Spring Blossoms

Friday, January 11, 2008

LEMON LUSH

1/2 c. chopped pecans
1 stick margarine
1 c. flour
1 c. powdered sugar
1 ( 8oz) pkg. cream cheese
1 container Cool Whip
2 small pkg. instant lemon pudding
3 c. milk

Mix together pecans, margarine and flour. Put into 9 x 13 - inch pan
and bake 15 minutes at 350 degrees. Cool. Beat together powdered
sugar, cream cheese and 1 cup Cool Whip. Spread on cooled crust. Mix
lemon pudding with milk. Spread over cheese layer. Cover with
remaining Cool Whip. May refrigerate up to 3 days before using.

Canned lemon pie filling may be used instead of lemon pudding.
I think I like it better with the canned pie filling.

COCONUT CAKE


Makes two 10-inch round cakes

Nonstick cooking spray with flour

1 pound unsalted butter
3 cups sugar
6 large eggs
4 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream
1 1/2 tablespoons pure vanilla extract
1 teaspoon coconut extract
Directions
Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined.
Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.

WHOOPIE PIE



Makes 2 dozen sandwiches

3 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
Seven Minute Frosting

1. Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line two baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.

2. Using a 1-ounce ice-cream scoop, place cookies onto lined baking pans, twelve per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.

3. Spread 2 tablespoons of frosting onto each of twenty-four of cookies. Sandwich together with remaining twenty-four cookies. Store in an airtight container for up to 3 days.

CHOCOLATE CHIP COOKIES



Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds semisweet or bittersweet chocolate, coarsely chopped

Directions
Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

RECIPE BY: Martha Stewart

CHEESY CHICKEN AND RICE



1 can cream of chicken soup
1 1/3-cups water
3/4-cup uncooked rice
2-cups frozen mixed vegetables
½-tspn onion powder
1/4-tspn black pepper
a generous sprinkling of salt
4 chicken breasts
1/2-cup shredded cheddar cheese

Stir together the soup, water, rice, vegetables, onion powder, and pepper and pour into a 11X8 (or I used a 12-1/2-“X7 ) baking dish. Season chicken and put on top of mixture. Bake at 375 degrees for 50 minutes. Top with cheese and put back into oven just long enough for cheese to melt (about 5 minutes)

CROCKPOT SLOPPY JOE'S

1 1/2 lbs ground beef
1 small onions, minced
2 stalks celery, chopped
1/4 cup chopped green peppers, optional
1 (12-ounce) bottle chili sauce
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 tablespoons sweet pickle relish

Brown meat, onion, celery, and green pepper til meat loses its pink color. Drain off fat. Put meat mixture into crockpot. Add remaining ingredients. Stir. Cook on low for 3-4 hours

HEART'S DELIGHT TORTE



From Quick Cooking

Cherry pie filling dresses up homemade chocolate cake layers in this impressive dessert. "

1/3 cup shortening
1 cup sugar
1 egg
3/4 cup buttermilk
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cans (21 ounces each) cherry pie filling
1 cup whipped topping
2 tablespoons semisweet chocolate chips

In a mixing bowl, cream shortening and sugar. Add the egg, buttermilk and vanilla. Combine the dry ingredients; gradually add to creamed mixture.
Pour into a greased 9-in. heart-shaped or round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Split cake in half; place one layer on a serving plate. Spread with one can of pie filling; top with second cake layer. Pipe whipped topping around edge; garnish with chocolate chips. Spoon cherries from the second can of pie filling onto the top of the cake (refrigerate any remaining filling for another use). Yield: 10-12 servings

LEMON BREAD PUDDING


INGREDIENTS

3 slices day-old bread, cubed
3/4 cup raisins
2 cups milk
1/2 cup sugar
2 tablespoons butter
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract

LEMON SAUCE:

3/4 cup sugar
2 tablespoons cornstarch
1 cup water
3 tablespoons lemon juice
2 teaspoons grated lemon peel
1 tablespoon butter


Toss bread and raisins in an ungreased 1-1/2-qt. baking dish. In a small saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from the heat. Whisk eggs and vanilla in a small bowl. Stir a small amount of the hot milk mixture into the egg mixture; return all to the pan, stirring constantly. Pour over bread and raisins.
Place dish in a larger baking pan. Fill larger pan with hot water to a depth of 1-in. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean.
For sauce, combine the sugar and cornstarch in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes, or until thickened. Remove from the heat. Stir in lemon juice, peel and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers. Yield: 6 servings.

CRANBERRY BREAD PUDDING


From Country Woman


16 slices bread, crusts removed and cubed
1-1/2 cups fresh or frozen cranberries, thawed
1 tablespoon grated orange peel
1/4 cup butter, melted
6 eggs
4 cups milk
3/4 cup plus 1 tablespoon sugar, divided
1 teaspoon vanilla extract

ORANGE CUSTARD SAUCE:

3 egg yolks
1/4 cup sugar
1 cup heavy whipping cream
1 orange peel strip (1/4 inch)
1/2 teaspoon orange extract

DIRECTIONS

In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the bread cubes, cranberries and orange peel. Repeat layers. Drizzle with butter.
In a large mixing bowl, beat the eggs, milk 3/4 cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar.
Bake, uncovered, at 375° for 65-75 minutes or until a knife inserted near the center comes out clean.
For sauce, in a heavy saucepan, beat egg yolks and sugar. Stir in cream and orange peel. Cook and stir over low heat for 20-25 minutes or until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; discard orange peel. Stir in extract. Cover and refrigerate until chilled. Serve with bread pudding. Yield: 12 servings.

TURKEY MEATBALLS

1 pound lean ground turkey
3 cloves garlic, minced
1/3 cup yellow onion, peeled and grated
1/4 cup fresh parsley, finely chopped (if using dried parsley, reduce to 2 Tablespoons)
1 teaspoon dried oregano
1/2 teaspoon each salt and ground black pepper
1 egg, lightly beaten
1/2 cup old-fashioned rolled oats (not instant or 5-minute oats)
Nonstick cooking spray or canola oil

Optional

1 1/2 teaspoons yellow mustard

Directions
step 1In a large bowl mix together all ingredients (including the mustard if you’re using it) except the cooking spray or canola oil.
step 2For each meatball, shape 1 generous Tablespoonful of the mixture and place on baking sheet.
step 3Cover with Saran™ Premium Wrap and chill in refrigerator for 20 minutes.
step 4Heat a large (10-inch) nonstick skillet over medium-high heat and spray with nonstick cooking spray or rub with a few drops of canola oil on a paper towel.
step 5Add the chilled meatballs to the skillet and cook in two batches. Turn carefully and frequently with a wooden or heat-resistant rubber spatula to maintain round shape until browned and cooked through, about 8–10 minutes.
step 6Store in Ziploc® Brand Containers with Snap 'n Seal Lids or Ziploc® Brand Twist ’n Loc™ Containers and freeze for up to one month. Reheat in Ziploc® brand container in microwave (remove container lid before reheating) or in a skillet over low heat in tomato sauce or low-fat, low-sodium chicken broth. Or bake on a foil-covered baking sheet in a 250 degree F preheated oven for 20 minutes

GOOD RECIPE

1 can of cherry pie filing
1 #2 can of chunk pineapple (drained)
2 cans (sml.) mandarin oranges (drained)
1 can eagle brand milk
1 ctn. Of cool whip ( 8-oz )
1 cup of broken pecans
1-1/2 to 2 cups of white miniature marshmallows
optional: crushed pecans

In a glass bowl: put in fruit, eagle brand milk & stir, then add pecan nuts & cool whip & stir. Sprinkle crushed pecans over the top. Chill overnight and it’s ready to be served.
eat and enjoy!

LEMON CHESS PIE

1 1/2 cups sugar
1 tablespoon flour
1 tablespoon cornmeal
4 eggs
1/4 cup butter, melted
1/4 cup milk
4 tablespoons lemon rind, grated
1/4 cup fresh lemon juice

Toss the sugar, flour and cornmeal lightly. Add eggs (unbeaten), butter,
milk, lemon rind and juice and beat until well blended. Pour into an
unbaked crust. Bake at 375 degrees 35 or 45 minutes. Makes a large pie.

CHICKEN, TUNA AND BEEF POT PIES

VEG- ALL CHICKEN POT PIE

2 (10 3/4 oz.) cans cream of potato soup
1 (16 oz.) can Veg-All, drained
2 c. cooked, diced chicken
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. pepper
1 double 9 inch pie crust
1 egg, slightly beaten)
Line 9 inch pie pan with crust. Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust. Crimp edges to seal. Slit top crust and brush with egg, if desired. Bake at 375 degrees for 40 minutes. Cool 10 minutes.
Makes 4 servings
Karen in TX

TUNA POT PIE

1 (16 oz.) can mixed vegetables, drained
2 (6 1/2 or 7 oz.) cans tuna, drained
1 can cream of mushroom or cream of chicken soup
1/2 can milk
1 can biscuits (8-10 biscuits)
Mix together first 4 ingredients in casserole dish. Place biscuits on top. Bake at 400 degrees for 12 to 15 minutes or until biscuits have turned golden.
Makes 4 servings
Karen in TX

BEEF POT PIE

2 (9-inch) frozen pie shells, thawed
1 (24 oz.) can beef stew

Preheat oven to 400 degrees. Bake 1 pie shell for 5 minutes; cool. Spoon beef stew into baked pie shell. Place unbaked pie shell on top of baked pie shell and seal edges together. Prick top of crust with a fork in several places for steam to escape. Bake 25 to 30 minutes until crust is golden brown.
Makes 4-6 Servings

FEED THE BIRDS

Let's feed the birds!

Pine Cone Feeders:
Mix equal parts peanut butter, cornmeal and birdseed in a bowl Roll pine cones in mix or spread it thickly onto pinecone petals. Tie yarn to top of pine cone and hang on tree branch.

Festive leis!
Using a needle and thread, string popcorn, dried fruit (like cranberries) and even Cheerios to make leis. Then loop them around a tree.
Gutter out orange halves filled with birdseed can be hung from trees.
Sprinkle some birdseed on the ground! Since some birds are ground feeders, they'll be able to eat, too.

Cherry Chocolate Cake
Light & Tasty

It's a chocolate lover's delight!" "It's so easy to make...and is perfect for cupcakes and bake sale treats, too. "


Ingredients:

1 package (18-1/4 ounces) chocolate cake mix
3 eggs, lightly beaten
1 teaspoon almond extract
2 cans (20 ounces each) reduced-sugar cherry pie filling, divided
3/4 teaspoon confectioners' sugar

Directions:

In a large mixing bowl, combine the dry cake mix, eggs and almond extract. Stir in one can of pie filling until blended. Transfer to a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Dust with confectioners' sugar. Top individual servings with remaining pie filling. Yield: 18 servings.

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