture; pour over crust. Chill until firm.
Garnish by placing long chocolate curls in spoke fashion around center of cheesecake. Fill the center with silver candy balls, if desired.
Variation
Substitute 2 tablespoons cold coffee for the bourbon.
Making a wrong decision is understandable. Refusing to search continually for learning is not. — Philip
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Cherry Pudding and Hot Sauce
Cherry Pudding and Hot Sauce
2 c Flour 2 c Sugar 2 ts Soda 2 ts Cinnamon 1 ts Salt 2 Eggs 2 cn Cherries; drain, reserv juic 1 c Nuts ———————————HOT SAUCE——————————— 1 c Sugar 2 tb Flour Butter 1 ts Almond flavoring Blend first 5 ingredients together by hand; do not use mixer. Add eggs and cherries; mix until just blended. Add nuts. Pour into 9 x 12 inch pan. Bake in 350 degree oven for about 40 minutes. Hot Sauce: Add sugar and flour to reserved cherry juice; cook over medium heat until thickened. Remove from stove; add small amount butter and almond flavoring. Serve hot over pudding. SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman |
Some people get an eduction without going to college the rest get it after they get out. — Mark Twain
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Pineapple Charlotte
Pineapple Charlotte
14 oz Pineapple, crushed 1/2 tb Gelatin, unflavored 1/2 c Water 1/2 c Sugar 2 Egg whites, stiffly beaten 2 c Whip topping, mixed, chilled Mix Dream Whip or similar whipped topping according to package directions in small mixer bowl. Remove to another container and chill. Drain pineapple juice over the gelatine in medium saucepan and let dissolve about 10 min. Add 1/2 c water, 1/2 c sugar and heat to boiling. Pour mixture over pineapple in large mixer bowl and let stand until cold. Stir in beaten egg whites and whipped topping. Serve in small bowls or stem glasses with a piece of cherry on top. Source: family recipe file box. Grandma Rodiers mother made this with whipped cream for Christmas dinner the year they got the Mixmaster (early 1950s). She lifted the beaters with the mixer still running and “decorated” the whole kitchen! |
The pursuit of truth and beauty is a sphere of activity in which we are permitted to remain children all our lives. — Albert Einstein
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