November 2007 Archives
Warm Strawberry Fondue
1 pkg (10 ozs) frozen sweetened strawberries, sliced, thawed
1/2 cup half & half cream
1 tsp cornstarch
1/2 tsp lemon juice
Angel food cake cubes and fresh fruit
In a food processor or blender, combine the strawberries, cream, cornstarch and lemon juice; cover and process until smooth. Pour into a saucepan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Transfer to a fondue pot or mini slow cooker; keep warm. Serve with cake and fruit. Yield: 1-1/2 cups.
Butterscotch Fondue
1/2 cup butter or margarine, cubed
2 cups packed brown sugar
1 can (14 ozs) sweetened condensed milk
1 cup light corn syrup
2 Tbs water
1/4 cup English toffee bits or almond brickle chips
1 tsp vanilla extract
Angel food cake cubes and fresh fruit
In a large saucepan, combine the butter, brown sugar, milk, corn syrup and water. Cook and stir over medim heat until smooth. Remove from the heat. Stir in toffee bits and vanilla. Transfer to a fondue pot or mini slow cooker; keep warm. Serve with cake and fruit. Yield: 4 cups.
Parmesan Fondue
1-1/2 to 2 cups milk
2 pkgs (8 ozs) cream cheese, cubed
1-1/2 cups grated Parmesan cheese
1/2 tsp garlic salt
1 loaf (1-lb) French bread, cubed
In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm. Serve with bread cubes. Yield: about 3-1/2 cups.
1/2 cup packed brown sugar
1 tsp ground mustard
1 tsp prepared horseradish
4 Tbs regular cola, divided
1 boneless smoked ham (5-6 lbs), cut in half
In a bowl, combine the brown sugar, mustard, horseradish and 2 Tbs cola; mix well. Rub over ham. Place in a 5qt slow cooker; pour remaining cola over ham. Cover and cook on low for 8-10 hours or until a meat thermometer reads 140 deg. Yield: 15-20 servings.
6 medium sweet potatoes, peeled
1/3 cup packed brown sugar
1 Tbs cornstarch
1 cup orange juice concentrate
2 tsp grated lemon peel
1/2 cup chopped pecans, optional
Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until tender. Drain and cool. Cut into 1/2 inch slices. Place in a greased 13 x 9 x 2 inch baking dish.
In a small saucepan, combine brown sugar and cornstarch. Whisk in orange juice concentrate and lemon peel. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over sweet potatoes. Sprinkle with pecans if desired. Bake, uncovered at 325 deg for 30-35 minutes or until sweet potatoes are heated through and sauce is bubbly. Yield: 12 servings.
2 Tbs seedless red raspberry preserves
4 slices sourdough bread
2 Tbs chopped pecans
1 - 2 Tbs sliced green onion
4 slices Muenster or baby Swiss cheese
3 Tbs butter or margarine, softened
Spread preserves on two slices of bread; top with the pecans, onion and cheese. Top with remaining bread; butter outsides of bread. Toast on a hot griddle for 3-4 minutes on each side or until golden brown. Yield: 2 servings.
1 cup plus 2 Tbs water
2 Tbs olive or canola oil
3 Tbs grated Parmesan cheese
2 Tbs sugar
3 tsp garlic powder
1-1/2 tsp salt
3/4 tsp minced fresh basil or 1/4 tsp dried basil
3 cups bread flour
2 tsp active dry yeast
1 Tbs butter or stick margarine, melted
In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes or mixing; add 1 to 2 Tbs of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9 inch rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. Bake at 350 deg for 18-22 minutes or until golden brown. Remove to wire racks. Brush warm breadsticks with butter. Yield: 20 breadsticks.
