Tea Mail (Mar 30)

Leprechaun Key Lime Cake

 

Ingredients

1 package Duncan Hines® Moist Deluxe® Lemon Cake Mix
1 (3.4 ounce) package lemon instant pudding and pie filling mix
4 large eggs
1/2 cup vegetable oil
3/4 cup water
1/4 cup Key lime juice

Glaze

2 cups icing sugar
1/3 cup Key lime juice
2 tablespoons water
2 tablespoons butter or margarine, melted

Garnish

icing sugar
lime slices
fresh strawberry slices


Directions

1.  Preheat oven to 350 degrees F. Grease and flour 10-inch Bundt or tube pan.

2.  For cake, combine cake mix, pudding mix, eggs, oil, 3/4 cup water and 1/4 cup Key lime juice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes.

3.  Bake 50 to 60 minutes or until toothpick inserted in centre comes out clean. Cool in pan 25 minutes.  Remove cake from pan onto cooling rack. Return cake to pan. Poke holes in top of warm cake with toothpick or long-tined fork.

4.  For glaze, combine 2 cups icing sugar, 1/3 cup Key lime juice, 2 tablespoons water and melted butter in medium bowl. Pour slowly over top of warm cake. Cool completely. Invert onto serving plate. Dust with additional icing sugar. Garnish with lime slices and strawberry slices, if desired.

Butterscotch Toffee Cookies

Ingredients

2 large eggs, room temperature
1/2 cup canola oil
1 package butter pecan cake mix (regular size)
1 package (10 to 11 ounces) butterscotch chips
1 package (8 ounces) milk chocolate English toffee bits

Directions

1.  Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits.

2.  Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-12 minutes. Cool 1 minute before removing to wire racks.

Strawberry Cream Cookies

 

Ingredients

1 cup butter, softened
3 ounces cream cheese, softened
1 cup sugar
1 large egg yolk
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
Seedless strawberry jam

Directions

1.  In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla. Add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.

2.  Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball; fill with about 1/4 teaspoon jam. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

Gooey Chocolate Caramel Bars

Ingredients 

2-1/4 cups all-purpose flour, divided
2 cups quick-cooking oats
1-1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups cold butter, cubed
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped pecans
1 jar (12 ounces) caramel ice cream topping

Directions

1.  In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping.

2.  Press the remaining crumb mixture into a greased 13x9-in. baking pan. Bake at 350° for 15 minutes. Sprinkle with the chocolate chips and pecans.

3.  Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting.

Zesty Sloppy Joes

Ingredients 

4 pounds ground beef
1 cup chopped onion
1 cup finely chopped green pepper
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 can (15 ounces) thick and zesty tomato sauce
1 can (8 ounces) tomato sauce
3/4 cup packed brown sugar
1/4 cup ketchup
3 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon ground mustard
1 teaspoon chili powder
1 teaspoon garlic salt
20 to 25 hamburger buns

Directions

1.  In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink. Add green pepper. Cook and stir for 5 minutes; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve on buns.

Irish Beef Stew

Ingredients 

8 bacon strips, diced
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 pounds beef stew meat, cut into 1-inch cubes
1 pound whole fresh mushrooms, quartered
3 medium leeks (white portion only), chopped
2 medium carrots, chopped
1/4 cup chopped celery
1 tablespoon canola oil
4 garlic cloves, minced
1 tablespoon tomato paste
4 cups reduced-sodium beef broth
1 cup dark stout beer or additional reduced-sodium beef broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary, crushed
2 pounds Yukon Gold potatoes, cut into 1-inch cubes
2 tablespoons cornstarch
2 tablespoons cold water
1 cup frozen peas

Directions

1.  In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large resealable plastic bag, combine flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. Brown beef in the bacon drippings. Remove and set aside.

2.  In the same pan, saute the mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pan. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until beef is tender.

3.  Add potatoes. Return to a boil. Reduce heat; cover and simmer 1 hour longer or until potatoes are tender. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Add peas; heat through. Discard bay leaves.

Happy St. Patrick's Day!

Happy St. Patrick's Day!

Zippy Shepherd's Pie

 

Ingredients

1 pound potatoes, peeled and chopped
1 tablespoon canola oil
1 pound ground beef
1 large onion, finely chopped
1 red bell pepper, finely chopped
2 cloves garlic, finely chopped
1 (14 ounce) can beef broth
2 tablespoons ketchup
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon mild curry powder
1 tablespoon cornstarch
2 tomatoes, coarsely chopped
1 (16 ounce) package frozen mixed peas and carrots
1/4 cup milk
1 tablespoon butter
1 cup shredded extra-sharp Cheddar cheese
salt and pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes; drain, and return to pan.

2. While potatoes are boiling, heat oil in a large skillet. Cook ground beef with onion, red pepper, and garlic until beef is evenly brown. Stir in beef broth, ketchup, soy sauce, Worcestershire sauce, and curry powder. Bring to a boil, and simmer 3 to 4 minutes. Mix cornstarch with a little water to form a paste, then stir into skillet with tomatoes, peas and carrots. Cook until thickened; season with salt and pepper. Spoon into a casserole dish.

3. Preheat oven on broiler setting. Add milk and butter to cooked potatoes, and whip until smooth and creamy. Spoon over meat mixture. Sprinkle top with shredded cheese.

4. Place under broiler for 3 to 5 minutes, or until cheese is melted and speckled with brown.

Footnotes

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Tea Mail (Mar 16)

Raspberry-Rhubarb Slab Pie

 

Ingredients 

3-1/4 cups all-purpose flour
1 teaspoon salt
1 cup butter
3/4 cup plus 1 to 2 tablespoons 2% milk
1 large egg yolk
2 cups sugar
1/3 cup cornstarch
5 cups fresh or frozen unsweetened raspberries, thawed and drained
3 cups sliced fresh or frozen rhubarb, thawed and drained

VANILLA ICING

1-1/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
5 to 6 teaspoons 2% milk

Directions 

1.  In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary.

2.  Divide dough in two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate 1 hour or until easy to handle.

3.  Preheat oven to 375°. Roll out larger portion of dough between two large sheets of lightly floured waxed paper into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up sides of pan; trim pastry to edges of pan.

4.  In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into pastry.

5.  Roll out remaining dough; place over filling. Fold bottom pastry over edge of top pastry; seal with a fork. Prick top with a fork.

6.  Bake until golden brown, 45-55 minutes. Cool completely on a wire rack.

For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares.

Test Kitchen Tips

This pie dough can be made ahead of time and frozen. Thaw overnight in the fridge.

Before refrigerating or freezing pie dough, shape it into two rectangles so it's easier to roll into larger rectangles later.

Editor's Note:  If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Peanut Butter Caramel Bars

 

Ingredients

1 package yellow cake mix (regular size)
1/2 cup butter, softened
1 large egg
20 miniature peanut butter cups, chopped
2 tablespoons cornstarch
1 jar (12-1/4 ounces) caramel ice cream topping
1/4 cup peanut butter
1/2 cup salted peanuts

TOPPING

1 can (16 ounces) milk chocolate frosting
1/2 cup chopped salted peanuts

Directions

1.  In a large bowl, combine the cake mix, butter and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until no longer crumbly. Stir in peanut butter cups.

2.  Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned.

3.  Meanwhile, in a large saucepan, combine the cornstarch, caramel topping and peanut butter; stir until smooth. Cook over low heat for 25-27 minutes or until mixture comes to a boil; stirring occasionally. Remove from the heat; stir in peanuts.

4.  Spread evenly over warm crust. Bake 6-7 minutes longer or until almost set. Cool completely on a wire rack. Spread with frosting; sprinkle with peanuts. Cover and refrigerate for at least 1 hour before cutting. Store in the refrigerator.

Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

Lemon Shortbreads

 

Ingredients 

1 cup butter, softened
1/2 cup confectioners' sugar
1/4 cup sugar
1 teaspoon salt
1 teaspoon grated lemon zest
2 cups all-purpose flour

GLAZE

2 cups confectioners' sugar
2 teaspoons grated lemon zest
3 tablespoons lemon juice
Colored sugar

Directions

1.  Beat butter, sugars and salt until blended; beat in lemon zest. Gradually beat in flour. Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes. Let dough stand at room temperature 5-10 minutes to soften slightly.

2.  Preheat oven to 325°. Roll each portion of dough between two pieces of waxed paper to 1/4-in. thickness. Cut dough with a floured 1-1/2-in. heart-shaped or other cookie cutter. Place 1 in. apart on lightly greased baking sheets.

3.  Bake until bottoms are lightly browned, 7-10 minutes. Remove to wire racks to cool completely.

4.  For glaze, mix confectioners' sugar, lemon peel and lemon juice until smooth; spread over cookies. Sprinkle with colored sugar.

Chocolaty Peanut Clusters

 

Ingredients

1 jar (16 ounces) salted dry roasted peanuts
1 jar (16 ounces) unsalted dry roasted peanuts
1 package (11-1/2 ounces) milk chocolate chips
1 package (10 ounces) peanut butter chips
3 packages (10 to 12 ounces each) white baking chips
2 packages (10 ounces each) 60% cacao bittersweet chocolate baking chips

Directions

1.  In a 6-qt. slow cooker, combine peanuts. Layer with the remaining ingredients in order given (do not stir). Cover and cook on low for 2-2-1/2 hours or until chips are melted, stirring halfway through cooking.

2.  Stir to combine. Drop by tablespoonfuls onto waxed paper. Refrigerate until set. Store in an airtight container at room temperature.

Oreo™ Cookie Bark

 

Ingredients

1 (20 ounce) package chocolate sandwich cookies with creme filling
2 (18.5 ounce) packages white chocolate

Directions

1.  Line a 10x15 inch jellyroll pan with waxed paper. Coat paper with non-stick vegetable spray and set aside.

2.  In a large mixing bowl, break half of the cookies into coarse pieces with fingers or the back of a wooden spoon.

3.  In a microwave safe glass or ceramic mixing bowl, melt one package of the white chocolate according to package directions. Remove from microwave and quickly fold in broken cookie pieces.   Pour mixture into prepared pan and spread to cover half the pan.

4.  Repeat process with remaining chocolate and cookies, spreading mixture into the other half of pan. Refrigerate until solid, about 1 hour.

5.  Remove bark from the pan and carefully peel off waxed paper. Place bark on a large cutting board and cut with a large chef's knife. Store in airtight container.

Footnotes 

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Forgotten Jambalaya

 

Ingredients

1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef or chicken broth
1 can (6 ounces) tomato paste
3 celery ribs, chopped
2 medium green peppers, chopped
1 medium onion, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

Directions

1. In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic and seasonings. Stir in chicken and sausage.

2. Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.

Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.