Friday, November 27, 2009

Sugar Cookie Glaze

Mom always seems to know how to make this of the top of her head but mine never turns out just right. I found the recipe below and it dried shiny, tasted good and was the right consistency.
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring
1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Baked Corn

1 (15.25 ounce) can whole kernel corn
1 (14.75 ounce) can cream-style corn
1/2 cup sour cream
1 cup butter or margarine, melted
2 eggs
1 (12 ounce) package corn muffin mix
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.
3. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

Thursday, November 26, 2009

White Chocolate Pumpkin Cheesecake with Pecan-Gingersnap Crust

1 1/2 C gingersnap crumbs (about 25-30 small cookies)
6T real butter, melted
3 T brown sugar
3/4 C ground pecans

3 8oz blocks cream cheese
3/4 C canned pumpkin puree
8oz melted white chocolate (that's about 1 C white chocolate chips, melted)
1 C sugar
3 eggs
2 t vanilla
1/4 t nutmeg
1 1/2 t cinnamon
1/8 t cloves

sweetened whip cream
caramelized pecans
jarred caramel sauce

Preheat oven to 350. Using heavy duty foil, securely wrap the bottom and outside of your cheesecake pan. This will prevent leaks when using the water bath.

For Crust:
Use a food processor to crush gingersnaps. Then do pecans. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Press into a 9" spring form pan. Evenly spread across the bottom of pan and up the sides about 1-1 1/2 inches.

To melt chocolate, place in a microwave-safe bowl and microwave on 30 second intervals, stirring in between, until smooth. Set aside.

With an electric mixer beat cream cheese and sugar until smooth. Add eggs, one at a time. Add pumpkin, vanilla, nutmeg, cinnamon, and cloves.

With the mixer running, slowly add in white chocolate in a steady stream (or steady blobs).

Pour mixture on top of the crust.

For waterbath:
Place cheesecake pan inside of a larger pan. I used a roasting pan. Place your cheesecake pan into larger pan. The larger pan should be at least 2-3 inches in depth. Place in pre-heated oven. With a kettle or pitcher filled with hot water, pour water into the larger pan about halfway up, or approximately 1 1/2 to 2 inches.

Bake for about 50 minutes or until set. The center should be just a tad bit jiggly still. It will finish cooking while cooling.

When it's done, remove from oven and place on a rack until completely cool. Place in the fridge for at least 12 hours.

You can top it however you like. I LoVe caramelized pecans so I think that's a must.

Saturday, November 14, 2009

Overnight Super Salad

Grandma Greve's favorite salad!

3/4 pound sliced bacon
1 large head iceberg lettuce, shredded
1/4 cup sliced onion
1/4 cup thinly sliced celery
1 (8 ounce) can water chestnuts, drained
and sliced
1 (10 ounce) package frozen peas
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon white sugar
2 tablespoons grated Romano or Parmesan
4 tomatoes, cut into wedges
2 hard-cooked eggs, sliced
1 tablespoon chopped fresh parsley for
1. Spread the lettuce out on a large serving dish or bowl. Sprinkle the onion, celery, water chestnuts and frozen peas (unthawed) over the lettuce in layers. Spread mayonnaise over the top like a frosting. Sprinkle with sugar and grated cheese. Cover and refrigerate overnight.
2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
3. Before serving, sprinkle crumbled bacon over the top, and garnish with tomato wedges, slices of hard-cooked egg, and parsley.

Thursday, November 12, 2009

Cucumber Lime Drink

1 can frozen limeaid concentrate

2 2-liter bottles Sprite

1 gallon ice (or less if desired)

cucumber sliced thin to float on top

Mix ingredients and serve. As the ice melts, it dilutes the drink to a pleasant consistency. You probably don’t want all the ice to melt, however, or it will be too diluted.

Pumpkin Bars

4 eggs
1 2/3 c. sugar
1 c. veg. oil
16 oz. can pumpkin

2 c. flour
2 t. baking powder
2 t. cinnamon
1 t. salt
1 t. baking soda

3 oz cream cheese
1/2 c. butter
1 t. vanilla
2 c. powdered sugar
nutmeg. to sprinkle

Mix first four ingredients. Add last five ingredients. Pour in ungreased 15x12x1 pan. Bake 25-30 minutes at 350.

Mix frosting ingredients, spread on cooled cake, and sprinkle with nutmeg.

Chocolate Cherry Bars

1 package chocolate cake mix
1 can (21 oz) cherry pie filling
1 tsp almond extract

2 beaten eggs

Preheat oven to 350. Grease and lightly flour pan (see pan dimensions below).

Mix ingredients by hand until batter is well-mixed. Spread in pan.

Bake 10 x 15 baking dish for 20-30 minutes. Bake 9 x 13 baking dish for 25-30 minutes. (I made a double batch and spread it between a cookie sheet and a 10 x 15 glass pan. I baked it for around 20 min.)



1 cup sugar

5 T margarine

1/3 cup milk

Bring ingredients to a boil. Boil ingredients, stirring constantly for 1 minute. Remove from heat and add 6 oz chocolate chips. Stir until smooth and pour over bars.

Wednesday, November 4, 2009

Praline Pumpkin Mousse Parfait

Make a spice cake and when cool cumble it

Praline Pumpkin Mousse:
1 cup cold milk
1 can pumpkin
2 pkg. Vanilla flavor instant pudding and Pie filling
2 cups thawed cool whip
1/2 cup chopped pecans
1T. butter or margarine melted
1/3 cup packed brown sugar

Beat milk and pumpkin, dry pudding mixes and pumpkin pie spice in large bowl with wire whisk 2 minutes or until well blended. (mixture will be thick) Gently stir in whipped topping.

Pecan topping: (may want to double or triple, depending on how many you are making)

toss pecans with butter and sugar

Alternate spice cake pieces with Praline pumpkin mousse and pecan topping, ending with the topping.

This is a very yummy fall dessert