Gingersnaps With Sweet Pumpkin Dip (Serves lots)
3 cups sifted flour
1 tablespoon ginger
1 tablespoon baking powder
1 teaspoon salt
1 cup shortening
1 cup white sugar
1 cup molasses
½ teaspoon pure vanilla extract
Preheat oven to 325 degrees.
In a bowl, stir together the flour, ginger, baking soda, and salt.
In a large bowl, cream the shortening and sugar. Blend in egg, molasses, and vanilla.
Add dry ingredients. Chill dough.
Roll dough in balls and dip in sugar.
Bake on ungreased cook sheet for 10-12 minutes.
This is a lightly spiced dip to serve with homemade gingersnaps. It’s easy, quick, and a welcoming gift that everyone will enjoy. It looks great served in a small hollowed out pumpkin or squash shell.
SWEET PUMPKIN DIP
4 cups powdered sugar, sifted
2 packages (8 ounces each) softened cream cheese
30 ounce can of pumpkin
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1. Combine sugar and cream cheese until well blended. Add remaining ingredients.
2. Store in an airtight container in the refrigerator.
What a great summer salad. Cool and refreshing with a unique blend of flavors.
4 cups green grapes
4 cups red grapes
8 ounces of cream cheese
8 ounces of sour cream
¼ cup sugar
1 teaspoon vanilla
1 cup pecans
½ cup brown sugar
Cut the grapes in half
Beat cream cheese, sour cream, sugar, and vanilla together until smooth (room temperature helps)
Mix grapes and sour cream mixture together in a serving dish
Mix pecans and brown sugar and sprinkle on top of grape mixture.
Great Chicken Recipe (Serves 4-6)
I received this recipe from a customer. Quite tasty. Easy to prepare and goes together quickly. When you are all done, you have a 3-course meal. Hope you enjoy it.
2 tablespoons extra virgin olive oil
½ cup long grain rice
3 ½ cups chicken broth
1 cup frozen peas
1 cup white shredded cheese
4 skinless, boneless chicken breasts (about 1.5 pounds total)
Salt and pepper
2 tablespoons butter
1 tablespoon flour
½ cup cider
1 pound fresh green beans
2 chopped scallions
Heat 1 tablespoon olive oil in a skillet. Add rice and toast until brown (about 4 minutes)
Stir in 2 ½ cups broth and bring to a boil. Lower heat to medium-low, cover and cook for 15 minutes or until liquid is absorbed.
While rice is cooking, heat remaining olive oil over medium-high heat. Add chicken and cook 6 minutes on each side. Remove to plate and cover.
Melt one tablespoon of butter in medium sauce pan. Whisk in flour and cook 1 minute. Whisk in cider and 1 cup brother and cook until thickened. Add salt and pepper to taste.
Steam or cook beans in water until tender. Drain and toss with 1 tablespoon of butter and scallions.
Pour gravy over chicken and serve with rice and beans.
Grilled Sweet Corn Salad
A great side dish on a hot summer day and very easy to make.
5 slices cooked Bacon
6 large ears Corn, shucked
1 bunch Arugula
1/4 cup chopped fresh Cilantro
2 cloves Garlic, minced
1/4 cup fresh Lime juice
Salt & pepper
Grill the corn, directly over the heat for 10-12 minutes total, turning regularly.
Cut off the kernels and place in a bowl with chopped bacon, arugula, cilantro, garlic
and lime juice and toss well. season with salt & pepper. The salad is good served
warm or cold.
Ham & Veggie Pies
Here’s a tasty recipe for an Easter or Mother’s Day Brunch. Of course, if you’re the mother, mark “EASY” across a copy of the recipe, and leave it where your husband or children will find it. Make a note to the cook that it’s also delicious with turkey-ham substituted for regular ham.
The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.
2 cups chopped ham
1 cup shredded cheese
1/2 chopped bell pepper
1/2 cup chopped broccoli
2 cups milk
1 cup biscuit mix
Spray two 9-inch pie plates with nonstick cooking spray. Sprinkle half the ham, cheese, bell pepper, and broccoli into each of the prepared pie plates and mix lightly. Combine the eggs, milk, and biscuit mix in a bowl and beat until well blended. Divide the egg mixture between the pie plates. Bake at 400 degrees for 35-40 minutes or until set and lightly browned. Let stand for 5 minutes before cutting into wedges.
Yield: 8 to 12 servings
Holy Cow Chocolate Cake (Serves 20)
You won’t believe how easy this cake is to make. Heavenly! Better than ??????? Trust me on this one. A definite keeper!
1 box of Devil’s Food Cake Mix (without pudding in the mix)
1 large box of chocolate cook and serve pudding (not instant)
1 cup chopped walnuts (or a nut of your choice)
¾ cup chocolate chips
1. Prepare chocolate pudding according to the directions.
2. Empty chocolate cake mix into a large mixing bowl. Make a well in the center of the bowl.
3. Pour warm pudding mixture into the well of the cake in the mixing bowl.
4. Mix on low speed for 1 minute. Scrape down sides of bowl. Mix on medium speed for another 1-2 minutes until well mixed. Mixture will be somewhat thick (almost like brownie mix)
5. Pour cake batter into a 9” x 13” baking pan.
6. Mix nuts and chocolate chips together in a small bowl. Pour nut mixture on top of cake batter and lightly press into batter.
7. Bake cake according to directions on cake box.
Holy Cow Cookies (Makes about 3 dozen cookies)
These are unbelievable cookies. So simple to make, yet taste so rich and decadent. They are sure to be the highlight wherever you bring them.
Combine in a heavy saucepan:
6 tablespoons of butter
1, 12 ounce package of chocolate chips (I use dark chocolate chips)
1, 14 ounce can of sweetened condensed milk (original flavor)
Melt over medium heat, stirring constantly.
When completely melted, add:
1 cup flour
2 cups chopped walnuts (or any nut of your choice)
Drop rounded teaspoon-sized morsels onto a cookie sheet and bake at 300 degrees for 10 minutes. When cookies are completed cooled, melt 12 ounces of white chocolate in a saucepan or microwave. Dip each one half-way into the melted white chocolate and place on wax paper to harden. Makes about 3 dozen cookies.
Hot Fudge Pudding Cake -- (Serves 8)
If you have cold, brewed coffee on hand, it can be used in place of the instant coffee and water; but to make sure it isn't too strong, use 1 cup of cold coffee mixed with 1/2 cup of water. Serve the cake warm with vanilla or coffee ice cream. Leftovers can be reheated, covered with plastic wrap, in a microwave oven.
2 teaspoons instant coffee
1 1/2 cups water
2/3 cups Dutch-processed cocoa
1/3 cup packed brown sugar
1 cup granulated sugar
6 tablespoons unsalted butter
2 ounces semisweet or bittersweet chocolate, chopped
3/4 cup unbleached all-purpose flour
2 teaspoons baking powder
1 tablespoon vanilla extract
1/3 cup whole milk
1/4 teaspoon salt
1 large egg yolk
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Lightly spray 8-inch square glass or ceramic baking dish with nonstick cooking spray.
Stir instant coffee into water; set aside to dissolve.
Stir together 1/3 cup cocoa, brown sugar, and 1/3 cup granulated sugar in a small bowl, breaking up large clumps with fingers; set aside.
Melt butter, remaining 1/3 cup cocoa, and chocolate in small bowl set over saucepan of barely simmering water; whish until smooth and set aside to cool slightly.
Whisk flour and baking powder in small bowl to combine; set aside.
Whisk remaining 2/3 cup sugar, vanilla, milk, and salt in medium bowl until combined; whisk in yolk. Add chocolate mixture and whisk to combine. Add flour mixture and whisk until batter is evenly moistened.
Pour batter into prepared baking dish and spread evenly to sides and corners. Sprinkle cocoa/sugar mixture evenly over batter (cocoa mixture should cover entire surface of batter; pour coffee mixture gently over cocoa mixture. Bake until cake is puffed and bubbling and just beginning to pull away from sides of baking dish - about 45 minutes. (Do not over bake.) Cool cake in dish on wire rack about 25 minutes before serving.
Italian Cheesecake (Serves Lots)
I got this recipe from my friend Cheryl. Cheryl and Barbara are the owners of The Yankee Quilter in Oxford, Connecticutt. It’s a great shop; so if you are in the area, be sure to check it out. Barbara is a fabulous baker! From time to time she will share her recipes. I’ve tried this, and it is a sure winner! This is a lighter, fluffy version of cheesecake. It needs to be made at night so you can leave it in the oven overnight.
16 ounces cream cheese
2 cups sour cream
16 ounces ricotta cheese
1-1/2 cups sugar
3 tablespoons corn starch
3 tablespoons flour
1 stick melted butter
1 teaspoon vanilla
1 teaspoon lemon juice
Mix all ingredients in the order given and blend thoroughly. Grease or Pam a 10" spring foam pan. Place mixture in pan and place it on cookie sheet. Bake at 350 degrees for 1 hour and then turn oven off - do not open until morning.
Release sides of cheesecake with knife and remove from pan