Prestigious Recipes - December 19, 2001
Chocolate Kahlua Bundt Cake
Posted by Sheri
Ingredients:
1 2-layer package devils food chocolate cake mix (without pudding in mix)
1 4-serving size package chocolate instant pudding
4 eggs
1 cup dairy sour cream
1/4 cup vegetable oil
1/4 cup Kahlua or rum
2 cups chopped walnuts or miniature chocolate chips (or 1/2 and 1/2)
Directions:
Combine cake mix, pudding mix, eggs, sour cream, oil and Kahlua in large mixer bowl.
Blend well; then beat at medium speed for 4 minutes.
Stir in nuts and/or chocolate chips.
Pour into greased and floured 10-inch tube or Bundt pan.
Bake at 350 degree for 50 to 55 minutes or until cake tester inserted in center comes out clean and cake begins to pull away from sides of pan.
Cool in pan 15 minutes. Remove from pan and finish cooling on rack.
When cool - frost if desired - or sprinkle with powdered sugar.
Yields 12 servings.
Maple-Mustard-Sauced Turkey Thighs
Posted by Mai
A simple crockpot recipe for these busy times :o)
Enjoy!! Haven't tried this one, it came out of a new crockery cookbook I just got :o) *HUGS*
2 to 2 1/2 pounds turkey thighs, skinned
1/2 cup maple syrup or maple-flavored syrup
1/3 cup course-grain brown mustard
1 tablespoon quick-cooking tapioca
1. Rinse turkey thighs; pat dry. Place turkey thighs in the bottom of a crockery cooker.
2. In a small bowl stir together syrup, mustard and tapioca. Pour over turkey.
3. Cover; cook on low heat setting for 6 to 7 hours or on high-heating setting for 2 1/2 to 3 hours.
Serve with mashed potatoes and steamed green beans.
ENJOY!!
Thats It!! Good Luck and Bon Appetite!
SUGAR COOKIE PUZZLE
Posted by Kelly
To make these delightful puzzle cookies, there is some assembly required.
But with adult supervision, little bakers will find them fun to bake and eat.
INGREDIENTS
3 cups ROBIN HOOD All Purpose Flour 750 mL
1 tsp baking powder 5 mL
1/2 tsp salt 2 mL
1 cup butter, softened 250 mL
1 1/4 cups sugar 300 mL
3 eggs 3
1 tsp vanilla 5 mL
PREPARATION
COMBINE flour, baking powder and salt. Stir well to blend.
CREAM butter and sugar together on electric mixer until light and fluffy. Beat in eggs and vanilla.
STIR flour mixture into creamed mixture. Mix well. Form dough into three balls.
WRAP each in plastic wrap and chill about 2 hours for easy handling.
ROLL dough out, one ball at a time, on a floured surface to an 8" x 10" (20 cm x 25 cm) rectangle that is 1/4" (6 mm) thick.
TRANSFER dough with large spatula to greased baking sheet.
BAKE at 350�F (180�C) for 15-18 minutes, or until light golden around edges.
Remove from oven and cut immediately into pieces (like a puzzle) while still soft.
Cool completely. Pack pieces into a box with note "Assembly required before eating."
DECORATE with icing, if desired.
DECORATORS' ICING
A sweet and wonderfully thick icing that's perfect for decorating.
For a colourful touch, add a few drops of food colouring.
Be sure to keep the bowl covered with a damp cloth to prevent it from drying (and to keep little fingers out!).
INGREDIENTS
1 egg white 1
1/4 tsp cream of tartar 1 mL
1 1/4 cups icing sugar, sifted 300 mL
PREPARATION
BEAT egg whites and cream of tartar until frothy.
GRADUALLY beat in icing sugar. Continue beating until stiff, about 7 minutes.
Keep bowl covered with a damp cloth at all times to prevent drying.
USE a decorating bag or small spatula to apply icing.
Ham and Cheese Breakfast Quiche
Posted by Starr
Here's a nice breakfast casserole that's easy to make for Christmas morning
2 (12 ounce) packages frozen hash brown potatoes
1/3 cup butter, melted
1 cup cooked diced ham
1 cup shredded Monterey Jack cheese
2 eggs
1/2 cup heavy whipping cream
Preheat oven to 425 degrees.
Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine in a small bowl.
Press this mixture into the bottom and sides of an ungreased 10 inch pie pan.
Bake for 25 minutes.
Remove pan from oven and arrange the ham and cheese evenly over the potatoes.
In a separate small bowl, beat together the eggs and the cream.
Pour this over the ham and cheese.
Return pan to oven and bake for 425 degrees for 30 minutes, or until the eggs are completely set.
Dark Chocolate Truffles
Posted by Sunny
A recipe from the great cookbook Nutmeg sent me
1 2/3 Cups chopped semisweet chocolate or semisweet chocolate chips.
6 Tablespoons Whipping Cream
1 Tablespoon cold butter or magarine, cut into pieces.
1 Teaspoon vanilla
1/2 Cup chopped macadamia nuts or toffee, or chocolate decors.
1. Place chocolate in small bowl. Combine whipping cream and butter in small saucepan.
Simmer over medium high heat until butter melts, stirring constantly.
Pour over chocolate; stir once.
2. Cover bowl; let stand 3 to 5 minutes.
Uncover, stir until chocolate is melted and mixture is smooth.
Stir in vanilla. Cover. Refrigerate 15 min. or until mixture is firm enough to hold its shape.
3. Place level teaspoons mixture on plate.
Cover; refrigerate 2 hours or until fudgy but not soft.
4. Place nuts in medium bowl. Roll each teaspoon mixture into ball. Roll in nuts to evenly coat.
5. Store tightly covered in refrigerator up to 3 weeks.
Serve chilled or let stand at room temperature 15 to 20 minutes before serving.
Makes 18 truffles.
