Posted November 26, 2010 by Brenda. Filed under Beverages
- 3 quarts water
- 2 cups sugar
- 2 cups strong tea
- 12 oz frozen lemonade, thawed
- 2 quarts cranberry juice
- 1 quart apple juice
- 2 cups orange juice
- Heat water and sugar to boiling, until sugar is dissolved. Cool.
- Prepare tea using 1 Tbsp loose tea or 3 tea bags and 2 cups boiling water. Cool. Refrigerate all ingredients.
- Just before serving, mix in large punch bowl.
- 60 servings, about ½ cup each.
Posted November 26, 2010 by Brenda. Filed under Desserts | tagged lemon
- 1/3 cup water
- 2 ½ teaspoons gelatin
- 6 large eggs
- ¾ cup sugar
- ¾ cup lemon juice (or orange juice, or lime juice)
- 2 teaspoons lemon zest (or orange, or lime)
- ½ cup sugar
- Sprinkle the gelatin over the water in a small bowl. Set aside until the gelatin softens.
- Separate the eggs whites into a bowl for whipping and the yolks into the top of a double boiler (not on the heat yet!). Whisk ¾ cup sugar into the yolks. Then whisk in the lemon juice and zest.
- Put the yolk mixture over moderately bubbling water and cook, whisking continuously about 6 to 8 minutes, until it reaches 170ºF. It should get foamy and thicken somewhat, nearly tripling in volume.
- Remove the pan from the double boiler, add the softened gelatin, and stir until the gelatin has dissolved. Pour into a 2- to 3-quart mixing bowl, and set over a larger bowl of ice water, whisking occasionally until the mixture becomes syrupy and cooler than room temperature (about 6 minutes).
- Beat the eggs whites until foamy. Gradually add the ½ cup sugar. Whip until stiff, glossy peaks form.
- Whisk the cooled lemon mixture until it is smooth. Fold about 1 cup of the meringue into the lemon mixture. Then fold in the remaining meringue. Pour into cups or bowls. Refrigerate at least 3 hours.
- For garnishing, I liked using a small dollop of whip cream with a tiny wedge of lemon (or orange, or lime).
Posted November 26, 2010 by Brenda. Filed under Cakes | tagged pumpkin
Cake
- 3 large eggs
- 1 cup sugar
- 2/3 cup pumpkin
- 1 teaspoon lemon juice
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon nutmeg
- 1 cup chopped pecans
- Line a 15×10 jelly roll pan with foil and grease. Set aside.
- Beat eggs at high speed until thick and pale. Gradually add 1 cup sugar and beat 5 minutes.
- Stir in pumpkin and lemon juice.
- Combine flour, baking powder, salt, cinnamon, pumpkin pie spice and nutmeg. Gradually stir into pumpkin mixture.
- Spread batter evenly in 15×10 jelly roll pan; sprinkle with 1 cup pecans, gently pressing into batter. Bake at 375º for 12 minutes.
- 1 to 2 Tblsp powdered sugar
- Sift 1 to 2 tablespoons powdered sugar in a 15-x10-inch rectangle on a cloth towel.
- When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel. Starting at narrow end, roll up cake and towel together; cool completely on a wire rack, seam side down.
Filling
- 8 oz cream cheese, softened
- 1/3 cup butter, softened
- 1 cup sifted powdered sugar
- 1 teaspoon vanilla
- Beat cream cheese and butter in a large bowl at high speed; gradually add 1 cup powdered sugar and vanilla, beating until blended.
- Unroll cake, and remove towel. Spread with cream cheese mixture, and carefully reroll.
- Place cake on plate, seam side down.
- Garnish, if desired, with sweetened whipped cream or chopped pecans. Store in refrigerator.
- Yield: 8 servings.
I think this recipe came from Jane Davis via Sue Adams:
- 3 eggs, well beaten
- 4 cups fresh bread, cubed
- 2 cups sugar
- 20 oz can crushed pineapple, undrained
- 1 cup butter, cut into small pieces
- Beat eggs until creamy. Add other ingredients. Put into lightly greased pan and bake uncovered for one hour.
From my friend Louise Brinkman:
- 1 lb ground turkey, browned
- ½ medium onion, chopped
- 2 stalks celery, chopped
- 1 green pepper, chopped
- 1 large carrot, chopped
- 1 medium zucchini, diced
- 2 cloves garlic, minced
- 28 oz. can diced tomatoes
- 14 oz. can diced tomatoes with jalapenos
- 15 oz. can pinto beans, rinsed and drained
- 15 oz. can light red kidney beans, rinsed and drained
- 1 tsp. cumin
- 1 tsp. salt
- 1 tsp. paprika
- 1 tsp. oregano
- ¼ cup sugar
- Heat oil in large, heavy pan. Sauté onion, celery, green pepper and carrot until wilted. Add zucchini and garlic. Add tomatoes, pinto beans, and kidney beans. Add browned ground turkey and all seasoning.
- Simmer about 1½ hours.
- I usually skip the zucchini and add more carrots and celery.
This is pretty much the same as the Overnight Chicken Divan recipe but made with low fat ingredients. It’s much lighter tasting, and not half-bad…
- 1 1/2 pound(s) boneless chicken breast
- 3 cups fresh broccoli, cut into flowerets
- 1/2 cups fat-free sour cream
- 1/2 cups fat-free mayonnaise
- 2 tbsp dry sherry or orange juice
- 1 tsp paprika
- 1 tsp mustard
- 1/4 tsp curry powder
- 1 can fat-free cream of chicken soup (10.75 oz can)
- 1/3 cups low-fat shredded cheddar cheese
- Boil chicken to cook, then cut into bite sized pieces. Lightly steam broccoli.
- Mix remaining ingredients except cheese.
- Layer half of chicken and broccoli into dish (about 13x9x2), cover with half of sauce. Layer remaining chicken and broccoli and cover with remaining sauce.
- Bake for 30 minutes at 350F. Sprinkle with cheese and a little paprika, cook 5 more minutes.
Posted November 26, 2010 by Brenda. Filed under Cookies | tagged lemon
- 1 1/2 cups flour
- 1/4 cup powdered sugar
- 12 tablespoons cold, unsalted butter, cut into small pieces
- Work butter into flour and powdered sugar with a pastry blender, a fork, or a food processor. Press into the bottom of a 13x9x2 pan and slightly up the sides. Bake at 325F for 20 to 30 minutes until golden brown. Reduce the oven heat to 300F.
- 6 large eggs
- 3 cups sugar
- grated zest of 1 lemon
- 1 cup plus 2 tablespoons lemon juice
- 1/2 cup flour
- Whisk together the eggs and sugar. Stir in the zest and lemon juice. Sift the flour over the mixture and then stir in. Pour over the baked crust.
- Bake until set, about 35 minutes. Cool completely before cutting.
Posted November 26, 2010 by Brenda. Filed under Cakes | tagged apples
From my friend Debbie Kretschmer:
- 5 large apples
- 2 tablespoons cinnamon
- 5 tablespoons sugar
- Peel and slice apples. Sprinkle with cinnamon and sugar and set aside.
- 1 cup oil
- 4 eggs
- 2 1/2 tablespoons vanilla
- 1/3 cup orange juice
- 3 cups flour
- 2 1/4 cups sugar
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- Mix together remaining ingredients. Layer in a bundt pan, starting and ending with apples (three layers apples and two layers batter). Or, just stir the apples into the batter.
- Bake at 350F for 1 hour and 20 minutes. Serve plain, sprinkled with confectioner’s sugar, or sprinkled with cinnamon sugar.
Adding in a handful of raisins or dried cranberries works very well!
Make sure to have all ingredients at room temperature, otherwise it won’t mix properly.
- 16 ounces cream cheese, softened
- 1/4 c sugar
- 1 tablespoon cornstarch
- 3 large eggs, room temperature
- 2 tablespoons lemon juice
- 1 1/2 teaspoons vanilla
- 1/4 teaspoon salt
- 3 cups sour cream, room temperature
- 9 ounces white chocolate, melted, cooled to room temperature
- Preaheat oven to 350F. Grease (with shortening) an 8 inch or 9 inch springform pan; line the bottom with wax paper and grease as well.
- Beat cream cheese and sugar until smooth. Beat in cornstarch. Beat in eggs one at a time. Add lemon juice, vanilla and salt. Beat in sour cream just until blended.
- Pour into prepared pan. Bake in water bath for 55 minutes. Turn off oven and let cool for one hour. Remove to rack on counter and cool another hour. Cover with plastic wrap and refrigerate overnight.
- 2/3 cup shortening
- 1 cup brown sugar
- 1 cup white sugar
- 4 eggs
- 1 can (16 oz) pumpkin
- 2/3 cup water
- 3 1/3 cups flour
- 1 tablespoon cocoa
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 apple, peeled and chopped
- 2/3 cup chopped pecans
- 2/3 cup craisins
- Heat oven to 350F. Grease bottoms only of 2 loaf pans, 9x5x3, or 3 loaf pans, 8.5 x 4.5 x 2. (Or muffin tins). Mix shortening and sugars. Add eggs, pumpkin and water. Blend in flour, cocoa, baking powder, baking soda, salt, cinnamon and cloves. Stir in apple, nuts and craisins.
- Pour into pans. Bake until wooden pick inserted in center comes out clean, about 60 – 70 minutes.
- Cool slightly. Remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days. Freezes well.