Monthly Archives: October 2012

PEANUT BUTTER BANANA BUNDT CAKE WITH REESE’S PEANUT BUTTER CUPS

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3 cups flour
2 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
2 tsp vanilla
2 lg eggs
4 ripe bananans, mashed (you should have 1 1/2-1 3.4 cups)
1 cup sour cream
1 1/2 cups chopped reese’s peanut butter cups
1/3 cup creamy peanut butter

FOR THE PEANUT BUTTER GLAZE:

1 1/2 cups sifted 10x sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 tsp vanilla

preheat the oven to 350 degrees. generously butter a 9″-10″ (12 cup) bundt pan and set aside.

in a medium bowl, whisk the flour, baking soda and salt together. set aside

in the bowl of a stand mixer, beat the butter until creamy. add the sugar and beat at medium speed until pale and flluffy. beat in the vanilla, the add the eggs one at a time, beating for about 1 minute after each egg goes in. reduce the mixer speed to low and mix in the bananas. finally, mix in half the dry ingredients, all the sour cream, and then the rest of the flour mixture.

carefully stir in the reese’s peanut butter cup pieces. scrape half of the batter into the prepared pan and smooth the top. swirl in half of the peanut butter, using a toothpick. add the rest of the batter and smooth the top. swirl in the remaining peanut butter, using a toothpick. pound the pan on the counter so the cake batter will settle and even out.

bake the cake for 65-75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Check the cake after 30 minutes. If it is browning too quckly. cover it loosely with a foil tent. transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

while the cake is cooling, make the peanut butter glaze. in a medium bowl, whisk together the peanut butter, sugar, milk, and vanilla. whisk until smooth. when the cake is cool, drizzle glaze over the top of the cake. cut into pieces and serve.

VERSATILE SALAD DRESSING

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2 cups sugar
3 tbs flour
1 tsp salt
1/2 tsp ground mustard
3 eggs, lightly beaten
1 cup vinegar
1 cup water
mayonnaise

in a saucepan, combine sugar, flour, salt and mustard; stir in eggs. gradually stir in vinegar & water until smooth. bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. cover and refrigerate. just before serving, combine desired amount of “base” with an equal amount of mayonnaise. serve as a dressing for potato salad, coleslaw or salad greens. refrigerate leftovers.

makes 3 3/4 cups “base”

DOUBLE PEANUT BUTTER CAKE

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1/2 cup creamy peanut butter
1/4 cup butter OR margarine, softened
3/4 cup sugar
2 eggs
1 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
3/4 cup milk

FROSTING:

1/3 cup chunky peanut butter
3 tbs butter OR margarine, softened
3 cups 10x sugar
1/4 cup milk
1/2 tsp vanilla

for the cake: in a mixing bowl, cream peanut butter, butter and sugar. add eggs; mix well. combine flour, baking powder and salt; add alternately with milk to creamed mixture. mix well. pour into a greased 9″ square baking pan. bake at 350 degrees for 30-35 minutes.

for the frosting: cream peanut butter and butter. add sugar, milk and vanilla, mix until smooth.

WHITE TRASH DIP

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1 (15 oz) can chili
2 (8 oz) pkgs cream cheese, softened
2 cups cheddar cheese, shredded
1 lb bacon
4 green onions, chopped
1 tsp red pepper flakes

heat oven to 350 degrees.

cook bacon. crumble.

mix together chili, cream cheese cheddar cheese, bacon and green onions in a large bowl.

spread mixture into a pie pan.

cook for 20 minutes in a 350 degree oven.

sprinkle with red pepper flakes

serve with chips.

PEANUT BUTTER CUP ICE CREAM

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1/4 cup sugar
3 eggs
3/4 cup peanut butter
3/4 cup sweetened condensed milk
1/2 cup half and half
2 tsp vanilla
12 miniature peanut butter cups, chopped

in a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. set aside. pour mixture into a small saucepan and bring to a simmer over low heat. gradually drizzle the hot milk into the eggs while whisking vigorously. then pour the whole mixture into the saucepan. cook over low heat, stirring constanty, until thick enough to coat the back of a spoon. do not boil.

remove from heat and whisk in peanut butter. allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half, and vanilla. cover and refrigerate until chilled.

pour the mixture into an ice cream maker and freezer according to the manufacturer’s instructions. fold in peanut butter cups when mixture is still soft, then transfer to a container and freeze until solid.

8 servings

BLACK BEAN SOUP WITH CHICKEN AND SALSA

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4 cups chicken broth
1 large OR 2 small boneless skinless chicken breasts
2 cans black beans, drained and rinsed OR 1 cup dried black beans soaked overnight
1 jar salsa
1 cup frozen corn
1 cup sliced fresh mushrooms
1/2 red onion, chopped
1 jalapeno pepper (whole)
1 1/2 tsp cumin
salt and pepper to taste

for garnish: shredded cheese, sour cream, cilantro, avocado

in a slow cooker, add all of the soup ingredients and give a quick stir. cook on LOW for 6-8 hours. before serving, take the chicken breast(s) out and shred. replace shredded chicken in the slow cooker and stir.

serve in a bowl with a dollop of sour cream and a sprig of cilantro with shredded cheese around the outside. Serve each bowl with a couple slices of avocado to the side of the sour cream.

CHERRY AND SPICE RICE PUDDING MIX

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1/2 cup cornstarch
1/2 cup sugar
1/2 tsp ground cinnamon
1/2 tsp salt
1/8 tsp ground nutmeg OR mace
1/2 cup dried cherries
1 cup instant rice

combine cornstarch, sugar, cinnamon, salt and nutmeg in a small bowl. pour into a 1 pint wide-mouth jar with a tight-fitting lid and pack down firmly. layer remaining ingredients attractively. pack down lightly before adding each layer. seal jar.

cover top of jar with fabric. attach gift tag/recipe with raffia or ribbon. attach wooden spoon, if desired.

makes 1 (1 pint) jar

ATTACH THE FOLLOWING RECIPE TO THE JAR:

CHERRY AND SPICE RICE PUDDING

1 qt whole milk*
1 jar cherry and spice rice pudding mix
6 cinnamon sticks (optional)
6 maraschino cherries (optional)

*for richer pudding, use 3 cups milk and 1 cup half-and-half

bring milk to a simmer over medium heat in a large saucepan. gradually stir in cherry and spice rice pudding mix. cook over medium-low heat, stirring constantly until thickened, about 20 minutes.

spoon pudding into 6 heatproof cups. set aside to cool. to serve, garnish each with a cinnamon stick and a maraschino cherry, if desired.

6 servings

SALMON-BROCCOLI SALAD IN SHELLS

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1 (9 oz) pkg frozen cut broccoli
12 uncooked jumbo pasta shells
1 (6 oz) can salmon, drained, flaked
1 cup cherry tomatoes, quartered
1/4 cup sliced green onions
1/4 cup ranch salad dressing
1/4 cup mayonnaise
1 tbs chopped fresh parsley

cook broccoli as directed on package; drain. cool.

cook pasta shells to desired doneness. drain; cover with cold water to cool.

in a medium bowl, combine broccoli, salmon, tomatoes and onions. add salad dressing, mayonnaise and parsley; stir gently to coat.

drain water from cooked pasta shells. spoon about 1/4 cup salmon mixture into each shell. arrange over lettuce.

4 servings

MORE MISCELLANEOUS ETCETERAS

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Curry powder and chili powder should always be added in a recipe when you are browning, not into the sauce directly. Browning it will remove the bitter taste.

White pepper is stronger than black pepper. It is ground from ripe pepper. Use about half as much as black.

For crushed garlic, put it between two layers of wax paper and hit it with a hammer – nothing to clean!

Leftover pimientos can be kept if you put them in a small jar and cover with vinegar. Refrigerate.

To make a quick white sauce in the blender, add 1 cup scalded milk and 2 slices fresh white bread to the blender. Blend until smooth. Flavor with 1/2 cup cheese or 1 tbs sherry, if desired.

For delicious sandwiches, cut off bread crusts and spread with mustard and butter. Fill with ham and Swiss cheese or chicken and Swiss cheese; chill the sandwiches. When ready to serve, beat 3 eggs with 1/2 cup cream or evaporated milk and dip sandwiches. Fry in butter. or deep fry.

If you burn a pan, fill it with water, add 2 tbs baking soda and boil. Repeat if necessary.

Ice cube trays will not stick in the freezer if you place wax paper underneath.

To clean copper or brass, make a thin paste of salt and vinegar. Clean article, then rinse and dry.

To remove lacquer from new copper molds before you use them, let them soak for a couple of minutes in boiling water to which 3 tbs of baking soda are added.

For storing wraps, wax paper, plastic bags, etc on your shelf, use a cardboard soft drink carton. A box fits into each pocket. Turn either on its side or store upright.

To inrcease or decrease any recipe, use the new number of servings as the numerator and the number of servings provided by the recipe as the denominator. For example, if a recipe calls for 6 servings and you would like to make 8 servings, it would be figured as follows:
3/4 cup ————- 3/4 x 8/6 (4/3) = 12/12 = 1 cup
Got it? :o)

LEMON SUPREME PIE

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1 (9″) unbaked deep-dish pastry shell

LEMON FILLING:

1 1/2 cups sugar
6 tbs cornstarch
1/2 tsp salt
1 1/4 cups water
2 tbs butter
2 tsp grated lemon peel
4-5 drops yellow food coloring, optional
2/3 cup lemon juice (preferably fresh)

CREAM CHEESE FILLING:

2 pkgs ( one 8 oz & one 3 oz) cream cheese, softened
3/4 cup 10x sugar
1 1/2 cups whipped topping
1 tbs lemon juice

line unpricked pastry shell with a double thickness of heavy-duty foil. bake at 450 degrees for 8 minutes. remove foil; bake 5 minutes longer. cool on a wire rack.

in a saucepan, combine sugar, cornstarch & salt. stir in water; bring to a boil over medium-high heat. reduce heat; cook and stir 2 minutes, or until thickened and bubbly. remove from heat; stir in butter, lemon peel and food coloring, if desired. gently stir in lemon juice. (do not overmix). cool to room temperature about 1 hour.

in a mixing bowl, beat cream cheese and sugar until smooth. fold in whipped topping and lemon juice. refrigerate 1/2 cup for garnish.spread remaining cream cheese mixutre into shell; top with lemon filling. chill overnight. place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. store in refrigerator.

6-8 servings