Category Archives: MISCELLANEOUS

CHOCOLATE RASPBERRY TRUFFLES

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6 oz (1 cup) semisweet chocolate chips
2 tbs (1/8 cup) seedless raspberry jam
cocoa powder to coat truffles

n the top part of a double boiler over simmering water, melt the cup of chocolate chips with the raspberry jam. stir occasionally. heat until the mixture is of a fudge-like consistency, similar to the inside of a chocolate truffle.

let the mixture cool on a cold burner and then shape it into truffle-sized balls with your fingers. it’s best to roll them fairly small because they are VERY rich.

roll the balls in cocoa powder and store them in a covered container in the refrigerator.

these chocolate raspberry trufles are best served at room temperature. take them out of the refrigerator 30 minutes before you plan to serve them.

makes 18 truffles, depending on the size you roll them.

DECORATED CARAMEL APPLES

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6 medium-small unblemished red delicious OR granny smith apples
1 cup sprinkles, jimmies, mini white OR chocolate chips, and/or chopped nuts, for decorating
1 (14 oz) pkg plain caramels, unwrapped
1 1/2-2 tbs milk OR half-and-half

line a cookie sheet with aluminum foil or waxed paper, then butter the foil or paper. have ready 6 wooden craft sticks.remove the stems (if any) from the apples and insert a wooden stick into the blossom end of each apple. put the decorations in shallow bowls.

put the caramels and milk in a microwave-proof bowl and microwave on HIGH for 2 minutes. or melt in a small heavy saucepan. stir until melted and smooth, then cool a few minutes. working quickly, coat each apple completely in caramel sauce, tilting the bowl or pan as necessary, then shake off the excess caramel. roll the bottom third of each apple in the decorations. set on the prepared cookie sheet until the caramel sets, about 10 minutes.

makes 6 caramel apples

EGGPLANT PANCAKES

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1 med eggplant, peeled & sliced
1 tsp freshly squeezed lemon juice
1/4 cup minced jarred roasted red pepper
1/2 tsp salt
1/4 cup flour
1/2 tsp baking powder
1 lg egg, well beaten
1 tbs olive oil OR more as needed
4 green onions (scallions), trimmed to 3″ and minced

steam the eggplant over boiling water until just tender, 8-10 minutes. drain and mash the eggplant with the lemon juice, red pepper, salt, flour, and baking powder. beat into the egg. in a large skillet over medium heat, heat the oil and saute the green onions 3 minutes. with a slotted spoon, transfer the green onions from the skillet to the eggplant mixture and mix. add a few more drops of olive oil to the skillet. drop the eggplant batter by the spoonfulsi into the hot skillet. when the bottoms are golden brown, turn the pancakes and brown the other sides. remove the cooked pancakes to a heated dish and keep warm. add a bit of oil for each set of pancakes. serve hot.

HAZLENUT FUDGE

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18 oz semisweet chocolate morsels
14 oz sweetened condensed milk
1/4 tsp salt
2 tsp vanilla
2/3 cup coarsely chopped hazlenuts

melt chocolate with sweetened condensed milk in a heavy saucepan over low heat, stirring constantly. add remaining ingredients and spread into a well greased 8″ or 9″ square pan. chill two to three hours. cut into squares and store tightly covered at room temperature.

makes approx 2 1/2 lbs of fudge

CHICKEN BURRITOS

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1 cup chicken broth

1 can cream of chicken soup
1 can cream of mushroom soup
3/4 cup chopped onion
3/4 cup chopped celery
1 (7 oz) can mushrooms
2 1/2-3 cups chopped chicken
8-10 flour tortillas
mozzarella cheese, shredded

cook onions & celery in 1 cup chicken broth until soft. in a saucepan, add soups, mushrooms, chicken & cooked veggies. heat on medium temperature. spoon 2-3 tbs into the center of each tortilla. sprinkle a little cheese over mixture. fold both sides over. turn upside down into baking dish, layering until finished. pour remaining mixture on top and sprinkle with more cheese. bake at 350 degrees for 35 minutes.

CINNAMON PECANS

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2 cups pecan halves
1 egg white
1/2 cup sugar
1 tbs ground cinnamon

preheat the oven to 300 degrees. stir pecans into egg white until all sides are moist & sticky. sprinkle cinnamon & sugar over nuts, then stir until well coated. spread evenly onto an ungreased cookie sheet and bake for 20 minutes. cool and store in an airtight container at room temperature.

makes approx 2 cups

AVOCADO & EGG SALAD

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4 hard-cooked eggs, chopped
4 slices crisp bacon, crumbled
1 tbs finely chopped green onion
2 lg avocados, halved & pitted
2 tbs mayonnaise
2 tsp lemon juice
1 tsp prepared mustard
1/4 tsp salt
dash of pepper

combine eggs, bacon, & onion. carefully scoop out avocado halves, leaving shells firm, & brush insides of shells with a little lemon juice. mash avocado & stir in remaining ingredients. add egg mixture & spoon into avocado shells.

FRITTERS (APPLE OR ZUCCHINI)

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APPLE FRITTERS

2 cups dry pancake mix
1/3 cup oil
1 cup yogurt OR sour milk
1 tsp baking soda
pinch of salt
1 1/2 cups cut-up apples

prepare batter by mixing together the first five ingredients; stir in the apples. fry on a lightly greased griddle.

serves 4

ZUCCHINI FRITTERS

prepare batter as directed above, omitting apples & salt. grind up 2 or 3 small zucchinis as well as 1/2 cup grated parmesan cheese; add to the batter. fry by dropping 1/2 cup batter on a greased griddle. serve hot & eat with syrup.

CHOCOLATE TREASURE BOXES

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1 (7 oz) carton milk chocolate for dipping
4 fresh strawberries
5 (1.55 oz each) milk chocolate candy bars
1/2 cup vanilla OR white chips, melted
1/2 cup cold milk
1/4 cup instant chocolate pudding mix
1 1/4 cups whipped topping

melt dipping chocolate according to package directions; dip strawberries into chocolate and allow excess to drip off. place on a waxed paper-lined baking sheet; set aside.

cut candy bars in half widthwise. drizzle with white chocolate; refrigerate until set. dip the short sides of two candy bar halves into melted chocolate; place at right angles to each other on a waxed paper-lined baking sheet, forming two walls of a box. dip the short sides of two more candy bar halves; attach at right angles to form a 4-walled box. repeat, forming a second box. refrigerate boxes and strawberries until set, about 10 minutes.

meanwhile, in a small bowl, whisk milk and pudding mix for 2 minutes. let stand for 2 minutes or until soft-set; fold in whipped topping.

place boxes on serving plates. cut a small hole in the corner of a pastry or plastic bag; insert star pastry tip. fill bag with pudding mixture; pipe into boxes.

reheat dipping chocolate if necessary. dip the long sides of remaining candy bar halves into melted chocolate; adhere to a top edge of each box, forming a lid. garnish with strawberries. refrigerate for 10 minutes or until set.

makes 2 boxes (2 servings each)