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Cranberry Souffle


Ingredients

Whole cranberries and cranberry juice are combined for this
impressive light as a cloud dessert. Can be prepared one day in
advance. 2 cup fresh or frozen cranberries
1 1/2 cup sugar
divided
2 1/2 cup cranberry juice divided
2 tablespoon
lemon juice
2 env. unflavored gelatin
4 egg whites

Instructions

Measure off a length of wax paper or foil large enough to
encircle a 5-cup souffle dish. Fold in half lengthwise (collar
should be about 2 1/2 inches higher than rim of dish). Fasten
collar to dish with tape or string. In a large saucepan combine
berries with 1 1/4 cups of the sugar and 2 cups cranberry juice.
Bring to boiling; lower heat. Simmer until sugar is dissolved
and cranberries pop about 3 to 4 minutes. Strain into a large
bowl. Reserve 12 cranberries for garnish. Puree remaining
cranberries in electric blender or food processor. Add to bowl
with cranberry liquid; stir in lemon juice; cool slightly.
Sprinkle gelati

Buttermilk Pancakes


Ingredients

1 cup buttermilk
1 egg
1 tablespoon sugar
1 cup
all-purpose flour
1 teaspoon baking soda
1/2 teaspoon
salt
1 tablespoon salad oil

Instructions

Put all ingredients into blender. Process until well blended.
Bake on lightly greased griddle until nicely browned. Turn only
once. Makes 8-10 pancakes.

Bourbon Balls


Ingredients

1 (6 oz.) package chocolate chips
3 tablespoon white Karo
syrup
1/2 cup bourbon
2 1/2 crushed vanilla wafers
1/2
cup powdered sugar
1 cup finely chopped nuts

Instructions

Melt chocolate over hot water. Remove. Add syrup and bourbon.
Combine vanilla wafers powdered sugar and nuts. Add chocolate
mixture and mix well. Let stand about 30 minutes. Form into 1
inch balls and roll in powdered or granulated sugar. Makes about
4 dozen.

Rum Cake


Ingredients

Cake
1 cup chopped nuts
1 (18.25 ounce) box yellow
cake mix
1 small box vanilla instant pudding
4 eggs
1/2
cup cold water
1/2 cup vegetable oil
1/2 cup rum

Instructions

Preheat oven to 325 degrees F. Grease and flour a Bundt pan.
Sprinkle nuts over the bottom of the pan. Pour batter over the
nuts. Bake for 1 hour. Cool. Invert onto a platter. Prick the
top. Spoon and brush glaze over top and sides. Allow to absorb.
Glaze 1/2 cup butter 1/4 cup water 1 cup granulated sugar
1/2 cup rum Melt butter. Stir in water and sugar. Boil for 5
minutes stirring constantly. Remove from heat and stir in rum.

Chocolate Cherry Bars


Ingredients

1 box fudge cake mix
21 oz. can cherry pie filling
1
teaspoon almond extract
2 eggs beaten
Preheat oven to 375
degrees using 15 x 10 or 13 x 9 inch pan. Spray with Pam and
flour pan. In large bowl combine all ingredients stir and mix
well by hand. Pour into pan and bake for 25 or 30 minutes until
toothpick comes out clean.ICING:
1 cup sugar
5 tablespoon
margarine
1/3 cup milk
6 oz. pkg. semisweet chocolate bits

Instructions

In saucepan combine sugar margarine and milk. Bring to boil
stirring constantly. Boil 1 minute. Remove from heat stir in
chocolate pieces. Stir until smooth. Pour over cake. Makes
about 3 dozen bars.

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