Bailey’s Irish Cream Liqueur
1 3/4 cups Irish whiskey
1 teaspoon instant coffee
1 (14 ounce) can condensed milk
1 cup whipping or light cream
2 tablespoons chocolate-flavored syrup
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
In blender container combine all ingredients and blend until smooth. Serve over ice, if desired. Store in a tightly covered container in refrigerator where it can be stored up to one month. Stir before serving.
Makes 5 cups.
Stouffer’s Spinach Souffle
Stouffer’s Spinach Souffle
2 eggs
1 (10 3/4 ounce) can cream of mushroom soup
1 small onion, sliced thin
1/8 teaspoon garlic powder
1/2 teaspoon salt
1 (10 ounce) package frozen spinach, thawed and
drained very well
Dash of nutmeg
Preheat oven to 350 degrees F.
Put eggs, soup, onion, garlic powder and salt into a blender and blend for 30 seconds Add spinach and nutmeg, and blend for 30 seconds. Pour into an ungreased souffl? dish or casserole and bake for 50 to 60 minutes.
Famous Amos Cookies
Source: Wally Amos aka “Famous Amos” – WXIA 11, Atlanta – Air date: 9/13/00
11alive.com
2 sticks (1 cup) margarine
3/4 cup brown sugar
1 level teaspoon baking soda
1 teaspoon vanilla extract
3/4 cup chopped pecans
3/4 cup white granulated sugar
18 ounces chocolate chips
2 medium size eggs
2 1/4 cups flour
1/2 teaspoon salt
Preheat oven to 350 degrees F.
Mix all ingredients in large mixing bowl, thoroughly adding pecans and chocolate chips last.
Drop spoonsful of cookie dough onto a baking sheet making sure dough is not too close together.
Bake cookies between 10 to 20 minutes depending on size of cookies.
Servings: 12
Ro-tel Tomatoes
1 gallon ripe tomatoes, peeled and chopped
2 large green bell peppers, chopped
8 hot peppers, chopped
3/4 cup vinegar
3/4 cup granulated sugar
1 1/2 tablespoons salt
Mix together and cook 45 minutes. Put into hot sterilized jars. Seal and process in hot water bath for 10 minutes.
Prego Spaghetti Sauce
I have this clone. I haven’t tried it, but it looks okay. I do have one suggestion. Use a can of Italian plum tomatoes (not Italian style). The brand of tomato does make a huge difference. Some American companies pick green tomatoes so that they’ll last through all of the processing. These end up being bitter. Trust me, it’s pretty hard to find a bitter imported Italian tomato.
Source: Posted by: nehor 06-13-2001 01:06 PM Note: This is a good clone of their sauce! I hope you enjoy it. If you do, thank my aunt. She sent me this recipe!
2 tablespoons olive oil
1 large minced garlic clove
1/2 onion, very finely chopped
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 teaspoon salt
1 (28 ounce) can crushed tomatoes
1 (29 ounce) can tomato puree
4 tablespoons granulated sugar
Heat oil over medium low heat. Add garlic. Stir and cook until golden brown. Be careful not to burn the garlic. Add onion and cook until soft and golden, stirring frequently.
Add seasonings and tomato products. Slowly bring to the boil at a medium high heat. Let boil for 10 minutes, covered
Reduce to lowest heat. Cover and simmer 1 hour, stirring occasionally. This makes six cups.
Servings: 6
Nutella
3 ounces semisweet chocolate
1/2 cup hazelnut praline paste
1/2 cup honey
1/2 cup heavy whipping cream
1/8 teaspoon salt
1/8 cup hazelnut liqueur
Melt the chocolate in top of double boiler. Mix in the other ingredients slowly after chocolate has cooled slightly. Mixture should be very thick. Spoon into jar and refrigerate. DO NOT freeze.
Fig Newtons
1 cup figs, finely chopped
3/4 cup water
1/2 cup sugar
1/2 cup margarine
3/4 cup sugar
1/4 cup honey
1 egg, well beaten
1/2 teaspoon salt
3 cups flour
1 tablespoon baking powder
1/4 cup milk
1 teaspoon vanilla extract
Boil chopped figs in the 1/2 cup sugar and water for 10 minutes. Let cool.
Cream margarine, 3/4 cup sugar and honey together. Add egg and beat until light.
Sift dry ingredients together. Add alternately with milk to moist mixture. Add vanilla extract and blend well. Divide dough in half and roll out 1/8-inch thick. Place half of the dough on a baking sheet. Spread with cooled fig mixture. Cover with other half of dough. Press down and seal edges. Cut into 1 x 2-inch rectangular pieces. Bake at 400 degrees F for 12 minutes, or until tops are golden brown.
Stouffer’s French Coconut Pie
Source: This claims to be the restaurant recipe from a former worker.
Yield: 8 servings
4 eggs
2 cups granulated sugar
1 teaspoon cider vinegar
1 teaspoon vanilla extract
1 1/3 sticks butter
1 (5 1/3 ounce) can Baker’s coconut
1 unbaked 9-inch pie shell
Preheat oven to 425 degrees F.
Melt butter, set aside.
Beat eggs slightly, thirty seconds to one minute. Add sugar, vinegar, and vanilla extract and beat until well combined, about one minute. Add melted butter or margarine and beat until thoroughly combined, about two minutes. Add coconut and mix just until well distributed. Pour into unbaked pie shell. Bake at 425 degrees F for 10 minutes.
Reduce temperature to 350 degrees F and bake for an additional 30 to 35 minutes, until top is golden brown and filling is set. If pie appears to be browning too quickly, reduce oven to 325 degrees and tent a piece of aluminum foil loosely over top.
Hold pie at room temperature for serving. Serve with unsweetened whipped cream, lightly flavored with vanilla extract.
NOTE: I prefer using the Southern Style shredded coconut, but the Angel Flaked variety is acceptable.
Sara Lee Original Cream Cheesecake
1/2 cup fine graham cracker crumbs
1/4 cup granulated sugar
1/2 cup butter, softened
Preheat the oven to 375 degrees F.
Combine graham cracker crumbs, sugar and butter and mix well. Press the mixture firmly into an ungreased 9-inch pie plate. Press flat onto bottom only. Bake for 8 minutes or until the edges are slightly brown. Reduce the oven temperature to 350 degrees F for the filling.
Filling
16 ounces cream cheese
1 cup sour cream
2 tablespoons cornstarch
1 cup granulated sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
Combine cream cheese, sour cream, cornstarch and sugar in the bowl of a mixer. Mix until the sugar has dissolved. Add the butter and vanilla extract and blend until smooth, being careful not to over-mix or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust. Bake at 350 degrees F for 30 to 35 minutes, or until a knife inserted 1 inch from the edge comes out clean. Cool for 1 hour.
Topping
3/4 cup sour cream
1/4 cup confectioners? sugar
Mix the sour cream and confectioners? sugar. Spread the mixture over the top of the cooled cheesecake. Chill or freeze until ready to eat.
Pepperidge Farm Sausalito Cookies
1 pound butter, softened
2 eggs
2 teaspoons vanilla extract
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
5 cups flour
1 (12 ounce) package semisweet chocolate chips
3 cups chopped macadamia nuts
Preheat oven to 375 degrees F. Grease two cookie sheets.
In a large bowl cream together butter, eggs, vanilla extract and sugars.
In another bowl sift together baking powder, baking soda, salt and flour until well mixed. Add the dry ingredients to the wet ingredients, mixing until blended. Fold in chocolate chips and nuts. Shape into 1-inch balls and place on greased cookie sheets 2 inches apart. Bake for 10 minutes.
