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Chex and Chocolate

Chex and Chocolate
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Servings
14 Cups
Servings
14 Cups
Chex and Chocolate
Print Recipe
Servings
14 Cups
Servings
14 Cups
Ingredients
Servings: Cups
Instructions
  1. Preheat the oven to 250 degrees. Combine the cereals, coconut and peanuts in a large bowl.
  2. Line 2 large rimmed baking sheets with foil. Lightly coat the foil with cooking spray. Set aside.
  3. In a medium saucepan over medium heat combine the butter, brown sugar, and corn syrup. Heat to boiling stirring constantly.Without stirring, boil for 5 minutes.
  4. Remove from the heat. Stir in baking soda and vanilla. Continue to stir until the mixture becomes fluffy and light. Pour the mixture over the cereal and stir gently to coat evenly.
  5. Divide the mixture between the 2 prepared baking sheets, spreading out evenly.
  6. Place in oven and bake for 1 hour. Stir and switch the baking sheet positions every 15 minutes.
  7. Remove from the oven and allow to cool. Stir every 10 minutes and gently break apart any large clumps.
  8. When mixture is completely cool, stir in the M & M's. Store in airtight containers.
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Zucchini Bread

Zucchini Bread
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This recipe is a great way to use that baseball bat size zucchini you are bound to wind up with in mid summer.
Servings
2 Loaves
Servings
2 Loaves
Zucchini Bread
Print Recipe
This recipe is a great way to use that baseball bat size zucchini you are bound to wind up with in mid summer.
Servings
2 Loaves
Servings
2 Loaves
Ingredients
Servings: Loaves
Instructions
  1. Heat oven to 325 degrees. Coat two 8X4 inch loaf pans. Dust each lightly with flour. Set aside.
  2. In a medium bowl combine the flour, salt, powder, soda, and cinnamon. Stir with a whisk to combine and aerate ingredients. Set Aside
  3. In a large bowl beat the eggs. Add the oil, and sugars and stir until well blended. Add the vanilla and stir once more. Add the dry ingredients and stir until the mixture is well, mixed. The batter will be thick.
  4. Grate the zucchini using the coarse side of a box grater. roughly chop the nuts and toast them lightly if that's your thing. Stir the zucchini and nuts into the batter.
  5. Divide the batter between the two prepared pans. Place the pans on a cookie sheet and bake in the preheated oven for 40 - 60 minutes. A toothpick should come out clean when poked in the center.
  6. Remove from oven and cool in pan for 15 minutes. Remove from pan and allow to cool completely. Slice and serve or freeze for another day.
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Calzone (a.k.a. Easter Pie)

Easter is a time for re-birth and new beginnings. Spring is here for the most part and life begins to move outdoors…finally. When I was growing up, Easter was a special time. that was steeped in religious as well as food traditions. Lent ended and with it all the fasting, abstaining and giving things up. To say there was a food frenzy may be a bit of an overstatement, but it was definitely a time for enjoying eating.DIGITAL CAMERA

I loved the Calzone.  We sometimes called it Easter Pie and it was baked on Holy Saturday, not be eaten until after Easter Sunday mass. It was filled with ricotta and sausage, with egg in every part of it. My mother and my aunt both made it and I couldn’t wait for Easter morning to have it. If I timed it right, I could have my mom’s and then go upstairs and have my aunt’s, too. They each had their own version, my aunt’s often having ham and hard-boiled eggs in it.

This is my mother’s recipe.  She would make it every Easter. If I was lucky, I’d have it again at Christmas when her side of the family served it as Egg Pie. Whenever it was made, it was one of the most satisfying dishes I’ve ever had.

Calzone (a.k.a. Easter Pie)
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Servings
8
Servings
8
Calzone (a.k.a. Easter Pie)
Print Recipe
Servings
8
Servings
8
Ingredients
Crust
Filling
Servings:
Instructions
  1. To make the Crust: Sift the dry ingredients together cut in shortening or butter, blending well.
  2. Beat the egg and 2 tablespoons of milk together and add to the dough mixture. Blend well. turn onto a floured surface and knead for one minute. Wrap in plastic and chill for 30 minutes or so.
  3. To make the filling: Cook the sausage and drain on paper towel. Allow to cool. Place the ricotta in a large bowl. Add the beaten eggs, cheese, parsley, and cooled sausage. Stir to gently blend.
  4. Divide dough in half. Roll one half out on floured surface. roll to an even thickness that will fit in a 9 inch pie pan with some overlap. Place in glass pie pan that has been lightly greased.
  5. Spoon the filling into the crust. Roll out the second half of the crust and fit it over the top. Crimp edges to seal well. cut several slashes in the crust.
  6. Bake at 400 degrees for 30 - 35 minutes. Brush top with beaten egg yolk about 15 minutes before pie is done. crust should be golden brown. remove from oven and allow to cool to room temperature. Serve for Easter breakfast or any time you'd like.
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Apricot Almond Bars

DIGITAL CAMERAFor a tasty fruit dessert any time of the year, combine dried apricots and almonds with light brown sugar and eggs. Bake it atop a sweet pastry crust and cut it into bars as big as you dare. This is so easy and so incredibly good, that it will become your go to all occasion cookie bar.

 

Apricot Almond Bars
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Servings
16
Servings
16
Apricot Almond Bars
Print Recipe
Servings
16
Servings
16
Ingredients
Servings:
Instructions
  1. Combine the apricot pieces and water in small pan. Simmer covered for ten minutes until plumped and tender. Drain and set aside.
  2. Preheat oven to 350 degrees. Butter a 9 X 9 baking pan. Combine sugar and butter until blended. Gradually add one cup of the flour stirring until a soft crumbly dough forms. Press the dough evenly into the bottom of the pan. Bake 25 minutes or until light golden. Remove from oven.
  3. Mix the remaining flour, salt, and baking powder in a small bowl. In a medium bowl, beat the eggs and brown sugar until they are thick and light colored. Stir in the extracts, blending well. Slowly add the flour mixture. Add the almonds and apricots, blending well.
  4. Pour the mixture onto the baked crust. Smooth evenly with a spatula. Return the pan to the oven and bake for approximately 30 minutes more. Top should be deep golden brown and feel springy.
  5. Cool completely on wire rack. Cut into 16 squares.
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Chocolate Mint Snowballs

Chocolate Mint Snowballs
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Minty, chocolatey, crackle top cookies.
Servings
3 Dozen
Servings
3 Dozen
Chocolate Mint Snowballs
Print Recipe
Minty, chocolatey, crackle top cookies.
Servings
3 Dozen
Servings
3 Dozen
Ingredients
Servings: Dozen
Instructions
  1. Whisk flour, baking powder, and salt. in a small bowl. Melt one cup of the mint chips over hot water, stirring occasionally.
  2. Beat butter and sugar in a medium bowl until fluffy. Add the melted chips and vanilla. Stir to combine. beat in the eggs then beat in the flour. Stir in the rest of the mint chips. Gather dough into a ball, wrap in plastic , and chill until very firm.
  3. Preheat oven to 350 degrees. Shape the dough into 1 inch balls. Roll thickly in confectioners sugar. Place approximately 2 inches apart on parchment lined cookie sheet.
  4. Bake 10 - 12 minutes until the tops appear cracked. Let sit on cookie sheet for 5 minutes, then move to wire racks to cool completely. Store airtight up to one week.
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