Recipe of the Week
SEX IN A PAN
- 1/2 cup chopped pecans
- 1/2 c butter or margarine
- 1 c flour
- 2 T sugar
- 1 (8 ounce) package cream cheese
- 1 cup confectioners' sugar
- 4 cups frozen whipped topping, thawed OR equivalent of whipped cream
- 1 (4 ounce) package instant chocolate pudding mix
- 1/2 C Milk
- 1 (4ounce) package instant vanilla pudding mix
- 1 1/2 C Milk
- 1 (1 ounce) square unsweetened chocolate, melted
Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: In a medium bowl, mix together butter, pecans and flour, sugar. Pat into a 9x13 inch baking pan. Bake in preheated oven for 20 minutes or until lightly browned; allow to cool completely.
In a medium bowl, beat together cream cheese and confectioners sugar until smooth. Fold in 1 cup of the whipped topping. Spoon mixture onto cooled crust. Chill for about 2 hours.
Prepare chocolate and vanilla puddings seperately with milk using package directions. Allow puddings to set.
Spoon chocolate pudding onto chilled cream cheese base, spreading gently. Spoon on gently 1/2 of your remaining whipped topping. If time allows, chill for about 1 hour.
Next, gently spoon vanilla pudding and then your remaining whipped topping.
You can garnish with chocolate shaving, melted, drizzed choclate, or toasted pecans.
Cover and refrigerate for about an hour. For leftover dessert, keep frozen in a tightly covered container. When ready to eat, just cut off a piece and allow to thaw; keep rest frozen.
VEGETARIAN MOROCCAN STEW
1 tablespoon olive oil
2 medium carrots, cut into 1/4-inch-thick slices
1 medium butternut squash (about 1 3/4 pounds) peeled and cut into 1-inch cubes
1 medium onion, chopped
1 15-to-19 ounce can garbanzo beans, rinsed and drained
1 14 1/2 ounce can stewed tomatoes
1/2 cup pitted prunes, chopped (or substitute golden raisins)
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 to 1/4 teaspoon red pepper flakes
1 cup couscous
1 cup vegetable or chicken broth
2 tablespoons chopped fresh cilantro or parsley
1. In nonstick 12-inch skillet heat olive oil over medium-high heat. Add carrots, squash, and onion and cook until golden, about 10 minutes.
2. Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 1/2 cups water; heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until all vegetables are tender.
3. Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on the label.
4. Stir cilantro into stew. Spoon stew over couscous to serve.
TROPICAL ICE BOX FRUITCAKE
1 16oz box of graham crackers
1 cup dried cranberries*
9 oz package of dates*, chopped
1 pound macadamia nuts, broken in pieces (other nuts are fine)
1 pound pecans, chopped
1 9 oz package of dried tropical fruit( (if it is sugared, rinse and dry first)
1 cup flaked or grated coconut. Try to find the cubed coconut if you can.
1 13 oz can condensed milk
1 16 oz package marshmallows
(*A day before you make the cake you can soak the cranberries,dates & fruit in coconut rum. Make sure to drain throroughly before using).
To prepare loaf pans, line with two strips of parchment paper, one lengthwise and one crosswise, allowing each to extend far enough to provide a cover for the cake when it is folded down. This will also help remove cake from pan for slicing. If you're making miniature cupcakes (and if you're doing these primarily for gifts, you may wish to make the whole recipe into these attractive small cakes), use small foil liners in the pans and pack cake mixture directly into them. After cupcakes become firm, they can be removed from pans and packed in tins in layers separated by wax paper and returned to the refrigerator.
To prepare the batter, put graham crackers in blender or food processor and process until fine. Combine in large bowl with cranberries, dates, mix fruit, nuts and coconut. Heat milk in a heavy saucepan over medium heat (do not boil!). Add marshmallows and stir until melted and mixture is smooth. A stir or two with a wire whisk is helpful in getting the mixture smooth. Pour over graham cracker/fruit/nut combination and mix together throroughly. (This is very thick and stiff and much easier to work with your hands).
Pack firmly into prepared pans, cover and refrigerate until ready.
ARLENE'S TOFFEE KRISPS
1 C Eagle brand milk
1 C butter
5 boxes MacIntosh’s toffee
8 cups Rice Krispies (placed in large bowl)
Melt milk, butter and toffee, together in double boiler, cook until thick, stir occasionally, cool slightly.
Place marshmallow on a fork and dip into toffee, and then roll in bowl of krispies.
Set on wax paper.
BUTTERNUT SQUASH AND APPLE SOUP
1 small butternut squash (about 1lb)
3 tart green apples
1 medium onion
1/4 t dries rosemary or 1 spring fresh rosemary
1/4 t. dried marjoram or 1 sprig fresh marjoram
3 cans chicken/vegetable broth
2 cans water
2 slices white bread
1 t. salt
1/4 t. pepper
1/4 cup heavy cream or plain yogurt
chopped fresh parsley
Cut the butternut squash in half and scoop out seeds. Peel, core and chop the apples. Chop the onions. In a large saucepan combine all ingredients except cream and parsley. Bring to a boil. Simmer, uncovered for 45 minutes. Remove butternut squash and scoop out the pulp from the peel, discarding peel. Add pulp back to mixture and puree in blender until smooth. Do this in several batches. return mixture to saucepan and bring to a boil. Just before serving, mix in the cream. Serve hot and garnish each serving with chopped fresh parsley. Serves 8
CHOCOLATE BANANA BREAD PUDDING
3/4 pound day-old Italian bread,broken into 1 inch chucks (about 9 cups)
4 cups milk
4 eggs, beaten
1 1/4 cups sugar (divided)
1 tablespoon vanilla
4 tablespoons butter, melted
1/8 teaspoon salt
3 large, ripe bananas, cut into 1/2 inch thick rounds (about 3 cups)
1 1/3 cups semi-sweet chocolate chips
Preheat oven to 350. Grease a 9 x 13 inch baking dish. Place bread chunks in large bowl. In separate bowl, whisk together milk, eggs, 1 cup sugar, vanilla, butter and salt. Pour custard over break chunks and let sit 10 to 15 minutes so bread can absorb liquid. Stir in bananas and chocolate chips. Turn into prepared pan. Sprinkle with remaining 1/4 cup sugar. Bake for 45 to 50 minutes until firm. Serve warm or at room temperature.
VEGETARIAN LAZY CABBAGE ROLLS
4 cups Finely shredded cabbage, packed
1/2 cup long grain rice
1 teaspoon salt
pepper, dash
1 3/4 cups water
1/4 cup butter/margarine
1 1/2 tablespoon finely chopped onion
Put finely grated cabbage into 1 1/2 quart casserole.
Pour rice over top. Poke fork here and there to allow a bit of rice into the cabbage. Sprinkle salt over rice and a light sprinkle of pepper. Pour water over all. Cover. Bake in 350 oven for 1 hour, until rice is cooked and cabbage is tender. Remove from oven. If it seems too dry, add a bit of boiling water. It will absorb.
Heat butter in small frying pan. Add onion and saute slowly until golden. Add both onions and butter to cabbage. Stir to combine.
BUTTER TART SQUARES
1 1/4 cups flour
1/2 cup butter
1/4 cup brown sugar
TOPPING:
1/3 cup butter
2 tbsp cream
1 tsp vanilla
1 cup raisons
1 cup brown sugar
1 egg, beaten
1 tbsp flour
Base: Mix ingredients and press in a 9 inch square pan. Bake at 350 F for 15 minutes.
Topping: Mix ingredients and spread over base. Return to oven and bake 20 - 30 minutes or until golden. (20 is usually enough as they will continue to bake once out of the oven).
Cranberry and Pear Crumble Pie
Pastry for deep 9-inch single crust pie
2 cups cranberries
2 tsp coarsely grated orange rind
3/4 cup granulated sugar
1 tbsp quick cooking tapioca
1/2 tsp cinnamon
1/4 tsp coriander
3/4 cup sliced almonds
TOPPING:
1/2 cup flour
1/3 cup packed brown sugar
1/4 cup butter
On lightly floured surface, roll out pastry to 1/8" thickness; fit into deep 9" pie plate. Trim and flute edges. Refrigerate while preparing filling.
In large bowl, combine pears, cranberries and orange rind. Mix together sugar, tapioca, cinnamon and coriander; sprinkle over fruit and toss to mix. Spoon into pie shell; sprinkle with almonds.
TOPPING: In bowl, combine flour with brown sugar; with pastry blender, cut in butter until crumbly. Sprinkle over filling. With knife, make attractive pattern in topping.
Bake in 425 F oven for 15 minutes. Reduce heat to 350F bake for 35 to 45 minutes longer or until crust is golden and juices bubble around edge. Let cool on rack
Last Week's Recipe
Dickensian Vegetables
1 can of water chestnuts, drained
18 small white pearl onions
12 brussel sprouts, trimmed
3 tablespoons butter or margarine/divided
2 tablespoons dark brown sugar, divided
12 canned apricot halves, drained
1 teaspoon crumbled dried rosemary
1/2 teaspoon dried thyme
salt & pepper to taste
Bring two quarts of water to a boil in a large saucepan. Cut a small X in the root end of each onion and drop the onions into the water. Reduce heat and simmer until tender but firm, about 8-10 minutes. Drain, rinse under cold water, drain again. Peel and set aside.
Bring another two quarts of water to a boil. Cut a small X in the root end of each brussel sprout. Drop sprouts into water. Reduce heat and simmer for about 10 minutes or until tender-crisp. With slotted spoon, remove sprouts, rinse under cold water and drain. Set aside.
Melt one tablespoon butter in fry pan. Add reserved onions and sprinkle with one tablespoon brown sugar. Cook over medium-high heat for about three minutes or until caramelized, stirring frequently. With slotted spoon, remove onions from fry pan; set aside.
Add one tablespoon butter to fry pan. Add brussels sprouts and sprinkle with remaining one tablespoon brown sugar. Cook about three minutes or until caramelized, stirring frequently.
In 11 x 7" baking dish, arrange onions, brussels sprouts, apricots and chestnuts crosswise in rows of six, beginning and ending with onions. Dot with remaining one tablespoon butter and sprinkle with rosemary, thyme and salt and pepper. Bake at 350 F for 15-20 minutes or until vegetables are tender and heated through.
HONEY-MUSTARD TURKEY MEATBALLS
1 pound ground turkey
1 egg, lightly beaten
3/4 cup crushed butter-flavoured crackers
1/2 cup shredded mozzarella cheese
1/4 cup finely chopped onion
1/2 teaspoon ground ginger
6 tablespoons Dijon mustard, divided
1 1/4 cups unsweetened pineapple juice
1/4 cup finely chopped sweet pepper (red, yellow, orange or green)
2 tablespoons honey
1 tablespoon cornstarch
1/4 teaspoon onion powder
In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3 tablespoons mustard. Form into 30 balls, 1 inch each. Place in a greased 13" x 9" baking dish. Bake, uncovered at 350 for 20-25 minutes or until juices run clear. In a saucepan, combine pineapple juice, sweet pepper, honey, cornstarch and onion powder; bring to a boil, stirring constantly. Cook and stir 2 minutes more; reduce heat. Stir in remaining mustard until smooth. Brush meatballs with about 1/4 cup sauce and return to the oven for 10 minutes. Serve remaining sauce as a dip for meatballs.