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Beef & Asparagus Stir-Fry / BBQ Pork Sandwichs / Colossal Ice Cream Sandwichs / Chewy Granola Squares / Chocolate Mud Cake / Easy White Chocolate Mousse / Eggplant Souffle / Greek Bread with Olives & Feta Cheese / Ham & Cheese Stuffed French Toast / Ice Cream Sandwiches / Lemon Berry Shortcakes / Mustard Kraut Brats / Peanut Butter Cup Cookies / Pumpkin Apple Butter / South Western Beans & Peppers / Teriyaki Pork & Vegetables / Tiramisu /
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GREEK BREAD
With OLIVES & FETA CHEESE
"Fans of Greek salad will find much to like here. The key flavors; piquant kalamata olives, tangy feta cheese, and a touch of rosemary. Reinvent a moist, high-rising country loaf."
1 cup milk
1/2 cup crumbled feta cheese
1/3 cup chopped pitted kalamata olives
2 Tbls. water
2 tesps. shortening or cooking oil
3 cups bread flour
1 Tbl. sugar
1 tesp. dried rosemary, crushed, or 1 Tbl. snipped fresh rosemary
1/2 teaspoon salt
1 tesp. active dry yeast or bread machine yeast
* Add the ingredients to the bread machine according to the manufacturer's directions.
* Select the basic white bread cycle.
Makes: 18 servings
Note: The bread machine pan must have a capacity of 10 cups or more.
Greek Bread (Bread Machine) - 18 Servings
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TIRAMISU
2 1/2 cups coffee
10 Tbls. vanilla flavored syrup (see note)
4 egg yolks (see note)
3 Tbls. superfine sugar
1 lb. mascarpone cheese
4 pkgs lady fingers
1 Tbl. Nestle Toll House Baking Cocoa
* In a shallow dish mix coffee with 2 tablespoons of the vanilla syrup.
* In a separate bowl, whisk egg yolks and sugar together until pale.
* Add mascarpone, one large spoonful at a time, mixing gently to keep the mixture light and airy.
* Add remaining vanilla syrup and mix in gently.
* Dip about half of the ladyfingers into coffee mixture and use to line the bottom of a 10-inch springform cake pan.
* Spoon half the mascarpone mixture on top and sprinkle with half of the cocoa powder.
* Repeat layers, ending with a sprinkling of cocoa powder on top.
* Refrigerate for at least 2 hours.
* When ready to serve, release the springform and serve sliced from the metal base.
NOTES:
1. Vanilla syrup can be bought in most specialty coffee shops and many supermarkets. (For a more traditional, take on the recipe, substitute dry sherry for the vanilla syrup.)
2. For salmonella-safe egg yolks or whole eggs
you will need:
a small, heavy saucepan
a heatproof, 2-cup glass measuring cup
a large stainless steel mixing bowl
a wooden or plastic stirring spoon
a quick-read kitchen thermometer
Perform the following steps and set aside:
* Place eggs or yolks in saucepan.
* Add liquid from recipe (2 tablespoons of liquid per yolk).
* Stir gently just to combine.
* Fill measuring cup 2/3 full with boiling-hot water.
* Prepare the bowl by half-filling it with ice water.
* Heat eggs or yolks over very low heat, stirring constantly, until the mixture reaches 160� F.
* Between each use, rinse off thermometer in the hot water.
* When desired temperature is reached, place saucepan in bowl of ice water to stop heating process.
* When cool, proceed with recipe.
OR, substitute 1/2 cup egg substitute for the egg yolks.
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PEANUT BUTTER CUP COOKIES
1 1/2 cups brown sugar
1 cup butter or margarine
3/4 cup peanut butter (not reduced fat)
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/3 cup NESTL� TOLL HOUSE Baking Cocoa
1 tesp. baking soda
1/4 tesp. salt (optional)
2 cups Quaker� Oats (quick or old fashioned, uncooked)
1 (9 oz.) package minature peanut butter cup candies (about 35 candies)
Preheat oven to 350� F.
* Beat sugar, butter and peanut butter in large bowl until creamy.
* Add eggs and vanilla extract; beat well.
* Add combined flour, cocoa, baking soda and salt; mix well.
* Add oats and candy; mix well.
* Drop dough by level 1/4 cup portions 3 inches apart onto ungreased baking sheets.
* Bake for 12 to 14 minutes or until cookies are slightly firm to the touch. (Do not over bake.)
* Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
* Store tightly covered.
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HAM & CHEESE STUFFED FRENCH TOAST
8 slices French bread
3 (.75-oz.) slices deli American cheese
4 ounces sliced deli ham
3 eggs
1/3 cup milk
3 Tbls. butter
* Cut 3-inch slit in side of each slice of bread almost to bottom of slice to form a pocket.
* Place 2 half slices of cheese inside each pocket.
* Place 1/2 ounce ham between slices of cheese.
* Combine eggs and milk in medium bowl; beat well.
* Pour into pie pan.
* Dip both sides of stuffed bread in egg mixture.
* Melt butter in 12-inch skillet over medium-high heat until sizzling; place bread slices in skillet.
* Cook, turning once, until bread is lightly browned (4 to 8 minutes).
* Sprinkle toast with powdered sugar.
* Serve with syrup, if desired.
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CHEWY GRANOLA SQUARES
"A no-bake cereal-and-marshmallow cookie"
1 10-ounce bag regular marshmallows
1/4 cup butter or margarine
4 cups granola with raisins
1 1/2 cups crisp rice cereal
1/2 cup sunflower nuts
* Line a 13x9x2-inch pan with foil.
* Butter foil and set aside.
* In a large saucepan combine the marshmallows and butter.
* Cook and stir mixture until the marshmallows are melted.
* Stir in granola with raisins, crisp rice cereal, and sunflower nuts.
* Press mixture into the prepared pan.
* Cool.
* Remove foil lining with uncut bars from pan.
* Cut into bars.
Makes: 24 servings
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EASY WHITE CHOCOLATE MOUSSE
"This light-as-a-cloud mousse is the perfect backdrop for fresh berries and fruit."
3 bars (6-oz. box) NESTL� TOLL HOUSE Premier White Baking Bars
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 tesp. vanilla extract
* Microwave baking bars and 1/2 cup cream in uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute.
* Stir.
* The bars may retain some of their shape.
* If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
* Cool completely.
* Beat remaining cream, powdered sugar and vanilla extract in small mixing bowl until stiff peaks form (do not over beat).
* Fold melted baking bar mixture into whipped cream; refrigerate.
* Spoon into serving bowl or individual dishes.
NOTE: "For soft-set mousse, beat cream just until soft peaks form. Layer firm or soft mousse with fresh berry slices."
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SOUTH WESTERN BEANS & PEPPERS
"Here's a side dish that goes great with beef and pork.
Or you can serve it as a dip with tortilla chips."
1 (16-oz.) jar ORTEGA� Salsa Prima Homestyle Mild
2 cups chopped red bell pepper
1 (15-oz.) can pinto beans
1 (15-oz.) can black beans
1 1/2 cups frozen corn
1/2 cup chopped green bell pepper
1 (4-oz.) can ORTEGA� Diced Green Chiles
1 (1.25-oz.) envelope ORTEGA� Taco Seasoning Mix
1 tesp. hot pepper sauce
* Preheat oven to 350� F.
* Lightly grease 13x9-inch baking dish.
* Combine salsa, red bell pepper, pinto beans, black beans, corn, green bell pepper, chiles, taco seasoning mix and hot pepper sauce in large bowl.
* Transfer to prepared baking dish.
* Bake uncovered for 25 to 30 minutes or until hot and bubbling around edges.
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WHITE BARK CRUNCH CANDY
1 pound vanilla-flavor candy coating, cut up
3/4 cup crushed fruit-flavor candy canes
* Line a baking sheet with foil; set aside.
* Heat candy coating in a heavy medium saucepan over low heat, stirring constantly until candy is melted and smooth.
* Remove from heat.
* Stir in 1/2 cup of the crushed candy canes.
* Pour mixture onto the prepared baking sheet.
* Spread mixture to about 3/8-inch thickness.
* Sprinkle with the remaining crushed candies.
* Chill candy about 30 minutes or until firm. (Or, let candy stand at room temperature for several hours until firm.)
* Use foil to lift firm candy from the baking sheet; carefully break candy into pieces.
* Store tightly covered up to 2 weeks.
Makes: 1 pound (16 servings)
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BEEF & ASPARAGUS STIR-FRY
"For those of you who are busy and health conscious; stir-frying is the solution. You can cook with a minimal amount of fat, in a minimal amount of time."
1/2 cup water
2 Tbls. reduced-sodium soy sauce
2 tesp. beef flavored bouillon (liquid)
2 tesp. cornstarch
1 Tbl. vegetable oil
1 pound fresh asparagus
12 oz. boneless beef sirloin
1 small yellow, red or green bell pepper
1 small onion
1/2 cup carrot strips
2 cups sliced fresh mushrooms
2 green onions
3 cups hot cooked rice
* Combine water, soy sauce, bouillon and cornstarch in small bowl.
* Heat oil in large skillet.
* Add asparagus, beef, bell pepper, onion and carrot; cook, stirring frequently, until beef is no longer pink.
* Add mushrooms and green onions; cook until tender.
* Stir in soy sauce mixture; cook, stirring constantly, until sauce comes to a boil and thickens.
* Serve over rice.
* Season with ground black pepper.
Serves: 4
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MUSTARD KRAUT BRATS
"A sweet, yet puckery sauerkraut relish tops these spicy grilled brats."
1 Tbl. margarine or butter
1/2 cup chopped green sweet pepper
1 small onion, chopped (1/3 cup)
2 Tbls. brown sugar
1 tesp. prepared mustard
1/2 tesp. caraway seed
1 cup drained sauerkraut
6 fresh bratwurst (1-1/4 to 1-1/2 pounds)
6 hoagie buns, split
* In a small skillet heat margarine or butter over medium heat until melted.
* Add green pepper and onion.
* Cook over medium heat about 5 minutes or until tender.
* Stir in brown sugar, mustard, and caraway seed.
* Add sauerkraut; toss to mix.
* Tear off a 36x18-inch piece of heavy foil.
* Fold in half to make a double thickness of foil that measures 18x18 inches.
* Place sauerkraut mixture in center of foil.
* Bring up two opposite edges of foil and seal with double fold.
* Then fold remaining ends to completely enclose sauerkraut mixture, leaving space for steam to build.
* Prick the bratwurst in several places with a fork or the tip of a sharp knife.
* Arrange preheated coals around a drip pan in a covered grill.
* Test for medium heat above the pan.
* Place bratwurst and the foil packet on grill over pan.
* Cover and grill for 20 to 25 minutes or until bratwurst juices run clear, turning bratwurst over once.
* To serve, toast cut sides of buns on grill.
* Serve bratwurst in the buns and top with sauerkraut mixture.
Makes: 6 servings
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EGGPLANT SOUFFLE
"This has always been a family favorite of ours."
1 cup shredded cheese
1 med. eggplant
2 Tbls. butter
2 Tbls. flour
1 cup milk
3/4 cup soft bread crumbs
1 Tbl. grated onion
2 eggs, separated
1 Tbl. ketchup
1/2 tesp. salt
1/8 tesp. pepper
* Peel eggplant; cut in small pieces. Cook in a small amount of boiling salted water until tender. Drain and mash. Melt butter in a saucepan; stir in flour, salt, and pepper. Stir, cooking over low heat, until bubbly.
* Gradually add milk and cook, stirring constantly, until thickened. Add mashed eggplant, shredded cheese, bread crumbs, and seasonings.
* Beat egg yolks. Add to the eggplant mixture. Beat egg whites until stiff peaks form. Fold into eggplant mixture. Pour mixture into a 2-quart buttered baking dish. Bake at 325 degrees for about 60 minutes, or until center is firm.
Serves: 4 to 6
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Pumpkin Apple Butter
"Try this thick and delicious pumpkin-apple butter the next time you make homemade bread."
1 (15 oz.) can LIBBY'S Pumpkin
1 cup apple, grated
1 cup pure apple juice
1/2 cup firmly packed brown sugar
3/4 tesp. pumpkin pie spice
* Combine pumpkin, apple, apple juice, sugar and pumpkin pie spice in medium, heavy duty saucepan.
* Bring to a boil; reduce heat to low.
* Cook, stirring occasionally, for 1 1/2 hours.
* Serve with buttermilk biscuits, breads, corn muffins or hot cereal.
* Refrigerate in airtight container for up to 2 months.
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BBQ PORK (or Beef) SANDWICHES
1- 3 to 4 lb. pork-butt roast or beef brisket
salt and pepper to taste
2 med. onions, sliced
1- 16-oz. jar barbecue sauce
soft buns
* Carefully trim the meat of visible fat and season it with salt and pepper.
* Place the onions in the bottom of the crock, then lay the meat on top of them. (You may have to cut the brisket in half and stack the pieces.)
* Pour about a half cup of the barbecue sauce over the meat and flip it around to coat it.
* Cover and let it cook for 9 to 10 hours on low.
* Carefully remove the cooked meat from the crock and pour out the fat and juices, retaining the onions.
* For the pork: Using two forks, shred the meat into stringy chunks, discarding any fat.
* Put the meat back in the crock, mix in the remaining barbecue sauce, and let it cook another half hour or so. (You could eat it now, but it's better if it soaks awhile.)
* For the beef: Slice the brisket across the grain and place it on a platter, discarding any fat.
* Cover it with sauce and let it sit for 10 minutes or so if you can bear it!
* Serve on soft rolls, with onions on the side.
Makes 8 to 10 servings.
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CHOCOLATE MUD CAKE (crock pot)
1 cup all-purpose flour
2 tesps. baking powder
6 Tbls. butter
2 oz. semisweet chocolate (or 1/3 cup chocolate chips)
2/3 plus 1/3 cup sugar (separate)
3 Tbls. plus 1/3 cup Dutch-processed cocoa
1 Tbl. vanilla extract
1/4 tesp. salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
1 1/2 cups hot water
Whipped cream or ice cream
*
Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)
*
Whisk together the flour and baking powder in a medium bowl and set aside.
*
In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
*
Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk.
*
Add the flour mixture and stir until thoroughly mixed.
*
Pour the batter into the slow cooker and spread it evenly.
*
In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved.
*
Pour the mixture over the batter in the slow cooker.
*
Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot.
*
Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)
*
When it's done, turn off the power and remove the lid.
*
Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream.
Makes: 6 to 8 servings
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ICE CREAM SANDWICHES
1 pint ice cream or frozen yogurt
1 1/2 cups fresh strawberries or peaches, chopped (optional)
1/3 cup butter, softened
1/3 cup granulated sugar
1/4 cup packed dark brown sugar
1 1/2 tesps. unsweetened cocoa powder
1/4 tesp. baking powder
1 large egg
1/2 tesp. vanilla
1 1/2 ozs. unsweetened chocolate, melted and cooled slightly
1 cup plus 2 Tbls. all-purpose flour
2 - 3 assorted colors granulated sugar (optional)
* Let ice cream or frozen yogurt stand for 15 minutes to soften. Stir in fresh chopped fruit, if using. Spread mixture evenly in a 2-quart rectangular baking dish. Cover and freeze until firm.
* Preheat oven to 350 degree F. Beat butter in a large mixing bowl with an electric mixer on high speed for 30 seconds. Beat in granulated sugar, brown sugar, unsweetened cocoa powder, and baking powder until just combined. Beat in egg and vanilla until combined. Stir in melted chocolate. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
* Divide dough in half. Roll each portion of dough out on a lightly floured surface to 1/8-inch thickness. Cut with a 3-1/2-inch decorative cookie cutter. Cut out centers with a 3/4-inch decorative cookie cutter, if desired. You should have a total of 36 3-1/2-inch cookies. Place cutouts on ungreased baking sheets.
* Brush cookie edges with water and sprinkle with colored granulated sugar, if desired. Bake for 12 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks to cool completely.
* To assemble, let ice cream or frozen yogurt stand for 5 minutes to slightly soften. Cut with the same 3-1/2-inch cookie cutter used for the cookies. Set out half the cookies with the "wrong" side up. Place an ice cream cutout on top of each cookie. Top with a second cookie, pressing slightly to seal to ice cream.
* Wrap each ice cream sandwich individually in plastic wrap; freeze at least 2 hours. Let stand at room temperature for 5 minutes before serving. Freeze for up to 1 month. Makes 18 sandwiches.
Nutritional Information
1 serving:Calories 140;Fat 8g(Saturated 5g);Cholesterol 31mg;Sodium 56mg;Carbohydrate 16g(Dietary Fiber 1g);(Protein 2g)
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LEMON BERRY SHORTCAKES
1 1/2 cups all-purpose flour
2 Tbls. granulated sugar
1 1/2 tesps. baking powder
1/3 cup butter (no substitutes)
1 lg. slightly beaten egg
1/3 cup half-and-half, light cream, or milk
2 tesps. finely shredded lemon peel
1 lg. slightly beaten egg white
2 Tbls. coarse sugar or granulated sugar
3 1/2 cups sliced fresh strawberries
1 1/2 cups fresh red raspberries
1/3 cup granulated sugar
3 Tbls. Grand Marnier or orange juice
4 tesps. snipped fresh mint
1/2 cup whipping cream, whipped
1 - 2 tesps. snipped fresh mint (optional)
* For shortcakes, stir together flour, the 2 tablespoons sugar, and baking powder in a medium mixing bowl. Cut in butter with a pastry blender until the mixture resembles coarse crumbs. Make a well in the center of the dry mixture; set aside.
* Stir together the egg; half-and-half, light cream, or milk; and lemon peel in a small mixing bowl. Add egg mixture all at once to the dry mixture; stir just until moistened.
* Turn the dough out onto a lightly floured surface. Gently knead for 10 to 12 strokes or until dough is nearly smooth. Pat dough into a 6-inch square. Cut the square into nine 2-inch squares with a floured knife; cut each square diagonally in half.
* Place triangles on an ungreased baking sheet. Brush the tops with beaten egg white; lightly sprinkle with coarse sugar or granulated sugar. Bake in a 450 degrees F oven for 8 to 10 minutes or until golden. Remove the shortcake triangles from the baking sheet and cool on wire racks.
* Meanwhile, for topping, toss together strawberries, raspberries, the 1/3 cup sugar, Grand Marnier or orange juice, and the 4 teaspoons snipped mint in large mixing bowl. Cover and chill for up to 1 hour.
* For each serving, spoon berry mixture onto a dessert plate. Place three shortcake triangles on berry mixture. Top with whipped cream and garnish with additional mint, if desired.
Makes 6 servings.
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COLOSSAL ICE CREAM SANDWICHS
1/3 cup QUAKER OATS� (quick or old fashioned)
3 Tbls. all-purpose flour
2 Tbls. brown sugar
1/3 cup peanut butter (not reduced fat)
1 Tbl. butter or margarine
1 cup NESTL� TOLL HOUSE Semi-Sweet Chocolate Morsels
1/2 cup butter or margarine
3/4 cup granulated sugar
1 tesp. vanilla extract
2 large eggs
1 cup all-purpose flour
3/4 cup Quaker� Oats (quick or old fashioned, uncooked)
1/2 tesp. baking powder
1/4 tesp. salt (optional)
1 quart fat-free or low-fat vanilla ice cream or frozen yogurt
* Preheat oven to 350� F. Line two 8 or 9-inch round cake pans with aluminum foil, allowing foil to extend over sides of pans. Spray with cooking spray.
For Topping:
* Combine oats, flour and brown sugar in large bowl.
* Cut in peanut butter and butter with two knives until mixture is crumbly; set aside.
For Brownies:
* Melt morsels and butter in medium saucepan over low heat, stirring frequently.
* Remove from heat; cool slightly.
* Stir in sugar and vanilla extract.
* Add eggs; mix well.
* Add combined flour, oats, baking powder and salt; mix well.
* Divide batter evenly between pans.
* Sprinkle with reserved topping, patting gently.
* Bake for 22 to 24 minutes for 8-inch pan (20 to 22 minutes for 9-inch pan) or just until center of brownie is set. (Do not over bake.) Cool completely in pans on wire rack(s).
TO Assemble:
* Spread softened ice cream evenly over one brownie while still in pan.
* Lift second brownie out of pan; remove foil.
* With topping side up, place brownie on top of ice cream, pressing gently.
* Cover and freeze several hours or overnight.
* Remove from freezer 10 to 15 minutes before cutting.
* Lift from pan using foil edges.
* Remove foil; cut into wedges. Individually wrap wedges and store in freezer.
Serves: 12
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TERIYAKI PORK & VEGETABLES
"A tastey way to use Ramen Noodles. And it's so simple!"
3/4 lb. boneless pork loin chops, cut into thin bite-sized strips
2 garlic cloves, minced
1 1/2 cups water
1 (3 or 3.5 oz.) pkg. pork or chicken-flavor ramen noodle soup mix
1 (16 oz.) pkg. (4 cups) fresh stir-fry vegetables
1/4 cup purchased teriyaki baste and glaze
* Spray large nonstick skillet with nonstick cooking spray. Heat over medium�high heat until hot. Add pork; cook and stir 3 to 5 minutes or until pork is no longer pink. Add garlic; cook 30 seconds, stirring constantly. Remove pork and garlic from skillet.
* Add water to same skillet; increase heat to high. Bring to a boil. Break noodles into small pieces; add to water. Add 1 teaspoon of the seasoning from seasoning packet and stir�fry vegetables; mix well. (Discard or reserve remaining seasoning from packet.) Cover; cook 3 to 5 minutes or until vegetables are crisp�tender and noodles are tender, stirring occasionally.
* Return pork and garlic to skillet. Stir in teriyaki baste and glaze. Cook and stir 1 to 2 minutes or until thoroughly heated.
Serves: 4
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