These were so good-- had to share! The mini-chocolate chips were a nice surprise. The Peppermint Icing was wonderful, but we even liked them uniced :-) We took them to our weekly meeting at the American Legion Post last Saturday and they were all eaten but 3 (and those were taken home by our friend!)
Enjoy~Suz
Red Velvet CupcakesCupcakes from the Cake Doctor, Anne ByrnMakes 22-24 cupcakes24 cupcake liners for the pans (2 1/2" size)1 pkg plain German chocolate cake mix1 pkg vanilla pudding (cook n serve type)1 c sour cream (regualr or low fat, but not no-fat)1/2 c water1/2 c vegetable oil1 (1 oz) bottle red food coloring3 eggs1 c mini chocolate chipsWhite Chocolate Peppermint Cream Cheese Frosting (recipe follows)Place the rack in the center of the oven and preheat the oven to350°. Line 24 muffin cups.Place all cake ingredients, except for the chocolate chips, in mixingbowl. Blend on low speed for 30 seconds. Stop the mixer and scrapedown the bowl. Increase mixer speed to medium and heat 2 minuteslonger, scraping down the sides as nedded. Batter will be thick.Fold in chocoalte chips.Scoop about 13 cup of batter into each lined cupcake cup, filling it3/4 of the way. Bake cupcakes for 18-20 minutes, or until the cakesspring back when lightly pressed with your finger.Cool in pan 5 minutes. Run a dinner knife around the edges of thecupcake liners, lift the cupcakes out of hte liners from the bottomusing the end of the knife. Cool on a wire rack for at least 15minutes before frosting. (**I left my cupcakes in the liners)To store:Store at room temp., covered for up to 3 days.Store in fridge , covered, for up to a week.To freeze, wrap unfrosted cupcakes in foil and freeze for up to amonth. Let the cupcakes sit overnight in the fridge before frostingthem.White Chocolate Peppermint Cream Cheese Frosting6 oz white chocolate, coarsley chopped4 oz cream cheese (regualr or reduced fat, but not no-fat), room temp4 Tbsp butterm room temp1 tsp peppermint extract2 - 2 1/2 c powdered sugar, siftedPlace the white chocolatein a small glass bowl in the microwave onhigh for 1 minute. Remove from oven and stir with a wooden spoon orspatuala to smooth. Set aside to cool.Place the cream cheese and butter in a large mixing bowl and beat onlow speed until well-combined, about 30 seconds.Stop the machine and add the cooled white chocolate, blend on low for30 seconds longer. Add the peppermint extract and 2 cups of thepowdered sugar. Blend on low speed until the sugar is incorperatedinto the cream cheese mixture. Increase the mixer speed to meduimand beat for 1 minute longer, or until frosting is fluffy. Add theremaining 1/2 c powdered sugar if needed to make a spreadableconsistancy.
Friday, February 15, 2008
Friday, February 8, 2008
Port Wine Cheese Spread
Port Wine Cheese Spread
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Baker Estate in Sachse Texas in 1987.
8 ounce package shredded sharp cheddar cheese
6 ounces cream cheese
1/4 cup ruby port wine
1/2 cup chopped walnuts
Place cheddar and cream cheese in microwave on high for 45 seconds to soften.
Add port and stir vigorously until mixture is smooth.
Fold in walnuts and spoon mixture into a crock or serving bowl.
Serve at room temperature.
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Baker Estate in Sachse Texas in 1987.
8 ounce package shredded sharp cheddar cheese
6 ounces cream cheese
1/4 cup ruby port wine
1/2 cup chopped walnuts
Place cheddar and cream cheese in microwave on high for 45 seconds to soften.
Add port and stir vigorously until mixture is smooth.
Fold in walnuts and spoon mixture into a crock or serving bowl.
Serve at room temperature.
Thursday, January 24, 2008
Cold Oven Pound Cake
Cold Oven Pound Cake
1 cake
2¼ hours 20 min prep
1 cup butter
1 cup vegetable shortening
3 cups sugar
6 eggs
1 cup buttermilk
4 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon almond extract
Cream butter, shortening, sugar and eggs for 10 minutes. Alternately add buttermilk and flour, beating well each time. Add extracts. Pour into greased and floured 10" tube pan and put into cold oven. Turn temperature to 300*. Bake 1 hour and 45 minutes or till cake tests done.
1 cake
2¼ hours 20 min prep
1 cup butter
1 cup vegetable shortening
3 cups sugar
6 eggs
1 cup buttermilk
4 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon almond extract
Cream butter, shortening, sugar and eggs for 10 minutes. Alternately add buttermilk and flour, beating well each time. Add extracts. Pour into greased and floured 10" tube pan and put into cold oven. Turn temperature to 300*. Bake 1 hour and 45 minutes or till cake tests done.
Sunday, December 16, 2007
New Recipe
We are going to a holiday party tonight. Kinda a potluck, the catch being that everyone brings a dish that demonstrates their cultural heritage. It should be cool-- Paul said we will have some Jewish dishes, some from France and Italy, and even some Cherokee dishes. Then there's the Jameson-Varnes clan... sigh... what to bring?? Well, there's German (sauerkraut??)... Scottish (haggis????)....I thought of Ireland, but Paul has that one covered and will be bringing about 3 or 4 dishes. SOOO we decided to focus on Appalachia. Jeff made his Grandmother's no-bake fruitcake, and I decide to go bake to Germany after all and make Sauerbraten. This is the recipe i used. I made it just as instructed last week for my test run (except for adding a little cream to the gravy at the end-- it was way too thick). Today I am taking a few liberties:
I only marinated it for about half the time (forgot to put it in on Thursday!)
I strained the marinade before cooking the roast and took out the cloves, bay leaves, and peppercorns.
I put it in my big crockpot on high for 3 hours, then I will kick it down to low for the rest of the day
Suz
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Old Fashioned Sauerbraten(Germany)4 pounds of chuck roast2 teaspoons of salt1/4 teaspoon of black pepper2 cups of water2 cups of cider or wine vinegar1/2 cup of onions, chopped3 bay leaves12 peppercorns6 whole cloves1/2 cup of celery, thinly sliced1/2 teaspoon of thyme1 teaspoon of mustard seed1 large carrot, sliced1/4 cup of sugarFlour2 tablespoons of oil1/4 cup of raisins (optional)18 gingersnaps, crushedRub beef with salt and pepper; place in a large bowl or crock withwater, vinegar, spices, vegetables and sugar (1/2 cup of dry, redwine may be added, if desired). Cover and marinade in refrigeratorfor 3 days. Turn several times. When ready to cook, remove meat frommarinade, dry and dust with flour; brown on all sides in hot oil. Addmarinade, cover and simmer slowly for 3 hours or until tender. Keepmeat hot in warm oven on hot platter. Strain cooking liquid. Addraisins and gingersnaps; cook, stirring until thick. Pour part of thegravy over the meat after slicing and serve the rest in a side dish.
I only marinated it for about half the time (forgot to put it in on Thursday!)
I strained the marinade before cooking the roast and took out the cloves, bay leaves, and peppercorns.
I put it in my big crockpot on high for 3 hours, then I will kick it down to low for the rest of the day
Suz
~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~
Old Fashioned Sauerbraten(Germany)4 pounds of chuck roast2 teaspoons of salt1/4 teaspoon of black pepper2 cups of water2 cups of cider or wine vinegar1/2 cup of onions, chopped3 bay leaves12 peppercorns6 whole cloves1/2 cup of celery, thinly sliced1/2 teaspoon of thyme1 teaspoon of mustard seed1 large carrot, sliced1/4 cup of sugarFlour2 tablespoons of oil1/4 cup of raisins (optional)18 gingersnaps, crushedRub beef with salt and pepper; place in a large bowl or crock withwater, vinegar, spices, vegetables and sugar (1/2 cup of dry, redwine may be added, if desired). Cover and marinade in refrigeratorfor 3 days. Turn several times. When ready to cook, remove meat frommarinade, dry and dust with flour; brown on all sides in hot oil. Addmarinade, cover and simmer slowly for 3 hours or until tender. Keepmeat hot in warm oven on hot platter. Strain cooking liquid. Addraisins and gingersnaps; cook, stirring until thick. Pour part of thegravy over the meat after slicing and serve the rest in a side dish.
Monday, December 10, 2007
1st Recipe- Cinamon Sweet tea
1 cup sugar
2 family size black or green tea bags
boiling water
1 Tbs of Watkins Cinnamon extract
Make sweet tea buy boiling tea bags in water.
put sugar and cinnamon into pitcher
Pour boiled tea into pitcher and stir up till sugar is gone
let steep for 10-20 minutes
fill pitcher to top with cold water and mix well.
fill cup with ice and tea
enjoy
2 family size black or green tea bags
boiling water
1 Tbs of Watkins Cinnamon extract
Make sweet tea buy boiling tea bags in water.
put sugar and cinnamon into pitcher
Pour boiled tea into pitcher and stir up till sugar is gone
let steep for 10-20 minutes
fill pitcher to top with cold water and mix well.
fill cup with ice and tea
enjoy
Welcome to the new recipe site
Welcome to our new recipe site. This is a place to post new recipes and to talk about good food. We are always looking for some good comments on great restaurants. Send the link of this site around to anyone who loves good food or even better, creates good food.
Great Recipes are soon to come!!
Great Recipes are soon to come!!
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