Famous Recipes

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Mother’s Day Recipes – Mother’s Day Cake

Mother’s Day Recipes – Mother’s Day Cake

SPECIAL MOTHER’S DAY CAKE

INGREDIENTS:
Cake Ingredients:
1 1/2 cups Almonds; Skinned
6 oz. Semi-Sweet Chocolate; Chopped
3/4 cup Granulated Sugar
6 oz. unsalted Butter
6 large Eggs; Yolks and Whites Separated
1 tsp. Fresh Lemon Juice

Icing Ingredients:
1/2 cup Heavy Cream
2 tsp. Instant Espresso or Coffee Powder
8 oz. Semi-Sweet Chocolate; Chopped

DIRECTIONS:
Toast almonds in a single layer on a cookie sheet in a 350
degree oven for about 15-minutes or until the almonds are
lightly colored and fragrant. Make sure to shake the pan
occasionally to turn almonds while toasting.

Pre-heat oven to 375 degrees. Spray the bottom of a 9-inch
spring form pan with a non-stick cooking spray. Dust lightly
with flour or very fine, dry bread crumbs. Shake out any
excess and set prepared pan aside. Warm chopped chocolate
in the top of a small double boiler over warm water set at
moderate heat. Cover until partially melted, then stir until
smooth. Set aside to cool to room temperature. Reserve 1/2
cup sugar and place the remaining 1/4 cup sugar with the
almonds in a food processor or blender and chop until nuts
are fine and powdery. Set aside.

In a large mixing bowl beat the butter until soft. Add 1/4
cup of sugar and reserve the remaining 1/4 cup sugar for
use later. Beat sugar and butter until thoroughly combined.
Add the egg yolks, one at a time, and continue to beat until
smooth. Add the melted chocolate and blend on low speed until
combined. Add almonds and continue to beat mixture on a low
speed setting.

In a clean bowl with clean beaters, beat the egg whites with
salt and lemon juice. Start on low speed and gradually
increase until the egg whites hold a soft shape. Reduce speed
again and add remaining 1/4 cup sugar. Then on high speed,
beat egg whites to soft peaks. Gently fold the egg whites into
the chocolate mixture about one-third at a time until blended.
Pour the cake batter into the prepared spring form pan an
quickly rotate to level the batter. Bake for 20-minutes at
375 degrees, then reduce heat to 350 degrees and continue to
bake an additional 50-minutes. Remove cake from pan when cooled,
after about 1-hour.

To prepare the icing, scald the heavy cream in a saucepan
over medium heat until a thin skin forms on the top. Add the
espresso or coffee powder and whisk to dissolve. Add the
chocolate and whisk to dissolve, for about a minute or two.
Remove from heat and continue to stir to finish melting the
chocolate. Let icing cool for about 15-minutes, then pour
over the top of the cake, starting at the center. Gently push
the icing with a spatula over the sides to dribble down the
cake. Top with shaved chocolate, or whipped cream just prior
to serving. A fresh strawberry is an optional garnish with
each served slice.

Mother’s Day Recipes

Mother’s Day Quotes

May 8, 2009 Posted by | Baking, Cake Recipes, Cooking, Cooking and Food, Events, Famous Recipes, Food, Recipe, Recipes | , , , , , , , , , , | 2 Comments

Butter Pecan Turtle Bars

Butter Pecan Turtle Bars

2 cups all-purpose flour
3/4 cup light brown sugar, packed
1/2 cup butter, softened
1 1/2 cups pecan halves
1/2 cup light brown sugar, packed
2/3 cup butter
1 1/2 cups milk chocolate chips

Combine flour, 3/4 cup brown sugar and 1/2 cup butter; blend until
crumbly. Pat mixture firmly onto bottom of ungreased 9×13-inch baking pan. Sprinkle pecan halves over the unbaked crust. Set aside.

In small saucepan, combine 1/2 cup brown sugar and 2/3 cup butter.
Cook over medium heat, stirring constantly, until mixture begins to
boil. Boil for one minute, stirring constantly. Drizzle the hot caramel mixture over pecans and crust. Bake at 350 degrees for 18 to 20 minutes or until caramel layer is bubbly and crust is light brown.

Remove from oven and immediately sprinkle with chocolate chips. Use a small spatula or butter knife to spread chips evenly as they melt.

Cool completely before cutting into squares.

January 8, 2009 Posted by | Baking, Cookie Recipes, Cookies, Cooking, Dessert Recipes, Family, Famous Recipes, Food, Recipe, Recipes | , , , , , , , , | 1 Comment

Mexican Casserole

Mexican Casserole

1 lb hamburger, cook and drain
1 large onion, chopped
1/2 cup ro-tel tomatoes or chile-seasoned tomatoes
1 small can of enchilada sauce
1 cup cream of chicken soup
1 cup cream of celery soup
1 cup mexican blend cheese, shredded
10 corn tortillas, broken up

Mix all ingredients except the cheese and tortillas.  Layer hamburger
mixture with cheese and tortillas ending with cheese on top.  Bake
at 400 degrees for 20 minutes.

December 21, 2008 Posted by | Baking, Beef, Beef Recipes, Casserole Recipes, Dinner, Food, Meals, Mexican Recipes, Recipe, Recipes | , , , , , , , , , , , | Leave a comment

Holiday Raspberry Muffins with Streusel Topping

Raspberry Muffins with Streusel Topping

Ingredients
1-1/2 cups (350 ml) flour
1/2 cup (125 ml) sugar
2 tsp (10 ml). baking powder
1/2 cup (125 ml) milk
1/2 cup (125 ml) butter, melted
1 large egg beaten
1 cup (225 ml) raspberries frozen or fresh
Topping:
1/4 cup (60 ml) pecans, chopped
1/4 cup (60 ml) brown sugar, packed
1/4 cup (60 ml) flour
2 tbsp (30 ml) butter, melted

Preheat oven to 350 degrees (175 C.).
In a large mixing bowl combine flour, sugar, and baking powder, set aside.
In another bowl, beat together milk, cooled melted butter and egg.
Add wet mixture to the bowl with the flour mixture, blend until just mixed, do not overwork.
Spoon about 1 tbsp (15 ml) of batter into prepared muffin cups.
Divide half the raspberries among the muffin tin’s cups and top each with remaining batter, then add the remaining raspberries.
For the topping combine pecans, sugar, flour, and butter and sprinkle over batter.
Bake at 350 degrees (175 C.) for 20-25 minutes, or until lightly browning and a toothpick comes out free of batter, be careful to not overcook.

December 15, 2008 Posted by | Baking, Christmas, Cooking, Cooking and Food, Dessert, Dessert Recipes, Events, Famous Recipes, Food, Fruit Recipes, Holidays, Muffins, Recipe, Recipes | , , , , , , , , , , , | Leave a comment

Famous Recipes – Pumpkin Pie

Pumpkin Pie Recipes

PUMPKIN PIES. MRS. E. FAIRFIELD.

One quart of pumpkin, one cup of Orleans molasses, one cup of brown

sugar, one pint of milk, three eggs, one tablespoon each of nutmeg,

ginger, and cinnamon, and one teaspoon of salt. This will make two

large, or three small pies.

Famous Recipes

October 22, 2008 Posted by | Baking, Cooking, Cooking and Food, Family, Famous Recipes, Food, Recipe, Recipes | , , , , , , , , , , | Leave a comment

No-Knead Bran Bread

Famous Recipes – No-Knead Bran Bread

3 cups whole wheat flour
1/2 cup dry milk powder
1/2 teaspoon salt
2 tablespoons active dry yeast
1/4 cup honey
1-1/4 cups warm water (110 to 115 degrees)
1-1/2 cups bran OR 2-cups bran cereal
1 egg
3 tablespoons vegetable oil

In a small mixing bowl, combine together the flour, dry milk powder, and salt.
In a large bowl, combine the yeast, honey, warm water, and bran. Let the yeast
mixture stand 2 minutes. Add the egg, oil, and about half of the flour mixture.
Beat until smooth. Add the remaining flour mixture and stir to form a sticky dough.
Cover with a damp towel and let rise in a warm draft-free place until doubled in bulk,
approximately 1 hour. Stir down and pour into a lightly greased 9 x 5-inch loaf pan.
Bake at 375-degrees for about 40 minutes. Cool in the pan for 5 minutes.
Remove and cool thoroughly on a wire rack. Serves 18 at 128 calories.

Exchange Values=1 Bread Exchange + 1 Fat Exchange.

September 14, 2008 Posted by | Baking, Bread Recipes, Breads, Cooking, Cooking and Food, Diabetic Recipes, Famous Recipes, Food, Recipe, Recipes, Specialty Breads | , , , , , , , , , | Leave a comment

Comanche Chicksaw Plum Bars

2 eggs, well beaten

1 cup light brown sugar

1/2 cup buttermilk

1 tsp vanilla extract

2 cups all-purpose flour

1/4 tsp salt

1/4 tsp allspice

1 cup cooked wild plums, mashed, pits removed (may substitute fresh cooked or canned plums)

1 cup chopped pecans or hazelnuts

Powdered sugar to sift over baked plum bars (about 1/2 cup)

1. Preheat oven to 325F. Spray a 13×9-inch baking dish or pan.

2. In a medium mixing bowl, cream well together the beaten eggs with the brown sugar, buttermilk and vanilla. Add the flour, salt, and allspice, beating well together, then stir in the cooked plums and chopped pecans. Pour this batter into the prepared baking dish; spread evenly. Bake 35 to 40 minutes, until golden.

3. Remove and cool completely on wire rack. Cut into about 30 bars and dust well with fine sifted powdered sugar, if desired. Yield: 30 servings.

Calories: 103, Sodium: 29 mg, Cholesterol: 16 mg, Fat: 3 g, Carbohydrates: 18 g

Exchanges: 1 Starch; 1/2 Fat

February 20, 2008 Posted by | Baking, Candy, Candy Recipes, Cookie Recipes, Cookies, Dessert, Famous Recipes, Ingredients, Recipe, Recipes, Snacks | , , , , , , , , | 3 Comments

Baked Corn

Originally submitted to ThanksgivingRecipe.com.

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

Preheat oven to 350 degrees F (175 degrees C).

Combine the whole-kernal corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix.

Mix well and pour into one 9 x 13 inch baking pan.

Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

February 12, 2008 Posted by | Baking, Cooking, Famous Recipes, Muffins, Recipe, Recipes, Vegetable Recipes, Vegetables | , , , , , , | Leave a comment

Meringue cookies

4 large egg whites
pinch of salt
1 cup sugar

Whip the whites (at room temp for more volume) and salt with a mixer. Start on highest speed and beat for about 3 min till increased in volume and form medium soft peaks, With mixer running, add sugar gradually. Continue to beat at high speed till stiff peaks form. The whites will be firm and shiny. You may pipe from a pastry bag or drop by teaspoonfull onto parchment paper or ‘paper bags on a cookie sheet.


You may add chocolate chips (I like the mini chips added) or lemon or orange rind–or sprinkle with colored sprinkles.

OVEN AT 200 DEGREES F
Bake 45 to 60 min until dry and crisp but with no color. When cookies are cool lift off paper and store in airtight container.

You may also dip in melted chocolate if desired.

February 7, 2008 Posted by | Appetizer Recipes, Baking, Cookie Recipes, Cookies, Cooking, Cooking and Food, Dessert, Famous Recipes, Recipe, Recipes | , , , , , | Leave a comment

Applesauce Oatmeal Cookies

3 cup oatmeal

1 cup whole wheat flour (or 2 cups oatmeal and 2 cups

whole wheat flour, whatever combination you want)

1 tsp soda

1/4 tsp nutmeg

1 cup unsweetened applesauce

7/8 cup honey (or less)

1 tsp vanilla

2/3 cup raisins or dried apples or dried cranberries

Combine the first four ingredients. Mix up the next 3

ingredients and add them to the dry ingredients. Stir in

the dried fruit. Roll in small balls and smash to 1/4″

thickness on the cookie sheet. Bake at 275F degrees for 22-

25 minutes.

Makes about 50 cookies with only .3 grams of fat each.

February 6, 2008 Posted by | Appetizer Recipes, Appetizers, Apple Recipes, Apples, Baking, Cookie Recipes, Cookies, Cooking, Dessert, Dessert Recipes, Famous Recipes, Recipe, Recipes, Snacks | , , , , , , , , | 3 Comments