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BOOM BOOMS
Ingredients:
4 ozs unsweetened chocolate
1 stick unsalted butter, room temp
1-1/4 C + 1 T sugar
1/2 t vanilla extract
3 large eggs, room temp
3/4 C all-purpose flour
Instructions:
Preheat oven to 300F.
Lightly grease an 8" square pan with butter or vegetable oil.
Melt the chocolate and butter in the top of a double boiler placed over simmering water [I melt mine in the nukebox; 2 mins, high -- Babs]. Cool the mixture for 5 minutes.
Place the sugar in a medium-sized mixing bowl and pour in the chocolate mixture. Using an electric mixer on medium speed, mix until blended, about 25 seconds [I'd just do it by hand with fork or whisk]. Scrape the bowl with a rubber spatula.
Add the vanilla. With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. Scrape the bowl after the last egg and blend until velvety, about 15 more seconds.
Add the flour on low speed and mix for 20 seconds; finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl. Set aside.
Cream Cheese filling:
8 ozs cream cheese, chilled
1-1/2 t all-purpose flour
5 T sugar
1 large egg, room temp
1/4 t vanilla extract
Instructions:
Mix all the filling ingredients in a food processor and process until blended, about 45 seconds. Set aside.
Spread about 2/3 of the brownie batter in the prepared pan. Spread the cream cheese filling over the brownie batter. Using a spoon, scoop the remaining brownie batter over the filling in nine equal mounds arranged in rows of threes so that there is some space between them.
Run a chopstick or the handle of a wooden spoon back and forth the length of the pan, making parallel lines about 1-1/2 inches apart, then do the same thing in the othre direction as if making a grid. This will marbleize the two mixtures. Shake the pan gently back and forth to level the batter.
Bake the bars on the center oven rack until a tester in the center comes out clean or with some moist crumbs, about 50 minutes. Allow the brownies to cool for 1 hour before cutting.
SUGAR-FREE STRAWBERRY JAM
4 c Strawberries, halved
1/2 c Concentrated white grape juice (simmered down from 1-1/2 cups)
2 1/2 tb Lemon juice
1/4 ts Grated lemon rind
1 1/2 tb Unflavored gelatin (1-1/2 envelops)
Place berries juices and lemon rind in saucepan. mash berries slightly to release juice. heat to boiling. Sprinkle with unflavored gelatin. Remove from heat, skim and pack into hot jars with hot lids. cool to room temperature before freezing. Because this is stored in the freezer, you may use any airtight, leakproof freezer container for storage, even plastic containers. Tastes better if allowed to sit for a week. freezes beautifully for up to 6 months.
CREAM CHEESE MINTS
Ingredients:
1 (3 oz package) cream cheese at room temperature
4 drops food coloring
1 teaspoon flavoring extract
1 tablespoon milk
for flavoring (mint-use green food coloring, lemon-yellow, strawberry-pink)
1 pound confectioners sugar
Method:
Stir all but the confectioners sugar together until well mixed; then mix all the sugar into the cream cheese mixture; kneading it with your hands. When completely mixed, roll into a large sausage like roll. Break off small amounts and roll into balls, about 1 inch in diameter. Place balls on waxed paper, and press flat with fork dipped in confectioner's sugar. Let dry until tops are just dry, then flip and dry out the underside. Store in airtight container Yields: 80-90 mints
BUTTER SPRITZ
Ingredients:
2 cups butter (*not* margarine)
1 1/2 cups sugar
2 eggs or 6 yolks
1 tsp. baking powder
1/4 tsp. salt
1 tsp. almond extract
1 tsp. vanilla
5 C. flour
Instructions:
Cream butter and sugar. Add eggs. Add extracts. Sift together flour, baking powder, and salt. Add to mixture. Batter will be very stiff. Use cookie press and bake at 350 degrees F for 8 minutes or until golden brown.
SUGAR-FREE ALMOND GRANOLA BARS
1 1/2 c Rolled oats
1/4 c Oat bran
1/4 c Finely chopped almonds
1/2 ts Ground cinnamon
2 tb Vegetable oil plus
1 ts Vegetable oil
1/3 c Honey or Fruitjuice Concentrate
1/2 ts Vanilla extract
1/4 ts Almond extract
Preheat oven to 350 F. Spray a baking sheet with non-stick spray. Combine dry ingredients in a large bowl. Combine remaining ingredients and add to dry mixture. Mix until all ingredients are moistened. Press mixture into a rectangular shape 7 inches wide and nine inches long. (Wet hands or use one hand and a damp spoon.) Bake about 12 minutes. Remove from oven and cut into 16 bars using a sharp knife. Separate bars slightly and return to oven for 3 to 5 minutes more. The browner the bottom of the bars, the crisper they will be when cool. The edges will crumble slightly when cut - set aside for a snack. Remove to a wire rack to cool.
CHEERIO BARS
Ingredients:
1c karo syrup
1c sugar
Instructions:
Mix in pan and bring to a slow boil - you can't let it boil! Make sure the sugar is completely dissolved...by slow boil, I mean let the sugar and syrup then let it come to where there are just little bubbles forming around the edge of the pan.
Then add:
1c crunchy peanut butter
1c chocolate chips
Stir together and pour over 6c Cheerios - you may use rice krispies... Spread in pan.... Note: these are very rich and addictive :}
PAN SAUCE CHICKEN
Ingredients:
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon seasoning salt
3 tablespoons all-purpose flour
3 tablespoons water
1 cup white wine
1 cup chicken broth
2 teaspoons chopped Italian herbs
Directions:
1. Season chicken breasts with salt, pepper and seasoning salt. In a
small bowl, combine flour and water and mix until no lumps remain
and the mixture is completely smooth.
2. Heat 1 tablespoon oil in a large skillet over high heat. Add
chicken and brown for 3 to 4 minutes each side. Remove chicken to
a plate or platter.
3. Deglaze skillet with wine and broth and bring to simmer over
medium low heat. When simmering, add herbs; whisk in flour
mixture. Return to simmer, reduce heat to low and return chicken
to skillet with juices.
4. Cover skillet and simmer gently for 20 to 30 minutes, or until
chicken is cooked through (no longer pink inside), turning
frequently.
JOEL'S GUINNESS STEAK
Ingredients:
2 cups red wine
1 (12 fluid ounce) can or bottle Irish stout beer
3 fluid ounces Worcestershire sauce
1/4 cup steak sauce
4 (1/2 pound) beef steaks
Directions:
1. In a glass bowl or baking dish, mix together the red wine, beer, Worcestershire sauce and steak sauce. Place steaks into the marinade, cover and refrigerate for at least 24 hours to allow the alcohol to get the meat good and soft.
2. Preheat your oven's broiler.
3. Place steaks on a rack over a broiling pan. Arrange the shelf so that the steaks are about 5 inches away from the heat source. Broil for 5 to 7 minutes on each side, or to desired doneness.
4. Pour the marinade into a saucepan, and bring to a boil over medium heat. Boil for about 15 minutes. Repeatedly strain the mixture to remove the proteins (foamy substance). Not doing this will make it taste bad. Once the marinade has been cooked down to remove all of the meat proteins and alcohol, use as a sauce. Makes 4 servings.
SOUR CREAM APPLE PIE DELUXE
Ingredients:
1 unbaked 9 inch pie crust
3/4 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup sour cream
1/2 teaspoon vanilla extract
1 egg
2 cups diced apples
1/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup chilled butter, diced
Directions:
1. Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into and up the sides of a 9 inch pie plate.
2. In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.
3. Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more.
4. While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.
5. After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.Makes 8 servings.
DIANE'S COLCANNON
Ingredients:
2 1/2 pounds potatoes, peeled and cubed
4 slices bacon
1/2 small head cabbage, chopped
1 large onion, chopped
1/2 cup milk
salt and pepper to taste
1/4 cup butter, melted
Directions:
1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
3. Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the cabbage and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.Makes 8 servings.
AUTHENITIC HUEVOS RANCHEROS
Ingredients:
2 tablespoons vegetable oil
4 (6 inch) corn tortillas
1 cup refried beans with green chilies
1 teaspoon butter
4 eggs
1 cup shredded Cheddar cheese
8 slices bacon, cooked and crumbled
1/2 cup salsa (optional)
Directions:
1. Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.
2. Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all.
3. Place tortillas onto plates, and spread a layer of beans on them. Top with a fried egg, crumbled bacon and if desired, salsa. Makes 4 servings.
CREAMY AU GRATIN POTATOES
Ingredients:
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4. Bake 1 1/2 hours in the preheated oven. Makes 4 servings.
VEGETABLE LO MEIN DELIGHT
Ingredients:
8 ounces angel hair pasta
3/4 cup chicken broth
1/4 cup soy sauce
1 tablespoon cornstarch
2 tablespoons canola oil
1 3/4 cups chopped celery
1 3/4 cups sliced fresh mushrooms
1 3/4 cups sliced red bell peppers
1/2 cup sliced onion
2 cups bean sprouts
2 cups snow peas
1 cup chow mein noodles
Directions:
1. Bring a pot of lightly salted water to a boil. Add angel hair pasta and cook for 3 to 5 minutes or until al dente; drain.
2. In a small bowl, whisk together the chicken broth, soy sauce, and cornstarch.
3. Heat the oil in a wok over medium-high heat. Stir in the celery, mushrooms, peppers, and onion, and cook about 3 minutes. Add the broth mixture, bean sprouts, and snow peas. Continue to cook and stir about 5 minutes, until vegetables are tender but crisp.
4. In a large bowl, toss together the cooked pasta and the vegetable mixture. Top with chow mein noodles to serve. Makes 4 servings.
CHICKEN CORDON BLEU II
Ingredients:
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
Directions:
1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm. Makes 6 servings.
HONEY-MUSTARD GLAZED HAM STEAKS
Heat a large nonstick skillet over medium-high heat. Add a 12-oz. ham steak; cook, turning once, 3 minutes until lightly colored. Brush with 2 Tbls. honey mustard. Turn and cook 30 seconds or until glazed. Cut in 4 portions. Serves 4.
