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Thank you IMAQT1962, Robin and Laura for today's recipes.
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I don't know if anyone can help or not. Years ago, when fresh fruit and dip first became popular, I had a recipe for a dip that was made with, I think, vanilla pudding mix and Tang drink mix, but I'm not sure what else. Does anyone else remember this or have this recipe? At the time, it was like the only one out there, but of course, now there are so many, and I haven't been able to find this on any recipe website. Thanks!
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Today's Recipes
Crusty Chicken Sandwich with Baked "Fries"
Ingredients
Directions
Preheat oven to 400 degrees F. Lightly coat baking sheet with cooking spray. Combine honey and mustard in small bowl. Set aside 2 Tbsp. for sauce. Spread crumbs in shallow dish. Dip chicken first in remaining honey-mustard, then in crumbs to coat. Place on baking sheet. Bake for 18-20 minutes or until just cooked through. Layer spinach and tomato slices on one half of each roll. Top with chicken. Drizzle with reserved honey-mustard sauce. Top with other half of foil. Serve with Baked Fries.
Baked Fries
Directions
Lightly coat baking sheet with cooking spray. Scrub 2 large baking potatoes. Cut each in half lengthwise. Cut each half into 4 spears. Cook in large pot lightly salted boiling water for 3 minutes. Drain in colander. Toss with 1 Tbsp. olive oil, then with 1/2 tsp. paprika and 1/4 tsp. salt. Spread on prepared baking sheet. Bake in preheated 400 degree F oven for 15 minutes or until tender. Place in paper-towel lined basket. Toss gently with 1 Tbsp. grated Parmesan cheese. Serve hot.
By Robin from Washington, IA
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Ingredients
Directions
Boil maple syrup 5 minutes. Add beaten yolks and milk, stirring with wire whisk. Cool and then stir into stiffly beaten cream. Add vanilla and freeze.
By Robin from Washington, IA
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Ingredients
Directions Heat oven to 350 degrees F in 9 inch square pan heat butter in oven until melted. Sprinkle 1/2 cup sugar evenly over butter. Spoon berries evenly over sugar mixture. In mixing bowl, beat remaining ingredients pour over berry mixture.
Bake about 40-50 minutes or until toothpick inserted in center comes out clean. Immediately invert over plate. Let sit about 1 minute so sugar can drizzle over cake. Remove pan and serve.
By IMAQT1962 from ILLINOIS
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Ingredients
Directions
Mix pineapple juice, soda pop and cherry juice. Pour into glasses and serve with a cherry. Very refreshing. Makes 8 servings
By IMAQT1962 from ILLINOIS
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Ingredients
Directions
Heat oven to 350 degrees F. Spray 9 inch square baking pan lightly with non-stick cooking spray. In plastic bag using rolling pin, crush graham crackers into medium fine crumbs to make about 1 cup. To crumbs in bag add sugar, salt, and baking powder; shake to mix. Set aside. In medium size bowl using fork, mash banana to make about 1/2 cup; beat in egg substitute to blend well; stir in pineapple. Stir in reserved crumb mixture to moisten thoroughly. Spread batter in prepared pan; bake about 25 minutes until firm to touch. Cool completely in pan on wire rack. Cut cooled cake into bars. Store in airtight container in refrigerator for up to one week. If desired, before serving brush bars lightly with warmed apple jelly; arrange apple slices over surface; brush slivers with jelly. Makes 2 dozen bars. This is a great low-fat, low cal recipe.
By Robin from Washington, IA
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Ingredients
Directions
Combine in a serving bowl and refrigerate until ready.
This recipe tastes great the second and third day too!
By Laura from Elburn, IL
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Spongecake Roll
Ingredients
Directions
Heat oven to 350 degrees F. Grease bottom and sides of jellyroll pan. Line with waxed paper. Grease paper. Beat eggs and sugar in large bowl with electric mixer on high 8-10 minutes until very thick and tripled in volume. Beat in vanilla. Sprinkle flour over top; fold in gently with a rubber spatula just until blended. Spread batter in pan. Bake 13-15 minutes until cake is golden around edges. Cool in pan on wire rack 10 minutes or until pan can be handled without pot holders. Meanwhile lay a cloth kitchen towel on countertop. Sprinkle evenly with confectioners' sugar that has been put through a strainer. Invert cake on towel and remove pan. Peel off waxed paper. Roll up cake and towel from a narrow end of cake. Cake must be at room temperature before you unroll and fill. When ready to fill, unroll. Spread filling to within 1 inch of all sides. Reroll gently, starting at same end as when cake was originally rolled. Slice with a serrated knife.
Coffee-Hazelnut Roll
(Variation #2 on Spongecake Roll)
Filling
Directions
Beat all filling ingredients except chopped nuts in a medium size bowl with electric mixer until stiff peaks form when beaters are lifted. Reserve 1/3 cup for garnish. Fold chopped nuts into remaining filling. Unroll cake, fill and reroll. Transfer to serving platter. Garnish with dollops of reserved cream and whole nuts. May be refrigerated up to 2 hours.
By Robin from Washington, IA
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Ingredients
Glaze:
Directions
In a saucepan, heat milk until bubbles appear around edges of pan. Combine butter, sugar, and salt. Add hot milk; stir well. Cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until foamy, about 5-10 minutes. Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 cup flour at low speed until smooth. Continue beating until thick. Mix in enough remaining flour until dough pulls away from sides of bowl. On a floured surface, knead dough very gently until smooth and elastic, 2-3 minutes. Place in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 1 hour. Punch down dough. On a floured surface, divide dough in half. Cover with a damp cloth; let rest 10 minutes. Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough half into a 12 inch circle. Cut circle into 6 wedges. Starting at side opposite point, roll up each wedge. Place point-sides down, on prepared baking sheets. Curve ends to form crescents. Repeat with remaining dough half. Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 30 minutes. Preheat oven to 400 degrees F. Brush crescents with glaze. Bake until golden, 15 minutes. Transfer to a wire rack to cool.
By Robin from Washington, IA
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