October 31, 2007
- Ruby Poached Pears
¼ cup sugar 2 cups red wine
4 pears ¼ cup apricot preserves
2 T brandy 1/3 cup slivered almonds /
Strawberries
In 2 qt. saucepan, combine sugar and wine. Simmer until sugar dissolves. Peel pears, leaving them whole and stem intact. Add immediately into the syrup. Turn to coat on all sides. Place pan over low heat and simmer gently until pears are tender. Turn from time to time. Cool pears in syrup to room temperature. Remove ¼ cup syrup and reserve.
- Zabaglione / Zuppa Inglese
Zabaglione
2 eggs 2 yolks
6 T sugar ¼ C Marsala
In top of double boiler, beat eggs yolks and sugar until thick and light. Beat in Marsala. Place over simmering water and continue beating until thick and foamy. Serve over fresh fruit or cake.
- Easy Ice Cream Cake
Using a boxed cake mix. Prepare 2 round 9” cake pans as directed on the cake mix box.
Allow the cakes to cool after baking. Remove one of the cakes from the pan. Place it on a dish that can be put in the freezer.
- Neopolitan Ribbon
Neopolitan Ribbon
Bake at 350 degrees for 15 minutes
1 pkg pound cake mix 2 eggs
Liquid as directed on the cake mix box
Yellow, red, and green food coloring
August 29, 2007
- Bananas Foster
¼ cup butter
½ cup brown sugar firmly packed
4 ripe bananas peeled and split lengthwise
1/8 tsp cinnamon
½ cup white rum
¼ cup banana liqueur
1 pint vanilla ice cream OR 1 cup whipped cream
- Butter Squares
1 box yellow cake mix (or chocolate)
½ cup butter
1 egg
8 oz cream cheese
3 ½ cups sifted confectioners sugar
2 eggs
Combine the cake mix, butter and 1 egg thoroughly. Press mixture into a greased 13” x 9” pan. Mix the cheese, sugar and eggs together. Pour this mixture over the cake mixture.
- Blondie Brownies (no Chocolate)
½ cup shortening ½ tsp baking powder
1 Tbsp milk 1/8 tsp salt
1 cup brown sugar 1 tsp vanilla extract
1 egg beaten ½ cup chopped walnuts
1 cup all-purpose flour
- Pecan Tartlets
Pecan Tartlets
Crust: 2 cups sifted flour
1 tsp salt
2/3 cups Crisco + 1 T
¼ cup water
Mix these ingredients with a fork to make the crust.
August 28, 2007
- Italian Anise Pillows
4 cups of flour
1 cup sugar
1 cup butter
3 eggs
5 Tablespoons baking powder
1 Teaspoon Anise
Combine all ingredients.
Pre heat the oven for 400 degrees
Use a teaspoon to create a 1 ½” oval.
- Crème de Menthe Squares
1 ¼ cup butter
½ cup unsweetened cocoa powder
3 ½ cups sifted powdered sugar
1 beaten egg
1 teaspoon vanilla
2 Cups Graham cracker crumbs
1/3 cup Green Crème de Menthe
- Traditional Italian Ricotta Cheese Cake
1 tablespoon sweet butter 2 teaspoons grated lemon rind
½ Cup graham cracker crumbs ½ cup sifted all – purpose flour
6 cups Ricotta 2 teaspoons vanilla extract
1 ½ cups sugar ½ cup heavy cream, whipped
- Venetian Cookies / a.k.a Tri color layered cookies
Red, Yellow and Green cookies
Preheat oven to 3500 … Bake for about 15 minutes
3 Foil (Redi-Mix) Pans > Grease pans / line with wax paper / grease the wax paper
Read more on Venetian Cookies / a.k.a Tri color layered cookies…
- Chocolate Amaretto Mousse
Ingredients:
8 egg yolks
1 Cup Sugar
1 Cup Water
8 egg whites
1 Cup Sugar
12 oz semi-sweet chocolate
2 Cups Heavy Cream
August 27, 2007
- Margarita Pie
Preheat the oven to 400 degrees.
It may take longer for the oven to pre heat compared to the time needed to make this pie
2/3 cup of Margarita Mix
- Dream Bars
Dream Bars
Another great recipe to freeze. Make it for one occasion and freeze a portion for a later date.
Pre-heat oven 350 F. / makes 30
Greased 9” x 13” pan
- Incredible Layer Cookies
1/2 cup butter (one stick)
1 cup graham cracker crumbs
1 six ounce package of: semi sweet chocolate
1 six ounce package of butterscotch pieces1 1/3 cup coconut
- Brownie Cake
Brownie Cake
Prepare 2 / 9” or 8” cake pans by first Crisco the pan, line with wax paper and then crisco the wax paper.
This helps you to remove and handle the brownie layer cake.
- Sherry Cream BarsBase
4 oz baking chocolate 1 cup butter
4 eggs 2 cups sugar
½ tsp of salt 1 teaspoon of vanilla
1 cup sifted flour
Method:
Preheat oven to 325
- Cherry Nut Bars
These easy bar cookies freeze very well. I
Suggestion: make more than one recipe of bar cookies and divide them into thirds. After they are totally cool, freezing them is insurance for that unexpected company or social event.
- Fudge Scotch Bars
Fudge Scotch Bars
I suggest that these bars are cut into small squares, around 1 1/2" squares
These bar cookies are great for freezing. I often double the recipe. Cut the cookies into thirds, or quarters and wrap carefully and freeze.