Cookbook Library Haul (Jan 6)

1.  Sheet Pan Sweets:  Simple, Streamlined Dessert Recipes

Crawfish Etouffee

 

Prep: 15 min. Cook: 50 min.

Makes:  8 servings

Ingredients 

1/2 cup butter, cubed
1/2 cup plus 2 tablespoons all-purpose flour
1-1/4 cups chopped celery
1 cup chopped green pepper
1/2 cup chopped green onions
1 can (14-1/2 ounces) chicken broth
1 cup water
1/4 cup minced fresh parsley
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 pounds frozen cooked crawfish tail meat, thawed
Hot cooked rice

Directions 

In a large cast-iron or other heavy skillet, melt butter; stir in flour. Cook and stir over low heat until mixture is a caramel-colored paste, about 20 minutes. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil.
 

Reduce heat; cover and simmer, 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.

 

 

Sweetheart Cookies

 

Prep: 25 min. Bake: 15 min./batch

Makes:  2 dozen

Ingredients

• 
  3/4 cup butter, softened
  1/2 cup sugar
  1 large egg yolk, room temperature
  1-1/2 cups all-purpose flour
  2 tablespoons raspberry or strawberry preserves
  Confectioners' sugar, optional
  1/2 cup sugar
  1 large egg yolk, room temperature
  1-1/2 cups all-purpose flour
  2 tablespoons raspberry or strawberry preserves
  Confectioners' sugar, optional
  

Directions

Preheat oven to 350°. In a bowl, cream butter and sugar. Add egg yolk; mix well. Stir in the flour by hand. On a lightly floured surface, gently knead dough for 2-3 minutes or until thoroughly combined.
 

Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each. Fill each with 1/4 teaspoon preserves.
 

Bake for 13-15 minutes or until edges are lightly browned. Remove to wire racks. Dust warm cookies with confectioners' sugar if desired. Cool

 

 

 

Taco Skillet Pizza with Cornbread Crust

 

Ingredients 

1/2 pound lean ground beef (90% lean)
1 cup refried beans
1/3 cup salsa
2 tablespoons taco seasoning
1 package (6 ounces) Mexican-style corn bread/muffin mix
1/3 cup tortilla chips, crushed
1 cup shredded cheddar cheese
 

TOPPINGS: torn romaine, chopped tomatoes, sour cream, chopped onion, chopped cilantro and fried tortilla strips

Directions

Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Transfer to a small bowl. Stir in beans, salsa and taco seasoning; keep warm. Wipe skillet clean.

Prepare corn bread mix according to package directions; stir in crushed tortilla chips. Pour into skillet. Bake until set, 12-15 minutes. Spread ground beef mixture over corn bread to within 1-in. of edges; sprinkle with cheese. Bake until cheese is melted and crust is golden brown, 3-5 minutes. Serve with toppings.

Editor's Note: This recipe was tested with Martha White corn bread/muffin mix.

Grandma Mottle's Blarney Stones

 

Ingredients

2 cups confectioners' sugar
1/2 cup milk, or as needed
1 1/2 teaspoons vanilla extract
2 cups dry roasted salted peanuts, finely chopped
1 pound cake, cut into bize-size cubes
Directions 

1.  Pour confectioners' sugar in a bowl. Gradually add milk, whisking constantly, until mixture has a thin frosting consistency; whisk in vanilla extract.

2.  Place chopped peanuts in a bowl. Line a flat surface or a plate with waxed paper.

3.  Dip 1 pound cake cube in frosting and roll cube in peanuts; place on wax paper to dry. Repeat with remaining pound cake pieces.

Fall Pear Pie

 

Ingredients 

8 cups thinly sliced peeled pears
3/4 cup sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
Pastry for double-crust pie (9 inches)
1 egg, lightly beaten
1/4 cup heavy whipping cream, optional

Directions 

1.  In a large bowl, combine the pears, sugar, tapioca and nutmeg; let stand for 15 minutes.

2.  Line a pie plate with bottom crust; add pear mixture. Roll out remaining pastry to fit top of pie. Place over filling; seal and flute edges. Cut large slits in top. Brush with egg.

3.  Bake at 375° for 55-60 minutes or until the pears are tender. Remove to a wire rack. Pour cream through slits if desired. Cool.

Peanut Butter Clusters

 

Ingredients 

2 cups peanut butter chips
1 cup milk chocolate chips
1-1/2 cups dry roasted peanuts
1 cup crushed ridged potato chips

Directions 

1.  In a microwave-safe bowl, melt peanut butter chips and chocolate chips; stir until smooth. Stir in peanuts and potato chips. Drop by level tablespoonfuls onto waxed paper-lined baking sheets.

2.  Refrigerate until firm. Store in an airtight container.

Note:  This recipe was tested in a 1,100-watt microwave.

Golden Power Breakfast Blend

Ingredients 

2 TBSP ground cinnamon
2 TBSP cacao powder
2 tsp ground turmeric
½ tsp ground ginger

Potential Benefits

Decreases inflammation
Fights cancer
Regulates blood sugars

Vegan/Gluten-Free

CinnaPeel Breakfast Blend

Ingredients

6 TBSP ground cinnamon
1 TBSP granulated orange peel
¾ tsp ground ginger

Potential Benefits

Regulates blood sugars
Fights cancer
Counteracts weight gain
Reduces sugar cravings

Vegan/Gluten-Free

Sesame Noodles with Cucumbers

Ingredients


1 pound noodles

1 TBSP dark sesame oil

1garlic clove

½ medium cucumber

2 scallions

2 tsp black sesame seeds

3 TBSP Chinese sesame paste or tahini

2 TBSP natural peanut butter

3 TBSP rice vinegar

2 TBSP soy sauce

½ tsp salt

Directions

Bring a large pot of water to a boil. Add the noodles, stirring gently. Lower the heat to a simmer and cook for about 4 minutes until barely tender.

Drain the noodles and transfer to a bowl of cold water to remove excess starch. Drain again and put the noodles in a medium bowl. Dress with ½ tsp of the sesame oil and set aside.

Mince the garlic, slice the cucumber into 3-inch strips and thinly slice the scallions.

Toast the sesame seeds in a dry pan over medium-high heat for about 4 minutes, stirring constantly until golden brown. Set aside to cool.

Combine the garlic, sesame paste, peanut butter, vinegar, the remaining 2 ½ tsp sesame seed oil and the soy sauce in a small bowl. Mix well, seasoning with the salt.

Pour the dressing over the noodles and mix well. Top with the scallions, cucumbers and sesame seeds.

Serves 4 and Light

Baked Alaska

 

Ingredients

2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1 egg
1/2 teaspoon almond extract
8 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup white sugar

Directions

Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil.
Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.

Prepare cake mix with egg and almond extract. Pour into prepared pan.

Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.

Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.

Line a baking sheet with parchment or heavy brown paper.

Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.

Preheat oven to 425 degrees F (220 degrees C).

Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

Footnotes


Reynolds parchment can be used for easier cleanup/removal from the pan.