December 11, 2007

Recipe Requests
Responses to Requests
    Black Bun
    Scones
    Persimmon Cookies
Shared Recipes, Crafts and Hints
    Chocolate Peppermint Biscotti 
    Chewy Lemon Cookies
    Ham Loaf
    Cauliflower with Mustard Sauce
    Asparagus Casserole
    Perfect Peppermint Patties
    Old Fashioned Potato Candy
    Buttercreams
    Cranberry Candle Float (craft)
    Peppermint Chocolate Pudding Pie
    Christmas Mice
    Festive Spiced Apple Rolls
    Holiday Brisket in Barbecue Sauce
Gardening with Gary
    Aloe Vera
    House Plants
Christmas Recipes

We wish all of you a very Merry Christmas and a Happy Holiday Season!

We do need as many of you who can to submit your favorite recipes, especially during the holiday seasons. We're looking at the Valentine's Day in the near future.

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Linda - Newsletter Editor
Kevin - BBQ Guru
Gary - Master Gardener

Recipe Requests

Kitchen Tips

For lump-free pancake batter, mix your pancake batter in a blender, then pour directly from the container onto the griddle.

To quickly rid your kitchen of cooking odors, boil a few cinnamon sticks in water for a few minutes.

To quickly clean up cooking oil that has spilled on the counter or floor, sprinkle flour over it. Wait a few minutes for it to absorb, then wipe or sweep it up.

Shared Recipes, Crafts and Hints

Chocolate Peppermint Biscotti



No need to spend coffee shop prices on these yummy Italian dunkers. Use this easy-to-follow recipe to make your own crispy cookies.

Makes 3 1/2 dozen cookies

1 1/3 cups sugar
1/2 cup butter or margarine, softened
1/2 teaspoon peppermint extract
3 eggs
3 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup coarsely crushed hard peppermint candies
1/2 cup miniature semisweet chocolate chips
Semisweet chocolate chips, if desired
Crushed hard peppermint candies, if desired

1. Heat oven to 350 degrees F. Lightly grease cookie sheet. Mix sugar, butter, peppermint extract and eggs in large bowl with spoon until blended. Stir in flour, baking powder and salt. Stir in 1/2 cup candies and 1/2 cup chocolate chips (dough will be stiff). Divide dough in half. Shape each half into 10 x 2-inch rectangle on cookie sheet.

2. Bake 30 to 35 minutes or until light golden brown. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake about 15 minutes or until light brown and crisp. Immediately remove from cookie sheet to wire rack.

3. Melt chocolate chips over low heat, stirring occasionally. Dip half of each biscotti into melted chocolate; sprinkle with crushed candies. Cool completely on waxed paper.

High Altitude (3500-6500 ft) Increase first bake time to 35 to 37 minutes.

Nutrition Information: 1 Serving: Calories 100 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 2 g); Cholesterol 20 mg; Sodium 60 mg; Total Carbohydrate 17 g (Dietary Fiber 0g); Protein 1 g

Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron 2 %

Exchanges: 1 Fruit; 1 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know...
Italian for “twice baked,” biscotti are Italian biscuits—or cookies—that are ideal for dipping into coffee or dessert wine. This minty version would go especially well dipped in hot chocolate!

Special Touch:
A drop of red food color will turn these peppermint cookies a sweet shade of blushing pink.

Recipe and photograph provided courtesy of Betty Crocker © 2007 ®/TM General Mills All Rights Reserved - used with permission.

*****
from Chris in NM

Chewy Lemon Cookies

1 box lemon cake mix
2 cups whipped topping (like Cool Whip)
2 eggs
Powdered sugar

Mix together cake mix, whipped topping, and eggs. Refrigerate 2 hours. Preheat oven to 350 degrees F. Lightly grease a cookie pan. Roll cookie dough into small balls, then roll balls in powdered sugar. Space balls evenly on cookie sheet . Bake 6-8 minutes. Remove from pan and cool. Makes 24.

*****
from Chris in NM

http://www.nancys-kitchen.com/2007-october-recipes/october-26-2007.htm

“Last night I couldn't sleep and got up and started looking through my grandmother's recipes. Knowing that there had been several recipes for Ham Loaf sent in to Nancy, I thought I might come across one and I did. In my grandmother's handwriting and dated 1929, this is her ham loaf. Jane Ann in Alabama”

Ham Loaf

1 pound ham
1 pound lean pork
2 eggs
1 cup bread crumbs
1 cup milk

Mix and shape into small loaves.

Syrup:
1/2 cup vinegar
1/2 scant cup water
1 1/2 cups brown sugar
1 scant teaspoon dry mustard

Boil this and pour over the loaves in roaster. Bake slowly 2 hours. (Makes 12-14 small loaves).

“As you can see, this recipe is almost 80 years old. Maybe this is one that someone was looking to find.”

Linda, I added 4 teaspoons tomato paste to the loaf recipe (not the glaze for the top).

*****
From Chris in NM

A good friend made this for us for dinner one time and I had to ask for the recipe! So good!

Cauliflower with Mustard Sauce

Very good!

1 medium head cauliflower
2 tablespoons water
1/2 cup mayonnaise OR Miracle Whip *
1 teaspoon prepared mustard (I use 1/4 cup Dijon
    mustard - OR regular mustard) *
1/2 cup shredded cheese (I use 1 cup shredded
    sharp Cheddar cheese)
1 teaspoon finely chopped onion (I use 1/2 cup diced onion)

Place cauliflower florets - OR whole cauliflower - in a large glass bowl or casserole dish with water, and cover with plastic wrap. Poke a few holes in the plastic with a knife. Cook in the microwave for 5 to 7 minutes, or until tender.

In a cup or small bowl, stir together the mayonnaise, and Dijon mustard and diced onion. Spoon mustard sauce mixture over the top of the cauliflower. Sprinkle shredded cheese over the top. Return to the microwave, and cook just until cheese has melted, about 2 minutes.

* I use regular prepared mustard and Miracle Whip.

*****
From Chris in NM

Now for a great side dish for Thanksgiving or Christmas, especially if you are as tired of the green bean casserole as I am! A good friend took this to our annual Moose Lodge Thanksgiving dinner a year or so ago and it is so good!!

http://whatscookin.proboards4.com/index.cgi?board=veggie&action=display&thread=1133643860

Asparagus Casserole

4 cans asparagus spears, reserve juice
2 cans cream of mushroom soup
8 hard boiled eggs
Grated cheddar cheese - enough for 2 layers
Saltine crackers
Pepper to taste

Mix mushroom soup with enough asparagus juice to make it creamy. Set aside. Layer 2 cans of the asparagus spears on the bottom of the large casserole dish. Slice and layer four of the hard boiled eggs on top of the spears. Gently spread 1/2 of the soup mixture on the top. Crumble saltine crackers on the next layer to the desired thickness. Cover with a layer of cheddar cheese. Repeat all the layers except the cheese. Bake at 350 degrees F for 30 - 40 minutes. Remove from oven and add the last layer of cheese. Return to the oven and bake until the cheese is a golden brown.

*****
From Chris in NM

http://whatscookin.proboards4.com/index.cgi?board=Candy

Perfect Peppermint Patties

1 box confectioners' (powdered) sugar
3 tablespoons butter or margarine (softened)
2 to 3 teaspoons peppermint extract
1/4 cup evaporated milk
2 cups semi-sweet chocolate chips
2 tablespoons shortening

In a bowl, combine first 4 ingredients. Add milk and mix well.
Roll into 1 inch balls and place on a waxed paper lined cookie
sheet. Chill for 20 minutes.

Flatten with a glass to 1/4 inch and chill for 30 minutes. In a
double boiler or microwave safe bowl, melt chocolate chips and
shortening. Dip patties and place on waxed paper to harden.

Yield: about 5 dozen

*****
From Chris in NM

Old Fashioned Potato Candy

An old favorite, simple to make, and tasty!

1/2 (or 1 small) boiled potato
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract
About 2 cups powdered sugar
1/2 cup peanut butter

Mash potato, add butter, vanilla and enough powdered sugar to make a slightly stiff dough. Roll out dough (on a surface dusted with powdered sugar) and spread on the peanut butter. Roll dough up (as for jellyroll) to make a log. Cut into pieces, let air dry for about an hour. Store in air tight container.

Makes about 2 dozen confections

*****
From Chris in NM

Buttercreams

These homemade buttercream candies are easily made with powdered sugar, butter and cream cheese.

Prep: 1 hr 10 min - Chill: 2 hrs 30 min

Filling Ingredients:
1/2 cup LAND O LAKES® Butter, softened
1 (3-ounce) package cream cheese, softened
1 1/2 teaspoons vanilla *
4 cups powdered sugar

Coating Ingredients:
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
2 tablespoons shortening

Combine butter and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Add vanilla; continue beating until well mixed. Reduce speed to low. Beat, gradually adding powdered sugar, until well mixed (4 to 5 minutes). (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.)

Shape rounded teaspoonfuls of mixture into 1-inch balls. Place onto waxed paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours or overnight).

Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 4 minutes). Dip buttercreams into chocolate mixture using toothpicks; let excess chocolate drip off. Place onto waxed paper-lined baking sheet. Refrigerate at least 30 minutes to set.

*Substitute 1 1/2 teaspoons almond, orange or rum extract. Makes 5 dozen candies

*****

Cranberry Candle Float

1 clear punch bowl or other wide-mouthed, low bowl
2-3 (12 ounce) bags Ocean Spray® Fresh Cranberries
    (depending on size of bowl)
3-4 floating candles
1 live flower, stem cut to 1 inch
Water

Fill bowl 3/4 full with water. Add cranberries and floating candles. Arrange candles so they are evenly spaced amidst the berries. Add a single spectacular bloom and light candles.

Replace berries when they become soft, which can range from a few days to about a week.

Caution: do not leave lit candles unattended.

Recipe and photograph provided courtesy of Ocean Spray Cranberries, Inc.

*****

Peppermint Chocolate Pudding Pie

10 servings, one slice each

2 cups cold milk
2 packages (4-serving size each) JELL-O Chocolate Flavor
    Instant Pudding & Pie Filling
1 HONEY MAID Graham Pie Crust (6 ounces)
1 cup JET-PUFFED Miniature Marshmallows
1 tub (8 ounces) COOL WHIP Whipped Topping, thawed, divided
2 squares BAKER'S Semi-Sweet Baking Chocolate
1/4 cup crushed candy canes

POUR cold milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)

SPOON 1 1/2 cups of the pudding into pie crust. Top with marshmallows. Gently stir 1 1/2 cups of the whipped topping into remaining pudding; spoon over pie. Refrigerate 3 hours.

MEANWHILE, microwave chocolate in small microwaveable bowl on HIGH 1 min. Stir until melted. Cool slightly. Place melted chocolate in resealable plastic bag. Snip off small piece from one of the bottom corners of bag; squeeze chocolate into 10 desired shapes on wax paper-covered baking sheet. Refrigerate until firm.

TOP pie with remaining whipped topping just before serving. Garnish with crushed candy canes. Serve each slice with a chocolate decoration.

Size-Wise:
This easy-to-make dessert is perfect to bring to a party since it serves 10.

Food Facts:
To keep marshmallows from turning hard, store them in the freezer. When thawed, they're soft, like fresh marshmallows.

Nutritional Information: Calories 320 Total fat 12 g Saturated fat 7 g Cholesterol 5 mg Sodium 450 mg Carbohydrate 52 g Dietary fiber 1 g Sugars 34 g Protein 3 g Vitamin A 2 %DV Vitamin C 0 %DV Calcium 6 %DV Iron 6 %DV

Healthy Living Information: Generally Nutritious

Recipe and photograph provided courtesy of Kraft Foods.

*****
This is a recipe that FootsieBear submitted to Recipe Goldmine a few years back. It's a real winner!

Christmas Mice

From the kitchen of FootsieBear

I found these in the Country Woman Christmas issue. (The original instructions listed the ingredients to make 24 mice. I made 33 because that's how many cherries were in the jar, so that's what I'm basing these instructions on.) This is the picture that I took of one that I made.

1 jar maraschino cherries with stems
1 package double stuffed Oreos
1 package Hershey's kisses
1 tube red decorating gel
1 tube green decorating gel
Slivered almonds
1 cup semi-sweet chocolate chips
2 teaspoons shortening

Drain cherries well and count them. Unwrap an equal amount of chocolate kisses and carefully remove one side of the chocolate cookie from the Oreo, leaving the cream filling on the other side. (Save plain side for another use.)

Melt the chocolate chips and shortening in the microwave and stir till smooth. Dip the cherries in the chocolate, shake to remove excess. Set the cherry on the flat side of chocolate kiss, then position them on the cream filling of the Oreo, slightly off center with the stem hanging over the edge. Position 2 slivered almonds for ears. Use red gel for eyes. Use the green gel to draw 2 holly leaves slightly apart, put a red berry in the center with the red gel.

Now a few things I learned! I kept the chocolate warm by setting it in a bowl of warm water, it made it easier to dip the cherries. If you can find the larger size cherries, use those. The ones I got were kind of small and didn't fit quite right. I took a toothpick, and used some of the slightly set chocolate from the side of the bowl to fill in any holes in the cherries and to make the head and body look more connected.

If you let them set a few minutes before adding the ears, the almonds will stay in place better. I tried putting them on right away and they kept falling over. Try not to get chocolate all over the almond sliver like I did.

In fact, I tried several methods of putting these together, I followed the directions to a T and discovered it wasn't quite as easy as they made it out to be. Then again, I was keeping an eye on the news, DH was in and out and so was the dog, so maybe I was slightly distracted! LOL

I also dipped the cherries and set them on a plate then dipped the ends of the almond slivers in chocolate and glued them to the kiss, then stuck them together. That worked ok too.

Line a cookie sheet with wax paper to set the mice on as you put them together. When you get them all done, let them set for a few minutes before decorating. Don't forget to knead the gel tubes first or the first drop will run. You can use blue gel or any other color for the eyes if you want. The holly leaves are a little tough to get right. I ended up making a "v" on each side of the red berry. Next time, I may just sprinkle colored sugar on the cream filling. (In fact, if you want to make these for Halloween, I'd use yellow, red and orange sugar.)

I figured out what to do with the other half of the Oreos. I'm going to put a little chocolate frosting on them, then make more mice, only this time, I'm going to dip them in white chocolate and maybe sprinkle a little coconut around them.

NOTE: You could use cherries without stems and use a chow mein noodle for the tail.

*****
Festive Spiced Apple Rolls

Store-bought spiced apple rings dress up basic bread dough. The resulting rolls are both pretty and delicious.

Makes 12 rolls

Rolls:
2 1/2 cups Gold Medal® all-purpose flour
3 tablespoons packed brown sugar
1/2 teaspoon salt
1 package regular or quick active dry yeast
1/3 cup milk
1/3 cup water
3 tablespoons butter or margarine
1 egg
1 jar (14 ounces) spiced apple rings, drained

Glaze:
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
2 to 3 teaspoons milk

1. In large bowl, mix 3/4 cup of the flour, the brown sugar, salt and yeast. In small saucepan, heat 1/3 cup milk, the water and butter until warm, 105 degrees F to 115 degrees F. (Butter need not be melted.) Gradually stir into flour mixture. Beat with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Add egg and 1/4 cup of the flour. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in remaining flour until stiff dough forms. Grease top of dough. Cover bowl tightly with plastic wrap and refrigerate at least 2 hours but no longer than 3 days.

2. Grease 12 regular-size muffins cups. Punch down dough. On lightly floured surface, roll dough into 15 x 10-inch rectangle.

3. Place apple rings in blender or food processor. Cover and blend on medium speed until almost smooth. Spread apples over dough to within 1/4 inch of edges. Roll up dough tightly, beginning at 15-inch side. Pinch edge of dough firmly into roll to seal. Stretch and shape until even.

4. Cut roll into 12 equal slices. Place slices cut sides up in muffin cups. Snip part way through each slice twice, cutting into fourths, using kitchen scissors. Gently spread dough pieces open. Cover and let rise in warm place about 25 minutes or until double. (Dough is ready if indentation remains when touched.)

5. Heat oven to 375 degrees F. Bake about 15 minutes or until golden brown. Immediately remove from pan to cooling rack. (At this point, rolls can be frozen in freezer-safe bags up to 1 month. To serve, remove rolls from bag and wrap in foil. Reheat in 325 degree F oven about 15 minutes or until hot.)

6. In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm rolls. Serve warm or cool.

Nutrition Information: 1 Serving: Calories 200 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 20 mg; Sodium 145 mg; Total Carbohydrate 39 g (Dietary Fiber 2 g); Protein 4 g

Percent Daily Value*: Vitamin A 4 %; Calcium 2 %; Iron 8 %

Exchanges: 1 1/2 Starch; 1 Fruit; 1/2 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Simplify
Skip the vanilla glaze, and drizzle these apple rolls with store-bought caramel topping instead. Yum!

Time Saver
Short on time? Start with one loaf (from a 2-pound package) of frozen white bread dough, thawed, instead of making the scratch dough. It'll take you only 30 minutes to make these rolls from start to finish!

Recipe and photograph provided courtesy of Betty Crocker © 2007 ®/TM General Mills All Rights Reserved - used with permission.

*****
Holiday Brisket in Barbecue Sauce

20 servings

1 beef brisket (5 pounds)
1 jar (12 ounces) apricot preserves
1 bottle (10 ounces) A.1. Original Steak Sauce
1 cup ketchup
1/2 cup firmly packed brown sugar
2 large onions, sliced, separated into rings

PREHEAT oven to 350 degrees F. Place meat in roasting pan.

MIX preserves, steak sauce, ketchup and sugar in large bowl until well blended. Add onions; toss to coat. Pour evenly over meat. Cover with foil; pierce foil in several places with sharp knife or fork to vent.

BAKE 3 1/2 to 4 hours or until meat is tender. Let stand, covered, 10 minutes before slicing. Serve with the meat drippings.

Kraft Kitchens Tips:
Make-Ahead Brisket can be prepared up to 2 days in advance. Bake and slice meat as directed. Return meat to roasting pan; cover with meat drippings. Cover and refrigerate. When ready to serve, reheat, covered, in 350 degree F oven for 1 hour or until heated through

Nutritional Information: Calories 230 Total fat 8 g Saturated fat 2.5 g Cholesterol 55 mg Sodium 420 mg Carbohydrate 23 g Dietary fiber 1 gSugars 17 g Protein 18 g Vitamin A 4 %DV Vitamin C 8 %DV Calcium 0 %DV Iron 10 %DV

Healthy Living Information: Generally Nutritious

Recipe and photograph provided courtesy of Kraft Foods - used with permission.

Gardening with Gary

Octavia writes~
I would like to ask some question about taking care of aloe vera. I found the information from http://www.recipegoldmine.com/gardengary/aloe-vera.html

I have aloe vera that I put outside (at balcony), but unfortunately there is no sunlight coming through to my balcony. It might sun in the middle of the day, let's say 2 pm, which I think is not good for the plant. It is spring time here, almost summer. So, what should I do to my plant? Because I think the plant is not growing, but somehow it stays green but I want it to grow. And, there is one of my aloe vera that has brownish colour I think because it's dry. Can I cut it or just leave it? And, I want to give my plant food, but when I want to buy it? It says on the container do not give it to native plants. Is aloe vera a native plant?

A. Aloes are sun-loving plants so light from 2 pm on is insufficient for optimal growth. Is there another place where it would receive more light? If not, keep it there and do not allow any foliage to cover what little light it receives. Since one is green, it must be doing OK. As for brown leaves, cut with a sharp knife the entire stem back to the central trunk and discard. It will ooze but seal shortly. Do not remove all the leaves at once. Take off 2 at a time until all that remains is green. Since dry, water more frequently but allow full drying before adding more water. They prefer to grow on he dry side. I am unaware of any fertilizer which is only for native plants. That does not make sense. Buy another product as Miracle-Gro, Peter's, Jack's, Jungle Growth, Schultz, Rapid Grow, etc. Follow directions carefully but most call for one tablespoon per gallon water. Apply year-round unless very dark and cold outside.

Jerri writes~
Is there any general rule about watering houseplants? I have different plants in different size containers. Can the small containers be watered every week and the floor size be watered once a month? The leaves on my plants tend to curl, dry, turn yellow, then the plant dies. I really want to keep plants in my house! Thanks!

A. Never think there is one rule of thumb for all house plants as to light, water and food. Test by sticking your index finger into the soil. If you feel coolness or moisture, do not water. Plants tell you when they need water and not necessarily all the way to the point of wilting. If dry to the touch, roots can accept moisture. If not, the roots could become waterlog and rot due to lack of oxygen. This is observed as wilting, too, so do not confuse the two states. Dry curling leaves could signal low humidity especially if the pot is near a window or a floor heater/furnace outlet. Place pot on a water and large pebbles filled saucer for evaporation. If weather is cold, draw curtains to protect the floor plants. Keep in mind different plants need different amounts and frequency of watering. For instance, a cactus or succulent needs less than a geranium or herb.

GardeningWithGary
San Francisco, CA/Puerto Vallarta, JAL

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