Delicious Pork Spare Ribs Made With Apple Sauce METHOD: Par-boil ribs in boiling lightly salted water for about 10 minutes. In a heavy saucepan, mix applesauce, brown sugar, lemon juice, pepper, salt, paprika, garlic powder and cinnamon. Over medium high heat, bring sauce to a boil and continue boiling for 1 2 minutes. Place par-boiled ribs in an oven proof dish and brush with ½ the sauce mixture. Bake for about 45 minutes in a pre-heated 350 degree oven, Turn ribs after 45 minutes and brush with remaining sauce. Bake for another 45 minutes on this side of ribs…
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Continue ReadingChocolate Peppermint Cookies These chocolate rounds topped with peppermint glaze and crushed candy canes make a festive addition to the Christmas dessert table. To crush the candy, place it in a heavy duty plastic bag and smack it with the smooth side of a meat mallet or hammer. Crush the candy into different sized bits, not a powder. Sharp edges may prick holes in the bag so be on the lookout for tiny shards of candy on your countertop. METHOD: WHISK together the flour, cocoa, baking powder and salt in a medium bowl. USING an electric mixer, beat the butter…
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Continue ReadingMost thumbprints are butter cookies with an indentation made with the poke of a thumb, which is how the cookie got its name that is filled with jam. Although there’s nothing wrong with that, a jazzier version for the holidays, something chocolate is more fun to make and scrumptious to eat. Here, the cookie is chocolate, the well is filled with chewy caramel and a drizzle of dark chocolate tops it off. Jazzy, indeed DOWNLOAD RECIPE METHOD: WHISK together the flour, cocoa, and salt in a medium bowl. USING an electric mixer, beat the butter in a large bowl until…
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Continue ReadingCoconut Macaroons Every now and then I get the urge for moist, chewy treats, so I always keep a can of sweetened condense milk in the pantry and a bag of coconut in the freezer. I guess you could say that being prepared is worth its weight in macaroons ! Chocoholics might want to drizzle melted chocolate over the tops or go hog wild and dip the macaroons right into chocolate to cover the whole darn thing ! Check out the chocolate-dipping technique. DOWNLOAD RECIPE PDF {right click save as} METHOD: PREHEAT the oven to 350° F. Line a cookie…
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Continue ReadingFIG HALF MOONS Fig is a popular filling for pastries and cookies at Christmastime, especially in the Italian Tradition. Here, an orange-scented fig paste is tucked into rich pastry dough that is formed into half-moon shapes. A little more work than the average cookie, these treats are well worth it. METHOD: COOKIE CUTTER NEEDED: 3 inch round ( or use rim of glass) FOR THE FIG FILLING: Combine the figs, orange juice, brandy, sugar and cinnamon in a medium saucepan. Bring the liquid to a boil, then reduce heat to moderate, cover and simmer for 5 minutes or until the…
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Continue ReadingThe dough is easy but the waiting is hard Yes this dough, which is more like a thick creamy batter, really requires a thorough chilling that is best accomplished overnight. It needs to be firm enough to roll into balls and cold going into the oven in order to puff and crack as intended. Don’t overcook these treasures – they should be tender and fudgy. METHOD: MELT the butter and chocolate in a medium heavy saucepan over very low heat. Stir constantly until almost fully melted. Remove the pan from the heat and stir until the chocolate is completely melted…
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Continue ReadingOlive Garden Pumpkin Cheesecake METHOD: Crust preparation In a medium sized bowl combine graham cracker crumbs, ginger snap crumbs, sugar, and butter, mix well. Press crust into a springform pan. Press the crust about halfway up the side of the springform pan. Refrigerate crust while you continue to prepare the cheesecake. Filling preparation Allow extra time for mixing up this filling. Remove the pure pumpkin puree from the can and place into a couple of large paper towels. Wrap the pumpkin puree with the paper towels, this will soak the excess water in the pumpkin puree. Continue to remove…
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1 pint of heavy cream 1/4 pound of butter (one stick) 2 tablespoons cream cheese 1/2 3/4 cup Parmesan cheese 1 teaspoon garlic powder In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 – 20 minutes on low. You may wish to season with a little salt and pepper. I have done this with half and half, but we prefer the heavy cream. Plain Milk is NOT recommended.
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Olive Garden Sam Remo Dip METHOD: In a 2-quart saucepan on medium-low, heat olive oil and blend in flour. Add to flour the liquids that were reserve from the shrimp and crab, stir well. To this sauce, add cubed cream cheese, salt, crushed garlic, horseradish, and stir until smooth. Add asiago and parmesan cheeses and stir until smooth. When the cheese has melted and sauce is smooth, add shrimp and crab; blend well. Simmer until heated through. Finally, add half and half a little at a time until the seafood sauce starts to simmer and begins to resemble warm pudding.…
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Continue ReadingCracker Barrel Fried Apples METHOD: In a large skillet, melt bacon drippings. Pour apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon & nutmeg. 6 Tart apples; sliced 1 tsp. Lemon juice 1/4 C. Bacon drippings you can substitute butter 1/4 C. Brown sugar 1/8 tsp. Salt 1 tsp. Cinnamon 1 dash of nutmeg 15 mins 4