Spring Blossoms

Thursday, January 31, 2008

Sausage-Cheese Balls


3 cups Original Bisquick® mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves
1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired

1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
High Altitude (3500-6500 ft) Heat oven to 375ºF. Decrease Bisquick to 2 1/2 cups; stir in 1/2 cup Gold Medal® all-purpose flour. Bake 25 to 30 minutes

Candy Bar Ice Cream


INGREDIENTS

2 quarts half-and-half cream
1 cup milk
2-1/4 cups sugar
1/4 teaspoon salt
4 eggs, beaten
4-1/2 teaspoons vanilla extract
5 Butterfinger candy bars (2.1 ounces each), chopped

DIRECTIONS
In a large heavy saucepan, heat the cream and milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs.
Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Stir in candy bars. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: 3 quarts.

From Country Woman

PEANUT BUTTER JELLY CAKE


INGREDIENTS
1/2 cup butter, softened

1/4 cup peanut butter

1-1/2 cups sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1 cup milk

FROSTING:

1/4 cup butter, softened

1/2 cup plus 1 tablespoon peanut butter

1-3/4 tablespoons vanilla extract

3 cups confectioners' sugar

4 to 6 tablespoons milk

3/4 cup grape jelly


DIRECTIONS
In a large mixing bowl, cream the butter and peanut butter until smooth. Add sugar; mix well. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to peanut butter mixture alternately with milk.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
For frosting, in a mixing bowl, beat the butter and peanut butter. Add the vanilla, confectioners' sugar and enough milk to achieve spreading consistency. Place one cake layer on a serving plate; spread with jelly. Top with the remaining cake layer; frost top and sides of cake with frosting. Yield: 12 servings.


From Country Woman

Rum Sweet Rolls



INGREDIENTS
1 package (16 ounces) hot roll mix

3 tablespoons butter, softened

2 cups confectioners' sugar

4-1/2 teaspoons water

3-1/2 teaspoons rum extract

1/2 teaspoon ground cinnamon


DIRECTIONS
Prepare hot roll mix according to package directions. Turn dough onto a lightly floured surface; gently knead for 5 minutes. Cover with a bowl and let rest for 5 minutes. Roll into a 12-in. x 10-in. rectangle. Spread with butter to within 1/2 in. of edges.
In a bowl, combine the confectioners' sugar, water and extract until smooth. Spread half of the mixture over butter. Sprinkle with cinnamon. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls. Place cut side up in a greased 11-in. x 7-in. x 2-in. baking dish. Cover and let rest until nearly doubled, about 25 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Cool for 15 minutes. Drizzle with remaining confectioners' sugar mixture. Serve warm. Yield: 1 dozen.


Printed from tasteofhome.com

Strawberry Peach Jam


From Country Woman
This jam freezes well for up to a year, and it makes a great housewarming or hostess gift idea."

INGREDIENTS
2 cups sliced fresh strawberries

1-1/4 cups finely chopped peeled peaches

1 package (1-3/4 ounces) powdered fruit pectin

5 cups sugar


DIRECTIONS
In a large saucepan, combine the strawberries, peaches and pectin. Cook and stir until mixture comes to a full rolling boil. Stir in sugar; return to a full rolling boil. Boil and stir for 1 minute. Remove from the heat; skim off foam if necessary.
Pour into jars or freezer containers. Cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: about 3-1/2 pints.
From Country Woman

Blueberry Coffee Cake


INGREDIENTS

1/3 cup butter, softened
3/4 cup sugar
1 egg
1/4 cup egg substitute
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) reduced-fat sour cream
1 cup fresh or frozen blueberries

TOPPING:

3 tablespoons sugar
2 teaspoons ground cinnamon
2 teaspoons confectioners' sugar

DIRECTIONS
In a large mixing bowl, beat the butter and sugar until crumbly, about 2 minutes. Beat in the egg, egg substitute and vanilla. Combine the flour, baking powder, baking soda and salt; add to the egg mixture alternately with the sour cream. Fold in the blueberries.
Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Spoon half of the batter into prepared pan. Combine sugar and cinnamon; sprinkle half over batter. Repeat layers.
Bake at 350° for 40-50 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. Dust with confectioners' sugar. Yield: 14 servings.

From Country Woman

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