Chocolate Turtle Cheesecake
Ingredients :
1 (7-oz.) package caramels
1/4 cup evaporated milk
3/4 cup chopped pecans,
divided1 (9-inch) chocolate crumb piecrust
2 (3-oz.) packages cream cheese,
softened 1/2 cup sour cream
1 1/4 cups milk
1 (3.9 oz.) package chocolate instant pudding mix
1/2 cup fudge topping
Instructions :
1. Place the caramels and evaporated milk in a heavy saucepan.
2. Heat over medium-low heat, stirring constantly until smooth (about 5 minutes).
3. Stir in 1/2 cup chopped pecans and pour into the piecrust.
4. Combine cream cheese, sour cream, and milk in a blender. Blend until smooth.
5. Add the pudding mix and blend for about 30 seconds longer.
6. Pour the pudding mixture over the caramel layer in the pie shell.
7. Loosely cover the pie and chill at least 15 minutes.
8. Drizzle the fudge topping over the top of the pudding layer in a decorative pattern.
9. Sprinkle the top of cake with the rest of the pecans.
10. Loosely cover pie and kept in the refridgerator until ready to serve.
Source : Home4Christmas
Sunday, November 13, 2005
Easy Fruit Cake !!
Easy Fruitcake
Ingredients :
1 pound candied cherries,
halved5 candied pineapple slices
6 cups golden raisins
1 1/2 cups candied mixed fruit peel
1 cup pecans
1 cup all-purpose flour
2 cups butter,
softened2 cups white sugar
6 eggs
1 teaspoon vanilla extract
1/4 cup orange juice
5 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 pecans
Instructions :
1. Preheat oven to 275 degrees F (135 degrees C).
2. Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans with greased brown paper.
3. In a large bowl, stir together cherries, raisins, 1 cup pecans, pineapple, mixed peel, and 1 cup
flour.
4. Mix until the fruit is coated with flour.
5. In another large bowl, cream the butter or margarine and sugar together.
6. Beat in eggs 1 at a time. Mix in orange juice and vanilla.
7. Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture.
8. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans.
9. Fill each pan 3/4 full. Arrange pecans over tops.
10. Bake for about 3 hours, until toothpick comes out clean.
11. Cover with foil if top gets too dark while baking.
Source : Home4Christmas
Ingredients :
1 pound candied cherries,
halved5 candied pineapple slices
6 cups golden raisins
1 1/2 cups candied mixed fruit peel
1 cup pecans
1 cup all-purpose flour
2 cups butter,
softened2 cups white sugar
6 eggs
1 teaspoon vanilla extract
1/4 cup orange juice
5 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 pecans
Instructions :
1. Preheat oven to 275 degrees F (135 degrees C).
2. Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans with greased brown paper.
3. In a large bowl, stir together cherries, raisins, 1 cup pecans, pineapple, mixed peel, and 1 cup
flour.
4. Mix until the fruit is coated with flour.
5. In another large bowl, cream the butter or margarine and sugar together.
6. Beat in eggs 1 at a time. Mix in orange juice and vanilla.
7. Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture.
8. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans.
9. Fill each pan 3/4 full. Arrange pecans over tops.
10. Bake for about 3 hours, until toothpick comes out clean.
11. Cover with foil if top gets too dark while baking.
Source : Home4Christmas
Chocolate Orange Truffles !!
Chocolate Orange Truffles
Ingredients :
1/4 cup unsalted butter
3 tablespoons heavy cream
4 (1 ounce) squares semisweet chocolate, chopped
2 tablespoons orange liqueur
1 teaspoon grated orange zest
4 (1 ounce) squares semisweet chocolate, chopped
1 tablespoon vegetable oil
Instructions :
1. In a medium saucepan over medium-high heat, combine butter and cream.
2. Bring to a boil, and remove from heat.
3. Stir in 4 ounces chopped chocolate, orange liqueur, and orange zest; continue stirring until
smooth.
4. Pour truffle mixture into a shallow bowl or a 9X5 in loaf pan. Chill until firm for about 2
hours.
5. Line a baking sheet with waxed paper.
6. Shape chilled truffle mixture by rounded teaspoons into small balls. (a melon baller also
works well for this part).
7. Place on prepared baking sheet. Chill until firm, about 30 minutes.
8. In the top of a double boiler over lightly simmering water, melt remaining 4 ounces chocolate
with the oil, stirring until smooth. Cool to lukewarm.
9. Drop truffles, one at a time, into melted chocolate mixture.
10. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into
the pan before transferring back onto baking sheet. Chill until set.
Source : christmas.allrecipes.com
Ingredients :
1/4 cup unsalted butter
3 tablespoons heavy cream
4 (1 ounce) squares semisweet chocolate, chopped
2 tablespoons orange liqueur
1 teaspoon grated orange zest
4 (1 ounce) squares semisweet chocolate, chopped
1 tablespoon vegetable oil
Instructions :
1. In a medium saucepan over medium-high heat, combine butter and cream.
2. Bring to a boil, and remove from heat.
3. Stir in 4 ounces chopped chocolate, orange liqueur, and orange zest; continue stirring until
smooth.
4. Pour truffle mixture into a shallow bowl or a 9X5 in loaf pan. Chill until firm for about 2
hours.
5. Line a baking sheet with waxed paper.
6. Shape chilled truffle mixture by rounded teaspoons into small balls. (a melon baller also
works well for this part).
7. Place on prepared baking sheet. Chill until firm, about 30 minutes.
8. In the top of a double boiler over lightly simmering water, melt remaining 4 ounces chocolate
with the oil, stirring until smooth. Cool to lukewarm.
9. Drop truffles, one at a time, into melted chocolate mixture.
10. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into
the pan before transferring back onto baking sheet. Chill until set.
Source : christmas.allrecipes.com
Jingle Bell Fudge !!
Jingle Bell Fudge
Serving Size : 64 servings
Ingredients :
12 oz Butterscotch chips
1/2 c Chunky peanut butter
2/3 c Sweetened condensed milk
1/2 c Walnuts (chopped)
Instructions :
1. Combine butterscotch chips and peanut butter in top of double boiler.
2. Place over, not boiling water until butterscotch melts; remove from water.
3. Stir until blended;
4. Add milk and stir just until blended.
5. Spread in foil-lined 8-inch square pan.
6. Press chopped nuts into surface, if desired, and chill until firm.
7. Cut into 1-inch squares
Source : Home4Christmas
Serving Size : 64 servings
Ingredients :
12 oz Butterscotch chips
1/2 c Chunky peanut butter
2/3 c Sweetened condensed milk
1/2 c Walnuts (chopped)
Instructions :
1. Combine butterscotch chips and peanut butter in top of double boiler.
2. Place over, not boiling water until butterscotch melts; remove from water.
3. Stir until blended;
4. Add milk and stir just until blended.
5. Spread in foil-lined 8-inch square pan.
6. Press chopped nuts into surface, if desired, and chill until firm.
7. Cut into 1-inch squares
Source : Home4Christmas
Traditional Christmas Pudding With Brandy Sauce !!
Traditional Christmas Pudding With Brandy Sauce
Serving Size : 8 servings
Ingredients
8 oz Currants
4 oz Sultanas
4 oz Raisins
4 oz Chopped candied peel
1 oz Skinned & chopped almonds
4 oz Wholewheat flour
1/2 ts Salt
1/2 ts Grated nutmeg
1/2 ts Ground ginger
1 1/2 ts Mixed spice
8 oz Brown sugar
4 oz Wholewheat breadcrumbs
8 oz Vegetable suet
1 ea Lemon, juice & rind
1 tb Molasses
5 tb Water & rum mixed
Instructions
1. Grease a 2 pint pudding basin & use a large saucepan to hold the basin.
2. Wash currants, sultanas & raisins in warm water & pat dry.
3. Put fruit in large bowl with candied peel & almonds.
4. Sift flour, salt & spices into bowl & add sugar, breadcrumbs & suet.
5. Mix well then stir in lemon juice, rind & molasses with enough of the water & rum mixture to
make a soft mixture.
6. Turn into the basin, cover with waxed paper & aluminum foil & put basin into pot.
7. Pour enough water into the pot to reach halfway up the side of the basin.
8. Bring to a boil, cover saucepan & let pudding steam gently for 4 hours, watching the water
level & topping up with boiling water if necessary.
9. When cooked, cool the pudding & store in a cool dry place for up to 2 months.
10. Before serving, steam pudding again for 3 hours. Turn out onto a serving platter & flame
with brandy if you desire.
TIPS :
(1) The pudding can be cut in half & make 2 smaller puddings.
(2) Keeps up to 3 months in the fridge.
Source : iChef
Serving Size : 8 servings
Ingredients
8 oz Currants
4 oz Sultanas
4 oz Raisins
4 oz Chopped candied peel
1 oz Skinned & chopped almonds
4 oz Wholewheat flour
1/2 ts Salt
1/2 ts Grated nutmeg
1/2 ts Ground ginger
1 1/2 ts Mixed spice
8 oz Brown sugar
4 oz Wholewheat breadcrumbs
8 oz Vegetable suet
1 ea Lemon, juice & rind
1 tb Molasses
5 tb Water & rum mixed
Instructions
1. Grease a 2 pint pudding basin & use a large saucepan to hold the basin.
2. Wash currants, sultanas & raisins in warm water & pat dry.
3. Put fruit in large bowl with candied peel & almonds.
4. Sift flour, salt & spices into bowl & add sugar, breadcrumbs & suet.
5. Mix well then stir in lemon juice, rind & molasses with enough of the water & rum mixture to
make a soft mixture.
6. Turn into the basin, cover with waxed paper & aluminum foil & put basin into pot.
7. Pour enough water into the pot to reach halfway up the side of the basin.
8. Bring to a boil, cover saucepan & let pudding steam gently for 4 hours, watching the water
level & topping up with boiling water if necessary.
9. When cooked, cool the pudding & store in a cool dry place for up to 2 months.
10. Before serving, steam pudding again for 3 hours. Turn out onto a serving platter & flame
with brandy if you desire.
TIPS :
(1) The pudding can be cut in half & make 2 smaller puddings.
(2) Keeps up to 3 months in the fridge.
Source : iChef
Yummy Oatmeal Cookies !!
Oatmeal Cookies
Serving Size : About 3 dozen
Ingredients & Instructions :
Mix the following in a large bowl. Beat well.
3/4 cups cooking oil
1/2 cups subar
1/2 cups brown sugar
2 eggs
Mix the following in a second large bowl.
2 cups flour
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
2 cups oatmeal
After both bowl are mixed, mix them together. Then add :
12 ounces of choc. chips
1-3/4 cup chopped walnuts (optional)
(1) Blend together.
(2) Put tablespoon size lumps on a greased cookie sheet.
(3) Bake at 375 for 14 minutes.
Source : John & Lisa Gardner &
Serving Size : About 3 dozen
Ingredients & Instructions :
Mix the following in a large bowl. Beat well.
3/4 cups cooking oil
1/2 cups subar
1/2 cups brown sugar
2 eggs
Mix the following in a second large bowl.
2 cups flour
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
2 cups oatmeal
After both bowl are mixed, mix them together. Then add :
12 ounces of choc. chips
1-3/4 cup chopped walnuts (optional)
(1) Blend together.
(2) Put tablespoon size lumps on a greased cookie sheet.
(3) Bake at 375 for 14 minutes.
Source : John & Lisa Gardner &
Delicious Apple Pie !!
Apple Pie
Ingredients:
A.
1 home made crust or use a pre-made one
1 large egg white (slightly beaten)
B.
5 cups fresh peeled apples
1/2 cup powdered sugar
1/4 cup brown sugar
3 tablespoons whole wheat flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
C.
3/4 cups whole wheat flour
1/4 cup powdered sugar
1/4 cup brown sugar
Bit over 1/3 cup melted butter
Instructions :
1. Brush egg white on crust, bake until light brown for about 6 minutes.
2. Combine B ingredients and mix well, spoon into crust.
3. Mix C ingredients and put on as the top of the pie in thin sheets.
4. Bake at 375 for about 50 minutes5. Cool for about 4 hours.
Tip : Goes well with vanilla ice cream and hard sauce.
Ingredients:
A.
1 home made crust or use a pre-made one
1 large egg white (slightly beaten)
B.
5 cups fresh peeled apples
1/2 cup powdered sugar
1/4 cup brown sugar
3 tablespoons whole wheat flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
C.
3/4 cups whole wheat flour
1/4 cup powdered sugar
1/4 cup brown sugar
Bit over 1/3 cup melted butter
Instructions :
1. Brush egg white on crust, bake until light brown for about 6 minutes.
2. Combine B ingredients and mix well, spoon into crust.
3. Mix C ingredients and put on as the top of the pie in thin sheets.
4. Bake at 375 for about 50 minutes5. Cool for about 4 hours.
Tip : Goes well with vanilla ice cream and hard sauce.
Snowballs for Christmas !!
Mint Snowballs
Serving Size : 4 dozen
Ingredients :
1/2 Cup Icing Sugar
1/2 Cup Shortning
1/2 Cup Butter
1/2 Tsp Peppermint Flavoring
2 Cups All Purpose Flour
1/2 Tsp Salt
Instructions :
(1) Cream sugar, shortning, butter, and extract thoroughly.
(2) Measure flour WITHOUT sifting into wax paper,
(3) Add salt and blend well.
(4) Now add dry ingredients to creamed mixture. Mix well and form into one inch balls.
(5) Place on cookie sheet and cook in 400F oven 8-10 minutes.
(6) Cool on rack. Dip tops in icing, pink and green, then in coconut.
Serving Size : 4 dozen
Ingredients :
1/2 Cup Icing Sugar
1/2 Cup Shortning
1/2 Cup Butter
1/2 Tsp Peppermint Flavoring
2 Cups All Purpose Flour
1/2 Tsp Salt
Instructions :
(1) Cream sugar, shortning, butter, and extract thoroughly.
(2) Measure flour WITHOUT sifting into wax paper,
(3) Add salt and blend well.
(4) Now add dry ingredients to creamed mixture. Mix well and form into one inch balls.
(5) Place on cookie sheet and cook in 400F oven 8-10 minutes.
(6) Cool on rack. Dip tops in icing, pink and green, then in coconut.
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