Desserts and Treats
Monday, May 05, 2008
Serve a Mother's Day brunch
When you can’t decide whether to celebrate Mother’s Day with a nice breakfast or big lunch, choose some of Mom’s favorite foods from those meals and combine them into a relaxing brunch.
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Mocha Coffee
1 cup hot brewed coffee
1 tablespoon unsweetened cocoa powder
1 tablespoon granulated sugar
2 tablespoons milk
Pour hot coffee into a mug. Add cocoa, sugar, and milk; stir until combined. Makes 1 serving.
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Veggie Scrambled Eggs
2 tablespoons olive oil
1/4 cup sliced fresh mushrooms
1/4 cup chopped onions
1/4 cup chopped green bell peppers
6 eggs
1/4 cup milk
1/4 cup chopped fresh tomato
1/4 cup shredded Cheddar cheese
Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions, and peppers; sauté until onions soften, about 3 to 5 minutes. In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables; stir in tomatoes. Cook until eggs are set. Mix in cheese; serve immediately. Makes 6 servings.
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Oven Bacon
1 pound thick-sliced bacon
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Arrange bacon on foil-lined baking sheet in a single layer. (Edges of bacon may touch or overlap slightly.) Bake until bacon reaches desired degree of doneness, about 10 to 15 minutes. Carefully remove bacon from the baking sheet with tongs or a fork, and drain on a paper towel-lined plate. Makes 4 to 6 servings.
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Strawberry Shortcake
3 cups all-purpose flour
1/4 cup granulated sugar
4 teaspoons baking powder
3/4 teaspoon cream of tartar
1 cup butter or margarine
2/3 cup heavy cream
1 egg, beaten
3 cups sliced fresh strawberries
3 tablespoons granulated sugar
Preheat oven to 350 degrees. In a large bowl, mix flour, 1/4 cup sugar, baking powder, and cream of tartar. Cut in butter with pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a 1/2-inch thick sheet. Cut into squares. Place on baking sheets. Bake in preheated oven until golden, about 20 minutes. Sprinkle 3 tablespoons sugar over sliced berries. Let shortcakes cool before splitting and filling with sugared berries. Makes 12 servings.
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Pantry Pointers
To make a more relaxed atmosphere for Mother’s Day, set the table the night before.
Serving food on warm plates is a nice touch. To do this, place oven-safe plates in the oven on the lowest setting for a few minutes. Handle carefully with potholders.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Beverages • Breakfast • Desserts and Treats • (0) Contributions • Permalink
Monday, March 24, 2008
Start with a cake mix
Few things can bring on a smile faster than cake, and few things make baking one easier than a mix. Take a box of mix, throw in an egg and oil, and soon you will enjoy one sweet bite after another. Add a little some extra, you’ll be able to create a special cake that no one will guess began with a mix.
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Chocolate Chocolate Chip Cake
1 18.25-ounce package chocolate cake mix
1 3.9-ounce package instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease and flour a bundt pan. Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan. Bake for 1 hour; cool. Makes 12 servings.
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Pineapple Cake
1 18.25-ounce package yellow cake mix
1 8-ounce can crushed pineapple, juice reserved
1/4 cup butter, room temperature
1/2 cup brown sugar
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees. Grease two 8-inch round cake pans. Prepare cake mix according to package directions, replacing the water with reserved pineapple juice. In a bowl, cream together the butter, brown sugar, and cinnamon. Stir in the pineapple and nuts. Divide the pineapple mixture evenly between the prepared pans; cover each pineapple layer with the cake mix batter.
Bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cakes for 5 minutes, then turn one layer out onto a plate scraping off any pineapple that may be stuck. Next, invert second cake layer onto the first so there is pineapple in the middle and on top of the cake. May be served warm with whipped cream, if desired. Makes 10 servings.
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Banana Cake
1 18.25-ounce package yellow cake mix
2 very ripe bananas, mashed
1 teaspoon baking soda
Grease and flour a 9x13-inch baking pan. Do not preheat oven. Prepare yellow cake mix according to package directions. Mash the bananas with the baking soda and stir into the cake mix batter; pour into prepared pan. Place in oven and turn oven to 350 degrees. Bake for 1 hour. Let cake cool thoroughly and then refrigerate. Makes 24 servings.
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Pantry Pointers
A cake is done when a toothpick inserted in the center comes out clean or with just a few crumbs clinging to it.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, March 17, 2008
Celebrate Easter with a brunch
If Easter dinner seems to daunting or too difficult to schedule with family, consider an Easter brunch. Since brunch isn’t served too early or too late, it’s just right for many people.
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Broccoli Quiche
2 tablespoons butter or margarine
1 medium onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 9-inch unbaked pie crust
1-1/2 cups shredded mozzarella cheese
4 eggs, well beaten
1-1/2 cups milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter or margarine, melted
Preheat oven to 350 degrees. Over medium-low heat, melt butter in a large saucepan. Add onions, garlic, and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese. Combine eggs and milk; season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese. Bake until center has set, about 30 minutes. Makes 6 servings.
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Garlic Home Fries
1/4 cup butter or margarine
4 russet potatoes (about 2 pounds), quartered and sliced
1 clove garlic, minced
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Melt the butter in a large skillet over medium heat. Add the potatoes and spread out in an even layer. Cover and cook for about 5 minutes. Season with garlic, paprika, salt, and pepper; stir to coat potatoes evenly. Cover; cook for 15 minutes, stirring occasionally. Remove cover; increase heat to medium-high and cook, stirring frequently, until potatoes are tender. Makes 8 servings.
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Reduced-Fat Coconut Cream Cake
1 18.25-ounce package white cake mix
3 egg whites
1-1/4 cups water
2/3 cup flaked coconut, divided
1 14-ounce can fat-free sweetened condensed milk
1 teaspoon coconut extract
1-1/2 cups reduced-fat whipped topping
In a mixing bowl, beat the dry cake mix, egg whites, water and 1/3 cup coconut on low speed for 2 minutes. Transfer to a 13x 2-inch baking pan coated with nonstick cooking spray. Bake at 350 degrees until a toothpick comes out clean, about 20 to 25 minutes. Cool on a wire rack for 10 minutes.
Meanwhile, combine milk and extract. Using a large meat fork, punch holes in cake. Gently spread half of the milk mixture over cake. Let stand for 3 minutes. Spread remaining milk mixture over cake. Cool for 30 minutes. Spread whipped topping over cake; sprinkle with coconut. Cover and chill for at least 4 hours. Refrigerate leftovers. Makes 15 servings.
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Pantry Pointers
For easy decorations for your brunch table, look for spring flowers like tulips and daffodils.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Breakfast • Desserts and Treats • (0) Contributions • Permalink
Monday, February 18, 2008
Make movie snacks for Oscar®
Whether you cheer on your favorite nominees alone or with friends, snacks during the Academy Awards are almost as important as snacks during the movies themselves.
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Pizza Popcorn
2-1/2 quarts popped popcorn
1/3 cup butter
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon onion powder
1/4 teaspoon salt
Preheat oven to 350 degrees. Place popcorn in an ungreased 13x9-inch baking pan. Melt butter in a small saucepan; add cheese, garlic salt, oregano, basil, onion powder, and salt. Pour over popcorn; mix well. Bake, uncovered, for 15 minutes. Makes 10 servings.
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Caramel Popcorn
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn
Preheat oven to 250 degrees. Place popcorn in a large bowl. In a saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil, without stirring, 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
Place in two large shallow baking dishes and bake in preheated oven for 1 hour, stirring every 15 minutes. Remove from oven and let cool completely before breaking into pieces. Makes 20 servings.
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Mock Ice Cream Sandwiches
2 cups fat-free whipped topping
1/2 cup miniature semisweet chocolate chips
8 whole chocolate graham crackers
In a bowl, combine whipped topping and chocolate chips. Break graham crackers in half. Spread whipped topping mixture over half of the crackers; top with remaining crackers. Wrap in plastic wrap and freeze for at least 1 hour. Makes 8 servings.
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Chocolate Peanut Butter Cups
1 11.5-ounce package milk chocolate chips, divided
1 cup peanut butter
1/4 teaspoon salt
1/2 cup confectioners’ sugar
Trim 12 paper muffin cup liners to half of their height. Place 1/2 chocolate chips in a microwave-safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
In a small bowl, mix together peanut butter, confectioners’ sugar, and salt; divide into the chocolate cups. Melt the remaining chocolate; spoon over peanut butter and spread to edges of cups. Makes 12 servings.
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Pantry Pointers
For easy snacks for the Academy Awards, set up a buffet of movie snacks such as popcorn, Raisinets, and Twizzlers.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Desserts and Treats • (0) Contributions • Permalink
Monday, December 24, 2007
Break out the bubbly
While champagne enthusiasts might believe that bubbly beverage is best served untouched, there are some times when using champagne as an ingredient turns an average drink or dish into something more special.
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This drink traditionally is served in a champagne flute. For a nonalcoholic version, substitute lemon-lime soda for the champagne.
Mimosa
3/4 cup champagne, chilled
1/4 cup orange juice
Combine champagne and orange juice; stir and divide between two flutes or glasses. Makes 2 servings.
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Champagne Punch
1 quart orange sherbet, chilled
2 quarts orange juice
1 2-liter bottle ginger ale, chilled
2 750-milliliter bottles champagne, chilled
In a large punch bowl, place the block of sherbet in the center and pour the orange juice over the top. Next, pour the ginger ale over the sherbet. Finally, pour both bottles of champagne over the sherbet. Stir gently to mix the liquids, resulting in a foamy top. Serve immediately. Makes about 34 servings.
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Mock Champagne Punch
2 2-liter bottles ginger ale, chilled
1 46-ounce can pineapple juice, chilled
1 64-ounce bottle white grape juice, chilled
In a large punch bowl, combine ginger ale, pineapple juice, and white grape juice. Serve with ice ring if desired. Makes 40 servings.
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Champagne Chicken
4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
2-1/2 cups fresh sliced mushrooms
2 cups heavy cream
1 cup champagne
Lightly dust chicken breasts with flour, salt, and pepper. In a large skillet, lightly brown chicken breasts in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat for about a half hour, allowing champagne to boil a little. When chicken is tender, transfer chicken to a platter. Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Makes 4 servings.
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For a nonalcoholic version, substitute lemon-lime soda for the champagne.
Sparkling Fresh Fruit
1-1/2 cups sliced fresh strawberries
1-1/2 cups fresh blueberries
1 cup cubed cantaloupe
4 scoops raspberry sherbet or flavor of your choice
1 cup champagne
Combine the strawberries, blueberries and cantaloupe; divide among four dessert dishes. Top each with a scoop of sherbet. Drizzle with champagne. Serve immediately. Makes 4 servings.
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Pantry Pointers
When serving punch in a punch bowl, make an ice ring to keep it cold by filling a ring-shaped cake pan half full with ginger ale. Place frozen ginger ale in punch bowl just before serving.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Beverages • Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, December 17, 2007
Don't forget the cookies
Whether you need cookies to serve, to give away, or to leave for Santa, it’s not too late make some from scratch. And since these cookies are supposed to crackle, there’s no need to fuss to make them look perfect.
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Molasses Crackle Cookies
2/3 cup vegetable oil
1 cup granulated sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/3 cup granulated sugar
Preheat oven to 350 degrees. In a large bowl mix oil and 1 cup of sugar. Add egg; beat well. Stir in molasses, flour, baking soda, cinnamon, ginger, and cloves. If necessary, add more flour to make a firm dough.
Shape dough into 1-inch balls. Roll in 1/3 cup sugar. Place 3 inches apart on an ungreased baking sheet. Bake until tops crack, about 12 to 14 minutes. Remove from baking sheet and cool on rack. Makes 24 cookies.
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Easy Chocolate Crackled Cookies
1 18.25-ounce package devil’s food cake mix
1/2 cup butter-flavored shortening
1 tablespoon water
2 eggs
1 cup confectioners sugar
Preheat oven to 375 degrees. Grease cookie sheets. In a medium bowl, beat together the shortening, water, and eggs. Add the cake mix; mix until smooth.
Roll the dough into walnut sized balls, and roll the balls in the confectioners sugar. Place cookies 2 inches apart on the prepared cookie sheets. Bake until tops crack, about 10 minutes. Makes 24 cookies.
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Cinnamon Crackle Cookies
1/2 cup butter, softened
1/2 cup shortening
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons cream of tartar
2 teaspoons ground nutmeg
2 teaspoons grated orange peel
1 teaspoon grated lemon peel
1/2 teaspoon salt
Additional sugar
Preheat oven to 350 degrees. In a mixing bowl, cream butter, shortening, granulated sugar, and brown sugar. Add egg, vanilla extract, and almost extract; mix well. Combine flour, cinnamon, baking soda, cream of tartar, nutmeg, orange peel, and salt; gradually add to the creamed mixture. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake until lightly browned, about 10 to 15 minutes. Makes 36 cookies.
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Pantry Pointers
Always check cookies at the minimum baking time given in a recipe. Determine whether or not the cookie is done by how the cookie looks, not by the baking time.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 26, 2007
Holiday quick breads
Quick breads use baking soda or baking powder to make them rise, making them not only quicker than yeast breads but easier as well. While you won’t get a sandwich out of quick breads, you will get a nice accompaniment to your morning coffee or afternoon tea. Quick breads also make nice gifts. Give one alone, with a collection of teas, or with a mixing bowl.
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Cranberry Orange Loaf
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
1-1/2 cups fresh cranberries
1/2 cup pecans, coarsely chopped
1/4 cup butter or margarine, softened
1 cup granulated sugar
1 egg
3/4 cup orange juice
Preheat the oven to 350 degree. Grease and flour a 9x5-inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan. Bake until the bread springs back when lightly touched, about 1 hour. Let stand 10 minutes; turn out onto a wire rack to cool. Wrap in plastic when completely cool. Makes 12 servings.
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Eggnog Quick Bread
2 eggs, lightly beaten
1 cup eggnog
2 teaspoons rum-flavored extract
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup butter, softened
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees. Grease bottom only of one 9x5-inch loaf pan or three 3x5-inch loaf pans.
Blend together the eggs, eggnog, rum extract, sugar, vanilla, and butter. Sift together the flour, baking powder, salt, and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan.
Bake bread in large pan until a tester inserted in the center comes out clean, about 40 to 60 minutes. Breads baked in the smaller pans require only about 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly and store in refrigerator. Makes 12 servings.
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Pantry Pointers
If you’re not sure whether or not your baking powder is good, mix 1 teaspoon with 1/3 cup hot water. It still is good if it bubbles vigorously.
Glass loaf pans retain more heat than metal loaf pans, so when using glass you may need to reduce the oven temperature by 25 degrees.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 12, 2007
End Thanksgiving with pie
No matter how much turkey, stuffing, and vegetables everyone consumes on Thanksgiving Day, there always seems to be room for dessert. Pies offer a sweet taste of tradition to end a delicious meal.
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Sweet Potato Pie
2 cups mashed sweet potatoes
1/2 cup butter, softened
2 eggs, separated
1 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup evaporated milk
1/4 cup granulated sugar
1 9-inch unbaked pie crust
Preheat oven to 400 degrees. In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well.
Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture. Pour into pie shell and bake for 10 minutes. Reduce heat to 350 degrees and continue baking until firm, about 30 additional minutes. Makes 8 servings.
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Pecan Pie
3 eggs
1 cup dark corn syrup
1 cup granulated sugar
2 tablespoons sifted all-purpose flour
1 teaspoon vanilla extract
1-1/2 cups chopped pecans
1 9-inch deep dish pie crust
Preheat the oven to 350 degrees. In a medium bowl, mix together the sugar and flour until flour is blended in. Stir in the eggs, corn syrup and vanilla. Mix in the pecans and pour the filling into the pie crust. Bake until a knife inserted halfway between center and edge comes out clean, about 50 to 55 minutes. Cool before serving. Makes 8 servings.
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Frozen Pumpkin Pie
1-1/2 cups crushed gingersnap cookies
1 tablespoon granulated sugar
1/4 cup butter or margarine, melted
1 cup pumpkin puree
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups frozen whipped topping, thawed
2 cups vanilla ice cream, softened
Preheat oven to 300 degrees. In a small bowl mix together the crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter. Press mixture evenly into a 9-inch pie plate. Bake for 15 minutes; cool.
In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping. Spread ice cream in an even layer in bottom of cooled gingersnap crust. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped topping and additional crushed gingersnaps if desired. Makes 8 servings.
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Pantry Pointers
Glass and dull-metal pie pans work best for baking pies.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 22, 2007
Make traditional treats for Halloween
It’s fun to shop for candy wrapped in Halloween colors and designs, but sometimes these store-bought sweets get more attention than traditional treats. But tradition treats still are a wonderful addition to any party or Halloween celebration.
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Caramel Apples
6 Granny Smith apples
6 wooden sticks
1 14-ounce package individually wrapped caramels, unwrapped
2 tablespoons water
Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil and chill until ready to serve. Makes 6 servings.
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Popcorn Balls
2 quarts popped popcorn
1 cup packed brown sugar
1/3 cup water
1/3 cup dark corn syrup
1/4 cup butter (no substitutes)
1/2 teaspoon salt
1 teaspoon vanilla extract
Place popcorn in a large bowl; set aside. In a heavy saucepan, combine brown sugar, water, corn syrup, butter, and salt. Bring to a boil over medium heat, stirring constantly. Continue cooking, without stirring, until a candy thermometer reads 270 degrees (soft-crack stage).
Remove from the heat; stir in vanilla. Pour over popcorn; stir until evenly coated. When cool enough to handle, quickly shape into balls. Makes 6 servings.
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To keep this cider warm for guests, transfer to a slow cooker and keep on the low setting.
Hot Apple Cider
1 64-ounce bottle apple cider
3 cinnamon sticks
1 teaspoon whole allspice
1 teaspoon whole cloves
1/4 cup brown sugar
In a pot, combine apple cider and cinnamon sticks. Wrap allspice and cloves in a small piece of cheesecloth; add to pot. Stir in brown sugar. Bring to a boil over high heat. Reduce heat and keep warm. Makes 8 servings.
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Pantry Pointers
Gummy worms are a great addition to any Halloween party. For creepier beverages, fill ice cube trays with water and add a gummy worm to each cube. Freeze until solid. Simple cupcakes become Halloween treats when gummy worms are crawling out of them.
Ordinary foods become scary with the right name. Turn spaghetti into “worm stew,” hot dogs in a bun into “finger sandwiches” and chocolate pudding into “graveyard goo.”
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, September 17, 2007
Get out of a cookie rut
Many of us have that one cookie recipe, the one we have made so often we don’t even need to look at the recipe anymore. It’s great to have such tried and true recipes, but every once in a while it’s fun to try something different.
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Peanut Butter Cup Cookies
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
Preheat oven to 375 degrees. Sift together the flour, salt, and baking soda; set aside. Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, vanilla, and milk. Add the flour mixture; mix well. Shape into balls and place each into ungreased mini-muffin pans. Bake for about 8 minutes. Remove from oven and immediately press a peanut butter cup into each ball. Cool and carefully remove from pan. Makes 40 servings.
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Chocolate Mint Cookies
3/4 cup butter
1-1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2-1/2 cups all-purpose flour
1-1/4 teaspoons baking soda
1/2 teaspoon salt
3 4.5-ounce packages chocolate covered thin mints
Preheat oven to 350 degrees. Grease cookie sheets; set aside. In a saucepan over medium heat, cook the sugar, butter, and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
Pour the chocolate mixture into a large bowl; beat in the eggs, one at a time. Combine the flour, baking soda, and salt; stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour. Roll cookie dough into walnut-sized balls and place 2 inches apart onto prepared cookie sheets.
Bake for 8 to 10 minutes. When cookies come out of the oven, press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. Makes 40 servings.
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Pantry Pointers
Instead of greasing a cookie sheet, line it with baking parchment paper. The cookies bake more evenly, and you won’t have to clean the cookie sheet between batches. (You should, however, allow the cookie sheet to cool between batches.)
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, July 16, 2007
Do more with grapes
Grapes are a popular snack, not just because of their flavor and texture but also because of their health benefits. For less than a hundred calories, a cup of grapes provides beneficial phytonutrients as well as manganese and other vitamins and minerals. But don’t limit this healthy fruit to stand-alone snacks because grapes are good in everything from salads to desserts. Just remember that the skin contains many of the fruit’s nutrients, so only peel them if the recipes specifies it.
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Chicken Veronique
12 to 16 ounces thin-sliced boneless, skinless chicken breasts
1 large lemon wedge
Ground pepper
1 tablespoon butter or margarine
1-1/2 teaspoons cornstarch
1/2 cup low-sodium chicken broth or bouillon
1/4 cup dry white wine
1 cup seedless green grapes, halved
Rub chicken breasts with lemon and sprinkle lightly with pepper. In large skillet over medium heat, melt butter. Add chicken breasts, a few at a time, so that the pieces do not touch. Sauté 4 minutes, turning once until chicken is lightly browned on both sides. Remove from skillet; keep warm.
In small bowl, stir together cornstarch, broth and wine until smooth; add to skillet. Over medium heat, bring to a boil; boil 1 minute, stirring constantly. Stir in grapes until heated through. To serve, spoon grape mixture over chicken.
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Pasta and Walnut Fruit Salad
8 ounces uncooked medium shells pasta
1 cup plain yogurt, regular or nonfat
1 tablespoon honey
1/4 cup frozen orange juice concentrate, thawed
1 11-ounce can juice-packed mandarin oranges, drained
1 cup seedless red grapes, cut into halves
1 cup seedless green grapes, cut into halves
1 apple, cored and chopped
1/2 cup sliced celery
1/2 cup walnut halves
Prepare pasta according to package directions; drain and cool. In a small bowl, blend yogurt, honey and orange juice concentrate. In a large bowl, combine pasta and remaining ingredients. Add yogurt mixture; toss to coat. Cover and chill thoroughly. Makes 6 to 8 servings.
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Cream-Topped Grapes
4 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup sour cream
3 cups seedless green grapes
3 cups seedless red grapes
In a small mixing bowl, beat the cream cheese, sugar and vanilla. Add the sour cream; mix well. Divide grapes among individual serving bowls; dollop with topping. Makes 8 servings.
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Pantry Pointers
When selecting grapes, look for firm, plump ones attached to stems that are not dry and brittle. Store grapes in the refrigerator in a covered container or plastic bag.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Desserts and Treats • Main Dishes • Soups and Salads • (0) Contributions • Permalink
Monday, May 07, 2007
Make something chocolaty for Mom
Chocolate treats are enjoyable anytime, but they make an especially nice surprise on Mother’s Day. Whether you want to try something new and unique or something a little easier, you rarely can go wrong with chocolate.
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Chocolate Hazelnut Fruit Crepes
1 cup chocolate hazelnut spread, such as Nutella
4 crepes (recipe follows)
4 bananas, sliced
Whipped cream
Spread 1/4 cup of chocolate hazelnut spread onto each crepe. Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat. Let them warm up for about 90 seconds. Transfer to plates, and serve topped with whipped cream. Makes 4 servings.
Crepes
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook each crepe until the bottom is light brown, about 2 minutes. Loosen with a spatula, turn and cook the other side. Makes 4 servings.
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Chocolate Mousse Cake
1 18.25-ounce package chocolate cake mix
1 14-ounce can sweetened condensed milk
2 1-ounce squares unsweetened chocolate, melted
1/2 cup cold water
1 3.9-ounce package instant chocolate pudding mix
1 cup heavy cream, whipped
Preheat oven to 350 degrees. Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans. In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 30 minutes.
Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
Place one layer of cake onto a serving plate. Top with 1-1/2 cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings if desired. Makes 14 servings.
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Pantry Pointers
When melting chocolate to use as an ingredient in baked goods, cool the chocolate before adding to other ingredients unless the recipes specifies otherwise.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, April 09, 2007
Combine healthy blueberries with soy
Blueberries have a lot of antioxidants that may make them guard against a variety of diseases and ailments and also may help reduce your risk for some forms of cancer. Whether you eat fresh, frozen, or dried blueberries you will enjoy these benefits. Soymilk also may be beneficial to your health but some people shy away from it because they are not sure how it will taste. Since blueberries have a lot of flavor, combining them might tempt even picky eaters to try soymilk and receive a nutritional punch.
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Blueberry Yogurt Parfaits
2 6-ounce containers soy vanilla or blueberry yogurt
1 cup fresh blueberries
2/3 cups low-fat granola
2 tablespoons chopped walnuts
Split one container of yogurt into each of 2 parfait glasses or small bowls. Top each serving with 1/4 cup blueberries and 1/3 cup granola. Repeat with remaining yogurt and 1/4 cup blueberries. Top each with 1 tablespoon chopped walnuts. Makes 2 servings. Recipe courtesy Silk Soymilk. For more information, visit http://www.silksoymilk.com.
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Blueberry-Orange-Vanilla Smoothie
1-1/2 cups vanilla soymilk
1 banana, sliced into 1-inch pieces and frozen
1 cup frozen blueberries
1/4 cup frozen orange juice concentrate
1 tablespoon honey
In a blender, combine the soymilk, banana, blueberries, orange juice concentrate, and honey. Blend until smooth and creamy. Makes 2 servings. Recipe courtesy Silk Soymilk. For more information, visit http://www.silksoymilk.com.
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Lemon Pudding with Blueberries
1 3.125-ounce package lemon instant pudding
1 cup vanilla soymilk
1 cup skim milk
2 cups fresh blueberries
In a large bowl mix soy milk and skim milk; add pudding mix. Beat with wire whisk or electric mixer at low speed for 2 minutes. Pour into dishes; refrigerate. Pudding will be soft-set and ready to serve in 5 minutes. For firmer set, refrigerate 30 minutes. Garnish each serving with 1/4 cup blueberries. Makes 4 servings.
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Pantry Pointers
In most recipes, you can substitute soymilk for regular milk. And like regular milk, you will want to be careful not to scorch it by boiling it at too high of a temperature or by not stirring it when cooking it.
One 10-ounce package of frozen blueberries equals 1-1/2 cups and 1 pint fresh blueberries equals 2 cups.
When using frozen blueberries in baked goods, do not thaw them first. Thawing them only causes them to turn your baked goods blue. However, if the berries have a lot of ice on them, you can run them under water briefly and drain before using.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Beverages • Desserts and Treats • (0) Contributions • Permalink
Monday, February 05, 2007
Make sweets for your sweetie
Sweet treats almost always make thoughtful Valentine’s Day gift. Making the treats yourself make them an even more special gift.
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Chocolate coating wafers typically are sold with candy making supplies.
Chocolate-Covered Cherries
60 maraschino cherries with stems
3 tablespoons butter, softened
3 tablespoons corn syrup
2 cups sifted confectioners’ sugar
1 pound chocolate coating wafers
Drain cherries and set on paper towels to dry. In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners’ sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
Melt confectioners’ coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. For best results, allow to set for a week or more. Makes 60 candies.
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Chocolate Cherry Dessert
26 chocolate wafer cookies, crushed
1/4 cup butter or margarine, melted
1 cup (8 ounces) sour cream
1 3.9-ounce package instant chocolate pudding mix
3/4 cup milk
1 21-ounce can cherry pie filling
In a mixing bowl, combine wafer crumbs with butter. Press into the bottom of an 8-inch square baking pan. Place in freezer for 10 minutes. In another bowl, combine sour cream, pudding, and milk; beat on low for 1-1/2 minutes. Spread over crust. Spoon pie filling on top. Cover and refrigerate until ready to serve. Makes 9 servings.
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Chocolate-Covered Strawberries
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves
Insert toothpicks into the tops of the strawberries. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture. Turn the strawberries upside down and place on waxed paper lined sheets or insert the toothpicks into Styrofoam to cool. Makes 3 cups.
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Chocolate Mousse with Strawberries
1 1.4-ounce package sugar-free instant chocolate fudge pudding mix
1 cup cold fat-free milk
1-3/4 cups reduced-fat whipped topping
Whole fresh strawberries
In a mixing bowl, beat pudding and milk until blended, about 2 minutes. Fold in whipped topping. Serve with strawberries for dipping or over slices of angel food cake. Makes 2-1/2 cups.
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Pantry Pointers
If you plan on baking a special chocolate treat for Valentine’s Day but find you are out of unsweetened chocolate, you can substitute three tablespoons cocoa and one tablespoon shortening for each square.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 22, 2007
Try cooking with cola
Many people enjoy drinking cola but not as many have tried cooking with it. Cola brings a different twist to recipes without overpowering the food. If calories are an issue, you can try using diet cola in recipes that are not cooked a long time at high temperatures, as that can make diet colas turn bitter.
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Cola Chicken
1/2 cup chopped onion
2 tablespoons vegetable oil
4 4-ounce boneless skinless chicken breast halves
1 12-ounce can cola
1 cup ketchup
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
4-1/2 teaspoons cornstarch
3 tablespoons cold water
In a skillet, sauté onion in oil until tender. Add chicken; brown on all sides. Carefully add cola, ketchup, garlic powder, salt and pepper. Cover and simmer for 25-30 minutes or until chicken juices run clear. Remove the chicken and keep warm. Combine the cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to pan; heat through. Makes 4 servings.
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Cola Pot Roast
1 14.5-ounce can stewed tomatoes
1 cup cola-flavored carbonated beverage
1 packet dry spaghetti sauce mix
1 cup chopped onion
3/4 cup chopped celery
1-1/2 teaspoons salt
1/2 teaspoon garlic salt
3 pounds beef chuck roast
2 tablespoons vegetable oil
In a large bowl, break up tomatoes in their juice. Stir in cola, spaghetti sauce mix, onion, celery, salt, and garlic salt. Stir until spaghetti sauce mix is dissolved.
In a Dutch oven, over medium high heat, brown meat in oil about 10 minutes on each side. Drain off all fat. Pour tomato mixture over meat. Cover, and reduce heat to low. Simmer slowly for about 2 1/2 hours, or until meat is tender. Makes 6 servings.
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This makes a very moist low-fat cake. Because it is tender, it is important to allow the cake to cool completely before trying to cut it.
Diet Cola Cake
1 18- to 19-ounce box chocolate cake mix, unprepared
1 12-ounce can diet cola
Preheat oven according to package directions. Spray a 9x12-inch cake pan with nonstick cooking spray. Mix the dry cake mix with the diet soda. Pour batter into prepared pan and bake according to package instructions. Cool completely. Makes 12 servings.
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Pantry Pointers
For best results when cooking with cola, start with room-temperature cola.
For a flavorful baked ham, baste with cola before putting in the oven and every 30 minutes during cooking.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Desserts and Treats • Main Dishes • (0) Contributions • Permalink