29 October, 2012

Poppy Seed Cake | A Taste of New England

Poppy Seed Cake ingredients
Makes 1 Bundt cake
1 box double-layer yellow cake mix
1 (3.5-oz) pkg instant vanilla pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup cream sherry
1/3 cup poppy seeds

26 October, 2012

Truffles recipes

Here are three recipes for Truffles:
  • Hershey's® Double Kisses Truffles
  • Irish Cream Truffles
  • Nestlé Dark Chocolate Truffles

Hershey's® Double Kisses Truffles
Makes 10 pieces
2 Tbsp plus 2 tsp heavy cream
1 cup ground pecans

Notes:  You may use 3/4 cup Hershey's® Mini Kisses instead of the Hershey's® Kisses.

Remove wrappers from milk chocolates. Place milk chocolates and heavy cream in medium microwave-safe bowl. Microwave at Medium (50%) for 1 minute; stir. If necessary, microwave at Medium for 15 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred. Cover; refrigerate until firm, about 4 to 6 hours.

Remove wrappers from caramel filled milk chocolates. Using about 1 Tbsp milk chocolate mixture for each truffle, shape chocolate around each caramel chocolate piece; roll in hand to make ball completely covering each chocolate piece.

Roll in pecans; refrigerate until ready to serve. For best chocolate flavor, allow truffles to soften at room temperature about 5 minutes before eating.

Irish Cream Truffles
Makes 60 (5-dozen) pieces
12-ozs semisweet chocolate
1/2 cup Irish cream liqueur (try this)
1/2 cup heavy cream
3 egg yolks
1 Tbsp unsalted butter

Confectioners' sugar
Finely chopped nuts
1-LB very good chocolate, melted

Melt chocolate, Irish cream and heavy cream together over very Low heat. Whisk in yolks one at a time; mixture will thicken. Whisk in butter.

Refrigerate overnight, or until firm. Use spoon or melon-baller to form small balls; roll in choice of garnish or dip in melted chocolate. Refrigerate in airtight container.

Adapts Louisiana Cookin'.

Nestlé Dark Chocolate Truffles ingredients
Makes 36 to 48 (3 to 4-dozen) pieces
2/3 cup heavy whipping cream
1 2/3 cups (10-oz. pkg) Nestlé® Toll House® Dark Chocolate Morsels

Finely chopped toasted nuts
Toasted flaked coconut and/or
Nestlé® Toll House® Baking Cocoa

Line baking sheet with parchment or wax paper.

In medium, heavy-duty saucepan, heat cream to a gentle boil. Remove from heat and add chocolate; stir until mixture is smooth and chocolate is melted. Refrigerate for 15 to 20 minutes or until slightly thickened.

Drop chocolate mixture by rounded measuring tsp onto prepared baking sheet; refrigerate for 20 minutes.

Shape or roll into balls; coat with nuts, coconut or cocoa. Store in airtight container in refrigerator.

From Nestlé®

Peanut Butter Streusel Topping

Coupon Clipping Cook adds this topping to her Banana Bread (view our recipes). What could be more Elvis? 

I think this topping will also be good with Clara's Special Coffee Cake (use pecans or peanuts instead of walnuts).

Frozen Berry Quick Breads

Use frozen berries in these quick bread recipes:

  • Aunt Ruthie's Blueberry Muffins
  • Lemon Raspberry Muffins

Aunt Ruthie's Blueberry Muffins
Makes 6 jumbo or 12 cupcake-size
1 1/4 cups plus 2 Tbsp sugar (divided use)
1/2 cup (1 stick) butter, softened
2 eggs
2 cups plus 1 Tbsp all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 tsp vanilla extract
1 pint fresh or 1 (12-oz) pkg frozen blueberries


Preheat oven to 375ºF. Line a 6-cup muffin tin with paper baking cups and coat with cooking spray.

In a large bowl with an electric mixer on Medium speed, beat 1-1/4 cups sugar and the butter until creamy. Add eggs one at a time, beating well after each addition. Add 2 cups flour, baking powder, and salt; beat well. Add milk and vanilla, and beat until thoroughly combined. Mash 1/2 cup of the blueberries and stir into batter.

In a medium bowl, toss the remaining blueberries with the remaining flour. Fold into batter and spoon into baking cups, distributing batter evenly. Sprinkle tops with remaining sugar.

Bake for 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Remove to a wire rack to cool completely.

Lemon Raspberry Muffins
Makes 12
1 cup frozen Rader Farms™ Raspberries
2 cups unbleached flour
1 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup half-and-half
1/2 cup vegetable oil
1 tsp lemon extract
2 large eggs


Heat oven to 425°F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. 

In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine half-and-half, oil, lemon extract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened. 

Carefully fold in Rader Farms™ raspberries. Fill prepared muffin cups 3/4-full. Bake for 18 to 23 minutes, or until golden brown. Cool for 5 minutes before removing from pans.

The Lemon Raspberry Muffin recipe is from Rader Farms™.

25 October, 2012

Hot Crab Meat Dip Recipes

Susan's Hot Crab Meat Dip
Serves about 4
1 (8-oz) pkg cream cheese, softened
1 Tbsp milk
1 (6.5-oz) can crab, drained
2 Tbsp onion, chopped fine
1/2 (to 1) tsp prepared horseradish
1/4 to 1/2 tsp salt
Dash pepper

For garnish:
1/2 cup slivered almonds, toasted

For serving:


Preheat oven to 375ºF.

Mix the cream cheese and milk. Add other dip ingredients; mix well. Put in a small baking dish with a cover. Bake, covered, in preheated oven for 15 minutes. Garnish with the almonds. Serve in a chafing dish (or one that be kept warm) with crackers.

Adapts Susan K.'s Crab Dip recipe from Cotton Belles Delectables compiled by the Cotton Belles Chapter of the American Business Women's Association (Collierville: Fundcraft Publishing, Inc, 1989), 2.

24 October, 2012

Halloween Favors 2012

Martha Stewart Instructions
For each skull, you need: 2 regular marshmallows, toothpick, white candy-coated licorice pastels (teeth),
2 black licorice drops (eyes), black licorice, candy stick, cellophane bag and ribbon tie.

Pumpkin Bread | Eating Well

Pumpkin Bread ingredients
Makes 2 loaves
2 1/2 cups all-purpose flour
2 cups whole-wheat flour, preferably white whole-wheat (see Notes)
1 Tbsp baking powder
2 tsp baking soda
2 tsp salt
2 large eggs
2 large egg whites
2 cups packed light brown sugar
3 cups canned unseasoned pumpkin puree
1/2 cup canola oil

 Add a pinch or two of pumpkin pie spice to season the bread.

Notes:  Whole-wheat pastry flour is milled from soft wheat and contains less gluten than regular whole-wheat flour. It helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.

Marsala and Fruit Biscuit Bread | The Silver Palate Good Times Cookbook

Marsala and Fruit Biscuit Bread ingredients (11)
Makes 1 loaf
1 cup (2 sticks) unsalted butter at room temperature
1 cup sugar
4 eggs
1.5-oz (3 Tbsp) sweet Marsala
1.5 tsp vanilla extract
Pinch salt
1/3 cup diced dried apricots
1/3 cup diced dates
1/3 cup diced dried figs
1 3/4 cups unbleached all-purpose flour
1/2 cup coarsely chopped toasted hazelnuts

Marsala and Fruit Biscuit Bread directions
Preheat oven to 350ºF. Butter and flour a (9- x 4-inch) loaf pan.

In a large mixer bowl, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in the Marsala, vanilla and salt.

Toss the dried fruits with the flour and stir into the batter with a wooden spoon until well combined. Stir in the hazelnuts.

Pour batter into the prepared pan. Bake in preheated oven until golden, about one (1) hour. Remove from the oven and let stand for ten (10) minutes. Invert onto a wire rack to cool completely.

The Marsala and Fruit Biscuit Bread recipe is from Julee Rosso and Sheila Lukins, The Silver Palate Good Times Cookbook (New York: Workman Publishing, 1985), 79.

Dessert > Booze and wine
Italian / Italian-style
Quick Breads

Page Last Updated 30 May 2015

Asian Party Mix

For fun gift giving, pack this Asian Party Mix in Chinese take-out cartons.

Asian Party Mix
Makes about 1-gallon
3 cups Corn Chex cereal
3 cups Rice Chex cereal
2 1/2 generous cups small sesame rice crackers, broken if you like
1 1/2 generous cups tiny pretzel twists
1 (4.9-oz) can wasabi peas
2 cups dry roasted peanuts, lightly salted
6 Tbsp unsalted butter
2 Tbsp sugar
2 Tbsp curry power (Aralia brand yellow vegetable curry powder preferred)
2 Tbsp good quality soy sauce
2 tsp Worcestershire
1 tsp garlic powder
1 tsp cumin ground
1/2 tsp seasoned salt
1/8 to 1/2 scant tsp ground cayenne pepper
Cooking spray


Preheat oven to 200ºF. In a big bowl, mix the cereals, thins, pretzel twists, peas and peanuts. 

In a saucepan over Medium heat, melt butter and add remaining ingredients; cook a couple of minutes for flavors to blend. Start pouring the butter mixture over the cereal mixture and blend well.

Spray two rimmed cookie sheets and spread mixture in single layers. Bake for 45 minutes, stirring every 15 minutes. Cool before serving.

Store in airtight containers at room temperature.

23 October, 2012

Grand Marnier Apricot Dressing | Silver Palate Good Times

Grand Marnier Apricot Dressing ingredients (13)
Makes enough for one turkey (21- to 24-lbs.)
1 cup diced dried apricots
12-ozs (1.5 cups) Grand Marnier (divided use)
Turkey liver and heart
1 cup (2 sticks) unsalted butter
 2 cups coarsely chopped celery
1 large yellow onion, chopped
1-lb. bulk pork sausage
1-lb. herb stuffing mix
1 cup slivered almonds
16-ozs (2 cups) chicken stock
1/2 tsp dried thyme
Salt, to taste
Freshly ground black pepper, to taste

Grand Marnier Apricot Dressing directions
Macerate apricots
Place the apricots and 1 cup of the Grand Marnier in a small saucepan; heat to boiling. Remove from the heat and set aside.

Parboil organs
In another small saucepan, simmer the turkey liver and heart in water to cover for five (5) minutes; set aside to cool.

Sauté aromatics, then sausage
In a large skillet over Medium heat, melt 1/2 cup of the butter; sauté the celery and onion for ten (10) minutes and then transfer to a large mixing bowl.

Using the same large skillet, cook the pork sausage, crumbling it with a fork until it is no longer pink; remove from heat and add to the celery mixture.

Combine and season
Add the stuffing mix, apricots with liquid and almonds. Finely dice the turkey livers and heart and add to the stuffing mixture; stir to combine.

In a small saucepan, heat the remaining 1/2 cup butter and the stock, just until the butter melts. Pour over the stuffing mixture and add the remaining 1/2 cup Grand Marnier; stir well to moisten the stuffing. Season with the thyme, salt and pepper.

Fill and truss turkey
Spoon the stuffing loosely into the turkey's cavities; close with small trussing skewers or sew up the cavities and bake turkey as directed.

Bake any extra stuffing in a baking dish at 325ºF for thirty (30) minutes.

The Grand Marnier Apricot Dressing recipe is from Julee Rosso and Sheila Lukins, The Silver Palate Good Times Cookbook (New York: Workman Publishing, 1985), 285 - 286.

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Page Last Updated 30 May 2015

Thanksgiving Potatoes | Silver Palate Good Times

Thanksgiving Potatoes ingredients
Makes 8 servings
9 large potatoes, peeled and diced
1/2 cup unsalted butter at room temperature (1 stick)
12-ozs cream cheese at room temperature
3/4 cup sour cream
1/2 tsp freshly ground nutmeg
Salt, to taste
Freshly ground black pepper, to taste

Grandma's Soft Sugar Cookies | Farm Journal's Best-Ever Recipes

Grandma's Soft Sugar Cookies ingredients
Makes 48
1 cup sugar
1 cup brown sugar, firmly packed
1/2 cup butter
1/2 cup shortening
2 eggs
1 tsp vanilla
1/2 tsp lemon extract
3 1/2 cups sifted flour
2 tsp baking powder
1 tsp cream of tartar
1 tsp ground nutmeg
3/4 tsp salt
3/4 tsp baking soda
1 cup buttermilk

For garnish:

22 October, 2012

Menu: Eggplant Parmigiana Dinner

Dinner Menu for 4

Mixed greens salad 

Warm Italian bread


Recipes from and menu inspired by Susan Mitchell, 30-Minute Meals (San Francisco: Ortho Books, Chevron Chemical Co., 1982), 62.

Baked Mushrooms | 30-Minute Meals

Image Credit: iStockphoto/Tomas Bercic

Baked Mushrooms ingredients
Makes 4 servings
3/4-lb medium mushrooms, about thirty
1/4 cup minced fresh parsley
Freshly-ground pepper
2 to 3 Tbsp dry sherry

For serving
Sour cream

Notes:  View Eggplant Parmigiana dinner menu.

Preheat oven to 475ºF.

Clean mushrooms and trim ends. Place on piece of foil large enough to enclose them completely.

Sprinkle with seasonings and sherry; seal package tightly so that juices won't leak. Bake in preheated oven for 20 minutes.

Top each serving with a dollop of sour cream (or place mushrooms in serving dish and fold in sour cream).

This Baked Mushrooms recipe is from Susan Mitchell, 30-Minute Meals (San Francisco: Ortho Books, Chevron Chemical Co., 1982), 62.

Eggplant Parmigiana | 30-Minute Meals

This vegetarian dish is economical and a light Parmigiana Sauce complements rather than overwhelms the eggplant. View Dinner Menu.

Eggplant Parmigiana ingredients
Makes 4 servings
Main dish
1 large eggplant, washed and unpeeled
Boiling water, for steaming
1/2 cup flour
1 egg, beaten with 1/4 cup milk
1/2 cup dried bread bread crumbs, wheat germ or cracker meal
1/2 cup olive oil

For serving
Quick Parmigiana Sauce
1/2-lb. mozzarella or Swiss cheese, sliced
Hot, cooked vermicelli

Eggplant Parmigiana Directions
Cut eggplant into 1/2-inch-thick slices. Steam over boiling water for five (5) minutes. Press each slice firmly between paper towels to remove excess moisture.

Coat each slice well, first with flour, then with egg-milk mixture, and finally with bread crumbs.

Divide olive oil between two large skillets and sauté eggplant over Medium-High heat until golden brown on both sides. Drain slices on paper towels and discard oil.

Return eggplant to skillet. Cover with half of the Parmigiana Sauce and top with the sliced cheese. Cover skillet and cook until the cheese melts, about five (5) minutes.

Place the vermicelli on a platter; spoon remaining half of the Parmigiana Sauce over. Transfer eggplant on top of the sauced vermicelli and serve right away.

Eggplant Parmigiana Notes
  • Slightly adapts Susan Mitchell, 30-Minute Meals (San Francisco: Ortho Books, Chevron Chemical Co., 1982), 62.

My recipes

Page Last Modified 19 June 2016

Quick Parmigiana Sauce | 30-Minute Meals

This light Parmigiana Sauce is ready is less than 30 minutes.

Quick Parmigiana Sauce ingredients
Makes enough for 4 servings
1 small red onion, chopped
1 large clove garlic, minced
1/4 cup diced green pepper
1 Tbsp olive oil
1 (28-oz) can Italian plum tomatoes
1 Tbsp minced fresh parsley
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano

Notes:  View Eggplant Parmigiana recipe.

Baked Macadamia-Banana French Toast | 30-Minute Meals

Blending a banana with the egg batter produces a moist, richly flavored French Toast and the oven-baking technique makes preparation a snap. ~30-Minute Meals

Macadamia-Banana French Toast ingredients
Makes 8 to 10 pieces
1 (3.5-oz) jar Macadamia nuts (divided use)
1 banana, quartered
4 eggs
1 cup milk
1 tsp vanilla
Dash cinnamon or nutmeg
8 to 10 slices day-old whole wheat or white bread, halved diagonally

Gor garnish
Confectioners' sugar
2 bananas, sliced
Macadamia nuts

Pineapple-Coconut French Toast — Omit banana from the batter. Drain 1 (8-oz) can crushed pineapple and add juice to egg batter. Use the drained pineapple and 1/2 cup shredded coconut for garnish instead of bananas and macadamia nuts.

Preheat oven to 475ºF. Generously grease two large baking sheets.

Reserve some of the macadamia nuts for garnish; crush the rest and divide in half.

In a blender or fruit processor, whirl 1/2 of the crushed macadamia nuts with the banana, eggs, milk, vanilla and cinnamon (or nutmeg). Alternatively, beat with an electric mixer.

Arrange the bread slices in a large, shallow dish; pour egg mixture over and allow
bread to absorb. Then, turn and coat other side.

Arrange slices in a single layer on prepared baking sheets. Bake in preheated oven  until golden brown, about 5 minutes on each side.

Remove from baking sheets and dust with confectioners' sugar. Top with banana slices and reserved whole and crushed macadamia nuts.

The Macadamia-Banana French Toast recipe is from Susan Mitchell, 30-Minute Meals (San Francisco: Ortho Books, Chevron Chemical Co., 1982), 92.

Breakfast and Brunch
Macadamia-Banana French Toast, Baked

Page Last Updated 30 May 2015

Hungry Girl Sloppy Jane

Hungry Girl Sloppy Jane ingredients
Makes 5 sandwiches
1-lb raw lean ground turkey
1 tsp dry steak seasoning blend
1/8 tsp salt
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 Tbsp Worcestershire sauce
1 Tbsp red wine vinegar
1 3/4 cups canned crushed tomatoes
2 Tbsp tomato paste
1 Tbsp sweetener or granulated white sugar

For serving
5 light hamburger buns

Anise Twists | One Dish at a Time

Anise Twists ingredients
Makes 5 dozen
2 cups all-purpose flour
1 Tbsp baking powder
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1 large egg
1 tsp anise extract

Frost the cooled cookies.

Ribollita | One Dish at a Time

Ribollita is a classic peasant soup from Italy.

Ribollita ingredients
Makes 6 servings
1 onion, chopped
1 carrot, chopped
1 rib celery, preferably with leaves, chopped
Pinch of kosher salt
1 Tbsp extra-virgin olive oil
1 (28-oz) can of whole tomatoes, cut up
3 cups reduced-sodium vegetable broth
1/4 tsp dried thyme or 1 sprig fresh

Freshly ground black pepper
1 bunch Tuscan kale, center stems removed and discarded, leaves coarsely chopped
1 (10-oz) can cannellini beans, rinsed and drained
2 large slices peasant bread, cut into chunks

For serving
Extra-virgin olive oil for drizzling
Freshly shaved Parmigiano-Reggiano cheese

Baby kale instead of Tuscan kale
Stretch servings with second can of cannellini beans

In a large dutch oven or soup pot, sauté the onion, carrot, celery and a pinch of salt, covered over Low heat and stirring occasionally, until soft, about seven (7) minutes.

Add tomatoes (with juice), broth and thyme; bring to a boil.

Reduce to a simmer and cook, partially covered, until the vegetables start to become tender, about 15 minutes. 

Season with salt and pepper. Add the kale and simmer, covered, until it is soft,  about 15 minutes.

Add the beans and bread and simmer on Low until the bread starts to soften, about 5 minutes. Serve bowls of soup with drizzles of oil and the cheese.

Nutrition information per serving: 232 calories, 10 g protein, 25 g carbohydrates, 11 g total fat, 2.5 g saturated fat, 5 g fiber, 520 mg sodium 
via Dr Oz.

Slightly adapts Valerie Bertinelli, One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond (New York: Rodale, 2012), 78 - 79.

Page Last Updated 20 April 2015

16 October, 2012

Rita's German Potato Salad

This is an authentic German recipe; you are free to adjust seasonings to your taste.
If you find the sauce too tangy, add a bit of water; if not tangy enough, add more vinegar. ~Rita Heikenfeld

Rita Heinkenfeld's German Potato Salad ingredients
Makes qty???
12- to 16-oz bacon (or less if you want), cut into small pieces
1 heaping cup of chopped onion
2 Tbsp flour
Salt and pepper, to taste
2/3 cup sugar, or to taste
1 1/3 to 1 1/2 cups cider vinegar
1 1/2 to 2 tsp celery seed
2- to 2.5-LBS new potatoes, skin left on if desired, sliced into 1/4-inch rounds
About 6 cups parsley

11 October, 2012

Gouda Cheese Logs | Betty Crocker

Gouda Cheese Logs ingredients
Makes 24 appetizer sevings
1 (8-oz) tub soft cream cheese
2 cups shredded Gouda or Colby cheese (8-oz)
1/4 cup chopped fresh chives
1/4 cup sliced drained sun-dried tomatoes in oil, chopped
1/4 tsp garlic powder

For garnish:
1/4 cup finely chopped fresh parsley

For serving:
Assorted crackers, if desired

Roll the cheese logs in 3/4 cup chopped pecans instead of the parsley, or omit the chives in the cheese mixture and roll in chives instead.

Notes: 'Betty Crocker says' these cheese logs can be made ahead and stored in the refrigerator up to 2 weeks.

Mix cream cheese and Gouda until blended. Stir in chives, tomatoes and garlic powder. Shape mixture into 2 small logs or 1 large ball. Roll in parsley. Wrap in plastic wrap and refrigerate at least 2 hours until firm. Serve with crackers.

Nutritional Info (Per Serving)
Calories 70 (55 from Fat)
Total Fat 6.0g (saturated 4.0g, mono -.-g, poly -.-g, Trans Fat ncg)
Protein 3.0g
Carbohydrate 1.0g
Fiber 0.0g
Cholesterol 20.0mg
Iron -.
Sodium 120.0mg
Calcium: -mg

View recipe via Betty Crocker.

Marinated Olives Recipes

This post contains three recipes for marinated olives. Prepare these savory marinated olives recipes several days before serving:

  • Conjurer's Olives (The Pink Adobe Cookbook 1988)
  • Fiery Marinated Olives (Better Homes & Gardens Christmas at Home: Country Pleasures 1994)
  • Marinated Olives with Herbs and Star Anise (Bon Appétit

Conjurer's Olives ingredients
Makes 6 appetizer servings
1 clove garlic, halved
1 (16-oz) can ripe green olives, drained
1 cup olive oil
1/2 cup dry sherry
1/8 tsp dried thyme
1/8 tsp pickling spice
1/8 tsp dried basil
1/8 tsp dried marjoram
1/8 tsp ground cloves
1/8 tsp dried oregano
1 bay leaf
1 clove garlic, crushed
Juice of 1/2 lemon

Rub halved garlic clove inside a deep crockery bowl; pour in drained olives. Cover with a mixture of the olive oil and sherry. Crush next six ingredients (thyme through oregano) together; mix in. Add remaining ingredients; gently turn the olives over until they are well-coated. Marinate at room temperature for at least two (2), and up to four (4), days before serving.

Store the marinated olives in the refrigerator for up to one week.

The Conjurer's Olives recipe is from Roselea Murphy, The Pink Adobe (New York: Dell Publishing, 1988), 7.

Fiery Marinated Olives ingredients
Makes about 2 cups
2 (3-oz) almond-stuffed olives, drained
1/3 cup salad oil
1/4 cup water
3 Tbsp lime juice
1 Tbsp snipped cilantro
1 Tbsp crushed red pepper
1 tsp cumin seed
1 clove garlic, minced

In a small saucepan, combine all the ingredients; bring to a boil. Reduce heat and simmer, covered, for five (5) minutes. Remove from heat; cool to room temperature.

Use a slotted spoon to transfer olives to jars with tight-fitting lids. Pour cooking liquid over; cover and refrigerate for four to seven (4 to 7) days before serving. Then, store in refrigerator for up to three (3) weeks.

The Fiery Marinated Olives recipe is from Better Homes and Gardens Christmas at Home: Country Pleasures (Des Moines: Meredith Corporation, 1994), 135.

Marinated Olives with Herbs and Star Anise ingredients
Makes 4 cups
4 cups assorted brine-cured olives (such as Kalamata, picholine, Lucques, and Niçoise), rinsed and well-drained
1.5 cups olive oil
6 fresh thyme sprigs
6 whole star anise
4 large garlic cloves, peeled, flattened
2 fresh rosemary sprigs
2 bay leaves
2 cinnamon sticks, broken in half
1 Tbsp coriander seeds, coarsely cracked
1 tsp dried crushed red pepper
1/4 tsp ground allspice

Place olives in medium bowl. Combine oil and all remaining ingredients in heavy medium saucepan; bring to simmer over Medium-High heat. Pour oil mixture over olives. Cover and chill for at least three (3), and up to seven (7), days before serving.

Bring olives to room temperature. Using slotted spoon, transfer olives, herbs, and spices to serving bowl. Pour over enough oil from bowl to coat.

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Appetizers and Snacks > Marinated

Page Last Updated 2 May 2015

Cheese Olives

Cheese Olives ingredients
Makes 50
1 (5-oz) jar sharp pasteurized process cheese spread
3 Tbsp butter
3/4 cup all-purpose flour
1/4 tsp salt
1/2 tsp paprika
1 (5-oz) jar medium-size stuffed green olives, drained

Notes:  Donna says, "You can make these Cheese Olives ahead and freeze either before or after baking."

05 October, 2012

Bryan's Quick Gumbo | Folks in the Kitchen

This Quick Gumbo recipe from George W. Bryan, Sr., founder and Chairman of Old Waverly Golf Club in West Point, MS (1999 host to the 54th U.S. Women’s Open Championship), is ready in 45 minutes or less.


Bryan's Quick Gumbo
Makes 6 to 8 servings
1 slice Mar-Tenn Country Ham or Bryan Hickory Crest Ham
1 large onion
4 cups cooked diced chicken
1 (28-oz) can tomatoes, undrained
1 small can tomato purée
1 large pkg frozen okra
1 Tbsp chopped parsley
1/2 tsp thyme
Several dashes of Cajun seasoning
1 pkg Bryan Cajun-flavored Smoked Sausage, sliced
1-quart Sweet Sue chicken broth
1/2 tsp filé powder (see Notes)
1/2-lb shrimp

Notes:  If planning to freeze, do not add filé powder until ready to serve.

Trim and chop ham into bite-sized pieces; sauté lightly with chopped onion. Combine remaining ingredients, except shrimp, and cook for about 20 minutes.

Add shrimp and cook for 5 to 10 minutes.

George Bryan, President & CEO Sara Lee Foods (1998-2000) and President, Bryan Foods (1974-), contributed this recipe to the Memphis Child Advocacy Center and Folk's FollyFolks in the Kitchen: Favorite Recipes From Family & Friends (Adamsville: Keepsake Cookbooks, 1996), 57.

Page Last Updated 4 April 2015

02 October, 2012

Pumpkin Kahlúa Cake | Southern Living

Pumpkin Kahlúa Cake ingredients
Makes  12 to 16 servings
Pumpkin Cake
1 (18.5-oz) pkg spice cake mix without pudding
1 (16-oz) can pumpkin or 2 cups mashed, cooked pumpkin
4 eggs
1/4 cup water
1 (1.4-oz) envelope whipped topping mix

Kahlúa Glaze (2/3 cup)
1.5 cups sifted powdered sugar
1/4 cup butter or margarine, melted
2 Tbsp Kahlúa

Use yellow cake mix with 1 tsp cinnamon, 1/2 tsp each nutmeg and ginger and 1/4 tsp cloves.

Pumpkin Kahlúa Cake Directions
Get ready
Preheat oven to 350ºF.

Grease and flour (13- x 9- x 2-inch) baking pan and set aside.

Prepare Batter
Combine cake mix and pumpkin in a mixing bowl; beat at Low speed of an electric mixer until cake mix is moistened.

Increase electric mixer speed to Medium, and add the eggs, one at a time, beating well after each addition. Add water and whipped topping mix; beat batter for two (2) minutes.

Bake and cool cake
Pour batter into the prepared pan. Bake in preheated 350ºF oven until a wooden pick inserted in center comes out clean, about forty-five (45) minutes.

Prepare the Kahlúa Glaze
Combine all of the Kahlúa Glaze ingredients in a small bowl. Stir until the mixture is smooth.

Cool cake and glaze
Cool cake in pan for ten (10) minutes. Remove cake from pan, and place on a serving tray.

Allow cake to cool slightly before drizzling with Kahlúa Glaze.

The Pumpkin Kahlúa Cake recipe is from Southern Living 1986 Annual Recipes (Birmingham: Oxmoor House, 1986), 292.

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Dessert, Booze & wine
Dessert, Cakes

Page Last Modified 6 June 2016

01 October, 2012

Berry Crumble Cake | Home Cooking the Costco Way

Berry Crumble Cake ingredients
Makes 6 servings
1/2 stick butter
3/4 cup sugar
1 egg
1 tsp vanilla extract
2 cups + 1 tsp flour (divided use)
1 tsp baking powder1/2 cup milk
2 cups Kirkland Signature / Rader Farmss™ Nature's Three Berries (frozen  raspberries, blueberries and blackberries)

1/2 cup sugar
1/2 stick cold butter, cut into small pieces
1/2 cup flour

Get ready  
Position rack in the middle of the oven; preheat oven to 350ºF. Grease 9- x 9-inch square pan.

Mix the cake
In a large mixing bowl, use a spoon to blend softened butter and sugar. Add egg, vanilla, 2 cups of the flour, baking powder and milk; mix until blended.

In a separate bowl, mix together frozen berries and the remaining 1 tsp flour; add to the batter and mix gently. Pour into the prepared pan.

Prepare topping
Combine all ingredients in a bowl and blend until crumbly. Spread evenly over the batter.

Bake the cake
Place pan on the middle oven rack and bake until a toothpick inserted in the center comes out clean, about fifty to fifty-five (50 to 55) minutes.

The Berry Crumble Cake recipe is fromCostco Wholesal Corporation. Home Cooking the Costco Way. Ed.Tim Talevich. Issaquah: Costco Wholesale Corporation, 2009, 184.

Breakfast and Brunch > Coffee cakes

Page Last Updated 28 May 2015

Elaine's Chocolate Bundt Cake

Elaine's Chocolate Bundt Cake
Makes 1 cake (about 12 to 16 servings)
For cake:
1 cup Dutch-processed cocoa (more info)
2 cups all-purpose unbleached flour
1/2 tsp baking powder
1/2 tsp salt
3 Tbsp instant coffee powder
1 1/2 cups unsalted butter, at room temperature
3 cups granulated sugar
2 tsp vanilla extract
5 large eggs
1 cup buttermilk

For chocolate glaze:
1/4 cup light syrup
3 Tbsp water
2 Tbsp unsalted butter
8-oz bittersweet chocolate, coarsely chopped