Ingredients:
2 Cans apple pie filling
1( 80z.) package cream cheese, softened
1/4 cup granulated sugar
1 tsp. vanilla extract
1/3 cup butter, melted
1/2 cup granulated sugar
1 tsp. ground cinnamon
1 (24) package frozen roll dough, defrosted
1/4 cup milk
Directions:
Preheat oven to 375 degrees F. Lightly grease 2 baking sheets. Combine cream cheese, 1/4 cup sugar and vanilla extract in medium bowl; mix until smooth. Combine 1/2 cup sugar and cinnamon in a small bowl. Place dough for 1 roll on lightly floured surface; roll into 4-inch circle. Spoon about 1 Tbsp. cream cheese mixture and 1 Tbsp. apples into lower half; brush edges with milk. Fold dough in half; crimp edges with fork. Repeat with remaining dough. Brush each empanada with butter; Sprinkle with cinnamon sugar. Place on prepared baking sheets. St aside. Bake for 15 minutes or until golden brown; serve warm.
Enjoy!
Tuesday, March 10, 2009
Cranberry Orange Bread
Ingeridients:
1/2 cup pecans or wanuts, toasted and coarsly chopped
1 cup fresh or frozen cranberries, coarsely chopped
2 cups all purpose flour
1 cup granulated white sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. orange zest
4 Tbsp. cold unsalted butter, cut into pieces
1 large egg, well beaten
3/4 cup fresh squeezed orange juice
1 tsp. vanilla extract
Directions:
Preheat oven to 350 degrees F. Grease a 9 x 5 x 3 inch loaf pan. Toast the pecans or walnuts for about 8-10 minutes or until lightly browned and fragrant. let cool and then chop coarsely. In a small bowl, combine the egg with the orange juice an vanilla extract. In a large bowl, whisk flour with the sugar, baking powder, baking soda, salt, and orange zest. Cut the cutter into small pieces and blend it into the flour mixture with a pastry blender. the mixture should look like coarse crumbs. Fold the wet ingredients into the dry ingredients. stir in the chopped cranberries and nuts. Pour into the prepared pan and bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the bread from the pan and let cool completely before slicing. This bread can be frozen. Makes one - 9 x 5 x 3 inch loaf.
Enjoy!
1/2 cup pecans or wanuts, toasted and coarsly chopped
1 cup fresh or frozen cranberries, coarsely chopped
2 cups all purpose flour
1 cup granulated white sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. orange zest
4 Tbsp. cold unsalted butter, cut into pieces
1 large egg, well beaten
3/4 cup fresh squeezed orange juice
1 tsp. vanilla extract
Directions:
Preheat oven to 350 degrees F. Grease a 9 x 5 x 3 inch loaf pan. Toast the pecans or walnuts for about 8-10 minutes or until lightly browned and fragrant. let cool and then chop coarsely. In a small bowl, combine the egg with the orange juice an vanilla extract. In a large bowl, whisk flour with the sugar, baking powder, baking soda, salt, and orange zest. Cut the cutter into small pieces and blend it into the flour mixture with a pastry blender. the mixture should look like coarse crumbs. Fold the wet ingredients into the dry ingredients. stir in the chopped cranberries and nuts. Pour into the prepared pan and bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the bread from the pan and let cool completely before slicing. This bread can be frozen. Makes one - 9 x 5 x 3 inch loaf.
Enjoy!
Frozen Hot Chocolate Smoothie
Ingredients:
3 oz. milk chocolate
2 tsp. hot chocolate Mix
1 1/2 Tbsp. sugar
1 1/2 cups milk
3 cups ice
1/4 tsp. rum or mint flavorings
Whipped cream (garnish)
Chocolate shavings(garnish)
Directions:
Melt chocolate in a double boiler. once completely melted add hot chocolate mix and sugar. Add 1/2 cup milk and ice, blender place rest of milk chocolate mixture and ice, blend until completely combined and smooth.
Enjoy!
3 oz. milk chocolate
2 tsp. hot chocolate Mix
1 1/2 Tbsp. sugar
1 1/2 cups milk
3 cups ice
1/4 tsp. rum or mint flavorings
Whipped cream (garnish)
Chocolate shavings(garnish)
Directions:
Melt chocolate in a double boiler. once completely melted add hot chocolate mix and sugar. Add 1/2 cup milk and ice, blender place rest of milk chocolate mixture and ice, blend until completely combined and smooth.
Enjoy!
Barbecued Halibut
Ingredients:
1 Tbsp. lemon pepper
1 Tbsp. Alpine Touch
1 Tbsp. Seasoning Salt
1/2 cup Butter
1(16oz.) Halibut Fillet
3 Tbsp. lemon Juice
Directions:
Place fillet in a sheet of tin foil, and cost eith seasonings. Melt butter and gently pour onto the fish covering all surface area. Place foil on BBQ and grill until th fish is white inside and out. Remove from grill. Serve immediately.
Enjoy!
1 Tbsp. lemon pepper
1 Tbsp. Alpine Touch
1 Tbsp. Seasoning Salt
1/2 cup Butter
1(16oz.) Halibut Fillet
3 Tbsp. lemon Juice
Directions:
Place fillet in a sheet of tin foil, and cost eith seasonings. Melt butter and gently pour onto the fish covering all surface area. Place foil on BBQ and grill until th fish is white inside and out. Remove from grill. Serve immediately.
Enjoy!
Apple Wedge Dip
Ingredients:
8 oz. cream cheese
1 Tbsp. Mayonnaise
8 oz. crushed Pineapple
1/2 cup chopped pecans
8 large fuji apples
Directions:
Put cream cheese in a mixing bowl. Add the mayonnaise and mix until blended. Add crushed pineapple and pecans, mix at a moderate speed until blended well. Cut apples in wedges and serve with cream cheese dip.
Enjoy!
8 oz. cream cheese
1 Tbsp. Mayonnaise
8 oz. crushed Pineapple
1/2 cup chopped pecans
8 large fuji apples
Directions:
Put cream cheese in a mixing bowl. Add the mayonnaise and mix until blended. Add crushed pineapple and pecans, mix at a moderate speed until blended well. Cut apples in wedges and serve with cream cheese dip.
Enjoy!
Saturday, December 27, 2008
Balsamic Chocolate Truffles
Balsamic Chocolate Truffles
Ingredients
8 1/2 ounces dark chocolate, chopped (recommended: Valrhona)
1/4 cup cream
2 teaspoons balsamic vinegar
1/2 cup cocoa powder
Directions
Melt the chocolate and cream in a double boiler over hot but not simmering water. Place melted chocolate in a small bowl. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour. Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable.
Use a teaspoon to scoop out chocolate. Use your fingertips to shape into balls about the size of a cherry. Set the chocolate balls on a parchment-lined tray.
Place the cocoa powder in a small shallow dish. Place 6 truffles at a time in the cocoa powder and roll the truffles around to coat, and return the coated truffles to the baking sheet. Continue with the remaining truffles. Place the truffles in a serving dish or airtight package.
This is how mine came out. if you like dark chocolate you'll love these. but if you don't you can always use sweeten cocoa. So...what do you think?
It was so much fun! My hands were so sticky.
Ingredients
8 1/2 ounces dark chocolate, chopped (recommended: Valrhona)
1/4 cup cream
2 teaspoons balsamic vinegar
1/2 cup cocoa powder
Directions
Melt the chocolate and cream in a double boiler over hot but not simmering water. Place melted chocolate in a small bowl. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour. Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable.
Use a teaspoon to scoop out chocolate. Use your fingertips to shape into balls about the size of a cherry. Set the chocolate balls on a parchment-lined tray.
Place the cocoa powder in a small shallow dish. Place 6 truffles at a time in the cocoa powder and roll the truffles around to coat, and return the coated truffles to the baking sheet. Continue with the remaining truffles. Place the truffles in a serving dish or airtight package.
This is how mine came out. if you like dark chocolate you'll love these. but if you don't you can always use sweeten cocoa. So...what do you think?
It was so much fun! My hands were so sticky.
Tuesday, December 23, 2008
Potato Bread Cinnamon Roll Recipes
Potato Bread Cinnamon Roll Recipe
In a mixing bowl:
Dissolve: 1 pkg. Dry Yeast (1 tsp)
In: 3/4 cup warm water
Stir in: 1/3 cup sugar
3/4 tsp. salt
1/3 cup soft shortening
1 egg
1/2 cup luke warm mashed patatoes
1 1/2 cups flour
Glaze recipe: 1/3 cup powdered sugar
2 tbsp. milk
Preheat oven to 350 degrees. Mix the ingredients with the electric mixer until it passes the sheeting test. GRADUALLY ADD 1 1/2 to 2 1/2 cups unsifted flour, and stir until dough is stiff enough to knead. Note: Dough may be slightly sticky at this point. FLOUR your counter and knead the dough until it is smooth and blistery. Usually around 10-14 minutes. GREASE a bowl and grease the surface of the dough. cover with plastic wrap. Put in refrigerater for 24 hrs.
PUNCH dough and let rest for 5 minutes. ROLL dough out on a non-floured counter surface. roll in the shape of a rectangle. Melt 1/4 cup butter around the edge. PREPARE 1/2 cup of sugar with about 1 tsp. cinnamon. Judge by the color if youhave enough cinnamon. SPRINKLE mixture over the dough. ROLL up and pinch edges together, and cut with string. PREPARE PAN - grease bottom and sides of pand with shortening. bake for 20-25 minutes. Remove from oven, turn pan upside down on foil, mix glaze and drizzle over the cinnamon rolls while still hot. EAT AND ENJOY!!
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