Posted By dukat76 on June 9, 2008

Eggnog Mousse

3 egg yolks
1/2 cup granulated sugar
1 package unflavored gelatine
3 tablespoons dark rum
2 tablespoons brandy
2 cups whipping cream
1/2 cup granulated sugar
1 1/2 teaspoons nutmeg
2 teaspoons vanilla extract
3 egg whites
Crushed peppermint candies for (garnish)

Beat egg yolks and 1/2 cup sugar in stainless steel bowl over hot water on top half of double boiler until they lighten in color and become fluffy (about 2 minutes). Add gelatine that has been softened in rum and brandy, to egg mixture and continue beating for another minute. Remove mixture from heat and refrigerate for 10 minutes.

Meanwhile, whip cream, 1/2 cup sugar, nutmeg and vanilla extract together.

Beat egg whites until they form firm peaks. Fold whipped cream into chilled gelatine mixture, mixing thoroughly. Carefully fold in egg whites. Chill for 4 to 6 hours. Garnish with crushed peppermint candies.

Serves 4 to 6.

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Tags: Eggnog, Mousse

Posted By dukat76 on August 14, 2008

Provo Chokes

Artichokes
6 ounces Provolone cheese
Lemon juice

Prepare artichokes. Steam whole artichokes in 1 to 2 inches water for 1/2 hour. Tuck strips of cheese among leaves and steam another 5 minutes.

Category: Appetizers | No Comments »
Tags: Chokes, Provo

Posted By dukat76 on March 23, 2008

Tofu and Mushroom Loaf

1/2 (16 ounce) package Japanese-style tofu
1 pound ground chuck
1 egg
1/4 cup soy sauce
1/2 cup soft bread crumbs
1/2 teaspoon marjoram
1/2 teaspoon rubbed sage
1/4 cup chopped scallion
Soy-Mushroom Sauce

Mix all ingredients except Soy-Mushroom Sauce in bowl. Form into dome-shaped loaf in 8- or 9-inch pie plate. Spoon a little Soy-Mushroom Sauce over loaf. Bake at 350 degrees F 1 hour, glazing loaf with a little additional Sauce after 1/2 hour.

Transfer baked loaf to serving plate. Pour remaining Sauce over top. Cut into wedges to serve.

Makes 4 servings.

Soy-Mushroom Sauce
Combine 1 (3 ounce) can sliced mushrooms (undrained), 2 teaspoons cornstarch, 1 tablespoon brown sugar and 2 tablespoons soy sauce in saucepan. Cook, stirring until mixture comes to boil and is thickened.

Category: Meatloaf | No Comments »
Tags: Mushroom

Posted By dukat76 on January 1, 2008

Colorado Peach Pie

Posted by kdipaolo at recipegoldmine.com 7/12/01 1:46:37 pm)

Crust
1/2 cup butter
1/2 teaspoon salt
1 1/2 cups flour

Cut butter into flour and salt. Press in 9-inch pie pan.

Filling
4 cups fresh sliced peaches
1 cup granulated sugar, divided
2 tablespoons flour
1 egg
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup sour cream

Slice peaches in bowl, sprinkle with 1/4 cup sugar. Let stand while preparing rest of filling. Combine 3/4 cup sugar, flour, egg, salt, and vanilla. Fold in sour cream. Stir in peaches and pour in crust. Bake 15 minutes at 400 degrees F, then 350 degrees F for 20 minutes. Sprinkle topping over pie. Bake at 400 degrees F for 10 minutes.

Topping
1/3 cup granulated sugar
1/4 cup butter
1/3 cup flour
1 teaspoon cinnamon

Combine till crumbly.

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Tags: Colorado, Peach

Posted By dukat76 on January 16, 2008

White Chocolate Party Mix

1 pound white chocolate (can substitute white candy coating)
3 cups Chex Corn cereal
2 cups pretzel sticks
12 ounces M&M’s (use red, green and white holiday variety for holidays)
3 cups Chex Rice cereal
3 cups Cheerios
2 cups dry roasted peanuts

Slowly melt white chocolate in double boiler over simmering water. Combine remaining ingredients in large bowl. Slowly pour chocolate over mixture and stir to evenly coat. Spread minute on was paper and cool.

Break into small pieces. Store in airtight container and refrigerate to keep fresh.

NOTE: If you don’t want all the left over cereal and pretzels when you get done, just whip up a batch of Chex Mix.

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Tags: Chocolate, Party, White

Posted By dukat76 on July 8, 2008

Coconut Poke Cake

1 (18.25 ounce) box white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
1 (8 ounce) package flaked coconut

Prepare and bake cake mix according to directions on box.

Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.

Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely, then frost with the whipped topping and top with the flaked coconut.

Keep cake refrigerated.

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Tags: Coconut

Posted By dukat76 on July 9, 2008

Beef in Mushroom Gravy

2 to 2 1/2 pounds boneless round steak
1 to 2 envelopes dry onion soup mix
1 can cream of mushroom soup, undiluted
1/2 cup water
Mashed potatoes (optional)

Cut steak into six serving-size pieces; place in a crockpot.

Combine soup mix, soup and water; pour over beef. Cover and cook on LOW for 7 to 8 hours or until meat is tender.

Serve with mashed potatoes, if desired.

Yields 6 servings.

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Tags: Gravy, Mushroom

Posted By dukat76 on August 29, 2008

Pineapple Pumpkin Cheesecake

Source: Canned Food Alliance

1 1/2 cups firmly packed brown sugar, divided
12 ounces light cream cheese, softened
1 (16 ounce) can pumpkin
4 eggs
2 tablespoons flour
4 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
Vegetable cooking spray
1 (15 1/2 ounce) can sliced pineapple in heavy syrup

Preheat oven to 350 degrees F. Place a pan of hot water on lower rack of oven.

Set aside 2 tablespoons of brown sugar.

In food processor, combine remaining sugar with cream cheese.   Process 20 seconds.  Add pumpkin, eggs, flour, spice and vanilla extract. Process 10 seconds, scraping sides once.

Pour filling into 8-inch springform pan coated with vegetable cooking spray.  Bake in center of oven 50 minutes without opening door. Turn off oven. Let cake stand in oven 1 hour.

Immediately remove cheesecake; run knife around sides of pan. Cool; refrigerate 3 hours.

Meanwhile, drain pineapple; reserving syrup.

To make pineapple glaze, dice 1 pineapple slice. Cook reserved syrup, remaining 2 tablespoons brown sugar and diced pineapple over medium-high heat 8 minutes or until thick; do not stir. Set aside.

Just before serving, arrange remaining pineapple slices on cake. Top with glaze.

Serves 8.

Variation
Substitute 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground allspice for pumpkin pie spice.

Nutritional Information Per Serving:  363 calories; 10 g fat; 121 mg cholesterol; 295 mg sodium; 61 g carbohydrate; 2 g fiber; 9 g protein

Category: Desserts | No Comments »
Tags: Cheesecake, Pineapple, Pumpkin

Posted By dukat76 on March 24, 2008

Sinfully Rich Nonfat Chocolate Sauce

1 1/2 cups granulated sugar
3/4 cup cocoa
4 tablespoons cornstarch
1 (12 ounce) can evaporated skim milk
4 teaspoons vanilla extract

Mix sugar, cocoa and cornstarch together in a medium-size pan. Stir in milk. Over low heat, stir constantly with wire whip until thick and smooth. Stir in vanilla extract. Serve. Refrigerate any leftovers.

Makes 1 1/2 pints.

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Tags: Chocolate, Nonfat, Sauce, Sinfully

Posted By dukat76 on June 24, 2008

Blackberry Sour Cream Pie

1 quart fresh blackberries *
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup all-purpose flour
1 cup sour cream
1 (9-inch) deep dish pie shell, unbaked

Wash berries and spread out to dry.

Mix together thoroughly the 1/2 cup sugar with flour. Pour over berries and toss to cover completely, ensuring that the flour mixture is evenly distributed. Pour berries into pie shell and spread them, mounding the berries slightly in the center.

Mix sour cream with the 2 tablespoons sugar and drop by tablespoonsful over the pie. Tent the pie lightly with aluminum foil and place into a preheated 350 degree F oven for about 1 hour.

Remove the foil and continue to bake about 15 minutes or until lightly browned.

Serve either warm or cold.

* Frozen blackberries may be substituted, but do not thaw them.

Category: Pies | No Comments »
Tags: Blackberry, Cream