Prime Rib Au Jus
1 750-ml bottle Cabernet Sauvignon
2 cups beef stock or canned broth
1 cups ruby Port
1 1/2 large garlic cloves, peeled
1/2 large shallot, peeled
1 bay leaves
1 1/2 teaspoons dried thyme
1 3-pound boneless prime rib beef roast
2 large garlic cloves, pressed
Fresh parsley sprigs
Combine first 6 ingredients and 1/2 teaspoon thyme in large saucepan. Boil until reduced to 1 cups, about 30 - 45 minutes.
Preheat oven to 450 degrees F. Place beef, fat side up, in heavy baking pan. Rub beef all over with pressed garlic and 1 teaspoon thyme. Season beef generously with salt and pepper. Roast 30 -35 minutes. Tent beef with foil
Tent should ONLY cover the top 1/3 of the roast!
Continue roasting until meat thermometerinserted into center registers 118 degrees F for rare, about 25 minutes. Transfer to carving platter and let stand 15 minutes.
Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet stock to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
Suggestion: Serve with a small baked potato and fresh steamed vegetables.
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Glazed Baked Ham
1 12 lb. ham
1 cup firmly packed brown sugar
1 tablespoon mustard
1/4 cup pineapple juice
6 slices fresh or canned pineapple
6 maraschino cherries
Place ham, fat side up on rack in open roasting pan. Bake in 350 degrees F oven for 3 to 3 1/2 hours. Combine sugar, mustard and pineapple juice. Remove ham from oven 45 minutes prior to completed baking time. Pour off excess fat. Spread 1/3 of the glaze on fat side.
Arrange pineapple slices and cherries on the glaze, pressing firmly. Return to oven and baste with remaining glaze at 15 minute intervals.
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White Chocolate Cheesecake
2 - 8 oz. packages cream cheese softened
1 cup melted white chocolate
2 eggs well beaten
3/4 cup sugar
2 cups sour cream
2 tsp. vanilla
1/2 tsp. almond extract
1 9 inch deep dish graham cracker pie crust
Combine cream cheese, sugar, eggs, vanilla and almond extract together and beat until smooth, add sour cream and blend.
Pour into pie crust and bake at 375 degrees F for 35 minutes or until set.
Top with your favorite fruit and/or glaze.
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Rum Cake
1/2 lb margarine, room temperature
3 cups sugar
1 teaspoon butter flavoring
1 teaspoon lemon flavoring
3 cups flour
1/2 cup shortening
5 eggs
1 teaspoon coconut flavoring
1/2 teaspoon rum
1 cup buttermilk
Cream margarine, shortening sugar. Add eggs, 1 at a time. Add flavorings and rum. Sift flour 3 times and add to mixture. Add buttermilk. Mix well and pour batter into greased and floured Bundt or tube pan.
Bake at 350 degrees F for 1 1/2 hours.
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Chocolate Cloud Pie
1 1/4 cups chocolate wafer crumbs
1/4 cup margarine, melted
2 T. sugar
2- 8 oz. pkg. Philadelphia cream cheese
3/4 cup brown sugar, packed
1 tsp. vanilla
1- 6 oz. pkg. semi-sweet chocolate pieces, melted
2 eggs
Heat oven to 325 degrees F. Combine crumbs, margarine, & sugar. Press onto bottom & sides of 9" pie plate. Bake at 325 degrees F for 10 minutes.
Combine softened cream cheese, sugar, & vanilla, mixing until well blended. Stir in chocolate. Add eggs, one at a time, mixing well after each addition. Pour over crumbs.
Bake at 325 degrees F for 35 minutes. Cool before serving.
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Old-Fashioned Mincemeat Pie
9 inch Double crust pastry*
1 1/4 lb. beef shoulder or bottom round, cut into 1" cubes
1 cup apple cider
4 tart cooking apples, pared, cored, finely chopped
1 1/4 cup plus 2 Tbsp sugar
2 1/2 cup dried currants
2 1/2 cup dark raisins
8 oz mixed candied orange and lemon peel, finely diced
1 stick butter
1 lb. sour cherry preserves
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. grated nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt
1 can (16-oz) sour cherries packed in water, drained, with 1/2 cup liquid reserved
*Use your favorite recipe.
Heat beef shoulder and 1/2 cup cider in large Dutch oven to boiling, reduce heat and simmer covered until meat is tender when pierced with a fork, about 20 minutes.
Remove meat to work surface, coarsely chop and return to pan. Stir all remaining ingredients except drained canned cherries into meat. Heat to simmering. Cook uncovered, stirring occasionally, over low heat until very thick, about 1 and 1/2 hours.
Stir in cherries and remove from heat.
Refrigerate in container or jar with tight-fitting lid at least one week before using. Mincemeat will keep in refrigerator up to three weeks or freezer up to three months.
Put mincemeat into an unbaked pie shell and put pastry on top and crimp edges and poke several holes in top pastry. Brush top with cream and sprinkle with sugar. Bake 40 minutes at 340 degrees. You may need to protect edges of crust the last 15 to 20 minutes to keep from becoming too brown. Serve warm/hot with ice cream or whipped cream on top.
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Triple Chocolate Fantasy Bars
Prep Time: 20 Minutes
Makes 24 to 36 bars
Chocolate lovers will enjoy the decadent texture and taste of these bars!
1 (18 1/4- or 18 1/2-ounce) package chocolate cake mix
1/4 cup vegetable oil
1 egg
1 cup chopped nuts
1 (14-ounce) can Eagle Brand Creamy Chocolate Sweetened
Condensed Milk (NOT evaporated milk)
1 (6-ounce) package semi-sweet chocolate chips
1 teaspoon vanilla extract
Dash salt
Preheat oven to 350 degrees F. In large mixing bowl, combine cake mix, oil and egg; beat on medium speed until crumbly. Stir in nuts. Reserving 11/2 cups crumb mixture, press remainder on bottom of greased 13x9-inch baking pan.
In small saucepan, combine Eagle Brand with remaining ingredients.
Over medium heat, cook and stir until chips melt. Pour evenly over prepared crust.
Sprinkle reserved crumb mixture evenly over top.
Bake 25 to 30 minutes or until bubbly. Cool thoroughly. Cut into bars. Store loosely covered at room temperature.
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Ricotta Filled Cannolis
2 lbs ricotta, well-drained
1 cup sugar
1 tablespoon citron, finely minced
1 cup cream, beaten stiff
1/2 cup chopped Hershey's bar or chocolate bits
1 teaspoon vanilla
Maraschino cherries, chopped & blotted dry (optional)
chopped nuts (optional)
Store bought cannoli wafer tubes, or, homemade cannoli tubes (recipe below)
Beat Ricotta, adding sugar gradually until smooth; do not overbeat. Add vanilla and citron. Add optional ingredients, if desired. Fold in whipped cream. Refrigerate overnight.
Fill when ready to serve. Sprinkle tops with powdered sugar.
Homemade Cannoli:
To make the dough, place the flour in a bowl or food processor. Add the butter or lard and sugar and mix with a fork, or pulse, until the mixture resembles course meal. Slowly add the 1/4 c wine and shape the mixture into a ball; add a little more wine if the dough appears too dry. It should be soft but not sticky. Knead the dough on a floured surface until smooth, about 10 minutes. Wrap the dough and refrigerate for 45 minutes.
Place the chilled dough on a floured work surface. Divide the dough in half. Work with 1 piece of dough at a time; keep the remaining dough refrigerated. Roll the dough out to a very thin long rectangle about 14" long x 3" wide, either by hand or using a pasta machine set to the finest setting. Cut the dough into 3" squares. Place a cannoli form diagonally across 1 square. Roll the dough up around the form so the points meet in the center. Seal the points with a little water. Continue making cylinders until all the dough is used.
In an electric skillet, heat the vegetable oil to 375. Fry the cannoli 3 or 4 at a time, turning them as they brown and blister, until golden brown on all sides. Drain them on brown paper. When they are cool enough to handle, carefully slide the cannoli off the forms.
To serve, use a long iced tea spoon or a pastry bag without a tip to fill the cannoli with the filling.
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Chocolate Mint Brownies
Brownies:
2 squares chocolate
1/2 cup butter
2 eggs
1 cup sugar
1/2 cup flour
1 cup nuts
Frosting:
1 1/2 cups confectioners sugar
3 tablespoons butter
1 1/2 tablespoons cream
1 teaspooon peppermint extract
2 drops green food coloring
Chocolate covering:
1 square semi-sweet chocolate
1 square unsweetened chocolate
1 1/2 tablespoons butter
Cream 1/2 cup butter with 1 cup sugar. Add eggs and (melted, cooled) chocolate. Add flour and nuts. Mix well. Bake in a greased and floured 9 x 9-inch pan at 350 degrees F for 25 minutes.
Mix frosting ingredients.
Allow brownies to cool, frost and place in refrigerator.
In double boiler, melt the ingredients for chocolate covering, cool slightly and spread over frosting.
When set, cut into squares.
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Butter Pecan Fudge
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup pecan halves, toasted and coarsely chopped
In a large heavy saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from the heat; stir in vanilla. Stir in confectioners' sugar until smooth. Fold in pecans.
Spread into a buttered 8-in. square dish. Cool to room temperature.
Cut into 1-in. squares. Store in an airtight container in the refrigerator.
Yield: 1-1/4 pounds.
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Baklava
17 1/4 oz. pkg frozen phyllo pastry -- thawed
1 1/4 cups butter -- melted
1 1/4 cups flaked coconut -- lightly toasted
1/2 cup finely chopped macadamia nuts -- toasted
1/2 cup finely chopped pecans
1/2 cup brown sugar -- firmly packed
1 tsp ground cinnamon
1 cup sugar
1/4 cup water + 1/4 c. lemon juice
2 tsps grated lemon rind
1/4 cup honey
Butter a 13- x 9- x 2-inch baking pan. Cut phyllo in half crosswise, and cut each half to fit pan. Discard trimmings. Cover phyllo with a slightly damp towel. Layer 10 sheets of phyllo in pan, brushing each sheet with melted butter. Combine coconut, macadamia nuts, pecans, brown sugar, and cinnamon; stir well. Sprinkle one-third of nut mixture over phyllo in pan. Top with 10 sheets of phyllo, brushing each sheet with melted butter. Repeat procedure twice with remaining nut mixture, phyllo, and butter, ending with buttered phyllo. Cut into diamond shapes, using a sharp knife.
Bake at 350 degrees F for 40-45 minutes or until top is browned. Let cool completely.
Combine 1 cup sugar, water, and lemon juice lemon rind, and honey in a medium saucepan. Bring to a boil; reduce heat, and simmer 5 min. Remove from heat; drizzle syrup over baklava. Cover and let stand at room temperature 24 hours.
Yield: about 3 dozen.
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Thumbprint Cookies
1/2 cup butter or margarine, softened
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
finely chopped nuts
jelly or preserves
1/4 teaspoon salt
Preheat oven to 300 degrees F. Grease cookie sheets. Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk. Add vanilla, flour and salt, mixing well. Shape dough into balls. Roll in egg white, then nuts. Place on cookie sheets about 2 inches apart.
Bake for 5 minutes. Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.
Makes 2 dozen.
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Sugar Cut-Out Cookies
3/4 cup butter or hard margarine, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon cardamom, optional
1/4 teaspoon salt
Cream butter and sugar in large bowl. Add egg and vanilla. Beat. Mix remaining ingredients in separate bowl. Stir into batter. Roll out 1/8 inch (3 mm) thick on lightly floured surface. Cut into rounds or different shapes.
Bake on greased cookie sheet in 350 degrees F (175C) oven for about 10 minutes. Cool. Decorate.
Makes 7 dozen cookies.
Variation: For plain sugar cookies, sprinkle with granulated sugar before baking.
Variation: For decorated sugar cookies, sprinkle with colored sugar or sprinkles before baking or decorate baked cookies with icing.
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Mocha Cookies
1/2 cup butter
3/4 cup sugar
1/4 cup packed brown sugar
1 egg
1 1/2 cups flour
2 tablespoons instant coffee powder, No crystals
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 teaspoon vanilla
1 cup finely chopped walnuts
12 oz semi-sweet chocolate chips
Preheat oven to 350 degrees F. Cream butter. Add both sugars and beat well. Add egg and mix well. Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 c walnuts. Mix well. Wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours).
Remove dough from refrigerator. Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet. Bake 12-15 minutes.
Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie. When chocolate has softened, spread over top and sprinkle with balance of walnuts. Remove to wire rack and cool.
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Maple Walnut Cookies
1 1/4 cups firmly packed light brown sugar
3/4 cup Butter Flavor Crisco all-veg. shortening or 3/4 Butter Flavor Crisco Stick
2 Tblsps maple syrup
1 tsp vanilla
1 tsp maple extract
1 egg
1 3/4 cups all-purpose flour
1 tsp salt
3/4 tsp baking soda
1/2 tsp cinnamon
1 1/2 cups chopped walnuts
walnut halves
Heat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies. Place brown sugar, shortening, maple syrup, vanilla and maple extract in large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat well. Combine flour, salt, baking soda, and cinnamon in another bowl. Add to shortening mixture; beat at low speed just until blended. Stir in chopped walnuts.
Drop dough by rounded measuring tablespoons 3 inches apart onto ungreased baking sheets. Press walnut half into center of each cookie. Bake one baking sheet at a time at 375 degrees F for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Makes about 3 dozen cookies.
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Coconut Macaroons
3 egg whites,
1/4 teaspoon cream of tartar,
1/8 teaspoons salt,
3/4 cup sugar,
1/4 teaspoon almond extract,
3 drops red or green food coloring,
2 cups flaked coconut,
12 candied cheeries--each cut into fourths
Beat egg whites, cream of tartar and salt in 1 1/2 quart bowl until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Pour into 2 1/2 quart bowl. Fold in almond extract, food coloring (if desired) and coconut.
Heat oven to 300 degrees F. Drop mixture by teaspoonfuls about 1 inch apart onto aluminum foil-covered cookie sheer. Place a cherry piece on each cookie. Bake just until edges are light brown, 20 to 25 minutes.
Cool 10 minutes and remove from foil.
NOTE: Store cookies in airtight container no longer than 2 weeks or freeze no longer than 1 month.
3 1/2 to 4 dozen cookies.
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Cinnamon Stars
2 1/2 cups blanched almonds
1 lemon
1/3 cup room temperature egg whites 2-3
Pinch of salt
3 2/3 cups confectioners' sugar
1 tablespoon cinnamon
Heat oven to 250 degrees F. Butter and flour baking sheets. Grind almonds to a powder. Grate 1 1/2 tsp. zest from the lemon and squeeze about 2 tsp. Juice. Beat eggs whites and salt until foamy. Add 1/8-tsp. lemon juice and beat until soft peaks form. Gradually add 3 cups sugar and continue beating until whites form stiff peaks. Save 1/2 cup of this mixture. Stir almonds, cinnamon and zest into remaining whites. Gradually knead in up to 2/3-cup sugar to make a manageable dough.
Sprinkle work surface with more sugar. Roll to 1/8 inch thick. Using a 2 1/2-inch star shaped cookie cutter, stamp out cookies. Gather and re-roll dough until it all has been used. Place on cookie sheets spacing 1 1/4 inches apart. Gradually stir up to 2-tsp. lemon juice into reserved egg-white mixture to make it spreadable. Spread a thin layer of icing on each star. Add more juice if icing starts to dry out.
Bake cookies until they are beginning to brown and are crisp, but chewy, 20-30 minutes. Cool on racks.
Makes about 50 cookies.
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Chocolate Sugar Cookies
1/4 c. butter or margarine
1 cup sugar
1 cup flour
1 tsp. baking powder
1 tsp. vanilla
2 squares baking chocolate; melted
powdered sugar
Beat together butter and sugar. Add eggs. Stir in flour and baking powder. Mix well. Stir in vanilla and chocolate. Roll into small balls and coat with powdered sugar.
Bake at 350 for 8 - 10 minutes.
Makes 2 to 3 dozen.
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Snickerdoodles
2 cups shortening
3 cups sugar
4 eggs
5 1/2 cups flour
4 tbsp. cream of tartar
2 tsp. baking soda
1/2 tsp. salt
4 tbsp. sugar
4 tbsp. cinnamon
Heat oven to 400 degrees F. Mix shortening, sugar and eggs thoroughly. Stir together flour, cream of tartar, baking soda and salt. Blend flour mixture into the shortening mixture. Form in balls. Roll in mixture of 2 tbsp. sugar and cinnamon.
Place about 2 inches apart on ungreased baking sheet. Bake 8-10 minutes.
Makes about 12 dozen cookies.
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Chocolate Oatmeal Cookies
3/4 cup quick cooking oatmeal
4 cups all-purpose flour
2 tsp baking soda
2 tsp salt
1 cup shortening
1 cup butter or margarine
1 1/2 cups granulated sugar
1 1/2 cups brown sugar, packed
2 tsp vanilla
4 large eggs
4 cups chocolate chips
1 1/2 cups chopped nuts (optional)
Preheat oven to 375 degrees F. In a large mixing bowl, combine the oatmeal, flour, baking soda, and salt. In another mixing bowl, beat the shortening, butter, sugars, and vanilla. Add the eggs one at a time, beating well after each addition. Gradually, beat into the flour mixture. Stir in the chocolate chips and nuts. Drop by rounded tablespoonfuls onto ungreased baking sheets, and bake for 9-11 minutes, or until golden brown.
Remove the cookies from the oven and let cool on baking sheets for two minutes. Remove the cookies to wire racks to cool completely.
Makes about 150 cookies.
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Chocolate Filled Snowballs
1 cup butter or margarine
1/2 cup sugar
1 tsp. vanilla
2 cups flour
1 cup chopped nuts
Hershey chocolate kisses
powdered sugar
Preheat oven to 375 degrees F. Beat butter, sugar, and vanilla until creamy. Stir in flour and nuts. Shape dough around candy kisses using about 1 tablespoon of dough. Place on lightly greased (or parchment lined) cookie sheets and bakefor about 12 minutes. Remove and roll in powdered sugar.
Makes about 3 dozen cookies.
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Almond Biscotti
2 cups all-purpose flour
1 cup sugar
1/2 cup slivered almonds, chopped and toasted
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 eggs
1 egg white
Vegetable cooking spray
Combine first 5 ingredients in a large bowl. Combine vanilla and next 3 ingredients; add to flour mixture, stirring until well blended (dough will be dry).
Turn dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
Bake at 350 degrees F for 30 minutes. Remove the roll from the baking sheet to a wire rack, and let cool for 10 minutes. Cut the roll diagonally into 30 (1/2-inch) slices. Place, cut sides down on a baking sheet. Bake for 10 more minutes.
Turn cookies over and bake an additional 10 minutes (cookies will be slightly soft in the center but will harden as they cool). Remove cookies from the baking sheet and let cool completely.
Yields approx. 2 dozen.
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Peppermint Meringues
Ingredients:
2 large egg whites, room temperature
1/8 teaspoon cream of tartar
1/2 cup white sugar
1/8 teaspoon salt
2 peppermint candy canes, crushed
Directions:
1. Arrange oven racks to divide oven into thirds. Heat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
2. In large bowl beat egg whites, salt, and cream of tartar with electric mixer until soft peaks form when beaters are lifted.
3. Gradually beat in sugar, beating 5-6 minutes until mixture is very stiff, smooth and glossy.
4. Drop teaspoonfuls onto prepared cookie sheets, close together. Lightly sprinkle crushed candy over tops.
5. Bake 1 1/2 hours. Meringues should look dry and white. Turn off oven. Keep oven door ajar and let meringues cool inside oven. Loosen from foil with metal spatula.
6. Store loosely covered in cool dry place up to 2 months.
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