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Old 11-11-2004, 09:50 PM   #11
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Over-night Coffee Cake

2C. all-purpose flour
1C. sugar
1/2C. firmly packed brown sugar
1tsp. baking powder
1tsp. baking soda
1/2tsp. salt
1tsp. cinnamon
1C. buttermilk
2 large eggs
2/3C. melted butter

Mix first 7 ingredients, add buttermilk, butter, & eggs. Beat a tmedium speed w/ an electric mixer for 3 minutes. Spoon batter into a greasd & floured 9x13x2 inch baking pan.

Mix 1/2C. brown sugar 1/2C. chopped pecans, & 1/2tsp. cinnamon, sprinkle over batter.

Cover & refrigerate overnight. Uncover & bake at 350 deg. for 30-35 minutes.



Butter Pecan Bars

These came from AcraMax.com. They are really good & quick!


2 eggs, beaten
1/2 cup butter, softened
1 and 1/3 cup flour
1 and 1/2 cups brown sugar
2 tsp. vanilla
2/3 cup pecans, chopped

Combine all ingredients and mix well. Pour into a greased 13 x 9-inch-baking pan and bake for 20 - 30 minutes at 350 degrees. Allow to cool and cut into bars.

The Skinny: Use your favorite egg and sugar substitutes. These bars will be pretty dense. If you want to lighten them up a little and make them more cake-like, add 1/2 tsp. of baking powder.
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Old 11-12-2004, 01:48 AM   #12
 
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CHEX SNACK MIX:

12 oz Rice Chex (1 box)
12 oz Corn Chex (1 box)
24 oz Wheat Chex cereal (1 box)
10 1/2 oz Cheerios cereal
16 1/2 oz pretzel nuggets
1 (15.25oz) box pretzel sticks
garlic toast croutons
1 lb mixed nuts

Seasoning:
1 cup oil
4 tbsp worcestershire sauce
1 tbsp garlic salt
1 tbsp seasoning salt

Mix up dry ingredients in a large wok or casserole dish. Mix up seasoning seperately, then pour over the top of the dry ingredients. Bake at 250┬░for 2 hours, stirring occasionally (approx every 1/2 hour).

30-MIN BEEF STROGANOFF:

1 nonstick cooking spray
1 lb round steak, cut into 1/4 in strips
2/3 cup water
3 oz mushrooms, sliced, canned
1 package dry onion soup mix
1 cup yogurt, plain, lowfat
2 tbsp flour
6 oz cooked egg noodles

In a frying pan sprayed with nonstick cooking spray, brown meat. Add
water, mushrooms (including liquid), and soup mix. Cover and simmer
for 15 minutes. In a small bowl, blend yogurt and flour; add to meat
mixture. Cook and stir on low heat until mixture thickens. Serve over
hot noodles.

NOTE: For greater flavor, substitute no fat beef broth or some wine for part of the water called for in the ingredients.

24-HR FRENCH BREAD:

2 tbsp active dry yeast
2 1/2 cup water (110-degrees)
7 1/2 cup bread flour to 8 cups
1 tbsp salt
1 egg white (for glaze)
1 tbsp water (for glaze)

In large bowl of electric mixer, dissolve yeast in
2-1/2 c water. Add 2-1/2 to 3 c flour; stir 1 minute. Batter will
have consistency of soft pudding.

Cover bowl tightly with plastic wrap. Let rise in a warm place, free
from drafts, overnight or at least 8 hours. The longer the sponge
ferments, the better the flavor will be.

The next day, stir in salt and 1 to 1-1/2 c of remaining flour. Beat
at medium speed with electric mixer 6 minutes, or beat 600 vigorous
strokes by hand. Stir in enough remaining flour to make a soft dough.

Turn out dough onto a lightly floured surface. Clean and lightly flour
bowl. Knead dough 15 to 20 minutes or until smooth, elastic, and no
longer sticky.

Place dough in floured bowl. Dust surface lightly with flour; cover
with a slightly damp towel. Let rise in a warm place, free from
drafts, until tripled in bulk, about 1-1/2 hours.

Grease 2 large baking sheets or 4 French-bread pans.

Punch down dough. Knead 2 minutes. Cover and let rest
10 minutes.

For oblong loaves, divide dough into 3 or 4 pieces, depending on
desired thickness of loaves.

On a lightly floured surface, shape each piece into a smooth log,
gently tapering ends. For round loaves, divide dough in half. Shape
each half into a smooth ball.

Place shaped dough on prepared baking sheets. Cover with a dry towel.
Let rise until doubled in bulk, about 1 hour.

Adjust oven racks to 2 lowest positions. Place a shallow roasting pan
on lowest shelf; pour in 2 c boiling water.

Preheat oven 15 minutes to 425-degrees.

Slash tops of oblong loaves with 5 diagonal slashes each. Slash tops
of each round loaf with 3 horizontal slashes and 3 vertical slashes
in a tic-tac-toe design.

Brush loaves with cold water.

Bake 15 minutes.

Brush loaves with egg-white glaze; bake 10 minutes longer.

Brush again with egg-white glaze. Remove roasting pan from oven.

Bake loaves 10 to 15 minutes longer, for a total of 35 to 40 minutes,
or until bread sounds hollow when tapped on bottom.

Remove from pans; place loaves directly on oven rack.

Bake 5 minutes longer. Cool on racks. Makes 2 to 4 loaves.

3-STEP CHEESECAKE:

2 package cheam cheese,softened (8oz)
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 9-inch graham cracker crust

Mix cream cheese, sugar and vanilla at medium speed with electric
mixer until well-blended. Pour into crust. Bake at 350'F. for 40
minutes, or until center is almost set. Cool. Refrigerate 3 hours or
overnight, Makes 8 servings.

NOTE: You can also use lighter Neufchatel-type cheese.

Variations: For chocolate, melt four squares of semi-sweet baking
chocolate; add after eggs and mix until blended. For candy version,
sprinkle 1 cup of chopped candy bars on top of cake before baking. For
pumpkin, add 1/2 cup canned pumpkin, 1/2 teaspoons ground cinnamon
and a dash each of nutmeg and cloves in the first step. Then add eggs
and proceed as directed.

JULIENNE SALAD:

1 medium lettuce, iceburg, chopped
4 tomatoes, diced
1/2 lb cheese, swiss, julienned
6 oz ham, julienned
3 oz turkey, julienned
2/3 cup olives, spanish, pitted
3 tsp cheese, romano, grated
1 lemon, juiced

Dressing:

1/4 cup white vinegar
1 cup olive oil
8 garlic clove, minced
2 tsp oregano
2 tsp worcestershire sauce
salt and fresh ground black pepper to taste

Put lettuce in mixing bowl. Add tomatoes, ham, turkey, and cheese. Top withspanish olives. Pour dressing on top and add grated Romano cheese and lemon juice... Serve on chilled plates.

Dressing: Put into bowl minced garlic, oregano, and Worcestershire
sauce. Beat until smooth with whisk. Add oil gradually and finally
add vinegar, beating continuously.


I know these aren't all sweet recipes.. but I got carried away.
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Old 11-12-2004, 12:07 PM   #13
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can someone host a picture for me? It is a picture of a cheesecake dessert platter I made for a party that my singer nikki (yup, i'm in a band) held.

cheesecake souffle cupcakes. simplicity at it's finest.

rj
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Old 11-12-2004, 12:13 PM   #14
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Quote:
Originally Posted by Ardge
can someone host a picture for me? It is a picture of a cheesecake dessert platter I made for a party that my singer nikki (yup, i'm in a band) held.

cheesecake souffle cupcakes. simplicity at it's finest.

rj
Ardge, check you private messages. :D
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Old 11-12-2004, 12:20 PM   #15
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Awe, thank you so much. I just sent you the pic. :D

RJ
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Old 11-12-2004, 12:22 PM   #16
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You are very welcome! I will put it in a new topic for you so we don't hijack this thread.
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Old 11-12-2004, 12:30 PM   #17
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well, i was hoping to land it here in hopes the thread started would see it. these are very much fitting for what she was looking for.

did you see them?

yum.

rj
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Old 11-12-2004, 12:46 PM   #18
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Sorry I didn't read this until after I posted it. :oops: I can post them here also for you. They look wonderful!
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Old 11-12-2004, 12:49 PM   #19
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Here ya go Ardge! :D These look wonderful! Would you mind mailing me some?

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Old 11-12-2004, 12:55 PM   #20
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Crewsk, thank you SOOO much!

what you see up there is 3 dozen of a 4 X batch.

Here's the formula that makes 1 dozen, plus a few more.


Preheat oven to 350 degrees


16 ounces cream cheese (2 packs)
1 cup sugar
2 large eggs
1 T vanilla bean paste

12 vanilla wafer cookies
12 paper cupcake cup liners

1 large can of pie filling, any flavor


Cream the cream cheese and sugar till fluffy. Add vanilla on slow speed. Add eggs one at a time. Beat on high until the batter gets 1/3 bigger in volume.

While you're waiting, drop the liners in the muffin tin and place a vanilla wafer cookie flat side down in each liner. With a 3 tablespoon (size 20) ice cream scoop with a swipe release, plop a heaping scoop of batter in each cup, on top of the wafer cookie.

Bake for about 20 - 25 minutes or so. I just made some and pulled them at about 24 minutes. Perfect.

When they are cool to the touch, take them out of the pans and place them on a plate. Drop some filling in the fallen part, like a pool of fruit.

Chill at least a few hours before unwapping. The moisture will be needed for them to be peeled right. This is why you can't use foil wrappers by the way.

Enjoy!

RJ
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