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Recipes


Contents

Tea Party and Sweet Recipes

5 Neopolitan Cookies 5 Almond Sandwich Cookies 6 Raspberry Tea 6 Lemon Curd 6 Cream Cheese Mints 6 Peanut Butter and Jelly Cookies 7 Chocolate Button Cookies 7 Lemon and Lime Cookies 8 Basic Sweet Scones 8 Cucumber Tea Sandwiches 9 Spring Sugar Cookies 9 Carrot Muffins 10 Strawberry Green Tea Smoothie 10 Darjeeling Sangria 10 Fruit Custard Pie 11 White Chocolate Latte 11 Raspberry Champagne Punch 11 Hot Spiced Tea 12 Chicken Salad Puffs 13 Mini-Cheesecakes 13 Heart in Hand Cookies 14 Southern Sweet Tea 14 Peach Basil Ice Tea 15 Grandma’s Cheesecake 15 Strawberry Shortcake 16 Beautiful Bundt Cheesecake 17 Lemon Cheesecake 18 Blue Ribbon Blueberry Pie 18 Chocolate Cream Muffins 19 Almond Macaroon Cookies 19 Lemon Coffee Cake 20 Decadent Chocolate Truffles 21 Banana Cream Cake 22 Cherry Almond White Chocolate Cake 23 Pretty Pink Strawberry Cupcakes


Shabby Lane Shops Simply Summer

Sweets continued 24 Delicious Buttermilk Pound Cake 25 Heavenly Chocolate Cake 26 Fresh Blueberry-Raspberry Pie 26 Easy Summer Blueberry Cake

Summertime Recipes

27 Honey Garlic Spare Ribs 27 Chicken Fruit Salad 27 Macaroni Salad 28 Marinated Flank Steak 28 Easy Scalloped Potatoes 28 Caribbean Jerk Seasoning & Rub 29 Strawberry & Spinach Salad 29 Grilled Corn on the Cob 29 Grilled Potato Packets 29 Fresh Broccoli Salad 30 Summer Tomato Pie 30 Summer Squash Loaf 30 Zucchini Loaf

Holiday Recipes 33 Traditional Christmas Tea 35 Pumpkin Cheesecake with Cranberry Topping 34 Popcorn Balls 34 Easy Caramel Apples 34 Pumpkin Chip Muffins 35 Holiday Berry Trifle 36 Gingerbread Cake 37 Candy Cane Cocoa 37 Cafe Mocha Drink Mix 37 Almond Ice Tea 38 Russian Tea Cakes 38 Vanilla Sugar Cookies 38 Easy Peanut Clusters 39 Chocolate Holiday Affair 40 Holiday Apple Pie 41 Christmas Cinnamon Rolls

You are invited.....

photography by Peter Nelson


You are invited.....

photography by Peter Nelson


Neapolitan Cookies 1 cup butter, softened 3/4 cup granulated sugar 1 egg yolk, lightly beaten 1 tsp. cherry or almond extract 2 1/2 cups all-purpose flour 1 Tbsp. unsweetened cocoa powder 1/2 tsp. vanilla extract few drops of green and red food coloring 1 egg white, lightly beaten, salt 1/4 cup powdered sugar Cream together the butter and sugar then beat in the egg yolk. Divide the mixture equally into 3 bowls. Mix the cherry or almond extract into the first bowl. Add 3/4 cups flour and pinch of salt and stir until combined. Mix in a tiny drop of red food coloring to make a pale pink color. Shape the dough into a ball, wrap in plastic wrap and chill in the refrigerator for 30-60 minutes. Taking the second bowl, add 3/4 cup flour, cocoa powder and a pinch of salt. Stir until thoroughly combined. Shape into a ball, wrap in plastic wrap and chill in the refrigerator. Beat the vanilla extract into the third bowl. Add 3/4 cup of flour and a pinch of salt and stir until combined. Mix in a tiny drop of green food coloring for a pale green color. Shape into a ball, wrap in plastic wrap and chill in the refrigerator. Preheat the oven to 375 . Line cookie sheets with parchment baking paper. Roll out each piece of dough between two sheets of baking parchment making 3 rectangles the same size. Brush the top of the pink dough with a little egg white and place the chocolate rectangle on top. Brush with a little beaten egg white and place the green rectangle on top. Using a sharp knife, cut into 1/4 inch slices then cut each slice in half. Put on prepared cookie sheets and bake for 10-12 minutes. Sprinkle with powdered sugar while still warm.

Almond Sandwich Cookies with Green Tea Cream 1 cup butter, softened 3/4 cup granulated sugar plus extra for sprinkling 1 egg yolk, lightly beaten 2 tsp. vanilla extract 2 cups all-purpose flour 1/4 cup slivered almonds 1 egg white, lightly beaten, salt

Green Tea Cream

1/2 cup milk 2 tsp. (2 tea bags) green tea leaves 1 Tbsp. granulated sugar 1 Tbsp pudding mix 3/4 cup cream cheese

Mix the butter and sugar, then beat in the egg yolk and vanilla extract. Add the flour and pinch of salt and stir well. Make two balls of dough and wrap in plastic wrap and chill for 60 min. Preheat the oven to 375 and line two baking sheets with parchment paper. Roll out the dough to 1/2 inch thick and cut into 2 inch circles and place on the cookie sheet. Roll out the second ball of dough to 1/2 inch thick. Sprinkle with the almonds, cover the top of the almonds and dough with a baking parchment paper and roll out to a 1/4 inch thick, pressing the almonds into the dough as you roll. Stamp out 2 inch circles and place on a second cookie sheet. Brush with egg white and sprinkle with sugar. Bake both pans of cookies for 8 to 10 minutes For the green tea cream, bring the milk to a boil then remove from heat. Add the tea, cover the surface of the milk with plastic wrap and let steep for 15 minutes. Strain into a clean saucepan. Stir in the sugar and pudding mix and bring to a boil, stirring until thickened. Remove from the heat, cover the surface with plastic wrap and allow to cool. Beat the cream cheese until smooth. Beat in the green tea mixture. Spread the cream over the plain cookies and top with the almond cookies, creating a cookie sandwich.

Barbara Nelson

creativetouchescreations.com

photography by Peter Nelson


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Recipes courtesy of SBS Teas


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Recipes courtesy of Sweet-Kathleens.com


Strawberry Green Tea Smoothie 1 6 oz container of vanilla lowfat yogurt 1 cup fresh or frozen strawberries 1 cup of green tea brewed and cooled 1 cup ice First brew the green tea and cool. blend. Then add all ingredients together in a blender and Divide into 2 glasses and enjoy! courtesy of SBSTeas.com

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Raspberry Champagne Punch 2 - 10 oz packages frozen red raspberries 1/3 cup lemon juice 1/2 cup sugar 1 (750ml) bottle red rose’ wine 1 quart raspberry sherbet 1 (750 ml) bottle chilled champagne Puree raspberries in blender or food processor. In punch bowl, combine raspberries, lemon juice, sugar and wine; stir until sugar dissolves. Just before serving, scoop sherbet into punch bowl, add champagne. Stir gently. Non-alcoholic version: substitute 2 liter bottle of lemon-lime soda in place of wine and champagne. Sugar may also be substituted with Splenda for a lower

calorie version

Recipe courtesy of MarionberryCottage.com

Hot Spiced Tea 4 Tea bags - orange pekoe tea Juice of 3 oranges & 3 lemons 4 tsp cinnamon 1 1/2 tsp cloves 2 cups sugar 1 gallon water Place all ingredients in a large pot on the stove, simmer for 20 minutes. Remove tea bags and serve hot. Enjoy!


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ing soda to the ak b f o s: ch n o in ti p a ec ir D il. Add cover. of water to a bo from heat and ve o em R s. Bring 3-4 cups ag b a cher and 3 family sized te r into gallon pit u o P s. te water and add u in m at least 10-15 te. Allow to sit for water. Refrigera ld co is small h it w ll fi ens the tea....th k ar d d add sugar. Then an s es out the bittern Simple Suga *the soda takes r Syrup for S ge the taste. an ch t n’ es o d t weet Tea amoun Makes abou t 1 ž cups Bring 2 cups sugar and on e cup water to a bo il in a mediu m saucepan over me dium high h eat. Boil, stirring occa sionally, 4 m inutes or until sugar is dissolved an d mixture is clear.

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Peach-Basil Iced Tea

Ingredients : 2 family siz ed tea bags 1 cup loose ly packed fr esh basil lea 2/3 cup sug ves ar 2 cups peac h nectar Garnish: fr esh basil sp rigs Directions: Bring 8 cup s water to a boil over tea bag s and basil in in a large saucepan. Po ur boiling w a pitcher. C Remove an ater over and ste d discard te ep for 6 min a bags and b as that relea u a sil. Do not tes. ses bitter ta squeeze the nnins. Add Stir in peac tea bags sugar and st h nectar. Se ir until diss rve over cru olved. shed ice. M akes about 3 quarts.

Recipes courtesy of SBSTeas.com


ake ’s Cheesec a m d n a r G sugar Crust ed fine ons white acker crumbs, roll o p an, s le b ta 3 inch pie p am cr 0 h 1 e a r r in o g r s 9 a g p a r u ly into 1 1/2 c r or ma ons butte Press firm filling. e 6 tablespo mix ingredients. k a ly side. M Thorough m and sides; set a o tt lining bo heese d cream c e n e ft o s Filling s e package 3 8 ounc ar 1 cup sug 3 eggs on vanilla 3/4 teaspo s lemon zest n ughly. time; 2 teaspoo little at a st. Combine thoro a r, a g u s well. Add nilla and lemon ze . F m cheese a d cream. Beat crea e at a time; add v tes at 325 degrees dollop of whippe a u on add eggs rust. Bake 60 min fresh berries and h c it to w e in k r a u Po se c illed chee Served ch rb Nelson s.com- Ba n o ti a e r ouchesC CreativeT

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Beautiful Bundt Cheesecake Crust 1 c. graham cracker crumbs 2 T. granulated sugar ½ tsp. ground cinnamon ¼ c. (1/2 stick) butter, melted

Filling 5 ( 8 oz.) pkgs. cream cheese, softened 1 ½ c. granulated sugar 3 T. all-purpose flour 1 T. vanilla extract 5 lg. eggs, room temperature 2 lg. egg yolks, room temperature ½ c. sour cream

Berry Compote 1 pint strawberries, rinse, hull and half ½ pint raspberries ½ pint blueberries ¼ c. granulated sugar

Preheat oven to 300ºF. Spray a 12 cup bundt pan with nonstick baking spray containing flour. Crust: Place crust ingredients in a small bowl and stir until combined. Pat crumbs into bottom of pan. Set aside. Filling: In large mixing bowl, beat the cream cheese, sugar, flour and vanilla extract on medium speed until smooth. Reduce the mixer speed to low and add the eggs, one at a time, beating after each addition. Blend in the sour cream. Gently pour the filling into the crust. Smooth the top. Place the bundt pan in a large roasting or baking pan, then place on oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 80-90 minutes or until set. Remove cheesecake from waterbath and transfer to cake rack. Cool for 2 hours. Carefully invert cake onto serving plate. Refrigerate at least 6 hours, preferably overnight. Serves 16. Berry Compote: Combine all compote ingredients. Cover and refrigerate several hours. Serve slices of cheesecake with the berry mixture.

Helpful Hints for Baking the Perfect Cheesecake * Bring all ingredients to room temperature before mixing. * To soften cream cheese in the microwave, place unwrapped 8 oz. cheese in a microwavable bowl and microwave for 15 seconds. Add 15 seconds for each additional bar of cheese. Cut up each bar into several large pieces before microwaving. * Always beat cream cheese, sugar and flour until light and fluffy before blending in the eggs. * Do not over beat when adding the eggs. If you beat too much air into the mixture at this stage, it can create cracking and a dense cheesecake. * Spray the springform pan with nonstick baking spray. * Tightly wrap the outside of the pan with heavy duty aluminum foil. If using a bundt pan, this is not necessary. * Prebaking a crumb crust will help keep it crisp. Cool crust completely before filling. * Baking the cheesecake in a water bath will prevent cracks. The water acts as insulation and diffuses the oven heat so the mixture will set without separating. * A perfectly baked cheesecake will be puffed around the edges. When shaken, about an inch in diameter in the center should jiggle. * To allow for variations in ovens, test a baked cheesecake 5 to 10 minutes before the minimum time indicated in a recipe. * Store in the refrigerator, loosely covered, for up to four days. * The bottom of the pan can be removed from the cheesecake once the cake has firmed in the refrigerator. Use two spatulas to move cake to serving plate. * Cracks do not ruin a cheesecake! Disguise with your favorite topping.

Kathleen Green

www.sweet-kathleens.com


Lemon Cheesecake Crust 1 ¼ c. graham cracker crumbs 3 T. granulated sugar ½ tsp. ground ginger 5 T. butter, melted ½ tsp. vanilla extract Filling 4 ( 8 oz.) pkgs. cream cheese, softened 1 ½ c. granulated sugar ¼ c. all-purpose flour 2 tsp. vanilla extract 3 T. lemon juice 4 lg. eggs, room temperature 2 c. sour cream Lemon Topping 3 T. cornstarch 1 c. water 2 egg yolks, slightly beaten ¾ c. granulated sugar 1/8 tsp. salt 5 T. lemon juice 1 tsp. grated lemon peel 1 T. butter Preheat oven to 325ºF. Spray a 9-inch springform pan with nonstick baking spray. Tightly wrap the outside of the pan with heavy duty aluminum foil, shiny side out, covering the bottom and extending all the way up sides. Crust: Place crust ingredients in a small bowl and stir until combined. Pat crumbs into bottom of pan. Bake for 10 minutes. Let cool. Reduce oven temperature to 300ºF. Filling: In large mixing bowl, beat the cream cheese, sugar, flour, vanilla extract and lemon juice at medium speed until smooth. Reduce the mixer speed to low and add the eggs, one at a time, beating after each addition. Blend in the sour cream. Gently pour the filling into the crust. Smooth the top. Place the springform pan in a large roasting or baking pan, then place on oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 80-90 minutes or until center jiggles slightly. Remove cheesecake from waterbath, discard foil and transfer to cake rack. Cool for 15 minutes. With a thin-bladed knife loosen crust from sides of pan and cool for 30 minutes more. Unlatch the clasp and slip off the pan side. Cool for an additional 1 ½ hours. If cheesecake is not completely cooled place in the refrigerator uncovered and then loosely cover when cool. Refrigerate at least 4 hours, preferably overnight. Serves 10 to 12. Topping: Dissolve cornstarch in ½ cup of water, whisk in the egg yolks. In saucepan combine the remaining water, sugar and salt and cook over medium-low heat, stirring constantly, until sugar dissolves. Add the cornstarch mixture, lemon juice, peel and butter. Cook until thick. Remove from heat and pour mixture through a fine mesh sieve into a bowl. Let cool for 10 minutes then cover with plastic wrap, pressing it directly over the surface. Cool to room temperature and refrigerate. Spread cold lemon topping over cooled cheesecake.

Kathleen Green

Sweet-Kathleens.com


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Banana Cream Cake Cake

2 c. all-purpose flour 1 tsp. baking soda 1 tsp. baking powder ¼ tsp. salt ¼ tsp. ground cinnamon 1/8 tsp. ground nutmeg ¾ c. (1 ½ sticks) butter, softened 1 c. granulated sugar ½ c. packed light brown sugar 1 tsp. vanilla extract 2 lg. eggs, room temperature 1 c. mashed ripe bananas ½ c. buttermilk

Filling

¼ c. butter ½ c. packed light brown sugar ¼ c. all-purpose flour ¾ c. milk 1 egg yolk, lightly beaten 1 tsp. vanilla extract

Frosting

¼ c. light brown sugar 10 T. butter, divided 1/3 c. heavy whipping cream 1 (8 oz.) pkg. cream cheese, softened 1 tsp. vanilla extract 2 c. confectioners’ sugar, sifted Garnish: toasted, chopped pecans or walnuts Preheat oven to 350ºF. Grease and flour 2 (9-inch) round cake pans or spray with nonstick baking spray containing flour. Sift together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside. In large mixing bowl, cream the butter, sugars, and vanilla extract on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the mashed bananas. Reduce the mixer speed to low, and add the flour mixture by thirds, alternating with the buttermilk and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Divide the batter evenly between the prepared pans and tap pans once on counter to remove air bubbles. Bake for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove the pans and place cakes on wire racks to cool completely. Filling: In a small saucepan, melt the butter and brown sugar over low heat. In a small bowl, combine the flour with a small amount of milk until smooth. Gradually add the remaining milk, and stir in the egg yolk. Add to the brown sugar mixture. Cook and stir over low heat until thickened. Remove from the heat and add the vanilla extract. Cool. Frosting: In a small saucepan, melt brown sugar and 4 tablespoons of the butter over low heat, stirring constantly, until sugar dissolves. Bring to a boil and remove from heat. Whisk in the cream; blend well. Cool to room temperature, stirring occasionally. In large mixing bowl, beat the remaining 6 tablespoons of the butter, cream cheese and vanilla extract on medium speed until smooth. Slowly pour in the cooled brown sugar mixture and mix until smooth. Gradually add the confectioners’ sugar, beating well after each addition. To complete cake: Place a cake layer on a cake plate, spread with the filling. Top with remaining layer. Spread the top and sides of the cake with the frosting. Garnish: Place walnuts or pecans over top of the cake. Store in the refrigerator. Serves 12.

Kathleen Green

www.sweet-kathleens.com


Cherry Almond White Chocolate Cake Cake 3 c. sifted cake flour, (measure after sifting) 1 T. baking powder ¼ tsp. salt 1 c. (2 sticks) butter, softened 2 c. granulated sugar, sifted 1 tsp. vanilla extract ½ tsp. almond extract 6 lg. egg whites, room temperature 1 c. milk Filling 1 (16 oz.) can pitted tart red cherries ½ c. light corn syrup ¼ c. granulated sugar 2 ½ T. cornstarch 3 drops red food coloring 1 tsp. almond extract Frosting 6 (1 oz.) squares white chocolate 1 (8 oz.) pkg. cream cheese, softened 4 T. butter, softened 1 teaspoon almond extract 3 c. confectioners’ sugar, sifted Garnish: toasted, sliced almonds Preheat oven to 325ºF. Grease and flour 3 (8-inch or 9-inch) round cake pans or spray with nonstick baking spray containing flour. Resift the flour with the baking powder and salt. Set aside. In large mixing bowl, cream the butter, sugar, vanilla extract, and almond extract on medium speed until light and fluffy. Add the egg whites, one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the milk, and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Divide the batter evenly between the prepared pans and tap pans once on counter to remove air bubbles. Bake for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove the pans and place cakes on wire racks to cool completely. Filling: Drain the cherries, reserving the juice. In small saucepan, combine the corn syrup, sugar, and cornstarch. Add enough water to reserved liquid to make 1 cup. Add the cherry liquid, food coloring and almond extract to the saucepan. Cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat and stir in the drained cherries. Cool slightly and refrigerate, covered, while preparing frosting. Frosting: Microwave chocolate in microwaveable bowl until chocolate is almost melted. Stir until chocolate is completely melted. Let cool completely. In large mixing bowl, combine the cream cheese, cooled chocolate, butter and almond extract with mixer on medium speed beating until smooth. Reduce the mixer speed to low and gradually add the confectioners’ sugar. Once all the sugar is incorporated increase the mixer speed to medium and beat for 5 minutes or until the icing is thick enough to be of good spreading consistency. To complete cake: Place a cake layer on a cake plate, spread with half of the filling mixture. Top with second layer, spread with remaining filling. Top with third layer. Spread the top and sides of the cake with the cream cheese frosting. Garnish top with toasted, sliced almonds. Store in the refrigerator. Serves 12.

Kathleen Green

Sweet-Kathleens.com


Pretty Pink Strawberry Cupcakes Cupcakes 2 ½ c. cake flour 1 tsp baking soda ¼ tsp. salt ½ c. butter, room temp 1 ¼ c. granulated sugar 2 lg. eggs, room temp 1/3 c. buttermilk ¼ c. vegetable oil 1 tsp vanilla extract 2 c. chopped strawberries Frosting 1/4 c. strawberries 1 T. strawberry liquer 1/2 tsp. lemon juice 8 oz. cream cheese, room temp 3/4 c. butter, room temp 1 3/4 c. powdered sugar 1/2 T. vanilla extract Directions: Preheat oven to 350 degrees. Place cupcake liners in two cupcake pans. Set aside. Sift together the flour, salt and baking soda. Set aside. In large mixing bowl, beat the butter and sugar on medium speed until light and fluffy. Add eggs one at a time until well combined. Add the buttermilk, oil and vanilla. Reduce the mixer speed to low and gradually add the flour mixture just until combined. Fold in the berries. Fill cupcake pans ¾ full. Bake for 20 minutes. Cool in pans for 10 minutes then remove to wire racks to cool completely. Makes 24 cupcakes. For Frosting: In saucepan combine the strawberries, liquer and lemon juice. Bring to a boil over medium heat and then reduce heat and simmer for 5 minutes. Let cool then blend until smooth. In large mixing bowl, combine the cream cheese and butter and beat with mixer on medium speed until creamy. Gradually add the sugar and then the vanilla extract. Add berry puree until smooth. Frost cupcakes when they are completely cooled. Recipe courtesy of

Kathleen Green

sweet-kathleens.com


Delicious Buttermilk Pound Cake Cake 3 c. all-purpose flour ½ tsp. baking soda ½ tsp. baking powder ¼ tsp. salt 1 c. (2 sticks) butter, softened ½ c. vegetable shortening 2 2/3 c. granulated sugar 2 tsp. vanilla extract 2 tsp. lemon extract 6 lg. eggs, room temperature 1 c. buttermilk Lemon Syrup Glaze ½ c. water ½ c. sugar 1/3 c. lemon juice 2 tsp. vanilla extract Berry Compote 1 pint strawberries, rinse, hull and half ½ pint raspberries ½ pint blueberries ¼ c. granulated sugar Preheat oven to 325°F. Grease and flour a 12-cup Bundt or 10-inch tube pan or spray with nonstick baking spray containing flour. Sift together flour, baking soda, baking powder and salt. Sift again. Set aside. In large mixing bowl, cream the butter, shortening, sugar, and extracts on medium speed for 10 minutes, or until light and fluffy. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low, and add the flour mixture by thirds, alternating with the buttermilk, and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Spoon the batter into pan and spread evenly. Bake 65-75 or until toothpick inserted in center comes out clean. Let cake cool in the pan on a wire rack for 20 minutes. Remove the pan and place the cake on a wire rack with a piece of wax paper under the rack. Spoon glaze evenly over warm cake. Cool completely and serve with berry compote. Serves 16. Glaze: Combine water and sugar in small saucepan and bring to boil stirring until sugar is dissolved. Remove from heat and stir in lemon juice and vanilla extract. Use immediately. Berry compote: Combine all compote ingredients. Cover and refrigerate several hours.

Kathleen Green

sweet-kathleens.com


Heavenly Chocolate Cake Cake 3 c. sifted cake flour 2 tsp. baking soda ½ tsp. baking powder ¼ tsp. salt 1 c. unsweetened cocoa powder 1 c. boiling water 1 c. butter, softened 2 ½ c. granulated sugar 4 lg. eggs, room temperature 2 tsp. vanilla extract 1 c. sour cream Chocolate Frosting 6 c. confectioners’ sugar, sifted ½ c. unsweetened cocoa powder 1 ½ cups (3 sticks) butter, softened 6 oz. semisweet chocolate, melted and cooled 1 T. dark corn syrup 2 T. vanilla extract ½ c. heavy whipping cream Garnish: chocolate candy sprinkles or chocolate curls Preheat oven to 350ºF. Spray 3 (9-inch) round cake pans with nonstick baking spray containing flour. Sift together the flour, baking soda, baking powder and salt. Set aside. Dissolve the cocoa powder in the boiling water. Cool. In large mixing bowl, cream the butter and sugar on medium speed until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Reduce mixer speed to low and add the flour mixture in thirds, alternating with the sour cream, and ending with the dry ingredients. Add cocoa mixture slowly and beat until well blended. Divide the batter evenly between the prepared pans and tap pans once on counter to remove air bubbles. Bake for 25-35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove the pans and place cakes on wire racks to cool completely. Frosting: Sift together the confectioners’ sugar and cocoa powder. In large mixing bowl, cream the butter with mixer on medium speed. Beat in the cooled chocolate, corn syrup and vanilla extract. Reduce the speed to low and gradually beat in the sugar mixture and cream until the sugar is incorporated. Add a little more cream if necessary. Whip frosting on high until light and creamy. To complete cake: Spread the frosting between the layers and on top and sides of cake. Garnish top with chocolate candy sprinkles or chocolate curls. Serves 12.

Kathleen Green

sweet-kathleens.com


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Recipes courtesy of Sweet-Kathleens.com


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Holiday Recipes


Traditional Christmas Tea Assorted Tea Sandwiches Berry Trifle Scottish Shortbread Mince Pie with Custard Tea and Coffee

By Laura DesMarais LaVie Charmante.com

Hosting a traditional British Christmas tea party for friends and family is a wonderful way to share time together and enjoy the blessings of the season. Because the menu can be prepared ahead of time and the table set early, it is an easy party for the hostess. When the guests arrive, just serve each one a glass of sherry while you put the kettle on for the tea! Here are some traditional recipes I’ve collected over the years from the mothers of my British friends. Enjoy! Sandwiches cut into triangles: Cucumber and Cream Cheese; Cheddar, Tomato and English Brown pickle spread; Egg and Watercress Berry Trifle: A trifle on the table is a British favorite. Easy to make and always lovely in a clear glass bowl so the layers can be admired. Scottish Shortbread For the tastiest shortbread use the best quality butter and flour you can find Ingredients: 4 oz rice flour 12 oz butter 10 oz regular flour 4 oz castor sugar Pinch of salt Preparation: Cream butter and sugar. Sift flours and salt. Add butter mixture by working it in lightly by hand. Form two balls and roll them out onto a floured board into rounds about ½ inch thick. Press a fork all the way around the edges for traditional design. Use a knife to score out the triangle slices and prick top all over with fork. Place rounds onto greaseproof paper on a baking sheet. Bake at 300 degrees Fahrenheit for 60 minutes. Let cool on the baking sheet then transfer to wire rack. Dust with sugar and cut into slices while its still warm. Makes 12 large wedges Mince Pie with Custard Individual mince pies made in tart pans are a wonderful Christmas treat in Britain. I make mine without suet. You can used purchased mincemeat to make the job a lot easier or make your own mince ahead of time with the recipe below. Mince filling Ingredients: 4 oz died apples or pears, chopped 4 oz dried apricots, chopped 1 lb raisins 1 lb sultanas (easy to find in an Indian store) Zest 3 small oranges and keep juice 5 TBL orange marmalade

8 oz brown sugar, softened 8 oz Demerara sugar 2 tsp Mixed Spice, ground 1/2 t p grated nutmeg 5 oz rum 5 oz brandy (Can omit this if you prefer)

Preparation: Stir all ingredients together into a large bowl. Cover and let it blend together for 3 days. Stir it up from time to time. Can in sterilized jars like you would jam. I store mine in the fridge. Best when made about 2 months ahead. Mince Pies Very easy to make once you have your mince made or if you use commercially made mince. Ingredients: 10 oz butter 3 oz clotted cream 1 lb plain flour 1 lb of mince mixture 5 oz sugar 5 TBL ground almonds 1 egg, beaten Add butter to flour until it is in small pieces like breadcrumbs. Add sugar, egg and mix well. It should be a quite firm dough. Refrigerate at least 30 minutes. Mix remaining ingredients together. Roll out the dough, use a 3 inch circle cutter to make 30 circles. Line tart pans with the pastry circles. Add filling. Cut out another 30 circles for the tops. Dampen the edges with water and place on top of the filling. Press to seal. Prick tops with fork or add pastry decorations in the shape of holly leaves, stars, etc. if you prefer. Bake at 350 degrees Fahrenheit 25 minutes. Let cool. Homemade Custard for the Trifle and the Mince Pie Ingredients: 4 oz. fine sugar like caster 1 pint milk 2 vanilla pods 8 large egg yolks Set aside 6 TBLS milk. Put rest of milk into and the vanilla pods into saucepan and bring to a near boil. Remove from heat and let vanilla pods sit in it for 12 minutes. Separate the egg yolks and add to the sugar and rest of the milk in a bowl and beat it till creamy and quite thick. Remove vanilla pods from the milk and pour milk into the egg mixture. Place in a saucepan and stir while cooking till the custard stays on the back of a spoon. Custard thickens as it cools. Can be served hot or cold. Serves 8.


Pumpkin Cheesecake with Cranberry Topping Crust

1 ½ c. graham cracker crumbs ¼ c. granulated sugar ½ tsp. ground ginger 6 T. butter, melted ½ tsp. vanilla extract

Filling

5 (8 oz.) pkgs. cream cheese, softened 2 ¼ c. graulated sugar 1 c. sour cream ½ c. pure maple syrup 6 lg. eggs, room temperature ½ c. all-purpose flour 1 T. ground cinnamon ½ tsp. ground nutmeg ¼ tsp. ground allspice 1 c. canned pumpkin 1 T. vanilla extract

Cranberry Topping

1 c. granulated sugar 1 c. water 1 tsp. grated orange peel ¼ tsp. ground cloves 2 c. fresh cranberries

Preheat oven to 325ºF. Spray a 10-inch springform pan with nonstick baking spray. Tightly wrap the outside of the pan with heavy duty aluminum foil, shiny side out, covering the bottom and extending all the way up sides. Crust: Place crust ingredients in a small bowl and stir until combined. Pat crumbs into bottom of pan. Bake for 10 minutes. Let cool. Reduce oven temperature to 300ºF. Filling: In large bowl, beat the cream cheese, sugar and sour cream on medium speed until smooth. Add the maple syrup slowly. Reduce the mixer speed to low and add the eggs, one at a time, beating after each addition. Sift the flour, cinnamon, nutmeg, and allspice. Add to the cream cheese mixture. Blend in the pumpkin and vanilla extract. Gently pour the filling into the crust. Smooth the top. Place the springform pan in a large roasting or baking pan, then place on oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 80-90 minutes or until center jiggles slightly. Remove cheesecake from waterbath, discard foil and transfer to cake rack. Cool for 15 minutes. With a thin-bladed knife loosen crust from sides of pan and cool for 30 minutes more. Unlatch the clasp and slip off the pan side. Cool for an additional 1 ½ hours. If cheesecake is not completely cooled place in the refrigerator uncovered and then loosely cover when cool. Refrigerate at least 6 hours, preferably overnight. Serves 16-18. Topping: Combine all ingredients in saucepan. Cook over medium heat stirring to dissolve sugar. When berries begin to pop remove from heat and cool to room temperature. Pour off excess liquid and spoon over cooled cheesecake. Chil until set about 4 hours. Recipe by Kathleen Green www.sweet-kathleens.com


Fun Fall Treats


Holiday Berry Trifle A lovely holiday dessert and good for you too! 2 10 oz packages frozen strawberries, thawed and strained. (save the juice) 1 12 oz package frozen raspberries thawed and strained. (save the juice) 1 12 oz package frozen blueberries or blackberries, thawed and drained 1 ¼ cups powdered sugar 1 ½ teaspoons cornstarch ¾ cup heavy whipping cream ¼ teaspoon Almond extract (optional) 48 oz non fat or low fat vanilla greek yogurt (no substitutions) (such as Chobani or Fage) 36-40 ladyfingers In a saucepan over medium heat, whisk together raspberry and strawberry juice with ¾ cup powdered sugar and cornstarch. Boil until thickened. Pour into a bowl and refrigerate until cool. In a medium bowl, whip the cream to stiff. In a large bowl, combine yogurt, almond extract, and remaining sugar. Fold in whipped cream. Place a double layer of ladyfingers at the bottom of a pretty clear glass bowl, next layer 1/3 of the yogurt mixture. Then spoon half of the berries, with a drizzle of the berry sauce. Layer another 1/3 of the yogurt mixture, followed by a double layer of ladyfingers, remaining yogurt, and the rest of the berries. Drizzle 3-4 tablespoons of the berry sauce to finish. Refrigerate 2 hours before serving. Serves 10 Variations include frozen mixed berries, vanilla instead of almond extract. Angel food cake slices or vanilla wafers instead of the ladyfingers.

Debbi Oeltjen

MarionberryCottage.com


Gingerbread Cake Cake 3 c. all-purpose flour 1 tsp. baking soda 1 T. ground ginger 1 ½ tsp. ground cinnamon ½ tsp. ground nutmeg ¼ tsp. salt ¾ c. (1 ½ sticks) butter, melted and cooled 1 c. light molasses 1 c. packed light brown sugar 1 ½ c. buttermilk 3 lg. eggs, room temperature Cream Cheese Frosting 1 (8 oz.) pkg. cream cheese, softened 1 (3 oz.) pkg. cream cheese, softened 1 c. (2 sticks) butter, softened 1 T. vanilla extract 5 c. confectioners’ sugar, sifted Garnish: ground cinnamon Preheat oven to 350ºF. Grease and flour 3 (8-inch) or 2 (9-inch) round cake pans or spray with nonstick baking spray containing flour. Sift together the flour, baking soda, ginger, cinnamon, nutmeg and salt. Set aside. In large mixing bowl, beat the melted butter, molasses, brown sugar, buttermilk and eggs on medium speed until creamy. Reduce the mixer speed to low and add the flour mixture by thirds. Mix just enough to blend the batter after each addition. Divide the batter evenly between the prepared pans and tap pans once on counter to remove air bubbles. Bake for 25-35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans on wire rack for 10 minutes. Remove the pans and place cakes on wire racks to cool completely. Frosting: In large mixing bowl, beat the cream cheese, butter and vanilla extract on medium speed until soft and light. Reduce the mixer speed to low and gradually beat in the confectioners’ sugar. Once all the sugar is incorporated increase mixer speed to medium and beat for 5 minutes. To complete cake: Spread the frosting between layers and on top and sides of cake. Store in the refrigerator. Bring to room temperature before serving and sprinkle ground cinnamon over the top of cake. Serves 12.

Kathleen Green

Sweet-Kathleens.com


Candy Cane Cocoa Ingredients: 4 cups milk ed i-sweet chocolate, chopp 3 (1 ounce) squares sem es, crushed 4 peppermint candy can am 1 cup whipped cre canes 4 small peppermint candy chocolate and Directions: t not boiling. Whisk in the bu t, ho til un lk mi t hea , ur hot cocoa into In a saucepan til melted and smooth. Po un s die can nt mi per pep h a candy cane stirthe crushed ed cream. Serve each wit ipp wh h wit h nis gar d an four mugs, gs ring stick. Yields 4 Servin Cyndi Armstrong - Kidoo

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2 cups powder ed non dairy coffee creamer 1 cup sugar or splenda 1/2 cup instan t coffee granu les 1/2 cup bakin g cocoa dash salt 1/2 teaspoon vanilla extrac t In bowl, com bine all ingred ients. Add 3 boiling water tablespoons m to taste. Top w ix to 3/4 cup ith whipped cr Store dry mix to 1 cup eam if desired in air tight co . n ta in yields 14-16 se er in a co ol dry place fo rvings. (great r up to one ye as hostess gift ar. s placed in pr etty jars) Debbi Oeltjen MarionberryC ottage.com

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photography by Peter Nelson


A Chocolate Holiday Affair Everyone Loves Chocolate Especially during the Holidays! Easy Truffle Recipe ~ Celiac Friendly! Holidays can be a paltry affair when you have a gluten intolerance, also know as Celiac Disease. This recipe is just fine for a person with gluten intolerance if you use the ingredients in the recipe. If you wish to substitute ingredients, it’s a good idea to call the company which manufactures the substitute ingredient to inquire if their product is gluten free. Rich Chocolate Truffles Makes about 4 dozen truffles • 1 ¾ cups heavy cream • 15 ounces of Dagoba Semi-Sweet baking Chocolate. This brand can be found at some health food stores. Hershey’s might be ok. Ghiradelli, not sure! • ½ tsp. Authentic Foods Vanilla Powder, Gluten Free, available online at Gluten Free Mall. Regular vanilla extract always makes me very ill, some people with celiac disease are ok with it. • Planters chopped nuts • 100% powdered sugar (no fillers) 1. 2. 3. 4. 5. 6. 7.

Finely chop up the semi sweet chocolate until it is the size of the chopped nuts! Bring the cream to a boil over medium high heat. While the cream is heating transfer the chocolate to a mixing bowl. Pour the hot cream slowly on to the chocolate as you mix the two ingredients with a mixer. Use high speed. Cover the chocolate mixture and refrigerate for about 1 hour. When the mixture has a consistency like clay it is time to shape the truffles. Using about a teaspoonful of the chocolate mixture, shape it in to a rough ball. Using your palm, roll the ball around on the chopped nuts or powdered sugar. 8. Continue until the mixture is gone! 9. Refrigerate in a sealed container. The truffles will keep about 4-5 days. Alexa The Swallow’s Tale www.swallowstale.com


Holiday Apple Pie 1 Double Crust Pie Recipe (use your favorite pie crust recipe or pkg. pie crust) 8-9 large tart cooking apples, peeled, cored and sliced thin 1/4 c. lemon juice 6 T. all-purpose flour, or whole wheat pastry flour is good 3/4 c. granulated sugar, more if you like it a little sweeter 1 tsp. ground cinnamon 1 tsp. ground nutmeg 2 T. butter Preheat oven to 400 degrees F. Place prepared bottom crust in a 9-inch pie pan ( I like to use glass pans). Place sliced apples into a large bowl and toss with the lemon juice. In a small bowl, combine the flour, sugar, cinnamon and nutmeg. Sprinkle 1/4 cup of the sugar mixture on the bottom pie crust and add the rest of the sugar mixture to the apples and stir to coat the apples. Fill the pie crust heaping full with the apple mixture. Dot with the butter. Place the top crust over the filling. Press edges together and flute. Wrap edges with a strip of aluminum foil to prevent excess browning. Remove foil about 15 minutes before pie is done baking. Bake the pie about 50-60 minutes, until the crust is golden brown. Recipe courtesy of Kathleen Green

Photography by Peter Nelson


Christmas Morning Cinnamon Rolls Ingredients • • • • • •

3/4 cup milk 1/4 cup margarine, softened 3 1/4 cups all-purpose flour 1 (.25 ounce) package instant yeast 1/4 cup white sugar 1/2 teaspoon salt

• • • • • •

1/4 cup water 1 egg 1 cup brown sugar, packed 1 tablespoon ground cinnamon 1/2 cup margarine, softened 1/2 cup raisins (optional)

Directions 1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm. 2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. 3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine. 4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees 5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. 6. Frost while still warm with a butter cream icing or sprinkle with powder sugar.

Recipe courtesy of Barbara Nelson

24 Photography by Peter Nelson


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