HOMEMADE KAHLUA 1~MARY
4 c. sugar
2 c. boiling water
1 c. instant coffee
3 tbsp. vanilla extract
1 fifth 80 proof vodka
Mix dry ingredients together, then add boiling water. Mix until
dissolved. Let cool and add vodka. Put into dark bottles and
enjoy.
HOMEMADE KAHLUA 2~Mary
6 cups sugar
6 cups water
20 tsp instant coffee
1/2 gallon vodka
12 tsp pure vanilla
Mix sugar, water, coffee together and bring to slow boil. Turn
heat down and simmer 1 hour. Remove heat, cover liquid with
plastic wrap. Let sit for 12 hours, then remove wrap (it will pick up
film from the top). Add vodka and vanilla, stir well. Bottle in
dark bottles.
Notes:, Yield 3 quarts. Drinkable immediately.
SHRIMP BISCUITS~Mary
10 ready to cook canned biscuits
Cocktail sauce
Jumbo shrimp (frozen)
Roll to pancake flatness each of the canned biscuits. Spread each with cocktail sauce, wrap around one frozen cooked jumbo shrimp and pin with a cocktail stick. Place in a 450 degree oven for about 8 minutes or until biscuit browns.
CROCKPOT APPLE BUTTER~Mary
8 cups applesauce
4 cups sugar
4 teaspoons cinnamon
2 teaspoons allspice
2 teaspoons nutmeg
2 teaspoons cloves
Stir all ingredients together well in a large bowl.
Transfer to a crockpot and cook, UNCOVERED,
on high for 6 to 7 hours. It isn't necessary to stir it.
Cool and place into containers. Keep refrigerated
or may be frozen.
SALMON LOAF~Mary
This is from an e-mail friend in Maine. It was her Grandmother's
1 1 lb can red salmon (reserve liquid)
salt and pepper to taste
2 tbsp. lemon juice
1 tbsp. grated onion
1 tbsp. chopped parsley
1 cup milk
3 tbsp. butter
3 tbsp. flour
3 eggs
Drain salmon, reserve liquid in small bowl. Flake salmon into a
medium bowl. Season with salt, pepper, onion, lemon juice, and
parsley. Mix well. Prepare sauce with milk and liquid from salmon
(you may not need all of it - don't make the mixture too runny)
thickened with flour and margarine. Beat eggs until light
colored, then add to salmon mixture along with the sauce.
Thoroughly grease a casserole mold or dish (8x8 or 10x10) and
place in a pan of water to bake. Bake for 50 minutes at 350
degrees. Serve from casserole dish, or loosen edges and turn onto a
platter.
PUMPKIN GOOEY BUTTER CAKES~Marmac34
CaAKE:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
FILLING:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
VARIATIONS
For a Pineapple Gooey Cake:
Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake:
Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake:
Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
ROASTED ORANGE CRANBERRY SAUCE~Mary/marmac34
1 pkg. (12 oz.) fresh or frozen cranberry
1 cup coarsely chopped orange
1 cup packed brown sugar
1 tsp. ground ground cinnamon
1 3/4 cups Chicken Broth
MIX cranberries, orange, brown sugar and cinnamon in 17" x 15"
roasting pan. Pour broth over fruit mixture.
ROAST at 450°F. 25 min. or until mixture thickens. Pour into
bowl. Cover and refrigerate at least 2 hr. Makes 2 1/2 cups.
TIP:
Make a day in advance and chill overnight.
ANGEL FOOD CAKE ROLL~Mary's
1 package (16 ounces) angel food cake mix
5 teaspoons confectioners' sugar
1 carton (8 ounces) reduced-fat strawberry yogurt
1 package (1 ounce) instant sugar-free vanilla pudding mix
3 drops red food coloring, optional
2 cups reduced-fat whipped topping
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Prepare cake according to package directions. Pour batter into prepared pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up jelly-roll style in the towel, starting with a short side. Cool on a wire rack.
In a large bowl, whisk the yogurt, pudding mix and food coloring if desired. Fold in whipped topping.
Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up. Cover and freeze. Remove from freezer 30 minutes before slicing.
YORKSHIRE PUDDING~Mary
1/4 cup roast beef drippings
1 cup all purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
2 eggs
1 cup milk
Preheat oven to 450 degrees. Mix flour, baking powder and salt together, then add eggs and milk and beat well until smooth. Pour roast beef drippings in a small roasting pan. Heat drippings in oven until very hot and almost smoking, then pour flour mixture over drippings. Bake for 15 minutes at 450 degrees, then reduce heat to 350 degrees and bake 15 minutes longer or until pudding has risen and is golden brown. Cut pudding into squares and serve warm.
BUTTERNUT SQUASH MUFFINS~Mary
They taste a bit like carrot cake, as the two vegetables are very similar - simply swap carrots for squash. Both of them are wonderful carriers of flavors like cinnamon, cloves and vanilla. The skin of a butternut squash goes deliciously chewy and soft when cooked, so there's no need to peel it off.
14 ounces butternut squash, skin on, deseeded and roughly chopped
2 1/4 cups light soft brown sugar
4 large free-range or organic eggs
Sea salt, optional
2 1/2 cups all-purpose flour, unsifted
2 heaping teaspoons baking powder
Handful of walnuts, chopped
1 teaspoon ground cinnamon
3/4 cup extra-virgin olive oil
CREAM TOPPING
1 clementine, zested
1 lemon, zested
1/2 lemon, juiced
1/2 cup sour cream
2 heaping tablespoons icing sugar, sifted
1 vanilla bean, split lengthwise and seeds scraped out
Preheat the oven to 350 degrees F. Line your muffin tins with paper cups.
Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing - you want to just combine everything and no more.
Fill the paper cups with the muffin mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the muffins - if it comes out clean, they're done. If it's a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the muffins to cool on a wire rack.
As soon as the muffins are in the oven, make your runny frosted topping.
Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl.
Add the sour cream, icing sugar and vanilla seeds and mix well.
Taste and adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your muffins have cooled down, then spoon the topping onto the muffins.
Sprinkle the rest of the clementine zest on top.
BUTTERSCOTCH ZUCCHINI BREAD~Mary
3 eggs
1 cup oil
2 teaspoons vanilla
2 cups sugar
2 cups grated zucchini
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon baking powder
1/2 cup rolled oats
1 package (3.4-ounce size) butterscotch pudding mix
1 cup nuts, raisins or dates
LEMON FROSTING
2 cups confectioner's sugar
1/2 teaspoon grated lemon peel
2 tablespoons lemon juice
1/4 cup butter
Mix bread ingredients. Pour into 2 greased, floured, wax paper lined pans. Bake 1 hour at 350ºF degrees. Blend ingredients for lemon frosting and spread over tops of loaves after cooled.
WILD RICE, RICE PUDDING~Mary
3/4 Cup of Raisins, (I used Cranraisins
1/4 Cup of Honey
1/4 Cup of Maple Syrup, (I used all syrup
2 Beaten Eggs
1/2 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1 Teaspoon Vanilla
2 Cups of Cooked Wild Rice
2 Cups of Scalded Milk, (I used 1 c non-dairy creamor, 1 c milk
Soak raisins in hot
water until soft and then drain. Combine honey and maple syrup. Add beaten eggs
and spices. Pour into baking dish and stir in scalded milk, wild rice and
raisins. Sprinkle nutmeg on top. Bake at 350F for 1 hour or until inserted knife comes out
clean.
Serve warm with cream.
CREAMED SPINACH~Mary
3 lb baby spinach
1 1/4 cups whole milk
1 cup heavy cream
1 small onion, finely chopped
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
1/8 teaspoon freshly grated nutmeg
Cook spinach in 2 batches in 1 inch of boiling salted water in an 8-quart pot, stirring constantly, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.
Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.
note:
Creamed spinach can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderately low heat until hot.
