Poke Cake CraftSayings.com

• Prepare and bake a white cake mix in a 9" x 13" pan following directions on box. Cool in pan 15 minutes. Poke holes in cake with a large fork at 1/2 inch intervals.
• Mix a 4-serving size package of any flavor gelatin with 1 cup boiling water. Stir until dissolved. Add 1/2 cup cold water.
• Pour gelatin over the cake slowly so that it fills the holes and seeps into cake. Refrigerate 3 hours.
• Frost with whipped topping such as Cool Whip. Refrigerate at least one hour before serving. Serve cold. (15 servings)

Quick

Conversions

3 tsp.	1 Tbsp.
2 Tbsp.	1/8 c.
4 Tbsp.	¼ c.
8 Tbsp.	½ c.
5 Tbsp.+1 tsp.	1/3 c.
12 Tbsp.	¾ c.
4 oz.	½ c.
16 oz.	1 lb.
2 c.	1 pint
2 pt.	1 qt.
1 qt.	4 c.
2 c. granulated sugar	1 lb.
2 ¼ c. brown sugar	1 lb.
4 c. sifted flour	1 lb.
4 1/2 c. cake flour	1 lb.
1 square chocolate (1 oz.)	3-4 Tbsp. cocoa + ½ Tbsp. fat
1 Tbsp. cornstarch	2 Tbsp. flour
1 tsp. baking powder	¼ tsp. baking soda + ½ tsp. cream of tartar
1 c. buttermilk	1 c. milk + 1 Tbsp. vinegar

Chocolate Mint Fudge
Jennafer Martin, Special Issues Editor

3/4 c. butter
3 c. sugar
14 oz. sweetened condensed milk
1 pkg. milk chocolate chips
1 1/2 tsp. peppermint extract
17 oz. marshmallow cream

Grease 9" x 13" pan. Bring butter, sugar, and sweetened condensed milk to a boil in medium saucepan. Remove from heat and add chocolate chips, extract, and marshmallow cream. Pour mixture into pan. Score while warm. Let cool.

Cheddar Ham Chowder
From: Julie Medeiros on Papercraftsmag.com

INGREDIENTS
2 1/2 c. water
2 c. potatoes, peeled and cubed
1 c. sliced carrots
1/2 c. sliced celery
1/4 c. chopped onion
1 tsp. salt
1/2 tsp. pepper
1/4 c. butter
1/4 c. flour
2 c. milk
2 c. cheddar cheese
16 oz. frozen corn
1 1/2 c. cubed ham

Yields 6-8 servings

DIRECTIONS
Bring water, potatoes, carrots, celery, onion, salt, and pepper to boil. Reduce heat, cover, and simmer 10 minutes or until veggies are tender. Set aside; do not drain. In second pan, melt butter; blend in flour. Add milk; cook and stir until thick and bubbly. Add cheese and stir until melted. Stir in other veggies (including broth); add corn and ham. Heat thoroughly, stirring occasionally.

Not quite a recipe but something interesting. Click here to see the link.

Tasting Parties

Ideas for tasting parties - from an article in the Milwaukee Journal Sentinel:

Chocolate

• Choose dark, milk or white for a tasting party; avoid having all types in one party
• Aim for variety. Possible types to taste might include single origin, single variety, or cuvee (blend)
• Brand suggestions: Chocolat Michel Cluizel, Valrhona, Chocolates Santander, Galler, Pralus, Scharffen Berger
• Resources: www.chocosphere.com, www.chocolatetradingco.com, www.chocolates.com
• Allow 2.5oz per taster
• Before the tasting: sparkling wine, sweet and salty appetizers
• Accompaniments: cheeses and crackers; dessert wine; fresh figs; melon slices wrapped with proscuitto; watermelon cubes tossed with sea salt, lime juice and chili powder.

Artisan Cheese

• Choose regional cheeses, for example those produced in your home state.
• Try comparing different types of cheese (goat, sheep and cow), different textures (hard, medium and soft cheeses), and/or different ages (young versus aged). For other suggestions try Pairings that Please from the Wisconsin Dairy Board.
• Resources: Whole Foods, Trader Joe's, Lunds and Byerly's
• Before the tasting: champagne and carmelized nuts
• Proceed from mildest to strongest cheese during the tasting.
• Cheese suggestions: Vintage Van Gogh; fresh chevre; Pleasant Ridge Reserve; Stravecchio Parmesan; a 4- to 6-year old aged cheddar (Carr Valley Cheese, Hook's Cheese Co., or Widmer's Cellars); and a blue cheese such as Belgioioso Creamygorg Gorgonzola, Buttermilk Blue, or Salemville Amish Blue
• Accompaniments: fresh fruits, dried fruit, preserves/confits/chutneys, nuts, bread, cured meat, condiments

Tea

• Suggested types to taste: black tea, oolong tea, green tea, white tea, rooibos/red tea, blended tea, herbal tea, or mate
• Resources: The Fragrant Leaf, The Republic of Tea, Golden Moon Tea, Expedition Tea Company
• Serving tips: serve each tea immediately after it is brewed
• Before the tasting: serve a cup of tea along with tea sandwiches
• Accompaniments: butter cookies, shortbread, biscuits, scones

Other things to taste at a party include wine (of course), beer, honey, extra virgin olive oil, cured meat, balsamic vinegar, apples.

Sunday, 01 April 2007 in Food and Drink | Permalink

Shirt Cake for Father's Day
(From: Family Fun)

1. Bake a cake in a 9-by-12-inch cake pan, remove from the pan, cool, and place on waxed paper.

2. Start by lining a 9-by-12-inch cardboard shirt box with tissue paper. Cover with a larger piece of waxed paper and flip the cake over and set it bottom-up in the box.

3. Frost with a pastel-shirt colored icing. Cut a collar and two cuffs out of white paper. The collar is a strip, rolled into a ring and taped, with a small V cut out of the center. The cuffs are rectangles with candy cufflinks.

4. Add a colorful frosting tie below the point where the collar will be placed. Just before serving, trim away the waxed paper and add the collar and cuffs.

Poppy Seed Chicken
(from: the OVBC Kitchen Crew)

4-5 chicken breast halves
2 cans of chicken soup
8 oz carton sour cream
1/2 stick melted margarine
2 tsp. poppy seeds
1 roll crushed Ritz crackers

Cook chicken breasts in water until tender, chop. Combine all ingredients except butter and crackers. Grease casserole dish. Stir crushed crackers in margarine and sprinkle over casserole. Bake at 350 for 30-40 minutes or until bubbly.

New Orleans Cuisine - Beignet Recipe

1 Envelope Active Dry Yeast
3/4 Cup Water (110 degrees F)
1/4 Cup Granulated Sugar
1/2 tsp Salt
1 Beaten Egg
1/2 Cup Evaporated Milk
3 1/2 - 3 3/4 Cups A.P. Flour
1/8 Cup Shortening
Vegetable Oil for Frying
Powdered Sugar in a shaker or sifter

Combine the Yeast, Water, and Sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand). Let this sit until frothy, about 5 minutes, then add the Salt, Egg, and Evaporated Milk. Mix on low speed, then add half of the flour until it starts to come together, then add the shortening. When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated. At this time I always turn the dough onto a floured bench to finish by hand, just like when I make bread; it's a touch thing. Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough. Place the dough into a large oiled bowl, loosely cover and let rise (I made mine last night and let it rise overnight in the refrigerator).
After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2" thick. With a very sharp knife working at a diagonal to the rectangle, cut into 2" wide strips. Now cut into diamond shapes by making diagonal cuts in the opposite direction. Place the Beignets on a floured baking sheet to let rise about 40 minutes in a warm place (I place them in a barely warm oven).
When the Beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees. Place 2-3 Beignets into the hot oil at a time, being careful not to smash or deflate them. When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil). Remove to paper towel lined plates to drain. Serve hot topped with plenty of powdered sugar (because the dough doesn't contain much sugar, you will want a lot!). Best served with Cafe au Lait. Enjoy!

Makes about 2 dozen.

View maninifish7's map

Taken in (See more photos here)

Heaven Candy
(These are very good! I've made plenty of these.)

Preheat oven to 175, place round pretzels (or very small twists) on a wax paper covered cookie sheet spread the pretzels out and place in the center of each one a hershey's HUG or kiss but hugs are the best. Bake for about 6-7 until soft then squish down with an M&M or some sort of nut if you wish. Then put them if the freezer to set.

(from: Maninifish7 on flickr)

Pumpkin Torte

(from: Taste of Home's Quick Cooking- Nov. Dec. '05)

1 pkg yellow cake mix
1 can (15 oz) solid pack pumpkin, divided
1/2 C milk
1/3 C vegetable oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz) cream cheese, softened
1 C confectioner's sugar
1 carton (16 oz) frozen whipped topping, thawed
1/4 C caramel ice cream topping
1/3 C chopped pecans, toasted

Combine the fry cake mix, 1 C pumpkin, milk, oil, eggs and 1 tsp. pumpkin pie spice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9 inch round baking pans. Bake at 350 for 25-30 minutes or until done in center. Cool 10 minute before removing from pan to wire rack. Cool completely. Beat cream cheese, sugar, and remaining pumpkin pie spice until smooth. Fold in whipped topping. Split each cake horizontally. Place a layer on a plate, spread with a fourth of filling. Repeat layers three times. Top with caramel topping and pecans.

Ribbon Crispies
(from: Taste of Home's Quick Cooking- Nov. Dec. '05)

1/2 C butter, cubed
2 jars (7 oz each) marshmallow creme
11 C crisp rice cereal
1 to 1-1/2 C peanut butter
1 to 1/2 C hot fudge ice cream topping, warmed

In a large saucepan, melt butter over med-low heat. Stir in marshmallow creme until smooth. Remove from heat, stir in cereal until blended. Press half of mixture into greased pan, spread with peanut butter. Carefully spread fudge topping. Press the remaining cereal mixture over fudge layer. Cool for 10 minutes before cutting.

Irish Creme Chocolate Trifle
(from: Taste of Home's Quick Cooking- Nov. Dec. '05)

1 pkg.(18-1/4 oz) devil's food cake mix
1 C refrigerated Irish creme non dairy creamer
3- 1/2 C cold milk
2 pkg. (3.9 oz each) instant chocolate pudding mix
3 C whipped topping
12 spearmint candies, crushed

Prepare and bake according to pkg. directions. Cool on a wire rack for 1 hour. Poke holes in cake about 2 inches apart and slowly pour creamer over cake. refrigerate for 1 hour. In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set. Cut cake into 1-1/2 cubes; place a third of the cubes in trifle bowl. Top with a third of the pudding, whipped topping and candies; repeat layers twice. Store in fridge.

Cool Mint Truffles
(From: Taste of Home's simple and delicious Nov./Dec. '06)

3/4 C semi-sweet chocolate chips
6 Andes mint candies
3/4 C whipped topping
2 T baking cocoa
1/8 tsp. instant coffee granules

Melt chocolate chips and candies over low heat. Transfer to a mixing bowl and cool to lukewarm, about 7 minutes. Beat in whipped topping. Place in the freezer for 15 minutes or until firm enough to form into balls. In a small bowl., combine cocoa and coffee granules,. Shape chocolate mixture into 1 inch balls; roll in cocoa mixture. Store in an airtight container in the fridge.

Glazed carrots
(From: Taste of Home's simple and delicious Nov./Dec. '06)

1 pkg. fresh baby carrots
1/4 C water
3 T peach jam or preserves
1 tsp. grated orange peel
1 tsp. Dijon mustard
1/4 tsp. dried thyme

Boil carrots and water. reduce heat. Cover and simmer for 10-15 minutes r until tender. Drain. Stir in the jam, orange peel, mustard and thyme. Cook until glazed and heated through.

Mocha Cappuccino Cake
(from: The Pampered Chef: Stoneware Inspirations)

1 pkg (18.25 oz) devil's food cake mix (plus ingredients to make cake)
1/4 C granulated sugar
2 T instant coffee granules, divided
1/3 C boiling water
1 pkg. (8 oz) cream cheese, softened
1 C powdered sugar
1 container (8 oz) frozen whipped topping, thawed
1/4 C semi-sweet chocolate morsels, grated

Preheat oven to 350. Spray bottom of deep dish baker with nonstick cooking spray. Prepare mix according to directions on pkg. Pour batter into baker. Bake 40-45 minutes or until baked in center. Cool for 15 minutes, Remove from baker and then cool completely.
Combine sugar, 1/2 T of the instant coffee granules and boiling water in small bowl; stir until dissolved and set aside. In large bowl, combine cream cheese, powdered sugar and remaining 1 1/2 T coffee granules. Whisk until smooth. Fold whipped topping into cream cheese mixture. Place 1 C of cream cheese filling into decorate to use as garnish. Set aside.
Cut cake in half horizontally to form two even layers. Brush half of the coffee mixture over cake layer. Grate half of the chocolate morsels over filling. Carefully top with second cake layer. Brush top with remaining coffee mixture. Pipe rosettes of cream cheese filling using decorator. Grate remaining chocolate over cake. Enjoy!

Mexican Chocolate Cream Pie

(from: The Pampered Chef: Stoneware Inspirations)

1 refrigerated pie crust (from 15 oz pkg.), softened as directed on pkg.
1/2 C semi-sweet chocolate morsels, divided
1 container (12 oz) frozen whipped topping, thawed, divided
1 pkg. (8 oz) cream cheese, softened
1 C milk
1 pkg (3.9 oz) chocolate instant pudding and pie filling
1 tap. ground cinnamon

Preheat oven to 425. Gently unroll crust onto lightly floured surface. Roll to an 11 1/2 inch circle using lightly floured roller. Place crust in pie plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry too Bake 10-12 minutes or until light golden brown. Remove from oven; cool completely.
Reserve 1 T of the chocolate morsels for garnish. Melt remainder of chocolate morsels in microwave on high for 1 minute or until melted and smooth. Do not overheat. Spread chocolate over bottom and 1 inch up sides of pie crust.
Fill pastry bag with whipped topping and snip end of corner; set aside. Whisk cream cheese until smooth. Gradually whisk in milk until well blended. Add pudding mix all at once and cinnamon; whisk until smooth (mixture will be thick). Fold in remaining whipped topping. Spoon filling into crust, spreading evenly.
Grate reserved chocolate morsels over top of pie. Pipe decorative border of whipped topping around edge of pie; sprinkle with additional cinnamon, if desired. Refrigerate at least 30 minutes or until ready to serve.

Christmas Breakfast Casserole
(from: Taste of Home Annual Recipes 2007)

7 slices white bread, crusts removed and cubed
2 C (8 oz) shredded cheddar cheese
6 eggs
3 C milk
1 tsp. ground mustard
1/2 tsp. salt
1/4 tsp. pepper
6 bacon strips, cooked and crumbled

In a greased11X7X2 inch baking dish, combine the bread cubes and cheese. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over bread and cheese. Top with bacon. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. bake, uncovered, at 350 for 50-55 minutes or until knife inserted near the center comes out clean.

Yummy Yeast Rolls
(from: Taste of Home Annual Recipes 2007)

2 to 2 1/2 C all purpose flour
3 T sugar
1 pkg. (1/4 oz) quick rise yeast
1/2 tsp. salt
3/4 C warm water
2 T melted butter

Combine 1-1/2 C flour, sugar, yeast and salt. Add water and butter beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a well floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Roll dough to 3/8 inch thickness; cut with a floured 2-1/2 inch biscuit cutter. Place 2 inches apart on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 275 for 11=14 minutes or until lightly browned. Remove to wire rack.

Banana Basics

The riper a banana becomes, the sweeter it will taste. That's because the starch in bananas turns to sugar as they ripen.
Green-tipped bananas are best for cooking while yellow are great for salads, cereals or immediate eating. Fully ripe bananas with brown speckled peels are perfect for baking in breads or mashing to fruit smoothies.
Cooler temperatures slow down the ripening precess of bananas while warmer temperatures speed it up.

Lemon-Lime Poppy Seed Cake

(from: Taste of Home Annual Recipes 2007)

1 pkg. (18-1/4 oz.) yellow cake mix
1 pkg. (3.4 oz) instant vanilla pudding mix
1/4 C poppy seeds
4 eggs
1/2 C water
1/2 C vegetable oil
1/4 C lemon juice
1/4 C lime juice

GLAZE
1-3/4 C confectioners' sugar
2 T lemon juice
2 T lime juice

Combine the first eight ingredients. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour into a greased and floured 10 inch fluted tube pan. Bake at 350 for 40-45 minutes or till center is done. Cool for 10 minutes before transferring to wire rack to cool completely. In a small bowl, combine the glaze ingredients until smooth. drizzle over the cake.

Caramel Chocolate Trifle
(from: Taste of Home Annual Recipes 2007)

1 pkg. (9 oz) devils food cake mix
2 pkg. (3.9 oz. each) instant chocolate pudding mix
1 carton (12 oz) frozen whipped topping, thawed
1 jar (12-1/4 oz) caramel ice cream topping
1 pkg. (1-1/2 or 8 oz) English toffee bits or almond brickle chips

Prepare and bake cake using cake box directions. Cool on wire rack. Prepare pudding according to package directions.
Cut cake into 1-1/2 inch cubes; place half of the cubes in a 3 qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving.

Jumbo Caramel Banana Muffins
(from: Taste of Home Annual Recipes 2007)

1/4 C shortening
1 c sugar
1 egg
1-1/2 C mashed ripe bananas (about 3 large)
1 tsp. vanilla extract
1 1/2 C all purpose flour
1 tsp. baking soda
1/4 tsp salt

CARAMEL ICING
2 T butter
1/4 C packed brown sugar
1 T milk
1/2 C confectioners sugar

In a small mixing bowl, cream shortening and sugar. Add egg; beat well. Add bananas and vanilla; mix well, Combine rest of ingredients.
Fill muffin tin 3/4 full. Bake at 350 for 23-28 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

For icing, in a small saucepan, melt butter over medium heat. Stir brown sugar and milk; bring to a boil. Cool slightly. whisk in confectioners' sugar. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins.

Sunday Morning Coffee Cake
(from: Taste of Home Annual Recipes 2007)

2 T soft butter
1/2 C sugar
1/2 tsp. salt
1 egg
2/3 C milk
1 tsp. vanilla
1 -1/2 C all purpose flour
3 tsp. baking powder

TOPPING:
1/4 C sugar
2 T all purpose flour
1 T ground cinnamon
1/4 C cold butter

In a mixing bowl, beat butter, sugar and salt until crumble. Add the egg, milk and vanilla; mix well. Combine flour and baking powder; add to butter mixture. Transfer to a greased 8 inch. square baking dish.
For topping, in a small bowl, combine the sugar, flour, and cinnamon; cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 350 for 25-30 minutes or until center is done. Cool for 10 minutes.

Strawberry Vinaigrette
(from: Taste of Home Annual Recipes 2007)

1 pkg. (16 oz) frozen unsweetened strawberries, thawed
6 T lemon juice
1/4 C sugar
2 T cider vinegar
2 T olive oil
1/8 tsp. poppy seeds

Place the strawberries in a blender, cover and process until smooth. Add lemon juice and sugar. While processing, gradually add vinegar and oil in a steady stream process until thickened. Stir in poppy seeds. Transfer to a bowl or jar; cover and store in the fridge.

Striped Chocolate Popcorn
(from: Taste of Home Annual Recipes 2007)

12 C popped popcorn
2 C miniature pretzels
1 C pecan halves, toasted
1/4 C butter, melted4 oz white candy coating, coarsely chopped
2 oz. milk chocolate candy coating, coarsely chopped

In a large bowl, combine the popcorn, pretzels and pecans. Drizzle with butter and toss. Place white candy coating in a microwave safe bowl. Microwave, uncovered at 50 % power for 2-3 minutes or until melted. Drizzle over popcorn mixture, toss to coat. Spread on foil lined baking sheets.
In another microwaveable bowl, heat milk chocolate coating, uncovered at 50 % power for 1-2 minutes. Drizzle over popcorn mixture. Let stand in a cool place until chocolate is set. Store in an airtight container.

Cinnamon Chocolate Nachos
(from: Taste of Home Annual Recipes 2007)

6 flour tortillas (8 inches)
7 T melted butter, divided
6 T sugar, divided
1/2 tsp. ground cinnamon
1/2 C heavy whipping cream
1/3 C packed brown sugar
1 square (1 oz) unsweetened chocolate, chopped
1/2 tsp. vanilla extract
1/2 C chopped pecans

Brush both sides of tortilla w/ 5 T butter. Combine 2 T sugar and cinnamon, sprinkle over one side of each tortilla. Stack tortillas, sugared side up; cut into 12 wedges. Arrange in a single layer on baking sheets. Bake at 350 for 12-14 minutes or until crisp.
Meanwhile in a heavy saucepan, combine the cream, brown sugar and remaining butter and sugar. Bring to a boil over medium heat, stirring constantly. Cook and stir for 5 minutes or until slightly thickened. Remove from the heat; stir in chocolate and vanilla. Cool slightly.
sauce; Arrange half of the tortilla wedges on a large serving platter. Drizzle with half of the chocolatesprinkle with half of the pecans. Repeat layers.

Artichoke Dip

Ingredients:
1 jar water packed or marinated artichoke hearts (about 2 cups), drained and chopped into 1/2 inch pieces

1/3 C mayonnaise

1 tsp. fresh lemon juice

3 1/2 T freshly grated parmesan cheese (divided)

1 T chopped fresh parsley

Directions:
Oven preheat to 350. Put artichoke in mixing bowl. Add all ingredients excetp 1/2 of parmesan. Mix well with wooden spoon. Spoon onto small baking dish and sprinkle the rest of parmesan. Bake until golden on top fro about 25-30 minutes. Let cool slightly since it will be hot before serving.

(Recipe: Bride and Groom: Recipes For Cooking Together)

What to do with day old baguette? Try making
FRENCH TOAST! It absorbs the sweet egg custard mix better.


Ingredients:
1 day old baguette sliced on a bias cut, about 20 slices; 2cm thick
4 large eggs
1 egg yolk
2 C milk
1 tsp vanilla
1 tsp grated or minced orange zest
2 T fresh orange juice
4 1/2 tsp. sugar
3/4 tsp salt
2 T butter or as needed
Topping: powdered sugar, mascarpone cheese, fresh fruit, jam or honey

Directions:
Mix all ingredients except butter. Pour mixture in large, shallow dish and submerge bread in it. Prick surface of bread to absorb mixture. Let sit for 15 minutes, turning once, but make sure the whole bread is soaking in mixture. Preheat oven 200 degrees. Melt some of the butter in cast iron frying pan or seasoned griddle over medium heat. Place bread onto foaming butter and then reduce heat to low. Cook all bread until it's golden brown- about 3-4 minutes on each side. Add more butter if needed. As slices are cooked, spread bread in single layer to keep warm in the oven. Serve on warm plates.

(Recipe from: Bride and Groom Cookbook: Recipes for cooking together)

Orange Butter
*********************************************************************
Combine 4 T room temperature butter, 1 T fresh orange juice, 1 tsp. vanilla, pinch of salt and sugar. Beat with wooden spoon until well blended and fluffy.

Use with toast or waffles.