Jere Douglas Selected Recipes and Quotes Christmas Recipes
May all those that pass through these portals, Feel safe and secure, and may they feel love and respect, No matter what their station or place in life is. A home that was established on respect and love, But the greatest of these is Love.
Chicken Soup Cold Remedy 4 boneless skinless chicken breasts 1 Knorr Chicken Stock Cube 5 to 6 quarts water 3 stalks celery, minced 1 medium onion, minced 5 cloves Garlic, minced 2 medium carrots, minced Fresh Basil, Fresh Oregano, Fresh Coriander, all chopped finely 1 fresh squeezed lemon ½ stick butter for sautéing Chop Chicken Breasts to a small dice, put in water and bring to boil and pull back to simmer. In a separate skillet, melt butter over medium heat and Sautee’ garlic until translucent without burning. Add Onion, Celery, Carrots and continue Sautee’ over medium heat. Add chicken cube to chicken and water mix after about 15 to 30 minutes of simmer. Combine vegetables in skillet with chicken and broth; simmer adding the spices along with this mix. Cover and let simmer until tender adding the fresh squeezed lemon or lime to taste. Use salt and pepper to your liking. I prefer a heavy hand on the pepper and a light hand on the salt. Various types of pasta or rice can also be added to this to create a different type of soup. Beef Minestrone Soup 1 to 2 pounds cubed beef, sirloin, round or chuck Beef Suet for browning and soup base Carrots, Celery, Onion, and Garlic…fine dice Green Early Peas, One Can Fresh Tomato, 7 to 8, peeled and seeded, crushed 7 to 8 quarts water Spices: Coriander, Salt, Pepper, Sweet Paprika, Basil, 1 Bay Leaf, Chili Powder or Cayenne to taste. Place Beef Suet in pot and render the juices, enough for sauté of beef cubes, remove suet. Sauté’ beef cubes until slightly brown and add veggies for sauté along with beef. Add garlic to the mix and continue to sauté’. Add tomato to the mix and continue to sauté until warm, pour in water and simmer for an hour or more. 10 minutes before serving, add green peas and cook until warm. Can also add potato’s to this with the veggies and let cook with all. A great diversion! Serve immediately or refrigerate, can also freeze for that cold day when only soup will do the trick!
Mexican Beef Tortilla Soupa Beef Suet 2 lbs Ground Beef, any cut 1 lb Chorizo skinned and ready to brown ½ lb bacon 4 quarts beef stock or same amount water and 1 knorr beef cube. 5 cloves garlic, finely minced Fresh Cilantro, finely chopped (to taste) or powdered cumin 2 onions, 2 carrots, 2 stalks celery, 1 green chili pepper, all finely minced 2 ears of fresh or 1 can whole kernel corn Chili powder, Salt, Pepper Render fat from suet and remove suet from pan, add garlic and saute’ slowly until slightly browned, not burnt. Add other veggies and saute’ until semi translucent and soft. Add ground beef, chorizo and bacon and continue browning. Add beef stock or water and beef cube, cover and set to simmer for 1 to 2 hours, checking for additional water or stock. 15 minutes before serving, add sliced tortilla stips or cubed and cover. 5 minutes before serving, add corn and continue simmer. Will thicken up with tortilla in the mix. Serve with dollop of sour cream in the center and enjoy!
Crawfish Bisque 2 pounds fresh crawfish or 1 pound fresh and one bag frozen crawfish tails Crab and Shrimp boil 2 bottles clam juice 1 stick butter 6 tablespoons flour for roux Cajun Trinity finely minced (celery, onion and bell pepper) 1 medium can tomato puree (optional) Water to fill stock pot for boiling crawfish Fill stock pot with enough water to cover crawfish, shrimp and other shell fish and add bag of shrimp boil. Additional Cayenne, Lemon and other herbs may be added to taste. Bring to boil and drop the shellfish in, only blanching to a light doneness. Remove from the stock and let cool before peeling or you might burn your fingers‌LOL. Meanwhile, melt butter over medium heat in other stock pot or dutch oven and have flour ready to add, 1 to 2 tablespoons at the time to make a golden brown roux. Stir constantly over low to medium heat for about 15 minutes, judging with the eye as there is really no way to say how long it will take, even for the most experienced chef. Have the trinity ready to add, as I do this almost immediately as the roux begins to brown and continue stirring. When this reaches a desired doneness to you personally ( I like it still crunchy myself) add the clam juice and 3 to 4 cups of the boiling broth to the pot, let simmer over low heat for an hour. I actually prefer a lighter roux as the spices I add later on bring out that great flavor sensation of the head and the sweet. Have ready fresh Nutmeg, finely grated, Cayenne Pepper to taste, Ground Black Pepper to taste, Paprika (at least a quarter cup of this great spice) and add about 15 to 20 minutes before the addition of the peeled and deveined shellfish. The shell fish are added during the last 5 minutes of preparation. Yum Yum‌.!
CRAB AND SHRIMP SALAD Serves 4 to 6 3/4 pound fresh crabmeat, preferably from stone crabs from the Atlantic or Gulf of Mexico 3/4 pound domestic wild-caught pink shrimp, cooked 1/2 cup Tartar Sauce (recipe follows) 1/3 cup minced fresh organic chives, plus 1 tablespoon extra for garnish 1/3 cup finely diced red onion 6 cups mixed organic baby greens 3 ripe tomatoes, stemmed and thinly sliced 6 tablespoons extra-virgin olive oil Salt Freshly ground black pepper Sugar 1 ripe but firm avocado, halved, pitted, peeled, and cut lengthwise into thin slices 1 tablespoon minced parsley With your fingertips, pick through the crabmeat to remove any pieces of shell or cartilage. Transfer the crabmeat to a mixing bowl. Pick through the shrimp to remove any fragments of shell, and then add the shrimp to the crabmeat. Add the Tartar Sauce, chives, and red onion to the bowl. Gently fold the ingredients together until the seafood, chives, and onion are well mixed and evenly coated with the dressing. If not serving immediately, cover and refrigerate. On 4 chilled main-course salad plates or 6 chilled appetizer salad plates, attractively arrange beds of the baby greens. Scoop the seafood salad in mounds on the center of each bed of greens. Arrange the tomato slices attractively around the seafood salad and season them with just a pinch of sugar. Arrange the avocado slices attractively among the tomato slices; then, season both the avocado and tomatoes with salt and pepper to taste and drizzle them lightly with the olive oil. Garnish each plate with the remaining chives and the parsley and serve immediately.
TARTAR SAUCE Makes about 1-1/2 cups 1-1/2 cups store-bought mayonnaise 1 tablespoon chopped cornichons (tiny French-style dill pickles) 1 tablespoon small rinsed and drained capers 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh chives 1/2 teaspoon sugar Put the mayonnaise in a mixing bowl. With a spoon or a wire whisk, stir in the cornichons, capers, tarragon, chives, and sugar until thoroughly blended. Cover with plastic wrap and refrigerate until ready to use, up to 3 days. This is the Wolfgang Puck recipe, for me, I play with it and in a simplistic way, combine Shrimp, Shredded Coleslaw Mix, a very light dressing of mayonnaise and salt and pepper. From there I can do anything with it, serve it crackers, on bagel bites or even with fresh grated cheese on it. My version came from the chef at a country club, Jerry Attaway, in Jackson, Mississippi and has fared me very well over the years. Green Chili Ideas! For me, chili takes on a different meaning and depends on the area of the world I am in at the time. In Texas, chili is usually with no beans, more of a chili sauce with various things on the side, much like a Crème Sauce that can be flavored or seasoned anyway I wish. I do like the tapas way of serving chili, with a basic chili “sauce” for each person to grow with. My standard way of doing this is: Create a roux from bacon drippings and butter, have whatever broth you wish to use IE chicken, pork, beef or a combination of them, to add to the roux when it gets the appropriate color. Simmer that down and then add the sautéed peppers, veggies and or meats as well as seasonings and let cook down. That is my basic idea of chili… HOWEVER…. For a more specialized approach, I follow the creole traditions from 1910 New Orleans in creating special family type dishes.. This recipe is from the Creole Cookbook, published by the Times Picayune Chicken Saute a La Creole on page 184, Very great recipe for a starter on many things…
Turmeric and Health Recent studies at St. John’s Medical College suggest that turmeric may have healing qualities. Curcumin molecules in turmeric attach themselves to cell membrane walls, stabilizing them and boosting their resistance to infection. However, the curcumin is quickly metabolized by the liver and intestional wall, limiting its efficacy, except when taken in conjunction with black pepper (which contains piperine). To take advantage of these purported healing properties of turmeric, it is suggested that black pepper also be added to recipes containing turmeric. Turmeric also aids in digestion problems, arthritis pain, menstrual pain, heartburn, gallstones, and stomach ulcers. Consult your physician before self-treating with any herb, spice, or other homeopathic remedy. Hot Crab Dip Ingredients: 16 oz. can of white crab meat One 8 oz. pack of cream cheese (softened) Shredded cheddar cheese ( use the mexican, pizza, or Italian spiced from your local grocery.) 1 small onion (however, using minced dried onions works just as well.) 1 heaping tsp. prepared horseradish 3 tbsp. mayonnaise 1 tsp. worcestershire sauce Juice of 1 lemon Garlic powder ( however much you would like.) “Slap Ya Mama” Cajun Seasoning Directions: Combine ingredients until thoroughly mixed. Place in a greased baking dish such as a pie pan. Don’t forget to spray with cooking spray beforehand. I also like to shake some “Slap Ya Mama” Cajun Seasoning over the top, just for looks. Bake at 350 degrees for approximately 30 minutes. Serve with crackers of your choice and enjoy! Mama's Shrimp Dip Ingredients: 18 oz. Cream Cheese 6 tbsp. mayonnaise 4 tbsp. ketchup ¼ cup chopped bell peppers ¼ cup chopped onions 1 can of tiny shrimp (drained) “Slap Ya Mama” Cajun Seasoning to taste Directions: 1. Mix cream cheese and mayonnaise, add ketchup, onions and bell peppers. 2. Stir in shrimp and “Slap Ya Mama’ Cajun Seasoning to taste. 3. Chill for at least 1 hour before serving this extraordinary treat!
Minestrone with Endive & Pepperoni Nancy Baggett Considering that this minestrone soup incorporates mostly frozen vegetables, it is remarkably savory and aromatic. Look for frozen soup or stew vegetables with potatoes, carrots, celery and onion in the mix to give the soup the best flavor. Although pepperoni isn’t traditionally part of minestrone soup, you’ll find it’s a great shortcut to add spicy, complex flavor. Recipe by Nancy Baggett for EatingWell. Ingredients: Minestrone with Endive & Pepperoni 1 tablespoon extra-virgin olive oil 1/2 cup chopped fresh or frozen (thawed) bell peppers, any color 5 cups reduced-sodium beef broth 1 1/2 teaspoons dried oregano 1 teaspoon dried thyme 2/3 cup whole-wheat elbow noodles or other small pasta 1 pound frozen mixed soup (or stew) vegetables (including potatoes, carrots, celery, onion), thawed, chopped 1 cup frozen baby lima beans, thawed 1 15-ounce can diced tomatoes with garlic and onion 1/2 cup diced pepperoni 3 cups lightly packed coarsely chopped curly endive or chard, tough stems removed Freshly ground pepper to taste Freshly grated Parmesan cheese for garnish Steps: 1: Heat oil in a large saucepan or Dutch oven over medium-high heat. Add bell peppers and cook, stirring, for 3 minutes. Add broth, oregano and thyme; bring to a rolling boil over high heat. Add pasta and cook for 3 minutes less than the package directions. 2: Add mixed soup (or stew) vegetables and lima beans. Bring to a boil over mediumhigh heat; boil until the vegetables are almost tender, about 3 minutes. Stir in tomatoes, pepperoni and endive (or chard); return to a boil. Adjust the heat and simmer until the endive (or chard) is just tender, about 5 minutes. Season with pepper and garnish with Parmesan, if desired.
Leonard's Barbeque Sweet Mustard Coleslaw 1 cup mustard 1 cup heavy mayonnaise 1 cup vinegar 1 1/2 cups sugar 1 tablespoon salt 5 pounds finely chopped cabbage 1/2 cup diced sweet red bell pepper 2 tablespoons celery seed Directions Using a large mixing bowl, mix mustard, mayonnaise, vinegar, sugar and salt together until smooth. Next place the 5 pounds of finely chopped cabbage into a large mixing bowl. Then pour the liquid solution over the cabbage. Then add 1/2 cup diced sweet red bell pepper and 2 tablespoons of celery seed. Mix until all ingredients are evenly blended. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Daikon and Carrot Pickle 1 large carrot, peeled and cut into thick matchsticks 1 pound daikon radishes, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks 1 teaspoon salt 2 teaspoons plus 1/2 cup sugar 1 1/4 cups distilled white vinegar. 1. Place carrot and daikon in a bowl and sprinkle with salt and 2 teaspoons sugar. Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp). Stop kneading when vegetables have lost about 1/4 of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return vegetables to bowl, or transfer to a glass container for longer storage. 2. In a bowl, combine 1/2 cup sugar, the vinegar and 1 cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour before eating, or refrigerate for up to weeks. Remove vegetables from liquid before using in banh mi.
Japanese quick pickles are called asazuke. Asazuke are pickled only for a shot time and aren't usually as salty as regular Japanese pickles (tsukemono). Making asazuke is easy, and it makes a nice side dish for any Japanese-style meal. Lots of vegetables can be pickled in this way. For example, cucumber, eggplant, radish, and cabbage are good. This Japanese quick pickles recipe mainly uses hakusai (Chinese cabbage). Ingredients: 1/4 head hakusai (Chinese cabbage), washed and cut into 3/4 inch width 4 inch kombu (dried kelp), wiped and cut into thin strips by kitchen scissors 1/4 carrot, cut into thin strips 1 inch fresh ginger root, peeled and cut into thin strips 2 tsp salt, or 2.5 % of the weight of Chinese cabbage Preparation: Put hakusai in a large bowl. Rub them in measured salt. Add kombu, carrot, and ginger and mix with the hakusai. Put them in a container with lid or in a plastic bag. Let it rest overnight or 5 to 6 hours in the refrigerator. Lightly squeeze pickles to remove excess liquid and serve them on a large bowl or individual bowls. Pour some soy sauce if not salty enough.
A Diamond in the Rough
A diamond in the rough, is extremely valuable Although, it has no brilliance, yet. At the first cut it begins to shine.. Just to behold God’s wonderful creation, At its first conception, Is Amazing. The brilliance still held within it, Just waiting to be developed. Many things will develop that brilliance. Each facet that’s cut, Opens that brilliance for all to see And Admire! The final product Of a life’s work Is a gem that shines Forever more brilliant Than life itself. Jere Douglas
Alan’s Birthday Chicken Casserole 2 Pounds Chicken Breasts 1 Can Crème of Mushroom Soup 1 Can Crème of Chicken Soup 2 cups Rice, cooked 1 Stick Butter 1 Pound Fresh Mushrooms (your choice) Chopped fine 4 cloves garlic, minced 3 to 4 Stalks Celery, Diced 3 Carrots, Shredded 1 Onion diced ½ Pound Bacon (or more as desired) fried and minced 3 tablespoons Poultry Seasoning augmented with fresh oregano and sage to taste Salt and Pepper to taste Put boneless skinless breasts in to boil in a stock pot with a bouquet of herbs including sage, pepper, thyme, and basil in lightly salted water. (Will make a nice chicken stock for soup or chicken and dumplings later on) Gently melt the stick of butter while dicing the mushrooms, carrots, celery, onion and garlic. Sautee on low heat until tender and onion is translucent. Put the cans of crème of mushroom and chicken soup together separately and fold in the sautéed vegetables with the butter in them. Fry the bacon until crisp, add 2 tablespoons of the bacon grease to the soup mixture for extra flavor if desired. Add the minced bacon to the mix. When chicken is white in the stock pot and done to your liking, take it out, let it cool and shred either with two forks of in food processor (I prefer the food processor on a couple of pulses). Add to the soup mixture and then combine the 2 cups of cooked rice into the mixture. You’re almost ready to put it in the oven. Add the cheese of your choice; I prefer Parmesan, Cheddar and Monterey Jack shredded. Add to mix and place in 350 oven for 45 minutes. If the mixture needs thinning down a bit, add just enough milk or heavy crème to it. I also add crushed cracker crumbs on top or bread crumbs for extra taste sensations.
Jere’s Bartyles and James/Memphis In May BBQ Sauce This is something I created when I was asked to cook for the Memphis in May BBQ Contest courtesy booth for a wine cooler distributor in Memphis. This received honorable mention from the judges at Memphis in May. 4 Gallons Cider Vinegar 2 Gallons Ketchup ¼ Gallon Yellow Mustard 1 Pound Butter 24 ounces Chili Powder 24 ounces Paprika ½ to 1 pound Dark Brown Sugar Salt to taste 32 Ounces Pepper (to taste) 32 Ounces Cayenne Pepper (to taste) ½ Cup Angostura Bitters Tabasco Sauce to taste Choice of wine coolers, to your liking or your choice of any malt beverage, 6 pack or better Melt the butter in a large pot, when melted add the ketchup and vinegar, stirring so the tomato ketchup will not stick to the bottom of the pot. Add the rest of the ingredients and use as basting for the cooking pork meats. For this event, feeding a thousand plus at the courtesy booth, I used Boston Butts, about 500 of them and slow cooked with hickory charcoal and wood. Served with BBQ Baked Beans and Hot Vinegar Mustard Slaw….Yum Yum BBQ Baked Beans 3 Cans Pork and Beans 2 Cans Red Beans 1 Pound Bacon 2 Cups Molasses or Brown Sugar 2 Cups BBQ Sauce (Jere’s Memphis in May BBQ Sauce) thickened with equal parts ketchup and mustard. I use about a ½ cup of each added in for good measure 2 Diced Onions 3 Diced Green Peppers Cayenne Pepper to taste 1 Pound BBQ fresh cooked or frozen Drain the red beans and add to the pork and beans in a large bowl. Dice the Bacon, Onion and Green Pepper, add to the mix in the bowl. Mix the wet ingredients together and add to mix. Add the BBQ Pork in and place in casserole or baking dish big enough to hold. Use your eye to figure that out Mildred. The Cayenne pepper is to your personal liking. Me, I put a lot in there, makes for good endings that evening. Have a great one! I sure did that day and still do making these things in my lil bitty kitchen…
Just Because
There is a man that sits at the bar, Most look at him and see old fat and ugly Within that man, is wisdom and great knowledge he’s stood on the lines he’s fought the battles And within him resides A heart of Gold! he’s asked for something special A pan of cornbread And a few homemade muffins From a very special kitchen I hear that request From a friendly bartender it’s a special request of me. A bright ray of light Has just filled my life. i’ll make the cornbread and muffins And a little something extra special Just because i’ll make it very special, from my special kitchen Just because God put this special moment, in my life Just when I need it also, Just because
Wonderful Peach Cobbler The whole family likes this one! Ingredients 8 fresh peaches - peeled, pitted and sliced into thin wedges 1/4 cup white sugar 1/4 cup brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 teaspoon fresh lemon juice 2 teaspoons cornstarch 1 cup all-purpose flour 1/4 cup white sugar 1/4 cup brown sugar 1 teaspoon baking powder 1/2 teaspoon salt 6 tablespoons unsalted butter, chilled and cut into small pieces 1/4 cup boiling water MIX TOGETHER: 3 tablespoons white sugar 1 teaspoon ground cinnamon Directions 1. Preheat oven to 425 degrees F (220 degrees C). 2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes. 3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined. 4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
Easy Beef Pot Pie Ingredients 1 pound sirloin steak, cubed salt to taste ground black pepper to taste 1 (14 ounce) can beef broth 3 large carrots, diced 3 potatoes, cubed 1 cup frozen green peas, thawed 3 tablespoons cornstarch 1/3 cup water 2 (9 inch) refrigerator pie crusts Directions 1. In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste. 2. In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C). 3. When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef. 4. Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes. 5. Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving Thanksgiving Ham with Molasses Glaze 1. Any size Ham, boneless or bone in. 2. Combine molasses with mustard and nutmeg, heat to combine 3. Add bread crumbs to form a crust on the ham. 4. Bake in oven at 350 to your desired doneness. 5. Let cool, cut and eat up!
Homemade Rolls, Great Recipe! Ingredients 3 3/4 cups bread flour, divided 1/4 cup white sugar 1/4 cup shortening 1 teaspoon salt 1 (.25 ounce) package rapid rise yeast 1/2 cup warm water (120 to 130 degrees F/50 degrees C) 1/2 cup warm milk 1 egg 2 tablespoons butter, melted Directions 1. In a large bowl, stir together 2 cups flour, sugar, shortening, salt and yeast. Add water, milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Add the remaining flour, 1/4 cup at a time, until the dough comes together. 2. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in greased bowl and turn greased side up. Cover and let rise in warm place until doubled, about 1 hour. Dough is ready if indention remains when touched. 3. Turn dough out onto a lightly floured surface and divide in half; cut each half into 24 pieces. Form the pieces into rounds. Place the rolls close together in two lightly greased 9 inch round cake pans. Brush with melted butter. Cover and let rise in warm place about 30 minutes or until doubled. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). 4. Bake in preheated oven for 12 to 18 minutes, until golden brown.
Chocolate Fudge Pound Cake Ingredients: Cake: 3 cups flour 2 3/4 cup sugar 1/4 cup cocoa 1/4 tsp baking powder 1/8 tsp salt 5 large eggs at room temperature 1 cup milk 2 sticks butter 1/2 cup canola oil 2 tsp vanilla Fudge Icing: 1 stick butter 4 tbsp milk 3 heaping tbsp cocoa 1 tsp vanilla 1 pound powdered sugar Directions: Cake: Mix softened butter, vegetable oil and sugar on medium speed with mixer. Add eggs one at a time, beating well after each, then add vanilla. Combine flour, salt, cocoa and baking powder in a small bowl. Add to butter mixture, one cup at a time, alternating with partial cup of milk, beginning and ending with flour mixture. Beat very well between milk and flour additions. Beat well on medium high before pouring into prepared tube or bundt pan. Bake at 325 degrees about 1 hour and 15 minutes or until done. Test for doneness in center of cake. Icing: Place butter, milk and cocoa over low heat and bring to slow boil, stirring constantly. Remove from heat right away and add vanilla. Slowly stir in powdered sugar to get to a thick, glossy consistency. Cool cake before serving. Number of Servings: 10-12 Notes from the Cook: When making the icing, you may need more sugar than the one pound it calls for. I frequently do. Keep adding until the icing seems almost too thick to spread on the cake. If you don't thicken it quite a bit, it will drip off the cake. If you get the icing too stiff or it gets too hard before you can get the whole cake iced, add a little milk in and make it spreadable again.
Double Peanut Butter-Chocolate Chewies These soft chocolate cookies have a big peanut flavor since they use peanut butter and peanut butter chips. Servings: 3 dozen cookies
Ingredients: Double Peanut Butter-Chocolate Chewies 1 cup chunky natural peanut butter 1/4 cup canola oil 1/2 cup packed dark brown sugar 1/2 cup granulated sugar 2 large eggs 3 tablespoons low-fat plain yogurt 1 tablespoon vanilla extract 3/4 cup all-purpose flour 1/3 cup unsweetened cocoa powder 1/4 cup rolled oats 1 teaspoon baking soda 1/2 teaspoon salt 1/4 cup semisweet chocolate chips 1/4 cup trans-fat-free peanut butter chips , such as Sunspire 1/4 cup turbinado sugar (see Note)
Steps: 1: Preheat oven to 350째F. 2: Beat peanut butter, oil, brown sugar and granulated sugar in a large bowl with an electric mixer on medium speed until the sugars are blended. Beat in eggs, yogurt and vanilla until combined. 3: Whisk flour, cocoa, oats, baking soda and salt in a medium bowl. With the mixer on low speed, gradually add the dry ingredients to the peanut butter mixture until blended. (It will be sticky.) Stir in chocolate and peanut butter chips. 4: Using a small cookie scoop or slightly rounded tablespoons of dough, place cookies 2 inches apart on ungreased cookie sheets. 5: Dip the bottom of a glass in water and then in turbinado sugar. Use the sugared glass to flatten the cookies slightly, leaving a thin layer of sugar on top, rewetting the glass as needed. 6: Bake the cookies in batches until they are just set and the tops appear cracked, 8 to 10 minutes. (Do not overbake or they will be dry.) Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool.
Cinnamon Rolls, Yeast Rolls: 1 cup butter, softened 1/2 cup sugar 2 teaspoons salt 2 eggs 3 envelopes Fleischmann’s® Rapid Rise Yeast 7-1/2 to 8 cups flour 2-1/4 cups very warm water (120° to 130°F) 9 tablespoons butter, melted 1 cup sugar 2 tablespoons Spice Islands® Ground Saigon Cinnamon 2 cups (8 ounces) chopped pecans Caramel Syrup: 2 cups (1 pound) butter 2 cups brown sugar 1/2 cup Karo® Light Corn Syrup 1-1/4 teaspoons Spice Islands® Pure Vanilla Extract 3 cups (12 ounces) whole pecans
Directions MIX 1 cup butter, sugar and salt in a large bowl. Add eggs. In a separate bowl, combine yeast and 4 cups flour; mix thoroughly. Add flour mixture to butter/sugar mixture, then add water. Mix well and add an additional 3-1/2 to 4 cups of flour, 1 cup at a time, until soft smooth dough forms. Turn out on lightly floured surface. KNEAD until smooth. Cover and let dough rest 10 minutes. Divide dough into 3 equal portions.ROLL each portion out to an 14 x 8-inch rectangle on a lightly floured surface. Brush each with 3 tablespoons melted butter. Combine 1 cup sugar with cinnamon. Sprinkle 1/3 cup cinnamon sugar and 2/3 cup chopped pecans on each rectangle. Roll up from long side. CUT each roll into 8 slices.MELT butter in a saucepan. Add brown sugar, corn syrup and vanilla. Stir until blended. Place 1 cup caramel syrup and 1 cup pecans in each of three 13 x 9-inch pans. (Or 1/2 cup syrup and 1/2 cup pecans in 8-inch square baking pans). Place 8 rolls per 13 x 9-inch pan, or 4 rolls per 8-inch pan, cut side down. Cover.RISE until double, about 45 to 50 minutes.BAKE at 325 °F for 15 to 20 minutes for 8-inch pans and 20 to 25 minutes for 13 x 9-inch pans. Cool slightly before turning out of pan.
Butter Rolls Ingredients 2 cups all-purpose flour 1/2 teaspoon salt 1 cup shortening 1/2 cup water 3/4 cup butter, softened 1/4 cup white sugar 1/2 teaspoon ground nutmeg 2 cups milk 2/3 cup white sugar 1 teaspoon vanilla extract Directions 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan. 2. In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan. 3. In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls. 4. Bake in preheated oven until brown, about 30 to 40 minutes. Cheddar Cheese Twists Makes 12 twists. 3 to 3-1/2 cups all-purpose flour 3 tablespoons sugar 2 envelopes FLEISCHMANN'S RapidRise Yeast 1-1/2 teaspoons salt 2/3 cup water 1 (5-ounce) can evaporated milk 1-1/2 cups (6 ounces) grated sharp cheddar cheese 1 egg white, lightly beaten with 1 tablespoon water Grated Parmesan cheese or SPICE ISLANDS Poppy Seed or Sesame Seed, optional
Directions In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water and milk until very warm (120 to 130oF); stir into flour mixture. Stir in cheese and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough into 12 equal pieces. Roll each piece to 14-inch rope; fold each rope in half and pinch ends to seal. Twist each rope two to three times. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Brush with egg white mixture. Sprinkle with Parmesan cheese, poppy seed, or sesame seed, if desired. Bake at 400oF for 10 to 15 minutes or until done. Remove from baking sheet; let cool on wire racks. Peanut Butter Rolls Rich peanut butter filling, topped with a sprinkling of chopped peanuts over drizzled chocolate! Makes 16 Rolls 4-3/4 to 5-1/4 cups all-purpose flour 1/4 cup sugar 2 envelopes FLEISCHMANN'S RapidRise Yeast 1-1/2 teaspoons salt 1-1/4 cups milk 1/4 cup water 1/2 cup peanut butter 1 large egg Peanut Butter Filling (recipe follows) Chocolate Glaze (recipe follows) 1/4 cup chopped peanuts
Directions In large bowl, combine 1-1/3 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and peanut butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 2 equal portions. Roll each half to 14 x 8-inch rectangle. Spread each with Peanut Butter Filling. Roll up tightly from long side, pinching seam to seal. Cut into 8 equal pieces. Place, cut side up, in 2 greased 9-inch round pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Bake at 375oF for 20 to 25 minutes or until done. Remove from pans; cool on wire racks. Drizzle with Chocolate Glaze; sprinkle with chopped peanuts.
Peanut Butter Filling: Combine 2/3 cup peanut butter, 1/3 cup sugar, 2 tablespoons butter or margarine, softened; and 1 large egg. Stir until smooth. Chocolate Glaze: Melt 2 (1-ounce) squares semi-sweet chocolate and 1 tablespoon butter or margarine. Stir until smooth. Makes 18 rolls
Butterscotch Rolls Butterscotch Topping 1 / 2 cup KARO Light Corn Syrup 1 tablespoon water 2 tablespoons butter or margarine 1 cup butterscotch chips 1 / 2 cup chopped pecans Dough 4 cups all-purpose flour 1 / 2 cup sugar 2 envelopes FLEISCHMANN’S RapidRise Yeast 2 teaspoons salt 3 / 4 cup milk 1 / 2 cup water 1 / 2 cup butter or margarine 1 large egg 2 tablespoons butter or margarine, melted 1 / 3 cup firmly packed brown sugar
Directions Butterscotch Topping: In a saucepan, combine corn syrup, water and butter. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in butterscotch chips until melted. Spread mixture evenly over two ungreased 8 x 8-inch pans; sprinkle with pecans. In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours. Remove dough from refrigerator; divide in half. Roll each half to 12 x 9-inch rectangle. Brush each rectangle with melted butter; sprinkle with 1 / 3 cup brown sugar. Beginning at short end, roll up tightly as for jelly roll. Pinch seams to seal; cut into 9 (1-inch) slices. Place, cut sides up, over Butterscotch Topping in prepared pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350oF for 25 to 30 minutes or until done. Remove from pans; cool on wire racks.
Chocolate Chip Coffee Cake Chocolate Chip Coffeecake is the perfect treat to serve for loved ones, including Santa Claus Makes 1 Coffee Cake 3 cups all-purpose flour 1/3 cup sugar 2 envelopes FLEISCHMANN'S RapidRise Yeast 1 teaspoon salt 1/2 cup milk 1/2 cup water 1/2 cup butter or margarine 2 large eggs 3/4 cup semi-sweet chocolate morsels Chocolate Nut Topping (recipe follows)
Directions In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat milk, water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in chocolate morsels and remaining flour to make a soft batter. Turn into greased 13 x 9 x 2-inch baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 400oF for 15 minutes; remove from oven and sprinkle with Chocolate Nut Topping. Return to oven and bake additional 10 minutes or until done. Cool in pan for 10 minutes. Remove from pan; cool on wire rack. Chocolate Nut Topping: In medium bowl, cut 1/2 cup butter into 2/3 cup all-purpose flour until crumbly. Stir in 2/3 cup sugar, 2 teaspoons ground cinnamon, 1 cup semisweet chocolate morsels, and 1 cup chopped pecans.
Commanders Palace Bread Pudding Recipe Ingredients: 1 cup sugar 4 ounces butter softened 5 eggs beaten 2 cups heavy cream, room temperature pinch cinnamon 1 tablespoon vanilla 1 ounce raisins 12 slices of 1" thick french bread Sauce recipe follows Directions: Cream the butter and sugar. Add the eggs, raisins, flavorings and add the cream slowly so as not to curdle. Pour over the bread and let soak for at least 10 minutes. Take bread from custard carefully and place in the bottom of baking pan. Pour custard over bread and bake in a waterbath at 300F convection for 40-50 minutes covered with aluminum foil. When the custard is done it should still be soft not hard Bourbon sauce 1/2 cup cream 1/2 cup sugar pinch cinnamon 1/2 tablespoon butter 1 tablespoon water 1/2 teaspoon cornstarch 1 tablespoon bourbon Bring all ingredients to a boil except for water, cornstarch and bourbon. Make a slurry and add to boiling liquid. Return to boil and remove from heat. Add the bourbon and let cool for service.
Pizza Dough and Sauce Makes 1 (14-inch) thick-crust pizza or 2 (12-inch) thin-crust pizzas. 2-1/2 to 3 cups all-purpose flour 1 envelope FLEISCHMANN'S RapidRise Yeast* 3/4 teaspoon salt 1 cup very warm water (120o to 130oF) 2 tablespoons olive or vegetable oil Cornmeal Directions Combine 2 cups flour, undissolved yeast, and salt in a large bowl. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired. (see Pizza Toppings tip below) For a Pan Pizza: Let the dough rise for 20 to 40 minutes, depending on your preference for a thin, more dense crust or a thicker crust. Once the crust has risen to your liking, bake the crust in a preheated 400oF oven for 10 minutes. Remove from oven and add desired toppings (see suggestions below). Return pizza to oven to finish baking for another 10 to 20 minutes, or until done. Baking time depends on size and thickness of crust and selected toppings. For a Thin-Crust Pizza: Add the desired toppings to unrisen dough; OR, for a crispier crust, bake the unrisen dough in a preheated 400oF oven for 10 minutes. Remove from oven and add desired toppings (see suggestions below). Return pizza to oven to finish baking for another 10 to 20 minutes, or until done. If you choose not to parbake, simply bake the completed pizza at 400oF for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings. *To use FLEISCHMANN'S Active Dry Yeast: Use 1 package Active Dry Yeast, 1 cup warm water (100o to 110oF), and flour, salt, and oil listed above. Place 1/4 cup of the warm water in a large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, salt, oil, and 2 cups all-purpose flour; stir well. Stir in enough remaining flour to make soft dough. Knead as directed. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 30 to 60 minutes. Punch dough down. Remove dough to lightly floured surface. Shape, top, and bake as desired. **Master Pizza Dough fits the following pans: - 1 (15 x 10-inch) baking pan - 1 (13 x 9-inch) baking pan - 1 (14-inch) or 2 (9-inch) deep-dish pan(s) - For individual pizzas, shape dough into 6 or 8 (7-inch) rounds and place on 2 greased baking sheets.
GARLIC AND HERB PIZZA DOUGH: Add 2 teaspoons SPICE ISLANDS Sweet Basil, Oregano (leaves), or Rosemary and 1 clove finely minced garlic along with dry ingredients. CORNMEAL PIZZA DOUGH: Replace 1/2 cup all-purpose flour with cornmeal. WHOLE WHEAT PIZZA DOUGH: Replace 1 cup all-purpose flour with whole wheat flour. Pizza Sauce Ingredients: 1 can (15 ounces) crushed tomatoes 1/2 cup shredded Parmesan cheese 1 tablespoon extra virgin olive oil 1 teaspoon Spice Islands Oregano 1/8 teaspoon Spice Islands Fine Grind Black Pepper Combine all ingredients. Spread over pizza crusts. Refrigerate unused portion. Irish Soda Bread Irish Soda Bread requires only a few simple ingredients: flour, baking soda, salt and buttermilk. Throw in a cup of raisins if you like, and some orange zest, too. Traditional Irish Soda Bread is made without these, however, as it was made as a daily bread to accompany meals. Enjoy the original version warm with a little low fat spread with some tea, or as an accompaniment to a lean beef stew. Prep Time: 15 minutes Cook Time: 45 minutes Ingredients: 3 cups all-purpose flour 1 1/2 tsp baking soda 1 1/2 tsp salt 1 1/2 cups low fat buttermilk Preparation: Preheat oven to 375 degrees. In a large bowl, stir dry ingredients together with a whisk. Make a well in the center and add 1 cup of the buttermilk, reserving 1/2 cup. Combine dry ingredients and buttermilk with a fork, gradually adding more of the remaining liquid until a soft dough is formed. Knead the dough lightly on a floured surface for 1 minute. Form into a slightly flattened circle. Place on a parchment lined (or silicone baking mat) cookie sheet. Mark a large 1/2-inch deep X with a sharp knife and bake soda bread for 40-45 minutes. The bread is ready when it is golden and sounds hollow when tapped on the bottom.