RUM AND RAISIN CAKE
Ingredients
• 2 cups blue band margarine
• 3 ½ cups granulated sugar (700g)
• 6 large whole eggs
• 6 large egg yolks (these 6 egg yolks are in addition to the 6 whole eggs listed above).
• 3 Tbsp of white rum1 teaspoon salt
• 3½ cups all-purpose flour
• ½ cup raisins, presoaked in rum
Method
• Preheat your oven to 350°F (175°C) and generously grease (with shortening) and flour a 10-inch tube pan or 12 cup bundt pan. Shake out excess flour and set aside.
• Place your blue band margarine in a large bowl (this recipe makes a lot of batter! Use a stand mixer if you have one).
• Scrape down the sides of the bowl and add the sugar. Beat until the ingredients are well combined and light and fluffy (about 1-2 minutes).
• In a separate, medium-sized bowl, combine your eggs, additional egg yolks, rum essence, and salt.
• Use a fork to lightly beat the eggs and yolks until all egg yolks are broken up and salt and vanilla are incorporated.
• With mixer on low speed, slowly pour egg mixture into your batter, allowing it to gradually become
incorporated (don’t pour all the egg mixture in at once, if you can’t manage a steady stream then add the egg mixture in about 6 parts, allowing each part to become well incorporated before adding more). Once all of the egg mixture is incorporated, pause to scrape down the sides and bottom of the bowl, then increase speed to medium-high and beat for another 1-2 minutes.
• Reduce mixer speed to low and gradually, ¼ cup at a time, add flour to the batter until all has been added.
• Fold in prepared raisins.
• Scrape down the sides and bottom of bowl and stir again on medium speed until well-combined and beat for another minute.
• Spread batter evenly into prepared tube pan, use a spatula to smooth the surface of the batter.
• Transfer to 350°f (175°c) oven and bake for about 1 hour and 10 minutes or until a wooden skewer inserted in the center of the thickest part of the cake comes out clean or ideally with a few moist crumbs (do not over-bake this cake or it will be dry).
• Allow cake to cool for at least 20 minutes then run a knife around the sides of the tube pan and the center.
• Carefully invert pound cake onto a cooling rack and allow to cool completely before serving.
HONEY CRANBERRY GLAZED HAM
Ingredients
• 1 Boneless Fully Cooked Ham
• 2 Cups Tru-Juice Cranberry Cocktail Juice
• ¼ Cup Tru-Juice Orange Juice
• ½ Cup Honey
• 1 Cup Sugar (Optional)
• 1 Tbsp Diced Ginger
• 1 Tbsp Cinnamon
• 1 Tbsp Pimento
• Maraschino Cherries
• Whole Cloves
Directions
1. Place the Tru-Juice Cranberry juice, Tru-Juice Orange juice, honey, sugar and spices in a small saucepan.
2. Cook and stir over low heat on stove until the sugar is dissolved.
3. Preheat oven to 350º Fahrenheit.
4. Place pre-cooked ham in a baking pan or casserole dish.
5. Spoon ½ cup Cranberry glaze over the ham.
6. Cover tightly with foil and bake for 1 hour.
7. Remove ham from oven and glaze the ham with another ½ cup of sauce.
8. Cover and cook again for 30 minutes.
9. Remove the ham from oven, using a knife, cut off excess fat and make diamond cuts in the ham.
10. Place Maraschino Cherries and whole cloves in between cuts.
11. Glaze ham again and continue baking the ham for another 90-120 minutes.
12. Remove ham from oven and serve any leftover cranberry glaze over top ham.
STRAWBERRY ICE CREAM MERINGUE BARS
Ingredients
• 2 cartons Häagen-Dazs® Strawberry Ice Cream
• 1/2 cup sliced or slivered almonds
• 1/2 cup granulated sugar
• 3 egg whites
• 1/4 teaspoon almond extract
• 1/3 cup semi-sweet or milk chocolate chips
Directions
Step 1
Line a baking sheet with parchment paper. Pulse almonds and 2 tablespoons of the sugar in a food processor until almonds are finely ground. Set aside. In a large mixing bowl, beat egg whites and almond extract until soft peaks form. Gradually add remaining 1/4 cup plus 2 tablespoons sugar until stiff peaks form, and sugar is dissolved. Using a flexible spatula, fold in almond mixture. Spread the meringue on prepared pan into a rectangle approximately 8 x 11 x 1/2-inch thick. Smooth and square edges.
Step 2
Bake at 200F for 75-90 minutes, until meringue is a light ivory color and slightly crisp. Turn off the oven. Leave meringue in the oven with the door closed for 1 hour. Remove and cool completely.
Step 3
To soften ice cream, place containers in refrigerator for 20-30 minutes. Scoop ice cream onto baked meringue. Spread into an even layer. Return to freezer.
Step 4
Put chocolate chips into a heavy-duty zip-top plastic bag. Heat in microwave oven for 2 minutes, or just until chips begin to soften. Knead bag to completely melt chips. Snip about 1/8-inch off a bottom corner of bag. Drizzle chocolate onto ice cream in a zig-zag pattern.
Step 5
Cover with double layers of plastic wrap and return to the freezer until completely re-frozen (4 hours or overnight). To serve, cut into approximately 2 x 3-inch bars. Can be made up to 3 days ahead.
GLUTEN-FREE SWEET POTATO THAI CURRY NOODLES
Ingredients
• ¼ cup Mott’s 100% Original Apple Juice
• ¼ cup Mott’s No Sugar Added Applesauce Apple
• 1 tbsp vegetable or canola oil
• 1 large onion, minced
• 1 tbsp red curry paste
• 1bs sweet potato, peeled and cut into large cubes
• 1 medium red bell pepper, diced
• 1 14-oz. can light coconut milk
• 1 tsp salt
• Zest of 1 small lime
• Juice of ½ lime (about 1 tbsp)
• Cup frozen peas
• 1 8-oz. package cooked wide rice noodles (Pad Thai noodles) or Fettucine Pasta, for serving
Directions
• Heat the oil in a large skillet or sauté pan over medium heat.
• Add the onion and cook until starting to soften, about 2-3 minutes.
• Stir in the curry paste and cook for 30 seconds, stirring constantly, until the paste is loose and coats the shallot.
• Add the sweet potatoes and Mott’s 100% Original Apple Juice.
• Cover and cook for 5-6 minutes until the sweet potatoes starts to soften.
• Uncover and stir in the bell pepper, coconut milk, applesauce, salt, lime zest, and lime juice.
• Bring to a simmer and stir in the peas.
• Cook for 5 minutes, until the peas are warmed through and the sauce has slightly thickened.
• Divide the cooked rice noodles or Fettucine Pasta between four bowls and ladle the curry over the noodles.
• Serve immediately.
• Curry can be made up to 2 days in advance. Refrigerate in an airtight container and reheat before serving over noodles.
• Makes: 4 servings.
PIPED MARGARINE COOKIES
Ingredients
• 1 cup blue band margarine
• 3/4 cup (1506) granulated sugar
• 1 and 1/2 teaspoons pure vanilla extract
• 1 teaspoon almond extract
• 1 large egg, at room temperature
• 2 ¼ cups all-purpose flour
• 1/2 teaspoon salt
• 1-2 tablespoons (15-30ml) milk
• Optional toppings
• 2/3
• 1 4-ounce quality semi-sweet chocolate bar (113g), finely chopped maraschino cherries sprinkles or coarse sugar
Method
• Make room in your refrigerator for a baking sheet so the shaped cookies can chill for 20-30 minutes. Without chilling, the piped cookies may overspread. If you chill the dough prior to shaping, the dough will be too cold/stiff to pipe.
• Line 2-3 large baking sheets with parchment paper or silicone baking mats. or leave un-lined. If un-lined, do not grease the pan.
• Using the paddle attachment, beat the blue band margarine and granulated sugar in the mixer at medium-high speed until smooth for about 2 minutes. add the egg, vanilla extract, and almond extract, and beat on high speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• On low speed. mix in the flour and salt. turn up to
high speed and beat until completely combined. On medium speed, beat in 15 tablespoons of milk. You want a dough that’s creamy and pipeable (but still thick), so you may need up to 2 or 2.5 tablespoons of milk. If it is too thick add a little more milk gradually.
• Add your large piping tip to the piping bag. Spoon a little bit of dough into the piping bag and pipe a 1-2 inch swirl or line on the prepared baking sheet. If the dough is creamy enough to pipe, continue piping the dough in 1-2 inch swirls or lines, 3 inches apart on the baking sheet. If desired. Place a maraschino cherry in the center of the swirl or sprinkle the dough with festive sprinkles and/or coarse sugar.
• Chill the shaped cookies on the baking sheet for 20-30 minutes.
• Meanwhile, preheat oven to 350°F (177°C).
• Bake the chilled cookies for 12-15 minutes or until lightly browned on the sides. The cookies will spread like all cookies do, but not completely lose their shape especially if you chilled the shaped dough. If the cookies are smaller, they will take closer to 12 minutes. keep your eye on them. They’re done when they’re lightly golden in colour.
• Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Decorate and store in a cool place
HOT COCOA BROWNIES
Ingredients
• 1 box (19.1 oz) Betty Crocker™ Delights Supreme Fudge Brownie Mix
• Water, vegetable oil and egg called for on brownie mix box
• 1 envelope (1.38 oz) hot cocoa mix (about ¼ cup)
• 2 teaspoons hot water
• 1 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
• 2 tablespoons marshmallow bits
• 1 tablespoon miniature semisweet chocolate chips
Directions
• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom of 9-inch square pan with cooking spray. Make brownie batter as directed on box; spread in pan.
• Top with fudge pouch as directed on box. Bake 28 to 33 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour 30 minutes.
• Preparation: 15 min
• Total: 2 hr 20 min
• Serving: 30
• In small bowl, stir hot cocoa mix and hot water until hot cocoa is dissolved. Stir in frosting until well mixed.
• Spread frosting evenly over brownies in pan. Top with marshmallow bits and chocolate chips. Cut into 4 rows by 3 rows. Store covered in refrigerator.
CREAMY TRU-MOO EGGNOG PUNCH
Ingredients
• 2 quarts vanilla ice cream
• 2 quarts Tru-Moo eggnog chilled
• 1-liter cream soda chilled
• Candy canes
• 1/8 tsp ground cinnamon or cinnamon
• sticks for garnis
Directions
1. Place ice cream in an extra-large punch bowl. Add half Tru-Moo eggnog. Stir and mash mixture using a potato masher until ice cream is melted and mixture is well combined.
2. Stir in remaining eggnog. Slowly pour in cream soda, stirring to combine.
3. To each glass add a peppermint stick, cinnamon stick, or candy cane. Sprinkle lightly with cinnamon (about 1/8 teaspoon per serving)
SWEETHEART SALMON FILLETS RECIPE
Ingredients
• 4 - 6 oz. salmon fillets, cleaned, skin removed
• ¼ cup flour
• Salt and pepper, to taste
• 1 clove garlic
• 3 tbsp butter or margarine
• ½ cup Welch’s White Grape Sparkling Cocktail
• ½ cup chicken broth
• ¼ cup half-and-half cream
• 2 tsp freshly squeezed lemon juice
• 3 tbsp grated parmesan
• Lemon slices, for garnish
• Parsley, for garnish
Directions
• Dust salmon fillets generously with flour, salt, and pepper to coat. Pre-heat a broad skillet over medium high heat and melt butter into the skillet.
• Add the fillets to sear on each side for 3-5 mins or until the thickest part starts to flake. Transfer to a warm plate.
• Turn the heat down to medium and add the garlic, stir for 30 seconds then add in the Welch’s White Grape Sparkling Cocktail.
• Bring to the boil and allow to bubble for a minute, then add in the chicken stock. Allow to bubble for a further minute.
• Add in the cream, salt, pepper and parmesan and bring back to the boil. Simmer gently for a further 3-4 minutes until slightly thickened.
• Serve salmon over the warm sauce and garnish the plate with lemon slices and parsley.
MOTT’S FRUIT COBBLER
Ingredients
• 3 cups Mott’s No Sugar Added Applesauce Apple (divided into 2 cups and 1 cup)
• 1 can sliced peaches, drained
• 1 can sliced pears, drained
• 1 cup fresh or frozen blueberries
• 2 cups pancake/biscuit mix
• 2 tbsp granulated sugar
Directions
• Preheat oven to 375°F. In a deep 9-inch square baking pan, add the peaches, pears, blueberries, and 2 cups applesauce.
• In a separate bowl, mix 2 cups pancake/biscuit mix with 1 cup applesauce. Spread the mixture over the fruit. Sprinkle with sugar.
• Bake 35-45 minutes, or until the top is brown and sides are bubbling.
• Serving suggestions: Serve either warm or cold with a dollop of fat-free topping.
CREPES WITH CHOCOLATE ICE CREAM AND RASPBERRY SAUCE
Ingredients
• 1 to 2 cartons Häagen-Dazs Chocolate Ice Cream
• 1 cup frozen raspberries
• 3 tablespoons granulated sugar
Crepes
• 2 large eggs
• 2 tablespoons butter, melted and cooled slightly
• 2 cups milk
• 1/2 teaspoon vanilla extract
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1-1/2 cups all-purpose flour
Directions
Step 1
For Crepes: Place eggs, butter, milk, vanilla extract, sugar, salt and flour into a blender; cover. Blend for about 10 seconds or until smooth. Transfer to glass measuring cup or a small pitcher. Refrigerate for 1 hour to let the bubbles subside.
Step 2
For Raspberry Coulis: Place raspberries and sugar in
a small saucepan. Cook over medium heat for 5-7 minutes or until the raspberries are soft and release juice. Pour mixture into blender or food processor; cover. Blend until smooth. Strain through a fine sleeve. Store coulis in the refrigerator in a covered container until ready to serve.
Step 3
To make crepes, heat a 9-inch nonstick skillet or crepe pan over medium heat and lightly coat with butter. Pour 1/4 cup batter into the center of the skillet and swirl until the batter covers the bottom in a thin layer. Cook for about 1 minute or until light brown and the top begins to dry. Flip and cook for an additional 30 seconds.
Step 4
Lay the crepe out flat to cool on a clean towel, plate, or cutting board. Repeat procedure with remaining crepe batter. Fold each crepe in half, then fold in half again.
Place on a plate and top with a scoop of ice cream. Drizzle with raspberry coulis and serve immediately.
SPARKLING PEACH BERRY SPLASH
Ingredients
• Welch’s Peach Medley Juice Cocktail
• Welch’s White Grape Sparkling Cocktail
• ½ Cup Water
• ½ Cup fresh Strawberries
• ½ Cup Fresh Raspberries
Directions
• Mix ½ cup of Peach Medley Cocktail, ½ cup of water and a few fresh berries in a glass.
• Pour into an ice tray.
• Freeze for 1-2 hours
• Drop into your ice cubes into your Welch’s White Grape Sparkling Cocktail for a jolt of Flavor!
HOLIDAY CHOCOLATE CHIP COOKIES
Ingredients
• 1 pouch (17.5 oz) Betty Crocker™
Chocolate Chip Cookie Mix
• Butter and egg called for on cookie mix pouch
• 1 cups Red and Green Milk Chocolate Candies
• 2 tablespoons red, green and white candy sprinkles
• Preparation: 15 min
• Total: 2 hr 20 min
• Serving: 30
Method
• Heat oven to 350°F (175°C). In large bowl, mix cookie mix, softened butter and egg with spoon until soft dough forms. Stir in candies and 1 tablespoon of the candy sprinkles.
• Shape dough into 30 (1½ inch) balls. Place 2 inches apart on ungreased cookie sheets.
• Flatten slightly; sprinkle remaining 1 tablespoon of the candy sprinkles on top.
• Bake 8-10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container at room temperature.
