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 Jannine's Recipes 2003


These recipes are provided for your own, personal use. Please
do not post to your webpage, please do not link to my webpage, and
most importantly, please do not distribute or publish.
Just bake and ENJOY!

 J's Special Spice Cake with Cream Cheese Frosting  

3 cups flour
3 1/2 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. baking soda
3/4 tsp. ground nutmeg
1/2 tsp. salt
1 1/2 cups sugar
3/4 cup softened butter
3 large eggs
1 1/2 cups Libby's canned pumpkin
1/2 cup evaporated milk
1/4 cup water
1 1/2 tsp. vanilla
chopped pecans (for decoration)

Frosting:
4 cups confectioner's sugar
16 oz. cream cheese, softened
1 stick softened butter
4 tsp. vanilla

Preheat oven to 325 F. Grease and flour two 9-inch round cake pans. In a medium bowl, combine flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt. In a large bowl, beat sugar and butter until creamy. Add eggs and beat for 2 minutes at medium speed. Beat in pumpkin, evaporated milk, water and vanilla. Gradually beat in dry ingredient mixture. Spread evenly into prepared pans. Bake for 25-35 minutes or until tester inserted in center comes out clean. Cool on wire racks for 5 minutes in pans, then turn out and cool completely on racks before frosting. To make frosting: Combine all ingredients and beat with an electric mixer until smooth and creamy. Frost cake and decorate as desired. Store frosted cake in refrigerator

                         Spiced Pumpkin Pound Cake  

2 3/4  cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups sugar
1 cup vegetable oil
4 large eggs
15 ounces canned pumpkin

Preheat oven to 325 F. Grease and flour a 10-12 cup Bundt pan. In a medium bowl, mix flour, baking powder, cinnamon, salt, baking soda, nutmeg and cloves and set aside. In the bowl of an electric mixer, beat the oil with the sugar. Add eggs and pumpkin and mix on medium speed for 1 minute. Gradually beat in dry ingredient mixture and mix on medium speed for 2 minutes. Pour batter into prepared pan and bake for 60-65 minutes or until a tester comes out clean. Cool on a rack for 10 minutes, then turn cake out of pan and cool completely on a rack before serving. Dust with powdered sugar, if desired.



 J's Mumble Jumbles  

2 sticks butter ,softened
3/4  cup sugar
3/4  cup brown sugar
2  large eggs
2 teaspoons     vanilla
2 cups  flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 2/3  cups  oats(old fashioned)
1 cup chocolate chips
1 cup shredded coconut -- sweetened
1 cup raisins
1 cup chopped pecans

Preheat oven to 350 F. Grind 1 cup of the oats in a food processor. In a medium bowl, combine the ground oats with the remaining 1 1/3 cups of unground oats, flour, salt, baking soda and baking powder. Mix well and set aside. In a large bowl, using a wooden spoon, cream the butter with both sugars. Add eggs and vanilla and mix well. Add the dry ingredients and combine well. Add the chocolate chips, coconut, raisins and pecans and mix well. Drop by large tablespoons onto cookie sheets sprayed with PAM or lined with parchment. Bake for 12-15 minutes or until lightly browned. Cool slightly on tray then transfer to a wire rack to cool completely. Makes 3 dozen large cookies.

 Cream of Mushroom Soup  

1 pound mushrooms
1/2 cup butter
1 tsp. lemon juice
1 small onion - diced
1/3 cup flour
4 cups chicken stock
1 tsp. salt
1/4 tsp. black pepper
1 cup whipping cream

Remove stems from mushrooms and set aside Slice mushroom caps thinly. In a large heavy saucepot, melt butter over medium-high heat. Add sliced mushroom caps and lemon juice. Cook until mushrooms are tender. Reduce heat to low. With a  slotted spoon, transfer mushrooms to a small plate. Add onion and mushroom stems to saucepot and cook until onion is tender. Stir in flour until blended, then cook one minute, stirring constantly. Gradually stir in chicken stock and stir constantly until thickened. Transfer mixture to a blender and blend until smooth and creamy. Pour blended mixture back into saucepot and add salt, pepper, cream and the cooked sliced mushroom caps. Cook until warm throughout.


 J's Autumn Harvest Pumpkin Cheesecake

1 3/4  cups graham cracker crumbs
1/4  cup pecans -- finely chopped
1 tablespoon brown sugar
1 teaspoon ground cinnamon
8 tablespoons butter -- melted
24 ounces cream cheese -- softened
1 1/2  cups sugar
2 tablespoons cornstarch
1 teaspoon vanilla
1/8 teaspoon nutmeg
2 large eggs
2 large egg yolks
15 ounces pumpkin, canned
1/4  cup heavy cream
whipped topping (garnish)

Preheat the oven to 350 F. In a medium bowl, combine the cracker crumbs, pecans, brown sugar and 1/2 teaspoon of the cinnamon. Mix in the melted butter to combine. Press the mixture firmly and evenly into the bottom and about 1 inch up the side of an ungreased 9" non-stick springform pan. In the bowl of an electric mixer, beat the cream cheese, sugar, cornstarch, vanilla, the remaining 1/2 teaspoon cinnamon and the nutmeg until smooth and fluffy, making sure to combine well. Add the eggs and egg yolks and beat until just blended. Mix in the pumpkin and heavy cream. Spread the batter in the pan and place it in a water bath to help prevent cracking. (If water bath is not used, place pan on a baking sheet instead.) Bake 60-80 minutes or until the center is nearly set. Cool completely on a wire rack and refrigerate until well chilled before serving. Garnish with whipped toping, if desired. Serves 10-12.

 J's Cha-Cha-Chili  
                    
2 lbs. ground beef
29 oz. tomato sauce
30 oz. kidney beans (with liquid)
30 oz. pinto beans (with liquid)
1 cup diced onion
1 jalepeno pepper, minced
1/2 cup green chiles, diced
1/4 cup diced celery
3 medium tomatoes, chopped
4 tsp. cumin
6 Tbsp. chili powder
1 Tbsp. cayenne pepper
1 1/2 tsp. black pepper
2 tsp. salt
2 cups water
2 tsp. vegetable oil

In a large skillet, sauté the onions in the vegetable oil until they begin to soften. Add the ground beef and cook until brown, crumbling it into pieces as it cooks. Add the diced jalepeno and cook for 1 minute. Drain off excess fat. Transfer mixture to a large stock pot or Dutch oven. Add all the remaining ingredients and bring to a simmer over low heat. Cook for 2 - 3 hours, stirring every 15 minutes.

 Sour Cherry Pie  

Pastry for a 9-inch, two-crust pie
2 large eggs, beaten
1 Tbsp. milk
6 Tbsp. flour
1 cup sugar
2 Tbsp. butter, cut in pieces
1 Tbsp. lemon juice
7 cups canned sour cherries  (not cherry pie filling)

Roll out half the pastry dough and press into the bottom of a 9-inch pie plate. Chill for 30 minutes. Preheat oven to 425 F. In a small bowl, whisk beaten egg with milk and set aside. In a large bowl, combine cherries, lemon juice, sugar and flour and pour into chilled bottom crust. Dot filling with butter. Roll top crust to the same size and thickness. Cut crust into 1-inch strips. Brush rim of bottom crust with egg/milk mixture and place the
dough strips across the top of the filling, weaving to make a lattice top. Press each strip firmly to bottom crust. Chill 30 minutes. Brush the top crust with the egg/milk mixture and bake 20 minutes. Reduce heat to 350 F. and bake for 30-40 minutes more. Let cool before serving.

 Bacon-Cheddar Scones  

4 slices cooked bacon - chopped
3 cups flour
1 Tbsp. baking powder
1 Tbsp. sugar
1 1/2 tsp. salt
1 stick butter (cut in pieces)
8 oz. grated sharp cheddar cheese
1/4 cup thinly sliced green onions
1/2 tsp. black pepper
1 cup heavy cream
2 Tbsp. heavy cream

Preheat oven to 400 F. Place the flour, baking powder, sugar and salt into the bowl of a food processor. Pulse twice to combine. Sprinkle butter pieces over the flour mixture and pulse 6-8 times or until the butter resembles small peas. Transfer to a large bowl. Add the cheese, green onions and pepper and toss lightly with flour mixture. Add the bacon and the 1 cup of cream and work dough with a fork until it just becomes sticky, being careful not to overwork. Turn out onto a lightly floured surface and pat until it comes together, forming a 6 x 6 inch square. Cut the square into four equal 3 inch squares. Cut each square in half diagonally to form 8 wedges. Transfer to a baking sheet lined with parchment paper and leave a 1/2 inch space between each wedge. Brush the top of each wedge with the 2 Tbsp. heavy cream and bake 22-24 minutes, or until light golden brown. Cool slightly on a rack and serve warm.


 J's Chocolate Fudge  

4 1/2 cups sugar
2 Tbsp. butter
12 oz. evaporated milk
pinch salt
12 oz. semi-sweet chocolate chips
12 oz. grated German chocolate
2 cups chopped walnuts
2 tsp. vanilla

Grease a 13 x 9 x 2 inch pan. In a large mixing bowl, combine chocolate chips and grated German chocolate. Set aside. In a heavy medium saucepan over medium heat, combine sugar, butter, evaporated milk and salt and bring to a boil. Boil for 5 minutes - watching carefully to avoid boil-over. Pour hot mixture into bowl over chocolates and beat constantly with a wooden spoon by hand until smooth and all chocolate is melted. Add nuts and combine well. Pour into prepared pan and let cool thoroughly (do not refrigerate during this process). Cut into squares when cool.


 Berry-Berry Muffins  

2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1 large egg
1 1/4 cups sugar
4 Tbsp. butter, melted and cooled
1 1/4 cups sour cream
3/4 cup wild blueberries
3/4 cup raspberries
coarse sugar (for sprinkling tops)

Preheat oven to 350 F. Spray muffin tins with PAM. In a medium bowl, whisk flour, salt and baking powder until combined. Set aside. In another medium bowl, whisk the egg and add the sugar. Whisk vigorously until thick, about 30 seconds. Add melted butter and whisk to combine. Add sour cream and whisk until just combined. Add berries to the flour mixture and gently toss to coat and combine. Pour in sour cream mixture and fold with a rubber scraper until batter just comes together and dry ingredients are incorporated. Do not overmix. Spoon batter into muffin tins and sprinkle the top of each muffin with coarse sugar. Bake for 25-30 minutes, or until a cake tester inserted comes out clean. Let muffins cool in tins for 5 minutes, then turn out onto a rack to cool another 5 minutes. Makes 12 regular sized muffins or 6 jumbo muffins.


 Cinnamon-Walnut Pinwheels  

1 cup butter, softened
3/4 cup sour cream (room temp.)
1 large egg yolk
2 1/4 cups flour
3/4 cup brown sugar
3/4 cup chopped walnuts
1 tsp. cinnamon

Beat the butter, sour cream and egg yolk in a large bowl with an electric mixer until smooth. With mixer on low speed, gradually beat in flour until blended. Divide dough in half. Wrap each half separately and chill 1 hour or until firm enough to roll. Make filling: Process sugar, nuts and cinnamon in a food processor or blender until nuts are very finely chopped.
Heat oven to 375 F. Spray cookie sheets with PAM or line with parchment. On a lightly floured surface, roll out one half of dough at a time (keep remainder refrigerated) into a rectangle, about 1/4” thick. Using a 4-inch cutter (or a knife), cut into 10 squares, re-rolling dough as necessary. Make a cut at each corner of each square in toward the middle of the square, but leaving the center intact. Sprinkle each square with a teaspoon of the filling mixture. Fold every other point in toward the center of the square to form a pinwheel shape and press firmly to seal. Repeat with the remaining squares and remaining half of dough. Bake 25-30 minutes or until just golden - do not overbake. Remove to wire rack to cool. Store in an airtight container at room temperature. Makes 20 cookies.


 Chocolate Oh-Babys  

3 1/2 oz. unsweetened chocolate
12 Tbsp. softened butter
1 1/2 cups sugar
3/4 tsp. vanilla
3 large eggs
3/4 cup plus 2 Tbsp. flour
1/3 cup sugar
1/2 cup chopped walnuts
2 Tbsp. chopped walnuts
1 1/2 oz. unsweetened chocolate
1/4 cup evaporated milk    

Preheat oven to 350 F. Grease an 8-inch square pan with butter or vegetable oil. Melt the 3 1/2 oz. of chocolate with the butter in a double boiler or a heavy saucepan. Cool mixture for 5 minutes. Place 1 1/2 cups sugar in a medium bowl and pour in the chocolate mixture. Using an electric mixer on medium speed, mix until blended, about 30 seconds. Add the vanilla and the eggs, one at a time, blending after each addition. Once the last egg is incorporated, blend another 15 seconds until smooth. Add the flour on low speed and mix for 20 seconds. Finish the mixing by hand, stirring in the 1/2 cup nuts and making sure all flour is mixed in. Spread the batter into the pan and sprinkle with the remaining 2 Tbsp. nuts. Bake for 25-30 minutes or until a tester inserted in the center comes out with moist crumbs. Cool completely. For the frosting, melt the 1 1/2 oz. chocolate in a double boiler or heavy saucepan. Pour the evaporated milk into an electric blender and add the sugar and melted chocolate. Blend the frosting on medium-low speed until it thickens, about 1 minute. Spread frosting evenly over the surface of the cooled brownies and allow to sit at least 1 hour before cutting into squares.  




 Caramel-Oatmeal Chewies  

Base ingredients:
2 cups flour
2 cups rolled oats
1 1/2 cups brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups softened butter

Filling ingredients:
12 oz. caramel ice cream topping
3 Tbsp. flour
6 oz. semi-sweet chocolate chips
1/2 cup chopped pecans

Preheat oven to 350 F. Grease a 9x13 inch pan. In a large bowl, combine all base ingredients and mix at low speed until crumbly. Reserve half the crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan and bake for 10 minutes until barely browned.
In a small bowl, combine caramel topping and 3 tablespoons of flour. Remove partially baked base from oven, sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture and sprinkle with reserved crumb mixture. Bake for 18-22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1-2 hours or until filling is set. Cut into bars.


 Apple Crisp  

8 large apples, peeled and sliced
1 tsp. cinnamon
1 cup rolled oats
3/4 cup flour
3/4 cup brown sugar
1/2 cup butter, softened
1/4 cup sugar

Preheat oven to 375 F. Place apples in an ungreased 8 x 8-inch glass baking dish. Sprinkle with cinnamon and sugar. In a large bowl, combine oats, flour, brown sugar and butter. Mix until crumbly and sprinkle evenly over apple slices. Bake for 25-30 minutes or until fruit has softened and topping is golden brown. Serve warm.


 Turtle Cheesecake  

1 cup chocolate cookie crumbs
1 cup sugar
1/4 cup melted butter
3 Tbsp. melted butter
2 1/4 cups sour cream
3 large eggs
3 tsp. vanilla
1 1/2 pounds cream cheese
3/4 cup semi-sweet morsels
1/2 cup chopped pecans
2 Tbsp. chocolate syrup
1/4 cup semi-sweet mini-chips
2 Tbsp. caramel ice cream topping
whipped cream (for decorating)

For the crust: Blend cracker crumbs with 1/4 cup sugar and 1/4 cup melted butter. Line the bottom of an 8” springform pan with this mixture, pressing firmly. Place the pan on a sheet of aluminum foil and draw foil up the sides of the pan, covering the seam of the pan. Set aside. Preheat oven to 325 F. In the bowl of a food processor, blend sour cream, 3/4 cup sugar, eggs and vanilla. Cut cream cheese into small pieces and add to processed mixture. Process until smooth. Pour 3 Tbsp. of melted butter through feed tube of the processor and process until combined and smooth. Remove 1 cup of batter and place in a small bowl. In a small bowl, microwave the 3/4 cup semi-sweet morsels on medium power until melted. Add melted chocolate to the reserved 1 cup of batter, mix well and set aside. Pour half the plain batter into the prepared crust. Carefully spoon the chocolate batter over the top. Pour the remaining plain batter over the chocolate batter and carefully smooth to edge of pan. Place the pan in a water bath (to prevent cracking) and bake in the lower 1/3 of the oven for approximately 1 hr and 45 min. or until completely set. Cool completely on a rack. Drizzle caramel ice cream topping and chocolate sauce across top of cheesecake. Sprinkle with pecans and mini-chips and decorate with whipped cream. Refrigerate at least 4 hours before serving.

 Antipasto Pasta Salad

1 pound tri-colored rotini pasta
1/4 pound cubed Genoa salami
1/4 pound imported ham, cubed
1/2 pound cubed provolone cheese
6 oz. chopped black olives
1 diced red bell pepper
1 chopped green bell pepper
3 chopped tomatoes
1/4 cup Balsamic vinegar
3/4 cup olive oil
1 Tbsp. grated Parmesan cheese
1 Tbsp. dried parsley
1 (.7 oz.) package Good Seasons Italian salad dressing mix
salt and pepper (to taste)

Cook pasta according to directions and drain under cool water. Set aside. In a very large bowl, combine pasta, salami, ham, provolone, black olives, red bell pepper, green bell pepper and tomatoes. Sprinkle envelope of dressing mix over top and stir well to combine. Cover and refrigerate for one hour. Prepare the dressing: Whisk the olive oil with the Balsamic vinegar. Add Parmesan cheese and parsley and season with salt and pepper (to taste). Just before serving, pour dressing over salad and mix well.


 Cinnamon-Raisin Swirl Bread

1 1/2  cups milk
1 cup warm water
2  packages dry yeast
3  large  eggs
1/2 cup sugar
1 teaspoon salt
1/2 cup butter -- softened
1 1/2  cups raisins
8 cups bread flour
2 tablespoons milk
3/4 cup brown sugar
2 tablespoons cinnamon
2 tablespoons melted butter

Warm the 1 1/2 cups milk in a small saucepan until it bubbles, then set aside to cool to lukewarm. Dissolve yeast in warm water in a small bowl and set aside until frothy. In a large bowl, combine yeast/water mixture, eggs, sugar, 1/2 cup butter, salt and raisins. Stir in cooled milk and mix thoroughly. Gradually work in flour to make a stiff dough. Knead dough on a floured surface for a few minutes, then transfer to a large, greased bowl. Cover with a damp cloth and let rise until doubled in size. Roll dough on a lightly floured board into a large rectangle, approximately 28" x 16". Moisten dough with 2 Tbsp. milk. In a small bowl combine the cinnamon with the brown sugar. Sprinkle mixture over the moistened dough. Roll dough up tightly (starting with the 28" side) like you would a jelly roll. The finished roll should be about 3" in diameter. Cut roll into thirds. Place each loaf into a greased 9 x 5 loaf pan, making sure to tuck under the ends. Let rise again for 1 hour. Preheat oven to 350 F and bake loaves for 25-30 minutes or until loaves sound hollow when thumped. Remove from pans and brush tops with 2 Tbsp. melted butter. Cool on racks until cool enough to slice. Makes three loaves.



 Double Delight Chocolate Pie  

1  9-inch pastry shell -- unbaked
4 ounces German chocolate
1/4  cup  butter
14 ounces sweetened condensed milk
1/2  cup water
2 large eggs -- beaten
1 teaspoon vanilla
1/4  teaspoon salt
1/2  cup chopped pecans
1 cup cold milk
1 cup  Cool Whip -- Extra Creamy
1 package (3.9 oz.) chocolate instant pudding mix
1 cup  whipping cream
1 tablespoon confectioner's sugar
1 teaspoon  vanilla

Preheat oven to 450 F. Place pie crust into a 9-inch pie plate and line with a double thickness of heavy duty aluminum foil. (Do not prick dough with a fork) bake for 5 minutes. Remove foil and set shell aside. Reduce heat to 375 F. In a heavy saucepan, melt chocolate and butter. Remove from the heat and stir in milk and water. Add a small amount of the hot chocolate mixture to the beaten eggs, then return all to the saucepan. Stir in vanilla and salt. Pour into pie shell and sprinkle with nuts. Cover edges with foil and bake for 35-45 minutes or until a knife inserted near the center comes out clean. Remove to a wire rack and cool completely. In a medium bowl, beat milk and pudding mix until smooth. Fold in Cool Whip and spread over pie. Cover and refrigerate for 15 minutes. In a medium bowl, beat cream to soft peaks. Add sugar and vanilla and beat until stiff peaks form. Spread over pudding layer and refrigerate until set, about 4 hours. Decorate with whole pecans and chocolate shavings, if desired. Keep refrigerated.





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