November 19, 2010

Strawberry Sweet Rolls

Prep: 25 minutes
Rise: 30 minutes
Bake: 25 minutes
Oven: 375F
Makes: 12 rolls

1 C. boiling water
1/2 C. dried strawberries
1/2 C. coarsely chopped pecans
1/3 C. strawberry preserves
1/3 C. packed brown sugar
2 Tbsp. butter
1 Tbsp. light color corn syrup
12 frozen white roll dough (16oz pkg). thawed

    In a small bowl pour the boiling water over the dried strawberries; let stand for 5 minutes. Drain. Coarsely snip the strawberries. In the small bowl combine snipped strawberries, 1/4 cup of the pecans, and the strawberry preserves.
    In a small saucepan combine brown sugar, butter, and corn syrup. Heat and stir over medium heat until combined. Spread in a 9x1 1/2-inch round baking pan. Sprinkle with remaining 1/4 cup pecans. Set aside.
    On a lightly floured surface, roll each thawed roll to a 4-inch circle. Place about 1 rounded teaspoon of the strawberry mixture in center of each dough circle; pull edges to center and pinch to seal, shaping each into a round ball. Place balls, seams sides up, in prepared pan. Cover and let rise in a warm place until rolls are nearly double in size ( 30 to 45 minutes).
   Preheat oven to 375F. Bake in preheated oven about 25 minutes or until golden. Carefully invert onto serving plate. Let stand for 15 minutes before serving.


Printed from COOKS.COM

1/2 head iceberg lettuce
1/2 bunch watercress
1 sm. bunch curly endive
1/2 head Romaine
2 tbsp. minced chives
2 med. tomatoes
2-3 cooked chicken breasts, skinned & diced
8 slices cooked & diced bacon
1-2 avocado, peeled & diced
3 hard cooked eggs, diced
1/2 c. Roquefort cheese, crumbled
Chop lettuce and greens. Mix in large bowl or individual shallow bowls. Add chives. Arrange rest of ingredients across top of greens. Sprinkle with cheese. Chill. Serve with Special French Dressing or your favorite. Makes 6 servings. Hot rolls and you've got a complete meal.

1/4 c. water
1/4 c. red wine vinegar
1/4 tsp. sugar
1 1/2 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. Worcestershire sauce
3/4 tsp. dry mustard
1/2 clove garlic, minced
1/4 c. olive oil
3/4 c. vegetable oil
Combine and shake well before using. Makes about 1 1/2 cups.

Raspberry Checkerboard Cake with White Chocolate Frosting

Vegetable cooking spray and flour, for preparing pans
2 12 ouncepackages sweetened frozen raspberries
1 cupraspberry syrup, such as Torani
5 dropsred gel food coloring (optional)
4 cupscake flour
3 teaspoonsbaking powder
1 teaspoonsalt
1 cup (2 sticks)unsalted butter, at room temperature
2 cupssugar
1 tablespoonpure vanilla extract
1 cupwhole milk
1/2 cupseedless raspberry jam
1 cup (2 sticks)unsalted butter
2 8 ouncepkgs. cream cheese, at room temperature
1/2 teaspoonalmond extract
12 ounceswhite chocolate, melted and cooled to room temperature
1 cuppowdered sugar
1 pintfresh raspberries

Tip: Frost the layers very lightly to preserve the checkerboard effect. Adding gel food coloring will deepen the red hue.

Preheat oven to 325 F.

Lightly coat the cake pans with cooking spray and dust with flour. Set aside.In a medium saucepan over moderate heat, combine frozen raspberries and raspberry syrup. Bring to a simmer, reduce heat to low and continue cooking until liquid reduces by two-thirds.

Remove from heat and strain, pressing on the raspberries to release all the juices. There should be approximately 1 cup. Dispose of the raspberry pulp or reserve for another use. Add the food coloring, if using.

If there is more than 1 cup of juice, put in a small saucepan over medium heat and reduce to 1 cup; cool to room temperature. If there is less than 1 cup, add enough water to equal 1 cup.

In a medium bowl, sift together cake flour, baking powder and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.

Divide the batter in half. To one half of the batter, beat in the 2 cups of the flour mixture alternately with the milk to the batter, beating after each addition until smooth. To the remaining batter, beat in the remaining flour mixture alternately with the raspberry syrup to the batter until smooth.

Place checkerboard divider into one prepared pan. Then spoon in the two batters (red and plain) as described in "How to use your Checkerboard Cake Set."

Place all 3 pans in oven at same time. Rotate pans halfway through baking. Bake approximately 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes rest in the pans, set on a rack, for 10 minutes. Place a cooling rack on top of each cake, invert the cake and remove the pan. Cool completely.

Using no more than 1/4 cup of jam, frost a very thin layer on top of one of the white cakes and on the raspberry cake.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese on high speed until light and fluffy, approximately 5 minutes. Beat in the almond extract. Reduce the speed to low and carefully drizzle the chocolate into the cream cheese. Increase the speed to high and beat until light and fluffy, about 2 minutes. Add powdered sugar and beat until well incorporated.

Spread a thin layer of frosting on the jam-covered white cake. Place the raspberry cake on top of this cake and spread a thin layer of frosting on top. Place the last white cake on top. Frost the sides and top of the checkerboard cake. Refrigerate until ready to serve.


Printed from COOKS.COM

1 turkey, 12-15 lbs, thawed
5-6 gallons peanut oil
3 cloves minced garlic
1 stick butter
1/4 lb lean salt pork, finely minced
1 teaspoon soy sauce
1/2 teaspoon paprika
1 large outdoor turkey fryer
1 turkey injector
1 yard of cheesecloth (or a fine mesh strainer)
salt and pepper, to taste

For this recipe, you will need a large outdoor turkey fryer. Find a place to set up the cooking area away from the house, and children or pets. You'll need a heavy-duty turkey lifter to remove the turkey from the hot oil and a long stemmed thermometer, and long-armed hot mitts.Be sure the turkey is fully thawed before frying.

The night before:
Slice the salt pork into 1/8" dice or mince well with a cleaver. Combine with 3 minced cloves of garlic and 1 teaspoon peanut oil in a heavy skillet over low heat and leave for 30 minutes, or until the drippings have rendered out from the salt pork. Turn several times. After 30 minutes, add butter, soy sauce and paprika. When butter has melted and become clear, remove pan from heat and strain the mixture with cheesecloth or a fine mesh strainer until no small bits remain. (Alternatively, process until smooth in a blender). This mixture is used to inject the turkey before frying. Inject the turkey about 5 inches apart, having the injector go in different directions several times for each hole made.If any of the mixture is left when done injecting the turkey, use it to rub the outside of the turkey.
Remove the pop-up timer, then place the turkey in a large food-safe plastic bag in the refrigerator overnight.

Cooking the Turkey:
Add peanut oil up to the line on the inside of the turkey fryer (or see your manufacturer's instructions for recommended quantity of oil). The turkey should be submerged with one inch of oil above it while cooking.Thirty minutes before cooking, remove the turkey from the refrigerator and let sit at room temperature. Bring the oil temperature to 350°F. Pat the turkey dry with a clean towel.
Put the turkey in the frying basket, breast side (neck end) facing down. With a hot mitt covered hand, stand away from the oil and carefully lower the turkey into the cooker. Allow the oil temperature to lower to 300°F and continue frying, 4 minutes per pound of turkey.
The turkey will turn a deep brown when done and will be crisp. The temperature in the thickest portion of a thigh should read 175°F using an instant read thermometer.
Remove the turkey to a cookie sheet; sprinkle both sides with salt and pepper, then allow it to cool, upside down for 20 minutes.
Serve breast side up on a decorative platter.
Submitted by: CM

Currant Jelly Ham Glaze

Baste ham with this ham glaze during last 30 minutes of baking time.

  • 1 jar (10 ounces) currant jelly
  • 1/2 cup light corn syrup
  • 1/2 teaspoon grated lemon peel
  • 1/4 cup lemon juice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cinnamon
  • 1 cup (about 8 ounces) chopped mixed candied fruits and peels

In a saucepan over medium-low heat, combine all ham glaze ingredients. Bring ham glaze to a boil; remove from heat and stir in chopped fruit. Spoon ham glaze over ham and baste during the last 30 minutes of baking time.

Creamy Salsa Dip

1 pkg. (8oz) Philadelphia Cream Cheese, softened
1 cup Taco Bell Home Originals Salsa

Mix cream cheese and salsa until well blended. Refrigerate.
Serve with tortilla chips assorted cut-up vegetables.

Prep Time: 10 minutes plus refrigerating

Makes: 2 cups