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  1. #21
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    Broccoli and Potato Soup (Jamie-Bear Family)

    20 oz frozen or fresh broccoli - I used 16oz frozen b/c that's what the bags were at the store.
    1 lb Velveeta cheese, cubed -
    2 cups potatoes, cubed - Russets were on sale. I used more like 3.5 to 4 cups of potatoes
    1 can cream of chicken soup
    1 can cream of mushroom soup
    4 cups water
    *Bacon bits optional

    Mix everything together in crockpot. Cook either on low for 4-5 hr or high for 1-2 hr.

  2. #22
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    Cranberry-Pecan Tart (Stacey-Spacers)

    This one has a very rich crust, and the filling is similar to a pecan pie with dried cranberries. I like to add a splash of Grand Marnier to the filling.

    Crust:
    4.5 ounces cream cheese, softened
    6 ounces butter, softened
    1.5 cup all-purpose flour
    Filling:
    1 cup orange juice
    1.5 cups dried cranberries, coarsely chopped
    1.5 cups light brown sugar, packed
    2 large eggs
    2 tablespoons butter, melted
    2 tablespoon cornstarch
    2 teaspoon vanilla extract
    1/4 teaspoon salt
    Zest of 1 orange
    3/4 cup pecans, chopped

    Preheat oven to 325 degrees. Blend crust ingredients together. Press dough into a 10-inch loose-bottom tart pan. Cover with plastic wrap and chill until ready to fill.

    Bring orange juice to boil in a small saucepan. Take off heat and add chopped cranberries. Cover and let soak for 15 minutes. Drain well and blot with paper towel; set aside.

    Mix together the remaining ingredients, except the pecans, and stir well. You want it to be perfectly smooth. Add the pecans and cranberries and pour into the prepared tart pan. Make sure to get all the pecans & cranberries, but there might be a little extra sauce. Don’t fill it *too* full, or it will spill over & make a mess while baking. Put the tart pan on a baking sheet and bake for 45-55 minutes or until the crust is golden brown. The filling won’t be quite firm, but it will set up more as it cools.

  3. #23
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    Cranberry Tart (Stacey-Spacers)

    This one has an Italian-style crust (trust me, it's delicious!) and the filling is a custard with fresh cranberries.

    Crust:
    1 1/4 cups flour
    1/2 cup instant or finely-ground polenta
    1 cup sugar
    1 teaspoon salt
    Zest of 1 lemon
    1 stick of cold butter, in small chunks
    1 large egg
    2 tablespoons extra virgin olive oil
    1 teaspoon vanilla extract

    Filling:
    3/4 cup sugar
    1/2 cup light corn syrup
    3 cups (12-ounce bag) fresh cranberries, picked over
    1/2 cup heavy cream
    2 tablespoons flour
    3 large egg yolks
    1 teaspoon vanilla extract
    Pinch of salt
    Confectioners’ sugar (optional)

    To make crust, combine flour, polenta, sugar, salt and lemon zest in a food processor and process to blend. Add butter and pulse until mixture resembles coarse sand. In a small bowl, beat together egg, oil and vanilla. Pour into food processor and pulse until a ball of dough forms, about 20 quick pulses. If necessary, sprinkle in a tiny bit water if mixture does not come together. Form dough into a disk and wrap in plastic. Chill at least 1 hour.

    In a 3-quart saucepan, melt sugar over low heat. Stir in corn syrup and bring to a boil. Add cranberries and cook, stirring, about 2 or 3 minutes, until they begin to pop open. Pour cranberries into a large bowl and allow to cool for about half an hour.

    Preheat oven to 350 degrees. Roll out dough and press it into a 10-inch loose-bottom tart pan. Keep dough refrigerated until you’re ready to bake it. Make sure the oven is at the correct temperature before proceeding, because you need to bake the tart immediately.

    Whisk together cream and flour making sure there are no lumps, then add the egg yolks, vanilla and a pinch of salt. Pour over cranberries and fold together. Pour into tart shell, place pan on a baking sheet and bake about 40 minutes, until filling bubbles but is not yet firm, and pastry browns. Cool in pan before removing sides; if desired, dust with confectioners’ sugar.

  4. #24
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    Chocolate & Cheesecake Cupcakes (Angela-JuneorJulyBaby?)

    Cupcake portion: Buy a box of chocolate cake mix from the store.

    Cheesecake filling: Combine 1 8oz package cream cheese (softened), 1 egg (at room temp is best, but cold will do), 1/3 cup sugar, 1 cup chocolate chips. Beat with mixer until everything is blended well together. I usually double this portion to make sure I have enough filling (I like lots of cheesecake filling in my cupcakes).

    Mix cake mix as directed on box. Line cupcake tins with foil wrappers (the paper ones don't look as pretty). Pour a heaping tablespoon (I eyeball it) of cake batter in the bottom of the foil. Place a heaping spoonful of cheesecake filling and top with cake batter until the foil cup is halfway filled.

    Bake in the oven at 350F for 30-35 minutes.

    When I double the cheesecake filling this usually makes 24 cupcakes or close to it.
    Last edited by Chloe&Matt; 11-29-2009 at 02:46 AM.

  5. #25
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    Pumpkin Pie (Robin-Macky.)

    2 cups pumpkin puree
    2/3 cups brown sugar, firmly packed
    1 teaspoon cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon nutmeg
    1/8 teaspoon ground cloves
    1/3 teaspoon salt
    3 eggs
    160 ml tin of evaporated milk

    Combine all ingredients well and pour into your favourite pie crust (properly prepared for an uncooked filling). Bake at 450˚F for 10 minutes, then 350˚F for an additional 40 to 45 minutes. Let cool and set before serving (you can warm up again if you like after, but we prefer cold with whipped cream). Note: I often double all the ginger, nutmeg and cloves if I'm having company I know like pumpkin pie spice (or I plan on eating the whole thing myself, lol).
    Last edited by Chloe&Matt; 11-29-2009 at 02:46 AM.

  6. #26
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    Wild Rice and Quinoa Pilaf With Toasted Pecans and Dried Cranberries (Beverly-JJO_Mommy712)

    Makes 8 servings

    2/3 cup wild rice
    Slat
    2/3 cup quinoa (I got it at Whole Foods, in the same aisle as the wild rice. I've seen it at some "regular" grocery stores, too. I'm sure Sprouts or Henry's or other farmers-market-type grocery stores -- not as expensive as Whole Foods -- would have it, too)
    1/2 cup pecan halves, toasted*, then coarsely chopped
    1/2 cup dried cranberries
    1 bunch scallions, white and tender green parts, thinly sliced
    1/3 cup coarsley chopped flat-leaf parsley (I hate parsley, though, so I skipped this)
    1.5 tablespoons extra virgin olive oil
    1.5 tablespoons cider vinegar
    Freshly ground black pepper

    Bring a kettle of water to a boil. (I use my electric kettle that plugs in and boils water in a minute.) Reduce the heat to low so the water stays hot. Place the wild rice with a generous pinch of salt in a small pan. Cover with hot water from the kettle to a depth of half an inch, and bring to a boil over high heat. Reduce the heat to low and cook gently, checking fequently and adding a splash or two of hot water as needed, up to a cup or so in total. The wild rice is done when the water has been fully absorbed and the grains are cracked and tender, about 40 minutes. Set aside to cool.

    Meanwhile, place the quinoa in a small pan over high heat. Being careful not to burn the quinoa, shake and toss the grains frequently until they begin to pop and crackle rapidly, about 3 minutes. (This sounds kind of scary, at least it did to me, but it was really easy!) Remove the pan from the heat and allow to cool for a minute or two. With the pot lid in one hand, pour about 1/2 cup hot water from the kettle over the quinoa and cover the pot quickly, as the hot quinoa will erupt into a burst of spitting and splattering (again, sounds scary, but it's fine if you cover the pot!). When the bubbling action has subsided, pour additional hot water over the quinoa to a depth of half an inch and return the pan to low heat. Add a generous pinch of salt, cover and allow to cook gently, checking frequently and adding a splash or two of hot water as needed, up to a cup or so in total. The quinoa is done when the water has been completely absorbed and the grains are tender and fluffy, about 30 minutes. Set aside to cool.

    In a large bowl, combine the wild rice, quinoa, pecans, cranberries, scallions and parsley. Stir in the olive oil and vinegar, and season with salt and pepper to taste. Serve lightly warmed or at room temp.

    * To toast pecans, spread them on a baking sheet and place them in a 350-degree oven, shaking the pan occasionally, for 8 to 10 minutes. Watch carefully b/c they burn quickly.

  7. #27
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    Broccoli and Cauliflower Casserole (Vanessa-vanessa23)

    Ingredients

    1/2 cup uncooked white rice
    10 ounces broccoli florets
    10 ounces cauliflower florets
    1/2 cup butter
    1 onion, chopped
    1 pound cheese (recipe calls for processed but I only buy regular and I never use this much)
    1 (10.75 ounce) can condensed cream of chicken soup ( I use cream of celery)
    5 3/8 fluid ounces milk
    1 1/2 cups crushed buttery round crackers


    In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
    Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350F.
    In a large saucepan, melt butter and sauté onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
    Bake in a preheated 350F oven for 30 minutes.
    Last edited by Chloe&Matt; 11-29-2009 at 02:47 AM.

  8. #28
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    Lemon Meringue Pie (Vanessa-vanessa23)

    Pastry
    2 cups all-purpose flour
    3/4 tsp. salt
    1 cup Crisco
    2 tbsp. ice water
    1 egg
    1 tbsp. vinegar

    Combine flour and salt in a mixing bowl. Add Crisco and mix with pastry blender until uniform and resembling coarse oatmeal. Stir egg, water and vinegar together and pour contents onto flour mixture. Stir until the mixture is moistened. Divide the dough in half and place in the fridge to make rolling easier. Roll each ball to fit 9 inch pie plate. Prick pie shells with fort and bake at 425F for 12-15 minutes.

    Lemon Filling

    4 large lemons
    3/4 cup cornstarch
    10/4 cups water
    4 egg yolks
    1 cup sugar

    Grate rind of one lemon and mix with juice from 4 lemons and cornstarch in a saucepan. Add 1/4 cup water and stir until smooth. Boil remaining water and pour onto cornstarch mixture. Bring mixture to boil on stove top, and simmer for 3 minutes until thick. Remove from heat and add egg yolks and sugar. Cool slightly and then spoon into pie shell.

    Meringue Topping

    8 egg yolks (you can use less but I love a huge meringue)
    1 cup sugar
    1/4 tsp. cream of tartar

    Whisk egg whites until they form soft peaks. Add sugar and cream of tartar slowly. Spoon meringue over lemon filling and bake in 35oF oven for 15 minutes.
    Last edited by Chloe&Matt; 11-29-2009 at 02:47 AM.

  9. #29
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    Baked Sweet Potatoes with Caramelized Onions and Shaved Parmesan (Vanessa-vanessa23)

    (Serves 6)



    6 medium sweet potatoes - baked and then sliced

    1 tbsp butter

    4 large yellow onions

    3 tbsp sugar

    1 tsp coarse salt

    ¼ tsp fresh ground pepper

    2 tbsp balsamic vinegar

    ½ cup shaved parmesan cheese



    1. Preheat oven to 450

    2. Bake potatoes until tender (about 45 minutes)

    3. Meanwhile, melt butter in large skillet. Add onions, cook until soft (about 15 minutes).

    4. Sprinkle with sugar, s&p, toss to coat.

    5. Continue cooking on low heat to caramelize the onions (about 40 minutes).

    6. Stir in balsamic vinegar, stir and remove from heat.

    7. Layer potatoes in a serving dish. Top with onions and parmesan and serve immediately. (You can put them in the oven to keep them warm – cheese melts nicely over the potatoes when you do this)
    Last edited by Chloe&Matt; 11-29-2009 at 02:48 AM.

  10. #30
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    Roasting Pumpkins (Robin-Macky.)

    Wash well and cut pumpkin into large chunks, about the size of your open hand if you're using a large pumpkin. Just cut a small sugar/pie pumpkin in half or quarters. Remove the stem and blossom areas as well as the seeds (reserve and roast later) and stringy bits. Place flesh side down on foil-lined baking sheet (use the slide stuff if you have it). Bake at 400˚F for 30 minutes. Turn over and bake another 15 minutes. Adjust baking time if necessary based on the size and thickness of your pumpkin chunks; some might be done sooner and some might need a little longer. Let cool for about 30 minutes so you can handle it. Scoop flesh from the rind with a large spoon. Puree flesh in a food processor. (I've done this in a blender, too, but it doesn't work as well. If that's all you have, though, make sure to cut up the pumpkin into small pieces and do in small batches.) Pour puree into cheesecloth-lined colander and allow to drain for 30 to 60 minutes. Discard liquid. If you're going to freeze a large pumpkin harvest's worth for use later, portion in containers appropriate for the end use. I freeze in 2-cup portions because that's what I use for both pies and muffins.
    Last edited by Chloe&Matt; 11-29-2009 at 02:48 AM.

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