Russian Refresher: Hot Citrus Drink

This makes a yummy hot mug on a cold winter's night.
Divide into pretty glass jars and give as gifts with a mini whisk!
 
2 cups powdered Tang drink mix
1/2 cup presweetened yellow lemonade powder (like Country Time Lemonade)
1-1/3 cups sugar
1 tsp. cinnamon
1/2 tsp. ground cloves

Whisk all together in a large bowl. Store in a container. 
To serve: Mix 2-3 Tbl. drink mix into one cup of hot water

Zesty Orange Bread

 Do you love lemon bread? This is similar...but it is dreamy Orange!

Pre-heat oven to 325 degrees.
Whisk together in a bowl:
360 g. flour
1 tsp. baking powder
1 tsp. salt

In mixing bowl with whisk attachment, cream together for two minutes, scraping down sides:
1-1/2 cups (3 cubes) real butter, room temp.
2 cups (396 g) sugar

Add, mixing in between:
Zest of 2 large oranges
6 eggs, room temperature
1/2 cup sour cream
1/3 cup fresh orange juice
2 tsp. vanilla

Slowly add the flour mixture just until combined...don't overmix!

Pour in greased loaf pans of desired size. Bake until top is no longer showing wet gooeyness. When loaves have cooled, drizzle with glaze:

Orange Glaze:
2 cups powdered sugar
2 Tbl. fresh orange juice
Zest of 1/2 large orange
1-2 Tbl. milk to thin

Allow glaze to set before slicing loaves.

Chocolate Fondue

Items for Dipping:
Fresh peaches
Bananas
Strawberries
Pineapple
Angel Food Cake
Brownie Bites
Cream Puffs
Pound Cake
Nutter Butter Cookies
Oreos
Wafer Cookies
Cinnamon Bears
Marshmallows
Doughnut Holes
Clementine Cuties

Cheese Fondue

In medium size saucepan over medium heat, whisk together a white sauce roux:
1/4 cup butter
1/4 cup flour
Whole milk to thin

Add:
1 cup shredded Swiss cheese
1 cup shredded Monterey Jack cheese

Stir 'til melted and thickened.

Add beef broth to thin, as desired.
At the end, stir in a jar of Kraft Old English Cheese Spread

Keep warm in a small crock-pot.

Items for dipping:
Toasted cubes of French bread
Pineapple chunks
Apple slices
Lil' smokies
Crackers
Broccoli, blanched
Cauliflower, blanched
Tortilla Chips
Olives
Shrimp
Banana chunks
Meatballs
Fried Mushrooms

Cinnamon Pecan Breakfast Bundt

Nut Mixture:
1 cup chopped pecans
1/3 cup sugar
2 tsp. cinnamon

Cake:
2 cubes margarine
2 cups sugar
4 eggs
3 cups flour
1-1/4 tsp. baking powder
1-1/4 tsp. baking soda
1/4 tsp. salt
1-1/2 cups sour cream
1-1/2 tsp. vanilla
Powdered sugar for dusting

Combine the ingredients for the nut mixture and set aside.
Preheat the oven to 325 degrees.
Grease and flour a bundt cake pan and set aside.
With mixer, combine margarine and sugar and mix well.  Add eggs.  Add sour cream and vanilla.  In separate bowl, whisk together flour, baking powder, baking soda, and salt.  Slowly add this to the butter mixture and mix on low speed until combined.
Spoon 1/3 of the batter into the bottom of the prepared bundt pan.  Spread evenly.  Using the back of a spoon, make a well around the center of the spread mixture. Sprinkle half of the prepared nut mixture into the well, being careful not to let it go to the edges of the pan.  Spread half of the remaining cake mixture over the nut filling.  Sprinkle the remaining nut mix around the center of the pan, being careful not to touch the pan.  Spread remaining cake batter over the top.  
Bake on the center rack of the 325 degree oven for 70 or more minutes, checking after 60 min.  Remove from oven when there is no gooey or wet-look left in the cracks that form on the top.  Allow to remain in the pan for 10 minutes before removing.  Use a knife to loosen edges from sides of pan.  Turn out onto cake rack or serving platter.  Sprinkle with powdered sugar before serving.  Also yummy drizzled with the same cream cheese frosting as is used for cinnamon rolls!

Cream Puffs

A cream puff is made from a type of pastry called pate a choux.  This same dough can be used to make eclairs.  These puffs can be filled with yummy pudding, but can also be filled with chicken salad for a great luncheon sandwich!

1/2 cup (1 cube) real butter, cut into pieces
1 tsp. sugar
1/4 tsp. salt
1 cup water
1 cup flour
4-5 large eggs

Preheat oven to 375 degrees.  In a medium saucepan over medium heat, combine butter, sugar, salt and water.  Bring to a boil over medium heat and then quickly stir in the flour with a wooden spoon.  Continue to cook and stir over medium heat for about 3 minutes, until a film forms on the bottom of the pan.  Remove the pan from the heat and dump the mixture into a separate bowl.  Allow to cool for about 3 minutes.  Add the eggs one at a time, stirring vigorously after each egg addition until it is fully-incorporated.  You can see that you've added enough eggs when the mixture is sticky, but not slick.  It should be able to be lifted to a stiff peak when the spoon is brought up.  Transfer the mixture to a large pastry bag with a big, round tip.
Put a tiny dab of mixture in the corners of your silver baking pan.  Put down some parchment, using the dabs of mixture as a "glue" to hold down the parchment.  Swirl small circles of pate a choux about 2-inches apart on parchment.  You don't want peaks or points on top of your cream puffs, so use a wet finger to gently flatten tops.  Whisk an additional egg and brush over the tops of the circles before baking...this will give that golden shine when baked.  Bake for about 30 minutes without opening oven door!  Cool completely and poke a hole in the side for additional drying, as well as filling them.  They can be frozen at this point, if using later.  Shortly before serving, fill with desired filling.  Tops of dessert puffs can be drizzled with chocolate or dipped in chocolate ganache.

Pomegranate Triple-Layered Jell-O

This jell-o can be made in individual serving dishes for a pretty tri-layered dessert, or made in a large serving bowl for a yummy side-dish!

Start by preparing the Middle Layer:
3/4 cup boiling water
4 oz. cherry Jell-O powder (part of a 6-oz. box)
3/4 cup cold Pomegranate juice (found in produce section)
Dissolve the Jell-O powder in the boiling water.  Add the pomegranate juice and stir.  Put in the refrigerator and let the Jello set half-way until barely wobbly and wet.

Meanwhile, prepare the Bottom and Middle Layers:
2 cups heavy cream
2 cups powdered sugar
1 tsp. vanilla
8 or 12-oz. tub of whipped cream cheese
1 cup pomegranate seeds
Using mixer, combine the heavy cream, powdered sugar, and vanilla on high speed until soft peaks form.  Gradually add small dallops of whipped cream cheese and beat on low until combined.  Divide the cream mixture in half.  Spread one half into the bottom of your serving dish(es), forming an even layer.  Place this into the fridge to firm.  Then add your prepared (wet and wobbly) jello mixture to the other half of the cream cheese mixture.  Mix on high and combine well.  Gently stir in pomegranate seeds.  Spread this mixture over chilled cream cheese layer in serving bowl(s).  Let set in refrigerator for an hour.

For Top Layer:
6 oz. Cherry Jell-O powder
1 cup boiling water
1 cup pomegranate juice
Mix jell-o powder with 1 cup boiling water.  When it's dissolved, add 1 cup pomegranate juice and stir.  Let this cool at room temperature before pouring over the top of the chilled mousse layer.  When it is almost set, sprinkle additional pomegranate seeds on top.  Chill all layers together thoroughly (preferably overnight) before serving.  

Sweet and Sour Pork

2 lbs. boneless pork loin chops, cut into thin slices
1/4 cup soy sauce
cornstarch for coating
3 or more eggs, beaten--for coating
flour for coating
oil for frying
1 bell pepper, sliced
1 can pineapple, reserve juice
2 small tomatoes, cut into thin wedges 
Sliced carrot

Toss pork slices with soy sauce.  Roll individual slices in cornstarch, then in beaten egg, then in flour.  Fry in hot oil until golden.  Drain on paper towel and keep warm in heated oven.  Stir-fry pepper and carrot slices.  Gently fold pepper, carrot, and tomato slices into meat.  Pour sauce over and gently stir.  Serve hot and fresh with rice.

Sauce:
1 cup reserved pineapple juice 
2 Tbl. cornstarch
1/3 cup vinegar
2 Tbl. oil
1/4 cup brown sugar
2 Tbl. soy sauce
pinch pepper
Few drops of red food coloring, optional

Mix cornstarch with vinegar.  In saucepan, whisk together all ingredients and simmer until clear and thickened.  Taste and adjust as desired.  

Gingerbread Houses and Ornaments

This recipe will make 3 small houses and a few cut-out shapes too.
Cover paper (cardstock) cut-outs with plastic strapping tape or laminate so they can be re-used.

2 cubes real butter, room temperature
1 cup packed brown sugar
1/2 cup molasses
2 Tbl. cinnamon
2 Tbl. ginger
1 Tbl. ground cloves
2 tsp. baking soda
4 cups flour
4 Tbl. water

In heavy mixer, combine butter and brown sugar.  Add molasses, spices, and baking soda.  Mix well.  Add flour a cup at a time.  Add water a Tbl. at a time.  Looking for a dough that holds together without being crumbly or wet.  
Pre-heat oven to 375 degrees.  Moisten counter-top with wet cloth.  Cover moist area with tin foil.  Spread a bit of oil over tin foil and cover that with wax paper.  Roll dough out in portions with rolling pin.  Cut shapes with small, sharp knife.  Put shapes on cookie sheet covered with parchment.  Bake for about 12 min.  
Immediately after removing from oven, place shape again over dough and slice with small sharp knife to obtain straight edges and sharp corners.  Dough will harden fast, so you have to work quickly.  If you're making ornaments to hang, immediately use the end of a straw to cut a hole in the hot shape to put a string through.  Allow pieces to cool.  Remove to cooling rack. 

Royal Icing: Make double recipe for 3 small houses
Mix together until frothy:
3 egg whites
1/4 tsp. cream of tartar

Slowly add:
4 - 4-1/2 cups powdered sugar
Don't make too stiff. Put in decorator bag and use to assemble and decorate house.

Andes Mint Fudge

1 cup sugar
7 oz. jar marshmallow creme
1 cup (2 cubes) real butter
10 oz. Andes Mint Baking Chips or mints (chips are cheaper)
5 oz. evaporated milk (about 2/3 cup)
1 tsp. vanilla

Line a small rectangle baking pan with parchment.  In large saucepan, over MEDIUM heat, combine sugar, butter, milk, and marshmallow creme.  Stir constantly over medium heat and bring to a boil.  Continue stirring for 5 min. after it reaches a boil.  Remove from heat.  Add mints or baking chips and vanilla. Stir until mints are melted.  Spread into prepared pan and chill until set.  Lift out parchment and cut into small cubes.

Candied Christmas Almonds

1 egg white
1 tsp. vanilla
1 Tbl. water
1 lb. almonds
3/4 cup sugar
1 tsp.cinnamon
1/4 tsp. salt

Pre-heat oven to 250 degrees and line a baking sheet with parchment.
In a mixing bowl, combine egg white, vanilla, and water.  Using mixer, beat until frothy and foamy.  Stir in almonds and use spatula to coat.
In another bowl, combine sugar, cinnamon and salt.  Stir into almond mixture, thoroughly coating all nuts.  Evenly spread nuts onto prepared baking sheet and bake for 1-1/4 hours, stirring every 15 min.  When cooled, break off any extra sugar crystals.  Store in air-tight container.

Gingerbread Banana Trifle

Gingerbread Cake:
1/2 cup sugar
1/2 cup butter or margarine (1 cube)
1 egg, beaten
1 cup molasses
1/2 tsp. salt
2-1/2 cups flour
1-1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 cup very hot water

Cream sugar and butter well.  Add eggs and molasses.  Beat well.  Mix in dry ingredients.  Add hot water and beat until smooth (batter will be very thin).  Pour into a 9X13 pan lined with parchment paper.  Bake at 350 degrees for about 40 min.

Cool cake completely.  Using parchment, lift cake out of pan.  Peel back parchment and cut cake into one-inch cubes...I use an electric knife!

For Trifle:
Mix together:
2 small pkgs. cheesecake instant pudding or white chocolate instant pudding
1-1/2 cups milk
8 oz. whipped topping
8 oz. sour cream

Layer 1: Lay some cake cubes in bottom of trifle bowl
Layer 2: Whisk pudding, milk, whipped topping and sour cream together.  Pour 1/3 mixture onto first layer of cake.
Layer 3: Treat 1 or 2 sliced bananas in some orange juice so they don't brown.  Drain well and lay these over the pudding layer.

Repeat layers using more cake, topping mixture, and bananas 'til bowl looks good.

Stir some additional whipped topping into the last layer of pudding mixture.  This will add a layer of fluff to the top of the dessert.  Refrigerate for a few hours.
Right before serving, top with some fresh, sliced (un-treated) bananas.

Ginger Snaps

1/2 cup (1 cube) real butter
1/4 cup butter-flavored shortening

1 cup sugar

1 egg

2 cups flour

1/4 cup molasses

1/2 tsp. salt

2 tsp. soda

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ground ginger

1 Tbl. sour cream, only as needed for additional moisture

(Additional sugar or sanding sugar for rolling in)

Cream butter, shortening and sugar.  Add egg and molasses.  Mix in dry ingredients.  Roll into balls and roll balls in additional sugar.  Bake at 375 degrees for 7-8 min.  Can also be drizzled with white chocolate for a festive look.

Caramel Sauce

A pretty little jar of homemade caramel sauce with a bow (and maybe some ice cream to go with it) makes the perfect gift!  This sauce is perfect served with apples, bananas, or over ice cream...or French Toast...or crepes...or ...anything!

1 cup granulated sugar
8 Tbl. water
2 tsp. light corn syrup
3/4 cup heavy cream
1 tsp. vanilla
1/4 tsp. salt

In medium-size saucepan over MEDIUM heat, combine sugar, water, and corn syrup. Stir ONLY a little until sugar is barely dissolved and then stop stirring. It will begin to melt together.  You can swirl the pan a bit, if needed, but DO NOT STIR.  

Meanwhile, heat the cream in the microwave for about a minute, and set aside. 

You want the mixture in the pan to cook on its own until it turns an amber color. Use a digital thermometer and remove it from heat at 380 degrees.  Begin slowly drizzling warm cream into the caramel while whisking briskly (yes, it's okay to stir it now.)  Add the vanilla and salt, and continue to whisk until it is smooth. Pour into glass jars and allow to cool.  (It will thicken as it cools.)  Store it in the fridge.

Chinese Meatballs

(This is only HALF the original recipe.  Just make this much for large gatherings, if serving a bunch of other things.)

1 can water chestnuts, drained and chopped finely
3/4 bunch green onions--just need the "chive part"
1-1/4 lbs. lean ground beef
1-1/4 lbs. ground pork (not sausage)
2 Tbl. soy sauce
3 eggs, beaten
3/4 tsp. salt (omit if using saltines)
1-1/4 cups bread crumbs or crushed saltines
cornstarch
vegetable oil

Mix all ingredients (except cornstarch and oil) thoroughly (squishing together to mix well).  Chill.  Form into small balls.  Roll lightly in cornstarch.  Heat vegetable oil in electric fry pan.  Brown meatballs and put on paper towel to drain. 

Sauce:
1/2 cup vinegar
1 cup pineapple juice
1/2 cup brown sugar
1 cup beef broth
1 Tbl. soy sauce
3/4 tsp. fresh ginger--sent through garlic press
1/4 cup cornstarch
1/2 cup cold water

In medium saucepan, heat vinegar, pineapple juice, sugar, broth, soy sauce, and ginger over medium heat.  Combine cornstarch and water.  Add to mixture and cook until clear and thickened.  Add more pineapple juice if needed to not gel up so much.  

Heat meatballs in the oven.  Heat sauce on the stove.  Put hot meatballs in chafing dish (or slow cooker).  Pour heated sauce over and sprinkle with sesame seeds.  Serve hot as an appetizer with toothpicks. 

Caramel Twix Bars

Bottom Layer:
1-1/4 cups flour
1/4 cup sugar
1/2 cup + 2 tsp. real butter, softened

Combine all 4 ingredients with pastry blender until crumbly.  Don't over-mix.  Pack in 9x9" pan lined with parchment paper.  Bake at 350 degrees for 20 minutes.

Second Layer:
1/2 cup butter
1/2 cup packed brown sugar
2 Tbl. corn syrup
1/2 cup sweetened condensed milk

Combine ingredients in a saucepan.  Bring to boil over medium heat and then turn to "3".  Boil 4 minutes, stirring constantly.  Remove from heat and continue to stir as it thickens.  Pour over bottom layer.  Allow to chill and set a bit before topping with chocolate, or the chocolate will blend right in with the caramel layer.

Top Layer:
Melt 1-3/4 cups milk chocolate chips in microwave or in double boiler pan over hot water-- melt slowly and stir often.  Pour over chilled caramel layer. Spread carefully. 

Chill bars in refrigerator to cool.  Lift out of pan and remove parchment.  Put slab back into pan and cut into small squares with sharp bench scraper.

Spinach Dip

1 pkg (10-oz.) frozen chopped spinach, thaw & squeeze out liquid
1 16-oz. container sour cream
1 cup mayonnaise
1 pkg. KNORR Vegetable Soup, Dip and Recipe Mix OR Lipton Vegetable Mix
1 can water chestnuts, drained and chopped finely

Mix all ingrediewnts well with a mixer.  Cover and chill for a few hours to soften dried spices and blend flavors.  Stir well.  Serve chilled with chips, crackers, or veggies.

Fruit Dip

1 small jar marshmallow cream
1 8-oz. package cream cheese
1/4 tsp. lemon juice (optional)
1/4 cup strawberry yogurt

Cheese Ball

1 8-oz. bar cream cheese
2 cups finely grated colby jack cheese (about 1/2 lb.)
3/4 tsp. Worcestershire sauce
1/8 tsp. salt

Mix ingredients with mixer or in food processor.  Using damp hands, form into ball.  Roll in chopped pecans or sliced almonds.

Clam Dip

8 oz. cream cheese
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbl. horseradish
1 tsp. Worcestershire sauce
1 Tbl. lemon juice
1/2 tsp. salt
dash pepper
1 can minced clams, drained

Mix well with mixer or in food processor.  Serve with potato chips or veggies.