Desserts and Treats
Monday, October 27, 2008
Savor the flavor of pumpkin
When it comes to Halloween, not all treats have to be candy. Take a cue from the traditional decorations and make something tasty with the flavor of pumpkin.
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Pumpkin Cheese Ball
1 8-ounce package cream cheese, softened
1 cup canned pumpkin
1 8-ounce can crushed pineapple, well drained
2 cups (8 ounces) shredded sharp cheddar cheese
1 tablespoon finely chopped onion
In a mixing bowl, beat cream cheese, pumpkin, and pineapple. Stir in cheddar cheese and onion. Shape into a ball; place on a serving platter. Serve with crackers or vegetables. Makes about 3 cups (24 servings).
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Pumpkin Chocolate Chip Cookies
1/2 cup shortening
1-1/2 cups granulated sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup chopped walnuts, optional
1 cup semisweet chocolate chips
Preheat oven to 350 degrees. Grease cookie sheets. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in egg; stir in pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets. Bake until lightly browned, about 15 minutes. Cool on wire racks. Makes 48 servings.
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Pumpkin Pie Bars
1 18.25-ounce package yellow cake mix
1/2 cup melted butter
3 eggs
3 cups pumpkin pie filling
2/3 cup milk
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 cup butter
Preheat oven to 350 degrees. Grease the bottom of a 9x13-inch pan. Pour one cup of yellow cake mix into a medium size mixing bowl; set aside. Combine remaining cake mix, 1/2 cup melted butter, and 1 egg; mix well. Press into the baking pan. In a medium mixing bowl, mix pumpkin pie filling, 2 eggs, and milk until smooth. Pour evenly over the crust in the pan.
Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. Cut in the butter until the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling. Bake until a knife inserted into the bars come out clean, about 45 to 50 minutes. Cool before cutting. Makes 24 servings.
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Pantry Pointers
To make your own pumpkin pie spice, mix together 2 tablespoons ground cinnamon, 2 teaspoons ground nutmeg, 2 teaspoons ground ginger, and 1-1/2 teaspoons ground allspice.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
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Monday, September 15, 2008
Make your own granola bars
When grocery prices increase, convenience foods start to look less like a timesaver and more like an unnecessary expense. If your family enjoys the handiness of granola bars, consider cutting them from the shopping list in favor of making them at home. Just remember that even with homemade versions, granola bars still should be considered a snack and not a replacement for a regular meal.
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Nutty Granola Bars
2 cups quick cooking oats
1 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup raisins
1/2 cup wheat germ
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/2 cup vegetable oil
1/2 cup honey
1 egg
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Line a 9x13-inch baking pan with aluminum foil or parchment paper; spray with nonstick cooking spray.
In a large bowl, stir together oats, flour, brown sugar, raisins, wheat germ, salt, cinnamon, and walnuts. In a smaller bowl, thoroughly blend oil, honey, egg, and vanilla; pour into the flour mixture, and mix by hand until the liquid is evenly distributed. Press evenly into the prepared baking pan.
Bake until the edges are golden, about 25 to 30 minutes. Cool completely in pan before turning out onto a cutting board and cutting into bars. Makes about 20 servings.
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Honey Chip Granola Bars
1/4 cup butter or margarine
1/4 cup vegetable oil
1-1/2 pounds miniature marshmallows
1/4 cup honey
1/4 cup peanut butter
5 cups old-fashioned oats
4-1/2 cups crisp rice cereal, such as Rice Krispies
1 cup graham cracker crumbs (about 16 squares)
1 cup flaked coconut
1 cup crushed peanuts
1/2 cup miniature chocolate chips
In a large saucepan, combine the butter, oil, and marshmallows. Cook and stir over low heat until mixture is melted and smooth. Remove from the heat; stir in honey and peanut butter.
Combine the oats, cereal, cracker crumbs, coconut, and peanuts. Add to the marshmallow mixture; mix well. Press into a greased 15x1-inch. pan. Cool for 10 to 15 minutes. Sprinkle with chips and gently press into top. Cool completely. Cut into bars. Makes about 4 dozen.
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Pantry Pointers
Store homemade granola bars for up to a week in an airtight container or wrapped in plastic.
Crisp rice bars, made with cereal such as Rice Krispies, are easy and versatile. By adding one or more ingredients, you can create a snack similar to granola bars. Possible add-ins include coconut, raisins, chocolate chips, or peanut butter.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, September 01, 2008
Take advantage of zucchini
Although zucchini is available all year long in many grocery stores, now is time to enjoy it from local gardens. And since it’s often abundant, it’s good that zucchini is usable in everything from soups to main dishes to desserts.
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Curried Zucchini
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 tablespoon vegetable oil
1 large onion, halved and sliced
1 clove garlic, minced
1 tablespoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon dried ginger
1/2 teaspoon red pepper flakes
3 pounds zucchini, sliced into chunks
1 13.5-ounce can unsweetened coconut milk, regular or light
Hot cooked white rice, such as basmati
Cilantro and cashews, optional
Place mustard and cumin seeds in a dry pan over medium heat; cook until the spices release a strong aroma, about 1 to 2 minutes. Set aside. In a stockpot, sauté onions in oil over medium-high heat until softened, about 5 minutes. Add garlic, curry powder, coriander, salt, ginger, and red pepper flakes; reduce heat to medium-low and cook for 3 minutes, stirring constantly.
Add zucchini and cook until it softens. Add coconut milk and bring to a boil, then reduce heat; simmer 10 to 12 minutes. Serve over rice and garnish with cilantro and cashews if desired. Makes 4 to 6 servings. .
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Zucchini Brownies
Brownies:
1/2 cup vegetable oil
1-1/2 cups granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts
Frosting:
6 tablespoons unsweetened cocoa powder
1/4 cup butter or margarine
2 cups confectioners’ sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease and flour a 9x13-inch baking pan. For brownies, mix together the oil, sugar, and vanilla in a large bowl until well blended. In a separate bowl, combine flour, cocoa, baking soda, and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. Bake until brownies spring back when gently touched, about 25 to 30 minutes.
For frosting, melt cocoa and butter; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk, and vanilla. Stir into the cocoa mixture. Spread over cooled brownies before cutting into squares. Makes 24 servings.
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Pantry Pointers
When choosing zucchini from the store or garden, select ones that feel firm and heavy. Zucchini should have a shiny skin.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
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Monday, July 07, 2008
Watermelon is a versatile fruit
Most people think that watermelon makes a great treat alone or with a sprinkle of salt or sugar. But watermelon also is a versatile fruit perfect for most parts of any meal, from beverages to dessert. And because it is 92% water, it can help hydrate you as well as take away the craving for something cool to eat or drink.
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Berry Watermelon Lemonade
8 cups cubed seeded watermelon
1 cup fresh strawberries, halved
1/2 cup fresh lemon juice
1 cup granulated sugar
2 cups water
Combine the watermelon, strawberries, lemon juice, sugar, and water in a blender. Blend until smooth. Makes 8 servings.
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This summery salsa is great with tortilla chips or as a topping for grilled chicken or fish.
Watermelon Salsa
3 cups chopped watermelon
1/2 cup chopped green bell pepper
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onions
1 tablespoon chopped jalapeno pepper
1/2 teaspoon garlic salt
In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno, and garlic salt. Mix well and serve. Makes 32 servings.
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Watermelon Salad
1 20-ounce can unsweetened pineapple chunks, drained
1 15-ounce can unsweetened dark sweet cherries, drained
1-1/2 cups cubed cantaloupe
1-1/2 cups cubed seeded watermelon
1-1/2 cups cubed honeydew
Dressing:
3 tablespoons vegetable oil
3 tablespoons orange juice
3 tablespoons lemon juice
2 tablespoons granulated sugar
1/4 teaspoon paprika
Combine the fruit in a large bowl. In a small bowl, combine dressing ingredients; pour over fruit and toss to coat. Serve immediately with a slotted spoon. Makes 8 servings.
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Watermelon Slush
8 cups cubed seedless watermelon
1/4 cup lime juice
1/4 cup granulated sugar
2 cups diet lemon-lime soda, chilled
In a blender or food processor, cover and process the watermelon, lime juice and sugar in batches until smooth. Pour into a freezer-proof container. Cover and freeze for 30 minutes or until edges begin to freeze. Stir and return to freezer. Repeat every 20 minutes or until slushy, about 90 minutes. Spoon 3/4 cup into bowls or glasses; add 1/4 cup soda. Makes 8 servings.
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Pantry Pointers
When selecting watermelon, choose a firm, symmetrical, heavy watermelon that isn’t bruised or dented.
You can freeze leftover watermelon. Cut the watermelon into chunks and freeze on a baking sheet. Once frozen, transfer the cubes to a freezer bag. To serve, place in a bowl and allow to partially thaw.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
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Monday, June 09, 2008
Give Dad a beer-themed day
When Father’s Day comes around, it’s nice to be able to make Dad some of his favorite foods and to serve them along with his favorite beverages. If beer is one of your dad’s favorite beverages, you can create a tempting celebration by cooking and baking with his preferred brand.
If you want the flavor of beer without the alcohol, try substituting non-alcoholic beer. Although that will work in most recipes, remember that the flavor and texture of the final product may be different.
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This bread is good served with butter, dip, or cheese spread.
Easy Beer Bread
1 12-ounce can or bottle beer
3 cups self-rising flour
3 tablespoons granulated sugar
Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan; set aside. In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into prepared pan. Bake until top becomes crunchy, about 50 to 55 minutes. Makes 12 servings.
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Beer Brats
4 12-ounce cans or bottles beer
1 large onion, diced
10 bratwurst
2 teaspoons red pepper flakes
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
Preheat an outdoor grill for medium-high heat; lightly oil grate. Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add red pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions. Grill bratwurst, turning once, until they reach desired doneness, about 5 to 10 minutes. Makes 10 servings.
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Beer Cake
1 18.25-ounce package yellow cake mix
1 3.5-ounce package instant vanilla pudding mix
1 cup beer
1/4 cup vegetable oil
4 eggs
Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan; set aside. In a large bowl, combine cake mix and pudding mix. Add beer and vegetable oil; mix lightly. Add eggs; beat at high speed until mixture is thick, creamy, and smooth. Pour into prepared pan. Bake for 55 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Frost as desired. Makes 12 servings.
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Pantry Pointers
To make 1 cup of self-rising flour, take 1 cup all-purpose flour and add 1-1/2 teaspoons baking powder and 1/2 teaspoon salt.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
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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 • (1) 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
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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
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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