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Homemade Ice Cream

from: Jess Nichols

Ingredients
¾ cup granulated sugar
3 tablespoons vanilla extract
½ teaspoon salt
5 cups water
1 cup milk
12 oz can evaporated milk

Directions
In a large saucepan, combine sugar, vanilla extract, and salt. Slowly stir in water and bring to a boil. Add milk and evaporated milk and heat thoroughly. Ladle into mugs.

from: 103

Ingredients
pudding
1 18-inch loaf of french bread
2 tablespoons vanilla
4 cups milk
1 teaspoon cinnamon
3 eggs, beaten
1 cup raisins
2 cups sugar
3 tablespoons butter

sauce
1 stick butter
1 egg, beaten
1 cup sugar
¼ cup bourbon

Directions
Break bread into bite-size pieces in a large bowl. Cover iwth milk and soak 60 minutes. Mix well. Add egg and sugar. Stir in vanilla, cinnamon, and raisins. Melt butter in a 9X13X2 inch baking dish, tilting to coat all sides. Pour pudding into dish. Bake at 375 for 60 minutes. To prepare sauce, heat butter and sugar in the top of a double boiler. Slowly whisk in egg. Cool slightly. Add bourbon. Serve warm over pudding or in a sauceboat on the side.

from: Zack Newton

Ingredients
1-8oz. pkg. brownie mix
2-8oz pkgs. cream cheese, softened
1/2 c. sugar
1 teas. vanilla
2 eggs
1 c. milk chocolate pieces, melted

Directions
Preheat oven to 350. Grease bottom of 9″ spring-form pan. Prepare brownie mix according to package directions. Pour batter evenly into pan. Bake at 350 for 15 min. Combine cream cheese, sugar, and vanilla, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition.

Pour over brownie layer. Spoon melted chocolate over cream cheese mixture; cut through batter with knife several times for marble effect. Bake at 350 for 35 minutes. Loosen cake from rim of pan: cool before removing rim of pan. Chill.

from: 102

Ingredients
3 cups heavy whipping cream
6 egg yolks
2/3 cup sugar
whatever fruit you like

Directions
Puree a cup of fruit and set aside. If you want slightly chunky ice cream, chop another ½ cup of fruit and set aside, otherwise omit the chopped fruit. Separate your eggs. Combine cream, yolks, and sugar in a sauce pan and heat on medium heat, stirring frequently. Heat until mixture is warm, and thickens slightly. Once heated, remove from heat and cool. Add the fruits to the mixture. Then pour into ice cream maker canister and follow manufacturer's directions to freeze the ice cream. Make sure to stir during setting for “chunk distribution” if you have chosen the chunky route.

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Carrot Mashed Potatoes

from: Martha Stewart Kids

Ingredients
2 pounds boiling potatoes, peeled and cut into chunks
3 large carrots, peeled and cut into chunks
½ cup milk
2 tablespoons unsalted butter
1 ½ teaspoons salt
¼ teaspoon freshly ground pepper

Directions
Place potatoes and carrots in a small stockpot with enough water to cover; bring to a boil over high heat. Reduce heat; simmer until tender, about 10 minutes. Drain, and return to pot; place over low heat to dry out, 1 to 2 minutes. Remove pot from heat. Pour half and half over vegetables and add butter; roughly mash with a wooden spoon or potato masher. Season with salt and pepper and serve immediately.

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Mushroom Cheese and Tofu Streudel

Ingredients
1 ½ cups chopped onions
1 tablespoon vegetable oil
3 garlic cloves, minced or pressed
4 cups sliced white or cremini mushrooms
2 tablespoons dry sherry
1 tablespoon soy sauce
1 tablespoon chopped fresh dill or 1 teaspoon dried
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
pinch of ground black pepper
1 cake firm tofu
1 cup Neufchatel, at room temperature
1 cup grated extra-sharp Cheddar cheese
1 tablespoon unbleached white flour
½ teaspoon salt
16 sheets filo dough
3 to 4 tablespoons butter, melted

Directions
Sauté the onions in the oil for 5 minutes on medium high heat. Add the garlic and mushrooms and cook for another 5 minutes, stirring often. Add the sherry and soy sauce and simmer for about 10 minutes, until the liquid is gone. Remove from the heat and stir in the dill, marjoram, and pepper. While the vegetables cook, combine the tofu, Neufchatel, grated cheese, and flour in the bowl of a food processor. Process until smooth and creamy. Combine with the vegetables and salt to taste.

Working with Filo dough is rather tricky. It’s incredibly fragile and it dries out very fast. So when you’re not working with it, cover it with a clean, damp kitchen towel. It’s also best if you work as quickly as possible. For this recipe, keep the other four tablespoons of butter and a pastry brush close at hand.

Grease the a cookie sheet with your choice of cooking spray or butter. Lay two sheets of Filo on the sheet (on top of one another) and brush the top one with butter. Repeat three more times so you have a total of eight sheets laid down. Spread the filling evenly over the sheets. Top the filling with 8 more sheets of Filo done in the same manner as the ones on bottom.

Bake for 45-50 minutes or until lightly browned and slightly puffy. Cut into squares and serve immediately.

Nutritional Info (6 oz(
294 calories, 11.5 g protein, 22.9 g fat, 12.2 g carbohydrates, 8.6 g saturated fatty acids, 37.3 mg cholesterol, 484.2 mg sodium, 1.2 g total dietary fiber

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Fresh Raspberry Chicken

from: Jess Nichols

Ingredients
Boneless, skinless chicken breasts
1 bottle Italian dressing (I like Wishbone best)

Directions
Preheat oven to 350°
Clean chicken. Place chicken in a glass baking dish about an inch apart. Pour Italian dressing over the chicken, making sure that spices lay on top of the chicken.
Bake the chicken for about 35 minutes, turning once when they're about halfway done. Depending on your oven and the thickness of your chicken, it may be done as early as 20 mintues into cooking.

from: 101

Ingredients
6 boneless skinless chicken breast halves or thighs (about 1.5 lbs)
½ cup raspberry preserves (fruit only type)
½ cup frozen pineapple juice concentrate, thawed
½ cup soy sauce
2 tablespoons rice wine vinegar
½ teaspoon chili powder
½ teaspoon curry powder
½ teaspoon garlic powder
¼ cup fresh raspberries, mashed
Garnish: ¼ cup fresh raspberries

Directions
Place chicken in a large baking pan. In a small bowl, combine preserves, juice concentrate, soy sauce, vinegar, chili powder, curry powder, garlic powder, and ¼ cup mashed raspberries. Pour over chicken and cover tightly with foil. Marinate in refrigerator for 2 hours or up to over night.
Heat oven to 350 degrees. Remove baking pan from refrigerator and place in oven. Bake, covered 30-40 minutes. Remove from oven, transfer chicken to serving platter and to p with pan juices. Garnish with remaining raspberries.

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Grilled Peaches with Chilled Sabayon

from: Martha Stewart

Ingredients
5 large egg yolks
1/3 cup plus 1 tablespoon sugar
1/3 cup champagne or sparking wine
2 tablespoons peach liqueur (optional)
3/4 cups heavy cream, chilled
2 peaches, halved and pitted
2 tablespoons unsalted butter, melted
2 tablespoons light-brown sugar

Directions
Heat grill or grill pan. Prepare an icebath; set aside. Make the sabyon: combine yolks, sugar, champagne, and liqueur in a large metal bowl and set over a large pan of simmering water. WIhisk until mixture is very thik and has expanded in volume, about 7 minutes. Place bowl in ince bath; let cool completely.

Place cream in a large bowl and beat until stiff peaks form. Fold whipped cream into egg-yolk mixture. Cover with plastic wrap and place in refrigerator at least 20 minutes.

Line grill or pan with heavy-duty foil. Brush peaches with butter; sprinkle with brown sugar. Grill cut side down until peaches are tender and sugar is carmelized, 6 to 7 minutes. Divide sabayon amon four dishes and top each with a peach half.

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Mark' s Risotto

from: Martha Stewart Kids

Ingredients
2 pounds boiling potatoes, peeled and cut into chunks
3 large carrots, peeled and cut into chunks
½ cup milk
2 tablespoons unsalted butter
1 ½ teaspoons salt
¼ teaspoon freshly ground pepper

Directions
Place potatoes and carrots in a small stockpot with enough water to cover; bring to a boil over high heat. Reduce heat; simmer until tender, about 10 minutes. Drain, and return to pot; place over low heat to dry out, 1 to 2 minutes. Remove pot from heat. Pour half and half over vegetables and add butter; roughly mash with a wooden spoon or potato masher. Season with salt and pepper and serve immediately.

from: Martha Stewart

Ingredients
3 tablespoons unsalted butter
1 medium onion, minced
1 ½ cups Arborio rice (do not rinse)
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 cup dry white wine
3 to 4 cups Homemade Chicken Stock, vegetable stock, or low-sodium canned
1/2 cup freshly grated Parmesan cheese

Directions
In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add onion, and cook, stirring, until onion is transparent, about 5 minutes. Reduce the heat to medium, add rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute.
Add wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add ½ cup chicken stock, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding ½ cup stock at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
Add the remaining tablespoon butter and the Parmesan cheese. Mix well, add salt to taste, and serve immediately.

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Cauliflower Pie

Ingredients
Crust:
2 cups, packed, grated raw potato
1/2 tsp salt
1 egg, beaten
1/4 cup grated onion.

Filling:
1 heaping, packed cup grated cheddar cheese
1 medium cauliflower, broken into small florets
1 medium clove crushed garlic
1 cup chopped onion
3 tbsp butter
dash of thyme
1/2 tsp basil
1/2 tsp salt
2 eggs and 1/4 cup milk beaten together
black pepper
paprika

Directions
Heat oven to 400. Set the freshly-grated potato in a colander over a bowl. Salt it and leave it for 10 minutes. Then squeeze out the excess water and add it to the remaining ingredients. Pat it into a well-oiled 9-inch pie pan, building up the sides of the crust with the lightly-floured fingers. Bake for 40-45 minutes – until browned. After the first 30 minutes, brush the crust with a little oil to crisp it.

Sauté onions and garlic, lightly salted, in butter for 5 minutes. Add herbs and cauliflower and cook, covered, 10 minutes, stirring occasionally. Spread half the cheese into the baked crust then the sauté, then the rest of the cheese. Pour the milk/egg mixture over and dust with paprika. Bake 35-40 minutes.

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Apricot Glazed Chicken

from: Jess Nichols

Ingredients
Boneless, skinless chicken breasts
1 bottle Italian dressing (I like Wishbone best)

Directions
Preheat oven to 350°
Clean chicken. Place chicken in a glass baking dish about an inch apart. Pour Italian dressing over the chicken, making sure that spices lay on top of the chicken.
Bake the chicken for about 35 minutes, turning once when they're about halfway done. Depending on your oven and the thickness of your chicken, it may be done as early as 20 mintues into cooking.

from: 101

Ingredients
6 boneless skinless chicken breast halves or thighs (about 1.5 lbs)
½ cup raspberry preserves (fruit only type)
½ cup frozen pineapple juice concentrate, thawed
½ cup soy sauce
2 tablespoons rice wine vinegar
½ teaspoon chili powder
½ teaspoon curry powder
½ teaspoon garlic powder
¼ cup fresh raspberries, mashed
Garnish: ¼ cup fresh raspberries

Directions
Place chicken in a large baking pan. In a small bowl, combine preserves, juice concentrate, soy sauce, vinegar, chili powder, curry powder, garlic powder, and ¼ cup mashed raspberries. Pour over chicken and cover tightly with foil. Marinate in refrigerator for 2 hours or up to over night.
Heat oven to 350 degrees. Remove baking pan from refrigerator and place in oven. Bake, covered 30-40 minutes. Remove from oven, transfer chicken to serving platter and to p with pan juices. Garnish with remaining raspberries.

from: meals.com

Ingredients
1 (3-5 lbs) fryer or roasting chicken
1 cup seedless red or green grapes
4 tablespoons honey
1 (16 oz) can apricot halves
¼ cup butter or margarine
2 teaspoons seasoned salt
¼ teaspoon black ground pepper
½ cup chicken broth

Directions
1 (3-5 lbs) fryer or roasting chicken
1 cup seedless red or green grapes
4 tablespoons honey
1 (16 oz) can apricot halves
¼ cup butter or margarine
2 teaspoons seasoned salt
¼ teaspoon black ground pepper
½ cup chicken broth

Posted on

Raspberry Lemon Pudding Cake

from: 94

Ingredients
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
12 ounces fresh or frozen raspberries
1 cup sugar
3 large eggs, separated
1 cup buttermilk
1/2 teaspoon pure vanilla extract
pinch of salt
1/2 cup unleached white flour
1/2 teaspoon baking powder

Directions
Preheat oven to 350. Lightly oil six ovenproof custard cups or six 8 ounce ramekins. Place the cups in a 2-inch-deep baking pan. Being to heat water to add to the pan just before baking.

In a bowl, combine the lemon juice with the cornstarch. Add the raspberries and 1/2 cup of the sugar and toss lightly. In a separate bowl, with an electric mixer or whisk, beat the egg whites until stiff. Set aside. In a large bowl, beat the egg yolks and buttermilk with the remaining 1/2 cup of sugar. Beat in the lemon peel, vanilla, salt, flour, and baking powder. Gently stir in the raspberry mixture, then fold in the beaten eggwhites.

Spoon the batter evenly into the prepared cups. Pour very hot water into the baking pan until the water reaches about halfway up the sides of the cups. Bake until puffed, firm on top, and golden, 40 to 50 minutes. Refrigerate and serve chilled.

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Applesauce Muffins

from: Paula Kafer

Ingredients
1 cup applesauce
¼ cup milk
1 tsp lemon juice
½ cup oil
2 tbsp molasses
¼ cup brown sugar
1 egg
1 cup flour
1 tbsp baking soda
1 apple, chopped
1 cup bran cereal

Directions
Preheat oven to 400. Combine ingredients and fill muffin cups 2/3 of the way full. Bake for about 25 minutes.