29 November, 2012

Cranberry - Orange Bread with Grand Marnier Glaze

Cranberry - Orange Bread
with Grand Marnier Glaze ingredients
Makes 2 regular loaves for 24 servings
1.5 cups unsalted butter, softened + more for buttering pans
1.5 cups sugar
4 eggs
1 cup orange juice
1 cup sour cream
2 Tbsp freshly grated orange zest

Italian Cream Frosting

Italian Cream Frosting ingredients
Makes enough for one 3-layer (9-inch) cake
3/4 cup butter
12-oz cream cheese
1.5 (1-lb) boxes confectioner's sugar
1.5 tsp vanilla

Add 1/4 cup DiSaronno liqueur.

During the last minute of beating, fold in 1.5 cups finely chopped pecans.

Notes:   View Whipped Cream Topping tips.

Have all ingredients at room temperature.

Cream the butter, cream cheese and vanilla. Gradually add congectioner's sugar (and amaretto, if using), beating together to the consistency of whipped cream.

Frost cooled cake.

Store cake with Italian Cream Frosting in the refrigerator.

Slightly adapts The Italian Cream Frosting recipe from the Junior League of Jackson, MS, Southern Sideboards (Jackson: Junior League of Jackson Publications, 1978), 322.

Page Last Updated 9 April 2015

27 November, 2012

Festive Coffee Cake

This post contains two coffee cakes recipes which are good for brunch or coffees. 
  • Bohemian Coffee Cake
  • Cinnamon Chip Applesauce Coffee Cake

The Bohemian Coffee Cake is very rich. 

Bohemian Coffee Cake
Makes 8 to 12 servings
2.5 cups flour
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 cup brown sugar
1 cup white sugar
2 eggs
1 cup Wesson oil
1 cup buttermilk
1 tsp soda
1 tsp vanilla
1 cup coconut
1 cup chopped pecans

1 (8-oz) pkg cream cheese, softened
1/2 stick softened margarine
1 box powdered sugar
1 cup chopped pecans
2 tsp vanilla
2 Tbsp milk

Preheat oven to 350ºF.

Sift flour with salt and spices; set aside.

Cream sugars, eggs and oil.

Beat well by hand the buttermilk and soda; add to creamed mixture.

Gradually add dry ingredients.

Stir in vanilla, coconut and pecans; pour into tube pan or (9- x 13-inch) pan.

Bake in preheated oven for fifty (50) minutes in a tube pan or for forty (40) minutes in 9- x 13-inch (or layer pans). Cool.

Mix all icing ingredients and spread over cooled coffee cake.

The Bohemian Coffee Cake recipe is from the Waxahachie Junior Service League, IncGingerbread and All the Trimmings (Dallas: Wimmer Brothers, 1987), 195.

Cinnamon Chip Applesauce Coffee Cake
Makes 12 to 15 servings
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
2 eggs
1/2 tsp vanilla extract
3/4 cup applesauce
2.5 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1-2/3 cups (10-oz. pkg.) Hershey's® Cinnamon Baking Chips
1 cup chopped pecans

3/4 cup powdered sugar
1 to 2 Tbsp warm water

Preheat oven to 350°F. Lightly grease and flour 12-cup Bundt pan and set aside.

In a large bowl on Medium speed, beat butter and granulated sugar until well blended. Beat in eggs and vanilla. Mix in applesauce.

Combine dry ingredients; gradually add to butter mixture, beating until well blended. Stir in cinnamon chips and pecans; spread in prepared pan.

Bake until wooden pick inserted in thickest part comes out clean, about 45 to 50 minutes. Cool in pan on wire rack for 15 minutes. Invert onto wire to cool completely.

Stir together all the glaze ingredients and drizzle over the coffee cake.

The Cinnamon Chip Applesauce Coffee Cake recipe is from Hershey's®.

You might like
Fresh Cranberry Coffee Cake via Joy the Baker
Marsala and Fruit Biscuit Bread

Breakfast and Brunch

Page Last Updated 8 May 2015

Cherry Nut Cake | Gingerbread and All the Trimmings

Cherry Nut Cake ingredients
Makes 3-layer cake serving 8 to 12
For the cake:
1.5 cups sugar
1/2 cup shortening
3/4 cup sweet milk
1/4 cup cherry juice
2.5 cups flour
3.5 tsp baking powder
1 tsp salt
1 tsp vanilla
2 tsp almond extract
1/2 cup chopped cherries

Eggnog Cake

This post contains two recipes.

  • Anne Byrn's Holiday Eggnog Cake with Apricot Filling (2009)

  • Eggnog Cake with Apricot Filling

Anne Byrn's Holiday Eggnog Cake with Apricot Filling ingredients
Makes 1 (9-inch) cake serving 12 to 16
Vegetable oil spray, for misting the pans
Flour, for dusting the pans
1 (18.25-oz) pkg yellow or vanilla cake mix, with or without pudding
10-oz (1.25 cup) eggnog
2-oz (1/4 cup) vegetable oil
1 tsp pure vanilla extract
1/2 tsp ground nutmeg
4 large eggs
3 Tbsp bourbon, for brushing tops of cake layers

Apricot Filling
1 (10-oz) jar apricot all-fruit spread
1 Tbsp bourbon or water

Spiced Cream Cheese Frosting

Notes:  Byrn says, "Freeze this cake, wrapped in aluminum foil, for up to six months; thaw it overnight in the refrigerator before serving."

Getting started
Place a rack in the center of the oven and preheat to 350ºF.

Lightly mist three (9-inch) round cake pans with vegetable oil spray. Then, dust them with flour and shake out the excess into the sink. Set aside.

Prepare cake
In a large mixing bowl with an electric mixer on Low speed, combine the cake mix and next five (5) ingredients (through eggs); beat until incorporated, about 30 seconds. Stop the machine and scrape down the sides with a rubber spatula.

Increase the mixer speed to Medium and beat until the batter looks well blended, about 2 minutes more; scrape down the sides again.

Evenly divide the batter among the three prepared pans (about 1.5 cups batter per pan); use the spatula to smooth the tops.

If your oven is not large enough to hold three pans on the center rack, place two there and one on the center of the rack above. Bake in preheated oven until the layers are golden brown and the tops spring back when you lightly press with a finger, about 18 to 22 minutes. The layer on the top rack may bake faster, so test it first.

When done, cool the cake on wire racks for 5 minutes. Then, invert onto a wire rack; invert again so that each layer is right side up. Brush each cake layer with 1 Tbsp bourbon; set aside to cool for minutes more.

Prepare filling
Meanwhile, make the filling. In a small bowl, stir together the ingredients.

Prepare the frosting.      

Assemble the cake 
Transfer one layer, right side up, to a cake plate; spread 1/2 of the Apricot Filling (about heaping 1/2 cup) to the edge of the first layer.

Place second cake layer, right side up, on top; spread remaining Apricot Filling over it.

Place third cake layer on top; frost top and sides of the cake.

For easier slicing, refrigerate cake (uncovered) until the frosting sets, about twenty (20) minutes. Omit this step if using a Whipped Cream Topping.

Slightly adapts Holiday Eggnog Cake with Apricot Filling is from Anne Byrn, The Cake Mix Doctor Returns! With 160 All-New Recipes (New York: Workman Publishing Company, Inc, 2009), 99 - 100.

Inspiration & image credit

Make this cake ahead so the flavors have twenty-four hours to mingle before serving.

Eggnog Cake with Apricot Filling ingredients
Makes one (9-inch) cake for about 12 to 16 servings
1 (18.25-oz) pkg yellow or lemon cake mix, with or without pudding
(6 Tbsp / 3-ozs USBacardi® Dark Rum for soaking after baking

Apricot Filling
1 (10-oz) jar apricot all-fruit spread
1 Tbsp Disaronno, Gran Galaor fresh orange juice

Eggnog Filling
2 Tbsp cornstarch
1/4 cup sugar
(2 cups / 16-ozs US) eggnog (not Low Fat)

1/4 cup toasted sliced almonds

Prepare cake 
Mix and bake as package directs for a spring-form pan. Cool on rack.

Prepare fillings
In a small bowl, combine the Apricot Filling ingredients and set aside.

In sauce pan over High heat, mix all of the Eggnog Filling ingredients and cook until mixture boils and thickens. Then, cover and refrigerate while you work on the assembly.

Assemble layered cake
Once the cake is completely cool, and when you are not distracted, use a serrated blade ("sawtooth") knife to carefully cut the cake into three layers following the steps shown here.

On a flat cake plate, build in this order:
  • First cake layer, flat-bottom side down on the plate, placing strips of wax paper (or parchment paper) underneath the cake to keep the cake plate clean until you remove immediately before serving
  • Drizzle 2 Tbsp Bacardi® Dark Rum over surface
  • Spread 3/8 cup Apricot Filling to the edge
  • Spoon over 1/2 of chilled Eggnog Filling and spread gently to the edge
  • Second cake layer; repeat process with rum and the remainder of both fillings
  • Top with third cake layer
  • Drizzle last 2 Tbsp Bacardi® Dark Rum over the surface

Refrigerate twenty-four hours
Place assembled cake in a cake saver and refrigerate for twenty-four (24) hours before serving.


Remove cake from refrigerator just before serving. Frost top with Whipped Cream Topping and sprinkle with the almonds. 

When you have iced the cake, remove the wax paper (or parchment) and you will have a nice clean finish at the bottom. Remove the strips now.

Present this masterpiece to your loved one by cutting in thin slices to serve.  Cover and refrigerate any remaining portions.

Adapts Lisa Gianotti Weare via Italian Dessert Recipes.

Anne Byrn recipes
Dessert > Booze & wine

Page Last Updated 27 May 2015

Hash Brown Casserole (recipe roundup)

Hash Brown Casserole ingredients
Makes  up to 15 servings
1 (2-LB) bag frozen hash brown potatoes
1/2 cup melted butter
1 tsp salt
1/2 tsp ground white pepper
1 (10.5-oz) can condensed cream of celery soup (undiluted)
2 cups shredded sharp cheddar cheese plus extra for topping
1/2 cup finely chopped onions, sliced scallions, or a combination of both
2 (8-oz) containers sour cream

26 November, 2012

Whipped Cream Toppings

Here are tips about making and using Whipped Cream as a frosting or with desserts. Recipes follow.

Tips from Marion CunninghamThe Fannie Farmer Cookbook 13th Edition (New York: Alfred A Knopf, 1990), 708:

  • The more air you incorporate, the greater the volume of the whipped cream will be; ideally, you should double the volume. This is easier to accomplish with a balloon whisk. 

  • If you beat the cream over another bowl of ice, the whipping will go very quickly. 

  • With an electric beater the cream can turn buttery very suddenly after it has thickened, so watch it carefully.

  • Without stabilization, Whipped Cream will keep in the refrigerator for several hours; it's better to store it in a strainer set over a bowl so that the accumulating liquid will drain off.

Tips from Irma S. Rombauer and Marion Rombauer Becker, Joy of Cooking (Indianapolis: Bobbs-Merrill Company, Inc, 1975), 531 - 532:

  • Before whipping, chill bowl, beaters and cream in a refrigerator for at least 2 hours to achieve the right texture.

  • Do not use a blender to whip cream.

  • If using an electric beater, turn to Medium-High speed until the chilled cream starts to thicken; then, lower the speed and "watch like a hawk."

  • If the cream is to be flavored, it helps to mix in a small amount of confectioners' sugar because the cornstarch in the sugar acts as a stabilizer.

  • Should you overwhip and the cream is about to become buttery, add 2 or more Tbsp of cream or evaporated milk and continue to beat just until soft peaks form.

  • Decorative garnishes may be frozen. Shape them on aluminum foil then freeze uncovered. Wrap when firm and return to freezer. 

Whipped Cream Topping ingredients
Makes 2-1/3 cups
1 cup heavy cream
3 Tbsp granulated or confectioner's sugar

Almond Whipped Cream:  For each cup of heavy cream, add 1/2 tsp almond extract during the last minute of beating

Cinnamon Whipped Cream:  For each cup of heavy cream, add 1/2 tsp ground cinnamon during the last minute of beating.

Ginger Whipped Cream:  For each cup of heavy cream, add 1/4 tsp ground ginger during the last minute of beating.

Lemon Whipped Cream:  For each cup of heavy cream, add 1 tsp grated lemon peel during the last minute of beating.

Maple Whipped Cream:  For each cup of heavy cream, add 1/4 tsp maple flavoring during the last minute of beating.

Nutmeg Whipped Cream:  For each cup of heavy cream, add 1/2 tsp ground nutmeg during the last minute of beating.

Orange Whipped Cream:  For each cup of heavy cream, add 1 tsp grated orange peel during the last minute of beating.

Peppermint Whipped Cream:  For each cup of heavy cream, add 1/2 tsp peppermint extract during the last minute of beating.

Rum Whipped Cream:  For each cup of heavy cream, add 1/2 tsp rum flavoring during the last minute of beating.

Vanilla Whipped Cream:  For each cup of heavy cream, add 1 tsp vanilla extract during the last minute of beating.

In chilled bowl, beat the heavy cream and sugar until stiff. 

The Whipped Cream Toppings recipe is from General Mills, Inc, Betty Crocker's Cookbook 22nd Printing (New York: Golden Press, 1969), 131.

Whipped Cream ingredients
Makes 1.5 to 2 cups
1 cup heavy cream
1 to 2 Tbsp confectioners' sugar (optional)
2 tsp vanilla or 1.5 to 2 Tbsp sweet liqueur (optional)

For frosting or later use on dessert 
2 Tbsp nonfat dry milk for each 1 cup of heavy cream 

Notes:  Sweetened whipped cream with a little vanilla is also known as Chantilly Cream. If you use a sweet liqueur, you will need very little sugar. 

Using a whisk or electric beater, whip the cream until soft peaks form. With an electric beater the cream can turn buttery very suddenly after it has thickened, so watch it carefully.

Add the sugar and vanilla (or liqueur) any time after you have started to beat. 

Stabilize the whipped cream if you are using it as frosting or holding it for later use on desserts by adding the nonfat dry milk before whipping. 

Keep Whipped Cream in the refrigerator.

This Whipped Cream information and recipe is from Marion Cunningham, The Fannie Farmer Cookbook 13th Edition (New York: Alfred A Knopf, 1990), 708.

Sweetened Whipped Cream or Crème Chantilly Fillings ingredients
Makes about 2.5 to 3 cups
1 cup heavy cream
1/2 tsp vanilla
1 to 3 Tbsp sifted confectioners' sugar or 2 tsp strained honey

Almond Whipped Cream:  Fold in 1/4 cup almond paste, or 1/2 cup blanched, slivered, toasted almonds.

Caramel Whipped Cream:  Fold in 2/3 cup brown sugar.

Chocolate Whipped Cream:  Fold in  1 Tbsp.Crème de Cacao

Coconut Whipped Cream:  Fold in 1/2 cup lightly toasted coconut.

Fruit Whipped Cream:  Fold in 3/4 cup fresh, canned or frozen fruit purée, or 1/2 cup seedless jam.

Ginger Whipped Cream:  Fold in 1/2 cup ginger marmalade.

Hazelnut Whipped Cream:  Fold in 1/4 cup filbert paste, or 1/2 cup hazelnuts.

Nutmeg Whipped Cream:  Fold in 1/4 tsp ground nutmeg.

Orange Whipped Cream: Fold in 1/2 cup orange marmalade.

Pecan Whipped Cream:  Fold in 1/2 cup pecans.

Peppermint Whipped Cream:  Fold in 1/2 cup crushed soft peppermint stick candy.

Pistachio Whipped Cream: Fold in 1/2 cup pistachios.

Rum Whipped Cream:  Fold in 1 Tbsp rum.

Walnut Whipped Cream:  Fold in 1/2 cup walnuts,

Whip the cream until stiff. Fold in remaining ingredients.

The Sweetened Whipped Cream recipe is from Irma S. Rombauer and Marion Rombauer Becker, Joy of Cooking (Indianapolis: Bobbs-Merrill Company, Inc, 1975), 696.

Page Last Updated 9 April 2015

25 November, 2012

Eggnog Cake Frosting

This post contains two recipes.

  • Ann Byrn's Spiced Cream Cheese Frosting  (2009)

  • The Southern Heritage Cookbook Library Egg Nog Icing (1983)

Other options for frosting an Egg Nog cake include:

Ann Byrn's Spiced Cream Cheese Frosting ingredients
Makes enough for 3-layer (9-inch) cake
Companion cake recipe here
4 Tbsp (1/2 stick) butter at room temperature
4-oz reduced fat cream cheese at room temperature
3.5 cups confectioners' sugar, sifted
Heaping 1/4 tsp ground nutmeg
1/4 tsp ground cinnamon

In a medium bowl with an electric mixer on Low speed, beat the butter and cream cheese until well combined, about 30 seconds. Stop the machine and use rubber spatula to scrape down the sides of the bowl.

Add the confectioners' sugar, nutmeg and cinnamon; beat with the mixer on Low speed  until the ingredients are well incorporated and the frosting has spreading consistency, about 1 to 2 minutes.

This Spiced Cream Cheese Frosting is from Anne Byrn, The Cake Mix Doctor Returns! With 160 All-New Recipes (New York: Workman Publishing Company, Inc, 2009), 99 - 100.

The Southern Heritage Cookbook Library Egg Nog Icing ingredients
Makes enough for one (3-layer) cake
1/2 cup butter or margarine, softened
3 egg yolks
6 cups sifted confectioner's sugar
1/4 cup bourbon

Reduce bourbon to 3 Tbsp and add 1 Tbsp rum.

In a medium bowl, combine butter and egg yolks; beat until smooth.

Gradually add confectioners' sugar, 2 cups at a time, alternating with bourbon; beat well after each addition.

This Egg Nog Icing recipe is from The Southern Heritage Cookbook Library, The Southern Heritage Cakes Cookbook (Birmingham: Oxmoor House, Inc, 1983), 46.

Anne Byrn recipes
Dessert > Cakes
Dessert > Cakes > booze cakes

Page Last Updated 11 May 2015

18 November, 2012

Chickpeas (Garbanzo Beans) DRAFT

Chickpeas (Garbanzo Beans) ingredients
Makes xxx
1 (16-oz) bag dried garbanzo beans (chickpeas), sorted and picked-over
Chicken Stock or water to cover, about 8-10 cups
2 celery stalks, including tops and leaves, cleaned and cut into thirds
1 Bay leaf
Ground white pepper, to taste
Salt, to taste

Easy Tomato-Bean Soup

Easy Tomato-Bean Soup ingredients
Makes about 6-quarts
4-quarts chicken broth (see Notes)
2 bay leaves
1/2 tsp crushed basil leaves
1/2 tsp crushed oregano leaves
1 tsp lemon pepper
1 tsp granulated garlic
1 tsp onion powder
1 or 2 (14.5-oz) cans Hunt's 100% Diced Tomatoes, undrained (I use the Green Pepper, Celery and Onion, or Basil, Garlic and Oregano varieties.)
1 or 2 (16-oz) cans white navy or cannellini beans, rinsed and drained
2 (14.5-oz) can green beans with sea salt, drained
3 bean cans hot water
Pinch of sugar
1/2 cup flavored vinegar like Lemon-MintGarlic-Basil5-Herb or Spicy Oregano-Lemon

Optional additions / substitutions (any of these)
Wine instead of the water used
1 (14.5-oz) can of Fire-Roasted Diced Tomatoes instead of can above
1 cup diced carrots
1 cup diagonally-sliced celery
1 or 2 small to medium fresh zucchini, sliced or diced
1 cup uncooked small pasta like mini farfalle.

For serving
Hot, toasted garlic bread

Notes:  For a quick  broth, and in an 8-quart stockpot, bring 4-quarts water to boil. Dissolve 6 to 8 Tbsp Better Than Bouillon Organic Organic Reduced Sodium base (frequently available at Costco). Add next 6 ingredients (through onion powder) and simmer for fifteen to twenty (15 to 20) minutes before proceeding with recipe.

Simmer together
To 8-quart stock pot, add chicken broth and bring to boil. Add remaining Soup ingredients. Reduce heat and simmer, uncovered for three (3) hours,

After two (2) hours, add flavored vinegar and correct seasoning, Continue cooking to desired thickness.

If using fresh zucchini, add it during last twenty to thirty (20-30) minutes for a nice texture.

Near the end of cooking time, and if you're using pasta, raise temperature as needed to cook the pasta in the stockpot for about five to seven (5 to 7) minutes before serving.

Page Last Updated 20 April 2015

17 November, 2012

Duck Gumbo recipes | Folks in the Kitchen

This post contains two community cookbook recipes for Duck Gumbo.
  • Dan's Favorite Duck Gumbo
  • Peggy's Duck Gumbo

Dan's Favorite Duck Gumbo ingredients
Makes 8 to 10 servings
2 mallard ducks
3-quarts water
1.5 sticks butter or margarine
1 cup flour
1 small stalk celery, chopped
3 cloves garlic, minced
4 medium onions, sliced
1 bunch green onions, chopped
1 small can tomato paste
2 tsp Accent
1 tsp oregano
2 Tbsp salt
2 Tbsp gumbo filé (or put 1/2 tsp over rice instead)
2 Tbsp dried parsley
1 tsp thyme
1 Tbsp black pepper, or to taste
2 small cans tomatoes
1-pt sliced okra

For serving
Steamed rice

Cook ducks in water until tender, reserving the broth. Remove meat; discard the skin and bones. Melt the butter in an iron skillet and slowly blend in flour to make the roux; stir constantly until golden brown.

Strain 2-quarts of the reserved broth; add the roux, stirring until well blended. In a larger pot, combine the duck meat, broth and remaining ingredients; simmer for 3 hours, stirring about every 10 to 15 minutes.

Serve over rice with hot cornbread on the side.

Dan C. contributed his recipe above to the Memphis Child Advocacy Center and Folk's FollyFolks in the Kitchen: Favorite Recipes From Family & Friends (Adamsville: Keepsake Cookbooks, 1996), 56.

Peggy's Duck Gumbo ingredients
Makes 6 servings
6 Tbsp flour
6 Tbsp oil
1 large onion, minced
1/2 cup diced celery
2 mallard duck breasts, cut from the bone
6 cups hot water
Salt and pepper, to taste
1/2 cup minced parsley
4 green onion, chopped
1-lb. hot hickory-smoked bulk sausage, crumbled

For serving
Hot cooked rice

In 6-quart Dutch oven, make a roux with the flour and oil, stirring constantly over Medium-Low heat until reddish brown.

Add onion and celery, stirring until slightly wilted. Add duck pieces and hot water, mixing well to dissolve the roux. Season with salt and pepper and bring to boil. Lower heat, add parsley, green onions and sausage. Cook, covered, until duck is tender, about 1.5 to 2 hours, stirring occasionally.

Skim the top before serving over hot rice.

Peggy E. contributed above 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 20 April 2015

15 November, 2012

Impossible Pumpkin Pie

This pie recipe is tasty; it's also easy because there's no crust to roll-out.

Impossible Pumpkin Pie ingredients
Makes 6 servings
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick® Baking Mix
1/2 cup sugar
1 cup evaporated milk
1 Tbsp butter, softened
1.5 to 2 tsp pumpkin pie spice
1 tsp vanilla
2 large eggs

Preheat oven to 350ºF and spray 9-inch pie plate. 

Blend all ingredients. Bake 35 to 40 minutes, or until knife inserted in center comes out clean. Refrigerate until chilled, a few hours. 

Serve with whipped cream. 

You might like:

14 November, 2012

Table: Mardi Gras

Pitcher: Fiesta Lilac; Chargers: Fiesta Shamrock;
Napkins, Rings, Stemware and Glasses: Pier One

Cranberry Orange Relish | The New York Times

Cinnamon Dressing | Omni Hotels & Resorts

During the 1980's, the Omni International Hotel's Sunday brunch served in the Livingston Street Café (now under different ownership) featured a Waldorf Salad with this Cinnamon Dressing.

This dressing gives a tantalizing new twist to the classic combination of red apples, celery and nutmeats that traditionally accompany Thanksgiving and Christmas holiday dinners.  
~Dorothy Chapman, Orlando Sentinel

Omni Hotels & Resort Cinnamon Dressing ingredients (4)
Makes 1/2-quart or 8 (2-oz) salad servings
8-oz yogurt
4-oz sour cream
2-oz Coco López Cream of Coconut
1.5 tsp powdered cinnamon

Omni Hotels & Resort Cinnamon Dressing directions
Mix dressing and toss with favorite Waldorf Salad combination or fruit of your choice.

Nutritional Information per serving
Calories: 94 (0.0% from fat)
Fat: 6.4g
Protein: --
Carbohydrate: 8.6g
Fiber: --
Cholesterol: --
Iron: --
Sodium: 21mg
Calcium: --

Chapman, Dorothy. "Taste The Mediterranean Without Leaving Town." Orlando Sentinel. Orlando Sentinel  Media Group. Tribune Publishing Group. 12 Nov. 1987. n. pag. Web. 10 Nov. 2012. 

Condiments > Salad dressing

Page Last Updated 15 June 2015

12 November, 2012

Sweet and Sour Onions | David Tanis

Sweet and Sour Onions ingredients
David Tanis
Makes about 4 cups
2-LBS small boiling onions, peeled
3 Tbsp red wine vinegar
2 Tbsp balsamic vinegar
1/2 cup light brown sugar
1 tsp salt
Pinch saffron, crumbled (optional)
1/2 cup raisins
1/4 cup currants
1 tsp lemon zest
2 Tbsp lemon juice

For garnish:
1/4 cup pine nuts, lightly toasted

Cranberry Carrot Soup | Florence Fabricant

Cranberry Carrot Soup ingredients
Makes 8 servings
2-lbs carrots, peeled and grated
4 cups cranberries, about 1-lb
5 cups water
1/3 cup sugar
1 tsp salt
Pinch of nutmeg
Juice of 1 lemon
Freshly ground black pepper

1 cup sour cream

Into a  a 3- to 4-quart saucepan, place the grated carrots, cranberries and water. Simmer until the cranberries and carrots are very tender, about twenty (20) minutes.

Strain the mixture, reserving the liquid. 

Purée, then simmer
Transfer the carrots and cranberries to a food processor and purée. Return the carrots and cranberries to the saucepan, along with the reserved cooking liquid. 

Add the sugar, salt, nutmeg, lemon juice and pepper; bring to a simmer.

Serve the soup hot, with a dollop of sour cream as a garnish on each portion.

Slightly adapts Fabricant, Florence., "How to Do Justice to the Native Cranberry." The New York Times (November 19, 1989). 

Page Last Updated 20 Aprul 2015

Ginger Carrot Soup with Sour Cream and Pumpkin Seeds | Louisiana Cookin'

This soup from Chef Shawn Hampton pairs well with pork or fish main courses.

Image source unknown

Ginger Carrot Soup with Sour Cream and Pumpkin Seeds ingredients
Makes 4 to 6 servings
4 carrots, peeled and cut into small pieces
1 (2-inch) piece of fresh ginger, peeled and cut same size as carrots
5 cups chicken stock
1 tsp allspice
1 tsp nutmeg
Salt, to taste
White pepper, to taste
1 cup heavy cream (optional)
Few drops of freshly-squeezed lemon juice

Optional garnish
1 dollop sour cream
1 teaspoon of pepitas (edible pumpkin seeds)

Bring to a boil, then simmer
Place carrots and ginger into 4-quart pot with chicken stock; bring to a boil, and lower to a simmer. Cook until carrots are tender but not mushy.

Purée, then add cream
Use a hand-immersion blender to purée in the pot off heat.

When carrots and ginger are completely smooth, add seasonings, adjusting to taste.

Then, add cream and warm through over Low heat; be careful not to boil.

Finish and serve
Add few drops of lemon juice at the very end to brighten the flavors. Ladle into bowls and serve with a dollop of sour cream and pepitas for garnish.

Adapts Hampton, Shawn. "Ginger Carrot Soup with Sour Cream and Pumpkin Seeds" Louisiana Cookin' (Hoffman Media Publications,February 2012), ??.

Page Last Updated 20 April 2015

10 November, 2012

Chocolate Fudgies | Louisiana Cookin'

Chocolate Fudgies ingredients
Makes about 4 dozen
1/4 cup confectioner’s sugar
1 (18.25-oz) box devil’s food cake mix
1 large egg
1 (8-oz) container fat-free frozen whipped topping, thawed

Add 1/2 cup dark chocolate chips and 1/2 cup pecans to the mixture.

Preheat oven 350°F. Coat baking sheet with nonstick cooking spray. Spread confectioners’ sugar on a plate.

In a bowl, mix together by hand the cake mix, egg, and whipped topping; the batter will be sticky. Form dough into teaspoon-sized balls and roll in confectioners’ sugar. Bake for ten to twelve (10 to 12) minutes.

Slightly adapts  Louisiana Cookin' (January 2011).

Joe Froggers | A Taste of New England

Known to the people of Marblehead, MA, as "Uncle Joe," one man passed down this molasses cookie recipe said to be over 100 years old. Since he lived on the edge of a pond, his 4-inch round cookies became known as Joe Froggers, and the local bakery sold them for a penny apiece. 

Joe Froggers ingredients
4⅓ cups sifted all-purpose flour
1 tsp baking soda
1/2 tsp salt
1½ tsp ground ginger
3/4 tsp ground cloves
3/4 tsp ground nutmeg
1/4 tsp allspice
3/4 cup shortening
3/4 cup sugar

1 cup light molasses
1 Tbsp Rum Extract
1/3 cup water

Mix and sift flour, baking soda, salt and the four spices.

Cream shortening and sugar. Add molasses and Rum Extract, beating well.

Add flour mixture and water alternately, beating well until blended after each addition.

Wrap dough in foil and chill overnight.

Preheat oven to 375ºF.

Roll dough 1/4-inch thick. Cut with floured 4-inch round cookie cutter. (They're not Joe Froggers unless you cut this size!) 

Bake on lightly greased cookie sheet for 8 to 9 minutes.

This cookie recipe is from the Junior League of Worcester, Inc, A Taste of New England (Memphis: The Wimmer Companies, Inc, 1990), 212. 

Cranberry Meade Applesauce

Meade is a traditional, medium sweet wine made in Clare County, Ireland.

Cranberry Meade Applesauce ingredients
4 Granny Smith apples
3/4 cup whole cranberries
1/2 cup Bunratty Meade (readily available in USA - visit Bunratty Meade)
1/4 cup water
1/2 cup sugar


Wash, core and quarter apples. Combine apples with cranberries in saucepan; add Meade and water. Cover and cook over Low heat until apples are mushy, stirring often to prevent sticking.

Add sugar and cook further until sugar is absorbed. Remove from heat; cool for about 30 minutes.

Blend in processor about 10 seconds. Refrigerate for 1 to 2 hours before serving.

09 November, 2012

Honey Marinade | Louisiana Cookin'

Fudgy Pistachio Bundt Cake | Southern Living

Sour cream and cocoa flavor this moist cake. It boasts a tender crumb, a thick chocolate glaze and a festive sprinkling of pistachios.

Fudgy Pistachio Bundt Cake ingredients
Makes 1 (10-inch) cake
For the cake:
1 cup cocoa
1 Tbsp instant coffee granules
1.5 cups boiling water
1.5 cups butter or margarine, softened
2.25 cups sugar
3/4 cup firmly packed brown sugar
5 large eggs
1 (8-oz) container sour cream
1.5 tsp vanilla extract
2.5 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
1 cup semisweet chocolate morsels (6-ozs)

08 November, 2012

Hot & Sour Soup | Suncoast Seasons

Enjoy your trip to a Chinese food market!

L to R: Dried tree ear mushrooms and tiger lily buds

Hot & Sour Soup ingredients
Makes 4 to 6 servings
2 Tbsp dried tree ear mushrooms
3 or 4 dried Chinese mushrooms
8 dried tiger lily buds
1 large pork chop, shredded
1 Tbsp peanut oil
4 to 5 cups chicken broth
1/3 cup shredded bamboo shoots
1 tsp soy sauce
1/2 tsp sugar
1 tsp salt
1/4 tsp pepper
2 Tbsp wine vinegar
2 Tbsp cornstarch
3 Tbsp water
1 pad fresh bean curd, sliced
1 egg, lightly beaten
1 tsp sesame oil

Reconstitute mushrooms
In a small bowl of boiling water, soak tree ear mushrooms, Chinese mushrooms and tiger lily buds for fifteen to twenty (15 to 20) minutes. Drain and discard mushroom stems. Cut remaining mushrooms into shreds; place in a large saucepan.

Cook pork, season and simmer chicken broth
In a small skillet, heat 1/3 cup shredded pork in peanut oil.

Add pork, broth and bamboo shoots to saucepan and bring to a boil. Then, simmer for ten (10) minutes. Add soy sauce, sugar, salt, pepper and vinegar.

Thicken with slurry and add bean curd
In a small bowl, combine the cornstarch and water; add to soup. Bring soup to a boil, stirring often. Add bean curd and heat for two (2) minutes. Turn off heat.

Finish and serve
Just before serving, stir in egg, then sesame oil. Serve warm.

Jay J. contributed this recipe to Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 97.

Page Last Updated 20 April 2015

07 November, 2012

Sweet & Tart Pickled Cranberries | The New York Times

Helen Witty's Sweet & Tart Pickled Cranberries ingredients
Makes 3 pints
2 (12-oz) pkgs firm cranberries (View selection and storage tips.)
3 cups red wine vinegar or cider vinegar
3 1/2 cups sugar
1 cup water
1 Tbsp coriander seeds
1 tsp whole cloves
1 Tbsp coarsely broken whole cinnamon

Notes: Excellent as a condiment with cold meats, poultry or pâtes.

06 November, 2012

Fragrant Christmas Brew (Not Edible)

Fragrant Christmas Brew (Not Edible)
1-QT pineapple juice
1-QT water
1-QT apple cider
4 pieces ginger
3 (3-inch) cinnamon sticks
16 whole cloves
1 tsp allspice
1 to 2 tsp pickling spice


In a stockpot over Medium heat, combine all ingredients and bring to a boil; reduce temperature to Low and simmer, uncovered, to impart a welcoming fragrance in your home. Do not leave unattended. Add more liquids to prevent burning. 

At end of day, remove from heat and refrigerate to reheat another day.