Blueberry Betty, NYT Cookbook, 1990

Filling:
1 qt. fresh blueberries
1 T. lemon juice
1/4 t. cinnamon

Wash berries & drain. Place in 1 1/2 qt. casserole. Sprinkle with lemon juice & cinnamon.

Sift together:
1 c. all-purpose flour
1 c. sugar

chop/blend into flour mixture until crumbly:
1/4 lb. butter
Sprinkle over berries.
Bake 375 degree oven, 45 minutes

Serve hot, topped with vanilla ice cream

Chocolate Cheesecake

 Crust:
18 Oreo cookies, finely crushed, about 1 1/2 cups, or equivalent crushed, dark chocolate cookies
2 T. butter, melted (might need a little more for plain chocolate cookie crumbs)

Mix cookie crumbs and butter, press firmly into bottom of 9" springform pan.

Filling:
3 pkg (8 oz. each) cream cheese at room temperature
3/4 c. sugar
1 (generous) t. vanilla
six ounces melted semi-sweet chocolate, cooled slightly
3 eggs

Beat together sugar and cream cheese until fluffy; add remaining ingredients and thoroughly combine. Pour over crust. Bake 350 degree oven until center is just barely set, about 1 hour. Allow to cool.

Topping:
1/4 c. melted, seedless raspberry jam
1/2 c. sour cream

Spread melted jam over top of cheese cake; top with sour cream and gently spread evenly over jam.

If desired, add white chocolate shavings

Easier method:

Purchase 2 pre-made chocolate cookie or Oreo crusts and divide filling evenly between the crusts. Bake until set. Finish as directed above.

Cranberry Cream Mold

 

Cranberry Cream Mold

2 c. cranberry juice cocktail

1/4 c. sugar

1 envelope unflavored gelatin

1/4 c. cold water

1 1/2 T. lemon juice

1 c. whipping cream

Combine cranberry juice and sugar in a saucepan, bring to a boil over medium heat. Boil until juice is reduced to 1 cup. (I usually stand a spoon in the juice before it boils and see where it rises on the spoon and then measure it that way--eyeballing it until it is reduced to half its former volume.)

Sprinkle gelatin over cold water, let stand 1 minute. Add gelatin mixture and lemon juice to cranberry mixture. Cook over medium heat, stirring constantly, until gelatin dissolves. Remove from heat. Chill until the consistency of egg white.

Whip cream until stiff. Beat gelatin mixture at medium speed until light and fluffy. Fold into cream. Spoon mixture into lightly oiled 4 cup mold. Cover and chill until set. Quickly dip mold in hot water to loosen, place serving plate on top of mold, invert and serve.

Pumpkin Cheesecake

 Pumpkin Cheesecake                            Cuisine at Home, December 2007

For the crust:

about 24 small Crisp Ginger Cookies (enough to make 1 c. crumbs) (recipe below)
4 graham crackers (enough to make 1/2 c. crumbs)
1/2 c. pecan halves or pieces, toasted
3 T. butter, melted
2 T. sugar

Spray bottom of 9" springform pan with cooking spray. Process ginger cookies in food processor until fine, transfer to bowl. Process crackers until fine, add to cookie crumbs. Pulse nuts until chopped fine. Add to crumbs. Stir in butter & sugar until sandy. Press into bottom and 1" up side of springform pan. Bake 10 minutes in 350 degree oven, or until golden. Remove & cool.

For filling:

3 (8 oz.) pkgs. cream cheese at room temperature
1 c. sugar
1 can (15 oz.) pumpkin puree
3 eggs
1 (generous) t. vanilla
1/2 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground nutmeg
1/4 t. ground cloves
juice of 1/2 lemon (about 1 - 2 T. juice)

Beat cream cheese & sugar in bowl until fluffy. Add pumpkin, eggs, vanilla, spice & lemon juice. Beat until incorporated, scraping down sides of bowl periodically.

Pour filling over crust and bake 50 - 55 minutes or until sides are set but center is still slightly jiggly. Remove cheesecake from oven, but leave oven on.

For topping:

1 1/2 c. sour cream
1/3 c. pure maple syrup

Whisk sour cream & syrup together in small bowl. Carefully spread topping over cheesecake, return to oven. Bake 15 minutes, or until set. Turn off oven. Crack oven door & leave cheesecake inside for 20 minutes. Remove from oven. Cool to room temperature, then cover loosely with plastic wrap & chill over night.

Crisp Ginger Cookies                    Betty Crocker Cookbook, 1989 edition

Combine together:
1/3 c. Grandma's Original Unsulphered Molasses
1/4 c. shortening
2 T. packed brown sugar
1 1/4 c. flour
1/2 t. salt
1/4 t. baking soda
1/4 t. baking powder
heaping 1/4 t. ground cinnamon
heaping 1/4 t. ground ginger
heaping 1/4 t. ground cloves
dash of nutmeg
dash of allspice

Mix molasses, shortening & sugar together. Add remaining ingredients. Combine with hands and shape into balls. Place on cookie sheet covered with parchment paper. Mash balls with bottom of flat cup or glass which has been covered with thin layer of shortening & dipped in sugar. Bake 350 oven about 8 - 10 minutes. If rolled with rolling pin into thinner cookies, bake 5 minutes. Cool.

(This is the recipe I use for gingerbread houses)

Quiche

Pastry for one 9 inch pie

Line pie plate with pastry. Top pastry with:

1/3 c. finely diced onion (or dried equivalent)
2 handfuls of chopped, fresh spinach (optional)
bacon, crisply fried, cooked breakfast sausage, chopped ham or left-over chicken cut into small pieces (if using chicken add 1/2 t. dried thyme leaves to the eggs) Amount of meat varies according to your taste. I use about 6 slices bacon.
1 c. grated Swiss cheese, or cheese of your choice. A mixture of Italian cheeses is tasty.

Beat together:
4 eggs
2 c. half and half
3/4 t. salt
1/4 t. ground pepper
cayenne pepper or red chile to taste, 1/8 or more teaspoon dried powder

Pour over food in pie plate.

Bake 425 degrees for 15 minutes, then reduce oven temperature to 300 and bake 30 to 45 minutes longer until center is set. Allow to rest a few minutes before serving.

Christmas Candy

Cookies & Creme Fudge

Line 8 or 9 inch square pan with foil. Set aside.

In large, heavy saucepan, over low heat:

3 (6 oz) packages white chocolate baking squares or 18 oz white chocolate chips
1 (14 oz.) can sweetened condensed milk
1/8 t. salt

Stir until smooth.

Fold in:

2 c. coarsely chopped Oreo cookies (about 20 cookies)

Spread evenly into prepared pan. Chill until firm.
Flip candy onto cutting board. Peel away foil. Cut into squares.
Store tightly covered at room temperatures.

This candy has always been soft and sticky.

Makes about 2 1/2 lbs.

(Cookie crumbs will muddy the white of the chocolate. If you don't want this, you'll have to place chopped cookies in a strainer to shake out crumbs. Save crumbs in freezer for pie crust recipes.)

Rocky Road Fudge

Line 8 or 9 inch pan with foil, set aside.

In large microwave bowl melt, stirring frequently:

3 c. (18 oz.) semi-sweet chocolate chips
2 c. (10 oz.) other flavored chips such as butterscotch (my favorite)

Add:
dash of salt
1/2 - 1 c. coarsely chopped nuts (peanuts, pecans, almonds...)
1 1/2 c. mini-marshmallows

Stir only until barely combined
Quickly add:

1 can (14 oz) sweetened condensed milk
2 t. vanilla extract

Stir swiftly until combined & pour into prepared pan.
Chill until set. Invert onto cutting board. Peel foil away. Cut into pieces. Store in sealed container at room temperature.

Warning: chocolate will burn in the microwave if there is even a hint of water anywhere near it. I have burned countless batches of microwave melted chocolate washing my hands, carefully drying them & then trying to melt it.

Peppermint Bark

Line cookie sheet with foil. Set aside.
Crush:

peppermint candy canes to obtain at least 1/2 c. pieces

Set aside.

In microwave melt:

3 1/2 c. (18 oz.) semi-sweet chocolate chips

Pour onto prepared cookie sheet and spread evenly.
Melt:

3 c. (16 oz) white chocolate

Spread evenly & gently over melted semi-sweet chocolate. Sprinkle evenly with crushed candy cane pieces. With the back of a spoon, press crushed candy into chocolate. Chill. Break into pieces. Store at room temperature.

Tiger Butter

Line cookie sheet with foil. Set aside.

Melt:
16 oz. white chocolate

Add:
3/4 c. creamy peanut butter

Stir until well combined. Pour onto cookie sheet and spread evenly.

Melt in separate bowl:

2 c. semi-sweet chocolate chips

Drop by spoonfuls at regular intervals over white chocolate mixture or pour in swirling/zig zag pattern over white chocolate. With butter knife gently draw swirls through the mixture. Chill until set. Break into pieces. Store at room temperature.

Jelly Nougat

Line 9 x 13" pan with parchment

Melt in saucepan, stirring until smooth:
2 T. butter
2 1/4 c. miniature marshmallows
3 c. white chocolate chips


Mix in:
2 c. gummy bears or gum drops (no black)

Spread in pan. Chill over night. Cut into squares.

Graham Cracker Toffee

Line baking sheet with graham crackers

In saucepan cook fifteen minutes on medium heat until almond-hued:

1 c. unsalted butter
1 c. sugar
1 t. vanilla
1/4 t. salt

Spread over graham crackers.
Sprinkle with:

1 1/2 c. semi-sweet chocolate chips (or add more until graham crackers are covered. Allow to melt, then spread with the back of a spoon to cover evenly with chocolate.
Sprinkle with:

1/2 c. chopped nuts

With the back of spoon press nuts into chocolate. Refrigerate.

Chocolate Chip Cookie Dough Truffles

Purchase tub of cookie dough from Papa Murphy's. This mixture contains dried or pasteurized egg rather than fresh.
Roll the cookie dough into balls and placed on waxed paper. Freeze.
When the dough has frozen, dip on melted chocolate and return to waxed paper. Chill.


Kentucky Colonels

In saucepan combine on medium heat:

1/2 lb. butter
1 lb. powdered sugar

Allow to cool to warm, then add:

1 lb. powdered sugar
8 T. whiskey or creme de menthe
2 c. chopped nuts

If using whiskey, add:

1 T. lemon juice

Blend until all ingredients are mixed. Roll into balls and refrigerate overnight.

Dip candy in melted chocolate.

Spice Blends

Taco Seasoning:

2 T. chili powder
1 1/2 t. paprika
2 t. ground cumin
1/2 t. onion powder
1/2 t. garlic powder
2 t. salt
1/2 t. ground, black pepper
1/4 t. oregano
1/4. t. crushed red pepper (optional)

Chili Seasoning:

1 1/2 T. ground cumin
1 T. ground cayenne
1/2 T. sweet paprika
1 T. garlic powder
1/4 t. ground black pepper
1 t. salt
1/2 t. dried oregano

Italian Seasoning:

1 t. marjoram
4 T. dried basil leaves
2 1/2 T. dried oregano leaves
2 T. dried thyme leaves
2 T. dried rosemary leaves
1 T. garlic powder
1/2 T. onion powder
1 t. ground sage

Fajita Seasoning:

1 T. chili powder
2 t. ground cumin
2 t. smoked paprika
2 t. garlic powder
1 t. onion powder
1 t. granulated sugar
1/2 t. ground black pepper
1/2 t. kosher salt
1/4 t. cayenne pepper

Cajun Seasoning:

2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried oregano
1 T. dried thyme

Old Bay Seasoning:

2 T. celery salt
1 T. paprika
1 t. cayenne
1 t. black pepper
1 t. garlic powder
1 t. onion powder
1/4 t. ground mustard
1/8 t. ginger
1/8 t. allspice
1/8 t. ground nutmeg
3 bay leaves (do not eat; remove after cooking)

Pumpkin Pie Seasoning:

3 T. ground cinnamon
2 t. ground ginger
2 t. ground nutmeg
1 t. ground allspice
1 t. ground cloves

Nature's Seasoning:

1 T. onion powder
2 T. garlic powder
3 T. fine ground salt
1 T ground pepper
1 T. ground celery

Poultry Seasoning:

2 t. ground sage
1 1/2 t. ground thyme
1 t. ground marjoram
3/4 t. ground rosemary
1/2 t. ground nutmeg
1/2 t. ground black pepper