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Today's Recipes
Cherry Cheese Cake (With Jello)
Ingredients
Directions
Put in jello and cream cheese in mixer with cool whip and a drop of lemon flavor or lemon instant pudding.
Put in graham cracker shell.
Put canned cherry pie mix on top.
It is delicious plus low calorie.
By Bernie from North Central Washington
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Ingredients:
Directions:
Mix ingredients together and cook. When thick pour into baked pie shell. Will need to double recipe if using a large pie shell. Use the egg whites for meringue topping. Beat to form stiff peaks, add 1 Tbsp. sugar. Spread on pie and bake until golden brown.
By Robin
Raisin Cream Pie II
Ingredients
Directions
Put 1 cup water on raisins and cook well done. Add sugar, flour, egg yolks and milk. Cook until thick. Put in baked pie shell and cover with beaten egg whites and brown in oven.
By Robin from Washington, IA
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Ingredients
Directions
With a fork, prick pie crust and bake at 400 degrees F for 10 minutes or till slightly brown. Melt butter in a small skillet, add onion and saute till tender.
Drain spinach well, in a colander and with using paper towels to push out all liquid. In a large mixing bowl, combine spinach, onion, salt, pepper, nutmeg, all of Cheddar cheese, 1/2 cup Parmesan cheese, stirring well.
In a medium mixing bowl, combine whipped cream and eggs, beating well; add to spinach mixture, stirring well. Spoon mixture into pie crust and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 375 degrees F for 30-40 minutes. Serves: 6-8.
By Terri from NV
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Peanut Blossoms I
Ingredients
Directions
Heat oven to 375 degrees F. In a large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; blend at low speed until stiff dough forms. Shape into 1 inch balls; roll into sugar. Place 2 inches apart on ungreased cookie sheets.
Bake at 375 degrees F for 10 to 12 minutes or until golden brown. Immediately top each cookie with a candy kiss; pressing down firmly so cookie cracks around edge. Remove from cookie sheets; cool completely. Yield: 4 doz. cookies
By Robin from Washington, IA
Peanut Blossoms II
Ingredients
Directions
Cream together shortening, peanut butter, sugar and brown sugar; add eggs, milk and vanilla. Beat well. Add flour, soda and salt; mix well. Shape into balls and roll in sugar. Place on greased cookie sheet. Bake at 375 degrees for 8 minutes. Remove from oven and place a chocolate kiss on top of cookie. Return to oven for a few minutes.
By Robin from Washington, IA
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Ingredients: Cake
Ingredients: Filling
Ingredients: Glaze
Directions
Preheat oven to 350 degrees F. Generously grease and flour a 10-inch bundt or tube pan. In a large mixer bowl, combine sugar, oil and eggs; beat 1 minute at high speed. Sift the dry ingredients together; add to bowl and mix.
Beat in all remaining ingredients except nuts. Beat 3 minutes at medium speed, occasionally scraping sides of the bowl. Fold in the nuts.
Pour 1/2 of the batter in the pan into prepared pan. Carefully spoon the filling mixture over the batter, then top with the remaining batter.
Bake at 350 for 70 to 75 minutes. Cool upright in pan for 15 minutes. Remove from pan and cool completely. Drizzle with the glaze.
By Robin from Washington, IA
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Ingredients
Directions
Pour 1 cup boiling water over mixture and cook until thick. Have 1 pt. berries in cooked pie crust. Pour thickening over and cool. Serve with whipped cream.
By Robin from Washington, IA
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Rhubarb-Strawberry Coffee Cake
Ingredients: Cake
Ingredients: Filling
Ingredients: Topping
Directions
Mix and spread 1/2 in greased 9x13 inch pan. Spread cooked filling over batter and spoon remaining batter over filling. Combine topping ingredients and sprinkle over.
Bake at 350 degrees F for 40 to 45 minutes. For Filling: Cook fruit, covered, about 5 minutes. Add lemon juice. Add sugar and cornstarch. Cook and stir 4 to 5 minutes until thickened; cool.
By Robin from Washington, IA
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Deluxe Chocolate Marshmallow Bars
Ingredients
Topping
Directions
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts, if desired. Spread in greased jelly roll pan. Bake at 350 degrees F for 15-18 minutes.
Sprinkle marshmallows evenly over cake; return to oven for 2 to 3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over the cake; cool.
For Topping:
Combine chocolate chips, butter and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Spread over bars; chill. Yield: about 3 dozen
By Robin from Washington, IA
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How to Make an Omelet
By Janice Faulk Duplantis
Eggs are high-quality protein and are reasonably priced. They lend themselves to an endless number of flavor combinations and are the basis of a large variety of wonderful dishes. The omelet (sometimes spelled 'omelette') is one such dish and this article will discuss basic techniques and tips for preparing an omelet.
So...what is an omelet? An omelet is a dish consisting of beaten eggs that are cooked until set and folded over, often around a filling of cheese and/or vegetables. They are remarkably easy to prepare and can provide a quick, yet impressive, evening meal to serve at the end of a busy day. Omelets may also be an elegant addition to any breakfast or brunch menu.
An individual omelet is generally prepared with 2 or 3 whole eggs, although they may be prepared from egg whites only. The list of suitable filling ingredients is quite lengthy and the combination of fillings to include in an omelet may be varied endlessly. To mention only a few good omelet fillings, one might choose: diced cooked turkey or chicken, chopped cooked ham, smoked salmon, crab meat, cooked shrimp, crumbled cooked bacon, proscuitto, chives, shredded cheddar, Swiss or jack cheese, bell peppers, spinach, sauteed fresh mushrooms, chopped tomatoes (omitting seeds and pulp), pimento, minced onion...the choices are limited only by the imagination. Filling ingredients other than cheese may be omitted to create a plain cheese omelet.
As mentioned above, omelets are easy to make and anyone can master the technique. Merely adhere to the following steps and preparing the perfect omelet will become as simple as scrambling eggs.
Basic Technique for Preparing an Omelet...
1. Start by cracking 2 or 3 eggs into a bowl. Whisk the eggs with a wire whisk or fork until the yolks and whites are combined. One or two tablespoons of milk or water may be added to make the eggs fluffier. Add seasonings such as ground black pepper, favorite herbs, etc., to the egg mixture if desired. (Avoid adding salt as it will toughen the eggs.)
2. Coat an 8- or 10-inch nonstick omelet pan or skillet with cooking spray and heat it over medium heat. The smaller the pan, the easier it will be to manage the omelet, however, if using more than 3 eggs, a pan of greater size will be needed.
3. Once the pan is hot, pour in the egg mixture and gently swirl the pan to evenly distribute the eggs.
4. The eggs will begin to set after 20 or 30 seconds. Once the edges are set, gently push them toward the center and allow the uncooked liquid to flow into the exposed pan.
5. When the eggs are about 70% to 80% solid, add the filling ingredients on one side only in a half moon shape, leaving a little room around the circumference so that the fillings do not spill out. Do not add too much filling, or else it will be difficult to fold the omelet.
6. Once the eggs are cooked, run the tines of a fork around the edge of the omelet to make sure the egg layer has not stuck. Carefully run a spatula under the empty half of the omelet and gently fold it over the top of the full half.
7. Allow the omelet to remain in the pan for an additional 30 seconds. Take the spatula and run it under the omelet to make certain it has not stuck to the pan. Angle the pan over a serving plate and slide the omelet out of the pan onto the plate. Yields 1 serving.
How to Separate an Egg... Many people, who wish to reduce fat and cholesterol in their diets, prepare omelets using egg whites only. Separating the egg white from the egg yolk is a simple skill to master. Just follow the step-by-step guide below:
1. Fresh eggs separate more easily than older ones, so choose the freshest eggs possible.
2. Lightly crack the shell of one egg at its midpoint on the edge of a bowl. Glass, ceramic, or steel are preferred as a plastic bowl will not crack the egg shell as well.
3. With thumbs placed on either side of the crack, carefully open the shell into two halves, making sure that the egg yolk stays in one half of the shell.
4. Over the bowl, gently pour the egg yolk back and forth between the two shell halves, allowing the egg white to fall into the bowl while keeping the yolk in the shell.*
5. Once all the white is in the bowl, put the yolk into a covered container and refrigerate for later use in sauces, custards and cream fillings. Discard the shell or add to compost.
* Note: Be careful not to pierce the yolk on the rough edge of the egg shell, as this will cause the yolk to mix with the white. A small amount of yolk in the egg white is not a problem when making an omelet, but if the white is intended for use in making a meringue topping, even the tiniest amount of egg yolk mixed in with the white will prevent proper whipping.
Omelet Tips...
Your Perfect Omelet...
If your cooking skills have been limited to serving scrambled eggs, take a little time to step out and broaden your horizons by learning how to prepare an omelet. You will not regret it and your family and friends will be greatly impressed.
Omelets are quick and easy to make and with the broad range of filling ingredients, their versatility will allow you to introduce a great deal of variety to your meals.
Please consider including omelet preparation in your cooking repertoire. You may wish to follow omelet recipes verbatim at first, but with a little experience you will quickly become an expert omelet chef creating your very own variations of the perfect omelet.
Copyright ©2005 Janice Faulk Duplantis
Copyright 2005 Janice Faulk Duplantis
Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com to see all Bedrock Press has to offer. <> Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Your Favorite Recipes and Cooking 101. To subscribe, visit http://www.bedrockpress.com/subscribe.html
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Ingredients
Filling:
Directions
In a mixing bowl, cream the butter, cream cheese and sugar. Add egg, orange peel and vanilla; mix well. Combine flour and salt; add to the creamed mixture and mix well. Cover and chill until firm.
Combine all filling ingredients in a small saucepan. Cook and stir over low heat; let cool. On floured surface, divide dough in half; roll each half into a 12x10 inch rectangle. Spread with filling. Roll up into a tight jelly roll and wrap in waxed paper.
Chill overnight. Remove waxed paper, cut rolls into 1/4 inch slices. Place on ungreased cookie sheet. Bake at 375 degrees F for 8 to 10 minutes.
By Robin from Washington, IA
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Ingredients
Directions
Dip Cookies in Sherry and layer on base of dish. Mix melted chocolate or coco powder with custard. Put thin layer of custard to cover.
Lay another layer of dipped cookies. Mix a little cream with custard and layer over cookies. Whip cream and place on top. Decorate if desired.
By Sue from United Kingdom
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Cherry Bars I Chocolate Cherry Bars
Ingredients
Bar:
Frosting:
Directions
Heat oven to 350 degrees F. Grease and flour a 15x10 jelly roll pan or 9x13 pan. In a large bowl, combine all bar ingredients. By hand, stir until well mixed.. Pour into prepared pan.
For 15x10 inch pan, bake at 350 for 20 to 30 minutes or until toothpick inserted in center comes out clean. For 9x13 inch pan, bake 25-35 minutes.
In a small saucepan, combine sugar, margarine and milk; boil 1 minute, stirring constantly. Remove from heat; stir in chocolate chips until smooth. Pour over warm bars. Cool completely; cut into bars. Makes 48 bars.
By Robin from Washington, IA
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Ingredients
Directions
Mix together and toss with fresh spinach or romaine lettuce. Top with chopped hard boiled eggs.
By Terri from NV
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By Roberta (Guest Post)
01/24/2006
Several weeks ago I found a delicious steamed Chinese shrimp recipe where you cooked the shrimp then put the ingredients into a bowl and steamed them. The only two ingredients I remember are the shrimp and spring onions and I've lost the recipe. Does anyone have anything with these ingredients?
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