Peanut Butter

THANKSGIVING – #6

Posted on November 18, 2011. Filed under: Chocolate-Mint, Coconut, Comfort Foods, Cookies, Cut-Out Cookies, Dairy, Desserts, Kids, Kosher Recipe, Marshmallows, Nuts, Oranges, Paerve, Parve, Peanut Butter, Poetry, Rainy Day Foods, Recipes, Refrigerator Cookies, Rochester, Snacks, THANKSGIVING, Thanksgiving Recipes | Tags: , , , , , , , , , , , , |


Baking Cookies
I was warned that this would happen as I stirred the cookie dough.
“Now, if you eat too much of it, a pain inside will grow.”
I didn’t really listen as the ingredients swirled around.
I took a nip to try it; a better taste could not be found!I couldn’t stop! I ate and ate… a spoonful here then there.
Before I knew it, most was gone; the bowl was almost bare.
I looked down at my belly. It stuck out beneath my shirt.
And that is when the pain began, the ache – the awful hurt.“It hurts!” I clutched my tummy as I sat down on the floor.
“Too much!” I cried to everyone. “The cookie dough… no more!”
I moaned as I regretted having taken every bite.
“I should not have eaten all that dough! I know now – you were right!”

There was nothing I could do but wait, the ache would go away.
I knew it must eventually. It couldn’t stay all day.
I sat and waited patiently, and pouted; rubbed my tum.
Then I heard the ding-dong ring… the cookies! They were done!

Well, cookie dough and cookies are two very different things,
For my tummy feels much better once the oven timer rings.
It knows the fix for too much dough is cookies. I am sure.
It doesn’t really make much sense, but b’lieve me it’s the cure!

By Carrie Heyes

Today we are going to begin our holiday baking with a nice selection of cookie recipes.  Make two or three of these to have on hand for those of you who don’t like pies.  It is especially necessary to have cookies on hand if there are children or if you eat your Thanksgiving meal early in the day and then have people stay through for games, movies, or just plain chatting.  What I suggest is make enough to put out a dozen of each cookie and freeze the rest for Christmas, Chanukah, Kawanza or the Winter Solstice.  If you decide to make cut-out cookies, which I recommend, cut some in Thanksgiving shapes and some in other shapes.  Make all the cookies on one day and decorate the next day.  Don’t forget to figure in drying time for decorated cookies.  Do not freeze frosted/decorated cookies.  It is better to freeze cookies unfrosted and frost them two days before you need them.  Let the kids do the frosting and decorating.  It fosters pride in  themselves and relieves you for the more tedious tasks.

DISCLAIMER:  The above photo is not the photo for the following recipe, but looks like the ones that Fran’s cookie recipe makes. ~Softa123

FRAN SCARMANACH’S KRIS KRINGLE COOKIES

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1 cup Butter

2 cups Granulated Sugar

3 Eggs

5 cups All-Purpose Flour

1-1/2 teaspoons Cream of Tartar

1-1/2 teaspoons Baking Soda

1/4 teaspoon Salt

2 tablespoons Milk

1 teaspoon Vanilla Extract

Cream butter.  Add sugar.  Cream well together.  Add eggs, one at a time.  Add flour , cream of tartar, boaking soda, salt, milk and vanilla extract.

Divide dough in half.  Roll out one ball of dough.  Cut with cookie cutters of your choice.  Bake at 450° Fahrenheit for about 7 minutes.

Frost and decorate as desired.

This recipe is for my second favorite cut-out cookies.  Thankfully, I gave this recipe to my step-daughter-in-law, Lisa, who makes them for me every Chanukah/Christmas season.  I always look forward to these cookies, as well as all the others Lisa bakes.  I will post my favorite cut-out cookie recipe when I do the Winter holiday cookie post(s). ~Softa123 aka Marilyn

REAL ORANGE COOKIES

===================

2-1/2 cups SIFTED Cake Flour

1/2 teaspoon Salt

1/2 teaspoon Baking Soda

1/2 cup soft Shortening

1/2 cup Granulated Sugar

2 Eggs

1 tablespoon GRATED Orange Rind

1/2 cup Orange Juice

1/2 cup chopped Filberts, Walnuts or Flaked Coconut (SOFTA123’S aka MARILYN’S NOTE: I use walnuts for this recipe.)

Start heating oven to 400° Fahrenheit.

Sift together flour, salt and baking soda.

Mix shortening with sugar, eggs and orange rind until creamy.  Mix in flour mixture ALTERNATELY with orange juice, then mix in nuts or coconut.

Drop by teaspoonfuls, 2″ apart, onto GREASED cookie sheet.  Bake 10-12 minutes OR until golden.

Makes 4 dozen cookies.

This recipe comes from my Good Housekeeping’s Book of Cookies, published in 1958.  I can remember buying this book at Senzel’s Drug Store on Monroe Avenue, Rochester, New York way back when.

These cookies are really good!  ~Softa123 aka Marilyn

Andes Mint Cookies

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1 cup granulated sugar

1/2 cup packed brown sugar

3/4 cup butter or margarine

2 large eggs

1 teaspoon vanilla extract

2 tablespoons water

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

6 ounces Andes mints

Pecan halves

1. Preheat oven to 375 degrees. In a large bowl, cream sugars and butter or margarine.

2. Add eggs and water. Beat well. Mix flour, baking soda and salt well.  Add gradually to egg mixture. Chill dough overnight (it is important that the dough be well chilled).

3. Wrap each mint completely in cookie dough. Place 2″ apart on lightly greased cookie sheets and put a nut half on top of each cookie.

4. Bake 7-9 minutes until golden brown. Allow to cool thoroughly on wire racks.

Foodgeeks.Com: Fruit And Nut Refrigerator Cookies

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Source:  Recipe and Photo by Foodgeek: dorel

Servings: 96 servings

Prep. Time::20

Total Time::30

Ingredients:

2-1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup shortening

1/2 cup margarine or butter

1 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup chopped walnuts or pecans

1 cup chopped candied cherries or mixed candied fruit

Directions:

Combine flour, baking powder, baking soda and salt. Set aside. Cream shortening, butter or margarine and sugar until creamy, add eggs and vanilla and mix thoroughly (I use my electric mixture usually on high power to really whip it up good). Stir flour mixture into creamed mixture. Mix well. Add fruit and nuts. Chill for at least 1/2 hour for easier handling.

Shape dough into smooth rolls about 1-1/2 inches in diameter. Wrap in waxed paper or clear wrap and chill overnight or until firm.

When ready to bake:  Slice with sharp knife in 1/4 inch slices. Place on ungreased cookie sheet. Bake at 375°F for 8-10 minutes or until golden.

Comments from dorel :

“This is a great looking cookie on a tray of mixed cookies. Good at Christmas or for bazaars or church fellowships. Or just for cookie lovers everywhere. Don’t know where the recipe came from. I’ve had it for years.”

Nutritional Facts for Fruit and Nut Refrigerator Cookies

Serving Size: 1 (841 g)

Servings Per Recipe: 1

Amount Per Serving

% Daily Value

Calories 43.4

Calories from Fat 22

52%

Total Fat 2.5 g

3%

Saturated Fat 0.5 g

2%

Cholesterol 4.4 mg

1%

Sodium 29.0 mg

1%

Total Carbohydrate 4.6 g

1%

Dietary Fiber 0.1 g

0%

Sugars 2.1 g

8%

Protein 0.5 g

1%

Softa123’s Comment:  Most refrigerator cookie dough can be frozen up to 4 or 6 weeks. Use these tips for freezing:

  • Double-wrap dough in plastic wrap to prevent freezer burn and absorption of odors from your freezer
  • Write the type of cookie dough and the date it was frozen on the outside of the package.
  • When you are ready to bake, simply let the dough defrost in the refrigerator. This will take several hours, so plan ahead.

Mace And Chain Cookies Recipe

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“A friend’s family favorite recipe with a new name…” ~Frisiangirl

Prep:15m Cook:11m Servings:4

Source:  Frisiangirl

* old fashioned cookie

Ingredients:

* 1 C Butter

* 1 C Brown sugar

* 1/2 C sugar

* 1 T. milk

* 1 1/2 tsp. vanilla

* 2 eggs

* 1 C. cornflakes

* 3 C. oats

* 1 C. walnuts

* 1 1/2 C. flour

* 1 1/4 tsp. baking soda

* 1 1/2 tsp. mace

* 1 1/2 tsp. cinnamon

* 1/4 tsp. nutmeg

* 1/8 tsp. cloves

* 4 oz. coconut

* 12 oz. milk chocolate chips

Directions:

1. Cream butter and sugar. Add milk, vanilla and eggs; beat until creamy and smooth.

2. Stir flour, soda and spices together; add to egg mixture.

3. Gently stir in cornflakes, oats, walnuts, coconut and chocolate chips.

4. Drop by tablespoonfuls onto cookie sheet.

5. Bake at 350 11 minutes. Remove from cookie sheet immediately.

Oatmeal Chocolate Chip Cookies

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1 cup Shortening

2 Eggs

1 cup chocolate chips

1 cup White sugar

1/2 cup Brown sugar

2 cups White flour

1 teaspoon Baking soda

1 teaspoon Baking powder

1/2 teaspoon Salt

2 cups Oatmeal

1. Cream shortening.

2. Add sugars and mix.

3. Add rest of ingredients except chocolate chips and oatmeal and mix.

4. Add oatmeal and chocolate chips and mix.

5. Spoon onto greased cookie sheet.

6. Bake for 10-12 minutes at Bake [at]350

Posted to JEWISH-FOOD digest V97 #310 by BNLImp[at]aol.com (Iara Lewin)

Yellow Cake Mix Cookies

=======================

1 cup Crunchy peanut butter

2 Eggs

1/4 cup Oil

1/3 cup Water

1 package Yellow cake mix

1 package chocolate chips (12 ounce)

Mix all ingredients together then drop by teaspoon on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.

Source:  Randy

 

 

One-Bowl Brownies

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4 squares unsweetened chocolate

3/4 cup Margarine

2 cups Sugar

3 Eggs

1 teaspoon Vanilla

1 cup Flour

1 cup coarsely chopped nuts (optional)

ROCKY ROAD VERSION-

2 cups Miniature marshmallows

1 cup Semi-sweet real chocolate chips

1 cup Coarsely chopped walnuts

PEANUT BUTTER SWIRL VERSION-

 

2/3 cup Peanut butter

Source:  Date: Tue, 11 Jun 1996 21:11:14 -0400 From: Linda Robinson

Heat oven to 350x F.

Microwave chocolate and margarine in large microwavable bowl on high 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolate mixture. Add eggs and vanilla; stir until completely mixed.

Stir in flour until well blended. Stir in nuts. Spread in greased 13″ x 9″ pan.

Bake 30-35 minutes or until wooden pick inserted in center comes out with fudgy crumbs.

Do not overbake.

Cool in pan; cut into squares.

Makes 24 brownies.

ROCKY ROAD ONE-BOWL BROWNIES: Prepare basic one-bowl brownie recipe above. Bake 35 minutes or until wooden pick inserted in center comes out with fudgy crumbs. Immediately sprinkle with marshmallows, chocolate chips and walnuts. Continue baking 3-5 minutes until topping begins to melt together. Cool in pan; cut into squares.

PEANUT BUTTER SWIRL ONE-BOWL BROWNIES: Prepare basic one-bowl brownie recipe above, reserving 1 Tbs. of the margarine and 2 Tbs. of the sugar from the original recipe. Prepare as directed. Mix reserved margarine and sugar into 2/3 cup peanut butter. Spoon over uncooked brownie mixture and swirl with knife to marbleize. Bake 30-35 minutes or until wooden pick inserted in center comes out with fudgy crumbs. Cool in pan and cut into squares.

SOURCE:

EAT-L DIGEST 10 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,

One cookie baking hint from Softa123:  Don’t eat all the cookies up by yourself!  Remember to share with friends and family; they taste better that way!

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Halloween Fun #12

Posted on October 29, 2011. Filed under: Brownies, Cakes, Cheese, Chocolate, Chocolate Chip, Cupcakes, Dairy, Desserts, Halloween, Halloween Krispie Treats, Halloween Munchies, Halloween Pizza, Halloween Recipes, Halloween Snacks, Kids, Kosher Recipe, Marshmallows, My Ramblings, Oranges, Peanut Butter, Pears, Recipes, Snacks, Special Occasion Cake | Tags: , , , , , , , , , , , , , , |


We can find a reference to a stepmother as an evil witch as far back as 1500 BCE in an Egyptian folktale in which a wicked stepmother persecutes her blameless stepson. In the nineteenth century, 345 variations of “Cinderella” were identified in cultures as diverse as China, India, Japan, and France. And the wicked stepmother persists today.[1]

The notion of the word stepmother being descriptive of an intrinsically unkind parent is suggested by peculiar wording in John Gamble’s “An Irish Wake” (1826). He writes of a woman soon to die, who instructs her successor to “be kind to my children.” Gamble writes that the injunction was forgotten and that she “proved a very step-mother.”[2]

The stepmother may be identified with other evils the characters meet. For instance, both the stepmother and the witch in Hansel and Gretel are deeply concerned with food, the stepmother to avoid hunger, the witch with her house built of food and her desire to eat the children, and when the children kill the witch and return home, their stepmother has mysteriously died.[3]

This hostility from the stepmother and tenderness from the true mother has been interpreted in varying ways. A psychological interpretation, by Bruno Bettelheim, describes it as “splitting” the actual mother in an ideal mother and a false mother that contains what the child dislikes in the actual mother. However, historically, many women died in childbirth, their husbands remarried, and the new stepmothers competed with the children of the first marriage for resources; the tales can be interpreted as factual conflicts from history. In some fairy tales, such as The Juniper Tree, the stepmother’s hostility is overtly the desire to secure the inheritance of her children.[4]

In these articles it is acknowledge that in a very few instances in literature throughout the ages do we find good stepmothers.  As a stepmother myself, I have told my stepchildren that I’m the wicked stepmother.  I’m sure at times they believe this to be true.  I think it’s just easier to get mad at a stepmother than with a natural mother.  Even the terms “stepmother” and “natural mother” seem definitive.  Wouldn’t it be kinder to call us stepmothers “second mothers?”  Perhaps it’s time to change our image!  Stepmothers of the world unite!!!

Anyhow, to show my sweet side, here are some recipes for more sweet treats.

Black Magic Pie

===============

Ingredients

* 42 Oreo cookies

* 2 tablespoons margarine; melted

* 1 quart chocolate ice cream

* 1 pint vanilla ice cream; melted

* 1/2 cup whipped topping

* chocolate fudge sauce

Method

Finely crush 22 cookies. Mix 1-1/4 cup crumbs and margarine; set aside remaining crumbs. Press onto bottom of 9″ pie plate. Stand 14 cookies around edge of plate, pressing lightly into crust. Scoop chocolate ice cream into balls; arrange in prepared crust. Coarsely chop remaining 6 cookies; sprinkle over ice cream scoops. Spread softened vanilla ice cream evenly over cookie layer; freeze 15 minutes. Top with a layer of reserved cookie crumbs, pressing gently into ice cream. Freeze several hours or overnight. To serve, garnish with whipped topping and chocolate sauce.

Brownie Bites With Magic Frosting

=================================

3/4 cup HERSHEY’S Cocoa

2/3 cup vegetable oil

2 cups granulated sugar

4 large eggs

2 teaspoons vanilla extract

1-1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1-2/3 cups (10-ounce package) REESE’S Peanut Butter Chips OR 1 2/3 cup HERSHEY’S Premier White Chips, divided use 36 pecan halves (optional garnish)

1. Heat oven to 350°F. Place about 40 foil baking cups (2-inches in diameter) on cookie sheets.

2. Stir together cocoa and oil in large bowl until smooth; stir in sugar. Beat in eggs and vanilla; stir in flour, baking powder and salt.

3. Stir in 1 cup peanut butter chips, reserving remaining 2/3 cup for frosting. Drop mixture by rounded tablespoonfuls into baking cups.

4. Bake 15 to 18 minutes or just until set and small cracks appear on surface. Remove from oven; immediately place about 6 reserved peanut butter chips on center of each brownie.

Let stand several minutes to soften; swirl melted chips with knife or spatula.

5. Garnish with pecan half, if desired.

Makes about 3 dozen brownies.

Pear Witch Project Recipe

=================================

A Halloween edible craft from Family Fun. However, we might do this on a snow day now.

By seesko

15 min | 15 min prep

SERVES 1

* 1 fresh green pear (makes 2 heads and noses)

* 2 raisins (eyes)

* chocolate chips (1 for wart)

* red apple (mouth)

* canned chocolate frosting

* ice cream, cone (hat)

* soft chocolate cookies, we used an Archway Dutch Cocoa Cookie (hat)

* carrot, and grater (hair)

1. Cut the pear in half lengthwise and remove the core (a parent’s job). Place one pear half on a plate as shown.

2. Slice a piece off the top of the pear, cutting away from the forehead at an angle. Shape that piece into a nose; carve a notch into the witch’s face to hold it, and set it in place.

3. Attach the eyes and wart by carving small circles in the face to hold them.

4. Cut a grin from the red apple.  Carve out an area on the face to hold the grin, and put it in place.

5. To make the hat, use frosting to glue the cone to the cookie. Let the frosting harden a bit, then place the hat on the head.

6. Grate lengths of carrot hair and tuck them underneath the hat.

7. Tip: If your child is too young to handle a knife, cut the nose and mouth and have him assemble the face with frosting.

Nutrition Facts

Serving Size 1 (317g)

Recipe makes 1 servings

Calories 99

Calories from Fat 1          (1%)

Amount Per Serving       %DV

Total Fat 0.2g     0%

Saturated Fat 0.0g           0%

Monounsaturated Fat 0.0g

Polyunsaturated Fat 0.0g

Trans Fat 0.0g

Cholesterol 0mg               0%

Sodium 1mg       0%

Potassium 205mg             5%

Total Carbohydrate 26.5g             8%

Dietary Fiber 5.2g             20%

Sugars 16.9g

Protein 0.7g        1%

Vitamin A 38mcg              0%

Vitamin B6 0.0mg             2%

Vitamin B12 0.0mcg         0%

Vitamin C 6mg   11%

Vitamin E 0mcg                 2%

Calcium 15mg    1%

Iron 0mg              1%

Witches’ Hats Treats

====================

3 tablespoons Margarine; or butter

40 large Marshmallows; 10 ounce or 280 g

1/2 cup Peanut butter; 125 ml

6 cups Rice Krispies?; 1.5 liter

1-1/2 cups Semisweet chocolate chips; 375 ml

White decorator icing

Assorted candies

Melt margarine in large micro-wave safe bowl on high for 45 seconds or until melted. Add marshmallows; toss to coat with margarine. Cook on high 1 1/2 minutes or until smooth when stirred, stirring after 45 seconds. Stir in peanut butter. Immediately add cereal; mix lightly until well coated. Press into greased 9×13″pan. Cook chips in small micro-wave safe bowl on high for 2 minutes, or until smooth when stirred, stirring every minute. Spread melted chips on marshmallow and rice cereal mixture. Cool. Cut into tall triangles so that the treats look like witches’ hats. (You may want to leave a thin base along the bottom of the triangle to resemble the brim of a witch’s hat.)

Decorate with decorator icing and candies, if desired.

NOTES : In the picture for these hats they have outlined the hat and brim with white icing and then across the middle draw 2 lines with a little orange square to look like a buckle above the brim.

Recipe by:  The Daily Gleaner – October 97

Posted to MC-Recipe Digest V1 #858 by “Linda G.” on Oct 21,

Servings: 24

Wicked Cupcakes

===============

From Food Network Kitchens

Recipe categories: Dairy, Buttermilk, Fruit, Coconut, Lemon,

Photo: Wicked Cupcakes Recipe

Rated 4 stars out of 5

Total Time: 2 hr 10 min

Prep 45 min

Inactive 1 hr 0 min

Cook 25 min

Yield: 12 cupcakes, 2 cups frosting

Level: Intermediate

Cupcakes:

1-1/2 ounces fine-quality semisweet chocolate, chopped

1/4 cup prune juice

3/4 cup all-purpose flour

3/4 cup sugar

1/2 cup unsweetened cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 large egg

1 large egg yolk

1/3 cup buttermilk

1/4 cup vegetable oil

1/2 teaspoon vanilla extract

Frosting:

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup peanut butter (smooth or chunky)

4 ounces cream cheese, at room temperature

4 cups confectioners’ sugar

2 tablespoons milk

1 drop food coloring (green), optional

Chocolate wafer cookies

Licorice strips

Toasted coconut

Small candies

Special equipment: 12 (1/2-cup) muffin cups with paper liners

Directions

For the cupcakes:

Position a rack in the middle of the oven and preheat to 300 degrees F.

Set liners in muffin cups.

Put the chocolate and prune juice in a microwave safe bowl. Heat in the microwave on low power, stirring occasionally, until completely melted.

Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In another bowl, beat the egg and yolk with an electric hand mixer at high speed until slightly thick and lemon colored, about 3 minutes. Slowly add buttermilk, oil, vanilla, and melted chocolate mixture to eggs, beating until thoroughly combined.

Add the flour mixture and beat until just combined.

Divide the batter among muffin tins, filling them 1/2 of the way. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 25 minutes.

Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.

For the frosting: Beat the butter, peanut butter, and cream cheese in a large bowl with an electric mixer until light and fluffy. Gradually add the confectioners’ sugar and milk mixing until the frosting is smooth.

Add food coloring as desired. Refrigerate the frosting until firm.

To decorate the cakes:

For the witches hat, score a circle in the middle of a cupcake. Cut a deep cone-like shape with a knife held at an angle. Rotate the cupcake to complete the circle and remove the center. Repeat with all the cupcakes. Generously scoop or pipe enough frosting into the center of each cupcake to fill the hole and to come over the cake to make a face.

Top with a chocolate wafer cookie. Put a dot of frosting in the middle of the wafer cookie and invert the cone shaped piece of cake on top to make a witches hat. Use skinny licorice, toasted coconut or cereal flakes for hair and candies for eyes and/or nose. Refrigerate for up to 30 minutes before serving.

Witch’s Hat Chocolate Cupcakes

==============================

3/4 cup butter or margarine, softened

1 2/3 cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2/3 cup HERSHEY’S Cocoa

1 1/4 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon baking powder

1 1/3 cups water

ORANGE CREAM FILLING (recipe follows)

Heat oven to 350°F. Line muffin cups (2 1/2-inches in diameter) with paper bake cups.

Beat butter, sugar, eggs and vanilla in large bowl on high speed of mixer 3 minutes.

Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended.

Fill muffin cups 2/3 full with batter.

Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.

Remove from pan to wire rack. Cool completely.

Prepare ORANGE CREAM FILLING.

Cut 1 1/2-inch cone-shaped piece from center of each cupcake; reserve. Fill each cavity with scant tablespoon filling. Place reserved cake pieces on filling, pointed side up. Refrigerate before serving.

Makes 2  1/2 dozen cupcakes.

ORANGE CREAM FILLING:

1/2 cup butter or margarine, softened

1 cup marshmallow creme

1 1/4 cups powdered sugar

1/2 to 1 teaspoon freshly grated orange peel

1/2 teaspoon vanilla extract

2 to 3 teaspoons orange juice

Red and yellow food color (optional)

Beat butter in small bowl; gradually beat in marshmallow creme. Add powdered sugar, orange peel and vanilla, beating until blended.

Gradually add orange juice and food color, if desired, beating to desired

consistency. Makes about 1 1/3 cups filling.

Witch Hat Cake

==============

Five layers of round cakes support a pointed ice cream cone to make this Towering witch hat.

Witch Hat Cake

1 (18.25-ounce) package 2-layer white cake mix

Green or orange food coloring (optional)

8 inch wooden skewer

1 rolled sugar ice cream cone

2 (16-ounce) cans chocolate fudge frosting

Halloween candies and/or large yellow and white gumdrops

Grease and flour one 9 x 1 1/2-inch round baking pan and one 9 x 9 x 2-inch square baking pan.

Prepare cake mix according to package directions adding green or orange food coloring to batter, if desired. Bake according to package directions. Remove from pans and cool completely on wire racks. Trim tops of cakes as necessary to make even thickness. Cut a 5-inch circle,    3 1/2-inch circle, 2 1/2-inch circle, 2-inch circle from the square cake layer. Stuff some of the cake scraps into the ice cream cone to fill. Place a small amount of frosting in the middle of a cake plate.

Place the 9-inch round cake layer on frosting and press gently to secure (this helps hold cake in place while frosting). Place about 1/3 cup of the frosting in the center of cake layer and spread to a 5-inch circle. Place the 5-inch round of cake on top. Spread about 1/4 cup frosting in the center of this cake layer and top with the 3 1/2-inch round of cake. Spread more frosting and add the 2 1/2- and 2-inch cake rounds. Insert an 8-inch wooden skewer down through cake layers for added support. Attach the ice cream cone on top with additional frosting. Frost cake and ice cream cone with remaining frosting (see tip). Decorate as desired with Halloween candies and/or gumdrop moons and stars.

Makes 1 cake (12 servings).

Gumdrop Moons and Stars: Use a rolling pin to roll out gumdrops on sugar-coated waxed paper. Cut out moon and star shapes with hors d-oeurvre cutters. Dip cutters in sugar to prevent sticking.

To spread frosting more easily onto sides of cake: Fill a small resealable plastic bag with about 1 cup frosting. Snip off one corner and pipe frosting onto cake sides. Spread evenly.

ABRACADABRA Hats!

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They are super simple to make; just a can of Crescent rolls, some pizza sauce, a dash of herbs, a few  pepperoni and YUM!

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AUTUMN AND APPLES

Posted on August 29, 2011. Filed under: Apples, Autumn, Breakfast, Cheese, Comfort Foods, Desserts, Dinner/Supper, Lunch, Menu, Pancakes, Peanut Butter, Poultry, Quick Breads, Rainy Day Foods, Recipes, Snacks, Syrup | Tags: , , , , , , , , , , , , , , , , , |


It’s that time of the year that I begin thinking about the Jewish High Holidays and apples.  Why do they go together?  Because for Rosh Hashannah, we dip apples in honey as a simple of a sweet, good life.  It’s amazing that we do rituals/traditions like this only on its relegated holiday, when we enjoy eating it so much.  Everyone in our family looks forward to dipping the apples in the honey.  Anyhow, I got to wondering how many varieties of apples there are.  In my neck of the woods, I think of empires, galas, Macintoches, red delicious, golden delicious, Granny Smith’s and Cortlands.  So, I decided to Google the question and I discovered that you can find 7,000 different cultivars of apples around the world.  A cultivar  is a race or variety of a plant that has been created or selected intentionally and maintained through cultivation.  I also learned that apples are a part of the rose family.  Who would have guessed!?! 🙂

As I am sitting here typing away, I am thinking of the different ways apples are used. The apple is so versatile in our dietary repertoire.  Think of the many ways we use it…we have apples as a healthy snack food for just about any reason, and we put them into both vegetable salads and fruit salads.  They can be used in and are a delicious addition to baked beans and other side dishes.  Apples can be combined with poultry in stuffing or cooked with the fowl of choice.  Then there are the desserts…quick breads, applesauce, cookies, cakes, trifles, not to mention good old American apple pies, cobblers, crisps, candied apples, apple candy, jams, butters, jellies, muffins, the list goes on and on.  Don’t forget breakfast!  Add apples to your pancake batter and serve with cinnamon syrup for a special treat!  I’d also add cinnamon to the batter!  We love cinnamon in my household!  For lunch, add a few apple slices to your toasted cheese sandwich…I can just taste that melted cheddar cheese on my bites of apples (I would put the apples in the microwave for a minute [time depends upon your microwave.  Mine is very, very old, so it takes a minute in my microwave.  For dinner, I make a delicious apple and chicken dish.  Oh, and don’t forget you can drink apples also, in the form of cider (both hard and soft) or Calvados  Brandy which is made from cider that has gone through an additional double distillation process.

Apple Cider

According to Carl Sagen, “If you want to make an apple pie from scratch, you must first create the universe.”   Well, we’re not going to go that far, but here a menu for a great day full of apples…after all we must “strive for five!”  The menu items that have asterisks after their names have recipes included.

BREAKFAST

Apple Pancakes* served with Cinnamon Syrup*

Bacon or other breakfast protein of choice

Apple Cider, Coffee, Tea or Milk

SNACK

An Apple

LUNCH

Cider Snap*

Toasted Cheddar Cheese-Apple Sandwich

Carrot Sticks 

Cider Snap Tea


SNACK

STUFFED APPLE SNACK*

DINNER

Tossed Salad With Chunks Of Raw Apple In It

Apple Quick Bread* served with Butter or Margarine

Roasted Turkey Breast with Apples*

Your Favorite Stuffing

Fresh or Frozen String Beans

The Neelys’ Apple Crisp

Beverage of choice

RECIPES

Veronica's Apple Pancakes

Veronica's Apple Pancakes
=========================
Submitted By: VERONIQUE_3
Photo By: gapch1026

Prep Time: 10 Minutes
Cook Time: 25 Minutes

Ready In: 35 Minutes
Servings: 4

"This delicious recipe is perfect for our Sabbath morning breakfast. 
One recipe is never enough for my family. The pancakes are always 
moist and nutritious. I recommend these pancakes to be eaten with 
hot cinnamon syrup!"~Veronica (Softa123's Note:  See, I'm not the only
one who thinks Cinnamon Syrup is a definite go-with apple pancakes!)

INGREDIENTS:

1/4 cup butter, melted
1 egg
1 cup milk
1 cup shredded tart apple
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon ground cinnamon
1 tablespoon white sugar

DIRECTIONS: 

In a large bowl, combine butter, egg, milk and apple. In a separate
bowl, sift together flour, baking powder, cinnamon and sugar. Stir
flour mixture into apple mixture, just until combined. 

Heat a lightly oiled griddle or frying pan over medium high heat. Pour
or scoop the batter onto the griddle, using approximately 1/4 cup for
each pancake. Brown on both sides and serve hot. 

Nutrition Information Servings Per Recipe: 4 Calories: 322 Amount Per
Serving Total Fat: 14.4g Cholesterol: 88mg Sodium: 238mg Amount Per
Serving Total Carbs: 40.6g Dietary Fiber: 1.9g Protein: 7.8g 

Servings: 4

Honey Bee

Cinnamon-Pecan-Honey Pancake Sauce Syrup
========================================
2 cups maple syrup
1/2 cup mild flavored honey
1/2 teaspoon ground cinnamon
1/2 cup finely chopped pecans

Instructions Combine all ingredients, stir well. Pour mixture into
airtight container. Store at room temperature. Serve over waffles,
pancakes or ice cream.

Cider Snap

==========
By Dancer

Added September 15, 2002 | Recipe #40315
Categories: Beverages Fruit Microwave More

Photo by DarkHunter

Total Time: 15 minutes
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients:

2 cups apple cider
4 teaspoons red cinnamon candies
4 slices apples, thinly sliced

Directions: 

1 In a 4-cup measure combine apple cider and cinnamon candies. 

2 Microwave, uncovered, on 100% power for 4 to 5 minutes or till
candies dissolve and the cider is steaming hot, stirring once. 

3 Serve in mugs. 

4 Garnish with apple slices, if desired. 

Servings: 1

Roasted Turkey Breast With Apples
=================================
55 min | 10 min prep

By: Irmgard
Feb 8, 2009

"With an easy recipe like this, you can even enjoy turkey during the week as it
Is ready in less than an hour. Delicious served with roasted potatoes."~Irmgard

SERVES 4-6

Ingredients

* 1 1/2 lbs turkey breast, skin and bones removed
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 2 teaspoons dried sage
* 1 tablespoon butter
* 1 medium onion, chopped
* 2 slices bacon, chopped
* 2 tart cooking apples, cored and sliced
* 3 tablespoons all-purpose flour
* 1 1/2 cups milk
* 1/2 cup chicken stock
* 1 tablespoon lemon juice

Directions 

1. Preheat the oven to 375 degrees F. 

2. Lightly butter a 13" x 9" baking dish. 

3. Sprinkle the turkey with salt and pepper and half of the sage. 

4. In a large skillet, melt the butter over high heat. 

5. Brown the turkey for 2 minutes per side or until golden. 

6. Remove the pan from the heat and transfer the turkey to the prepared
baking dish. 

7. Let the pan cool slightly. 

8. Bake the turkey in the oven for 25 minutes. 

9. Meanwhile, return the pan to medium heat. 

10. Cook the onion, bacon and remaining sage, stirring 3 to 4 minutes,
until the onion is softened. 

11. Add the apples and cook, stirring, for 2 minutes, until the apples
start to soften. 

12. Whisk the flour into the milk and stock, then stir into the pan. 

13. Bring to a boil, then reduce the heat and simmer, stirring, for 3
minutes or until slightly thickened. 

14. Stir the lemon juice into the sauce and season to taste with salt
and pepper. 

15. Pour over the turkey in the dish. 

16. Bake for 20 minutes longer or until the turkey is no longer pink
inside and meat thermometer registers 170 degrees F. 

17. Let the turkey stand for 5 minutes before slicing.

Nutrition Facts

Serving Size 1 (413g)

Recipe makes 4 servings

The following items or measurements are not included below:

dried sage
Calories 484
Calories from Fat 214 	(44%)
Amount Per Serving 	%DV
	Total Fat 23.9g 	36%
	Saturated Fat 9.0g 	45%
	Monounsaturated Fat 8.7g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 139mg 	46%
Sodium 595mg 	24%
Potassium 793mg 	22%
Total Carbohydrate 22.7g 	7%
	Dietary Fiber 2.4g 	9%
	Sugars 8.9g
Protein 43.4g 	86% 

Servings: 4

Apple Bread

Apple Bread
===========
Submitted By: Phyllis Herlocker

Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour

Servings: 32

"I got this recipe a long time ago and with a few changes it's become 
one of Our favorites. Everyone who's ever tasted this bread has asked for 
the recipe!"~Phyllis Herlocker

INGREDIENTS:

3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 cups sugar
2 eggs, beaten
1/2 teaspoon vanilla
2 cups apples - peeled, cored, and
Coarsely chopped
1 cup broken walnuts

DIRECTIONS: 

In bowl, combine flour, cinnamon, baking soda, baking powder and salt;
set aside. In large mixing bowl, place oil, sugar, eggs, vanilla and
apples. Stir into flour mixture. Add walnuts and mix. Divided mixture
between two greased 8-in. x 4-in. bread pans. Bake at 350 degrees F for
40-45 minutes or until bread test done. Cool for 10 minutes on wire
rack before removing from pan.

The Neelys' Applecrisp

The Neelys' Apple Crisp
=======================
Recipe courtesy The Neelys

Prep Time:15 min
Inactive Prep Time:10 min
Cook Time:35 min

Level: Easy

Yield: About 8 servings

Ingredients

Filling:

5 Granny Smith apples, peeled, cored, chopped small
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon lemon juice

Topping:

3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans

Directions 

Preheat oven to 350 degrees F. 

For the Filling: Mix all the ingredients together. Place into 7 to
8-ounce ramekins. 
For topping: Mix the flour, brown sugar, cinnamon and salt in 
large bowl. Blend the butter into the mixture until it forms pea size 
lumps. Stir in pecans and sprinkle over filling. 

Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.
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Hope and Comfort

Posted on August 26, 2011. Filed under: Apples, Cakes, Chocolate, Chocolate Chip, Comfort Foods, Cookies, Cupcakes, Dairy, Desserts, Hope, Kosher Recipe, Maya Angelou, Paerve, Parve, Peanut Butter, Quote, Recipes, Uncategorized | Tags: , , , , , , , , , , , , |


I don’t know where I’m going. My great hope is to laugh as much as I cry; to get my work done and try to love somebody and have the courage to accept the love in return.   Maya Angelou

I love Maya Angelou’s poems.  She is such a talented lady, and she is a LADY! This quote is from an interview and is her reply when asked about her life and her career.  I thought about the part of the quote that says, “My great hope is to laugh as much as I cry…”  I don’t hope for that, what I hope for is that I laugh alot more than I cry!  Life is too short to cry more than you laugh.  I ask you this, how can we make sure that we do laugh more than we cry?

These are my suggestions:

1.  Don’t read the newspaper every single day, and on the days that you do read it, don’t forget to read the comics and even try to do the crossword and jumble puzzles to keep your mind working!

2.  Don’t sweat the small stuff.  Deal with it to make as much of the problem go away as quickly as you can.

3.  Read a funny book.  I just finished a great book called “Thank You For Flying Air Zoe” by Erik Atwell.  I laughed all the way through it and thought to myself when I reached the end of it that this book is a keeper so when I’m feeling down, I can re-read it.  Read it or one that is more to your tastes, but make it a funny one.  Yes, books of jokes are allowed here 🙂

4.  If the weather allows, go outdoors and soak up the sunshine.  I know, I know…skin cancer…well, go protected, but go.  I still believe that the sun has healing powers.  Why else would G-d have created it? 🙂  Sorry, just being a bit silly here.  But it’s making me smile.

5.  Don’t give up hope!  I have always said, “Where there is life, there is hope.”  I truly believe that!

6.  Don’t be afraid to talk to your friends about your problem.  It helps.  Then, change the subject when you are ready and talk about something fun.

7.  Take a long bubble bath with all the lights off and while there fantasize about how you would live your life if you could.  Or fantasize about your favorite movie star, anything that makes you smile and relax!  When you get out of the bath, shake that problem right out of your system and look at it in a relaxed, new light.  Then take the first step to solving it.

8.  Watch your favorite funny movie before you retire for the night and DON’T forget to eat a bag of popcorn while you do!  I think munching on popcorn is a huge help in relaxing so you can go to sleep when the movie is over.

9.  Bake cookies and then eat one or two.  I’d have a relaxing cup of tea with those cookies.  Mmmmmmmmmm comfort food!  If you don’t like to bake, do something that you enjoy doing, wood crafting for instance or scrapbooking or knitting, etc.  If you must (meaning if it relaxes you) clean the house!  (That definitely isn’t for me! 🙂

10.  Take a nap.

The idea here is to give yourself a good break from the problem so you are relaxed and can then take steps to solve your problem.  Be good to yourself and be gentle with yourself!  Very importantly, don’t lose sleep!!!

DISCLAIMER:  I am not a therapist.  I am not a counselor of any type.  I am just a person who has been where you are.  A normal person with normal human problems and emotions.  These are things I try to do.  My favorite one is to take a  hot bubble bath in the dark and in silence so I can close my eyes and fantasize!

Well…to help you relax, here are a few recipes for today:

Apple Coffee Cake Recipe

  • Prep time: 10 minutes
  • Cook time: 25 minutes

INGREDIENTS

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup of sugar
  • 1 teaspoon ground cinnamon
  • 5 1/2 Tbsp unsalted butter, room temperature
  • 1 egg, beaten
  • 1/2 cup whole milk
  • 1 medium Cortland or other baking apple, peeled and sliced

METHOD

1 Preheat the oven to 375°F. Grease a 9-inch square baking dish with or pie pan with a 4-cup capacity.

2 In a medium bowl, whisk vigorously together the flour, baking powder, and salt.

3 In a separate small bowl, mix 1/4 a cup of the sugar with the cinnamon, set aside.

4 Using an electric mixer, beat the butter with the remaining 1/4 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined.

5 Pour half of the batter in the bottom of the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with the cinnamon-sugar mixture, reserving a teaspoon or two to sprinkle on top. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top.

6 Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges.

Yield: Serves 6.

Source:  Boston Globe

I have not made this coffee cake yet, but I will make it now that apple
season  is almost here! 

Donald's Just Ducky Cupcakes
============================
By Cindy Littlefield

We all know Donald can be a cantankerous duck, but these cute candy-billed cupcakes are inspired by his sweet side. Serve them at a birthday party or make
A batch for a quick-and-easy everyday dessert.

You'll need:

Batch of baked cupcakes
White frosting
Yellow Swedish Fish candies
Kitchen knife or scissors
Small black jellybeans
Tube of black decorating icing

Instructions: 

Frost the cupcakes, using the knife to pull the frosting up into a
couple feathery peaks at the top of the head. 

For a duck bill, slice a yellow Swedish Fish candy in half lengthwise.
Then press the two halves into the frosting, separating them slightly,
at the very edge of the cupcake top (opposite the feathery frosting
peaks). 

For eyes, press two black jellybeans into the frosting. Use the black
decorating icing to pipe on curved eyebrows about 3/8 inch above the
eyes. 

Everything Mickey & Friends

I found this recipe on the internet at the family.go.com and thought it
was just perfect for this blog post.  Keep the ingredients on hand as I
think this is a definite "go to comfort food recipe!"  I haven't tried
to make this yet, but what could be bad? ~Marilyn Sultar 8/26/2011

The Ultimate Comfort Food?

Now for the ULTIMATE comfort food…chocolate, but of course! 🙂

Kosher Chocolate Mousse Cake Pareve
===================================
Ingredients

6 oz. margarine (pareve)
6-8 oz. semi-sweet chocolate (pareve)
7 eggs, separated
1 cup sugar
3 tablespoons cake flour

Directions
1. Preheat oven to 350° F (175° C). Spray a 9x13 inch (23x33 cm) baking
pan with non-stick spray. 

2. Melt margarine and chocolate in a double boiler or microwave. 

3. Mix egg yolks and then slowly stir them into the chocolate. Make sure
the yokes do not harden. 

4. Let the chocolate-egg mixture cool. 

5. Whip egg whites until stiff. Add sugar. 

6. Add egg whites to chocolate mixture, folding gently. 

7. Remove 1 - 1 1/2 cup of the mousse mixture. This will be used later for
the cake's frosting. 

8. Gently add flour to the rest of the mixture. 

9. Pour mixture into baking pan. Bake for 35-40 minutes. 

10. When cool, spread frosting on top. Refrigerate or freeze. 

TIPS: 

1. If using the microwave to melt the chocolate and margarine, be careful
not to burn the chocolate. 

2. Don't forget to add the flour between removing some mix for the
frosting and putting the pan into the oven!
I have not tried this recipe yet.  I found it today at:
chocolatecakerecipes.net
Last, but DEFINITELY NOT LEAST! is my favorite recipe for chocolate chip
cookies.  I have searched the internet for this recipe, and have never
seen it except in one cookbook.  Source is noted at the end of the recipe.

NUTRITIOUS POPPIN FRESH COOKIES
===============================
INGREDIENTS:

2-1/4 cups Pillsbury's Best SELF-RISING Flour
2 cups FIRMLY PACKED BROWN SUGAR
1 cup Margarine OR Butter; SOFTENED
2 tsps. Vanilla Extract
2 Eggs
2 cups QUICK COOKING Rolled Oats
6 oz. pkg. (1 cup) SEMI-SWEET Chocolate Chips
1/2 cup CHOPPED Nuts OR Sunflower Seeds*

OPTIONAL INGREDIENTS: Stir one of the following into the dough, if desired.

1 cup Peanut Butter*
1 cup Wheat Gern
1 cup FLAKED Coconut
1 cup NONFAT DRY Milk

INSTRUCTIONS:

HEAT OVEN TO 350° F.

LIGHTLY spoon flour into measuring cup; level off.

In a LARGE bowl, combine all ingredients EXCEPT oats, chocolate chips
and nuts (or sunflower seeds). Beat at MEDIUM speed until well blended,
about 1-2 minutes.  By hand, stir in remaining ingredients.  Add ONE
Optional ingredient, if desired.  

Drop dough by ROUNDED teaspoons 2" apart onto UNGREASED cookie sheet.
Bake at 350° F. for 12 minutes OR until light golden brown.

Yield:  48 cookies

Source:  Pillsbury's "Simply From Scratch Recipes, Vol 3" cookbook.

*When I make these cookies, which are my very favorite chocolate chip
cookies, I use Sunflower Seeds and I use 1 cup of Peanut Butter.  

These cookies are out of this world.  It is a combination chocolate
chip and peanut butter cookie the way I make it as noted above.  I'm
not crazy about peanut butter cookies, usually, but in this recipe,
it's perfect!  Hope you enjoy them as much as I do!  ~Softa123

Suggestions for main dish comfort foods:  chicken soup with matzah balls,
macaroni and cheese, meatloaf, chicken pot pie, or anything that evokes
good memories.
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