Petit Fours

Petit Fours

One 1 pound loaf pound cake, top crust removed, cut into 1 1/2 inch cubes
1 tsp. unflavored gelatin
Two 1 pound boxes confectioner's sugar, sifted
1 egg white
1 T light corn syrup
Food coloring

Arrange the pound cake cubes in a single layer on a baking sheet. Freeze until firm, 4 hours or overnight. In the top of a double boiler, dissolve the gelatin in 2/3 C cold water. Add the sugar, egg white, and corn syrup and whisk until well blended. Place over simmering water and heat to 110 degrees Fahrenheit (warm to the touch). Stir well to make sure the gelatin is completely dissolved. Divide the icing among several bowls and add 1 drop of food coloring to each tint. Line a baking sheet with waxed paper. Spoon the icing over the frozen cake cubes to cover completely. Place on the prepared baking sheet and allow them to dry completely.

(Recipe from: Paula Deen Celebrates!)

Peanut Butter Ice Cream

Peanut Butter Ice Cream

1/2 C creamy peanut butter
1 C whole milk
1 C whipping cream
2 C half and half
3/4 C sugar
1 tsp. vanilla extract

In a small bowl, whisk together the peanut butter and milk until blended. Stir in the rest of the ingredients and freeze in an ice cream maker according to the manufacturer's instructions. Serve immediately or store in the freezer in a plastic container with a snap on lid.

(Recipe from: Paula Deen Celebrates!)

Poppy Seed Pound Cake Muffin

Poppy Seed Pound Cake Muffin

Ingredients:
1 C sugar
1/2 C butter
2 eggs
1 C plain yogurt
1 tsp. vanilla
2 C all-purpose flour
3 tsp. poppy seeds
1/4 tsp. baking soda

Directions:
Cream sugar and butter; beat in eggs, then yogurt and vanilla. Stir in dry ingredients just until moistened. Spoon into 12 greased muffin tins. Bake at 400 degrees for 15-20 minutes. Cool on wire rack.

(Recipe from: Mature Living- June 2008)

Cranberry Muffin

Cranberry Muffin

Ingredients:
1/3 C melted butter
1/3 C orange juice
2/3 C buttermilk
1 egg
2 tsp. grated orange peel
2 C all-purpose flour
1/2 C sugar
3/4 C dried cranberries
1/2 C chopped nuts

Directions:
In a mixing bowl, beat butter, orange juice, buttermilk, egg, and orange peel. Stir in flour and sugar just until moistened. Stir in cranberries and nuts. Fill 12 greased muffin cups 3/4 full. Bake at 375 degrees for 18 minutes or until they test done with a toothpick. Cool on wire rack. Yield 12 muffins.

(Recipe from: Anna Aughenbaugh)

Easy Cherry Cake

EASY CHERRY CAKE

Ingredients:
1 can cherry pie filling
1 large can crushed pineapples
1 tsp. vanilla
1 box yellow cake mix
1 stick butter, melted

Directions:
Dump pie filling onto greased rectangular pan. Add whole can of crushed pineapples with pie filling and mix with vanilla. Sprinkle cake mix on top of the fruit mixture and spread evenly. Slowly add melted butter of top. Bake at 350 degrees for about 30-45 minutes until bubbling occurs and top is brown. Delicious served warm, alone or with ice cream.

(Recipe from: Vergie Culanding)

Cracker Barrel's Hashbrown Casserole

Hash Brown Casserole
like "Cracker Barrel's"

INGREDIENTS:
Prep. Time: 0:45 Serves: 8
10.25 oz. can condensed cream of chicken soup
8 oz. Colby cheese - grated
1/2 cup melted butter OR margarine
1 sm. onion - minced
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns

DIRECTIONS:
Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.-In a bowl, combine soup, cheese, butter, onion, salt, and pepper.-Gently fold the potatoes into the mixture and pour into prepared pan.-Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.

(Recipe from: Robbie)

Outback's Bread & Dixie Stampede Soup

Hearty Rye Bread
like "The Outback's"
INGREDIENTS:
Serves: 10-16Prep. Time: 3:00
(3) .25 oz. pkts. active dry yeast
1 1/2 cup 110 degree water - divided
1 Tbls. granulated sugar
1/2 cup dark molasses
1 Tbls. salt
2 Tbls. vegetable oil
2 cups rye flour up to 3 cups all-purpose flour

DIRECTIONS:
Dissolve yeast in 1/2 cup warm water; stir in sugar; allow to rest for 6 minutes or until bubbly.-Combine dissolved yeast, 1 cup warm water, molasses, salt, oil and rye flour in a large bowl; beat until smooth.-Work in enough all-purpose flour until dough is smooth, pliable, and elastic, not sticky.-Knead dough for 4 minutes.-Place dough in a large bowl, cover with a damp cloth, and allow to rise in a warm place until doubled in size.-Punch dough down.-Divide and shape dough into 2 equal-sized loaves and place on a greased and cornmeal-dusted cookie sheet.-Cover dough with a damp cloth and allow to rise in a warm place until doubled in size.-Bake loaves in a 375 degree oven for 30 minutes, or until crust makes hollow sound when tapped on.

(Recipe from: Robbie)

GOOD WITH ...
Cream of Vegetable Soup
like "Dixie Stampede's"

INGREDIENTS:
Serves: 4-6Prep. Time: 0:25
1/2 cup peas - cooked
1/2 cup grated carrot - cooked
1/2 cup whole kernel sweet corn
1/2 cup canned green beans
1 qt. chicken broth
1/2 tsp. garlic powder
1/2 tsp. onion powdersalt and pepper - to taste
1 1/2 cups heavy whipping cream

DIRECTIONS:
Mash vegetables into small pieces.-Bring all ingredients, except cream, to a boil.-Stir in cream and heat through.

(Recipe frpm: Robbie)