Misc 1

Southwestern Cashews

Serve these spicy nuts at your holiday cocktail party.

4 cups Cashews, whole

3 Tablespoons Butter

1/2 teaspoon Cayenne pepper

2 teaspoons Kosher salt

1 teaspoon Coriander

Melt the butter in a heavy skillet. Add the nuts and cook, stirring frequently, until lightly browned. Drain. Toss with the spices. Allow to cool before serving.

Yeast Raised Christmas Waffles

Raised yeast waffles are the perfect breakfast treat! You may substitute

buttermilk for lukewarm milk, but you must add 1 teaspoon of baking soda

to the mixture for the buttermilk. You may also use buttermilk powder

Just add 12 tablespoons of the buttermilk powder and a teaspoon of

baking soda to the waffle mix.

Makes 4 Belgian-sized waffles

1 (.25 ounce) package active dry yeast

2 cups warm milk (110 degrees F/45 degrees C)

1 teaspoon vanilla extract

2 1/2 cups sifted all-purpose flour

1 tablespoon white sugar

1/2 cup melted butter

1. Warm the milk in a glass bowl and sprinkle the yeast over the warm

milk. Stir to dissolve.

2. Beat egg yolks and add to yeast mixture with vanilla. Sift together

flour, salt and sugar (and baking soda if you are using butter milk.)

Add to liquid ingredients. When the melted butter has cooled slightly,

add and stir to combine thoroughly.

3. Beat the egg whites until stiff and carefully fold into the batter.

Let mixture stand in a warm place about 45 minutes or until mixture

doubles in size. Use 3/4 to 1 cup mix per waffle.

This recipe is believed to have originated at Antoine's in New Orleans in the early 1900's.

6 ounces Butter, melted

1 1/2 cups Creamed spinach (frozen will work)

Whip the egg yolks, Tabasco, and lemon juice in a metal mixing bowl. Place the bowl over steaming water. Cook for 1 1/2 minutes, stirring constantly. Remove from the steam. Slowly whisk in the butter. Season. Set aside. Heat the creamed spinach. Place equally on 4 plates. Top each with 2 artichoke hearts and 1 poached egg. Finish with the sauce. Serve immediately.

Children's Gingerbread House

7/8 C light brown sugar

1t grated lemon zest

3 C all-purpose flour

-Icing bags, couplers and tips

-Small cookie cutters

-Cardboard to use for support of larger houses

-Pizza cutter for cutting out house pieces

-Resealable plastic bags for icing. These can also be used as pastry bags; clip a corner and go.

-Find something to use for the base of your project. Thick cardboard or square of plywood covered in fancy wrapping paper/plain craft paper.

-Dressmaker pins to secure pieces together.

-To preserve the house, apply a varnish (found at hardware stores or craft supply stores...or use hairspray.) Wrap gingerbread house tightly in plastic bag. It should last until next year. If you don't want to preserve it, keep it in a cool dry place out of direct sunlight and it will keep for up to 4 weeks.

1.) First cut out in thin cardboard:

a side wall, 4 1/2x8"

an end wall, 4 1/2x5"

a triangular gable, 4 1/2x3x3"

and a roof rectangle, 4 1/2x9"

Tape the retangular end wall piece to the triangular gable piece; match the long side of the triangle, 4 1/2" to one of the 4 1/2" sides of the end wall.

2.) In a large bowl, cream butter and sugar till light and fluffy. Stir in zest, juice, and molasses. Gradually beat in 2 eggs. Sift the flour, powder, and spices together; stir into creamed mixture. Wrap dough in parchment paper, and refrigerate for 1 hour.

3.) Turn out dough onto a lightly floured surface. Divide into 6 parts, 2 slightly larger than the others. On a lightly floured surface, roll out the 4 smaller parts to approx. the size of the side wall and the end wall w/ the gable templates: cut out 2 of each. Roll out remaining dough, and cut into 2 rectangular roof pieces. Transfer gingerbread onto greased baking trays.

4.) In a preheated 375º oven, bake for 10 minutes or till crisp. When removing from the oven, leave the gingerbread in the trays for a few minutes to set, then transfer to wire racks. Leave out overnight to harden.

5.) In a large bowl, lightly whisk 2 egg whites. Gradually beat in approx. 5C confectioners sugar. The icing shoudl be smooth and stand in firm peaks. Spread/pipe a little extra icing along either side to help support it. Take an end wall and ice both side edges. Spread/pipe a line of icing on the board at a right angle to the first wall and press the end wall into position. Repeat this process w/ the other 2 walls till they are all in place. Leave the walls to harden for at least 2 hours before putting on the roof. Spread/pipe a thick layer of icing on top of all the walls, and fix the roof pieces in position; the roof shoudl overlap the walls to make the eaves. Spread/pipe a little icing along the crest of the roof to hold the 2 pieces firmly together. Leave overnight to set firmly.

6.) When ready to decorate, make the remaining icing. In a large bowl, lightly whisk 4 egg whites and mix in remaining confectioners sugar as before. Use this to make snow on the roof and to stick various candies for decoration. Finish w/ a fine dusting of sifted powdered sugar for snow.

-Sticks of gum or necco wafers for roof shingles

-Edible rice paper for window (found in Asian supermarkets)

-Walkways--dampen superfine sugar, stir in food coloring and press to ground, let dry

-Graham crackers for woodpile

-Candy rocks/pebbles imbedded in royal icing for any stonework/chimney

-Crushed nuts for gravel walkway

-Straight candy canes make good supports for porches

-Mini pretzels for a fence

-Wafer creams for window shutters

-Mini shredded wheat squares (frosted or unfrosted) for a thatched roof look

-Cotton candy is great for chimney smoke

-Use royal icing and a small, round decorating tube to create icicles hanging down from eaves.

4C sifted confectioners sugar

1t lemon/clear vanilla extract

Beat eggs in clean, large bowl w/ mixer at high speed till foamy (use only grade A clean, uncracked eggs). Gradually add sugar and extract. Beat at high speed till thickened. NOTE: When dry, this is very hard and resistant to damage that can occur during shipping/handling/storage. Makes 2 cups.

4C sifted confectioners sugar

Beat all at low speed for 7-10 minutes (10-12 for portable mixers) till icing forms peaks. TIP: keep icing covered w/a wet kitchen towel at all times. Icing can dry out quickly. Makes 3 cups.

Building Gingerbread

5C all-purpose flour

2 1/2C-3C confectioners sugar

1/4t cream of tartar

1/2t vanilla extract

1.) Melt shortening in pot big enough for mixing the dough. Mix in sugar and molasses; mix well. Stir together flour, salt, soda, nutmeg, and ginger. Gradually stir in 4C of the flour mix. Work in remaining flour w/ hands.

2.) Roll to 1/4" thickness, and cut out as desired. Make sure the gingerbread is of uniform thicknes or the edges my burn before the center is done. Put on cookie sheet.

3.) Bake at 375º for 13-15 minutes. Let cool for several minutes on cookie sheet, and remove to racks to finish cooling.

4.) When the gingerbread has cooled completely, make the frosting cement. Mix together confectioner's sugar and cream of tartar. Add egg whites and vanilla. Beat on high speed till frosting holds its shape. Use to cement house pieces together. Cover frosting w/ a damp cloth to prevent drying.

6 frozen, thawed or fresh bagels, halved and toasted

1 jar (14 oz.) Ragu Pizza Quick Sauce

3/4 cup shredded mozzarella cheese (about 3 oz.)

Preheat oven to 350 degrees F. On ungreased baking sheet, arrange

bagel halves. Evenly spread Ragu Pizza Quick Sauce on each half, then

top with cheese. Bake 10 minutes or until cheese is melted.

NOTE: Recipe can be halved

The incredible homemade goodness of these pancakes is definitely worth

the effort of getting up a few minutes earlier to make them. Try

serving them with spicy sausage. Serves 2-4. Per serving: 187 cal, 6 g

fat, 67 mg cholesterol, 28 g carbohydrates, 2 g fiber, 6 g protein,

1 teaspoon baking powder

1/8 teaspoon cinnamon

2 teaspoons butter, melted

Sift together dry ingredients. Stir in milk, egg, and butter; mix until well combined. Stir in apple. Drop by tablespoons onto hot, well-greased griddle. Cook until browned on both sides.

Use your bread machine's dough cycle to make this famous deep-dish pan pizza.

1 1/2 teaspoons Yeast

1 cup Water (80 degrees)

Add the ingredients to your bread machine according to the manufacturer's instructions. Run the dough program. Lightly oil a heavy 10-inch skillet. Press out the dough into the pan. Cover and allow to rise in a warm place for 20 minutes. Add your favorite pizza sauce, cheese, and toppings. Bake at 425 for 25 minutes or until the crust and cheese are lightly browned.

Pizza Flavored Popcorn

2 Tablespoons grated Parmesan cheese

1 teaspoon Italian herb seasoning

3 quarts freshly popped corn, unsalted

Combine seasonings in a small bowl; mix well. Sprinkle mixture over

popcorn, tossing until evenly coated. Yummy!! For a hotter variety, add

1-teaspoon ground red pepper also.

And top off all your Halloween treats with *Festive Pumpkin Cake* our

Feature Recipe of the Week. While this cake is great at anytime, it's

special for Halloween. Put Halloween candies on top to decorate, if

Smoked Gouda And Onion Quiche

1/2 medium Onion, diced

1 Deep-dish pie shell (frozen)

3/4 cup Smoked Gouda cheese, grated

1 1/2 cups Half and Half

1 1/2 teaspoon Parsley, chopped

Pre-heat oven to 375. Melt the butter in a small skillet. Add the onions and cook until just soft. Set aside. Bake the empty pie shell for 5 minutes. Remove from the oven and place it on a cookie sheet. Place the cheese in the bottom of the warm shell. In a mixing bowl, lightly beat the eggs. Whisk in the half and half, parsley, onions, and seasonings. Pour into the shell. Bake for 25-35 minutes, or until the pie is firm. Serve warm or chilled.

Sometimes less is more, especially with this delicious pizza!

1 Pizza crust (prepared, mix, frozen, etc.)

6 Roma tomatoes, thinly sliced

2 Tablespoons Olive oil

Salt and pepper to taste

3 Tablespoons Basil, fresh, chopped

1/2 cup Parmesan cheese, shaved or grated

Pre-heat the oven to 400. Brush the crust with olive oil. Add an even layer of tomato slices. Brush them with oil. Season. Place in the oven and bake until the crust begins to brown (12-18 minutes). Garnish with the cheese and basil and serve immediately.


	Southwestern Cashews Serve these spicy nuts at your holiday cocktail party. Makes 4 cups 4 cups Cashews, whole 3 Tablespoons Butter 1/2 teaspoon Cayenne pepper 2 teaspoons Kosher salt 1 teaspoon Cumin 1 teaspoon Coriander Melt the butter in a heavy skillet. Add the nuts and cook, stirring frequently, until lightly browned. Drain. Toss with the spices. Allow to cool before serving. Yeast Raised Christmas Waffles Raised yeast waffles are the perfect breakfast treat! You may substitute buttermilk for lukewarm milk, but you must add 1 teaspoon of baking soda to the mixture for the buttermilk. You may also use buttermilk powder for the waffles. Just add 12 tablespoons of the buttermilk powder and a teaspoon of baking soda to the waffle mix. Makes 4 Belgian-sized waffles Ingredients: 1 (.25 ounce) package active dry yeast 2 cups warm milk (110 degrees F/45 degrees C) 4 eggs, separated 1 teaspoon vanilla extract 2 1/2 cups sifted all-purpose flour 1/4 teaspoon salt 1 tablespoon white sugar 1/2 cup melted butter Directions: 1. Warm the milk in a glass bowl and sprinkle the yeast over the warm milk. Stir to dissolve. 2. Beat egg yolks and add to yeast mixture with vanilla. Sift together flour, salt and sugar (and baking soda if you are using butter milk.) Add to liquid ingredients. When the melted butter has cooled slightly, add and stir to combine thoroughly. 3. Beat the egg whites until stiff and carefully fold into the batter. Let mixture stand in a warm place about 45 minutes or until mixture doubles in size. Use 3/4 to 1 cup mix per waffle. Eggs Sardou This recipe is believed to have originated at Antoine's in New Orleans in the early 1900's. Serves 4 2 Egg yolks Dash Tabasco Dash lemon juice 6 ounces Butter, melted Salt to taste 1 1/2 cups Creamed spinach (frozen will work) 8 Artichoke hearts 4 Eggs, poached Whip the egg yolks, Tabasco, and lemon juice in a metal mixing bowl. Place the bowl over steaming water. Cook for 1 1/2 minutes, stirring constantly. Remove from the steam. Slowly whisk in the butter. Season. Set aside. Heat the creamed spinach. Place equally on 4 plates. Top each with 2 artichoke hearts and 1 poached egg. Finish with the sauce. Serve immediately. Children's Gingerbread House 3/4 C butter 7/8 C light brown sugar 1t grated lemon zest 1 1/2T lemon juice 1/2 C molasses 2 eggs 3 C all-purpose flour 2t baking powder 1T ground ginger 2t allspice Tools needed: -Icing bags, couplers and tips -Small cookie cutters -Cardboard to use for support of larger houses -Pizza cutter for cutting out house pieces -Resealable plastic bags for icing. These can also be used as pastry bags; clip a corner and go. -Find something to use for the base of your project. Thick cardboard or square of plywood covered in fancy wrapping paper/plain craft paper. -Dressmaker pins to secure pieces together. -To preserve the house, apply a varnish (found at hardware stores or craft supply stores...or use hairspray.) Wrap gingerbread house tightly in plastic bag. It should last until next year. If you don't want to preserve it, keep it in a cool dry place out of direct sunlight and it will keep for up to 4 weeks. 1.) First cut out in thin cardboard: a side wall, 4 1/2x8" an end wall, 4 1/2x5" a triangular gable, 4 1/2x3x3" and a roof rectangle, 4 1/2x9" Tape the retangular end wall piece to the triangular gable piece; match the long side of the triangle, 4 1/2" to one of the 4 1/2" sides of the end wall. 2.) In a large bowl, cream butter and sugar till light and fluffy. Stir in zest, juice, and molasses. Gradually beat in 2 eggs. Sift the flour, powder, and spices together; stir into creamed mixture. Wrap dough in parchment paper, and refrigerate for 1 hour. 3.) Turn out dough onto a lightly floured surface. Divide into 6 parts, 2 slightly larger than the others. On a lightly floured surface, roll out the 4 smaller parts to approx. the size of the side wall and the end wall w/ the gable templates: cut out 2 of each. Roll out remaining dough, and cut into 2 rectangular roof pieces. Transfer gingerbread onto greased baking trays. 4.) In a preheated 375º oven, bake for 10 minutes or till crisp. When removing from the oven, leave the gingerbread in the trays for a few minutes to set, then transfer to wire racks. Leave out overnight to harden. 5.) In a large bowl, lightly whisk 2 egg whites. Gradually beat in approx. 5C confectioners sugar. The icing shoudl be smooth and stand in firm peaks. Spread/pipe a little extra icing along either side to help support it. Take an end wall and ice both side edges. Spread/pipe a line of icing on the board at a right angle to the first wall and press the end wall into position. Repeat this process w/ the other 2 walls till they are all in place. Leave the walls to harden for at least 2 hours before putting on the roof. Spread/pipe a thick layer of icing on top of all the walls, and fix the roof pieces in position; the roof shoudl overlap the walls to make the eaves. Spread/pipe a little icing along the crest of the roof to hold the 2 pieces firmly together. Leave overnight to set firmly. 6.) When ready to decorate, make the remaining icing. In a large bowl, lightly whisk 4 egg whites and mix in remaining confectioners sugar as before. Use this to make snow on the roof and to stick various candies for decoration. Finish w/ a fine dusting of sifted powdered sugar for snow. Decoration hints: -Sticks of gum or necco wafers for roof shingles -Edible rice paper for window (found in Asian supermarkets) -Walkways--dampen superfine sugar, stir in food coloring and press to ground, let dry -Graham crackers for woodpile -Candy rocks/pebbles imbedded in royal icing for any stonework/chimney -Crushed nuts for gravel walkway -Straight candy canes make good supports for porches -Mini pretzels for a fence -Wafer creams for window shutters -Mini shredded wheat squares (frosted or unfrosted) for a thatched roof look -Cotton candy is great for chimney smoke -Use royal icing and a small, round decorating tube to create icicles hanging down from eaves. Royal Icing 4 egg whites 4C sifted confectioners sugar 1t lemon/clear vanilla extract Beat eggs in clean, large bowl w/ mixer at high speed till foamy (use only grade A clean, uncracked eggs). Gradually add sugar and extract. Beat at high speed till thickened. NOTE: When dry, this is very hard and resistant to damage that can occur during shipping/handling/storage. Makes 2 cups. Royal Icing II 3T meringue powder 4C sifted confectioners sugar 6T water Beat all at low speed for 7-10 minutes (10-12 for portable mixers) till icing forms peaks. TIP: keep icing covered w/a wet kitchen towel at all times. Icing can dry out quickly. Makes 3 cups. Building Gingerbread 5C all-purpose flour 1t baking soda 1t salt 1t ground nutmeg 1C shortening 1T ground ginger 1C white sugar 1C molasses 2 1/2C-3C confectioners sugar 1/4t cream of tartar 2 egg whites 1/2t vanilla extract 1.) Melt shortening in pot big enough for mixing the dough. Mix in sugar and molasses; mix well. Stir together flour, salt, soda, nutmeg, and ginger. Gradually stir in 4C of the flour mix. Work in remaining flour w/ hands. 2.) Roll to 1/4" thickness, and cut out as desired. Make sure the gingerbread is of uniform thicknes or the edges my burn before the center is done. Put on cookie sheet. 3.) Bake at 375º for 13-15 minutes. Let cool for several minutes on cookie sheet, and remove to racks to finish cooling. 4.) When the gingerbread has cooled completely, make the frosting cement. Mix together confectioner's sugar and cream of tartar. Add egg whites and vanilla. Beat on high speed till frosting holds its shape. Use to cement house pieces together. Cover frosting w/ a damp cloth to prevent drying. Pizza Bagels 6 frozen, thawed or fresh bagels, halved and toasted 1 jar (14 oz.) Ragu Pizza Quick Sauce 3/4 cup shredded mozzarella cheese (about 3 oz.) Preheat oven to 350 degrees F. On ungreased baking sheet, arrange bagel halves. Evenly spread Ragu Pizza Quick Sauce on each half, then top with cheese. Bake 10 minutes or until cheese is melted. Makes 12 servings NOTE: Recipe can be halved Apple Flapjacks The incredible homemade goodness of these pancakes is definitely worth the effort of getting up a few minutes earlier to make them. Try serving them with spicy sausage. Serves 2-4. Per serving: 187 cal, 6 g fat, 67 mg cholesterol, 28 g carbohydrates, 2 g fiber, 6 g protein, 156 mg sodium. 3/4 cup flour 2 teaspoons sugar 1 teaspoon baking powder 1/8 teaspoon cinnamon 1 cup milk 1 egg 2 teaspoons butter, melted 1 apple, grated Sift together dry ingredients. Stir in milk, egg, and butter; mix until well combined. Stir in apple. Drop by tablespoons onto hot, well-greased griddle. Cook until browned on both sides. Chicago-Style Pizza Use your bread machine's dough cycle to make this famous deep-dish pan pizza. Serves 4-6 1 1/2 teaspoons Yeast 1 cup Water (80 degrees) 1/4 cup olive oil 3 cups Flour Add the ingredients to your bread machine according to the manufacturer's instructions. Run the dough program. Lightly oil a heavy 10-inch skillet. Press out the dough into the pan. Cover and allow to rise in a warm place for 20 minutes. Add your favorite pizza sauce, cheese, and toppings. Bake at 425 for 25 minutes or until the crust and cheese are lightly browned. Pizza Flavored Popcorn 2 Tablespoons grated Parmesan cheese 1 teaspoon Italian herb seasoning 1 teaspoon paprika 3 quarts freshly popped corn, unsalted Combine seasonings in a small bowl; mix well. Sprinkle mixture over popcorn, tossing until evenly coated. Yummy!! For a hotter variety, add 1-teaspoon ground red pepper also. And top off all your Halloween treats with Festive Pumpkin Cake our Feature Recipe of the Week. While this cake is great at anytime, it's special for Halloween. Put Halloween candies on top to decorate, if desired. Smoked Gouda And Onion Quiche Serves 6 1 Tablespoon Butter 1/2 medium Onion, diced 1 Deep-dish pie shell (frozen) 3/4 cup Smoked Gouda cheese, grated 4 Eggs 1 1/2 cups Half and Half 1 1/2 teaspoon Parsley, chopped Dash White pepper 1/8 teaspoon Salt Pre-heat oven to 375. Melt the butter in a small skillet. Add the onions and cook until just soft. Set aside. Bake the empty pie shell for 5 minutes. Remove from the oven and place it on a cookie sheet. Place the cheese in the bottom of the warm shell. In a mixing bowl, lightly beat the eggs. Whisk in the half and half, parsley, onions, and seasonings. Pour into the shell. Bake for 25-35 minutes, or until the pie is firm. Serve warm or chilled. Peasant-Style Pizza Sometimes less is more, especially with this delicious pizza! Serves 4 1 Pizza crust (prepared, mix, frozen, etc.) 6 Roma tomatoes, thinly sliced 2 Tablespoons Olive oil Salt and pepper to taste 3 Tablespoons Basil, fresh, chopped 1/2 cup Parmesan cheese, shaved or grated Pre-heat the oven to 400. Brush the crust with olive oil. Add an even layer of tomato slices. Brush them with oil. Season. Place in the oven and bake until the crust begins to brown (12-18 minutes). Garnish with the cheese and basil and serve immediately.