Whoopie Pies
1/2 c shortening
1 c sugar
1 egg
1 egg yolk
2 c flour
2/3 c cocoa-unsweetened
1/4 tsp salt
1 tsp baking soda
1/2 c hot water
2/3 c buttermilk
2 c sifted powdered sugar
1 egg white
1 tsp vanilla
1/4 c butter
1/2 c shortening
In large bowl beat together first 1/2 c shortening and 1 c sugar on
high until fluffy.
Add the egg and egg yolk. Stir together flour, cocoa and salt, set
aside. Dissolve
baking soda in hot water; cool slightly. Add flour mixture
alternately with soda
mixture and buttermilk to creamed sugar mixture. Beat till well
mixed. Drop batter by
rounded tablespoons 2 inches apart onto ungreased cookie sheets.
Bake at 350
degrees Fahrenheit for 10-15 min. To make filling-in a bowl combine
powdered
sugar, egg white and vanilla. Beat with mixer at low speed,
gradually add butter and
remaining shortening. Beat at high until light and fluffy. Spread
some filling on the
bottom of one cookie and top with another cookie. Store in
refrigerator or freezes
well. Makes about 2 dozen "pies."
Chocolate Fudge Sheet Cake
1 c. Coca-Cola
1 stick margarine
2 c. sugar
1/2 tsp. salt
1/2 c. buttermilk
1 tsp. vanilla extract
1/2 cup oil
3 Tbsp cocoa
2 cups flour
2 eggs
1 tsp. baking soda
Frosting:
1 stick butter or margarine
6 Tbsp. cream or milk
1/2 to 1 c. pecans, chopped
3 Tbsp. cocoa
1 tsp. vanilla extract
1 lb. powdered sugar
In a saucepan, bring the Coca-Cola, oil, margarine and cocoa to a
boil. In a bowl,
mix the sugar, flour and salt. Pour in the boiling liquid and beat
well. Add the eggs,
buttermilk, soda and vanilla and beat well. Pour into a greased and
floured sheet
cake pan and bake at 350 degrees (F) for 20-25 minutes.
For frosting:
In saucepan, combine the butter, cocoa and milk and heat until the
butter melts.
Beat in the remaining ingredients. Spread on the hot cake. Cool and
cut.
boo_moma@webtv.net
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This is for Jennifer looking for a Chicken Pepperoni recipe. There
are a few variations
to this recipe, and this first one is supposed to be from the movie
“Seems Like Old
Times.”
“Seems Like Old Times” Chicken Pepperoni
¼ cup olive oil
20 boneless chicken tenders
1 cup red pepper, thinly sliced
1 cup green pepper, thinly slice
1 cup mushrooms, sliced
8 artichoke hearts, chopped
16 pepperoni slices
2 cups chicken stock
1 cup marinara sauce
¼ cup locatelli cheese
¼ cup dry white win
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. black pepper
1 T butter
Heat olive oil in sauté pan and add chicken and peppers. Sauté for
2-3 minutes and
turn chicken over and cook for 2-3 minutes. Add mushrooms,
artichokes, and
pepperoni and continue to sauté for about five minutes. Add chicken
stock, marinara,
cheese, wine, and seasonings. Simmer for an additional 10-15
minutes. Before
serving, add a tablespoon of butter rolled in flour (to coat), stir,
and serve in a bowl.
Chicken Pepperoni
4 (6-ounce) skinless boneless chicken breasts
3 tbsp olive oil
1/2 cup bread crumbs
1 tsp dried oregano
1/2 tsp garlic powder
Salt and freshly ground pepper
1 (16-ounce) can chopped tomatoes
1 tsp sugar
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder
2 ounces pepperoni, sliced in thin rounds (8 slices)
1/2 cup shredded mozzarella cheese
Preheat oven to 350 degrees F. Pound the chicken breast halves
between 2 sheets
of plastic wrap to about 1/2-inch thickness. In a shallow skillet,
heat the olive oil over
medium high heat. In a bowl, combine the bread crumbs with the
oregano and garlic
powder. Season the mixture with salt and freshly ground pepper. Coat
the chicken
breasts with the bread crumbs. Sauté in the olive oil until browned,
about 4 minutes
each side. Remove the chicken cutlets to a baking dish. Set aside.
In a saucepan,
combine the tomato, sugar, oregano, basil, and garlic powder. Cook
over medium
heat for 10 minutes. Season with salt and freshly ground pepper.
Pour the sauce
over the chicken in the baking pan. Place the slices of pepperoni on
top of each
cutlet. Sprinkle the tops with cheese. Bake for 20 to 30 minutes at
350 degrees F.
or until the cheese melts and just begins to brown. Yield: 8
servings
Chicken Pepperoni with Pasta
1/2 pound of your favorite pasta
1/2 stick pepperoni*
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon ground oregano (or 2 teaspoons fresh)
1/2 teaspoon crushed basil (or 2 teaspoons fresh)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 pound boneless, skinless chicken breast
olive oil (optional)
16 ounce tomato sauce
1 six-ounce can tomato paste
1/2 teaspoon crushed red pepper flakes (or more, to taste)
Cook pasta according to package directions.
Dice pepperoni into 1/4" cubes. Cook in frying pan over medium heat,
allowing the fat
from it to render out. Remove from pan and set aside. Season flour
with salt, pepper,
oregano, basil, garlic powder and onion powder. Cut chicken into
bite-sized chunks.
Dredge chicken pieces in seasoned flour until coated. Shake off
excess flour and
brown in the rendered pepperoni fat (and olive oil, if needed) until
the chicken is
almost cooked. Remove from pan and set aside. Whisk tomato sauce,
tomato
paste, crushed red pepper flakes and 1/2 cup water together in pan
until smooth.
Return chicken and pepperoni to pan. Bring to simmer and cook,
stirring, for 5 to 7
minutes. Serve over pasta. Serves 4.
vbowman2@satx.rr.com
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Ideas for Michelle for the Electric Skillet:
It's a bit awkward but you can cook noodles in the electric skillet.
Just be careful
dumping the water. Measure noodles (for volume). For each cup of
noodles, bring 3
cups of water to a boil. Add noodles and cook as directed.
Stir fry does well in an electric skillet and you can serve it over
noodles as well as
rice. (Indonesian noodles work well but spaghetti noodles work
also.) You can also cook rice in the electric skillet. I am assuming
that either you
don't have a microwave or everything you could cook with in the
microwave is
packed. If you have an oven available, a few aluminum disposable
pans can be used
to make cornbread, etc. Biscuits can be baked on aluminum foil or in
an aluminum
pie or cake pan. Almost anything you can cook on top of the stove
and many things
you can cook in the oven can bee cooked in an electric skillet. You
can cook
pancakes, bacon, sausage, eggs in an electric skillet. You can 'fry'
toast in an
electric skillet.
Beef Stir Fry
1 lb. boneless beef sirloin steak OR top round steak, 3/4" thick*
2 tbsp. cornstarch
1 can (10 1/2 oz.) Campbell's® Condensed Beef Broth
2 tbsp. soy sauce
2 tbsp. vegetable oil
3 cups cut-up vegetables (broccoli flowerets, sliced carrots, pepper
strips (any color),
asparagus, green beans, mushrooms, onion or whatever vegetables your
family will eat)
1/4 tsp. garlic powder OR 1 clove garlic, minced Hot cooked rice
SLICE beef into very thin strips. Mix cornstarch, broth and soy
until smooth. Set aside.
HEAT oil in skillet. Add beef and stir-fry until browned and juices
evaporate. Push
beef to one side of skillet.
ADD vegetables and garlic powder and stir-fry until tender-crisp.
STIR cornstarch mixture and add. Cook and stir until mixture boils
and thickens.
Serve over rice. Serves 4.
Roast Beef
Fairly flat beef roast, trimmed of fat
Carrots, potatoes and onion, peeled and cut in cubes of size you
like Garlic cloves (optional)
1 pkg dry beef (or mushroom) gravy mix
1/2 cup water
Trim roast of fat off of beef. Peel and cut up vegetables. Cut
garlic clove into slivers
and insert into roast. Add 1/2 cup water to electric skillet, Add
roast and vegetables,
sprinkle with dry gravy mix. Cook at 300 degrees F until tender.
Spicy Mexican Beans
4 cups pinto beans
1 large onion
2 large tomatoes or 1 can stewed tomatoes
8 oz salt pork or ham hock
2 tsp salt, or to taste
1 tsp garlic powder
1 tsp cumin seeds
1 tsp pepper
1 jalapeno pepper
Soak beans in water at least 24 hours; draining and rinsing at least
ever 8 hours.
Cover with water until ready to cook. Drain and rinse and place in
electric skillet.
Cover with at least 1 inch water. Add remaining ingredients omitting
jalepeno if
desired. Bring to a boil then reduce to a simmer. Check water level
occasionally and
top with boiling water. Serve with cornbread or mash and use as
refrieds. If you have
an oven available, a few aluminum disposable pans can be used to
make cornbread,
etc. Biscuits can be baked on aluminum foil or in an aluminum pie or
cake pan. You
can cook pancakes, bacon, sausage, eggs in an electric skillet. You
can 'fry' toast in
an electric skillet.
Mary in Azusa
Tis1947@aol.com
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For Marlene who is looking for Rachel Ray's
chocolate mousse recipe, could this be it?
Chocolate Cups with Whipped Cream
Recipe courtesy of Rachael Ray
From The Best Cake in America Revealed
Serves 4
Queen of quick Rachael Ray is known for her 30-minute meals, but her
Chocolate
Cups dessert is beyond fast! Rachael's take on pots de crème—one of
her mother's
recipes and a personal favorite of Rachael's—is a five-minute,
no-fuss dessert. "It's a
knockout," she says.
2/3 cup whole milk
1 egg
2 Tbsp. sugar
Pinch salt
1 cup semi-sweet chocolate chips
2 Tbsp. hazelnut liqueur or dark rum
4 demitasse cups
1 cup whipping cream
2 Tbsp. sugar
Mint sprigs, for garnish, optional
When planning your menu, make this dessert first to allow these
chocolate cups to
set and chill. Heat milk in a small pan over moderate heat until it
comes to a boil.
In blender or food processor combine egg, sugar, a pinch of salt,
semisweet chips
and liqueur. Run processor or turn on blender to low setting. Pour
in boiling milk in a
slow stream. The hot milk will cook the egg and melt the chocolate.
Process or
blend 1 minute, until smooth. Spoon chocolate into 4 demitasse cups
and chill. After
dinner, beat cream until soft peaks form. Add a little sugar and
beat to combine.
Top the chocolate cups with a dollop of cream and garnish each cup
with mint
sprigs. Place cups on saucers and serve with demitasse spoons. If
you use teacups,
this recipe will yield 2 cups, rather than 4.
Cheryl
bright_nightstar@yahoo.com
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