from the kitchen of Jen
Makes 5 large or 10 small
– 5 oz. crunchy chow mein noodles (1 small can)
– 1 c. chocolate chips (½ a bag) – 1 tsp. vegetable shortening
– Candy eggs (medium-sized speckled jelly-beans, or Cadbury Mini-Eggs in Easter pastels work nicely)
– Line a baking sheet with aluminum foil or parchment paper. Melt the chocolate and shortening together in a microwave or over a double boiler, stirring until melted.
– Allow to cool slightly, but do not let it set up. Stir in the chow mein noodles until evenly coated.
– Drop the coated noodles onto the baking sheet with a large spoon. For 5 large nests, form into circle about the size of an adult palm or half that amount for 10 small.
– Use your fingers to sculpt the noodles into a round shape and to form an indentation in the middle of the nest.
– Place eggs in the nest while chocolate is still wet. Place nests in the refrigerator to harden.
Tuesday, March 30, 2010
Monday, March 29, 2010
Special Dessert Crust
from the kitchen of Rona
1 cup flour
1/3 cup white sugar
1/2 teaspoon powdered vanilla (Optional, from Bakers Cash & Carry or Gygi's)
1/4 teaspoon salt
1 stick room-temperature BUTTER
Mix together using a pastry blender & stir in 1/2 cup to 3/4 cup
sliced almonds or chopped pecans (this ingredient optional).
Pat into a 9 X13 inch pan and bake at 375 degrees for 10 - 15
minutes until golden brown. Crumble right after you take it out
and either pat into TWO pie pans, or the 9X13 pan. Cool and top
with your favorite pie filling or cheesecake, Key Lime Pie filling,
or Chocolate Mousse, etc.
You can store this crumbled crust in a zip-loc bag in the fridge or
the freezer for later use.
1 cup flour
1/3 cup white sugar
1/2 teaspoon powdered vanilla (Optional, from Bakers Cash & Carry or Gygi's)
1/4 teaspoon salt
1 stick room-temperature BUTTER
Mix together using a pastry blender & stir in 1/2 cup to 3/4 cup
sliced almonds or chopped pecans (this ingredient optional).
Pat into a 9 X13 inch pan and bake at 375 degrees for 10 - 15
minutes until golden brown. Crumble right after you take it out
and either pat into TWO pie pans, or the 9X13 pan. Cool and top
with your favorite pie filling or cheesecake, Key Lime Pie filling,
or Chocolate Mousse, etc.
You can store this crumbled crust in a zip-loc bag in the fridge or
the freezer for later use.
Cranberry Pretzel Salad
from the kitchen of Rona
First Layer:
2 C. coarsely-crushed pretzels,
1/2 C. chopped pecans,
2 TBL sugar,
3/4 C. melted butter (you can substitute cold-milled
flaxseeds for the butter-follow directions on pkg.)
Combine & press into 9X13 pan & bake @ 400 for 10 min. Cool.
Second Layer: 1- 8 oz. regular cream cheese-softened,
1- 8 oz. Cool Whip (OR 8 oz. whipping
cream whipped with 1/2 C. sugar)
Add cream cheese into whipped topping or cream & spread
over cooled crust.
Third Layer: 1 C. boiling water - add 1- 6 oz. cranberry jello plus 1/4 C. strawberry or cranberry jello & 1/2 C. sugar - dissolve. Rinse 1 - 1lb. bag cranberries & pick out any bad ones. Place them in blender with 1 C. cold water. Pulse to chop. Thickly slice 1 lb. frozen strawberries, or frozen raspberries and add to the dissolved jello with the cranberries. Pour over cream layer. Allow to set for several hours.
First Layer:
2 C. coarsely-crushed pretzels,
1/2 C. chopped pecans,
2 TBL sugar,
3/4 C. melted butter (you can substitute cold-milled
flaxseeds for the butter-follow directions on pkg.)
Combine & press into 9X13 pan & bake @ 400 for 10 min. Cool.
Second Layer: 1- 8 oz. regular cream cheese-softened,
1- 8 oz. Cool Whip (OR 8 oz. whipping
cream whipped with 1/2 C. sugar)
Add cream cheese into whipped topping or cream & spread
over cooled crust.
Third Layer: 1 C. boiling water - add 1- 6 oz. cranberry jello plus 1/4 C. strawberry or cranberry jello & 1/2 C. sugar - dissolve. Rinse 1 - 1lb. bag cranberries & pick out any bad ones. Place them in blender with 1 C. cold water. Pulse to chop. Thickly slice 1 lb. frozen strawberries, or frozen raspberries and add to the dissolved jello with the cranberries. Pour over cream layer. Allow to set for several hours.
Apple Crisp
from the kitchen of Sarah
3 lbs apples
2 T. lemon juice
1/2 cup brown sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/3 cup flour
1/3 cup white sugar
1/3 cup rolled oats
Peel, core, and chop apples, tossi n bowl w/ lemon juice. In separate bowl mix brown sugar, cinnamon, and nutmeg. Stir into apples. In another bowl, mix flour, sugar, and oats. Cut butter into eight pieces and cut into flour mixture till crumbs. Butter 10x10 baking dish. Spread apples in bottom ans sprinkle with flour mixture. Bake at 375 degrees for 30-45 minutes.
3 lbs apples
2 T. lemon juice
1/2 cup brown sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/3 cup flour
1/3 cup white sugar
1/3 cup rolled oats
Peel, core, and chop apples, tossi n bowl w/ lemon juice. In separate bowl mix brown sugar, cinnamon, and nutmeg. Stir into apples. In another bowl, mix flour, sugar, and oats. Cut butter into eight pieces and cut into flour mixture till crumbs. Butter 10x10 baking dish. Spread apples in bottom ans sprinkle with flour mixture. Bake at 375 degrees for 30-45 minutes.
Brown Bag Apple Pie
from the kitchen of Sarah
Crust:
1 1/2 cups flour
1 tsp. salt
2 T. cold milk
1 1/2 tsp. sugar
1/2 cup oil
Combine and pat inside of bottom of 9 inch pie pan.
Filling:
2 Tbsp. flour
1/2 tsp. cinnamon
1/2 cup sugar
1/2 tsp. nutmeg
Combine and toss with 4 cups sliced and peeled apples.
Pour into crust.
Topping:
1/2 cup flour
1/2 cup sugar
1/2 cup butter (at room temp)
Combine with fingers until crumbly and sprinkle on top. Put inside brown paper bag (staple if it won't stay shut) Bake at 350 degrees for 1 1/2 hours. (Make sure the bag doesn't touch sides of oven). Let cool in bag. Serve with vanilla ice cream or whipped cream. Our family likes this pie better than traditional apple pie and it is really easy!
Crust:
1 1/2 cups flour
1 tsp. salt
2 T. cold milk
1 1/2 tsp. sugar
1/2 cup oil
Combine and pat inside of bottom of 9 inch pie pan.
Filling:
2 Tbsp. flour
1/2 tsp. cinnamon
1/2 cup sugar
1/2 tsp. nutmeg
Combine and toss with 4 cups sliced and peeled apples.
Pour into crust.
Topping:
1/2 cup flour
1/2 cup sugar
1/2 cup butter (at room temp)
Combine with fingers until crumbly and sprinkle on top. Put inside brown paper bag (staple if it won't stay shut) Bake at 350 degrees for 1 1/2 hours. (Make sure the bag doesn't touch sides of oven). Let cool in bag. Serve with vanilla ice cream or whipped cream. Our family likes this pie better than traditional apple pie and it is really easy!
Strawberry Sheet Cake
from the kitchen of Sarah
1 box white cake mix
1 pt. whipping cream
2 cups powdered sugar
1 (8oz) pkg. cream cheese (softened)
1 pkg. Danish Dessert (strawberry)
2 cups fresh strawberries
Make cake mix. Bake in cookie sheet pan. Let cool. Whip the cream. Put powdered sugar in a little at a time and beat, then add cream cheese. (I stir the cream cheese first to cut down on lumpiness). Beat it well to make it creamy. Spread over cool cake. Chill in fridge. Cook Danish Dessert as directed on package. Let cool. Spread on top of cream topping. Slice strawberries and place on top of cake. May also use reasberries, peaches, cherry pie filling, blueberry pie filling, etc. YUMMY!
1 box white cake mix
1 pt. whipping cream
2 cups powdered sugar
1 (8oz) pkg. cream cheese (softened)
1 pkg. Danish Dessert (strawberry)
2 cups fresh strawberries
Make cake mix. Bake in cookie sheet pan. Let cool. Whip the cream. Put powdered sugar in a little at a time and beat, then add cream cheese. (I stir the cream cheese first to cut down on lumpiness). Beat it well to make it creamy. Spread over cool cake. Chill in fridge. Cook Danish Dessert as directed on package. Let cool. Spread on top of cream topping. Slice strawberries and place on top of cake. May also use reasberries, peaches, cherry pie filling, blueberry pie filling, etc. YUMMY!
Fruit Dip
from the kitchen of Sarah
1 (8 oz) package cream cheese
1/4 cup white sugar
3/4 cup brown sugar
1 tsp. vanilla
1/2 tsp. lemon juice
Add sugar a little at a time to cream cheese. Then add vanilla and lemon juice. Whip until smooth and creamy. (The recipe says to store in fridge overnight but we can never wait that long!) Serve with apples, bananas, grapes, oranges, etc. This is so good!
1 (8 oz) package cream cheese
1/4 cup white sugar
3/4 cup brown sugar
1 tsp. vanilla
1/2 tsp. lemon juice
Add sugar a little at a time to cream cheese. Then add vanilla and lemon juice. Whip until smooth and creamy. (The recipe says to store in fridge overnight but we can never wait that long!) Serve with apples, bananas, grapes, oranges, etc. This is so good!
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