Category: Recipes

2# Powdered Sugar
1/2# Butter
1/2 tsp Vanilla
Dash of Salt
1 large package of Angel Flake Coconut
1 can Eagle Brand Sweetened Milk
Cherries
1 large package Chocolate Chips

Combine powdered sugar, butter, vanilla, salt, coconut and sweetened milk. Mix well. Note: This is too heavy for a mixer. Roll into ball formation with a cherry in the middle and chill.

Melt Chocolate Chips. Dip chilled balls into mixture and refrigerate.

My notes: I used frozen sweet cherries. The next time I make this I will cut the cherries in quarters and mix the cherry pieces into the coconut mixture. It is just too labor intensive to wrap the coconut mixture around a cherry and the resulting cookie is just too large.

1 cup fresh cranberries

1/3 cup packed brown sugar

1/3 cup brandy

3 tablespoons water. 

Boil until cranberries are tender.

Martha Stewart suggests this be served warm over shortbread cookies spread with mascarpone cheese.

We enjoyed this on Triscuits spread with mascarpone cheese.  It’s also good cold and stirred into cottage cheese.  Tomorrow morning I’m going to stir some into my oatmeal.  I also think goat cheese would be a good substitue for the mascarpone on Triscuits. 

1-1/2 cups all-purpose flour

1/4 cup packed dark brown sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon salt

1 egg

1-1/4 cups low-fat milk

1/2 cup canned pumpkin

2 tablespoons vegetable oil

Nonstick cooking spray

Preheat the waffle maker according to its directions.

Combine the flour, sugar, baking powder, cinnamon, and salt in a large bowl.  Lightly whisk, or stir, to mix it well.  You may need to crumble any bits of brown sugar with your fingers to be sure there are no lumps.  Then whisk it again.

Combine the egg, milk, pumpkin, and oil in a small bowl.  Whisk, or stir, to mix them well.

Pour the egg mixture into the flour mixture.  Stir it gently until it forms a smooth batter.

Spray both sides of the waffle maker lightly with nonstick cooking spray.

Use a 1/2 cup measuring cup to pour a heaping amount of the batter onto the grids.  Scrape out the inside of the cup with a soup spoon (this if fairly thick batter).  Use the spoon to spread the batter to the edges of the grids.  Close the top, and cook for about 4 minutes (some waffle makers have a light that tells you when they’re done), or until the waffle is set and the top opens easily.  Use a fork to remove the waffle.

From “Disney’s Cooking with Mickey & Friends” by Pat Baird

1-1/2 cups all-purpose flour

1/4 cup packed dark brown sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon salt

1 egg

1-1/4 cups low-fat milk

1/2 cup canned pumpkin

2 tablespoons vegetable oil

Nonstick cooking spray

Preheat the waffle maker according to its directions.

Combine the flour, sugar, baking powder, cinnamon, and salt in a large bowl.  Lightly whisk, or stir, to mix it well.  You may need to crumble any bits of brown sugar with your fingers to be sure there are no lumps.  Then whisk it again.

Combine the egg, milk, pumpkin, and oil in a small bowl.  Whisk, or stir, to mix them well.

Pour the egg mixture into the flour mixture.  Stir it gently until it forms a smooth batter.

Spray both sides of the waffle maker lightly with nonstick cooking spray.

Use a 1/2 cup measuring cup to pour a heaping amount of the batter onto the grids.  Scrape out the inside of the cup with a soup spoon (this if fairly thick batter).  Use the spoon to spread the batter to the edges of the grids.  Close the top, and cook for about 4 minutes (some waffle makers have a light that tells you when they’re done), or until the waffle is set and the top opens easily.  Use a fork to remove the waffle.

From “Disney’s Cooking with Mickey & Friends” by Pat Baird

5 lb. ground beef

5 garlic cloves, minced

1 yellow onion, chopped

1 can (28 oz.) chopped tomatoes with juices

6 to 8 Tbs. chili powder

2 tsp. dried oregano

1 tsp. ground cumin

Salt and freshly ground pepper, to taste

1/3 cup cornmeal

2 cups unsalted beef stock

Sour cream, chopped red onion, grated, cheddar cheese and/or chopped fresh cilantro for garnish

In a large sauté pan over medium-high heat, brown half the beef, about 10 minutes. Using a slotted spoon, transfer the beef to a slow cooker. Repeat with the remaining beef.

Add the garlic, yellow onion, tomatoes with juices, chili powder, oregano, cumin, salt, pepper, cornmeal and stock to the slow cooker and stir to blend. Cover and cook for 6 hours according to the manufacturers instructions.

Skim the fat off the surface of the chili. Ladle the chili into warmed bowls and garnish with sour cream, red onion, cheese and/or cilantro. Serves 8 to 10.

Recipe from Williams-Sonoma Kitchen.

1-2 lb. cooked meat-pork,turkey or chicken

2 quarts stock-use pork, chicken, or turkey soup base, depending on which meat you’ll be using

1 TB vegetable oil

1 medium onion, peeled and minced

1 rib celery, minced

1 carrot, peeled and minced

1/2 tsp Thyme Leaves

3/4 tsp Sweet Curry Powder

3/4 tsp Hot Curry Powder

2 TB flour

2 TB honey

1 large apple, peeled, cored and chopped

1 lb. small new red potatoes, scrubbed and cubed

1 tsp Parsley Flakes

1-2 tsp salt

1/2 tsp Ground Black Pepper

1 Cup whole milk

Chop the meat into bite-sized pieces, set aside.  Heat stock in a soup pot over medium-low heat.  In a large nonstick skillet, heat oil over medium heat.  When hot, add onion, celery, carrot and thyme.  Cook, stirring, for about 5 minutes, until onions are clear.  The object is not to brown the vegetables.  If that starts to happen, reduce the heat a touch.  Stir in curry powders, flour, and honey, cook for 5 more minutes.  Add the chopped apple, stir to coat, and then add hot stock to the skillet gradually, a ladleful at a time, stirring until smooth and thinckened.  Two cups of stock should be all you need to add.  Carefully pour the thickened stock back into the soup pot, add potatoes, parsley, salt and pepper, simmer 30 minutes or so, until potatoes are tender.  Remove from heat, slowly stir in the milk and serve.

Taken from Penzeys Spices Winter 2008 Catalog