Kristine's Favorite Meal
Milk chocolate. Dark chocolate. White chocolate. Chocolate with almonds. French silk pie with chocolate shavings. Chocolate Pot de Crème with white chocolate curls. Orange-chocolate truffle torte with whipped cream. Marble fudge cheesecake... German chocolate cake, a side of Mud Pie with a Cookies ‘n Cream ice cream, double hot fudge chaser. So, “non-essentials” aside, here are a few more “tummy rumblers” sure to make the “Most Wanted List”: Rosemary trout with lemon butter,
tomato wedges, baby carrots and red potatoes.
Shrimp or crab anything. Shrimp
and vegetable tempura, vinegar salad and steamed rice with Other dishes I’ve been known to eat for breakfast (besides chocolate cake with ice-cold milk): Almost any pasta with a good Marina or pesto
sauce. Sauerbraten and schnitzel. Roast turkey and all the trimmings. Cobb salad with honey mustard dressing. Eggs Benedict with hollandaise. Chile rellenoes and chicken
enchiladas under an outdoor umbrella and ice-cold strawberry margaritas. I could eat guacamole and sour cream with
chips as a stand-alone meal. Also almost
any fruit or vegetable--yes, even coconut, asparagus and eggplant. Favorite ethic cuisine? A toss-up between Japanese and Italian. Could go either way on any given day. There are a few victuals I simply cannot
abide. Thankfully, Mom taught me to keep
this list short: submarine sandwiches (frightened by one as a child), oysters,
octopus, limp shrimp or anything with anchovies. Serve me anything else and I’ll most likely
be happy as a clam. Umm... are clams "happy"? How do we tell? Now then. Let's get on to the fun: Dessert First (We'll eat the other food groups later!). Recipes appear below. These come from various sources and have been collected from all over the place - some sources I can't recall. But many are from Mom's kitchen. |
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Peg's Chocolate
Fudge
1/1-2
cup chocolate chips ¼
lb. butter 1
cup nuts 1
tsp. vanilla 10
marshmallows Put
all of the above ingredients in a large bowl.
Set aside. Put the following in a medium saucepan: 2
cups sugar
Bring
sugar and milk to a slow boil. Don’t
scorch! Book for 10 minutes. Immediately pour hot mixture over the above
ingredients and stir or beat until mixture is melted. Pour into a greased pan until cooled. Put in fridge to harden.
Halloween Pumpkin Pie Serves 6 2 cups canned
pumpkin 2/3 cup sugar ½ tsp.
cinnamon ½ tsp.
Nutmeg ¼ tsp. ground
cloves ½ tsp. salt 3 eggs, beaten 1 cup milk 1 unbaked pie
shell In a large
bowl, combine pumpkin, sugar, cinnamon, nutmeg, cloves and salt. Mix well. In
a medium bowl, combine eggs and milk.
Mix well. Add milk mixture to
pumpkin mixture. Mix well. Pour into pie shell. Bake in a preheated 400-degree oven for 45
minutes. Chocolate Turtle
Cheesecake
Ingredients 1
7-oz. package caramels ¼
cup evaporated milk ¾
cup chopped pecans, divided 1
9 inch chocolate crumb pie crust 1
3-oz. packages cream cheese, softened ½
cup sour cream 1-1/4
cups milk 1-1/4
cups milk ½
cup fudge topping Place caramels and evaporated milk in a
heavy saucepan. Heat over medium-low
heat, stirring continually, until smooth, about 5 minutes. Sir in 1/2 cup chopped pecans. Pour into pie crust. Combine sour cream, cream cheese, and
milk in blender. Process until
smooth. Add pudding mix. Process for about 30 seconds longer. Pour pudding mixture over caramel
layer. Chill, loosely covered, until
set, about 15 minutes. Drizzle fudge topping over pudding
layer in a decorative pattern. Sprinkle
top of cake with remaining pecans.
Chill, loosely covered, until serving time. Apple Crisp
Seems to me that Mom may have culled this version from an old Mennonite cookbook? She used Granny Smith or Pippins for this recipe, but almost any crisp, firm apple will work. Preheat
oven to 375’. Combine and put in a
greased casserole: 3
c. sliced or chopped apples 1
Tbsp. flour ¼
cup sugar 1
tsp. cinnamon ¼
tsp. salt 1
Tbsp. water Cut
together with pastry blender: 1.2
cup rolled oats ¼
tsp. salt ¼
cup margarine 1/3
cup brown sugar Sprinkle
on top of casserole mixture. Bake 35
minutes. NOTE:
Mom often added ¼ cup peanut butter to the rolled oats mixture and
reduced the margarine to 2 Tbsp. These
measurements are approximate, so experiment until you come up with something
that works for you! Sweetheart Cheesecake You could make this for Valentine’s Day or serve it just in February—but why deprive yourself the rest of the year? Crust 1-1/3
cups crushed chocolate wafer cookies ¼
cup butter or margarine melted 2
Tbsp. sugar Filling 4 eggs, separated ½ cup butter or margarine, softened 2 8-oz. pkg. cream cheese, softened 1 cup sugar 1 Tbsp. cornstarch 1 tsp. baking powder 1 Tbsp. lemon juice Topping
1
cup dairy sour cream 2
Tbsp. sugar 1
tsp. vanilla 21-oz.
can cherry pie filling 3 Tbsp. cherry-flavored liqueur Heat oven to 325’. In small bowl stir together all crust
ingredients. Press crumb mixture evenly
onto bottom of a 9-nch springform pan.
Bake 10 minutes. Cool. In small mixer bowl beat egg whites at high
speed, scraping bowl often, until soft peaks form (1 to 2 minutes). Set aside. In large mixer bowl combine ½ cup butter, cream cheese and egg yolks. Beat at med. Speed, scraping bowl often, until smooth and creamy (2 to 3 minutes). Add remaining filling ingredients except egg whites. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). By hand, fold in beaten egg whites. Spoon filling into prepared pan. Bake for 60 to 80 minutes or until center is set and firm to the touch. (Cheesecake surface will be cracked.) Cool 15 minutes. Loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely (cheesecake center will dip slightly upon cooling.) In small bowl stir together sour cream, 2 Tbsp. sugar and vanilla. Spread evenly over top of cheesecake. Spoon out 2 to 3 Tbsp. of cherry sauce from pie filling. Drop by teaspoonfuls onto sour cream topping. Carefully pull knife or spatula through cherry sauce forming hearts. Cover. Refrigerate 4 hours or overnight. In medium bowl stir together remaining pie filling and, if desired, liqueur. Serve over slices of cheesecake. |
5-Minute Double Layer Chocolate Pie
Ingredients: 1
ready crust graham cracker crust (6 oz.) 1/1/4
cups cold milk 2
pkg. (4-serving size) chocolate flavor instant pudding and pie filling 1
tub (8 oz.) frozen non-dairy whipped topping, thawed, divided Beat milk, pudding and half of the whipped
topping in medium bowl with wire whisk 1 minute. Mixture will be thick. Spread in crust. Spread remaining whipped topping over
pudding layer in crust. Enjoy immediately or refrigerate until
ready to serve. Garnish as desired. Peach Cobbler Ingredients:
3
cups chopped ripe peaches, peeled or unpeeled ¼
tsp. ground cinnamon 1
cup sugar 1
egg 1/4
cup butter 4
oz. cream cheese 1
tsp. vanilla extract 1
cup buttermilk biscuit mix Spread peaches on bottom of 9” square baking dish. Sprinkle cinnamon and 1.2 cup sugar over peaches. Melt butter slightly and mix n cream cheese, vanilla, and 1.2 cup sugar. Beat in egg and buttermilk biscuit mix. Scoop mixture on top of peaches and spread evenly. Bake at 350’ about 40 minutes or until golden. Serve warm, with ice cream if desired. Peach-Apricot Cobbler
Makes 8 servings These two fruits combine beautifully to make a homey, warm-from-the-oven dessert that Mom would have loved. Ingredients ½
cup granulated sugar 2
Tbsp. cornstarch 1
can (1 lb., 13 oz.) sliced peaches, drained, juice reserved (can also use
equivalent amount of fresh peaches + water) 1
can 10-1/2 oz. apricot halves, drained, juice reserved 1
Tbsp. butter ½ tsp. cinnamon ¼ ground nutmeg Topping
½
cup flour ½
cup granulated sugar ¾
tsp. baking powder ¼
tsp. salt 2
Tbsp butter, softened 1
large egg Garnish 1
cup heavy cream 2
Tbsp. honey, room temperature ½
tsp. Ground cinnamon Preheat oven to 400’. In a medium saucepan, mix together sugar and
cornstarch. Stir in ½ cup each of
reserved peach and apricot juices. Cook
over medium heat, stirring constantly, until mixture boils and thickens, 2
minutes. Remove from heat. Stir in butter, cinnamon, and nutmeg. Add peaches and apricots. Spoon mixture into a 1-1/2 qt. casserole. To prepare topping, mix together flour, sugar, baking powder, salt, butte, and egg. Spoon topping over fruit mixture. Bake cobbler until topping is lightly golden, 30 minutes. Transfer casserole to wire rack to cool slightly. To prepare garnish, beat together cream, honey, and cinnamon at medium speed until soft peaks form. Serve cobber warm, topped with spiced whipped cream. Note: Try this dish with other canned (or fresh) fruit already in your pantry or fridge. Use any combination of plums, pears, pineapple, or mandarin oranges. Streusel Blueberry Buckle
A homespun dessert that’s good enough to bake for breakfast, brunch, or picnics. Blueberry
Buckle Ingredients 2
cups flour ¾
cup sugar ½
cup milk ¼
cup butter or margarine, softened 1
egg 2
tsp. baking powder ½
tsp. salt ½
tsp. nutmeg 1
cup fresh or frozen blueberries Streusel Topping ½
cup sugar 1/3
cup flour ½
tsp. cinnamon ½
tsp. nutmeg ¼
cup butter or margarine, softened Heat oven to 375. In large mixer bowl combine all blueberry
buckle ingredients except blueberries.
Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes). Spread into greased and floured 9-inch square
baking pan. In small bowl stir together
all streusel ingredients except butte.
Cut in butter until crumbly, sprinkle over batter. Bake for 30 to 35 minutes or until wooden
pick inserted in center comes out clean. |
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