Monthly Archives: April 2011

SPECIAL ROAST TURKEY

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1 (12-14 lb) turkey

2 cups water

2 1/2 cups chicken broth, divided

1 1/2 cups orange juice, divided

4 tablespoons soy sauce, divided

1 tablespoon chicken bouillon granules

1 teaspoon dried minced onion

1/2 teaspoon garlic powder

ORANGE GIBLET GRAVY:

3/4 cup cup chicken broth

1/4 cup orange juice

2 teaspoons worcestershire sauce

1/2 teaspoon dried thyme

1/2 teaspoon sugar

1/4 teaspoon pepper

3  tablespoons cornstarch

1/2 cup water

place turkey on a greased rack in a roasting pan. add water, giblets and neck to pan. combine 1 1/4 cups broth, 3/4 cup orange juice and 2 tablespoons soy sauce; pour over turkey. combine bouillon, onion and garlic powder; sprinkle over turkey, bake, uncovered, at 325 degrees for 3 1/2 hours, basting every 30 minutes. when turkey begins to brown, cover lightly with foil. remove giblets and neck when tender; set aside for gravy. combine remaining broth, orange juice and soy sauce. remove foil from turkey; pour broth mixture over turkey. bake 30 minutes longer or until a meat thermometer reads 180 degrees.

for gravy: remove meat from neck and discard the bones. chop giblets and neck meat; set aside. in a saucepan, combine 2 cups pan juices, broth, orange juice and worcestershire sauce; mix well. stir in thyme, sugar and pepper. combine cornstarch and water until smooth. whisk into broth mixture. cook and stir for 2 minutes. stir in reserved giblets and neck meat. carve turkey; serve with gravy.

8 servings

RASPBERRY DELIGHT

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CRUST:

2 1/4 cups flour

2 tablespoons sugar

3/4 cup butter OR margarine, softened

FILLING:

1 (8 oz) package cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla

1/4 teaspoon salt

2 cups cool whip

TOPPING:

1 (6 oz) package raspberry jello

2 cups boiling water

2 (10 oz) packages sweetened frozen raspberries

in a bowl, combine flour and sugar; blend in butter with a wooden spoon. until smooth. press into an ungreased 13″x9″x2″ baking pan. bake at 300 degrees for 20-25 minutes or until set (crust will not brown). cool.

in a mixing bowl, beat cream cheese, powdered sugar, vanilla and salt until smooth. fold in cool whip. spread over crust.

for topping: dissolve jello in boiling water. stir in raspberries. chill for 20 minutes or until mixture begins to thicken. spoon over filling. refrigerate until set. cut into squares. garnish with additional cool whip and mint if desired.

SAVORY CRANBERRY BAKED CHICKEN

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1 (4 lb) fryer chicken, cut up
2 tablespoons vegetable oil
2 tablespoons minced onion
1 (16 oz) can whole-berry cranberry sauce
1 (8 oz) can tomato sauce
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1 teaspoon garlic salt
1/2 teaspoon pepper

in a 13″x9″x2″ baking dish, arrange chicken pieces and season, if desired. bake at 425° for 20 minutes. reduce heat to 325° and bake 20 minutes longer. meanwhile, in a saucepan, heat oil and saute onion. stir in remaining ingredients and simmer10 minutes. after chicken has baked, drain fat and pour sauce over chicken. return to the oven and bake 15-20 minutes longer.

4-6 servings

APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE

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CAKE:

1 stick + 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
2 cups peeled, cored and chopped apples

CRUMBLE TOPPING:

1/2 cup packed light brown
1/2 cup flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter softened

BROWN SUGAR GLAZE:

1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water

preheat oven to 350°. lightly grease a 13″x9″ glass baking dish with 2 teaspoons of the butter.

in a large bowl, cream together the remaining stick of butter until light and fluffy. add the eggs one at a time, beating after the addition of each one. in a separate bowl or a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. add to the wet ingredients, alternating with the sour cream and vanilla. fold in the apples. pour into the prepared baking dish, spreading out to the edges.

to make the topping: in a bowl, combine the sugar, flour, cinnamon and butter. mix until it resembles coarse crumbs. sprinkle the topping over the cake and bake until golden brown and set, 35-40 minutes. remove from the oven and let cool on a wire rack for at least 10 minutes.

to make the glaze: in a bowl combine the sugar, vanilla, and water and mix until smooth. drizzle the cake with the glaze and let harden slightly. serve warm.

12 servings

HOT FUDGE-MARSHMALLOW MONKEY BREAD

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1 tablespoon butter, softened
1 (16.3 oz) can homestyle buttermilk biscuits (8 biscuits)
1 (10.2 oz) can homestyle buttermilk biscuits (5 biscuits)
13 large marshmallows
1/2 cup butter
1/2 cup hot fudge ice cream topping
1 teaspoon vanilla
1 cup sugar
1 tablespoon cocoa

heat oven to 350°. grease a 12-cup fluted tube cake pan with 1 tablespoon butter. cut all 13 biscuits into quarters; set aside.

in a large microwavable bowl, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. microwave, uncovered, on HIGH 1-2 minutes, stirring once, until melted. using wire whisk, stir until smooth.

in a medium bowl, stir sugar and cocoa until blended.

carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. add another 1/4 of the biscuits, gently folding in to coat. using tongs, remove biscuits from chocolate, letting excess chocolate drip off. drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. layer biscuits in cake pan. repeat with remaining biscuits. sprinkle any remaining sugar mixture over biscuits.

bake 30-40 minutes or until biscuits are deep golden and no longer doughy in center. cool in pan 5 minutes. place heatproof serving plate upside down over pan; carefully turn plate and pan over. remove pan; immediately scrape any remaining topping in pan onto bread. pull apart warm bread to serve.

12 servings

TOFFEE POKE CAKE

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1(18.25 oz) box chocolate cake mix
1 (17 oz) jar butterscotch-caramel ice cream topping
1 (12 oz) container cool whip, thawed
3 heath bars (1.4 oz each), chopped

prepare and bake cake according to package directions, using a greased 13″x9″ baking pan. cool on a wire rack.

using the handle of a wooden spoon, poke holes in the cake. pour 3/4 cup caramel topping into holes. spoon remaining caramel over cake. top with cool whip. sprinkle with candy. refrigerate for at least 2 hours before serving.

15 servings

GRILLED AU VIN CHICKEN

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6 chicken thighs, skinless (about 1 1/2 lbs)
1 teaspoon vegetable oil
1 teaspoon butter OR margarine
2 tablespoons shallots, finely chopped
1 clove garlic, minced
1/4 cup red currant jelly
1/2 cup red wine
1/4 cooked chicken stock OR orange juice
1 grated orange rind
1/2 teaspoon dry mustard
1/2 teaspoon ground ginger

put chicken thighs in a freezer bag.

in a saucepan, heat oil and margarine. add shallots and garlic; cook over medium heat for 5 minutes or until softened.

add jelly, wine, stock, orange rind, mustard and ginger.

heat until the jelly has just melted. remove from heat and cool to lukewarm.

pour marinade into freezer bag with chicken, close bag, and refrigerate for at least 3 hours.

drain marinade into a saucepan and bring it to a boil. reduce heat and simmer 5 minutes. use as a basting sauce during grilling.

turn the grill to medium heat. grill for 20 minutes. brush occasionally with marinade.

turn thighs and cook another 10 to 20 minutes. continue brushing occasionally with marinade until done.

6 servings

OLD-FASHIONED POTATO CANDY

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1 small potato
2 pounds powdered sugar
peanut butter

peel and slice potato. in a small saucepot, cover potato slices with water and cook over medium heat until soft. beat until mashed. add half of the sugar and mix well. mix in remaining sugar, scraping down sides as needed.

line a countertop with a sheet of waxed paper dusted with powdered sugar. scrape out dough onto waxed paper and dust top with more powdered sugar. roll out to a thickness of about 1/4″. spread dough with peanut butter and roll up like you are making cinnamon rolls. once you have rolled up into a log, roll log up in your waxed paper and cut in half. place halves in a gallon resealable plastic bag and store in the fridge until ready to serve.

when ready to serve, remove waxed paper and slice into 1/4″ slices. store leftovers in the refrigerator.

LIMAS IN CHEESE SAUCE

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1 (10 oz) package frozen baby lima beans
1/3 cup chopped onion
1 tablespoon butter OR margarine
1 tablespoon flour
1/4 teaspoon dry mustard
dash pepper
1/3 cup milk
1 cup grated cheddar cheese, divided
1 (4 oz) can mushroom stems and pieces, drained
1/2 cup seasoned croutons

prepare limas as directed on package. place onion and butter in small bowl. microwave on HIGH 1-1 1/2 minutes, or until tender. stir in flour, seasonings and milk. microwave on HIGH 45 seconds-1 3/4 minutes, or until thickened, stirring once or twice. combine sauce, 3/4 cheese and mushrooms, stirring until cheese melts. add to limas. sprinkle with croutons and remaining cheese. microwave on HIGH, uncovered, 1 1/2-2 1/2 minutes, or until cheese melts.