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Jumbo Apple Walnut Muffins Muffins: 1 3/4 cups flour 2 teaspoons baking powder 1/2 teaspoon cinnamon 1/2 cup butter, softened 1 1/14 cups sugar 1 teaspoon vanilla 1/2 teaspoon salt 2 eggs 1/2 cup milk 2 cups apples, peeled, cored and sliced 1/4 cup chopped walnuts, toasted Topping: 1/4 cup sugar 3 tablespoons flour 1/2 teaspoon cinnamon 2 tablespoons butter, cubed 1/2 cup chopped walnuts, toasted Preheat oven to 375 degrees. Coat top cups of a jumbo muffin pan with cooking spray or line with paper liners. In a bowl, combine 1 3/4 cups flour, baking powder and 1/2 teaspoon cinnamon. In another bowl, cream together butter, sugar, vanilla and salt with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in flour mixture alternately with milk, stirring just until blended. Fold in apples and walnuts. Fill muffin cups three-quarters full. Topping: Stir together sugar, flour and cinnamon in a bowl. Cut in butter with a pastry blender until pieces are pea size. Add walnuts, then generously sprinkle over batter. Bake about 30 minutes or until tops are yellow-brown and a toothpick inserted near center comes out clean. (If tops are browning too quickly, co ver with foil.) Remove muffins from pans and let cool on a wire rack. Loren Tiangco Des Moines, Iowa Apple Pie Bites 1 tube crescent rolls 1 apple slice for each crescent 1 tablespoon melted butter Cinnamon-sugar mix Preheat oven to 350 degrees. Roll out crescents into individual pieces. Brush with melted butter. Sprinkle with cinnamon-sugar. Beginning at small end, roll an apple slice in dough. Top with another sprinkle of cinnamon-sugar mix. Place seam side down on a greased cookie sheet. Bake 12-15 minutes. Good served with a dollop of ice cream. Sharon Ehrgood Hastings Peach Biscuit Rolls 1 cup packed brown sugar 1/4 cup butter, softened 3 teaspoons cinnamon Dough: 2 cups flour 2 tablespoons sugar 1 tablespoon baking powder 1 teaspoon salt 3 tablespoons butter 3/4 cup milk 1 can (15 ounces) sliced peaches, undrained 1 cup powdered sugar Preheat oven to 350 degrees. In a bowl, mix brown sugar, 1/4 cup butter and cinnamon until crumbly. Reserve half for topping. Sprinkle remaining crumb mixture onto bottom of a greased 10-inch cast-iron skillet. For dough, in a large bowl mix flour, sugar, baking powder and salt. Cut in butter until crumbly. Add milk; stir to make a soft dough (dough will be sticky). Roll dough into a 18-by-12-inch rectangle. Sprinkle reserved topping to within 1/2 inch of edge. Drain peaches, reserving 2 tablespoons juice for glaze. Chop peaches; place over topping. Roll up jelly roll style. Pinch seam to seal. Cut into 12 slices. Place in skillet, cut side down. Bake 25-30 minutes, until lightly browned. Cool on wire rack 10 minutes. Glaze: Combine powdered sugar and 1-2 tablespoons reserved juice to reach desired consistency. Drizzle over warm rolls. Iola Stephens Corvallis, Oregon Peach Kuchen 1/2 cup butter or margarine, softened 1 yellow cake mix 1/2 cup coconut 1 can (27 ounces) peaches, drained 1/2 cup white sugar 1 teaspoon cinnamon 1 cup sour cream 2 egg yolks or 1 egg Cut butter into dry cake mix until crumbly. Mix in coconut and place in a 9-by-13 baking dish. Bake 10 minutes at 350 degrees. Arrange peaches on baked crust. Mix sugar and cinnamon; sprinkle over peaches. Mix sour cream and eggs; spoon over peaches. Bake 30 minutes at 350 degrees (do not overbake). Canned apples can be substituted for the peaches. Anita Ellers Lincoln Pumpkin Cream Cheese Swirl Muffins Makes about 18 muffins. 1 3/4 cups flour 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 1 can (15 ounces) pumpkin puree 1 cup sugar 1/2 cup brown sugar 2 eggs 1/2 cup vegetable oil 1 tablespoon vanilla Cream Cheese Swirl: 8 ounces cream cheese 1/4 cup sugar 1 egg yolk 2 teaspoons vanilla Preheat over to 375 degrees and put paper baking cups into muffin pan. Whisk together the flour, pumpkin spice, baking soda and salt. Set aside. In a large bowl, mix together the pumpkin, sugar and brown sugar. Beat in eggs, oil and vanilla. Slowly whisk in the flour mixture until there are no lumps. Fill the muffin tins 3/4 full. Beat the cream cheese until smooth. Add the sugar, egg yolk and vanilla and beat until well combined. Top each muffin with 1 tablespoon of the cream cheese mixture and use a toothpick to swirl it into the batter. Bake 18-20 minutes or until toothpick comes out clean when inserted in the center of the muffin. Store any leftovers in the fridge. Judy Barnes Clay Center Fudge 1 1/2 cups sugar 2/3 cup evaporated milk 2 tablespoon margarine 2 cups miniature marshmallows 1 1/2 cups semisweet chocolate chips 1 teaspoon vanilla Lightly grease 8-inch square pan; set aside. Combine sugar, evaporated milk and margarine in medium saucepan. Bring to full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4-5 minutes. Remove from heat. Stir in marshmallows, chocolate chips and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into square pan and refrigerate for 2 hours or until firm. Serves 12. Lisa Shafer Hardy Praline Apple Bread 1 cup granulated sugar 8 ounces dairy sour cream 2 eggs 2 teaspoons vanilla 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cups chopped, peeled tart apples 1 cup chopped pecans 1/4 cup butter or margarine 1/4 cup packed brown sugar Grease a 9-by-5-by-3 loaf pan. In a large mixing bowl beat together granulated sugar, sour cream, eggs and vanilla on low speed of electric mixer until combined, then beat on medium speed for 2 minutes. Stir together flour, baking powder, soda and salt; add to sour cream mixture, beating on low speed until combined. Stir in apple and 1/2 cup of the pecans. Turn into prepared loaf pan. Sprinkle with remaining chopped pecans; press lightly into batter. Bake in a 350-degree oven for 55-60 minutes or until a wooden toothpick inserted in center comes out clean. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning.) Cool in pan on a wire rack for 10 minutes. Meanwhile, in a small saucepan combine butter or margarine and brown sugar; cook and stir until mixture comes to a boil. Reduce heat and boil gently for 1 minute. Remove bread from pan. Drizzle top with brown sugar mixture; cool. Makes 1 loaf. Julie Zimmerman Blue Hill Baked Apple Slices 3-4 large tart apples, peeled and sliced 3/4 cup sugar 1/4 cup apple cider or juice 1 tablespoon all-purpose flour 1 tablespoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 ground ginger 1/4 cup butter 1/2 cup walnuts or raisins Preheat oven to 350 degrees. Place apples in a greased 1-quart baking dish. In a small bowl, combine sugar, cider, flour, cinnamon, nutmeg and ginger; pour over apples. Dot with butter. Sprinkle with nuts. Bake, uncovered, until apples are tender, 45-60 minutes. Serve warm with ice cream. Julie Zimmerman Blue Hill Quick and Easy Caramel Cake ½ cup butter, softened ½ cup sugar ½ cup brown sugar 3 eggs 2 teaspoons vanilla 2 cups cake flour 2 teaspoons baking powder ½ teaspoon salt ¾ cup half-and-half 2 jars (12 ounces each) caramel topping Preheat oven to 350 degrees. Grease 9-by-13 pan. In a large bowl, beat butter and sugars until fluffy. Add eggs one at a time. Add vanilla. In a medium bowl, combine flour, baking powder and salt. Add to butter mixture alternately with half-and-half. Beat until thoroughly combined. Pour into prepared pan. Bake 25 minutes. Remove from oven and poke holes halfway through warm cake. Pour 1 jar caramel topping over cake. Let cake sit at room temperature 2 hours to absorb caramel. Frosting: 2 packages (8 ounces each) softened cream cheese 1 teaspoon vanilla 3 cups confectioners sugar Frost cake. Pour remaining caramel topping over freosted cake in zig-zag pattern. Drag knife through frosting to create desired design. Cover and refrigerate. Sharon Ehrgood Hastings Crunchy Coconut Cookies 1/2 cup flour 1/2 teaspoon baking powder 1/4 teaspoon salt 4 tablespoons butter at room temperature 1/3 cup sugar 1 large egg 1/2 teaspoon vanilla 1 1/2 cups sweetened shredded coconut Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder and salt. Using an electric mixer, beat the butter and sugar until creamy. Beat in the egg and vanilla. Add flour mixture. Beat until combined. Stir in coconut. Place rounded teaspoons of dough about 1 inch apart on prepared cookie sheet. Bake 10-12 minutes or until golden brown. Let cool on rack. Sharon Ehrgood Hastings Spicy Oatmeal Cookie Mix 1 cup all-purpose flour 1 teaspoon ground cinnamon 3/4 teaspoon baking soda 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 1/2 cup packed brown sugar 1/2 cup sugar 1 cup old-fashion oats 1/2 cup milk chocolate chips 1/2 cup butterscotch chips 1/2 cup sweetened shredded coconut Additional ingredients: 1/2 cup butter, softened 1 large egg at room temperature 3/4 teaspoon vanilla extract In a small bowl, combine first 5 ingredients. In a 1-quart glass jar, layer flour mixture, brown sugar, sugar, oats, chips and coconut, packing well between layers. Cover and store in a cool, dry place for up to 6 months. Yield: 1 batch (4 cups). To prepare cookies, preheat oven to 350 degrees. In a bowl, beat butter, egg and vanilla. Add cookie mix and mix well. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake until golden brown, 9-11 minutes. Cool 2 minutes before removing to wire racks. Preparation: 15 minutes. Bake time: 10 minutes per batch. Makes about 3 1/2 dozen cookies. Lu Hutchcraft Superior Grandma’s Cranberry Stuff 1 medium navel orange 1 package (12 ounces) fresh or frozen cranberries, thawed 1 cup sugar 1 cup walnuts Cut unpeeled orange into wedges, removing any seeds, and place in a food processer. Add cranberries and sugar; pulse until chopped. Add walnuts; pulse just until combined. Julie Zimmerman Blue Hill Beer Bread 3 cups sifted flour 1 tablespoon baking powder ¼ cup sugar 1 can (12 ounces) beer ¼ cup melted butter Preheat oven to 375 degrees. Mix dry ingredients and beer. Pour into a greased loaf pan. Pour melted butter over top. Bake 45 minutes to 1 hour. Remove from pan and cool at least 15 minutes before slicing. Lael Churchill Holstein Lu’s Best Sweet Potato Pie Bake: 35 minutes + cooling Makes 8 servings Crust: 1 large egg yolk 1/4 to 1/2 cup ice water, divided 2 1/2 cups all-purpose flour 3 tablespoons sugar 1/2 teaspoon salt 1/2 cup cold shortening, cubed 1/2 cup cold butter, cubed Filling: 2 1/2 pounds sweet potatoes 2/3 cup packed brown sugar 1/2 cup sour cream 3 large eggs, lightly beaten 1/3 cup butter, melted 1 tablespoon bourbon 2 teaspoons vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt Optional toppings; Whipped cream and sugared cranberries In a bowl, mix egg yolk with 1/4 cup ice water; set aside. Place flour, sugar and salt in a food processor; pulse until blended. Add shortening and butter; pulse until shortening and butter are the size of peas. While pulsing, add egg yolk mixture. Add just enough of the remaining ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap in wax paper, refrigerate 1 hour or overnight. Preheat the oven to 400 degrees. Scrub sweet potatoes; place in a 9-by-13 baking pan with 1 1/2 cups water. Bake until tender, 45-50 minutes. Meanwhile, on a lightly floured surface, roll 1 disk of dough to an 1/8-inch thick circle; transfer to a 9-inch deep-dish pie plate. Trim crust to 1/2 inch beyond rim of plate; flute edge. Roll remaining disk to 1/8-inch thickness; cut into desired shapes with floured 1-inch cookie cutters. Place on a parchment-lined baking sheet. Refrigerate crust and cutouts at least 30 minutes. Peel potatoes when they are cool enough to handle; place in a food processor. Pulse to coarsely mash. Add brown sugar and the next 8 ingredients; blend until smooth. Pour filling into chilled crust. Bake on lowest oven rack 15 minutes. Reduce oven setting to 350 degrees; bake until center is just set, 20-25 minutes. Bake cutouts on an upper oven rack until golden brown, 10-12 minutes. Cool on a wire rack; decorate pie with cutouts and toppings as desired. Lu Hutchcraft Superior Fresh Strawberry Cream Cheese Cobbler 1 stick (1/2 cup) melted butter 1 egg, lightly beaten 1 cup milk 1 cup flour 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 2 quarts whole, fresh strawberries, washed and stems removed 6 ounces cream cheese, cut in small pieces Preheat oven to 350 degrees. Pour melted butter into a 9-by-13 baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder and salt. Pour directly over the butter in the baking dish, but do not stir. Arrange whole strawberries in a single layer over butter. Sprinkle cream cheese pieces over and among strawberries. Bake 45 minutes or until top is brown and edges are bubbling. Sharon Ehrgood Hastings Dump Bars 2 cups sugar 1 ¾ cups flour 1 cup cooking oil 5 eggs ½ cup cocoa 1 teaspoon salt 1 teaspoon vanilla ½ cup chopped nuts (optional) Dump all ingredients into bowl and mix well. Pour into greased 9-by-13 pan. Sprinkle with ¾ cup chocolate chips. Bake at 350 degrees for 25 minutes. Sharon Ehrgood Hastings Arizona Sunshine Lemon Pie 1 large lemon 4 large eggs 1/2 cup melted butter 1 teaspoon vanilla 1 1/2 cups sugar 1 9-inch pie crust Optional topping: 1 cup whipping cream 2 tablespoons sugar Preheat oven to 350 degrees. Wash lemon and cut into pieces, unpeeled with seeds removed. Place in food processor or blender with eggs, butter, vanilla and sugar. Start slow, increasing speed until mixture is smooth. Pour into pie crust. Bake 40 minutes or until set. Let chill in refrigerator. For topping, whip cream and sugar together. Serve in dollops on pie slices. Sharon Ehrgood Hastings Mandarin Orange and Cranberry Muffin Bread 2 cups self-rising flour 1/2 cup sugar 2 tablespoons butter, melted 1 egg, beaten 1 1/4 cups milk 1/2 teaspoon vanilla extract 1 cup fresh whole cranberries 1 can (11 ounces) mandarin oranges, drained Whisk together the flour and sugar. Add in the melted butter, egg, milk and vanilla extract. Stir well to combine, then fold in the cranberries and mandarin oranges. Grease a 9-by-5 loaf pan very well and pour the mixture into the pan and spread around to even out. Bake at 375 degrees for 35-40 minutes or until a toothpick comes out clean. Remove from the pan to a cooling rack. Julie Zimmerman Blue Hill Mud Pie 1 cup flour 1/4 cup powdered sugar 4 ounces butter, room temperature 2/3 cup pecans, chopped 6 ounces instant vanilla pudding 6 ounces instant chocolate pudding Milk according to directions on pudding boxes 1 cup frozen whipped topping, thawed Preheat oven to 350 degrees. Crust: Stir flour, powdered sugar, butter and pecans in a bowl. Spread mixture across bottom of 9-by-13 baking dish. Bake until browned, about 10 minutes. Following directions for pudding mixes, mix each in a separate bowl. Do not over mix. Spread one bowl of pudding across cooled crust, then spread remaining bowl of pudding over the first pudding. Spread whipped topping across top of second layer of pudding. Chill until time to serve. May sprinkle finely chopped pecans over top. Connie Quinlin Canton, Ohio Apple Cinnamon Rolls 2 cans cinnamon rolls, quartered 1 can apple pie filling 1/2 cup chopped walnuts or pecans Mix all ingredients in a bowl. Pour into a 9-by-13 sprayed baking dish. Bake at 350 degrees for 15 minutes or what the cinnamon roll baking directions are. Use the cinnamon roll icing for the topping. Julie Zimmerman Blue Hill Mom’s Christmas Salad 1 can (20 ounces) crushed pineapple with juice 1 carton (16 ounces) cottage cheese 1 carton (8 ounces) frozen whipped topping 1 package (3 ounces) Jell-O (either red or green) 1 package (10 ounces) mini colored marshmallows Chopped pecans (optional) Mix together pineapple, cottage cheese and whipped topping. Add dry Jell-O and mix well. Fold in marshmallows. Refrigerate for 1 hour. Chopped pecans may be sprinkled on top before serving. Sharlene Feely Blue Hill Peanut Butter Cups 2 sticks margarine, melted 1 ¾ cups graham crackers 1 cup peanut butter 2 ½ cups powdered sugar 2 cups chocolate chips Mix first 4 ingredients together and press into 9-by-13 pan. Melt chocolate chips and spread over mixture. Cut into bars before chocolate gets too hard. Sharon Ehrgood Hastings Pineapple Upside Down Bundt Cake 1/2 cup butter, melted 1/2 cup packed brown sugar 1 (20 oz) can pineapple slices, juice reserved 1 jar maraschino cherries 1 box (16 1/2 oz) yellow cake mix 1 (3.4 oz) box vanilla pudding mix 3 eggs 1/3 cup vegetable oil 1/3 cup milk, plus more as needed Preheat the oven to 350 degrees. Spray a bundt pan with nonstick spray. Evenly pour the melted butter into the bottom of the bundt pan and top with the brown sugar. Cut the pineapple rings in half and, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan. In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk. Add the eggs and vegetable oil, and mix until fully blended. Pour the batter evenly over the pineapple and cherries. Bake for 30 minutes, following the cake mix instructions for a bundt pan, until an inserted toothpick comes out clean. Julie Zimmerman Blue Hill Blueberry Lemon Muffins ½ cup low-fat vanilla yogurt 3 tablespoons oil 1 tablespoon fresh lemon juice 2 egg whites ¾ cup sugar 1 ½ cups all-purpose flour 2 teaspoons baking powder 1 teaspoon grated lemon peel ¼ teaspoon salt 1 cup frozen blueberries Streusel Topping: ¼ cup sugar 2 tablespoons all-purpose flour 1 tablespoons margarine or butter ¼ cup finely chopped pecans (optional) Heat oven to 375 degrees. Spray bottoms only of 12 muffin cups with nonstick cooking spray. In small bowl, combine yogurt, oil, lemon juice and egg whites; blend well. In medium bowl, combine 1 ½ cups flour, ¾ cup sugar, baking powder, lemon peel and salt; mix well. Stir in frozen blueberries. Add yogurt mixture to flour mixture; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed muffin cups. In small bowl, combine all topping ingredients with fork until crumbly; sprinkle evenly over batter in cups before baking. Bake for 18-20 minutes or until muffins are golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Darlene Petersen Superior Salt-Free Praline Cookies (My brother was on a low-salt diet so I made these for him. They are so good you don’t miss the salt!!) 1 cup unsalted butter 1 cup brown sugar 1 egg 1 tablespoon vanilla 1 1/2 cups flour 1 cup chopped toasted pecans Cream the butter with brown sugar. Add egg and vanilla and beat. Add flour and mix well. Stir in the nuts. Drop by teaspoonful on lightly oiled cookie sheet. Bake at 350 degrees for 12 minutes. Judy Barnes Clay Center Strawberry Cake Mix Cookies 1 box (15.25 ounces) strawberry cake mix 2 eggs 1/3 cup melted butter 1 1/2 cups white chocolate chips or chocolate candies (M&M’s) Preheat oven to 350 degrees. Spray a cookie sheet with cooking spray well. Combine the cake mix and the eggs in a medium size mixing bowl. Add in the melted butter and mix well. Add in the white chips/candies and stir to combine. Drop 1 1/2 tablespoons cookie dough on cookie sheet. Bake 8-10 minutes. Once cookies are done, remove them from oven and let them rest for another 3-5 minutes on the hot cookie sheet. Transfer to baking rack to cool completely. (I have also used a red velvet cake mix and white chocolate chips; that is really good. Any flavor cake mix would be good.) Julie Zimmerman Blue Hill Lemon Pull-apart Coffee Cake 1/4 cup sugar 1/4 cup chopped walnuts 1/4 cup golden raisins 2 tablespoons butter (melted) 2 teaspoons grated lemon peel 1 tube (12 ounces) refrigerated buttermilk biscuits Glaze: 1/2 cup confectioners’ sugar 1 tablespoon lemon juice In a large bowl combine the sugar, chopped walnuts, raisins, butter and lemon peel. Separate biscuits and cut each into quarters: toss with sugar mixture. Place in a greased 9-inch round baking pan. Bake at 400 degrees for 20-25 minutes or until golden brown Immediately invert onto a wire rack. Combine glaze ingredients until smooth; drizzle over warm coffee cake. Yield: 10 servings Prep time: 30 minutes Jan Johnson Hastings June’s Fruit Pie Bread 3 cups flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 cup oil 2 cups sugar 3 eggs 1 teaspoon vanilla 1 can (21 ounces) apple pie filling 1 cup chopped nuts (optional) Grease well two 8-by-4 bread pans and set aside. Preheat oven to 350 degrees. In a medium size bowl, sift together the flour, baking soda, salt and cinnamon. In a large mixing bowl, whisk together the oil, sugar, eggs and vanilla. Add dry ingredients until just blended. Before adding the can of pie filling, chop the larger apple slices into bite-size pieces, then fold into batter. Add chopped nuts, if desired, and stir until just incorporated. The batter will be stiff. Fill greased bread pans evenly, and bake for one hour at 350 degrees. Laura G. Deininger Hastings Tomato Soup Cake 2 cups flour 1 ½ cups sugar 4 teaspoons baking soda 1 teaspoon allspice 1 teaspoon cinnamon ½ teaspoon ground cloves 1 can ( 10 ¾ ounces) condensed tomato soup ½ cup vegetable shortening 2 eggs ¼ cup water 1 cup raisins or chopped nuts Mix dry ingredients into large bowl. Add soup, shortening, eggs and water. Beat for 2 minutes, scraping sides and bottom of bowl frequently. Add raisins or nuts. Pour into either two round layer pans or one 9-by-13 pan that has been generously greased and floured. Bake at 350 degrees for 35-40 minutes. Let stand in pan for 9-10 minutes. Remove and cook on rack. Frost with your favorite icing. Lu Hutchcraft Superior Cherries in the Snow 1/2 cup butter (1 stick) softened to room temperature 1 cup flour 1 cup pecans, chopped 2 packages (8 ounces each) cream cheese, softened to room temperature 4 cups confectioner’s (powdered) sugar 1 container (16 ounces) frozen whipped topping, thawed 1 teaspoon vanilla flavoring 2 cans (21 ounces each) cherry pie filling Preheat oven to 350 degrees. Combine the butter, flour and chopped pecans. Press into the bottom of a 9-by-13 baking dish sprayed with nonstick cooking spray. Bake for 20-25 minutes. Cool. In a large mixing bowl, beat the cream cheese, confectioner’s sugar, whipped topping and vanilla until smooth. Spread over the cooled crust. Spread the cherry pie filling evenly over the top. Chill in the refrigerator until ready to serve. Julie Zimmerman Blue Hill Zesty Jalapeño Cornbread 2 eggs 1 cup milk 1/2 cup melted butter 1 cup yellow cornmeal 1 cup flour 2 1/4 teaspoons baking powder 1/4 teaspoon salt 1/4 cup sugar 1/2 cup jalapeño jelly 1 cup shredded sharp cheddar cheese Whisk eggs, milk and butter; add cornmeal, flour, baking powder, salt and sugar. Fold in jelly and cheese and blend well. Pour into a greased 8-inch square baking pan. Bake at 400 degrees for 25-30 minutes or until top is golden brown and sides pull away slightly. Do not overbake. Sharon Ehrgood Hastings Malt Shoppe Pie 1 pint vanilla ice cream, softened 8 ounces frozen whipped topping 1 cup Whoppers, crushed 1 graham cracker or chocolate crust Mix ice cream and whipped topping together. Add the crushed candy and pour into crust. Freeze at least 4 hours. Top with whipped topping and whole Whoppers before serving. Sharon Ehrgood Hastings Pumpkin Dessert Butter Crunch Crust: 1/2 cup butter 1/4 cup sugar 1 cup flour 1/2 cup nuts Filling: 1 package (8 ounces) cream cheese 2 eggs, beaten 3/4 cup sugar Mix crust ingredients together and spread in a 9-by-13 pan. Bake at 400 degrees for 7-10 minutes. Beat cream cheese until creamy. Add eggs and sugar. Beat well and pour over crust. Bake 20 minutes at 350 degrees. Cool. 1 package butterscotch pudding (not instant) 1/4 cup brown sugar 1 envelope plain gelatin 3 eggs, slightly beaten 1 cup evaporated milk Small can pumpkin 1 teaspoon burnt sugar Scant teaspoon pumpkin pie spice 1/4 teaspoon cinnamon 1 teaspoon vanilla Combine. Cook until thick, stirring constantly. Cool and pour over crust. Frost with whipped topping and top with nuts. Becky Yager Hastings Dinosaur Food 1 cup crushed bones (sugar) ¼ cup fat (butter) 1/8 cup dirt (cocoa) ¼ cup swamp water (milk) 1 cup grass (uncooked oatmeal) ½ cup squashed bugs (peanut butter) Heat crushed bones (sugar), fat (butter), dirt (cocoa) and swamp water (milk). Bring to a boil for 1 minute. Stir in grass (uncooked oatmeal) and squashed bugs (peanut butter). Drop by teaspoonful onto waxed paper. Lu Hutchcraft Superior Mayonnaise Cake 2 cups flour 4 tablespoons cocoa 1 ½ cups sugar 1 teaspoon soda 1 cup milk 1 teaspoon vanilla 1 cup mayonnaise Mix flour, cocoa, sugar and baking soda. Add milk, vanilla and mayonnaise. Mix well. Pour into greased and floured bundt pan. Bake at 375 degrees for 35-40 minutes, until toothpick comes out clean. Lu Hutchcraft Superior Mudslide Cheesecake 1 cup chocolate wafer crumbs 3 tablespoons sugar 2 tablespoons butter, melted Filling: 1 cup (6 ounces) semisweet chocolate chips 4 packages (8 ounces each) cream cheese, softened 1 1/2 cups sugar 4 tablespoons flour 4 large eggs, room temperature 2 teaspoons vanilla 2 tablespoons coffee liqueur 3/4 cup Irish cream liqueur Ganache: 1/2 cup (3 ounces) semisweet chocolate chips 1/4 cup heavy whipping cream Preheat oven to 325 degrees. Wrap a double thickness of heavy-duty foil around outside of a greased 9-inch springform pan. Mix cookie crumbs and sugar; stir in butter. Press into bottom of pan. Filling: Microwave 1 cup chocolate chips on high until melted. Beat cream cheese and sugar until smooth. Add flour; mix well. Add eggs and vanilla; beat on low speed just until blended. Measure out 2 cups batter and stir in coffee liqueur; add melted chocolate chips. Stir until blended. Pour over crust. Add Irish cream to remaining batter; spoon over chocolate layer. Place springform pan in a larger baking pan; add hot water 1 inch deep to larger pan. Bake until center is just set and top of cake appears dull, 60-75 minutes. Remove springform pan from water bath. Cool cake on a wire rack 10 minutes. Loosen sides from pan with a knife. Remove foil. Cool 1 hour longer. Refrigerate overnight, covering cake when completely cooled. For ganache: Microwave 1/2 cup chocolate chips and whipping cream on high until chips melt; cool slightly. Remove rim from pan; spread ganache on top. Joan Sharvhan Madison, Wisconsin Black Forest Cherry Upside Down Cake 1 can (21 ounces) cherry pie filling 1 package (8 ounces) cream cheese, softened 3/4 cup sugar 2 tablespoons flour 1 teaspoon vanilla 2 large eggs, room temperature 1 package devil’s food cake mix Whipped cream Preheat oven to 350 degrees. Spoon pie filing into a greased 12-inch cast-iron skillet. In a bowl, beat cream cheese, sugar, flour and vanilla until blended. Gently beat in eggs. Pour over pie filling. Prepare cake mix according to package directions; spoon over cream cheese layer. Bake 40-45 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes then invert onto a serving plate. Spoon cherries from pan over cake if needed. Top with whipped cream. Iola Stephens Corvallis, Oregon Apple Zucchini Bread 4 cups flour 3 teaspoons baking soda 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon salt 2 eggs 3/4 cup oil 1 1/2 cups applesauce 1 cup sugar 1 cup packed brown sugar 1 teaspoon vanilla 2 cups shredded zucchini 1 cup grated apples 1/2 cup chopped pecans Preheat oven to 350 degrees. Spray 3 8-by-4 pans with cooking spray. In a bowl, combine flour, soda, salt, cinnamon and nutmeg. In another bowl, beat eggs until frothy. Add oil, sauce, sugars and vanilla; beat until blended. Stir in dry ingredients just until moistened. Fold in zucchini, apples and nuts. Pour into pans. Bake 55-60 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes before removing from pans to wire rack. Esther Minett Paradox, Colorado Rhubarb Delight 4 cups rhubarb 1 cup sugar Topping: 1 cup sugar 1 cup flour 1 teaspoon baking powder 1 egg 1/2 cup shortening Pinch salt Cut rhubarb in small pieces and put in 9-by-13 baking dish. Pour sugar over rhubarb and mix. Topping: Mix together sugar, flour, baking powder, egg, shortening and salt. Crumble over rhubarb. (Can double topping ingredients for thicker topping) Bake at 350 degrees for 45 minutes. Other fruits may be used in place of rhubarb. Jan Johnson Hastings Carrot Cake Cookies 1 cup butter 1 cup sugar ½ cup brown sugar 2 eggs 1 teaspoon vanilla 2 cups carrots, peeled and finely shredded 3 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 2 ¼ teaspoons cinnamon ½ teaspoon salt 1 cup pecans Cream Cheese Frosting (your recipe of choice) Cream together the butter, sugar and brown sugar. Add eggs and vanilla and stir. Combine the dry ingredients (flour, baking powder, baking soda, cinnamon and salt) and add to the cream mixture. Fold in the carrots. Drop by teaspoon full onto parchment paper-covered cookie sheet. Bake at 375 degrees for about 10 minutes and cool. Frost with your favorite cream cheese frosting and sprinkle with pecans. Judy Barnes Clay Center Lu’s Spicy Zucchini Bread This makes a moist, dark and sweet zucchini bread. 3 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon baking powder 1 teaspoon salt ½ teaspoon nutmeg 1 ¾ cups sugar 3 eggs 1 cup vegetable oil 1 ½ teaspoons vanilla extract 2 cups lightly packed coarsely grated zucchini 1 cup raisins (optional) ¾ cup nuts (optional) Note: I prefer using raisins and nuts. Sift baking soda, cinnamon, baking powder, salt and nutmeg together. Beat the eggs with the sugar, oil and vanilla. Gradually beat in the dry ingredients. Stir in zucchini, adding raisins and nuts. Divide between 2 greased 9-by-5-inch loaf pans and bake in a preheated oven at 350 degrees for 50-60 minutes. Makes 2 loaves. Lu Hutchcraft Superior Lu’s Potato Chip Cookies Very good. You eat one and you will want some more. 1 cup margarine or butter 1 cup brown sugar 1 cup white sugar 2 eggs, beaten 2 1/2 cups sifted flour 1 teaspoon soda 2 cups crushed potato chips 1/2 cup nuts (optional) Cream sugars and margarine well. Add beaten eggs. Add flour and soda, then add all other ingredients. Drop by spoonful on a greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Lu Hutchcraft Superior Squash Pudding 4-5 medium white squash 1 1/2 cups sugar 1 whole egg and 3 yolks 1 1/4 cups flour 1 1/2 teaspoons baking powder 1 teaspoon vanilla Meringue: 3 egg whites 1/4 teaspoon cream of tartar 1/2 teaspoon vanilla 6 tablespoons sugar Preheat oven to 400 degrees. Peel squash and cut up as for potato salad. Boil until tender. Drain, then mash. Add sugar and mix well. Add egg, flour, baking powder and vanilla in that order. Pour in pan sprayed with cooking spray. Bake about 20 minutes or until set in middle. Meringue: Add cream of tartar and vanilla to egg whites and beat until soft peaks form. Gradually add sugar until stiff peaks form. Layer on top of pudding and bake until lightly browned. Serves 12. Lu Hutchcraft Superior Pistachio Bread 1 white box cake mix 1 box (3.4 ounces) instant pistachio pudding 1/4 cup sugar 1/2 cup water 1/2 cup oil 4 eggs, beaten 1 cup sour cream 1/4 cup chopped nuts 2 tablespoons sugar 1 teaspoon cinnamon Mix cake mix, pudding mix and sugar together. Add water, oil and eggs to mixture. Add sour cream and chopped nuts. Pour half of mixture into two greased and floured loaf pans. Mix 2 tablespoons sugar and cinnamon together. Sprinkle over the batter, then pour the other half of batter on top. Bake at 350 degrees for 45-50 minutes. Makes 2 loaves. Sharlene Feely Blue Hill Sweet Potato Scones 3 cups flour 5 tablespoons maple sugar 4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup unsalted butter, diced 2 large eggs, separated 3/4 cup dried cranberries 3/4 cup half-and-half 1 cup mashed, roasted sweet potato (from 1 8-ounce potato) at room temperature 1 teaspoon orange zest 1/2 cup Molasses-Orange Butter (recipe below) Preheat oven to 375 degrees. Line a baking sheet with parchment paper; lightly coat with cooking spray. Stir together flour, sugar, baking powder and salt in a large bowl. Add butter and, using your fingertips, blend quickly and lightly into flour. (Don’t let it melt on your fingers!) Add egg yolks and stir in cranberries. Whisk together half-and-half, sweet potato and orange zest in a separate bowl until well combined. Gradually add wet ingredients to dry ingredients and stir gently just until dough holds together without crumbling. Add additional milk or flour, if needed. Transfer dough to center of prepared baking sheet and using oiled hands, shape dough into a 8-inch round. Slice round into 8 large wedges, pulling them apart slightly as you cut. Lightly beat egg whites until barely foamy. Brush tops of scones with egg whites. Bake scones until lightly browned, 22-24 minutes. Cool at least 20 minutes before serving. Serve with Molasses-Orange Butter (recipe below). Molasses-Orange Butter: 1/2 cup butter at room temperature 1/2 teaspoon molasses 1/2 teaspoon orange zest 2 teaspoons orange juice 1/8 teaspoon sea salt Whisk together butter, molasses, orange zest, orange juice and sea salt in a bowl until well blended. Taste and add more salt, if desired. Lori Tiangco Des Moines, Iowa Sweet Potato Cream Cheese Bars 1 package white cake mix 1 cup chopped pecans, roasted 1/2 cup cold butter, cubed 1 package (8 ounces) cream cheese, softened 1/2 cup sugar 3 large eggs, divided 1 can (14 ounces) sweetened condensed milk, divided 3 cups sweet potatoes, cooked and mashed (about 3 medium) 2 teaspoons pumpkin pie spice Preheat oven to 350 degrees. Combine cake mix and pecans; cut in butter until crumbly. Press mixture onto bottom of a greased 9-by-13 baking pan. Beat cream cheese, sugar, 1 egg and 2 tablespoons milk until smooth; set aside. Stir together mashed potatoes, remaining eggs, milk and pie spice; pour over pecan mixture. Dollop cream cheese mixture over potato mixture. Cut through cream cheese mixture with a knife to swirl into potato mixture. Bake until set and slightly golden on top, about 45 minutes. Allow to cool completely. Chill before cutting into bars. Frances Gross Newport, Kentucky Fudgy Chocolate-Oatmeal Bars 1 cup (2 sticks) butter, divided 2 cups packed brown sugar 2 eggs 4 teaspoons vanilla, divided 2 1/2 cups flour 1 teaspoon baking soda 3 cups quick-cooking oats 1 can (14 ounces) sweetened condensed milk 2 cups (12 ounces) semisweet chocolate chips 1 cup sliced almonds, divided Heat oven to 350 degrees. Set aside 2 tablespoons butter. Beat remaining butter in large bowl on medium speed for 30 seconds. Add brown sugar; beat until combined. Beat in eggs and 2 teaspoons vanilla. Stir together flour and baking soda in another large bowl; stir in oats. Gradually stir flour mixture into beaten mixture. Set aside. Combine reserved 2 tablespoons butter, milk and chocolate chips in a medium saucepan. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in 3/4 cup almonds and remaining 2 teaspoons vanilla. Press two-thirds of oat mixture into bottom of an ungreased 15-by-10 pan. Spread chocolate mixture over oat mixture. Using your fingers, dot remaining oat mixture over chocolate. Sprinkle with remaining 1/4 cup almonds. Bake about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool in pan on a wire rack. Cut into bars. Makes about 75 2-by-1-inch bars. Teresa Wheeler Hillsboro, Ohio Chocolate Candy Squares Makes 18 squares. 2 cups white sugar ¼ cup cocoa ½ teaspoon salt ½ cup evaporated milk ½ cup (1 stick) margarine or butter ¼ cup crunchy peanut butter 1 teaspoon vanilla extract 2 cups quick oats Butter 9-inch square pan. In medium saucepan over medium heat combine sugar, cocoa and salt. Stir in milk; add margarine. Heat to a rolling boil; boil 3 minutes, stirring constantly. Remove from heat. Stir in peanut butter and vanilla until blended. Stir in oats. Pour into pan. Cut into squares. Robert Hutchcraft Superior WHITE CHOCOLATE CRANBERRY COOKIES These cookies boast are a yummy sweetness fit for any party. For an extra holiday kick, substitute a teaspoon of brandy for the vanilla. 2 cups old-fashioned rolled oats, uncooked 2 cups all-purpose flour ¾ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ¼ teaspoon cinnamon 1 cup (2 sticks0 unsalted butter (at room temperature) 1 cup packed light brown sugar 2 eggs (at room temperature) 1 teaspoon vanilla extract 1 package (12 ounces) white chocolate chips 1 cup dried, sweetened cranberries In a large bowl, stir together the oats, flour, baking soda, baking powder, salt and cinnamon. In a separate bowl, blend the butter and brown sugar with an electric mixer until smooth. Add the eggs and continue to beat until fluffy. Blend in vanilla. Using a wooden spoon, stir the dry mixture into the butter mixture one half at a time. Mix in the white chocolate chips and cranberries. Refrigerate dough for 1-2 hours. Preheat oven to 375 degrees. Line a large baking sheet with greased aluminum foil. Shape dough into 1-inch balls. Place them on foil 2 ½-3 inches apart, using your fingers to flatten them to 1/3 inch thick. Bake for 10-12 minutes, turning the sheet about halfway through. When they’re done, the cookies should be very lightly browned and still look moist. Cool the cookies on the baking sheet for 3 minutes, then transfer them to a wire rack to cool completely. Robert Hutchcraft Superior Rice Krispie Cookies 1 cup granulated sugar 1 cup brown sugar 1 cup vegetable oil 1 cup soft butter 1 egg 1 teaspoon salt 1 teaspoon baking soda 3 ½ cups all-purpose flour 2 teaspoons vanilla 1 cup Rice Krispies 1 cup quick oats, uncooked ½ cup coconut If desired you may add butterscotch, peanut butter or chocolate morsels, and crushed pecans or walnuts. Preheat oven to 350 degrees. In a large bowl, mix sugars, oil, egg and butter until evenly blended. Stir in baking soda, salt and flour, mixing well. Add vanilla, Rice Krispies, coconut and oats, mixing until dough is evenly blended. Drop by teaspoon on an ungreased baking sheet. Bake for 10-12 minutes, or until edges are golden. Yield 40 dozen. May bake longer for a crispier texture if desired. Robert Hutchcraft Superior Potato Chip Cookies Very good. You can’t eat just one. For variety, you may substitute butterscotch morsels with chocolate or peanut butter morsels. 1 cup margarine or butter 1 cup brown sugar 1 cup white sugar 2 beaten eggs 2 ½ cups sifted flour 1 teaspoon baking soda 2 cups crushed potato chips 1 package butterscotch morserls ½ cup pecans or walnuts, if desired Cream the sugars and margarine. Add eggs, then flour and soda; mix well. Add remaining ingredients last, blending until all are evenly blended. Drop by teaspoonfuls on a lightly greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Robert Hutchcraft Superior Best of Best Chocolate Chip Cookies 1 ½ cups sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 cup (2 sticks) butter, softened ½ cup firmly packed light brown sugar 1 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 ½ cups old fashioned rolled oats 1 cup semisweet chocolate chips Mix together flour, baking soda and cinnamon. Beat together butter, brown sugar and granulated sugar at medium speed until light and fluffy. Beat in egg and vanilla. At low speed, beat in flour mixture until blended. Fold in oats and chocolate chips. Cover with plastic wrap; chill for 1 hour. Preheat oven to 350 degrees. Grease 2 baking sheets. Shape dough into 1-inch balls. Place cookies 2 inches apart on prepared baking sheets. Flatten each cookie slightly. Bake cookies until lightly browned around edges 10-12 minutes. Transfer baking sheet to wire racks to cool slightly. Transfer cookies to racks to cool completely. Makes 4 dozen cookies. Robert Hutchcraft Superior RHUBARB CAKE 1 ½ cups brown sugar ½ cup shortening 1 egg ¼ teaspoon salt 1 cup buttermilk 1 tablespoon baking soda 2 cups flour 1 ½ cups rhubarb, cut fine Topping: 1 cup brown sugar 1 teaspoon cinnamon 2 tablespoons flour 2 tablespoons butter, melted Mix cake ingredients together. Bake in 9-by-13 pan at 350 degrees for 45-60 minutes. Mix topping ingredients together and sprinkle on cake evenly. Cake should not cool before doing this step. Put oven on broil, put cake in oven for up to 5 minutes, watching so it doesn’t burn. As soon as topping starts to brown, remove from oven. Serve warm with favorite beverage. Serves 20. Lu Hutchcraft Superior COWBOY COOKIES Makes 1 ½ dozen. 1 cup light brown sugar 1 cup sugar ½ cup shortening 7 tablespoons soft butter 2 eggs 1 ½ teaspoons vanilla 1 ½ cups flour 1 teaspoon salt 1 teaspoon baking soda 1 ½ cups oatmeal 1 cup coconut ¼ cup chopped walnuts ¼ cup pecans (optional) In large bowl, cream sugar, shortening and butter. Mix eggs and soda and add to sugar mixture. Beat 1-2 minutes longer. In a separate bowl, mix oatmeal, coconut and nuts. Add cream mixture to dry mixture and mix well. Drop by spoonful on a greased cookie sheet. Bake at 350 degrees for 12-15 minutes. Lu Hutchcraft Superior LU’S POTATO CHIP COOKIES Very good. You cannot eat only one. You will come back for more. 1 cup butter or margarine 1 cup brown sugar 1 cup white sugar 2 eggs, beaten 2 ½ cups sifted flour 1 teaspoon soda 2 cups crushed potato chips ½ cup nuts (optional) Cream the sugars and butter well. Add beaten eggs. Add flour and the soda, then add all other ingredients. Drop by spoonful on greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Lu Hutchcraft Superior Pie Crust 2 cups all-purpose flour ¾ teaspoon salt 2/3 cup shortening or sweet cream butter ½ teaspoon distilled white vinegar 4 tablespoons ice water Sift flour and salt into large bowl. Cut shortening into flour mixture until pieces are size of small peas. Combine vinegar and water in a separate small bowl. Sprinkle liquid mixture into flour, 1 tablespoon at a time, until all flour is moistened and dough almost cleans side of bowl. Gather dough into a ball cover with plastic wrap and chill for 30 minutes before using. Bake at 450 degrees for 12-15 minutes or follow your pie recipe directions. Robert Hutchcraft Superior Amish Sugar Cookies 1 cup sugar 1 cup powdered sugar 1 cup butter 1 cup oil 2 eggs 4 1/2 cups flour 1 teaspoon soda 1 teaspoon cream of tartar 1 teaspoon vanilla extract 1 teaspoon almond extract Combine sugar, powdered sugar, butter and oil. Beat well. Add eggs; beat again. Add remaining ingredients; mix well. Drop small balls on cookie sheet. Flatten lightly with fork. Bake for 10-12 minutes at 350 degrees. Makes approximately 8 dozen. Darlene Peterson Superior Pecan Caramel Clusters 1 package (14 ounces) individually wrapped caramels, unwrapped 3 tablespoons butter 2 tablespoons water 2 cups chopped pecans 1 pound dark chocolate broken into small pieces Place caramels, butter and water in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth, about 3 minutes; stir in pecans. Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15-20 minutes. Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds until melted and smooth, 1-2 minutes. Dip each caramel cluster into chocolate using a fondue fork until coated. Place on parchment paper to dry. Chill until firm if necessary. Darlene Petersen Superior Lemon Cheese Dessert 30 squares graham crackers 1/4 pound butter or margarine 2 tablespoons powdered sugar 1 package (8 ounces) cream cheese 1 1/2 cups sugar 1 package (3 ounces) lemon gelatin 1 cup boiling water Juice of 1 lemon 1 tablespoon vanilla 1 can (13 ounces) evaporated milk, chilled Roll graham crackers into fine crumbs and blend with melted butter and powdered sugar until crumbly. Line 9-by-13 pan with mixture, reserving about 1/2 cup to sprinkle on top of finished dessert. Cream the cream cheese and sugar thoroughly. In a dish, mix lemon gelatin in the hot water until dissolved, then add lemon juice and vanilla. Fold cheese mixture into gelatin mixture. Whip milk until stiff and fold into mixture. Spread it over the crumbs in the pan and sprinkle the reserved crumbs over top. Refrigerate overnight. Darlene Petersen Superior Heavenly Hash Candy 3 cups sugar 1 cup white syrup 1 1/2 cups cream Pinch of salt Pinch of cream of tartar 1 cup coconut and/or nuts Cook sugar, syrup, cream and salt to soft ball. As you take off stove, add pinch of cream of tartar. Beat until creamy. Add coconut and/or nuts. Pour into buttered dish. Cut into squares when it begins to firm up. In memory of Norma Hill Des Moines, Iowa Pork & Bean Bread 1 cup raisins 1 cup boiling water 3 eggs 1 cup oil 2 cups sugar 1 can (16 ounces) pork & beans 3 cups flour 1 teaspoon cinnamon 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla 1 cup nuts Mix raisins with boiling water. Stir and set aside. Beat eggs, oil, sugar and pork and beans until beans are broken. Add flour and rest of dry ingredients to bean mixture. Add nuts and vanilla. Drain raisins and add, stirring into mix well. Pour batter into 2 or 3 well-greased loaf pans. Bake in 325-degree oven for 50-60 minutes. Sharon Van Lengen Hastings Snicker Pie Chocolate cookie crust 1 small box chocolate pudding Caramel topping 4 ounces cream cheese 1/3 cup powdered sugar 1/4 cup peanut butter 2 tablespoons milk 4 ounces frozen whipped topping, thawed Prepare crust and spread in pan. Prepare pudding and spread over crust. Spread thin layer of caramel topping over pudding. Mix cream cheese, powdered sugar, peanut butter and milk. Add whipped topping. Spread over caramel layer. Top with more whipped topping and drizzle with caramel sauce and chocolate syrup. Hazel Greiner Brighton, Iowa Three-Layer Peach Dessert First layer: 1 cup soft margarine 4 tablespoons sugar 2 cups flour 1/2 cup pecans Second layer: 2 packages (8 ounces each) cream cheese 2 cups powdered sugar 2 cups frozen whipped topping, thawed Third layer: 2 bags frozen peaches, thawed, or fresh when in season (I use some Fruit Fresh to keep peaches from turning dark) 1 bag peach glaze Combine margarine, sugar, flour and pecans. Spread in a 9-by-13 pan. Bake 20-25 minutes at 350 degrees. Cool well. Beat cream cheese, powdered sugar and whipped topping until creamy. Spread on top of first layer. Combine peaches with peach glaze. Pour on top of cream cheese layer. Top with whipped topping. Roberta Hicks Scappoose, Oregon Strawberry-Rhubarb Pie 3 cups sliced fresh rhubarb 3 cups sliced fresh strawberries ½ to ¾ cup sugar 1 ½ tablespoons instant tapioca 1/3 cup fresh orange juice 1 ½ tablespoons orange marmalade ¼ teaspoon grated orange peel Pastry for a 9-inch, double-crust pie Preheat oven to 400 degrees. In a large bowl, combine the first seven ingredients. Let stand for 15 minutes to soften tapioca. Place bottom pastry in a deep-dish 9-inch pie plate. Add filling. Top with a lattice crust. Bake at 400 degrees for 20 minutes. Reduce heat to 375 degrees. Bake 30 minutes more or until filling is bubbly and rhubarb is tender. Serves 6-8. Lu Hutchcraft Superior Merry Christmas Pie This is a “holiday” pie. 1 can sweetened condensed milk ½ cup lemon juice 1/3 cup coconut ½ cup pecans, chopped ½ cup pineapple ½ tablespoons white vanilla extract 1 container (12-13 ounces) frozen whipped topping 2 baked pie shells or graham cracker crusts Red and green cherries, for garnish Combine milk, lemon juice, coconut, pecans, pineapple and vanilla extract. Stir in whipped topping and pour into pie shells. Chill at least 1 hour before serving. Garnish with red and green cherries and green mint leaves. Note: For Fourth of July, garnish with blueberries and cherries. For St. Patrick’s Day, use green cherries. Serves 6. Lu Hutchcraft Superior
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petak, 30. prosinca 2011. Sretna Vam Nova 2012 Svim dragim ljudima koji sa vremena na vrijeme svrate na moj blog čitati moje ponekad zbrkane misli i pogledati moje male kućne čarolije, želim sve najbolje u nadolazećoj 2012. Puno zdravlja, sreće i ostvarenje svega što ste si zamislili za iduću godinu. Još puno recepata, komentara i druženja u ovom našem malom idealnom blogerskom svijetu. Za kraj ostavljam Vas uz moj najdraži recept iz ove godine na izmaku. Tipkamo se uskoro. RECEPT: ZA TIJESTO; 125 g maslaca 150 g šećera 3 žumanjka 225 g brašna 85 g kukuruzne krupice 3/4 žličice soli naribana korica limuna NADJEV; 1 žlica kukuruzne krupice 4 breskve kalanke 250 g kupina 3 žlice šećera ZA PREMAZ I POSIPANJE; 1 žumanjak 2 žlice mlijeka malo smeđeg šećera za posip ZA POSLUŽIVANJE: sladoled od vanilije ili tučeno slatko vrhnje Miksati maslac sa šećerom dok ne postane pjenast, zatim dodavati jedan po jedan žumanjak. U tu smjesu prosijte brašno i kukuruznu krupicu. Dodajte naribanu limunovu koricu i sol. Dobro izmiješajte i skupite u tijesto. Tijesto podijelite na dva djela, Jedan veći a drugi malo manji. Umotajte u prozirnu foliju i stavite u hladnjak na 2 sata. Kalup za pite namastite i pobrašnite. Veći dio tijesta razvaljajte i utisnite u kalup. Višak tijesta koji viri iz kalupa odstranite i njime pokrpajte eventualne napukline u tijestu. Tijesto u kalupu stavite u zamrzivač na 10 minuta, kako biste spriječili njegovo skupljanje tijekom pečenja. Tijesto direktno iz zamrzivača stavite u pećnicu prethodno zagrijanu na 180 C i pecite 15-20 minuta dok lagano ne požuti. Ukoliko se tijesto napuhne tijekom pečenja lagano ga probušite drvenim štapićem. Ohladite ga prije punjenja voćem. Povisite temperaturu pećnice na 200 C. Pečeno tijesto posipajte kukuruznom krupicom. Breskve operite, očistite od koštica i narežite na osmine, pa ih rasporedite po pečenom tijestu. Kupine poslažite po breskvama i posipajte šećerom. Manji dio tijesta razvaljajte i položite na voćni nadjev. Razmutite žumanjak sa mlijekom i premažite gornje tijesto. Posipajte smeđim šećerom i pecite 45-50 minuta dok pita ne dobije lijepu boju. Ohladite i poslužite sa sladoledom ili tučenim slatkim vrhnjem. Verzija za ispis Puno zdravlja, sreće i ostvarenje svega što ste si zamislili za iduću godinu. Još puno recepata, komentara i druženja u ovom našem malom idealnom blogerskom svijetu. Za kraj ostavljam Vas uz moj najdraži recept iz ove godine na izmaku. Tipkamo se uskoro. RECEPT: ZA TIJESTO; 125 g maslaca 150 g šećera 3 žumanjka 225 g brašna 85 g kukuruzne krupice 3/4 žličice soli naribana korica limuna NADJEV; 1 žlica kukuruzne krupice 4 breskve kalanke 250 g kupina 3 žlice šećera ZA PREMAZ I POSIPANJE; 1 žumanjak 2 žlice mlijeka malo smeđeg šećera za posip ZA POSLUŽIVANJE: sladoled od vanilije ili tučeno slatko vrhnje Miksati maslac sa šećerom dok ne postane pjenast, zatim dodavati jedan po jedan žumanjak. U tu smjesu prosijte brašno i kukuruznu krupicu. Dodajte naribanu limunovu koricu i sol. Dobro izmiješajte i skupite u tijesto. Tijesto podijelite na dva djela, Jedan veći a drugi malo manji. Umotajte u prozirnu foliju i stavite u hladnjak na 2 sata. Kalup za pite namastite i pobrašnite. Veći dio tijesta razvaljajte i utisnite u kalup. Višak tijesta koji viri iz kalupa odstranite i njime pokrpajte eventualne napukline u tijestu. Tijesto u kalupu stavite u zamrzivač na 10 minuta, kako biste spriječili njegovo skupljanje tijekom pečenja. Tijesto direktno iz zamrzivača stavite u pećnicu prethodno zagrijanu na 180 C i pecite 15-20 minuta dok lagano ne požuti. Ukoliko se tijesto napuhne tijekom pečenja lagano ga probušite drvenim štapićem. Ohladite ga prije punjenja voćem. Povisite temperaturu pećnice na 200 C. Pečeno tijesto posipajte kukuruznom krupicom. Breskve operite, očistite od koštica i narežite na osmine, pa ih rasporedite po pečenom tijestu. Kupine poslažite po breskvama i posipajte šećerom. Manji dio tijesta razvaljajte i položite na voćni nadjev. Razmutite žumanjak sa mlijekom i premažite gornje tijesto. Posipajte smeđim šećerom i pecite 45-50 minuta dok pita ne dobije lijepu boju. Ohladite i poslužite sa sladoledom ili tučenim slatkim vrhnjem. Verzija za ispis Objavio/la Petra Kranjica u 09:31 Broj komentara: 20: utorak, 27. prosinca 2011. Daring Bakers Challenge 2011-Sour dough December 2011 Daring Bakers Challenge was hosted by Jessica from My recipe project. Challenge was to make our own sour dough and let nature do the work. Jessica provided us with three different recipes and I chose to make Russian rye bread. I never before tried to make bread using sour dough. I must say that it isn t all that hard. You don t have much work with it, it just takes some time and patience and the result is more than satisfying. The thing I liked the most about this challenge is that everyone decided to name their sour dough. I decided to name mine Zoran. For all of my readers who live in Croatia I guess you know my reasons. The explanation for the rest of the world; here in Croatia, where I live, We had elections at the beginning of this month. Name of our new prime minister is... yeah you guessed it, it is Zoran. I know it sounds like black humor but it is really popular name in Croatia this days. RECIPE: RYE STARTER DAY 1: Ingredients: 25 g rye flour 60 ml water Directions: In a Tupperware or plastic container, mix the flour and water into a paste.Set the lid on top gently, cover with a plastic bag, to prevent messes in case it grows more than expected! Set somewhere warm (around 30°C if possible). I sometimes put mine on a windowsill near a radiator, but even if it’s not that warm, you’ll still get a starter going – it might just take longer. It should be a very sloppy, runny dough, which will bubble and grow as it ferments. RYE STARTER DAY 2: 25 g rye flour 60 ml water 60 ml water 110 ml starter from Day 1 Directions: Stir the flour and water into the mixture from Day 1, cover, and return to its warm place. Stir the flour and water into the mixture from Day 1, cover, and return to its warm place. RYE STARTER DAY 3: Ingredients: 25 g rye flour 60 ml water 220 ml starter from Day 2 Directions: Stir the flour and water into the mixture from Day 2, cover, and return to its warm place. If you notice it has a grey liquid on top, just stir this back in and continue as normal. Stir the flour and water into the mixture from Day 2, cover, and return to its warm place. If you notice it has a grey liquid on top, just stir this back in and continue as normal. RYE STARTER DAY 4: Ingredients: 25 g rye flour 60 ml water 330 ml starter from Day 3 Directions: Stir the flour and water into the mixture from Day 3, cover, and return to its warm place. At this point it should be bubbling and smell yeasty. If not, repeat this process for a further day or so until it is! Stir the flour and water into the mixture from Day 3, cover, and return to its warm place. At this point it should be bubbling and smell yeasty. If not, repeat this process for a further day or so until it is! PRODUCTION SOUR DOUGH: Ingredients: 50 g rye leaven (starter) 150 g rye flour 300 ml water Directions: Mix everything into a sloppy dough. Cover and set aside for 12-24 hours, until bubbling. Set aside the remaining starter for further loaves. Mix everything into a sloppy dough. Cover and set aside for 12-24 hours, until bubbling. Set aside the remaining starter for further loaves. FINAL DOUGH: Ingredients: 480 ml production sourdough (this should leave some ½ cup to become your next loaf of bread 330 g rye flour 5 g sea salt 200 ml water 5 g sea salt 200 ml water Directions: Mix all the ingredients together to form a soft dough. With wet hands, scoop the dough up and put it in a well-greased loaf tin.Put the tin inside a large plastic bag, blow it up, and seal it. This should make a good little dome for your bread to proof inside. Set aside somewhere room temperature to warm.The dough should be ready to bake with in anywhere between 2-8 hours, depending on how warm it is. I proof mine by a sunny window in about 4 hours. If the dough was halfway up the tin when you started, it will be ready when it reaches the top (i.e. almost doubles in size).Preheat the oven to very hot 240°C. For a large loaf, bake for 50-60 minutes, reducing the temperature to moderately 200°C after about 10-15 minutes. If baking in small loaf tins, bake for 35-45 minutes, reducing the temperature after 10 minutes. If you are unsure about whether it is done, give it a few minutes longer – it is a very wet dough, so the extra time won’t hurt.Leave to cool on a cooling rack, and rest the loaf for a day before eating it. Mix all the ingredients together to form a soft dough. With wet hands, scoop the dough up and put it in a well-greased loaf tin.Put the tin inside a large plastic bag, blow it up, and seal it. This should make a good little dome for your bread to proof inside. Set aside somewhere room temperature to warm.The dough should be ready to bake with in anywhere between 2-8 hours, depending on how warm it is. I proof mine by a sunny window in about 4 hours. If the dough was halfway up the tin when you started, it will be ready when it reaches the top (i.e. almost doubles in size).Preheat the oven to very hot 240°C. For a large loaf, bake for 50-60 minutes, reducing the temperature to moderately 200°C after about 10-15 minutes. If baking in small loaf tins, bake for 35-45 minutes, reducing the temperature after 10 minutes. If you are unsure about whether it is done, give it a few minutes longer – it is a very wet dough, so the extra time won’t hurt.Leave to cool on a cooling rack, and rest the loaf for a day before eating it. Objavio/la Petra Kranjica u 11:04 Broj komentara: 7: Oznake: daring bakers, kruh petak, 23. prosinca 2011. Čestitka i FBI rukavice-Prstohvat soli Drage moje prvo bih Vam svima željela čestitati Božić i poželjeti da se ugodno provedete sa svojim najbližima. Da se smijete dok vas sve ne zaboli i da se fino napapate i naravno da se ne naradite baš previše dok pripremite svu tu finu papicu. Ostavljam Vas uz moju nadražu božićnu pjesmu da pročitate moj osvrt na posljednje ovogodišnje FBI rukavice. FBI rukavice su dvomjesečna igra namijenjena vlasnicima food blogova sa prostora bivše Jugoslavije. Igru je osmislila i pokrenula food blogerica Mamajac. Ideja igre je da sudionici zajednički odaberu i istraže jedan food blog. U tijeku je igra za studeni i prosinac a pod istragom je blog Prstohvat soli. Obožavan Anin blog. Prepun je genijalnih fotki i krasnih recepata, nekih totalno retro sa neobičnim sastojcima poput bijele pite sa ledenim kvascem a nekih vrlo modernih i fancy. Jako mi se sviđa i ideja Ane i Palachinke o recenzijama beogradskih restorana. Ma njen blog izgleda točno kako bi željela da moj blog izgleda kada odraste. Skoro svaki Anin objavljen recept završi u mom folderu obavezno isprobati. Obzirom da smo u ovom predprazničkom vremenu i totalno mi je gužva, nisam uspjela isprobati sve što sam željela. Odabrala sam par recepata koji su mi bili naj naj najprimamljiviji. ORASNICE Dobar recept za orasnice tražim već neko vrijeme. Već sam ih dosta isprobala ali nisam bila zadovoljna niti jednim. Sve do ovog Aninog. Orasnice su genijalne, naprosto se tope u ustima. RECEPT: 2 jaja 180 g šećera srž pola mahune vanilije 500 g tostiranih oraha 250 g oraha samljeti, a 250 g krupnije nasjeckati. Jaja i šećer kratko izmiksati. Smjesu kuhati na pari dok se ne počne zgušnjavati. Nije potrebno da smjesa bude jako gusta. Maknuti sa pare i dodati 250 g mljevenih oraha. Sve dobro promiješati i ostaviti da se ohladi. Žličicom vaditi ohlađenu smjesu, oblikovati kiflicu pa je uvaljajati u smjesu krupno sjeckanih oraha. Kiflice slagati na lim prethodno obložen papirom za pečenje. Ukoliko vam se smjesa jako lijepi za ruke, samo ih navlažite vodom i nastavite sa radom. Kiflice peći na 100-120 C dok ne postanu tvrde na dodir. Meni je trebalo 25 minuta. Kiflice se tijekom pečenje neće previše promijeniti, Malo će potamniti i površina će se zapeći. Verzija za ispis BANOFFEE PIE Ovaj recept mi se svidio na prvi pogled. Ja sam se odlučila napraviti pojedinačne porcije kolača a ne cijelu pitu u komadu. Ana je naznačila da je recept dosta sladak pa sam ja banane doslovce natopila limunovim sokom nisam ih samo nakapala. Moja preporuka je da ovo obavezno isprobate jer je stvarno ukusno. RECEPT: KONDENZIRANO MLIJEKO: 50 g maslaca 220 g šećera u prahu 250 ml vode 200 g mlijeka u prahu KORA: 100 g maslaca 250 g mljevenog keksa ( ja sam koristila piškote jer mi već neko vrijeme povlače po kuhinjskom ormariću) NADJEV: 100 g maslaca 50 g smeđeg šećera 400 g zaslađenog kondenziranog mlijeka ZA POSLUŽIVANJE: 3 banane sok 1 limuna 2,5 dl slatkog vrhnja Za kondenzirano mlijeko; u lončić staviti maslac, šećer i vodu. Kuhati na srednjoj temperaturi dok ne počne kipuckati. Maknuti sa vatre pa malo po malo umiješati mlijeko u prahu. Dobro promiješati. U slučaju da se naprave grudice od mlijeka u prahu, procijedite kroz cjediljku. Preliti u staklenku i čuvati u hladnjaku do korištenja. Za banoff pie; maslac otopiti. Otopljeni maslac pomiješati sa mljevenim keksima. Dobro izmiješati. Pripremljenu smjesu utisnuti u posudice u kojima ćete posluživati desert. Na srednjoj vatri u manjem loncu otopite maslac i šećer. Dodajte kondenzirano mlijeko. Promiješati i kuhati da se dobro zgusne, miješajući cijelo vrijeme. Ostaviti da se malo ohladi pa preliti preko keksa i staviti u hladnjak na sat vremena. Banane narezati na kolutiće i prelti ih sa malo limunovog soka, kako ne bi potamnile. Slatko vrhnje istucite u srednje čvršći šlag. Premazati preko banana. Još malo ohladiti prije posluživanja. Verzija za ispis TORTA SA VIŠNJAMA Ova torta je pregenijalna. Identična kopija čokoladne torte iz slastičarnice Torte i to. Jako volim kolače iz Torte i to ali nažalost nisam u prilici često si ih priuštiti jer im je cijena kolača razmjerno visoka. Ukoliko ste ljubitelj a kućni buđet vam baš i ne dopušta česte izlete u istu, zasučite rukave i primite se posla. Zaista se isplati a razlike nema. Nažalost nemam fotku ove divote jer sam luda kakva jesam greškom formatirala karticu prije nego što sam ih prebacila na lap. Znam da ću tortu raditi ponovno pa ću dodatno okačiti slikice. RECEPT: BISKVIT: 120 g čokolade 250 g maslaca 3 žumanjka 4 bjelanjka 40 g šećera KREMA: 2 dl slatkog vrhnja 350 g čokolade 3 dl slatkog vrhnja UKRAS: staklenka višanja iz kompota 2,5 dl slatkog vrhnja kakao u prahu za posipanje Za biskvit: na pari otopite maslac i čokoladu. Žumanjke istucite sa polovicom šećere. Bjelanjke istucite u čvrsti snijeg sa ostatkom šećera. Sve tri smijese pomiješajte pjenjačom. Dobivenu smjesu izlite u prethodno namašćen i pobrašnjen kalup te pecite u pećnici zagrijanoj na 180 C 20-ak minuta. Ohladite. Za kremu: prokuhajte 2 dl slatkog vrhnja. Čokoladu natrgajte na manje kockice pa prelite vrelim vrhnjem. Mješajte dok se sva čokolada ne otopi. Malo ohladite. Istucite šlag od 3 dl slatkog vrhnja. Umiješajte šlag u čokoladnu kremu. Biskvit stavite na tanjur za posluživanje a oko njega stavite obruč za torte. Na tijesto prvo stavite ocijeđene višnje iz kompota, a na višnje čokoladnu kremu. Neka se torta dobro ohladi u hladnjaku.Slatko vrhnje istucite u čvrsti šlag. Odstranite obruč, a tortu izvana premažite sa šlagom te posipajte kakaom u prahu. VJENČIĆI SA MEDOM Čini mi se da će recept za vjenčiće sa medom doseći kultni status. Koliko sam vidjela rijetko koji sudionik ovog kruga FBI rukavica nije isprobao ovaj recept. Pa kuda svi tuda i mali Mujo, pa sam i ja isprobala vjenčiće. Vjenčići su izvrsni a tijesto za isto podatno, užitak je raditi sa njim. RECEPT: 80 g masti 1 jaje 70 g meda 250 g brašna 1/2 žličice praška za pecivo prstohvat soli naribana korica 1 limuna šećer u prahu za uvaljati keksiće Brašno prosijati pa mu dodati prstohvat soli i prašak za pecivo. Mast ostaviti na sobnoj temperaturi kako bi omekšala. Kada omekša u mast dodati jaje i pjenasto umutiti. Dodati naribanu koricu limuna, med i dobro izmiješati sastojke. Smjesu brašna, soli i praška za pecivo dodavati postepeno dok se ne umijesi mekano tijesto. Ukoliko je tijesto jako ljepljivo, staviti ga na pola sata u hladnjak da se dobro ohladi. Veliki lim od pećnice obložiti papirom za pečenje. Pećnicu ugrijati na 180 C. Komadiće tijesta veličine otprilike špekule, izvaljajti u glistu, pa spojiti krajeva da bi se oblikovao vjenčić. Slagati na lim sa malim razmakom između vjenčića jer će se tijesto malo raširiti prilikom pečenja. Peći dok ne dobiju lagano zlatnu boju. Kod mene je to trajalo 15-ak minuta. Još vruće vjenčiće uvaljati u šećer u prahu. Verzija za ispis Objavio/la Petra Kranjica u 09:26 Broj komentara: 19: Oznake: banane, Fbi rukavice, med, orasi, sitni kolačići, slastice u čaši, torta, višnje ponedjeljak, 19. prosinca 2011. Ajme koliko nas je!-čaj "Ajme koliko nas je!" je prva igra koja je nastala na food blog prostoru bivše Jugoslavije. Igra je započela u kolovozu 2008 na inicijativu food blogerice Snježane. Nakon drugog kruga igre u kojem je sudjelovalo čak 12 sudionika, reakcijom osnivačice igra je dobila ime. Tema mjeseca prosinca je čaj a domaćica je Ebba. Isprva uopće nisam imala ideju što napraviti sa čajem i bila sam sigurna da ovaj mjesec uopće neću sudjelovati. Ali prije par dana sam imala žarku želju pojesti nešto slatko a doma nisam imala apsolutno ništa, čak ni kockicu čokolade. Pa sam se sjetila ovog super biskvita koji mi je često dobro poslužio u ovakvim situacijama. Doista je zahvalan jer trpi razna "zlostavljanja". Možete u njega umiješati što god se sjetite i on uvijek uspije. I ništa manje nije bitno i to što se radi od sasvim svakodnevnih sastojaka koje uvijek imamo u kuhinji. Ovoga puta sam ga umjesto sa vodom napravila sa čajem a na njega sam stavila glazuru od limuna i šećera u prahu. Koristila sam turski čaj koji sam ljetos donijela iz Istambula. Turski čaj još se naziva i riza čaj, po oblast Riza na obali Crnog mora gdje se uzgaja. Čaj je u Turskoj postao popularan početkom 19 stoljeća, kada je Otomansko carstvo izgubilo Yemen i oblast Maha pa je kava postala preskupa za uvoz. RECEPT: ZA TIJESTO; 3 jaja 80 g šećera 100 g brašna žličica praška za pecivo prstohvat soli 50 ml ulja 75 ml vode 2 žličice čaja ZA GLAZURU; 100 g šećera u prahu sok 1 limuna Čaj prelite vrućom vodom i ostavite ga da se prohladi. Kalup veličine 20 x 20 cm (ili neki manji kalup sličnih dimenzija) premažite maslacem i pobrašnite. Pećnicu ugrijte na 170 C. Prosijte brašno, prašak za pecivo i sol. Žumanjke i 40 g šećera miksati dok ne dobijete blijedu i pjenastu smjesu. Umiješajte ulje ulijevajuči ga u tankom mlazu. Čaj procijedite pa i njega u tankom mlazu ulite u smjesu žumanjaka i dobro izmiješajte. Umiješajte i smjesu prosijanog brašna pa oprezno izmiješajte. Bjelanjke sa preostalih 40 g šećera istucite u čvrsti snijeg. Pomiješajte obje smjese, pa sve prebacite u kalup za pečenje, zagladite površinu i stavite u pećnicu na 45 minuta. čim kolač izvadite iz pećnice prelite ga glazurom. Za pripremu glazure; prosijte šećer u prahu pa ga pomiješajte sa malo limunovog soka. Oprezno dolijevajte limunov sok jer bi glazura trebala biti poprilično gusta. Trebala bi imati konzistenciju vrlo guste smjese za palačinke, jer će se omekšati uslijed topline biskvita po kojem ćete je preliti. Kolač ohladite i narežite ga na kocke prije posluživanja. Ne zaboravite poslužiti uz čaj koji ste koristili u kolaču kako biste mu dodatno istaknuli okus. Verzija za ispis Objavio/la Petra Kranjica u 09:08 Broj komentara: 5: Oznake: Ajme koliko nas je, čaj, kocke petak, 16. prosinca 2011. Crno-bijele kuglice Vidim da ste sve već bile izuzetno vrijedne i počele sa pripremama za Božić. Ja sam nešto inertna ove godine, inače sam u ovo vrijeme već znala sve što ću mijesiti. Nekako me obišlo božićno ludilo ove godine vjerojatno zbog ovih neobično visokih temperatura vani. Primijetila sam da Vas puno ima recept za ove kuglice ali ja sam toliko oduševljena njima da sam odlučila i ja objaviti recept za iste. Toliko su mi fine da su osvojile počasno mjesto među mojim najdražim božićnim keksićima. Primijetila sam da Vas puno ima recept za ove kuglice ali ja sam toliko oduševljena njima da sam odlučila i ja objaviti recept za iste. Toliko su mi fine da su osvojile počasno mjesto među mojim najdražim božićnim keksićima. RECEPT: Za keksiće: 200 g čokolade 50 g maslaca 100 g smeđeg šećera 2 jaja srž pola mahune vanilije 200 g brašna prstohvat soli pola žličice soli Za umakanje keksića: šećer u prahu Čokoladu i maslac otopite na pari. malo ohladite. Miksajte jaja, šećer i srž mahune vanilije dok ne dobijete pjenastu smjesu. U smjesu jaja i šećera oprezno umiješajte čokoladu rastopljenu sa maslacem, a zatim postepno umiješajte prosijano brašno, sol i prašak za pecivo. Zdjelu sa smjesom prekrijte prozirnom folijom i ostavite u hladnjaku preko noći. Drugi dan vadite smjesu žličicom i oblikujte je u kuglice. Svaku kuglicu uvaljajte u šećer u prahu.Kuglice slažite na lim obložen papirom za pečenje i pecite u pećnici prethodno zagrijanoj na 180 C 10-12 minuta. Objavio/la Petra Kranjica u 09:00 4 komentara: Oznake: čokolada, sitni kolačići ponedjeljak, 12. prosinca 2011. Rođendanska torta Danas sam malo umorna od sastanka sa zubarom pa zato neću puno duljiti. Rođendanska torta spada u one legendarne recepte iz mamine flejkave bilježnice sa receptima. Priča otprilike ide ovako; mamina prijateljica je kod svoje prijateljice jela neku super tortu. Ali nije prijteljičina prijateljica napravila tortu nago otprilike susjeda Štefica(karikiram). Znam da su mama i njena prijateljica ganjale recept za ovu tortu otprilike mjesec dana po pola države. Bilo kako bilo dobile su recept i od onda on ima počasno mjesto u arhivi recepata. RECEPT: ŽUTI BISKVIT: 4 jaja 5 žlica šećera 4 žlice brašna 2 žličice pecilnog praška naribana kora 1 naranče CRNI BRISKVIT: 5 jaja 6 žlica šećera 10 žlica tostiranih i mljevenih oraha 2 žličice pecilnog praška 2 žlice kakaa 2 žlice brašna naribana kora 1 naranče BIJELI BISKVIT: 6 bjelanjaka 6 žlica šećera 6 žlica blanširanih i mljevenih badema 2 žlice ulja 3 žlice brašna KREMA: 6 žumanjaka 14 žlica šećera 5 žlica brašna srž mahune vanilije 6 dl mlijeka 250 g maslaca ZA NATOPITI BISKVIT: iscijeđen sok 2 naranče ZA UKRAS: naribana čokolada Za žuti biskvit; pijenasto izmiksati jaja sa šećerom. Oprezno umiješati brašno prosijano sa pecilnim praškom. Dodati naribanu koricu naranče. Smjesu izliti u prethodno namašćen i pobrašnjen kalup veličine 30 x 20 cm. Peči u pećnici prethodno zagrijanoj na 190 C 20-ak minuta.. Ispečeni biskvit ohladiti. Za crni biskvit; pijenasto izmiksati jaja sa šećerom. Oprezno umiješati brašno prosijano sa pecilnim praškom i kakaom. Dodati orahe i naribanu koricu naranče. Smjesu izliti u prethodno namašćen i pobrašnjen kalup veličine 30 x 20 cm. Peči u pećnici prethodno zagrijanoj na 190 C 20-ak minuta. Ispečeni biskvit ohladiti. Za bijeli biskvit; pijenasto izmiksati bjelanjke sa šećerom. Oprezno umiješati prosijano brašno i bademe. Dodati ulje. Smjesu izliti u prethodno namašćen i pobrašnjen kalup veličine 30 x 20 cm. Peči u pećnici prethodno zagrijanoj na 190 C 20-ak minuta. Ispečeni biskvit ohladiti. Za kremu; 4 dl mlijeka staviti u lonac i staviti kuhati na vatru dok ne zavrije. U posudi izmiješati žumanjke, šećer, brašno, srž mahune vanilije i preostalih 2 dl mlijeka. Smjesu žumanjaka preliti kipućim mlijekom i izmiješati. Smjesu vratiti u lonac pa kuhati na laganoj vatri dok se ne zgusne. Ohladiti. Pjenasto izmiksati maslac. Pomiješati izmiksani maslac sa ohlađenom kremom od žumanjaka. Žuti i crni biskvit prerezati tako da dobijete dva lista. Biskvite natopiti sokom od naranče. Slaganje torte: žuti biskvit, krema, crni biskvit, krema, bijeli biskvit, krema, crni biskvit, krema, žuti biskvit, krema. Tortu ukrasiti ribanom čokoladom i dobro ohladiti prije posluživanja. Verzija za ispis RECEPT: ŽUTI BISKVIT: 4 jaja 5 žlica šećera 4 žlice brašna 2 žličice pecilnog praška naribana kora 1 naranče CRNI BRISKVIT: 5 jaja 6 žlica šećera 10 žlica tostiranih i mljevenih oraha 2 žličice pecilnog praška 2 žlice kakaa 2 žlice brašna naribana kora 1 naranče BIJELI BISKVIT: 6 bjelanjaka 6 žlica šećera 6 žlica blanširanih i mljevenih badema 2 žlice ulja 3 žlice brašna KREMA: 6 žumanjaka 14 žlica šećera 5 žlica brašna srž mahune vanilije 6 dl mlijeka 250 g maslaca ZA NATOPITI BISKVIT: iscijeđen sok 2 naranče ZA UKRAS: naribana čokolada Za žuti biskvit; pijenasto izmiksati jaja sa šećerom. Oprezno umiješati brašno prosijano sa pecilnim praškom. Dodati naribanu koricu naranče. Smjesu izliti u prethodno namašćen i pobrašnjen kalup veličine 30 x 20 cm. Peči u pećnici prethodno zagrijanoj na 190 C 20-ak minuta.. Ispečeni biskvit ohladiti. Za crni biskvit; pijenasto izmiksati jaja sa šećerom. Oprezno umiješati brašno prosijano sa pecilnim praškom i kakaom. Dodati orahe i naribanu koricu naranče. Smjesu izliti u prethodno namašćen i pobrašnjen kalup veličine 30 x 20 cm. Peči u pećnici prethodno zagrijanoj na 190 C 20-ak minuta. Ispečeni biskvit ohladiti. Za bijeli biskvit; pijenasto izmiksati bjelanjke sa šećerom. Oprezno umiješati prosijano brašno i bademe. Dodati ulje. Smjesu izliti u prethodno namašćen i pobrašnjen kalup veličine 30 x 20 cm. Peči u pećnici prethodno zagrijanoj na 190 C 20-ak minuta. Ispečeni biskvit ohladiti. Za kremu; 4 dl mlijeka staviti u lonac i staviti kuhati na vatru dok ne zavrije. U posudi izmiješati žumanjke, šećer, brašno, srž mahune vanilije i preostalih 2 dl mlijeka. Smjesu žumanjaka preliti kipućim mlijekom i izmiješati. Smjesu vratiti u lonac pa kuhati na laganoj vatri dok se ne zgusne. Ohladiti. Pjenasto izmiksati maslac. Pomiješati izmiksani maslac sa ohlađenom kremom od žumanjaka. Žuti i crni biskvit prerezati tako da dobijete dva lista. Biskvite natopiti sokom od naranče. Slaganje torte: žuti biskvit, krema, crni biskvit, krema, bijeli biskvit, krema, crni biskvit, krema, žuti biskvit, krema. Tortu ukrasiti ribanom čokoladom i dobro ohladiti prije posluživanja. Verzija za ispis Objavio/la Petra Kranjica u 12:52 Broj komentara: 17: Oznake: bademi, naranče, orasi, recepti iz bilježnice, torta petak, 9. prosinca 2011. Nova igračka i pite od limuna i meringe Imam ga, imam ga. Nakon kratkog promišljanja odlučila sam se i nabavila si brener. Baš mi je guba, palila sam sve pred sobom. U skoroj budućnosti možete očekivati još nekoliko "spaljenih" recepata. Vjerojatno ste primijetili da je sezona domaćeg limuna u punom jeku. Ako imate nekog tko živi na moru hitno ga zovite i žicajte da vam pošalje paket domaćeg limuna. Ako nemate nikoga, žao mi je, onda odmah trk na plac kupiti limun. Ne pitajte za cijenu; nešto je skuplji ali vrijedi svaku kunu. Ovaj limun iz trgovina koji inače koristimo nije vrijedan spomena. Možete ga koristiti u nebrojenom nizu recepata. Raditi limoncelo, arancine (kako se zovu arancini od limuna, limuncini?) ili ove male pitice sa kremom od limuna. Pitice su fantastične, prhko tijesto sa slatko kiselom kremom od limuna i lagano hrskava meringa. Recept sam pronašla u kuharici Ane Ugarković "Nešto slatko". RECEPT: TIJESTO: 110 g maslaca 50 g šećera 1 žumanjak 220 g brašna 1 žlica kiselog vrhnja KREMA: sok i naribana korica 2 limuna 3 žlice vode 120 g šećera 100 g maslaca 1/4 žličice soli 3 jaja 3 žumanjka ZA MERINGU: 3 žličice želatine 180 g šećera 120 ml vode 3 bjelanjka prstohvat soli žličica ekstrakta od vanilije Za tijesto: pomiješajte brašno sa šećerom i brzo umiješajte maslac. Miješajte dok ne dobijete grube mrvice i dok maslac ne bude više vidljiv. Razmutite žumanjke sa kiselim vrhnjem i dodajte mrvicama. Miješajte dok se smjesa ne skupi u tijesto. Napravite disk od tijesta, zamotajte ga u prozirnu foliju i ostavite u hladnjaku najmanje 2 sata. Lagano pobrašnite radnu površinu i razvaljajte tijesto na 3 mm debljine. Tijestom obložite prethodno namašćen i pobrašnjen kalupiće za pitu. Tijesto pecite u pećnici zagrijanoj na 180 C 20-ak minuta dok ne dobije lijepu zlatnu boju. Ohladite. Za kremu: u vatrostalnoj zdjeli pomiješajte koricu i sok limuna, vodu, šećer, maslac i sol. Kuhajte na pari dok se šećer ne otopi. U drugoj posudi razmutite jaja i žumanjke. Na jaja dodajte malo vruće smijese sa limunom, izmiješajte i sve vratite natrag u vatrostalnu zdjelu. Nastavite kuhati na pari neprestano mješajući dok se krema ne zgusne (meni je trebalo nekih 10-ak minuta). Protisnite kroz sito i ostavite kremu da se malo ohladi prije nego napunite pečeno tijesto. Za meringu: namočite želatinu sa dvije žlice vode i ostavite je da nabubri. U manjem lončiću pomiješajte šećer i vodu te kuhajte na laganoj vatri dok se šećer ne otopi. Pojačajte vatru i nastavite kuhati dok se ne počnu stvarati veliki mjehuri i sirup prestane kapati, već počne padati sa žlice u jednoj niti. Bjelanjke istući u mekani snijeg. Vrući sirup ulite u tankom mlazu u snijeg od bjelanjaka uz stalno miksanje. Želatinu stavite u posudu još vruću od sirupa i promiješajte da se otopi. Izlijte na bjelanjke, dodajte ekstrakt vanilije i tucite još oko 3 minute. Razmažite meringu po kremi od vanilije. Meringu lagano "spalite" brenerom ili je stavite na najgornju rešetku u pećnicu zagrijanu na 220 C na nekoliko minuta, dok meringa lagano ne porumeni. Verzija za ispis Vjerojatno ste primijetili da je sezona domaćeg limuna u punom jeku. Ako imate nekog tko živi na moru hitno ga zovite i žicajte da vam pošalje paket domaćeg limuna. Ako nemate nikoga, žao mi je, onda odmah trk na plac kupiti limun. Ne pitajte za cijenu; nešto je skuplji ali vrijedi svaku kunu. Ovaj limun iz trgovina koji inače koristimo nije vrijedan spomena. Možete ga koristiti u nebrojenom nizu recepata. Raditi limoncelo, arancine (kako se zovu arancini od limuna, limuncini?) ili ove male pitice sa kremom od limuna. Pitice su fantastične, prhko tijesto sa slatko kiselom kremom od limuna i lagano hrskava meringa. Recept sam pronašla u kuharici Ane Ugarković "Nešto slatko". RECEPT: TIJESTO: 110 g maslaca 50 g šećera 1 žumanjak 220 g brašna 1 žlica kiselog vrhnja KREMA: sok i naribana korica 2 limuna 3 žlice vode 120 g šećera 100 g maslaca 1/4 žličice soli 3 jaja 3 žumanjka ZA MERINGU: 3 žličice želatine 180 g šećera 120 ml vode 3 bjelanjka prstohvat soli žličica ekstrakta od vanilije Za tijesto: pomiješajte brašno sa šećerom i brzo umiješajte maslac. Miješajte dok ne dobijete grube mrvice i dok maslac ne bude više vidljiv. Razmutite žumanjke sa kiselim vrhnjem i dodajte mrvicama. Miješajte dok se smjesa ne skupi u tijesto. Napravite disk od tijesta, zamotajte ga u prozirnu foliju i ostavite u hladnjaku najmanje 2 sata. Lagano pobrašnite radnu površinu i razvaljajte tijesto na 3 mm debljine. Tijestom obložite prethodno namašćen i pobrašnjen kalupiće za pitu. Tijesto pecite u pećnici zagrijanoj na 180 C 20-ak minuta dok ne dobije lijepu zlatnu boju. Ohladite. Za kremu: u vatrostalnoj zdjeli pomiješajte koricu i sok limuna, vodu, šećer, maslac i sol. Kuhajte na pari dok se šećer ne otopi. U drugoj posudi razmutite jaja i žumanjke. Na jaja dodajte malo vruće smijese sa limunom, izmiješajte i sve vratite natrag u vatrostalnu zdjelu. Nastavite kuhati na pari neprestano mješajući dok se krema ne zgusne (meni je trebalo nekih 10-ak minuta). Protisnite kroz sito i ostavite kremu da se malo ohladi prije nego napunite pečeno tijesto. Za meringu: namočite želatinu sa dvije žlice vode i ostavite je da nabubri. U manjem lončiću pomiješajte šećer i vodu te kuhajte na laganoj vatri dok se šećer ne otopi. Pojačajte vatru i nastavite kuhati dok se ne počnu stvarati veliki mjehuri i sirup prestane kapati, već počne padati sa žlice u jednoj niti. Bjelanjke istući u mekani snijeg. Vrući sirup ulite u tankom mlazu u snijeg od bjelanjaka uz stalno miksanje. Želatinu stavite u posudu još vruću od sirupa i promiješajte da se otopi. Izlijte na bjelanjke, dodajte ekstrakt vanilije i tucite još oko 3 minute. Razmažite meringu po kremi od vanilije. Meringu lagano "spalite" brenerom ili je stavite na najgornju rešetku u pećnicu zagrijanu na 220 C na nekoliko minuta, dok meringa lagano ne porumeni. Verzija za ispis Objavio/la Petra Kranjica u 11:43 Broj komentara: 15: Oznake: limun, pita, slastice u čaši ponedjeljak, 5. prosinca 2011. Pita od breskva i kupina u kukuruznom tijestu Ovaj recept je još jedan od onih za koji namirnice nisu trenutno u sezoni. Ja naime živim između dvije adrese. Preko tjedna sam u Zagrebu a vikendom u Samoboru. Zašto je to značajno za ovaj recept? E pa ljetos sam htjela napraviti ovu pitu dok sam bila u Samoboru a nisam imala recept sa sobom. Većina mojih kuharica je u Zagrebu a u Samobor samo nosim recepte za ono što sam planirala napraviti. Kada sam shvatila da nemam recept sa sobom, naravno da sam prvo krenula upaliti lap i potražiti recept na blogu. Tražila sam i tražila ali nikako pronaći. Naravno da nisam objavila taj recept. Imala sam fotke ali recept ne. Sada ispravljam grešku i nadopunjujem moju on-line kuharicu. Recept sam pronašla u kuharici Ane Ugarković "Nešto slatko". RECEPT: ZA TIJESTO; 125 g maslaca 150 g šećera 3 žumanjka 225 g brašna 85 g kukuruzne krupice 3/4 žličice soli naribana korica limuna NADJEV; 1 žlica kukuruzne krupice 4 breskve kalanke 250 g kupina 3 žlice šećera ZA PREMAZ I POSIPANJE; 1 žumanjak 2 žlice mlijeka malo smeđeg šećera za posip ZA POSLUŽIVANJE: sladoled od vanilije ili tučeno slatko vrhnje Miksati maslac sa šećerom dok ne postane pjenast, zatim dodavati jedan po jedan žumanjak. U tu smjesu prosijte brašno i kukuruznu krupicu. Dodajte naribanu limunovu koricu i sol. Dobro izmiješajte i skupite u tijesto. Tijesto podijelite na dva djela, Jedan veći a drugi malo manji. Umotajte u prozirnu foliju i stavite u hladnjak na 2 sata. Kalup za pite namastite i pobrašnite. Veći dio tijesta razvaljajte i utisnite u kalup. Višak tijesta koji viri iz kalupa odstranite i njime pokrpajte eventualne napukline u tijestu. Tijesto u kalupu stavite u zamrzivač na 10 minuta, kako biste spriječili njegovo skupljanje tijekom pečenja. Tijesto direktno iz zamrzivača stavite u pećnicu prethodno zagrijanu na 180 C i pecite 15-20 minuta dok lagano ne požuti. Ukoliko se tijesto napuhne tijekom pečenja lagano ga probušite drvenim štapićem. Ohladite ga prije punjenja voćem. Povisite temperaturu pećnice na 200 C. Pečeno tijesto posipajte kukuruznom krupicom. Breskve operite, očistite od koštica i narežite na osmine, pa ih rasporedite po pečenom tijestu. Kupine poslažite po breskvama i posipajte šećerom. Manji dio tijesta razvaljajte i položite na voćni nadjev. Razmutite žumanjak sa mlijekom i premažite gornje tijesto. Posipajte smeđim šećerom i pecite 45-50 minuta dok pita ne dobije lijepu boju. Ohladite i poslužite sa sladoledom ili tučenim slatkim vrhnjem. Verzija za ispis Ja naime živim između dvije adrese. Preko tjedna sam u Zagrebu a vikendom u Samoboru. Zašto je to značajno za ovaj recept? E pa ljetos sam htjela napraviti ovu pitu dok sam bila u Samoboru a nisam imala recept sa sobom. Većina mojih kuharica je u Zagrebu a u Samobor samo nosim recepte za ono što sam planirala napraviti. Kada sam shvatila da nemam recept sa sobom, naravno da sam prvo krenula upaliti lap i potražiti recept na blogu. Tražila sam i tražila ali nikako pronaći. Naravno da nisam objavila taj recept. Imala sam fotke ali recept ne. Sada ispravljam grešku i nadopunjujem moju on-line kuharicu. Recept sam pronašla u kuharici Ane Ugarković "Nešto slatko". RECEPT: ZA TIJESTO; 125 g maslaca 150 g šećera 3 žumanjka 225 g brašna 85 g kukuruzne krupice 3/4 žličice soli naribana korica limuna NADJEV; 1 žlica kukuruzne krupice 4 breskve kalanke 250 g kupina 3 žlice šećera ZA PREMAZ I POSIPANJE; 1 žumanjak 2 žlice mlijeka malo smeđeg šećera za posip ZA POSLUŽIVANJE: sladoled od vanilije ili tučeno slatko vrhnje Miksati maslac sa šećerom dok ne postane pjenast, zatim dodavati jedan po jedan žumanjak. U tu smjesu prosijte brašno i kukuruznu krupicu. Dodajte naribanu limunovu koricu i sol. Dobro izmiješajte i skupite u tijesto. Tijesto podijelite na dva djela, Jedan veći a drugi malo manji. Umotajte u prozirnu foliju i stavite u hladnjak na 2 sata. Kalup za pite namastite i pobrašnite. Veći dio tijesta razvaljajte i utisnite u kalup. Višak tijesta koji viri iz kalupa odstranite i njime pokrpajte eventualne napukline u tijestu. Tijesto u kalupu stavite u zamrzivač na 10 minuta, kako biste spriječili njegovo skupljanje tijekom pečenja. Tijesto direktno iz zamrzivača stavite u pećnicu prethodno zagrijanu na 180 C i pecite 15-20 minuta dok lagano ne požuti. Ukoliko se tijesto napuhne tijekom pečenja lagano ga probušite drvenim štapićem. Ohladite ga prije punjenja voćem. Povisite temperaturu pećnice na 200 C. Pečeno tijesto posipajte kukuruznom krupicom. Breskve operite, očistite od koštica i narežite na osmine, pa ih rasporedite po pečenom tijestu. Kupine poslažite po breskvama i posipajte šećerom. Manji dio tijesta razvaljajte i položite na voćni nadjev. Razmutite žumanjak sa mlijekom i premažite gornje tijesto. Posipajte smeđim šećerom i pecite 45-50 minuta dok pita ne dobije lijepu boju. Ohladite i poslužite sa sladoledom ili tučenim slatkim vrhnjem. Verzija za ispis Objavio/la Petra Kranjica u 13:22 Broj komentara: 11: Oznake: breskve, kukuruzna krupica, kupine, pita petak, 2. prosinca 2011. Pašta na žlicu sa gljivama Ne znam jeste li popratili ali jednom mjesečno uz Jutarnji list izlazi prilog "Dobra hrana". Može se kupiti svake prve nedjelje u mjesecu uz nedjeljni Jutarnji i stoji svega tri kune. Totalno sam oduševljena prilogom. U svakom broju obrađuju jednu sezonsku namirnicu ili neki sezonski gastro događaj. Tako su prošlom broju, iz kojeg sam posudila inspiraciju za današnji recept, tema bile kolinje. Svaka čast na ideji. Isto tako moram pohvaliti ljude koji rade kao suradnici jer uvijek ima zgodnih članaka a fotke su stvarno izvrsne. Fotke su mi posebno bitne jer sam izrazito vizualan tip i teško mi je predočiti si recept bez popratne fotografije. Iz istog razloga sam ljuta na kuharice koje nemaju fotku uz svaki recept. Mislim znam da je tisak skup ali kako da si predočim finalni rezultat kada nemam popratnu fotografiju. Ponavljam, ja sam izrazito vizualan tip. Ukoliko želite, u nedjelju izlazi novi broj "Dobre hrane". Tema u prosincu, kao što možete i pretpostaviti, je božićni meni. I za kraj a ne manje bitno ima i prilog o jestivim poklonima koji je osmislila AnaMarija sa bloga Da mi je nešto slatko. I zato ako još niste vjerni čitatelji "Dobre hrane" predlažem da se ove nedjelje izvučete iz piđame i trknete na kiosk po nedjeljni Jutarnji. Za malo novaca dobiti ćete zaista impresivnu zbirku sezonskih recepata. Uz fotke pored svakog recepta, naravno. RECEPT: Ukoliko želite, u nedjelju izlazi novi broj "Dobre hrane". Tema u prosincu, kao što možete i pretpostaviti, je božićni meni. I za kraj a ne manje bitno ima i prilog o jestivim poklonima koji je osmislila AnaMarija sa bloga Da mi je nešto slatko. I zato ako još niste vjerni čitatelji "Dobre hrane" predlažem da se ove nedjelje izvučete iz piđame i trknete na kiosk po nedjeljni Jutarnji. Za malo novaca dobiti ćete zaista impresivnu zbirku sezonskih recepata. Uz fotke pored svakog recepta, naravno. RECEPT: 500 g gljiva (ja sam koristila vrganje) 3 režnja češnjaka 1 dl bijelog vina 1 dl pelata maslinovo ulje 500 g suhe tjestenine (ja sam koristila fuže) sol papar svježi timijan svježi kravlji sir Gljive očistiti i narezati na krupnije komadiće. Tavicu jako zagrijati. Na tavicu kapnuti vrlo malo maslinovog ulja i na to staviti gljive. Gljive pečemo, uz miješanje, na najjačoj vatri, dok ne posmeđe. Ako koristite malu tavicu, pecite gljive na dva puta jer će se u protivnom gljive pirjati a ne peći, pa će izgubiti okus. Pečene gljive staviti sa strane. U loncu na malo maslinovog ulja zapeči češnjak narezan na listiće dok ne postane svijetlosmeđ, zaliti bijelim vinom, dodati pelete i litru vode. Kada zavrije dodati tjesteninu i smanjiti vatru. Dodati dvije grančice svježeg timijana te posoliti i popapriti. Kuhati dok tjestenina ne bude al dente. Na kraju dodati pečene gljive. Poslužiti sa malo svježeg kravljeg sira. Objavio/la Petra Kranjica u 11:41 Broj komentara: 8: Oznake: slano, timijan, tjestenina, vrganji srijeda, 30. studenoga 2011. KuVarijacije-Nana Anine kiflice sa sirom KuVarijacije su mjesečna igra namijenjena vlasnicima food blogova sa područja bivše Jugoslavije. Osnovna ideja igre je da svi sudionici igre pripremaju isto jelo. Sudionici zatim objavljuju rad na svom blogu, svi istog dana u mjesecu, prokomentiraju zapažanja i eventualne poteškoće u pripremi istog. U studenom smo svi radili Nana Anine kiflice sa sirom. Sada kada ih vidim odmah sam gladna. Kiflice su pre, pre, prefine i totalno zarazne. Kao ona reklama ; nemoj misliti na kiflicu, nemoj misliti na kiflicu. Tijesto je malo mekše nego što sam navikla i iz tog razloga je malo teže rukovati njime. Ali su zato kiflice mekane čak i drugi dan. Nisu onako suhonjave kao što znaju biti. To je naravno slučaj ako vam slučajno koja ostane za drugi dan. RECEPT: Osnovna ideja igre je da svi sudionici igre pripremaju isto jelo. Sudionici zatim objavljuju rad na svom blogu, svi istog dana u mjesecu, prokomentiraju zapažanja i eventualne poteškoće u pripremi istog. U studenom smo svi radili Nana Anine kiflice sa sirom. Sada kada ih vidim odmah sam gladna. Kiflice su pre, pre, prefine i totalno zarazne. Kao ona reklama ; nemoj misliti na kiflicu, nemoj misliti na kiflicu. Tijesto je malo mekše nego što sam navikla i iz tog razloga je malo teže rukovati njime. Ali su zato kiflice mekane čak i drugi dan. Nisu onako suhonjave kao što znaju biti. To je naravno slučaj ako vam slučajno koja ostane za drugi dan. RECEPT: Za aktivaciju kvasca: 20 g kvasca 1 žličica šećera 50 ml toplog mlijeka Za tijesto: 500 g brašna, a potrošiti ćete otprilike 450 g 1 žličica soli 1 žličica šećera 200 ml toplog mlijeka 1 žumanjak 80 ml ulja 175 g margarina Za nadjev: 250 g svježeg sira 1 jaje malo soli Za premazivanje: 1 bjelanjak Za posip: krupna morska sol kim Kvasac pomiješati sa toplim mlijekom i šećerom. Ostaviti na toplom mjestu da se kvasac aktivira i na vrhu pojavi pjenica. Margarin izvaditi iz hladnjaka da omekša. Brašno prosijati pa u zdjelu staviti 400 g brašna. Žumanjak razmutiti sa uljem. U brašno dodati 200 ml toplog mlijeka, smjesu žumanjak i ulja, sol, šećer i aktivirani kvasac i sve izmiješati kuhačom. Dobiti ćete vrlo mekano tijesto , koje ne liči na tijesto sa kojim bi se mogle napraviti kiflice. Uzmite šaku brašna od 100 g brašna koje ste odvojili na početku i kuhačom ga umiješajte u tijesto. Pa opet uzmite šaku brašna pa polovicu stavite ispod a polovicu na tijesto pa sve umijesite rukama. Mijesite vrlo kratko jer će se tijesto ubrzo početi lijepiti za ruke. čim se tijesto počne lijepiti za ruke prestanite mijesiti. Treći put uzmite šaku brašna pa pobrašnite dno zdjele, na to stavite tijesto pa posipajte tijesto i po vrhu. Prekrite tijesto krpom i ostavite ga na toplom mjestu da se diže oko pola sata ili dok se smjesa ne udvostruči. Nakon što se tijesto diglo istresti ga na radnu površinu. Nije ga potrebno dodatno posipavati brašnom jer ima brašna na samom tijestu. Tijesto podijeliti na 8 jednakih dijelova koje je potrebno oblikovati u kuglice. Svaku pojedinu kuglicu razvaljati i disk veličine 10-ak centimetara. Četiri diska se premažu omekšalim margarinom pa se poklope za preostala 4 nenamazana diska. Znači margarinom su spojena po diska tijesta, tako da na kraju imamo 4 djela tijesta. Za nadjev izmiješati sir i jeje te sol u glatku smjesu. Svaki dio tijesta se razvalja u krug i podjeli na 8 trokuta. Trokutići se malo zarežu na sredini kako bi se kiflica lakše zamotala. Trokutiće naputi nadjevom od sira i smotati kiflice. Kiflice složiti na lim obložen papirom za pečenje. Bjelanjke istući u snijeg. Kistom kiflice obilno premazati snijegom. Premazane kiflice posipati solju i kimom. Kiflice peći u pećnici prethodno zagrijanoj na 200 C otprilike 20-ak minuta. Verzija za ispis Objavio/la Petra Kranjica u 13:32 Broj komentara: 20: Oznake: kuVarijacije, kvasac, sir, slani keksići petak, 25. studenoga 2011. "Pijana" pita od jabuka Ovo je varijacija na temu pite od jabuka. Ukoliko Vam je dosadila klasična pita od jabuka onda je ovo rješenje za Vas.Jedina greška koju sam napravila je ta što sam pitu poslužila sa umakom od karamela. Pita je dosta slatka tako da uz dodatak karamel umaka postaje gotovo nepodnošljivo slatka. Mislim da bi bila bolja poslužena sa sladoledom. RECEPT: TIJESTO: 240 g brašna pola žličice soli 2 žlice šećera 150 g maslaca 4 do 5 žlica ledeno hladne vode POSIP: 80 g tostiranih oraha 80 g smeđeg šećera pola žličice cimeta 1/4 žličice soli 50 g brašna 75 g hladnog maslaca NADJEV: 6 jabuka 125 g maslaca 3 žličice mljevenog cimeta 230 g šećera 1,5 dl whiskey-a ( ja sam koristila Johnny Walker) 1,25 dl slatkog vrhnja ZA POSLUŽIVANJE: sladoled od vanilije, tučeno slatko vrhnje ili umak od karamela Za tijesto prvo pomiješajte prosijano brašno,sol i šećer. Dodajte maslac i izmješajte da dobijete mrvičasto tijesto. Dodajte vodu i mijesite dok ne dobijete kompaktno tijesto. Oblikujte kuglu, omotajte prozirnom folijom i stavite u hladnjak na 1 sat. Za posip prvo krupno nasjeckajte tostirane orahe. Pomiješajte šećer, cimet, brašno i sol. Dodajte maslac i orahe i miješajte vilicom dok se više ne vide komadići maslaca. Spremite posip u hladnjak. Za nadjev jabuke operite, očistite od jezgre i narežite na šnitice. U većoj tavici rastopite maslac. Na zagrijani maslac dodajte jabuke i dinstajte 5-8 minuta. Dodajte šećer i cimet i dinstajte još minutu, dvije. Pomoću rupičaste žlice izvadite jabuke iz tavice. Raširite ih po limu za pečenje , najbolje u jednom sloju tako da se jabuke ne raskašaju. Maslac i tekućinu koju su pustile jabuke podlite whiskey-em. Kuhajte na umjerenoj vatri otprilike 5 minuta ili dok alkohol ne ishlapi. Dodajte slatko vrhnje i kuhajte još 5 minuta, dok ne dobijte kremu srednje gustoće. jabuke vratite u smjesu whisky-a i slatkog vrhnja i pomiješajte. Tijesto razvaljajte na pobrašnjenoj radnoj površini pa onda njime obložite prethodno namašćen kalup za pite. Na tijesto rasporedite jabuke. Po jabukama rasporedite posip. Pecite u pećnici zagrijanoj na 190 C 50-60 minuta. Pitu poslužite mlaku sa sladoledom od vanilije, tučenim slatkim vrhnjem ili umakom od karamela. Verzija za ispis RECEPT: TIJESTO: 240 g brašna pola žličice soli 2 žlice šećera 150 g maslaca 4 do 5 žlica ledeno hladne vode POSIP: 80 g tostiranih oraha 80 g smeđeg šećera pola žličice cimeta 1/4 žličice soli 50 g brašna 75 g hladnog maslaca NADJEV: 6 jabuka 125 g maslaca 3 žličice mljevenog cimeta 230 g šećera 1,5 dl whiskey-a ( ja sam koristila Johnny Walker) 1,25 dl slatkog vrhnja ZA POSLUŽIVANJE: sladoled od vanilije, tučeno slatko vrhnje ili umak od karamela Za tijesto prvo pomiješajte prosijano brašno,sol i šećer. Dodajte maslac i izmješajte da dobijete mrvičasto tijesto. Dodajte vodu i mijesite dok ne dobijete kompaktno tijesto. Oblikujte kuglu, omotajte prozirnom folijom i stavite u hladnjak na 1 sat. Za posip prvo krupno nasjeckajte tostirane orahe. Pomiješajte šećer, cimet, brašno i sol. Dodajte maslac i orahe i miješajte vilicom dok se više ne vide komadići maslaca. Spremite posip u hladnjak. Za nadjev jabuke operite, očistite od jezgre i narežite na šnitice. U većoj tavici rastopite maslac. Na zagrijani maslac dodajte jabuke i dinstajte 5-8 minuta. Dodajte šećer i cimet i dinstajte još minutu, dvije. Pomoću rupičaste žlice izvadite jabuke iz tavice. Raširite ih po limu za pečenje , najbolje u jednom sloju tako da se jabuke ne raskašaju. Maslac i tekućinu koju su pustile jabuke podlite whiskey-em. Kuhajte na umjerenoj vatri otprilike 5 minuta ili dok alkohol ne ishlapi. Dodajte slatko vrhnje i kuhajte još 5 minuta, dok ne dobijte kremu srednje gustoće. jabuke vratite u smjesu whisky-a i slatkog vrhnja i pomiješajte. Tijesto razvaljajte na pobrašnjenoj radnoj površini pa onda njime obložite prethodno namašćen kalup za pite. Na tijesto rasporedite jabuke. Po jabukama rasporedite posip. Pecite u pećnici zagrijanoj na 190 C 50-60 minuta. Pitu poslužite mlaku sa sladoledom od vanilije, tučenim slatkim vrhnjem ili umakom od karamela. Verzija za ispis Objavio/la Petra Kranjica u 08:05 Broj komentara: 13: Oznake: jabuke, orasi, pita, slatko vrhnje, whiskey četvrtak, 17. studenoga 2011. Crumble ili mrvljenac od jabuka Nisam baš zadovoljna današnjim naslovom. Nisam baš ljubitelj stranih riječi u imenu recepta ali nažalost ponekad ih je teško izbjeći. Koja bi bila hrvatska istoznačnica za crumble? Mrvljenac? ne zvuči loše, ali sumnjam da bi netko znao što je ako bi samo pročitao naslov, a sa crumble-om nema tih nedoumica. Mrvljenac je super brzinski recept koji se može raditi sa voćem po želji. Često nailazim na recepte sa bobičastim voćem ali mi je uvijek nekako žao peći te divne maline ili kupine jer mi je nekako najbolje u sirovom obliku. Najčešće mrvljenac radim sa jabukama ili breskvama. Ovo je "kolač" za koji recept nije potreban ali ipak sam ga napisala za nevješte. ( Bambina šaljem ti pusu). RECEPT: Mrvičasto tijesto: 65 g brašna 100 g šećera 1/2 žličice cimeta 70 g maslaca malo soli 30 g zobenih pahuljica 40 g nasjeckanih oraha Nadjev: 6 jabuka naribana korica limuna 40 g šećera Za posluživanje: sladoled od vanilije Zagrijte pećnicu na 190 C. Sve sastojke za tijesto stavite u zdjelu. Vilicom dobro promiješajte sve sastojke tako da više ne bude vidljivih komadića maslaca. Jabuke operite i narežite na kockice. Narezane jabuke pomiješajte sa šećerom i naribanom limunovom koricom i pomiješajte. Lagano namastite jednu veću vatrostalnu posudu ili 6 malih. Na dno posude rasporedite jabuke. Na jabuke rasporedite mrvičasto tijesto. Pecite u pećnici 30-40 minuta dok tijesto na vrhu ne bude lijepe zlatno žute boje. Pečeni crumble ostavite da se malo ohladi, nekih 30-ak minuta, pa poslužite sa kuglicom sladoleda od vanilije. Verzija za ispis ne zvuči loše, ali sumnjam da bi netko znao što je ako bi samo pročitao naslov, a sa crumble-om nema tih nedoumica. Mrvljenac je super brzinski recept koji se može raditi sa voćem po želji. Često nailazim na recepte sa bobičastim voćem ali mi je uvijek nekako žao peći te divne maline ili kupine jer mi je nekako najbolje u sirovom obliku. Najčešće mrvljenac radim sa jabukama ili breskvama. Ovo je "kolač" za koji recept nije potreban ali ipak sam ga napisala za nevješte. ( Bambina šaljem ti pusu). RECEPT: Mrvičasto tijesto: 65 g brašna 100 g šećera 1/2 žličice cimeta 70 g maslaca malo soli 30 g zobenih pahuljica 40 g nasjeckanih oraha Nadjev: 6 jabuka naribana korica limuna 40 g šećera Za posluživanje: sladoled od vanilije Zagrijte pećnicu na 190 C. Sve sastojke za tijesto stavite u zdjelu. Vilicom dobro promiješajte sve sastojke tako da više ne bude vidljivih komadića maslaca. Jabuke operite i narežite na kockice. Narezane jabuke pomiješajte sa šećerom i naribanom limunovom koricom i pomiješajte. Lagano namastite jednu veću vatrostalnu posudu ili 6 malih. Na dno posude rasporedite jabuke. Na jabuke rasporedite mrvičasto tijesto. Pecite u pećnici 30-40 minuta dok tijesto na vrhu ne bude lijepe zlatno žute boje. Pečeni crumble ostavite da se malo ohladi, nekih 30-ak minuta, pa poslužite sa kuglicom sladoleda od vanilije. Verzija za ispis Objavio/la Petra Kranjica u 10:06 Broj komentara: 14: Oznake: jabuke, orasi, sladoled, slastice u čaši srijeda, 16. studenoga 2011. Egipatska torta Sjećam se, kroz cijelo djetinjstvo mama nam je svima za rođendan radila istu tortu. Nije me to nikada pretjerano smetalo, Jer je torta bila fina, ali moje sestra je uvijek bila razočarana jer je torta svake godine ista. moja mama je mišljenja da se za goste rade već provjereni recepti , koji nikada ne iznevjere. Ja u sebi imam neku "mazohističku crtu" pa sa svoj rođendan svake godine radim neku novu, još neisprobanu tortu. Nekako sam mišljenja da su gosti došli vidjeti mene i čestitati mi rođendan a ne gledati savršenu tortu na tanjuru. Ako će uspjeti , super, ako neće, nikom ništa ,pojesti ćemo je takvu neuspjelu. Sjećate se prošlogodišnjih KuVarijacija i Paganini torte ? Moja se razlila u maniri Robertove Masterchef torte. Radila sam je ponovno kasnije i bila je jako fina ali iskreno ova prva neuspješna je bila nenadmašivo bolja. Ovogodišnja rođendanska torta ponašala se savršeno pristojno. Postojana, oku ugodna a fina... Recept sam posudila od Palachinke ali sam ga malo prilagodila vlastitom nepcu; šlag u prahu zamijenila sam slatkim vrhnjem a za biskvite sam utrošila sve bjelanjke jer ne volim kada mi se bjelanjci ili žumanjci preostali od kolača povlače po hladnjaku. RECEPT: Biskvit 1: 4 bjelanjka 4 žlice šećera 1 žlica brašna 80 g tostiranih i mljevenih lješnjaka Biskvit 2: (potrebno je napraviti 2 ovakva biskvita) 3 bjelanjka 3 žlice šećera 1/2 žlice brašna 60 g tostiranih i mljevenih lješnjaka Žuta krema: 10 žumanjaka 10 žlica šećera 6 žlica brašna srž mahune vanilije 350 ml mlijeka 170 g maslaca Bijela krema: 500 ml slatkog vrhnja 200 g šećera 120 g tostiranih i krupno mljevenih lješnjaka Za ukras: tostirani krupno mljeveni lješnjaci Za biskvit 1;lagano izmiksajte bjelanjke. Dodajte šećer pa miksajte dok ne dobijete sjajni i čvrsti snijeg od bjelanjaka. Oprezno umiješajte mljevene lješnjake i prosijano brašno. Pecite u prethodno namašćenom okruglom kalupu za torte na 170 C 25 minuta. Za biskvit 2;lagano izmiksajte bjelanjke. Dodajte šećer pa miksajte dok ne dobijete sjajni i čvrsti snijeg od bjelanjaka. Oprezno umiješajte mljevene lješnjake i prosijano brašno. Pecite u prethodno namašćenom okruglom kalupu za torte na 170 C 25 minuta. Potrebno je napraviti dva ovakva biskvita. Za žutu kremu; pomiješajte žumanjke sa brašnom. U loncu zagrijte mlijeko sa šećerom i srži mahune vanilije dok ne zakipi. U kipuće mlijeko umiješajte smjesu žumanjak i brašna i kuhajte na laganoj vatri dok se krema ne zgusne. Ohladite. Pjenasto izmiksajte maslac i pomiješajte ga sa kuhanom, ohlađenom kremom. Za bijelu kremu; u tavici debelog dna karamelizirajte šećer do zlatno žute boje. Izlite karamel na papir za pečenje i razmažite u tanki sloj. Morate biti vrlo brzi jer se karamel brzo hladi i postaje tvrd. Ohlađeni karamel odvojite od papira za pečenje te ga izlomite na krupnije komade. Stavite ga u vrećicu za zamrzavanje i usitnite ga valjkom za tijesto. nastojte ne usitniti ga previše jer će zajedno sa lješnjacima dati torti hrskavost. Slatko vrhnje istucite u čvrsti snijeg i u njega umiješajte lješnjake i usitnjeni karamel. Sastavljanje torte; na pladanj na kojem ćete posluživati tortu stavite biskvit 1, trećinu žute kreme , trećinu bijele kreme, biskvit 2, trećinu žute kreme, trećinu bijele kreme, drugi biskvit 2, trećinu žute kreme i trećinu bijele kreme. Tortu ukrasite krupno mljevenim lješnjacima i dobro ohladite prije posluživanja. Verzija za ispis Objavio/la Petra Kranjica u 12:14 Broj komentara: 15: Pretplati se na: Postovi (Atom)