MOCKTAILS

A few "mocktails" for New Years Eve.

Martinelli’s Sparkler
8 ounces Martinelli’s Sparkling Cider
2 splashes grenadine
1 splash of Rose’s Lime Juice

Fill highball glass with ice, add ingredients, garnish with cherry and lemon. Makes 1 drink.

Virgin Green-Apple Martini
2 ounces Martinelli’s Sparkling Cider
1/2 ounce Granny Smith apple (chopped)
2 ounces lemon-lime soda
2 dashes cinnamon
1/2 cups crushed ice

Put ingredients in blender, add ice, blend. Pour into martini glass. Garnish with an apple wedge and serve.

Makes 1 drink.

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Whole Foods' Tropical Mango Sparkler
1 cup fresh ripe mango
1 cup pineapple juice
Juice of 1 lime
Crushed ice
Sparkling water or bottled fruit spritzer

Purée mango, pineapple and lime juice with crushed ice. Pour into glasses and top with chilled spritzer.

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Virgin Strawberry Daquiri
1 cup fresh ripe mango
1 cup pineapple juice
Juice of 1 lime
Crushed ice
Sparkling water or bottled fruit spritzer

Purée mango, pineapple and lime juice with crushed ice. Pour into glasses and top with chilled spritzer.

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Mock Pink Champagne

3 quarts ginger ale

1/2 cup grenadine syrup

1/2 cup fresh lemon juice

1/2 cup fresh grapefruit juice

2 cups club soda

In a punch bowl, mix ginger ale, grenadine syrup, lemon grapefruit juice, and club soda. Chill all ingredients before mixing and combine all ingredients just before serving. Serve chilled.

For a slightly sweeter flavor, substitute 1 cup of apple juice for the grapefruit juice.

Blackberry Fauxjito
1 1/2 oz club soda

4-6 blackberries

3 fresh mint sprigs

2 teaspoons sugar

3 dashes Angostura bitters

3 tablespoons fresh lemon juice

Garnish

whole blackberry

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Muddle blackberries and mint well. Add to shaker. Add remaining ingredients in shaker, mix and pour into glass. Add Crushed Ice and garnish with whole blackberry.

MORE MOCKTAILS

ROCK BOTTOM RESTAURANT AND BREWERY ASIAGO CHEESE DIP

Rock Bottom Restaurant & Brewery Asiago Cheese Dip

Makes 2 quarts

1 cup sun-dried tomatoes, dried (not packed in oil)
2 ½ cups sour cream
2 ½ cups mayonnaise
1 cup Asiago cheese, grated
¼ lb. mushrooms, sliced
2 ½ cups green onions, sliced

Top garnish:
1 Tbsp Asiago cheese, grated
1 tsp green onions, sliced

Place sun-dried tomatoes in hot water for 30 minutes. After 30 minutes, squeeze all water out of tomatoes by hand. Cut into ¼” strips.
In mixer with paddle attachment, place mayonnaise and sour cream. Mix for three minutes.
Place Asiago cheese and mushrooms in mixer. Mix for one minute. Fold in sun-dried tomatoes.
Place in microwave safe container and heat for 30 seconds. Stir and heat for 20 seconds or until warm. Remove from microwave and place in ovenproof serving bowl.Sprinkle grated Asiago evenly on top of dip. Place under broiler until cheese is golden brown. Garnish top with green onions.
Serve with toasted beer bread.

BLUE WILLOW INN BANANA PUDDING

Looks like Blogger is having issues. I will post a picture as soon as it will let me.

Blue Willow Inn Banana Pudding

6 tablespoons flour
8 tablespoons sugar
dash of salt
2 eggs, beaten
4 cups milk
vanilla wafer cookies
4-5 bananas, sliced
1 9-ounce container of whipped topping or whipped cream

In a saucepan, combine the flour, sugar, salt, and eggs. Add the milk a little at a time, stirring until smooth. Cook over medium heat, stirring continuously, until thickened. Cool thoroughly.

Line the bottom of a casserole dish with vanilla wafers, then bananas. Repeat until dish is 2/3 full. Cover with pudding. Cool. Top with whipped topping.

CHICKEN CAESAR PASTA SALAD

From French's
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Chicken Caesar Pasta Salad
3/4 cup light Caesar salad dressing, divided
5 tbsp. FRENCH'S® Classic Yellow® or Spicy Brown Mustard, divided
3 tbsp. water
4 (5 oz.) boneless skinless chicken breasts
8 oz. whole grain blend rotini pasta, cooked and drained (4 cups)
2 cups cherry tomatoes, halved
1 (5 oz.) bag romaine lettuce leaves
1/4 cup shredded Parmesan cheese

MIX 1/4 cup salad dressing, 2 tbsp. mustard and water. Pour over chicken in deep dish or resealable plastic bag. Cover and marinate in refrigerator 30 min. or up to 3 hours.
GRILL chicken over medium-high heat about 12 min. until no longer pink in center, turning once. Cut into strips.
STIR remaining 1/2 cup salad dressing and 3 tbsp. mustard in large bowl. Add cooked pasta, chicken and tomatoes. Toss until well coated. ARRANGE romaine lettuce on serving plates. Spoon salad over greens and sprinkle with Parmesan cheese.
Serving Size: 4 servings

GLUTEN-FREE JUMBO CRANBERRY OATMEAL JUMBLES

Earlier this month I made a cookie recipe I had found in Fine Cooking, but due to my poorly stocked pantry at the time I had to make a few adjustments ( you can see the original post here). Well my husband enjoyed these cookies so much he asked that I make them gluten free for Christmas. First I have to backtrack and explain my baby (she is 25 yrs old and will soon be on her way to med school in January 2010, but she is still my baby) found out she had (asymptomatic) Celiac's disease earlier this year. That means that the only food we would be having this Christmas would have to be gluten free. I am just beginning to learn to cook without gluten so I gained the courage using a pre-mixed "flour" and made these cookies gluten free with the help of Bob's Red Mill All-purpose Gluten-free Flour Mix and Certified Gluten free oats (oats can be cross contaminated so Celiacs have to use certified gluten free oats which cost an arm and a leg!). Well it worked! Woo hoo, and the cookies were great, and there was no noticeable difference in the taste.

Since there are so many people with gluten "issues" I thought I would share this recipe again, this time without gluten.

By the way my "I hate everything, especially coconut and nuts" son actually enjoyed these cookies and said he didn't notice the coconut! Another Woo Hoo, this time for small miracles.

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I don't have access to my camera but I will post an updated picture of the cookies later.

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This make about 20-24 large cookies

Adapted from Fine Cooking

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Jumbo Cranberry Oatmeal Jumbles

1/2 cup unsalted butter, softened at room temperature

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 large egg, at room temperature

1 tablespoon light corn syrup

1 teaspoon pure vanilla extract

1-1/4 cups Bob's Red Mill Gluten Free All-Purpose Flour Mix

1/4 teaspoon xanthan gum

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup sweetened dried cranberries

1/2 cup rolled oats (GLUTEN-FREE old-fashioned, not quick-cooking) lightly toasted

1/2 cup chopped walnuts, lightly toasted

1/2 cup sweetened coconut flakes, lightly toasted

1/2 cup semi-sweet chocolate chips

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Preheat oven to 325°F. and lightly grease cookie sheets.

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To toast coconut and nuts:

Spread coconut evenly on parchment lined cookie sheet. Place in 325°F oven for approximately 8-12 minutes, checking often. As coconut begins to brown, stir lightly, keeping coconut spread evenly over the cookie sheet. As soon as coconut is lightly browned remove from oven and put coconut into medium bowl.

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After coconut is toasted spread nuts and rolled oats evenly on same parchment lined cookie sheet. Follow the above directions for toasting the nuts. Check and stir often. Lightly toasted nuts do not look very brown so be careful not to leave in the oven too long. When done remove from oven and cool and add to medium bowl with coconut.

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Add cranberries and semi-sweet chocolate chips to the bowl with the

tosted nuts, oats and coconut. Mix, and set aside.

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Place gluten free flour mix, xanthan gum, salt and baking soda in a small bowl, lightly mix to distribute ingredients. Set aside.

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In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars at medium speed until light and fluffy, about 2 minutes. Scrape the bowl. Add egg, corn syrup, and vanilla; beat for 1 minute on medium speed. Mix in half the flour mixture on low speed until thoroughly combined, about 1 minute. Scrape the bowl. Briefly mix in the remaining half of the flour mixture and beat on low speed until well blended, 30 seconds to 1 minute. With a wooden spoon or a rubber spatula, stir in the cranberries, gluten free oats, walnuts, coconut, and chocolate chips.

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Scoop a scant 1/4 cup of the dough. Using your fingertips shape dough into 2-inch-diameter disks that are 1/2 inch thick. They don't have to be perfect. Space them at least 2 inches apart on the parchment-lined sheets. Bake until the cookies’ edges and bottoms are golden about 14 to 16 minutes.

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Adapted from Fine Cooking 74, pp. 73

SEASON'S GREETINGS!

BLISSFUL BELLINI - NON ALCOHOLIC

Bellini's for the entire family! Another drink for the family to celebrate with over breakfast of brunch.

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Blissful Bellini's
1/4 cup peach nectar
2 Tablespoons lemon juice
chilled apple cider
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Mix peach nectar and lemon juice in glass. Add chilled apple cider to fill glass. Stir.
Serve: In a Champagne flute

GINGERBREAD PUDDING CAKE

Gingerbread Pudding Cake

From Taste of Home

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1/4 cup butter, softened

1/4 cup sugar

1 egg white

1 teaspoon vanilla extract

1/2 cup molasses

1 cup water

1-1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/4 teaspoon ground allspice

1/8 teaspoon ground nutmeg

1/2 cup chopped pecans

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TOPPING:

6 tablespoons brown sugar

3/4 cup hot water

2/3 cup butter, melted

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In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla.

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Combine molasses and water until blended.Combine the flour, baking soda, cinnamon, ginger,salt, allspice and nutmeg; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.

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Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter (do not stir).

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Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted near the center of cake comes out clean. Turn off heat. Let stand for 15minutes. Serve warm.

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Yield: 6-8 servings

MUSHROOM AND EGG CASSEROLE

This recipe from Midwest Living is also known as
THE NIGHT BEFORE CHRISTMAS CASSEROLE, whatever name you call it, it's the perfect recipe for Christmas breakfast.

Mushroom-and-Egg Casserole
6 servings

Cook: 35 minutes
Stand: 5 minutes
Prep: 20 minutes

4 slices prosciutto (about 1-1/2 ounces) or bacon
8 scallions or green onions, thinly sliced (about 2/3 cup)
1 tablespoon butter or margarine
1 pound fresh shiitake* and/or button mushrooms, sliced
8 eggs
1 cup milk
1/8 teaspoon pepper
2-1/2 cups shredded Monterey Jack or cheddar cheese (10 ounces)
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1. In a large skillet, cook prosciutto or bacon until crisp; drain off drippings and crumble prosciutto or bacon. Set aside.
2. Wipe pan clean. Cook scallions in same skillet in butter or margarine over medium heat for 2 to 3 minutes. Add mushrooms and cook for 2 to 3 minutes more. Remove skillet from heat.
3. In a large bowl, beat together the eggs, milk, and pepper. Stir in cheese and the mushroom mixture. Pour into a greased 2-quart rectangular (12x7-1/2x2-inch) baking dish.
4. Bake in a 350 degree F oven for 35 to 40 minutes or until puffed and a knife inserted off-center comes out clean. Let stand for 5 to 10 minutes before cutting. Serve warm.

Makes 6 servings.

*Note: Remove and discard the tough stems from the shiitake mushrooms before slicing them.

WESTERN WALDORF SALAD

Western Waldorf

Time: 20 minutes

Source: Sunset Magazine

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A fresh take on the classic mayonnaisey Waldorf, this salad works as a side dish, a main course (if you add chicken), or even--with a spoonful of plain yogurt--as a light dessert.

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1/4 cup unfiltered apple juice
1 teaspoon roasted walnut or almond oil, or extra-virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon cinnamon
1/8 teaspoon freshly ground black pepper
2 Pink Lady apples (or another sweet-tart variety such as Jonathan or Piñata)
1/2 cup toasted coarsely chopped walnuts
2 large tangerines, peeled and sections cut in half
1 cup seedless red or green grapes, halved

1. In a small bowl, whisk apple juice, oil, salt, cinnamon, and pepper until blended.
2. Core apples, cut into thin wedges, and cut wedges in half crosswise. In a salad bowl, combine remaining ingredients. Pour dressing over fruit and nuts and mix gently to coat.
Note: Nutritional analysis is per serving.

Yield: Serves 6

CALORIES 136 (49% from fat); FAT 7.3g (sat 0.7g); CHOLESTEROL 0.0mg; CARBOHYDRATE 18g; SODIUM 27mg; PROTEIN 1.9g; FIBER 2.7g

GINGERBREAD CUPCAKES

The cupcake recipe is from FoodNetwork. The original recipe included caramelize mango buttercream frosting but I used a vanilla cream cheese recipe I've used for years.

Gingerbread Cupcakes
Ginger Syrup
1 cup water
1 cup granulated sugar
1 (2-inch) piece fresh ginger, peeled and coarsely chopped

Cupcakes:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 stick unsalted butter, melted
3/4 cup dark brown sugar
2 large eggs
6 tablespoons black strap molasses
3/4 cup water

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Vanilla Cream Cheese Frosting
4-oz cream cheese, room temperature
1/4 cup butter, room temperature
1 teaspoon vanilla extract
2 tablespoons milk
approx 2 cups confectioners’ sugar

For the ginger syrup:
Bring all the ingredients to a boil in a small saucepan and cook until the sugar has melted and the mixture thickens slightly. Remove from heat and infuse for 30 minutes. Remove ginger just before using.

For the cupcakes:
Preheat oven to 350 degrees F. Line 12-muffin tin cups with paper cupcake liners and spray the inside of each liner and the top of the pan with nonstick cooking spray.

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves into a medium bowl.

Whisk together the melted butter, brown sugar, eggs, and molasses in a large bowl until blended. Add some of the water to batter then some of the dry ingredients to the batter. Continue alternating with the water and flour until everything is added and smooth.

Fill each paper liner with 1/3 cup of the batter, about 1/4-inch below the top of the liner.

Place into preheated oven and bake just until the tops feel firm and a toothpick inserted into the center come out clean, about 15 to 18 minutes. Remove from the oven and brush the tops liberally with some of the ginger syrup.

Allow cupcakes to cool completely before frosting.
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For the Vanilla Cream Cheese Frosting

Combine cream cheese and butter in bowl of electric mixer. Beat until smooth and fluffy. Add vanilla extract, milk, mixing until smooth.

Add 1 cup of confectioners’ sugar. Beat until smooth, then gradually blend in additional sugar until frosting is fluffy, thick and easy to spread.

Spread frosting on cupcakes or pipe onto cupcakes using a piping bag.

MIMOSA - NON ALCOHOLIC

Mimosa's for the entire family. Here are two recipes for Mimosa's the entire family can enjoy over Christmas breakfast or brunch.

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Non Alcholic Mimosas for a crowd

This recipe doubles easily if you have a larger crowd.

This is best when all ingredients are cold when you start mixing.

Serves:16

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32 ounces orange juice
1 containers frozen lemonade concentrate, large
1 litre ginger ale
1/2 orange, thinly sliced
1/2 lemon, thinly sliced

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Use either a large pitcher or it doubling this recipe use a punch bowl Place an ice ring or ice cubes in punch bowl. If using a pitcher fill half full with ice cubes.

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Combine all the ingredients in punch bowl or pitcher. Add slices of orange and lemon to punch bowl as a garnish.
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Martinelli’s Mimosa

Serves: 1

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For each serving:

2 ounces Martinelli’s Sparkling Cider

2 ounces orange juice

1/2 lemon

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Sugar the rim of a champagne glass, pour ingredients in and garnish with a twist.

SOUR CREAM COFFEE CAKE

I've had this simple coffee cake recipe for years. It is perfect for serving with coffee and hot chocolate Christmas morning while all the unwrapping is under way. Use the nuts of your choice in the streusel or omit the nuts if your family doesn't care for them.

Sour Cream Coffee Cake

For the Coffee Cake:
12 Tablespoons butter at room temperature (1 1/2 cubes)
1-1/2 Cups granulated sugar
3 extra-large eggs at room temperature
1-1/2 Teaspoons vanilla extract
1-1/4 Cups sour cream
2-1/3 Cups all-purpose flour
2 Teaspoons baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt

For the streusel:
1/4 Cup light brown sugar, packed
1/2 Cup all-purpose flour
1-1/2 Teaspoons ground cinnamon
1/4 Teaspoon salt
3 Tablespoons cold unsalted butter, cut into pieces
3/4 Cup chopped walnuts, optional

Powdered sugar for dusting

Preheat the oven to 350 degrees F.
Grease and flour a 10-inch tube pan.

For the Cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined.

For the streusel:

Place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if using.

Spoon half the batter into the pan and spread it out with a knife.
Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the
pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Dust with powdered sugar once cake is completely cooled.

ROCK BOTTOM RESTAURANT & BREWERY WHITE CHEDDAR MASHED POTATOES

The prefect potatoes to serve with the Roasted Sirloin with Herbed Salt Crust.

Rock Bottom Restaurant & Brewery White Cheddar Mashed Potatoes

5 lbs. potatoes, cooked, peeled, diced
¼ lb. butter, unsalted, softened
6 fl. oz. cream, heavy whipping
1 tsp pepper, white ground
½ cup sour cream
1 Tbsp salt
½ lb. Sharp White Cheddar Cheese
Peel and cube potatoes.
Boil until fork tender

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Place potatoes in a large mixing bowl.
Place butter and cream into microwaveable container. Microwave until butter is melted. Add hot butter-cream mixture, pepper, sour cream and salt. Mix until blended. Add cheese in small batches until everything is thoroughly blended.

WINTER FRUIT SALAD WITH LEMON-POPPY SEED DRESSING

Winter Fruit Salad with Lemon-Poppy Seed Dressing
Source:Pillsbury.com

Dressing
1/2 cup sugar
2 teaspoons finely chopped onion
1/2 teaspoon salt
1/3 cup lemon juice
1 teaspoon Dijon mustard
2/3 cup vegetable oil
1 tablespoon poppy seed

Salad
1 large head romaine lettuce, torn into bite-size pieces (about 10 cups)
1 cup shredded Swiss cheese (4 oz)
1 cup cashews ( or any nuts of your choice)
1/4 cup sweetened dried cranberries
1 medium apple, cubed (1 cup)
1 medium pear, cubed (1 cup)

In blender or food processor, place sugar, onion, salt, lemon juice and mustard; cover and process until blended.

With machine running, add oil in slow steady stream, processing until thick and smooth. Add poppy seed; process a few seconds to mix.

In large serving bowl, mix all salad ingredients. Pour dressing over salad; toss to coat.
High Altitude (3500-6500 ft): No change.

ROASTED SIRLOIN WITH HERBED SALT CRUST

If Standing Rib roast is your the centerpiece of your Christmas dinner, this recipe from the Beef Commission with help you serve a showcase roast that is less expensive than a Standing Rib.
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Roasted Sirloin with Herbed Salt Crust
Makes 10-12 servings.
Total preparation and cooking time: 1-1¼ hours

This delicious and budget-friendly holiday beef roast allows you to experience one of America's favorite steaks in a new form, as a savory and celebratory roast!

1 boneless beef top sirloin steak, cut 2 inches thick (about 2 pounds)
2 tablespoons finely chopped fresh basil
2 teaspoons finely chopped fresh oregano
1 tablespoon finely chopped fresh parsley
1 tablespoon coarse salt
1 tablespoon olive oil
1 teaspoon coarse grind black pepper

Heat oven to 425°F. Combine basil, oregano, parsley, salt, oil and pepper in small bowl; press evenly onto beef steak.

Place steak on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F oven 40 to 45 minutes for medium rare to medium doneness.

Remove steak when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer steak to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Carve steak into slices.

Cook's Tips:
You may need to order this specialty cut in advance from your meat department or butcher.

PLEASANT VALLEY INN CHOCOLATE DECADENCE CAKE

Pleasant Valley Inn Chocolate Decadence Cake

6 ounces bittersweet (not unsweetened) chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/3 cup freshly brewed espresso coffee
1 cup (2 sticks) unsalted butter
1 tablespoon vanilla extract
6 large eggs, separated, room temperature
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1/3 cup sifted flour
Powdered sugar-optional

Grease and flour 10-inch springform pan that is 2 inches high.
Melt chocolates with coffee and butter in heavy saucepan over medium-low heat, stirring until smooth. Pour into large bowl. Cool; mix in vanilla.
Using separate bowl (not plastic), beat egg whites until almost stiff.
In another bowl, cream egg yolks with sugars and flour.

Mix egg yolk mixture with chocolate mixture. Fold in egg whites. Gently pour batter into prepared pan.

Bake at 350 degrees 45 minutes or until done. Transfer to rack and cool (cake will fall). Run knife around sides to loosen if necessary. Release pan sides from cake. Place decorative doily or stencil on top of cake. Sift powdered sugar over top. Remove doily or stencil from cake. Makes 12 servings.

PEANUT BUTTER SILK PIE

Peanut Butter and chocolate, it's always perfect!

From Ladies Home Journal

Peanut-Butter Silk Pie

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Makes: 8 servings
Prep: 15 minutes
Chill: 8 hours
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1 8-ounce package cream cheese, softened
1 cup sugar
1 cup creamy peanut butter
1 tablespoon butter or margarine, melted
1 teaspoon vanilla extract
1 cup heavy or whipping cream, beaten until stiff
1 9-inch prepared chocolate cookie-crumb crust
1 cup semisweet chocolate pieces
3 tablespoons brewed coffee
Chopped peanuts, for garnish
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1. For Peanut-Butter Filling, beat cream cheese, sugar, peanut butter, butter, and vanilla in a large mixer bowl, until creamy. Gently fold in half the beaten cream, then fold in remaining cream until blended. Spread filling in crust; smooth top.
2. For topping, combine chocolate pieces and coffee in a microwave proof bowl. Cover with plastic wrap. Microwave on High 1-1/2 to 2 minutes; stir until smooth. Cool chocolate slightly, then pour over top of filling. Refrigerate pie 1 hour until chocolate is firm, then cover loosely with plastic wrap and refrigerate overnight. Sprinkle with chopped peanuts, if desired. Makes 8 servings.

IKEA'S SWEDISH MEATBALLS

During the 1950's through the early 1970's you could find Swedish Meatballs at just about any party you attended. It was a popular cocktail party dish and was also found on many buffet tables.

This recipe is from Ikea's Real Swedish Book. I posted this as it was printed with my changes to a more user freindly recipe for those in the US in blue.

Ikea Swedish Meatballs

Swedish Meatballs Ikea
From Ikea’s Real Swedish Book

250gm minced beef (1/2 lb)
250gm minced pork (1/2 lb)
1 egg
200-300ml cream and water (or milk and water) (3/4 cup)
2.5 tbsp. finely-chopped onion (2 1/2 tablespoons)
50ml unsweetened rusk flour (3 tablespoons, breadcrumbs will work)
2 cold boiled potatoes
4-5 tbsps butter, margarine or oil
Salt and pepper

Cream Sauce

100ml cream (1 cup)
200ml beef stock (1/2 cup)
Chinese soya sauce
1 tbsp white flour (all-purpose flour)
Salt, white pepper

Meatballs:
Saute the onion till golden in a couple of tablespoons of lightly browned butter.
Mash the potatoes and moisten the rusk flour (or breadcrumbs) in a little water.
Mix all the ingredients until there is consistency and flavour generously with salt, white pepper and (optional) a little finely crushed allspice. (Mix together all ingredients until well combined and season with salt, white pepper and allspice.)
Use a pair of spoons to shape the mixture into relatively large, round balls and transfer to a floured chopping board.
Fry them slowly in plenty of butter.

Cream Sauce:

Bring the beef stock to a boil. (Bring beef stock to a boil.)
Add cream and thicken with white flour if preferred. Add soy sauce to taste.
Season well with salt and pepper.
Serve the meatballs with the sauce, freshly boiled potatoes, uncooked lingonberry jam and salad. There you have the perfect Swedish meal!

JUMBO CRANBERRY OATMEAL JUMBLES

I found a cookie recipe at Fine Cooking that I have been wanting to try. Well, today I had a little extra time so I thought I would give the recipe a try. As I began pulling the ingredients out of the cupboards I discovered I was out of pecans and white chocolate. I live 45 minutes from the nearest decent grocery store and didn't have 2 hours to spend getting to and fro plus picking up these items and waiting in line to check out, so I used what I had on hand. Walnuts and semi sweet chocolate chips. Since the recipe was great to begin with I wasn't too worried. I enjoy white chocolate but have never felt it shines in cookies so I wasn't too concerned with using the semi sweet. These cookies turned out great. They were very crisp, and delicious. The individual flavors didn't really stand out they just kinda worked together to make a very tasty cookie. I think those who don't care for coconut, or cranberries, or even oatmeal cookie will be pleasantly surprise with this cookie. One reviewer said they would add more cranberries, cocount and nuts. I agree. Even though I increased the cranberries from 1/2 cup to 2/3 cup I might increase the amount again along with the coconuts and nuts.
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This make about 20-24 large cookies
Adapted from Fine Cooking

Jumbo Cranberry Oatmeal Jumbles
1/2 cup unsalted butter, softened at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg, at room temperature
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
1-1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sweetened dried cranberries
1/2 cup rolled oats (old-fashioned, not quick-cooking) lightly toasted
1/2 cup chopped walnuts, lightly toasted
1/2 cup sweetened coconut flakes, lightly toasted
1/2 cup semi-sweet chocolate chips

Preheat oven to 325°F.

To toast coconut and nuts:
Spread coconut evenly on parchment lined cookie sheet. Place in 325°F oven for approximately 8-12 minutes, checking often. As coconut begins to brown, stir lightly, keeping coconut spread evenly over the cookie sheet. As soon as coconut is lightly browned remove from oven and put coconut into medium bowl.
After coconut is toasted spread nuts and rolled oats evenly on same parchment lined cookie sheet. Follow the above directions for toasting the nuts. Check and stir often. Lightly toasted nuts do not look very brown so be careful not to leave in the oven too long. When done remove from oven and add to medium bowl with coconut.

Place flour, salt and baking soda in a small bowl, lightly mix to distribute ingredients.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars at medium speed until light and fluffy, about 2 minutes. Scrape the bowl. Add egg, corn syrup, and vanilla; beat for 1 minute on medium speed. Mix in half the flour mixture on low speed until thoroughly combined, about 1 minute. Scrape the bowl. Briefly mix in the remaining half of the flour mixture and beat on low speed until well blended, 30 seconds to 1 minute. With a wooden spoon or a rubber spatula, stir in the cranberries, oats, walnuts, coconut, and chocolate chips.

Scoop a scant 1/4 cup of the dough. Using your fingertips shape dough into 2-inch-diameter disks that are 1/2 inch thick. They don't have to be perfect. Space them at least 2 inches apart on the parchment-lined sheets. Bake until the cookies’ edges and bottoms are golden about 14 to 16 minutes.

Adapted from Fine Cooking 74, pp. 73

HOUSE OF BLUES BREAD PUDDING

House of Blues Bread Pudding
House of Blues, in L.A. features great music and a range of North American and international dishes, including this Southern-style bread pudding.

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The cream batter portion of this recipe should be the correct amount (approx 1/2 gallon) for the bread pudding.

Cream Batter
6 cups heavy cream
3 tablespoons butter
12 egg yolks
3/4 cup granulated sugar
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg
1 1/2 tablespoons brown sugar
2 tablespoons vanilla extract
1/4 cup bourbon

Melt the cream and butter. Blend the remaining ingredients (except the bourbon) into a mixer. Slowly drizzle in the hot cream mixture. Add bourbon.

Bread Pudding
1/2 gallon Cream Batter
1 (1 pound) loaf French bread, cut into 1-inch pieces
2 Bartlett pears, peeled, cored and cut into 1/8-inch slices
1/2 cup raisins
3/4 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 cup brown sugar

In a large bowl, add batter to bread. Stir in the remaining ingredients and mix well. Pour into a 13 x 9-inch pan coated with cooking spray. Cover with foil and bake at 275 degrees F for about 1 hour. Serve with brown sugar, bourbon or custard sauce.
Serves 12.

T.G. I. FRIDAY® POINSETTIA (alcoholic version)

Yesterday's post was the family version of T.G.I. Friday's bubbly holiday drink. Today it's the "Adult Content" version. Please remember to drink responsibly.


T.G.I. Friday® Poinsettia

½ oz. Cointreau
3 oz. Champagne
2 oz. Cranberry Juice

Glass: Tall Specialty
Garnish: Lemon squeeze and mint sprig

Fill glass with ice. Add ingredients as listed. Garnish.

T.G. I. FRIDAY® POINSETTIA (non-alcoholic version)

T.G.I. Friday’s Poinsettia Non-Alcoholic Version

3 oz. Ginger Ale
2 oz. Cranberry Juice

Glass: Collins

Garnish: Lemon squeeze and mint sprig

Fill glass with ice. Add ingredients as listed. Garnish.

STARBUCKS® HOLIDAY LATTES

Not all are still available at Starbucks so if you want an Egg nog Latte you will have to make it yourself. Maybe you just want your holiday favorite any time of the year. No problem, here are the links to the post for the very popular lattes only available around the holidays. Enjoy the holidays!

EGG NOG LATTE

PUMPKIN SPICE LATTE

PEPPERMINT MOCHA LATTE

GINGERBREAD LATTE

AMANDA'S PUMPKIN CHEESECAKE LIKE OLIVE GARDEN'S

These beautiful cheesecake pictures are from Amanda. She stopped by the Olive Garden Pumpkin Cheesecake post and decided to make 3 of these babies. The cheesecake and the pictures are great. You did a beautiful job. Thank you so much for sharing your pictures and your results.

T.G. I. FRIDAY® TUSCAN SPINACH DIP

T.G.I. Friday ® Tuscan Spinach Dip

10-ounce box frozen chopped spinach, thawed
6.5 ounces artichoke hearts, rinsed and chopped
Olive Oil
1 tablespoon diced onion
1 tablespoon diced red bell pepper
2 cloves garlic, minced
4 ounces cream cheese, softened
1/2 cup shredded Parmesan cheese
1/4 cup shredded Romano cheese
1/3 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 dashes hot sauce (optional)

Garnish
diced tomato
shredded Parmesan cheese
minced parsley

Soften cream cheese at room temperature for 15 minutes.

Saute onion and red bell peppers in small amount of olive oil until onion is almost translucent. Add garlic and saute about 30 seconds, stirring constantly. Remove from heat and set aside.

Remove spinach from box; thaw under cold running water. When spinach is thawed, wrap in towel and squeeze dry.
In a saucepan, place heavy cream, salt, and pepper. Add sauted onions, peppers and garlic and heat over very low heat.

Cut cream cheese in cubes. Add to saucepan . Whip smooth. Add parmesan and romano cheese and whip smooth.

Chop artichokes and place in a microwave bowl. Microwave on high until warm, drain and add to saucepan. Add hot sauce, if using. Stir to incorporate. Heat mixture in saucepan until hot.

Place mixture in serving bowl and garnish with shredded parmesan cheese and diced tomatoes. Sprinkle with minced parsley.
Serve with fresh vegetables or chips.
If not using right away refrigerate for later.

LIKE RONDELE® GARLIC CHEESE SPREAD

I usually buy Rondele® or Alouette® garlic herb type cheese spread for the holidays. The last couple of years I just kind of forgot so this year when I remembered to pick it up I grabbed Rondele® and was looking forward to serving this cheese spread with some great crackers I found. I was very disappointed with the product, it just wasn't the same. The recipe had been changed. It was not anywhere near as good as it had been in the past. I did a search and found a recipe that says it's like Rondele®, so I will give this a try near the holidays.

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Like Rondele® Garlic & Herb Cheese Spread

12 ounces Philadelphia® cream cheese

1 1/2 teaspoons finely minced fresh garlic

3/4 teaspoon Italian seasoning

1/2 teaspoon salt
1/4 teaspoon dried parsley

1/8 teaspoon onion powder
1/8 teaspoon dried chives
1/8 teaspoon ground black pepper

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Process all ingredients in a food processor until smooth.
Pack into container. Cover and refrigerate at least 2 days before serving.
Serve at room temperature.
Keeps up to 2 weeks.

LIKE COLLIN STREET BAKERY'S FRUIT CAKE

This recipe is "Like" Collin Street Bakery's DeLuxe Fruitcake. You be the judge. Let me know what you think.

Like Collin Street Bakery's Deluxe Fruitcake

8 cups pecans
1 lb. candied pineapple
1 lb. candied cherries
1/2 lb. candied papaya
2 cups sifted all purpose flour
3/4 cup golden raisins (more or less to your taste)
2 teaspoons baking powder
1 teaspoon grated orange peel
1/2 teaspoon salt
4 eggs
1/2 cup granulated sugar
1/2 cup honey (clover)

For top
Pecan halves and candied fruit
Light corn syrup

Preheat oven to 275 degrees F.
Grease 10 inch tube pan with butter and line with parchment paper. Butter parchment paper.

Mix together pineapple, papaya, cherries,raisin and orange peel in large bowl.

Sift together flour baking powder and salt over the fruit. Mix they flour coated fruit with hands until well coated. Set aside.

With an electric mixer beat eggs until foamy, gradually beat in sugar. Add honey and mix. Add to fruit mix well with large spoon. Add nuts and mix with hands until fruit and nuts are all well coated with batter.

Pack fruit and batter mix into prepared pan pressing with palms of hands. Decorate top with reserved dried fruits and nuts

Place pan on a baking sheet to prevent the bottom from baking more than the top.Bake at 275 degree F for about 1 1/4 hours. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again. Remove from oven let stand on rack 5 minutes, then turn out on rack and peel off paper.

Turn top side up and brush with extra honey or light corn syrup. Cool.

Wrap loosely in foil and store in airtight in cool place several weeks.
This cake freezes well.

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Looks like making your own fruit cake it a lot healthier than the original.

Here is a list of their products ingredients:
Ingredients: pecans, cherries, corn syrup, sugar, flour, pine-apple, (sic) raisins, eggs, invert sugar, honey, liquid soybean oil & hydrogenated soybean oil, papaya, water, high fructose corn syrup, corn syrup solids, orange peel, natural and artificial flavor, sulphur dioxide, red #40, blue #1, tumeric (sic) (color)


This is an original Meemo's Kitchen recipe include and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

SNICKERS PIE

Snickers Pie
This recipe calls for a 10" springform pan, but mine was in the oven at the time so I used (2) pre-made chocolate crumb crusts instead. If you are not using the springform pan and only need one pie just freeze the extra pie. When ready to serve thaw for about 2 hours in the refrigerator. When the pie thawed just drizzle with caramel sauce, and if you have any Snickers Bars to chop, you can sprinkle the top with the candy.

Snickers Pie

Chocolate Crumb Crust
2 cups chocolate crumbs
1/4 cup granulated sugar
1/2 cup butter, melted

Snickers Filling
8 oz. cream cheese, softened
1/2 cup chunky peanut butter
1 1/2 cups powdered sugar
4 regular rize Snickers Bars, chopped (reserve some to sprinkle on top of finished pie)
1 cup whipping cream, whipped to medium soft peaks
caramel sauce

Chocolate Crumb Crust:
In a bowl combine all ingredients;, mix well to combine
Press into the bottom and the sides of a 10″ springform pan
Bake at 350 degrees F for 8 minutes
Cool completely. Pour thin layer of caramel sauce on bottom of crust. Refrigerate until ready to fill.

Snickers Filling:
With an electric mixer whip 1 cup whipping cream to medium peaks. Scoop out of mixer bowl into another bowl and set aside.
In bowl of electric mixer beat cream cheese, sugar and peanut butter until fluffy and creamy.
Fold in chopped candy bars, reserving about 1/4 cup for top of pie)
Gently fold in the whipped cream, just until mixed
Pour filling into crust and refrigerate overnight.

Finishing Pie:
Drizzle top of pie with caramel sauce and sprinkle reserved 1/4 cup chopped Snickers bars on top of pie.

ROY'S RESTAURANT PARTRIDGE IN A PEAR-TINI

Roy's Partridge in a Pear–Tini
Serves 1

1.5 oz Grey Goose “La Poire”
.5 oz Cointreau
.5 oz pineapple juice
.5 oz rock candy syrup, available at most grocery stores
2 squeezed lime wedges
1 Maraschino cherry
2 fresh mint leaves

Add Grey Goose “La Poire”, Cointreau, pineapple juice,
rock candy syrup and the juice of two squeezed lime wedges
to a mixing glass filled with ice. Shake vigorously, then
strain into a chilled martini glass.

Hold Maraschino cherry between two mint leaves. Spear the mint leaves into the center of the cherry so it looks like a sprig of holly. Use as a garnish by straddling the spear on the rim of the martini glass.

GOOD HOUSEKEEPING 1961 APPLE PIE IN A BAG

For those who have asked, I am posting the 1961 Good Housekeeping recipe for Apple Pie in a Bag which was updated to use a plastic baking bag. If you use a paper bag please be careful when removing it from the oven, a reviewer of the recipes stated "The bag does get very gooey at the bottom, so be careful." The topping to this recipe is made into a dough and flattens to place over the top of the pie. This seems closers to Elegant Farmer's cookie type top crust than does Molly Fowler's recipe.

If you are looking for a closer recipe to the actual Elegant Farmers Type Apple Pie in a Bag check out yesterday's post with Tracy's recipes. I think Tracy's recipe may be pretty darn close.

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Once I have a little more time I will link all the "pies in a bag" to this post.

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Apple Pie in a Bag From Good Housekeeping 1961

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Good Housekeeping's famous recipe from 1961. We've updated it to bake the pie in a plastic oven-cooking bag, which is safer and simple than the brown bag originally called for.

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Serves: 10

Cook Time: 1 hr 15 min
Oven Temp: 400

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8 medium Golden Delicious apples

1/2 teaspoon(s) ground cinnamon

3/4 cup(s) sugar

1/2 cup(s) all-purpose flour, plus 3 tablespoons for every 1/2 cup

1 frozen 9-inch pie shell, thawed

1/2 cup(s) butter or margarine

1 large oven-cooking bag (20" by 14") with nylon tie

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Directions
Peel, core, and thinly slice apples to make 8 heaping cups.
In large bowl, toss apples with cinnamon, 1/4 cup sugar, and 3 tablespoons flour. Fill pie shell with apple mixture, piling them high in center. In small bowl, with hand, knead margarine or butter, remaining 1/2 cup sugar, and 1/2 cup flour into a soft dough. Pull dough into small pieces; flatten each slightly and arrange on top of apple mixture. (It is not necessary to completely cover the apple mixture.) Insert several wooden skewers (about 4 inches tall) in pie so that oven-cooking bag will not touch top of pie during baking. Preheat oven to 400 degrees F. Place pie in oven-cooking bag. Close bag with nylon tie; cut six 1/2-inch slits in top of bag. Place pie in jelly-roll pan or on cookie sheet. Set pan on rack in center of oven (make sure bag does not touch oven walls or oven racks). Bake pie 1 hour and 15 minutes or until top of pie is golden brown. Remove pie from oven, bag and all. Carefully, with kitchen shears, cut bag open. Remove pie from bag. (The bottom of the bag will be greasy!) Set pie on plate on wire rack to cool.

ELEGANT FARMER TYPE APPLE PIE IN A BAG Part 3 HAS THE CODE BEEN CRACKED?

Tracy, one of the Elegant Famer apple pie recipe busters, has been working on cracking the code to this recipe and I think she is pretty close. She posted her results in the comments for the 2nd attempt post, with a request for feedback but has not gotten any feedback yet.

We need someone who is familiar with this pie,to please take the challenge. Try the recipe and tell us what you think. Thanks.

Here is Tracy's recipe and notes.

Elegant Farmer Apple Pie
Ingredients and method developed from watching the video clip of the throwdown with Bobby Flay, and from calculating the possible weight of ingredients from the order of the ingredients on the Elegant Farmer's packaging.

Bottom Crust
1 1/4 cups wheat flour (unenriched unbleached flour)
1/2 cup lard
3 Tbs ice water
1/2 tsp sugar
1/2 tsp salt
1/8 tsp baking soda

Filling
2 lbs Ida Red apples (about 6 large apples)
1 1/4 cup granulated sugar (more or less according to sweetness of apples)
3 Tbs lemon juice
3 Tbs tapioca granules
2 tsp cinnamon

Top Crust
1 cup sugar
1 cup butter
1 3/4 cups all-purpose flour
1/4 cup rice flour

Preheat oven to 375° F.

Bottom Crust:
1. Chill lard.
2. Combine flour, sugar, salt, and baking soda.
3. Cut in lard with a pastry blender.
4. Cut in ice water, one tablespoon at a time. Add more or less water as required to get a good consistency dough.
5. For ease in rolling out, ideally form into a ball. Wrap in plastic wrap and chill at least 1/2 hour, then warm up briefly.
6. Roll out dough and fit into 9-inch pie plate. Press edges firmly on rim of pie plate.

Pie filling:
1. Peel, quarter, and core apples. Slice each quarter into 4-5 slices.
2. Toss apples with sugar, lemon juice, tapioca, and cinnamon. Set aside to allow tapioca to soak in juices.

Top Crust:
1. In stand mixer with paddle on lowest speed, mix all-purpose flour and butter until mixture just comes together.
2. Add sugar and mix on lowest speed.
3. Add rice flour.
4. Form dough into a cube, and throw down on counter repeatedly on all sides to remove air.
5. Slice approx. 1/2 inch thick, then cut in half to form large triangles.

Assembly and Baking:
1. Mound apples into bottom crust - they will be mounded up very high.
2. Place top crust over apples. Press some seams together, but leave a few large gaps - this allows the steam to escape into the bag.
3. Make a bag out of parchment paper if not using a paper bag. Fold edges over and staple very securely, to make sure not to leave any gaps for the steam to escape from.
4. Place the pie inside the bag, place on a baking pan, and fold the end of the bag under the pie. Make sure the paper is not touching the top of the pie - if it does, the crust will burn.
5. Place in the oven, making sure that the paper does not touch the sides or top of the oven. Bake for 45 minutes.
6. Cut a large circle from the top of the bag and bake another 10-15 minutes, until the crust is browned. The crust will not be crispy when it is removed from the oven - it firms up as it cools.

Cooking Tips I wouldn't bother with that particular bottom crust recipe. Given the odd original ingredient (dextrose instead of regular sugar) I am suspicious that they actually purchase that pie crust. Any old-fashioned lard-based pie crust will do - the bottom crust on this pie is nothing special. The top crust seems REALLY thick when you put it on - that is ok, it is meant to be.


This is an original recipe; include and post a direct link to this site and post full and clear credit to Tracy and Meemo's Kitchen.

LIKE LAS BRISAS BLACK BEAN SOUP

Something warm and hearty.

Like Las Brisas Black Bean Soup
Total time: 2 1/2 to 3 hours
Servings: 12 to 16
Note: Adapted from Las Brisas
Source: The Los Angeles Times

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Pico de gallo
4 1/2 tablespoons minced white onion
4 1/2 tablespoons minced tomato
3 tablespoons minced cilantro
3 fresh serrano chiles, seeded and minced
1 tablespoon fresh lime juice
Salt

In a serving bowl, toss together the onion, tomato, cilantro, chiles and lime juice. Season with salt to taste. This makes about 1 cup pico de gallo.

Black bean soup and assembly
2 pounds dried black beans, picked over and rinsed
4 quarts water, more as needed
1 white onion, chopped
2 carrots, peeled and chopped
2 ribs of celery, chopped
4 ounces salt pork, rind discarded and cut into 1/4 -inch pieces
1 3/4 pounds smoked ham hocks (about 3)
2 garlic cloves, minced
2 teaspoons white pepper, more to taste
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, crumbled
2 teaspoons salt, more to taste
1/4 cup minced fresh cilantro, garnish
2 fresh serrano chiles, seeded and minced, garnish
4 slices crisp bacon, crumbled, garnish
1/4 cup grated Parmesan cheese, garnish
1/4 cup minced Bermuda onion, garnish

Prepared pico de gallo, garnish

1. In an 8-quart soup pot, combine the beans, water, onion, carrots, celery, salt pork and ham hocks. Bring the mixture to a boil over high heat, then reduce the heat to a simmer and cook, covered, for 15 minutes. Stir in the garlic, white pepper, cumin, oregano and salt and continue to simmer, partially covered, stirring occasionally until the beans are very tender and the soup is reduced to about 4 quarts (it should come halfway up the sides of the pot after the ham hocks are removed), about 1 1/2 to 2 hours.

2. Discard the ham hocks and puree the soup. Adjust the consistency with additional water if needed, and season with 1 teaspoon salt, or to taste, and additional pepper as desired.

3. Ladle the soup into heated bowls and serve garnished with the cilantro, chiles, bacon, cheese, red onion and pico de gallo.

Each of 16 servings: 261 calories; 14 grams protein; 35 grams carbohydrates; 13 grams fiber; 8 grams fat; 3 grams saturated fat; 9 mg. cholesterol; 1 gram sugar; 614 mg. sodium.